memory people cookbook
DESCRIPTION
This is a cookbook of recipes donated bu Memory People members.TRANSCRIPT
Memory People
Recipes
2
Contents
Amish Friendship Bread - Kathy Boswick ......................................................................................... 7
Amish Friendship Bread - Cheryl Stevenson Kearney .................................................................... 8
Applebee's Asian Chicken Salad - Trish Drinkwater ....................................................................... 9
Apple Crisp - Linda Daniels ........................................................................................................ 10
Apple Turnovers - Leeanne Chames ............................................................................................... 10
Ase Hati Sapi/Boiled Calf Liver - Barry Pankhurst........................................................................ 11
Bacon Double Cheeseburger Casserole- Kathy Boswick ............................................................. 12
Banana Bread - Nancy Evans Gonsalves ........................................................................................ 12
Banofee Pie - Pauline Baker ............................................................................................................ 13
Basic Sponge or Sponge Layer Cake - Barry Pankhurst .............................................................. 14
Barry‟s Nutty Baked Alaska ............................................................................................................. 15
Beef 'n Beans with Cheesy Biscuits - Kathy Boswick ................................................................... 17
Beef Stroganoff - Debra Lee ...................................................................................................... 18
Beer Can Cat Harry Urban ............................................................................................................... 18
Bickford's Baked Apple Pancake ..................................................................................................... 19
Boogers on a Stick - Rick Phelps ..................................................................................................... 19
Breakfast Cassarole - Rick Phelps ................................................................................................... 20
Broccoli Hash Brown Quiche - Kathy Boswick .................................................................... 20
Brownie Goody Bars - Kathy Boswick ............................................................................................. 21
Cap‟n Crunch Baked Chicken - Kathy Boswick .............................................................................. 22
Caramel Corn - Trish Drinkwater..................................................................................................... 23
Carrot Cookies - Kathy Boswick ...................................................................................................... 24
Cah Brokoi/Sauteed Broccoli - Barry Pankhurst ........................................................................... 25
Cherry Pie Cups - Kathy Boswick ............................................................................................ 25
Chili - Linda Daniels ........................................................................................................................... 26
Crock Pot Cheesy Mushroom Chicken - Rick Phelps .................................................................... 26
Chicken Enchiladas - Leeanne Chames .......................................................................................... 27
Chicken Fried Rice - Kathy Boswick ................................................................................................ 27
Chicken Mozzarella - Kathy Boswick ............................................................................................... 28
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Chocolate Armpit Hairs...again, a Kid thing. - Rick Phelps ........................................... 28
Chicken/pork chops – Judie Austin................................................................................................. 29
Chicken Pot Pie - Rick Phelps........................................................................................................... 29
Chocolate-Caramel Layer Bars - Kathy Boswick ........................................................................... 30
Christmas Morning Cinnamon Rolls - Leeanne Chames .............................................................. 31
Clone of a Cinnabon - Kathy Boswick ............................................................................................. 32
Coconut Nut Cake! - Marcus Bennett ............................................................................................. 33
Cola Chicken - Pauline Baker ........................................................................................................... 33
Coleslaw Dressing - Kathy Boswick ................................................................................................. 33
Cool Mint OREO Cookie Balls Recipe - Kathy Boswick ..................................................... 34
Cornbeef Hash - Pauline Baker ........................................................................................................ 35
Coyote Droppings - Rick Phelps ...................................................................................................... 35
Cran-Ana Jam – Cheryl Parker......................................................................................................... 36
Cranberry Chicken/Pork - Laurie Horner ........................................................................................ 36
Crock-pot Beef Stew - Leeanne Chames ........................................................................................ 37
Creme Caramel Pudding - Lilia Marcelino Da Silva ....................................................................... 37
Cream Cheese Squares - Rick Phelps ............................................................................................. 38
Cream Cheese Stuffed Peppers - Kevin Ducharme ...................................................................... 38
Creamy Broccoli Bake - Leeanne Chames ........................................................................... 39
Crispy Fried Chicken - Leeanne Chames .............................................................................. 39
Dementia Surprise - Barry Pankhurst ............................................................................................. 40
Dirt Cake...everyones favorite - Rick Phelps ................................................................................. 41
Drunken Monkey Bread (Good Housekeeping) – Kathy Bostwick ............................................. 41
Dump Cake - Kathy Boswick ............................................................................................................ 42
Dump Cake - Kathy Boswick ............................................................................................................ 42
Easy Chicken Broccoli Divan - Leeanne Chames ............................................................... 43
Easy Choux Pastry - Barry Pankhurst ............................................................................................ 43
Easy Pasta Meal - Donnamarie Baker .................................................................................... 44
Easy Shepherd's Pie – Leeanne Chames ....................................................................................... 45
Elephant Stew - Rick Phelps ........................................................................................................... 45
English Fruit Cake - Barry Pankhurst .............................................................................................. 46
4
Fresh Home Made Doughnuts - Barry Pankhurst ......................................................................... 48
Friendship Bread Chocolate Chip Cookies - Kathy Boswick ......................................................... 50
Friendship Bread Cinnamon Rolls – Kathy Bostwick .................................................................... 51
Fruit Trifle .......................................................................................................................................... 52
Fudgy Bonbons (chocolate cookie with kiss in center) ............................................................... 53
Glazed Blueberry Coffee Cake – Kathy Boswick........................................................................... 54
Goulash... - Rick Phelps ................................................................................................................... 54
Ham and Cheese Topped Chicken with Roasted Broccoli – Rick Phelps .................................. 55
Hamburger Hash Brown Casserole - Kathy Bostwick .......................................................... 56
Hamburger Stew ............................................................................................................................... 56
Harry's Mud Cake ......................................................................................................................... 57
Heavenly Caramel Pie – Kathy Boswick ........................................................................................ 57
Home made Pizza – Barry Pankhurst ............................................................................................ 58
How to Cook Green Eggs and Ham – Kathy Boswick.................................................................. 59
Irish Cream Chocolate Truffles – Kathy Boswick ......................................................................... 60
Italian Cookies ................................................................................................................................... 61
Jellied Moose Nose – Rick Phelps ................................................................................................... 62
Jose Cuervo Christmas Cookies – Kathy Bostwick ....................................................................... 63
Kitty Litter Cake – Rick Phelps ........................................................................................................ 64
laura n john meatballs – Laura Churchill ...................................................................................... 65
Lemon Cheesecake – Leeanne Chames ........................................................................................ 66
Lemon Pie - Becca Girod .................................................................................................................. 66
Lemon Squares – Leeanne Chames ............................................................................................... 66
Lemonade - Leeanne Chames ....................................................................................................... 67
MINI TACO MEAT LOAVES .............................................................................................................. 67
MOCK APPLE PIE (Marcus) .............................................................................................................. 68
Momma's Pizza--Dough - Kathy Bostwick ...................................................................................... 68
Monkey Bread – Harry Urban ......................................................................................................... 69
Monster Q Tips - Rick Phelps ........................................................................................................... 69
Mustard Onion - Rick Phelps ............................................................................................................ 69
Nana's Apple Pudding – Victoria Kuntz ......................................................................................... 70
5
OnePan Banana Bread – Marie Isom ............................................................................................. 70
Oreo Cheese Cake... - Rick Phelps .................................................................................................. 71
Party Potatoes – Leeanne Chames ................................................................................................ 71
Peacan Pie! – Marcus Bennet ......................................................................................................... 71
Peanut Blossoms - Leeanne Chames ............................................................................................. 72
Peanut Butter Cup Cookies – Rick Phelps ..................................................................................... 72
Pecan Praline - Victoria Kuntz .......................................................................................................... 73
Pindang Telur – Marinated Eggs with Worcestershire Sauce dressing – Barry Pankhurst .... 74
Pizza Dough (Bread Machine) - Kathy Boswick ............................................................................. 75
Potato Cheese Soup - Leeanne Chames ....................................................................................... 75
Praline Brookies – Kathy Bostwick ................................................................................................. 76
Pineapple-Blueberry "Dump" Cake – Laurie Homer .................................................................... 76
Pistachio Encrusted Chicken - Kevin Ducharme ................................................................... 77
Print Article eHow - How to do jusEasy Lithuanian Kugelis ....................................................... 78
QUICK LOW-FAT BURRITOS ........................................................................................................... 79
Raspberry Bars .................................................................................................................................. 80
Ramen Noodle Coleslaw .................................................................................................................. 80
„Recipe of life‟ .................................................................................................................................... 81
Rose Red Potatoes - Kevin Ducharme ............................................................................................ 82
SAUSAGE & EGG CASSEROLE – Kathy Boswick ........................................................................... 82
Sausage and Apples - Linda Daniels ............................................................................................... 83
Sex in a Pan...this is for real. And Good – Rick Phelps ............................................................... 83
Shortbreads - Barry Pankhurst ....................................................................................................... 84
Slow Cooker Meatballs – Cheryl Stevenson Kearney .................................................................. 85
Soda Pop Cake - Leanne Chames .................................................................................................. 85
Spaghetti Sauce - Leanne Chames ................................................................................................ 85
Spinach Chips - Kevin Ducharme ............................................................................................ 86
Sparkling Fruit Refresher (punch) .................................................................................................. 86
Stuffed Cabbage Rolls - Kathy Boswick ......................................................................................... 87
Taco Casserole Marcus Bennett ..................................................................................................... 88
Stuffed Pig's Stomach (Hog Maw) - Harry Urban ........................................................................ 89
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Tuna Noodle Cassarole – Rick Phelps ............................................................................................ 89
Two-Tone Fudge – Kathy Boswick ................................................................................................. 90
Veggie Pizza – Rick Phelps .............................................................................................................. 90
whatever!!! – Linda Daniels ............................................................................................................ 91
What is Castor Sugar ....................................................................................................................... 91
White Chicken Chili – Marlu Gibson ............................................................................................... 91
Whoopie Pies – My lovely wife Hazel Urban (which she doesn‟t make anymore) .................. 91
Yogurt Fruit Dip – Kathy Boswick ................................................................................................... 92
7
Amish Friendship Bread - Kathy Boswick
* 1 (0.25 ounce) package active dry yeast
* 1/4 cup warm water (110 degrees F/45 degrees C)
* 1 cup all-purpose flour
* 1 cup white sugar
* 1 cup milk
In a small bowl, dissolve yeast in water.
Let stand 10 minutes.
In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar.
Mix thoroughly or flour will lump when milk is added.
Slowly stir in 1 cup milk and dissolved yeast mixture.
Cover loosely and let stand at room temperature until bubbly.
Consider this day 1 of the 10 day cycle.
For the next 10 days handle starter according to the instructions for Amish Friendship Bread.
Instructions are here:
http://www.facebook.com/photo.php?fbid=497717817361&set=a.252428257361.137599.249484042361
NOTE: Do not refrigerate starter. It is normal for the batter to rise and ferment. If air gets in the bag, let it out.
Day 1: Do nothing.
Day 2: Mash the bag.
Day 3: Mash the bag.
Day 4: Mash the bag.
Day 5: Mash the bag.
Day 6: Add to the bag: 1 cup flour, 1 cup sugar,1 cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Follow the directions below:
1. Pour the entire bag into a nonmetal bowl.
2. Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 cup milk.
3. Measure our 4 separate batters of 1 cup each into 4 1-gallon Ziploc bags.
4. Keep one of the bags fr yourself, and give the other bags to 3 friendship along with the recipe.
REMEMBER: If you keep a starter for yourself, you will be baking in 10 days.
The bread is very good and makes a great gift.
Only the Amish know how to make a starter, so if you give all the bags away,
you will have to wait for someone to give you a starter back.
Should this recipe not be passed onto a friend on the first day,
make sure to tell them which day it is when you present it to them.
BAKING INSTRUCTIONS:
1. Preheat oven to 325 degrees F.
2. To the remaining batter in a bowl add the following:
a. 3 eggs
8
b. 1 cup oil
c. 1/2 cup milk
d. 1 cup sugar
e. 1/2 teaspoon vanilla
f. 2 teaspoons cinnamon
g. 1 1/2 teaspoons baking powder
h. 1/2 teaspoon salt
i. 1/2 teaspoon baking soda
j. 2 cups flour
k. 1-2 boxes instant pudding (any flavor)
i. Optional: 1 cup nuts and 1 cup raisins
3. Grease 2 large loaf pans
a. In a bowl mix an additional 1/2 cup sugar and 1 1/2 teaspoon cinnamon.
b. Dust the greased pans with the cinnamon-sugar mixture.
4. Pour the batter evenly into the pans and sprinkle the remaining cinnamon-sugar mixture on the top.
5. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread
comes out clean.
6. ENJOY!
Amish Friendship Bread - Cheryl Stevenson Kearney
Amish Friendship Bread Starter
Prep Time: 30 Min
Ready In: 9 Days 40 Min
Original Recipe Yield 4 cups of starter
Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
Directions
1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container,
combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and
dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely
covered at room temperature.
2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along
with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or
begin the 10 day process over again (beginning with step 2).
Footnotes
Editor's Note
9
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2.
You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room
temperature to thaw before using.
Nutritional Information
Amount Per Serving Calories: 34 | Total Fat: 0.2g | Cholesterol: < 1mg Powered by ESHA Nutrient
Amish Friendship Bread
Ingredients
1 cup Amish Friendship Bread Starter
2/3 cup vegetable oil
3 eggs
2 cups all-purpose flour
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.
2. In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon,
1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into
prepared loaf pans.
3. Bake in preheated oven for 50 to 60 minutes.
Nutritional Information
Amount Per Serving Calories: 130 | Total Fat: 5.6g | Cholesterol: 21mg
Applebee's Asian Chicken Salad - Trish Drinkwater
Dressing:
1/4 cup mayonaise
3 T honey
1 1/2 T apple cider vinegar
1 tsp dijon mustard
1/8 - 1/4 tsp toasted sesame oil
Heaping tsp powdered pectin
Salad:
Spring mix lettuce or your favorite variety
boneless, skinless grilled chicken breast (or braised in a skillet) cut in bite-sized pieces
green onions - sliced
mandarin oranges - drained well
dried cranberries
chow mein noodles
toasted sliced almonds, pecans or sunflower seeds
layer ingredients on individual plates, top with dressing
10
Apple Crisp - Linda Daniels
Need a 8x8 greased pan Put in pan 4 cups sliced peeled apples In a bowl mix until crumbly
2/3 cup brown sugar
1/2cup flour
1/2cup oatmeal
3/4 teaspoon cinnamon
3/4teaspoon nutmeg
1/3 cup of soft butter
sprinkle evenly over apples and bake at 375 degrees 25-30 minutes and top off with ice cream
MMMMMMMMMM GOOOOOD
Apple Turnovers - Leeanne Chames
3 Granny Smith apples
1 T. butter
¾ c. brown sugar
1 t. ground cinnamon
1 T. water
1 T. cornstarch
1 17.25 oz. package frozen puff pastry sheets, thawed
Egg Wash:
1 egg
1T. water
Take pastry sheets out of the box and wrapper and lay, unfolded, on counter to thaw for about 45 minutes.
Peel, core, and dice apples. Melt butter in skillet over medium heat. Place apples in skillet and cook for about 2 minutes til
they begin to soften. Add the brown sugar and cinnamon and cook, stirring, for about 1 – 2 more minutes. Stir together
cornstarch and water and add to apple mixture and mix well. Cook for another minute, til sauce has thickened. Remove
from heat .
Preheat oven to 400. Unfold pastry sheets and place on lightly floured surface. Roll with rolling pin gently, into a square.
This should repair any cracks. Using a pizza cutter, cut each sheet into four squares.
Make the egg wash by whisking the egg and water together in a small bowl. Using a pastry brush, brush a little around two
edges of each square. Spoon the apple filling, about 2 tablespoons worth, into the center of each square. Gently fold over
to form a triangle and pinch the ends to seal. Set about 1 inch apart on an ungreased cookie sheet, you‟ll probably need to
do 2 batches. Brush a little egg wash on each turnover and sprinkle with sugar. Bake for about 10 – 15 minutes, check at
10 minutes and take out of oven when they are puffing and light brown in color.
11
Ase Hati Sapi/Boiled Calf Liver - Barry Pankhurst
Here is another easy Indonesian dish for those of you who like Offal; this dish is slightly hot and spicy which is the way it
should really be eaten.
Main Ingredients:
500 grams pre boiled calf‟s liver cut into one bite size squares
150 grams fresh baby corns cut into two pieces down its length
50 grams of Glass Noodles also know as vermicelli, soaked in cool water for 10 minutes
1 large tomato cut into thin strips
4 pieces green chilies deseeded and cut into thin strips
2 dessertspoons Soy sauce
2 dessertspoons olive oil
Pinch of salt
50cc clean water
Pre prepare Fresh Chili paste:
2 segments of fresh garlic, cleaned and chopped
3 pieces of red chilies deseeded and chopped
Half a teaspoon ground black pepper
Put the 3 ingredients into a Mortar and Pestle and grind to a semi smooth paste, this can also be done by using the grinder
attachment of a food processor
Cooking Method:
1, Put the olive oil into a wok to get hot (just smoking) then add in the chili paste mixture blending together as cooking until
it becomes smooth and aromatic.
2, add in the Calf liver, corn, tomato, and green chili slices, blend and cook together for a few moments,
3, add in the soy sauce, salt, water, gently mixing and cooking all together for a few moments to reduce the liquid
4, finally add in the drained pre soaked glass noodles mixing all together and cooking for few moments
This dish is excellent with creamed potatoes, steamed Rice or even Pasta.
Note: you can substitute the Liver with other cuts of Offal
12
Bacon Double Cheeseburger Casserole- Kathy Boswick
Prep Time 25 Minutes
Total Time 50 Minutes
Makes 8 servings
3 cups uncooked elbow macaroni (about 10 ounces)
2 pounds lean ground beef
1 cup milk
1 teaspoon garlic pepper
2 cans (10 3/4 ounces each) condensed Cheddar cheese soup
1 package (8 ounces) Cheddar cheese cubes
10 strips cooked bacon, chopped
1/2 cup Progresso® plain bread crumbs
2 tablespoons butter or margarine, melted
Heat oven to 350°.
Cook and drain macaroni as directed on package.
While macaroni is cooking, cook beef in 4-quart Dutch oven over medium-high heat,
stirring occasionally, until brown; drain.
Stir in macaroni, milk, garlic pepper, soup, cheese cubes and half of the bacon.
Spoon into 3-quart casserole.
Bake uncovered 20 minutes.
Mix remaining bacon, the bread crumbs and butter; sprinkle over casserole.
Bake uncovered 5 minutes.
Makes 8 servings (1 1/2 cups each)
Banana Bread - Nancy Evans Gonsalves
Mash 6 Bananas
Add ½ cup oil and 2 eggs
Mix together
1 cup sugar,
31/2 cups all purpose flour,
½ teaspoon salt,
1½ teaspoons baking powder,
1½ teaspoons baking soda
Mix all together, add nuts if desired.
Place in two loaf bread pans. Bake at 325 for 50 to 60 minutes.
13
Banofee Pie - Pauline Baker
Pauline Baker
* 110 mins
* Serves 12
Ingredients
Base:
* 100g (3½oz) butter, melted
* 250g (9oz) digestive biscuits
Filling:
* 100g (3½oz) butter
* 100g (3½oz) dark brown soft sugar
* 397g can Carnation Condensed Milk
Topping:
* 4 small bananas
* 300ml carton double cream, lightly whipped
* grated chocolate
You will also need:
* 20cm (8”) loose-bottomed cake tin, greased
* Print >
* Send to a friend >
Method
1. To make the base, process the biscuits until crushed. Stir in the melted butter. Press the mixture into the base and 4cm
(1½") up the sides of the tin. Chill the base while you make the filling.
2. To make the filling: place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts
and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously. When the caramel has
started to boil, remove from the heat and pour over the biscuit base. Cool, and then leave to chill for about 1 hour, until
firm. 3. To serve, remove the pie from the tin and place on a serving plate. Slice the bananas, fold half of them into the softly
whipped cream and spoon over the caramel base. Decorate with the remaining bananas and finish with the grated
chocolate.
14
Basic Sponge or Sponge Layer Cake - Barry Pankhurst
This is an easy sponge cake to make by what‟s called the “All in method” and will make a 9-10 inch sponge…
First brush inside of your baking tin / pan with margarine and lightly dust with plain flour then set to one side ready for
use…
Ingredients
8 Medium sized whole Eggs
2 Egg Yolks (from medium sized eggs)
15 grams Ovalet (known as Cake Emulsifier) see my further notes about this below:
200 grams Castor Sugar
170 grams Cake flour
20 grams Cornflour (ground Maize flour)
50 grams Cream Milk Powder
One teaspoon Baking Powder
Few drops of Vanilla essence
200 grams melted Butter
Method
1,
Place the eggs and egg yolks into a large deep mixing bowl along with the castor sugar and vanilla essence, then using an
electric mixer lightly whisk together so that the sugar dissolves into the eggs…
2,
Sift together the (Cake flour, cornflour, baking powder and milk powder) then add to the egg mixture, slowly whisk together
for a few moments so that all the ingredient are incorporated, scrape down the mixing bowl to make sure of no lumps, then
give a few more seconds on high speed mixing…
3,
Now add the Ovalet „Cake emulsifier‟ and whisk the mixture at fast speed until the mixture reaches „Three times its volume‟
at this point the mixture will be pale in colour and of a thickish consistence… stop the machine and remove the whisks
4,
Now very gently using a wooden spoon fold in the warm melted butter… make sure that it‟s completely incorporated,
Note: „DO NOT‟ beat in the butter, otherwise the sponge batter will collapse
5,
Pour the mixture into your prepared baking tin and bake in the middle of the oven at 170c-180c for +/- 35-40 minutes…
this will differ depending on what type of oven you are using…
ie: Gas, basic electric or electric convection oven…
Once baked carefully tip from the baking tin onto a clean cloth and then turn the cake up the correct way to cool… this will
give you a basic plain sponge.
Once cool you could cut the sponge and layer it with jam, cream, or fudge as your taste buds desire… or use the sponge as
the base for a birthday cake
Alternatively you can make a layer cake:
15
Once the sponge batter is mixed divide it into „Three equal parts‟ +/- 380 grams each…
Have one part as „Vanilla‟ one as „Chocolate‟ and the other as „Peppermint‟ by just adding and gently folding in colours and
flavours… which can be as wide as your own imagination and taste…
For the layer cake bake each sponge in its own tin of the same circumference 9-10 inches, but note that as the sponges
with be less thick the baking time would be reduced accordingly to +/- 15-25 minutes…
Once baked tip onto a clean cloth and turn them over to cool… when cool layer together as you like with jam‟s or creams…
Note about “Cake Emulsifier‟s”
Cake Emulsifier‟s also known as „Batter conditioner‟ such as (Ovalet, TBm, SP) „to name but a few‟ could possible be
available at your supermarkets along with other bakery ingredients or from any good bakery ingredients retailer…
They are used in some cakes to make products by what‟s called the all in method which can save a lot of mixing time, they
give excellent added volume and texture to the cakes eating quality…
Tip:
“Do not” keep cake emulsifiers refrigerated otherwise they can crystallize, just keep sealed tight in a cool dry place to
prevent any adverse oxidation / discolouration…
When making any type of cake always use the eggs at room temperature, if your use cold eggs then it will restrict the cakes
volume and texture…
Happy baking
Barry
Barry‟s Nutty Baked Alaska
This is a recipe that will stun your guests
1,
Make the 10 inch pastry flan base:
Ingredients:
150 grams soft flour
100 grams Butter
50 grams Castor sugar
50 grams ground almonds
One small whole egg lightly beaten
A few drops of Almond essence
Method:
In a mixing bowl combine the (Flour, Sugar, and ground Almonds)
Add the soft Butter and crumble it into the other ingredients
Add the almond essence and the egg and combine it into a soft paste, do not over mix it otherwise it will become to tough,
wrap the paste in cling film and refrigerate it for at least 30 minutes.
Then roll out the pastry and line the base and side of the flan tin, trim of any surplus pastry which can be kept in a plastic
bag in the freezer for another time, dock the base of the pastry with a fork otherwise it will rise up in a peck.
16
Bake in a hot oven of 180c until lightly golden… then set to one side ready for use
2,
Either bake of buy a vanilla sponge that should be of the same diameter as the pastry base and at least (One inch thick)
3,
Now prepare the Meringue ready for the topping:
Ingredients:
4 Egg Whites
Half a cup of Castor Sugar
Few drops of Vanilla essence
50 grams of lightly roasted and crushed (Almonds, Peanuts, or Cashew nuts)
Mixing Method:
First scald the mixing bowl and whisk to make sure it‟s free of any grease…
Place the egg whites and the sugar into the mixing bowl and whisk to a firm peak…
Then gently fold in the crushed nuts and vanilla essence…
Note: when making a meringue it‟s of vital importance that the egg whites do not have any trace of (Egg Yolks) otherwise
the meringue will collapse when mixing
Make up instructions:
Leave the pastry base in the flan tin,
Spread the base with some strawberry jam,
Place the sponge cake on top of this and then drench the sponge with plenty of alcohol such as Brandy,
Cover the sponge with plenty of fresh strawberries that have been cut in half,
On top of this place scoops of good quality Ice-cream of your choose to form a peak,
Cover all of this to the edge of the flan tin with the meringue mixture forming it into tiny peaks with a fork, and then lightly
dust with castor sugar,
Place in a hot oven of at least 200c until it starts to go golden brown… which will only take a few minutes or so…
Remove and eat immediately…
Notes and Tips:
The ice-cream must be extremely cold and very firm otherwise it will over-melt when flashed in the oven,
You can use any type or flavour of sponge cake…
You can use any type of alcohol you like…
You can use any type of fresh or tined fruits, but if you use hard fresh fruits such as apples or pears its best to blanch them
first in sugar syrup… but by far the best for a Baked Alaska are Strawberries or other types of Fresh Berries
17
The variations of Baked Alaska can be as varied as your own imagination
If you have an allergy with any type of nuts then just omit them from the recipe…
„Please also Remember‟ that not all ovens are the same in term of temperature harshness as this can differ when using a
(Gas oven, Electric oven, or a Fan Convection Oven)
Happy baking
Barry ©
Beef 'n Beans with Cheesy Biscuits - Kathy Boswick
Try this updated version of a favorite recipe from the 22nd Bake-Off® Contest.
Prep Time: 15 Min
Total Time: 40 Min
Makes: 5
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 can (16 oz) barbecue beans or pork and beans with molasses
1 can (10 3/4 oz) condensed tomato soup
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
1 cup shredded Cheddar or American cheese (4 oz)
Heat oven to 375°F. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is
thoroughly cooked; drain.
Stir in beans, soup, chili powder and garlic powder. Heat to boiling. Reduce heat; simmer 5 minutes.
Separate dough into 10 biscuits. Spoon hot beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-
quart casserole. Arrange biscuits over hot mixture. Sprinkle with cheese.
Bake 20 to 25 minutes or until mixture is bubbly and biscuits are golden brown and no longer doughy.
Hide High Altitude
High Altitude (3500-6500 ft):
Do not sprinkle with cheese in step 3. Bake 15 minutes; sprinkle with cheese. Bake 5 to 10 minutes longer.
18
Beef Stroganoff - Debra Lee
2 pound's sliced beef strip's
1/2 cup sour cream
2 cup's milk
1 green bell pepper
1 med. onion
2 cups self rising flour
cooking oil... to cover bottom of skillet
salt, garlic powder, pepper
season beef
cover beef w/flour
place in hot skillet
add bell pepper and onion (diced)
add milk and stir until thick gravy appears.
remove from heat
add sour cream stir well
spoon over (rice, mashed potatoes, or toast)
makes enough for 2 hungry men
Beer Can Cat Harry Urban
Beer Can Cat - Includes a Beverage!
________________________________________
• 1 Cat
• 1 Can of beer (any brand)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp ground pepper
• 1/2 tsp chili powder
________________________________________
Mix spices and rub over cat. Drink half the can of beer and then place beer can into rear of cat and stand cat tripod-like on
BBQ. Rotate in 30 minutes. Cook for a total of one hour.
Smoke flavouring helps.
19
Bickford's Baked Apple Pancake
Book: Cheryl's Recipes
Chapter: Breakfast Foods
Makes 4 servings
This is very good.
In 1 bowl, combine:
3 mediums apples, peeled, cored & sliced
1/2 cup light brown sugar
1 teaspoon cinnamon
2 tablespoons melted margarine
In 2nd bowl, combine
1/2 cup flour
1/2 cup milk
2 eggs
Pinch salt
Preheat oven to 425 degrees. Melt 1 tablespoon of margarine in 9" pie pan in oven, then remove from oven.
Pour flour mixture in pie pan.
Place apple mixture in center of pancake.
Bake for 15-20 minutes.
Nutrition Per Serving (1/4 of pancake) Calories 196 ; Protein 3 g; Carbohydrate 37 g; Fat 4 g; Sodium 85 mg
Boogers on a Stick - Rick Phelps
8 ounce Jar cheez whiz
Green food coloring
25 To 30 pretzel sticks
-----TOOLS-----
Waxed paper
Long handled spoon
Platter
With an adults help, melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar.
Allow the cheese to cool slightly in the jar.
Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough
to turn the cheese a delicate snot green.
To form boogers: Dip and twist the tip of each pretzel stick into the cheese, lift out, wait twenty seconds, then dip again.
When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper.
Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm.
Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5 to 6 booger buddies. Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain buggers
into bloody ones.
20
Breakfast Cassarole - Rick Phelps
Breakfast Cassarole:
Ingredients
1 (16 ounce) package bulk pork sausage
3 cups frozen hash brown potatoes, thawed
1/4 cup milk, or as needed
1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®)
1 1/2 cups shredded Mexican cheese blend
5 eggs
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly
browned, and no longer pink, about 5 minutes. Drain and discard any excess grease. Stir in the hash brown potatoes,
cooking and stirring until potatoes are browned, about 5 minutes more.
Line the bottom of the prepared baking dish with a layer of buttermilk biscuits, splitting the biscuits in half to completely
cover the dish. Spread the sausage and hash brown mixture evenly over the biscuits, and sprinkle the Mexican cheese on
top. Whisk together the eggs and milk in a bowl, and pour over the cheese.
Bake in the preheated oven until the eggs set, about 25 minutes.
Broccoli Hash Brown Quiche - Kathy Boswick
3 cups frozen hash brown potatoes, thawed
1 1/2 cups frozen broccoli cuts, thawed
4 eggs
1 cup sour cream
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese
Press the hash browns onto the bottom and up the sides of a greased 9-in. pie plate, forming a shell.
Bake hash browns 10-15 mins (350)
Sprinkle with broccoli.
In a bowl, beat the eggs, sour cream and salt; stir in cheese.
Pour over broccoli.
Bake at 350 degrees F for 55-65 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before cutting.
21
Brownie Goody Bars - Kathy Boswick
Everything that's irresistible about a good candy bar just got rolled into one recipe.
What's your favorite part? The brownies on the bottom?
The frosting and peanuts in the middle?
Or the crunchy cereal on the top?
Prep Time 30 Minutes
Total Time 3:15
Makes 16 bars
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz container)
1/2 cup salted peanuts, coarsely chopped
2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips
Heat oven to 350°F (325°F for dark or nonstick pan).
Grease bottom only of 9-inch square pan with cooking spray or shortening.
(For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
Make and bake brownies as directed on box.
Cool completely.
Frost brownies with frosting.
Sprinkle with peanuts; refrigerate while making cereal mixture.
Measure cereal into medium bowl; set aside.
In 1-quart saucepan, melt peanut butter and chocolate chips over low heat,
stirring constantly.
Pour over cereal in bowl, stirring until evenly coated.
Spread over frosted brownies.
Refrigerate 1 hour or until set before cutting.
For bars, cut into 4 rows by 4 rows.
Store tightly covered at room temperature or in refrigerator.
Makes 16 bars
Nutrition Information:
1 Serving (1 Bar)
Calories 410
(Calories from Fat 180),
Total Fat 20g
(Saturated Fat 6g,
Trans Fat 1g),
Cholesterol 15mg;
Sodium 230mg;
Total Carbohydrate 52g
(Dietary Fiber 3g,
Sugars 37g),
Protein 6g;
Percent Daily Value*:
Vitamin A 0.00%;
Vitamin C 0.00%;
22
Calcium 0.00%;
Iron 15.00%;
Exchanges:
1 Starch;
0 Fruit;
2 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1/2 High-Fat Meat;
3 Fat;
© 2011 ®/TM General Mills All Rights Reserved
Cap‟n Crunch Baked Chicken - Kathy Boswick
2-1/2 cups Cap‟n Crunch cereal
1 cup Cornflakes (plain!)
1 egg
1/2 cup milk
1/2 cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken pieces (or breasts cut into tenders)
Preheat the oven to 350 degrees.
Crush, grind, bash, any way you can, get the Cap‟n Crunch and the
Corn Flakes smashed to smithereens. The finer the better.
Stir together the onion powder, garlic powder and black pepper.
Combine with the flour and set aside.
In a separate plate beat the egg with the milk.
Wash and dry your chicken.
This is how your assembly line should look:
chicken, seasoned flour, egg+milk and cereal.
Place the chicken on a non-stick foil lined cookie sheet. Bake for 1 hour. Now, you are more than welcome to do it the
traditional way and fry the hell out it. I prefer the semi-healthy way and „oven frying‟ it. It‟s still just as tasty.
This is a really easy and amazingly tasty recipe.
23
Caramel Corn - Trish Drinkwater
10 cups popped microwave pop corn - any cheap kind with butter flavoring will do
1 cup brown sugar - I use light, dark or a mixture of the two will work, too
1 stick butter
1/4 cup light Karo corn syrup
1/4 tsp baking SODA
Put popped corn in a microwavable large microwavable bowl. Put glass of water in back corner of microwave.
Melt butter in a saucepan, add brown sugar and Karo. Bring to boil over med/high heat. Keep at rolling boil for 3 minutes.
Remove from heat and stir in baking soda. Pour over corn and stir to mix. Don't worry about it being evenly coated at this
point.
Put caramel corn mixture in microwave on high for 1 minute. Stir to coat and return for an additional 2 minutes stirring
ever 30 seconds to evenly coat.
Spread onto wax paper lined baking sheet and allow to fully cool.
You may add any toasted nuts, as well. It is best to add them after coating the corn and before microwaving, otherwise
they take on too much of the caramel.
WARNING: This can be habit forming (I have a pan cooling on the counter right now!)
24
Carrot Cookies - Kathy Boswick
½ cup butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 cups rolled oats
1 cup raisins
1 cup grated raw carrots
1 cup chopped nuts
1 tbsp. spicy rum
Cream brown sugar and white sugar with butter.
Beat eggs with a fork and stir in.
In a separate bowl, mix together well baking powder, baking soda, salt, flour, cinnamon, nutmeg, and rolled oats.
Stir together with the butter and sugar mixture.
Add raisins, carrots and nuts.
Stir in rum.
Mix until all ingredients are well combined.
Drop by teaspoonfuls onto lightly greased cookie sheets.
Flatten slightly with a fork.
Bake in a preheated 350 degrees oven for 25-30 minutes.
Ready in 45 min
Makes 3 dozens
25
Cah Brokoi/Sauteed Broccoli - Barry Pankhurst
Here is a simple tasty Indonesia dish that is also healthy and nourishing; it‟s excellent when fresh Broccoli is in session.
Ingredients:
250 grams Fresh Broccoli, wash, and cut florets into slices
1 dessertspoon sesame seed oil
Half of a large white Onion, cleaned and cut into slices
1 whole red pepper / paprika, cleaned, deseeded cut into slices
Half yellow pepper / paprika, cleaned, deseeded cut into slices
8-12 good sized raw prawns, cleaned and shelled but leave on the tip of the tail
4 dessertspoons oyster fish sauce (this could be substituted with Fish sauce)
Pinch of salt (it‟s always best to use sea salt)
Half a teaspoon ground black pepper
100cc clean water
Method:
1: Heat the sesame oil in a wok and gently sauté the onion until tender and sweet smelling, add in the red and yellow
paprika and cook for a few moments mixing them together in the wok.
2: add in the prawns and gently cook until they change reddish pink colour
3: add the un-cooked Broccoli florets, oyster sauce, salt, black pepper, water, and gently simmer continuously mixing
together until the water is slightly reduced.
Take care not to over cook or the broccoli will break into pieces
This dish goes well with fresh baby new potatoes when there in session just sprinkle the top with a little fresh finely
chopped mint to garnish
Note: you can substitute the prawns with pieces of lobster, crab claw meat, or even pre steamed white fish like haddock or
cod.
If you want as a pure vegetable dish just leave out the prawns or fish meats…
Cherry Pie Cups - Kathy Boswick
Easy and adorable! Bake individual little pies in muffin cups using Pillsbury®
refrigerated pie crust.
Prep Time: 15 Min
Total Time: 35 Min
Makes: 12
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (21 oz) cherry pie filling ( -OR - any pie filling)
Heat oven to 425°F.
Remove crusts from pouches; unroll on work surface.
With 3 1/2- or 4-inch round cutter, cut 6 rounds from each crust; discard scraps.
Fit rounds into 12 ungreased muffin cups, pressing in gently.
26
Spoon about 2 tablespoons pie filling into each crust-lined cup.
Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.
Nutrition Information:
1 Serving (1 Pie Cup)
Calories 160
(Calories from Fat 50),
Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g),
Cholesterol 0mg;
Sodium 130mg;
Total Carbohydrate 25g
(Dietary Fiber 0g, Sugars 10g),
Protein 1g;
Chili - Linda Daniels
2lbs of hamburger
1 onion
cook onion and hamburger drain grease and add
2 cans of chili beans
1 can zesty chili style of tomatoes
3 cans of tomato sauce
1 glass of water
let simmer for 15-20minutes
Crock Pot Cheesy Mushroom Chicken - Rick Phelps
Ingredients
6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup cooking sherry
1 teaspoon minced garlic
1 teaspoon celery flakes
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
1 (8 ounce) can mushroom pieces, drained
Directions
1. Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic,
celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken.
2. Cook on Low for 8 hours until the chicken is tender, and the sauce has reduced slightly.
27
Chicken Enchiladas - Leeanne Chames
1 whole chicken (or may use 4 – 5 boneless skinless chicken breasts), cooked and shredded
2 cans cream of chicken soup
1 pint sour cream
1 small can sliced olives
1 small can diced green chiles
2 ½ cups grated cheddar cheese
1 dozen flour tortillas
Mix sour cream and soup. Reserve 1/3 for topping. Add cooked, shredded chicken, olives, chiles and 1 ½ cups of the
cheese to the remaining soup mixture. Fill tortillas and roll. Place in greased 9 x 13 baking pan. Spread reserve over the
top and sprinkle with remaining cheese. Bake at 325 for 30 minutes. Freezes well, makes 12.
Chicken Fried Rice - Kathy Boswick
1/2 tablespoon sesame oil
1 onion
1 1/2 pounds cooked, cubed chicken meat
2 tablespoons soy sauce
2 large carrots, diced
2 stalks celery, chopped
1 large red bell pepper, diced
3/4 cup fresh pea pods, halved
1/2 large green bell pepper, diced
6 cups cooked white rice
2 eggs
1/3 cup soy sauce
Directions
1. Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce
and stir-fry for 5 to 6 minutes.
2. Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir
thoroughly.
3. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
28
Chicken Mozzarella - Kathy Boswick
8 boneless chicken thighs fillets (breast meat can be substituted)
1/3 c. all purpose flour
2 tbsp. grated Parmesan cheese
1 egg beaten with 1 tbsp. water
2 tbsp. vegetable oil
6 tbsp. butter, divided
3/4 lb. sliced mushrooms
Salt and pepper to taste
8 slices Mozzarella cheese
4 slices cooked ham
Flatten thighs into thin fillets.
Combine flour, Parmesan, salt and pepper.
Dip each thigh or breast into beaten egg.
Shake off excess and dredge in flour mixture.
Heat oil and 4 tablespoon butter in skillet.
Add coated thighs and cook two minutes on each side, until golden brown.
Remove thighs and arrange in a single layer in 12 x 8 inch dish.
Preheat oven to 350 degrees.
Add remaining 2 tablespoon butter to skillet and saute mushrooms for four minutes.
Cut ham slices in half and place 1/2 slice over each thigh.
Scatter mushrooms over chicken and top with Mozzarella cheese.
Bake 35 to 40 minutes.
Chocolate Armpit Hairs...again, a Kid thing. - Rick Phelps
3 large shredded wheat bundles
3 TBS. honey
1 TBS. light brown sugar
1 6oz. bag milk chocolate chips
2 TBS. butter or margarine
Directions:
Break up shredded wheat bundles into single long strands, so that they have the appearance of armpit
hairs. Set aside.
Place the honey, brown sugar, chocolate chips, and butter in a medium sized heavy saucepan and heat over
low to melt.
Gently stir mixture with a rubber spatula. Mixture should be smooth and glossy.
Remove the saucepan from burner and place it on a heat safe work surface.
Gently fold in shredded wheat.
When the shredded wheat is completely coated, scoop it onto wax paper in nine equal portions.
Use a fork to gently rake "hairs" into one direction.
To set Chocolate Armpit Hairs, place them in refrigerator for about thirty minutes. If there are any hairy
bundles left over, keep them stored in the refrigerator.
29
Chicken/pork chops – Judie Austin
I use my crock pot for this one...put chicken breasts (boned) or pork chops in pot (mine
are usually frozen).....pour in some sherry and let cook for about 4 hours. Tender
and really easy.
Chicken Pot Pie - Rick Phelps
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat,
drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery
seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away
excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes
before serving.
30
Chocolate-Caramel Layer Bars - Kathy Boswick
With a crust made from refrigerated chocolate chip cookie dough, these bars are layered with peanuts, cereal, milk
chocolate and caramel to indulge any sweet tooth.
Prep Time: 20 Min
Total Time: 1 Hr 20 Min
Makes: 36
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups Rice Chex® cereal
1 cup chopped peanuts
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in
bottom of pan to form crust.
Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
Meanwhile, in 4-quart saucepan, cook 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until
melted and smooth. Remove from heat. Stir in cereal and peanuts.
Spread cereal mixture over cooled crust. In 1-quart saucepan, heat remaining chips and dip over medium heat, stirring
constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30
minutes. For bars, cut into 6 rows by 6 rows. Store tightly covered.
High Altitude (3500-6500 ft):
Bake crust 16 to 19 minutes.
31
Christmas Morning Cinnamon Rolls - Leeanne Chames
Christmas Morning Cinnamon Rolls
Ingredients:
1 (1/4 ounce) package active dry yeast
1 cup warm milk
½ c. granulated sugar
1/3 c. butter
1 t. salt
2 eggs
4 c. flour
Filling:
3/4 c. packed brown sugar
2 ½ T. Cinnamon
½ c. butter, softened
Icing:
8 T. butter
1 ½ c. powdered sugar
¼ c. cream cheese
½ t. vanilla
1/8 t. salt
For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour and mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm
place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface. Dough should be soft, but not extremely sticky. Add flour if dough is too
sticky. Roll dough til it is approximately 21 inches long by 16 inches wide. It should be approx. ¼ in. thick.
Preheat oven to 375 degrees.
To make the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter over the surface of the
dough to within ½ inch from the edge, then sprinkle the brown sugar and cinnamon evenly over the surface.
Working carefully, from the long side, roll the dough up to the upper edge. Pinch to seal the edge. Cut the dough into 12 1
¾ inch slices carefully and place in two 8” lightly greased pyrex dishes, 6 rolls in each. Let rise again, either in a warm
spot, covered, or in fridge overnight, covered with plastic wrap. After the rolls do their second rise (if refrigerated
overnight, let come to room temp before placing in oven) bake for 15 – 20 minutes, or until the rolls are lightly golden
brown and the insides are not doughy. While the rolls are baking, make the icing, combine all ingredients and stir or use
electric mixer til fluffy. Spread rolls with icing after they have cooled a few minutes.
32
Clone of a Cinnabon - Kathy Boswick
Prep Time: 20 Minutes
Ready In: 3 Hours
Cook Time: 15 Minutes
Servings: 12
"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and
everything else is done by hand."
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface,
cover and let rest for 10 minutes.
In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle.
Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.
(If you like raisins spread them over cin/sug now)
Roll up dough and cut into 12 rolls.
Place rolls in a lightly greased 9x13 inch baking pan.
Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup butter,
confectioners' sugar, vanilla extract and salt.
Spread frosting on warm rolls before serving.
(Or use a can of vanilla frosting and soften in the microwave then "pour" over rolls)
33
Coconut Nut Cake! - Marcus Bennett
Coconut Nut Cake!
2 sticks butter(softened)
2 cups sugar
6 Eggs
1/2 cup milk
1 teaspoon vanilla flavoring
12 oz vanilla wafers(crushed)
2 cups coconut
2 cups peacans (or mix with walnuts)
Melt butter and add sugar.
Add other ingredients.
Put crushed wafers in last.
Mix Well!
Grease the Pan with coconut oil, butter or pam.
Bake at 325 degrees in pound cake pan for 1 1/2 hour or in a 13x9 inch pan for 1 hour.
Let stand in covered cake holder for 2 days to set.
Opional: Makes the best fruit cake by adding 2 cups of canndied fruit.
Makes the best coconut nut cake without the fruit!
Cola Chicken - Pauline Baker
4 Boneless chicken breasts
1 Can of diet coke
1 cup of ketchup
METHOD
Place chicken breasts in a pan.
Pour ketchup and cola over the chicken breasts.
Simmer for 45 minutes.
After 45 minutes turn up the heat to high,and cook till sauce thickens
Like bbq sauce.then serve.
This recipe is from a recipe book we got printed for merton mind in the uk.
Coleslaw Dressing - Kathy Boswick
1 14/4 cup mayo
1/3 cup sugar
1/4 cup cider vinegar
1/4 tsp celery seed
1/2 tsp season salt
Combine in a jar - shake well
Refridgerate 1 hour
34
Cool Mint OREO Cookie Balls Recipe - Kathy Boswick
Prep Time: 20 min. plus refrigerating
Makes: 40 servings, 1 cookie ball each.
* 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
* 1 pkg. (15.25 oz.) DOUBLE STUF OREO Cool Mint Creme Cookies, finely crushed
* 2pkg. (6 squares each) BAKER’S White Chocolate, melted
* 6 drops green food coloring
* 2 Tbsp. green colored sugar
Mix cream cheese and cookie crumbs until well blended.
Shape into 40 (1-inch) balls. Freeze 10 min. Mix melted chocolate and food coloring until well blended. Dip
balls in chocolate; place in single layer in shallow waxed paper-lined pan. Top with sugar.
Refrigerate 1 hour or until firm.
How to Store:
Store in tightly covered container in refrigerator.
How to Make Cookie Crumbs:
Crushing OREO Cookies is a cinch with a rolling pin and a resealable plastic food
storage bag. Or, process the cookies in your food processor or blender.
How to Melt Chocolate:
Place unwrapped chocolate squares in microwaveable bowl.
Microwave on HIGH 2 min. or until chocolate is completely melted,
stirring every 30 sec.
Nutrition Information Per Serving:
110 calories,
6g total fat,
3g saturated fat,
0g trans fat,
5mg cholesterol,
65mg sodium,
13g carbohydrate,
0g dietary fiber,
10g sugars,
less than 1g protein,
0%DV vitamin A,
0%DV vitamin C,
0%DV calcium,
2%DV iron.
Disclosure – As a member of the Kraft Delicious Byte Community,
I was provided with this recipe to share.
35
Cornbeef Hash - Pauline Baker
VERY EASY CORNBEEF HASH
1 Tin of corn beef
1 Tin of Baked Beans
1 pot of mashed Potatoes
A few mushrooms and oinions fried till soft (optional)
Small piece of cheese grated
Slice cornbeef and put in a bowl/oven tin
Pour over Fried onions and mushrooms
Then add beans
Add salt and pepper
Put the mash on top of beans and pat down
Put in oven for 30 mins at 180
Take out and add grated cheese to the top
Put back in oven for another 15 mins
Then take out
And eat :)
Coyote Droppings - Rick Phelps
Ingredients:
2 cups brown sugar
1 cup margarine
1/2 cup white corn syrup
1/2 tsp. baking soda
14 1/2 ounce package Cheetos
Directions:
Bring sugar, margarine and syrup to a boil for 5 minutes. Remove from fire. Add baking soda. Stir. Pour over Cheetos in
large bowl. Quickly toss and spread on 10x15 pan, sprayed with PAM. Bake at 250 degrees F. for 1 hour, stirring every 15
minutes. Pour out on waxed paper sprayed with PAM. Quickly separate Cheeto pieces.
36
Cran-Ana Jam – Cheryl Parker
Love this jam! Everyone who tastes it says it tastes like strawberries! Try it and see what you think!
CRAN-ANA JAM
3 cups cranberries
1-1/2 cups of water (that's one and one-half)
2 cups mashed bananas
7 cups white sugar
6 fluid oz liquid pectin
1 tsp lemon juice
In a large saucepan over medium heat, combine cranberries & water; simmer for 10 minutes. Stir in mashed banana and
sugar. Increase heat to medium-high; boil 1 minute. Stir in pectin and lemon juice.
Sterlize jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within
1/4 inch of the top. Run a knife or a thin spatula around the inside of the jars after they have been filled to remove any air
bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Process in a boiler or water bath canner in water at least 1 inch above the tops of jars, for 10 minutes.
Enjoy!
Cranberry Chicken/Pork - Laurie Horner
I have used this recipe with both chicken and pork
1 can cream of chicken soup
1 can whole berry cranberry sauce (not jellied)
1 pkg of boneless chicken breasts or pork chops
Lightly brown meat in a saute pan with a little bit of olive oil. Place in a baking dish. Spread soup and then cranberry sauce
on top. Bake in a 350 oven until meat is cooked.
37
Crock-pot Beef Stew - Leeanne Chames
2 lbs. beef for stew meat, cut into 1 inch pieces
¼ cup flour
1 ½ t. salt
½ t. pepper
1 ½ cups beef broth ( 1 can of Campbells)
1 t. Worcestershire sauce
1 clove garlic
1 bay leaf
1 t. paprika
4 carrots, sliced
3 potatoes, diced
1 onion, chopped (coarse chop if you want to take it out after)
Prepare meat and place in crockpot, which you have preheating on high. Add flour, salt, and pepper and stir to coat the
meat. Add remaining ingredients and stir to mix well. Cover and cook on low for 8 - 10 hours (high 4 – 6 hours). Stir stew
thoroughly before serving. Serve with French bread.
Creme Caramel Pudding - Lilia Marcelino Da Silva
The Creme Caramel Pudding is the best and quick and easy to make. For a large one like the Monkey Bread below, with
the hole in the middle...you'll need
12 whole eggs, 2x(400ml) cans of condensed milk, 4x cans of water ( or you can substitute with milk, I usually put 2 of
water and 2 of milk), a squeeze of lemon juice. Beat all the ingredients together till eggs are well combined, and that's your
custard ready. for the caramel...you'll need, a small saucepan, 1 cup of sugar and 1/2 cup of hot water. Put onto the heat
and dissolve the sugar, it'll take awhile, but eventually it'll get golden. Take it off before it gets to dark because it continues
to cook and will taste burnt. Pour into tin and coat the sides (Pour over the hole first, then I use oven mitts and slowly
rotate the tin to coat all around). Pour the custard mixture into tin, with caramel. Cover with foil and bake in Bain Marie (hot
water bath). Bake for about 45 minutes at 200*Celcius. Check with a skewer. It continues to cook, so if it's still a little soft
in the centre, it should firm up. Cool in tin and I refrigerate overnight atleast, then turn out into plate (plate should have a
bit of a rim, so caramel doesn't spill everywhere).
Also, what I do is add a little more hot water to the tin and put it on low heat and dissolve the caramel stuck on tin and
pour onto pudding. Hope you enjoy, my mum's recipe.
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Cream Cheese Squares - Rick Phelps
Ingredients
2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 teaspoon ground cinnamon
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese,
1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls
and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan.
Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
Cream Cheese Stuffed Peppers - Kevin Ducharme
Need Peppers, oil, cream cheese, chives, bacon bits (real ones, not those weird bacon flavored crunch things), tooth picks,
milk, and whatever flavored breading you prefer.
Cut the top of the pepper off obviously, clean out the inside of it but don't throw the seeds and stuff away. Mix the chives,
cream cheese, bacon bits, and the pepper seeds together. (add as many seeds as you want depending on spicy level
desired. You can also add that red pepper mix that pizza places serve) Stuff the pepper to the top with the mixture.
Use two toothpicks to attach the top of the pepper back in place to keep the mixture from oozing out while frying. Dip the
pepper in milk and then in the breading to give it a nice coating. Fill a small pan with enough oil that the peppers will be
completely engulfed and heat it to medium-high. Once the oil is hot, drop the peppers in and let them cook for about 5
minutes. Fish them out with a straining spoon or whatever you have that will get them out of the oil. Either let them dry or
pat them down with a paper towel. Pull the toothpicks out and voila.
If you did it correctly, the breading and the cooking should have melded the top of the pepper back to the rest of it, leaving
the creamy cream cheese mix inside the pepper instead of all over the place.
Hope you like it Laura :) You can also use any kind of cheese you prefer, but I found that cream cheese compliments the
flavor of Peppers the best.
(And like I said, this can be done with any other kind of pepper as well, or, just make the cream cheese / chive / bacon mix,
add a little bit of milk, heat it up, and use it as a delicious warm vegetable dip (especially effective if you have a fondu)
39
Creamy Broccoli Bake - Leeanne Chames
1 1/2 lbs. broccoli florets
1 can cream of mushroom soup
1/4 c. milk
1/2 c. shredded cheddar cheese
1 c. Bisquick
1/4 c. margarine
Steam broccoli til slightly tender (dont' overcook). Drain well. Place broccoli in casserole dish.
Mix soup and milk until smooth and pour over the broccoli. Sprinkle with cheese. Mix Bisquick and
margarine til crumbly and sprinkle over cheese. Bake in a 400 degree oven golden brown and cheese is
melted, about 20 mins.
Crispy Fried Chicken - Leeanne Chames
4 cups flour, divided
2 T. garlic salt
1 T. paprika
3 t. pepper, divided
2 ½ t. poultry seasoning
2 eggs
1 ½ cups water
1 t. salt
2 broiler/fryer chickens, or boneless, skinless chicken breasts. About 4 – 6 pounds of chicken (I use the
frozen chicken tenderloins and make chicken strips)
Oil for frying
Get out 2 pie plates. Combine 2 2/3 cups of the flour, garlic salt, paprika, 2 ½ teaspoons of pepper and the
poultry seasoning in one of them. In a small mixing bowl, beat the eggs and water; add salt and remaining
flour (1 1/3 cups) and remaining pepper (1/2 teaspoon). Put this mixture into the other pie plate. Dip
chicken pieces in egg mixture, then dredge in the flour mixture, coating well. Shake off excess. In a deep
frying pan, heat oil on medium (enough to almost cover chicken pieces). Fry chicken several pieces at a
time, 5 – 6 minutes each side, til golden brown and crispy and juices run clear. Drain on paper towels.
40
Dementia Surprise - Barry Pankhurst
As a Globe trotting Master Baker and Confectioner… I had recipes for every occasion in life, and I don‟t see why Alzheimer‟s
and Dementia should be left off my list… so here is a Worldwide renowned Recipe… but note this needs a great deal of your
constant love and attention!
But please note: If you understand the basic principals of a recipe formulation then you could replace the “Ingredients”
within my recipe to make an actual cake…
“Dementia Surprise”
Grams Ingredients
150grm Not interested in anything anymore…
100grm Wandering around… utterly lost…
100grm Absolute forgetfulness…
150grm Daily Disorientation…
1 teaspoon Where and what am I doing…
Pinch Depression to taste…
Few drops Shed a weeping tear…
Method:
Put into a large mixing vessel… Then Mix together until completely Agitated, Confused, and going in Circles…
Put into a cake tin and bake in the oven… “Not the fridge” for 30 minutes… but please, please don‟t forget the time... or it
could flare up in anxiety…
Once it‟s cooled down… Decorate with lashings of constant family love and affection… and then top it off with… lamenting
memories of past life….
Barry ©
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Dirt Cake...everyones favorite - Rick Phelps
1 ea Flower pot
1 ea Garden trowel
3 ea Gummy worms (or plastic)
1 ea Plastic flowers, bunch
16 oz Oreo cookies
1/2 c Butter, softened
8 oz Cream cheese, softened
1 c Confectioner's sugar
1 ts Vanilla
2 pk Inst choc-fudge pudding(4oz
3 c Milk
12 oz Whipped topping,1 tub thawed
This is a joke, a bit of whimsy to lighten up your next party. The cake is really a quick mix dessert made with Oreo cookies
and soft squishy stuff. The trick is to capture everyone's attention with an announcement of some sort, and as you are
speaking, trowel out some of the dirt from the flower pot around the flowers and eat it. May be followed by a worm dug out
of the "dirt". You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a
clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use
them in order to prevent any toxins from entering the dessert. Crush the cookies until they resemble potting soil. Set aside.
Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding
mix and milk until well blended. Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures
together. To put the "cake" together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of
the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs. Refrigerate 10-12 hours before
serving.
Remove from refrigerator, decorate with flowers.
Serve by digging out portions with the trowel.
Serves 10 to 12.
Drunken Monkey Bread (Good Housekeeping) – Kathy Bostwick
1 (16- to 16.3-ounce; 8 biscuits) tube of biscuits
1/4 cup(s) raisins
3 tablespoon(s) whiskey
3 tablespoon(s) water
1/2 cup(s) brown sugar
3 tablespoon(s) butter
1. Set oven to 350 degrees F.
2. In bowl, microwave raisins, whiskey, and water on High 2 minutes. Cut biscuits into quarters; roll into balls.
3. In 10-inch skillet, cook brown sugar, butter, and raisin mixture on medium until sugar dissolves. Off heat, add dough; stir to
coat.
4. Transfer to 8 1/2-inch by 4 1/2-inch loaf pan. Bake 35 to 40 minutes or until golden. Cool 5 minutes. Invert onto plate
42
Dump Cake - Kathy Boswick
* 1 20 oz. can pie filling-(I use cherry)
* 1 20 oz. can crushed pineapple (do not drain)
* 1 box cake mix (I use yellow)
* 2 sticks melted butter or margarine
Spray 9 x 13 in. pan.
Combine pie filling and pineapple and pour into pan.
Sprinkle cake mix over fruit.
Drizzle butter over cake mix.
Bake 350 degrees 45 min. or lightly browned.
My oven is a little off and I have to cook almost an hour.
Dump Cake - Kathy Boswick
Low and no sugar items can be used for a healthier version.
* 1 20 oz. can pie filling-(I use cherry)
* 1 20 oz. can crushed pineapple (do not drain)
* 1 box cake mix (I use yellow)
* 2 sticks melted butter or margarine
Spray 9 x 13 in. pan.
Combine pie filling and pineapple and pour into pan.
Sprinkle cake mix over fruit.
Drizzle butter over cake mix.
Bake 350 degrees 45 min. or lightly browned.
My oven is a little off and I have to cook almost an hour.
43
Easy Chicken Broccoli Divan - Leeanne Chames
4 cups cooked broccoli florets
1 1/2 cups cooked chicken, cubed
1 can cream of chicken soup
1/3 cup milk
1/2 cup shredded cheddar cheese
1/2 roll Ritz crackers
Place the broccoli in a 9 inch pie plate. Layer chicken on top. Stir the soup and milk, pour over. Sprinkle
with the cheese, then crush the Ritz crackers and sprinkle over.
Bake at 450 for 20 minutes or until hot and bubbling.
Easy Choux Pastry - Barry Pankhurst
Here is a simple recipe that is quiet often overlooked yet it has a vast range of versatility even for those who are diet
concuss all it takes is a little imagination, see my photo collage of the products in this section.
Ingredients
180 grams of clean water
45 grams butter or margarine
Pinch of salt
150 grams bread flour
Half teaspoon baking powder
250 grams beaten eggs = (4-5 eggs)
Note: with the eggs this is +/- as only a rough guide can be given as it can differ due to the quality of the eggs and the
consistency of the Roué / paste
Method:
1,
Put water, salt, and butter into a medium size saucepan, bring slowly to the boil so that the butter or margarine is
completely melted, then reduce to a low heat
2,
Sift flour a baking powder together add into the water mixture stir rapidly to form a thick smooth paste (Roué)
Cook for a few moments until the mixture leaves the sides of the pan, then tip into a mixing bowl
3,
Using a food mixer (speed 1) or wooden spoon gradually mix in the eggs until you have a smooth slightly firm paste
4,
Place dessertspoon full of mixture in a mound onto a clean grease free baking tray leaving spaces in-between the choux as
it should expand to 3 times its size in baking
44
5,
Bake in a pre heated oven at 220c until light golden brown, leave to cool ready for decoration
Sweet Variation ideas:
Whipped Fresh cream with traditional chocolate toping
Whipped Fresh cream with slices of fresh or tined fruits
Try a mixture of whipped cream and custard with a light dusting of icing sugar and cocoa powder on the top
Savoury variation ideas:
Cut in half and place a small bed of lettuce inside then dress with meats and other salads, tuna fish, cheddar cheese, blue
cheese mixed with fine chopped celery, sliced eggs or egg mayonnaise, coleslaws
For the diet concuss you could use Low Fat Cottage Cheese or just salad vegetables
Use as a meal starter, using an attractive glass with a prawn cocktail filling, salmon or even with a pate filling decorated
with a little crisp green salad
Fried variation idea:
Fried choux pastry makes an excellent dessert, place into an attractive glass and drench liberally with Rum, Brandy, Whisky
or Liquors then top of with whipped fresh cream, chocolate chips or crushed nuts, you can even fill the pastry with your
favourite ice cream
The variations of fillings can be as wide as your imagination…
Tips:
For choux éclairs make a sausage length of the mixture using a piping bag and bake in the same way
For mini dry biscuit choux put teaspoons of the mixture onto the baking trays and sprinkle the tops with white or black
sesame seeds, parmesan cheese or even chopped nuts but bake in slower oven at (180c) until golden and crisp, store in air
tight container
Choux pastry can also be fried; scrape dessertspoons of choux mixture into a wok of pre heated oil of 180c using wood
spatulas to turn the products over so fried evenly on both sides until golden, remove from oil and place onto kitchen towel
to drain and cool then decorate
Any questions please always ask
Barry
Easy Pasta Meal - Donnamarie Baker
1 box pasta (any kind but spaghetti)
boil water with 1 cube boullion flavor
add frozen veg of any kind (broccolli works great)
cook al dente
drain
toss with either butter or olive oil, garlic, basil, some pepper & salt
top with cheese if desired
45
Easy Shepherd's Pie – Leeanne Chames
1 lb. ground beef
1 onion, or onion powder
1 can cream of mushroom soup
1/2 small bag frozen corn
mashed potatoes, about 5 cups worth (I also make this when I want to use up leftover Potato Cheese soup.. it thickens up
and is really good on this)
1 1/2 c. shredded cheddar cheese
Brown meat and onion, or onion powder, some salt, and pepper. Drain. Add soup and stir well. Pour into a 9 x 13 pyrex.
Sprinkle corn over, spread potatoes on top. Last, add cheddar cheese. Bake at 350 for 30 minutes, or till hot all the way
through and bubbling at the edge.
Quick, easy dinner :)
Elephant Stew - Rick Phelps
1 Elephant
200 c Water
700 ts Salt
Pepper, to taste
650 (10 oz.) cans brown gravy
2 Rabbits (optional)
Remove tusks; wash well; cut into chunks - takes about 2 weeks.
Place meat in large kettles; season with salt and pepper. Cover with water and gravy. Cook over kerosene fire at 455
degrees for about 4 weeks, or until tender.
This amount should serve 3,800 people; however, if more guests are expected, you may add 2 rabbits the last hour of
cooking, but do so only if necessary because most people do not like to find hare in their stew.
46
English Fruit Cake - Barry Pankhurst
This is my own recipe for Rich English fruit cake, and this recipe will be sufficient to make a 10 inch square or round cake…
It‟s not difficult to make but one of the major principals for making a good cake like this that will keep for a long period is in
the preparation of the fruit…
Basically any type of cake is easy to make so long as you have the balance of basic ingredients right, but the other secret is
the love for making cakes that flows down your arms into the fingers and then into the cake with „a prayer and a wish‟ but
unfortunately that‟s an ingredient you can not buy or that I can pass onto you…
I hope this recipe works out well for you as it has always done for me in the past so if you‟re not sure about anything just
let me know, this recipe will make a cake of just over 2 kilograms but if you want the cake to be a bit smaller or larger then
just adjust the recipe ingredients accordingly…
Ingredients:
300 grams Fine crystal sugar (in the UK known as castor sugar)
180 grams high quality Butter or Margarine
120 grams White Shortening
8 whole eggs (beaten lightly together)
Few drops of Vanilla essence to taste
450 grams Soft flour (Plain flour)
50 grams ground almonds
Half a teaspoon Baking Powder
250 grams Sultanas
150 grams Currants
90 grams chopped glacé cherries
Raw Flaked almonds for topping
Method:
Firstly despite what the packets of fruit might say always first wash drain and lightly dry all the fruits, then mix them
together…
Then place the sugar, butter/margarine, shortening and essence into a mixing bowl and cream together with a food mixer
until it becomes light and fluffy…
Crack and beat the eggs lightly together so that the yolks are broken, then slowly mix into the batter a little at a time so as
to be completely incorporated, (do not over mix at this stage or the batter might start to curdle)
Sift the flour and baking powder together then mix with the ground almonds and fold gently into the batter mixture until
smooth… (Note: Do not over mix or the batter will become tough)
Finally fold in the mixed fruits into the batter mixture; normally I do this with my hand or a wooden spatula, so that you
have a smother homogenous mixture:
Place the mixture into your prepared cake tin and sprinkle the flaked almonds over the top then bake the cake at 160-170
degrees Celsius for +/- One and a half hours
47
Some tips:
Re the butter:
I prefer to use unsalted Butter as it gives a better volume to the sugar butter batter since salt retards creaming volume, but
use salted butter if that‟s what you prefer; I said quality butter meaning one that has a good creamy flavour, my favourite
butter was always Lurpak
Re the Flour:
As you will see I said Soft Flour this would be the equivalent of what you know as (Plain Flour) the reason being that it adds
strength to the overall mixture…
Note: do not use (Self raising Flour)
Eggs:
When adding eggs to any type of cake or other recipe always first crack each egg individually into a cup and then put them
in a holding receptacle and just lightly mix them together so that yolks and whites are amalgamated, this will aide in giving
a faster and smother homogenous mixture and prevent any streaks of albumen or yolks occurring in the baked cake… so
please remember that it‟s prudent never to just crack the eggs directly in any batter or mixture on the assumption that they
are „OK‟ as it only takes one tainted egg to ruin the whole cake or recipe…
Baking Powder:
Whenever you use baking powder always first gently blend the powder in it‟s container to ensure that it‟s components are
completely mixed together… the reason being is that if baking powder is left unused for some time then it‟s dense
component (Baking Soda) can filter to the bottom of the container which will then result in a poor quality chemical aeration
activation within a mixture…
Re Fruits:
Despite what any packets of fruit might say always first wash drain and lightly dry the fruits to remove any of the natural
stickiness, this is especially important with the chopped glacé cherries otherwise you will have a reddish discoloration in the
batter…
Re baking tin preparation:
When lining the tin for the mixtures first cut 3-4 circles of newspaper or parchment and lay them in the base of the tin, then
do the same thing by cutting 3-4 strips of the same paper to go round the inner circumference of the tin, and then line it in
the same way with single layers of greaseproof paper.
The newspaper / Parchment will help to protect the cake from scorching during baking resulting in a moister cake…
Re baking and oven:
When you start mixing the cake set the oven temperature to 180 degrees Celsius to begin with so that you have a solid
heat, and then when you put the cake in the oven reduce the temperature to 160-170 degrees Celsius, the cake should be
baked in the middle of the oven, I‟m guessing that you use an electric oven in which case it gives a dry heat so suggest that
you do what is done in the trade and put a small oven proof dish of water on the base of the oven when baking in this way
it gives humidity into the oven…
Obviously every oven is different so the baking time of the cake can somewhat differ but would most likely take about (One
and a half hours) you can tell when a cake is baked just by the touch of the fingers by gently pressing down on the top of
the cake, but if your unsure then use that age old method of a meat skewer, push it into the cake and if it comes out clean
it‟s baked…
Barry ©
48
Fresh Home Made Doughnuts - Barry Pankhurst
OK I can hear you all saying (but I can go to the baker and buy doughnuts) BUT there is nothing to beat the aroma of fresh
doughnuts being fried wafting around the house, just see the recipe below
Now here is an easy recipe for you all, just follow the same processing method as in my posting thread (A step by Step
method of making bread/fermented dough‟s)
Doughnut Recipe:
500 grams strong bread flour
125 grams caster sugar
10 grams salt
50 grams margarine
25 grams cream milk powder
15 grams instant yeast
250 grams water (the amount of water is + / - depending on the flour strength)
Method:
Follow the same processing method as in my posting thread
(A step by Step method of making bread/fermented dough‟s)
Once you have mixed the dough tip the dough onto a lightly floured work surface and divine into portions of about 50
grams each, mould into tight balls and place back onto the floured work surface and cover with a clean cloth and leave to
rise twice its size.
Put a clean cloth onto a large tray and lightly dust with flour, then start to shape the doughnuts into what shapes you like
placing them onto the floured tray with a space in between the doughnuts giving space for proving
1,
For round doughnuts remold them into balls placing them seam down onto the tray
2,
For long doughnuts first mould round and then into a finger shape and place onto the tray
3,
For ring doughnuts just press a finger through the center of the dough then with the left and right fingers gently twist the
dough round and round to form the hole
Once you have done this cover the doughnuts with a clean cloth and allow proving to twice there size.
Frying the doughnuts:
This is best done using a wok; you need to start to prepare the oil halfway through the doughnuts proving time so the oil
reaches a temperature of 180c the amount of oil would depend on the size of your wok but as an indication the oil should
be at least on third the depth of the wok.
Once both oil and doughnuts are ready you can start frying, carefully pick up the doughnuts with your fingers and place
them inverted into the hot oil place sufficient doughnuts so the wok is almost full, the doughnuts will float on the surface of
the oil and will expand as there frying so don‟t over fill the wok, once one side of the doughnuts are golden brown gently
turn them over with a wooden spatula frying the other side, once fried lift the doughnuts out of the oil and place onto
kitchen towel to drain, continue in this way until all your doughnuts are fried. (Take care not to scaled you fingers)
49
If you would like some plain doughnuts just roll them into caster sugar whist they are still hot and the sugar will adhere, for
other types of filled and decorated doughnuts allow them to cool down first.
(Some variation decoration ideas)
Make a cut into the doughnut and add your favorite jam,
Cut through the doughnut add jam and fresh whipped cream, dust with icing sugar,
Dip into melted white or dark chocolate,
Brush the top with a little soft butter and dip into vermicelli / hundreds and thousands,
Brush the top with a little soft butter and dip into grated cheese,
Doughnuts can also make a good dessert by first submerging into an alcohol of your choose so that it soaks into the
doughnut then place into a nice dish and decorate with fresh whipped cream or ice cream and top off with fresh soft fruits
like strawberry‟s or other berries
The variations are almost endless…
50
Friendship Bread Chocolate Chip Cookies - Kathy Boswick
1 cup Amish Friendship Bread starter
1 cup butter
1 cup shortening
2 1/2 cups brown sugar
1 cup white sugar
2 teaspoons vanilla
3 eggs
2 teaspoons baking soda
5 cups flour
1/2 teaspoon salt
16 ounce bag chocolate chips
Directions
1. Preheat oven to 350° F (176° C).
2. Cream butter, shortening and sugars.
3. Stir in rest of ingredients.
4. Drop tablespoon size dough onto ungreased baking sheet.
5. Bake 12 to 14 minutes.
6. ENJOY!
Kitchen Notes
Add in 1/4 cup of cocoa powder for extra chocolate flavor. For shortening, use the butter flavor. This recipe works great
with different flavored chips and nuts, too!
51
Friendship Bread Cinnamon Rolls – Kathy Bostwick
If you don't want to have more starter after this, use 1 cup of your starter without adding the additional 1 1/2 cups of milk,
sugar, and flour. If you want to have some starter left over to share or save, add the additional ingredients and then divide
your starter into 4 portions and bake with 1 of those portions. Good luck!
Dough:
1 cup Amish Friendship Bread starter
2 cups flour
1 cup milk
3 tablespoons sugar
1 egg
1/2 cup shortening
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Extra flour to knead
Cinnamon mixture:
1/4 cup brown sugar
1 tablespoon cinnamon
1/2 cup crushed nuts (optional)
Frosting:
1/4 cup butter, softened
2 ounces cream cheese, softened
1 cup confectioner‟s sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1. Combine the dough ingredients: starter, flour and milk. Set aside at room temperature for 10-12 hours, or overnight.
2. Stir then add the remaining dough ingredients and mix well.
3. Pour dough out onto a well-floured work surface. Knead until dough is no longer sticky. (I found I had to add at least an
extra cup of flour.)
4. Roll dough into a rectangular shape 1/2-inch in thickness.
5. In a small bowl, combine together the ingredients for the cinnamon mixture.
6. Lightly brush softened butter over the surface of the dough and sprinkle on the cinnamon mixture.
7. Roll up dough and pinch to seal the seam. Cut into 1-inch slices.
8. Place on a well-greased cookie sheet and let rest for 30 minutes.
9. Bake in a preheated 350° F oven for 30-35 minutes.
10. In a medium-sized bowl, beat frosting ingredients until smooth. Spread frosting over warm cinnamon rolls.
11. ENJOY!
Kitchen Notes
This dough was incredibly sticky. I would recommend adding an extra cup of flour into the batter to see if it will make it
easier to work with.
From the Kitchen of Susan Hunter-Whalen: “This dough was really sticky. I added in an extra 1 1/2 cups of flour to the
dough. As for the filling I changed it to 1/2 cup sugar, 2 1/2 tablespoons of cinnamon and up to 1 cup of crushed nuts. I
would recommend a bake time of 25-30 minutes.”
52
Fruit Trifle
Book: Cheryl's Recipes
Chapter: Desserts
Makes 12 servings
Use Cranberry Trifle Dish- 8"
This is very good!
3/4 angel food cake (torn into small pieces)
1- (20-ounce) can drained crushed pineapple
1 (8-ounce) can drained crushed pineapple
1 (15-ounce) can drained mandarin oranges
1- (11-ounce) can drained mandarin oranges
1-(18-ounce) container fresh strawberries (Optional)
2 (3 1/2-ounce) boxes sugar free instant vanilla pudding (4 servings)
(8-ounce) container cool whip
1/4 cup chopped walnuts
6 maraschino cherries
1. Bake & cool cake as directed on package. Cut cake vertically into halves. Tear 3/4 of cake into pieces.
2. Use potato masher (smallest holes) to drain all the juice out of the fruit.
3. Mix pineapple and orange segments.
4. Prepare pudding.
5. Layer half each of the cake pieces, fruit mixture & pudding into dish; repeat.
6. Spread cool whip over mixture in dish.
7. Sprinkle with walnuts & garnish with cherries.
8. Refrigerate at least 2 hours.
53
Fudgy Bonbons (chocolate cookie with kiss in center)
Book: Cheryl's Recipes
Chapter: Cookies & Bars
Makes 60 servings
Makes about 5 dozen
These are very good.
1 (12-ounce) bag semisweet chocolate chips
1/4 cup (1/2 stick) margarine
1 (14-ounce) can sweetened condensed milk
2 cups all-purpose flour
1/2 cup finely chopped walnuts (Optional)
1 teaspoon vanilla extract
60 milk chocolate or white chocolate striped candy kisses, unwrapped
2 ounces white chocolate or 1/2 cup white chocolate chips
1-2 teaspoons vegetable oil
1. Preheat oven to 350 degrees.
2. Melt chocolate chips & margarine in medium saucepan over low heat. Remove from heat & stir in condensed milk. Stir in
flour, nuts, & vanilla until combined.
3. Cover EACH candy kiss completely with one level Tablespoon dough. Place cookies 1 inch apart on ungreased cookie
sheets.
4. Bake for 6-8 minutes (cookies will appear soft & shiny). Cool on wire racks set over wax paper.
5. Melt white chocolate (I used 1/2 cup regular white chocolate chips) & shortening, stirring, in saucepan over low heat.
Drizzle over cookies. Cool.
54
Glazed Blueberry Coffee Cake – Kathy Boswick
1 box (18.25 oz) Blueberry Muffin Mix
1/4 cup sour cream
1/2 cup milk
2 large eggs
1/4 cup blueberry preserves
1/2 cup vanilla frosting
Preheat oven to 375
Grease an 8 inch or 9 inch pan
Rinse and drain blueberries
Combine muffin mix, sour cream, milk and eggs in medium bowl.
Stir until ingredients are moistened
Spread 1/2 the batter in the pan
Mix blueberries and preserves in a small bowl
Spread 1/2 the blueberry mixture on top of the batter
Spread remaining batter over blueberry mixture
Then spread remaining blueberry mixture on top - avoiding the edges
Bake for 40-45 mins for an 8 inch pan
Bake for 25-30 mins for an 9 inch pan
For glaze, place frosting in a microwave safe bowl and microwave on high for 15 secs
Stir until smooth
Drizzle over warm coffee cake and serve
Goulash... - Rick Phelps
! or 2 pounds of Hamburg. Depending on how much you want to make.
Box of Macoroni.
Can of Kidney Beans, we use chili beans. Whatever your prefer.
I can of Campbells Tomatoe Juice.
1/4 of chopped onion. Or not.
Brown hamburg, and drain. Salt and Pepper to taste. Drain.
Tranfrer from skillet to Pot to cook.
Add Macaroni, Beans, Tomatoe Juice, and onion, or not. Bring to a boil for two or three miniutes, stirring.
Then simmer for 45 minutes or so. Slow cook.
Enjoy...with bread and butter, peanut butter, whatever....Goulash. Scrummious...
55
Ham and Cheese Topped Chicken with Roasted Broccoli – Rick Phelps
3 tablespoons olive oil
1 1/2 pounds broccoli, trimmed, cut into 1/2-inch-thick, 3-inch long planks
1/2 teaspoon sugar
Salt and pepper
4 boneless skinless chicken breasts
2 tablespoons Dijon mustard
4 slices deli ham
4 ounces grated Swiss cheese
15 crackers (such as Ritz), coarsely crushed
Adjust rack to lower-middle position and preheat to 475 degrees. Brush a large rimmed baking sheet with 1 tablespoon oil.
Toss the broccoli with the remaining 2 tablespoons oil, sugar and salt and pepper to taste.
Pat the chicken dry with paper towels. Season with salt and pepper. Arrange on baking sheet. Spread the mustard over the
chicken then top each with a slice of ham and sprinkle with cheese. Sprinkle the cracker crumbs over the cheese, pressing
gently to adhere. Arrange broccoli around the edge of the pan.
Roast until chicken is cooked through and broccoli is well browned, about 25 minutes, covering with foil if the cracker
crumbs brown too quickly. Let stand 5 minutes before serving.
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Hamburger Hash Brown Casserole - Kathy Bostwick
1 lb. hamburger
1 sm. green pepper, chopped
1 sm. onion, chopped
4 oz. can mushrooms, drained
15 oz. can peas, drained
15 oz. can cream style corn
1 can cream of mushroom soup
1 c. shredded cheese
2 lbs. frozen hash browns
Brown hamburger, pepper, onion and mushrooms.
Add vegetables, soup and cheese.
Place alternating layers of hamburger mixture and hash browns in a
large casserole dish.
Bake at 350°F for 45 minutes or until hash browns are cooked through.
Hamburger Stew
by Cheryl Parker
OK...Laurie..and whoever else would like the HAMBURGER STEW Recipe...here 'tis.
1 lb lean ground beef
1 cup each of chopped carrots, celery, onion
6 cubes beef bouillon
5 cups water
1 (8 oz) can tomato sauce
1 (16 oz) can of tomatoes
1 tsp salt
1 (10 oz) pkg frozen corn
1 tsp dried basil
3 Tbls ketchup
Brown hamburger and dran. Combine all other ingredients in a large stock pot. Bring to a boil. Reduce heat, and simmer for
at least 1 hour. Add cooked beef and simmer for an additional 30 minutes. I sometimes add some garlic powder.
Enjoy!
57
Harry's Mud Cake
Ingredients:
1 car - fuelled up and ready to go
car keys
1 purse
money
1 Cheesecake Shop
Method:
1. Place money in purse
2. Grab car keys and hop into car
3. Drive car to nearest Cheesecake Shop
4. Stop car, hop out and take purse with you into Cheesecake Shop
5. Ask lady for a Mud Cake
6. Open purse and hand over money
7. Take mud cake home and enjoy.
Heavenly Caramel Pie – Kathy Boswick
A luscious dessert with prep this easy is heavenly, indeed!
Prep Time: 15 Min
Total Time: 2 Hr 45 Min
Makes: 10
1box Pillsbury® refrigerated pie crusts, softened as directed on box
1 1 2 cups caramel ice cream topping (from two 12.25-oz jars)
1/4 cup Fisher® Chef's Naturals® Chopped Pecans
2 packages (8 oz each) cream cheese, softened
1 container (8 oz) frozen whipped topping, thawed (3 cups)
1/2 cup Fisher® Chef's Naturals® Pecan Halves
Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12
minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.
In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust.
In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended.
Fold in whipped topping just until blended (do not overmix). Spoon cream cheese mixture into pie crust. Refrigerate at least
2 hours until set.
Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any
remaining pie.
58
Home made Pizza – Barry Pankhurst
OK maybe you can go to any Pizza shop or just pick up the phone and order one for home delivery… but there‟s nothing
better than the aroma of a freshly home baked Pizza wafting around the house, this recipe is easy to make and what‟s more
you can part bake the Pizza base and keep them in your freezer until needed…
This recipe will make „Three‟ 9 inch thin Pizza base or „Two‟ thick base…
“Basic Pizza dough”
Ingredients
400 grams plain flour (you can use bread flour if you wish)
15 grams castor sugar
8 grams of Salt
8 grams Instant Yeast
1 tablespoon Milk powder (This is optional)
40 grams Virgin Olive Oil
170 grams cold water +/- (Note: this will depend on the flour absorption)
Method
1,
Place all the dry ingredients into a mixing bowl and blend them together
2,
Add the Olive Oil and „Three quarters of the water‟ then either by hand or machine start mixing the dough into a
homogenous mass, adding more water as required, (Do not make the dough over soft)
If you‟re using a bread mixing machine keep mixing until you have a smooth pliable consistence (Note: unlike bread
dough‟s do not mix to achieve dough elasticity)
If you‟re mixing the dough by hand then once you have a semi firmness remove the dough from the mixing bowl and place
it onto a lightly floured work-top and keep working / moulding the dough until you have a smooth pliable consistence…
3,
Once the dough is mixed divide into 2 or 3 portions, mould / shape into balls and place on a floured work surface covered
with a clean cloth, leave the dough to rise until „one and a half‟ times in volume…
4,
Rollout the dough to fit onto a 9 inch Olive Oil greased pizza baking tin or place it into a greased 9 inch flan tin… dock the
dough with a fork to prevent it from bubbling during baking, leave the dough base to rest for about 30 minutes, then bake
at 200c until part baked, +/- 20 minutes (This means half baked, so the dough will seem pallid in colour)
5,
Once part baked if you‟re going to use them immediately you can go ahead and start adding the topping… if they are for
another day then once cool wrap them individually in cling film or shrink wrap them if you have a home shrink wrapping
machine…
The topping
First cover the top of the part baked base with tomato paste, lightly dust with Oregano and then start lavishing on the other
ingredients of you‟re choosing… and then finally covering the whole Pizza with plenty of thick grated Mozzarella cheese…
place back into a hot oven at 200c until the cheese melts and the Pizza is just golden brown…
59
Tips
When dressing your home Pizza always make sure that you only use pre cooked meats or fish… add slices of hard-boiled
eggs, tomatoes, onion rings, sweet peppers, boiled sweet corn, mushrooms, Olives, Anchovies…
You can add other types of cheese to your liking such as Cheddar, Danish-Blue, Stilton, and Edam but you should always
Top-of with Mozzarella…
The type of toppings can be as wide as your imagination, in-fact you can even use the Pizza base as a dessert…
Replace the tomato paste with Honey, then thick pre made custard and cover with any fruits of your choose (Berries and
strawberries are excellent) no need to bake in the oven again… you can also turn it into a (Fruity Pizza baked Alaska)
Happy baking
Barry
How to Cook Green Eggs and Ham – Kathy Boswick
Ever wanted to cook green eggs and ham like in Dr. Seuss' book? Wanted to learn anyways? It is an easy and simple recipe.
I modified it a bit, and you can modify it more as well. You can cook these things together in one pan. Follow the
instructions below:
frying pan
eggs
salt and pepper(optional)
bowl
deli ham
green food coloring
oil
1. Read Dr. Seuss' book: Green Eggs and Ham for fun before making this recipe (this step is optional)
2. Get a couple of eggs, decide whether you want them scrambled or sunny side up. In this recipe I will used scrambled eggs.
3. Crack the eggs in a bowl and beat the eggs.
4. Add the green food color, salt and pepper into the bowl and beat the eggs once more.
5. In the frying pan, add a little oil (olive oil is best)
6. Pour in the egg
7. Cut the deli ham, you can cut it as you wish and throw it in the pan with the egg. Stir occasionally
8. Once it is finished cooking, take it out and put it on a plate. You can eat it alone or with bread.
http://www.ehow.com/how_5270691_cook-green-eggs-ham.html#ixzz1GLMW88G7
60
Irish Cream Chocolate Truffles – Kathy Boswick
1/4 cup Bailey's Irish Cream
12 oz semisweet chocolate chips
1/4 cup heavy cream
1 tbsp. butter
2 egg yolks
2 tbsp. sugar
1 tbsp cocoa powder
Melt chocolate over very low heat.
Stir in Bailey's and cream.
Beat egg yolks, stir a small amount of chocolate mixture into eggs,
and then slowly add the eggs to the chocolate mixture.
Mixture will thicken.
Add butter.
Refrigerate overnight, or several hours.
Using two large spoons or a small ice cream scoop,
form small balls and roll in powdered sugar, then cocoa.
61
Italian Cookies
Book: Cheryl's Recipes
Chapter: Cookies & Bars
Makes 100 servings
Mom's recipe, except I changed from anise to vanilla.
These are very good!
I use the small Pampered Chef scoop.
6 eggs
1 cup sugar
1 cup vegetable oil
2/3 cup milk
2 teaspoons vanilla extract
6 cups flour
6 heaping tsp. baking powder
Pinch salt
1. Preheat oven to 375 degrees.
2. Beat eggs, sugar, oil, milk & vanilla with mixer.
3. Add flour, baking powder & salt. Then beat by hand until it comes together. Batter will be very sticky!
4. Use small Pampered Chef scoop.
5. Bake on ungreased cookie sheets at 375 degrees for 8-10 minutes.
6. Let cookies cool, then frost them. Add sprinkles before frosting sets.
BUTTERCREAM FROSTING RECIPE
6 cups powdered sugar, divided
3/4 cup ( 1 1/2 sticks) butter or margarine, softened
1/4 cup shortening
6-8 Tablespoons milk, divided
1 tsp. vanilla
1. Combine 3 cups powdered sugar, butter, shortening, 4 tablespoons milk & vanilla in large bowl. Beat with electric mixer
until smooth.
2. Add remaining powdered sugar; beat until light & fluffy, adding more milk, 1 tablespoon at a time, as needed for good
spreading consistency.
Makes about 3 1/2 cups.
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Jellied Moose Nose – Rick Phelps
1 Upper jawbone of a moose
1 Onion; sliced
1 Garlic clove
1 tb Mixed pickling spice
1 ts Salt
1/2 ts Pepper
1/4 c Vinegar
Cut the upper jaw bone of the moose just below the eyes.
Place in a large kettle of scalding water and boil for 45 minutes.
Remove and chill in cold water.
Pull out all the hairs - these will have been loosened by the boiling and should come out easily (like plucking a duck).
Wash thoroughly until no hairs remain.
Place the nose in a kettle and cover with fresh water.
Add onion, garlic, spices and vinegar
Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid.
When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of
meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls.
Slice the meat thinly and alternate layers of white and dark meat in a loaf pan.
Reheat the broth to boiling, then pour the broth over the meat in the loaf pan.
Let cool until jelly has set. Slice and serve cold.
63
Jose Cuervo Christmas Cookies – Kathy Bostwick
1 cup water
1 tsp baking soda
1 cup sugar
1 tsp salt
1 cup brown sugar
1 tsp lemon juice
4 large eggs
1 cup nuts
2 cups dried fruit
1 bottle Jose Cuervo Tequila
DIRECTIONS:Sample the Cuervo to check quality
Take a large bowl, check the Cuervo again, to be sure if it is of the highest quality, pout one level cup and drink.
Turn on the electric mixer.
Beat one cup butter in large bowl
Add 1 tsp sugar; beat again
At this point, its best to make sure the Cuervo is still OK, try another cup, just in case
Turn off the mixer thingy
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit
Pick the friggin fruit up off the floor...
Mix on the turner
If the fried druit gets stuck in the beaterers, just pry loose with a drewscriver
Sample the Cuervo to check for tonsisticity
Next, sift 2 cups of salt, or something
Who geeves a sheet
Check the Jose Cuervo
Now shift the lemon juice and strain your nuts
Add table
And spoon of sugar, or somefink. Whatever you can find
Greash the oven
Turn the cake tin 360 degrees and try not to fall over.
Dont forget to beat off the turner
Finally, throw the bowl out, finish the Jose Juervo and make sure to put the stove in the dishwasher.
Cherry Mistmas!!!!
64
Kitty Litter Cake – Rick Phelps
1 pk Spice cake mix
1 pk White cake mix
1 pk White sandwich cookies
1 sm Package instant vanilla pudding mix
12 sm Tootsie Rolls
Prepare cake mixes and bake according to directions. Prepare pudding mix and chill until ready to assemble. Crumble white
sandwich cookies in small batches in blender. They tend to stick, so scrape often.
When cakes are cooled, crumble into a large bowl. Toss with half the cookie crumbs and the chilled pudding. Gently
combine. Pour into a clean kitty litter box.
Put unwrapped Tootsie Rolls in a microwave safe dish two at a time and heat until soft and pliable. Shape ends so they are
no longer blunt, curving slightly. Repeat until you have nine, and bury them in the mixture. Sprinkle the other half of cookie
crumbs over top. Heat three more Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake and
sprinkle with cookie crumbs. Serve with a new pooper scooper.
65
laura n john meatballs – Laura Churchill
laura n john meatballs
it my hubby n mine recipes.
makes 106 small meatballs and 1 large meatloaf for 5 people servings
meatballs are excellent little spices i cooked them on ungreased cookies sheet when i tooked them out of the oven
3 1/2 lbs ground up roast beef [ rump roast]
1 lb hot sausage broken up
5 big carrots minined
6 cerely stalks mined
2 meduim onion mined
2 loaf bread finely
fresh thyme, pasley, orengo leaves a handful of each
1/4c soy sauce
3 tbsp yellow mustard
In the food process fined chopped breadcrumbs, put in the big bowl then mined up the vegetables,add to the bowl wash
the fresh herb just take the leaves and put it in the food process to chopped them up add to the bread mixture add the soy
and mustard, add the sausage and the ground up meat. hand knead all of together.
Preheat oven to 350 degrees put some into a 5x9 inch loaf pan and make the meatballs on three cookies sheets for bake
for 20min. for the loaf for 60 minutes you can refreeze the balls for subs, put them in pasta, and soups
5 lbs ground chuck n 2lbs sausages and double the rest of ingreants makes 118 meatballs
half of recpies
1 3/4 lbs ground up roast beef[ rump roast] or 2 1/2 lbs ground chuck
2 lb hot sausage broken up
3 big carrots minined
3 cerely stalks mined
1 large onion mined
1 loaf bread finely
fresh thyme,pasley, orengo leaves ahandful of each
1/8c soy sauce
1 1/2 tbsp yellow mustard
2 1/2 lbs ground chuck = 45 meatballs
66
Lemon Cheesecake – Leeanne Chames
1 8 oz. package cream cheese
1 can evaporated milk
1 c. boiling water
1 .3 oz. package lemon jello
¾ c. sugar
1 13 oz. box graham cracker crumbs
1 ½ sticks butter, melted
1 c. sugar
3 T. lemon juice
1 t. vanilla
First, put the evaporated milk in the fridge to get chilled for about an hour. Put the the cream cheese on the counter to
come to room temp. Now, stir the boiling water and the lemon jello in a small bowl and chill in the fridge to get to a syrupy
consistency. (If it sets up too much, microwave it to liquefy it again).
Mix ¾ c. sugar, 1 ½ sticks butter, and graham cracker crumbs in a medium bowl. Pat the mixture lightly in a 9 x 13 pan
and chill while you make the filling. Thoroughly mix 1 cup sugar, cream cheese, 3 T. lemon juice, and 1 t. vanilla with a
mixer. Set aside. In another bowl, whip the evaporated milk til 3 times the size. Add Jello to cream cheese mixture, then
add whipped milk and stir, folding and incorporating the jello and whipped milk. Pour into the crust and chill for 3 – 4 hours
or overnight. This is a light, fluffy, lemony cheesecake…yummy!
Lemon Pie - Becca Girod
My mom gave me this lemon pie receipe
1 large container cool whip
1 large 12oz container frozen lemonade
1 can of eagle brand condensed milk
2 graham cracker crusts pie shells
Mix first 3 things then put in pie shells and freeze
Lemon Squares – Leeanne Chames
1 c. butter
2 c. flour
½ c. powdered sugar
4 eggs
Grated rind of 2 lemons
2 cups. Sugar
4 T. lemon juice
Place flour and powdered sugar in bowl. Cut in butter as for pie crust, til well mixed. Pat mixture into a 9 x 12 pan and
bake at 350 for 8 - 12 minutes, or til set. Beat eggs, add sugar, lemon juice and rind. Pour over top of crust. Bate at 350
for 20 – 25 minutes. Cool overnight or refrigerate for 4 hours before cutting into bars. To serve, sprinkle with powdered
sugar.
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Lemonade - Leeanne Chames
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room
temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups
water.
MINI TACO MEAT LOAVES
MINI TACO MEAT LOAVES
Cheryl Parker
1 lb. lean ground beef or ground turkey
1/2 cup finely chopped onions
1/2 tsp taco seasoning or chili powder
1 egg
12 Saltine Crackers, finely crushed (about 1/2 cup)
1-1/2 cups Mexican Style Finely Shredded cheese, divided
1 cup Thick 'N Chunky Salsa, divided
PREHEAT oven to 400ºF.
MIX first 4 ingredients with 1 cup cheese and 1/2 cup salsa.
PRESS into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place
muffin pan on foil-covered baking sheet.
BAKE 20 to 25 min. or until meat loaves are done (160°F). Top with remaining salsa and cheese; bake 5 min. or until
cheese is melted.
Serve with additional salsa.
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MOCK APPLE PIE (Marcus)
MOCK APPLE PIE (ZUCCHINI PIE)
6 c. zucchini (NOTE: extra large zucchini are preferred, they're firmer)
1 1/4 c. sugar
1 1/2 tbsp. flour
1 1/2 tsp. cream of tartar
1 1/2 tsp. cinnamon
Dash of salt and nutmeg
Dough for double pie crust
Pare zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add a little water and bring to a boil in a large
saucepan. Simmer for about 15 minutes or until tender. Cool and drain well. Add rest of ingredients and place into an
unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits into top of crust for steam to escape.
Bake at 350 degrees for 45 to 60 minutes
Momma's Pizza--Dough - Kathy Bostwick
Best Homemade Pizza Ever & Not that hard just a Lil' Time
Prep Time: 2 Hr
Total Time: 2 Hr 10 Min
1 1/2 Cups Warm Water (105-115 degrees)
2 Tablespoons Sugar
2 1/4 Teaspoons Active Dry Yeast or (one 1/4 oz packet)
3 Tablespoons Extra-Virgin Add to yeast misture just before adding to flour mixture!!
3 1/2 Cups All Purpose Flour
1/2 Cup Bread Flour
1 Tablespoon Sea Salt or Kosher
Combine Warm Water, Sugar and Yeast. Proof until foamy ABOUT 5 MINUTES
Mix Flours, and Sea Salt in bowl of heavy-duty mixer with dough hook!
Add Extra-Virgin Oil to Yeast Mixture
I pre-heat my oven to 250 degrees or lowest setting so I will have WARM place for dough to rise!
Pour yeast mixture into flour mixture and knead on LOW SPEED for 10 minutes
Prepare Large Bowl with small amount of Oil. Have enough oil so you can turn dough to coat
Dough will be elastic and slightly sticky.
Pour small amount of Oil on hands before you take dough out of mixing bowl to place in large bowl
Place dough in large bowl, turn to coat and then cover with plastic wrap
Let rise in warm place approx. 1 HOUR until DOUBLED
If using oven for warm place to let dough rise; turn it off when placing dough in to RISE.
Punch dough down and divide into equal pieces. Making them into balls.
Place on a floured work surface making sure to leave 4-5 inches between to allow for them to rise.
I like to make personal size so therefore I make 6-8 balls But this will also make 3- 10-14" Pizzas
Lightly brush dough balls with oil, cover completely with plastic wrap and let rise 45 MINUTES!
Meanwhile pre-heat oven to 550 degrees with stone on lowest rack
or as hot as your oven will go! BUT NOT OVER THE 550. MINE ONLY GOES TO 500 AND THEY DO GREAT!
Now its time to shape the dough, pressing and stretching while working on a dusted CORNMEAL surface
You can use Cornmeal for a crispier crust or flour or a combination of both. I like the cornmeal
Start in the center and work outwards to the edge leaving the edge a bit thicker
If you like thin crust I suggest using a rolling pin. But make this thick or thin or in-between.
Assemble the pizza with sauce. I like to use Hunts 3 cheese spagetti sauce leaving a 1/2-1" margin
Then add your favorite toppings. If using Hambugar or sausage make sure you prepare ahead of time.
Bake on stone or dark pan in preheated oven 5-8 minutes or until cheese is golden brown.
69
Monkey Bread – Harry Urban
3 cans biscuits, quartered
1 ½ c. sugar
1 stick butter
3 tbsp. cinnamon
¾ c. chopped pecans
Put chopped pecans in bottom of bundt pan.
Mix cinnamon and sugar.
Mix 3 cans of biscuits in sugar mix.
Cover biscuits well with mix and then place in pan.
Mix butter (melted) in with the remainder of cinnamon and sugar mixture.
Put this in pan over the biscuits.
Bake at 350 degrees for 35 minutes.
Monster Q Tips - Rick Phelps
What You'll Need
Lollipop sticks
Small marshmallows
Caramels
1. Take a lollipop stick and push a marshmallow onto each end.
2. Next, melt the caramels in the microwave.
3. Dip each end of you "Q-tip" in the melted caramel.
These make great snacks for a Halloween party!
Mustard Onion - Rick Phelps
This is so easy, and is very good....
One white onion.
Mustard.
Chop onion up.
Add Mustard.
Done.
You won't believe how good this is. Has a different taste for some reason. Great on Hamburg, Cheeseburgers, Hot Dogs,
etc..
70
Nana's Apple Pudding – Victoria Kuntz
This recipe is from my great-grandmother. Very easy and delicious. My mother won a cooking contest with it.
Nana's Apple Pudding
6 baking apples
1/2 - 1 T. apple pie spice (I use cinnamon)
1/4 to 1/2 cup sugar
1 cup chopped nuts (I don't add(
Crumb topping
1 cup flour
1 cup suger
1 egg
1 t. baking powder
Peel and slice apples in a baking dish. Mix in nuts, sprinkle with spice and sugar.
In a bowl, mix flour, sugar, baking powder and egg until it forms crumbs. Sprinkle over the apples. Bake at 350 F for thirty
minutes. Serve warm with whipped cream or ice cream.
OnePan Banana Bread – Marie Isom
1/3 c. vegetable oil
1 1/2 c. mashed ripe bananas
1/2 t. vanilla
3 eggs
2 1/3 c. Bisquick baking mix
1 c. sugar
1/2 c. chopped nuts (optional)
Heat oven to 350. Grease or spray bottom of loaf pan, 9 x 5 x 3. Stir all ingredients in pan with fork til moistened, beat
one minute. Bake until toothipick comes out clean, about 55 - 65 minutes.
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Oreo Cheese Cake... - Rick Phelps
One package of cream cheese, 8 oz.
One 8 oz. container of Cool Whip.
1/2 cup of sugar.
Oreo Pie Crust.
Two Oreo cookies, just the cookie, not the creme inside.
Combine cream cheese cheese, cool whip and sugar in bowl. Mix will with mixer until creamy.
Pour contents into Oreo Pie Crust. Crush the Oreo cookies, and sprinkle on top.
Refrigerate for 1 hour. Enjoy. Simple, delicious dessert.
Party Potatoes – Leeanne Chames
1/2 c. butter
1 can cream of chicken soup
2 c. grated cheddar cheese
1 16oz. sour cream
salt and pepper to taste
32 oz. bag frozen hash browns (thawed)
corn flakes
1/2 c. butter
Heat oven to 350. Spread potatoes evenly in casserole dish. Combine first 5 ingredients. Mix well and pour
over potatoes. Cover with corn flakes and drizzle melted butter over flakes. Cover with aluminum foil and
bake for 45 min., or until bubbling.
Peacan Pie! – Marcus Bennet
Peacan Pie!
1 cup Karo Corn Syrup
3 Eggs (slightly beaten)
1 cup sugar
2 Tbsp. margarine,butter or coconut oil melted
1 tsp. vanilla
1 1/2 cup chopped peacans
1/2 cup whole halves peacans on the top
1 unbaked 9 inch deep dish pie crust
Stir first five ingredients together,then mix in chopped peacans
Pour into pie crust.Place whole halves on top.
Bake at 350 degrees for 50 to 55 minutes.Be Careful LetCool!
Serve warm or chilled.With or without Ice Cream!
72
Peanut Blossoms - Leeanne Chames
1 ¾ c. flour
½ c. sugar
½ c. brown sugar
1 t. baking soda
½ t. salt
½ c. shortening
½ c. peanut butter
2 T. milk
1 egg
1 t. vanilla
Hershey‟s Kisses
Combine all ingredients except kisses in large mixer bowl until dough forms. Shape into balls using a heaping teaspoon.
Roll in sugar. Bake 5 – 10 minutes at 375, unti light golden brown. While cookies are still on cookie sheet, press a
Hershey‟s Kiss in each one til cookie cracks around edge. Remove cookies to a wire rack to cool.
Peanut Butter Cup Cookies – Rick Phelps
Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour
mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball.
Cool and carefully remove from pan.
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Pecan Praline - Victoria Kuntz
Pecan Praline
2 cup sugar
3/4 cup toasted pecans
Toast pecans in oven but do not let burn. Place pecans on baking sheet covered with waxed paper. In a heavy pan, add two
cups sugar and slowly melt over medium heat on stove. Use a fork to stir continuously. Sugar will form golden clumps first.
Continue stirring until all sugar has melted and alllumps gone. When all sugar melted and liquid is a nice golden color, pour
over pecans. Tilt pan to cover all pecans. Let cool. When hard, either break into pieces or grind into powder in food
processor. I use as sweetener in cheesecake instead of sugar. Would also be delicious over ice cream. Do not be intimidated
about melting sugar. Much easier and quicker than you might think. You don't have to toast pecans but I like the flavor
better. Could replace pecans with any other nut - almonds, peanuts, walnuts, etc.
74
Pindang Telur – Marinated Eggs with Worcestershire Sauce dressing – Barry Pankhurst
Here is another Indonesian meal / recipe that we also served in our café and bakery shop, its easy and fast
to make in advance of a mealtime, and can be eaten hot or cold…
Ingredients:
6 large fresh Eggs (washed clean)
4 lime leafs (washed clean)
2 dessertspoons Red onion Skin / shallots (washed clean)
1 small pieces lemon grass (bruised with a heavy object just to flatten it)
2 centimetre piece Fresh Root Ginger (cleaned of its skin)
1 teaspoon salt
1 litre of clean water
Method:
Place the fresh eggs and all the other ingredients into a medium sized saucepan, add the water and bring
the water to a boil, simmer for 3 minutes so eggs will be soft boiled at this stage, carefully remove the eggs
onto a dish but leave the water mixture simmering, carefully place one of the hot eggs into a cloth covered
hand and gently tap the egg shell with the back of a spoon so that the egg shell fractures all the way round,
do the same thing with the rest of the eggs (BUT DO NOT REMOVE THE SHELLS)
Then carefully return the eggs to the simmering water mixture and boil for a further 2-3 minutes so that the
eggs will be hard boiled, then remove from the water and set to one side to drain and cool.
Sauce dressing:
2 dessertspoons margarine or olive oil
Half White Onion (Ground to a paste with a Mortar and Pestle or this can be done using the grinding
attachment with a food processor)
2 dessertspoons plain flour (Sifted)
500 cc fresh milk
1 dessertspoon Worcestershire Sauce
2 dessertspoons sweet soy sauce
Pinch salt and pepper
Method:
Heat the margarine or olive oil in a wok, add the onion paste and gently sauté until aromatic and slightly
golden, then add in the flour, milk, Worcestershire sauce, soy sauce salt and pepper, cook together until it
reaches a slightly soft smooth paste.
Transfer into a small dish or gravy boat.
Presentation:
Carefully remove the shells from the eggs and place onto a serving dish, excellent when served with
steamed rice or fresh salads, serve the dressing as a side dish accompaniment or drizzle the sauce dressing
over the eggs and onto the plate.
Note: for the cholesterol and diet conscious although this recipe is about using Eggs there (Hard Boiled
Eggs) which have much lower cholesterol value than soft boiled eggs.
The fat content of any egg is within its yolk, (egg whites are fat free)
Barry
75
Pizza Dough (Bread Machine) - Kathy Boswick
Serves/Makes: 2 crusts | Difficulty Level: 2 | Ready In: 1-2 hrs
1 cup water PLUS
2 tablespoons water
2 tablespoons oil
3 cups bread flour
1 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons active dry yeast
Place ingredients in pan in order listed or as directed per machine instructions.
Select white dough cycle.
Makes two 12 inch regular crusts or one 16 inch deep dish crust.
Top with desired toppings and bake at 400�F for 18-20 minutes or until crust is light brown.
http://www.cdkitchen.com/recipes/recs/397/PizzaDoughBreadMachine62305.shtml
Potato Cheese Soup - Leeanne Chames
5 russet potatoes, peeled and chopped
1 onion, chopped fine, or onion powder
4 cloves garlic, minced
3 cans chicken broth
1 t. salt
1/4 t. pepper
1 can evaporated milk
1 T. flour
1 c. sour cream
1 c. shredded cheddar cheese
Combine potatoes, onion or onion powder, garlic, broth, salt, and pepper in a large pot. Bring to a boil and cook on
medium til the potatoes are tender, about 8 - 10 minutes. Mash with a large spoon or potato masher. If the soup seems
very thick at this point, add a cup of water. Let the pot simmer covered on low, while you mix 1 T. flour and the can of
evaporated milk with a whisk. Add to pot, stir well, cover and let simmer 20 - 30 minutes on low. In a small bowl, combine
sour cream and a couple ladles of the soup, stirring well to avoid lumps. Stir the sour cream mixture into the pot and cook
another 20 minutes or so on low. Stir in cheese thoroughly. Serve topped with a little cheese and some warm cornbread.
76
Praline Brookies – Kathy Bostwick
Brookies, where cookie dough is baked on top of brownie batter, are taken to a new level with the introduction of a praline
layer.
Prep Time: 20 Min
Total Time: 2 Hr 50 Min
Makes: 24
1 box (19.5 oz) fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/4 cup butter
1/4 cup milk
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup coarsely chopped pecans
1/2 teaspoon vanilla
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
Vanilla ice cream, if desired
Heat oven to 350°F (325°F for dark pan). Spray 13x9-inch pan with cooking spray. Make brownie mix as directed on box
using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes.
Meanwhile, in 2-quart saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over
medium heat, stirring constantly. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Remove from heat;
set aside until brownies are baked.
Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut
each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between
cookie dough pieces will spread during baking to cover top.)
Bake 23 to 28 minutes longer or until cookie topping is deep golden brown. If serving as bars, cool 2 hours; cut into 6 rows
by 4 rows. If serving with ice cream as dessert, cool 20 to 30 minutes; cut into 4 rows by 3 rows.
High Altitude (3500-6500 ft):
Follow High Altitude brownie mix directions for 13x9-inch pan. Increase final bake time to 26 to 31 minutes.
Pineapple-Blueberry "Dump" Cake – Laurie Homer
1 20 oz. can of blueberry pie filling
1 20 oz.can of crushed pineapples
1 pkg of yellow cake mix
1 cup chopped pecans
3/4 cup butter
Preheat oven to 350. Butter a 13x9 baking dish.
Melt 3/4 cup butter.
Pour the pineapples (juice and all) on bottom of dish. Evenly spread pie filling on top of that. Cover with yellow cake mix
(dry) and top with pecans. Drizzle top with melted butter and bake for 35-45 minutes.
Tip: tastes awesome eaten warm with ice cream on top!!!
77
Pistachio Encrusted Chicken - Kevin Ducharme
Ok. Here is the recipe for Pistacho Encrusted Chicken (or fish). You can also use other kinds of nuts depending on your
preference, sometimes I'll make it with a can of mixed almonds, cashews, etcetc. but I am a pistachio lover.
You are going to need:
Chicken or fish, Pistachos, breadcrumbs, Eggs, rice, Asparagus, butter, canola or vegetable oil, milk, and a decent spice
rack.
You will also need the following depending on your preferences. I use Prosciutto ham, but any kind of ham will do. I also
use fresh mozzeralla, but again any kind of cheese works (well, good cheeses. kraft american cheese will taste like crap.)
First you pound the chicken to the point where it is almost completely flat (like paper thin flat). If cooking with fish (Grouper
and Tilapia are awesome for this dish) obviously they are already thin enough. Once it is flat, layer the ham and cheese on
top of it. Then, roll it all up tightly (sorta like a fruit roll-up).
Next step, if you don't have a store that sells pre-ground pistachios, throw 8 oz of pistachios (or whatever other nuts you
prefer) into a blender with 8 oz of breadcrumbs (I prefer itallian flavored, but plain ones work). If you have any knowledge
of cooking, you know where I'm going here, this is the breadding.
Now this is where it can be different due to how you cook. basically you want the use the eggs to roll the chicken or fish in
so the breadcrumbs stick nicely. However, unless you buy a package of pre-made bearnaise sauce, you will need to
seperate the yolks. (for the record, I prefer the premade little bearnaise packets, saves a lot of time and tastes the same).
When you have your little encrusted chicken or fish rolls, flash fry them in a pan that is lightly coated in oil so that the
breading becomes nice and crispy. Then, put the chicken in the oven at 275 degrees and let it cook for about 25 minutes or
until it is done. (you could do it at 350 for 15 minutes, but it doesn't come out as tender)
Boil your asparagus and rice. For me, I prefer to make rice au gratin, but really thats just up to you.
Make the bearnaise sauce since it compliments asparagus so well (or you could go with hollindaise sauce if you prefer, same
thing really just slightly different herbs).
When the chicken is done, you should have what looks like little chicken tubes. Slice them in about 1/2 inch intervals to
make little chicken / cheese / ham circles. Place the rice in the center of the plate, spread out your chicken circles on top of
the rice, and add the bearnaise sauce to the top. Lay out the asparagus however you want and add the bearnaise to that as
well. The end.
However, to complete the meal even better....slice some apples and add some grapes to the dish. This serves in two ways :
it adds color to the plate which really makes a difference... Plus, after each bite of the chicken or rice or asparagus, have a
grape or a slice of apple to clense your palate.
Sound delicious? Trust me it is.
78
Print Article eHow - How to do jusEasy Lithuanian Kugelis
Kugelis is a Lithuanian specialty, made from shredded potatoes, bacon, eggs and cream. Most recipes are sized to feed an
army and involve lots of grating. Who has time for that? Here's how to make kugelis that tastes like your grandma's but is
quick and easy.
things you'll need:
3 lbs. frozen hash brown potatoes
2 large onions, diced
1/4 lb. bacon slices
1 cup light cream or half and half
3 slightly beaten egg yolks
Salt
Pepper
Dried parsley
2 egg whites
4 tbsps. unsalted butter
Thaw frozen hash browns in your refrigerator overnight.
Fry up bacon strips until browned. Drain off the fat, leaving about 2 tbsps. in the skillet. Fry up the onions until richly
golden brown. Remove onions from the heat, and set aside.
Dice up bacon strips and set aside.
Combine thawed hash browns, bacon, onions, cream and egg yolks in a very large bowl. Add salt and pepper to taste. If
desired, add 2 tsps. dried parsley for color.
Whip egg whites until stiff in another bowl, and carefully fold into the potato mixture.
Gently place the mixture in a 13 x 9 inch greased baking pan, and dot with unsalted butter.
Bake at 375 degrees for 45 minutes to 1 hour, or until the top crust is crispy brown. Makes 8 servings.
Tips & Warnings
If you want to do it old-school, grate 3 lbs. of potatoes on a box grater (the coarse side). Rinse the grated potatoes in
several changes of water until the water is not cloudy. Then, place the potatoes in a linen towel and squeeze out as much
water as you can. Rinse them again and squeeze them dry one more time. Expect to take an extra hour or two for this step.
If you wish, add spices like marjoram or thyme to the potato mixture. About 1 tsp. should work well.
Serve with sour cream, applesauce, sauteed onions, or lingonberry preserves. (If you want to drive your old country
relatives nuts, have ketchup on the side.)
79
QUICK LOW-FAT BURRITOS
QUICK LOW-AT BURRITOS
Cheryl Parker
That should be Low-Fat Burritos!
INGREDIENTS
1 - 1/2 cups chopped cooked turkey
1 cup nonfat sour cream
2 tablespoons taco seasoning mix
2 oz. (1/2 cup) shredded reduced-fat sharp Cheddar cheese
4 (8-inch) fat-free flour tortillas
MICROWAVE DIRECTIONS: In medium bowl, combine turkey, sour cream, taco seasoning mix and 1/4 cup of the cheese;
mix well. Spread 1/4 of turkey mixture down center of each tortilla; roll up. Place1 burrito on each of 4 microwave-safe
plates. Sprinkle each with 1 tablespoon of the remaining cheese. Cover with microwave-safe plastic wrap, or paper towel.
Microwave each burrito on HIGH for 1 to 2 minutes or until thoroughly heated. If desired, serve with salsa, green or white
onion, chopped tomato and shredded lettuce.
Enjoy!
Quick and Easy Shrimp Dish #1 _ Kevin Ducharme
What you will need. Shrimp (pre cooked to make it quick and easier), White wine, fresh garlic, 1/2 a stick of butter, Angel
Hair pasta, diced tomatoes, parmasean cheese, and olive oil.
Optional ingredients include scallions, red / yellow / green peppers, mushrooms, IE whatever else you'd like to add to it.
Ok Lets Go. First, boil the pasta (duh). While the pasta is going sautee the shrimp in 1/2 cup of wine, 1/2 stick of butter
and as much fresh garlic as you like. If precooked, you will only need to do this for about 4 minutes, if not, well, do it till
the shrimp are cooked obviously. The angel hair pasta should be finished by now (ie 10 minutes to boil the pasta, 3-4
minutes to cut the garlic and butter and then 4-5 min to sautee the shrimp.)
Remove the shrimp from the wine / butter / garlic and place them on top of the pasta. Sprinkle diced tomatoes and
whatever other veggies you choose to add on top of the shrimp and pasta (The heat from the pasta will heat up the
vegetables enough, no need to cook the veggies they retain better flavor this way).
Now that you have your angel hair pasta topped with shrimp and tomatoes, kind of drip a little bit of olive oil over the dish
according to taste (usually about a tablespoon is plenty depending on how big your serving is). Cover with parm cheese
and voila. A delicious, simple dish that takes about 10 min total to cook. (Basically it's a simplified version of Shrimp
Scampi.)
Remember though, do not add the wine / butter / garlic sauce that you sauteed the shrimp in, it will add too much flavor
to the dish and it won't taste good. you want the shrimp to taste like the sauce, and then just use olive oil to bring out the
natural taste in pasta and veggies.
Sound Delicious? Trust me. It is.
80
Raspberry Bars
1 stick unsalted butter 1cup oats 1cup flour 1/4t.baking soda 1/8t. salt mix dry ingredients add butter and mix
together till crumbly. Press 2 cups of mixture into8 inch sq. pan. 3/4 c. seedless raspberry jam spread within 1/4 inch of
edges in pan. Sprinkle rest of mix over top and bake @350 for 35 to 40 minutes. I made this yesterday it was yummie.
Gonna try blackberry next.
Ramen Noodle Coleslaw
Slaw:
2 - 1 pound bags of cole slaw or broccoli slaw (or similar amount of cabbage, red cabbage, carrots, broccoli, etc. that you
process yourself)
1 bunch of green onions (optional)
Dressing:
2 packages of Ramen noodle seasoning
1/3 cup cider vinegar or rice wine vinegar
½ cup sugar (more or less to taste)
½ cup oil
Crunchies:
2 packages Ramen noodles, broken up (Oriental flavor - or 1 oriental, 1 chicken)
4 oz. package of almond slivers
4 oz. package of sunflower seeds (shelled)
Combine salad ingredients and dressing ingredients separately. Toss salad with dressing and crunchies right before serving.
Do not add dressing until just before ready to serve. If taking this dish away from home, transport the dressing and the
noodles/seeds/nuts in a separate container.
P,S,
When I make this I add the dressing right away - it softens the noodles somewhat and instead of almonds or sesame seeds
- I toss in salted peanuts YUMMY
81
„Recipe of life‟
Here is an extremely special Recipe to be remembered
„Recipe of life‟
Our life on earth is like a recipe from God,
That should be formulated in just the same way,
To achieve the most wonderful perfection,
So we have equilibrium throughout our days,
A ton of impervious determination,
A hundredweight of passionate prayers,
A stone of worldly awareness,
A pound of unbounded love,
An ounce of understanding,
A grain of wisdom in mind,
A gallon of constant embrace,
A pint of true human faith,
A fluid ounce of weeping tears,
A pinch of eager desire,
And just sprinkle of utter surprise,
Blend them all into your daily life,
With tenderness of the heart,
Taking care not to over agitate,
Or it will curdle right from the very start,
Thence let it develop with deep awareness,
So not to become scorched with flame,
Then appraise it with calmness of intuition,
To have a quality within the recipe of life…
Barry ©
82
Rose Red Potatoes - Kevin Ducharme
Ok, my red potato recipe.
You know how at a steak house, they cut up a raddish to look like a rose? well here's what I do with red potatos
First, I soak them in water for a bit to soften them up, then I cut the top and bottom flat. Then I cut them like a radish to
make it look like a rose (this takes some practice. Then I cut a hole in the center of the potato about a half inch around and
deep. I cut a piece of garlic that will fit into that hole.
After I finish cutting the potatos, I put them on a baking sheet. I put butter and garlic in a pan and melt it. (I dice up the
garlic cloves to basically miniscule size) Add as much or as little garlic as you like to the butter depending on your taste.
Now that you have your little rose potatos covered in butter, I top them with parmesean cheese. Then I put them in the
oven at 350 for about 20 minutes (after 10 minutes, I re-douse them with the melted butter). when done, you can remove
the clove of garlic that is in the hole (because the garlic will have already permeated through the potato) but if you like
garlic as much as I do, I leave it in hehe.
If you do it correctly, all the little "potato rose petals" become like little garlic and parmasean cheese chips, and the center
part of the potato is nice and soft and tastes like parmasean, garlic, and butter deliciousness.
Really the toughest part of this recipe is learning how to cut the potato like a rose, it takes practice. another way to do it is
just slice up the potato into wafer thin "chips" and then bake them at 450 for about 10 minutes while following the same
instructions. But I like making the little rose looking potatoes because I am all about presentation / garnish / style / color.
Sound Delicious? It is!
SAUSAGE & EGG CASSEROLE – Kathy Boswick
* 1 lb. turkey sausage, cooked and drained (or any sausage)
* 1 cup onions, diced
* 2 cups Bisquick reduced-fat baking mix
* 2 cups low-fat sharp cheddar cheese, shredded
* 2 tsp. ground mustard
* 1/2 tsp. cayenne pepper
* 2 cups egg substitute (or 8 eggs)
* 4 eggs
* 4 cups low-fat milk
* 1 tsp. salt
* 1/2 tsp. ground black pepper
Combine sausage, onions, Bisquick, cheese and spices.
In a huge bowl, whisk eggs, egg substitute and milk together.
Stir sausage mixture into egg mixture.
Pour into greased 9x13 pan.
Bake at 350 degrees for 50-60 minutes until a knife inserted into center comes out clean.
83
Sausage and Apples - Linda Daniels
In a frying pan put a little butter and chunks of onions and apples let them saute for a little bit then add sliced sausage of
any kind. I like the polish the best. let that simmer for about 10 minutes. serve with cole slaw and carrot cake very good
Sex in a Pan...this is for real. And Good – Rick Phelps
Also knows as: BETTER THAN SEX
1/2 Cup butter
1 c Flour
1/4 c Sugar
2 8 oz. pkgs. cream cheese at room temperature
1/2 Cup icing sugar
30 Oz. carton cool whip
1 6 oz pkg instant chocolate pudding
3 c Milk
1 pt Whipping cream
Preheat oven to 350*F Mix first three ingredients to a fine crumb consistency. Press into a spring foam pan. Bake for 25
minutes. Beat together cream cheese, icing sugar and Cool Whip and pour into cooled shell. Beat together milk and
chocolate pudding until thick. Pour over cream cheese mixture. Whip cream and pour over chocolate mixture. Refrigerate at
least 12 hours.
84
Shortbreads - Barry Pankhurst
Ingredients:
700 grammas, Soft flour with an 8-10% protein
200 grammas, Castor sugar
400 grammas, Butter
2, whole lightly beaten eggs
Baking powder, half a teaspoon
Few drops of vanilla & almond essence
Pinch of salt
100 grammas, chopped dry glace cherries
Method:
Sift flour and baking powder together, add sugar, butter, essences and bring to a crumbly texture then add the eggs and
bind all together to form a smooth pastry, don‟t over mix or it will become tough, then add the chopped cherries
Divide pastry into 4 portions, form into a roll about 1 inch diameter and wrap in film, put in the fridge for 30 minuets to
become firm.
Unwrap the pastry and brush with beaten egg and roll into brown sugar, cut into pieces about half inch long, put onto a
greased baking tray none sugar side down and gently press down with the outer palm of the hand this will form a slight
indent in the pastry, leave a slight gap between each shortbread on the tray.
Bake in the oven at 180c until lightly golden 25-30 mins
Tips:
Once baked and cooled keep in an airtight container or tin, if you can!
Try dipping the top into some melted dark, milk or white chocolate if you do this put them onto a baking tray and put into
the fridge for a few moments for the chocolate to set
Alternatively cherries can be replaced with chopped almonds, chocolate chips, peanuts, raisins the variations are endless, or
divide the pastry into „Two parts‟ turn one part chocolate then rollout the two pieces of pastry, place one on top of the other
and roll up like a Swiss roll, cut into slices and place on your baking tray than bake in the normal way…
Once baked, cooled and decorated keep in an airtight container or tin, if you can!
85
Slow Cooker Meatballs – Cheryl Stevenson Kearney
Ingredients
1 1/2 pounds ground beef
1 1/4 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 medium yellow onion, chopped
1 egg, beaten
28 ounces Classico® Tomato and Basil Sauce
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree
Directions
1. In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
2. In a slow cooker, mix the pasta sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture.
Cook on Low for 6 to 8 hours.
Soda Pop Cake - Leanne Chames
1 Box Cake Mix
1 can Diet Soda
Yes, you read that right. lol You can leave out the eggs and oil and just add a can of Diet soda to the cake mix and it
comes out light and fluffy, just like usual. We made a chocolate cake with Diet Dr. Pepper.. it was really good, didn't taste
much of the Dr. Pepper over the chocolate, but it worked. My friend made a white cake with a can of Diet Tangerine soda.
She said it was wonderful.
Try it! :)
Spaghetti Sauce - Leanne Chames
2 lbs. ground beef
1 medium onion, finely chopped
1 green pepper, finely chopped
2 cans 15 oz. Tomato Sauce
2 cans 12 oz. Tomato Paste
1 can pitted ripe olives (if desired)
3 cups water
1 T. sugar
1 t. oregano
1 clove crushed garlic
1 bay leaf
1 package Spaghetti Sauce Mix
Brown meat with onion and pepper. Drain. Stir in everything else and let simmer1 - 2 hours.
86
Spinach Chips - Kevin Ducharme
And, since I got the likes for my "Alternative Potato chips, here we go"
You will only need 3 things, canola (or vegetable if you prefer) oil, fresh spinach, and sea salt.
Coat the pan with oil (DO NOT fill) you just want a thin layer of oil. Heat it up to about medium high on the
stove. Once the oil is nice and hot, toss in the fresh spinach. Cook the spinach for about 3-4 minutes until it
is nice and crispy. take them out, add sea salt to them depending on your tastes (I only add a little salt).
That's it. You will be suprised just how delicious this simple little side dish is. And since you're basically flash
frying the spinach in very little oil, the spinach doesn't absorb much of the oil so they aren't all greasy. Make
sure to use sea salt though, it makes a HUGE difference in taste.
Sound Delicious. Trust me it is :)
Sparkling Fruit Refresher (punch)
Book: Cheryl's Recipes
Chapter: Beverages
Makes 12 servings
My punch bowl holds 8 qt. I need to quadruple the recipe.
This is very good.
1 - (6-ounce) can frozen orange juice concentrate (thawed)
1 - (6-ounce) can frozen lemonade concentrate (thawed)
3/4 cup COLD water
1 (12 oz) bottle ginger ale
4 ounces thawed frozen strawberries or use 2 Lb fresh strawberries when in season
1/2 cup sherbet
Combine concentrates & water in a punch bowl. Stir until well blended.
Mix in the ginger ale.
Add the strawberries, including the syrup.
Float scoops of sherbet on punch.
Serve immediately.
Enjoy!
87
Stuffed Cabbage Rolls - Kathy Boswick
Prep Time: 1 Hr 15 Min
Total Time: 2 Hr 15 Min
Makes: 8
1 cup water
1/2 cup uncooked regular long-grain white rice
1 medium head cabbage, core removed
2 eggs
1 lb lean (at least 80%) ground beef
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 can (15 oz) tomato sauce
3/4 cup grated Parmesan cheese
* Heat oven to 375°F.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 2-quart saucepan, heat water and rice to boiling.
Reduce heat to low; cover and cook 12 to 14 minutes or until rice is tender.
Remove from heat.
* Meanwhile, in 6-quart Dutch oven, cook whole head of cabbage in enough boiling
water to cover about 3 minutes or just until outer leaves are softened.
Remove cabbage from water; remove as many leaves as can easily be removed.
Return cabbage to water; repeat process until 16 leaves are removed.
* In large bowl, beat eggs.
Stir in ground beef, onion, salt, oregano, pepper and cooked rice.
For each roll, place about 3 tablespoons beef mixture in cooked cabbage leaf; roll up,
tucking in ends to completely cover mixture.
Place seam side down in baking dish.
Pour tomato sauce over rolls.
Sprinkle with Parmesan cheese.
* Cover tightly with foil; bake 50 to 60 minutes or until bubbly around edges,
cheese is melted and beef is thoroughly cooked.
88
Taco Casserole Marcus Bennett
Taco Casserole!
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1 pounds ground beef
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1 pack taco seasoning sauce
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1 bag tortilla chips
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1 onion
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1 bell pepper
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1 16 oz cheddar cheese
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1 16 oz colby cheese
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Preheat oven to 350 degrees.
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Prepare the ground beef per directions on the taco seasoning pack.Crush the tortilla chips.Chop the onions.Chop the bell
peppers.Grate the cheese.
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Prepare a pyrex backing dish with a little butter.The deeper the dish the better!
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Layer the chips,cheese,onion,bell pepper,taco meat,and more cheese.Then Layer again and again until you reach the
top{Hence the deeper the dish the better}topping off with the tortilla chips.Add two cups of water.
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Cover top with ten foil.
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Bake for 30 to 45 minutes in the center of oven.
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Serve Warm.Top with sour cream or chip dip of your choice.
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Refrigerate after cooled and microwave before serving.
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For Family gatherings or church events,double the ingredients.Add more time for cooking.You want the cheese fully melted
but don't want the chips dried out
89
Stuffed Pig's Stomach (Hog Maw) - Harry Urban
SERVES 6 to 8
INGREDIENTS
• 1 large pig's stomach, well cleaned of all fat
• 1 pound fresh link sausage, cut into 1/2-inch slices
• 1 pound smoked linked sausage, cut into 1/2-inch slices
• 6-8 medium potatoes, peeled and cut into 1/2-inch cubes
• 2 medium onions, coarsely chopped
• 2 tablespoons fresh parsley, chopped (or to taste)
• Salt and pepper to taste (go easy on salt depending on sausage)
• 3 tablespoons flour, mixed with 3 tablespoons cool water until smooth to make a paste (called a slurry)
Mix together sausages, potatoes and onions. Add parsley, salt and pepper. Sew small opened end of stomach with cooking
twine to close. Stuff sausage mixture into stomach, pressing well with each addition. Stomach has a lot of elasticity and will
stretch to almost any size necessary. When all stuffing has been placed inside, close open end with twine.
Place stuffed stomach in shallow roasting pan. Roast in preheated 350° F oven until potatoes are tender (check by inserting
thin sharp knife into middle) about 2 hours. Baste about every 20 minutes with water or pan juices.
Remove stomach from roasting pan. Drain off most of the fat. Make the flour paste in a small bowl. Place pan on burner on
top of stove. Add 2 cups of water and bring to a boil, scraping up all of the browned bits in the bottom of the pan. Gradually
add flour paste, whisking rapidly and constantly, until the gravy thickens.
To serve, slice stomach into 1 inch thick slices. Pass gravy separately.
Notes: Sausages in various regions of the world are seasoned different. You will have to use your own tastes when
purchasing.
Tuna Noodle Cassarole – Rick Phelps
Tuna Noodle Cassarole:
Ingredients
1 (8 ounce) package wide egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt (optional)
1 cup milk
1 cup shredded sharp Cheddar cheese
1 (6 ounce) can tuna, drained
1 (15 ounce) can peas, drained
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
In a large pot of salted water, boil noodles until al dente. Drain well.
In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add
milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to
mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in
prepared dish.
Bake in preheated oven for 30 minutes
90
Two-Tone Fudge – Kathy Boswick
1-1/2 teaspoons plus 1/2 cup butter, softened, divided
2 cups packed brown sugar
1 cup sugar
1 cup evaporated milk
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1 cup chopped walnuts
1/2 cup butterscotch chips
Line a 9-in. square pan with foil and grease the foil with 1-1/2 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 the marshmallow creme until melted and blended.
Remove from the heat; stir in vanilla. Pour 2-1/2 cups into a large bowl; stir in chocolate chips and walnuts until chips are
melted. Pour into prepared pan.
Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer
and gently spread to cover. Refrigerate overnight or until firm.
Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator. Yield: 2-3/4
pounds.
Veggie Pizza – Rick Phelps
Ingredients
1 (10 ounce) can refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
1/2 tablespoon mayonnaise
1 teaspoon dried dill weed
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a lightly greased 9x13 inch pan or 13 inch round pizza stone, arrange the crescent roll dough in a single layer. Pinch
together the edges of the dough. Bake for 12 minutes, or until it becomes a golden brown crust. Remove the crust from the
oven and allow it to cool.
3. In a medium bowl, mix together the cream cheese, mayonnaise and dill. Evenly spread the cream cheese mixture on the
crust. Sprinkle toppings on top of the cream cheese spread. Refrigerate for 30 minutes to allow the spread to thicken.
4. Cut the chilled pizza into wedges or squares with a pizza cutter to serve.
5. Toppings can include, but certianly not limited to Cheese, Black Olives, Mushrooms, Sliced Carrotts, Chopped Onion,
Sliced Radishes, Califlower, etc...
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whatever!!! – Linda Daniels
2 pounds of hamburger
summer squash sliced
1 bag of frozen green beans
1 bag of frozen cauliflower
1 bag of frozen brocoli
1 bag of frozen carrots
Put on foil some butter and then add above items and cook on grill for about 30-45 minutes It was great and my daughter-
in-law said you can add onion and any other veg even iItilian dressing instead of butter that is why it is called whatever.
What is Castor Sugar
Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit
though a sugar "caster" or sprinkler. It is sold as "superfine" sugar in the United States.
Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold
liquids. It is not as fine as confectioner‟s sugar, which has been crushed mechanically (and generally mixed with a little
starch to keep it from clumping).
If you don‟t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in
a food processor (this also produces sugar dust, so let it settle for a few moments before opening the
food processor). You can also purchase castor sugar online.
White Chicken Chili – Marlu Gibson
In a skillet cook an onion and 2 cloves of garlic in 1 Tbls. veg oil. In large pan add 4 cups of Chicken broth, 2 cans great
northern beans,2tbls. Parsley,1 Tbls. lime juice, 1 Tbls. cumin. Add cooked onion and garlic add 2 cups diced chicken bring
to a boil then add 2Tbls. cornstarch 1/4 C. cold water mix together add to pot return to med. and cook, doesn't have to
cook real long and I've added chicken cooked and raw either way works fine. My hubby loves this and he's so a meat and
potato man.
Whoopie Pies – My lovely wife Hazel Urban (which she doesn‟t make anymore)
1 cup crisco 4 cups flour
2 cups granulated sugar 1 cup cocoa
1 cup milk 2 eggs & three egg yolks (save whites)
1 cup hot water 2 teaspoons baking soda
1 teaspoon baking powder
Preheat oven to 350 degrees. Cream sugar and crisco. Add eggs, milk and water. Mix baking soda with flour, baking powder
and cocoa. Drop on greased cookie sheet by heaping teaspoonful, depending how large you want the whoopie pie to be.
Bake for approximately 5 - 7 minutes. Test for doneness with toothpick. Yields approximately 18 whoopie pies (two cakes
each)
Whoopie Pie Filling
1/2 cup crisco
3 egg whites
4 tablespoons flour
2 teaspoons vanilla
1 pound box powdered sugar (add more to thicken if necessary)
Mix all ingredients together. Mixture should be thick, so it does not run out of cake. Depending on how much filling you
desire, double the recipe. For variation, mix peanut butter into filling.
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Yogurt Fruit Dip – Kathy Boswick
1 cup vanilla yogurt
2 tbsp J-ello (any flavor - strawberry is yummy)
Mix completely and chill before serving - serve with your choice of fruit
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