1/2 C Butter
1/4 C sugar
1/3 C cocoa
1 t vanilla
1 egg
2 C graham wafer crumbs
1 C coconut
1/2 C chopped walnuts (optional)
FILLING:
1/4 C butter
2 T Vanilla instant pudding mix
3 T milk
2 C icing sugar
ICING:
3 squares semi sweet chocolate
1 T butter
Melt butter in saucepan. Blend in rest of ingredients. Press into 9x9 pan. Cream the butter for filling in mixer. Blend in rest of ingredients and whip. Spread over crumb base. Chill. Melt chocolate and butter. Spread over filling. Chill.
Friday, December 21, 2012
Apple Dream Salad
2 pkg lemon jello
1 dash salt
3 T sugar
2 red apples, chopped (leave skin on)
1 banana
1 can drained crushed pineapple
1 egg
4 T sugar
1 T flour
pineapple juice (reserved from crushed pineapple)
1 pkg dream whip
Make jello according to package direction, and add 3T of sugar & dash of salt (can omit these, its optional), make in a glass serving bowl. Chill until syrupy. Add apples, bananas, and pineapple. Return to fridge until set. Cook egg, flour, 4T sugar and pineapple juice on stovetop until thick. Prepare 1 pkg dream whip. Fold into cooled egg mixture. Spread over jello, once it's fully set/firm.
1 dash salt
3 T sugar
2 red apples, chopped (leave skin on)
1 banana
1 can drained crushed pineapple
1 egg
4 T sugar
1 T flour
pineapple juice (reserved from crushed pineapple)
1 pkg dream whip
Make jello according to package direction, and add 3T of sugar & dash of salt (can omit these, its optional), make in a glass serving bowl. Chill until syrupy. Add apples, bananas, and pineapple. Return to fridge until set. Cook egg, flour, 4T sugar and pineapple juice on stovetop until thick. Prepare 1 pkg dream whip. Fold into cooled egg mixture. Spread over jello, once it's fully set/firm.
Friday, November 30, 2012
Easy Crumble Top Apple Pie
PIE
1 pie shell (9" - make your own or use a refrigerated one from store)
6 C apples - thinly sliced/chopped
1 T lemon juice (optional)
3/4 C white sugar
2 T white flour
1/2 t cinnamon
1/8 t nutmeg
1/2 C raisins (optional)
1/2 C chopped walnuts (optional)
CRUMB TOPPING
1/2 C flour
1/2 C brown sugar
3 T butter
1 pie shell (9" - make your own or use a refrigerated one from store)
6 C apples - thinly sliced/chopped
1 T lemon juice (optional)
3/4 C white sugar
2 T white flour
1/2 t cinnamon
1/8 t nutmeg
1/2 C raisins (optional)
1/2 C chopped walnuts (optional)
CRUMB TOPPING
1/2 C flour
1/2 C brown sugar
3 T butter
- Preheat oven to 375 degrees F (190 degrees C).
- Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.
- In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
Sunday, November 4, 2012
Caramel Chicken
1 C sugar
1/4 C water
3/4 C chicken broth
3 T fish sauce
2 T soy sauce
chicken pieces
1 t salt
2 T vegetable oil
4 T fresh ginger, chopped, OR 1/2 t ground ginger
2 T fresh garlic, chopped
1/2 large onion, chopped
1-2 jalapeno pepper, chopped
2 green onions, chopped
4 T fresh mint, chopped
4 T fresh cilantro, chopped
4 T fresh basil, chopped
1/4 C water
3/4 C chicken broth
3 T fish sauce
2 T soy sauce
chicken pieces
1 t salt
2 T vegetable oil
4 T fresh ginger, chopped, OR 1/2 t ground ginger
2 T fresh garlic, chopped
1/2 large onion, chopped
1-2 jalapeno pepper, chopped
2 green onions, chopped
4 T fresh mint, chopped
4 T fresh cilantro, chopped
4 T fresh basil, chopped
Preheat oven to 325. Combine sugar and water in a high sided sauce pot. Bring to boil
and simmer until the sugar turns a dark caramel color, but not burnt. Do
not stir the sugar while cooking or it may crystallize. Add the chicken
broth (the broth will boil quickly and spatter because of the hot sugar
so be careful. This is the reason for the high sided pan). Stir in the
broth and continue stirring over low heat until the sugar dissolves,
then add the fish sauce and soy sauce. Set aside.
Season the chicken pieces with the salt. Heat the vegetable oil in a
large skillet and brown the chicken pieces on all sides. In the same
pan, (using the extra vegetable oil if needed) sauté the ginger, garlic,
onion and jalapeno over medium heat for a couple minutes until soft and
fragrant. Add the browned chicken pieces and the caramel sauce, turning
the chicken in the caramel broth to coat all sides. Arrange the chicken
in the pan so it is all submerged in the sauce as much as possible and
bring the pot to a boil. Cover the pot, put in the oven and braise until
done, about 35-45 minutes.
While chicken is cooking, combine the green onion and the other herbs and set aside.
Serve the chicken over your favorite rice, with the herbs sprinkled on top. I like jasmine rice.
NOTE: We dip bite size raw chicken pcs in cornstarch, and then cooked them in oil. This gives a slightly crunchy/crispy "skin" to the boneless skinless breast pieces.
ALSO: We substitute the jalapeno pepper for a red chili pepper too, depending on availability.
Friday, October 19, 2012
Homemade Hot Chocolate
2 C milk
4 T white sugar
3 T unsweetened cocoa powder
1/2 t vanilla
pinch of salt
whisk all together in saucepan on medium heat.
4 T white sugar
3 T unsweetened cocoa powder
1/2 t vanilla
pinch of salt
whisk all together in saucepan on medium heat.
Wednesday, October 3, 2012
Pumpkin Bread
1 ½ c flour
1 t baking soda
½ t baking powder
¾ t ground cinnamon
½ t ground ginger
¼ t ground cloves
¼ t allspice
½ t salt
4 eggs
1 c sugar
¼ c brown sugar
½ t vanilla
¾ c pumpkin puree
¾ c canola oil
¼ c chopped pumpkin seeds, optional
Preheat oven to 350 degrees. Grease a loaf pan.
Combine the flour, soda, powder, spices and salt in a bowl.
Beat the eggs, sugars and vanilla together in an electric mixer on high speed for 30 seconds. Add the pumpkin and the oil and mix well.
Add the dry ingredients and mix well. Pour into prepared loaf pan and sprinkle with pumpkin seeds, if desired.
Bake 60 minutes, or until a toothpick comes out clean.
Let cool in pan 10 minutes, and then turn onto cooling rack to cool completely.
Sometimes instead of making the bread, I put the dough into muffin papers for muffins. When I do that, I add a crumble topping to the muffin, which is
2 T butter, softened
2 T rolled oats
2 T flour
1/4 C packed brown sugar
cut/mix until crumbly and place a spoonful on each muffin. Muffins bakes for approx 15mins.
1 t baking soda
½ t baking powder
¾ t ground cinnamon
½ t ground ginger
¼ t ground cloves
¼ t allspice
½ t salt
4 eggs
1 c sugar
¼ c brown sugar
½ t vanilla
¾ c pumpkin puree
¾ c canola oil
¼ c chopped pumpkin seeds, optional
Preheat oven to 350 degrees. Grease a loaf pan.
Combine the flour, soda, powder, spices and salt in a bowl.
Beat the eggs, sugars and vanilla together in an electric mixer on high speed for 30 seconds. Add the pumpkin and the oil and mix well.
Add the dry ingredients and mix well. Pour into prepared loaf pan and sprinkle with pumpkin seeds, if desired.
Bake 60 minutes, or until a toothpick comes out clean.
Let cool in pan 10 minutes, and then turn onto cooling rack to cool completely.
Sometimes instead of making the bread, I put the dough into muffin papers for muffins. When I do that, I add a crumble topping to the muffin, which is
2 T butter, softened
2 T rolled oats
2 T flour
1/4 C packed brown sugar
cut/mix until crumbly and place a spoonful on each muffin. Muffins bakes for approx 15mins.
Sunday, September 23, 2012
Meghan's Brownies
1/4C butter
1 C semi sweet chocolate chips
3/4C sugar
2/3 C flour
1/2 t vanilla
1/4 t baking powder
1/4 t salt
2 eggs
1/2 C chopped nuts, optional
1/2 C chocolate chips, optional
Grease bottom only of square pan (8x8) with shortening. Heat butter and 1 C chocolate 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 degrees for 30 min. or until center is set.
Wednesday, September 5, 2012
"Starbucks" Lemon Loaf
This recipe is a very close replication. The main difference I noticed was the colour in this recipe is not as yellow as the "real" version - perhaps they add a bit of food colouring too.
1 1/2 C flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
3 eggs
1 C sugar
2 T butter, softened
1 t vanilla
1 t lemon extract
1/3 C lemon juice
1/2 C vegetable oil
Lemon icing:
1 C + 1 T icing sugar
2 T milk
1 t lemon extract
Preheat oven to 350 degrees.
Blend eggs, sugar, butter, vanilla, lemon extract, lemon juice & oil with an electric mixer. Add dry ingredients and mix until smooth. Pour into a well greased 9x5 loaf pan and bake for 45 mins. Cool, and ice.
1 1/2 C flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
3 eggs
1 C sugar
2 T butter, softened
1 t vanilla
1 t lemon extract
1/3 C lemon juice
1/2 C vegetable oil
Lemon icing:
1 C + 1 T icing sugar
2 T milk
1 t lemon extract
Preheat oven to 350 degrees.
Blend eggs, sugar, butter, vanilla, lemon extract, lemon juice & oil with an electric mixer. Add dry ingredients and mix until smooth. Pour into a well greased 9x5 loaf pan and bake for 45 mins. Cool, and ice.
Tuesday, September 4, 2012
Slow Cooker Tacos
3 large or 6 normal sized boneless skinless chicken breasts
1 jar of salsa
1 packet (1/4C) taco seasoning
Place all in crock pot and cook for 6-8 hours on low (4-5 on high). Remove chicken and shred with a fork. Return to crock pot until heated through and serve on tortilla wraps with lettuce, tomatoes, peppers, onions, cheese and sour cream
1 jar of salsa
1 packet (1/4C) taco seasoning
Place all in crock pot and cook for 6-8 hours on low (4-5 on high). Remove chicken and shred with a fork. Return to crock pot until heated through and serve on tortilla wraps with lettuce, tomatoes, peppers, onions, cheese and sour cream
Friday, August 24, 2012
Rhubarb Upside Down Cake
4 cup fresh rhubarb
4 teaspoon melted margarine
2/3 cup brown sugar
1 pkg white cake mix
Cut washed and unpeeled rhubarb into 1/2" pieces. Mix butter and
sugar and spread over bottom of 10x6" baking dish. Arrange rhubarb on
top. Cover with cake batter mixed according to package directions.
Fill only to within 1/2" of top of dish. Bake at 350 until cake is
done (about 45-50 minutes). Let stand 5 minutes. Turn cake out onto
platter. Serve with whipped cream or ice cream.
4 teaspoon melted margarine
2/3 cup brown sugar
1 pkg white cake mix
Cut washed and unpeeled rhubarb into 1/2" pieces. Mix butter and
sugar and spread over bottom of 10x6" baking dish. Arrange rhubarb on
top. Cover with cake batter mixed according to package directions.
Fill only to within 1/2" of top of dish. Bake at 350 until cake is
done (about 45-50 minutes). Let stand 5 minutes. Turn cake out onto
platter. Serve with whipped cream or ice cream.
Pineapple Cream Cheese Cake
19 oz crushed pineapple
2 eggs
2 cup white sugar
2 teaspoon baking powder
2 cup flour
1 cup walnuts
1 teaspoon vanilla
1 teaspoon salt
1 icing:
125 gm cream cheese
1 1/2 cup icing sugar
1 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 min in 9X13
pan. Mix icing ingredients. Spread on cooled cake.
2 eggs
2 cup white sugar
2 teaspoon baking powder
2 cup flour
1 cup walnuts
1 teaspoon vanilla
1 teaspoon salt
1 icing:
125 gm cream cheese
1 1/2 cup icing sugar
1 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 min in 9X13
pan. Mix icing ingredients. Spread on cooled cake.
Oatmeal Cake
1 cup oatmeal
1 1/4 cup boiling water
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
topping:
1/2 cup brown sugar
1/3 cup margarine
1/4 cup milk or cream
1/2 cup chopped nuts
1 cup coconut
Preheat oven to 350. 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 tests done. Combine ingredients
for topping. Spread on hot cake and broil for 2-4 minutes until brown. Watch closely!
My Note: Leftover porridge from breakfast? Make a cake!
1 1/4 cup boiling water
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
topping:
1/2 cup brown sugar
1/3 cup margarine
1/4 cup milk or cream
1/2 cup chopped nuts
1 cup coconut
Preheat oven to 350. 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 tests done. Combine ingredients
for topping. Spread on hot cake and broil for 2-4 minutes until brown. Watch closely!
My Note: Leftover porridge from breakfast? Make a cake!
Fruit Cocktail Cake
1 1/2 cup white sugar
2 cup flour
2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup (14oz) fruit cocktail with juice
3/4 cup white sugar
1/2 cup cream or milk
1/2 cup margarine
1 teaspoon vanilla
Beat eggs slightly. Add all ingredients except flour. Add flour.
Bake in 9X13" greased pan for 45 minutes at 350.
Boil sugar, milk, and margarine. Add vanilla and pour over hot cake.
Makes alot but use all of it. Serve warm or cold with whipped cream
or vanilla ice cream. Keeps refrigerated for several days.
2 cup flour
2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup (14oz) fruit cocktail with juice
3/4 cup white sugar
1/2 cup cream or milk
1/2 cup margarine
1 teaspoon vanilla
Beat eggs slightly. Add all ingredients except flour. Add flour.
Bake in 9X13" greased pan for 45 minutes at 350.
Boil sugar, milk, and margarine. Add vanilla and pour over hot cake.
Makes alot but use all of it. Serve warm or cold with whipped cream
or vanilla ice cream. Keeps refrigerated for several days.
Fluffy Pudding Frosting
1 1/2 cup milk
1 pkg instant pudding mix
1 pkg dream whip
Measure milk into bowl. Add pudding mix and dream whip packages.
Beat slowly to mix and then beat until it forms soft peaks (about 5
min.) Makes enough to frost a layer cake.
1 pkg instant pudding mix
1 pkg dream whip
Measure milk into bowl. Add pudding mix and dream whip packages.
Beat slowly to mix and then beat until it forms soft peaks (about 5
min.) Makes enough to frost a layer cake.
Coffee Cake
3/4 cup margarine, softened
1 1/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup sour cream
2 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts; chopped
1 teaspoon cinnamon
2 tablespoon granulated sugar
1/3 cup orange juice
2 tablespoon brown sugar
Beat butter, sugar, vanilla and eggs in a large bowl with electric mixer at
high speed until light and fluffy. Beat in sour cream. Add flour, baking
powder and soda to creamed mixture and beat at low speed until just
blended. Do not overbeat.
Combine nuts, cinnamon and sugar in a small bowl. Spoon half the batter
into a greased and floured 9" tube or bundt pan, or 9x9. Sprinkle half the
nut mix over the batter. Top with remaining batter and sprinkle with the
remaining nut
mix. Cut through batter several times with a knife to distribute the nut
mix. Bake in a 350 oven for 50 minutes or until wooden toothpick inserted
in top comes out clean.
While cake bakes, combine orange juice and brown sugar in a small saucepan.
Heat, stirring constantly, until sugar dissolves and mixture thickens,
about 5 minutes. Cool cake in pan for 5 minutes. Remove from pan to wire
rack. Brush top and sides of cake with orange-sugar mix. Cool. Completely.
To freeze: Place cake on stiff cardboard cut to fit. Wrap, label and
freeze. Maximum recommended freezer storage is 5 months.
To serve: Defrost at room temperature for 2 to 3 hours.
NOTE: The cake is still really nice without the orange juice topping.
1 1/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup sour cream
2 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts; chopped
1 teaspoon cinnamon
2 tablespoon granulated sugar
1/3 cup orange juice
2 tablespoon brown sugar
Beat butter, sugar, vanilla and eggs in a large bowl with electric mixer at
high speed until light and fluffy. Beat in sour cream. Add flour, baking
powder and soda to creamed mixture and beat at low speed until just
blended. Do not overbeat.
Combine nuts, cinnamon and sugar in a small bowl. Spoon half the batter
into a greased and floured 9" tube or bundt pan, or 9x9. Sprinkle half the
nut mix over the batter. Top with remaining batter and sprinkle with the
remaining nut
mix. Cut through batter several times with a knife to distribute the nut
mix. Bake in a 350 oven for 50 minutes or until wooden toothpick inserted
in top comes out clean.
While cake bakes, combine orange juice and brown sugar in a small saucepan.
Heat, stirring constantly, until sugar dissolves and mixture thickens,
about 5 minutes. Cool cake in pan for 5 minutes. Remove from pan to wire
rack. Brush top and sides of cake with orange-sugar mix. Cool. Completely.
To freeze: Place cake on stiff cardboard cut to fit. Wrap, label and
freeze. Maximum recommended freezer storage is 5 months.
To serve: Defrost at room temperature for 2 to 3 hours.
NOTE: The cake is still really nice without the orange juice topping.
Decadent Skor Chocolate Cake
1 chocolate cake mix
1 container Cool Whip
2 skor chocolate bars
1 can hershey's caramel sauce
1 straw
1) Make cake according to package instructions. Cool.
2) Using the straw, poke holes about 1" apart on cake.
3) Pour caramel sauce into holes (use about ½ the can).
4) Spread Cool Whip evenly on top of cake.
5) Place Skor bar in baggie and using fingers, break into small pieces.
6) Sprinkle Skor pieces evenly over Cool Whip. Refrigerate for at least an
hour.
Substitute: You can make your own cool whip by using Dream Whip or real
whipping cream.
1 container Cool Whip
2 skor chocolate bars
1 can hershey's caramel sauce
1 straw
1) Make cake according to package instructions. Cool.
2) Using the straw, poke holes about 1" apart on cake.
3) Pour caramel sauce into holes (use about ½ the can).
4) Spread Cool Whip evenly on top of cake.
5) Place Skor bar in baggie and using fingers, break into small pieces.
6) Sprinkle Skor pieces evenly over Cool Whip. Refrigerate for at least an
hour.
Substitute: You can make your own cool whip by using Dream Whip or real
whipping cream.
Crumb Cake
1 3/4 cup all purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3/4 cup butter
1 cup granulated sugar
1 teaspoon baking soda
2 eggs
1/4 cup sour milk or buttermilk
1/2 cup sour milk or buttermilk
Preheat oven to 350. Grease 9x9" pan and dust with flour. Cream
butter and then beat in sugar. Add dry ingredients to creamed
mixture and blend until mixture resembles cornmeal. Reserve 1C of
this mixture and set aside. Add to remaining mixture, baking soda,
eggs and 1/4c milk. Beat at low speed for 1 minute. Add 1/2c milk.
Beat for an additional 2 minutes 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 minutes
and then remove from pan.
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3/4 cup butter
1 cup granulated sugar
1 teaspoon baking soda
2 eggs
1/4 cup sour milk or buttermilk
1/2 cup sour milk or buttermilk
Preheat oven to 350. Grease 9x9" pan and dust with flour. Cream
butter and then beat in sugar. Add dry ingredients to creamed
mixture and blend until mixture resembles cornmeal. Reserve 1C of
this mixture and set aside. Add to remaining mixture, baking soda,
eggs and 1/4c milk. Beat at low speed for 1 minute. Add 1/2c milk.
Beat for an additional 2 minutes 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 minutes
and then remove from pan.
Glossy Icing
2 egg whites stiffly beaten
1/4 cup white sugar
3/4 cup corn syrup
1 teaspoon vanilla
1 dash salt
Beat egg whites until stiff. Add sugar. Beat until glossy. Add
rest of ingredients. Beat until icing stands in peaks.
My mother made this with frequency - it is like eating a little piece of heaven!
1/4 cup white sugar
3/4 cup corn syrup
1 teaspoon vanilla
1 dash salt
Beat egg whites until stiff. Add sugar. Beat until glossy. Add
rest of ingredients. Beat until icing stands in peaks.
My mother made this with frequency - it is like eating a little piece of heaven!
Easy Mix Chocolate Cake
1/3 cup vegetable oil
2 squares unsweetened choc.
3/4 cup water
1 egg
1 pkg chocolate chips
1 cup white sugar
1 teaspoon vanilla
1 1/3 cup flour
1/2 teaspoon baking soda
1/3 cup walnuts, pecans or almonds
1/2 teaspoon salt
Heat oil and chocolate squares in 8X8 pan in 350 oven for 4 min. Add
water, sugar, egg, flour, salt, soda and vanilla. Beat with a fork until
smooth. Sprinkle with choc.chips and nuts OR stir in half and sprinkle
with half. Bake 350 for 30 min.
REPLACE chocolate squares with 6T cocoa powder & 2T margarine
2 squares unsweetened choc.
3/4 cup water
1 egg
1 pkg chocolate chips
1 cup white sugar
1 teaspoon vanilla
1 1/3 cup flour
1/2 teaspoon baking soda
1/3 cup walnuts, pecans or almonds
1/2 teaspoon salt
Heat oil and chocolate squares in 8X8 pan in 350 oven for 4 min. Add
water, sugar, egg, flour, salt, soda and vanilla. Beat with a fork until
smooth. Sprinkle with choc.chips and nuts OR stir in half and sprinkle
with half. Bake 350 for 30 min.
REPLACE chocolate squares with 6T cocoa powder & 2T margarine
Chocolate Cherry Cake
1 large chocolate cake mix
1 can cherry pie filling
1 teaspoon almond flavouring
2 beaten eggs
frosting:
1 cup sugar
5 tablespoon margarine
1/3 cup milk
1 cup chocolate chips
Stir cake ingredients well by hand. Bake in 9X13 greased and floured
pan at 350 for 25-30 min.
Frosting: Heat in saucepan milk, marg. and sugar. Boil for 1 min.
Add chips. Stir until melted. Pour over hot cake.
Will stay moist and keeps weeks in the refrigerator.
my note:If it lasts!
This recipe was obtained by my family when I was a young teen. Our family was invited for dinner and the senior friend of the family said to my Mom during the visiting time, "Oh, I have a recipe your children would love." She gave my Mom the recipe and it sure was a hit for us and then my family and friends.
1 can cherry pie filling
1 teaspoon almond flavouring
2 beaten eggs
frosting:
1 cup sugar
5 tablespoon margarine
1/3 cup milk
1 cup chocolate chips
Stir cake ingredients well by hand. Bake in 9X13 greased and floured
pan at 350 for 25-30 min.
Frosting: Heat in saucepan milk, marg. and sugar. Boil for 1 min.
Add chips. Stir until melted. Pour over hot cake.
Will stay moist and keeps weeks in the refrigerator.
my note:If it lasts!
This recipe was obtained by my family when I was a young teen. Our family was invited for dinner and the senior friend of the family said to my Mom during the visiting time, "Oh, I have a recipe your children would love." She gave my Mom the recipe and it sure was a hit for us and then my family and friends.
Applesauce Cake
1 cup sugar
1/2 cup shortening
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1/4 to 1/2C raisins (to taste)
1 teaspoon soda
1/4 cup warm water
1 cup unsweetened applesauce
1 1/2 cup flour
Dissolve baking soda in warm water. Beat thoroughly all ingredients
together, then add flour. Stir in raisins. Bake at 350 for 45 minutes.
Sprinkle with icing sugar when cool, or ice with vanilla butter cream icing or eat plain.
This recipe was made by my grandmother, my mother and myself so it is at least now the 4th generation of eating this delicious cake.
1/2 cup shortening
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1/4 to 1/2C raisins (to taste)
1 teaspoon soda
1/4 cup warm water
1 cup unsweetened applesauce
1 1/2 cup flour
Dissolve baking soda in warm water. Beat thoroughly all ingredients
together, then add flour. Stir in raisins. Bake at 350 for 45 minutes.
Sprinkle with icing sugar when cool, or ice with vanilla butter cream icing or eat plain.
This recipe was made by my grandmother, my mother and myself so it is at least now the 4th generation of eating this delicious cake.
Breakfast Casserole
6 slices bread
6 slices ham
6 slices cheese
4 eggs
3/4 teaspoon mustard
1/4 teaspoon salt
2 cup milk
1 dash tabasco sauce
2 teaspoon worchestershire sauce
1/4 cup onion
1/4 cup green peppers
1 cup corn flakes
Break bread into pieces. Put in greased pan. Layer meat and cheese
on top. Mix eggs, milk and spices together. Pour over bread and ham.
(Onions and green peppers are optional) Let stand overnight.
Sprinkle with crushed cereal. Bake at 325 for 1 hour.
6 slices ham
6 slices cheese
4 eggs
3/4 teaspoon mustard
1/4 teaspoon salt
2 cup milk
1 dash tabasco sauce
2 teaspoon worchestershire sauce
1/4 cup onion
1/4 cup green peppers
1 cup corn flakes
Break bread into pieces. Put in greased pan. Layer meat and cheese
on top. Mix eggs, milk and spices together. Pour over bread and ham.
(Onions and green peppers are optional) Let stand overnight.
Sprinkle with crushed cereal. Bake at 325 for 1 hour.
Focaccia
1 tablespoon extra virgin olive oil
1 lb pizza dough
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon coarse salt
Pour 1t of the olive oil into a large bowl. Place dough i nbowl and
turn lightly oiled all over. Cover bowl with plastic wrap and let
stand at warm room temperature for 1 hour. Place dough on lightly
oiled baking sheet. Press out to an oval or rectangle about 11x7".
Cover loosely with plastic wrap and let stand in warm place for about
45 minutes or until slightly risen. With fingertips, press
indentations into dough to give dimpled surface. Brush with remaining
olive oil. Sprinkle with herbs and salt. Bake in 400F oven for 20-25
minutes or until golden brown. Let cool slightly. Serve warm, cut
into squares or wedges. ONION-GARLIC FOCACCIA: Cook 1/2C chopped
onion and 1 minced clove garlic in 1T olive oil until softened but
not browned. Spread over dough before sprinkling with herbs.
PARMESAN FOCACCIA: Omit salt. After the first 10 minutes of baking,
sprinkle with 1/4C parmesan cheese and finsh baking.
1 lb pizza dough
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon coarse salt
Pour 1t of the olive oil into a large bowl. Place dough i nbowl and
turn lightly oiled all over. Cover bowl with plastic wrap and let
stand at warm room temperature for 1 hour. Place dough on lightly
oiled baking sheet. Press out to an oval or rectangle about 11x7".
Cover loosely with plastic wrap and let stand in warm place for about
45 minutes or until slightly risen. With fingertips, press
indentations into dough to give dimpled surface. Brush with remaining
olive oil. Sprinkle with herbs and salt. Bake in 400F oven for 20-25
minutes or until golden brown. Let cool slightly. Serve warm, cut
into squares or wedges. ONION-GARLIC FOCACCIA: Cook 1/2C chopped
onion and 1 minced clove garlic in 1T olive oil until softened but
not browned. Spread over dough before sprinkling with herbs.
PARMESAN FOCACCIA: Omit salt. After the first 10 minutes of baking,
sprinkle with 1/4C parmesan cheese and finsh baking.
Kennedy Pizza Dough
4 cup lukewarm water
2 teaspoon sugar
2 tablespoon yeast
1/2 cup vegetable oil
4 teaspoon salt
10C unbleached all-purpose flour
Let sugar and yeast rise in warm water. Mix in dry ingredients and knead.
spread on pizza pans. (Add spices like garlic powder and oregano if you like to the dough while mixing.)
The pizza dough recipe that I started using in 1977 has had a few adaptations happen over the years. This is the 2006 version which we are still using.
2 teaspoon sugar
2 tablespoon yeast
1/2 cup vegetable oil
4 teaspoon salt
10C unbleached all-purpose flour
Let sugar and yeast rise in warm water. Mix in dry ingredients and knead.
spread on pizza pans. (Add spices like garlic powder and oregano if you like to the dough while mixing.)
The pizza dough recipe that I started using in 1977 has had a few adaptations happen over the years. This is the 2006 version which we are still using.
Zucchini Bread
2 cup sugar
3 eggs
1 cup oil
1 tablespoon vanilla
2 cup coarsely grated, peeled, loosely; packed zucchini
2 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 cup chopped nuts
1/2 cup raisins
Preheat oven to 350. In large mixing bowl, beat eggs until frothy. Add
sugar, oil, and vanilla to eggs and beat until thick. Stir in zucchini.
Sift together dry ingredients and add to zucchini mixture. Mix well. Stir
in nuts and raisins. Pour into two greased and ligtly floured loaf pans.
Bake 1 hour or until done.
Note: In the summer, grate and freeze zucchini in 2C measures. Before baking, thaw and drain well.
3 eggs
1 cup oil
1 tablespoon vanilla
2 cup coarsely grated, peeled, loosely; packed zucchini
2 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 cup chopped nuts
1/2 cup raisins
Preheat oven to 350. In large mixing bowl, beat eggs until frothy. Add
sugar, oil, and vanilla to eggs and beat until thick. Stir in zucchini.
Sift together dry ingredients and add to zucchini mixture. Mix well. Stir
in nuts and raisins. Pour into two greased and ligtly floured loaf pans.
Bake 1 hour or until done.
Note: In the summer, grate and freeze zucchini in 2C measures. Before baking, thaw and drain well.
Sour Dough
When you receive that donation of sour dough, friendship batter or whatever they call it. Don't grit your teeth. There is so much you can do with it and you don't even have to give any away.
Here are my notes on satisfactory sour dough:
1. The starter sour dough can be frozen when received. When thawed
treat as Day 1 in schedule. Or use for baking that day after allowing the
sour dough to come to room temperature.
2. Day 1-receive 1C starter, Day2,3&4 stir or mush the bag, Day 5 add 1C flour, 1C sugar, and
1C milk.Stir or mush. Day 6,7,8&9 stir/mush, Day 10 add 1C flour, 1C sugar, 1C milk and stir/mush.
Give 1C starter to 3 friends in ziplic bag or 'sour cream' container. Do not refridgerate!
3. DO NOT use any type of metal spoon or bowl for mixing
DO NOT refridgerate.
4. Keep the lid on your "tupperware" just sitting on top, not actually sealed. If air gets into the ziploc bag, let it out and reseal. It is normal for the batter to rise, bubble & ferment.
5. It is a good idea to write the date of DAY 1 on your calendar, the bag or tupperware to keep you on track.
This collection of recipes come from my grandmothers, and the recipes that have been given to me with the sour dough.
Friendship Muffins
1 1/2 cup oil
6 eggs
2 cup sugar
4 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
4 cup flour
3 teaspoon baking soda
4 teaspoon baking powder
4 teaspoon vanilla
2 cup starter sour dough
then add one of the following combinations:
1. 14oz. crushed pineapple(drained) & 2C nuts or raisins
2. 14oz. applesauce and 2C nuts or raisins. Sprinkle top with cinnamon
sugar.
3. 5C mashed bananas and 2C chocolate chips
4. 2C cranberries and 1C raisins or nuts
5. 14oz crushed pineapple and 2C grated cheddar cheese
6. 2to3C grated carrot and raisins or walnuts
7. 2to3C blueberries or rhubarb
8. 4to5C pureed pumpkin and raisins
9. 4C grated cheddar cheese (reserve some for sprinkling on top)
OR divide dough in half after adding the batter ingredients and add only
1/2 of the above ingredients for the variations. This will give you two
types of muffins. OR for the 4C flour in the dough recipe substitute whole
wheat flour, graham flour, bran or parts thereof. Bake at 350F for 20 min.
SOUR DOUGH BREAD
1 pkg. active dry yeast
5 1/2 to 6 cups all-purpose flour
1 cup sourdough starter
2 teaspoons sugar
1/2 teaspoon baking soda
2 teaspoons salt
In large bowl soften yeast in 1 1/2cups warm water. Blend in 2 1/2cups
flour, the sour dough, sugar, & salt. Combine 2 1/2C flour with soda. Add
two mixtures together. Add enough remaining flour to make dough stiff.
Knead for 5-7 minutes. Place in greased bowl and cover. Let rise till
double. Punch down. Divide in half. Let sit for 10 min. Shape into round
loaves. Place on greased cookie sheets. With sharp knife, make slashes
across tops of loaves. Let rise uncovered till doubled. Bake at 400 for
35-40 min.
SWEET BREAD or FRIENDSHIP BREAD
1C of super starter
2/3C vegetable oil
2t vanilla
1C sugar
3 eggs
2C flour
2t baking powder
3T brown sugar
3T cinnamon
Mix the starter,oil, vanilla and sugar together. Add the eggs and stir the
mixture well. Add the flour,salt and baking powder. Stir this batter again.
In a separate bowl, mix the brown sugar and cinnamon. Pour half of the
batter into a greased tube pan. Sprinkle the cinnamon-sugar mixture on top.
Pour in the rest of the batter. Bake the bread at 350 degrees for 40-45
minutes.
Amish Friendship Coffee Cake
Take out three 1C measures to give away, freeze or start growing again yourself.
To the remaining sour dough add:
3/4 vegetable oil
1/2t salt
2C flour
1C sugar
1t baking soda
3 eggs
TOPPING:
1/2C melted margarine
3/4 C oatmeal
1/4C white sugar
1 1/4C brown sugar
1/2C chopped nuts(opt)
1t cinnamon
Pour 1/2 of batter into greased 9x13 pan. Sprinke 1/2 of topping mixture
over batter.Pour on rest of batter then sprinkle on rest of topping. Bake
at 350 for 35-45 min.
FRIENDSHIP LOAF
Preheat over to 325. Take out three 1C measures for your friends.
To the remaining batter in the bowl add:
3 eggs
1 C oil ( or 1/2C oil & 1/2C applesauce)
1/2 C milk
1 C sugar
2 tsp cinnamon
1/2 tsp vanilla
1 1/2 tsp baking soda
1/2 tsp salt
2 C flour
1 lg box of instant vanilla pudding mix
Grease 2 large loaf pans and mix an additional 1/2C sugar and 1/2tsp
cinnamon. Dust greased pans with 1/2 of the sugar mixture.Pour batter
evenly into the 2 pans and sprinkle with remaining sugar mixture. Bake
about 1 hour. Cool until bread loosens from the pan (about 10 minutes).
Turn onto serving dish. Serve warm or cold. Nuts and raisins may be added
as desired. Cherries? Pineapple? Chocolate chips? Use your imagination...
Amish Cinnamon Rolls
2 cups flour
1 cup milk
1 cup Amishéfriendship batter
Combine and let set at room temperature overnight or 10-12 hours. Stir
down.
Combine:
3 t. sugar
1 egg
1/2 cup shortening
1 tsp. salt
1/2 tsp baking soda
1 tsp baking powder
Add into small bowl all at once to stir down. Pour dough out on
well-floured board. Knead until no longer sticky. Roll out to 1/2"
thickness in a rectangle shape. Brush dough with soft butter.
Combine:
1/4 cup sugar
1 TBS cinnamon
1/2 cup crushed nuts
Sprinkle cinnamon-sugar mixture over dough. Beginning at wide side, roll
up, and seal seam. Cut 1" slices. Place on well-greased cookie sheet. Let rise 30 minutes.
Bake at 350 degrees F 30-35 minutes.
Here are my notes on satisfactory sour dough:
1. The starter sour dough can be frozen when received. When thawed
treat as Day 1 in schedule. Or use for baking that day after allowing the
sour dough to come to room temperature.
2. Day 1-receive 1C starter, Day2,3&4 stir or mush the bag, Day 5 add 1C flour, 1C sugar, and
1C milk.Stir or mush. Day 6,7,8&9 stir/mush, Day 10 add 1C flour, 1C sugar, 1C milk and stir/mush.
Give 1C starter to 3 friends in ziplic bag or 'sour cream' container. Do not refridgerate!
3. DO NOT use any type of metal spoon or bowl for mixing
DO NOT refridgerate.
4. Keep the lid on your "tupperware" just sitting on top, not actually sealed. If air gets into the ziploc bag, let it out and reseal. It is normal for the batter to rise, bubble & ferment.
5. It is a good idea to write the date of DAY 1 on your calendar, the bag or tupperware to keep you on track.
This collection of recipes come from my grandmothers, and the recipes that have been given to me with the sour dough.
Friendship Muffins
1 1/2 cup oil
6 eggs
2 cup sugar
4 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
4 cup flour
3 teaspoon baking soda
4 teaspoon baking powder
4 teaspoon vanilla
2 cup starter sour dough
then add one of the following combinations:
1. 14oz. crushed pineapple(drained) & 2C nuts or raisins
2. 14oz. applesauce and 2C nuts or raisins. Sprinkle top with cinnamon
sugar.
3. 5C mashed bananas and 2C chocolate chips
4. 2C cranberries and 1C raisins or nuts
5. 14oz crushed pineapple and 2C grated cheddar cheese
6. 2to3C grated carrot and raisins or walnuts
7. 2to3C blueberries or rhubarb
8. 4to5C pureed pumpkin and raisins
9. 4C grated cheddar cheese (reserve some for sprinkling on top)
OR divide dough in half after adding the batter ingredients and add only
1/2 of the above ingredients for the variations. This will give you two
types of muffins. OR for the 4C flour in the dough recipe substitute whole
wheat flour, graham flour, bran or parts thereof. Bake at 350F for 20 min.
SOUR DOUGH BREAD
1 pkg. active dry yeast
5 1/2 to 6 cups all-purpose flour
1 cup sourdough starter
2 teaspoons sugar
1/2 teaspoon baking soda
2 teaspoons salt
In large bowl soften yeast in 1 1/2cups warm water. Blend in 2 1/2cups
flour, the sour dough, sugar, & salt. Combine 2 1/2C flour with soda. Add
two mixtures together. Add enough remaining flour to make dough stiff.
Knead for 5-7 minutes. Place in greased bowl and cover. Let rise till
double. Punch down. Divide in half. Let sit for 10 min. Shape into round
loaves. Place on greased cookie sheets. With sharp knife, make slashes
across tops of loaves. Let rise uncovered till doubled. Bake at 400 for
35-40 min.
SWEET BREAD or FRIENDSHIP BREAD
1C of super starter
2/3C vegetable oil
2t vanilla
1C sugar
3 eggs
2C flour
2t baking powder
3T brown sugar
3T cinnamon
Mix the starter,oil, vanilla and sugar together. Add the eggs and stir the
mixture well. Add the flour,salt and baking powder. Stir this batter again.
In a separate bowl, mix the brown sugar and cinnamon. Pour half of the
batter into a greased tube pan. Sprinkle the cinnamon-sugar mixture on top.
Pour in the rest of the batter. Bake the bread at 350 degrees for 40-45
minutes.
Amish Friendship Coffee Cake
Take out three 1C measures to give away, freeze or start growing again yourself.
To the remaining sour dough add:
3/4 vegetable oil
1/2t salt
2C flour
1C sugar
1t baking soda
3 eggs
TOPPING:
1/2C melted margarine
3/4 C oatmeal
1/4C white sugar
1 1/4C brown sugar
1/2C chopped nuts(opt)
1t cinnamon
Pour 1/2 of batter into greased 9x13 pan. Sprinke 1/2 of topping mixture
over batter.Pour on rest of batter then sprinkle on rest of topping. Bake
at 350 for 35-45 min.
FRIENDSHIP LOAF
Preheat over to 325. Take out three 1C measures for your friends.
To the remaining batter in the bowl add:
3 eggs
1 C oil ( or 1/2C oil & 1/2C applesauce)
1/2 C milk
1 C sugar
2 tsp cinnamon
1/2 tsp vanilla
1 1/2 tsp baking soda
1/2 tsp salt
2 C flour
1 lg box of instant vanilla pudding mix
Grease 2 large loaf pans and mix an additional 1/2C sugar and 1/2tsp
cinnamon. Dust greased pans with 1/2 of the sugar mixture.Pour batter
evenly into the 2 pans and sprinkle with remaining sugar mixture. Bake
about 1 hour. Cool until bread loosens from the pan (about 10 minutes).
Turn onto serving dish. Serve warm or cold. Nuts and raisins may be added
as desired. Cherries? Pineapple? Chocolate chips? Use your imagination...
Amish Cinnamon Rolls
2 cups flour
1 cup milk
1 cup Amishéfriendship batter
Combine and let set at room temperature overnight or 10-12 hours. Stir
down.
Combine:
3 t. sugar
1 egg
1/2 cup shortening
1 tsp. salt
1/2 tsp baking soda
1 tsp baking powder
Add into small bowl all at once to stir down. Pour dough out on
well-floured board. Knead until no longer sticky. Roll out to 1/2"
thickness in a rectangle shape. Brush dough with soft butter.
Combine:
1/4 cup sugar
1 TBS cinnamon
1/2 cup crushed nuts
Sprinkle cinnamon-sugar mixture over dough. Beginning at wide side, roll
up, and seal seam. Cut 1" slices. Place on well-greased cookie sheet. Let rise 30 minutes.
Bake at 350 degrees F 30-35 minutes.
Rubin Loaf
3 1/4 cup flour
1 tablespoon sugar
1 teaspoon salt
1 pkg rapidrise yeast
1 cup hot water
1 tablespoon soft margarine
1/4 cup thousand island dressing
6 oz thinly sliced corn beef
1/4 lb sliced swiss or mozz. cheese
8 oz well drained saurkraut
1 egg white
1 caraway seeds
Set aside 1C flour. In large bowl mix flour, sugar and yeast. Stir
in water and margarine. Mix in only enough reserved flour to make
soft dough. On floured surface knead 4 min. On greased baking sheet
roll dough to 14"X10". Spread dressing down centre third of dough
length. Top with layers of beef, cheese and saurkraut. 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. Bake at 400 for 25 min. or until
done.
1 tablespoon sugar
1 teaspoon salt
1 pkg rapidrise yeast
1 cup hot water
1 tablespoon soft margarine
1/4 cup thousand island dressing
6 oz thinly sliced corn beef
1/4 lb sliced swiss or mozz. cheese
8 oz well drained saurkraut
1 egg white
1 caraway seeds
Set aside 1C flour. In large bowl mix flour, sugar and yeast. Stir
in water and margarine. Mix in only enough reserved flour to make
soft dough. On floured surface knead 4 min. On greased baking sheet
roll dough to 14"X10". Spread dressing down centre third of dough
length. Top with layers of beef, cheese and saurkraut. 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. Bake at 400 for 25 min. or until
done.
Pizza Loaf
1 lb ground beef
1 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon oregano
2 tablespoon onion dryed chips or
1/2 cup chopped onion
1/2 cup chopped olives, optional
6 oz can of tomato paste
4 oz mushrooms, undrained
4 oz shredded mozzerella cheese
1 bread dough
1 egg, lightly beaten
Prepare your bread dough. Let rise. When ready to put into pan stage,.
brown and drain ground beef. Combine all filling ingredients except
cheese. Preheat oven to 400. Grease large cookie sheet. Roll out
dough to approx. 12x14" rectangle. Place on cookie sheet. Spoon
filling down longest center third of dough, leaving 1 1/2" at each
end. Sprinkle with cheese. Cut 2" strips in dough on an angle. Fold
over to seal. Brush on beaten egg with pastry brush. Bake for 25-35
min or until golden brown.
EASY Filling!: use Hunt's spagetti sauce, browned ground beef, drained
1 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon oregano
2 tablespoon onion dryed chips or
1/2 cup chopped onion
1/2 cup chopped olives, optional
6 oz can of tomato paste
4 oz mushrooms, undrained
4 oz shredded mozzerella cheese
1 bread dough
1 egg, lightly beaten
Prepare your bread dough. Let rise. When ready to put into pan stage,.
brown and drain ground beef. Combine all filling ingredients except
cheese. Preheat oven to 400. Grease large cookie sheet. Roll out
dough to approx. 12x14" rectangle. Place on cookie sheet. Spoon
filling down longest center third of dough, leaving 1 1/2" at each
end. Sprinkle with cheese. Cut 2" strips in dough on an angle. Fold
over to seal. Brush on beaten egg with pastry brush. Bake for 25-35
min or until golden brown.
EASY Filling!: use Hunt's spagetti sauce, browned ground beef, drained
Glazed Lemon Loaf
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
2 teaspoon grated lemon rind
1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
1/2 cup milk
1/4 cup granulated sugar
2 tablespoon lemon juice
Preheat oven to 350. Grease loaf pan. Stir flour, baking powder,
salt, walnuts and lemon rind together. Cream margarine. Beat in
sugar. Blend in eggs, beating until light and fluffy. Add dry
ingredients to creamed mixture alternately with milk. Make 3 dry and
2 liquid additions, combining lightly after each. Turn into loaf
pan. Bake for 65 -70 minutes or until toothpick cover out clean.
Cool for 5 minutes. Mix sugar and lemon juice. Drizzle over the
loaf. Cool and then remove from pan.
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
2 teaspoon grated lemon rind
1/2 cup butter or margarine
1 cup granulated sugar
2 eggs
1/2 cup milk
1/4 cup granulated sugar
2 tablespoon lemon juice
Preheat oven to 350. Grease loaf pan. Stir flour, baking powder,
salt, walnuts and lemon rind together. Cream margarine. Beat in
sugar. Blend in eggs, beating until light and fluffy. Add dry
ingredients to creamed mixture alternately with milk. Make 3 dry and
2 liquid additions, combining lightly after each. Turn into loaf
pan. Bake for 65 -70 minutes or until toothpick cover out clean.
Cool for 5 minutes. Mix sugar and lemon juice. Drizzle over the
loaf. Cool and then remove from pan.
Easy Bread
8 cup flour
1 tablespoon salt
2 1/2 cup water
1/2 cup sugar
1 tablespoon yeast
2 tablespoon oil
2 eggs
Mix flour and salt in bowl. Make hollow. Dump in water, sugar and
yeast. Let sit for approx 10 min. Add oil and eggs. Mix till dough
leaves sides of bowl. Knead. Let rise for 1 hour. Put into pans
and let rise for 1 hr.
Variations: use 3C white flour and 5C whole wheat and some molasses
or whatever proportions of white and brown you prefer.
1 tablespoon salt
2 1/2 cup water
1/2 cup sugar
1 tablespoon yeast
2 tablespoon oil
2 eggs
Mix flour and salt in bowl. Make hollow. Dump in water, sugar and
yeast. Let sit for approx 10 min. Add oil and eggs. Mix till dough
leaves sides of bowl. Knead. Let rise for 1 hour. Put into pans
and let rise for 1 hr.
Variations: use 3C white flour and 5C whole wheat and some molasses
or whatever proportions of white and brown you prefer.
Biscuit Mix
10 cup all purpose flour
6 tablespoon baking powder
1 tablespoon salt or less
1 1/3 cup skim milk powder
1 1/2 cup margarine
Mix all ingredients together. Store in cool place or freezer. Use at room
temperature.
Biscuits: Mix 2 C of "Mix" with 1/2C water
6 tablespoon baking powder
1 tablespoon salt or less
1 1/3 cup skim milk powder
1 1/2 cup margarine
Mix all ingredients together. Store in cool place or freezer. Use at room
temperature.
Biscuits: Mix 2 C of "Mix" with 1/2C water
Country White Bread/Buns
1 cup water plus 1T water; 70-80degrees F
1 large egg
4 1/2 teaspoon vegetable oil
3 1/4 cups flour
1/4 cup sugar
1 1/2 teaspoon salt
2 1/4 teaspoon active dry yeast
2 tablespoon melted butter or shortening; (for dinner rolls only)
Place ingredients into bread maker as order as listed. Check dough after 5
minutes of mixing. If needed add 1-2T of flour or water. For buns: Run
dough only cycle. When finished shape into rolls. Place in greased pan.
Let rise and bake in oven.
From: Christa Tyler
1 large egg
4 1/2 teaspoon vegetable oil
3 1/4 cups flour
1/4 cup sugar
1 1/2 teaspoon salt
2 1/4 teaspoon active dry yeast
2 tablespoon melted butter or shortening; (for dinner rolls only)
Place ingredients into bread maker as order as listed. Check dough after 5
minutes of mixing. If needed add 1-2T of flour or water. For buns: Run
dough only cycle. When finished shape into rolls. Place in greased pan.
Let rise and bake in oven.
From: Christa Tyler
Wednesday, August 22, 2012
Lime Sherbet Punch
1 can frozen lemonade
48 oz pineapple juice
1 can water for lemonade + extra to taste
1 container lime sherbet
1 gingerale
Mix juices and water. Add sherbet and gingerale at serving time.
This is an old recipe, so 1 gingerale means 1 glass bottle which was about 750ml if I remember correctly. Add about 1/2 of a 2L bottle.
48 oz pineapple juice
1 can water for lemonade + extra to taste
1 container lime sherbet
1 gingerale
Mix juices and water. Add sherbet and gingerale at serving time.
This is an old recipe, so 1 gingerale means 1 glass bottle which was about 750ml if I remember correctly. Add about 1/2 of a 2L bottle.
Grape Juice
1 cup Concord grapes or white Niagara grapes
3/4 cup sugar
hot water
Sterilize jars. Put in 1 C grapes in each quart jar. Add sugar.
Fill jar with hot water leaving air space. Shake. Put in canner for
15-20 minutes until grapes are cooked. Or can in oven.
3/4 cup sugar
hot water
Sterilize jars. Put in 1 C grapes in each quart jar. Add sugar.
Fill jar with hot water leaving air space. Shake. Put in canner for
15-20 minutes until grapes are cooked. Or can in oven.
Red Punch
2 pkg cherry freshie or kool-aid
1 can frozen lemonade
2 cup frozen orange juice
1/2 cup lemon juice
2 cup pineapple juice
sugar to taste
water to taste
gingerale to taste
1 can frozen lemonade
2 cup frozen orange juice
1/2 cup lemon juice
2 cup pineapple juice
sugar to taste
water to taste
gingerale to taste
Turquoise Beverage
1/2 cup Country Time lemonade powder
1/2 cup white sugar
1 pkg blue raspberry Kool-Aid
8 cups Water
A recipe was found on the internet and adapted for Davis & Danielle's rehearsal party to honour her favourite colour!
1/2 cup white sugar
1 pkg blue raspberry Kool-Aid
8 cups Water
A recipe was found on the internet and adapted for Davis & Danielle's rehearsal party to honour her favourite colour!
SONIC Strawberry Limeade
1 2 litre sprite or store brand
1 12 oz frozen limeade
1 16oz tub sliced strawberries in syrup
2-3 limes, sliced
In a pitcher, plop still frozen limeade in and add Sprite. Squeeze limes
into pitcher and then drop in. Defrost strawberries enough to half
container. Place half in the blender and blend until smooth (you may have
to add some Sprite from your pitcher into the blender to make it move
well). Place other half of strawberries into pitcher. Pour blended
strawberries into pitcher and stir until whole strawberries are loose from
each other and limeade is dissolved. You can serve this strained through
the pitcher's strainer hole of you can pour it so you get whole
strawberries and lime wedges in your glass! (Something to nibble on when
you are done with your drink!! Yum! :)
You can also do a raspberry-pink lemonade version. Just use frozen pink
lemonade and as little or as many frozen raspberries as you like with the
Sprite. You will blend some raspberries and leave some whole as you did
with the strawberries.
My notes: I've never bothered with the sliced limes. Also I have taken
whole frozen strawberries and put them in the blender.
1 12 oz frozen limeade
1 16oz tub sliced strawberries in syrup
2-3 limes, sliced
In a pitcher, plop still frozen limeade in and add Sprite. Squeeze limes
into pitcher and then drop in. Defrost strawberries enough to half
container. Place half in the blender and blend until smooth (you may have
to add some Sprite from your pitcher into the blender to make it move
well). Place other half of strawberries into pitcher. Pour blended
strawberries into pitcher and stir until whole strawberries are loose from
each other and limeade is dissolved. You can serve this strained through
the pitcher's strainer hole of you can pour it so you get whole
strawberries and lime wedges in your glass! (Something to nibble on when
you are done with your drink!! Yum! :)
You can also do a raspberry-pink lemonade version. Just use frozen pink
lemonade and as little or as many frozen raspberries as you like with the
Sprite. You will blend some raspberries and leave some whole as you did
with the strawberries.
My notes: I've never bothered with the sliced limes. Also I have taken
whole frozen strawberries and put them in the blender.
Chili Bean Dip
1 pkg cream cheese
1 can chili beans
Salsa
texmex shredded cheese
Spread cream cheese on bottom of glass baking dish. Drain chili beans and
spread over cream cheese. Then cover with a layer of salsa. Cover with
Tex-mex cheese. Bake at 350 until melted and heated through.
Serve hot with tortillia chips.
My Note: Chili beans are sometimes are to find. I have used President's Choice
Smokin' Stampede beans in barbeque sauce. You want a baked bean that has
been cooked with spices, not just a can of regular baked beans.
1 can chili beans
Salsa
texmex shredded cheese
Spread cream cheese on bottom of glass baking dish. Drain chili beans and
spread over cream cheese. Then cover with a layer of salsa. Cover with
Tex-mex cheese. Bake at 350 until melted and heated through.
Serve hot with tortillia chips.
My Note: Chili beans are sometimes are to find. I have used President's Choice
Smokin' Stampede beans in barbeque sauce. You want a baked bean that has
been cooked with spices, not just a can of regular baked beans.
Hot Oniony Cheese Dip
1 pkg cream chese, softened; (250g)
1/3 cup miracle whip
1 tablespoon dry onion soup mix
1 cup shredded mozzarella cheese
1/3 cup sliced almonds; toasted
Heat oven to 350. Mix first 3 ingredients in medium bowl. Stir in
mozzarella. Spoon into ovenproof serving dish. Bake 15 to 20 min. or until
heated through, stirring after 8 min. Top with nuts.
Make ahead: first 4 ingredients can be mixed ahead of time. Refridgerate up
to 6 hours. When ready to serve, bake uncovered as directed, increasing
the baking time if necessary until dip is heated through. Top with nuts.
Serve with fresh vegetables, Christie Wheat Thins and/or Triscuit Thin
Crisps Crackers.
1/3 cup miracle whip
1 tablespoon dry onion soup mix
1 cup shredded mozzarella cheese
1/3 cup sliced almonds; toasted
Heat oven to 350. Mix first 3 ingredients in medium bowl. Stir in
mozzarella. Spoon into ovenproof serving dish. Bake 15 to 20 min. or until
heated through, stirring after 8 min. Top with nuts.
Make ahead: first 4 ingredients can be mixed ahead of time. Refridgerate up
to 6 hours. When ready to serve, bake uncovered as directed, increasing
the baking time if necessary until dip is heated through. Top with nuts.
Serve with fresh vegetables, Christie Wheat Thins and/or Triscuit Thin
Crisps Crackers.
Mexican Dip
1 1/2 lb velveeta cheese, cubed
1 lb sharp cheddar, cubed
3 jalapeno peppers,chopped
1 can (28oz)delmonte stewed tomato
6 cloves of garlic
4 green onions,chopped fine
Layer cheese in a casserole. Pour other ingredients over. Bake at
250°F for 2 hours. It helps to chop the tomatoes a bit before mixing.
This also freezes well and can be reheated in the microwave or oven.
Serve with potato chips, naco or tortilla chips for dipping.
1 lb sharp cheddar, cubed
3 jalapeno peppers,chopped
1 can (28oz)delmonte stewed tomato
6 cloves of garlic
4 green onions,chopped fine
Layer cheese in a casserole. Pour other ingredients over. Bake at
250°F for 2 hours. It helps to chop the tomatoes a bit before mixing.
This also freezes well and can be reheated in the microwave or oven.
Serve with potato chips, naco or tortilla chips for dipping.
Shrimp Dip Seafood Platter
1 large cream cheese
1/2 cup sour cream
1/4 cup mayonaise
1 cup cocktail sauce
1 can shrimp or crab
1 green pepper,chopped finely
1 green onions,chopped finely
1 tomato, chopped finely
1 mozzarella cheese
Mix cream cheese, sour cream and mayonaise. Spread on platter. Cover
with cocktail sauce. Sprinkle on shrimp. Sprinkle on vegetables. Sprinkle on a layer of
cheese. Serve with crackers for dipping.
Beccy's note: you can MYO (make your own) to your own taste with ketchup, horse radish and lemon juice.
1/2 cup sour cream
1/4 cup mayonaise
1 cup cocktail sauce
1 can shrimp or crab
1 green pepper,chopped finely
1 green onions,chopped finely
1 tomato, chopped finely
1 mozzarella cheese
Mix cream cheese, sour cream and mayonaise. Spread on platter. Cover
with cocktail sauce. Sprinkle on shrimp. Sprinkle on vegetables. Sprinkle on a layer of
cheese. Serve with crackers for dipping.
Beccy's note: you can MYO (make your own) to your own taste with ketchup, horse radish and lemon juice.
Quinoa Salad
3 cup frozen corn
1 cup water or broth
1 cup quinoa
1/2 cup lemon juice (fresh)
1/2 cup olive oil
1/2 cup chopped fresh parsley
3 cup chopped green onions
2 cup cloves of garlic, crushed
salt and pepper to taste
1 can black beans, drained
1 or 2 chopped tomatoes
1 cup salsa (maybe up to 2c)
1 cup grated cheddar cheese
Pronounced "keen-wa". Simmer corn, water and quinoa together. Cool
and add dressing of lemon juice, oil and spices. Add other
ingredients. Serve with tortilla chips.
The first time I had this deliciousness was at my friend Lisa Gleason's. It is a great appetizer, snack or meal.
1 cup water or broth
1 cup quinoa
1/2 cup lemon juice (fresh)
1/2 cup olive oil
1/2 cup chopped fresh parsley
3 cup chopped green onions
2 cup cloves of garlic, crushed
salt and pepper to taste
1 can black beans, drained
1 or 2 chopped tomatoes
1 cup salsa (maybe up to 2c)
1 cup grated cheddar cheese
Pronounced "keen-wa". Simmer corn, water and quinoa together. Cool
and add dressing of lemon juice, oil and spices. Add other
ingredients. Serve with tortilla chips.
The first time I had this deliciousness was at my friend Lisa Gleason's. It is a great appetizer, snack or meal.
Brie Heaven
1 wheel brie cheese
1/2 cup slivered almonds
1/2 cup onions
1/3 cup dried cranberries
Sauté onions in butter. Peel back the top part of the Brie, and sprinkle
almonds, cranberries and onions on top. Bake at 350 until soft. (Half hour
to 45 mins) Serve with crackers!!
1/2 cup slivered almonds
1/2 cup onions
1/3 cup dried cranberries
Sauté onions in butter. Peel back the top part of the Brie, and sprinkle
almonds, cranberries and onions on top. Bake at 350 until soft. (Half hour
to 45 mins) Serve with crackers!!
Swedish Potatoes
6 large potatoes
4 oz cream cheese
1/4 teaspoon pepper
3/4 cup sour cream
1 1/2 teaspoon onion salt
2 tablespoon butter
1 topping:
1 1/2 tablespoon melted butter
3/4 cup soft bread crumbs
Cook potatoes. Beat together with other ingredients. Place in
greased casserole dish. Mix butter and bread crumbs. Sprinkle over
potatoes. Cover with tin foil and heat at 350 for 1/2 - 1 hour. Can
be made ahead & reheated.
4 oz cream cheese
1/4 teaspoon pepper
3/4 cup sour cream
1 1/2 teaspoon onion salt
2 tablespoon butter
1 topping:
1 1/2 tablespoon melted butter
3/4 cup soft bread crumbs
Cook potatoes. Beat together with other ingredients. Place in
greased casserole dish. Mix butter and bread crumbs. Sprinkle over
potatoes. Cover with tin foil and heat at 350 for 1/2 - 1 hour. Can
be made ahead & reheated.
*Note*: I find that approx 7lbs of potatoes equals a double recipe (so 8oz cream cheese etc). I "whip" them in my stand mixer with the whipping cream attachment. Leave off topping to make gluten free.
(The Kennedy Klan favourite for special meals like Christmas, Easter & Thanksgiving.)
(The Kennedy Klan favourite for special meals like Christmas, Easter & Thanksgiving.)
Monday, June 18, 2012
Fragrant Chicken Curry
3 T oil
1 onion, chopped
2 cl garlic, crushed
1 T Red Thai Curry paste
4 oz creamed coconut
4 C coconut milk
2 lemon grass stalks
6 lime leaves (or lime zest)
2/3 C plain greek yogurt (or regular plain yogurt)
2 T apricot jam
1 cooked chicken approx 3 - 3 1/2 lbs (or equivalent boneless skinless breasts, cooked)
Heat the oil in a large pan. Add the onion and garlic and cook over low heat for 5-10 mins until soft. Stir in the red curry paste. Cook, stirring, for 2 minutes. Stir in the creamed coconut and coconut milk, then add lemon grass, lime, yogurt and apricot jam. Stir well, cover and simmer for 30 minutes.
Remove the pan from heat and leave to cool slightly. Transfer the sauce to a blender or food processor and process until a smooth puree, then strain it back into the rinsed out pan, set aside while you prepare chicken.
Cut chicken into bite size pcs, and add to sauce, bring sauce to simmer again, and season with salt & Pepper. Garnish with lime leaves, shredded coconut and cilantro/coriander. Serve over Jasmice rice.
1 onion, chopped
2 cl garlic, crushed
1 T Red Thai Curry paste
4 oz creamed coconut
4 C coconut milk
2 lemon grass stalks
6 lime leaves (or lime zest)
2/3 C plain greek yogurt (or regular plain yogurt)
2 T apricot jam
1 cooked chicken approx 3 - 3 1/2 lbs (or equivalent boneless skinless breasts, cooked)
Heat the oil in a large pan. Add the onion and garlic and cook over low heat for 5-10 mins until soft. Stir in the red curry paste. Cook, stirring, for 2 minutes. Stir in the creamed coconut and coconut milk, then add lemon grass, lime, yogurt and apricot jam. Stir well, cover and simmer for 30 minutes.
Remove the pan from heat and leave to cool slightly. Transfer the sauce to a blender or food processor and process until a smooth puree, then strain it back into the rinsed out pan, set aside while you prepare chicken.
Cut chicken into bite size pcs, and add to sauce, bring sauce to simmer again, and season with salt & Pepper. Garnish with lime leaves, shredded coconut and cilantro/coriander. Serve over Jasmice rice.
Tuesday, June 5, 2012
Chicken Marsala
2 cl garlic, finely chopped
1 T vegetable oil
8 boneless skinless chicken breasts
1/2 t salt
1/2 t pepper
8 to 12oz of canned sliced mushrooms, drained
1 C sweet marsala wine OR 1 C dry cooking sherry
1/2 C water OR chicken broth
1/4 C cornstarch
3 T fresh chopped parsley
Spray slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken, pour wine over all.
Cover, cook on low setting for 5 to 6 hours
Remove chicken from cooker. In small bowl, mix water or broth and cornstarch until smooth, stir into liquid in cooker. Increase setting to high. Cover and cook about 10 minutes or until sauce is slightly thickened.
Return chicken to cooker. Cover, cook on high heat 5 minutes longer or until chicken is hot.
Serve with rice or noodles, spoon sauce and mushrooms over chicken. Garnish with parsley
1 T vegetable oil
8 boneless skinless chicken breasts
1/2 t salt
1/2 t pepper
8 to 12oz of canned sliced mushrooms, drained
1 C sweet marsala wine OR 1 C dry cooking sherry
1/2 C water OR chicken broth
1/4 C cornstarch
3 T fresh chopped parsley
Spray slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken, pour wine over all.
Cover, cook on low setting for 5 to 6 hours
Remove chicken from cooker. In small bowl, mix water or broth and cornstarch until smooth, stir into liquid in cooker. Increase setting to high. Cover and cook about 10 minutes or until sauce is slightly thickened.
Return chicken to cooker. Cover, cook on high heat 5 minutes longer or until chicken is hot.
Serve with rice or noodles, spoon sauce and mushrooms over chicken. Garnish with parsley
Oatmeal Raisin Cookies
1/2C + 6 T butter, softened
3/4 C firmly packed brown sugar
1/2 C white sugar
2 eggs
1 t vanilla
1 1/2 C all purpose flour
1 t baking soda
1 t cinnamon
1/2 t salt
3 C oats (quick or old fashioned, uncooked)
1 C raisins
Heat oven to 350. Beat butter and sugars on medium speed until creamy.
Add eggs and vanilla, beat well.
Add flour, baking soda, cinnamon and salt; mix well
Add oats and raisins; mix well
Drop dough by rounded tablespoon in ungreased cookie sheets, bake 8 to 10 mins or until light golden brown. Cool 1 minute on cookie sheets; remove to cooling rack, cool completely
Bar Cookies: Bake 30-35 mins in ungreased 9x13inch metal baking pan.
3/4 C firmly packed brown sugar
1/2 C white sugar
2 eggs
1 t vanilla
1 1/2 C all purpose flour
1 t baking soda
1 t cinnamon
1/2 t salt
3 C oats (quick or old fashioned, uncooked)
1 C raisins
Heat oven to 350. Beat butter and sugars on medium speed until creamy.
Add eggs and vanilla, beat well.
Add flour, baking soda, cinnamon and salt; mix well
Add oats and raisins; mix well
Drop dough by rounded tablespoon in ungreased cookie sheets, bake 8 to 10 mins or until light golden brown. Cool 1 minute on cookie sheets; remove to cooling rack, cool completely
Bar Cookies: Bake 30-35 mins in ungreased 9x13inch metal baking pan.
Tuesday, May 8, 2012
Aunt Kathleen's Cream Puffs
1/2 C butter
1 C water
1/2 t salt
1 C flour
4 eggs, well beaten
Bring water, butter and salt to a boil. Reduce heat to low. With a wooden spoon (not metal), vigorously stir in flour until mixture leaves sides of pan. Remove from heat. Quickly beat in eggs. Drop onto well greased cookie sheet in 13 equal portions, swirling tops of each mound. Bake at 375 for about 50 mins or until done. Cut top swirl portion, hollow out the inside (if needed, most of the time it will bake hollow), and return to oven for as many as 10 mins.
Fill with whipped cream, ice cream, or pudding. Can make one box of pudding and mix with whipping cream.
1 C water
1/2 t salt
1 C flour
4 eggs, well beaten
Bring water, butter and salt to a boil. Reduce heat to low. With a wooden spoon (not metal), vigorously stir in flour until mixture leaves sides of pan. Remove from heat. Quickly beat in eggs. Drop onto well greased cookie sheet in 13 equal portions, swirling tops of each mound. Bake at 375 for about 50 mins or until done. Cut top swirl portion, hollow out the inside (if needed, most of the time it will bake hollow), and return to oven for as many as 10 mins.
Fill with whipped cream, ice cream, or pudding. Can make one box of pudding and mix with whipping cream.
Sunday, May 6, 2012
Lisa's Waffles
2 eggs
2 cup all purpose flour or whole wheat
1/2 cup vegetable oil or butter, melted
1 3/4 cup milk
1 tablespoon brown sugar
4 teaspoon baking powder
1/4 teaspoon Salt
Heat waffle iron. Beat eggs with hand beater in medium bowl until fluffy.Beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully. (I use a lot of nonstick spray to coat the iron before each waffle - otherwise these can be a nightmare).
Makes twelve 4-inch waffles.
2 cup all purpose flour or whole wheat
1/2 cup vegetable oil or butter, melted
1 3/4 cup milk
1 tablespoon brown sugar
4 teaspoon baking powder
1/4 teaspoon Salt
Heat waffle iron. Beat eggs with hand beater in medium bowl until fluffy.Beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully. (I use a lot of nonstick spray to coat the iron before each waffle - otherwise these can be a nightmare).
Makes twelve 4-inch waffles.
Deb's Waffles
2 cup flour
1 teaspoon Salt
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
1 cup milk
1 cup plain yogurt
1/4 cup vegetable oil
Mix dry ingredients together in bowl. Dump in eggs, milk, yogurt and oil.
Then stir together. Do not over mix.
Pour into waffle iron.
A Kennedy fave.
1 teaspoon Salt
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
1 cup milk
1 cup plain yogurt
1/4 cup vegetable oil
Mix dry ingredients together in bowl. Dump in eggs, milk, yogurt and oil.
Then stir together. Do not over mix.
Pour into waffle iron.
A Kennedy fave.
Buttermilk Pancakes
2 cup flour
1/4 cup sugar
2 teaspoon Baking Powder
1 teaspoon baking soda
1/2 teaspoon Salt
2 eggs
2 cup buttermilk
1/4 cup oil
Stir first 5 ingredients in large bowl with whisk until well blended. Whisk eggs, buttermilk and oil in separate bowl until well blended. Add to dry ingredients. Stir just until blended. Do not overmix. Batter can still be slightly lumpy.
1/4 cup sugar
2 teaspoon Baking Powder
1 teaspoon baking soda
1/2 teaspoon Salt
2 eggs
2 cup buttermilk
1/4 cup oil
Stir first 5 ingredients in large bowl with whisk until well blended. Whisk eggs, buttermilk and oil in separate bowl until well blended. Add to dry ingredients. Stir just until blended. Do not overmix. Batter can still be slightly lumpy.
Kennedy Klan Pancakes
1 1/2 cup all purpose flour
1 tablespoon sugar
3 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 3/4 cup milk
2 tablespoon vegetable oil
Beat together egg, milk and oil. Blend in dry ingredients and beat until almost smooth. Pour out about 1/4c batter for each pancake onto hot griddle or frying pan.
1 tablespoon sugar
3 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 3/4 cup milk
2 tablespoon vegetable oil
Beat together egg, milk and oil. Blend in dry ingredients and beat until almost smooth. Pour out about 1/4c batter for each pancake onto hot griddle or frying pan.
Chocolate Chip Meringues
1/2 cup white sugar
2 egg whites
1 teaspoon vanilla
1 dash salt
1 chocolate chips
Beat egg whites, vanilla and salt. Add sugar by tablespoons. Add chipits. Place sheets of 8X11 white paper on cookie sheets. Drop by teaspoon onto paper. Bake for 50 minutes at 250. This is a very small recipe.
2 egg whites
1 teaspoon vanilla
1 dash salt
1 chocolate chips
Beat egg whites, vanilla and salt. Add sugar by tablespoons. Add chipits. Place sheets of 8X11 white paper on cookie sheets. Drop by teaspoon onto paper. Bake for 50 minutes at 250. This is a very small recipe.
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