2007-2008 Food and Nutrition Class recipes



Foods and Nutrition Class

Favorite Recipes Fall 2007

Pelican Rapids High School

Pelican Rapids, Minnesota

As Compiled by

Mrs. Coleen K. Guhl,

FACS Teacher

Smoothies

Elephant Monkey Choco-Delight

1 medium banana

1 C milk

1 C chocolate ice cream

¼ C creamy peanut butter

Peel banana and cut into 1 inch pieces. Place pieces in a plastic freezer bag and freeze for at least 2 hrs.

Unwrap banana pieces and place in blender with milk, chocolate ice cream and peanut butter. Cover and blend until smooth, stopping blender and scraping down sides, if needed. Makes 3 servings.

Pink Cloud

(Really yummy in your tummy!)

1 – 10 oz pkg frozen strawberries in light syrup

1 C milk

2 C strawberry frozen yogurt OR strawberry light ice cream

Place strawberries in a pouch n a bowl of warm water for 10 minutes. Remove from water and carefully open pouch; pour strawberries, and the syrup into blender container. Cover and blend until smooth.

Add milk and half the yogurt or ice cream; blend until smooth. Stop blender, scrape down sides. Add remaining yogurt or ice cream. Blend until smooth. Stop and scrape down sides, if necessary. Pour into glasses. Makes 3 or 4 servings.

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.

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)

Homemade Applesauce

(There is nothing better than homemade applesauce and it is so easy to make. The class was really impressed with the taste of the applesauce.)

3 to 4 lbs of peeled, cored, and quartered apples.

(Make sure you use a good cooking apple.)

1 T lemon juice

3 inches of cinnamon stick

1/4 cup of dark brown sugar

Up to 1/2 cup of white sugar

1 cup of water

1/2 teaspoon of salt

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes and remove from heat. Remove cinnamon stick. Mash with potato masher.

Ready to serve, either hot or refrigerated. It is delicious with vanilla ice cream or vanilla yogurt. Freezes easily, lasts up to one year in a cold freezer.

Apple Bars

(Oh, how I remember when my mom would make this during haying time to feed all the neighbors who had came over to help.) Mrs. Guhl

8 to 10 apples, peeled, and sliced

1 C sugar

1 t cinnamon

2 ½ C cornflakes

Dough:

1 C shortening

2 ½ C flour

1 egg yolk (add water to make ¾ C)

Pinch of salt (opt)

1 T sugar

Mix apples, sugar, and cinnamon. Combine flour, salt, shortening, sugar and egg yolk. Divide the dough into two parts and spread one half on to jelly roll pan. Sprinkle corn flakes on dough. Add apples mixture on top of the corn flakes. Roll out top crust and cover the apples. Beat the egg white and spread on top. Bake at 350 degrees for 35-40 min. Mix 1 T water, ½ t vanilla, 1 C powdered sugar and spread over the bars. Cut into squares when cool.

Apple Pancakes (German)

(Fond memories of my German Grandma Vierck)

1 C flour

2 eggs (large ones)

1 t baking powder

½ t salt

About 2 cups milk to thin the batter

1 to 2 raw apples, peeled and shredded

Mix ingredients together. Add apples that have been peeled and shredded. This is a very thin batter. Fry on a hot greased skillet, turning once. Serve hot/warm with sugar, applesauce or syrup.

Cinnamon Apple Pancakes

1 C quick oatmeal

1 C flour

3 T sugar

1 T baking powder

¾ t salt

½ t cinnamon

1 1/3 C milk

3 T oil

1 egg

1 apple; peeled and chopped

Combine oats, flour, sugar, baking powder, salt and cinnamon. Add milk, oil and egg. Pour over dry ingredients and stir until moistened. Stir in apple chunks. Heat griddle to low-medium heat. Pour by ¼ C cupfuls. Turn and cook until golden brown. Serve with syrup and butter.

Apple Cake or Apple Kuchen (German)

3 T margarine

1 C sugar

1 t baking soda

1 C flour

½ t cinnamon

½ t nutmeg

½ t salt

¼ c chopped nuts

3 C diced apples

1 t vanilla

Cream margarine and sugar together; add beaten egg. Sift dry ingredients together and add to mixture. Add apples, nuts and vanilla. Bake in greased and floured 8 by 8 inch pan. Bake at 350 degrees for 40-45 minutes.

Easy Apple Crunch

• 6 cups sliced tart apples, peeled or not

• 1 cup sifted all-purpose flour

• 1/2 to 1 cup sugar, depending on tartness of apples

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 egg

• 1/3 cup melted butter

• 1/2 teaspoon ground cinnamon

Butter an 8-inch square baking dish. Arrange sliced apples in the prepared baking dish.

In a bowl, combine flour, sugar, baking powder, salt, and egg; blend well. Sprinkle mixture over apples. Drizzle melted butter evenly over crumb mixture. Sprinkle with cinnamon. Bake at 350° for 30 to 40 minute. Serve warm, with ice cream or whipped topping.

Vegetables

Party Potato Casserole

(This was the classes #1 choice)

* 10 to 12 medium potatoes, peeled and quartered

* 1 package cream cheese, softened (8oz)

* 1 carton sour cream, (8 oz)

* Garlic powder, to taste

* Salt, to taste

* pepper, to taste

* 2 teaspoons chopped chives, or to taste

* 2 teaspoons dried parsley, or to taste

* Butter or margarine, melted

* Paprika

Cook potato, covered, in boiling water to cover 15 minutes or until tender. Drain well; mash potato in a medium mixing bowl. Add cream cheese, sour cream, garlic powder, salt, pepper, chives, and parsley; beat at medium speed of an electric mixer just until smooth.

Spoon mixture into a 1 1/2-quart casserole; brush with melted butter. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes.

Serves 8 to 10.

Acorn Squash Recipe with Granny Smith Apples

* 2 acorn squashes

* boiling water

* 3 tart apples, such as Granny Smith

* Melted butter, about 1/2 cup plus 1 to 2 tablespoons

* 1/2 cup honey

* Salt

Wash squashes and halve lengthwise; scoop out seeds and fibers. Put halved squashes into baking dish, cut side down, and add about 1/2 inch of boiling water to the dish. Bake at 400° for 20 minutes.

While acorn squashes are baking, prepare stuffing. Peel, core, and dice apples. Mix apples with 1/4 cup melted butter and honey. Turn acorn squash halves cut side up and brush with melted butter then sprinkle with salt. Fill each acorn squash half with apple and honey mixture. Cover pan with aluminum foil and continue baking at 400° for 30 minutes longer, until squash and apples are tender.

Recipe for acorn squash serves 4.

Sweet Potato Oven Fries

(This was #2 for the class on taste)

2 medium sweet potatoes (12 oz total) peeled

1 T plus 1 t olive or canola oil

½ t paprika

¼ t each garlic powder, salt, and pepper

Heat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray. Cut sweet potatoes into French Fries (about 3” long and ¼” thick), place in a large bowl and toss with oil, paprika, garlic powder, salt, and pepper. Arrange sweet potatoes in a single layer on prepared baking sheet. Roast for about 18 minutes, turning over once, until lightly browned and tender. Serve immediately.

Broccoli Delight

This broccoli casserole is made with rice, broccoli, sour cream, and cream of mushroom or celery soup, along with other ingredients and cheese.

* 20 ounces frozen chopped broccoli

* 2 cups cooked rice

* 1 jar (2 ounces) chopped pimientos, drained

* 1 cup finely chopped celery

* 1 cup sour cream

* 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery or broccoli

* 1/4 teaspoon salt

* 1/4 teaspoon ground black pepper

* 1/2 cup shredded Cheddar cheese

Cook broccoli as directed on package. Drain then combine with the cooked rice, pimientos, celery, sour cream, soup, salt, and pepper. Transfer to a 2-quart casserole; sprinkle cheese over top.

Bake at 325° for 20 to 30 minutes, until heated through.

Oven Roasted Vegetables

(Many of the students loved this as well, remember you can always leave out the vegetables that you don’t like.)

2 medium parsnips, peeled and quartered or 3 large parsnips,

Peeled and cut into quarters

2 medium carrots, peeled and quartered

8 small red potatoes, halved if large

2 small white turnips, quartered

3 tablespoons olive oil

4 white pearl onions, peeled

4 cloves garlic, trimmed but unpeeled

1 large Portobello mushroom, stemmed and cut into 8 wedges

8 Brussels sprouts, trimmed and halved

8 shiitake mushrooms, stemmed

2 tablespoons unsalted butter, diced

1/4 cup dry white wine

1 tablespoon thyme leaves

1 tablespoon chopped flat-leafed parsley, leaves

Salt and freshly ground pepper

Preheat the oven to 375 degrees. In a large bowl, toss the parsnips, carrots, potatoes and turnips, in 1 tablespoon of the olive oil, plus a little salt and pepper, until coated. Arrange the vegetables cut-side down on a large baking sheet and roast on the bottom shelf of the oven for 20 minutes or until the vegetables are beginning to brown. Turn the vegetables 2 or 3 times during cooking to prevent burning. In the same bowl, toss the pearl onions, garlic and Portobello mushroom with 1 tablespoon of olive oil, plus a little salt and pepper, until coated. Add this mixture to the baking sheet of vegetables and gently stir to combine. Continue roasting for 7 to10 minutes. Meanwhile, bring a small saucepan of salted water to boil and blanch the Brussels sprouts for 1 to 2 minutes. Drain thoroughly under cold running water. Set aside separately. In a small bowl, combine the shiitake mushrooms and the Brussels sprouts and toss with 1 tablespoon of olive oil, plus a little salt and pepper, until coated. Add them to the baking sheet of vegetables, stirring to combine. Dot the butter over the vegetables and sprinkle with 1/4 cup wine. Roast for another 7 to 10 minutes. Remove the vegetables from the oven and gently mix them with the thyme and parsley before serving.

Calico Beans

½ lbs bacon, cut into 1 inch pieces

1 lb lean ground beef

1 med onion, chopped

¾ C brown sugar

½ C chili sauce

2 t Vinegar

1 T dry mustard

2 CAN (16 OZ) EACH pork and beans

1 CAN (15 ½ OZ) kidney beans

1 CAN (15 ½ OZ) lima beans

1 CAN (15 ½ OZ) navy beans

1 CAN (15 ½ OZ) butter beans

1 can (15 ½ oz) pinto beans

Fry bacon in skillet until crisp. Discard all fat. Brown ground beef and onion in the same skillet

Drain beans (DO NOT drain the pork and beans).

Combine all ingredients.

Bake uncovered, at 350 degrees for 45 minutes.

Calico beans freeze well.

Please Note: You can also change up the different beans to suit your personal tastes.

Mexican Bean Beef Soup

(A very tasty soup; however; you could spice it up a bit more.)

1 ½ C dry pinto beans

1 lb lean beef cubes

1 T oil

4 C water

2 small onions, minced

1 t dry minced garlic

1 C celery, finely chopped

2 t salt

½ t pepper

1 t chili powder

1 can (16 oz) tomatoes (or 2 cups fresh peeled)

1. Soak beans using the preferred cold soak method. (Do this the night before or early in the day.)

2. Brown beef cubes in oil.

3. In a large pan, combine beans, beef, water, onion, garlic, celery, salt, pepper and chili powder.

4. Cover and simmer for 1 hr.

5. Add tomatoes and simmer for another hr.

Corn Bread Casserole

(This came in second with the students.)

1 C cornmeal

½ t baking soda

½ t salt

1 C skim milk

2 eggs, beaten

1 can (cream style corn

8 oz low fat Colby cheese, shredded

½ C chopped onion

1 lb lean ground beef

1 can (kidney beans (2 C cooked)

1 can (8 oz) tomato sauce

1 pkg taco seasoning mix

1. Lightly grease a 12 X 7 ½ X 2 inch baking dish. Sprinkle with a little cornmeal or flour.

2. Combine the 1 cup of cornmeal with baking soda and salt. Stir in milk eggs, corn, and cheese. Mix well and set aside.

3. Brown the ground beef with the onions; drain off all the fat. Stir in the kidney beans, tomato sauce, and taco seasoning.

4. Spread half of the cornmeal mixture into the baking dish. Cover with the meat mixture and top with the rest of the cornmeal mixture. At this point, you can cover the dish and refrigerate it until an hour before you plan to eat. Bake uncovered at 350 degrees for about one hour or until top is done.

Pinto Beans (from dried beans)

One pkg dried pinto beans

Sort and clean dried beans by removing all stones, unusual beans, etc. Clean with cold running water. Place beans in a large stock pot and cover with cold water. The beans can sit on the counter over night before you cook them on top of the stove. Once softened you can either use for refried beans or in soups, etc.

White Light'n Chili Recipe

(This is the chili that won me the “Most Unique Chili” at the chili cook-off. This was #1 with the class as well; they loved it!)

1 1/2 C onions, coarsely chopped

2 Cloves garlic, minced

1 T olive oil

1 jalapeno pepper, minced

1 (4oz) can chopped mild green chilies

1 t ground cumin

1/4 t salt

1 C reduced-sodium chicken bouillon

1 (19 oz) can white kidney beans (cannelloni) drained and rinsed

2 C cooked turkey or chicken cut into 1/2 inch cubes

1/4 C fresh cilantro coarsely chopped

1/2 C reduced fat Monterey Jack cheese; grated

1/2 t dried oregano

1/4 t cayenne pepper

In a 3-qt sauce pan, over medium-high heat, sauté onions and garlic in oil for 5 minutes or until onion is tender. Next, add jalapeno pepper, chilies, cumin, oregano, cayenne pepper, and salt. Cook one minute.

Stir in bouillon, beans and either chicken or turkey. Bring to a boil; reduce heat and simmer uncovered for 20-25 minutes or until slightly thickened. Stir in cilantro.

To serve, ladle into bowls and top with 2 tablespoons of Monterey Jack Cheese.

Homemade Crackers

Jalapeno Cheese Crackers

3 OZ Cheddar cheese; shredded

1 T Jalapeno pepper – seeded, minced or to taste

1/3 C butter; cold, cut into cubes

¾ C flour; all purpose

¼ C cornmeal

½ t salt

¼ t chili powder

¼ t mustard; dry

4 T water; ice

Preheat oven to 400 degrees

Process cheese and jalapeno in food processor until chopped in ¼ inch pieces (or you can just use shredded cheese and mince your jalapeno pepper finely.

Stir in flour with cornmeal, salt, chili powder and mustard in small bowl until blended. Sprinkle water evenly over mixture and continue to blend (in food processor; pulse on and off) until dough begins to form into a ball.

Shape dough into 8 inch disk, wrap in plastic wrap and refrigerator about 30 minutes. (We skipped this step).

On a floured surface, roll dough into ¼ inch thickness. Cut into 2 inch squares. Prick each cracker with a fork. Bake for 10-12 minutes or until crisp.

Transfer to rack to cool. Store in airtight container. Makes 30 crackers.

Cheddar crackers

½ C butter or margarine

1 ½ C unbleached flour; sifted

½ t salt

1 t baking powder

1 ds Cayenne pepper

2 C cheddar; extra sharp; finely grated.

Stir the dry ingredients into a bowl and ten cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 ½ to 2-inch rolls. Chill for 30-40 minutes in the refrigerator and then slice each roll into slices about ¼ inch inch. (We did not do this step because of time and they still turned out.)

Bake on an ungreased cookie sheet at 400 degrees for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way or you can freeze them.

Soda Crackers

4 C flour

1 t baking powder

¾ C shortening

1 2/3 C milk

Mix flour, baking powder and shortening as for a pie crush (you are cutting in with a pastry blender). Form into a ball of dough and cut into four pieces. Roll out very thin (about ¼ inch). Cut into a biscuit or cookie cutter (2 inches in diameter) and place on cookie sheet. Prick with a fork 4-5 times and sprinkle with salt. (This will be to your own taste.) Bake 375 degrees until golden brown (about 10 minutes). Watch carefully so they don’t burn.

Salads

Amazing Brown Rice Salad

Yields: 4 servings

2 cups water

1 cup brown rice

1/4 cup diced red onion

1/2 cup diced celery

1/4 cup dried cranberries

1/2 cup balsamic vinaigrette

Salad dressing

1 tablespoon sugar

1. In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.

2. Transfer rice to a serving bowl, and stir in onion, celery, cranberries, salad dressing and sugar. Cover, refrigerate, and serve cold.

Seafood Pea-Asta Salad

"Crabmeat and black-eyed peas join a party of fresh broccoli, bell peppers, tomatoes and green onions. Coat with a savory blend of mayonnaise and Italian-style salad dressing and give a lively toss with cooked pasta. Chill thoroughly and serve."

1/2 cup mayonnaise

1/4 cup Italian-style salad

Dressing

2 tablespoons grated

Parmesan cheese

2 cups black-eyed peas, rinsed

and drained

8 ounces fusilli pasta

1 cup crabmeat

1 cup broccoli florets, parboiled

1/2 cup chopped green bell

Pepper

1/2 cup chopped tomatoes

1/4 cup chopped green onions

1. Bring a large pot of salted water to a boil. Add pasta and cook for time indicated on package. Drain, rinse and set aside.

2. In a large bowl, combine mayonnaise, Italian dressing and cheese and blend well.

3. Add peas, pasta, crabmeat, broccoli, pepper, tomato and onions. Toss gently to mix. Cover and refrigerate for at least 2 hours.

Black Bean and Couscous Salad

Yields: 8 servings

"Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette."

1 cup uncooked couscous

1 1/4 cups chicken broth

3 tablespoons extra virgin olive

oil

2 tablespoons fresh lime juice

1 teaspoon red wine vinegar

1/2 teaspoon ground cumin

8 green onions, chopped

1 red bell pepper, seeded and

chopped

1/4 cup chopped fresh cilantro

1 cup frozen corn kernels,

thawed

2 (15 ounce) cans black beans,

drained

Salt and pepper to taste

1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.

2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.

3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

WILD RICE SALAD

1 (6 oz.) box UNCLE BEN'S® Long Grain Wild Rice

1 bunch scallions

3/4 c. Miracle Whip salad dressing

2 med. tomatoes

2 med. cucumbers

4 oz. sour cream

1 tbsp. parsley (if desired)

Cook wild rice as directed. Allow to cool. Chop tomatoes, cucumbers and scallions in small pieces and mix with rice. Mix in parsley flakes. Blend in sour cream and salad dressing. Refrigerate until served.

Side Dishes

Pasta Pomodoro

This is Mrs. Heyek’s recipe that she demonstrated to our class. Everyone enjoy this side dish.

Serves 8-12

4 cloves garlic--chopped

2 Tablespoons olive oil

6 to 8 chopped (quartered) fresh tomatoes

(Or 2 to 3 cans of diced tomatoes if tomatoes are out of season)

1 fresh ball of mozzarella (cubed) 4 oz

8 fresh basil leaves cut into thin strips

½ t red pepper flakes

Mostaccioli pasta – 16 oz box

Freshly grated Parmesan cheese

Bring to boil a 4-quart pan of water--enough water to cook a box of pasta; we used Mostaccioli pasta. Remember the water must be a rolling boil and you need to add a tablespoon of salt to the water.

In the meantime; add the olive oil to your large skillet and sauté over medium heat the chopped garlic until it is tender but not browned.

Next you will add your chopped fresh tomatoes. Careful with this step as you need to add the tomatoes so that they do not splatter on you. Pour them in so that if they do splatter it is towards the back of the stove. Cook the tomatoes down for at least 15 minute. The last 5 minutes of cooking add 1/2 teaspoon red pepper flakes.

Right before serving add the basil strips and bite size pieces of fresh mozzarella.

Quickly toss together and serve at once.

Garnish with fresh Parmesan cheese.

Buon Appetito!

No-Knead Bread

This is so easy = you mix together some instant yeast, flour, salt, and some water to form a “shaggy” dough. You then cover this tightly and let is sit undisturbed for 12 to 18 hours on the counter. Next, you sort of manhandle the dough by folding it over onto itself once or twice. You then let it rise a little longer while you preheat an oven and a cast-iron skillet. When your dough is ready, you dump your “wobbly dough” into the hot skillet and let it bake in the oven (first covered then uncovered) until you have a nice golden hollow-when-thumped, crackling loaf of bread.

Make a 1 ½ lb loaf

3 C all-purpose or bread flour, plus more for dusting

¼ t instant yeast or rapid-rise yeast. (I used regular yeast and it turned out fine)

1 scant T salt

Cornmeal or wheat bran as needed

1 1/2 C tepid water.

In a large bowl, combine flour, yeast, and salt. Add water and stir until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at room temperature (about 70 degrees) for at least 12 hours, preferable about 18 hours but you can go as long as 24 without a problem. (I went the 24 hours this time.) The dough is ready when its surface is dotted with bubbles and gluten (long strands that cling to side of the bowl when tilted) is well developed.

Lightly flour a work surface and place dough on it; sprinkle dough with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes (I just covered it with the bowl that I had it in before.) Using just enough flour to keep dough from sticking to your work surface and your fingers, gently and quickly shape dough into a ball. Generously coat a cotton T-towel (not terry cloth) or a Silpat matt with flour, wheat bran or cornmeal; put dough seam side down on towel or mat and dust with more flour. Cover with another cotton towel or plastic wrap (I did both) and let rise for two to three hours. When ready, dough will be more then double in size and will not readily spring back when poked with a finger.

At least ½ before the dough is ready, preheat oven to 450 degrees. Put a 4 to 6 qt heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it preheats. When dough is ready, carefully remove pot from oven. Slide your hand under the towel and turn the dough over into the pot, seam side up. It will look messy but that is OK. Shake the pan once or twice if the dough is unevenly distributed. This will help straighten it out as it bakes. Cover with a lid (I used tin foil that was loose on the top) and bake for 30 minutes. Then, remove the lid and bake for an additional 15 to 30 minutes, until the loaf is a beautiful brown. Remove from oven; invert pan and cool bread on cooling racks.

NOTES: This bread has a nice old world look to it and a nice hearty crust all around.

The dough is not like your typical dough it is very loose and wet. Don’t let that bother you; just don’t over work your dough….it is no knead remember.

You can use 30 to 50 percent of your flour as whole wheat and up to 20 percent of rye flour and still be successful. Also, add flavors such as caraway seeds, chopped olives, onions, cheese, walnuts, raisins, various herbs such as rosemary, thyme, tarragon, etc. to add variety. This would be great toasted or grilled as it has the consistence of bruschetta bread.

English Muffin Loaves

(This tastes just like the store bought kind.)

2 pkg yeast

6 C unsifted flour

1 T sugar

2 t salt

2 C milk

¼ t baking soda

½ C water

½ C cornmeal

Combine three (3) flour, yeast, sugar, salt, and baking soda. Set aside. Heat liquids until very warm (120 to 130 degrees). Add to the dry mixture; beat well. (You can use a wooden spoon as well.) Stir in the remaining flour to make a stiff batter. Spoon into two 4 ½ by 8 ½ in loaf pans that have been well-oiled and sprinkled with cornmeal. Sprinkle top of batter with cornmeal as well. Cover and let rise in a warm place for approximately 45 minutes, or until double in size. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool on wire racks. Slice up the bread; toast and eat up—yummy! Yield: 18-20 servings.

60 Minute Cinnamon Rolls

(YES, it can be done!)

In one bowl combine:

2 pkgs of dry yeast

½ t sugar

¼ C warm water

(Dissolve the above ingredients together)

In a larger bowl combine:

1 ¼ C scalded milk (use the microwave to heat up the milk)

2 T shortening

3 T sugar

1 t salt

Once the scalded milk has cooled and the shortening has melted, add both bowls of ingredients together. Next, add three cups of flour to your liquid mixture. Knead on a floured board or counter top for about 3-5 minutes only, adding as much flour as necessary to handle for a few minutes. Let dough rest for five minutes. Roll out your dough with a floured rolling pin until it is about 1/4 thick and about twice the size of your baking pan. Spread 2 tablespoons softened butter or margarine to your dough. Sprinkle dough with ¼ C sugar and ¾ t cinnamon over top of your rolled out dough. (At this point you can add raisins and nuts if you wish). Roll up into a long tub and cut into one inch slices. *One trick I could not show you was to use dental floss and wrap it around the tub and cut. Place 1 inch slices in a cake pan (9 X 13 X 2 ½ sides). You might have to crowd them in but that is OK. Let set in the pan for 15 minutes. Bake 12-15 minutes at 400 degrees. Let sit for 5 to 10 minutes, top with icing and eat!

If you want to make sticky buns or caramel rolls, here is what you need to do.

Prepare the following in your cake pan:

Melt and spread evenly over bottom of your cake pan

3/4 C brown sugar

¼ C butter

5 T corn syrup

At this point you can add walnuts or pecans on top of the caramel mixture.

Place your cinnamon rolls on top of this mixture and follow the rest of the recipe. Bake, take out of oven and let rest of 5 to 7 minutes. THEN, invert (flip over) the pan onto a cookie sheet. Leave the cake pan over it to ensure all the caramel has dripped onto your rolls. EAT!

Cool-Rise One Bowl White Bread (refrigerator method)

6-7 C unsifted flour

2 T sugar

1 T salt

2 pkg Fleischmann’s active dry yeast

½ C (1 stick) softened (NOT MELTED) butter

2 C very hot tap water

Oil

In a large bowl thoroughly mix two cup flour, sugar, salt and un-dissolved active dry yeast. Add softened butter. Gradually add very hot tap water to dry ingredients and beat two minutes at medium speed on the electric mixer, scraping the bowl occasionally. Add one cup flour, or enough flour to make a thick batter. Beat at high speed for two more additional minutes; scraping the bowl occasionally. Stir in the three to four additional cups of flour (with a wooden spoon) to make a soft dough. Turn out onto a lightly floured board or countertop. Knead until smooth and elastic; about 8 to 10 minutes. Cover with plastic wrap, then with a towel; let rest for 20 minutes or double in bulk.

Punch the dough down, divide in half on a lightly floured board, and shape into loaves. Place in two greased 8 ½ X 4 ½ X 2 ½ loaf pan. Brush with oil or butter. Cover pans loosely with plastic wrap. Refrigerate between 2 to 24 hours.

When ready to bake, remove from the refrigerator. Uncover dough carefully. Let stand, uncovered for 10 minutes at room temperature. Puncture any gas bubbles with a greased toothpick or metal skewer.

Muffins

Sour Cream Muffins

1 c. nuts, coarsely chopped

1 stick butter

1/2 c. sugar

1 c. sour cream

2 c. all purpose flour

1/2 tsp. baking soda

3 tsp. baking powder

1 egg

1/4 tsp. salt

Soften butter - add all ingredients except nuts. Mix well, it will be very thick. Add nuts. Mix and drop into ungreased muffin pans. Batter will be lumpy but that's as it should be. Bake at 400 degrees for 12 minutes. When cool, sprinkle with confectioner’s sugar.

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.

Spelt Muffins

2 ¼ C Bob’s Red Mill Spelt Flour

¼ C brown sugar or honey

1 T baking Powder

½ t salt

1 ¼ C milk

3 eggs, beaten

1 T oil

Preheat oven to 425 degrees. Grease and flour 12 muffins cups. Combine all dry ingredients, including brown sugar (if using). Beat together the honey (if using), milk, eggs and oil. Mix with dry ingredients just enough to moisten. Fill muffin cups 2/3 full and bake for 17 minutes or until light brown in color.

Corn Muffins

1 C yellow cornmeal

1 C flour

¼ C sugar

2 t salt

½ t baking soda

1 C light sour cream

2 lg eggs

¼ C melted butter

Grease a 12 muffin tin well and preheat oven to 425 degrees. In a large bowl, combine yellow cornmeal, flour, sugar, baking powder, salt and baking soda. In a small bowl combine light sour cream, eggs, and butter. Add dry ingredients to wet ones. Stir until moist. Spoon batter into muffin tins and bake for 15 to 20 minutes or until golden brown.

Buttermilk Chocolate Bread

(We loved this wonderfully moist chocolate bread)

1 C sugar

½ C margarine or butter, softened

2 eggs

1 C buttermilk

1 ¾ C flour

½ C unsweetened cocoa

½ t baking powder

½ t baking soda

½ t salt

1/3 C chopped nuts

Heat oven to 350 degrees. Grease bottom only of a 8 by 4 or 9 by 5 inch loaf pan. In a large bowl, combine sugar and margarine; blend well. Add eggs; blend well. Stir in buttermilk. Add flour, cocoa, baking powder, baking soda and salt; stir just until dry ingredients are moistened. Stir in nuts. Pour into greased pan. Bake at 350 degrees for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.

Buttermilk Pound Cake

(This is a moist cake that looks wonderful when dusted with powdered sugar.)

1 C butter, softened

2 C sugar

4 eggs

3 C flour

½ t baking soda

¼ t salt

1 C buttermilk

1 t vanilla extract

1 t lemon extract

Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended. Add eggs, one at a time, beating after each addition. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in flavorings. Pour into greased and floured 10 inch tube pan. Bake 325 degrees for 1 hour.

Halloween Recipes

Brittle Meringue Bones

(These are fun to make and eat.)

3 large egg whites

1/4 tsp. cream of tartar

1/8 tsp. salt

2/3 cup white sugar

1/2 tsp. vanilla

Preheat oven to 200 degrees. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Be sure to store in airtight containers or they will become soggy. Makes 4 to 5 dozen small finger-sized bones.

Note: We used a plastic bag that we filled with the meringue filling and then we cut a small hole in one corner of the bag. Then, we piped it out—super easy and very impressive. You can also make other shapes for different occasions such as hearts (put food coloring in) for Valentine’s Day.

[pic]

Magic Potion Punch

(Everyone loved this punch)

2 pkg (3 oz each) lime gelatin

½ C sugar

1 C boiling water

3 C cold water

1 qt non-carbonated lemon-lime drink; chilled (Kool-Aid)

1 ½ qt lemon-lime soda, chilled

Dissolve gelatin and sugar in boiling water; add cold water. Transfer to a punch boil. Stir in lemon-lime drink and soda.

Graveyard Veggie Pizza

2 C all purpose flour

2 t baking powder

1 t salt

2/3 C milk

¼ C plus 1 T vegetable oil DIVIDED

Topping:

3 C (24 oz) cottage cheese

1 envelope ranch salad dressing mix

½ C mayonnaises

¼ C milk

2 C (8 oz) shredded part-skim mozzarella cheese

1 C chopped fresh broccoli

1 C chopped fresh cauliflower

2 Can (2 ¼ oz each) chopped ripe olives

½ C chopped celery

1/3 C shredded carrot

¼ C chopped onion

1 Jar (2 oz) sliced pimientos, drained

1 pkg (3 oz each) cream cheese, softened

4 t sour cream

10 to 15 crackers

For the crust, in a bowl, combine flour, baking powder and slat. Add milk and ¼ C oil; mix well. Shape into a ball; knead 10 times. On a lightly floured surface, roll into a 15 in X 10-inch rectangle. Transfer to an ungreased 15 by 10 by 1 inch baking pan. Prick with fork; brush with remaining oil. Bake 425 degrees for 12 to 14 minutes or until edges are lightly browned. Cool completely on wire rack.

In a small mixing bowl, combine the cottage cheese, ranch dressing mix, mayonnaise and milk; spread over crust. Sprinkle with the cheese, broccoli, cauliflower, olives, celery, carrot, onion, and pimientos.

For the tombstones, in another small mixing bowl, beat cream cheese and sour cream until fluffy. Place mixture in a reseal able plastic bag; cut a small hole in the corner of the bag. Pipe, “RIP” onto each cracker. Insert into the pizza. Refrigerate until ready to eat.

Spider Cupcakes

6 T butter, softened

1 C packed brown sugar

1 egg

½ C unsweetened applesauce

1 t vanilla extract

1 t grated orange peel

1 C all-purpose flour

1 t baking powder

½ t salt

¼ t baking soda

½ C chopped pecans

Frosting:

¼ C butter, softened

2 C confectioners’ sugar (powdered sugar)

1 ½ t grated orange peel

2 to 4 t orange juice

Divide frosting so that you have two colors, orange and black

In one bowl add about 4 drops of orange and mix well,

In another bowl add 5 drops of black or mix to get the black food coloring; mix well.

In a small mixing bowl, cream butter and brown sugar until light and fluffy. Add egg; beat well. Beat in the applesauce, vanilla and orange peel. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in pecans.

Fill paper-lines muffins cups half full. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

For the frosting, in a small mixing bowl, cream butter and confectioners sugar. Add orange peel, food coloring and enough orange juice to achieve spreading consistency. Set aside ¼ C orange frosting. Frost the cupcakes.

Transfer chocolate frosting to a heavy-duty resalable bag; cut a small hole in a corner of the bag. Pipe a circle of chocolate in the center of each cupcake. Pipe evenly spaced thin concentric circles about ¼ inches apart. Beginning with the center circle, gently pull a toothpick through the circles toward outer edge. Wipe toothpick clean and repeat the web pattern.

Bloodshot Eyeballs

1 C confectioners sugar, divide (powdered sugar)

½ C creamy peanut butter

3 T butter, softened

½ lb white candy coating (almond bark)

24 brown Reeses’s pieces or milk chocolate M and M’s

1 T water

¼ to ½ t red food coloring (we used the food gel)

In a small mixing bowl, combine 1 C confectioner’s sugar, peanut butter and butter. Shape into 1 inch balls (remember the size of your own eyeballs) and place on waxed paper-lined pan. Chill for 30 minutes or until firm.

In a microwave-safe bowl, melt the white candy coating; stir until smooth. Dip the balls into the coating; and place on waxed paper. Immediately press a candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set.

With the red food gel pipe wavy lines downward from the pupil to create the look of bloodshot eyes. Stir in airtight container.

Bride of Frankstein Cake

1 white or chocolate cake recipe

Heat oven to 350 degrees. Spray 2 (9 inch) loaf pans with cooking spray. Make cake batter and pour evenly into both pans. Bake 38-43 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely; about one hour.

Trim about ¼ inch off the top of each cake to make it level. On a long serving platter (at least 18 inches long) place cakes bottom sides up to make a long rectangle.

In a small bowl make the butter cream frosting:

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.

You will need at least three bowls to divide up the frosting. You will need green white and blue frosting.

Frost one-fourth of the cake (the top and sides) with green tinted frosting for the face. Frost the remaining cake with white frosting.

Using ribbon tips draw alternating white and blue lines, beginning at the edge of the green frosting. The ribbons will go to the end of the cake.

Place 1 green gumdrop on each side of the face for ears, and 1 for the nose. For eyes, press white gumdrops, small ends down, on face. Use decorating gels for eye pupils, eye lashes, nose and lips.

Bat Wings in Swamp Dip

20 chicken wings (3 ½ lbs)

½ C soy sauce

2 t grated fresh ginger or ½ t ground ginger

¼ t crushed red pepper

1 t five spice powder

2 cloves garlic, minced

Swamp Dip (recipes follows)

Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight; turning bag occasionally. Remove wings from bag, reserving marinade.

Place wings on a foil-lined 15 X 10 X 1 inch baking pan. Bake, uncovered in a 450 degree oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pick. Serve with Swamp Dip.

Makes 20 appetizers

Swamp Dip:

In a small bowl stir together an 8 oz container of sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.

Mummy Toes

24 cocktail-size hot dogs

1 can refrigerated cornbread twists

2 T cheese and salsa dip or ketchup

24 sliced almonds, if desired

Heat oven to 375 degrees. Cut a wedge into the end of each cocktail hot dog to look like a toenail. Unroll dough; separate at perforations into 8 breadsticks. With knife or kitchen scissors, cut each breadstick into thirds, making 24 pieces. Wrap one piece of dough around each hot dog to edge of toenail. Place seam side down on ungreased cookie sheet.

Bake 10-12 minutes or until golden brown. Cool for 3 minutes. Fill each toenail with ¼ t dip or ketchup. Insert almond to look like toenail. Serve warm.

Egg and Milk Cookery

Buttermilk Pancakes

1 C all-purpose flour

1 T sugar

1 t baking powder

½ t baking soda

¼ t salt

1 beaten egg

1 C buttermilk

2 T cooking oil

In a mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. In another mixing bowl combine egg, milk, and cooking oil. Add to flour mixture all at once. Stir mixture just till blended but still slightly lumps.

Pour about ¼ C batter onto a hot, lightly greased griddle or heavy skillet for each standard size pancake or about 1 tablespoon batter for each dollar size pancakes.

Crepes

1 ½ C milk

1 C all-purpose flour

2 eggs

1 t cooking oil

In a bowl combine milk, flour, eggs, oil, and ¼ teaspoon salt. Beat with a rotary beater (or whisk) until well blended. Heat a lightly greased 6 inch skillet. Remove from the heat. Spoon in 2 tablespoons of the batter, left and tilt the skillet to spread batter. Return to heat; brown on one side and then flip to brown the other side of crepe.

To make dessert crepes you add two tablespoons of your favorite pie filling. Roll up crepe, top with whipped cream and dust with powdered sugar.

Cream Puffs

½ C margarine or butter

1 C all-purpose flour

4 eggs

Pudding, whipped cream, ice cream, sherbet, or fresh fruit

Powdered sugar (optional)

In a medium saucepan combine margarine or butter, 1 C water and 1/8 t salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn’t separate. Remove from heat. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.

Drop batter by heaping tablespoons, 3 inches apart, onto a greased baking sheet. Bake in a 400 degree oven for 30-35 minutes or until golden. Cool on a wire rack. Split puffs and remove any soft dough from the inside. Fill with the pudding, whipped cream, ice cream, sherbet or fruit. Replace tops. Lightly sift powdered sugar over the tops, if desired. Makes 10.

Fill with prepared puddings and whipped cream. Dust tops with powdered sugar.

Cookies and Bars

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.

The World’s Best Peanut Butter Cookies

2 sticks butter

1 C brown sugar

1 C granulated sugar

2 eggs

1 ½ C peanut butter

2 ½ C flour

1 t baking soda

1 t vanilla extract

Mix butter, sugar, and peanut butter together. Add eggs, flour, baking soda and vanilla extract. Bake at 350 degrees for 20 minutes or until golden brown.

Sugar Cookie Cutouts

1/3 C margarine or butter

1/3 C shortening

2 C all-purpose flour

1 egg

¾ C sugar

1 T milk

1 t baking powder

1 t vanilla

Dash salt

Beat margarine and shortening with an electric mixer on medium to high speed for 30 seconds. Add about ½ of the flour, the egg, sugar, milk, baking powder, vanilla, and salt. Beat until thoroughly combined. Beat in remaining flour. Divide dough in half. Cover and chill three hours.

On a lightly floured surface, roll ½ of the dough at a time to a thickness of 1/8 inch. Cut into desired shapes with a 2 ½ inch cookie cutter. Place on an ungreased cookie sheet. If desired sprinkle with sugar and cinnamon. Bake at 375 degrees for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Cool cookies on a rack.

These can then be decorated with powdered sugar icing.

Surprise Meringues

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, about 5-8 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 cookies.

Chocolate Meringues

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 vanilla or almond extract

½ C flakes coconut (we did not do)

¼ C chopped almonds

In a microwave or heavy saucepan, melt chocolate chips and stir until smooth; set aside. Ina mixing bowl, beat egg whites, cream of tartar and slat until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla. Fold in melted chocolate until combined; fold in coconut and almonds.

Drop by tablespoonful 2 inches apart onto 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: 2 ½ doz cookies.

Applesauce Bars

¼ C butter or margarine, softened

2/3 C brown sugar

1 egg

1 C applesauce

1 C all-purpose flour

1 t baking soda

½ t salt

1 t pumpkin pie spice

1 ½ C powdered sugar

3 T margarine, melted

1 T milk

1 t vanilla extract

Preheat the oven to 350 degrees. Grease a 9 X 13 inch baking pan.

In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the four, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.

Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.

In a small bowl, mix together the powdered sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.

|Applesauce Spice Muffins |

|For muffins |

|1 1/2 cups all-purpose flour |

|1 1/2 teaspoons baking powder |

|1/2 teaspoon baking soda |

|1/2 teaspoon cinnamon |

|1/2 teaspoon ground allspice |

|1/4 teaspoon freshly grated nutmeg |

|1/4 teaspoon salt |

|2 large eggs |

|1 cup packed light brown sugar |

|1 stick (1/2 cup) plus 3 tablespoons unsalted butter, melted |

|1 cup unsweetened applesauce |

|1 cup pecans or walnuts (3 1/2 oz), coarsely chopped |

|For topping |

|2 tablespoons granulated sugar |

|1/4 teaspoon cinnamon |

|1/4 teaspoon ground allspice |

|1/4 teaspoon freshly grated nutmeg |

|Prepare muffins: |

|Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan. |

|Stir together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together eggs and brown sugar in a large bowl|

|until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in |

|flour mixture until flour is just moistened. Stir in nuts and divide batter among muffin cups. |

|Make topping and bake: |

|Stir together all topping ingredients and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 |

|minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly. |

|Makes 12 muffins. |

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.

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.

Brownie Fudge Nut Pie

(Be careful not to over bake this pie.)

1 (14-ounce) can sweetened condensed milk

1/2 cup unsweetened baking cocoa

1/4 cup butter or margarine

1 cup all purpose flour

3 large eggs, beaten

1 teaspoon vanilla extract

1 3/4 cups chopped pecans

1 (9-inch) pie shell, unbaked

1. Preheat oven to 350°F.

2. In a medium saucepan over low heat, stir together milk, cocoa and butter. When the butter melts and the mixture is warm, remove from the heat. Stir in flour, eggs, vanilla and pecans; pour into the pie shell.

3. Bake 50 minutes, or until the center is firm.

Makes 8 servings.

Besse Guhl’s Famous Pumpkin Pie

(Everyone loved this pie—it is nice a spicy)

This is my mother-in-law’s recipe

One unbaked pie shell –DO NOT PRICK PIE SHELL.

2 C pumpkin

2 C sugar (optional to use light brown sugar—I prefer this)

2 T flour

3 eggs

1 t salt

2 t cinnamon

½ t nutmeg

½ t cloves

1 t ginger

2 ½ C milk (evaporated milk preferred)

1 t maple flavoring

Mix above ingredients with an electric mixer until well blended. Pour into unbaked pie shell. Bake at 400 degrees for 10 minutes. Turn down oven to 350 degrees and bake for an additional 40 minutes or until a knife inserted in the center comes out clean.

This will make at least two pies.

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.

Egg Bake

Victorian Guest House: Good Morning Casserole

2 C seasoned croutons

1 C grated Cheddar cheese

One 4 oz can mushrooms, drained

1 ½ lbs browned sausage

½ Cchopped onion

6 eggs

2 C milk

½ t salt

½ t pepper

1 can cream of mushroom soup

1/3 C milk

Place croutons in greased 9 by 13 inch pan. Top with cheese and mushrooms. Spread sausage and onion over cheese. Beat eggs with 2 Cups milk and seasonings; pour over sausage. Cover and refrigerate overnight. Mix soups with ¼ cup milk and spread on top. Bake 325 degrees for 1 hr.

Grandma Moss’ Breakfast Casserole

1 bunch green onions, diced

3 pieces Canadian bacon, diced

One 14 oz can stewed tomatoes with onions peppers and celery

5 lg eggs

2 T milk

2/3 C Bisquick baking mix

1 t oregano

1 C Colby Monterey Jack cheese

Preheat oven to 350 degrees. Prepare a 9 inch quiche pan or pie plate by spraying it with non-stick cooking spray. Layer onions, Canadian bacon, and stewed tomatoes. (I prepared this the night before and refrigerate). Mix together eggs, milk, baking mix, and oregano; pour over layered mixture. Top with cheese. Bake for about 45 minutes at 350 degrees. Serve with salsa, fruit plate, muffins, orange juice and coffee.

Sunday Brunch Casserole

6 slices day old white bread

Margarine for spreading

2 C shredded cheddar cheese

1 lb bulk pork sausage, cooked and drained

½ med sweet red pepper; chopped

¼ C sliced green onion tops

2. eggs, beaten

3. 1 can condensed cream of asparagus or celery soup, undiluted

4. 2 ¼ C milk

5. ½ t Dijon mustard

6. ¼ t pepper

Remove and discard crusts from bread. Butter bread; cube, and place in greased 8 by 13 baking pan. Layer cheese, cooked sausage, red pepper, and onions in order given over bread. In separate bowl, beat eggs. Add soup, milk and pepper. Pour over bread mixture. May cover and refrigerate overnight. Bake uncovered at 3590 degrees for 35 to 49 minutes. Let stand for 5 minutes before servings.

The Lake House B and B: Southwestern Breakfast Casserole

2 ½ C bread of your choice

6 eggs

2 C milk

Cumin to taste

Black pepper to taste

3 to 4 slices low-fat ham (or crumbled, cooked sausage)

1 small can green chiles

One 8 oz pkg finely shredded Cheddar/Monterey Jack cheese

Spray a 9 X 13 baking dish with butter-flavored non stick baking spray. Cube or tear bread into chunks and place in pan. Beat eggs with milk and add cumin and black pepper to taste. Chop ham (or use sausage) and sprinkle over the bread. Also, sprinkle green chiles then cheese over bread and meat mixture. Pour milk/egg mixture slowly over all (I usually spoon it over with y soup ladle.) then press down on entire mixture with a spatula until the milk/egg mixture covers the ingredients. Cover with foil and refrigerate overnight.

Place in oven pre-heated to 350 degrees. Let it cook for about 45 minute, remove foil, and brown before removing (usually 10 to 15 minutes). (You will need to check it fro time to time; it should also be set in the middle of the oven.) Let stand 5 minutes before cutting into squares. Serve with warmed salsa or your choice.

Cakes

Applesauce Cake

2 C all-purpose flour

2 t baking soda

1 t baking powder

1 ½ t cinnamon

1 t freshly grated nutmeg

¼ t ground cloves

1 C raisins

1 C chopped walnluts

1 stick butter

1 large egg

1 C sugar

2 t vanilla

2 C applesauce

1 T powdered sugar (confectioners’ sugar) for topping

Preheat oven to 350 degrees. Stir together the flour, soda, baking powder, and spices. In a sparate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and then slowly add a portion of the dry ingredients, then a little of the applesauce, and continue alternating wet and dry ingredients, beginning and ending with dry ingredients. Add the raisins, walnuts, and vanilla at the end.

Turn into a greased and floured pan, and bake 35-40 minutes or until cake tests done with a toothpick. To test for doneness inserted toothpick into the center of the cake—it should remain clean when removed. Cool the cake in the pan. Dust with confectioners sugar after removing from the pan, when cake is cool.

Molten Spiced Chocolate Cakes

(How we all love these fresh from the oven! Be sure to dust with powdered sugar and a side of vanilla ice cream!)

4 oz semi-sweet baking chocolate

½ C (1 stick) butter

1 t vanilla extract

1 C confectioner’s sugar (powdered sugar)

2 eggs

1 egg yolk

6 T flour

¼ t cinnamon

1/4t ground ginger

Butter 4 (6 oz) custard cups or soufflé dishes. Place in a jelly roll pan.

Microwave chocolate and butter in a large microwavable bowl on high for one minute or until butter is melted. With a wire whisk; whisk the chocolate until completely melted. Next, stir in vanilla, and sugar until well blended. Whisk in eggs and the one yolk with wire whisk. Stir in remaining ingredients. Spoon evenly into prepared dishes.

Bake in preheated 425 degree oven for 15 minutes or until sides are firm but centers are soft. Let stand for 1 minute. Loosen edges with knife. Invert onto serving plates. Sprinkle with confectioners’ sugar if desired.

Candy!

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

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!

Cookies ‘n Cream Fudge

16 chocolate cream-filed sandwich cookies, broken into chunks, DIVIDED

1 can (14 oz) sweetened condensed milk

2 T butter

2 2/3 C vanilla chips

1 t vanilla extract

Line an 8 inch square baking pan with aluminum foil; coat with nonstick cooking spray. Place half of the broken cookies in pan.

In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla.

Pour mixture over cookies in pan. Sprinkle with remaining cookies. Cover and refrigerate for at least 1 hour. Cut into squares. Yield: 3 doz pieces.

Dairy State Fudge

1 pkg (8 oz) cream cheese, softened

2 T butter (no substitutes)

2 lbs white confectionery coating (or almond bark) broken into small pieces

1 to 1 ½ C chopped pecans, walnuts or hickory nuts

Line a 9 inch square baking pan with foil; butter the foil and set aside. In a mixing bowl, beat cream cheese until fluffy; set aside. In the top of a double boiler, melt butter. Add confectionery coating; heat and stir until melted and smooth. Pour over the cream cheese; beat until smooth and glossy, about 7 to 10 minutes. Stir in nuts. Pour into prepared pan. Cool. Remove from pan and cut into 1 inch pieces. Store in the refrigerator. Yield 64 pieces.

Cookie Dough Truffles

½ C butter, softened

¾ C packed brown sugar

2 C all-purpose flour

1 can (14 oz) sweetened condensed milk

1 t vanilla extract

½ C miniature chips

½ C chopped walnuts

1 ½ lbs semisweet candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1 inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating, place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over the candies. Store in a plastic bag in the refrigerator. Yield: 5 ½ doz truffles.

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!

Hard candy lollipops

2 C sugar

2/3 light corn syrup

¾ C water

Oil flavors (optional)

Color (optional)

In a saucepan, blend sugar, corn syrup, and water. Bring to a boil over high heat, until mixture reaches 290 degrees (use and candy thermometer.) Remove pan from heat. Allow to stand until bubbles have simmered down. Add flavoring and color as desired. Too much stirring will cause syrup to solidify into a hard sugary lump. Mold into desired shapes in Pam sprayed hard candy molds. WORK FAST. We do not have hard candy molds and we are going to be making traditional lollipops.

Keep the mixture warm over hot water. If mixture becomes too cold and thick it may be warmed for a few seconds in the microwave. Put sucker sticks in molds before pouring mixture.

Old-Time Hard Candy

3 Cups sugar

1 C water

¾ t cream of tartar

1 t oil flavoring

Combine sugar, water and cram of tartar in a heavy saucepan and heat to 399 degrees. Remove from heat, add flavoring (add coloring if desired). Stir and pour immediately onto a lightly greased cookie sheet. When cool, break into small pieces, dust with powdered sugar and store in a jar.

Hard Candy Lollipops: Make 1 recipe Old Time Hard Candy. After candy reaches 300 degrees removed from heat. Stir in oil flavoring and food coloring. Drop by spoonfuls onto a greased cookie sheet. Lay sucker stick in place on each circle of candy. Spoon another layer of hot candy syrup over each piece.

Creamy Caramels

1 C sugar

1 C dark corn syrup

1 C butter or margarine

1 can (14 oz) sweetened condensed milk

1 t vanilla extract

Line an 8 inch square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3 quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes; without stirring. Remove from the heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238 degrees (soft-ball stage), stirring constantly. Remove from the heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into 1 inch squares. Wrap individually in waved paper; twist ends. Yield 64 pieces.

Drinks

Hot Chocolate Mix

1 lg box Carnation instant nonfat dry milk (4 lb box)

1 jar (35 oz) of powdered non-dairy creamer

1 (1 lb 14 oz) box of Nestles Chocolate mix

2 C powdered sugar

2 T salt

Mix all the ingredients well. We dump this all into a large plastic container with a lid and then we shake it up. To make hot chocolate fill your coffee cup with water and heat it up in the microwave on in a tea pot. Add 1/3 C or more of the powdered mix and stir. You can top with marshmallows as well.

Cappuccino Mix

(The students who made and tasted this told me hide the mix because it is SO good!)

1 C non-dairy creamer

1 C instant chocolate drink mix (get the good stuff)

2/3 C instant coffee granules

½ t ground cinnamon

¼ t ground nutmeg

Combine all ingredients; mix well. Store in an airtight container. To prepare one serving, add 3 tablespoons of the mix to ¾ C hot water. Yield: 3 C dry mix.

Main Course

Fish Tacos

(A very popular dish in Baja Mexico and San Diego, CA. In San Diego they have lots of Fish Taco stands. I know it sounds weird but the students and the teachers who were willing to try it loved it! It was the talk of the school and town when we made and served these!)

Fresh Salsa:

3 to 4 medium tomatoes

1 fresh jalapeno pepper

3 cloves garlic

1 small white onion

½ bunch (I only used ¼) cilantro,

Kosher salt to taste

Place items in a food processor and process until chunky.

***You can also finely chop these items up as well if you do not have a food processor. Chill.

Creamy Sauce:

1 C sour cream or us ½ C sour cream and ½ C mayo for some zing

1 T lemon juice

½ t onion powder

½ t chili powder

2 T taco seasoning

****You can also just use sour cream or sour cream and mayo without any of the seasonings because it still tastes good and some of the fish taco stands do this in California.

Mix together and set aside.

For the Fish:

1 lb white fish filets cut into 1 inch wide strips (white fish such as bass, sunfish, crappy, cod, etc. can be used.)

½ C corn meal

½ t salt

1 T chili powder

Mix well. Dredge fish strips though the corn meal. Spray bottom of a shallow baking dish with Pam. Place fish strips in baking dish/cake pan, etc. and bake for 10 minutes at 350 degrees or until fish flakes apart.

****You can also pan fry, deep fat fry, or grill your fish strips. It is all personal preference.

For the Tacos:

½ head green cabbage finely shredded—about 4 cups

2 tomatoes, diced

8 – 6 inch soft flour tortillas

2 limes – quartered -- A MUST TO HAVE

Assembly:

Place tortilla in palm of hand, spoon 1 T of the sauce onto the tortilla and spread out. We placed our fresh salsa here as well but you can put this on top as well. Next, place about ¼ C shredded cabbage onto the tortilla. Top with two or more strips of cooked fish. Drizzle with more sauce, if desired, and top with chopped tomatoes. Lastly, squeeze some lime juice onto the taco and enjoy. THIS IS SO GOOD and it is a light and refreshing meal!

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