Wednesday, July 30, 2008

Chocolate Gravy

1 cup sugar
4 heaping tablespoons flour
1/4 teaspoon salt
3 tablespoons cocoa
4 tablespoons oleo
1 teaspoon vanilla
3 1/2 cups milk
Mix sugar, flour, cocoa and salt in pan. Add milk. Using a whisk, mix. Cook on medium heat, stirring with whisk until boiling. Take off heat and add vanilla and butter. Serve over hot biscuits.

Banana Pudding

1 (14 oz) can eagle brand sweetened condensed milk
1 1/2 cup cold water
1 small package vanilla instant pudding mix
2 cups whipping cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice concentrate

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl. Top with on-third each wafers, bananas, and pudding. Repeat layering twice, ending with pudding. Chill.

Hushpuppies

1 egg, beaten
1 cup corn meal
1/2 cup flour
1 tablespoon sugar or to taste
1 medium onion, chopped fine
sweet milk or buttermilk
oil to fry

Add egg, corn meal, flour, sugar, and onion. Add milk so batter is not too thin. Dip batter with one little spoon and drop off in hot grease with another little spoon. Fry to golden brown.

Hoecakes

1 cup self-rising flour
1 cup self-rising cornmeal
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup bacon fat
oil for frying

Mix well all batter ingredients. Heat oil for frying in a large skillet over medium heat. Drop about 2 tablespoons batter per hoecake into skillet. Brown 2 minutes per side until crisp. Drain on paper towels.

Apple Bread

3 eggs, beaten
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
4 cups apples, chopped
1 cups chopped pecans

Preaheat oven to 325 degree. Stir together eggs, sugar, and oil. Stir in vanilla. Add remaining ingredients and stir well until flour is moistened. Spray 2 loaf pans with pam with flour. Pour batter into pans and bake for 1 hour and 10 minures. Cool 15 minutes before removing from pans.

French Toast Casserole

1 loaf French bread, cut into medium slices
6 larges eggs
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 1/2 cups milk
1 1/2 cups half and half
1 teaspoon vanilla

Grase 9 x 13 inch glass baking dish. Layer bread on bottom. Mix eggs, nutmeg, cinnamon, milk and half & half, and vanilla. Pour over bread. Cover and refrigerate over night.

Topping
1/2 cup softened butter
1 cup light brown sugar
2 tablespoons dark corn syrup
1 cup chopped pecans

Preaheat oven to 350 degrees. Mix topping ingredients and spread over top. Bake 35 to 40 minutes. Serve warm with your favorite syrup.

Mexican Chicken

4 chicken breast
1 large bag Doritos
2 cans of cream chicken soup
1 can Rotel taomatoes (hot or mild, depending on your taste.)
1 stick of butter
1 tablespoon garlic salt
1 tablespoon chili powder
2 cups grated cheddar cheese (Mexican or other)
1 cup onion, chopped
1 cup green pepper, chopped

Preheat oven to 350 degree. Boil and debone chicken. Melt butter in casserole dish. Crush Doritos and put half in bottom of casserole dish. Break up chicken and put over Doritos. Mix soup, tomatoes, garlic salt, chili powder 1 cup cheese, onions and green peppers, and pour over chicken. Bake 30 minutes. Add rest of Doritos and cheese, bake until cheese is melted or Doritos are starting to turn brown.

Sweet Potato Casserole

3 cups potatoes, cooked, drained and mashed
1 cup white sugar
1/2 cup butter, melted
2 eggs, well beaten
1 teaspoon vanilla
1/2 cup milk
sprinkle of cinnamon

Topping:
1 cup brown sugar, firmly packed
1/4 cup flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Preheat oven to 350 degrees. Mix potatoes, white sugar, butter, eggs, vanilla, cinnamon and milk together, blending well. Pour into a 2 quart casserole 9x 13 dish. Bake for about 20 to 25 minutes ( it will set similar to a pie). Mix topping ingredients together, mixture will resemble crumbs Sprinkle topping mixture on top of potatoes, bake for about 10 to 15 minutes longer.

Kahlua

3 cups sugar
4 cups water
10 teaspoons instant coffee
1 teaspoon vanilla
3 1/2 cups vodka

Simmer sugar, water and instant coffee for 1 to 1 1/2 hours. Cool. Add vanilla and vodka. Put in dark colored bottle and seal with a cork.

Hot Apple Cider

1 gal. apple cider
2 teaspoons whole cloves
2 teaspoons whole allspice
2 cinnamon sticks
2/3 cup sugar
red hot cinnamon candy
whipped cream

Mix cider, spices, and sugar together and heat to boiling; cover and simmer 20 minutes. Strain. Pour over red hots into each cup and top with whipped cream.

Tuesday, July 29, 2008

Grandma's Peanut Brittle

Mix:
1 cup sugar
2 cups peanuts
1/2 cup water
1/2 cup white karo

Cook until peanuts pop.
Add 1 teaspoon of baking soda

Spread into pan. Let cool completely then break into pieces and enjoy.

Sausage Hash brown casserole

2 packages (12 ounces each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen shredded hash browns
2 cups shredded Cheddar Cheese (8 ounces)
1 cup bisquick mix
2 cups milk
1/4 teaspoon pepper
4 eggs

1. Heat oven to 400 degrees. Grease retangular baking dish 13 x 9 x 2 inches. Cook sausage, bell pepper, onion in 10 inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

2. Sitr bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.

3. Bake uncovered 40 to 45 minutes or until knife inserted into center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.

Ham Breakfast Casserole

1 cup diced fully cooked ham (6 ounces)
2 packages shredded hashbrowns
1 medium green bell pepper, chopped (1 cup)
1 tablespoon instant chopped onion
2 cups shredded cheddar cheese (8 ounces)
1 cup original bisquick mix
3 cups milk
1.2 teaspoon pepper
4eggs

1. Heat oven to 375 degrees. Grease rectangler baking dish, 13 x 9 x 2 inches.

2. Layer ham, potatoes, bell peppers, onion and 1 cup of cheese in dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into dish sprinkle with remaining cheese. Cover and refrigerate at least 4 hours but no longer tha 24 hours.

3. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.

Monday, July 28, 2008

Oatmeal Chocolate Chip Muffins

1 1/4 cups quick-cooking rolled oats
1 1/4 cups milk
1 egg
1/2 cup vegetable oil
3/4 cup firmly packed brown sugar, divided
3/4 cup semisweet chocolate chips
1 cup chopped pecans, divided
1 1/4 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Combine oats and milk; allow to stand for 15 minutes. Preheat the oven to 400 degrees. Stir egg, oil, 1/2 cup brown sugar, chocolate chips, and 1/2 cup pecans into oat mixture. In large bowl, combine flour, baking powder, and salt. Add oat mixture to flour mixture, stirring just until all dry ingredients are moistened. Fill each cup of a lightly greased 12-cup muffin tin two-thirds full with batter. Sprinkle tops with remaining brown sugar and pecans. Bake 20 to 25 minutes, or until top of muffin springs back when lightly touched.

Pumpkin Bread

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
3 cups granulated sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups pumpkin
2/3 cup water
1 1/2 cups chopped pecans

Preheat the oven to 350 degrees. In large mixing bowl, combine flour, baking soda, salt, spices, and sugar. Add oil, eggs, pumpkin, and water, beating until well blended. Stir in pecans. Pour batter into two lightly greased 9 x 5 x 3-inch loaf pans. Bake 1 hour or until toothpick inserted in the center of a loaf comes out clean. Remove from pans and cool on wire racks.

Hershey Bar Frosting

1 1/2 cream cheese (12 ounces) at room temperature
1 cup powdered sugar
1/2 to 3/4 cup sugar
1 large (16 oz) cool whip (frozen)
6 Hershery bars chopped fine

Blend above with mixer and spread onto cooled cake. (I make a chocolate cake for this.)

1 1/2 bars hershey bar shaved
Sprinkle on top of frosting and down sides.

Refigerate so that the frosting will set.

Watergate Salad

1 - 4oz box pistachio pudding
1 - 20 oz can crushed pineapple (drained)
1/2 package minature marshmallows
1 cup crushed pecans
1 - 8 oz container cool whip (thawed)

Mix all ingredients well, por into 8/2 x 11 pan and chill until set.

Muffin Glory Cake

1 box Cinnamon streusel muffin mix
1/2 cup chopped apples
1/2 cup shredded carrots
1/2 cup chopped pecans
1/2 cup flaked coconut
1/4 cup vegetable oil
2 eggs
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup powdered sugar
1 teaspoon vanilla
1 to 2 teaspoons water

1. Heat oven to 400 degrees. Grease bottome only of 8-inch square pan with pam. In medium bowl, stir together muffin mix, apples, carrots, pecans and coconut. In small bowl, stir oil, eggs and pineapple; stir into muffin mixture. Spread into pan. Sprinkle with Streusel (from muffin mix)
2. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.
3. IN small bowl, mix together powdered sugar, vanilla and enough water until smooth and thin enough to drizzle. Drizzle over warm cake.

Muscadine Pound Cake

1 box yellow cake mix
1 box instant vanilla pudding (3.5 oz)
1/2 cup melted oleo (1 stick)
4 eggs
1 1/4 cup muscadine juice (white)

Preheat oven to 350 degrees
mix all ingredients and beat 4 minutes
Pour batter into well greased and flour bundt pan.
Bake 40 to 50 minutes or until toothpick comes out clean.
Cool slightly, turn out while still warm and glaze.

Glaze:
4 Tablespoons Muscadine juice (white)
1 1/4 cup powdered sugar
Mix together until sugar is dissolved.

Poke tiny holes into cake with toothpick to allow glaze to seep in.

Lemon Blossoms

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Mexican Pinwheels

3 – 8 oz. packages of cream cheese, softened
1 – 8oz carton of sour cream
½ teaspoon of garlic powder
1 – 4 oz can green chilies, chopped
1 – 4 oz can black olives, drained and chopped
½ cup chives chopped
Juice of 1 lime
¼ cup picante sauce
36 taco sized flour tortillas

In medium bowl, combine first 8 ingredients. Divide among the 36 tortilla shells and spread out evenly. Roll into logs and refrigerate overnight. To serve, slice logs into bit size pieces. These also freeze well. Serve with more picante sauce for dipping.

For spicer version add hot green chilies and hot picante sauce.

Three Cheese Casserole

1 – 8 oz. package of egg noodles
1 cube of butter
5 tablespoons flour
1 teaspoon salt
½ teaspoon pepper
2 ½ cups milk
1 (8oz) package of cream cheese
1 large can of tuna
½ cup black olives – diced
2 teaspoons chives
4 oz. Munster cheese
4 oz Monterey Jack Cheese
1 cup croutons

Cook Noodles.

In medium sauce pan melt butter, add flour, salt, pepper, milk cook until boiling. Divide Cream Cheese into eight small pieces. Add to your sauce. Add tuna, black olives and chives.

In large casserole dish – pour ½ cup sauce into bottom of pan, then a thin layer of noodles to cover sauce, layer thinly sliced jack cheese, then a thin layer of sauce then a thin layer of Munster, Repeat and end with a layer of sauce. Add croutons either before or after baking which ever you prefer.

Bake at 350 degrees for 30 to 45 minutes, until cheeses are bubbly and top is just starting to brown.

Fruit Cocktail Cake

2 eggs
2 teaspoons soda
1 can fruit cocktail
1 ½ teaspoon of salt
1 ½ cup sugar
2 cups flour
1 teaspoon vanilla

Combine ingredients and put in a 9x13 pan. Sprinkle cake with coconut and brown sugar. Bake 1 hour at 300 degrees.

Topping

1 stick butter
½ cup evaporated milk
¾ cup sugar
2 egg yolks

Cook over medium heat until sugar is dissolved add coconut. Spread over cake.

English Almond Toffee

1 lb butter
2 cups sugar
10oz almonds slivered not sliced
2 – 7oz Hershey’s Milk Chocolate bars
1 ½ cups fine chopped pecans

Heavy sauce pan, wooden spoon and large greased cookie sheet

Melt butter, add sugar and almonds. Cook on medium heat and stir constantly 5 to 7 minutes, until it takes on the color and consistency of vanilla pudding. At the end of ten minutes it should being to turn light tan. Stirring constantly it should could about another 4 to 5 minutes. It should then look like Carmel pudding. Remove from heat and pour onto greased cookie sheet, and let cool. Use a butter knife to put under and loosen from pan. Melt 1 bar of chocolate in a double boiler ad frost the top of the toffee and sprinkle with half of the pecans, let set. When completely set, flip over toffee and repeat with next chocolate bar and rest of the pecans, let set again. When completely set break apart with hands and enjoy.

Coconut Cake

Ingredients:
Filling:
1 ¼ cups heavy cream
¾ cup granulated sugar
2 T coconut cream
1 T cornstarch
1 T milk
½ cup unsalted butter, softened
1 cup shredded coconut

Cake:
3 cups all-purpose flour
1 T baking powder
¼ tsp salt
1 ½ cups granulated sugar
4 eggs
¾ cup unsalted butter, cut into small pieces, softened
1 T vanilla extract
1 cup milk

Frosting:
6 ounces cream cheese, softened
½ cup unsalted butter, softened
¼ tsp salt
1 lb. confectioners sugar
3 T milk
1 T vanilla extract

Syrup and Garnish:
1 cup granulated sugar
1 cup water
¼ tsp vanilla extract
½ cup shredded coconut. (Frozen coconut is great if you can find it where you live. We think it might be a "Southern coastal" thing, since we've never been able to find it in Denver. If they sell frozen coconut where you live, go for it.)
Prepare the filling:Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer. Stir the cornstarch and the milk together in a small bowl until there are no lumps. Whisk the cornstarch mixture into the simmering cream until it's smooth; cook, stirring, for 3 minutes longer. Add the butter and shredded coconut and continue cooking, stirring, for 3 more minutes. Cool to room temperature and then refrigerate until thickened, about 2 hours.
Preheat the oven to 350 degrees F.
Grease three 9-inch round cake pans and line the bottoms with waxed paper. Grease the paper and then flour the pans lightly, tapping out any excess.
Prepare the cake:Sift the flour, baking powder, and salt together. Reserve. Place the sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add the butter, vanilla, and milk and continue beating for 2 minutes. Add the reserved dry ingredients and beat for 1 minute.
Scrape the batter evenly into the prepared pans and bake for 20 minutes or until a wooden pick inserted into the center comes out clean.
Cool the cakes in the pans on a rack for 20 minutes. Un-mold the cakes, carefully peeling off the waxed paper and allow them to cool completely on the rack.
Prepare the icing:Place the cream cheese and the butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients; beat until smooth and soft.
Prepare the syrup:Place the sugar, water and vanilla in a small saucepan and bring to a boil. Boil for 3 minutes, stirring occasionally Remove from heat and brush the top of each cake layer with the syrup using a pastry brush. (You don't have to use all the syrup).
Assemble the cake:Place one cake layer on a serving platter. Spread it with half of the reserved filling and top with another layer of cake. Spread the cake with the remaining filling and top with the last cake layer. Ice the top and sides of the cake with the icing and then sprinkle the top with ½ cup shredded coconut.

Grandma's Brown Bread

3 tablespoons butter
2 cups sugar
2 eggs
4 cups of flour
1 teaspoon salt
1 teaspoon vanilla
1 cup pecans pieces
1 cup chop dates
2 teaspoons baking soda
2 cups boiling water

Take chop dates and place in a medium size bowl, sprinkle with baking soda and pour boiling water over them and set aside to cool.

Cream sugar and butter. Add eggs, date mixture, salt, flour, vanilla and nuts. Mix well. Fill cans about half full and bake at 350 degrees for 40 to 50 minutes.

DO NOT GREASE CANS BREAD WILL NOT STICK.


(Cans are you standard size vegetable cans, cleaned and labels removed.  If you don't plan ahead like I do or forget to to save your cans you can use mini loaf pans 5x3x1)




Momma’s Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup mashed cooked pumpkin
1 teaspoon of lemon juice
¾ cup all purpose flour
2 teaspoons of cinnamon
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg

Beat eggs at high speed for 5 minutes no less. Gradually add sugar beat well, stir in pumpkin and lemon juice. Combine dry ingredients and add to first mixture beating well. Spread in large cookie sheet that has a been well greased and floured. Bake 15 minutes at 375 degrees.

Turn cake out on tea towel sprinkled with powdered sugar, about a ½ cup. Roll cake up in tea towel jelly roll fashion, cool.

Filling:

1 cup powdered sugar
8 oz. cream cheese
½ stick soft oleo
½ teaspoon vanilla (little more)
Beat until creamy

Unroll cake, spread with filling roll up again wrap in waxed paper. Seam side down. Chill.

Marci’s Cranberry salad

2 cups water
1 ½ cups jello
2 cups celery chopped
2 cups apples peeled and chopped
3 cups sugar
4 cups cranberries
1 cup nuts (optional)

Cook cranberries in 1 cup of water until they burst. Mix 1 cup of hot water with jello until dissolved. Add jello with the cranberries and the rest of the ingredients. Refrigerate until firm.

Strawberry Cake

The recipe actually calls for Blueberries but I just substituted.
1 box of butter cake mix
1 8 oz. cream cheese
2 cups of fresh blueberries or strawberries or whatever fruit you like
3 eggs
1 stick of butter (melted)

Mix all ingredients except for the fruit until creamy then fold in the fruit. Bake in a tube pan at 350 for 1 hour. It's super easy. In the one that I made for today I actually put white chocolate chips in the batter before I baked it, but the recipe doesn't call for it and you don't have to do it.

Brownie Trifle

1 13 x 9" pan of brownies
2 pkgs (3.9oz) instant chocolate pudding white or fudge
28 oz. (3 1/2 cups) milk
1 (12oz) container whipped topping
1 (12oz) pkg. bite - size toffee candy, crushed

Mix 1 3/4 cup milk and 1 pudding mix stir until thickened; set aside. In a 2 1/2 quart bowl crumble 1/2 of brownies, then layer pudding, sprinkle 1/2 crushed toffee; finish with 1/2 of the whipped topping. Repeat entire process again. Save a handful of crushed toffee for decoration. Chill until time to serve.

Sweet Granola

2 cups quick oats
1 cup raisins ( or 1/2 cup raisins, and 1/2 cup dried cranberries)
1/2 cup nuts, sunflower seeds, or pumpkin seeds
1/2 cup brown sugar
1/4 cup (1/2 stick) butter, melted
1 tsp vanilla

Mix all ingredients together and place on a lined baking sheet and bake at 400 degrees for 15 to 20 minutes stirring occasionally until golden brown

Steamed Chocolate Pudding Cake

2 eggs
1 cup sugar
1 cup milk
2 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1 1/2 ounces unsweetened chocolate, melted
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder

Heat oven to 350 degrees. Thickly butter 8 ovenproof ramekins, coffee cups, or custard cups. Whip the eggs in a mixer fitted with a whisk attachment ( or using a hand mixer) until light and fluffy. Add the sugar and mix until combined. Add the milk, butter, vanilla, and chocolate and mix until combined. Sift the flour with the salt and baking powder twice. Add to the egg mixture and mix until combined. Pour the batter into the ramekins, filling each about 2/3 full. Cover each cup with foil. Arrange the cups in a hot-water bath and bake until firm on top, 30 to 40 minutes. Remove the cups from the water and remove the foil. Serve warm.

Orange Cake

3 large eggs
1 1/4 cups sugar
1 cup milk
1/2 cup olive oil
Zest of 1 orange, minced
1 3/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

SYRUP:
1 orange
1 1/2 cups orange juice
1 1/2 cups sugar

Preheat an oven to 400 degrees F. Butter an 8-inch cake pan, then dust with sugar and flour.
Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
Pour batter into prepared cake pan and bake for 1 hour. Remove cake from oven, let cool slightly on a rack, then invert and cool completely. Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supreme’s, and reserve.
In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through. Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supreme’s on top of the cake.

Lasagna


1 32-ounce can pureed tomatoes
2 teaspoons oregano, dried
2 teaspoons basil, dried
1 1/2 teaspoons salt
2 garlic cloves, minced
2/3 cup red wine
1 cup water
2 large eggs, beaten
1 1/2 pints ricotta cheese
1/3 cup Parmesan cheese
1 pound dry lasagna
1 pound mozzarella, grated


Preheat the oven to 350 degrees. In a bowl, mix together the tomatoes, oregano, basil, salt, garlic, wine and water. In another bowl, beat the eggs with the ricotta and Parmesan cheese. Pour some sauce in the bottom of a 9 by 13-inch baking dish. Layer the lasagna, sauce, ricotta and mozzarella. Repeat layering twice, topping with mozzarella. Cover the pan with aluminum foil. Bake 1 hour, then remove foil and cook an additional 15 minutes.

Magic Cookie Bars

½ cup oleo
1 ½ cup graham cracker crumbs
1 -14 oz can eagle brand sweetened condensed milk
1 -16 oz packages semi – sweet chocolate chips
1 cup coconut
1 cup nuts

Preheat oven to 350 degrees. In 13 x 9 pan meal oleo in oven. Sprinkle crumbs over melted butter. Pour milk evenly over crumbs. Top evenly with remaining ingredients, press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars.

No Bake Cookies

In a sauce pan:

2 cups sugar
1 stick oleo
1/3 cup cocoa
½ cup milk

Bring mixture to a boil for 1 minute, stirring constantly. Remove from heat and add remaining contents

Add:

½ cup Peanut butter
3 cups instant oatmeal
1 teaspoon vanilla
Stir well, then drop by spoonfuls on wax paper. Let stand until firm and cool.

Velveeta Cheese Fudge

Melt together:
1 lb Velveeta cheese
1 lb oleo

Add:
1 cup cocoa
4 lbs powdered sugar
1 teaspoon vanilla
1 cup pecans

Mix forever. Spread in pan.

Gumdrop Cookies

6 eggs
3 cups brown sugar
3 Tablespoons COLD water
3 cups flour
¼ teaspoon salt
1 ½ teaspoon cinnamon
½ cup chopped nuts
1 ½ cups cut-up gumdrops

Beat eggs, add sugar and water beat. Add flour, salt and spices. Mix well. Add nuts and gumdrops, mix. Spread in greased pan 9 x 13. bake 350 degrees for 35 minutes. Cut into squares. Cool. Frost and decorate with gum drops.

Fantasy Fudge

3 cups sugar
¾ cup parkay
2/3 cup pet milk
1 – 12 oz. pkg. chocolate chips
1 – 7 oz. marshmallow cream
1 cup chopped nuts

Combine sugar, oleo and milk in 2 ½ quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into a greased 10 x 9 inch pan. Cool at room temp. cut in squares. Makes about 3 lbs.

Oatmeal Crisp Cookies

1 cup shortening
1 cup sugar
3 cups oatmeal (uncooked)
1 cup brown sugar
2 eggs beaten
1 ½ cup flour
1 teaspoon vanilla
1 teaspoon salt
½ cup chopped nuts


Cream shortening, sugar, eggs, vanilla/ Add sifted dry ingredients, oats, nuts and mix well. Form into long rolls and refrigerate. Slice and Bake on ungreased cookie sheet 10 minutes at 350 degrees.

Cinnamon Cookies

3 2/3 cups butter
5 eggs
10 cups flour
3 1/3 teaspoon soda
1 2/3 teaspoon salt
6 2/3 teaspoon cream of tartar
1 ½ teaspoon vanilla
5 1/3 cup sugar
1 cup sugar

In large bowl, cream together butter and sugar. Add next 6 ingredients and mix thoroughly. In small bowl mix together cinnamon and sugar. Break off dough into small balls and roll in mix. Bake on ungreased cookie sheet 12 minutes in 350 degree oven .

Bran Muffins

1 ¼ cup flour
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons sugar
1 cup all bran
1 cup milk
3 tablespoons Crisco oil

Stir together flour, baking powder, salt and sugar. Set aside

Stir all bran & milk into large mixing bowl. Let stand 1 to 2 minutes or until ceral is softened. Add egg and oil beat well.

Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 ½” muffin pan cups.

Bake at 400 degrees for 25 minutes or until lightly browned.

Rum Cake

Cake: 1 cup chopped nuts
1 – 181/2 oz. package yellow cake mix
1 – 3 ¾ oz package vanilla instant pudding
4 eggs
½ cup cold water
½ cup Wesson oil
½ cup rum

Glaze: ¼ lb butter
¼ cup water
1 cup granulated sugar
½ cup rum

Preheat oven to 325 degrees. Grease and flour bundt cake. Sprinkle bottom with nuts. Then mix rest of cake ingredients together and pour over nuts. Bake for 1 hour or until toothpick comes out clean.

Prepare glaze in sauce pan by adding butter, water and sugar, bring to roiling boil for 5 minutes, remove from heat add rum.

Prick cake after removing cake from pan and spoon glaze over cake.

Hash brown Casserole

2 lbs. frozen hash browns
½ cup melted butter
1 can cream chicken soup
1 pint sour cream
½ cup chopped onion
2 cups grated cheddar
1 teaspoon salt
¼ teaspoon pepper
2 cups crushed cornflakes
¼ cup butter

Defrost Hash browns

Combine next 7 ingredients and mix with has browns.

Put all in a 3 quart casserole.

Sauté cornflakes in butter and sprinkle on top.

Cover and Bake at 350 degrees for about 40 minutes.

Grandma’s fruit cookies

7 cups pecans
6 slices candied pineapple
2 cups candied cherries (red & green)
2 cups dates
¾ cup white raisins (dark will do, if you can’t find white)

Cut the above up fine.

1 cup oleo
3 eggs
½ cup sugar
3 cups flour
2 teaspoon soda
1 tsp cinnamon
½ cup milk
2 teaspoons sherry flavoring (rum or wine)

Cream oleo and sugar add eggs, beat well. Add flour, soda and cinnamon alternating with milk.
Add flavoring mix well, then add fruit.
Drop by spoonful on ungreased cookie sheet.

Bake at 350 degrees for 12 minutes

Chocolate cherry cake

1 package Duncan Hines Pudding Recipe Devils Food Cake mix
3 eggs
1/3 cup Crisco oil
2/3 cup water
1 cup chocolate chips
½ cup pecan pieces

Combine; cake mix, eggs, oil and water – blend until moistened. Add chips and pecan pieces. Continue to beat at medium speed about 4 minutes.

Bake in a greased and floured 13 x 9 x 2 oblong pan for 40 to 55 minutes or until toothpick inserted –comes out clean. Cool cake completely before frosting.

Frost with Betty Crocker Fluffy White frosting – prepare as directed on package.
After frosted; dribble Hershey’s syrup or melted chocolate over cake; sprinkle with nuts all over top and then place maraschino cherries all around cake edges. Now enjoy.

Snickerdoodles

Snickerdoodles

Blend together:
1 cup soft oleo
1 ½ cup white sugar
2 eggs beaten
½ teaspoon vanilla

Sift together and stir in:
2 ¾ cup flour
2 teaspoon cream of tartar
1 teaspoon soda
1 ½ teaspoon salt

Chill dough, roll into small balls. Roll balls in a mixture of 1 tablespoon white sugar and 2 teaspoon cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake at 400 degrees for 8 to 10 minutes.

Tiny Lemon Angel Cakes with Lemon Confit

Confit
2 large lemons
1 cup granulated sugar

Cake:

1 1/8 cups sifted cake flour
1 ½ cups granulated sugar
1 ½ cups egg whites (from about 12 eggs)
1 ¼ teaspoons cream tater
½ teaspoon salt
1 lemon, zest finely grated
1 teaspoon vanilla extract

Glaze
¼ cup freshly squeezed lemon juice
1 ½ cups confectioners’ sugar

Special tools: pastry bag with a large tip, 1 large or 2 small mini muffin tins, ungreased.

To make Confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from the top to the bottom and following contours of the fruit, cut off the peel and the white pitch in 1-inch wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact.

Pizza Dough

Pizza Dough

1 package active dry yeast or fresh yeast
1 teaspoon of honey
1 cup warm water, 105 to 115 degrees F
3 cups all purpose flour
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and hone in ¼ cup warm water

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining ¾ cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes loners. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 oz. each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped and refrigerated for up to 2 days.

Lemon Cream Salad

Lemon Cream Salad

10 ounces lemon – lime carbonated beverage
1 cup miniature marshmallows
6 ounces cream cheese
1 (6oz.) package lemon flavored gelatin
20 ounces frozen red raspberries in syrup, drained
1 (20oz.) can crushed pineapple, drained
¾ cup chopped pecans
1 cup Cool-whip

In a saucepan over low heat, combine lemon line beverage, marshmallows, and cream cheese and stir until smooth. Remove mixture from heat and add lemon flavored gelatin until dissolved. Stir in raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in Cool whip and pour into a lightly oiled 5 cup gelatin mold. Chill until firm and serve.

Italian S'mores

Italian S’mores

3 bars semisweet chocolate, chopped
2 cups best quality chocolate sauce
1 cup cabernet sauvignon
1 bag large marshmallows, roasted
15 to 20 biscotti
In a sauté pan over medium heat, mix solid chocolate, chocolate sauce and cabernet. Mix well. Place 1 roasted marshmallow on a piece of biscotti. Top with as much chocolate cabernet sauce as desired (1 or 2 tablespoons), or just dip into sauce.

Viennese Crescents

1 cup butter
¾ cup sugar
1 ½ teaspoon vanilla extract
2 ½ cups sifted all-purpose flour
1 cup ground pecans
Confectioners’ sugar

Cream the butter and add the sugar and vanilla and beat to fluffy. Add the flour and nuts and mix in. Chill the dough for at least an hour. The more it’s chilled the less it spreads during baking.

Preheat oven to 350 degree F.

Shape dough into tiny crescents using 1 teaspoon of the dough for each cookie. Place them on an ungreased sheet pan in rows, leaving 1 inch in between for spreading and bake until golden brown, about 12 to 15 minutes.

Let cool 5 minutes. Dredge them in confectioners’ sugar.

Rum Balls

Rum Balls

1 ½ cups confectioners’ sugar
2 tablespoons cocoa powder
½ teaspoon ground allspice
½ cup dark rum
2 tablespoons light corn syrup
2 ½ cups finely crushed vanilla wafers
1 cup finely chopped, toasted pecans

Into large bowl, sift together 1 cup of the confectioners’ sugar, the cocoa powder and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and pecans, and mix well. Place in the refrigerator to firm up slightly, about 30 minutes. (The mixture may appear crumbly and dry; this is O.K.)

Place remaining ½ cup confectioners’ sugar in a shallow bowl or dish.

Using a tablespoon, scoop out portions of the chocolate mixture and press into 1 inch balls. Using your hands, roll the balls in the confectioners’ sugar, coating evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in an airtight container in the refrigerator for up to 2 weeks, placing wax paper between layers to prevent sticking.

Southern Fried Catfish

Vegetable Oil

6 catfish fillets, 4 ounces each

¾ cup cornmeal
¼ cup All-purpose flour
¼ teaspoon salt
½ cup milk
2 eggs, beaten
1/8 teaspoon red pepper sauce
2 tablespoons vegetable oil

Heat oven to 275 degree F. Heat oil (2 to 3 inches) in 4-quart dutch oven to 375 degrees F.

Mix cornmeal, flour salt in large bowl. Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended. Coat fish with cornmeal batter, shaking off excess.

Fry 2 fish fillets at a time in oil for 5 to 8 minutes turning over half way through the cooking time cook until golden brown. Drain on paper towels. Keep watm on cookie sheet in oven while frying remaining fish.

Sunday, July 27, 2008

White Bread


2 packages regular active dry yeast (4 1/2 teaspoons)
2 cups warm water (105 to 115 degrees)
1/2 cup sugar
2 teaspoons salt
2 eggs
1/4 cup vegetable oil
6 to 6 1/2 cups all - purpose flour
Additional vegetable oil
Butter or margarine, softened

1. In large bowl, dissolve yeast in warm water. Add sugar, salt, egs, 1/4 cup oil and 3 cups of flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy handle.

2. On lightly floured surface, knead dough 8 to 10 minutes or until smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place sough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated 3 to 4 days.) Cover and let rise in warm place about 1 hour until dough has doubled in size. Dough is ready if impresion remains when touched.

3. Grease bottoms and sides of two 9 x 5 - inch loaf pans or spray with cooking spray. Gently push fist into dough to deflate; divide in half. Roll each half into 18 x 9 - inch rectangle. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves with additional oil. Cover and let rise in warm place about 1 hour until dough has doubled in size.

4. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375 degrees. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove pans to wire rack. Brush loaves with butter; cool.

Green Tomato Relish




 INGREDIENTS
24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar


DIRECTIONS
In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

Strawberry Bread

1 bag (16oz) frozen strawberries, thawed, drained
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
3 cups all purpose flour
3 teaspoons of cinnamon
1 teaspoon baking soda
1 teaspoon slat
1 cup chopped pecans

Heat oven to 350 degrees. Grease bottoms only of 2 9 x 5 or 8 x 4 inch loaf pans with shortening; lightly flour. (I use PAM with flour.)

Slightly mash strawberries; set aside. ( I also use fresh strawberries if available.) In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts until moistened. Stir in nuts. Pour into pans.

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Loosen sides of loaf pans' remove from pans to wire rack. Cool completely, about 2 hours, before slicing. ( I slice it while it's still hot and spread with butter and eat it.) Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.