1 ½ cups (7 ½ ounces) unbleached all-purpose flour
½ cup (2 ½ ounces) instant flour
½ tsp table salt
½ tsp sugar
12 tbsp (1 ½ sticks) cold unsalted butter, cut into 5/8-inch cubes
7-9 tablespoons ice water
1 ½ lbs (3-4 medium or 4-5 small) apples
2 tbsp unsalted butter, cut into ¼-inch pieces
¼ cup sugar
2 tbsp apricot preserves
1 tbsp water
1. Combine flours, salt, and sugar in food processor. Add butter; pulse until butter pieces are about ½-inch in size. Add water one tbsp at a time, pulsing each time to combine, until dough begins to hold together when pinched.
2. Empty dough onto work surface and gather into rough rectangular mound about 12 inches long and 5 inches wide.
3. Starting at farthest end, use heel of hand to smear small amount of dough against counter, pushing firmly down and away from you, to create separate pile of dough. Continue process until all dough has been worked. Gather dough into rough 12 by 5-inch mound and repeat smearing process until dough forms cohesive ball. Form dough into 4-inch square, wrap in plastic, and refrigerate until cold and firm but still malleable, 30 min to 1 hour.
4. About 15 minutes before baking, adjust oven rack to middle position and heat oven to 400 deg. Peel, core, and halve apples. Cut apple halves lengthwise into 1/8-inch thick slices.
5. Place dough on floured 16 by 12 inch piece of parchment paper and dust with more flour. Roll dough until it just overhangs all 4 sides of parchment and is about 1/8 inch thick. Trim dough to edge of paper. Roll up 1 inch of each edge and pinch firmly to create ½-inch-thick border. Transfer dough and parchment to rimmed baking sheet.
6. Layer apple slices across bottom of dough, overlapping each by about a half. Dot apples with butter and sprinkle with sugar. Bake until bottom of tart is deep golden brown and apples have caramelized, 45 to 60 minutes.
7. Combine apricot preserves and water. Microwave on med. power until mixture begins to bubble, about 1 min. Pass through fine-mesh strainer. Brush baked galette with glaze and cool for 15 minutes.
Thursday, November 20, 2008
Applesauce Spice Cake
From the red checked Better Homes and Gardens cookbook.
½ cup of butter
2 cups of sugar
2 eggs
2.5 cups
1 ½ tsp of baking soda
1 tsp of salt
1 tsp of cinnamon
½ tsp of nutmeg
¼ tsp of allspice
1 ½ cups canned applesauce
Cream butter; gradually add sugar, creaming until light. Add eggs one at a time, beating well after each. Sift together well dry ingredients. Add alternately to creamed mixture with the applesauce. Turn batter into greased and parchment paper lined 13X9X2 floured cake pan.
Bake 350 for about 45 minutes
Penuche Frosting (Burnt Sugar Frosting)
Melt ½ cup of butter; add 1 cup of brown sugar. Bring to a boil, stirring constantly. Cook and stir for one minute, until slightly thick. Cool about 15 minutes; add ¼ cup of half and half. Beat smooth, add about 3 ½ cups of powdered sugar for spreading consistency. Add more cream/milk if it gets too thick.
½ cup of butter
2 cups of sugar
2 eggs
2.5 cups
1 ½ tsp of baking soda
1 tsp of salt
1 tsp of cinnamon
½ tsp of nutmeg
¼ tsp of allspice
1 ½ cups canned applesauce
Cream butter; gradually add sugar, creaming until light. Add eggs one at a time, beating well after each. Sift together well dry ingredients. Add alternately to creamed mixture with the applesauce. Turn batter into greased and parchment paper lined 13X9X2 floured cake pan.
Bake 350 for about 45 minutes
Penuche Frosting (Burnt Sugar Frosting)
Melt ½ cup of butter; add 1 cup of brown sugar. Bring to a boil, stirring constantly. Cook and stir for one minute, until slightly thick. Cool about 15 minutes; add ¼ cup of half and half. Beat smooth, add about 3 ½ cups of powdered sugar for spreading consistency. Add more cream/milk if it gets too thick.
Baking Soda Dough
1 One Pound box ARM & HAMMER® Baking Soda (2 cups)
1 Cup ARGO® or KINGSFORD’S® Corn Starch
1¼ Cups cold water (add food coloring to color clay)
STIR together Baking Soda and Corn Starch in saucepan. Add water and cook over medium heat, stirring constantly, until mixture reaches consistency of moist mashed potatoes (approximately 10-15 minutes). If clay is cooked too long, finished crafts may crack.
REMOVE mixture to plate and cover with a damp cloth. When Play Clay is cool enough to handle, pat until smooth. Now you’re ready to make fun shapes!
Note: In cooking, cutting and baking Play Clay, adults should assist young children.
DRYING:
Air: Placed finished, decorated objects on wire rack. Dry overnight (8 hours).
Oven: Pre-heat oven to lowest setting. Turn oven off , then place finished, decorated objects on a cookie sheet in oven for 10 to 15 minutes.
Microwave: Place finished, decorated object on paper towel. Bake at medium power for 30 seconds; turn crafts over and bake for 30 seconds more. Repeat until Play Clay is completely dry. Let cool before handling.
DECORATING:
Colored Clay -- When mixing Play Clay recipe, substitute food color for some of the water to create fun, festive colors.
Paint -- Paint dry pieces with water color, poster or acrylic paints. Apply glitter to wet paint. Use felt-tip pens or waterproof marker for drawing and glue to apply details.
Decorative Elements -- Many objects found around the house and yard will help create unique Play Clay crafts. Use buttons or coins to imprint a pattern on a craft. Or accent a design with beads, macaroni, leaves, shells or bark. Either place the decorations on Play Clay while it’s soft or apply with glue to dried craft.
FINISHING: Protect finished Play Clay objects with clear acrylic spray or clear nail polish.
STORING: You can store any unused Play Clay for up to one week. Simply place in a tightly sealed plastic bag or container and refrigerate. Do not freeze. Bring to room temperature before using.
1 Cup ARGO® or KINGSFORD’S® Corn Starch
1¼ Cups cold water (add food coloring to color clay)
STIR together Baking Soda and Corn Starch in saucepan. Add water and cook over medium heat, stirring constantly, until mixture reaches consistency of moist mashed potatoes (approximately 10-15 minutes). If clay is cooked too long, finished crafts may crack.
REMOVE mixture to plate and cover with a damp cloth. When Play Clay is cool enough to handle, pat until smooth. Now you’re ready to make fun shapes!
Note: In cooking, cutting and baking Play Clay, adults should assist young children.
DRYING:
Air: Placed finished, decorated objects on wire rack. Dry overnight (8 hours).
Oven: Pre-heat oven to lowest setting. Turn oven off , then place finished, decorated objects on a cookie sheet in oven for 10 to 15 minutes.
Microwave: Place finished, decorated object on paper towel. Bake at medium power for 30 seconds; turn crafts over and bake for 30 seconds more. Repeat until Play Clay is completely dry. Let cool before handling.
DECORATING:
Colored Clay -- When mixing Play Clay recipe, substitute food color for some of the water to create fun, festive colors.
Paint -- Paint dry pieces with water color, poster or acrylic paints. Apply glitter to wet paint. Use felt-tip pens or waterproof marker for drawing and glue to apply details.
Decorative Elements -- Many objects found around the house and yard will help create unique Play Clay crafts. Use buttons or coins to imprint a pattern on a craft. Or accent a design with beads, macaroni, leaves, shells or bark. Either place the decorations on Play Clay while it’s soft or apply with glue to dried craft.
FINISHING: Protect finished Play Clay objects with clear acrylic spray or clear nail polish.
STORING: You can store any unused Play Clay for up to one week. Simply place in a tightly sealed plastic bag or container and refrigerate. Do not freeze. Bring to room temperature before using.
Banana Bread
From the Sunset Cookbook. It originally called for 1/2 the flour to be whole wheat. It is good either way.
1/2 cup of melted butter
1 cup of sugar
2 eggs lightly beaten
put in mixing bowl and blend
then alternating add
1 cup of mashed, over-ripe banana and
1 cup of flour
in small bowl mix together, and add to creamed ingredients:
1/2 tsp of salt
1 tsp of baking soda
pinch of cinnamon
1 more cup of flour
add these dry ingredients and then add:
1/3 cup of hot water
chopped walnuts optional
Pour into a loaf pan, (I line the bottom of mine with a rectangle of parchment paper.)
Bake at
325* for an hour
(Alice’s Note - this is good if you replace the water with rum.)
1/2 cup of melted butter
1 cup of sugar
2 eggs lightly beaten
put in mixing bowl and blend
then alternating add
1 cup of mashed, over-ripe banana and
1 cup of flour
in small bowl mix together, and add to creamed ingredients:
1/2 tsp of salt
1 tsp of baking soda
pinch of cinnamon
1 more cup of flour
add these dry ingredients and then add:
1/3 cup of hot water
chopped walnuts optional
Pour into a loaf pan, (I line the bottom of mine with a rectangle of parchment paper.)
Bake at
325* for an hour
(Alice’s Note - this is good if you replace the water with rum.)
Barefoot Contessa Biscuits
2 cups of flour
1 Tablespoon baking powder
1 tsp of salt
1 tsp of sugar
8 Tablespoons of very cold butter
¾ cup of half and half
put flour, baking powder, salt and sugar in the mixing bowl. Cut the butter into ½ tablespoon chunks, use the paddle attachment, beat until the mixture is chunky and crumbly, remove bowl from mixer, stir in milk with a fork.
dump out onto a floured surface. pat into about ½ “ thick. Take a knife and cut into 2” or so squares. Bake at 400 for about 10 minutes
1 Tablespoon baking powder
1 tsp of salt
1 tsp of sugar
8 Tablespoons of very cold butter
¾ cup of half and half
put flour, baking powder, salt and sugar in the mixing bowl. Cut the butter into ½ tablespoon chunks, use the paddle attachment, beat until the mixture is chunky and crumbly, remove bowl from mixer, stir in milk with a fork.
dump out onto a floured surface. pat into about ½ “ thick. Take a knife and cut into 2” or so squares. Bake at 400 for about 10 minutes
BBQ Pizza
Wild Mushroom Pizza with Caramelized Onions, Fontina and Rosemary
(you can substitute like ingredients…)
You will need:
7 T. butter
2 T + 1 tsp of grapeseed oil
3 large sweet onions sliced into thin rings
2 pounds of assorted wild mushrooms
6 garlic cloves minced
2 cups of dry white wine
1 table spoon of fresh minced rosemary.
Melt 3 T of butter with 2 T of grapeseed oil in a large heavyt skillet over medium heat. Add onions and saute until golden about 30 - 45 minutes. Season with salt and pepper
Melt 4 T of butter with 1 tsp of grapeseed oil in another heavy large skillet over medium heat and add mushrooms chooped into bite sized pieces, crushed garlic and hcopped shallot. Sute 4 minutes. Add the 2 cups of white wine and and simmer until almost all liquid is gone about 13 minutes…you need to stir frequently. Add rosemeay and season with salt and pepper.
grate fontina cheese
Preheat grill to medium high heat 375-400
brush clean and wipe off grill with olive oil soaked paper towel
have topings already to go
roll out pizza crust…you might need to let it rest on counter for a few minutes if it is sticky. Use flour when rolling it out. Roll into kind of round shape about ¼” thick.
Have something big to turn it with…like the bottom of a tart pan or large spatula…
plop it on the grill, close lid for one minute. It should come up easily, wait a few seconds if it doesn’t. Flip it over, quickly put on toppings, close lid and cook for 5-10 more.
cut and serve
(you can substitute like ingredients…)
You will need:
7 T. butter
2 T + 1 tsp of grapeseed oil
3 large sweet onions sliced into thin rings
2 pounds of assorted wild mushrooms
6 garlic cloves minced
2 cups of dry white wine
1 table spoon of fresh minced rosemary.
Melt 3 T of butter with 2 T of grapeseed oil in a large heavyt skillet over medium heat. Add onions and saute until golden about 30 - 45 minutes. Season with salt and pepper
Melt 4 T of butter with 1 tsp of grapeseed oil in another heavy large skillet over medium heat and add mushrooms chooped into bite sized pieces, crushed garlic and hcopped shallot. Sute 4 minutes. Add the 2 cups of white wine and and simmer until almost all liquid is gone about 13 minutes…you need to stir frequently. Add rosemeay and season with salt and pepper.
grate fontina cheese
Preheat grill to medium high heat 375-400
brush clean and wipe off grill with olive oil soaked paper towel
have topings already to go
roll out pizza crust…you might need to let it rest on counter for a few minutes if it is sticky. Use flour when rolling it out. Roll into kind of round shape about ¼” thick.
Have something big to turn it with…like the bottom of a tart pan or large spatula…
plop it on the grill, close lid for one minute. It should come up easily, wait a few seconds if it doesn’t. Flip it over, quickly put on toppings, close lid and cook for 5-10 more.
cut and serve
Better Pastry Crust
The perfect pie crust!
This is a recipe from a cooking class at Sur La Table with Pascal Chureau. It makes a very flavorful, and flaky pie crust. He suggested using the paddle of the mixer to make the dough.
2 cups of flour
1 tablespoon of sugar
Pinch of salt
12 tablespoons of butter
1 egg mixed with 1 ½ tablespoons of cream
Mix flour, sugar and salt in mixer. Cut in butter until it is small pieces. Beat egg and cream together. Pour in and mix until dough pulls together -- it will look too dry, but don’t worry, it will be fine!
Chill
Makes two crusts.
Blind bake:
In pan, covered with foil, weighted with pie weights 375 for about thirty minutes.
This is a recipe from a cooking class at Sur La Table with Pascal Chureau. It makes a very flavorful, and flaky pie crust. He suggested using the paddle of the mixer to make the dough.
2 cups of flour
1 tablespoon of sugar
Pinch of salt
12 tablespoons of butter
1 egg mixed with 1 ½ tablespoons of cream
Mix flour, sugar and salt in mixer. Cut in butter until it is small pieces. Beat egg and cream together. Pour in and mix until dough pulls together -- it will look too dry, but don’t worry, it will be fine!
Chill
Makes two crusts.
Blind bake:
In pan, covered with foil, weighted with pie weights 375 for about thirty minutes.
Blueberry Lemon Pound Cake
Cooking Light
From Maddie
2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350°.
Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.
Yield: 16 servings (serving size: 1 slice)
From Maddie
2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350°.
Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.
Yield: 16 servings (serving size: 1 slice)
Bran Muffin Mix
“Good for You”...that is what Amma wrote when she gave me this recipe in 1989...Harry and Maddie ate these for breakfasts all through the LaCrosse years.
1 cup of boiling water
1 cup of bran (like Bran Buds)
1/2 cup of saffola
1 cup of brown sugar
1/2 cup of white sugar
2 eggs
2 cups of buttermilk
1 tsp of vanilla
2 1/2 cups of flour
2 1/2 tsp of baking soda
1 tsp of baking powder
1/2 tsp of salt
2 cups of Bran Flakes
Pour boiling water over Bran Buds, let stand, mix oil and sugars in a bowl, cream for about two minutes. Add eggs and continue mixing for 30 seconds. Add buttermilk
and vanilla, mix for one minute. Add bran buds and bran flakes...mix for thirty more
seconds.
Store in airtight container for up to six weeks.
400* for twenty minutes...use the small muffin pans, grease before filling.
1 cup of boiling water
1 cup of bran (like Bran Buds)
1/2 cup of saffola
1 cup of brown sugar
1/2 cup of white sugar
2 eggs
2 cups of buttermilk
1 tsp of vanilla
2 1/2 cups of flour
2 1/2 tsp of baking soda
1 tsp of baking powder
1/2 tsp of salt
2 cups of Bran Flakes
Pour boiling water over Bran Buds, let stand, mix oil and sugars in a bowl, cream for about two minutes. Add eggs and continue mixing for 30 seconds. Add buttermilk
and vanilla, mix for one minute. Add bran buds and bran flakes...mix for thirty more
seconds.
Store in airtight container for up to six weeks.
400* for twenty minutes...use the small muffin pans, grease before filling.
Bread Pudding
4 cups of country white day old bread cut into cubes
put into a greased souffle like dish or deep smallish casserole
in bowl mix three eggs until foamy, add:
1/2 cup of sugar
2 cups of milk
1 tsp of cinnamon
pour over bread cubes
using two cups of berries, put spoonfuls in various pockets into bread and milk mixture
sprinkle top with spoonful of sugar
bake at 400 for 50 minutes
serve warm or at room temperature
put into a greased souffle like dish or deep smallish casserole
in bowl mix three eggs until foamy, add:
1/2 cup of sugar
2 cups of milk
1 tsp of cinnamon
pour over bread cubes
using two cups of berries, put spoonfuls in various pockets into bread and milk mixture
sprinkle top with spoonful of sugar
bake at 400 for 50 minutes
serve warm or at room temperature
Buttermilk Biscuits
Butter Milk Biscuits
Always searching for new and better recipes; this is from Martha Stewart January 2004...absolutely wonderful.
2 1/4 cups of flour
2 1/4 tsps of baking powder
1 tsp of sugar
3/4 tsp of fine salt
1/2 tsp of baking soda
6 Tbls. of cold unsalted butter, cut into small pieces
1 cup of buttermilk
Sift together dry ingredients into a medium bowl. Cut butter into mix with pastry cutter,
make a well and add buttermilk. Use a fork to mix, until just combined. Turn out dough onto lightly floured work surface and quickly and with minimal touching form into a circle about 1” thick. Cut into biscuits.
Arrange biscuits on a parchment covered baking sheet.
Bake 450* for about 10 minutes, until golden brown.
Lee Bailey’s Buttermilk Biscuits
From a good soup cookbook, a more rustic drop biscuit.
2 cups of flour
1 tsp of salt
2 tsp of baking powder
1/2 tsp of baking soda
6 Tbls. of cold unsalted butter
1 1/2 cups of buttermilk
Sift dry ingredients, cut in butter with pastry cutter, make a well in center of mix.
Pour in the buttermilk and incorporate with a fork until just mixed. Drop by tablespoons
onto an ungreased, parchment lined cookie sheet, leave room between, they spread out.
Bake
450* for 12 minutes
Always searching for new and better recipes; this is from Martha Stewart January 2004...absolutely wonderful.
2 1/4 cups of flour
2 1/4 tsps of baking powder
1 tsp of sugar
3/4 tsp of fine salt
1/2 tsp of baking soda
6 Tbls. of cold unsalted butter, cut into small pieces
1 cup of buttermilk
Sift together dry ingredients into a medium bowl. Cut butter into mix with pastry cutter,
make a well and add buttermilk. Use a fork to mix, until just combined. Turn out dough onto lightly floured work surface and quickly and with minimal touching form into a circle about 1” thick. Cut into biscuits.
Arrange biscuits on a parchment covered baking sheet.
Bake 450* for about 10 minutes, until golden brown.
Lee Bailey’s Buttermilk Biscuits
From a good soup cookbook, a more rustic drop biscuit.
2 cups of flour
1 tsp of salt
2 tsp of baking powder
1/2 tsp of baking soda
6 Tbls. of cold unsalted butter
1 1/2 cups of buttermilk
Sift dry ingredients, cut in butter with pastry cutter, make a well in center of mix.
Pour in the buttermilk and incorporate with a fork until just mixed. Drop by tablespoons
onto an ungreased, parchment lined cookie sheet, leave room between, they spread out.
Bake
450* for 12 minutes
Butterscotch Rice Crispie Treats
From my childhood, rediscovered in 2004 on the back of a rice crispie box. Amma used to make these when Michael and I were little. Easy and so good!
½ cup of peanut butter
1 cup of butterscotch
3 cups of rice crispies
A handful of chocolate chips.
Melt peanut butter and butterscotch chips, remove from heat and add rice crispies. Pres into a buttered 9X9 pan, sprinkle chocolate chips over and gently fold into. Let cool.
½ cup of peanut butter
1 cup of butterscotch
3 cups of rice crispies
A handful of chocolate chips.
Melt peanut butter and butterscotch chips, remove from heat and add rice crispies. Pres into a buttered 9X9 pan, sprinkle chocolate chips over and gently fold into. Let cool.
Cafe Castagna's Tarragon Dressing
-- Chris Christensen Vinaigrette:
This is the dressing on the butter lettuce salad at one of my favorite restaurants…Café Castagna.
1 egg yolk (see note)
2 teaspoons Dijon mustard
1/3 cup olive oil
1/4 cup peanut oil
4 teaspoons champagne vinegar
Salt and freshly ground black pepper
Salad:
2 heads butter lettuce (about 1 pound; use the tender, pale yellow leaves)
4 teaspoons chopped chives
4 teaspoons chopped tarragon
Coarse sea salt
To make vinaigrette: Whisk egg yolk with mustard. Gradually add oils, whisking to emulsify. Add champagne vinegar and thin with a little water. Season with salt and pepper. To make salad: Toss lettuce with dressing to taste, chives and tarragon. Sprinkle lightly with sea salt. Reserve remaining vinaigrette for another use. Note: Be sure to use clean, uncracked eggs or pasteurized eggs. Because of the possibility of salmonella, we would not recommend this recipe, if using unpasteurized eggs, for people in a high-risk group for contracting food poisoning. This group includes the elderly, the very young, the chronically ill, pregnant women or others with a weakened immune system. -- From chef Kevin Gibson, Cafe Castagna
This is the dressing on the butter lettuce salad at one of my favorite restaurants…Café Castagna.
1 egg yolk (see note)
2 teaspoons Dijon mustard
1/3 cup olive oil
1/4 cup peanut oil
4 teaspoons champagne vinegar
Salt and freshly ground black pepper
Salad:
2 heads butter lettuce (about 1 pound; use the tender, pale yellow leaves)
4 teaspoons chopped chives
4 teaspoons chopped tarragon
Coarse sea salt
To make vinaigrette: Whisk egg yolk with mustard. Gradually add oils, whisking to emulsify. Add champagne vinegar and thin with a little water. Season with salt and pepper. To make salad: Toss lettuce with dressing to taste, chives and tarragon. Sprinkle lightly with sea salt. Reserve remaining vinaigrette for another use. Note: Be sure to use clean, uncracked eggs or pasteurized eggs. Because of the possibility of salmonella, we would not recommend this recipe, if using unpasteurized eggs, for people in a high-risk group for contracting food poisoning. This group includes the elderly, the very young, the chronically ill, pregnant women or others with a weakened immune system. -- From chef Kevin Gibson, Cafe Castagna
Caramel Corn
1/2 cup of Karo corn syrup
2 cups of brown sugar
1 cup of margarine
1/2 tsp of baking soda
1 tsp of vanilla
Melt margarine over medium heat, add brown sugar, bring to soft ball 238*
on the thermometer. Add the vanilla and the baking soda. Stir over two poppers of popcorn in large flat cake pans. Bake in a 200* oven for 30 minutes. Store in an airtight container.
2 cups of brown sugar
1 cup of margarine
1/2 tsp of baking soda
1 tsp of vanilla
Melt margarine over medium heat, add brown sugar, bring to soft ball 238*
on the thermometer. Add the vanilla and the baking soda. Stir over two poppers of popcorn in large flat cake pans. Bake in a 200* oven for 30 minutes. Store in an airtight container.
Caramel Pull Aparts
This recipe came from Cynthia Johnson Haruyama.
20 frozen Rhodes rolls
1/2 cup of brown sugar
1 box of Jell-o brand Butterscotch Pudding Mix (not instant)
1/2 cup of melted butter
Grease a bundt pan. Put frozen dough balls into the pan. Sprinkle on the Butterscotch Pudding Mix and the brown sugar. Pour over everything, the melted butter. Leave to rise in a warm, draft-free place overnight. Bake the next morning .
350* for 30 minutes (You may need to cover the top lightly with foil.)
20 frozen Rhodes rolls
1/2 cup of brown sugar
1 box of Jell-o brand Butterscotch Pudding Mix (not instant)
1/2 cup of melted butter
Grease a bundt pan. Put frozen dough balls into the pan. Sprinkle on the Butterscotch Pudding Mix and the brown sugar. Pour over everything, the melted butter. Leave to rise in a warm, draft-free place overnight. Bake the next morning .
350* for 30 minutes (You may need to cover the top lightly with foil.)
Caramelized Onion Pizza
7 tablespoons butter, divided
2 tablespoons plus 1 teaspoon grapeseed oil
3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
6 garlic cloves, minced
2 tablespoons minced shallot (about 1 medium)
2 cups dry white wine
1 tablespoon minced fresh rosemary
Pizza Dough
Cornmeal (for dusting)
Garlic oil
3 cups grated Fontina cheese (about 10 ounces)
Preparation
Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper.
Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
Position rack in bottom third of oven. Place heavy 17x11-inch baking sheet on rack (invert if rimmed). Preheat oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer 1 dough round to second baking sheet. Lightly brush dough with garlic oil. Sprinkle with 1/2 cup cheese. Scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt.
Position baking sheet with pizza at far edge of 1 side of hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients.
2 tablespoons plus 1 teaspoon grapeseed oil
3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
6 garlic cloves, minced
2 tablespoons minced shallot (about 1 medium)
2 cups dry white wine
1 tablespoon minced fresh rosemary
Pizza Dough
Cornmeal (for dusting)
Garlic oil
3 cups grated Fontina cheese (about 10 ounces)
Preparation
Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper.
Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
Position rack in bottom third of oven. Place heavy 17x11-inch baking sheet on rack (invert if rimmed). Preheat oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer 1 dough round to second baking sheet. Lightly brush dough with garlic oil. Sprinkle with 1/2 cup cheese. Scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt.
Position baking sheet with pizza at far edge of 1 side of hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients.
Carrot Soup
2 T. Butter
5 Medium Carrots
1 Medium yellow Onion
2 Large potatoes
4 cups of Chicken Broth
½ cup of whole milk or half and half
¼ tsp of basil
¼ tsp of nutmeg
salt and pepper to taste
sauté onion in butter, then add sliced carrots…cook for about five minutes
peel and cube potatoes - add to vegetables. Add chicken broth and cook over medium heat for about 30 minutes. Add spices. Puree in blender.
5 Medium Carrots
1 Medium yellow Onion
2 Large potatoes
4 cups of Chicken Broth
½ cup of whole milk or half and half
¼ tsp of basil
¼ tsp of nutmeg
salt and pepper to taste
sauté onion in butter, then add sliced carrots…cook for about five minutes
peel and cube potatoes - add to vegetables. Add chicken broth and cook over medium heat for about 30 minutes. Add spices. Puree in blender.
Cheese Crunchies
This is a recipe from Marie Miller. She would serve it as an hors d’oeuvres.
1 5oz jar of Old English Spreading Cheese
(or something like it)
1/4 cup butter
1/2 tsp of salt
1/2 cup of flour
Thoroughly cream cheese and butter, add dry ingredients and mix well, form into 1” balls and place on greased baking sheet, chill thoroughly for two hours.
bake
350* for 10 minutes
1 5oz jar of Old English Spreading Cheese
(or something like it)
1/4 cup butter
1/2 tsp of salt
1/2 cup of flour
Thoroughly cream cheese and butter, add dry ingredients and mix well, form into 1” balls and place on greased baking sheet, chill thoroughly for two hours.
bake
350* for 10 minutes
Cheese Souffle
“Souffles are not scary.”
From the Cook My Darling Daughter, Cookbook. Amma gave it to me at one of my wedding showers.
4 Tbls of butter
2 Tbls of flour
1 cup of scalded milk
1/2 tsp of salt
cayenne to taste
add
1/2 cup of grated sharp cheddar cheese
1/2 cup of shredded parmesean cheese
Make white sauce, add cheese, cool a bit and add 4 egg yolks. Beat together 5 egg whites until fluffy. fold into cheese mixture. Pour carefully into a souffle dish and bake
375* for 25 - 30 minutes...don’t open the oven door
From the Cook My Darling Daughter, Cookbook. Amma gave it to me at one of my wedding showers.
4 Tbls of butter
2 Tbls of flour
1 cup of scalded milk
1/2 tsp of salt
cayenne to taste
add
1/2 cup of grated sharp cheddar cheese
1/2 cup of shredded parmesean cheese
Make white sauce, add cheese, cool a bit and add 4 egg yolks. Beat together 5 egg whites until fluffy. fold into cheese mixture. Pour carefully into a souffle dish and bake
375* for 25 - 30 minutes...don’t open the oven door
Chicken Curry
This recipe is from my father’s sister, Wanda. I visited her family in Los Altos, California for the first time in 1978 and had a wonderful time with all of my cousins. She made this while I was there.
In a large pan, fry 4 slices of bacon. Don’t have the heat too high.
Add ½ cup chopped celery
½ cup of chopped onion
1 garlic clove / pressed
sauté this all together until soft, but not brown.
Add 2 Tablespoons of flour and stir to coat everything.
Add 1 cup of whole milk
1 cup of chicken broth
1 cup of applesauce
3 tablespoons of tomato paste
5 tsp of powdered curry
2 chicken bouillon cubes
4 cups of shredded cooked chicken breasts (in bite size pieces)
simmer for 35 /45 minutes
serve over rice with golden raisins, cashews, toasted coconut, chopped red pepper.
In a large pan, fry 4 slices of bacon. Don’t have the heat too high.
Add ½ cup chopped celery
½ cup of chopped onion
1 garlic clove / pressed
sauté this all together until soft, but not brown.
Add 2 Tablespoons of flour and stir to coat everything.
Add 1 cup of whole milk
1 cup of chicken broth
1 cup of applesauce
3 tablespoons of tomato paste
5 tsp of powdered curry
2 chicken bouillon cubes
4 cups of shredded cooked chicken breasts (in bite size pieces)
simmer for 35 /45 minutes
serve over rice with golden raisins, cashews, toasted coconut, chopped red pepper.
Chili
A recipe of my mother’s that I think she got while living in Tacoma while my father was stationed there in 1954 -55.
Brown 2 - 4 pounds of ground beef
with one medium onion -- chopped
drain and
sprinkle one package of chili mix over this
add
one large can of Franco American Spaghetti
one medium bottle of catsup
one large can of tomato juice
add water to desired thickness
simmer for at least an hour
Brown 2 - 4 pounds of ground beef
with one medium onion -- chopped
drain and
sprinkle one package of chili mix over this
add
one large can of Franco American Spaghetti
one medium bottle of catsup
one large can of tomato juice
add water to desired thickness
simmer for at least an hour
Cinnamon Rolls
NICKI’S CINNAMON BUNS FROM HEAVEN
FROM THE OREGONIAN
serves 12 to 18
Dough
1 cup warm water (105-115 degrees)
2 envelopes active dry yeast
1 teaspoon plus 2/3 cup sugar
1 cup milk, heated to lukewarm
2/3 cup (1 1/3 sticks) butter, softened
2 large eggs, lightly beaten
2 teaspoons salt
7-8 cups all-purpose flour, or more as needed
Filling
1 cup (2 sticks) butter, melted
1 3/4 cups sugar
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts (optional)
1 1/2 cups raisins (optional)
Creamy Glaze
2/3 cup (1 1/3 sticks) butter, melted
4 cups confectioners’ sugar
2 teaspoons pure vanilla extract
1/4-1/2 cup hot water
For the dough
Combine the warm water, yeast, and 1 teaspoon sugar in a cup and stir; set aside. In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture. Add 3 1/2 cups flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff - it will be sticky. Turn out the dough onto a well-floured surface and knead for 5 to 10 minutes, adding just enough flour to keep the dough from sticking. Place in a well-buttered glass or plastic bowl. Cover and let rise in a warm place, free from drafts, until doubled in volume, 1 to 1 1/2 hours. Punch down the dough and let it rest for 5 minutes. Roll out on a lightly floured surface into a 15-by-20-inch rectangle.
For the filling
Spread 1/2 cup of the melted butter on the dough. In a small bowl, combine 1 1/2 cups of the sugar and the cinnamon. Sprinkle over the dough, then sprinkle with the walnuts and raisins, if desired. Roll up like a jellyroll and pinch the edges together to seal. Cut the roll into 12 or 18 slices. If making 12 buns, use the remaining 1/2 cup melted butter to coat the bottoms of a 13-by-9-inch baking pan and an 8-inch square baking pan; if making 18 buns, use two 13-by-9-inch pans. Sprinkle the pans with the remaining 1/4 cup sugar. Place the cinnamon bun slices close together in the pans. Cover and let rise in a warm place until the dough is doubled in volume, about 45 minutes. Preheat the oven to 350 degrees. Bake for 25 to 30 minutes, or until the buns are nicely browned. Let cool slightly before glazing.
For the glaze
In a medium bowl, combine the melted butter, confectioners’ sugar, and vanilla. Add the hot water, 1 tablespoon at a time, until you have a spreadable glaze. Spread the glaze over the buns and serve. Tip To save time in the morning, make the rolls a day ahead up to the final rise, then let them rise slowly overnight in the refrigerator. Bring to room temperature before baking. Cook’s notes A simple dusting of confectioners’ sugar is a great topping for the buns, which are already so over the top that the glaze is almost too much. You can play with the filling ingredients: try golden raisins or currants, use pecans instead of walnuts, add some nutmeg or mace and a little grated lemon zest.
FROM THE OREGONIAN
serves 12 to 18
Dough
1 cup warm water (105-115 degrees)
2 envelopes active dry yeast
1 teaspoon plus 2/3 cup sugar
1 cup milk, heated to lukewarm
2/3 cup (1 1/3 sticks) butter, softened
2 large eggs, lightly beaten
2 teaspoons salt
7-8 cups all-purpose flour, or more as needed
Filling
1 cup (2 sticks) butter, melted
1 3/4 cups sugar
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts (optional)
1 1/2 cups raisins (optional)
Creamy Glaze
2/3 cup (1 1/3 sticks) butter, melted
4 cups confectioners’ sugar
2 teaspoons pure vanilla extract
1/4-1/2 cup hot water
For the dough
Combine the warm water, yeast, and 1 teaspoon sugar in a cup and stir; set aside. In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture. Add 3 1/2 cups flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff - it will be sticky. Turn out the dough onto a well-floured surface and knead for 5 to 10 minutes, adding just enough flour to keep the dough from sticking. Place in a well-buttered glass or plastic bowl. Cover and let rise in a warm place, free from drafts, until doubled in volume, 1 to 1 1/2 hours. Punch down the dough and let it rest for 5 minutes. Roll out on a lightly floured surface into a 15-by-20-inch rectangle.
For the filling
Spread 1/2 cup of the melted butter on the dough. In a small bowl, combine 1 1/2 cups of the sugar and the cinnamon. Sprinkle over the dough, then sprinkle with the walnuts and raisins, if desired. Roll up like a jellyroll and pinch the edges together to seal. Cut the roll into 12 or 18 slices. If making 12 buns, use the remaining 1/2 cup melted butter to coat the bottoms of a 13-by-9-inch baking pan and an 8-inch square baking pan; if making 18 buns, use two 13-by-9-inch pans. Sprinkle the pans with the remaining 1/4 cup sugar. Place the cinnamon bun slices close together in the pans. Cover and let rise in a warm place until the dough is doubled in volume, about 45 minutes. Preheat the oven to 350 degrees. Bake for 25 to 30 minutes, or until the buns are nicely browned. Let cool slightly before glazing.
For the glaze
In a medium bowl, combine the melted butter, confectioners’ sugar, and vanilla. Add the hot water, 1 tablespoon at a time, until you have a spreadable glaze. Spread the glaze over the buns and serve. Tip To save time in the morning, make the rolls a day ahead up to the final rise, then let them rise slowly overnight in the refrigerator. Bring to room temperature before baking. Cook’s notes A simple dusting of confectioners’ sugar is a great topping for the buns, which are already so over the top that the glaze is almost too much. You can play with the filling ingredients: try golden raisins or currants, use pecans instead of walnuts, add some nutmeg or mace and a little grated lemon zest.
Classic Chocolate Fudge Cake
I finally found a great chocolate cake recipe! From Junior League of Portland cookbook
3 oz of unsweetened baking chocolate (use SCHARFFENBERGER)
½ unsalted butter at room temperature
2 ¼ cups of brown sugar, firmly packed
3 eggs
2 tsps of vanilla extract
2 ¼ cups of cake flour (Soft as Silk brand -- comes in a box)
2 tsps of baking soda
½ tsp of salt
1 cup of sour cream
1 cup of boiling water
Preheat oven to 350
In a metal bowl, over hot, but not boiling water, slowly melt chocolate squares, stirring gently, let cool for a bit.
Prepare pans: two 9” pans, greased, floured and with circles of waxed paper or parchment paper lining the bottoms.
In a large mixing bowl, cream butter --add sugar and eggs. Beat at HIGH speed for FIVE minutes, until light and fluffy. Be sure to scrape bottom and sides of pan to mix thoroughly, Beat in vanilla and melted chocolate.
In another bowl, sift together flour, baking soda and salt. Add about a cup of the flour mixture, then the cup of sour cream and then the rest of the flour mixture. When well blended stir in boiling water. Batter will be thin and runny.
Pour into prepared pans and bake 30 35 minutes until a toothpick inserted in center comes out clean. The cakes will puff up in the center and small cracks will form on the tops.
Cool in pans for fifteen minutes, remove to wire racks and finish cooling.
Frosting:
In a metal bowl, over hot, but not boiling water, combine 2 2oz squares of unsweetened baking chocolate (use SCHARFFENBERGER) and ½ cup of butter. Slowly melt together, stirring gently. In a medium bowl, combine 1 pound (one box) of powdered sugar and ½ cup of whipping cream (you made need a bit more) and 2 tsps of vanilla -- beat until smooth. Add chocolate/butter mixture. Set pan in a bowl of ice water, and beat until thick. Place one cake with top side down on serving plate, spread icing on it, carefully place second layer on top, with top side up, spread frosting over entire cake. Add more cream to frosting if frosting is too stiff.
3 oz of unsweetened baking chocolate (use SCHARFFENBERGER)
½ unsalted butter at room temperature
2 ¼ cups of brown sugar, firmly packed
3 eggs
2 tsps of vanilla extract
2 ¼ cups of cake flour (Soft as Silk brand -- comes in a box)
2 tsps of baking soda
½ tsp of salt
1 cup of sour cream
1 cup of boiling water
Preheat oven to 350
In a metal bowl, over hot, but not boiling water, slowly melt chocolate squares, stirring gently, let cool for a bit.
Prepare pans: two 9” pans, greased, floured and with circles of waxed paper or parchment paper lining the bottoms.
In a large mixing bowl, cream butter --add sugar and eggs. Beat at HIGH speed for FIVE minutes, until light and fluffy. Be sure to scrape bottom and sides of pan to mix thoroughly, Beat in vanilla and melted chocolate.
In another bowl, sift together flour, baking soda and salt. Add about a cup of the flour mixture, then the cup of sour cream and then the rest of the flour mixture. When well blended stir in boiling water. Batter will be thin and runny.
Pour into prepared pans and bake 30 35 minutes until a toothpick inserted in center comes out clean. The cakes will puff up in the center and small cracks will form on the tops.
Cool in pans for fifteen minutes, remove to wire racks and finish cooling.
Frosting:
In a metal bowl, over hot, but not boiling water, combine 2 2oz squares of unsweetened baking chocolate (use SCHARFFENBERGER) and ½ cup of butter. Slowly melt together, stirring gently. In a medium bowl, combine 1 pound (one box) of powdered sugar and ½ cup of whipping cream (you made need a bit more) and 2 tsps of vanilla -- beat until smooth. Add chocolate/butter mixture. Set pan in a bowl of ice water, and beat until thick. Place one cake with top side down on serving plate, spread icing on it, carefully place second layer on top, with top side up, spread frosting over entire cake. Add more cream to frosting if frosting is too stiff.
Coconut Brownies
This recipe came from my mother’s sister Judy. I had them when I was a little girl-- they must be made with margarine and golden brown sugar or the texture will not be right.
Melt over medium heat:
1/2 cup of margarine
2 cups of golden brown sugar
cool slightly and then add:
2 eggs
1 cup of flour
2 tsp of baking powder
1 tsp of salt
1 tsp of vanilla
1 cup of coconut
Bake in a cake pan
325* for 25 minutes
Melt over medium heat:
1/2 cup of margarine
2 cups of golden brown sugar
cool slightly and then add:
2 eggs
1 cup of flour
2 tsp of baking powder
1 tsp of salt
1 tsp of vanilla
1 cup of coconut
Bake in a cake pan
325* for 25 minutes
Colleen's Oatmeal Cookies
A recipe Molly passed on to me.
1 cup butter
1 cup sugar
1 cup dark brown sugar
2 eggs
2 tsp vanilla
1 ½ cup flour
1 1/8 tsp baking soda
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
3 cups oatmeal
1 cup pecans
1 cup raisins
Bake at 350 degrees for 8-12 minutes.
1 cup butter
1 cup sugar
1 cup dark brown sugar
2 eggs
2 tsp vanilla
1 ½ cup flour
1 1/8 tsp baking soda
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
3 cups oatmeal
1 cup pecans
1 cup raisins
Bake at 350 degrees for 8-12 minutes.
Country Beef Stew
Prep 15 minutes
Cook 4 Hours
2 pounds lean beef stew meat, well trimmed and cut into ¾” pieces
1 yellow onion coarsely chopped
4 large carrots, peeled and chopped into 1” pieces
4 stalks of celery cut into 1” pieces
1 green bell pepper, seeded and cut into 1” pieces
¼ cup quick cooking tapioca
½ cup of dry bread crumbs
1 pound of whole mushrooms - quartered
1 ½ tsp of salt
¼ tsp of pepper
1 14 ½ oz can of whole tomatoes coarsely chopped and added with the juice
1 cup of dry red wine
Preheat oven to 300 degrees. Combine all ingredients into a Dutch oven coated in cooking oil, stir to mix well, cover and bake for four hours, don’t lift the lid.
Serve over mashed potatoes, or rice.
Cook 4 Hours
2 pounds lean beef stew meat, well trimmed and cut into ¾” pieces
1 yellow onion coarsely chopped
4 large carrots, peeled and chopped into 1” pieces
4 stalks of celery cut into 1” pieces
1 green bell pepper, seeded and cut into 1” pieces
¼ cup quick cooking tapioca
½ cup of dry bread crumbs
1 pound of whole mushrooms - quartered
1 ½ tsp of salt
¼ tsp of pepper
1 14 ½ oz can of whole tomatoes coarsely chopped and added with the juice
1 cup of dry red wine
Preheat oven to 300 degrees. Combine all ingredients into a Dutch oven coated in cooking oil, stir to mix well, cover and bake for four hours, don’t lift the lid.
Serve over mashed potatoes, or rice.
Cowboy Caviar
15 oz. blackeyed peas, drained
11 oz. shoe peg corn, drained
2 chopped avocados
½ cup chopped tomatoes
2/3 cup chopped cilantro
2/3 cup chopped green onion
dressing:
¼ cup olive oil
¼ cup red wine vinegar
2 minced garlic cloves
1 tsp cumin
¾ tsp salt
11 oz. shoe peg corn, drained
2 chopped avocados
½ cup chopped tomatoes
2/3 cup chopped cilantro
2/3 cup chopped green onion
dressing:
¼ cup olive oil
¼ cup red wine vinegar
2 minced garlic cloves
1 tsp cumin
¾ tsp salt
Creamy Polenta
8 cups of water
2 tsp salt
2 cups of Polenta
¼ cup of heavy cream
½ cup shredded parmesean
½ cup of butter
pepper, Tabasco to taste
In large heavy saucepan over boil water. Add salt and reduce heat to medium. Whisking
constantly, carefully sprinkle in the polenta so as not to form lumps. Reduce heat to low and continue cooking and stirring occasionally for about 25 - 35 minutes until it begins to thicken and pull away from the sides of the pan, but is still pourable.
Remove pan from heat, whisk in cream, cheese, butter, salt and pepper. taste to adjust
seasonings, serve as is, or spread on cookie sheet to chill if you are going to grill or saute squares of it.
2 tsp salt
2 cups of Polenta
¼ cup of heavy cream
½ cup shredded parmesean
½ cup of butter
pepper, Tabasco to taste
In large heavy saucepan over boil water. Add salt and reduce heat to medium. Whisking
constantly, carefully sprinkle in the polenta so as not to form lumps. Reduce heat to low and continue cooking and stirring occasionally for about 25 - 35 minutes until it begins to thicken and pull away from the sides of the pan, but is still pourable.
Remove pan from heat, whisk in cream, cheese, butter, salt and pepper. taste to adjust
seasonings, serve as is, or spread on cookie sheet to chill if you are going to grill or saute squares of it.
Crepes
From the Sunset Country French Cooking cookbook.
3 eggs
2/3 cup of all purpose flour
1 cup of milk
Aprox. 2 T. of butter
Blend eggs and flour together in mixer...gradually add milk. Butter the bottom of a fairly large flat pan on the stove, pour think pancakes, turning once.
3 eggs
2/3 cup of all purpose flour
1 cup of milk
Aprox. 2 T. of butter
Blend eggs and flour together in mixer...gradually add milk. Butter the bottom of a fairly large flat pan on the stove, pour think pancakes, turning once.
Curry Recipe
Fry four slices of bacon
1/4 cup chopped celery into bacon grease
1/4 chopped onion into bacon grease
1 chopped clove of garlic into bacon grease
Sauté all together until soft, but not brown
Add 2 T. of flour
Stir up
Add one coup of milk
1 cup of chicken broth
1 cup of apple sauce
3 T. of tom. Paste
4 - 5 tsp of curry
2 chicken bouillon cubes
3 cups shredded cooked chicken
Stir this all together, simmer for about half an hour serve over rice
This stuff goes on top when serving
1 cup of raisins
1 cup of coconut spread coconut out on a cookie sheet and put under broiler with the door cracked to the oven and you stand there and watch it turn brown, stirring it occasionally so it doesn’t burn and browns evenly and it takes only a couple of minutes.
Cashews
Chopped up red pepper
1/4 cup chopped celery into bacon grease
1/4 chopped onion into bacon grease
1 chopped clove of garlic into bacon grease
Sauté all together until soft, but not brown
Add 2 T. of flour
Stir up
Add one coup of milk
1 cup of chicken broth
1 cup of apple sauce
3 T. of tom. Paste
4 - 5 tsp of curry
2 chicken bouillon cubes
3 cups shredded cooked chicken
Stir this all together, simmer for about half an hour serve over rice
This stuff goes on top when serving
1 cup of raisins
1 cup of coconut spread coconut out on a cookie sheet and put under broiler with the door cracked to the oven and you stand there and watch it turn brown, stirring it occasionally so it doesn’t burn and browns evenly and it takes only a couple of minutes.
Cashews
Chopped up red pepper
Deviled Eggs
Five hard boiled eggs. Cold
split in half lengthwise
put yolks in bowl, mash and then add:
2 T of mayonaise
1T of Miracle Whip
½ tsp of yellow mustard
½ tsp of apple cider vinegar
pinch of salt and pepper
split in half lengthwise
put yolks in bowl, mash and then add:
2 T of mayonaise
1T of Miracle Whip
½ tsp of yellow mustard
½ tsp of apple cider vinegar
pinch of salt and pepper
Egg Casserole
Once while visiting Portland from LaCrosse, I attended a party at Jim and Ann Holtz’s house. Ann served this delicious casserole and I asked her for the recipe. A week later, it arrived on a post card to me in Wisconsin.
4 slices of white bread buttered and cut into squares
3 eggs
2 cups of whole milk
1/2 t of salt
juice of 1/2 lemon
1/4 t of dry mustard
1/4 t of onion salt
1/4 t of cayenne pepper
1/4 t of worchester sauce
2 cups of “nippy” cheddar cheese grated
Butter a casserole, spread bread cubes around, sprinkle on coarsely grated cheese, pour egg mixture over all...it will not completely cover. Let is set overnight.
Bake
350* for 45 minutes
4 slices of white bread buttered and cut into squares
3 eggs
2 cups of whole milk
1/2 t of salt
juice of 1/2 lemon
1/4 t of dry mustard
1/4 t of onion salt
1/4 t of cayenne pepper
1/4 t of worchester sauce
2 cups of “nippy” cheddar cheese grated
Butter a casserole, spread bread cubes around, sprinkle on coarsely grated cheese, pour egg mixture over all...it will not completely cover. Let is set overnight.
Bake
350* for 45 minutes
Endive Salad or Appetizer
Apple, Blue Cheese & Hazelnut Salad on Endive Leaves
From Fine Cooking Magazine
January 2005
1 large tart sweet apple--chopped finely
Gala or Braeburn works nicely
3 oz of crumbled blue cheese
¾ cup of finely chopped celery
3 Tbls. Mayonnaise
1 Tbls. Fresh lemon juice
Kosher salt
½ cups toasted nuts…I use walnuts
¾ Belgian endive heads
Combine all ingredients gently and spoon on leaves, chill and serve
From Fine Cooking Magazine
January 2005
1 large tart sweet apple--chopped finely
Gala or Braeburn works nicely
3 oz of crumbled blue cheese
¾ cup of finely chopped celery
3 Tbls. Mayonnaise
1 Tbls. Fresh lemon juice
Kosher salt
½ cups toasted nuts…I use walnuts
¾ Belgian endive heads
Combine all ingredients gently and spoon on leaves, chill and serve
Fruit Salad Dressing
This is from Prue-- I got it in 1982.
1/2 cup of sugar
1 tsp of mustard
1/4 tsp of salt
put into blender and mix
1/2 cup of saffola oil
1/3 cup of white wine vinegar or apple cider vinegar or 1/2 cup of lemon juice
1 tsp of celery seed
1 Tbls of grated onion
1 Tbls of poppy seeds
blend
1/2 cup of sugar
1 tsp of mustard
1/4 tsp of salt
put into blender and mix
1/2 cup of saffola oil
1/3 cup of white wine vinegar or apple cider vinegar or 1/2 cup of lemon juice
1 tsp of celery seed
1 Tbls of grated onion
1 Tbls of poppy seeds
blend
Fudge Brownie
A dense, moist, fudgie brownie...if made in a round tart pan it looks very elegant. From the Better Homes and Gardens Cook Book...I first made this in 1982 in Forest Grove.
1/2 cup of butter
2 oz of chocolate...unsweetened
melt in top of a double boiler
let cool a bit, and with a wooden spoon, stir in
1 cup of sugar
2 eggs
1 tsp of vanilla
3/4 cup of flour
1/2 cup of chopped nuts (optional)
mix well and spoon into a prepared square cake pan or a round cake pan...I line with parchment paper for removing the entire brownie.
bake at
350* for 20 - 25 minutes (don’t over-cook!)
1/2 cup of butter
2 oz of chocolate...unsweetened
melt in top of a double boiler
let cool a bit, and with a wooden spoon, stir in
1 cup of sugar
2 eggs
1 tsp of vanilla
3/4 cup of flour
1/2 cup of chopped nuts (optional)
mix well and spoon into a prepared square cake pan or a round cake pan...I line with parchment paper for removing the entire brownie.
bake at
350* for 20 - 25 minutes (don’t over-cook!)
Jewish Sour Cream Coffee Cake
Elizabeth and I often make this together and tried to rush it in an effort to eat it sooner...after ruining it a couple of times we’ve become more patient.
Cream these together:
3/4 cup of sugar
1/2 cup of butter
1 tsp of vanilla
3 eggs
add these alternately with the sour cream:
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
1/8 tsp of salt
1 cup of sour cream
Nut Mixture:
Mix together:
1 1/4 cup of brown sugar
1 cup of chopped walnuts or pecans
2 teaspoons of cinnamon
3 Tbls. of melted butter
oil and flour a bundt pan, sprinkle nut mixture in bottom, put in batter, another layer of nut mixture, more batter.
bake at
350* for 35 40 minutes
cool for ten minutes and turn out on a plate
Cream these together:
3/4 cup of sugar
1/2 cup of butter
1 tsp of vanilla
3 eggs
add these alternately with the sour cream:
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
1/8 tsp of salt
1 cup of sour cream
Nut Mixture:
Mix together:
1 1/4 cup of brown sugar
1 cup of chopped walnuts or pecans
2 teaspoons of cinnamon
3 Tbls. of melted butter
oil and flour a bundt pan, sprinkle nut mixture in bottom, put in batter, another layer of nut mixture, more batter.
bake at
350* for 35 40 minutes
cool for ten minutes and turn out on a plate
Kahlua Pie
1 Oreo Cookie Crust - you buy at the grocery
soften a little bit and mix together in the mixer:
1 pint of chocolate ice cream
1 pint of coffee or mud pie ice cream
(amma likes the mud pie)
1 container of Kool Whip (in the freezer section)
1/4 cup of Kahlua
then put it in the pie crust and re-freeze
you can put chocolate shavings on top
soften a little bit and mix together in the mixer:
1 pint of chocolate ice cream
1 pint of coffee or mud pie ice cream
(amma likes the mud pie)
1 container of Kool Whip (in the freezer section)
1/4 cup of Kahlua
then put it in the pie crust and re-freeze
you can put chocolate shavings on top
Lemon Jell-O Cake
This a recipe from Prue
1 package of yellow cake mix
1 box of Jell-o lemon pudding (small box)
4 whole eggs
2/3 cup of Saffola oil
2/3 cup of water
Beat on slow for about 5 minutes and then fast for about the same.
Pour into a prepared bundt pan.
bake at
325* for 1 hour
Glaze
1 cup of powdered sugar
juice of 1/2 lemon
2 Tbls of melted unsalted butter
Cool cake about ten minutes and pour over
1 package of yellow cake mix
1 box of Jell-o lemon pudding (small box)
4 whole eggs
2/3 cup of Saffola oil
2/3 cup of water
Beat on slow for about 5 minutes and then fast for about the same.
Pour into a prepared bundt pan.
bake at
325* for 1 hour
Glaze
1 cup of powdered sugar
juice of 1/2 lemon
2 Tbls of melted unsalted butter
Cool cake about ten minutes and pour over
Lemon Pecan Wafers
Sunset Cookbook -- a great summer cookie!
1 cup of butter
2 cups of sugar
2 eggs
2 Tbls of lemon juice
2 Tbls lemon peel
4 cups of flour
¼ tsp salt
2 tsp b. powder
2 cups of chopped pecans
roll into tubes, refrigerate up to over night
bake 350 for 12 minutes
1 cup of butter
2 cups of sugar
2 eggs
2 Tbls of lemon juice
2 Tbls lemon peel
4 cups of flour
¼ tsp salt
2 tsp b. powder
2 cups of chopped pecans
roll into tubes, refrigerate up to over night
bake 350 for 12 minutes
Macaroni and Cheese
Right off the package of macaroni!
8 ounces of Elbow Macaroni
1/4 cup of butter
3 T. flour
1/8 t. dry mustard
1/8 t. salt
1/8 t. black pepper
2 cups whole milk
1 cup of shredded sharp cheddar cheese
1 cup of Velveeta
Heat oven to 350. Cook macaroni as directed on package. Drain. In medium saucepan, melt butter. Blend in flour, mustard, salt and pepper. Cook until mixture is smooth and bubbly; gradually add milk and cheese. Cook over low heat until cheese is melted. Add pasta, mix lightly. Pour into buttered casserole. Bake 25 minutes covered with foil.
8 ounces of Elbow Macaroni
1/4 cup of butter
3 T. flour
1/8 t. dry mustard
1/8 t. salt
1/8 t. black pepper
2 cups whole milk
1 cup of shredded sharp cheddar cheese
1 cup of Velveeta
Heat oven to 350. Cook macaroni as directed on package. Drain. In medium saucepan, melt butter. Blend in flour, mustard, salt and pepper. Cook until mixture is smooth and bubbly; gradually add milk and cheese. Cook over low heat until cheese is melted. Add pasta, mix lightly. Pour into buttered casserole. Bake 25 minutes covered with foil.
Mom's Apple Crisp
When I was first married in 1982, I looked in my Grinnell General Hospital Women’s Auxiliary Cook Book for an apple crisp recipe...I started making it and then I realized it was my own mother’s!
4 cups of sliced apples
1/4 cup of orange or lemon juice
1/2 cup of butter
1/2 cup of white sugar
1/2 cup of brown sugar
3/4 cup of flour
1/2 tsp of cinnamon
for a chewier crust you may add 1/2 cup of oatmeal
( 1/2 tsp of nutmeg may also be added.)
Arrange sliced apples in a pie pan, sprinkle with juice of lemon or orange. In a small bowl cut butter into sugars, add flour and spices. Pat onto the top of the apples.
Bake at
375* for 40 minutes
For Mixed Berries:
6 cups of berries
1 cup of sugar
2 Tbls of cornstarch
tiny bit of grated lemon or orange zest
dash of cinnamon
mix the sugar and the cornstarch together, add the cinnamon and the zest,
toss gently with the berries. put in pie pan and cover with topping.
4 cups of sliced apples
1/4 cup of orange or lemon juice
1/2 cup of butter
1/2 cup of white sugar
1/2 cup of brown sugar
3/4 cup of flour
1/2 tsp of cinnamon
for a chewier crust you may add 1/2 cup of oatmeal
( 1/2 tsp of nutmeg may also be added.)
Arrange sliced apples in a pie pan, sprinkle with juice of lemon or orange. In a small bowl cut butter into sugars, add flour and spices. Pat onto the top of the apples.
Bake at
375* for 40 minutes
For Mixed Berries:
6 cups of berries
1 cup of sugar
2 Tbls of cornstarch
tiny bit of grated lemon or orange zest
dash of cinnamon
mix the sugar and the cornstarch together, add the cinnamon and the zest,
toss gently with the berries. put in pie pan and cover with topping.
Mom's Turkey
This is the way she has been doing for years...with a couple of my modifications.
1 Bag of Pepperidge Farm Stuffing...seasoned...or some other brand
1 can of Campbell’s Cream of Chicken Soup
Saute chopped onion and celery in butter until soft
pour over bread crumbs or cubes
add soup
add white wine until moist as you like
chop granny smith apple very fine, add that
put in chopped walnuts if you like.
1 Bag of Pepperidge Farm Stuffing...seasoned...or some other brand
1 can of Campbell’s Cream of Chicken Soup
Saute chopped onion and celery in butter until soft
pour over bread crumbs or cubes
add soup
add white wine until moist as you like
chop granny smith apple very fine, add that
put in chopped walnuts if you like.
Oatmeal and Peanut Butter Cookies
Mom’s Peanut Butter Cookies
The ones she has been making for as long as I can remember.
1 cup of margarine
1 cup of sugar
1 cup of brown sugar
1 tsp of vanilla
2 beaten eggs
1 cup of peanut butter
3 cups of flour
2 tsp of soda
1/4 tsp of salt
Cream margarine and sugars, add vanilla, eggs and peanut butter, mix together dry ingredients and add.
Roll into walnut size balls, press with a fork and bake.
325* for 10-12 minutes
Brenda’s Oatmeal Cookies
A recipe I made up when I twelve.
Mix in a bowl:
1 cup of flour
3/4 tsp of soda
1/2 tsp of salt
1 tsp of cinnamon
1 tsp of nutmeg
Cream together:
3/4 cup of butter / margarine
1 1/3 cup of brown sugar
2 eggs
1 tsp of vanilla
Add dry ingredients to butter sugar mixture as well as:
2 cups of oatmeal
1 cup of raisins (golden are good)
1 cup of coconut
1 cup of chopped pecans
1 cup of bran flakes or corn flakes
Spoon onto cookie sheets
350* for 8 - 10 minutes
The ones she has been making for as long as I can remember.
1 cup of margarine
1 cup of sugar
1 cup of brown sugar
1 tsp of vanilla
2 beaten eggs
1 cup of peanut butter
3 cups of flour
2 tsp of soda
1/4 tsp of salt
Cream margarine and sugars, add vanilla, eggs and peanut butter, mix together dry ingredients and add.
Roll into walnut size balls, press with a fork and bake.
325* for 10-12 minutes
Brenda’s Oatmeal Cookies
A recipe I made up when I twelve.
Mix in a bowl:
1 cup of flour
3/4 tsp of soda
1/2 tsp of salt
1 tsp of cinnamon
1 tsp of nutmeg
Cream together:
3/4 cup of butter / margarine
1 1/3 cup of brown sugar
2 eggs
1 tsp of vanilla
Add dry ingredients to butter sugar mixture as well as:
2 cups of oatmeal
1 cup of raisins (golden are good)
1 cup of coconut
1 cup of chopped pecans
1 cup of bran flakes or corn flakes
Spoon onto cookie sheets
350* for 8 - 10 minutes
Off-Campus Quiche
When I was a student at Grinnell College if you didn’t live in a dorm you were “off-campus”. Friends, Laura Bradley (now Olander) Dave Holmberg and Lisa Lander all lived together and this was a frequent dinner at their off-campus house.
1 Pie Crust (see me recipe)
onto this spread 1 Tbls. of butter
1 cup of grated Swiss cheese
mushrooms, ham or bacon, green pepper...whatever you’d like or have
Mix together until frothy:
6 eggs
1/2 tsp of salt and pepper
1 pint of half and half
pinch of nutmeg
Bake on lower rack at
450* for 10 minutes
325* for 25 minutes
remove and glaze top with butter and grated parmesan cheese return to
325* for 10 more minutes
1 Pie Crust (see me recipe)
onto this spread 1 Tbls. of butter
1 cup of grated Swiss cheese
mushrooms, ham or bacon, green pepper...whatever you’d like or have
Mix together until frothy:
6 eggs
1/2 tsp of salt and pepper
1 pint of half and half
pinch of nutmeg
Bake on lower rack at
450* for 10 minutes
325* for 25 minutes
remove and glaze top with butter and grated parmesan cheese return to
325* for 10 more minutes
Olive Cheese Spread
From Zupans
10 olives stuffed with red peppers
6oz of white cheddar cheese
1 T mayonaise
2 t. chives finely chopped
Grate cheese into mixing bowl, add chopped olives, may and chives, chill and serve on crackers.
10 olives stuffed with red peppers
6oz of white cheddar cheese
1 T mayonaise
2 t. chives finely chopped
Grate cheese into mixing bowl, add chopped olives, may and chives, chill and serve on crackers.
Oven Pancake
Pie Pan Size
This recipe is from Marie Miller. I had this the first time I came to Portland to visit in 1982. Sometimes these are called Dutch Babies.
2 Tablespoons of margerine / butter
2 eggs
1/2 cup of whole milk
1/2 cup of flour
pinch of salt
Beat eggs, add flour and salt add milk,
beat and then pour over margerine/butter that has
been melted in pan. Bake at 400 for 20 minutes
Double for a pyrex casserole size.
This recipe is from Marie Miller. I had this the first time I came to Portland to visit in 1982. Sometimes these are called Dutch Babies.
2 Tablespoons of margerine / butter
2 eggs
1/2 cup of whole milk
1/2 cup of flour
pinch of salt
Beat eggs, add flour and salt add milk,
beat and then pour over margerine/butter that has
been melted in pan. Bake at 400 for 20 minutes
Double for a pyrex casserole size.
Peach Upside Down Cake
SUMMER PEACH AND BLUEBERRY UPSIDE CAKE
375 oven
Top/Bottom:
4 tablespoons of butter
½ cup of brown sugar
2 large peaches, peeled and sliced
1 cup of blueberries
Cake:
4 tablespoons of butter
½ cup of granulated sugar
1 large egg
1 tsp of vanilla
sift together:
1 ½ tsp of baking powder
¼ tsp of salt
1 ¼ cup of flour
½ cup of whole milk
In oven proof 8-9” skillet melt butter and add brown sugar. Stir over med-low heat for 3 min. Carefully add peach slices and stir and cook for about 5 minutes, until bubbly. Arrange peaches in flower pattern. Add blueberries remove from heat.
Cream butter and sugar, add egg and vanilla, add some of the flour mixture, add the milk, add the rest of the flour mixture. Pour over the fruit, trying to cover.
Bake at 375 for 25 - 30 minutes. Invert immediately.
375 oven
Top/Bottom:
4 tablespoons of butter
½ cup of brown sugar
2 large peaches, peeled and sliced
1 cup of blueberries
Cake:
4 tablespoons of butter
½ cup of granulated sugar
1 large egg
1 tsp of vanilla
sift together:
1 ½ tsp of baking powder
¼ tsp of salt
1 ¼ cup of flour
½ cup of whole milk
In oven proof 8-9” skillet melt butter and add brown sugar. Stir over med-low heat for 3 min. Carefully add peach slices and stir and cook for about 5 minutes, until bubbly. Arrange peaches in flower pattern. Add blueberries remove from heat.
Cream butter and sugar, add egg and vanilla, add some of the flour mixture, add the milk, add the rest of the flour mixture. Pour over the fruit, trying to cover.
Bake at 375 for 25 - 30 minutes. Invert immediately.
Peach Upside Down Cake
SUMMER PEACH AND BLUEBERRY UPSIDE CAKE
375 oven
Top/Bottom:
4 tablespoons of butter
½ cup of brown sugar
2 large peaches, peeled and sliced
1 cup of blueberries
Cake:
4 tablespoons of butter
½ cup of granulated sugar
1 large egg
1 tsp of vanilla
sift together:
1 ½ tsp of baking powder
¼ tsp of salt
1 ¼ cup of flour
½ cup of whole milk
In oven proof 8-9” skillet melt butter and add brown sugar. Stir over med-low heat for 3 min. Carefully add peach slices and stir and cook for about 5 minutes, until bubbly. Arrange peaches in flower pattern. Add blueberries remove from heat.
Cream butter and sugar, add egg and vanilla, add some of the flour mixture, add the milk, add the rest of the flour mixture. Pour over the fruit, trying to cover.
Bake at 375 for 25 - 30 minutes. Invert immediately.
375 oven
Top/Bottom:
4 tablespoons of butter
½ cup of brown sugar
2 large peaches, peeled and sliced
1 cup of blueberries
Cake:
4 tablespoons of butter
½ cup of granulated sugar
1 large egg
1 tsp of vanilla
sift together:
1 ½ tsp of baking powder
¼ tsp of salt
1 ¼ cup of flour
½ cup of whole milk
In oven proof 8-9” skillet melt butter and add brown sugar. Stir over med-low heat for 3 min. Carefully add peach slices and stir and cook for about 5 minutes, until bubbly. Arrange peaches in flower pattern. Add blueberries remove from heat.
Cream butter and sugar, add egg and vanilla, add some of the flour mixture, add the milk, add the rest of the flour mixture. Pour over the fruit, trying to cover.
Bake at 375 for 25 - 30 minutes. Invert immediately.
Pecan Squares
From the Silver Palette
Crust
2/3 cup of powdered sugar
2 cups of flour
½ pound (2 sticks) butter
preheat oven to 350. grease 9X12 baking pan.
sift sugar and flour together. Cut in butter using a pastry blender until fine crumbs form. Pat crumbs into bottom of pan to form crust.
Bake 20 minutes
Topping
2/3 cup of melted sweet butter
½ cup of honey
½ cup of brown sugar
3 T heavy cream
3 ½ cups of pecans coarsely chopped
Mix melted butter, honey, cream and brown sugar together on stove over low heat. Stir in pecans, coating them thoroughly
Spread over Crust
Return to oven and bake for 25 min. more.
Cool completely before cutting into squares
Crust
2/3 cup of powdered sugar
2 cups of flour
½ pound (2 sticks) butter
preheat oven to 350. grease 9X12 baking pan.
sift sugar and flour together. Cut in butter using a pastry blender until fine crumbs form. Pat crumbs into bottom of pan to form crust.
Bake 20 minutes
Topping
2/3 cup of melted sweet butter
½ cup of honey
½ cup of brown sugar
3 T heavy cream
3 ½ cups of pecans coarsely chopped
Mix melted butter, honey, cream and brown sugar together on stove over low heat. Stir in pecans, coating them thoroughly
Spread over Crust
Return to oven and bake for 25 min. more.
Cool completely before cutting into squares
Pie Crust
makes two
After years of trying all kinds of pie crust recipes. I found this one in the Silver Palette. It is the best I have ever made...the butter gives it flavor and the Crisco keeps it light and flaky.
2 1/2 cups of flour
1 teaspoon of salt
2 teaspoons of sugar
8 Tablespoons of cold butter
6 Tablespoons of cold shortening
7 Tablespoons of ice water
Mix flour and salt, cut in shortening and butter,
sprinkle with ice water, form into ball. Chill and roll
out. Handle as little as possible!
After years of trying all kinds of pie crust recipes. I found this one in the Silver Palette. It is the best I have ever made...the butter gives it flavor and the Crisco keeps it light and flaky.
2 1/2 cups of flour
1 teaspoon of salt
2 teaspoons of sugar
8 Tablespoons of cold butter
6 Tablespoons of cold shortening
7 Tablespoons of ice water
Mix flour and salt, cut in shortening and butter,
sprinkle with ice water, form into ball. Chill and roll
out. Handle as little as possible!
Polenta Pizza
Deep Dish Polenta Pizza
Sampled 2/19/07 with Maddie, Lissa and Sarah.
Serves 4 - 6
hands on time 15 min
cooking time 35 min
Oven 400
1 T plus 1t of olive oil
1 cup of polenta or corn meal
1 t of kosher salt
½ tsp of pepper (divided in half)
1/3 + grated parmesan cheese
½ head of radicchio (we used about ½ cup of shredded)
½ cup of drained and thinly sliced sun dried tomatoes
4 oz of fresh mozzarella, cut into ½ dice
Heat oven. Oil a deep pie pan, a 9”spring form pan or a cake pan with the olive oil.
Bring 2 ¼ cups of water to a boil in med. sauce pan. Whisking constantly to avoid lumps, slowly pour in polenta/corn meal. Reduce heat to low and cook until the polenta starts to pull away from the sides of the pan, about 4-5 minutes. Stir in the salt, ¼ t of pepper and the parmesan. Remove from heat. Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge. In a bowl, combine the radicchio, tomatoes, mozzarella and the remaining oil and pepper, spoon the mixture over the polenta and bake for 30 minutes. Cut into wedges and serve.
Sampled 2/19/07 with Maddie, Lissa and Sarah.
Serves 4 - 6
hands on time 15 min
cooking time 35 min
Oven 400
1 T plus 1t of olive oil
1 cup of polenta or corn meal
1 t of kosher salt
½ tsp of pepper (divided in half)
1/3 + grated parmesan cheese
½ head of radicchio (we used about ½ cup of shredded)
½ cup of drained and thinly sliced sun dried tomatoes
4 oz of fresh mozzarella, cut into ½ dice
Heat oven. Oil a deep pie pan, a 9”spring form pan or a cake pan with the olive oil.
Bring 2 ¼ cups of water to a boil in med. sauce pan. Whisking constantly to avoid lumps, slowly pour in polenta/corn meal. Reduce heat to low and cook until the polenta starts to pull away from the sides of the pan, about 4-5 minutes. Stir in the salt, ¼ t of pepper and the parmesan. Remove from heat. Spread the polenta over the bottom of the prepared pan, using a spoon to form a raised edge. In a bowl, combine the radicchio, tomatoes, mozzarella and the remaining oil and pepper, spoon the mixture over the polenta and bake for 30 minutes. Cut into wedges and serve.
Pumpkin Bread
3 cups of white sugar
1 cup of salad oil
4 eggs
…cream these together
2 tsp soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 1/3 cup of flour
…mix, add alternately with:
2/3 cup water
add 2 cups of pumpkin
350 degrees, 1 hr 15 min in loaf pan
1 cup of salad oil
4 eggs
…cream these together
2 tsp soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 1/3 cup of flour
…mix, add alternately with:
2/3 cup water
add 2 cups of pumpkin
350 degrees, 1 hr 15 min in loaf pan
Pumpkin Cake
1/2 cup of butter
1 1/2 cup of brown sugar
2 beaten eggs
2 cups of cake flour
2 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
1 tsp of cinnamon
1 tsp of ginger
1/2 tsp of ground cloves
1/2 tsp of nutmeg
1 cup of canned pumpkin
1/2 cup of pecans
cream butter, sugars and eggs. Add dry mixture alternately with pumpkin. Sprinkle chopped pecans onto the bottom of a prepared bundt pan. Add cake mixture and bake
375* for 35 - 40 minutes
cool for ten minutes in pan
1 1/2 cup of brown sugar
2 beaten eggs
2 cups of cake flour
2 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
1 tsp of cinnamon
1 tsp of ginger
1/2 tsp of ground cloves
1/2 tsp of nutmeg
1 cup of canned pumpkin
1/2 cup of pecans
cream butter, sugars and eggs. Add dry mixture alternately with pumpkin. Sprinkle chopped pecans onto the bottom of a prepared bundt pan. Add cake mixture and bake
375* for 35 - 40 minutes
cool for ten minutes in pan
Pumpkin Pancakes
From Martha Stewart Living
2 ½ cups of flour
4 T sugar
4 tsp of baking powder
1 tsp of cinnamon, ginger
¾ tsp of salt
¼ tsp of nutmeg
1/8 tsp of ground cloves
in mixing bowl
beat two eggs
2 cups of milk
¾ cups of pureed pumpkin
4 T melted butter
fold two mixtures together
2 ½ cups of flour
4 T sugar
4 tsp of baking powder
1 tsp of cinnamon, ginger
¾ tsp of salt
¼ tsp of nutmeg
1/8 tsp of ground cloves
in mixing bowl
beat two eggs
2 cups of milk
¾ cups of pureed pumpkin
4 T melted butter
fold two mixtures together
Pumpkin Pie
Sugar & Spice Pumpkin Pie with Brandied Ginger Cream
Fine Cooking magazine, November 2008.
For the crust:
½ tsp. table salt
6 ¾ oz. (1 ½ cups) unbleached all-purpose flour
5 oz. (10 Tbs.) cold unsalted butter, cut into 1-inch pieces
For the filling:
15-oz. can pure pumpkin
2 large eggs
1 large egg yolk
1 cup heavy cream
1 Tbs. brandy
¾ cup lightly packed light brown sugar
1 tsp. ground ginger
1 tsp. freshly ground cinnamon stick (or 1 ½ tsp pre-ground cinnamon)
½ tsp table salt
1/8 tsp. freshly grated nutmeg
1/8 tsp. freshly ground black pepper
Pinch freshly ground cloves (or 1/8 tsp. pre-ground cloves)
For the cream:
1 cup heavy cream
2 Tbs. packed light brown sugar
1 tsp. ground ginger
1 tsp. brandy
Make the crust: In a small bowl, stir the salt into 1/3 cup very cold water until dissolved. Put the flour in a food processor and scatter the butter on top. Pulse until the mixture forms large crumbs and some of the butter is in pieces the size of peas, about 8 pulses. Add the salt water and pulse until the dough begins to come together in large clumps, about 7 pulses--you’ll still see some butter pieces. Shape the dough into a 1-inch-thick disk, wrap in plastic, and chill for at least 1 hour or up to overnight.
On a lightly floured surface, roll the dough into a circle 16 inches in diameter and 1/8 inch thick. Transfer to a 9-inch ceramic, metal, or glass pie plate, easing the dough into the bottom and sides and then gently pressing into place. For a traditional crimped edge, trim the overhanging dough to ½ inch from the edge of the plate. Fold the overhang under and crimp decoratively. Wrap and refrigerate for at least 30 minutes or up to overnight, or freeze for up to 2 weeks.
Blind-bake the crust: Position a rack in the center of the oven and head the oven to 400 degrees. Line the chilled pie shell with parchment and fill it with dried beans or pie weights. Bake until the sides have just set and look dry, 16 to 20 minutes (lift the parchment to check). Remove the weights and parchment and bake until the edges are light golden and the bottom is pale and completely dry, about 5 minutes. If the dough starts to bubble while baking, gently push the bubbles down with the back of the spoon. Let the crust cool completely on a wire rack before filling.
Make the filling and bake the pie: Heat the oven to 325. In a large bowl, whisk the pumpkin, eggs, egg yolk, cream, and brandy. In a small bowl, mix the brown sugar, ginger, cinnamon, salt, nutmeg, pepper, and cloves. Whisk the sugar mixture into the pumpkin mixture. Pour the filling into the cooled piecrust. Bake until the pie is set around the outside but still slightly wet and jiggly in the center, about 1 hour. The filling will continue to set as it cools. Let the pie cool completely on a wire rack and then refrigerate for at least 2 hours and up to 2 days before serving.
Make the cream just before serving: Whip the cream with an electric mixer on medium-high speed until it forms very soft peaks, about 2 minutes. Add the sugar, ginger, and brandy and continue whipping until it forms medium-firm peaks, about 30 seconds longer. Dollop in the center of the pie, leaving a band of filling visible around the edge of the pie, or dollop on individual servings.
Fine Cooking magazine, November 2008.
For the crust:
½ tsp. table salt
6 ¾ oz. (1 ½ cups) unbleached all-purpose flour
5 oz. (10 Tbs.) cold unsalted butter, cut into 1-inch pieces
For the filling:
15-oz. can pure pumpkin
2 large eggs
1 large egg yolk
1 cup heavy cream
1 Tbs. brandy
¾ cup lightly packed light brown sugar
1 tsp. ground ginger
1 tsp. freshly ground cinnamon stick (or 1 ½ tsp pre-ground cinnamon)
½ tsp table salt
1/8 tsp. freshly grated nutmeg
1/8 tsp. freshly ground black pepper
Pinch freshly ground cloves (or 1/8 tsp. pre-ground cloves)
For the cream:
1 cup heavy cream
2 Tbs. packed light brown sugar
1 tsp. ground ginger
1 tsp. brandy
Make the crust: In a small bowl, stir the salt into 1/3 cup very cold water until dissolved. Put the flour in a food processor and scatter the butter on top. Pulse until the mixture forms large crumbs and some of the butter is in pieces the size of peas, about 8 pulses. Add the salt water and pulse until the dough begins to come together in large clumps, about 7 pulses--you’ll still see some butter pieces. Shape the dough into a 1-inch-thick disk, wrap in plastic, and chill for at least 1 hour or up to overnight.
On a lightly floured surface, roll the dough into a circle 16 inches in diameter and 1/8 inch thick. Transfer to a 9-inch ceramic, metal, or glass pie plate, easing the dough into the bottom and sides and then gently pressing into place. For a traditional crimped edge, trim the overhanging dough to ½ inch from the edge of the plate. Fold the overhang under and crimp decoratively. Wrap and refrigerate for at least 30 minutes or up to overnight, or freeze for up to 2 weeks.
Blind-bake the crust: Position a rack in the center of the oven and head the oven to 400 degrees. Line the chilled pie shell with parchment and fill it with dried beans or pie weights. Bake until the sides have just set and look dry, 16 to 20 minutes (lift the parchment to check). Remove the weights and parchment and bake until the edges are light golden and the bottom is pale and completely dry, about 5 minutes. If the dough starts to bubble while baking, gently push the bubbles down with the back of the spoon. Let the crust cool completely on a wire rack before filling.
Make the filling and bake the pie: Heat the oven to 325. In a large bowl, whisk the pumpkin, eggs, egg yolk, cream, and brandy. In a small bowl, mix the brown sugar, ginger, cinnamon, salt, nutmeg, pepper, and cloves. Whisk the sugar mixture into the pumpkin mixture. Pour the filling into the cooled piecrust. Bake until the pie is set around the outside but still slightly wet and jiggly in the center, about 1 hour. The filling will continue to set as it cools. Let the pie cool completely on a wire rack and then refrigerate for at least 2 hours and up to 2 days before serving.
Make the cream just before serving: Whip the cream with an electric mixer on medium-high speed until it forms very soft peaks, about 2 minutes. Add the sugar, ginger, and brandy and continue whipping until it forms medium-firm peaks, about 30 seconds longer. Dollop in the center of the pie, leaving a band of filling visible around the edge of the pie, or dollop on individual servings.
Razz-Ma-Tazz Bars
½ cup (1 stick) butter or margarine
2 cups (12-oz. pkg.) Nestle Toll House Premier White Morsels, divided
2 large eggs
½ cup granulated sugar
1 cup all-purpose flour
½ tsp salt
½ tsp almond extract
½ cup seedless raspberry (or blackberry!) jam
¼ cup toasted sliced almonds
PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.
MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.
BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.
BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.
HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.
BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.
2 cups (12-oz. pkg.) Nestle Toll House Premier White Morsels, divided
2 large eggs
½ cup granulated sugar
1 cup all-purpose flour
½ tsp salt
½ tsp almond extract
½ cup seedless raspberry (or blackberry!) jam
¼ cup toasted sliced almonds
PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.
MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.
BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.
BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.
HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.
BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.
Rice Crispie Oatmeal Cookies
This is a recipe from Marie Miller. She would serve these small, golden cookies at her many tea ceremonies.
You cannot freeze this dough and don’t let it sit long, as the crispies get soggy and spoil the cookies.
Cream:
1 cup of margarine
1 cup of white sugar
1 cup of brown sugar
2 tsp of vanilla
Sift together:
1 3/4 cup of flour
1 tsp of baking soda
1 tsp baking powder
1/2 tsp salt
Add this alternately with two beaten eggs.
then add:
1 cup of coconut
2 cups of Rice Crispies
2 cups of quick cooking oatmeal
Make walnut size balls of dough and flatten bake
325* for 8 minutes or until golden
You cannot freeze this dough and don’t let it sit long, as the crispies get soggy and spoil the cookies.
Cream:
1 cup of margarine
1 cup of white sugar
1 cup of brown sugar
2 tsp of vanilla
Sift together:
1 3/4 cup of flour
1 tsp of baking soda
1 tsp baking powder
1/2 tsp salt
Add this alternately with two beaten eggs.
then add:
1 cup of coconut
2 cups of Rice Crispies
2 cups of quick cooking oatmeal
Make walnut size balls of dough and flatten bake
325* for 8 minutes or until golden
Salad Dressings
Tarragon Salad Dressing
3/4 cup of oil
1 pressed clove of garlic
pinch of salt
pinch of red pepper
1/3 cup of apple cider vinegar
3 - 4 tsp of honey
1 tsp of mustard
1/2 tsp of tarragon
Molly McCullough’s Salad Dressing
I met Molly, Ross, Ryan , Colleen and Kevin at McDonald’s one day--and later, James. They were good family friends for a long time. I used to say that my favorite restaurant was Molly’s house...what a wonderful cook...she would caramelize nuts, add fresh fruit and blue cheese to a salad and toss it with this dressing.
1/4 cup of sugar
1 tsp of grated onion
1 tsp of mustard
1 tsp of salt
1/3 cup of apple cider vinegar
1 cup of vegetable oil
1 tsp of poppy seeds
1 tsp of sesame seeds
3/4 cup of oil
1 pressed clove of garlic
pinch of salt
pinch of red pepper
1/3 cup of apple cider vinegar
3 - 4 tsp of honey
1 tsp of mustard
1/2 tsp of tarragon
Molly McCullough’s Salad Dressing
I met Molly, Ross, Ryan , Colleen and Kevin at McDonald’s one day--and later, James. They were good family friends for a long time. I used to say that my favorite restaurant was Molly’s house...what a wonderful cook...she would caramelize nuts, add fresh fruit and blue cheese to a salad and toss it with this dressing.
1/4 cup of sugar
1 tsp of grated onion
1 tsp of mustard
1 tsp of salt
1/3 cup of apple cider vinegar
1 cup of vegetable oil
1 tsp of poppy seeds
1 tsp of sesame seeds
Saltine Candy
This recipe is from my friend Gail Halverson’s mother. Jackie Halverson worked in my father’s office. I got this recipe when I was in high school.
Cover a jelly roll pan completely with foil, and then completely cover with Saltines then:
If you have a gold non stick pan, skip the foil.
1 box of saltine crackers
1 cup of butter
1 cup of golden brown sugar
1 bag of chocolate chips
1 cup of chopped pecans
Melt butter and brown sugar on stove, bring to boil over
medium heat, continue stirring for 3 minutes.
Pour mixture evenly over saltines, and then place in
400 oven for 5 minutes. Watch the oven, 5 minutes may be too long!
Sprinkle evenly with bag of chocolate chips, spread them around as they melt, sprinkle a 1/2 bag of chopped pecans evenly over chocolate.
Chill and break up when cold. Place in air tight container.
Cover a jelly roll pan completely with foil, and then completely cover with Saltines then:
If you have a gold non stick pan, skip the foil.
1 box of saltine crackers
1 cup of butter
1 cup of golden brown sugar
1 bag of chocolate chips
1 cup of chopped pecans
Melt butter and brown sugar on stove, bring to boil over
medium heat, continue stirring for 3 minutes.
Pour mixture evenly over saltines, and then place in
400 oven for 5 minutes. Watch the oven, 5 minutes may be too long!
Sprinkle evenly with bag of chocolate chips, spread them around as they melt, sprinkle a 1/2 bag of chopped pecans evenly over chocolate.
Chill and break up when cold. Place in air tight container.
Scones
Heat oven to 500 degrees.
2 ¾ cup of all purpose white flour
(White Lily pastry flour or alternate 1 cup of pastry (not cake) flour)
2 teaspoons of baking powder
½ tsp of salt
sift flour mixture five times
set aside
whisk together
1 cup of buttermilk
½ cup of olive oil
½ cup of sugar
1 egg
have ½ cup of raisins and ½ cup of frozen raspberries ready to go
oil sheet or use parchment paper
have a 3” biscuit cutter ready
whisk two eggs and a pinch of salt in a bowl -- set aside
Make a well in the middle of the sifted flour mix, pour in the milk-oil mix and sprinkle the raisins on top. Blend the flour into the liquid raisin mixture with a wooden spoon, working from the inside out and mixing as slightly as you can. The dough will come together easily and quickly. Turn it out onto a large sheet of waxed paper and cover it with another, so that you can pat it into a rectangle and inch high. About 8X10 inches.
Remove the top sheet and scatter the frozen berries over half of the rectangle and fold over the other half. Cover with waxed paper again and roll or pat the rectangle until it is an even 1 ½ inches high. Remove the top sheet and cut rounds. Dipping the cutter into flour between cuts. Glaze the tops with the beaten egg mixture and chill in fridge for 10 minutes; glaze scones once again.
Put the tray in the oven and turn the temperature down to 425 degrees. Bake for 15 minutes for 2 ½ “ scones 18 min for 3” scones. Resist the urge to cook longer.
2 ¾ cup of all purpose white flour
(White Lily pastry flour or alternate 1 cup of pastry (not cake) flour)
2 teaspoons of baking powder
½ tsp of salt
sift flour mixture five times
set aside
whisk together
1 cup of buttermilk
½ cup of olive oil
½ cup of sugar
1 egg
have ½ cup of raisins and ½ cup of frozen raspberries ready to go
oil sheet or use parchment paper
have a 3” biscuit cutter ready
whisk two eggs and a pinch of salt in a bowl -- set aside
Make a well in the middle of the sifted flour mix, pour in the milk-oil mix and sprinkle the raisins on top. Blend the flour into the liquid raisin mixture with a wooden spoon, working from the inside out and mixing as slightly as you can. The dough will come together easily and quickly. Turn it out onto a large sheet of waxed paper and cover it with another, so that you can pat it into a rectangle and inch high. About 8X10 inches.
Remove the top sheet and scatter the frozen berries over half of the rectangle and fold over the other half. Cover with waxed paper again and roll or pat the rectangle until it is an even 1 ½ inches high. Remove the top sheet and cut rounds. Dipping the cutter into flour between cuts. Glaze the tops with the beaten egg mixture and chill in fridge for 10 minutes; glaze scones once again.
Put the tray in the oven and turn the temperature down to 425 degrees. Bake for 15 minutes for 2 ½ “ scones 18 min for 3” scones. Resist the urge to cook longer.
Sour Cream Hot Cakes
This recipe came from Prue Miller in 1983.
2 eggs separated
2 cups of sour cream
1 tsp of salt
1 tsp of baking soda
3/4 cup of sifted flour.
Beat the egg whites in the mixer, set aside into a clean bowl. In the emptied mixing bowl beat the egg yolks, add the sour cream, the salt and soda, beat well together and then add the flour.
Gently fold in the reserved, beaten egg whites. Make small pancakes on a greased griddle.
2 eggs separated
2 cups of sour cream
1 tsp of salt
1 tsp of baking soda
3/4 cup of sifted flour.
Beat the egg whites in the mixer, set aside into a clean bowl. In the emptied mixing bowl beat the egg yolks, add the sour cream, the salt and soda, beat well together and then add the flour.
Gently fold in the reserved, beaten egg whites. Make small pancakes on a greased griddle.
Spaghetti Sauce
Jane Longnecker’s Spaghetti Sauce
I had this for the first time at Jane and Lance’s (medical school friend’s of my parents in Des Moines) when I was about five. It was the same evening I realized I had no idea which was my left and my right!
Chop up a medium onion,
brown it with 2 lbs. of ground beef
add 1 cup of chopped mushrooms, saute for a bit, then
drain and add:
1 6 oz can of tomato paste
2 15oz cans of tomato sauce
1 jar of prepared Spaghetti sauce
1/2 cup of red wine
1 tsp of sugar
1 tsp of oregano
2 tsp of Italian seasoning
1 bay leaf
salt and pepper
You may need to season more.
Simmer on top of the stove for at least an hour
Serve over spaghetti.
Serves about 6.
I had this for the first time at Jane and Lance’s (medical school friend’s of my parents in Des Moines) when I was about five. It was the same evening I realized I had no idea which was my left and my right!
Chop up a medium onion,
brown it with 2 lbs. of ground beef
add 1 cup of chopped mushrooms, saute for a bit, then
drain and add:
1 6 oz can of tomato paste
2 15oz cans of tomato sauce
1 jar of prepared Spaghetti sauce
1/2 cup of red wine
1 tsp of sugar
1 tsp of oregano
2 tsp of Italian seasoning
1 bay leaf
salt and pepper
You may need to season more.
Simmer on top of the stove for at least an hour
Serve over spaghetti.
Serves about 6.
Beef Stroganoff
This is from the Better Homes cookbook.
1 pound of ground beef
1 chopped medium onion
1 pressed clove of garlic or garlic powder
1/4 of melted butter
2 Tbls of flour
1 tsp of salt
1 cup of chopped mushrooms
1 can of Campbell's Cream of Chicken soup
1 cup of sour cream
Melt butter, saute onions, ground beef, add mushrooms, saute till mushrooms are tender.
Sprinkle flour over meat mixture Stir in garlic, salt and pepper. Cook for five minutes, add soup, simmer for ten minutes, add sour cream and serve over rice or egg noodles.
1 pound of ground beef
1 chopped medium onion
1 pressed clove of garlic or garlic powder
1/4 of melted butter
2 Tbls of flour
1 tsp of salt
1 cup of chopped mushrooms
1 can of Campbell's Cream of Chicken soup
1 cup of sour cream
Melt butter, saute onions, ground beef, add mushrooms, saute till mushrooms are tender.
Sprinkle flour over meat mixture Stir in garlic, salt and pepper. Cook for five minutes, add soup, simmer for ten minutes, add sour cream and serve over rice or egg noodles.
Tarte Tatin
Luckily the easiest recipe I tried was also the best!
From Williams Sonoma cookbook
1 rolled out pastry crust
8 large firm, tart apples, peeled, halved lengthwise and cored
1 cup of sugar - ½ tsp of cinnamon
2 Tbls of cold butter --cut into small pieces
375 degree oven
Thinly slice the apple halves crosswise, keeping each half together. Pour the cinnamon sugar evenly into a 10” oven proof, non stick frying pan, pack the apples cores side up close together in the sugar. Use you hand to flatten and fan each half slightly. Okay, I just arrange the slices--not the traditional tarte tatin…you can add a half cup of chopped walnuts.
Spread pie crust over top of apples -- let the crust make a little edge on the lip of the pan.
Put o the lower rack of the oven…bake for 1.5 hours…sometimes you have to put a sheet of foil loosely over crust to keep from browning too much.
Let it cool for four minutes only--take a plastic knife and loosen the edge, with oven mitt give the pan a couple of big shakes put the platter on the top of the pan and carefully invert together so that the tarte is on the plate…be careful the juices are hot and will run out a bit!
From Williams Sonoma cookbook
1 rolled out pastry crust
8 large firm, tart apples, peeled, halved lengthwise and cored
1 cup of sugar - ½ tsp of cinnamon
2 Tbls of cold butter --cut into small pieces
375 degree oven
Thinly slice the apple halves crosswise, keeping each half together. Pour the cinnamon sugar evenly into a 10” oven proof, non stick frying pan, pack the apples cores side up close together in the sugar. Use you hand to flatten and fan each half slightly. Okay, I just arrange the slices--not the traditional tarte tatin…you can add a half cup of chopped walnuts.
Spread pie crust over top of apples -- let the crust make a little edge on the lip of the pan.
Put o the lower rack of the oven…bake for 1.5 hours…sometimes you have to put a sheet of foil loosely over crust to keep from browning too much.
Let it cool for four minutes only--take a plastic knife and loosen the edge, with oven mitt give the pan a couple of big shakes put the platter on the top of the pan and carefully invert together so that the tarte is on the plate…be careful the juices are hot and will run out a bit!
Telluride Pancakes
Amma and Pepa stayed at a bed and breakfast in Telluride, Colorado in the early 90’s and came home with this recipe. It is great for camping!
2 cups of oatmeal
2cups of buttermilk
Soak the oatmeal in the buttermilk overnight.
In the morning add:
2 eggs
¼ cup of melted butter
½ cup of raisins
½ cup finely minced apple
½ cup of chopped walnuts
½ cup of flour
2 Tbs sugar
1 tsp of baking powder
1 tsp of baking soda
½ tsp cinnamon
¼ tsp of salt
Add butter and eggs, stir in dry ingredients
Fry on griddle.
Serve with syrup and butter.
2 cups of oatmeal
2cups of buttermilk
Soak the oatmeal in the buttermilk overnight.
In the morning add:
2 eggs
¼ cup of melted butter
½ cup of raisins
½ cup finely minced apple
½ cup of chopped walnuts
½ cup of flour
2 Tbs sugar
1 tsp of baking powder
1 tsp of baking soda
½ tsp cinnamon
¼ tsp of salt
Add butter and eggs, stir in dry ingredients
Fry on griddle.
Serve with syrup and butter.
War and Peace Casserole
This casserole is one my mother has been making for years. It originally came from the Grinnell General Hospital’s Auxiliary Cookbook and was so named because it could be made to eat during all the evenings that it took to show the movie War and Peace on television...that was before VCR’s!
1 10-12-oz. package of bow tie or butterfly shaped noodles, cooked and warm
2 cups of sour cream
1 cup of grated Parmesan cheese
Meat Sauce (se below)
Meat Sauce
1/2 - 1 lb. of Pork Sausage (I’ve just been using Jimmy Dean Regular Seasoning)
1-1.5 lbs. of lean ground beef
1 large onion chopped
1 clove of garlic minced
1 15oz can of tomato sauce
1 6 oz can of tomato paste
1 cup of dry red wine
1/2 cup of water
1/4+ tsp each of rosemary, basil, marjoram, oregano, savory leaves black pepper
1/2 tsp salt
Crumble meat; cook until pinkness is gone. Add onions and garlic. Cook until soft, not brown, Add tomato sauce and paste, liquids and seasonings. Reduce to simmer- cook slowly, uncovered about 30 minutes. Makes 6 cups. Assemble in a 5-quart container. Mix meat and warm pasta. Let cool. Spread half of meat mixture on bottom of a 3qt. casserole. Then half the sour cream, then half of the Parmesan. Repeat layer. Cover and refrigerate until needed. Bake lightly covered at 375 for 4o minutes until heated through. Serves ten.
1 10-12-oz. package of bow tie or butterfly shaped noodles, cooked and warm
2 cups of sour cream
1 cup of grated Parmesan cheese
Meat Sauce (se below)
Meat Sauce
1/2 - 1 lb. of Pork Sausage (I’ve just been using Jimmy Dean Regular Seasoning)
1-1.5 lbs. of lean ground beef
1 large onion chopped
1 clove of garlic minced
1 15oz can of tomato sauce
1 6 oz can of tomato paste
1 cup of dry red wine
1/2 cup of water
1/4+ tsp each of rosemary, basil, marjoram, oregano, savory leaves black pepper
1/2 tsp salt
Crumble meat; cook until pinkness is gone. Add onions and garlic. Cook until soft, not brown, Add tomato sauce and paste, liquids and seasonings. Reduce to simmer- cook slowly, uncovered about 30 minutes. Makes 6 cups. Assemble in a 5-quart container. Mix meat and warm pasta. Let cool. Spread half of meat mixture on bottom of a 3qt. casserole. Then half the sour cream, then half of the Parmesan. Repeat layer. Cover and refrigerate until needed. Bake lightly covered at 375 for 4o minutes until heated through. Serves ten.
Weber Tangy Barbecue Sauce
2 T. butter
3 T. chopped onion
1/2 c. chopped celery
2 T. sugar
1 T. Worcestershire sauce
2 T. vinegar
1/4 c. lemon juice
1. c ketchup
1 t. dry mustard
dash of pepper
melt butter in a skillet and cook onion and celery until tender. Add the remaining. and cook to blend favors, makes 1 2/3 cups.
3 T. chopped onion
1/2 c. chopped celery
2 T. sugar
1 T. Worcestershire sauce
2 T. vinegar
1/4 c. lemon juice
1. c ketchup
1 t. dry mustard
dash of pepper
melt butter in a skillet and cook onion and celery until tender. Add the remaining. and cook to blend favors, makes 1 2/3 cups.
World's Best Cookies
These originally came from the Oregonian. I had them one evening at a party at Sallie Dutton’s. They are my favorite cookie!
1 cup of butter
1 cup of sugar
1 cup of brown sugar
1 egg
1 tsp of vanilla
CREAM THESE INGREDIENTS, THEN ADD
1 cup of Saffola oil
MIX IN THESE INGREDIENTS,
2 3/4 or 3 cups of flour
1 tsp of baking soda
1 1/2 t. salt
add:
1 cup of old fashioned oatmeal
1 cup of crushed cornflakes
1/2 cup of coconut
1/2 cup chopped pecans
bag of choc. chips
MIX THESE TOGETHER AND ADD TO BOWL, SLOWLY
MAKE WALNUT SIZE BALLS AND FLATTEN WITH YOUR DAMP HAND. BAKE AT 350 FOR ABOUT TEN MINUTES. YOU MUST COOL THE COOKIES FOR TEN MINUTES ON THE BAKING SHEETS.
1 cup of butter
1 cup of sugar
1 cup of brown sugar
1 egg
1 tsp of vanilla
CREAM THESE INGREDIENTS, THEN ADD
1 cup of Saffola oil
MIX IN THESE INGREDIENTS,
2 3/4 or 3 cups of flour
1 tsp of baking soda
1 1/2 t. salt
add:
1 cup of old fashioned oatmeal
1 cup of crushed cornflakes
1/2 cup of coconut
1/2 cup chopped pecans
bag of choc. chips
MIX THESE TOGETHER AND ADD TO BOWL, SLOWLY
MAKE WALNUT SIZE BALLS AND FLATTEN WITH YOUR DAMP HAND. BAKE AT 350 FOR ABOUT TEN MINUTES. YOU MUST COOL THE COOKIES FOR TEN MINUTES ON THE BAKING SHEETS.
Zucchini Bread
3 eggs
1 cup vegetable oil
2 cups sugar
3 teaspoons vanilla
2 cups zucchini
3 cups sifted flour
1 teaspoon salt
1 teaspoon soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped walnuts
1 cup currants
If zucchini are large (like the kind people give you in the summer), shred
and put in strainer and press or squeeze with hands to get excess liquid
out. If small, this step is not necessary. (I bought mine at Fred's and
they were pretty small, without much extra water) Beat eggs, sugar, vanilla
and oil together. Add flour, salt, soda, baking powder and cinnamon. Mix
well and add zucchini. Add walnuts and currants and mix.
Pour into 2 greased and floured loaf pans. Bake 55-60 minutes at 350
degrees or until wooden pick inserted in center comes out with very little
cake clinging to it. (I over-cooked mine and NO cake was clinging. Next
time I'll cook only about 55 minutes)
1 cup vegetable oil
2 cups sugar
3 teaspoons vanilla
2 cups zucchini
3 cups sifted flour
1 teaspoon salt
1 teaspoon soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped walnuts
1 cup currants
If zucchini are large (like the kind people give you in the summer), shred
and put in strainer and press or squeeze with hands to get excess liquid
out. If small, this step is not necessary. (I bought mine at Fred's and
they were pretty small, without much extra water) Beat eggs, sugar, vanilla
and oil together. Add flour, salt, soda, baking powder and cinnamon. Mix
well and add zucchini. Add walnuts and currants and mix.
Pour into 2 greased and floured loaf pans. Bake 55-60 minutes at 350
degrees or until wooden pick inserted in center comes out with very little
cake clinging to it. (I over-cooked mine and NO cake was clinging. Next
time I'll cook only about 55 minutes)
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