Cup = Fl. oz = T = t = ml
1C = 8oz = 16T = 48t = 237ml
3/4C = 6oz = 12T = 36t = 177ml
2/3C = 5oz = 11T = 32t = 158ml
1/2C = 4oz = 8T = 24t = 118ml
1/3C = 3oz = 5T = 16t = 79ml
1/4C = 2oz = 4T = 12t = 59ml
1/8C = 1oz = 2T = 6t = 30ml
1/16 = 0.5oz = 1T = 3t = 15ml
Wednesday, April 30, 2008
Tuesday, April 29, 2008
Apple Crisp
1 C oatmeal
1 C brown sugar
3/4 C flour
1 1/4 t cinnamon
2/3 C butter
sliced apples
Mix ingredients together. Spread over sliced apples in casserole dish. Bake in oven or cook in microwave. If using a very tart apple, you can add 2/3 C sugar, 2T flour, 2T lemon juice and 1/2t cinnamon to apples before spreading on the crisp.
1 C brown sugar
3/4 C flour
1 1/4 t cinnamon
2/3 C butter
sliced apples
Mix ingredients together. Spread over sliced apples in casserole dish. Bake in oven or cook in microwave. If using a very tart apple, you can add 2/3 C sugar, 2T flour, 2T lemon juice and 1/2t cinnamon to apples before spreading on the crisp.
Cherry Crunch
1 C oatmeal
1 C brown sugar
1/2 C flour
1/2 C chopped nuts or coconut
1/2 C butter
1 cn cherry pie filling
Combine oats, sugar, flour and nuts. Put half in bottom of 8x8 pan. Add filling and top with more crumbs. Bake at 350 for 40 minutes.
1 C brown sugar
1/2 C flour
1/2 C chopped nuts or coconut
1/2 C butter
1 cn cherry pie filling
Combine oats, sugar, flour and nuts. Put half in bottom of 8x8 pan. Add filling and top with more crumbs. Bake at 350 for 40 minutes.
Quick Fruit Cobbler
From: More with Less Cookbook
1/2 C sugar
1/2 C flour
1/2 C milk
1 t baking powder
1/4 t salt
2 C fruit, fresh or frozen
Combine sugar. flour, milk, baking powder and salt in bowl. Pour into greased 9x9 pan. Add the fruit, thickened if necessary. Bake for 40 min at 350 degrees.
1/2 C sugar
1/2 C flour
1/2 C milk
1 t baking powder
1/4 t salt
2 C fruit, fresh or frozen
Combine sugar. flour, milk, baking powder and salt in bowl. Pour into greased 9x9 pan. Add the fruit, thickened if necessary. Bake for 40 min at 350 degrees.
Best Butterscotch Chip Cookies
1 C butter, softened
1 C firmly packed brown sugar
1/2 C white sugar
2 t vanilla
2 eggs
2 1/4 C flour
1 t baking soda
1/2 t salt
1 pk (300 g) butterscotch chips
1 C chopped pecans or walnuts
Preheat oven to 375. Beat butter, sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt by hand until well blended. Stir in chips and nuts. Drop by heaping teaspoon onto ungreased cookie sheet 2 inches apart. Bake for 10-12 min or until lightly browned.
1 C firmly packed brown sugar
1/2 C white sugar
2 t vanilla
2 eggs
2 1/4 C flour
1 t baking soda
1/2 t salt
1 pk (300 g) butterscotch chips
1 C chopped pecans or walnuts
Preheat oven to 375. Beat butter, sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt by hand until well blended. Stir in chips and nuts. Drop by heaping teaspoon onto ungreased cookie sheet 2 inches apart. Bake for 10-12 min or until lightly browned.
Darrell's Forget the Cookies Just Give Me That Batter!
1/2 C butter
1/2 C brown sugar
1/2 C white sugar
1 t vanilla
1 egg
1/4 t salt
1 1/8 C flour
1/2 t baking soda
12 oz chocolate chips
1/2 C walnuts, optional
Melt the butter and add both sugars. Stir and let cool if too warm. Beat egg slightly with a fork. Add the egg and vanilla to the butter mixture. Stir. Add the dry ingredients. Stir again then add the chocolate chips and nuts. Put dough in fridge and cool for about 1 hour. Preheat oven to 375. Drop onto ungreased cookie sheet and bake for 12 minutes. Do not overcook.
1/2 C brown sugar
1/2 C white sugar
1 t vanilla
1 egg
1/4 t salt
1 1/8 C flour
1/2 t baking soda
12 oz chocolate chips
1/2 C walnuts, optional
Melt the butter and add both sugars. Stir and let cool if too warm. Beat egg slightly with a fork. Add the egg and vanilla to the butter mixture. Stir. Add the dry ingredients. Stir again then add the chocolate chips and nuts. Put dough in fridge and cool for about 1 hour. Preheat oven to 375. Drop onto ungreased cookie sheet and bake for 12 minutes. Do not overcook.
Chocolate Coconut Macaroons
2 C white sugar
1/2 C milk
1/2 C butter
6 dessert spoons of cocoa
1 1/2 C oatmeal
1 C coconut
Bring sugar, milk, butter and cocoa to boil in a pan. Boil for 2 minutes. Add oatmeal and coconut. Drop by teaspoon onto wax paper. Let set.
1/2 C milk
1/2 C butter
6 dessert spoons of cocoa
1 1/2 C oatmeal
1 C coconut
Bring sugar, milk, butter and cocoa to boil in a pan. Boil for 2 minutes. Add oatmeal and coconut. Drop by teaspoon onto wax paper. Let set.
Oatmeal Cookies
From: Laurel Whitham; Yield: approx 5 dozen
1 C brown sugar
1/2 C white sugar
1 egg
3/4 C butter
1 t salt
1 t vanilla
1 C flour
1 t baking soda
3 C oatmeal
1 C raisins
Pour hot water over raisins and let stand. Set oven to 350. Cream butter and sugar. Add egg, salt, and vanilla. Add remaining ingredients. Drain raisins leaving a little moisture still on them. Add to dough. Drop by teaspoon on greased cookie sheet. Bake 9-10 min or until done.
VARIATIONS:
Use approx 1/3 C bran and 2 2/3C oatmeal instead of just oatmeal. Use whole wheat flour instead of white.
1 C brown sugar
1/2 C white sugar
1 egg
3/4 C butter
1 t salt
1 t vanilla
1 C flour
1 t baking soda
3 C oatmeal
1 C raisins
Pour hot water over raisins and let stand. Set oven to 350. Cream butter and sugar. Add egg, salt, and vanilla. Add remaining ingredients. Drain raisins leaving a little moisture still on them. Add to dough. Drop by teaspoon on greased cookie sheet. Bake 9-10 min or until done.
VARIATIONS:
Use approx 1/3 C bran and 2 2/3C oatmeal instead of just oatmeal. Use whole wheat flour instead of white.
Monday, April 28, 2008
Chocolate Chip Merinques
1/2 C white sugar
2 egg whites
1 t vanilla
1 ds salt
chocolate chips
Beat egg whites, vanilla and salt. Add sugar by tablespoons. Add choc chips. Place sheets of 8x11 white paper on cookie sheets. Drop by teaspoon onto paper. Bake for 50 min at 250. This is a very small recipe.
2 egg whites
1 t vanilla
1 ds salt
chocolate chips
Beat egg whites, vanilla and salt. Add sugar by tablespoons. Add choc chips. Place sheets of 8x11 white paper on cookie sheets. Drop by teaspoon onto paper. Bake for 50 min at 250. This is a very small recipe.
Spring Bonnet Cookies
1 C soft butter
1/2 C lightly packed brown sugar
2 1/2 C flour
3 C icing sugar
3 T milk
1/2 t vanilla
1/3 C butter
food colouring
large marshmellows
Beat butter. Add sugar and flour. Beat. Knead dough until it begins to crack. Roll 1/4" thick, cut into circles and bake in 350 oven for 4 min. Put half of a marshmellow on top. Mix rest of ingredients for icing abd beat. Decorate with flowers etc, like little bonnets.
1/2 C lightly packed brown sugar
2 1/2 C flour
3 C icing sugar
3 T milk
1/2 t vanilla
1/3 C butter
food colouring
large marshmellows
Beat butter. Add sugar and flour. Beat. Knead dough until it begins to crack. Roll 1/4" thick, cut into circles and bake in 350 oven for 4 min. Put half of a marshmellow on top. Mix rest of ingredients for icing abd beat. Decorate with flowers etc, like little bonnets.
Easter Cream Filled Eggs
From: Jennie's Cakes
1 cn sweetened condensed milk
1/2 lb white margarine or butter
3 lb icing sugar
1 T vanilla
1 t salt
yellow food colouring
merkins chocolate wafers
Mix first 5 ingredients using only half of icing sugar. Mix slowly then faster. Beat really well. Add rest of icing sugar. Beat well. Knead until smooth. Colour 1/4 of the mixture a yellow egg yoke shade. Form into a log. Cut it lengthwise, then into 9's = 18 pieces. Form white into log. Cut into 4 strips then into 9's = 36 pcs. Roll yellow into balls. Make white into a pancake and wrap 2 around the yoke. Form into egg shape. Sit in open on waxpaper for 4 hrs. Take off waxed paper and then ono cookie rack overnight. Melt chocolate. Use potato masher to dip eggs into chocolate. Dip masher in first then set egg on. Cover completely. Slide off onto waxed paper.
1 cn sweetened condensed milk
1/2 lb white margarine or butter
3 lb icing sugar
1 T vanilla
1 t salt
yellow food colouring
merkins chocolate wafers
Mix first 5 ingredients using only half of icing sugar. Mix slowly then faster. Beat really well. Add rest of icing sugar. Beat well. Knead until smooth. Colour 1/4 of the mixture a yellow egg yoke shade. Form into a log. Cut it lengthwise, then into 9's = 18 pieces. Form white into log. Cut into 4 strips then into 9's = 36 pcs. Roll yellow into balls. Make white into a pancake and wrap 2 around the yoke. Form into egg shape. Sit in open on waxpaper for 4 hrs. Take off waxed paper and then ono cookie rack overnight. Melt chocolate. Use potato masher to dip eggs into chocolate. Dip masher in first then set egg on. Cover completely. Slide off onto waxed paper.
Chocolate Fudge
From: Annie Smith
1 pkg chocolate pudding mix (NOT instant)
2 t butter
1/4 C milk
1/4 C nuts
1 1/2 C icing sugar
Do not prepare pudding according to package directions. Mix together chocolate pudding mix powder, butter and milk. Stir and boil for 1 min. Remove from heat. Add nuts and icing sugar. Put into greased pan. Cool.
1 pkg chocolate pudding mix (NOT instant)
2 t butter
1/4 C milk
1/4 C nuts
1 1/2 C icing sugar
Do not prepare pudding according to package directions. Mix together chocolate pudding mix powder, butter and milk. Stir and boil for 1 min. Remove from heat. Add nuts and icing sugar. Put into greased pan. Cool.
Magic Chocolate Fudge
1 pkg (350 g) semi-sweet chocolate chips
1 cn sweetened condensed milk
1 1/4 C icing sugar
1 pn salt
1 t vanilla
1 C chopped pecans or walnuts
In top of double boiler melt chocolate chips over boiling water, stirring occasionally. Remove from heat. Stir in milk, icing sugar, salt, vanilla and nuts. Spread mixture evenly into waxed paper lined 8x8 pan. Chill and cut into squares. Keep tightly covered.
MAGIC MAPLE FUDGE:
to make this variation substitute 1 pkg butterscotch chips for choc. chips and
1 t maple flavouring for vanilla
1 cn sweetened condensed milk
1 1/4 C icing sugar
1 pn salt
1 t vanilla
1 C chopped pecans or walnuts
In top of double boiler melt chocolate chips over boiling water, stirring occasionally. Remove from heat. Stir in milk, icing sugar, salt, vanilla and nuts. Spread mixture evenly into waxed paper lined 8x8 pan. Chill and cut into squares. Keep tightly covered.
MAGIC MAPLE FUDGE:
to make this variation substitute 1 pkg butterscotch chips for choc. chips and
1 t maple flavouring for vanilla
Peanut Brittle
1 C sugar
1/2 C corn syrup
1 C salted peanuts
1 t butter
1 t vanilla
1 t baking soda
In a large measuring cup or glass bowl, stir together sugar and corn syrup. Cook in microwave on high for 4 min (could be longer or shorter depending on your microwave. Do not burn) Stir in peanuts and cook on high for another 4 min. Add butter for vanilla. Cook on high for 1 min more. Add baking soda and gently stir until light and foamy. Pour mixture only lightly greased cookie sheet. Let cool for 1/2 hour, then break into pieces. Do not use candy thermometer.
1/2 C corn syrup
1 C salted peanuts
1 t butter
1 t vanilla
1 t baking soda
In a large measuring cup or glass bowl, stir together sugar and corn syrup. Cook in microwave on high for 4 min (could be longer or shorter depending on your microwave. Do not burn) Stir in peanuts and cook on high for another 4 min. Add butter for vanilla. Cook on high for 1 min more. Add baking soda and gently stir until light and foamy. Pour mixture only lightly greased cookie sheet. Let cool for 1/2 hour, then break into pieces. Do not use candy thermometer.
Glossy Icing
2 egg whites stiffly beaten
1/4 C white sugar
3/4 corn syrup
1 t vanilla
1 ds salt
Beat egg whites until stiff. add sugar. Beat until glossy. Add rest of ingredients. Beat until icing stands in peaks.
1/4 C white sugar
3/4 corn syrup
1 t vanilla
1 ds salt
Beat egg whites until stiff. add sugar. Beat until glossy. Add rest of ingredients. Beat until icing stands in peaks.
Coconut Icing
5 T brown sugar
3 t butter
2 T milk
1/2 C coconut
Boil for 3 min. Pour on hot cake and brown in oven.
3 t butter
2 T milk
1/2 C coconut
Boil for 3 min. Pour on hot cake and brown in oven.
Butter Icing
1/2 C margarine or butter
1 t vanilla
4 C icing sugar
3 T milk
Beat together. Makes enough to ice a layer cake.
VARIATIONS:
Chocolate - prepare as above and add 2 melted squares unsweetened chocolate or 6 T cocoa.
Lemon - omit milk in above recipe. Blend icing sugar into butter alternately with mixture of 2T lemon juice and 2T lemon rind. Add 1T milk if necessary.
Coffee - prepare as above but dissolve 1t instant coffee in 2t boiling water and blend.
1 t vanilla
4 C icing sugar
3 T milk
Beat together. Makes enough to ice a layer cake.
VARIATIONS:
Chocolate - prepare as above and add 2 melted squares unsweetened chocolate or 6 T cocoa.
Lemon - omit milk in above recipe. Blend icing sugar into butter alternately with mixture of 2T lemon juice and 2T lemon rind. Add 1T milk if necessary.
Coffee - prepare as above but dissolve 1t instant coffee in 2t boiling water and blend.
Fluffy Pudding Frosting
1 1/2 C milk
1 pkg instant pudding mix (4 serving size)
1 pkg dream whip
Measure milk into bowl. Add pudding mix and dream whip. Beat slowly to mix and then beat until it forms soft peaks (about 5 min) Makes enough to ice a layer cake.
1 pkg instant pudding mix (4 serving size)
1 pkg dream whip
Measure milk into bowl. Add pudding mix and dream whip. Beat slowly to mix and then beat until it forms soft peaks (about 5 min) Makes enough to ice a layer cake.
Fiesta Banana Cake
2 C flour
1 t baking soda
1 t baking powder
3/4 t salt
1 1/3 C sugar
1/2 C margarine or butter
1/2 C sour milk or buttermilk
1 t vanilla
1 C mashed bananas
2 eggs
walnuts
Stir butter to soften. Stir in dry ingredients. Add 1/4 C sour milk, vanilla and bananas. Mix. Beat 2 min. Add eggs, nuts and remainder milk. Beat 1 min. Bake at 375 for 25-45 min.
1 t baking soda
1 t baking powder
3/4 t salt
1 1/3 C sugar
1/2 C margarine or butter
1/2 C sour milk or buttermilk
1 t vanilla
1 C mashed bananas
2 eggs
walnuts
Stir butter to soften. Stir in dry ingredients. Add 1/4 C sour milk, vanilla and bananas. Mix. Beat 2 min. Add eggs, nuts and remainder milk. Beat 1 min. Bake at 375 for 25-45 min.
Pineapple Cream Cheese Cake
From: Beccy Kennedy
19 oz crushed pineapple
2 eggs
2 C white sugar
2 t baking powder
2 C flour
1 C walnuts
1 t vanilla
1 t salt
ICING:
125 g cream cheese
1 1/2 C icing sugar
dab of butter
Do not drain pineapple. Empty can into bowl. Add eggs. Stir and then add all other ingredients. Mix. Bake at 350 for 35-40 minutes in 9x13 pan. Mix icing ingredients. Spread on cooled cake.
19 oz crushed pineapple
2 eggs
2 C white sugar
2 t baking powder
2 C flour
1 C walnuts
1 t vanilla
1 t salt
ICING:
125 g cream cheese
1 1/2 C icing sugar
dab of butter
Do not drain pineapple. Empty can into bowl. Add eggs. Stir and then add all other ingredients. Mix. Bake at 350 for 35-40 minutes in 9x13 pan. Mix icing ingredients. Spread on cooled cake.
Crumb Cake
1 3/4 C flour
1/4 t salt
1 t cinnamon
1/4 t nutmeg
1/4 t cloves
3/4 C butter
1 C white sugar
1 t baking soda
2 eggs
1/4 C sour milk or buttermilk
1/2 C sour milk or buttermilk
Preheat oven to 350 degrees. Grease 9x9 pan and dust with flour. Cream butter and sugar. Add dry ingredients (except baking soda) to creamed mixture and blend until mixture resembles cornmeal. Reserve 1 C of this mixture and set aside. Add to remaining mixture baking soda, eggs and 1/4 C sour milk. Beat at low speed for 1 min. Add 1/2 C sour milk. Beat for an additional 2 min at low speed. Pour batter into pan. Sprinkle with reserved crumb mixture. Bake for 40-50 minutes or until cake begins to pull away from sides of pan. Cool for 5 min and then remove from pan.
1/4 t salt
1 t cinnamon
1/4 t nutmeg
1/4 t cloves
3/4 C butter
1 C white sugar
1 t baking soda
2 eggs
1/4 C sour milk or buttermilk
1/2 C sour milk or buttermilk
Preheat oven to 350 degrees. Grease 9x9 pan and dust with flour. Cream butter and sugar. Add dry ingredients (except baking soda) to creamed mixture and blend until mixture resembles cornmeal. Reserve 1 C of this mixture and set aside. Add to remaining mixture baking soda, eggs and 1/4 C sour milk. Beat at low speed for 1 min. Add 1/2 C sour milk. Beat for an additional 2 min at low speed. Pour batter into pan. Sprinkle with reserved crumb mixture. Bake for 40-50 minutes or until cake begins to pull away from sides of pan. Cool for 5 min and then remove from pan.
Easy Mix Chocolate Cake
From: Marg Ratcliffe
1/3 C vegetable oil
2 squares unsweetened baking chocolate
3/4 C water
1 egg
1 pk chocolate chips
1 C white sugar
1 t vanilla
1 1/3 C flour
1/2 t baking soda
1/3 C walnuts
1/2 t salt
Heat oil and chocolate squares in 8x8 pan in oven (at 350 degrees) for 4 minutes. Add water, sugar, egg, flour, soda and vanilla. Beat with a fork until smooth. Sprinkle with choc. chips and nuts OR stir in half and sprinkle with half. Bake at 350 for 30 minutes.
REPLACE: chocolate squares with 6T cocoa powder and 2 T margarine or butter.
1/3 C vegetable oil
2 squares unsweetened baking chocolate
3/4 C water
1 egg
1 pk chocolate chips
1 C white sugar
1 t vanilla
1 1/3 C flour
1/2 t baking soda
1/3 C walnuts
1/2 t salt
Heat oil and chocolate squares in 8x8 pan in oven (at 350 degrees) for 4 minutes. Add water, sugar, egg, flour, soda and vanilla. Beat with a fork until smooth. Sprinkle with choc. chips and nuts OR stir in half and sprinkle with half. Bake at 350 for 30 minutes.
REPLACE: chocolate squares with 6T cocoa powder and 2 T margarine or butter.
Crazy Cake
1 1/2 C flour
1 C sugar
3 T unsweetened cocoa powder
1 t baking soda
1/2 t salt
3 T vegetable oil
1 T white vinegar
1 t vanilla
1 C cold water
Preheat oven to 350 degrees. Sift flour, sugar, cocoa, baking soda and salt into an ungreased 8x8 glass baking dish. Make 3 depressions in the dry ingredients. Pour oil into one, vinegar into one and vanilla into one. Pour water over all and mix thoroughly with a fork to moisten all dry ingredients. Bake 30 min. or until done.
1 C sugar
3 T unsweetened cocoa powder
1 t baking soda
1/2 t salt
3 T vegetable oil
1 T white vinegar
1 t vanilla
1 C cold water
Preheat oven to 350 degrees. Sift flour, sugar, cocoa, baking soda and salt into an ungreased 8x8 glass baking dish. Make 3 depressions in the dry ingredients. Pour oil into one, vinegar into one and vanilla into one. Pour water over all and mix thoroughly with a fork to moisten all dry ingredients. Bake 30 min. or until done.
Chocolate Cherry Cake
1 chocolate cake mix (do not mix according to pkg directions, use only ingredients listed in recipe)
1 can cherry pie filling
1 t almond flavouring
2 beaten eggs
ICING:
1 C sugar
5 T margarine or butter
1/3 C milk
1 C chocolate chips
Stir all cake ingredients well by hand. Bake in 9x13 greased and floured pan at 350 for 25-30 min.
ICING: Heat milk in saucepan, add butter and sugar. Boil for 1 min, until sugar is dissolved. Add chocolate chips. Stir until melted. Pour over hot cake.
Will stay moist and keeps weeks in the refrigerator.
1 can cherry pie filling
1 t almond flavouring
2 beaten eggs
ICING:
1 C sugar
5 T margarine or butter
1/3 C milk
1 C chocolate chips
Stir all cake ingredients well by hand. Bake in 9x13 greased and floured pan at 350 for 25-30 min.
ICING: Heat milk in saucepan, add butter and sugar. Boil for 1 min, until sugar is dissolved. Add chocolate chips. Stir until melted. Pour over hot cake.
Will stay moist and keeps weeks in the refrigerator.
Mars Bar Cake (aka Gunk-a Lunk-a Cake)
1 chocolate cake mix
14 oz of Kraft caramels
1/4 C butter
1/2 C evaporated milk
chocolate chips
Buttercream icing OR
Chocolate icing glaze from Chocolate Cherry Cake
Mix cake according to package directions. Pour less than half into greased cake pan. Bake at 350 for 15-20 min. Melt caramels and butter. Add milk. Pour over hot cake. Sprinkle with chocolate chips. Spread remaining batter over the top. Bake again for 15-20 min or until done. Cool completely, then ice. If using the glaze from chocolate cherry cake pour over warm cake.
14 oz of Kraft caramels
1/4 C butter
1/2 C evaporated milk
chocolate chips
Buttercream icing OR
Chocolate icing glaze from Chocolate Cherry Cake
Mix cake according to package directions. Pour less than half into greased cake pan. Bake at 350 for 15-20 min. Melt caramels and butter. Add milk. Pour over hot cake. Sprinkle with chocolate chips. Spread remaining batter over the top. Bake again for 15-20 min or until done. Cool completely, then ice. If using the glaze from chocolate cherry cake pour over warm cake.
Oatmeal Cake
1 C oatmeal
1 1/4 C boiling water
1/2 C shortening
1 C brown sugar
1 C white sugar
2 eggs
1 t vanilla
1 1/2 C flour
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
TOPPING:
1/2 C brown sugar
1/3 C margarine or butter
1/4 C milk or cream
1/2 C chopped nuts
1 C coconut
Preheat oven to 350 degrees. Combine oatmeal and water. Let stand for 20 minutes. Cream together until fluffy the shortening, sugars, eggs and vanilla. Add oatmeal mixture. Beat well. Add dry ingredients to the creamed mixture and beat well. Pour into greased and floured 9x13 pan. Bake for 35 minutes or until done. Combine ingredients for topping. Spread on hot cake and broil for 2-4 min. until brown. Watch closely!
ALTERNATE TOPPING: From: Nancy DeGorter
1/2 C brown sugar
1/3 C margarine or butter
1/4 C milk
1/2 C chocolate chips
1/2 t vanilla
Combine and spread on hot cake. Broil as above.
1 1/4 C boiling water
1/2 C shortening
1 C brown sugar
1 C white sugar
2 eggs
1 t vanilla
1 1/2 C flour
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
TOPPING:
1/2 C brown sugar
1/3 C margarine or butter
1/4 C milk or cream
1/2 C chopped nuts
1 C coconut
Preheat oven to 350 degrees. Combine oatmeal and water. Let stand for 20 minutes. Cream together until fluffy the shortening, sugars, eggs and vanilla. Add oatmeal mixture. Beat well. Add dry ingredients to the creamed mixture and beat well. Pour into greased and floured 9x13 pan. Bake for 35 minutes or until done. Combine ingredients for topping. Spread on hot cake and broil for 2-4 min. until brown. Watch closely!
ALTERNATE TOPPING: From: Nancy DeGorter
1/2 C brown sugar
1/3 C margarine or butter
1/4 C milk
1/2 C chocolate chips
1/2 t vanilla
Combine and spread on hot cake. Broil as above.
Applesauce Cake
1 C sugar
1/2 C shortening
1 t salt
1 t cinnamon
1 t cloves
1 C raisins
1 t baking soda
1/4 C warm water
1 C unsweetened applesauce
1 1/2 C flour
Dissolve baking soda in warm water. Beat all ingredients together thoroughly, then add flour. Stir in raisins. Bake at 350 degrees for 45 mintues or until done.
NOTE: 1C raisins is a little too much.
1/2 C shortening
1 t salt
1 t cinnamon
1 t cloves
1 C raisins
1 t baking soda
1/4 C warm water
1 C unsweetened applesauce
1 1/2 C flour
Dissolve baking soda in warm water. Beat all ingredients together thoroughly, then add flour. Stir in raisins. Bake at 350 degrees for 45 mintues or until done.
NOTE: 1C raisins is a little too much.
Buttercream Icing
From: Laurel Whitham; Yield: 3 1/2 C
1/2 C solid vegetable shortening
1/2 C white margarine or butter
1 1/2 t vanilla
5 C icing sugar
3 T milk
Cream butter and shortening. Add vanilla. Gradually add sugar, beating well on medium speed. When all sugar is mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with damp cloth until ready to use.
1/2 C solid vegetable shortening
1/2 C white margarine or butter
1 1/2 t vanilla
5 C icing sugar
3 T milk
Cream butter and shortening. Add vanilla. Gradually add sugar, beating well on medium speed. When all sugar is mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with damp cloth until ready to use.
Cake Recipe
1 Duncan Hines (or similar brand) cake mix
1 Jello instant pudding mix of same flavour as cake mix
3 large eggs (4 medium sized)
1/2 C Crisco oil
1 C water
Mix all ingredients together and bake according to package directions.
1 Jello instant pudding mix of same flavour as cake mix
3 large eggs (4 medium sized)
1/2 C Crisco oil
1 C water
Mix all ingredients together and bake according to package directions.
Easy Bread
From: Ellon Barnett
8 C flour
1 T salt
2 1/2 C water
1/2 C sugar
1 T yeast
2 T oil
2 eggs
Mix flour and salt in bowl. Make hollow. Dump in water, sugar and yeast. Let sit approx 10 minutes. Add oil and eggs. Mix until dough leaves sides of bowl. Knead. Let rise 1 hour. Put into pans and let rise for 1 hour.
Variations: Use 3 C white flour and 5 C whole wheat and some molasses or whatever proportions of white and brown you prefer.
8 C flour
1 T salt
2 1/2 C water
1/2 C sugar
1 T yeast
2 T oil
2 eggs
Mix flour and salt in bowl. Make hollow. Dump in water, sugar and yeast. Let sit approx 10 minutes. Add oil and eggs. Mix until dough leaves sides of bowl. Knead. Let rise 1 hour. Put into pans and let rise for 1 hour.
Variations: Use 3 C white flour and 5 C whole wheat and some molasses or whatever proportions of white and brown you prefer.
Pizza Loaf
From: Linda Duffy
DOUGH
3 1/4 C flour
1 T white sugar
1 t salt
1 pk rapidrise yeast (=2 1/4 t)
1 C hot water
1 T soft margarine or butter
FILLING
1 lb ground beef
1 t salt
1/2 t garlic salt
1 t oregano
2 T dried onion chips OR
1/2 C chopped onion
1/2 C chopped olives, optional
6 oz can of tomato paste
4 oz can of mushrooms, undrained
4 oz shredded mozzarella cheese
egg white
Set aside 1C flour. In large bowl mix flour, sugar, salt and yeast. Stir in water and butter. Mix in only enough reserved flour to make soft dough. On floured surface kneed 4 min. On greased baking sheet roll dough to 14"x10".
Mix all filling ingredients together except cheese. Spoon filling into center of dough.
Make 1" strips on dough from filling to edge. Alternating sides, fold strips at an angle across filling. Cover dough. Let rise. Brush with egg white and sprinkle with cheese. Bake at 400 for 25 min. or until done.
DOUGH
3 1/4 C flour
1 T white sugar
1 t salt
1 pk rapidrise yeast (=2 1/4 t)
1 C hot water
1 T soft margarine or butter
FILLING
1 lb ground beef
1 t salt
1/2 t garlic salt
1 t oregano
2 T dried onion chips OR
1/2 C chopped onion
1/2 C chopped olives, optional
6 oz can of tomato paste
4 oz can of mushrooms, undrained
4 oz shredded mozzarella cheese
egg white
Set aside 1C flour. In large bowl mix flour, sugar, salt and yeast. Stir in water and butter. Mix in only enough reserved flour to make soft dough. On floured surface kneed 4 min. On greased baking sheet roll dough to 14"x10".
Mix all filling ingredients together except cheese. Spoon filling into center of dough.
Make 1" strips on dough from filling to edge. Alternating sides, fold strips at an angle across filling. Cover dough. Let rise. Brush with egg white and sprinkle with cheese. Bake at 400 for 25 min. or until done.
Pancakes
1 1/2 C all purpose flour
1 T sugar
3 t baking powder
1/3 t salt
1 egg, beaten
1 3/4 C milk
2 T vegetable oil
Beat together egg, milk and oil. Blend in dry ingredients and beat until almost smooth. Pout out about 1/4C batter for each pancake onto hot griddle or frying pan.
1 T sugar
3 t baking powder
1/3 t salt
1 egg, beaten
1 3/4 C milk
2 T vegetable oil
Beat together egg, milk and oil. Blend in dry ingredients and beat until almost smooth. Pout out about 1/4C batter for each pancake onto hot griddle or frying pan.
Banana Slush
From: Dorie Pilkey
2 C sugar
6 C water
5 ripe bananas
48 oz pineapple juice
1 cn frozen lemonade
Bring to a rolling boil the sugar and water. Let cool. Chill. In blender (fast speed), blend all the bananas with some of the pineapple juice. Mix all juices, banana mixture and syrup mixture in a large container. Freeze in desired amounts.
Take out of freezer 2 hours ahead. Mix half and half with Wink or Squirt pop.
2 C sugar
6 C water
5 ripe bananas
48 oz pineapple juice
1 cn frozen lemonade
Bring to a rolling boil the sugar and water. Let cool. Chill. In blender (fast speed), blend all the bananas with some of the pineapple juice. Mix all juices, banana mixture and syrup mixture in a large container. Freeze in desired amounts.
Take out of freezer 2 hours ahead. Mix half and half with Wink or Squirt pop.
Lime Sherbet Punch
1 can frozen lemonade
48 oz pineapple juice
water for lemonade (approx 4 cans), plus a little more to taste.
lime sherbet
gingerale
Mix juices and water. Add gingerale and sherbet at serving time. Scoop sherbet into punch with ice cream scoop until it covers the liquid.
48 oz pineapple juice
water for lemonade (approx 4 cans), plus a little more to taste.
lime sherbet
gingerale
Mix juices and water. Add gingerale and sherbet at serving time. Scoop sherbet into punch with ice cream scoop until it covers the liquid.
Red Punch
2 pkg cherry kool-aid
1 can frozen lemonade
2 C frozen orange juice
1/2 C lemon juice
2 C pineapple juice
sugar to taste
water to taste
gingerale to taste
1 can frozen lemonade
2 C frozen orange juice
1/2 C lemon juice
2 C pineapple juice
sugar to taste
water to taste
gingerale to taste
Fondue
canned whole potatoes
fresh mushrooms
raw meatballs
steak, cubed
raw shrimp
red or green peppers
Any other meat or veggie that would cook up nicely in a fondue pot, with vegetable oil, or broth. Chicken is not suggested, unless precooked or boiled. Follow directions provided with your fondue pot to avoid fires.
serve with caesar salad, dinner rolls and ambrosia
fresh mushrooms
raw meatballs
steak, cubed
raw shrimp
red or green peppers
Any other meat or veggie that would cook up nicely in a fondue pot, with vegetable oil, or broth. Chicken is not suggested, unless precooked or boiled. Follow directions provided with your fondue pot to avoid fires.
serve with caesar salad, dinner rolls and ambrosia
Sunday, April 27, 2008
Tomato Cucumber Salad with Mint
1/3 C red wine vinegar
1 T white sugar
1 t salt
2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
2/3 C chopped red onion
1/2 C chopped fresh mint
2 T olive oil
salt and pepper to taste
In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.
1 T white sugar
1 t salt
2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
2/3 C chopped red onion
1/2 C chopped fresh mint
2 T olive oil
salt and pepper to taste
In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.
Devil Dogs
1/2 C shortening
1 C sugar
1 egg
1 C milk
1 t vanilla
2 C flour
1/2 t salt
1/2 t baking powder
1 1/2 t baking soda
1/2 C cocoa
FILLING:
1/2 C shortening
1/2 t vanilla
Few drops of milk
1 C confectioners' sugar
1 C marshmallow creme
Cream shortening and sugar. Mix in egg, milk and vanilla. Sift dry ingredients together. Add to creamed mixture. Drop by teaspoon onto greased cookie sheet. Bake at 425 degrees for 7 minutes. Let cool.
Mix all filling ingredients together. Put teaspoon of mixture onto cooled cake, top with another cake.
NOTE: I filled star shaped tinfoil cups with batter, when cooled I cut in half and a put the filling in the middle.
1 C sugar
1 egg
1 C milk
1 t vanilla
2 C flour
1/2 t salt
1/2 t baking powder
1 1/2 t baking soda
1/2 C cocoa
FILLING:
1/2 C shortening
1/2 t vanilla
Few drops of milk
1 C confectioners' sugar
1 C marshmallow creme
Cream shortening and sugar. Mix in egg, milk and vanilla. Sift dry ingredients together. Add to creamed mixture. Drop by teaspoon onto greased cookie sheet. Bake at 425 degrees for 7 minutes. Let cool.
Mix all filling ingredients together. Put teaspoon of mixture onto cooled cake, top with another cake.
NOTE: I filled star shaped tinfoil cups with batter, when cooled I cut in half and a put the filling in the middle.
Sunday, April 20, 2008
Cheese Ball
4 oz shredded sharp cheddar cheese
14 oz cream cheese
6 oz cheese whiz
1 t worchestershire sauce
1 T onion salt
1 t parsley
pecans
Note: 1/2 C shredded cheese = 2 oz
mix toghether. Roll in finely chopped pecans. Makes a very large ball, can halve the recipe. Serve with crackers
14 oz cream cheese
6 oz cheese whiz
1 t worchestershire sauce
1 T onion salt
1 t parsley
pecans
Note: 1/2 C shredded cheese = 2 oz
mix toghether. Roll in finely chopped pecans. Makes a very large ball, can halve the recipe. Serve with crackers
Breakfast Casserole
6 slices bread
6 slices ham
6 slices cheese
4 eggs
3/4 t mustard
1/4 t salt
2 C milk
1 dash of tabasco sauce
1 to 2 t worchestershire sauce
1/4 C onion, chopped (optional)
1/4 C green pepper, chopped (optional)
1 C corn flakes
Break bread into pieces. Put into greased pan. Layer meat and cheese in top. Mix eggs, milk and spices together. Pour over bread and ham. Let stand overnight. Sprinkle with crushed cereal. Bake at 325 for 1 hr.
6 slices ham
6 slices cheese
4 eggs
3/4 t mustard
1/4 t salt
2 C milk
1 dash of tabasco sauce
1 to 2 t worchestershire sauce
1/4 C onion, chopped (optional)
1/4 C green pepper, chopped (optional)
1 C corn flakes
Break bread into pieces. Put into greased pan. Layer meat and cheese in top. Mix eggs, milk and spices together. Pour over bread and ham. Let stand overnight. Sprinkle with crushed cereal. Bake at 325 for 1 hr.
Bruschetta
Plum/Roma tomatos, cubed
1 sm clove garlic, crushed
dry oregano to taste
fresh parsley to taste
salt to taste
pepper to taste
olive oil
mix together, let sit for an hour or so for flavours to blend. Serve with toasted french bread for dipping.
1 sm clove garlic, crushed
dry oregano to taste
fresh parsley to taste
salt to taste
pepper to taste
olive oil
mix together, let sit for an hour or so for flavours to blend. Serve with toasted french bread for dipping.
Artichoke Cracker Dip
1 can artichoke hearts, drained and mashed
1 C mayonnaise
1 C parmesan cheese
1 t garlic powder
1/2 t pepper
Mix together and place in greased casserole dish. Sprinkle with bread crumbs. Bake for 20 min covered and 10 min uncovered at 350. Serve with tortilla chips, or crackers.
1 C mayonnaise
1 C parmesan cheese
1 t garlic powder
1/2 t pepper
Mix together and place in greased casserole dish. Sprinkle with bread crumbs. Bake for 20 min covered and 10 min uncovered at 350. Serve with tortilla chips, or crackers.
Taco Dip
1 pkg (8 oz) cream cheese
1/2 C sour cream
1/4 C mayo
salsa, medium or hot
shredded lettuce
green onions, finely chopped
green peppers, finely chopped
olives, finely chopped (optional)
tomatos, finely chopped
grated cheddar cheese
grated monterey jack cheese
Mix cream cheese, sour cream and mayo. Spread on platter. Cover with layers of other ingredients. Serve with tortilla chips.
1/2 C sour cream
1/4 C mayo
salsa, medium or hot
shredded lettuce
green onions, finely chopped
green peppers, finely chopped
olives, finely chopped (optional)
tomatos, finely chopped
grated cheddar cheese
grated monterey jack cheese
Mix cream cheese, sour cream and mayo. Spread on platter. Cover with layers of other ingredients. Serve with tortilla chips.
Black Bean Salad
From: Ann Bolger
1 can black beans, drained and rinsed
1 can corn, drained
1 green pepper, finely chopped
1 small onion, finely chopped
1 tomato, chopped
oil/vinegar
salt/pepper
onion powder
garlic powder
cayenne pepper
chili powder
parsley
Serve with corn chips
1 can black beans, drained and rinsed
1 can corn, drained
1 green pepper, finely chopped
1 small onion, finely chopped
1 tomato, chopped
oil/vinegar
salt/pepper
onion powder
garlic powder
cayenne pepper
chili powder
parsley
Serve with corn chips
Mushroom Vegetable Soup
From: Lauren Bolger
1/4 C butter
onion
4 carrots
18 oz mushrooms (fresh), chopped
3 stalks celery
1/2 C flour
2 C rice (4 C cooked)
salt to taste
dash of dry mustard
1/2 t curry powder
1/4 t pepper
1/8 t cayenne pepper
2 C milk
6-8 C stock on high heat
1/4 C butter
onion
4 carrots
18 oz mushrooms (fresh), chopped
3 stalks celery
1/2 C flour
2 C rice (4 C cooked)
salt to taste
dash of dry mustard
1/2 t curry powder
1/4 t pepper
1/8 t cayenne pepper
2 C milk
6-8 C stock on high heat
Pecan Tassies
Make Tart Shells
Filling:
2 T butter, melted
3/4 C packed brown sugar
1 egg
1 t vanilla
1 1/2 C chopped pecans
Combine all ingredients. Mix well. Fill evenly. Bake 20-25 min at 350 degrees or until light golden brown. Remove from pan and cool completely. Sprinkle with powdered sugar if desired.
Filling:
2 T butter, melted
3/4 C packed brown sugar
1 egg
1 t vanilla
1 1/2 C chopped pecans
Combine all ingredients. Mix well. Fill evenly. Bake 20-25 min at 350 degrees or until light golden brown. Remove from pan and cool completely. Sprinkle with powdered sugar if desired.
Basic Tart Dough
1/2 C butter, softened
1 pkg (3 oz) cream cheese, softened
1 C all-purpose flour
Beat butter and cream cheese until smooth. Add flour. Mix until soft dough forms. Cover, chill at least one hour or overnight.
Preheat oven to 450 degrees. Shape dough into 1 inch balls. Place each ball of dough in cups of ungreased mini-muffin pan. Dip Tart-Shaper in flour; press into dough to form tart shell. Pierce tart with a fork; bake 10-12 min or until light golden brown. Carefully remove from muffin pan. Cool completely. Fill as desired.
1 pkg (3 oz) cream cheese, softened
1 C all-purpose flour
Beat butter and cream cheese until smooth. Add flour. Mix until soft dough forms. Cover, chill at least one hour or overnight.
Preheat oven to 450 degrees. Shape dough into 1 inch balls. Place each ball of dough in cups of ungreased mini-muffin pan. Dip Tart-Shaper in flour; press into dough to form tart shell. Pierce tart with a fork; bake 10-12 min or until light golden brown. Carefully remove from muffin pan. Cool completely. Fill as desired.
Mushroom Bread
From: The Pampered Chef
1 pkg (8oz) refrigerated crescent rolls
2 C sliced fresh mushrooms
1 T butter, melted
1/4 C grated parmesan cheese
1/4 t fine herbs or italian seasoning
Preheat oven to 375 degrees. Separate dough into triangles. Place on baking stone. Spread and roll out dough to cover stone. Toss sliced mushrooms in melted butter to coat. Arrange on top of dough. Sprinkle with cheese and herbs. Bake 15-20 min. Cut into squares and serve warm.
1 pkg (8oz) refrigerated crescent rolls
2 C sliced fresh mushrooms
1 T butter, melted
1/4 C grated parmesan cheese
1/4 t fine herbs or italian seasoning
Preheat oven to 375 degrees. Separate dough into triangles. Place on baking stone. Spread and roll out dough to cover stone. Toss sliced mushrooms in melted butter to coat. Arrange on top of dough. Sprinkle with cheese and herbs. Bake 15-20 min. Cut into squares and serve warm.
Savory Dip
1 okg (8oz) cream cheese, softened
1/4 C milk
1 pkg (0.7 oz) dry italian salad dressing mix
Combine ingredients, mixing until smooth. Serve with vegetables.
1/4 C milk
1 pkg (0.7 oz) dry italian salad dressing mix
Combine ingredients, mixing until smooth. Serve with vegetables.
Caramel Corn
15 C popped popcorn
1 C packed brown sugar
1/2 C butter
1/4 C light corn syrup
pinch of salt
1/2 t baking soda
ungreased large bowl or 2 9x13 pans. Heat sugar, butter, corn syrup and salt until bubbly around edges. Cook 5 min without stirring, remove from heat. Stir in baking soda until foamy. Pour over corn. Bake at 250 for 1 hr, stir every 15 min.
1 C packed brown sugar
1/2 C butter
1/4 C light corn syrup
pinch of salt
1/2 t baking soda
ungreased large bowl or 2 9x13 pans. Heat sugar, butter, corn syrup and salt until bubbly around edges. Cook 5 min without stirring, remove from heat. Stir in baking soda until foamy. Pour over corn. Bake at 250 for 1 hr, stir every 15 min.
Ravioli & Veggie Pesto Cream
2 t olive oil
8 oz green beans
1/2 med yellow pepper (1/2 C)
3 roma tomatos (1 cup)
1/2 t salt
16 oz cheese ravioli, cooked
1/2 C sour cream
3 T basil pesto
2 t grated lemon peel
Stir fry veggies add tomatos last, then add salt. Mix sour cream, pesto and lemon peel. Toss all together with ravioli.
8 oz green beans
1/2 med yellow pepper (1/2 C)
3 roma tomatos (1 cup)
1/2 t salt
16 oz cheese ravioli, cooked
1/2 C sour cream
3 T basil pesto
2 t grated lemon peel
Stir fry veggies add tomatos last, then add salt. Mix sour cream, pesto and lemon peel. Toss all together with ravioli.
Fiesta Chicken Pasta
2 C rotini pasta, uncooked
1 T oil
1 b boneless skinless chicken breasts, cut into bite size pieces
2 C chopped red peppers (about 2 medium)
1/4 C zesty italian dressing
1 T chili powder
1/2 C salsa
1/2 C sour cream
1/2 C shredded cheddar cheese
Cook pasta. Meanwhile, heat oil in large skiller on med-high heat. Add chicken. Cook and stir 6 min. add peppers, dressing and chili powder; cook 3 min or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream.
Drain pasta. Toss with chicken mixture. Sprinkle with cheese.
1 T oil
1 b boneless skinless chicken breasts, cut into bite size pieces
2 C chopped red peppers (about 2 medium)
1/4 C zesty italian dressing
1 T chili powder
1/2 C salsa
1/2 C sour cream
1/2 C shredded cheddar cheese
Cook pasta. Meanwhile, heat oil in large skiller on med-high heat. Add chicken. Cook and stir 6 min. add peppers, dressing and chili powder; cook 3 min or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream.
Drain pasta. Toss with chicken mixture. Sprinkle with cheese.
Butterscotch Dip
From: The Pampered Chef
1 pkg (8oz) cream cheese, softened
1/4 C butterscotch ice cream topping
1 T packed brown sugar
1 t vanilla
Combine all ingredients in bowl. Mix until smooth. Chill. Serve with fresh fruit
1 pkg (8oz) cream cheese, softened
1/4 C butterscotch ice cream topping
1 T packed brown sugar
1 t vanilla
Combine all ingredients in bowl. Mix until smooth. Chill. Serve with fresh fruit
Tomato-Herb Spread
From: The Pampered Chef
1/4 C butter, softened
2 T seeded, finely chopped tomato
1 sm pressed garlic clove, optional
1 t each fresh snipped parsley, basil leaves and thyme leaves
salt and pepper to taste
4 ears of corn
Rub corn with butter mixture. Wrap each with tinfol and grill.
1/4 C butter, softened
2 T seeded, finely chopped tomato
1 sm pressed garlic clove, optional
1 t each fresh snipped parsley, basil leaves and thyme leaves
salt and pepper to taste
4 ears of corn
Rub corn with butter mixture. Wrap each with tinfol and grill.
Monterey Spinach Melts
From: The Pampered Chef; 20 servings
1 pkg (16 oz) cocktail bread rounds
1/4 C chopped onion
1 sm carrot, chopped
1 garlic clove, pressed
1 pkg (9 oz) frozen chopped spinach, thawed and drained
1/4 C each: mayonnaise and sour cream
salt and pepper to taste
4 oz Monterey Jack cheese, thinly sliced
Preheat oven to 375 degrees. Combine all ingredients except bread and cheese in 2 qt bowl. Spread spinach mixture onto bread rounds with knife; place on baking stone. Slice 20 slices of cheese, place on top of spinach mixture. Bake 10-12 min or until cheese is melted. Serve immediately
1 pkg (16 oz) cocktail bread rounds
1/4 C chopped onion
1 sm carrot, chopped
1 garlic clove, pressed
1 pkg (9 oz) frozen chopped spinach, thawed and drained
1/4 C each: mayonnaise and sour cream
salt and pepper to taste
4 oz Monterey Jack cheese, thinly sliced
Preheat oven to 375 degrees. Combine all ingredients except bread and cheese in 2 qt bowl. Spread spinach mixture onto bread rounds with knife; place on baking stone. Slice 20 slices of cheese, place on top of spinach mixture. Bake 10-12 min or until cheese is melted. Serve immediately
Citrus Avocado Salad
From: The Pampered Chef; 4 servings
1 grapefruit
1 orange
1 avocado
1/2 head romaine lettuce, torn into pieces (3 C)
1/4 C lemon yogurt
Cut grapefruit in half; separate sections from membrane and peel using grapefruit knife. Cut orange and separate from peel. Cut orange and avocado into 1/2 inch pieces. Place all in 2 qt bowl. add yogurt; toss gently to coat. Serve immediately.
1 grapefruit
1 orange
1 avocado
1/2 head romaine lettuce, torn into pieces (3 C)
1/4 C lemon yogurt
Cut grapefruit in half; separate sections from membrane and peel using grapefruit knife. Cut orange and separate from peel. Cut orange and avocado into 1/2 inch pieces. Place all in 2 qt bowl. add yogurt; toss gently to coat. Serve immediately.
Meghan's Brownies
From: Meghan Bolger
1/4 C butter
1 pkg semi sweet chocolate chips (1 C)
3/4 C sugar
2/3 C flour
1/2 t vanilla
1/4 t baking powder
1/4 salt
2 eggs
1/2 chopped nuts, optional
1/2 C chocolate chips, optional
Grease bottom only of square pan (8x8) with shortening. Heat butter and 1 pkg choc. chips in saucepan over low heat stirring constantly until melted. Remove from heat, stir remaining ingredients except nuts and choc. chips until smooth. Stir in nuts and choc. chips. Bake at 350 degress for 30 min. or until centre is set.
1/4 C butter
1 pkg semi sweet chocolate chips (1 C)
3/4 C sugar
2/3 C flour
1/2 t vanilla
1/4 t baking powder
1/4 salt
2 eggs
1/2 chopped nuts, optional
1/2 C chocolate chips, optional
Grease bottom only of square pan (8x8) with shortening. Heat butter and 1 pkg choc. chips in saucepan over low heat stirring constantly until melted. Remove from heat, stir remaining ingredients except nuts and choc. chips until smooth. Stir in nuts and choc. chips. Bake at 350 degress for 30 min. or until centre is set.
Waffles
From: Maeve Bolger
2 1/4 C all purpose flour
4 t baking powder
3/4 t salt
1 1/2 T sugar
2 beaten eggs
2 1/4 C milk
1/2 C vegetable oil
Beat until moist
2 1/4 C all purpose flour
4 t baking powder
3/4 t salt
1 1/2 T sugar
2 beaten eggs
2 1/4 C milk
1/2 C vegetable oil
Beat until moist
Baked Macaroni & Cheese
From: Maeve Bolger
4 T butter
6 T flour
gradually stir in 4 C milk, until thickens
pepper to taste
4 C (8oz) shredded cheddar
16 oz cooked macaroni noodles
sprinkle with breadcrumbs
cook uncovered at 350 for 30 min.
4 T butter
6 T flour
gradually stir in 4 C milk, until thickens
pepper to taste
4 C (8oz) shredded cheddar
16 oz cooked macaroni noodles
sprinkle with breadcrumbs
cook uncovered at 350 for 30 min.
Luscious Cream Puffs
Prep: 30 min; Total: 45 min; 9 servings
1/2 pkg (17.3 oz) frozen puff pastry (1 sheet), thawed
1 C milk
1 pkg (4 serving size) vanilla flavour instant pudding & pie filling
1/2 C thawed cool whip
1 square bakers chocolate, melted
Preheat oven to 400 degrees. Unfold pastry sheet on lightly floured surface; roll pastry out to 10 inch square. Cut into 9 (3 inch) rounds using cookie cutter or rim of a glass. Place on ungreased baking sheet. Bake 10 min, cool completely.
Meanwhile, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min.
Cut cream puffs horizontally in half. Spoon pudding mixture onto bottom halves of cream puffs; cover with tops. Drizzle with melted chocolate. Serve immediately. Or, cover and refrigerate until ready to serve.
VARIATION: For a chocolate-strawberry filling, prepare as directed, using White Chocolate flavour instant pudding mix and strawberry whipped topping.
1/2 pkg (17.3 oz) frozen puff pastry (1 sheet), thawed
1 C milk
1 pkg (4 serving size) vanilla flavour instant pudding & pie filling
1/2 C thawed cool whip
1 square bakers chocolate, melted
Preheat oven to 400 degrees. Unfold pastry sheet on lightly floured surface; roll pastry out to 10 inch square. Cut into 9 (3 inch) rounds using cookie cutter or rim of a glass. Place on ungreased baking sheet. Bake 10 min, cool completely.
Meanwhile, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min.
Cut cream puffs horizontally in half. Spoon pudding mixture onto bottom halves of cream puffs; cover with tops. Drizzle with melted chocolate. Serve immediately. Or, cover and refrigerate until ready to serve.
VARIATION: For a chocolate-strawberry filling, prepare as directed, using White Chocolate flavour instant pudding mix and strawberry whipped topping.
Nilla Praline Cheesecake
Prep: 20 min; Total: 6 hrs 5 min; 16 servings
66 Nilla wafers, divided
1 1/4 C sugar
1/4 C margarine or butter, melted
3 pkg (8oz each) cream cheese, softened
1/2 C sour cream
1 t vanilla
3 eggs
25 Kraft caramels, unwrapped
3 T milk
1/2 C pecan pieces, toasted
Preheat oven to 325 degrees. Finely crush 50 of the wafers; mix with 1/4 C of the sugar and the margarine. Press firmly onto bottom of 9 inch springform pan. Stand remaining 16 wafers around the edge of pan, pressing gently into crust to secure.
Beat cream cheese and remaining 1 C sugar in large bowl with electric mixer on med speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low between each addition until just blended. Pour onto prepared crust.
Bake 45 to 50 min or until centre is almost set. Run knife around the rim of the pan to loosen the cake; cool before removing rim of pan. Refrigerate 4 hrs or overnight.
Microwave caramels and milk on HIGH 1 min or until caramels are completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16 slices to serve, using the wafers standing around the edge as a guide.
66 Nilla wafers, divided
1 1/4 C sugar
1/4 C margarine or butter, melted
3 pkg (8oz each) cream cheese, softened
1/2 C sour cream
1 t vanilla
3 eggs
25 Kraft caramels, unwrapped
3 T milk
1/2 C pecan pieces, toasted
Preheat oven to 325 degrees. Finely crush 50 of the wafers; mix with 1/4 C of the sugar and the margarine. Press firmly onto bottom of 9 inch springform pan. Stand remaining 16 wafers around the edge of pan, pressing gently into crust to secure.
Beat cream cheese and remaining 1 C sugar in large bowl with electric mixer on med speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low between each addition until just blended. Pour onto prepared crust.
Bake 45 to 50 min or until centre is almost set. Run knife around the rim of the pan to loosen the cake; cool before removing rim of pan. Refrigerate 4 hrs or overnight.
Microwave caramels and milk on HIGH 1 min or until caramels are completely melted, stirring every 30 seconds. Cool slightly. Pour over cheesecake; top evenly with pecans. Cut into 16 slices to serve, using the wafers standing around the edge as a guide.
Holiday Poke Cupcakes
1 pkg (2 layer size) white cake mix
1 C boiling water
1 pkg (4 serv. size) Jello gelatin, any red flavour
1 tub (8 oz) Cool whip topping
red or green food colouring
coloured sugar, sprinkles, crushed candy cane etc.
Prepare cake batter and bake as directed on package for 24 cupcakes.
Cool in pans 10 min. Pierce cupcakes with large fork at 1/4 inch intervals.
Stir boiling water into dry gelatin mix until completely dissolved; spoon evenly over cupcakes. Refrigerate 30 min. Remove from pans.
Tint cool whip with food colouring; spread over cupcakes. Add decorations. Store in refrigerator.
1 C boiling water
1 pkg (4 serv. size) Jello gelatin, any red flavour
1 tub (8 oz) Cool whip topping
red or green food colouring
coloured sugar, sprinkles, crushed candy cane etc.
Prepare cake batter and bake as directed on package for 24 cupcakes.
Cool in pans 10 min. Pierce cupcakes with large fork at 1/4 inch intervals.
Stir boiling water into dry gelatin mix until completely dissolved; spoon evenly over cupcakes. Refrigerate 30 min. Remove from pans.
Tint cool whip with food colouring; spread over cupcakes. Add decorations. Store in refrigerator.
Chocolate Vanilla Swirl Cheesecake
Prep: 15 min; Total time: 4 hrs 55 min; 16 servings
20 Oreo Sandwich Cookies crushed (about 2 C)
3 T butter, melted
4 pkg (8 oz each) Philly cream cheese, softened
1 C sugar
1 t vanilla
1 C sour cream
4 eggs
6 squares semi-sweet baking chocolate, melted, cooled
20 Oreo Sandwich Cookies crushed (about 2 C)
3 T butter, melted
4 pkg (8 oz each) Philly cream cheese, softened
1 C sugar
1 t vanilla
1 C sour cream
4 eggs
6 squares semi-sweet baking chocolate, melted, cooled
- Preheat oven to 325 degrees. Line a 13x9 inch baking pan with foil, and let the ends extend over the sides of the pan.
- Mix the cookie crumbs and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like. Bake 10 min.
- Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on med speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating on a low speed after each one, just until blended.
- Remove one cup of the batter; set aside. Stir melted chocolate into the remaining batter in large bowl; pour over crust.
- Top with spoonfuls of the remaining 1 cup plain batter.
- Cut through the batters with a knife several times to make a swirled effect. Bake 40 min or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Use the foil handles to lift the cheesecake from the pan before cutting to serve. Store leftovers in the refrigerator.
Saturday, April 19, 2008
Decadent Chocolate Chunk Cheesecake
Prep time:10 min; Bake: 50 min; Total time: 4 hrs - 16 servings
1 1/2 C Oreo Cookie Crumbs
1/4 C butter, melted
3 pkg (8 oz each) Philly cream cheese, softened
3/4 C sugar
3 eggs
1/2 C sour cream
12 squares Bakers semi-sweet baking chocolate, divided
1/2 C whipping cream
1 1/2 C Oreo Cookie Crumbs
1/4 C butter, melted
3 pkg (8 oz each) Philly cream cheese, softened
3/4 C sugar
3 eggs
1/2 C sour cream
12 squares Bakers semi-sweet baking chocolate, divided
1/2 C whipping cream
- Preheat oven to 350 degrees if using a silver springform pan. (Or, preheat oven to 325 if using a dark nonstick springform pan). Combine crumbs and butter. Press firmly onto bottom of 9 inch springform pan.
- Beat cream cheese and sugar in large bowl with electric mixer on med speed until well blended. Add eggs 1 at a time, mixing just until blended after each addition. Stir in the sour cream and 8 squares chopped chocolate; pour over crust.
- Bake 45 to 50 min or until centre is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
- Bring cream to simmer on low heat. Remove from heat. Add 4 squares chopped chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hrs or overnight. Remove from pan.
Virgin Pina Colada
1 (46 oz) can pineapple juice
1 (15 oz) can cream of coconut
1 can sliced pineapple, drained, reserve juice
1 (8oz) bottle maraschino cherries
ice cubes
Directions:
In blender, combine pineapple juice, cream of coconut, juice from canned pineapple and ice. Blend until ice is crushed.Pour into glasses Put a slice of pineapple on rim of glass and pin a cherry on the pineapple slice with toothpick.
1 (15 oz) can cream of coconut
1 can sliced pineapple, drained, reserve juice
1 (8oz) bottle maraschino cherries
ice cubes
Directions:
In blender, combine pineapple juice, cream of coconut, juice from canned pineapple and ice. Blend until ice is crushed.Pour into glasses Put a slice of pineapple on rim of glass and pin a cherry on the pineapple slice with toothpick.
Curried Chicken and Rice
6 boneless skinless chicken thighs (1.5 lbs)
3 med potatoes, cubed
1 med onion, chopped
1 med apple, chopped
1 can ( 14.5 oz) chicken broth
3 T curry pwder
1/2 t salt
2 C frozen peas, thawed
2 C minute white rice, uncooked
Place chick in slow cooker; top woth potatoes, onions and apples.
Combine broth, curry powder and salt; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 8 - 10 hrs or HIGH for 4 - 5 hrs.
Stir in peas and rice. Cover. Cook on LOW an additional 20 min or until rice is tender.
3 med potatoes, cubed
1 med onion, chopped
1 med apple, chopped
1 can ( 14.5 oz) chicken broth
3 T curry pwder
1/2 t salt
2 C frozen peas, thawed
2 C minute white rice, uncooked
Place chick in slow cooker; top woth potatoes, onions and apples.
Combine broth, curry powder and salt; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 8 - 10 hrs or HIGH for 4 - 5 hrs.
Stir in peas and rice. Cover. Cook on LOW an additional 20 min or until rice is tender.
Tuna Casserole
2 C water
3 C (6 oz) medium egg noodles, uncooked
3/4 lb (12 oz) velveeta cheese product, cut up
1 pkg (16 oz) frozen vegetable blend, thawed, drained
1 can (6 oz) tuna, drained, flaked
1/4 t black pepper
Bring water to boil in med saucepan. Stir in noodles. Reduce heat to med-low; cover. Simmer 8 min or until noodles are tender. Do not drain.
Add cheese product, vegetables, tuna and pepper; stir until prepared cheese product is melted and mixture is thoroughly heated.
3 C (6 oz) medium egg noodles, uncooked
3/4 lb (12 oz) velveeta cheese product, cut up
1 pkg (16 oz) frozen vegetable blend, thawed, drained
1 can (6 oz) tuna, drained, flaked
1/4 t black pepper
Bring water to boil in med saucepan. Stir in noodles. Reduce heat to med-low; cover. Simmer 8 min or until noodles are tender. Do not drain.
Add cheese product, vegetables, tuna and pepper; stir until prepared cheese product is melted and mixture is thoroughly heated.
Cranberry Chicken
From: Maeve Bolger
1 8oz bottle of creamy French dressing
1 can whole cranberry sauce
1 env onion soup mix
pour over thawed chicken (split chicken breast, skinned)
cover with tinfoil, bake 1 hr or until done at 350 degrees.
serve with rice.
1 8oz bottle of creamy French dressing
1 can whole cranberry sauce
1 env onion soup mix
pour over thawed chicken (split chicken breast, skinned)
cover with tinfoil, bake 1 hr or until done at 350 degrees.
serve with rice.
Brownie Bottom Cheesecake Bars
4 pkg (8oz each) cream cheese, softened
1 C sugar
1 t vanilla
1/2 C sour cream
3 eggs
2 squares semi-sweet baking choc. melted, cool slightly
Preheat oven to 350. Line 13x9 baking pan w/ tinfoil. Grease. Prepare brownies as on pkg, pour batter into pan. Bake 15 min or until top of brownie is shiny and centre is almost set.
Beat cream cheese, sugar and vanilla w/ electric mixer on medium until well blended. Add sour cream, mix well. Add eggs one at a time mixing on low after each, until just blended. Pour over partially baked brownie batter in pan. Filling will come almost to top of pan.
Bake 40 minor until centre is almost set. Run knife around rim of pan to loosen cake. Cool. Refrig 4 hrs or overnight. Let stand 30 min at room temp before serving. Drizzle with chocolate, lift out of pan. Makes 16 bars
Jerk Chicken (Carribbean)
From: Kraft
1 env. Good Seasons Italian Salad Dressing Mix
2 T brown sugar
2 T oil
2 T soy sauce
1 t cinnamon
1 t thyme
1/2 t ground red pepper
2 lbs boneless skinless chicken
brown rice to serve
Mix all until well blended. Coat chicken and marinade for 1 hr in fridge. Grill chicken & serve with rice
1 env. Good Seasons Italian Salad Dressing Mix
2 T brown sugar
2 T oil
2 T soy sauce
1 t cinnamon
1 t thyme
1/2 t ground red pepper
2 lbs boneless skinless chicken
brown rice to serve
Mix all until well blended. Coat chicken and marinade for 1 hr in fridge. Grill chicken & serve with rice
White Almond Bark
From: Lauren Bolger
2 C white chocolate chips
3/4 C toasted almonds
3/4 C dried cranberries
Melt chips, stir together. Press between sheets of waxed paper. Store in freezer, break to serve.
2 C white chocolate chips
3/4 C toasted almonds
3/4 C dried cranberries
Melt chips, stir together. Press between sheets of waxed paper. Store in freezer, break to serve.
Saucy Honey Mustard Chicken
From: Kraft; Prep time: 5 min; Total time: 20 min - 4 servings
1 T oil
4 small boneless skinless chicken breast halves (1 lb)
1/4 C Zesty Italian Dressing
1/4 C Philadelphia Cream Cheese Spread
2 T Grey Poupon Dijon Mustard
1 T Honey
Heat oil in skillet on medium heat. Add chicken; cover. Cook 5 to 6 min on each side or until cooked through
Add dressing, cream cheese spread, mustard and honey
Serve with rice and peas
1 T oil
4 small boneless skinless chicken breast halves (1 lb)
1/4 C Zesty Italian Dressing
1/4 C Philadelphia Cream Cheese Spread
2 T Grey Poupon Dijon Mustard
1 T Honey
Heat oil in skillet on medium heat. Add chicken; cover. Cook 5 to 6 min on each side or until cooked through
Add dressing, cream cheese spread, mustard and honey
Serve with rice and peas
Shortcut Chicken Manicotti
From: Kraft
1 can condensed cream of chicken soup
1 1/2 C water
1/4 lb (4oz) Velveeta cheese cut up*
2 C frozen broccoli florets
12 manicotti shells, uncooked
1 lb boneless skinless chicken breasts, cut into 1/2 in strips
1/4 C grated parmesan cheese
* I used real cheddar and cut it up really small so it would melt easier
Preheat oven to 400 degrees. Mix soup, water and cheese in bowl. Microwave on high 3 min, or until cheese is melted and mixture is well blended (stirring once or twice). Pour one third of the soup mixture onto bottom of 9x13 baking dish; set aside. Add broccoli to remaining soup mixture.
Stuff pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with parmesan cheese. Cover with foil.Bake 45 to 50 min or until pasta is tender and chicken is cooked through.
This was a really quick recipe to put together, and I liked it's versatility...I used real cheese, and you could use fresh broccoli, lightly steamed first, or previously cooked leftover chicken or turkey.
1 can condensed cream of chicken soup
1 1/2 C water
1/4 lb (4oz) Velveeta cheese cut up*
2 C frozen broccoli florets
12 manicotti shells, uncooked
1 lb boneless skinless chicken breasts, cut into 1/2 in strips
1/4 C grated parmesan cheese
* I used real cheddar and cut it up really small so it would melt easier
Preheat oven to 400 degrees. Mix soup, water and cheese in bowl. Microwave on high 3 min, or until cheese is melted and mixture is well blended (stirring once or twice). Pour one third of the soup mixture onto bottom of 9x13 baking dish; set aside. Add broccoli to remaining soup mixture.
Stuff pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with parmesan cheese. Cover with foil.Bake 45 to 50 min or until pasta is tender and chicken is cooked through.
This was a really quick recipe to put together, and I liked it's versatility...I used real cheese, and you could use fresh broccoli, lightly steamed first, or previously cooked leftover chicken or turkey.
Reuben Loaf
From: Beccy Kennedy
3 1/4 C flour
1 T white sugar
1 t salt
1 pk rapidrise yeast (=2 1/4 t)
1 C hot water
1 T soft margarine or butter
1/4 C thousand islands dressing
6 oz thinly sliced corned beef (cooked)
1/4 lb sliced or shredded swiss or mozzarella cheese
8 oz well drained sauerkraut
egg white
caraway seeds
Set aside 1C flour. In large bowl mix flour, sugar, salt and yeast. Stir in water and butter. Mix in only enough reserved flour to make soft dough. On floured surface kneed 4 min. On greased baking sheet roll dough to 14"x10". Spread dressing down centre third of dough length (I omit this step and use dressing for dipping). Top with layers of beef, cheese and sauerkraut. Make 1" strips on dough from filling to edge. Alternating sides, fold strips at an angle across filling. Cover dough. Let rise. Brush with egg white and sprinkle with caraway seeds. Bake at 400 for 25 min. or until done.
Smothered Chicken
From: Betty Crocker Bridal Edition Cookbook; Prep: 15 min; Cook: 13 min - 4 servings
4 boneless skinless chicken breasts
1 t dried oregano
1/2 t salt
1/2 t garlic powder
1/4 t pepper
1/4 t cayenne pepper
1 T butter or margarine
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1 C sliced mushrooms (4 oz)
1/2 C shredded mozzarella cheese (2 oz)
1/2 C shredded cheddar cheese (2 oz)
serve with rice (I use chicken bullion in the water to give the rice a little extra flavor, since there is no 'sauce')
This is how it's written in the cook book. I personally only use 2 chicken breasts, but the same amount of spices. There is usually a small amount of spices mixture left over, and I add it to the veggies. This is my version of how to make it, the recipe book is a little wordy, and it's very simple.
1. Start making rice
2. Mix the spices together and sprinkle over all sides of chicken breast. Cook in a skillet until done (I actually grill them in my George Foreman Grill). Keep warm until ready to assemble.
3. Put butter in a skillet and cook the pepper, onion and mushrooms until crisp-tender.
4. On each plate serve rice, with chicken. Put veggies over the top, and sprinkle with cheese (I don't always use both, sometimes only mozz. unless I have white cheddar. I'm a weirdo I suppose, but I don't like the way the orange looks with it!) Everything on the plate is warm, so it melts the cheese.
4 boneless skinless chicken breasts
1 t dried oregano
1/2 t salt
1/2 t garlic powder
1/4 t pepper
1/4 t cayenne pepper
1 T butter or margarine
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1 C sliced mushrooms (4 oz)
1/2 C shredded mozzarella cheese (2 oz)
1/2 C shredded cheddar cheese (2 oz)
serve with rice (I use chicken bullion in the water to give the rice a little extra flavor, since there is no 'sauce')
This is how it's written in the cook book. I personally only use 2 chicken breasts, but the same amount of spices. There is usually a small amount of spices mixture left over, and I add it to the veggies. This is my version of how to make it, the recipe book is a little wordy, and it's very simple.
1. Start making rice
2. Mix the spices together and sprinkle over all sides of chicken breast. Cook in a skillet until done (I actually grill them in my George Foreman Grill). Keep warm until ready to assemble.
3. Put butter in a skillet and cook the pepper, onion and mushrooms until crisp-tender.
4. On each plate serve rice, with chicken. Put veggies over the top, and sprinkle with cheese (I don't always use both, sometimes only mozz. unless I have white cheddar. I'm a weirdo I suppose, but I don't like the way the orange looks with it!) Everything on the plate is warm, so it melts the cheese.
New York Style Pizza Dough
1 1/2 C warm water (110-115 degrees)
4 1/2 C flour
1 T olive oil
2 1/2 t white sugar
2 1/2 t salt
1 pkg yeast (2 1/4t)
I usually heat the water for about a minute in the microwave (I test with my thermometer to make sure it's not too hot), then add sugar, salt, oil & yeast. Right away I begin adding flour in mixmaster, with dough hook, and mix slowly and add all until blended. Knead for approximately 5-10 minutes, let rise 1 hour. This makes enough dough for 2 pizzas.
Preheat oven to 500, with oven rack on lowest position in oven. Preheat pizza stone in the oven so it's hot. Roll pizza dough onto greased tinfoil and top as desired. When ready for the oven, slide the whole thing in (tinfoil and all) for about 6-7min for a crispy crust on the bottom.
4 1/2 C flour
1 T olive oil
2 1/2 t white sugar
2 1/2 t salt
1 pkg yeast (2 1/4t)
I usually heat the water for about a minute in the microwave (I test with my thermometer to make sure it's not too hot), then add sugar, salt, oil & yeast. Right away I begin adding flour in mixmaster, with dough hook, and mix slowly and add all until blended. Knead for approximately 5-10 minutes, let rise 1 hour. This makes enough dough for 2 pizzas.
Preheat oven to 500, with oven rack on lowest position in oven. Preheat pizza stone in the oven so it's hot. Roll pizza dough onto greased tinfoil and top as desired. When ready for the oven, slide the whole thing in (tinfoil and all) for about 6-7min for a crispy crust on the bottom.
Shrimp Ceviche
1 lb cooked frozen shrimp, thawed, drained and chopped (about 36-45 pcs)
1 C fresh lime juice (I used the concentrate juice in the bottle)
1/2 C Zesty Italian dressing
1 red pepper, seeded, chopped
1 celery stalk, chopped
1 T chopped cilantro
tortilla chips (Scoops ones work really well, I thought...you just get more!)
Place shrimp in bowl, pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinade. Drain shrimp mixture; discard marinade. Serve with chips. Note: Ceviche mixture can be prepared in advance. Cover and store in refrigerator up to 3 days, when ready to serve, drain it, then serve it!
Gooey Chocolate Coffee Brownie Cake
1 1/4 C white sugar
7 T cocoa powder
1 C all purpose flour
2 t baking powder
1/4 t salt
1/2 C whole milk
1/3 C unsalted butter, melted
1 1/2 t vanilla
1/2 C light brown sugar
1 1/4 C hot coffee
Vanilla ice cream for serving
In medium bowl, combine 3/4C of white sugar and 3T of cocoa w/ flour, baking powder & salt. Blend in milk, butter & vanilla until smooth. Pour batter into a glass or metal 8 or 9 inch square baking pan. In a small bowl, combine the remaining 1/2C wh sugar & 4T cocoa with the brown sugar. Sprinkle over the batter. Pour hot coffee over the top. DO NOT STIR. Bake 35 - 40 min at 350 degrees, until centre is set. Let cool a few minutes & serve with vanilla ice cream.
7 T cocoa powder
1 C all purpose flour
2 t baking powder
1/4 t salt
1/2 C whole milk
1/3 C unsalted butter, melted
1 1/2 t vanilla
1/2 C light brown sugar
1 1/4 C hot coffee
Vanilla ice cream for serving
In medium bowl, combine 3/4C of white sugar and 3T of cocoa w/ flour, baking powder & salt. Blend in milk, butter & vanilla until smooth. Pour batter into a glass or metal 8 or 9 inch square baking pan. In a small bowl, combine the remaining 1/2C wh sugar & 4T cocoa with the brown sugar. Sprinkle over the batter. Pour hot coffee over the top. DO NOT STIR. Bake 35 - 40 min at 350 degrees, until centre is set. Let cool a few minutes & serve with vanilla ice cream.
Flat Bottom Fruit Pie
1 refrigerated ready to use pie crust (1/2 of 15oz pkg)
1 tsp cinnamon sugar
1 1/4 C half & half (or milk)
1 pkg (4 serving size) Instant Vanilla Pudding mix
1 C thawed Cool Whip
1 1/2 C fresh peaches
1/2 C fresh blueberries
1/2 C fresh raspberries (or whatever fruit you enjoy! I love strawberries...)
Preheat oven to 450 F. Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar. Bake 8-10 min or until lightly browned; cool completely. Meanwhile, pour half and half into bowl. Add dry pudding mix. Beat with wire whisk 2 min, or until well blended. Gently stir in whipped topping; cover. Refrigerate until ready to use. Spread pudding mixture over crust just before serving; top with fruit.
1 tsp cinnamon sugar
1 1/4 C half & half (or milk)
1 pkg (4 serving size) Instant Vanilla Pudding mix
1 C thawed Cool Whip
1 1/2 C fresh peaches
1/2 C fresh blueberries
1/2 C fresh raspberries (or whatever fruit you enjoy! I love strawberries...)
Preheat oven to 450 F. Unroll pie crust onto baking sheet; sprinkle with cinnamon sugar. Bake 8-10 min or until lightly browned; cool completely. Meanwhile, pour half and half into bowl. Add dry pudding mix. Beat with wire whisk 2 min, or until well blended. Gently stir in whipped topping; cover. Refrigerate until ready to use. Spread pudding mixture over crust just before serving; top with fruit.
Zucchini Casserole
From: Aunt Jonne Bolger
4 medium zucchini, diced (about 4 cups)
2 medium onions, chopped (frozen, fresh or dried)
3 large eggs
1/2 C vegetable oil
1/2 C grated cheddar cheese
1 C bisquick
1 t salt
1 t pepper
1 t oregano
Mix everything except eggs and oil in a greased 2 qt casserole dish. Beat eggs, add oil, then pour over zucchini mixture. Bake at 350 degrees for 40 minutes uncovered.
Note: this can be overcooked, undercooked, or reheated and it is still delicious.
4 medium zucchini, diced (about 4 cups)
2 medium onions, chopped (frozen, fresh or dried)
3 large eggs
1/2 C vegetable oil
1/2 C grated cheddar cheese
1 C bisquick
1 t salt
1 t pepper
1 t oregano
Mix everything except eggs and oil in a greased 2 qt casserole dish. Beat eggs, add oil, then pour over zucchini mixture. Bake at 350 degrees for 40 minutes uncovered.
Note: this can be overcooked, undercooked, or reheated and it is still delicious.
Marinated Chicken Pita
1/4 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon pepper
About 3 boneless, skinless chicken breasts, cubed
pita bread
1 small onion, diced
1 tomato, diced
1/2 cup plain yogurt
Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.
Note: This would also be good with tzatziki sauce, or sour cream instead of the yogurt. It was quick, easy, and really tasty!
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon pepper
About 3 boneless, skinless chicken breasts, cubed
pita bread
1 small onion, diced
1 tomato, diced
1/2 cup plain yogurt
Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.
Note: This would also be good with tzatziki sauce, or sour cream instead of the yogurt. It was quick, easy, and really tasty!
Easy Alfredo Sauce
1/2 cup butter
1 (8 ounce) package cream cheese (or neufchatel cheese)
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Add mushrooms and/or cooked boneless chicken breast if desired. Serve over pasta.
1 (8 ounce) package cream cheese (or neufchatel cheese)
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Add mushrooms and/or cooked boneless chicken breast if desired. Serve over pasta.
Dulce de Leche
From Chani Rogers
- Take the label off an unopened can of sweetened condensed milk
- Put it in a pot and fill with water until water reaches the top of the can
- Bring to a boil on the stove, and continue to boil for 3 hours
- Watch that the water level remains about the same, add more water if needed
- No need to refrigerate when done, just have it in the cupboard for whenever you need it!
Since it does take a little time, do about 4 cans at the atime.
Mexican Beef and Bean Casserole
From: Betty Crockers Bridal Edition Cookbook; Prep: 10 min; Cook: 10 min; Bake 50 min - 4 servings
1 lb lean ground beef
2 cans (15 to 16 oz each) pinto or kidney beans, rinsed and drained
1 can (8 oz) tomato sauce
1/2 C thick-and-chunky salsa
1 t chili powder
1 C shredded Monterey Jack cheese (4 oz)
- Heat oven to 375 degrees
- Cook beef in skillet over medium heat until brown; drain
- Mix beef, beans, tomato sauce, salsa and chili powder in ungreased 2-qt casserole dish
- Cover and bake for 40 - 45 min, stirring once or twice, until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 min or until cheese is melted.
Welcome
Over the next few weeks and months I am attempting to get all my recipes on the computer, and I figured why not have them accessible to all? For now working on layout etc. Check back soon!
Tuesday, April 1, 2008
Glossary of Abbreviations
C = cup
T = tablespoon
t = teaspoon
oz = ounce
ds = dash
pn = pinch
g = gram
pk OR pkg = package
min = minutes
cn = can
lb - pound
pcs = pieces
T = tablespoon
t = teaspoon
oz = ounce
ds = dash
pn = pinch
g = gram
pk OR pkg = package
min = minutes
cn = can
lb - pound
pcs = pieces
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