Ingredients
1 cup shortening
2 cups white sugar
2 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cream of tartar
2 cups milk
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C)
Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 10 minutes or until barely light brown at the edges.
Tuesday, August 16, 2011
Recipe : Amazing Crab Shells
Ingredients
36 jumbo pasta shells
2 (8 ounce) packages Neufchatel cheese
1 pound imitation crabmeat
6 ounces cooked tiny shrimp
1 onion, minced
2 stalks celery, chopped
1/3 cup mayonnaise
2 tablespoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice
Directions
Bring a large pot of salted water to boil, and add pasta shells; boil until al dente. Drain well.
In a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.
Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.
36 jumbo pasta shells
2 (8 ounce) packages Neufchatel cheese
1 pound imitation crabmeat
6 ounces cooked tiny shrimp
1 onion, minced
2 stalks celery, chopped
1/3 cup mayonnaise
2 tablespoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice
Directions
Bring a large pot of salted water to boil, and add pasta shells; boil until al dente. Drain well.
In a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.
Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving.
Recipe : Beef Stroganoff II
Ingredients
1 pound sirloin steak, cut into bite size strips
1 onion, chopped
1 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups fat free sour cream
1 (8 ounce) package egg noodles
Directions
Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.
1 pound sirloin steak, cut into bite size strips
1 onion, chopped
1 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups fat free sour cream
1 (8 ounce) package egg noodles
Directions
Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.
Recipe : Blueberry Spread
Ingredients
2 cups fresh blueberries
3/4 cup water, divided
2 teaspoons lemon juice
1 1/2 teaspoons unflavored gelatin
3 tablespoons white sugar
Directions
In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water and lemon juice. Bring to a boil, then reduce heat and simmer gently for about 8 minutes, stirring frequently.
Meanwhile, soak gelatin in 1/4 cup cold water.
Remove blueberries from heat and stir in gelatin and sugar. Pour into hot, sterilized jars and seal. Cool and store in the refrigerator.
2 cups fresh blueberries
3/4 cup water, divided
2 teaspoons lemon juice
1 1/2 teaspoons unflavored gelatin
3 tablespoons white sugar
Directions
In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water and lemon juice. Bring to a boil, then reduce heat and simmer gently for about 8 minutes, stirring frequently.
Meanwhile, soak gelatin in 1/4 cup cold water.
Remove blueberries from heat and stir in gelatin and sugar. Pour into hot, sterilized jars and seal. Cool and store in the refrigerator.
Recipe : Asparagus-Turkey Pasta Toss
Ingredients
4 ounces uncooked angel hair pasta
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper
1/8 teaspoon salt
3/4 cup milk
1/4 cup shredded Swiss cheese
3 tablespoons shredded Parmesan cheese
1 cup diced, cooked turkey
10 fresh asparagus spears, cut into 1-inch pieces
1/2 cup sliced fresh mushrooms
Directions
Cook pasta according to package directions. In a saucepan, melt butter. Stir in the flour, bouillon, pepper and salt until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheeses and stir until smooth. Stir in the turkey, asparagus and mushrooms. Cook until heated through. Drain pasta and place in a serving bowl. Pour sauce mixture over pasta; toss gently to coat.
4 ounces uncooked angel hair pasta
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/2 teaspoon chicken bouillon granules
1/4 teaspoon pepper
1/8 teaspoon salt
3/4 cup milk
1/4 cup shredded Swiss cheese
3 tablespoons shredded Parmesan cheese
1 cup diced, cooked turkey
10 fresh asparagus spears, cut into 1-inch pieces
1/2 cup sliced fresh mushrooms
Directions
Cook pasta according to package directions. In a saucepan, melt butter. Stir in the flour, bouillon, pepper and salt until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheeses and stir until smooth. Stir in the turkey, asparagus and mushrooms. Cook until heated through. Drain pasta and place in a serving bowl. Pour sauce mixture over pasta; toss gently to coat.
Recipe : Amish Sourdough Pancakes
Ingredients
2 cups buttermilk pancake mix
1 1/2 cups water
1 cup Amish Friendship Bread Starter
Directions
Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
2 cups buttermilk pancake mix
1 1/2 cups water
1 cup Amish Friendship Bread Starter
Directions
Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Recipe : Bacon Turnip Mash
Ingredients
2 pounds orange turnip
2 tablespoons butter
1 pinch salt
1 pinch ground black pepper
1 dash garlic powder
1/2 pound bacon - cooked and crumbled
2 tablespoons rendered bacon fat
Directions
Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
2 pounds orange turnip
2 tablespoons butter
1 pinch salt
1 pinch ground black pepper
1 dash garlic powder
1/2 pound bacon - cooked and crumbled
2 tablespoons rendered bacon fat
Directions
Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
Recipe : Banbury Tarts
Ingredients
1 cup chopped raisins
1 cup sugar
1/4 cup graham cracker crumbs
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1/4 cup finely chopped walnuts
1 pastry for a 9 inch double crust pie
1 cup confectioners' sugar
4 teaspoons milk
Directions
In a bowl, combine the first six ingredients. Stir in walnuts if desired. Roll out pastry to 1/8-in. thickness; cut into 48 3-in. circles; moisten edges with water. Put 1-1/2 teaspoons filling on half of each circle. Fold other half over the filling; press edges together with a fork to seal. Cut a slit in top of each tart. Place on a lightly greased baking sheet. Bake at 375 degrees F for 13-15 minutes or until lightly browned. Remove to wire racks to cool. Combine sugar and milk; drizzle over cooled tarts.
1 cup chopped raisins
1 cup sugar
1/4 cup graham cracker crumbs
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1/4 cup finely chopped walnuts
1 pastry for a 9 inch double crust pie
1 cup confectioners' sugar
4 teaspoons milk
Directions
In a bowl, combine the first six ingredients. Stir in walnuts if desired. Roll out pastry to 1/8-in. thickness; cut into 48 3-in. circles; moisten edges with water. Put 1-1/2 teaspoons filling on half of each circle. Fold other half over the filling; press edges together with a fork to seal. Cut a slit in top of each tart. Place on a lightly greased baking sheet. Bake at 375 degrees F for 13-15 minutes or until lightly browned. Remove to wire racks to cool. Combine sugar and milk; drizzle over cooled tarts.
Recipe : Barbeque Smoked Sausage Pizza
Ingredients
1 (14 ounce) package Hillshire Farm� Beef Smoked Sausage
2 (14 ounce) packages 12-inch size Italian pizza crust
2/3 cup prepared barbecue sauce
3/4 cup seeded, chopped plum tomatoes
1 cup thinly sliced red onion
1 green bell pepper, chopped
3 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Directions
Preheat oven to 425 degrees F. Cut sausage on an angle in 1/4" slices. Place crusts on 2 baking sheets; spread 1/3 cup barbecue sauce on each crust.
Top each pizza with 1/2 each of sausage, tomatoes, red onion, pepper, mozzarella and Parmesan cheese.
Bake 20 minutes or until crust is crispy and cheese is lightly browned. Cut each pizza into 8 slices.
1 (14 ounce) package Hillshire Farm� Beef Smoked Sausage
2 (14 ounce) packages 12-inch size Italian pizza crust
2/3 cup prepared barbecue sauce
3/4 cup seeded, chopped plum tomatoes
1 cup thinly sliced red onion
1 green bell pepper, chopped
3 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Directions
Preheat oven to 425 degrees F. Cut sausage on an angle in 1/4" slices. Place crusts on 2 baking sheets; spread 1/3 cup barbecue sauce on each crust.
Top each pizza with 1/2 each of sausage, tomatoes, red onion, pepper, mozzarella and Parmesan cheese.
Bake 20 minutes or until crust is crispy and cheese is lightly browned. Cut each pizza into 8 slices.
Recipe : Best Carolina BBQ Meat Sauce
Ingredients
1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste
Directions
In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.
1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste
Directions
In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.
Recipe : Almond Crunch Oatmeal
Ingredients
1/2 cup quick or old-fashioned oatmeal
1/4 cup sliced almonds
2 tablespoons honey
3 cups Silk Pure Almond Original or Vanilla
2 teaspoons cinnamon
2 cups quick or old-fashioned oatmeal
Directions
Preheat oven to 350 degrees. In a small bowl toss together 1/2 cup oatmeal, almonds and honey. Spread on a baking sheet and bake until lightly toasted, about 5-7 minutes
Meanwhile, prepare oatmeal. In a medium saucepan bring Silk Pure Almond to a boil over medium heat. Stir in cinnamon and 2 cups oats and cook according to oatmeal package directions, usually about 2-3 minutes for quick oats, 5-7 minutes for old fashioned oats. Pour oatmeal into bowls and sprinkle with topping.
1/2 cup quick or old-fashioned oatmeal
1/4 cup sliced almonds
2 tablespoons honey
3 cups Silk Pure Almond Original or Vanilla
2 teaspoons cinnamon
2 cups quick or old-fashioned oatmeal
Directions
Preheat oven to 350 degrees. In a small bowl toss together 1/2 cup oatmeal, almonds and honey. Spread on a baking sheet and bake until lightly toasted, about 5-7 minutes
Meanwhile, prepare oatmeal. In a medium saucepan bring Silk Pure Almond to a boil over medium heat. Stir in cinnamon and 2 cups oats and cook according to oatmeal package directions, usually about 2-3 minutes for quick oats, 5-7 minutes for old fashioned oats. Pour oatmeal into bowls and sprinkle with topping.
Recipe : Ambrosia Pecan Pie
Ingredients
3/4 cup light corn syrup
1/2 cup sugar
3 tablespoons brown sugar
3 tablespoons orange juice
2 tablespoons butter or margarine, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
1 1/2 cups chopped pecans
2/3 cup flaked coconut
1 (9 inch) unbaked pastry shell
Directions
In a large mixing bowl, beat eggs, corn syrup, sugars, orange juice, butter, orange peel and salt until well blended. Stir in pecans and coconut. Pour into pastry shell. Bake at 350 degrees F for 50-60 minutes or until a knife inserted near the center comes out clean. If edges become too brown, cover with foil. Cool on a wire rack.
3/4 cup light corn syrup
1/2 cup sugar
3 tablespoons brown sugar
3 tablespoons orange juice
2 tablespoons butter or margarine, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
1 1/2 cups chopped pecans
2/3 cup flaked coconut
1 (9 inch) unbaked pastry shell
Directions
In a large mixing bowl, beat eggs, corn syrup, sugars, orange juice, butter, orange peel and salt until well blended. Stir in pecans and coconut. Pour into pastry shell. Bake at 350 degrees F for 50-60 minutes or until a knife inserted near the center comes out clean. If edges become too brown, cover with foil. Cool on a wire rack.
Recipe : Breakfast Muffins
Ingredients
1 3/4 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup butter, melted
1 cup fresh blueberries
Directions
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened, do not overbeat. Stir in fresh fruit. Spoon batter into twelve greased muffin cups.
Bake at 400 degrees F (205 degrees C) for about 20 to 25 minutes, or until tops spring back when lightly touched. Serve warm.
1 3/4 cups all-purpose flour
1/3 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup butter, melted
1 cup fresh blueberries
Directions
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened, do not overbeat. Stir in fresh fruit. Spoon batter into twelve greased muffin cups.
Bake at 400 degrees F (205 degrees C) for about 20 to 25 minutes, or until tops spring back when lightly touched. Serve warm.
Recipe : Black Forest Cheesecakes
Ingredients
12 chocolate sandwich cookies with creme filling
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/3 cup baking cocoa
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
1/2 cup whipped topping
Directions
Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in foil-lined muffin cups, cream side up. In a mixing bowl, beat cream cheese, sugar, cocoa and vanilla until fluffy. Beat in eggs until blended. Fill muffin cups three-fourths full. Sprinkle 1/4 cup reserved cookie crumbs over top (discard remaining crumbs or save for another use). Bake at 325 degrees F for 20-25 minutes or until set. Cool completely. Cover and refrigerate for at least 2 hours. Just before serving, top each cheesecake with about 2 tablespoons of pie filling. Top with a dollop of whipped topping.
12 chocolate sandwich cookies with creme filling
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/3 cup baking cocoa
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
1/2 cup whipped topping
Directions
Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in foil-lined muffin cups, cream side up. In a mixing bowl, beat cream cheese, sugar, cocoa and vanilla until fluffy. Beat in eggs until blended. Fill muffin cups three-fourths full. Sprinkle 1/4 cup reserved cookie crumbs over top (discard remaining crumbs or save for another use). Bake at 325 degrees F for 20-25 minutes or until set. Cool completely. Cover and refrigerate for at least 2 hours. Just before serving, top each cheesecake with about 2 tablespoons of pie filling. Top with a dollop of whipped topping.
Recipe : Amazing Slow Cooker Orange Chicken
Ingredients
2 tablespoons vegetable shortening
1/4 cup all-purpose flour
1 (10.75 ounce) can condensed cream of chicken soup
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
1/2 cup chicken broth
2 teaspoons brown sugar
1/3 cup frozen orange juice concentrate
Directions
Heat the shortening in a skillet over medium-high heat. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.
2 tablespoons vegetable shortening
1/4 cup all-purpose flour
1 (10.75 ounce) can condensed cream of chicken soup
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
1/2 cup chicken broth
2 teaspoons brown sugar
1/3 cup frozen orange juice concentrate
Directions
Heat the shortening in a skillet over medium-high heat. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.
Recipe : Aunt Rosie's Gob Cake
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1/4 cup vegetable oil
1 1/2 cups milk
2 cups confectioners' sugar
1/2 cup milk
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper.
In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans.
Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool.
To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1/4 cup vegetable oil
1 1/2 cups milk
2 cups confectioners' sugar
1/2 cup milk
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper.
In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans.
Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool.
To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.
Recipe : Apricot Oatmeal Muffins
Ingredients
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter or margarine
3/4 cup boiling water
2 eggs, lightly beaten
2 teaspoons grated orange peel
Directions
In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup chopped dried apricots
1/2 cup butter or margarine
3/4 cup boiling water
2 eggs, lightly beaten
2 teaspoons grated orange peel
Directions
In a bowl, combine the first four ingredients. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to wire racks.
Recipe : Black Bing Cherry Pie
Ingredients
1 (14 ounce) can sweetened condensed milk
1/2 pint heavy whipping cream
2 lemons, juiced
1 cup chopped pecans
1 (16.5 ounce) can pitted Bing cherries, drained
1 (9 inch) prepared graham cracker crust
Directions
In a large bowl, combine condensed milk, lemon juice, pecans and cherries.
In a separate bowl, whip cream to soft peaks, and fold into milk mixture.
Pour into crust and chill in refrigerator for at least 4 hours before serving.
1 (14 ounce) can sweetened condensed milk
1/2 pint heavy whipping cream
2 lemons, juiced
1 cup chopped pecans
1 (16.5 ounce) can pitted Bing cherries, drained
1 (9 inch) prepared graham cracker crust
Directions
In a large bowl, combine condensed milk, lemon juice, pecans and cherries.
In a separate bowl, whip cream to soft peaks, and fold into milk mixture.
Pour into crust and chill in refrigerator for at least 4 hours before serving.
Recipe : Amanda's Big Beef Sauce
Ingredients
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon minced white onion
1 teaspoon white sugar
1/8 teaspoon salt
Directions
In a small bowl, mix together mayonnaise, French dressing, sweet pickle relish, white onion, white sugar and salt. Cover and refrigerate 6 hours, or overnight, stirring occasionally, before serving.
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon minced white onion
1 teaspoon white sugar
1/8 teaspoon salt
Directions
In a small bowl, mix together mayonnaise, French dressing, sweet pickle relish, white onion, white sugar and salt. Cover and refrigerate 6 hours, or overnight, stirring occasionally, before serving.
Recipe : Apple Strudel II
Ingredients
3 cups all-purpose flour
1 egg, beaten
1 cup lukewarm water
1 teaspoon white sugar
1 teaspoon lard, melted
1 pinch salt
1 1/2 cups butter, melted
1 cup toasted bread crumbs
1 cup ground walnuts
3 1/2 pounds apples - peeled, cored and thinly sliced
3/4 cup raisins
1 teaspoon ground cinnamon
1 3/4 cups white sugar
Directions
Sift all-purpose flour into a large bowl. Mix in egg, water, white sugar, lard and salt. Knead until soft and smooth. Lightly brush with approximately 1 tablespoon butter. Cover with a towel and set aside 1 hour.
Mix bread crumbs and 3/4 cup butter in a medium bowl. Mix in ground walnuts, apples, raisins, cinnamon and sugar.
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a medium baking dish.
On a large, lightly floured surface stretch and roll the dough into a large, very thin rectangle. Cut away thick edges. Sprinkle with approximately 1/2 cup melted butter. Spread bread crumb mixture across the dough, leaving a two inch border on all sides. Fold one end of the dough over the filling, then roll dough to form strudel. Cut so that it will fit the baking dish.
Place strudel in baking dish and brush with remaining butter. Bake in the preheated oven 1 hour, until surface is golden brown and apples are tender.
3 cups all-purpose flour
1 egg, beaten
1 cup lukewarm water
1 teaspoon white sugar
1 teaspoon lard, melted
1 pinch salt
1 1/2 cups butter, melted
1 cup toasted bread crumbs
1 cup ground walnuts
3 1/2 pounds apples - peeled, cored and thinly sliced
3/4 cup raisins
1 teaspoon ground cinnamon
1 3/4 cups white sugar
Directions
Sift all-purpose flour into a large bowl. Mix in egg, water, white sugar, lard and salt. Knead until soft and smooth. Lightly brush with approximately 1 tablespoon butter. Cover with a towel and set aside 1 hour.
Mix bread crumbs and 3/4 cup butter in a medium bowl. Mix in ground walnuts, apples, raisins, cinnamon and sugar.
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a medium baking dish.
On a large, lightly floured surface stretch and roll the dough into a large, very thin rectangle. Cut away thick edges. Sprinkle with approximately 1/2 cup melted butter. Spread bread crumb mixture across the dough, leaving a two inch border on all sides. Fold one end of the dough over the filling, then roll dough to form strudel. Cut so that it will fit the baking dish.
Place strudel in baking dish and brush with remaining butter. Bake in the preheated oven 1 hour, until surface is golden brown and apples are tender.
Recipe : Asparagus Rolantina
Ingredients
1 pound fresh green asparagus spears, trimmed
4 slices Swiss cheese
5 (1/2 ounce) slices prosciutto
ground black pepper to taste
4 tablespoons butter, melted
1 cup Italian-style dried bread crumbs
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
1 pound fresh green asparagus spears, trimmed
4 slices Swiss cheese
5 (1/2 ounce) slices prosciutto
ground black pepper to taste
4 tablespoons butter, melted
1 cup Italian-style dried bread crumbs
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
Recipe : BREAKSTONE'S Creamy Avocado Dip
Ingredients
2 medium fully ripe avocados, peeled, pitted
1 (16 ounce) container BREAKSTONE'S Reduced Fat Sour Cream
1/4 cup green onions, chopped
1 (1 ounce) package ranch dressing mix
1 tablespoon lime juice
1/2 teaspoon ground red pepper (cayenne)
Directions
Mash avocados with fork or potato masher until smooth.
Add remaining ingredients; mix until well blended. Cover. Refrigerate 1 hour or until chilled.
Serve with WHEAT THINS Snack Crackers, cut-up fresh vegetables or chips.
2 medium fully ripe avocados, peeled, pitted
1 (16 ounce) container BREAKSTONE'S Reduced Fat Sour Cream
1/4 cup green onions, chopped
1 (1 ounce) package ranch dressing mix
1 tablespoon lime juice
1/2 teaspoon ground red pepper (cayenne)
Directions
Mash avocados with fork or potato masher until smooth.
Add remaining ingredients; mix until well blended. Cover. Refrigerate 1 hour or until chilled.
Serve with WHEAT THINS Snack Crackers, cut-up fresh vegetables or chips.
Recipe : Baked Meatball Sandwiches
Ingredients
1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar Classico� Tomato and Basil Sauce
4 slices provolone cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
While the bread toasts, warm the pasta sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar Classico� Tomato and Basil Sauce
4 slices provolone cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
While the bread toasts, warm the pasta sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Recipe : Brown Bread Ice Cream
Ingredients
1 1/2 cups wheat and barley nugget cereal (e.g. Grape-Nuts™)
3 cups milk
5 eggs, beaten
1 cup brown sugar
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 pint half-and-half cream
1 tablespoon maple flavored extract
1 tablespoon vanilla extract
Directions
Place cereal in a bowl and pour in enough milk to cover (1/2 to 1 cup); set aside. In a large bowl, combine eggs, brown sugar, white sugar, condensed milk, half-and-half, maple flavor and vanilla. Stir until smooth. Place in freezer canister of ice cream maker. Stir in enough milk to reach fill line.
Freeze according to manufacturers' directions. When ice cream begins to solidify, add cereal mixture before freezing completely.
1 1/2 cups wheat and barley nugget cereal (e.g. Grape-Nuts™)
3 cups milk
5 eggs, beaten
1 cup brown sugar
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 pint half-and-half cream
1 tablespoon maple flavored extract
1 tablespoon vanilla extract
Directions
Place cereal in a bowl and pour in enough milk to cover (1/2 to 1 cup); set aside. In a large bowl, combine eggs, brown sugar, white sugar, condensed milk, half-and-half, maple flavor and vanilla. Stir until smooth. Place in freezer canister of ice cream maker. Stir in enough milk to reach fill line.
Freeze according to manufacturers' directions. When ice cream begins to solidify, add cereal mixture before freezing completely.
Recipe : Angel Hair de la Mer
Ingredients
1 (8 ounce) package angel hair pasta
2 tablespoons extra-virgin olive oil
2 (4 ounce) links sweet Italian sausage links, cut into 1/2 inch slices
2 tablespoons butter
1 small sweet onion, diced
2 cloves garlic, minced
1 orange bell pepper, diced
1 (16 ounce) package frozen stir-fry vegetables, thawed
1 tablespoon sea salt
1 teaspoon ground black pepper
15 middleneck clams, scrubbed
1/2 pound mussels, scrubbed and debearded
1/2 pound peeled and deveined medium shrimp
1/2 pound bay scallops
1 tablespoon dried parsley
2 tablespoons butter
Directions
Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 3 to 4 minutes; drain and keep warm.
Heat the olive oil in a large skillet over medium-high heat. Add the sausage slices, and cook until lightly browned on both sides, about 2 minutes per side. Reduce the heat to medium, and stir in 2 tablespoons of butter along with the onion, garlic, bell pepper, stir-fry vegetables, salt, and pepper. Cook and stir until the sausage is no longer pink in the center, and the vegetables have softened, 10-12 minutes.
Meanwhile, place the clams, mussels, and shrimp in a steamer over 1 inch of boiling water, and cover. Remove the shrimp once they turn pink, after about 3 minutes. Remove the clams and mussels as soon as they open, after 3 to 5 minutes all together. Discard any clams and mussels that do not open. Set the seafood aside and keep warm.
Place the scallops into the skillet with the vegetable mixture, and gently cook until the scallops are no longer opaque in the center, about 3 minutes. Gently stir in the steamed seafood, parsley, and remaining 2 tablespoons of butter. Serve the seafood and vegetable mixture over a bed of angel hair pasta.
1 (8 ounce) package angel hair pasta
2 tablespoons extra-virgin olive oil
2 (4 ounce) links sweet Italian sausage links, cut into 1/2 inch slices
2 tablespoons butter
1 small sweet onion, diced
2 cloves garlic, minced
1 orange bell pepper, diced
1 (16 ounce) package frozen stir-fry vegetables, thawed
1 tablespoon sea salt
1 teaspoon ground black pepper
15 middleneck clams, scrubbed
1/2 pound mussels, scrubbed and debearded
1/2 pound peeled and deveined medium shrimp
1/2 pound bay scallops
1 tablespoon dried parsley
2 tablespoons butter
Directions
Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 3 to 4 minutes; drain and keep warm.
Heat the olive oil in a large skillet over medium-high heat. Add the sausage slices, and cook until lightly browned on both sides, about 2 minutes per side. Reduce the heat to medium, and stir in 2 tablespoons of butter along with the onion, garlic, bell pepper, stir-fry vegetables, salt, and pepper. Cook and stir until the sausage is no longer pink in the center, and the vegetables have softened, 10-12 minutes.
Meanwhile, place the clams, mussels, and shrimp in a steamer over 1 inch of boiling water, and cover. Remove the shrimp once they turn pink, after about 3 minutes. Remove the clams and mussels as soon as they open, after 3 to 5 minutes all together. Discard any clams and mussels that do not open. Set the seafood aside and keep warm.
Place the scallops into the skillet with the vegetable mixture, and gently cook until the scallops are no longer opaque in the center, about 3 minutes. Gently stir in the steamed seafood, parsley, and remaining 2 tablespoons of butter. Serve the seafood and vegetable mixture over a bed of angel hair pasta.
Recipe : Banana Pudding IV
Ingredients
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla wafers
Directions
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Recipe : A-Plus Italian Olive Oil Balsamic Bread Dip
Ingredients
3 large cloves garlic, minced
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon fresh rosemary, chopped
1 pinch salt and black pepper
Directions
Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.
3 large cloves garlic, minced
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon fresh rosemary, chopped
1 pinch salt and black pepper
Directions
Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.
Recipe : Baked Beef and Brown Rice
Ingredients
1 cup uncooked brown rice
1 large onion, sliced
4 carrots, grated
1 1/2 pounds lean ground beef
1 medium green pepper, diced
2 teaspoons salt
2 cups tomato juice
2 tablespoons Worcestershire sauce
1/2 teaspoon dried basil
1 1/2 cups shredded Cheddar cheese
1/2 cup wheat germ
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer rice, onion, carrots, beef and green pepper. Sprinkle with salt. Combine the tomato juice, Worcestershire sauce and basil; pour over the top. Sprinkle with cheese and wheat germ. cover and bake at 350 degrees F for 1-1/2 hours or until the rice is tender.
1 cup uncooked brown rice
1 large onion, sliced
4 carrots, grated
1 1/2 pounds lean ground beef
1 medium green pepper, diced
2 teaspoons salt
2 cups tomato juice
2 tablespoons Worcestershire sauce
1/2 teaspoon dried basil
1 1/2 cups shredded Cheddar cheese
1/2 cup wheat germ
Directions
In a greased 13-in. x 9-in. x 2-in. baking dish, layer rice, onion, carrots, beef and green pepper. Sprinkle with salt. Combine the tomato juice, Worcestershire sauce and basil; pour over the top. Sprinkle with cheese and wheat germ. cover and bake at 350 degrees F for 1-1/2 hours or until the rice is tender.
Recipe : Anisette Cookies II
Ingredients
3/4 cup white sugar
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon anise extract
4 cups all-purpose flour
1/4 cup baking powder
1/2 teaspoon salt
1/2 cup all-purpose flour
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, beat together the eggs, sugar, milk, oil and anise extract until smooth. In a large bowl, stir together the flour, salt, baking powder and salt. Make a well in the center of the dry ingredients and pour the liquid mixture into it. Mix well until a soft dough is formed. Stir in the extra 1/2 cup of flour if necessary. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet, and flatten slightly.
Bake for 10 to 15 minutes in the preheated oven, until firm. Cool on wire racks.
3/4 cup white sugar
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon anise extract
4 cups all-purpose flour
1/4 cup baking powder
1/2 teaspoon salt
1/2 cup all-purpose flour
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, beat together the eggs, sugar, milk, oil and anise extract until smooth. In a large bowl, stir together the flour, salt, baking powder and salt. Make a well in the center of the dry ingredients and pour the liquid mixture into it. Mix well until a soft dough is formed. Stir in the extra 1/2 cup of flour if necessary. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet, and flatten slightly.
Bake for 10 to 15 minutes in the preheated oven, until firm. Cool on wire racks.
Recipe : Blueberry Zucchini Bread
Ingredients
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Recipe : Asian Water Roux White Bread
Ingredients
1/2 cup water
1 tablespoon white sugar
1/4 cup butter
1 cup all-purpose flour
2 1/2 teaspoons active dry yeast
3/4 cup warm water
3 cups all-purpose flour
1/3 cup white sugar
3 tablespoons instant dry milk powder
1 teaspoon salt
2 teaspoons melted butter, divided
Directions
To make the water roux, bring 1/2 cup of water to a boil in a small saucepan, and stir in 1 tablespoon of sugar and the butter, mixing to dissolve the sugar. Place 1 cup of flour in a heatproof bowl, pour the boiling liquid over the flour, and whisk it well to remove lumps and transform the flour into smooth paste. Cover the bowl with plastic wrap, and refrigerate overnight.
The next day, bring the water roux to room temperature. In the work bowl of an electric stand mixer, stir the yeast with 3/4 cup of warm water, and let it stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add 3 cups of flour, 1/3 cup of sugar, dry milk powder, salt, and egg. Scoop all the water roux by spoonfuls into the mixing bowl, and let the machine knead the dough on low speed to thoroughly combine the ingredients, about 2 minutes. Increase the mixer speed to medium and knead until the dough is soft and smooth, about 8 more minutes.
Turn the dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled, about 1 hour. Punch down the dough.
Grease 2 8x4 inch loaf pans.
Working on a floured surface, cut the dough in half, and form each half into a loaf shape. Place the dough in the prepared loaf pans, cover lightly with a cloth, and let rise until doubled, about 1 more hour.
Preheat an oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove the bread from the pans, and brush loaves with melted butter while still warm.
1/2 cup water
1 tablespoon white sugar
1/4 cup butter
1 cup all-purpose flour
2 1/2 teaspoons active dry yeast
3/4 cup warm water
3 cups all-purpose flour
1/3 cup white sugar
3 tablespoons instant dry milk powder
1 teaspoon salt
2 teaspoons melted butter, divided
Directions
To make the water roux, bring 1/2 cup of water to a boil in a small saucepan, and stir in 1 tablespoon of sugar and the butter, mixing to dissolve the sugar. Place 1 cup of flour in a heatproof bowl, pour the boiling liquid over the flour, and whisk it well to remove lumps and transform the flour into smooth paste. Cover the bowl with plastic wrap, and refrigerate overnight.
The next day, bring the water roux to room temperature. In the work bowl of an electric stand mixer, stir the yeast with 3/4 cup of warm water, and let it stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add 3 cups of flour, 1/3 cup of sugar, dry milk powder, salt, and egg. Scoop all the water roux by spoonfuls into the mixing bowl, and let the machine knead the dough on low speed to thoroughly combine the ingredients, about 2 minutes. Increase the mixer speed to medium and knead until the dough is soft and smooth, about 8 more minutes.
Turn the dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled, about 1 hour. Punch down the dough.
Grease 2 8x4 inch loaf pans.
Working on a floured surface, cut the dough in half, and form each half into a loaf shape. Place the dough in the prepared loaf pans, cover lightly with a cloth, and let rise until doubled, about 1 more hour.
Preheat an oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove the bread from the pans, and brush loaves with melted butter while still warm.
Recipe : Black Bean Lasagna II
Ingredients
9 lasagna noodles
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup frozen corn kernels, thawed
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can refried black beans
2 3/4 cups canned tomato sauce
1/2 cup salsa
1/2 cup chopped fresh cilantro, divided
1 1/2 cups cottage cheese
1 cup ricotta cheese
1/4 cup sour cream
8 ounces Monterey Jack cheese, shredded
1/4 cup sliced ripe olives
8 sprigs fresh cilantro
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.
9 lasagna noodles
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup frozen corn kernels, thawed
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can refried black beans
2 3/4 cups canned tomato sauce
1/2 cup salsa
1/2 cup chopped fresh cilantro, divided
1 1/2 cups cottage cheese
1 cup ricotta cheese
1/4 cup sour cream
8 ounces Monterey Jack cheese, shredded
1/4 cup sliced ripe olives
8 sprigs fresh cilantro
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.
Recipe : Bubba's Beer Bread
Ingredients
3 cups self-rising flour
3 tablespoons white sugar
1 teaspoon onion powder
1 teaspoon dried dill, or to taste
1 teaspoon salt
1 (12 fluid ounce) can beer, room temperature
4 ounces cubed Cheddar cheese, or to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.
In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.
Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.
3 cups self-rising flour
3 tablespoons white sugar
1 teaspoon onion powder
1 teaspoon dried dill, or to taste
1 teaspoon salt
1 (12 fluid ounce) can beer, room temperature
4 ounces cubed Cheddar cheese, or to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.
In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.
Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.
Recipe : Bacon Nut Meatballs
Ingredients
10 bacon strips, diced
1/3 cup tomato paste
1 1/2 cups soft bread crumbs
1/3 cup minced fresh parsley
2 tablespoons chopped slivered almonds
1 tablespoon dried oregano
1 tablespoon salt
1 1/2 teaspoons pepper
2 pounds ground beef
1 pound fresh mushrooms, sliced
1 medium onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (10.5 ounce) can beef consomme
Directions
In a large skillet, cook bacon. Remove bacon with a slotted spoon; drain o paper towels. Reserve drippings in skillet. In a large bowl, combine the eggs, tomato past, crumbs, parsley, almonds, oregano, salt, pepper and bacon. Crumble beef over mixture and mix well. Shape into 1-in. balls. Brown meatballs in drippings. Remove with a slotted spoon. Drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in the drippings. Combine soup and consomme; stir into the mushroom mixture until blended. Return meatballs to pan. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes or until meat is no longer pink.
10 bacon strips, diced
1/3 cup tomato paste
1 1/2 cups soft bread crumbs
1/3 cup minced fresh parsley
2 tablespoons chopped slivered almonds
1 tablespoon dried oregano
1 tablespoon salt
1 1/2 teaspoons pepper
2 pounds ground beef
1 pound fresh mushrooms, sliced
1 medium onion, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (10.5 ounce) can beef consomme
Directions
In a large skillet, cook bacon. Remove bacon with a slotted spoon; drain o paper towels. Reserve drippings in skillet. In a large bowl, combine the eggs, tomato past, crumbs, parsley, almonds, oregano, salt, pepper and bacon. Crumble beef over mixture and mix well. Shape into 1-in. balls. Brown meatballs in drippings. Remove with a slotted spoon. Drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in the drippings. Combine soup and consomme; stir into the mushroom mixture until blended. Return meatballs to pan. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes or until meat is no longer pink.
Recipe : Asparagus Casserole I
Ingredients
1 cup shredded Cheddar cheese
2 cups crushed saltine crackers
1/2 cup butter, melted
1 cup condensed cream of mushroom soup
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup slivered almonds
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
Bake for 20 minutes in the preheated oven, or until the top is golden.
1 cup shredded Cheddar cheese
2 cups crushed saltine crackers
1/2 cup butter, melted
1 cup condensed cream of mushroom soup
1 (15 ounce) can asparagus, drained with liquid reserved
1/2 cup slivered almonds
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
Bake for 20 minutes in the preheated oven, or until the top is golden.
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