Favorite Pelican Rapids Foods and Nutrition Class Recipes ...



Foods and Nutrition Class

Favorite Recipes Fall 2006

Pelican Rapids High School

Pelican Rapids, Minnesota

As Compiled by

Mrs. Coleen K. Guhl,

FACS Teacher

Smoothies

Peaches and Cream Smoothie

(Really good)

1 C evaporated milk

1 T sugar

1 C vanilla yogurt

2 fresh peaches, washed and sliced (seed removed)

Blend for one minute. Serves 1.

Raspberry Yogurt Smoothies

(Yummy, you might want to de-seed your raspberries)

½ C fresh or frozen raspberries, thawed

1 T granulated sugar

¾ C milk

1 (8 oz) carton lemon yogurt

In a blender container, combine raspberries and sugar. Cover and blend until raspberries are crushed. Add milk and yogurt; blend until smooth. Serve immediately. Makes 2 (1 C servings)

Tropical Fruit Smoothie

(A nice and different smoothie)

1 (15 oz) can cream of coconut

1 medium banana

1 (8 oz) can crushed pineapple in juice

1 C orange juice

1 T bottled lemon juice

2 C ice cubes

In blender, combine all ingredients except ice. Blend well. Gradually add ice; blend until smooth. Serve immediately.

Cantaloupe and Strawberry Shake

(Refreshing!)

1 C whole strawberries, hulled and washed

1 C diced cantaloupe

2 to 3 t granulated sugar

½ C skim milk or low fat milk

Place all ingredients in food processor or blender and process until frothy; serve immediately. Makes 2 cantaloupe strawberry shakes.

Apple Pie Smoothie

(It really does taste like apple pie—yummy)

½ C nonfat yogurt

8 oz nonfat milk

2 T frozen apple juice concentrate

Dash of ground cinnamon

½ whole green apple, peeled, seeded and cut into pieces

Combine all ingredients into a blender and process until smooth. You can add ice while blending if desired. Make 1 (12 oz) serving.

Peanut Banana Smoothie

(For Elvis)

1 small ripe banana, sliced

2 T peanut butter, creamy

1 T honey

1 C cold milk

Banana slice and chopped peanuts for garnish, if desired

Set aside a slice of the banana for garnish, and put remaining banana, peanut butter, and honey in a blender. Blend until smooth. Add milk and blend until foamy. Garnish with banana slice rolled in chopped peanuts, if desired. Serve immediately. Makes a bout 1 ½ cups. (1 serving)

Quick Breads

Blueberry Muffins

2 C plain flour

½ C sugar

1 T double action baking powder

½ t salt

1 egg

1 C milk

¼ C salad oil

Mix, add ¾ to 1 C blueberries. Stir until just moistened (do not over mix). Grease muffin pans and bake at 400 degrees for 20-25 minutes.

Apple Cinnamon Muffins

(Great!)

1 ½ C all-purpose flour

½ C instant nonfat dry milk

½ C granulated sugar

2 t baking powder

1 t cinnamon

½ t salt

1 egg

1 C water

¼ C butter, melted

1 C peeled apples, chopped

1/3 C nuts, chopped

¼ pkg brown sugar

Combine dry ingredients and ½ teaspoon of cinnamon. Beat eggs then add water; stir in apples and butter. Combine nuts and brown sugar, add the other ½ teaspoon of cinnamon. Pour first mixture in greased muffin pan. Sprinkle second mixture over ingredients in muffin pan. Bake 20 minutes at 375 degrees.

Chocolate-Chocolate Chip Muffins

(How we love chocolate)

6 (1 Oz) squares semisweet chocolate

1/3 C unsalted butter

¾ C buttermilk

½ C white sugar

1 egg

1 ½ t vanilla extract

1 2/3 C all-purpose flour

1 t baking soda

½ t salt

1 C mini-semi-sweet chocolate chips

Preheat oven to 400 degrees. Line 12 muffin cups with papers.

In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled; about 10 minutes.

Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg and vanilla, until blended well.

In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.

Bake at 400 degrees for 20-25 minutes or until a toothpick inserted n the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. Serve warm or cooled and these can be frozen as well.

Spiced Pumpkin Muffins

(These are really good and moist)

2 C all-purpose flour

½ C sugar

2 t baking powder

1 t ground cinnamon

½ t ground nutmeg

¼ t salt

1//4 t ground allspice

1 beaten egg

½ C canned pumpkin

¼ C cooking oil

Crumb topping

Grease twelve 2 ½ inch muffin cups. Set muffin cups aside.

In a medium bowl stir together flour, sugar, baking powder, cinnamon, nutmeg, salt, and allspice. Make a well in the center of dry mixture.

In another medium mixing bowl combine egg, milk, pumpkin, and oil. Add all at once to the dry mixture. Stir just until moistened (batter should be lumpy).

Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle with Crumb Topping. Bake in a 400 degree oven for 20-25 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Then remove muffins from muffin cups. Serve warm. Make 12.

Crumb Topping

In a small mixing bowl combine ¼ C packed brown sugar, ¼ C all purpose flour, and 2 Tablespoons melted butter or margarine. Mix till crumbly.

Streusel Cherry Muffin Tops

(Love ‘em)

1 ¾ C all purpose flour

2 t baking powder

¼ t salt

1 beaten egg

¾ C milk

½ C packed brown sugar

¼ C butter or margarine, melted

1 C pitted, chopped fresh sweet cherries or drained well sour cherries

¼ C chopped almonds

Streusel Topping

Grease 9 muffin top cups. Set aside

In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center of dry mixture.

In another medium bowl combine egg, milk, brown sugar, and butter or margarine. Add all at once to the dry mixture. Stir until just moistened (batter will be lumpy). Fold in cherries and almonds.

Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle with Streusel Topping. Bake in a 375 degree oven for 20 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Then remove muffins from muffin cups. Serve warm. Make 12.

Streusel Topping

In a small bowl combine ½ C packed brown sugar, ¼ C quick-cooking oats, 2 tablespoons all-purpose flour, and 2 tablespoons melted butter or margarine. Mix until crumbly.

Apple Strudel Muffins

(We loved these)

2 C all-purpose flour

1 t baking powder

½ t baking soda

½ salt

½ C butter

1 C white sugar

2 eggs

1 ¼ t vanilla

1 ½ C chopped apples

1/3 C packed brown sugar

1 T all purpose flour

1/8 t ground cinnamon

1 T butter

Preheat oven to 375 degrees. Grease a 12 cup muffin pan.

In a medium bowl, mix flour, baking power, baking soda, salt.

In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

In a small bowl, mix brown sugar, flour, and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes in the preheat oven or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit for 5 minutes before removing from muffin pan. Cool on wire rack.

Soups

Mexican Chicken-Tortilla Soup

(A class favorite, we made this twice!)

3 1/2 C chicken broth

2 whole small chicken breasts

1/2 C chopped onion

1/2 t ground cumin

1 clove garlic, minced

1 T cooking oil

1 16 oz can tomatoes, cut up

1 8 oz can tomato sauce

1 – 4 oz can whole green chili peppers, rinsed, seeded, and cut into thin bite-sized strips

1/4 C snipped fresh cilantro or parsley

1 T snipped oregano or 1 t dried oregano, crushed

6 - 5 1/2 inch corn tortillas

Cooking oil

1 C shredded cheddar or Monterey Jack Cheese, (4 oz)

Place chicken broth in large saucepan or Dutch oven; add chicken breasts. Bring to boil; reduce heat and simmer, covered for about 15 min or until chicken is tender and no longer pink. Remove chicken from broth. Let stand till cool enough to handle. Skin, bone, and finely shred chicken; set aside. Discard skin and bones. Strain broth through large sieve or colander lined with 2 layers of cheesecloth. Skim fat from broth and set broth aside. 

In the same saucepan cook onion, cumin, and garlic in 1 T oil until onion is tender but not brown. Stir in strained broth, undrained tomatoes, tomato sauce, chili peppers, cilantro or parsley and oregano. Bring to a boil. Reduce head and simmer, covered for 20 min. Stir in shredded chicken; heat through. 

Meanwhile, cut tortillas in half, and then cut crosswise into 1/2 inch wide strips. In heave medium skillet heat 1/4 inch oil. Fry strips in hot oil about half at a time and for about 1 min each or until crisp and light brown. Remove with slotted spoon; drain on paper towels.

Divide fried tortilla strips among four soup bowls. Ladle soup over tortilla strips; sprinkle each with shredded cheese. Serve immediately. 

Mexican Corn Chowder

(We loved this one as well)

2 C fresh corn or 10 oz packaged frozen whole kernel corn

1/2 C cubed, peeled potato

1/2 C chopped green pepper

1/2 C water

1/2 C chopped onion

2 t instant chicken bouillon granules

1/2 t ground cumin

2 1/2 C milk

3 T flour

1 4 oz diced green chili peppers

Fresh cilantro or parsley sprigs

Chopped tomato (optional)

In large saucepan combine corn, potato, green pepper, water, onion, bouillon granules, and cumin. Bring to boil. Reduce heat and simmer, covered for about 8 min or until corn and potatoes are tender. Do not drain.

Stir in milk and flour together and then you stir milk mixture into the corn mixture. Add green chili peppers. Cook and stir till thickened and bubbly.  If desired, garnish with cilantro and chopped tomatoes. 

Tex-Mex Cream of Chicken Soup

(Really good)

1/2 lb ground raw chicken or turkey (or you can use chicken breast cut into small pieces)

1/4 C chopped onion

2 cloves garlic, minced

2 C milk

1 10 1/4 can condensed cream of chicken soup

1 7 oz can whole kernel corn with sweet peppers, drained

1 medium tomato, chopped (3/4 c)

1 4 oz can diced green chili peppers, drained

2 T snipped fresh cilantro or parsley

1/4 t ground red pepper

1 C shredded Monterey Jack cheese (4 oz)

Fresh cilantro or parsley

In large saucepan cook chicken, onion, and garlic until chicken is no longer pink and onion is tender but not brown. Drain fat from pan.

Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, cilantro or parsley and ground red pepper. Bring to a boil. Reduce heat and simmer, uncovered for 5 min, stirring occasionally. Add cheese, cook and stir until cheese melts. Garnish each serving with additional cilantro. 

Italian Meatball Soup

(Different but wonderful, class loved it as well)

1 beaten egg

1/2 C soft breadcrumbs

2 T grated Parmesan or Romano cheese

1 T snipped fresh parsley

1 T finely chopped onion

1/4 t garlic salt

1/8 t pepper

1/2 pound ground beef

1 15 oz can garbanzo beans, rinsed and drained

1 14 1/2 oz can beef broth

1 14 l/2 can Italian-style stewed tomatoes

1 1/2 C water

1 C sliced fresh mushrooms

1 t dried Italian seasoning, crushed

1/4 C tiny bow-tie pasta or ditalini

3 C torn spinach or 1/2 of a 10 oz pkg frozen chopped spinach, thawed and well drained.

In a medium-mixing bowl combine egg, breadcrumbs, Parmesan or Romano cheese, parsley, onion, garlic salt and pepper. Add ground beef, mix well and shape meat mixture into 36 balls.

In a large skilled cook meatballs over medium heat for about 8 min or until no pink remains, turn occasionally to brown evenly. Drain fat from pan and set meatballs aside.

In a large saucepan stir together garbanzo beans, beef broth, undrained tomatoes, water, mushrooms, and Italian seasoning. Bring to a boil; add pasta and return to boil. Reduce heat and simmer, covered for about 10-12 min or until pasta is tender. Stir in spinach and meatballs, cook for an additional 1 to 2 min or until the spinach is wilted. 

Corn and Potato Chowder

(We liked this one as well)

2 T butter

2 C potatoes, diced

1 t salt

2 C kernel corn

1 (13 oz) can evaporated milk

1/2 C water

1 C onion, chopped

2 C water

1/4 t pepper

1/2 C ham, diced

1/4 C flour

Cook onion in butter until tender but not brown. Add potatoes, water, salt and pepper to large saucepan. Cover and simmer for 15 min. Turn off heat; add corn, ham and milk. Blend flour and 1/2 C water and stir this mixture gently into chowder. Return to heat and cook over medium heat until mixture thickens and bubbles for one minute. 

Beef Stew in a Pot

Mole De Olla (Mexican)

12 oz beef stew meat, cut into ¾ inch cubes

1 T cooking oil

2 C water

½ t salt

¼ t ground black pepper

1 to 2 dried ancho peppers (we didn’t use)

2 C chopped, peeled tomatoes (2 large) or one 14 l/2 oz can tomatoes, cut up

1 medium onion, cut up

¼ t ground cumin

2 cloves garlic, minced

2 medium potatoes, cut into 1 inch cubes

1 large fresh ear corn, cut into 1 inch secition OR 1 C frozen whole kernel corn

1 medium zucchini or yellow summer squash, halved lengthwise and sliced 1 inch thick (we did not put zucchini in our stew)

In a large saucepan brown meat in hot oil. Drain off fat and add water, salt, and black pepper to saucepan. Bring to a boil and then reduce heat and simmer covered for 1 hour.

Meanwhile, cut dried peppers open; discard stems and seeds. Cut peppers into small pieces and place in small bowl and cover with boiling water. Let stand for 45 to 60 minutes to soften and then drain well.

In a blender container or food processor bowl combine drained pepper pieces, tomatoes or undrained canned tomatoes, onion, cumin, and garlic. Cover and blend or process until nearly smooth. Stir into saucepan mixture.

Add potatoes and corn. Bring to a boil and then reduce heat and simmer, covered for 30 minutes.

Stir in zucchini or summer squash. Cook about 10 minutes more or until meat and vegetables are tender. Makes about 8 cups.

Meatball Soup

Albondigas (Mexican)

Meatballs

1 slightly beaten egg or egg white

3 T long-grain rice

2 t snipped fresh oregano or 1 t dried oregano, crushed

¼ t salt

½ t ground black pepper

1 pound lean ground beef or ground pork

Soup

Use the juice from boiling the meatballs with 1 bouillon cube

1 C water

1/3 C tomato paste

2 C cubed potatoes (2 medium sized potatoes)

1 C thinly sliced carrots (2 medium)

1 medium onion, thinly sliced

½ C frozen peas

To prepare the meatballs:

In a medium mixing bowl combine the egg, uncooked rice, oregano, salt, and black pepper. Stir in meat; mix well. Shape meat mixture into 1 inch meatballs (about the size of a quarter).

To prepare the soup:

In a large saucepan combine beef broth, water, and tomato paste. Bring to a boil and then add meatball and simmer, covered for 15 to 20 minutes or until the meat is no longer pink inside and rice is tender.

Add potatoes, carrots and onion to saucepan. Next, cook, covered for about 15 minutes more or until vegetables are crisp-tender. Stir in peas and heat through. Makes about 8 cups.

Biscuits

Cheese Garlic Biscuits AKA Red Lobster Biscuits

(Of course we loved this one!)

2 C Bisquick

2/3 C Milk

½ C grated cheddar cheese

½ C melted butter

¼ t garlic salt

Mix Bisquick, milk, and cheddar cheese until a soft ball forms. Beat vigorously for 30 seconds. Drop by balls onto an ungreased baking sheet and bake at 450 degrees for 8 minutes. Mix butter and garlic and brush on rolls while still on the pan and hot. Eat!

Quick Buttermilk Biscuits

(Easy and good)

2 C sifted flour

1 heaping Tablespoon baking powder

Salt to taste

1/3 C butter flavor Crisco

1 C buttermilk

Mix flour, baking powder, and salt. Add butter flavor Crisco then buttermilk. Knead and pat into ½ inch thick slab. Cut into circles using a biscuit cutter. Bake at 375 degrees until golden brown; about 8 minutes.

Baking Powder Biscuits

2 C all-purpose flour

1 T baking powder

½ t salt

¼ C shortening

1 C milk

1. Preheat oven to 450 degrees. Lightly grease a baking sheet.

2. In a bowl mix the flour, baking powder, and salt. Cut in the shortening with pastry blender until mixture is the size of pea sized lumps. Add milk and mix until dry mixture s absorbed. Drop dough by heaping spoonfuls onto the prepared greased baking sheet.

3. Bake for 12 to 15 minutes or until golden brown.

Fruit

Simmered Pears with Orange Juice

(really good and different way to serve pears)

4 pears

½ C sugar

1/3 C orange juice

¼ C water

1 ½ t grated orange peel

Peel, halve or quarter, and core pears. In a large saucepan heat sugar, orange juice and water to boiling. Add pears, simmer covered until pears are tender. Simmer syrup for about five minutes longer or to desired consistency. Chill pears and syrup. Serve with low fat or fat free whipped topping, ice cream or vanilla yogurt, if desired.

Fruit Pizza

¾ C sugar

1/3 C shortening

1 egg

½ t vanilla

1 T milk

1 ½ C flour

1 t baking powder

1/8 t salt

Mix sugar, shortening, egg, vanilla and milk with electric hand mixer until creamy. Add dry ingredients. Roll out onto a greased pizza pan in a circle about ¼ inch thick. Bake at 375 degrees for approximately 15 minutes or until edges start to turn a light golden brown. Cool cookie on a cooling rack.

Spread a thin layer of Cool Whip over the top of the cookie. Then use a variety of fruits and decorate the top. Eat and enjoy!

Pineapple Casserole

(This is great with ham)

2 can (8 oz each) crushed pneapple in juice

½ t salt

½ C sugar

3 T flour

2 C fresh bread crumbs

3 eggs, beaten

6 T melted butter

Combine the undrained pineapple with salt, sugar, and flour. Stir in beaten eggs. Toss bread crumbs with the melted butter and fold into the pineapple mixture. Pour into a 1 ½ quart casserole dish and bake at 350 degrees for 40-50 minutes.

Strawberry Shortcake

2 C sliced fresh or frozen strawberries

¼ C sugar (only if you are using fresh)

1 C all-purpose flour

1 T sugar

1 ½ t baking powder

½ t salt

2 T margarine

½ C skim milk

½ C whipped topping

Thaw strawberries (if using frozen). If using fresh strawberries, clean and slice. Add ¼ C sugar to the fresh strawberries and refrigerate for about 1 hour to draw out the juices.

Preheat the oven. Lightly grease the baking sheet.

Sift flour, 1 T sugar, baking powder, and salt together into a bowl. Cut the margarine into the flour mixture until it resembles coarse bread crumbs. Make a well in the center of the mixture. Add the milk and stir with a fork until ingredients are moistened and form a drop batter. Drop biscuits onto baking sheet about 1 inch apart.

Bake at 450 degrees for 15 minutes or until golden brown.

For each serving tear a warm biscuit in half and place the bottom half in a small bowl. Spoon ½ C strawberries and juice over each biscuit half. Cover the berries with the other half of biscuit and top with 2 T whipped topping.

Cookies

Surprise Meringues

(really easy and good)

3 egg whites

1/8 t cream of tartar

¾ C sugar

1/8 t salt

1 t vanilla extract

1 C (6 oz) miniature semisweet chocolate chips

¼ C chopped pecans or walnuts

In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, salt and vanilla, beating until stiff peaks form and sugar is dissolved,; which takes about 5 to 8 minutes. Fold in the chocolate chips and nuts. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 300 degrees for 30 minutes or until lightly browned. Cool on baking sheets. Store in an airtight container. Yield: 4 doz

Egg Yolk Cookies

(This is what you can do with all those left over egg yolks…like a sugar cookie)

1 C shortening (Crisco)

2 C sugar

1 t vanilla

3 egg yolks

1 t cream of tartar

1 t baking soda

2 C flour

Pinch of salt

Cream shortening and sugar together. Add vanilla, beat the egg yolk well and combine with creamed mixture. Sift flour, soda, cream of tartar and salt. Add to creamed mixture. Next, roll into small ball about the size of walnut (or about 1 inch in diameter) and then roll in sugar to coat. Place on greased cookie sheet and bake in a slow oven (325 degrees) for 20 minutes or until golden in color.

Please note: If you are not using farm fresh eggs, you can add several drops of yellow food coloring to the mixture.

Chocolate meringues

(Easy, pretty what more can you ask for?)

1 C (6 oz) semisweet chocolate chips

2 egg whites

¼ t cream of tartar

1/8 t salt

½ C sugar

½ t white vinegar

½ t vanilla or almond extract

½ C flaked coconut

¼ C chopped almonds

In a microwave or heavy saucepan, melt chocolate chips and stir until smooth; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 1 T at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla or almond extract. Fold in melted chocolate until combined; fold in coconut and almonds. Drop by tablespoons 2 inches apart onto a lightly greased baking sheets. Bake at 350 degrees for 10-11 minutes or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: about 2 ½ dozen.

Scandinavian Almond Bars

(We loved these!)

1 ¾ C all-purpose flour

2 t baking powder

¼ t salt

½ C butter or margarine

1 C sugar

1 egg

½ t almond extract

Milk

½ C sliced almonds; coarsely chopped

Almond icing

1. Stir together flour, baking powder, and salt. In a large mixing bowl beat butter or margarine until softened. Add sugar and beat until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat till well mixed.

2. Divide dough into fourths. Form each into a 12 inch roll. Place two rolls 4 to 5 inches apart on an ungreased cookie sheet. Flatten with your fingers until it is 3 inches wide. Repeat with the other rolls.

3. Brush flattened rolls with milk and sprinkle with almonds. Bake in a 325 degree oven for 12 to 14 minutes or till edges are lightly browed. While cookies are still warm, cut them crosswise at a diagonal into 1-inch strips. Cool. Drizzle with Almond Icing. Makes 48 bars.

Almond Icing

Stir together 1 C sifted powdered sugar, ¼ t almond extract and enough milk (3 to 4 teaspoons) to make icing that is of a drizzling consistency.

Swirled Mint Cookies

(Very pretty)

2 C all-purpose flour

½ t baking powder

1 C butter or margarine

1 C sugar

1 egg

1 t vanilla

½ t peppermint extract

10 drops red food coloring

10 drops green food coloring

1. Combine flour and baking powder in a separate bowl. In a large mixing bowl beat butter or margarine until softened. Add sugar and beat until fluffy. Add egg, vanilla, and peppermint extract and beat well. Add flour mixture and beat until well mixed. Divide into thirds. Stir red food coloring into one third of the mixture, green food coloring into another and leave one plan. Cove r each and chill about 1 hr or until it is easy to handle.

2. Divide each color of the dough into four parts. On a lightly flo9ured surface roll each into a ½ inch-diameter rope. Place one red, one green, and one plain rope side by side. Twist together. Slice into ½ inch pieces for larger cookies or ¼ inch pieces for smaller ones. Carefully roll into balls, blending colors as little as possible. Place about 2 inches apart on an ungreased cookies sheet.

3. Flatten to ¼ inch thickness with the bottom of a glass dipped in additional sugar. Repeat with remaining dough. Bake in a 375 degree oven till done. (About 8-10 minutes for larger cookies and 6-8 minutes for smaller cookies). Remove and cool. Makes about 72 (2 ½ inch size) and 144 (1 ¼ inch size).

Honey Sand Balls

(Really tasty, similar to Mexican Wedding Cookies)

1 C butter (not margarine), softened

½ C sifted powdered sugar

2 T honey

2 C all-purpose flour

¾ C chopped walnuts

1 t vanilla

¼ t salt

Sifted powdered sugar

In a large mixing bowl beat the butter, the ½ C powdered sugar, and honey with an electric mixer on medium speed until combined. Beat or stir in the flour, walnuts, vanilla, and salt. Mix thoroughly, using your hands, if necessary. Shape dough into 1-inch balls (about the size of a quarter). Place balls 1 ½ inches apart onto greased cookie sheets.

Bake in a 325 degree oven for 14 to 16 minutes or until the cookies are very lightly browned. While cookies are still warm, roll them in powdered sugar. Cool cookies on wire racks. Roll cookies in powdered sugar again. Makes about 48 cookies.

Chocolate Crinkles

3 beaten eggs

1 1/2C sugar

4 squares (4 oz) unsweetened chocolate, melted

½ C cooking oil

2 t baking powder

2 t vanilla

2 C all-purpose flour

Sifted powdered sugar

In a large mixing bowl stir together the beaten eggs, sugar, melted chocolate, cooking oil, baking powder, and vanilla. Gradually add flour to the chocolate mixture, stirring until thoroughly combined. Covered and chill for 1 to 2 hours or until the dough is easy to handle.

Shape dough into 1 inch balls. Roll the balls in powdered sugar to coat. Place balls 1 inch apart onto ungreased cookie sheets.

Bake in a 375 degree oven for 8 to 10 minutes or until edges are set and tops are crackled. Remove cookies and cool on wire racks. If desired, sprinkle with additional powdered sugar. Makes about 48 cookies.

White Roll-Out Cookies

3 C flour plus 3 T

1 t salt

1 t soda

1 t baking powder

1 ½ C sugar

1 C shortening (can use ½ butter and ½ shortening)

2 eggs, well beaten

1 t almond extract

½ t vanilla

Sift first four ingredients together. Cut in shortening. Beat eggs until light then add sugar to eggs gradually. Combine with dry ingredients. Chill dough for at least one hour. Roll out….but not too thin. Use you favorite cookie cutters and cut out shapes. Bake 375 for 8 minutes until a light brown.

Butter cream frosting

For decorating cookies or from frosting a cake

1/3 C butter (soften)

4 ½ C sifted powdered sugar

¼ C milk

1 ½ t vanilla

Milk

In a bowl beat soften butter until fluffy. Gradually add 2 C of the powdered sugar, beating well. Slowly beat in the ¼ C milk and vanilla. Next, slowly beat in remaining sugar. Beat with additional milk IF NEEDED TO MAKE A SPREADING CONSISTANCY YOU WANT. Tint with food coloring if desired. Frosts tops of cookies.

Desserts

German Dessert Pancakes

2 eggs

1 cup milk

1 cup flour

1/2 cup sugar

butter

Mix the milk, flour and sugar together. Beat until smooth. Heat a large non-stick skillet and melt a small amount of butter with it. Pour enough of the pancake batter onto the skillet to cover the whole pan in a thin layer. Once the edges start drying, it's time to flip. Use a large spatula for this. It doesn't take much time on the second side. Continue baking the rest of the pancakes like this.

Please note: The pancakes do not fluff up like typical American-style pancakes.

To make dessert pancakes spread 2 heaping tablespoons of your favorite pie filling such as apple, cherry or blueberry into the center of each pancake. Roll up (like a rolled taco) and top with whipped cream and a dusting of shifted powdered sugar. Chill and eat!

This is an old German recipe from my Grandma Vierck. It is very easy to make yet very impressive and yummy! Mrs. Guhl

Sour Cherry Cobbler

½ C water

2 T lemon juice

½ C plus 2 T sugar

1 T cornstarch

4 C sour cherries, pitted (you will need to drain if using canned cherries)

1 C flour

½ t baking soda

1 t baking powder

½ t salt

3 T melted butter

½ C buttermilk or cream

Combine water, lemon juice, cornstarch and ½ C sugar in pot over medium heat. Stir well to dissolve cornstarch, then add cherries. Simmer for a minute, taste and add more sugar and lemon if necessary. Pour into baking dish or casserole. Preheat oven to 400 degrees.

Combine flour, baking soda and powder, salt, and 2 T sugar in a bowl. Whisk the melted butter into the butter milk, then add it to the dry ingredients. Mix minimally but well, until you end up with a sticky mixture. Drop spoonfuls of dough on top of the dish of fruit. (Because the dough is so sticky the easiest way to do this is to get a second spoon and scrape it off.) You’ll end up with a lumpy biscuit that does not quite cover the fruit. Bake for 20-25 minutes or until the topping is golden brown.

Serve cobbler hot with whipped cream, crème fraiche, or vanilla ice cream.

Cherry Nut Cake

2 C sugar

2 C sour cherries packed in water (drained well)

1/4 C shortening

2 C sifted flour

2 t soda

2 eggs

2 C chopped walnuts

1 t vanilla

pinch of salt

Cream sugar and shortening, add eggs, vanilla and drained cherries. Sift dry ingredients and add to creamed mixture. Add chopped nuts and mix well. Grease and flour either an angle food cake pan or bundt pan. Pour mixture into pan and bake at 350 degrees for 1 ½ hours or until done.

Mexican Fried Ice Cream (without the frying)

(Really tasty, different, and so easy)

1 gallon or more depending on how many people you are serving

1 to 2 C crushed corn flakes

Honey

Cinnamon

Using an ice cream scoop make solid balls of ice cream. Roll ice cream balls in honey and then in crushed corn flakes. At this point you can drizzle more honey on top of the ice cream balls and then sprinkle ice cream balls with cinnamon. Freeze until ready to eat.

Real Whipped Cream

1 pint heavy whipping cream

4 T granulated sugar (or you can use powdered sugar as well)

Vanilla

Chill your mixing bowl and beaters to ensure that your whipped cream has the best volume.

Pour heavy whipping cream into your mixing bowl. Set your speed at low and when the air starts to incorporate into your cream you can increase the speed until the cream forms soft peaks. Add 4 Tablespoons of sugar and ¼ t vanilla. Continue to beat for 1 minute. This should be used right away. You can test your cream to see if it is at the soft or stiff peaks stage. You can do this by stopping the mixer and lifting beaters. If the peaks are stiff, they will not drop over but stay up.

Pies!

Pastry for a single-crust pie

1 C all-purpose flour

½ t salt

1/3 C shortening or lard

3 to 4 T cold water

Remember shortening and water should be cold for the pastry to work properly.

Stir together flour and salt. Cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 T water over part of the mixture; gently toss with a fork. Push to one side of the bowl; repeat procedure until all is moistened. Use no more then 4 T of water. With your hands form dough into a ball. Do this quickly as you don’t want your body heat to affect the pastry dough.

On a lightly floured surface, flatten dough with hands. Roll from center to edge with a floured rolling pin to form a circle about 12 inches in diameter. Carefully fold pastry twice to for a triangle. Place into pie plate and unfold. Fit around bottom and around top. Cut off to ½ to 1 inch beyond edge of pie plate. Fold over excess and flute edge.

If you need a baked pie shell be sure to prick bottom and sides. Weight the pie crust with dried beans and bake in 450 degrees oven for 10-12 minutes. This is so you will get a nice even (not bumpy) crust on the bottom.

Makes one 9-inch pastry shell.

Lemon Meringue Pie

1. 9-inch BAKED pie shell

Filling:

4 large egg yolks

3 large eggs

1 C sugar

¾ C fresh lemon juice

2 T cornstarch

½ C chilled butter, cut into small pieces

Meringue:

4 large egg whites

¼ T cornstarch

¼ t cream of tartar

½ C sugar

1 t vanilla extract

Preheat oven to 350 degrees. To prepare filling, in top of a double boiler, whisk together egg yolks, eggs, sugar, lemon juice, and cornstarch. Place over simmering water. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. DO NOT LET MIXTURE BOIL. Remove mixture from over water. Stir in butter and pour into a baked piecrust.

To prepare meringue; beat egg whites a medium speed until foamy. Beat in cornstarch and cream of tarter until soft peaks form. Gradually beat in sugar and vanilla at high speed until stiff. Spoon meringue onto the filling. Make sure the meringue touches all the edges to prevent shrinking and filling from seeping out. Bake pie until meringue is golden brown about 12 to 15 minutes.

Swedish Apple Pie

(Different but nice taste with the sour cream)

2. C sliced apples

2 T flour

¾ C sugar

1 egg

Pinch of salt

1 t vanilla

1 C sour cream

Unbaked 9-inch pie shell

For topping:

1/3 C sugar

1/3 C flour

¼ C cold margarine

¼ t cinnamon

Prepare piecrust. DO NOT PRICK PIE SHELL.

Stir together apples, 2 T flour, sugar, egg, salt, vanilla and sour cream. Pour into unbaked pie shell.

Make topping: Mix the 1/3 C sugar and the 1/3 C flour, cut in the cold margarine and cinnamon. Distribute the topping evenly over the apple mixture.

Bake at 450 degrees for 20 minutes, and then reduce oven temperature to 350 degrees and bake an additional 20 minutes.

Chocolate Scotch Pie

(Everyone loved this one)

1 ½ C packed brown sugar

¼ C butter or margarine

3 eggs

1 square (1 oz) unsweetened chocolate, melted and cooled

½ C milk

1 t vanilla

Pastry for single piecrust

Whipped cream

Prepare a single crust pie shell. DO NOT PRICK THE CRUST.

In mixer bowl; cream brown sugar and butter. Add eggs, one at a time; beat at low speed on electric mixer until just combined. Blend chocolate; stare in milk and vanilla (mixture may appear slight curdled.)

Pour filling into prepared pie shell. Bake at 350 degrees for about 40 minutes or until knife inserted near the center comes out clean. Cool and top with whipped cream.

Pecan Pie

(The students loved this and many made it for Thanksgiving dinner!)

1 ½ C light corn syrup

½ C sugar

¼ C butter or margarine

1 C pecan halves

3 slightly beaten eggs

1 t vanilla

Dash of salt

Pastry for a single piecrust

Prepare pastry for a single pie shell. DO NOT PRICK THE CRUST. Place pecans in shell.

In a saucepan combine corn syrup, sugar and butter or margarine; bring to a boil. Boil gently, uncovered for five minutes; stirring occasionally. Cool slightly.

Combine eggs, vanilla, and salt; pour cooled syrup mixture into eggs and beat well. Pour over nuts (pecans will raise to the top). Bake at 375 degrees for 30 minutes to 35 minutes or until knife inserted into the center comes out clean.

Pumpkin Pie

(Of course we love this)

1 C canned pumpkin

½ C sugar

¼ t salt

1 t cinnamon

½ t ginger

1/45 t nutmeg

¼ t cloves

2 slightly beaten eggs

1 C plus 2 T milk

4 Oz (1/2 C) evaporated milk

1 9-inch unbaked pastry shell

Prepare pie shell. DO NOT PRICK CRUST.

Combine pumpkin, sugar, salt and spices. Blend in eggs, milk, and evaporated milk. Pour into pastry shell. Bake at 400 degrees for 50 minutes or until knife inserted into the center comes out clean. Cool and top with whipped cream.

Homemade Sour Cherry Pie Filling

Really good and easy)

4 cups cherries, rinsed, stemmed and pitted

1 cup granulated sugar

1/4 cup lemon juice

4 tablespoons cornstarch

1/2 teaspoon almond extract

Combine cherries, sugar and lemon juice in a mixing bowl, stir and let sit to dissolve sugar. Drain off and reserve cherry syrup. Combine a small amount of syrup to cornstarch to make a paste. Heat the cherries and reserved cherry syrup. When the cherries are boiling whisk in cornstarch paste. Cook over medium heat, stirring, until the sauce thickens add almond extract. Cool or if wanted you can use for cherry pie, etc. This can be also be stored in sterilized, airtight jars or frozen in heavy freezer bags.

Makes about 5 cups.

Vegetables

Roasted Cauliflower

(Loved this and it was so easy.)

1 medium head cauliflower (about 2 lbs)

2 T olive oil

½ t coarse salt

¼ t coarsely ground black pepper

Preheat oven to 400 degrees. Rinse cauliflower; cut into quarters or divide into flowerets. Cut off and discard leaves and cores. Make sure pieces are ¼ to ½ in size.

In a large bowl or re-sealable plastic bag, mix together cauliflower slices, olive oil, salt, and pepper. Spread in a single layer in a non-stick baking dish or rimmed baking sheet. Bake approximately 20-25 min, turning every 10 min or until cauliflower is browned or caramelized on edges and tender. Remove from over and serve warm or at room temperature.

Pea Pods Oriental

(Everyone loved this recipe)

½ lb fresh or 1 – 7 oz pkg frozen Chinese Pea pods, thawed

1 T salad oil

1 t soy sauce

1 Medium clove garlic, minced

1 – 5 oz can bamboo shoots, drained

1 chicken bouillon cube

1 t cornstarch

If fresh peas are used, wash and remove tips and strings. In a preheated med sized skillet, place oil, soy sauce, and garlic. Cover over low heat until garlic has browned; add fresh or frozen peas, bamboo shoots, and water chestnuts. Toss and cook over high heat for one minute. Cover and cook over med heat for two minutes. Combine cornstarch and 1 teaspoon cold water. Stir into peas, cook, uncovered over high heat until thickened; about 1 min. Makes 4 servings.

Crunchy Potato Balls

(Really good and a different way to serve potatoes.)

2 C cooked, stiff mashed potatoes

2 C finely chopped, cooked ham

1 C (4 oz) shredded Cheddar or Swiss cheese

1/3 C mayonnaise

1 egg, beaten

1 t prepared mustard

¼ t pepper

3 to 4 T all-purpose flour

1 ¾ C crushed cornflakes

Combine potatoes, ham, cheese, mayonnaise, egg, mustard and pepper in mixing bowl. Mix well; add enough flour to make a stiff mixture and then chill.

Shape mixture into 1-inch balls (again the size of a quarter). Roll in crushed cornflakes. Place balls on greased baking sheets. Bake 350 degrees for 25 to 30 min or until heated through. Serve hot.

Green Bean Supreme

3. (14.5 oz) can French-style green beans, undrained

4. Bacon slices, chopped

2 T chopped onion

1 green bell pepper, cored, seeded and chopped

½ C chopped pimiento, drained

2 T butter

1 (10 ¾ oz) can cream of mushroom soup, undiluted

1 (2 oz) can mushrooms, undrained

½ lb processed American cheese, cut into cubes

1 C crushed Ritz crackers

Butter

Preheat oven to 350 degrees. In large saucepan over medium high heat, cook green beans with bacon pieces and onion long enough to cook bacon and season beans; remove from heat. Drain bean mixture and place into an ungreased two-quart casserole dish.

In the same saucepan over medium heat, sauté ball pepper and pimiento in butter or margarine. Add mushroom soup, mushrooms, American cheese, and Worcestershire sauce. Cook, stirring occasionally, until cheese is melted and mixture is thick. Remove from heat and pour over beans. Sprinkle with crushed Ritz crackers and dot with butter.

Bake uncovered for 30 minutes or until top is golden brown and thoroughly heated.

Iowa Corn Au Gratin

1 can (12 oz) corn kernels, drained

3 T b utter

1 small onion, finely chopped

1 green bell pepper, cored, seeded and finely chopped

3 T all-purpose flour

2 C milk

1 C shredded cheddar cheese

2 eggs, well beaten

1 t sugar

Salt and pepper to taste

½ C bread crumbs

Preheat oven to 350 degrees. Grease a 2 qt casserole dish.

In a large frying pan over medium heat, melt butter or margarine. Add onion and bell pepper and sauté until tender; stir in flour and then add milk. Cook, stirring constantly, until mixture has thickened and is smooth. Remove from heat; add corn, cheddar cheese, eggs, sugar, salt and pepper.

Pour into prepared casserole dish and top with b read crumbs. Set into shallow pan of hot water and bake 45 min. Remove from oven, serve immediately.

Mormon Funeral Potatoes

(The students loved this; they did think the name was funny.)

1 ½ lbs frozen hash brown potatoes, preferably Southern-style diced ones

1 (10 ¾ oz) can condensed cream of celery soup or cream soup of your choice

1 (10 ¾ oz) can condensed cream of potato soup

¾ C milk

1-pint sour cream

Grated Parmesan cheese and butter for topping

Preheat oven to 350 degrees

Mix all ingredients except cheese and butter; pour into shallow baking dish. Top generously with cheese and dot with bits of butter. Bake for 45 to 60 minutes or until bubbly and cheese is lightly browned. Make 6-8 servings.

Cauliflower Cheese Pie

Potato Crust

2 firmly packed C grated raw potatoes

½ t salt

1 egg, beaten

¼ C grated onion

Vegetable oil

Preheat oven to 400 degrees. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 min. Squeeze out the excess water.

Or you can use two cups of frozen grated potatoes to speed up the process.

In medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. Bake 35 to 40 min or until golden brown. Remove from oven, reduce heat to 350 degrees.

Pie Mixture

In a frying pan over medium heat, sauté onions, garlic, and ¼ to ½ t salt for 5 minutes. Add thyme, basil, parsley and cauliflower; cook for 10 minutes stirring occasionally. Remove from heat.

Layer baked potato crush with halt of Cheddar cheese, then herbs and cauliflower mixture. Top with remaining cheese. Pour milk mixture over the top and lightly dust with paprika. Bake 35-40 min or until set. Remove from oven and serve.

Salads

Mexican Cabbage Salad

(We all loved this salad from Mexico.)

1 medium head of cabbage

¼ of a small onion

4 Serrano peppers (you can take out some of the seeds if you don’t want it too hot!)

1 bunch of cilantro

4 small tomatoes

3 limes

1 small bottle of Valentina salsa picante

Crackers

Thinly slice cabbage and onion. Finely dice Serrano peppers, tomatoes, and ¾ of the cilantro. Juice three limes and sprinkle juice over vegetable mixture. Mix vegetable mixture and then heap cabbage mixture onto saltine cracker or other crackers and sprinkle Valentia salsa picante on top. With this salad you can also add whole cocktail shrimp to the mixture to make it a little different.

Snicker Salad

(What’s not to love with this salad?)

1 (5 ounce) package instant vanilla pudding mix

1 cup milk

1 (12 ounce) container frozen whipped topping, thawed

6 apple - peeled, cored, and chopped

6 (2.16 ounce) bars Snickers (TM) candy, chilled and sliced

1/4 cup seedless grapes

Directions:

1. Prepare the pudding using 1 cup of milk; blend together with whipped topping.

2. Add the apples, candy bars and grapes. Mix together and refrigerate until chilled and set (about two hours).

Dorothy Lynch Dressing Salad

(Really good)

1 pkg spiral noodles, cooked, drained and cooled

1 green pepper, diced

1 small pkg of sliced ham; cut up into small piece

6 oz of shredded cheddar cheese

1 small bottle Dorothy Lynch Salad Dressing.

Combine all ingredients and eat!

Meats and Main Dishes

Pheasant

1 pheasant

1 C flour

Salt/Pepper

Garlic powder, parsley

(You can add other spices and herbs to your liking)

Oil

Cut up pheasant like you would a chicken into small pieces. To make pieces more uniform cut the breast meat away from the breastbone. Clean pheasant carefully to remove all shot and feathers from meat. Dry meat, dredge bird in flour mixture and fry in a small amount of oil. You do not need to completely cook the bird. You are only going to brown the meat. Next, you need to create a bed for your bird to lay on. Crumble up aluminum foil and place in bottom of a casserole pan. Place pheasant on top of aluminum foil and add enough water to just cover the but and barely touch the pheasant. Cover dish with aluminum foil or with glass lid and bake pheasant in a moderate oven (350 degrees) for 1 hour. This process with steam the bird and make the meat tender and moist. Enjoy!

Fajitas

(Rudy’s version)

12 oz bonesless beef skirt steak or flank steak

6 boneless chicken breast

Corn oil

Fiesta Brand Extra Fancy chicken fajita seasonings

5 large green peppers, cleaned and cut into slices

2 large onions, cleaned and cut into thin strips

3 limes

2 pkg of flour tortillas

Trim fat from meat. To make the meat cut easier and into thin slices partially freeze meat for about 30 minutes. Thinly slice across the grain into bite-size strips.

Clean and slice vegetables.

In a large skillet (or two of them) add a little bit of oil to the pan and start searing the meat. Add fajita seasonings (about 1 to 2 t) during this first frying process. Drain liquid and fry some more and continue to add fajita seasonings (about 3 to 4 t or your taste). Add vegetables and continue to fry until vegetables are softened. Spoon onto warmed flour tortilla and then squeeze a bit of fresh lime on top of the fajita mixture. At this point you can also add Mexican rice, salsa, etc. before you eat.

Beverages

Old Fashioned Hot Chocolate

(Everyone loves this)

4 tablespoons Hershey’s Cocoa

1 C water

6 Tablespoons sugar

Dash of salt

3 C milk

Combine cocoa, water and sugar in large saucepan. Boil for two minutes and then gradually add milk; stirring constantly. Heat until warm but not boiling. Pour into mugs and top with either marshmallows or whipped cream.

DRY MIX FOR HOT CHOCOLATE

(Again, we love this as well)

Mix together:

3 1/3 c. Nestle's Quick

1 3/4 c. Cremora (powdered cream) (you can add more to make your hot chocolate creamer)

10 2/3 c. dried milk

1/2 c. powdered sugar

Mix ahead and store in airtight container. Use 1/3 cup for each cup hot water for hot chocolate.

Hot Apple Cider

(Really good)

1 quart of apple cider

10 red hot (candy)

2 cinnamon sticks

Heat apple cider and add red hots and cinnamon sticks until heated thoroughly. Take out cinnamon sticks and pour into mugs. Enjoy!

CANDY

Peanut Butter Fudge

(If you love peanut butter you will love this fudge)

2 C sugar

½ C milk

1 1/3 C peanut butter

1 jar (7 oz) marshmallow crème

In a saucepan, bring sugar and milk to a boil; boil for three minutes. Add peanut butter and marshmallow crème; mix well. Quickly pour into a buttered 8 inch square pan; chill until set. Cut into squares. Yield: 3-4 dozen.

Butterscotch Fudge

(Really good and easy)

1 ½ t plus ½ C butter (no substitutes), softened and divided

2 C packed brown sugar

1 C sugar

1 C evaporated milk

1 jar (7 oz) marshmallow crème

1/3 C peanut butter

1 t vanilla extract

1 C butterscotch chips

Line a 9-inch square pan with foil and grease the foil with 1 ½ teaspoons butter, set aside in a large heavy saucepan, combine the sugars, milk, and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in marshmallow crème and peanut butter until melted and blended.

Remove from the heat; stir in vanilla. Add the butterscotch chips; stir until chips are melted. Pour into prepared pan. Refrigerate for 4 hours or until firm. Using foil, remove fudge from pan; carefully peel off foil. Store in refrigerator. Yield 2 ¾ pounds.

Marvelous Marble Fudge

½ C Karo Light or dark corn syrup

1/3 C evaporated milk

2 pkg (8 oz) Baker’s semi-sweet chocolate

2 t vanilla

¼ C confectioner’s sugar, sifted

1/3 C peanut butter

Line and 8 by 8 by 2 inch pan with plastic wrap. In a 2-quart saucepan stir corn syrup and milk. Add chocolate, stirring constantly, cook over medium-low heat until chocolate is melted. Remove from heat. Stir in vanilla; add sugar. With a wooden spoon, beat until smooth. Spread in pan. Drop peanut butter by teaspoonfuls onto fudge. With a knife, swirl peanut butter through fudge to marbleize. Chill two hours or until firm. Invert onto cutting board; peel off plastic wrap. Makes about 25 1 ½ inch squares

Fantasy Fudge

(Really good and easy too!)

3 C sugar

¾ C margarine

2/3 C Carnation evaporated milk, undiluted

12 oz chocolate chips

7 oz jar marshmallow crème

1 C chopped nuts

1 t vanilla

Combine sugar, margarine and milk in a heavy saucepan; bring to a full rolling boil, stirring constantly. Combine boiling for five minutes over medium heat, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Add marshmallow crème, nuts and vanilla; beat until well blended. Pour into greased 13 by 9 in pan. Cool and enjoy!

Peppermint Cream Fudge

(Heavenly is all I can say)

2 ½ C granulated sugar

2/3 C evaporated milk

½ C butter or margarine (1 stick)

8 oz semisweet chocolate morsels

1 jar Marshmallow Crème (7 oz)

Peppermint candies crushed

Bring sugar, evaporated milk and butter to a boil in a heavy saucepan, stirring constantly. Boil, stirring constantly for 5 minutes or until candy thermometer reaches 238 degrees. Remove from heat; stir in morsels. Stir in Marshmallow Crème until blended. Pour into a greased 9 inch square pan. Sprinkle with 1 T crushed candy. Cool and cut into squares.

Makes 2 ½ lbs of fudge

Crunchy Peanut Bark

2 lbs white almond bark

1 C peanut butter

3 C crisp rice cereal

2 C dry roasted peanuts

2 C miniature marshmallows

Place almond bark in a large microwave-safe bowl; microwave at 50% power until melted, about 5 minutes. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto waxed paper (these should be about the size of a quarter as they are rich). Yield 10 doz.

Homemade Gumdrops

(These are so fun and easy to make.)

2 ½ C sugar, divided

1 1/3 C applesauce

2 pkg (3 oz each) red and green gelatin

2 envelopes unflavored gelatin

1 t lemon juice

In a large saucepan, combine 2 cups sugar, applesauce, red or green gelatin, unflavored gelatin and lemon juice; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for one minute. Immediately pour into a cold 11 inch by 7 inch by 2 inch pan coated with nonstick cooking spray. Refrigerate for three hours or until firm.

With a spatula, loosen gelatin from sides of pan. To remove, invert onto waxed paper. Using kitchen scissors or small sharp cookie cutters dipped in hot water cut into 1 inch squares or shapes. Cut into 1 inch square. Place on waxed paper. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. Store in an airtight container. Yield about 1 ¾ lbs.

The Real-Thing: MARSHMALLOWS!

2 tablespoons of gelatin

1/4 cup of water

2 cups of white sugar

1 cup of water

1 teaspoon of vanilla

3/4 cup of mixed cornstarch and powdered sugar (1/4 cup of cornstarch, 1/2 cup of powdered sugar)

Soak the gelatin in 1/4 of a cup of cold water in a small bowl and set aside to swell for 10 minutes.

In a large saucepan pour the sugar and second measure of water. Gently dissolve the sugar over a low heat stirring constantly.

Add the swollen gelatin and dissolve.

Raise the temperature and bring to the boil. Boil steadily but not vigorously for 15 minutes without stirring.

Remove from the heat and allow to cool until luke warm.

Add the vanilla extract and whisk the mixture with an electric mixer or beater until very thick and white.

Rinse an 8 inch sponge roll tin or fudge dish under water and pour the marshmallow mixture into the wet tin.

Refrigerate until set.

Cut into squares and roll in mixed cornstarch and icing sugar.

Variations: To color the marshmallows add a couple of drops of food coloring. To make other flavored marshmallows use 1 teaspoon of peppermint, coffee, almond or other essence in place of the vanilla. Roll the marshmallows in desiccated or toasted coconut in place of the cornstarch and icing sugar.

Cinderella Wands, Magic Wands

Whatever you want to call them they are good!

1 pkg almond bark

1 pkg of large sized pretzels

Two or more bottles of different colored sprinkles

Melt almond bark in microwave. Only melt the almond bark for 30 seconds at a time and then stir with rubber spatula until all is melted. Dip large sized pretzels into almond bark (about 2/3 of the way up). Set on wax paper and quickly shake sprinkles on top. Allow to set for 20 minutes until almond bark hardens again. Eat!

CARAMEL CORN Microwave version

This is the easiest caramel popcorn recipe -- ever! I make up numerous batches for the holidays and gift giving.

You will need 4 to 5 quarts of popped popcorn.

Spray a brown paper grocery sack with Pam. Spray 1/2 or 3/4 of the way up and around the bottom of the bag. (Please note not all of the popcorn is coated.)

Use a large saucepan or kettle to cook this up. It will foam once you add the baking soda…..that is why you need the bigger pot.

Boil and stir together for about 2 minutes:

1 cup brown sugar (I like using dark)

1 stick margarine or butter

1/4 cup white corn syrup

1/2 teaspoon salt

Then, add 1/2 teaspoon baking soda and stir very well. It will be very foamy!

Pour over the popcorn in sack. Roll up to close bag. Shake very well. Microwave for 90 seconds. Shake well. Microwave for another 90 seconds. Shake well again. Microwave for 30 seconds. Shake well again. Pour popcorn onto waxed paper and spread out to cool. Store in a tin.

SNACKS AND MISC RECIPES

Quesadilla

(Wonderful, I am surprised we had any left over.)

1 lb mozzarella cheese

1 lb cheddar cheese

1 pkg chicken breast without bones

2 pkgs flour tortillas (fajita size)

Corn oil

Cook chicken breast in water until tender and when pierce the liquid is clear not pink. Cool chicken, once cooled you can either cube or shredded chicken into bite size pieces. Once your chicken has been shredded you need to fry them in a little bit of corn oil. This will heat up your chicken but do not overcook so that your chicken is dried out.

Meanwhile, assemble other ingredients. Heat one flour tortilla on a grill or other flat surface and add a mixture of both cheeses and chicken to the tortilla. Once the cheeses have started to melt add the second tortilla to the top and flip over to grill the other side. Serve with salsa and Mexican Rice.

Green Salsa

Tomatillo Salsa

(So good, and an authentic Mexican recipe.)

12 tomatillos

8 serrano peppers

Cilantro (1 bunch) finely chopped

¼ C white onion; finely chopped

1 t salt

Remove outer paper covering from tomatillos and clean tomatillos. Place tomatillos and Serrano peppers into a saucepan and cover with water. Simmer tomatillos and peppers in water until tomatillos start to change color and are softened. Remove from heat, drain off liquid. Place hot mixture into blender, with chopped cilantro, 1 t salt, and ¼ C finely chopped onion. Blend until it is a smooth mixture. Chill and serve with your favorite Mexican foods.

Mexican Rice

(Traditional and authentic Mexican recipe shared by one of my students.)

1 pkg long cut white rice

1 cube of Knorr brand tomato bouillon w/chicken flavor; (Brand name Knorr caldo de tomate con sabor de pollo) Found in the ethnic section of grocery store

2 to 3 T corn oil

Brown rice in the corn oil stirring constantly to ensure that rice does not burn. Rice will turn slightly brown. Add tomato with chicken flavor bouillon cube and water to cover. Cook for 20 minutes or until done. Fluff rice when done. If you want you can also add ½ C or more of frozen peas and carrots to rice mixture.

|Abbreviations and Useful information | |

| | |

|t or tsp = teaspoon | |

|T or Tbsp = Tablespoon | |

|c or C = cup | |

|sq. = square | |

|pt - pint | |

|qt. - quart | |

|min. = minute (60 seconds) | |

|hr = hour (60 minutes) | |

|mod. = moderate or 350 degree oven | |

|doz. = dozen (12) | |

|pinch or a dash = less than 1/8 of a teaspoon | |

|oz. or OZ = ounce | |

|lb or # = pound | |

|pkg = package | |

| | |

|3 teaspoons = 1 Tablespoon | |

|2 Tablespoons = 1 fluid ounce | |

|4 Tablespoons = 1/4 Cup | |

|5 1/3 Tablespoons = 1/3 Cup | |

|8 Tablespoons = 1/2 Cup | |

|16 Tablespoons = 1 Cup | |

| | |

|16 ounces = 1 pound | |

|1 Cup = 1/2 pint, 1 fluid ounce | |

|2 Cups liquid = 1 pound | |

|2 Cups = 1 pint | |

|2 pints = 1 quart | |

|4 Cups = 1 quart | |

|4 quarts = 1 gallon | |

|8 quarts = 1 peck | |

|4 pecks = 1 bushel | |

| | |

|Making Cooking A Bit Easier: | |

| | |

|2 Tablespoons of fat = 1 ounce | |

|1 Cup of fat = 1/2 pound | |

|1 pound of butter = 2 Cups | |

|1 Cup of butter = 1 Cup of hydrogenated fat + 1/2 teaspoon of salt | |

|2 Cups of sugar = 1 pound | |

| | |

|2 1/2 Cups of brown sugar packed = 1 pound | |

|1 1/3 Cups of brown sugar packed = 1 Cup of granulated sugar (white) | |

| | |

|Brown sugar is used often in cookies and condiment fixings, such as BBQ, teriyaki, and Chinese. | |

| | |

|3 1/2 Cups powdered sugar (confectioners) = 1 pound | |

| | |

|Powdered sugar is used most often in frostings, candy, and as decoration. Sift over a finished bakery item for a snowy, | |

|sweet finishing effect. | |

| | |

|Flour Basics: | |

| | |

|4 Cups flour (sifted all purpose) = 1 pound | |

|4 1/2 Cups cake flour, sifted = 1 pound | |

|1 Cup cake flour = 7/8 Cup flour (all purpose) | |

|1 Cup flour (all purpose) = up to 1/2 Cup bran, whole wheat flour, or the amount of cornmeal to add to and level off 1 Cup | |

|of flour (all purpose) | |

| | |

|In A Bind? Try These Substitutions: | |

| | |

|1 teaspoon baking powder = 1/2 teaspoon baking soda + 1/2 teaspoon cream of tartar | |

|1 teaspoon baking powder = 1 teaspoon baking soda + 1/2 Cup buttermilk | |

|1 Cup butter or margarine = 7/8 Cup salad or vegetable oil + 1/2 teaspoon salt | |

|1 Tablespoon flour (all purpose) = 1 Tablespoon granulated tapioca | |

|1 Tablespoon cornstarch = 2 Tablespoon flour | |

|2 Tablespoon cornstarch = 4 Tablespoon flour | |

| | |

|Baking Chocolate: | |

|1 ounce bitter chocolate = 1 square | |

|3 Tablespoons cocoa + 1 Tablespoon fat (lard, shortening)= 1 square bitter chocolate | |

|4 Tablespoons cocoa + 2 teaspoons butter = 1 ounce of bitter chocolate | |

|6 Tablespoons cocoa + 2 Tablespoons fat (lard, shortening) = 2 squares bitter chocolate | |

| | |

|Butter Equivalents: | |

| | |

|1/2 stick = 1/4 Cup | |

|1 stick = 1/2 Cup | |

|2 sticks = 1 Cup | |

|4 sticks = 2 Cups | |

| | |

|Got Milk? | |

| | |

|1 Cup milk = 1/2 Cup evaporated milk + 1/2 Cup water | |

|1 Cup buttermilk = 1 Cup sweet (regular) milk + 1 Tablespoon lemon juice or vinegar | |

|1 Cup buttermilk = 2/3 Cup plain yogurt + 1/3 Cup sweet milk | |

|1/2 Cup reconstituted dry milk, nonfat = 1/4 Cup water | |

|1 Cup reconstituted dry milk, nonfat = 1 Cup skim milk | |

|Heavy cream can be substituted with equal parts of evaporated skim milk. | |

|Soy milk can be substituted in recipes for evaporated or condensed milk. | |

| | |

|Applesauce can be substituted for milk and butter in mashed potatoes, although it is a different flavor. But it is still | |

|tasty, and less fat per serving overall. Experiment with herbs and spices! | |

| | |

|1 Cup sour cream = 1 Cup plain yogurt | |

|1 Cup plain yogurt = 1 Cup buttermilk | |

| | |

|Herbs: | |

| | |

|Basic dried herbs, 1 Tablespoon fresh = 1 teaspoon dried | |

| | |

|1 clove garlic = 1/8 teaspoon garlic powder or 1/4 flakes | |

|1 Tablespoon dried onion = 1 small fresh onion | |

|1 Tablespoon prepared mustard = 1 teaspoon dried mustard | |

| | |

|1/2 teaspoon Tabasco = 1/8 teaspoon red pepper flakes or dash of cayenne (red) pepper | |

| | |

|To thicken a food dish. | |

| | |

|1 Tablespoon cornstarch = 2 Tablespoons flour | |

| | |

|Are you making a dessert to die for?? But find that you have no whip topping on hand, or that it has not thawed completely? | |

|Try these substitutions. | |

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|1 Cup whipping cream = 2 Cups whipped | |

|1 Cup evaporated milk = 3 Cups whipped | |

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|Fruit Juice | |

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|1 lemon = 3 - 4 Tablespoons juice | |

|1 orange = 6 - 8 Tablespoons juice | |

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|1 Cup uncooked rice = 2 - 3 Cups cooked rice | |

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|Lowfat Substitutions: | |

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|Use equal parts of applesauce instead of oil for baking. | |

|Skim milk can be substituted for heavy cream in white sauces. | |

|Puree a cooked potato with soup dishes instead of using cream. | |

|Use fruit juice, wine, or bouillon for cooking instead of gravy and various other sauces. | |

|Use dried seasoning mixes for dressings with yogurt or vinegar instead of oil. | |

|Salsa on meat, potatoes, eggs, and whatever else you might generally use butter, gravy, cream sauces, or sour cream to spice| |

|up a dish with. | |

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|Marinate meat and fish dishes in fruit and vegetable juice or wine, such as lemon, orange, or V-8 instead of oil and butter.| |

|And use plenty of fresh herbs such as cilantro, basil, rosemary, thyme, etc. | |

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|For an appetizer, warm a little olive oil with garlic and seasoning for dipping sourdough bread. The heated oil takes on the| |

|flavor exceptionally well and enhances the bread without the added bad fat of butter. | |

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