Pferffernusse (Scooby Snacks)

 INGREDIENTS:

1 cup Shortening (lard)

1 cup Sugar

2 eggs, lightly beaten

4 Tablespoons Anise Seed

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon cloves

1/2 teaspoon nutmeg

1/4 cup light Karo syrup

1/2 cup molasses

1/3 cup water

1 teaspoon baking soda

6 2/3 cup flour

DIRECTIONS:

Cream together the shortening and sugar, until well blended.  Add eggs, and spices, until well blended.

Combine syrup, molasses, water and baking soda then add to creamed mixture.  Add the flour, 2/3 cup, and then in 1 cup intervals until well blended.  wrap dough in plastic wrap, and refrigerate for at least 4 hours. Once dough is chilled, roll out to 1/2 inch thickness, and then cut into 1/2 inch strips, and then cut each strip into 1/2 inch squares.  Place onto greased pans, and bake at 350 degrees for 12 to 15 minutes.

Cool completely and store into air tight containers.  

Optional:  after taking cookies out of the hot oven roll in powdered sugar.

Almond Shortbread Bars

 Ingredients:

Shortbread - 

1 cup unsalted butter (room temperature)

3/4 cup sugar

1/2 cup almond paste (room temperature)

1 large egg (room temperature)

1 tsp almond extract

2 cups all purpose flour

Glaze - 

1/2 cup unsalted butter (room temperature)

1/4 cup heavy cream

2 1/2 cups to 3 cups powdered sugar

1 tsp almond extract

1/2 cup sliced almonds

Directions:

1.  Preheat oven to 350F, lightly butter and flour 9 x 13 pan.

2.  Cream the butter and sugar together until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl as necessary.

3.  Add the egg, almond paste, and extract, and beat until well combined.  Make sure to smooth out any lumps of almond paste.

4.  Add flour and gently mix until just blended and no dry flour remains.  Don't over mix.

5.  Spread the dough out evenly in the baking pan.

6.  Bake for 25 to 30 minutes, just until set and starting to turn golden along the edges of the pan.  Don't over bake as you want your shortbread to be tender.

7.  Cool on a rack fo 10 minutes before glazing.

8.  To make glaze, heat butter and cream in medium saucepan until the butter melts.  Stir in  2 1/2 cups of powdered sugar, and extract, and whisk until glaze is smooth.  If it seems to too thin, add a bit more powdered sugar, and if it seems too thick, add a touch more cream.  Stir in the sliced almonds and pour over the warm shortbread.  Ease glaze to the edges with an offset spatula, working quickly.

9.  Let pan cool completely before slicing.

Creamy Chili Colorado Burritos

 Ingredients:

2 lb boneless beef chuck roast

2 (10 oz) cans of red enchilada sauce

1 teaspoon beef granules (I use better the beef base)

2 cloves garlic, minced

1/2 cup chopped onion

Salt & Pepper to taste

1/2 cup heavy cream

1 tablespoon of cornstarch

3 tablespoons of water

8 (8-inch) flour tortillas

1 cup shredded Monterrey jack cheese (I use 2 cups, i like lots of cheese)

Optional toppings:  Sour Cream, Pico de Gallo, Guacamole

1.  Lightly grease a slow-cooker.  Cut roast into 3-4 chunks and add to slow cooker, along with enchilada sauce, bullion, garlic and onion.

2.  Cover and cook on low for 6-8 hours, or until meat is tender.  Remove meat from slow cooker leaving sauce, and shred with tow forks.  Season beef with salt and pepper, to taste.  Set aside.

3.  Preheat oven to 400 degrees.  Lightly grease a 9 x 13 pan.  Spread 1/2 cup sauce from the slow cooker into the bottom of the dish.

4.  with the sauce left in the slow cooker, whisk in the cream.  In a small bowl, whisk together the cornstarch and water, then whisk the slurry into the slow cooker, cover the slow cooker again, and let simmer while you prepare the burritos.

5.  Divide the shredded beef evenly between the tortillas.  Roll up and place seam side down in the prepared baking dish.

6.  Pour the sauce over the burritos.  Sprinkle with cheese.  Bake, uncovered, for about 20 minutes, or until cheese is melted and sauce begins to bubble.

7.  Serve with optional toppings, if desired.

Spiced Christmas Jam

 Ingredients:

40 ounces frozen unsweetened strawberries or 2 1/2 quarts fresh strawberries, hulled

1 pound fresh or frozen cranberries

5 pounds sugar (no that is not a typo, 5lbs)

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

2 (3 ounce) packets of liquid pectin (I use Ball liquid pectin)

Directions:

1. Fill a boiling water canner about 2/3rds full with water and bring it to a boil.

2. Pulse strawberries and cranberries in a food processor or blender and then place prepared fruit into an 8 quart sauce pan.  Add sugar and spices and stir.  Bring to a full roiling boil; boil for 1 minute, stir.

3. Remove from the heat; stir in the liquid pectin and return to a full rolling boil.  Boil for 1 minute, stirring constantly.  Remove from heat.

4.  Skim off any foam with a spoon.

5.  Ladle the jam mixture into hot prepared jars, filling to within 1/4 inch of tops.  Wipe the jar rims and threads clean if needed.  Cover with 2-piece lids. Screw bands finger tight. Place jars on elevated rack in canner and then lower the rack into canner.  Make sure the water is covering the jars by about 2 inches.  Place the lid on the pot and bring water to a gentle boil.  Process Jam 10 minutes. 

6.  Remove jars and place on a towel to cool.  After 24 hours check the seals.  If the lid springs back, jam is not sealed and refrigeration is necessary.

One recipe makes 12 - 8 ounce jars.

Snickerdoodle Bread

Ingredients

LOAVES:
2½ cups flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
1 cup butter, softened
2 cups sugar
3 eggs
1 teaspoon vanilla
¾ cup sour cream
1 package Hershey's cinnamon chips

TOPPING:
3 tablespoons sugar
3 teaspoons cinnamon

Directions
To make the loaves, mix butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix topping ingredients in a bowl and sprinkle over the batter in each loaf pan. Bake at 350°F for 35 to 38 minutes. Let cool before removing from pan.

Steamed Pudding

 

Ingredients:

2 TBSP butter, softened

2 TBSP granulated sugar

1 whole egg

1/2 cup molasses

1 1/2 cups all purpose flour, sifted

1 tsp baking soda

1 tsp salt

1/2 cup boiling water

Additional water for steaming

Directions:

1.  Allow butter to soften before preparing recipe.  In a bowl, combine softened butter, sugar, and egg with mixer, add molasses.

2.  In a separate bowl, combine flour, baking soda, and salt.  Mix well.  Add flour mixture to butter mixture.  Stir gently, add boiling water to the combined mixtures, and stir to form a smooth batter.

3.  Lightly coat the inside of the Steamed Pudding Mold with butter or non-stick cooking spray.  Pour butter into the mold.  Seal mold by locking the lid in place.

4.  Select a pot large enough to fit the mold inside.  Place a small, round cake rack in the bottom of the pot to keep the mold level.  Add enough water to the pot to jus cover the rack; the mold should not sit in the water.  Bring water to a boil.  Carefully lower the sealed Steamed Pudding Mold into the pot and onto the rack.  Cover the pot and lower the heat to a simmer. Steam for 2 hours.  Check water level occasionally to make sure the pot doesn't run dry.

5.  After 2 hours, carefully lift the Steamed pudding mold out of the pot using oven mitts and allow it to cool so it is warm to the touch.  Then, remove the lid and place a serving plate, upside down, over the mold opening.  Firmly hold the plate against the mold and flip them over together, releasing the pudding onto the plate.  Slice and serve the pudding while still warm.  Drizzle with a generous amount of the vanilla cream topping.

VANILLA CREAM TOPPING

Ingredients:

2 egg yolks, beaten

1 cup confectioners sugar

1 tsp vanilla

1 cup whipping cream/heavy cream

Directions:

Beat egg yolks.  Stir in vanilla.  Add confectioners sugar and mix until well incorporated.  Add whipping or heavy cream and blend.  Do NOT whip or fluff.

VARIATIONS

Add 1/4 to 1./2 cup finely chopped nuts or diced dried fruits, including dates, cherries and raisins

Mix 1 tsp of vanilla into the pudding batter before steaming.

Spaghetti Sauce

Ingredients:

25 lbs tomatoes (about 80 medium), cored
4 large green bell peppers, seeded
4 large onions, cut into wedges
2 cans (12 ounces each) tomato paste
1/4 cup canola oil
2/3 cup sugar
1/4 cup salt
8 cloves of garlic minced
4 teaspoons dried oregano, (8 tsp fresh oregano)
2 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons crushed red pepper flakes
2 teaspoons Worcestershire sauce
2 bay leaves
Bottles Lemon juice or Ball Citric acid

Directions:

1.  In a dutch oven, bring 2 quarts water to boil.  Using slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds.  Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place into stock pot.  ( I core my tomatoes, and run them through the food process with skins still on for a smoother sauce, my family doesn't like chunks of tomatoes in their sauce, in other words I skip this step.)

2. Run seeded green bell peppers, and onions in batches in a food processors until finely chopped; transfer to stockpot.  Stir in next 11 ingredients.  Bring to a boil, then reduce heat and simmer uncovered 4-5 hours, stirring occasionally, until desired thickness.

3.  Discard bay leaves.  Ladle hot mixture into hot sanitized jars, leaving 1/2 inch head space, add 1 tsp lemon juice or citric acid for quart jars 1/2 tsp for pint jars. Wipe rims.  Center lids on jars; screw on bands until fingertip tight.

4.  Place jars into canner with simmering water, ensuring that they are completely covered with water.  Bring to a boil:  process 40 minutes.  Remove jars and cool.  After 24 hours place any unsealed jars in fridge for immediate use.

Rhubarb Cinnamon Jam Recipe

Ingredients:

6 cups Rhubarb - chopped
1 cup water
1 box Sure-Jel
1/2 tsp butter
6 1/2 cups of sugar
1 Tablespoon lemon juice
1 teaspoon cinnamon

Directions:

1.  Bring a boiling-water canner, 3/4 full with water, to simmer.  Wash jars and screw bands in hot soapy water, rinse with warm water.  Pour boiling water over flat lids in a saucepan off the heat.  Let stand in hot water until ready to use.  Drain well before filling.

2.  Place the chopped rhubarb along with the water in 4-qt saucepan and bring to boil on high heat.  Reduce heat and simmer until the rhubarb is tender (about 2-3 minutes).  Measure 4 1/2 cups of prepared rhubarb into large pot.

3.  Slowly stir the pectin and lemon juice into the prepared rhubarb.  Add butter to reduce foaming.  Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

4.  Slowly stir in the sugar and cinnamon and return to a full rolling boil for 1 minute, making sure to stir constantly to avoid boiling over.  Remove from heat and skim off any foam with metal spoon.

5.  Ladle immediately into prepared jars, filling within 1/4 inch of tops.  Wipe jar rims and threads.  Cover with two-piece lids.  Screw bands on.  Place jars on elevated rack in a canner.  Lower rack into canner.  Water must cover jars by 1 to 2 inches, add boiling water if necessary.  Cover, bring to a gentle boil.  Process for 10 minutes.  Remove jars and place upright on towel to cool completely.  After the jars have cooled, check the seals by pressing middles of lids with finger.  If lids spring back, lids are not sealed and refrigeration is necessary.

Yields: 5 - 12 ounce jars or 7.5 - 8 ounce jars.

Flan Recipe

Ingredients:

1 1/2 cups granulated sugar
4 large eggs
2 cups full-fat milk
2 vanilla beans (or 2 tsp vanilla extract or 2 tsp vanilla paste)

Directions:

1.  Preheat oven to 350 degrees.  Place six 1-cup sized ramekins in a 9x13 baking dish.  Fill up with warm water (directly from the tap is fine) until the ramekins stand about 1/4 - 1/2 in water.  Set aside.

2.  In a medium saucepan over medium-low heat, cook 1 cup sugar until the sugar is completely dissolved and liquefied with a golden brown color. Stir constantly and be careful not to cook it too long.  The sugar burns very quickly.  Immediately spoon into warmed ramekins equally.  If the sugar gets to firm while spooning into the ramekins, place back on the heat in-between for a few seconds to liquefy again.  Let stand until you are done with the filling.

3.  Meanwhile, in a large mixing bowl with a handheld or stand mixer fitted with a whisk attachment, whisk eggs and the remaining 1/2 cup sugar on medium-high speed until creamy for about 2-3 minutes.  Add milk and vanilla and stir to combine.  Pour through a fine mesh strainer to remove most of the air bubbles.  Divide into the ramekins equally.  Cover each ramekin with aluminum foil separately and seal tightly.  Bake for 60-70 minutes.  The Flan should wobble like a pudding or jelly when moved.  Remove from water bath and let cool to room temperature.  Chill for 4 hours in the fridge.

4.  Before serving, run knife around the sides where the flan is touching the ramekins.  Flip over the ramekins onto plates.  The sugar syrup will run over the flan like a sauce.  Don't scrape out the remaining hard sugar from the ramekins.  For easier cleaning, fill the ramekins with hot water from the tap and let stand until the hard sugar crust dissolved.  Store leftovers in the ramekins in the fridge up to one day.

Italian Sub Salad

Ingredients:

2 hearts of romaine, chopped
1/2 lb salami, chopped
1/2 lb provolone, chopped
8 oz package mini fresh mozzarella balls
1 cup shredded Parmesan
1 package mini pepperoni
1 cup milk pepper rings
1 small purple onion, thinly sliced
1 package cherries tomatoes, slice in half
1 Tablespoon black pepper
1 Tablespoon dried basil

Dressing:

1/2 cup olive oil
1/3 cup red wine vinegar
1/2 cup garlic powder
1 Tablespoon Italian seasoning
1 Tablespoon Honey
1 teaspoon salt

Directions:

1.  Whisk together ingredients or salad dressing.  Cover and set aside.
2.  In a large bowl.  Add Romaine lettuce.  Top with meats, cheese, and remaining veggies.  Sprinkle with pepper and basil.
3.  Cover and refrigerate for 4 hours or overnight (to let flavors meld).
4.  When ready to serve, toss, and drizzle with dressing.
5/. Serve cold garnished with fresh basil.

Wholegrain Mustard

Mustard made with both yellow and brown mustard seeds and preserved in a water bath canner.

Equipment

• Water Bath Canner
• Mason Jars, Lids, and Rings

Ingredients

• ½ cup yellow mustard seeds 
• ½ cup brown mustard seeds 
• 1½ cups apple cider vinegar 
• ⅔ cup water 
• 2 tsp. salt

Instructions

• In a quart mason jar, combine all ingredients together and let sit overnight to rehydrate the seeds.
• Next day, prepare your mason jars and water bath canning equipment.
• Pour mason jar into a blender and blend until mustard mixture thickens. There will still be seed showing in the mustard.
• Pour blended mustard in a large sauce pot and warm. You need to pour hot mixture into a hot jar.
• 

  Ladle in hot mustard into hot canning jar with ½ inch headspace, remove bubbles, wipe rim, and top with lid and ring.
• Process in water canning bath for 10 minutes.
• It is best to let mustard sit unopened for at least 4 weeks or more. The hot taste will mellow out the longer it sits.

Hibiscus Strawberry Jelly

Ingredients:

2 3/4 cup Strawberry juice (cook 6 cups of strawberries with 4 cups of water bring to a boil and cook until strawberries turn almost white, sit a strainer on top of a bowl and pour strawberries into strainer, let set for 30 minutes.  Do not mash on strawberries as this will make your juice cloudy.)
1 cup of Hibiscus water (put 1 cup of dried hibiscus flowers in a bowl pour 2 cups of boiling water over the top and let steep for at least 15 minutes, I do this the same time I strain the strawberries so mine steep for 30 minutes.)
4 1/2 cup sugar
1 TBS butter
1 box Sure-Jell

Directions:

1. Prepare lids and jars
2. Measure exact amount of prepared juice into 6 to 8 quart stockpot.  (if necessary add up to 1/2 cup water ti get exact amount.). (If you prepare juice as I have stated above you should have enough juice to make 2 batches of jelly).
3.  In separate bowl measure out exact amount of sugar.
4.  to juice add butter and Sure-Jell to prepared juice in pan. Bring mixture to a rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
5.  Add sugar to juice mixture in stockpot.  Return to a full rolling boil; boil exactly 1 minute, stirring constantly.  Remove from heat.
6.  Ladle immediately into prepared jars, filling each to within 1/4 inch of top.  Wipe jar rims and threads.  Cover with two-pieced lids.  Place jars on elevated rack in canner.  Lower rack into canner.  (Water must cover jars by 1 to 2 inches.  Add boiling water, if needed).  Cover, bring water to gentle boil.  Process jellies for 5 minutes.  Remove jars and place upright on a towel to cool completely.  After jars cool, check seals b pressing centers of lids with finger, if lid springs back, lid is not sealed and refrigeration is necessary. 

Let prepared jars stand at room temperature 24 hours.  Store unopened jellies in cool, dry, dark place up to 18 months.

Hershey's Syrup Brownies

Ingredients:

Brownie:

1/2 cup butter (no substitutes, melt in microwave)
1 cup granulated sugar
4 eggs
1 tsp vanilla extract
1 cup flour
1 (16 ounce) can Hershey Syrup
1 cup chopped nuts (optional)

Icing:

3 cups confectioner's sugar
1/2 cup butter, melted (no substitutes)
4 TBS cocoa powder
4 TBS milk
1 tsp vanilla extract

Directions:

Brownies:

Preheat oven to 350 degrees.  Grease the bottom of a 10 x 15 inch pan.  After melting butter in microwave, cream sugar and butter together.  Add eggs, one at a time and beating well after each addition.  Add vanilla extract.  Add flour, mix well.  Add Hershey's syrup, mix well.  Add chopped nuts if using.  Pour batter into pan.  Bake for 35-40 minutes or until brownies test done with a toothpick.  When brownies are almost done baking prepare icing.

Icing:

Bring to boil in the microwave, the butter, cocoa and 1 TBS milk.  In a mixing bowl, add confectioner's sugar, add cocoa mixture and mix well.  Add vanilla extract, and milk until desire consistency is met.  Let brownies cool about 5 minutes, QUICKLY spread with icing and sprinkle with more nuts if desired.  The icing will harden to a fudge like consistency.  Let brownies cool completely before cutting into squares.

Honey Wheat Brown Bread

Ingredients:


2 cups all purpose flour, plus extra for kneading
1 1/2 cups whole wheat flour
2 tsp cocoa powder
1 TBS granulated sugar
1 1/2 tsp salt
2 1/4 tsp instant yeast
1 1/4 cups warm water
2 TBS butter, melted
1/4 cup molasses
1/4 cup honey
rolled oats for topping (optional)

Instructions:

1. In large bowl or in the bowl of a stand mixer, whisk together the flours, cocoa powder, sugar, salt, and yeast.  Set aside.
2.  In another bowl, stir to combine the warm water, molasses, butter and honey.
3.  Make a well in your dry ingredients and then pour the water mixture in and wither with a sturdy spoon or using the paddle attachment of a stand mixer, mix until the dough comes together.
4.  Knead the dough by hand or with a stand mixer's dough hook for about 5 to 8 minutes,  If kneading by hand , knead on a heavily floured board, adding just a bit more all-purpose flour as needed.
5.  Place the ball of dough into an oiled bowl, cover with a dish towel and set to rise for 2 hours.
6.  Divide the dough into 3 pieces.  Roll each piece out into about 9-inch log.  Place loaves onto a parchment-lined or lightly greased baking sheet.
7.  Sprinkle a bit of rolled oats on top of each loaf if you choose too, and lightly score each loaf diagonally.  Cover with dishtowel and se aside to rise again for 30 minutes.
8.  Preheat oven to 350 degrees.
9.  Bake the loaves for 30 minutes.  When done, cool on a wire rack.

Gingerbread Cake with Molasses Cream Cheese Frosting

Ingredients:


For the cake:

3 cups of all purpose flour
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
1 cup butter, (2 sticks), room temperature
3/4 cup brown sugar
1 cup molasses
2 eggs
1 cup water

For the frosting:

2 8 ounce packages of cream cheese (room temperature)
1 stick of butter (room temperature)
1/4 cup molasses
2 tsp vanilla
8 cups of powdered sugar
2 tsp milk

Instructions:

Cake:

1.  Preheat oven to 350 degrees and grease 2 9 inch round cake pans.  Set aside.
2.  In a medium mixing bowl, whisk flour, cinnamon, ginger, baking powder, baking soda together.  Set aside.
3.  In large mixing bowl, beat butter and brown sugar together until creamy.
4.  Add molasses and eggs.  Beat until well combined.
5.  Alternate flour mixture and water into the wet ingredients making sure to mix well, between each addition.
6.  Divide evenly into prepared cake pans.
7.  Bake for 35 minutes or until a toothpick inserted comes out clean.
8.  Cool on a wire rack.

Frosting:

1.  In medium mixing bowl, beat cream cheese with butter until combined.
2.  Add molasses and vanilla.  Beat on low until well combined.
3.  Add a little powdered sugar at a time.  Mix until each addition is well combined.
4.  Add 1 teaspoon of milk after 4 cups of powdered sugar has been added.
5.  Finish mixing in the powdered sugar and the remaining teaspoon of milk.
6.  Frost the cake once it has cooled completely.

Creamy Asiago Chicken and Mushroom Tortellini Soup

INGREDIENTS

2 Tablespoons oil or butter
8 ounces mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour (rice flour for gluten free)
1/2 cup white wine (or chicken broth)
4 cups chicken broth
8 ounces cheese tortellini (gluten free for gluten free version)
1/2 lb boneless and skinless chicken breasts (or thighs)
1/2 cup heavy/whipping cream
1 Tablespoon dijon mustard
1/2 cup asiago cheese, grated
salt and pepper to taste

DIRECTIONS

1. Heat oil in a large sauce pan over medium-high heat, add the mushrooms and onions and cook until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes.

2.  Mix in the garlic, thyme and flour and cook, stirring, for a minute.

3.  Add the wine and deglaze the pan.

4.  Add the broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender and the chicken is cooked, about 10 minutes.

5.  Remove the chicken, dice or shred it and mix it back into the soup.  (I diced the chicken raw when originally adding to the soup, so I could skip this test.)

6.  Add the cream, mustard, and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat.