By Amanda Campbell
This is excellent and so yummy. It makes two loaves and is great. I made this for my Christmas party with my mom's side of the family they all really liked it. I really like it for Breakfast.
1/2 c. golden raisins
1/2 c. currants
1/2 c. diced citron
1/2 c. chopped candied or glace cherries
2 tbsp. rum or brandy
4 1/2 c. all-purpose flour, plus additional 1/2 c. as needed
2 (1/4 oz.) pkg. active dry yeast (2 scant tbsp.)
1/3 c. sugar
1 1/2 tsp. salt
1/2 c. milk
4 tbsp. butter, cut up
1 tsp. grated lemon rind
2 eggs
1/2 tsp. almond extract
1/2 c. (2 oz.) slivered blanched almonds
Almond Paste
Butter, softened
Powdered sugar
Combine raisins, currants, citron, cherries and rum in medium bowl and let stand 1 hour.
Stir together 2 cups of the flour, yeast, sugar and salt in large bowl. Heat milk, 1/2 cup water, butter and lemon rind in small saucepan over low heat just until warm (115 to 120 degrees). Add to flour mixture along with eggs and almond extract. Beat at low speed of electric mixer until flour is moistened. Beat at medium speed 3 minutes.
Stir 1/2 cup flour into fruit mixture. Stir fruit mixture, almonds and enough remaining flour into batter to make moderately stiff dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Shape into ball and place in greased bowl, turning to grease top. Cover and let rise in warm place (80 to 85 degrees) until doubled in bulk, about 1 hour.
Punch dough down, cover and let rest 10 minutes. Turn out onto lightly floured surface and divide in half. Pat or roll each half into 8x14 inch oval and spread lightly with softened butter. Fold dough in half lengthwise, spread almond paste in the middle of the dough and seal it up; bringing upper half not quite to edge of lower half, and press firmly along edge to secure. Place loaves on lightly greased 15x10 inch baking sheet. Cover and let rise in warm place until doubled in bulk, about 30 minutes.
Uncover. Bake in preheated 350 degree oven until loaves are golden and sound hollow when lightly tapped, 25 to 30 minutes. Bathe it is melted butter and then lots of powdered sugar all over it and coat it all the way. Transfer to wire racks and cool completely. Sprinkle with powdered sugar.
Sunday, December 20, 2009
Homemade Sausage Kolaches
By Amanda Campbell
I made these for my brother in law Aaron. He liked them. He is the one that had me try them in the first place. These are great fresh and frozen.
Ingredients
2 (1/4 ounce) packages dry yeast
1/2 cup water, lukewarm
1/4 cup unsalted butter, softened
1/4 cup shortening or lard
1/4 cup sugar
2 egg yolks
2/3 cup milk
1 teaspoon salt
4 cups flour
1/4 cup butter, melted, for topping
1 (16 ounce) package cocktail smoked sausage links
Directions
1In a small bowl, combine the yeast with the water.
2Set aside.
3In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy.
4Mix in the egg yolks, milk, and salt, combining well.
5Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough.
6Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
7Grease a baking sheet.
8Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet.
9Place the balls at least 1 inch apart, and brush them liberally with the melted butter.
10Set them aside to double in size again, about 45 minutes to one hour.
11Gently indent the top of the dough with your thumb, fairly deep.
12Place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal.
13Bake in 425 oven for 10- 12 minutes or until golden brown.
14Immediately brush butter on the top.
15They are best eaten as soon as they are cool enough to handle.
I made these for my brother in law Aaron. He liked them. He is the one that had me try them in the first place. These are great fresh and frozen.
Ingredients
2 (1/4 ounce) packages dry yeast
1/2 cup water, lukewarm
1/4 cup unsalted butter, softened
1/4 cup shortening or lard
1/4 cup sugar
2 egg yolks
2/3 cup milk
1 teaspoon salt
4 cups flour
1/4 cup butter, melted, for topping
1 (16 ounce) package cocktail smoked sausage links
Directions
1In a small bowl, combine the yeast with the water.
2Set aside.
3In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy.
4Mix in the egg yolks, milk, and salt, combining well.
5Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough.
6Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.
7Grease a baking sheet.
8Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet.
9Place the balls at least 1 inch apart, and brush them liberally with the melted butter.
10Set them aside to double in size again, about 45 minutes to one hour.
11Gently indent the top of the dough with your thumb, fairly deep.
12Place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal.
13Bake in 425 oven for 10- 12 minutes or until golden brown.
14Immediately brush butter on the top.
15They are best eaten as soon as they are cool enough to handle.
Monday, December 7, 2009
Jelly Roll
By Jane Davenport
I got this recipe when I was a young girl in 4-H from Leona Anderson at the Idaho Power Agency in Payette County. Have been making this for years. Yum!!
3 Eggs
1/4 cup cold water
1 cup sugar
1 cup four
2 tsp. baking powder
1/4 tsp salt
1 tsp vanilla
1 glass jelly
confectioners’ sugar
nuts and cherries for garnish
Beat eggs, water and sugar. Sift flour together with baking powder, salt. Combine with liquid. Add vanilla. Bake on sheet pan lined with waxed paper in 425 degree oven for 12-15 minutes place on tea towel, spread with jelly, roll up and cool. Garnish with confectioners’ sugar. Add cherries and nuts if desired.
I got this recipe when I was a young girl in 4-H from Leona Anderson at the Idaho Power Agency in Payette County. Have been making this for years. Yum!!
3 Eggs
1/4 cup cold water
1 cup sugar
1 cup four
2 tsp. baking powder
1/4 tsp salt
1 tsp vanilla
1 glass jelly
confectioners’ sugar
nuts and cherries for garnish
Beat eggs, water and sugar. Sift flour together with baking powder, salt. Combine with liquid. Add vanilla. Bake on sheet pan lined with waxed paper in 425 degree oven for 12-15 minutes place on tea towel, spread with jelly, roll up and cool. Garnish with confectioners’ sugar. Add cherries and nuts if desired.
Monday, November 30, 2009
Pudding Dessert
By Amanda Campbell
This is I think from Grandma Burtlow. It is really good and love it.
For the Bottom
1 cup Flour
1/2 cup butter melted
1/2 cup Ground nuts small
Mix and put in a 9x13 cake pan and bake at 350 degrees 15 min let cool.
MIX
1 cup Powdered Sugar
8 oz. Cream Cheese
1 1/2 cup cool whip
1 tsp Vanilla
Then MIX
2 small pkg sugar free instant pudding
3 cups milk.
Layer crust, then Cream cheese mixture then pudding mixture. Put Cool whip as the top layer. Then put nuts on top.
Chill and eat!! You can make most of this sugar free as well.
This is I think from Grandma Burtlow. It is really good and love it.
For the Bottom
1 cup Flour
1/2 cup butter melted
1/2 cup Ground nuts small
Mix and put in a 9x13 cake pan and bake at 350 degrees 15 min let cool.
MIX
1 cup Powdered Sugar
8 oz. Cream Cheese
1 1/2 cup cool whip
1 tsp Vanilla
Then MIX
2 small pkg sugar free instant pudding
3 cups milk.
Layer crust, then Cream cheese mixture then pudding mixture. Put Cool whip as the top layer. Then put nuts on top.
Chill and eat!! You can make most of this sugar free as well.
Grandma Davenport's Lemon Cake
By Amanda Campbell
This is the best cake and I have fond memories of eating this for events and because I asked Grandma to make it for me.
Make a Lemon cake from a box. When still hot poke holes all over the cake with a fork.
In a small pan melt 1/2 cup butter and 4-5 tablespoons lemon juice and about 1 cup of powdered sugar until it has a good taste and it's thin. While cake is still hot pour over cake and eat!!!!
This is the best cake and I have fond memories of eating this for events and because I asked Grandma to make it for me.
Make a Lemon cake from a box. When still hot poke holes all over the cake with a fork.
In a small pan melt 1/2 cup butter and 4-5 tablespoons lemon juice and about 1 cup of powdered sugar until it has a good taste and it's thin. While cake is still hot pour over cake and eat!!!!
Kentucky Biscuit Mix
By Amanda Campbell
This is the mix my mom made so that you can make them in volume.
9 cups Flour
6 Tbl Sugar
6 Tbl Baking Powder
6 tsp salt
3 cups Shorting
Mix with pastry blender until fine and crumbly.
To make mix 2 cups mix with 1/2 cup milk. 450 degrees for 10-12 min.
This is the mix my mom made so that you can make them in volume.
9 cups Flour
6 Tbl Sugar
6 Tbl Baking Powder
6 tsp salt
3 cups Shorting
Mix with pastry blender until fine and crumbly.
To make mix 2 cups mix with 1/2 cup milk. 450 degrees for 10-12 min.
Stone Cake
By Amanda Campbell
4 cups Flour
2 cups Sugar
1 tsp salt
3 tsp cinnamon
1 tsp cloves
1 tsp allspice
Mix these ingredients.
Blend 1 cup resins with 4 tsp soda in blender add to mixture.
add 1 cup of oil and nuts.
Bake 350 degrees for 1 hour.
4 cups Flour
2 cups Sugar
1 tsp salt
3 tsp cinnamon
1 tsp cloves
1 tsp allspice
Mix these ingredients.
Blend 1 cup resins with 4 tsp soda in blender add to mixture.
add 1 cup of oil and nuts.
Bake 350 degrees for 1 hour.
Shelly and Teresa's Sugar Cookies
By Amanda Campbell
I had to have this on here!!! They have perfected this recipe to a T!!!! We make them every year!!! This is the only sugar cookie recipe you should ever use.
3/4 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups Flour
1 tsp Baking Powder
pinch Salt
Mix and chill for 1 hour bake 400 degrees 6-8 min.
I had to have this on here!!! They have perfected this recipe to a T!!!! We make them every year!!! This is the only sugar cookie recipe you should ever use.
3/4 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups Flour
1 tsp Baking Powder
pinch Salt
Mix and chill for 1 hour bake 400 degrees 6-8 min.
Apple Cider Cheesecake
By Amanda Campbell
We had this for Thanksgiving. You can make this sugar free if you want I did. You either love this or hate it. Most loved it.
Apple Cider Cheesecake
1 (10 oz.) canned apple pie filling
1 (10 oz.) cream cheese
1 (9 in.) crumb crust
4 tbsp. sour cream
4 pkgs. instant spiced cider beverage mix
4 oz.. Light whipped topping, thawed
Spread pie filling on bottom of pie crust. In a large bowl, beat cream cheese, sour cream, and spiced cider mix until fluffy. Beat in thawed whipped topping. Pour over apple pie filling and refrigerate. It is best made and let sit overnight.
We had this for Thanksgiving. You can make this sugar free if you want I did. You either love this or hate it. Most loved it.
Apple Cider Cheesecake
1 (10 oz.) canned apple pie filling
1 (10 oz.) cream cheese
1 (9 in.) crumb crust
4 tbsp. sour cream
4 pkgs. instant spiced cider beverage mix
4 oz.. Light whipped topping, thawed
Spread pie filling on bottom of pie crust. In a large bowl, beat cream cheese, sour cream, and spiced cider mix until fluffy. Beat in thawed whipped topping. Pour over apple pie filling and refrigerate. It is best made and let sit overnight.
Pumpkin Roll
By Amanda Campbell
Shelly made this for Thanksgiving this year and wow, was it great. Paul and Alexander love anything pumpkin and Alexander asked for it. Try it!!
Ingredients
3/4 cup all-purpose flour 1 cup white sugar 1 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 cup pumpkin puree 3 eggs 1 teaspoon lemon juice 2 tablespoons confectioners' sugar 1 (8 ounce) package cream cheese, softened 1/4 cup butter 1 teaspoon vanilla extract 1 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Shelly made this for Thanksgiving this year and wow, was it great. Paul and Alexander love anything pumpkin and Alexander asked for it. Try it!!
Ingredients
3/4 cup all-purpose flour 1 cup white sugar 1 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 cup pumpkin puree 3 eggs 1 teaspoon lemon juice 2 tablespoons confectioners' sugar 1 (8 ounce) package cream cheese, softened 1/4 cup butter 1 teaspoon vanilla extract 1 cup confectioners' sugar
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
Bake at 375 degrees F (190 degrees C) for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.
Wednesday, November 4, 2009
Chocolate Sheet Cake
This cake was originally made by my grandma. I think the only difference in this recipe is that there is buttermilk in it. My friend Chris gave me this recipe after her mother made it for her baby shower several years ago. There is something rich and wonderful about the buttermilk in this recipe. It is the best.
2 sticks butter
4Tbsp cocoa powder
1 cup water
2 cups sugar
2 cups flour
1/2 cup buttermilk
2 eggs
1 tsp vanilla
1 tsp baking soda
Melt the butter with cocoa. Add water and boil. Sift flour, sugar and soda together. Pour boiling mixture into flour and blend. Add buttermilk, eggs and vanilla. Bake at 350 degrees for 15-30 minutes depending on what pan. I use a large cookie sheet pan for about 15 minutes.
Icing
1 stick butter
4 Tbsp. cocoa
6 Tbsp. buttermilk
1 lb. powdered sugar
1 cup chopped nuts
Heat butter, cocoa and buttermilk to boiling. Mix in nuts and powdered sugar. Pour over cake while cake is still hot.
2 sticks butter
4Tbsp cocoa powder
1 cup water
2 cups sugar
2 cups flour
1/2 cup buttermilk
2 eggs
1 tsp vanilla
1 tsp baking soda
Melt the butter with cocoa. Add water and boil. Sift flour, sugar and soda together. Pour boiling mixture into flour and blend. Add buttermilk, eggs and vanilla. Bake at 350 degrees for 15-30 minutes depending on what pan. I use a large cookie sheet pan for about 15 minutes.
Icing
1 stick butter
4 Tbsp. cocoa
6 Tbsp. buttermilk
1 lb. powdered sugar
1 cup chopped nuts
Heat butter, cocoa and buttermilk to boiling. Mix in nuts and powdered sugar. Pour over cake while cake is still hot.
BLT Bow Tie Pasta Salad
I made this one time when a bunch of family came to dinner and it was a huge hit. Now it is requested often. I have also made it without the romaine, which can get soggy in the leftovers. Yummy!!
2 1/2 cups uncooked bow tie pasta
6 cups torn romaine
1 1/2 cups cubed cooked chicken breast
1 medium tomato diced
4 bacon strips, cooked and crumbled
1 cup diced mozzarella cheese
1/3 cup mayo
1/4 cup water( I don't always use it)
3-6 TBSP bbq sauce or to taste
1 1/2 tsp white vinegar
salt and pepper to taste
Cook pasta according to package directions. Drain and rinse under cold water. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon. In a small bowl, whisk together the mayo, water bbq sauce, vinegar, and salt and pepper. Pour over pasta mixture and toss to coat evenly. Serve immediately. Serves 10.
2 1/2 cups uncooked bow tie pasta
6 cups torn romaine
1 1/2 cups cubed cooked chicken breast
1 medium tomato diced
4 bacon strips, cooked and crumbled
1 cup diced mozzarella cheese
1/3 cup mayo
1/4 cup water( I don't always use it)
3-6 TBSP bbq sauce or to taste
1 1/2 tsp white vinegar
salt and pepper to taste
Cook pasta according to package directions. Drain and rinse under cold water. In a large serving bowl, combine the pasta, romaine, chicken, tomato and bacon. In a small bowl, whisk together the mayo, water bbq sauce, vinegar, and salt and pepper. Pour over pasta mixture and toss to coat evenly. Serve immediately. Serves 10.
Peanut Butter Balls
I really love these peanut butter balls and they are healthy for kids too! I have a hard time not eating too many of them.
1 cup peanut butter
1 cup dry milk powder
1/2 to 3/4 cup honey
1 tsp vanilla
Combine all ingredients, if mixture is too dry, you can add 1-2 TBSP of water. Roll into balls about 1 rounded TBSP each. Place on cookie sheet, cover with plastic wrap and chill in the refrigerator. May roll balls in coconut, wheat germ, sesame seeds or chopped nuts.
1 cup peanut butter
1 cup dry milk powder
1/2 to 3/4 cup honey
1 tsp vanilla
Combine all ingredients, if mixture is too dry, you can add 1-2 TBSP of water. Roll into balls about 1 rounded TBSP each. Place on cookie sheet, cover with plastic wrap and chill in the refrigerator. May roll balls in coconut, wheat germ, sesame seeds or chopped nuts.
Tuesday, November 3, 2009
Classic Gougeres
By Amanda Campbell
Shelly and I went to a free cooking class at Williams-Sonoma and we loved these little cheese like, egg like, biscuits. We love them sooo much you have to try them. Tonight we had them with Soup but you could you this for a bread course any time.
1 cup Water
6 TBS. or 3/4 stick butter
1 tsp salt
1/8 tsp Cayenne Pepper
1/4 tsp Paprika
1 cup flour
5 eggs
1 1/2 grated Parmigiano-Reggiano
1 tsp Milk
Position racks in the upper and lower thirds of an oven and preheat to 425 degrees. Line two baking sheets with parchment.
In a heavy saucepan over medium heat, combine the water, butter, salt, cayenne, and paprika. Bring to a boil and cook until the butter melts. Remove from the heat and quickly add the flour all at once, beating vigorously with a wooden spoon until completely blended. Place pan over med high heat until bottom of pan is coated or until it looks combined and cooked and forms a ball. Take off heat and add one egg at a time only 4 eggs. Add cheese. Do not over heat.
Spoon mixture in large tablespoons on both sheets. Mix last egg and milk together and put on top of them if you want add more cheese on top.
Bake for 20 min or doubled in size. Serve warm. YUM. Makes about 36
Shelly and I went to a free cooking class at Williams-Sonoma and we loved these little cheese like, egg like, biscuits. We love them sooo much you have to try them. Tonight we had them with Soup but you could you this for a bread course any time.
1 cup Water
6 TBS. or 3/4 stick butter
1 tsp salt
1/8 tsp Cayenne Pepper
1/4 tsp Paprika
1 cup flour
5 eggs
1 1/2 grated Parmigiano-Reggiano
1 tsp Milk
Position racks in the upper and lower thirds of an oven and preheat to 425 degrees. Line two baking sheets with parchment.
In a heavy saucepan over medium heat, combine the water, butter, salt, cayenne, and paprika. Bring to a boil and cook until the butter melts. Remove from the heat and quickly add the flour all at once, beating vigorously with a wooden spoon until completely blended. Place pan over med high heat until bottom of pan is coated or until it looks combined and cooked and forms a ball. Take off heat and add one egg at a time only 4 eggs. Add cheese. Do not over heat.
Spoon mixture in large tablespoons on both sheets. Mix last egg and milk together and put on top of them if you want add more cheese on top.
Bake for 20 min or doubled in size. Serve warm. YUM. Makes about 36
Friday, October 30, 2009
$300 Cake
By Jane Davenport
I got this recipe from my sister-in-law Von. It really is one of my favorite cakes!! At least once or twice a year it is a request for a birthday.
1/4 cups shortening
1/4 cup butter
1 1/2 cup sugar
2 eggs
2 oz. red food coloring
2 Tlb cocoa
1/2 tsp salt
1 cup buttermilk
2 1/2 cups flour
1 tsp vinegar
1 tsp soda
1 tsp vanilla
Cream shortening, butter, sugar, and eggs. Make a paste of coloring and cocoa, add to creamed mixture. Add buttermilk, flour and vanilla. Remove beaters. Dissolve soda in vinegar and fold in batter. Don't beat. Bake 350 degrees for 30 minutes.
Icing for $300 Cake
3 Tlb flour
1 cup sweet milk
Dissolve mixture and cook until thick on medium heat. Stir constantly. Cool with lid on. Don't let drops from lid drop in when removed.
Beat mixture for 15 minute or longer 1 cup sugar-1 cup butter-1tsp vanilla. Add flour and milk mixture by folding in. Don't beat. Put on cake and cover with coconut.
I got this recipe from my sister-in-law Von. It really is one of my favorite cakes!! At least once or twice a year it is a request for a birthday.
1/4 cups shortening
1/4 cup butter
1 1/2 cup sugar
2 eggs
2 oz. red food coloring
2 Tlb cocoa
1/2 tsp salt
1 cup buttermilk
2 1/2 cups flour
1 tsp vinegar
1 tsp soda
1 tsp vanilla
Cream shortening, butter, sugar, and eggs. Make a paste of coloring and cocoa, add to creamed mixture. Add buttermilk, flour and vanilla. Remove beaters. Dissolve soda in vinegar and fold in batter. Don't beat. Bake 350 degrees for 30 minutes.
Icing for $300 Cake
3 Tlb flour
1 cup sweet milk
Dissolve mixture and cook until thick on medium heat. Stir constantly. Cool with lid on. Don't let drops from lid drop in when removed.
Beat mixture for 15 minute or longer 1 cup sugar-1 cup butter-1tsp vanilla. Add flour and milk mixture by folding in. Don't beat. Put on cake and cover with coconut.
Tuesday, October 27, 2009
Rhubarb Cake
By Jane Davenport
I got this from my sister. It is one of my girl’s favorite cakes. I use cream cheese frosting. This calls for cinnamon/sugar/nut mixture. It is good either way so I am adding the frosting along with the cake.
1/2 cup shortening
1 1/2 cup sugar
1/2 tsp salt
1 egg
1 tsp soda in 1 cup sour milk
2 cups plus 1 Tlb flour
3 cups rhubarb
Cream shortening add sugar and mix well. Add salt and beat in egg. Add soda and milk mixture and the flour alternately, beginning and ending with flour. Stir in rhubarb and pour into 9x13 cake pan. Mix topping.; And sprinkle over cake batter or just bake cake if you are using frosting.
Topping -
Mix together 1/3 cup sugar, 1/3 cup nut meats and 1 tsp cinnamon
Or use:
Cream Cheese Frosting-
Beat 1/2 pkg cream Cheese softened, 2 Tlb butter softened and 1/2 tsp vanilla. Gradually beat in 3/4 cup confectioners’ sugar until fluffy. Apply to cake. Optional: Sprinkle with nuts
I got this from my sister. It is one of my girl’s favorite cakes. I use cream cheese frosting. This calls for cinnamon/sugar/nut mixture. It is good either way so I am adding the frosting along with the cake.
1/2 cup shortening
1 1/2 cup sugar
1/2 tsp salt
1 egg
1 tsp soda in 1 cup sour milk
2 cups plus 1 Tlb flour
3 cups rhubarb
Cream shortening add sugar and mix well. Add salt and beat in egg. Add soda and milk mixture and the flour alternately, beginning and ending with flour. Stir in rhubarb and pour into 9x13 cake pan. Mix topping.; And sprinkle over cake batter or just bake cake if you are using frosting.
Topping -
Mix together 1/3 cup sugar, 1/3 cup nut meats and 1 tsp cinnamon
Or use:
Cream Cheese Frosting-
Beat 1/2 pkg cream Cheese softened, 2 Tlb butter softened and 1/2 tsp vanilla. Gradually beat in 3/4 cup confectioners’ sugar until fluffy. Apply to cake. Optional: Sprinkle with nuts
Wednesday, October 21, 2009
Yammy Biscuits
By Amanda Campbell
I made these and Love them with bacon or ham. I make little sandwiches. They are so good I make them for parties. They are very good. I got this from a Bisquick mix cook book.
2 3/4 cups Bisquick mix (1/4) saved for rolling out.
1 Can 17oz Sweet potatoes in a can with the juice.
1/4 cup melted butter
Cut or Blend yams in butter in bisquick mix. Mix well. Kneed on floured board till dough is not sticky. Pat out 1/2 inch biscuits. Bake 400 degrees 12-15 min.
I made these and Love them with bacon or ham. I make little sandwiches. They are so good I make them for parties. They are very good. I got this from a Bisquick mix cook book.
2 3/4 cups Bisquick mix (1/4) saved for rolling out.
1 Can 17oz Sweet potatoes in a can with the juice.
1/4 cup melted butter
Cut or Blend yams in butter in bisquick mix. Mix well. Kneed on floured board till dough is not sticky. Pat out 1/2 inch biscuits. Bake 400 degrees 12-15 min.
Amanda's Famous Tarts
By Amanda Campbell
When I was a teenager I begged my mom to buy me these four tart pans. They are metal with the bottoms that come out. They are a set of 4 small ones that my mom got me at craft corner for my 16th Birthday. I love them, and I have made the tart recipe that came with the pans. They are sooo yummy. You could make one big one too if you have a big tart pan. Enjoy, I just made them tonight and love them.
Pastry Shells
2 1/4 cups flour
1 tlb Sugar
3/4 cup cold butter
6-7 tlb. Cold water
1/8 tsp salt
Preheat oven to 375 degrees. Combine flour sugar and salt. Cut in butter. When crumbly add water till it comes to a ball. Roll out to about 1/8 inch thick. Cut shape just bigger than your pan. Fit in to your tart pan. Prick with fork. Bake for about 15 min. let cool.
Filling
8 oz. cream cheese
1/3 cup sugar
4 tlb lemon juice
Mix till smooth. Put in tarts.
Add on top your favorite fruit. I love sliced in half grapes!!! They are my favorite.
When I was a teenager I begged my mom to buy me these four tart pans. They are metal with the bottoms that come out. They are a set of 4 small ones that my mom got me at craft corner for my 16th Birthday. I love them, and I have made the tart recipe that came with the pans. They are sooo yummy. You could make one big one too if you have a big tart pan. Enjoy, I just made them tonight and love them.
Pastry Shells
2 1/4 cups flour
1 tlb Sugar
3/4 cup cold butter
6-7 tlb. Cold water
1/8 tsp salt
Preheat oven to 375 degrees. Combine flour sugar and salt. Cut in butter. When crumbly add water till it comes to a ball. Roll out to about 1/8 inch thick. Cut shape just bigger than your pan. Fit in to your tart pan. Prick with fork. Bake for about 15 min. let cool.
Filling
8 oz. cream cheese
1/3 cup sugar
4 tlb lemon juice
Mix till smooth. Put in tarts.
Add on top your favorite fruit. I love sliced in half grapes!!! They are my favorite.
Wednesday, October 14, 2009
Cheddar Ham Cups
By Shelly Kahle
I got this recipe from Jeremy's sister Stacey. She served it at a baby shower and it was soooo good that I decided to try it. Now it is an appetizer that I serve at General Conference. The recipe came from the Taste Of Home magazine. Yummy, but not low calorie.
2 cups finely shredded cheddar cheese
2 pkgs (2 1/2 oz. each) thinly sliced deli ham, chopped
3/4 cup mayonnaise
1/3 cup cooked crumbled bacon
2-3 tsp Dijon mustard
1 tube (10.2 oz.) large refrigerated flaky biscuits
In a large bowl, combine the cheese, ham, mayo, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased mini muffin cups. Fill each with about 1TBSP of cheese mixture. Bake at 450 degrees for 9-11 min or until golden brown and cheese is melted. Let stand for 2 minutes before removing from the pans. Serve Warm.
I got this recipe from Jeremy's sister Stacey. She served it at a baby shower and it was soooo good that I decided to try it. Now it is an appetizer that I serve at General Conference. The recipe came from the Taste Of Home magazine. Yummy, but not low calorie.
2 cups finely shredded cheddar cheese
2 pkgs (2 1/2 oz. each) thinly sliced deli ham, chopped
3/4 cup mayonnaise
1/3 cup cooked crumbled bacon
2-3 tsp Dijon mustard
1 tube (10.2 oz.) large refrigerated flaky biscuits
In a large bowl, combine the cheese, ham, mayo, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased mini muffin cups. Fill each with about 1TBSP of cheese mixture. Bake at 450 degrees for 9-11 min or until golden brown and cheese is melted. Let stand for 2 minutes before removing from the pans. Serve Warm.
Tuesday, October 13, 2009
Pottage Mongol (Split Pea Soup)
By Jane Davenport
This recipe was given to me by Grandma Largent. I use it all the time it is so good. I have adjusted the recipe a bit. I can't help it, I always do.
She got this from the March 1943 Better Homes and Gardens Magazine.
2/3 Cups Yellow Split Peas
1 quart water
1 ham bone (I use 2 or 3 ham hocks)
1 large onion chopped
1/2 cup celery tops chopped
1 carrot chopped
2 1/2 cups tomatoes
Wash peas, cover with water and soak overnight. Next morning add ham bone(ham hocks) onion, celery tops, carrot, and simmer 1 hour. Add tomatoes and simmer a few minutes.
I don't soak the peas overnight and add all ingredient all at once so it takes longer to cook the peas. I simmer the soup for a few hours.
You can add 1/2 cup broken spaghetti if you like. I usually don't
Add Salt and pepper to taste and a pat of butter to the top.
Serves 6
This recipe was given to me by Grandma Largent. I use it all the time it is so good. I have adjusted the recipe a bit. I can't help it, I always do.
She got this from the March 1943 Better Homes and Gardens Magazine.
2/3 Cups Yellow Split Peas
1 quart water
1 ham bone (I use 2 or 3 ham hocks)
1 large onion chopped
1/2 cup celery tops chopped
1 carrot chopped
2 1/2 cups tomatoes
Wash peas, cover with water and soak overnight. Next morning add ham bone(ham hocks) onion, celery tops, carrot, and simmer 1 hour. Add tomatoes and simmer a few minutes.
I don't soak the peas overnight and add all ingredient all at once so it takes longer to cook the peas. I simmer the soup for a few hours.
You can add 1/2 cup broken spaghetti if you like. I usually don't
Add Salt and pepper to taste and a pat of butter to the top.
Serves 6
Chinese Goulash
By Jane Davenport
This is just an old standby!
Brown
1/2 lb hamburger
1/2 onion
Add 1 can Cream of Mushroom Soup,1 can of Cream of Chicken Soup and 1 can of bean sprouts drained. Add 1 1/2 cans of water. Stir and then add 1/2 cup rice. Add in 2-3 Tlb soy Sauce.
Stir and bring to boil. Stir and simmer 2o minutes. Stir occasionally to keep the rice from sticking to the bottom of the pan.
When done spoon out onto a pile of Chinese noodles. Add more soy sauce if you like.
Eat up!!
This is just an old standby!
Brown
1/2 lb hamburger
1/2 onion
Add 1 can Cream of Mushroom Soup,1 can of Cream of Chicken Soup and 1 can of bean sprouts drained. Add 1 1/2 cans of water. Stir and then add 1/2 cup rice. Add in 2-3 Tlb soy Sauce.
Stir and bring to boil. Stir and simmer 2o minutes. Stir occasionally to keep the rice from sticking to the bottom of the pan.
When done spoon out onto a pile of Chinese noodles. Add more soy sauce if you like.
Eat up!!
Egg Cookies
By Jane Davenport
I got this from Ruth Tibasar around Christmas in 1973. I was doing her hair at the time. She brought in these delicious cookies and I asked for the recipe. I made these for every holiday and whenever the kids needed cookies taken to school for treats. (You have to buy the treats now)
1 cup sugar
2 eggs
1 tsp salt
3 cups flour
1 cup butter
1 tsp soda
3 tsp cream of tartar
1 tsp vanilla
Beat eggs, add sugar
Mix flour, soda, salt, cream of tartar, butter - cream like for pie
Put in egg mixture.
Mix well and roll out for cut cookies and bake about 10 minutes at 325-350 degrees
I got this from Ruth Tibasar around Christmas in 1973. I was doing her hair at the time. She brought in these delicious cookies and I asked for the recipe. I made these for every holiday and whenever the kids needed cookies taken to school for treats. (You have to buy the treats now)
1 cup sugar
2 eggs
1 tsp salt
3 cups flour
1 cup butter
1 tsp soda
3 tsp cream of tartar
1 tsp vanilla
Beat eggs, add sugar
Mix flour, soda, salt, cream of tartar, butter - cream like for pie
Put in egg mixture.
Mix well and roll out for cut cookies and bake about 10 minutes at 325-350 degrees
Friday, October 9, 2009
Cornmeal Casserole Pie
By Jane Davenport
I got this recipe on Sept 19th 1984 while I was waiting for Amanda to get her teeth fixed in Dr. Rod Emory's dentist office. I found this in a magazine. I love this and it is easy to make. Most of the ingredience are usually those in the pantry. I have made a few changes to this recipe and they will be noted in the recipe.
1 cup yellow cornmeal
1 cup cold water
2 cups boiling water
1 Tlb butter
1 tsp salt
Mix cornmeal in cold water, stir in boiling water, salt and butter. Heat until it thickens. Cover and simmer 5 min. Spread evenly in a 3 qt casserole baking dish and bake uncovered in 350 degree oven for 15 minutes.
1/2 ground beef
2 sm onions
3 Tlb cornmeal
2 cups tomatoes
1 can kidney beans drained (I use 2 cans pork and beans)
1/2 med green pepper chopped (I leave this out)
2 cups tomatoes
2 tsp chili powder
1 tsp salt
1/2 tsp crushed dried chilies or 1 can green chilies chopped
1/4 tsp garlic salt
1/2 cup cheese
Brown ground beef add onions, green pepper(if used), 3 Tlb corn meal, tomatoes, beans, chili powder, salt chilies and garlic salt. Simmer for a few minutes then pour over crust that you just baked in the oven and sprinkle with cheese. Bake uncovered until bubbly about 35 minutes. Sometimes I wait about 15 minutes to put the cheese on top.
I got this recipe on Sept 19th 1984 while I was waiting for Amanda to get her teeth fixed in Dr. Rod Emory's dentist office. I found this in a magazine. I love this and it is easy to make. Most of the ingredience are usually those in the pantry. I have made a few changes to this recipe and they will be noted in the recipe.
1 cup yellow cornmeal
1 cup cold water
2 cups boiling water
1 Tlb butter
1 tsp salt
Mix cornmeal in cold water, stir in boiling water, salt and butter. Heat until it thickens. Cover and simmer 5 min. Spread evenly in a 3 qt casserole baking dish and bake uncovered in 350 degree oven for 15 minutes.
1/2 ground beef
2 sm onions
3 Tlb cornmeal
2 cups tomatoes
1 can kidney beans drained (I use 2 cans pork and beans)
1/2 med green pepper chopped (I leave this out)
2 cups tomatoes
2 tsp chili powder
1 tsp salt
1/2 tsp crushed dried chilies or 1 can green chilies chopped
1/4 tsp garlic salt
1/2 cup cheese
Brown ground beef add onions, green pepper(if used), 3 Tlb corn meal, tomatoes, beans, chili powder, salt chilies and garlic salt. Simmer for a few minutes then pour over crust that you just baked in the oven and sprinkle with cheese. Bake uncovered until bubbly about 35 minutes. Sometimes I wait about 15 minutes to put the cheese on top.
Thursday, October 8, 2009
Sausage Eggs and Cheese Casserole
By Jane Davenport
This is our special Christmas Breakfast along with biscuits and sausage gravy. My children and grandchildren wouldn't think it was Christmas without It.
1. Cube or tear 8 slices of bread put in 9 x 13 pan
2. Grate 3/4 lb. cheddar cheese.
3. Brown 1 lb. sausage-put over bread and add cheese
4. Beat and pour over mixture
4 eggs
2 1/4 cups milk
3/4 tsp mustard
1 tsp salt
5. Set in refrigerator overnight (I don't always do this but it helps soak the liquid up)
6. Next morning
Add milk to 1 can of mushroom soup for a smooth spread. Pour over sausage mixture.
7. Bake in oven for 1 hour at 325 degrees.
This is our special Christmas Breakfast along with biscuits and sausage gravy. My children and grandchildren wouldn't think it was Christmas without It.
1. Cube or tear 8 slices of bread put in 9 x 13 pan
2. Grate 3/4 lb. cheddar cheese.
3. Brown 1 lb. sausage-put over bread and add cheese
4. Beat and pour over mixture
4 eggs
2 1/4 cups milk
3/4 tsp mustard
1 tsp salt
5. Set in refrigerator overnight (I don't always do this but it helps soak the liquid up)
6. Next morning
Add milk to 1 can of mushroom soup for a smooth spread. Pour over sausage mixture.
7. Bake in oven for 1 hour at 325 degrees.
Wednesday, October 7, 2009
Polenta with Beef Ragout
By Jane Davenport
This is a new recipe that I have had for many years. I just decided to try it one day when I had nothing to eat that sounded good. I really liked it and so did my daughter.
Ragout
1/2 lb. hamburger
1 Tlb chopped garlic
2 cups tomatoes
1 cup zucchini
1/2 cup chopped carrots
1Tlb tomato paste
1 tsp oregano
3/4 tsp salt
1/4 tsp pepper
Brown Beef, remove and cook onions and garlic until soft. Add beef and remaining ingredience. Simmer for 25-30 min.
Polenta
1 can chicken broth or 2 cups
1/4 tsp salt
1/2 cup corn meal
1/2 cup milk
Combine broth and water to equal 2 1/2 cups. Bring to boil - add cornmeal- cook stirring for 15 minutes. Add milk and cook for 5 more minutes.
Divide the polenta into 4 bowls and divide the rague and put on top of the polenta. I put parmesan cheese on top.
245 calories per bowl.
This is a new recipe that I have had for many years. I just decided to try it one day when I had nothing to eat that sounded good. I really liked it and so did my daughter.
Ragout
1/2 lb. hamburger
1 Tlb chopped garlic
2 cups tomatoes
1 cup zucchini
1/2 cup chopped carrots
1Tlb tomato paste
1 tsp oregano
3/4 tsp salt
1/4 tsp pepper
Brown Beef, remove and cook onions and garlic until soft. Add beef and remaining ingredience. Simmer for 25-30 min.
Polenta
1 can chicken broth or 2 cups
1/4 tsp salt
1/2 cup corn meal
1/2 cup milk
Combine broth and water to equal 2 1/2 cups. Bring to boil - add cornmeal- cook stirring for 15 minutes. Add milk and cook for 5 more minutes.
Divide the polenta into 4 bowls and divide the rague and put on top of the polenta. I put parmesan cheese on top.
245 calories per bowl.
Monday, October 5, 2009
Pig in the Blanket
By Jane Davenport
Grandma Walz always made these for Christmas Eve. I have never gotten the recipe just like Grandma made it, but I remember that I could have eaten it until I exploded. She never used a recipe so this is what she told me. Believe me I had to dig the amounts out of her.
2 lb hamberger
1 cup rice partially cooked but not quite done
Salt, pepper and onion to your taste
1 pint of tomatoes
Mix this together with your hand and roll this up in cabage leaves. I have tried blanched and unblanched. Blanched are easiest to roll up without breaking the leaves. Place in dutch oven and top with tomatoes and bake in oven until done. I bake at 350 degrees and cook until it looks done. You can usually tell by the smell.
Grandma Walz always made these for Christmas Eve. I have never gotten the recipe just like Grandma made it, but I remember that I could have eaten it until I exploded. She never used a recipe so this is what she told me. Believe me I had to dig the amounts out of her.
2 lb hamberger
1 cup rice partially cooked but not quite done
Salt, pepper and onion to your taste
1 pint of tomatoes
Mix this together with your hand and roll this up in cabage leaves. I have tried blanched and unblanched. Blanched are easiest to roll up without breaking the leaves. Place in dutch oven and top with tomatoes and bake in oven until done. I bake at 350 degrees and cook until it looks done. You can usually tell by the smell.
Saturday, October 3, 2009
Day Before Chili Recipe
By Amanda Campbell
Just made this and it tastes great. I changed it up a little but you can do that with anything. I added carrots and corn yum!!! I also added green chilies’ instead of bell peppers because my mom can't eat bell peppers. This is a great chili.
1 1/2 pounds ground beef
• 1 Tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 Teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 Tablespoons chili powder
• 2 Teaspoons garlic powder
• 1 Teaspoon hot pepper sauce
• 2 15 to 16oz cans of red kidney beans (drained)
• 1 15oz can diced tomatoes
• 1 15oz can tomato sauce
• 6 oz. beer (1/2 can)
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce
Day Before Chili Recipe Directions
Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to cook on low heat for 3 mins while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with grated cheese and chopped onions.
Just made this and it tastes great. I changed it up a little but you can do that with anything. I added carrots and corn yum!!! I also added green chilies’ instead of bell peppers because my mom can't eat bell peppers. This is a great chili.
1 1/2 pounds ground beef
• 1 Tablespoon olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 Teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 Tablespoons chili powder
• 2 Teaspoons garlic powder
• 1 Teaspoon hot pepper sauce
• 2 15 to 16oz cans of red kidney beans (drained)
• 1 15oz can diced tomatoes
• 1 15oz can tomato sauce
• 6 oz. beer (1/2 can)
• 3 Tablespoons ground cumin
• 1 Tablespoon Worcestershire sauce
Day Before Chili Recipe Directions
Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to cook on low heat for 3 mins while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Reheat when ready to eat. Serve with grated cheese and chopped onions.
Whole Wheat Bread
By Amanda Campbell
This was Shelly's recipe but I had to add it because it is great bread. Works every time!!!
1/3 cup honey
1/3 cup oil
2 1/2 c warm water
1 1/2 TBSP instant or regular yeast
2 1/2 tsp. Salt
6-7 cups whole wheat flour
2 cups white flour
Mix wet ingredients then when yeast is working, add the flour in slowly. Let rise either once in the pans if you use instant yeast or twice once in the bowl, then in the pans if you use regular yeast.
Bake 25-30 min in 350 degree oven.
Enjoy
This was Shelly's recipe but I had to add it because it is great bread. Works every time!!!
1/3 cup honey
1/3 cup oil
2 1/2 c warm water
1 1/2 TBSP instant or regular yeast
2 1/2 tsp. Salt
6-7 cups whole wheat flour
2 cups white flour
Mix wet ingredients then when yeast is working, add the flour in slowly. Let rise either once in the pans if you use instant yeast or twice once in the bowl, then in the pans if you use regular yeast.
Bake 25-30 min in 350 degree oven.
Enjoy
Friday, September 25, 2009
Simple Salisbury Steak
By Jane Davenport
I have been making this for many years. It is not one of those recipes that you go "WOW" when you read it but it is simple and I think it is good.
1 lb. ground beef'
1/3 cup bread crumbs/or Saltines crackers crumbs
1 beaten egg
1/4 cup finely chopped onions
1/2 cup sliced mushrooms(optional)
1 can cream of mushroom soup or golden mushroom soup
Mix first 4 ingredients, shape into patties. Brown in small amount of oil. Remove from pan and add soup and mushrooms. Replace patties and simmer for 20 minutes. Use the sauce as gravy for potatoes if you like. I do.
I have been making this for many years. It is not one of those recipes that you go "WOW" when you read it but it is simple and I think it is good.
1 lb. ground beef'
1/3 cup bread crumbs/or Saltines crackers crumbs
1 beaten egg
1/4 cup finely chopped onions
1/2 cup sliced mushrooms(optional)
1 can cream of mushroom soup or golden mushroom soup
Mix first 4 ingredients, shape into patties. Brown in small amount of oil. Remove from pan and add soup and mushrooms. Replace patties and simmer for 20 minutes. Use the sauce as gravy for potatoes if you like. I do.
Thursday, September 24, 2009
Short Ribs with Linguini
By Amanda Campbell
I made this for my husband and he loved it. I would not put the chocolate in it but I tried it and it just gave it a bitter taste. Very good and you should try it. The best way to make short ribs in my opinion.
3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried linguini
4 to 6 teaspoons shaved bittersweet chocolate
Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
I made this for my husband and he loved it. I would not put the chocolate in it but I tried it and it just gave it a bitter taste. Very good and you should try it. The best way to make short ribs in my opinion.
3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup)
2 1/2 pounds short ribs
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried linguini
4 to 6 teaspoons shaved bittersweet chocolate
Directions
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
Wednesday, September 23, 2009
Grandma Hemmert's Pancakes
By Jane Davenport
½ cup flour and a Pinch of Salt
Mix flour, sugar and salt. Beat eggs and milk. Mix the two mixtures together. Heat butter in skillet on medium heat. Pour pancake mixture in pan and cook for a couple of minutes until the bottom starts to turn color. Put in oven at 425 degrees for about 10 minutes. It will puff up when done. Put powdered sugar on top. Cut and serve while hot.
I was visiting Grandma when I was in high school and she made these pancakes. I got the recipe from her but never got the name of the pancakes, thus "Grandma Hemmerts Pancakes". I have been making these ever since. They are so good!!!
1 TB butter
1 tsp sugar
3 eggs
1/2 cup milk
1/2 cup flour
Mix flour, sugar and salt. Beat eggs and milk. Mix the two mixtures together. Heat butter in skillet on medium heat. Pour pancake mixture in pan and cook for a couple of minutes until the bottom starts to turn color. Put in oven at 425 degrees for about 10 minutes. It will puff up when done. Put powdered sugar on top. Cut and serve while hot.
Tuesday, September 22, 2009
3-Step Cheesecake
By Shelly Kahle
I think I just got this recipe from the Philadelphia cream cheese box. It is easy and yummy. I have been making this for about 8 years at least. My favorite way to serve this is to use a chocolate crust and put cherry pie filling on top.
2 pkg. cream cheese softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 9 inch crust(graham cracker, chocolate, etc.)
Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Pour batter over crust. Bake at 350 degrees for 40 minutes, or until center is almost set, cool and refrigerate 3 hours or overnight.
I think I just got this recipe from the Philadelphia cream cheese box. It is easy and yummy. I have been making this for about 8 years at least. My favorite way to serve this is to use a chocolate crust and put cherry pie filling on top.
2 pkg. cream cheese softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 9 inch crust(graham cracker, chocolate, etc.)
Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Pour batter over crust. Bake at 350 degrees for 40 minutes, or until center is almost set, cool and refrigerate 3 hours or overnight.
Monday, September 21, 2009
Homemade Noodles
By Jane Davenport
My Grandma Walz use to make these noodles. When I was a small child I remember going to her house and they were all over her tables drying. We liked to eat them. I did however get the recipe from Grandma Esther in the 70's. They really are good. I cheat- I never dry them I just use them fresh and only make what I need for the dish at the time.
1 Beaten egg
2 TB milk or water(I use water)
1 cup flour
1/2 tsp salt (Optional)
Mix the wet ingredients in the dry ingredients. It will be fairly stiff dough. You can determine how stiff you like it. More water can be added to make softer dough if you like.
Roll thon on floured surface and let stand for 20 minutes. Roll up loosely and slice 1/4 in wide slices, unroll to dry for 2 hours.
Cook for 10 minutes in boiling water or broth. Makes about 3 cups cooked noodles.
My Grandma Walz use to make these noodles. When I was a small child I remember going to her house and they were all over her tables drying. We liked to eat them. I did however get the recipe from Grandma Esther in the 70's. They really are good. I cheat- I never dry them I just use them fresh and only make what I need for the dish at the time.
1 Beaten egg
2 TB milk or water(I use water)
1 cup flour
1/2 tsp salt (Optional)
Mix the wet ingredients in the dry ingredients. It will be fairly stiff dough. You can determine how stiff you like it. More water can be added to make softer dough if you like.
Roll thon on floured surface and let stand for 20 minutes. Roll up loosely and slice 1/4 in wide slices, unroll to dry for 2 hours.
Cook for 10 minutes in boiling water or broth. Makes about 3 cups cooked noodles.
Sunday, September 20, 2009
Eggplant Moussaka Recipe
By Amanda Campbell
I went to a Greek restaurant and had this, it was so good. I came home and told Shelly about it because it does not have bread in it. A few days later Shelly told me that she made it and wanted me to taste test it to see if it tastes the same and the fancy restaurant. It did, and it is good and easy to make. This is a crazy good one dish dinner. Try it!!
Ingredients:
3 med sized eggplants
Meat Sauce:
1 large onion, chopped
2 cloves garlic, crushed
2 T. oil
1 lb. ground beef or lamb
2 1/2 cup chopped, peeled tomatoes
1/2 cup Chicken stock
2 T. chopped parsley
1 t sugar
1/4 t cinnamon
salt and pepper
Cream Sauce:
1/4 cup butter
1/3 cup flour
2 cups milk
1/4 t nutmeg
1/2 cup grated parmesan cheese
salt and pepper
1 egg, lightly beaten
Directions:
1. Cut eggplant into 1/4 inch slices with skin on. Sprinkle slices with salt and leave for 1 hour. Dry with paper towels.
2. Oil the base of a baking dish, add a layer of eggplant and brush with oil. Lightly brown under a hot grill, turn, brush again with oil and brown other side. Alternatively, eggplant may be shallow-fried in oil. Stack on a plate when cooked.
3. Gently fry onion and garlic in oil for 10 minutes. Add meat and brown over high heat, stirring well. Add remaining meat sauce ingredients, seasoning to taste. Cover and simmer gently for 30 minutes.
4. Melt butter in a saucepan, stir in flour and cook gently for 2 minutes. Add milk all at once and bring to the boil, stirring constantly. Let sauce bubble gently for 1 minute.
5. Remove from heat, stir in nutmeg or cinnamon, 1 T of the Cheese, and salt and pepper to taste. Cover top of sauce with buttered paper if not required immediately.
6. Grease an oven dish, 13x9x2 inch pan and place a layer of eggplant slices in the base. Top with half of the meat sauce, add another layer of eggplant, remainder of meat and finish with eggplant.
7. Stir beaten egg into sauce and spread on top. Sprinkle with remaining cheese. Bake in a moderate oven for 1 hour. Let stand 10 minutes before cutting into squares to serve.
I went to a Greek restaurant and had this, it was so good. I came home and told Shelly about it because it does not have bread in it. A few days later Shelly told me that she made it and wanted me to taste test it to see if it tastes the same and the fancy restaurant. It did, and it is good and easy to make. This is a crazy good one dish dinner. Try it!!
Ingredients:
3 med sized eggplants
Meat Sauce:
1 large onion, chopped
2 cloves garlic, crushed
2 T. oil
1 lb. ground beef or lamb
2 1/2 cup chopped, peeled tomatoes
1/2 cup Chicken stock
2 T. chopped parsley
1 t sugar
1/4 t cinnamon
salt and pepper
Cream Sauce:
1/4 cup butter
1/3 cup flour
2 cups milk
1/4 t nutmeg
1/2 cup grated parmesan cheese
salt and pepper
1 egg, lightly beaten
Directions:
1. Cut eggplant into 1/4 inch slices with skin on. Sprinkle slices with salt and leave for 1 hour. Dry with paper towels.
2. Oil the base of a baking dish, add a layer of eggplant and brush with oil. Lightly brown under a hot grill, turn, brush again with oil and brown other side. Alternatively, eggplant may be shallow-fried in oil. Stack on a plate when cooked.
3. Gently fry onion and garlic in oil for 10 minutes. Add meat and brown over high heat, stirring well. Add remaining meat sauce ingredients, seasoning to taste. Cover and simmer gently for 30 minutes.
4. Melt butter in a saucepan, stir in flour and cook gently for 2 minutes. Add milk all at once and bring to the boil, stirring constantly. Let sauce bubble gently for 1 minute.
5. Remove from heat, stir in nutmeg or cinnamon, 1 T of the Cheese, and salt and pepper to taste. Cover top of sauce with buttered paper if not required immediately.
6. Grease an oven dish, 13x9x2 inch pan and place a layer of eggplant slices in the base. Top with half of the meat sauce, add another layer of eggplant, remainder of meat and finish with eggplant.
7. Stir beaten egg into sauce and spread on top. Sprinkle with remaining cheese. Bake in a moderate oven for 1 hour. Let stand 10 minutes before cutting into squares to serve.
Spaetzle
By Amanda Campbell
This is a recipe that I got from my Spaetzle maker that I got in Leavenworth WA. It is great fun and tastes great!! You don't have to have a spaetzle maker just something that has holes to make little dumplings with it. This is a German dumpling recipe that can take the place of rice or potatoes in a recipe. Love these with brown gravy.
2 eggs
1-1/2 cups flour
3/4 cup water
1/4 tea salt
1 bouillon cube
(serves 6-8)
Combine eggs, water flour and salt, beating until smooth. Add bouillon cube to 6 cups of boiling water. Put batter into the square basket of the Spaetzle Maker and place over a pot of boiling water or cooking soup. Slide basket back and forth, letting tiny dumplings fall in to boiling water. When done, they will rise to the surface. Use large slotted spoon to dip them out in to a large covered bowl. Repeat the process until all of the dough is used up. Lightly toss with butter, parsley and salt to taste and serve in place of noodles, rice or potatoes.
**Consistency of the batter/dough is the most important thing. If the batter seems too thick, add 1 tablespoon of water at a time to desired consistency.
This is a recipe that I got from my Spaetzle maker that I got in Leavenworth WA. It is great fun and tastes great!! You don't have to have a spaetzle maker just something that has holes to make little dumplings with it. This is a German dumpling recipe that can take the place of rice or potatoes in a recipe. Love these with brown gravy.
2 eggs
1-1/2 cups flour
3/4 cup water
1/4 tea salt
1 bouillon cube
(serves 6-8)
Combine eggs, water flour and salt, beating until smooth. Add bouillon cube to 6 cups of boiling water. Put batter into the square basket of the Spaetzle Maker and place over a pot of boiling water or cooking soup. Slide basket back and forth, letting tiny dumplings fall in to boiling water. When done, they will rise to the surface. Use large slotted spoon to dip them out in to a large covered bowl. Repeat the process until all of the dough is used up. Lightly toss with butter, parsley and salt to taste and serve in place of noodles, rice or potatoes.
**Consistency of the batter/dough is the most important thing. If the batter seems too thick, add 1 tablespoon of water at a time to desired consistency.
Friday, September 18, 2009
No Bake Rocky Road Cookies
By Amanda Campbell
These are a family favorite. You can take out the sugar and but in 1 cup honey instead then at the end add in about 3 Tablespoons of corn starch and it is more healthy. Love these cookies and Paul loves them too.
3 Cups Oats
1/2 Cup Walnuts chopped
1/2 cup cocoa
2 cups sugar
1/2 cup butter
1/2 cup evaporated milk
1 tsp vanilla
1 cup mini marshmallows
Mix oats and nuts together. Combine cocoa with milk, butter, and sugar in a sauce pan over med heat stirring constantly until mixture reaches boiling for 1 min stirring constantly. Remove from heat add vanilla and marshmallows-stir until marshmallows are melted. Pour over oats mixture. Stir and spoon out on wax paper. Cool and enjoy!!!
These are a family favorite. You can take out the sugar and but in 1 cup honey instead then at the end add in about 3 Tablespoons of corn starch and it is more healthy. Love these cookies and Paul loves them too.
3 Cups Oats
1/2 Cup Walnuts chopped
1/2 cup cocoa
2 cups sugar
1/2 cup butter
1/2 cup evaporated milk
1 tsp vanilla
1 cup mini marshmallows
Mix oats and nuts together. Combine cocoa with milk, butter, and sugar in a sauce pan over med heat stirring constantly until mixture reaches boiling for 1 min stirring constantly. Remove from heat add vanilla and marshmallows-stir until marshmallows are melted. Pour over oats mixture. Stir and spoon out on wax paper. Cool and enjoy!!!
Kentucky Biscuits
By Amanda Campbell
I just had to make sure that these got in here. My mom (Jane Davenport) found the recipe in the Red Book Magazine in the 1970’s She has the date written down on the Recipe card at home. I also made a mix for these biscuits and there are several recipes that go with it. She is going to put the mix in later.
1 1/2 Cups Flour
1 TB Sugar
1 TB Baking Powder
1 Tea Salt
1/2 Cup Shortening
Wet
1/2 Cup Milk
Mix dry ingredients with shorting. Add milk and mix. Roll out and cut in to whatever shape you want. (If you want to add color like green for St. Patrick ’s Day that is great)
Bake at 450 degrees for 10-12 min
I just had to make sure that these got in here. My mom (Jane Davenport) found the recipe in the Red Book Magazine in the 1970’s She has the date written down on the Recipe card at home. I also made a mix for these biscuits and there are several recipes that go with it. She is going to put the mix in later.
1 1/2 Cups Flour
1 TB Sugar
1 TB Baking Powder
1 Tea Salt
1/2 Cup Shortening
Wet
1/2 Cup Milk
Mix dry ingredients with shorting. Add milk and mix. Roll out and cut in to whatever shape you want. (If you want to add color like green for St. Patrick ’s Day that is great)
Bake at 450 degrees for 10-12 min
Plachinta
By Jane Davenport
This is a recipe I got from my mother. Grandma Walz use to make it. I remember eating some when she lived in mom and dad's trailer court. She had them all over her table and they looked so cool. Mom has perfected them also. Dad likes them with pumpkin pie flavor in them, but I really like the original version. This is a memory food for my mother!
The pumpkin has to be from a fresh pumpkin. Canned will not work it is too fine.
Cook the pumpkin until done. Sauté onion (amount varies with your taste) in a little oil, add these to the pumpkin and add some salt and pepper. Add a little sugar but not too much. Then after it mixed spoon off excess water that has accumulated.
Dough for Crust
1 cup sugar
3 eggs
1 cup milk
1/2 cup oil
5 cups flour
2 tsp baking powder
Mix flour, sugar and baking powder. Add wet ingredients to flour mixture and mix to soft dough that can be rolled out. Make a ball then roll out the dough into 6 to 8 inch round and put pumpkin mixture in the middle. Fold over one half and seal edges with a fork to form a turnover.
Bake at 350 degrees for about 20 minute or until light brown.
Eat and enjoy!! This is really good.
This is a recipe I got from my mother. Grandma Walz use to make it. I remember eating some when she lived in mom and dad's trailer court. She had them all over her table and they looked so cool. Mom has perfected them also. Dad likes them with pumpkin pie flavor in them, but I really like the original version. This is a memory food for my mother!
The pumpkin has to be from a fresh pumpkin. Canned will not work it is too fine.
Cook the pumpkin until done. Sauté onion (amount varies with your taste) in a little oil, add these to the pumpkin and add some salt and pepper. Add a little sugar but not too much. Then after it mixed spoon off excess water that has accumulated.
Dough for Crust
1 cup sugar
3 eggs
1 cup milk
1/2 cup oil
5 cups flour
2 tsp baking powder
Mix flour, sugar and baking powder. Add wet ingredients to flour mixture and mix to soft dough that can be rolled out. Make a ball then roll out the dough into 6 to 8 inch round and put pumpkin mixture in the middle. Fold over one half and seal edges with a fork to form a turnover.
Bake at 350 degrees for about 20 minute or until light brown.
Eat and enjoy!! This is really good.
Cucumber & Onion Slices
By Jane Davenport
From Blanche Davenport. I received this recipe on July 29, 1985. Since I do not like peppers I left them out and added a few more cucumbers. It is really good!!
13-14 cucumbers
4 med onions
1 large bell pepper
1 large red bell pepper
2 1/2 cups sugar
2 cups vinegar - white vinegar is best.
Wash and slice cucumbers thin. Peel and slice onion into thin rings. Ring peppers. 4 TB salt with enough water to cover vegetables. Refrigerate for 2 hours. Drain and rinse cucumbers.
Mix sugar and vinegar-let stand until sugar dissolves pour over cucumbers. Refrigerate, can be eaten after 1 day. Keep in gallon jar 2-3 months.
From Blanche Davenport. I received this recipe on July 29, 1985. Since I do not like peppers I left them out and added a few more cucumbers. It is really good!!
13-14 cucumbers
4 med onions
1 large bell pepper
1 large red bell pepper
2 1/2 cups sugar
2 cups vinegar - white vinegar is best.
Wash and slice cucumbers thin. Peel and slice onion into thin rings. Ring peppers. 4 TB salt with enough water to cover vegetables. Refrigerate for 2 hours. Drain and rinse cucumbers.
Mix sugar and vinegar-let stand until sugar dissolves pour over cucumbers. Refrigerate, can be eaten after 1 day. Keep in gallon jar 2-3 months.
Veggie Sauce
By Jane Davenport
From Blanche Davenport's recipes
1 Cup Mayonnaise
2 tsp onion chopped fine
2 hardboiled eggs chopped fine
1 tsp mustard
1 tsp Worcestershire sauce
dash of garlic salt
3 TB lemon juice
Mix together. Warm slightly. Pour over vegetables.
Good with asparagus, peas, and beans.
From Blanche Davenport's recipes
1 Cup Mayonnaise
2 tsp onion chopped fine
2 hardboiled eggs chopped fine
1 tsp mustard
1 tsp Worcestershire sauce
dash of garlic salt
3 TB lemon juice
Mix together. Warm slightly. Pour over vegetables.
Good with asparagus, peas, and beans.
Thursday, September 17, 2009
Yutavatsla (German Cookies) by Jane Davenport
This recipe came from Grandma Esther. She always made them for Christmas. I learned how to make them many years ago. After Grandma passed away, it has been my family’s tradition to get together and make these delicious cookies. (My mom thinks they are too dry, but my kid and grandkids love them.) They make a really big batch and it takes all day plus sometimes to make them. I am the only one that makes them and I have passed the knowledge on to my children. I visited my brother in Arizona and was asked to make him some. So I did. They were very good, as always.
Blend together:
2 C Brown sugar
2 C White Sugar
3 egg yolks (save whites for icing)
2 C lard
Then mix, until well blended:
2 C molasses
2 C cream
2 C perked coffee
2 C raisins (ground or chopped fine)
Add these spices:
2 t cinnamon
1 t cloves
½ t nutmeg
2 t vanilla
2 t baking soda
Then add enough flour to make soft dough or be able to handle with fingers. Roll in small balls and press lightly on top of each cookie.
Bake 350-375 degrees for 15 minutes
ICING………..
2 C sugar
¾ C water and then boil.
Beat egg whites then add the syrup to beaten egg whites then add 3 T powdered sugar.
Pour over cookies then mix with hands until cookies are covered then let set for a few minutes then stir again. Store in covered jar.
This is another icing recipe that Grandma gave me. I don’t really like it as well but here goes.
½ C Karo light corn syrup
3 C sugar
½ C cold water
Boil to soft ball stage. Beat 2 egg whites until stiff add ½ of the syrup and beat until stiff- Boil the rest of the syrup until it cracks in water.
Blend together:
2 C Brown sugar
2 C White Sugar
3 egg yolks (save whites for icing)
2 C lard
Then mix, until well blended:
2 C molasses
2 C cream
2 C perked coffee
2 C raisins (ground or chopped fine)
Add these spices:
2 t cinnamon
1 t cloves
½ t nutmeg
2 t vanilla
2 t baking soda
Then add enough flour to make soft dough or be able to handle with fingers. Roll in small balls and press lightly on top of each cookie.
Bake 350-375 degrees for 15 minutes
ICING………..
2 C sugar
¾ C water and then boil.
Beat egg whites then add the syrup to beaten egg whites then add 3 T powdered sugar.
Pour over cookies then mix with hands until cookies are covered then let set for a few minutes then stir again. Store in covered jar.
This is another icing recipe that Grandma gave me. I don’t really like it as well but here goes.
½ C Karo light corn syrup
3 C sugar
½ C cold water
Boil to soft ball stage. Beat 2 egg whites until stiff add ½ of the syrup and beat until stiff- Boil the rest of the syrup until it cracks in water.
Tuesday, September 8, 2009
Jenny Douglas's Famous Carmel
By Amanda Campbell for Jenny Douglas as she is on her Mission in England.
Jenny made this for me when she stayed with me for the weekend about a year ago. We eat way too much and loved it!!! So when Jenny went on her mission I gave her a going away present.... a box of her own Carmel's. She told me that she would save them and eat them on the plane, but I think she eat some before she left. Enjoy!!
1 Cup Butter
1 Cup Corn Syrup
1 Cup White Sugar
1 Cup Sweetened condensed milk
Cook until Soft ball stage or when the Carmel forms a ball in cold water after you pick it up. Pour in a 9x9 pan.
Jenny made this for me when she stayed with me for the weekend about a year ago. We eat way too much and loved it!!! So when Jenny went on her mission I gave her a going away present.... a box of her own Carmel's. She told me that she would save them and eat them on the plane, but I think she eat some before she left. Enjoy!!
1 Cup Butter
1 Cup Corn Syrup
1 Cup White Sugar
1 Cup Sweetened condensed milk
Cook until Soft ball stage or when the Carmel forms a ball in cold water after you pick it up. Pour in a 9x9 pan.
Louisiana Cream Fudge
By Roger Davenport
I got this recipe from my mom Blanche Davenport. She has been making this for as long as I can remember. So, since 1960. This is the best fudge ever. Shelly my daughter entered this into the Canyon County fair this year and got a blue ribbon on it! We make it every Christmas. You should make it for your family because it is the best fudge ever!!
3 cups sugar
1 cup light corn syrup
2 cups cream
1/4 cup butter
1/2 cup flour
2 cups chopped pecans
1. Butter a 9x13 inch pan on all sides
2. Blend together thoroughly in a 3 qt. saucepan the sugar, corn syrup, and cream. Bring mixture to boiling over med heat, stirring until sugar is dissolved. Put candy thermometer in place. Cook until mixture reaches 234 degrees. (Soft ball stage-forms a soft ball in very cold water and flatten when taken from water; remove from heat while testing.)
3. Remove from heat. Set aside to cool about 5 min. Blend in butter and beat until mixture begins to thicken, about 5 min. Blend in flour. Beat fudge until it is creamy and thick, about 15 min. Stir in chopped pecans. Turn Fudge into pan.
4. When firm cut in to squares.
It makes about 2 3/4 pounds.
I got this recipe from my mom Blanche Davenport. She has been making this for as long as I can remember. So, since 1960. This is the best fudge ever. Shelly my daughter entered this into the Canyon County fair this year and got a blue ribbon on it! We make it every Christmas. You should make it for your family because it is the best fudge ever!!
3 cups sugar
1 cup light corn syrup
2 cups cream
1/4 cup butter
1/2 cup flour
2 cups chopped pecans
1. Butter a 9x13 inch pan on all sides
2. Blend together thoroughly in a 3 qt. saucepan the sugar, corn syrup, and cream. Bring mixture to boiling over med heat, stirring until sugar is dissolved. Put candy thermometer in place. Cook until mixture reaches 234 degrees. (Soft ball stage-forms a soft ball in very cold water and flatten when taken from water; remove from heat while testing.)
3. Remove from heat. Set aside to cool about 5 min. Blend in butter and beat until mixture begins to thicken, about 5 min. Blend in flour. Beat fudge until it is creamy and thick, about 15 min. Stir in chopped pecans. Turn Fudge into pan.
4. When firm cut in to squares.
It makes about 2 3/4 pounds.
Monday, September 7, 2009
Monkey Bread
By Paul Campbell
This is really easy to make. I have made it twice and it has turned out every time. Awesome. I would eat more of it if I was not trying to eat better.
Ingredients
Monkey Bread (recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnuts
Directions
Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.
Bake for about 30 minutes. Remove from the pan when it's still hot to avoid
Gorilla Bread (recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 tablespoon cinnamon
20 buttermilk canned refrigerator biscuits
8 ounces cream cheese, cut into 20 cubes
1 stick butter, melted, plus more for pan
1 cup brown sugar
1 1/2 cups walnuts
Butter and flour a bundt pan. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit. Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits. Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts.
Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.
This is really easy to make. I have made it twice and it has turned out every time. Awesome. I would eat more of it if I was not trying to eat better.
Ingredients
Monkey Bread (recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnuts
Directions
Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.
Bake for about 30 minutes. Remove from the pan when it's still hot to avoid
Gorilla Bread (recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 tablespoon cinnamon
20 buttermilk canned refrigerator biscuits
8 ounces cream cheese, cut into 20 cubes
1 stick butter, melted, plus more for pan
1 cup brown sugar
1 1/2 cups walnuts
Butter and flour a bundt pan. Preheat oven to 350 degrees F.
Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit. Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits. Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts.
Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.
Candy Bar Brownies
By Shelly Kahle
We were craving brownies and wanted to try something different and gooey. These sounded good and they definitely were.
3/4 cup butter melted
2 Cups sugar
4 eggs
1 tsp vanilla
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp baking powder
1/4 tsp salt
4 Snicker bars cut into 1/4 inch pieces
3 plain milk chocolate bars chopped
In a large bowl combine butter, sugar, eggs and vanilla. In a small bowl combine remaining ingredients. Add to wet mix. Stir in Snickers, put into greased 9 X 13 pan. Sprinkle with chocolate pieces. Bake at 350 for 30-35 minutes or until toothpick comes out clean.
Let cool. YUMMY!!!!!!
We were craving brownies and wanted to try something different and gooey. These sounded good and they definitely were.
3/4 cup butter melted
2 Cups sugar
4 eggs
1 tsp vanilla
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp baking powder
1/4 tsp salt
4 Snicker bars cut into 1/4 inch pieces
3 plain milk chocolate bars chopped
In a large bowl combine butter, sugar, eggs and vanilla. In a small bowl combine remaining ingredients. Add to wet mix. Stir in Snickers, put into greased 9 X 13 pan. Sprinkle with chocolate pieces. Bake at 350 for 30-35 minutes or until toothpick comes out clean.
Let cool. YUMMY!!!!!!
Easy Taco Casserole
By Shelly Kahle
This is an easy recipe that I love!! A good go to dinner!!
1 lb. ground beef
2 cups salsa
3/4 cup mayo or salad dressing
2 tea chili powder
2 cups crushed tortilla chips or also good with Frito's
2 cups shredded Cheese
You can sub taco seasoning for chili powder.
It can get a little dry so you can add some water to the salsa and mayo mixture
In a saucepan, brown ground beef, drain. Add Salsa, mayo, and chili powder. Mix well. In a ungreased 2 qt baking dish, layer half of the meat mixture, chips and cheese. Repeat layers. Bake uncovered at 350 degrees for 20-25 min or until mixture is heated through.
This is an easy recipe that I love!! A good go to dinner!!
1 lb. ground beef
2 cups salsa
3/4 cup mayo or salad dressing
2 tea chili powder
2 cups crushed tortilla chips or also good with Frito's
2 cups shredded Cheese
You can sub taco seasoning for chili powder.
It can get a little dry so you can add some water to the salsa and mayo mixture
In a saucepan, brown ground beef, drain. Add Salsa, mayo, and chili powder. Mix well. In a ungreased 2 qt baking dish, layer half of the meat mixture, chips and cheese. Repeat layers. Bake uncovered at 350 degrees for 20-25 min or until mixture is heated through.
Southwestern Tomato and Pinto Bean Soup
This is a recipe that Shelly loves and makes for us. It was when she was doing her healthy kick and it is still kicking!!
2 Corn Tortillas
1 Polanco Chile or one 4 1/2 oz. can chopped green chills
2 15 1/2 oz. cans pinto beans rinsed
1 tsp extra virgin olive oil
1 med onion chopped
2 cloves garlic minced
3 cups vegetable or chicken broth
1 14 1/2 oz. diced tomatoes not drained
1 tsp ground cumin
425 oven
Stack tortillas and cut crosswise in to thirds then rotate 90 degrees and cut into 1/4th inch wide strips. Scatter in a baking pan toast until brown and crisp about 10 min.
Roast Chile by broiling skin side up 15 min. Mash 1 cup of beans in a small bowl with a fork. Heat oil in a soup pot or Dutch oven over med heat. Add onion and cook stirring often until soft. Add garlic and gook stirring until fragrant about 30 sec to 1 min. Add broth, tomatoes, cumin, and diced poblanos or green chilies. Put in Mashed and whole beans. Bring to a boil, simmer uncovered for 10 min. Add in tortillas and you are done!!
2 Corn Tortillas
1 Polanco Chile or one 4 1/2 oz. can chopped green chills
2 15 1/2 oz. cans pinto beans rinsed
1 tsp extra virgin olive oil
1 med onion chopped
2 cloves garlic minced
3 cups vegetable or chicken broth
1 14 1/2 oz. diced tomatoes not drained
1 tsp ground cumin
425 oven
Stack tortillas and cut crosswise in to thirds then rotate 90 degrees and cut into 1/4th inch wide strips. Scatter in a baking pan toast until brown and crisp about 10 min.
Roast Chile by broiling skin side up 15 min. Mash 1 cup of beans in a small bowl with a fork. Heat oil in a soup pot or Dutch oven over med heat. Add onion and cook stirring often until soft. Add garlic and gook stirring until fragrant about 30 sec to 1 min. Add broth, tomatoes, cumin, and diced poblanos or green chilies. Put in Mashed and whole beans. Bring to a boil, simmer uncovered for 10 min. Add in tortillas and you are done!!
Amanda's Easy Pecan Crunch
This recipe is by Amanda Campbell. I love this recipe because you only need two ingredients!!!Try it people love it!
2-3 cups Pecans (or any other kind of nut you like)
1/2 package of Almond Bark
Preheat oven to 400
Put Pecans on a baking sheet and bake for 10 min
In a bowl microwave Almond bark until melted about 1 1/2 min
Then add the pecans and spread on your baking sheet and let cool.
It will be gone before no time!!
2-3 cups Pecans (or any other kind of nut you like)
1/2 package of Almond Bark
Preheat oven to 400
Put Pecans on a baking sheet and bake for 10 min
In a bowl microwave Almond bark until melted about 1 1/2 min
Then add the pecans and spread on your baking sheet and let cool.
It will be gone before no time!!
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