SPAGHETTI SAUCE (GINO'S)
From Sue Nutini
2-3 stalks celery
3 onions
1 carrot
1/2 c. veg. oil
Grind these vegetables in food processor. Brown in oil @ 425°F oven in uncovered roaster pan for ~30 mins., stirring every 10 minutes.
Add:
3# ground beef
2 T salt
2 t pepper
1/2 t cinnamon
1/4 t allspice
shake of garlic powder
1 bunch garlic, chopped fine
Put back in oven @ 425°F oven uncovered til meat is brown & oil is sizzling. Stir every 10 mins with potato masher. Cook for about 1/2 hour.
Add:
24 oz tomato paste
42 oz water
Bring to boil on stove.
Put back in oven @ 250°F and cook covered about 6 hours.
Optional:
Some add green pepper, red pepper, mushrooms, thyme, even 2 can chicken broth.
BEST EVER BAR
From: Auntie Lorraine Burich
Makes: 9 x 13" pan
Crust:
1 1/2 cup flour
1 1/2 stick margarine
1/4 c + 2 Tbsp gran. sugar
Mix like pie crust. Pat or roll into 9 x 13" pan. Bake @ 375°F oven for 5-7 minutes.
Filling:
1 1/4 cup graham cracker crumbs
1 tsp baking powder
1/2 cup chocolate chips
1/2 cup chopped walnuts
1 can Eagle Brand Sweetened Condensed Milk
Mix together and spread over crust. Bake @ 325°F for 15-20 minutes. Cool & frost.
Frosting:
3/4 stick butter
1 cup powdered sugar
1 tsp vanilla
Whip with electric mixer about 10 minutes.
Top cooled bars with frosting.
PEANUT BUTTER COOKIES
From: Aunt Ann
Bake @ 375°F for 10-12 mins.
2 eggs, beaten
1 cup brown sugar
1 cup granulated sugar
1/2 cup margarine
1/2 cup shortening
1 cup peanut butter (nutty is good)
2 tsp baking soda dissolved in
2 tsp hot water
2 heaping cups flour (~2 1/2 c)
1 tsp vanilla
Mix ingredients together.
Form into balls and flatten with fork onto ungreased cookie sheet.
STUFFED SHELLS
From: Mom
1 Box Jumbo Shells (20 ct.)
1# Ground Beef
1 small onion, chopped
1/4 green pepper, chopped
oregano, salt, pepper
30 oz. Prego Meat Sauce
4 saltines, crumbled
1 egg, beaten
8 oz Mozarella cheese, shredded
Cook shells. Rinse & cool.
Brown ground beef with onion & green pepper. Add spices.
Mix ground beef mixture with 1/2 bottle Prego, crackers, egg, and 1/2 cheese.
Pour 1/4 bottle Prego on bottom of 9 x 13" casserole dish and spread to cover.
Stuff shells with meat mixture. Put in pan. Pour remaining sauce over and sprinkle with remaining cheese.
Bake 1/2 hour @ 350°F covered with aluminum foil. Remove aluminum foil to store - use saran wrap instead. Tomato reacts with aluminum foil.
BLACK BOTTOMED CUPCAKES
Bake @ 350°F.
Either make 24 cupcakes (Bake 30 mins.) or fill 9 x 12" pan (Bake 50 mins.)
1 1/2 c. flour
1 c. gran. sugar
1/4 c. cocoa
1 t. soda
1/2 t. salt
Sift above dry ingred. into mixing bowl.
Add:
1 c. water
1/3 c. oil
1 Tbsp vinegar
1 t. vanilla
Beat til well blended. Fill lined muffin cups 1/3 full or spread over 9 x 12" pan.
Filling:
8 oz cream cheese
1 egg, beaten
1/2 c. gran. sugar
1/8 t. salt
1 c. chocolate chips
Sliced almonds
Combine cream cheese, egg, sugar, salt & beat well. Stir in chocolate chips. Place a heaping tablespoon of this onto batter in each muffin cup. Sprinkle with a little granulated sugar and some sliced almonds.
APPLE CRISP
From: Gail Mroz
9 x 12" pan
Bake @ 375°F for 30 mins.
6 cups apples, peeled & sliced
2 tsp cinnamon
1 cup brown sugar
1/2 tsp salt
1 1/2 cup oats
3/4 cup flour
3/4 cup butter
3/4 cup walnuts
Place apple slices on bottom of pan. Sprinkle with cinnamon.
Mix remaining ingredients together and sprinkle over top.
Bake. Cool. Serve with ice cream.
BUTTER CREAM ICING
From: Mom
Cream together until light and fluffy:
1 c. shortening
2/3 c. butter
Gradually add, beating in thoroughly:
2/3 c. granulated sugar
Add all at once and beat until well blended:
2 egg whites
1 tsp vanilla
Add gradually:
1/2 c. scalded milk when hot (start with less than 1/2 cup)
Beat until fluffy. Spread on cooled cake.
FLAKY BUTTER COOKIES
From: Vaughn Andress
3 sticks butter
6 oz cream cheese
2 cups flour
1 cup walnuts, chopped
1 cup gran. sugar
Mix butter, cream cheese and flour together with hands. Refrigerate until firm. Roll out half at a time to 1/2 inch thick. Sprinkle each half with 1/2 c. nuts and 1/2 c. sugar. Then roll to 1/4" thick.
Cut into diamond shapes.
Bake @ 325°F (moderately slow oven) on cookie sheet for 25 mins. or until lightly browned.
RUM BALLS
From: Mom
1 c. Vanilla Wafers, finely crushed in food processor (3 box wafers = 9 x recipe)
1 c. powdered sugar
1 c. chopped walnuts
2 T cocoa
2 T light Karo corn syrup
1/4 c. light rum (16 oz = 9 x recipe)
Combine wafers, sugar, nuts, cocoa and mix well. Add corn syrup and rum. Mix well. Shape into one inch balls. Roll in granulated sugar.
A favorite Christmas cookie!
SNOW DROPS
From: Mom
1 cup real butter, melted (2 sticks)
1 tsp water
1 tsp vanilla
3 T powdered sugar
2 c. flour (may need 2 1/2 c)
1 c. chopped nuts
Mix and form 1 1/2" ball then make into log shape.
Bake at 325°F for 15 mins.
Cool and roll in powdered sugar.
A favorite Christmas cookie!
WHITE FRUIT CAKE
From: Mom
Chop fruit into small pieces
3 # red & yellow & green candied pineapple
1/2 # red candied cherries
1/2 # green candied cherries
Mix together:
4 c. flour
1 t. cinnamon
1 t ground cloves
1 t nutmeg
Take 1/2 of this mixture of dry ingredients and toss it with chopped up candied fruit to prevent fruit from sticking together.
Cream together til light and fluffy:
3 1/2 c. powdered sugar
1 # butter (4 sticks)
Add:
12 well beaten egg yolks.
Beat well.
Add remaining flour & spice mixture.
Add:
12 egg whites (stiffly beaten with cream of tarter)
1 tsp cream of tarter
Add fruit/flour mixture. Mix with hands to separate the fruit. Add:
1 # walnuts
1/3 cup Apricot Brandy
Line small loaf pans with brown paper and grease slightly with butter. Fill tins almost to the top.
Bake in low oven @ 250°F for 2 hours. About 1/2 hour before loaves are done, if they are getting dark, cover with some brown paper. To cool, remove from bread pan but leave in brown paper until morning. Then store in aluminum foil wrapped tightly Add more apricot brandy periodically.
BBQ WATER CHESTNUTS
1/2 c. catsup
1/4 c. sugar
1 tsp soy sauce
1# bacon slices (cut in 1/3)
2 can whole water chestnuts
Wrap chestnuts with bacon and stick with toothpick. Bake at 350°F for 20 minutes. Drain grease. Dip each in sauce and put in Corning ware dish, add remaining sauce. Bake again at 350°F for about 20 more minutes.
May have to double recipe for large crowds.
BLACK BEAN DIP
2 cans Kuner’s Refried Black Beans with Lime Juice
1/2 cup or more of Salsa, i.e. Old El Paso Thick ‘n Chunky
1/2 cup BBQ sauce (Homemade or just add the following:
1/2 cup catcup
1/4 cup diced onion
4 T brown sugar
1 tsp soy sauce
2 T molasses
1 tsp honey
Jalapenos, optional, 1 -2 Tbsp
Mix all ingredients in saucepan and heat for about 1 minute. Serve warm with Tostado chips and sour cream.
BBQ SAUCE
Mix these ingredients in saucepan. Use imagination and improvise. The heat just enough to melt the brown sugar and to blend together. Serve on BBQ chicken, pork chops, or use in Black Bean dip.
3/4 cup catcup
1/2 cup diced onion
6 T brown sugar
2 tsp soy sauce
4 T molasses
2 tsp honey
1 squirt mustard, optional
GREEN BEAN CASSEROLE
2 cans Cut green beans (not french style)
1 can Cream of Mushroom soup
Durkee’s french onions
Mix all green beans, all soup, 1/3 cup french onions (may even add a Tbsp of real onion instead).
Bake at 350 for about 20 minutes to heat. Just before taking out of oven, top with more french onions and bake another 5 minutes (watch so they don’t burn- if need to, may have to cover with aluminum foil to prevent burning).
POTATO SOUP
Grandpa Wuthrich
Peel and slice thinly potatoes. Use about 8 large potatoes - enough to fill Dutch oven-type pan about 1/2 full.
Chop 1 large onion and place in with potatoes. Fill pan with cold water just to cover the potatoes and onions.
Add 2-3 tsp chicken boullion granules.
Cook until potatoes are soft on medium to medium high heat.
Mash with potato masher to break potatoes apart.
When potatoes are soft, add 1 can evaporated milk, 2-3 Tbsp real butter, 2 Tbsp Cooking Sherry or White Wine. Then cook just enough to eat at low or medium low. If cooked too long at too high temp, will cause the milk to scorch at bottom of pan.
CHEESE BALL
8 oz Cream Cheese, softened
8-10 oz Sharp Cheddar cheese spread (in carton), softened
2 T onion or scallions
2 T green pepper (optional)
1 tsp worcestershire sauce
2 tsp lemon juice
2 shakes garlic powder
Mix above ingredients and form into ball. If cheeses are too soft will be difficult to form a ball; may need to refrigerate a bit first then. This recipe makes 2-3 cheese balls.
Mix:
1/2 cup chopped pecans
1 tsp parsley flakes
Dip each cheeseball into pecan/parsley to coat. May need more pecans/parsley mix, depending on how many cheese balls you make.
Serve with Ritz, Triscuits, etc.
ARTICHOKE CRAB DIP
1 large can Artichokes, plain, not marinated, chop into small pieces
1# pkg imitation crab, chopped
8 oz cream cheese, softened
1 cup real mayonnaise (not salad dressing)
1 clove garlic (may use the chopped garlic from jar)
1/3 cup scallions, chopped
1/3 cup red pepper, optional
3/4 cup real Parmesan cheese, shredded (not the crumbled stuff)
dash black pepper.
Mix all ingredients and spread into low baking/serving dish.
Bake at 350°F for 30 mins.
Serve with Tostado chips.
CINNAMON COFFEE CAKE
From: Mrs. Stevenson
1 c. brown sugar
1 c. granulated sugar
1/2# margarine
2 c. flour
1 T cinnamon
dash salt
Work like pie crust, using pastry blender. Reserve 1 cup for crumb topping.
To the above, add:
1 c. buttermilk (1 c. milk & 1 T vinegar)
1 t. baking soda
2 eggs, beaten
Grease 9 x 13" pan and place on bottom:
1 cup chopped walnuts
Pour batter over nuts and top with the reserved cup of crumb topping.
Bake at 350°F for 40-50 minutes.
Top with whipped cream (optional).
RHUBARB BARS
Very good!
From: BPW Cookbook
FILLING:
3 c. rhubarb, chopped
1 1/2 c. sugar
2 T cornstarch
1/4 c. water
1 tsp vanilla
Cook rhubarb, sugar, cornstarch, and water until thick. Cool and add vanilla.
CRUST:
1/2 c. shortening
1/2 c. margarine
1 c. brown sugar
1 1/2 c. flour
2 tsp baking soda
1 1/2 c. oatmeal
Mix all crust ingred. until crumbly. Pat 3/4 of mixture into 9 x 13" pan. Pour in filling and top with remaining crumb mixture.
Bake @ 350°F for 30 minutes.
CHIPPERS SPECIAL
From: Mom
CRUST:
1 1/2 c. flour
1 T sugar
3/4 c. margarine
3/8 c. nuts, chopped
Mix together with pastry blender and then with hands. Pat into greased 9 x 12" pan. Bake crust at 375°F for 12-15 minutes. Let cool.
FILLING (2nd layer):
4 oz cream cheese, softened
6 oz cool whip
2/3 c. powdered sugar
Blend together and spread over crust.
FILLING: (3rd layer):
2 pkg instant Pistachio pudding
2 1/2 c milk
Blend together and spread over cream cheese layer.
TOPPING:
6 oz cool whip - spread evenly
3/8 c. chopped walnuts
Refrigerate 2-3 hours or overnight.
POTATOES DELUXE
From: Mom & Florence Burich
2# frozen hash browns (Ore Ida - cubes)
1 c. diced onion
16 oz sour cream
1 can cream of chicken soup
8 oz grated sharp cheddar cheese
1 stick margarine, melted (I use 1/2 stick)
salt & pepper
potato chips, crumbled (optional, use only small amount or too greasy)
Combine all ingred. in bowl. Mix well. Place in 9 x 13" glass pan.
May sprinkle with crumbled potato chips (~1/2 cup)
Bake @ 375°F for 1 hour.
DATE BARS
Very good!
From: Betty Crocker
CRUST:
1/4 c. margarine
1/2 c. shortening
1 c. brown sugar
1 3/4 c. flour
1/2 tsp baking soda
1 1/2 c. rolled oats
Mix, all except rolled oats, together thoroughly with pastry blender.
Then add rolled oats and continue to mix well. Reserve 1/3 of this for crumb topping.
Press 2/3 of this into greased 9 x 13" pan.
FILLING:
3 c. dates, chopped
1/4 c. sugar
1 1/2 c. water
Mix together in saucepan and cook over low heat, stirring constantly until thick (about 10 minutes).
May add 1/3-1/2 c. chopped almonds. Mix well.
Cool and spread over crumb crust. Top with remaining crumbs.
Bake @ 400°F for 25-30 minutes.
JOEL'S CHOCOLATE CHIP COOKIES
Bake @ 350°F for 9 mins.
In one bowl, mix these dry ingredients with spoon:
5 c. flour
2 tsp baking soda
2 tsp salt
12 oz chocolate chips
1 c. chopped walnuts
In another bowl, mix these wet ingredients with mixer:
2 c. corn oil
2 c. dark brown sugar
1 1/3 c. granulated sugar
2 tsp vanilla
4 eggs
Add dry ingredients to wet ingredients. Mix well with spoon. Bake.
OATMEAL COOKIES
Bake @ 350°F for 12-15 mins. From: Quaker Oats
3/4 c. shortening
1 c. brown sugar
1/2 c. gran. sugar
1 egg
1/4 c. water
1 tsp vanilla
3 c. oats
1 c. flour
1 tsp salt
1/2 tsp soda
Beat shortening, sugars, egg, water, and vanilla until creamy. Add remaining ingredients. Mix well.
May add:
Chocolate chips
Chopped nuts
Raisins
(I add chocolate chips and sliced almonds)
Bake.
NORMA'S BEANS
2# dry Pinto beans. Wash and remove stones. Place in dutch oven and cover with HOT water. Can soak overnight but don't have to. Add 1/2 tsp salt and 2 tsp crushed garlic and either 4 oz salt pork or 2-3 Tbsp veg. oil. Begin to cook on stove top. Will be done in 2-3 hours. Stir occasionally. As needed, add HOT water. When done, mash with potato masher. If too soupy, cook til dryer. Add 16 oz jar of Pace Medium Picante. May also add chopped jalapeno peppers.
If desired, add 1# cooked Jimmy Dean sausage.
Serve with tortilla chips or in soft tortilla.
When serving, top with sour cream.
RICE PUDDING
2 cups milk
1 1/2 cups cooked rice
1/3 cup sugar
1 tsp cinnamon
1 tsp vanilla
2 eggs, beaten
1/2 c. raisins, optional
Heat oven to 350°F.
In medium saucepan, heat milk to very warm. Do not boil. Remove from heat. Add remaining ingredients and mix well. Pour into ungreased casserole.
Place casserole in baking pan with about 1-inch hot water.
Bake at 350F for 30 minutes. Carefully stir pudding. Bake another 15 or 20 minutes or until knife inserted near center comes out clean. Serve warm or cold with cream.
CHOCOLATE CHEESECAKE
Library Bar
8" Springform pan
Crust:
3/4 c. graham cracker crumbs
2 T sugar
2T butter, melted
2 oz chopped semi sweet chocolate
Mix above together and press into springform pan (bottom lined with wax paper).
Filling:
4 T butter
1 cup semi-sweet chocolate chips
3 eggs
1/2 cup sugar
1/2 cup sour cream
24 oz cream cheese, softened
2 T vanilla
1/2 cup chopped pecans
Melt butter and chocolate chips together over boiling water. Set aside.
Blend eggs til lemon colored and add sugar, sour cream and vanilla. Blend til smooth.
Add cream cheese. Blend til smooth.
Work in warmed chocolate/butter mixture and pecans. Blend well.
Pour into pan.
Bake a @ 325°F for 2 hours (start with 1 hour and 30 minutes - if getting too dark, cover lightly with aluminum foil. Check with toothpick near center.
Let cool in pan.
Topping:
Serve with triple berry topping. Can use frozen mixed berries (raspberries, blackberries, blueberries, strawberries) and mix with cornstarch and sugar. Heat, stirring, til thickened.
CHOCOLATE CHIP COOKIES
Aunt Ann
Bake @ 375°F for 10-12 mins.
1 c. shortening
3/4 c. brown sugar
3/4 c. granulated sugar
2 eggs, beaten
Dissolve: 1 tsp. baking soda in
1 tsp. hot water
Add to above.
Then add:
1 tsp. vanilla
2 3/4 c. flour
1 tsp salt
Mix and then add:
1 c. chopped nuts (almonds or walnuts or pecans)
6 oz chocolate chips.
Bake @ 375°F for 10-12 minutes until lightly browned.
PIE CRUST
From Mom
For 1 pie (top and bottom):
2 c. flour (may need to add bit more)
3/4 c. Crisco
dash sale
1/4 c. water
Mix with hands or pastry blender until crumbly. Add cold water until a little sticky. Start with 1/4 cup.
A doubled recipe makes 5 separate crusts.
PUMPKIN PIE
Florence Burich
Makes 1 pie:
1 can pumpkin (1 3/4 c)
1 c. evaporated milk
3/4 c. milk
3 eggs
1 T. melted butter
3/4 c. sugar
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp ginger
Mix all together. Pour into unbaked pie crust. Bake at 450°F for 10 minutes and turn down to 350°F and bake for about 40 more minutes.
CHOCOLATE CHIP MUFFINS
Pam Sheridan
4 c. flour
2 tsp baking soda
2 tsp salt
1/2 tsp nutmeg
1/2 c. margarine
1 1/2 c. turbinado sugar (brown)
2 c. mini or reg. semi-sweet chocolate chips
1/2 c. walnuts
2 eggs
1 c. milk
1 c. orange juice (reconstituted)
Mix and bake???????
FETTUCINI SALAD
Keweenaw Co-op
Fettucini, cooked
Black olives
Artichoke hearts
Sundried tomatoes
Broccoli cut tiny
Asiago cheese, grated
Parmesan cheese
Olive oil
Red wine vinegar
Garlic
Oregano
Salt & Pepper
POVITITSA CAKE
Marilyn Isaacson (Nel Argentati)
Makes 1 ring.
Melt marg. in milk and cool to lukewarm:
1 c. margarine
1/2 c. milk
Dissolve:
1/4 c. warm water
2 pkg dry yeast
Sift together:
2 1/2 c. flour
1/4 tsp. salt
2 T sugar
Stir into cooled milk/marg. mixture:
3 eggs
Add egg mixture to flour mixture. Add yeast and beat until well mixed.
Cover and REFRIGERATE OVERNIGHT.
Filling:
1/2 c. ground walnuts
3 T sugar
1/4 c. milk
1/2 c. chopped dates
1 tsp cinnamon
Mix and heat to make a paste. Let cool.
Beat together:
3 egg white (room temperature)
1 c. sugar (add gradually)
Fold nut/date mixture into beaten egg whites.
Roll 1/2 of dough into a 20 inch square. Spread with half of filling. Roll like a jelly roll. Place in greased angel food cake pan. Repeat for other half of dough and place on top of first ring.
Bake @ 350°F for about 1 hour.
PANNUKAPU (Finnish pancake)
Mom
Bake @ 450°F
5 eggs
3 c. milk
1 1/4 c. flour
dash salt
2/3 c. sugar
3/4 stick butter (melted in pan)
Beat eggs and add 1/2 c. milk. Then gradually add rest of milk and other ingredients. Melt butter in 9 x 13" pan. Pour in batter. Bake @ 450°F for 30 minutes or til light brown.
Pompeian Vinaigrette Salad Dressing
3/4 cup Pompeian Extra Virgin Olive Oil
1/4 cup Pompeian Red Wine Vinegar
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1/2 tsp dry mustard
1 clove minced garlic
Fresh basil, optional
Combine all ingredients and whip until thoroughly blended. Adjust seasoning to taste with additional salt, pepper, or sugar.
Packet Potatoes
1 sheet Aluminum Foil
1 small onion, thinly sliced in rings
4 med. red or baking potatoes, cut in bite-size pieces
2 Tbsp olive oil
1 tsp seasoned salt
1/2 tsp dried dill weed
1/4 tsp pepper
Spray center of aluminum foil with nonstick spray.
Place onion rings in center. Layer potatoes evenly on onions. Drizzle with olive oil. Sprinkle with seasoned salt, dill weed and pepper.
Wrap and seal foil to form packet and leave space for heat to circulate in packet
Bake 30 minutes on cookie sheet in oven or Grill 15-20 minutes in covered grill.
Ooey-Gooey Sticky Buns
1 pkg dry yeast (2 1/4 tsp)
1 tsp sugar
1/4 c. warm water
4 c. flour, divided
1/4 c. granulated sugar
1 tsp nutmeg
3/4 tsp salt
1 c. evaporated milk, divided
1/4 c. water
1 egg, lightly beaten
Cooking spray
1 1/4 c. packed dark brown sugar, divided
1/3 c. dark corn syrup
2 Tbsp butter or margarine
3/4 c. pecans, chopped
1 Tbsp cinnamon
1. Dissolve yeast and 1 tsp sugar in 1/4 c. warm water in small bowl. Let stand 5 mins.
Place 3 3/4 c. flour, 1/4 c. granulated sugar, nutmeg, and salt in food processor; pulse 2 times or until blended. Combine 2/3 c. evaporated milk, 1/4 c. water and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until forms a ball and then 1 more minute. Put dough on floured surface and knead til smooth and elastic (about 8 mins); add enough of remaining flour to prevent dough from sticking.
2. Put dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place 45 mins. or til doubled.
Combine 1/3 c. milk, 1 c. brown sugar, corn syrup, and margarine in small pan; bring to boil, stirring constantly. Remove from heat. Divided pecans between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.
3. Punch dough down. Let rest 5 mins. Roll into 10 x 24” rectangle. Coat entire surface of dough with cooking spray. Combine 1/4 c. brown sugar and cinnamon and sprinkle over dough. Beginning with long side, roll up jelly-roll fashion, pinch seam to seal (not ends). Cut into 24 (1 - inch) slices, using string or dental floss. Arrange 12 slices in each pan. Cover with plastic wrap coated with cooking spray and let rise in refrigerator 8 to 24 hours until doubled in size.
4. Preheat oven to 375°F. Bake for 23 minutes. Run knife around outside edge of pan. Invert on plate and serve.
Herb Roasted Potatoes Poupon
5 Tbsp Grey Poupon Dijon Mustard
2 Tbsp olive oil
1 clove garlic, chopped
1/2 tsp Italian seasoning
6 medium red potatoes, chunked
Mix all but potatoes in small bowl. Place potatoes in 9 x 13” pan. Toss with mustard. Mix. Bake @ 425°F for 35 minutes or til fork tender.
Honey of a Latte
1 Tbsp Honey
1 Tbsp Cocoa
1/4 c. hot espresso
3/4 cup steamed milk
Stir together.
Cherry Colada Yogurt Shake
1 1/2 gal. vanilla frozen yogurt
2 1/4 c. coconut
1 1/2 c. maraschino cherry halves, finely chopped
3 oz maraschino cherry syrup
2 1/4 oz. rum extract
24 maraschino cherries with stems
Beulah’s Rolls
Lorraine Watts
1 1/4 c. milk, scalded
1/2 c. marg.
2 eggs, well beaten
4 1/2 c. flour
1/2 c. sugar
1/2 tsp. salt
1 pkg. yeast dissolved in 1/4 c. water
Mix milk with margarine. Cool and add rest of above ingredients. Let stand in refrigerator 8 to 10 hours.
Roll out dough into 2 batches 8” x 14”. Spread with butter cream (below). Sprinkle with nuts if desired. Roll up and slice into 1 inch slices. Dip top of each into sugar/cinnamon mix. Place in muffin tins. Let rise til doubled. Bake @ 375°F for 10 mins. Makes 3 doz.
Butter Cream:
3/4 c. sugar
1/2 c. butter
4-5 tsp cinnamon
Swiss Apple Pie
Dad
4-6 sour apples, peeled and cut into wedges
Place apples in pie pan forming an inner and outer circle.
1 Tbsp flour
1/2 tsp salt
2 large eggs
1/2-2/3 c. cream or milk
Mix above and beat til smooth. Pour over apples.
Sprinkle 1/2 cup sugar on each pie. Dot generously with butter.
Bake @ 450°F for 10-12 mins., then at 350-375°F until top is golden brown.
Makes one pie.
Springerle
Grandma Wuthrich
4 eggs - Beat til very light; consistency of cake batter
Gradually add:
2 cup sugar
Beat til creamy (1 hour by hand or 15 mins. with mixer)
Add:
4 c. flour
1 tsp baking powder
1/2 tsp anise oil (I used 1 tsp ground anise in place of anise oil and anise seed)
Roll out about 1/2” thick on lightly floured board. Using Springerle board or pin which has been well floured, press sheet of dough. Separate into square cookies. If using anise seeds, sprinkle them on greased baking sheet, then put cookies on seeds. Allow cookies to stand at least 8 hours, preferably overnight. Bake in slow oven, 300°F, until bottom is lightly browned, about 20 minutes. Do not overbake.
CHEESECAKE SUPREME
Andy loves.
1 cup graham cracker crumbs
3 T sugar
4 T margarine, melted
4 - 8 oz packages Cream Cheese, softened
1 cup sugar
3 T flour
4 eggs
1 cup sour cream
1 T vanilla
1 can cherry pie filling (optional)
Combine crumbs, sugar, and margarine; press into bottom of 9-inch spring-form pan. Bake at 325°F for 10 mins.
Combine softened cream cheese, sugar, and flour, mixing at medium speed on electric mixer til well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust.
Bake at 450°F for 10 minutes then reduce oven temperature to 250°F and continue to bake for 1 hour. Loosen cake from rim edge of pan; cool before removing rim of pan. Chill. Top with pie filling if desired.
GOLDEN TOUCH BREAD
Gramma
Makes 4 loaves
2 pkg rapid rising yeast
2 cups warm water
2 cups milk, scalded
1/4 cup butter
1/4 cup sugar
5 tsp salt
10 cups flour
Soften yeast in warm water.
Combine milk, butter, sugar, salt and stir to dissolve. Cool to lukewarm. Add yeast/water mixture.
Blend in flour, part at a time.
Knead on floured board til smooth, about 8 mins. Place in greased bowl. Cover with damp cloth. Let rise in warm place til doubled (about 1 1/2 hrs). Punch down. Divide into 4 portions. Round each into ball. Let rest 1/2 hour covered with damp cloth. Shape into loaves and place in greased loaf pans; put in warm place and cover with damp cloth. Let rise til doubled, about 45 mins.
EASY CHEESY VEGGIE BAGEL
4 oz roasted vegetables (zucchini, yellow squash, green peppers, yellow and red peppers, eggplant)*
* To roast vegetables, trim ends of eggplant, zucchini, and yellow squash. Slice into diagonal quarter inch slices. Trim peppers, remove seeds, cut into quarters. Spray a baking sheet lightly with vegetable cooking spray. Spread vegetables in single layer and sprinkle with freshly ground pepper. Spray vegetables lightly with cooking spray. Roast until vegetables are tender, about 15 minutes, turning once to roast evenly.
2 thin slices Swiss Cheese (or cheddar, colgy, provolone)
Leafy lettuce, spinach, or romaine.
1 tsp mustard (yellow or Dijon)
Bagel.
PORK AND VEGETABLE KEBABS
1# pork tenderloin (cut into 1 1/2” pieces)
24 (1-inch) pieces red bell peppers
16 mushroom caps
16 (1/2” slices) zucchini
Combine above in zip lock bag.
Add 1/2 cup Italian-seasoned chicken broth and 1 Tbsp olive oil.
Marinate in refrig for 30 mins. Thread onto 8 skewers. Grill 6 minutes on each side til pork is done. basting frequently with marinade.
CHERRY TRIFLE WITH AMARETTO
fancy dessert - serve in clear 2 qt souffle dish with straight sides
Make a day ahead - needs to chill at least 8 hours
.
1/2 cup sugar
1/4 tsp sale
2 lg eggs
2 lg egg yolks
1 1/2 cup milk
3/4 c sour cream
2 tsp vanilla extract
1/4 cup orange juice
2 Tbsp amaretto
15 ladyfingers
20 oz can light cherry pie filling
Combine first 4 ingred in bowl; stir well with whish. Set aside.
Heat milk over med-high in medium saucepan to 180°F or til tiny bubbles form around edge (not boiling). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with whish. Return milk mixture to pan and cook over med-low heat til thick, about 8 mins, stirring constantly. Remove from heat. Place pan in large ice-filled bowl for 25 mins or til egg mixture comes to room temperature, stirring occasionally. Stir in sour cream and vanilla.
Combine orange juice and amaretto.
Split ladyfingers in half lengthwise. Arrange 10 ladyfinger halves, flat side up, in single layer in bottom of 2-quart souffle dish. Brush 2 Tbsp orange juice mixture over ladyfingers in dish. Spread about 1 cup pie filling evenly over ladyfingers. Spread about 1 cup custard mixture over ladyfingers in dish. Brush 10 ladyfinger halves with 2 Tbsp orange juice mixture, and line dish with ladyfinger halves standing upright. Arrange 10 dladyfinger halves over custard mixture, and brush with remaining orange juice mixture. Spread remaining pie filling over ladyfingers. Spread remaining custard mixture over pie filling. Cover and chill for at least 8 hours. Serves 6.
FROZEN COFFEE-FUDGE PIE
Crust:
1 cup packaged chocolate cookie crumbs (i.e. Oreo)
1 Tbsp butter, melted
1 large egg white, lightly beaten
Cooking spray
Filling:
2 tsp instant coffee granules
1 Tbsp boiling water
3/4 c fat-free hot fudge topping
4 c coffee ice cream, i.e. Starbucks Cafe Latte
9 chocolate-covered coffee beans
Preheat oven to 350°F.
Combine first 3 crust ingredients and toss with fork til moist. Press into bottom and up sides of 9-inch pie plate coated with cooking spray. Bake at 350°F for 8 mins. Cool on wire rack. Place in freezer.
Filling: place a large bowl in freezer. Combine coffee granules and boiling water in small bowl, stir until coffee dissolves. Add 3 Tbsp fudge topping; stir well. Set aside.
Spoon ice cream into chilled bowl and stir in fudge topping mixture. Spoon ice cream mixture into chilled crust; freeze 30 mins. Cover with plastic wrap; freeze 4 hours or til set. Place pie in refrigerator 20 mins before serving to soften. Serve pie with 9 Tbsp fudge topping and garnish with coffee beans, if desired.
CUBAN-STYLE BEEF AND PEPPERS
1/4 c raisins
1/4 c white rum or apple juice
1# flank steak
2 Tbsp olive oil
3 c thinly sliced onion
1 c yellow bell pepper strips
1 jalapeno pepper, seeded and sliced
4 garlic cloves, minced
2 Tbsp capers
1/4 tsp dried thyme
1 tsp ground cumin
6 pimento-stuffed olives, chopped
3 plum tomatoes, each cut into 8 wedges
4 c hot cooked long-grain rice
1. Combine raisins and rum in small bowl; let stand 30 mins.
2. Trim fat from steak and cut steak into thin strips.
3. Heat oil in large nonstick skillet over med-high heat. Add onion, bell pepper, and jalapeno and saute 10 minutes or til tender. Add steak and garlic and saute 4 mins or until beef is browned. Add raisin mixture, capers, thyme, cumin, olives and tomatoes. Reduce heat; simmer 7 mins or until steak is done; stirring occasionally.
Serve over rice.
PARMESAN-EGGPLANT CRISPS
Chilling the coated slices before baking makes the eggplant extra-crispy.
1/4 c mayonnaise
1 eggplant (3/4#), cut crosswise into 24 slices
1/2 cup crushed saltines
1/2 cup grated fresh Parmesan cheese
Cooking spray
Spread about 1/2 tsp mayo over both sides of eggplant using rubber spatula. Combine crackers and cheese in shallow dish; dredge eggplant in cracker mixture. Place eggplant in single layer on baking sheet coated with cooking spray. Chill 2 hours.
Preheat oven to 425°F.
Bake eggplant at 425°F for 15 mins; turn eggplant over and bake additional 5 minutes or til crisp.
MORNING GLORY MUFFINS
Makes 2 dozen
2 1/2 c flour
1 c brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 c shredded carrot
1 cup shredded Rome or other cooking apple (grate with stand-up grater)
3/4 c raisin
1/3 c chopped pecans
1/4 c sweet coconut
8 oz crushed pineapple in juice
1/3 c veg oil
1/3 c apple butter
2 tsp vanilla
2 lg eggs
2 lg egg whites
Preheat oven to 350°F.
Combine flour thru salt in large bowl. Stir in carrot thru pineapple. Make a well in center. Combine oil and next 4 ingredients (oil thru egg whites). Stir with whisk. Add oil mixture to flour mixture, stirring just til moist.
Spoon into 24 muffin cups. Bake for 25 mins. or til muffins spring back in center. Remove from pans immediately. Cool on wire rack.