Saturday, June 28, 2008
2 C. Sugar
1/2 C. Milk
3 T. Cocoa
Pinch of Salt
Bring to boil and boil for 1 minute. Remove from heat and add.
3 C. Quick oats
1 C. Coconut
1 tsp. Vanilla
1/2 C. Walnuts
Mix well and drop by spoonfulls onto a cookie sheet and let cool.
1 C. Soft Butter
1 C. Sugar
4 tsp. Baking Powder
1/2 tsp. Salt
2 C. Flour
1 C. Milk
Spread onto bottom of 9x13 pan.
4 C. Berries - Fresh or Frozen
1 1/2 C. Sugar (if you don't like it so sweet try just 1 Cup)
Put berries & sugar on top of dough.
Boil 1 3/4 C. water & pour over top of berries in pan. (a little less water if berries are frozen)
Bake @ 350* for 30-40 minutes.
Tuesday, June 24, 2008
Sugar or Brown Sugar
Corn Syrup - optional
Maple Syrup Flavoring - in the baking isle w/other flavorings
Bring to boil:
1 C. Water
2 C. Sugar or Brown Sugar
1 Nice Bloop of Corn Syrup (this is optional-it just helps to keep the sugar from crystallizing as it cools)
Return to boil. Once all sugar is dissolved, remove from heat* and add enough Maple Syrup flavoring to make the syrup a nice rich maple syrupy color, but be careful not to add too much.
*Do not add the flavoring until after it is off the heat because it will boil over really fast. I learned that one the hard way.
Monday, June 23, 2008
2 C. Crushed Pretzels
2/3 C. Butter, melted
3 T. Sugar
Mix ingrediants together and pat into a 9x13 pan. Bake @ 375* for 10 minutes. Let cool.
Cream Cheese Layer:
8 oz. Cream Cheese-room temperature
1 C. Sugar
8 oz. Cool Whip-not frozen
Mix together and spread evenly over cooled crust.
1 Lg. Pkg. Rap spberry Jello
2 C. Boiling Water
12 oz. Frozen Raspberries
Dissolve jello in boiling water. Add frozen fruit to jello and pour on top of cream cheese layer. Refridgerate to set.
Variation: Use a large strawberry jello, dissolved in 1 1/2 C. boiling water and add 20 oz. frozen strawberries.
Saturday, June 21, 2008
1 C. Real Butter
1 Can of Evaporated Milk
4 1/2 C. Sugar
1/2 t. Salt
1 t. Vanilla
2 - 12 oz. Pkgs. Semi-Sweet Chocolate Chips
10 oz. Pkg. Mini Marshmellows
1 C. Walnuts
In heavy pot melt butter. Add milk, sugar, & salt. Bring to boil slowly over medium heat stirring constantly. Bring to rolling boil and boil 11 minutes. (220*) Remove from heat. Add vanilla & chocolate. Stir till melted and fold in marshmellows and nuts. Pour into large real buttered cookie sheet (clear up the sides). Cool for half hour and cut into bite sized squares.
2/3 Cup Sugar
1/3 Cup Butter (melted)
1 Cup Corn Syrup
½ tsp. salt
1 Cup Pecan broken halves
Preheat oven to 375 degrees Mix sugar, butter, corn syrup, salt, and eggs in mixing bowl. Mix in pecans. Pour into unbaked pie shell. Bake 40-50 minutes or until set.
I made these for Bryan's lesson at church and Bryan said that the bishop said to himself, "These might be the best cookies I have ever tasted." Bishops aren't fed well on Sundays so I think he was probably just pretty hungry.
1/4 C. Shortening
3/4 C. Soft Real Butter
1/2 C. Sugar
1 1/2 C. Brown Sugar
2 1/2 t. Vanilla
2 1/2 C. Flour
3/4 t. Salt
1 t. Baking Powder
1 t. Baking Soda
12 oz. Symphony Chocolate w/Toffee & Almonds-cut into chunks
10 - 16 Pieces of Almond Roca-cut up into chunks -or- one bag of Heath Toffee Chips found in the baking isle with the chocolate chips
Add dry to wet & mix well. Add Symphony Chocolate and Almond Roca or Toffee. Mix all together.
Drop by spoonfuls onto ungreased cookie sheet. Bake at 375* 10-12 minutes.
1 C. Boiling Water
1 C. Flour
1/4 t. Salt
Whatever sounds good
Melt butter in boiling water. Add flour & salt all at once; stir vigorously. Cook and stir till mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add eggs, one at a time, beaten afer each till smooth. Drop by heaping tablespoons 3 inches apart on a greased cookie sheet. Bake at 400* for about 30 minutes. Fill with whipped cream or fruit or anything. Best if served sooner than later.
2 C. Warm Water – substitute for milk if you don’t have dry milk
1/3 C. Sugar
1/3 C. Shortening, margarine, or Butter
2 t. Salt
2/3 C. Dry Milk
5 to 6 C. Flour – substitute half with wheat flour if you want
1/4 C. Melted Butter or Margarine
Mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together till smooth. Gradually add remaining flour till soft dough is formed. Turn onto a lightly greased surface (I use Pam) and knead till smooth and elastic. Place in a greased bowl; cover and let rise till double in bulk. Punch down’ divide in half. Roll out half of dough into a circle’ cut into 12 pie-shaped pieces. Starting at wide end, roll up each piece into crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough. Brush tops with melted butter or margarine. Let rise till double. Bake at 400 degrees F. for 15 minutes. Makes 2 dozen rolls.
2 cups shredded mozzarella cheese
2 cans (10 3/4 ounces each) cream of mushroom soup
1 1/2 cups milk
1 big package fresh spinach
2 cups ricotta cheese
12 lasagna noodles
2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)
Reserve 1/2 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside.
In another medium bowl, combine spinach, egg and ricotta; mix well.
In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture.
Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese. Bake at 350° for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving. Makes 6 to 8 servings.
6-7 Medium Potatoes- Boiled whole with skins on.
Cool & Shred
½ C. Margarine + 2 Tlbs.
2 Cans Cream Chicken Soup
1 & ½ C. Shredded Mild Cheese
1 Pint (16 oz.) Sour Cream
1/3 C. Grated Yellow Onion
1 C. Crushed Corn Flakes
In a medium sauce pan over medium heat, combine ½ C. margarine, cream of chicken soup, cheese, sour cream and onion. Stir until cheese melts. Put shredded potatoes in a 13X9X2 glass baking dish. Pour cheese mixture over potatos and take a knife and kind of coax the cheese mixture down into the potatos a little. Melt 2 Tlbs. of margarine and pour over crushed corn flakes. Sprinkle onto cheesy potatoes. Bake at 350* for 45 minutes.
- 1 whole chicken
Boil the chicken for 1 hour in a pot of water with enough water to easily cover the chicken. At this point, taste the broth and add some bullion as needed to create a nice tasty broth.
When the broth tastes right, remove the chicken from the broth. After cooling for a bit, de-bone the chicken and set the meat aside.
Put aside 3 cups of the broth in separate bowl for later.
- Chicken meat
- Other to taste
Put the meat parsley and other herbs into the broth to flavor the chicken soup to taste.
- 3 egg
- 3 cup broth
- 3 cup flour
Put the 3 cups of broth into a saucepan and bring to a boil. Whip in 2 cups of the flour. When creamy, mix in the 3 eggs. When creamy, mix in a little of the flour from the 3rd cup at a time until you achieve the correct consistency (like cold tapioca pudding).
* If too stiff, it will form hard lumps when dropped in the soup.
* If too soft, it will fall apart in the soup and make it look like gravy soup.
Bring the chicken soup to a simmer. Use a teaspoon to get little lumps of the finished dough mixture and drop them into simmering soup. After dropping each dollop of the dough into the soup, dip the teaspoon into the soup and the next dollop will not stick.
* If the dough is just right, they will swell up and sort of float to the top.
1 med. onion, minced
½ C. apple cider vinegar
¼ C. oil
2 T. sugar
1 T. salt
½ tsp. pepper
3 C. salad dressing or mayo
½ C. mustard
½ - 1 C. pickle, chopped
½ C. olives
12 eggs, hard boiled & chopped
Boil potatoes, skin on, till tender. Cool potatoes and peel skins off with fingers. Cube into nice bite sized pieces. Marinate potatoes for at least one hour with onion, vinegar, oil, sugar, salt, & pepper. Stir periodically. Stir in mayo, mustard, pickles, & olives. Gently fold in chopped boiled eggs. Top with parsley and paprika.
The trick to beautiful eggs is to bring water to simmer before
adding eggs. Simmer, do not boil, for fifteen to twenty minutes.
Cool quickly in deep, cold water. Peel immediately. Older
eggs peel easily compared to fresh eggs. Done correctly, egg
yolks are golden yellow, not green. Sulfur is not layered on the
yolk because of quick cooking and cooling.
A Little Garlic Powder
1 Large Can of Your Favorite Baked Beans
1 Can of Tomato Soup
1 T. Prepared Yellow Mustard
1/2 C. Brown Sugar
Brown meat and onion with salt & pepper, and a little garlic powder. Add soup, beans, mustard, and brown sugar. Heat to boil. Bake @ 325* for 1 hour.
1 C. Sugar
1/4 C. Butter - Soft
2 C. Shredded Apple
1 C. Flour
1 t. Baking Soda
1 t. Cinnamon
1/2 t. Nutmeg
1/4 t. Salt
1/2 C. Walnuts
Cream first three ingredients. Add apples, sifted dry ingredients, & nuts. Bake @ 350* for 40 minutes in 9x9 pan.
1/2 C. Real Butter
1 C. Sugar
1/2 C. Evaporated Milk
Heat over low heat for 10-15 minutes, stirring occasionallly. Then add 1 1/2 t. Vanilla & dash of nutmeg. Serve hot over cake.
3 C. Mashed Sweet Potato
1 C. White sugar
1/2 t. Salt
1 t. Vanilla
2 Eggs, well beaten
1 Stick Butter, soft
1 C. Light Brown Sugar
1/3 C. Flour
1 C. Chopped Pecans
1/3 Stick of Butter, melted
1-Combine crust ingredients in a bowl & mix. Set aside.
2-Combine filling ingredients in a bowl in order listed; one at a time.
3-Pour sweet potato mixture into a buttered 9x9 dish; make sure butter goes way up the sides to make sure the crust doesn't stick.
4-Sprinkle crust mixture over filling evenly.
5-Bake @ 350* for 30 minutes. Let cool for 20 minutes.
2 C. Flour
1 tsp. salt
2 T. Sugar
2 t. Vanilla
Preheat oven to 400* and place a 9x13 pan with 1/2-1 cube of butter to melt. Meanwhile, Blend all ingredients in a blender and pour into pan with melted butter. Bake for 20 minutes or until big and poofy. Serve immediately. Eat like pancakes with butter and syrup or jam. Recipe can be halved.
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 C. butter
1 ½ C. brown sugar
1 T. water
1 ½ C. oatmeal
1 (12oz.) pkg. butterscotch chips
½ tsp. orange extract
Preheat oven to 375*. Combine baking powder, baking soda, salt, & flour. Set aside. In large mixer bowl, cream together butter & sugar. Add eggs and water. Gradually add dry ingredients. Stir in oats and chips. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake 10-12 mins.
1 T. sugar
1 tsp. salt
1 C. flour
Oil for frying
Boil water, sugar, & salt in saucepan. Stir in flour all at once & beat till smooth. Beat in eggs one at a time until mixture is smooth. Spoon into a large pastry bag fitted with a large star tip, and pipe directly into oil into 3 or 4 inch strips. Heat oil to 375 and fry until they are golden brown. Coat the churros with cinnamon and sugar. (If you don’t have a pastry bag you can just spoon it into the oil)
1 pkg. of Top Ramon Noodles - Any flavor
Green Food Coloring
Prepare hot dogs:
Cut the hot dogs 2/3 the way up in half, give it a quarter turn roll and cut in half 2/3 the way up again. Cut each of the four legs in half again to get eight legs. Now poke eye holes and a mouth.
My kids always love this and it's really fun and easy.
Friday, June 20, 2008
1 C. Karo Syrup
1 1/2. C. Sugar
8 C. Corn Chex
8 C. Golden Grahams
2 C. Coconut
2 Small Packages of Slivered Almonds
Melt margarine, add karo & sugar. Bring to a full rolling boil & boil 3 minutes. Mix the rest of the ingredients together in a big Tupperware bowl. Pour the sugar mixture over cereal mixture. Mix well. Turn out onto a big cookie sheet until cool.
Thursday, June 19, 2008
P.S. Note the Index to the right.
- 1 whole chicken
Boil the chicken for 1 hour in a pot of water with enough water to easily cover the chicken. When fully cooked, debone the chicken and put the cut-up meat back into the broth.
At this point, taste the broth and add some bullion as needed to create a nice tasty broth (even better than bullion is to flavor the broth with the drippings from the turkey).
- 1 stock celery
- 2 big onions
- 1 Tablespoon poultry seasoning
* be careful here cause too much/little can ruin the stuffing. Just do it to taste.
- 2 cubes of butter
Cut up the celery and onions and add to the broth. Add the poultry seasoning and butter. Now simmer the broth. Flavor to taste (salt and pepper).
- 5 loaves of bread
Cut up the bread and put aside. Remove broth from heat when veggies are cooked and allow to cool somewhat.
Put ½ of the bread into a big mixing bowl. Slowly mix all of the broth with the bread. When mixed, start adding a little bread at a time and mixing until right consistency (fairly moist but not soupy).
* to be creative, consider throwing in a handful of nuts, raisins, cranberries or whatever you like.
2-3 T. Coarse Salt
1 tsp. Worcestershire sauce
1 Tsp. Ground Ginger
1 Clove crushed garlic
5 – 6 lb Pork Roast
1 tsp. Liquid wood smoke flavoring
In small bowl, combine soy, salt, Worcestershire, ginger, and garlic. Mix well. Lay 3 large sheets of foil out, one on top of another. Place roast in center of foil; rub with mixture and sprinkle with liquid smoke. Fold all 3 sheets of foil over top of roast and secure tightly making a sealed envelope. Place wrapped meat in a baking pan. Roast at 375 for 5 hours. Shred the pork before serving. Makes 8 servings.
Serve with white rice and steamed veggies. Cabbage, broccoli, carrots, and cauliflower.
1 Lb. Ground Beef
1 Cup Chopped White Onion
1 Chopped Green Pepper
2Lb. Diced canned tomatoes
1- 8oz. Can of Tomato Sauce
2 Cans of Dark Kidney Beans-drained
¼ Cup Brown Sugar
¼ t. Crushed Red Pepper
2 T. Mustard
1 t. Salt
2 t. Chili Powder
1 Bay Leaf
Bring to boil. Serve with Cornbread.
BEAT: egg yolks somewhat and set aside.
MELT: one cube of butter or margarine in a four-quart sauce pan.
ADD: two cups granulated sugar and one twelve-ounce can of canned milk.
HEAT: to a simmer on medium heat.
BLEND: about two-thirds of the milk mixture into egg yolks.
ADD: mixture back into sauce pan and cook over medium heat about twelve minutes until thickened somewhat. It will thicken further upon cooling.
COOL: in fridge. Protect cold glass shelving from hot container.
STIR: in a tablespoon of vanilla.
ADD: coconut and chopped walnuts or pecans. Cup-and-half (?) of each? Save some to the side to garnish top of cake.
Make a fudge frosting to finish off sides of cake: Mix a cup of bitter chocolate powder into two cups powdered sugar to separate the chocolate powder particles. Put a chunk of soft margarine or butter in your bowl and drizzle hot water over it. Not much! You'll need to add some vanilla, too! It doesn't take very much to whip the sugar mixture into a creamy fudge frosting!
For easy frosting, frost the bottom layer before glopping the coconut frosting on it. You can hold it in the air, saving a mess on your cake plate. Glop on the filling and frost the second and third layers the same way. The coconut frosting is pretty cascading over the chocolate!
Grandma Dilworth always seemed to prefer to use Duncan Hinds Swiss Chocolate cake mixes.
She thought it made the best cakes. Also, she froze whole cakes so she didn't have to make one every time she needed one. Freezing seems to make the cake taste better, too! It's a little more compact, as if it picks up moisture, loosing it's crumbliness! Pieces freeze great, too! Extra frosting keeps wonderfully in the freezer for future use. Christine and Dad, especially, like the extra for snacking by the spoonfuls! This recipe is enough to do two two-layer cakes.
Remember, this cake requires refrigeration. It's base is egg yolk and spoils!