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.
Friday, September 25, 2009
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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