1 c. butter
1 c. sugar
2 eggs
2 tsp. vanilla
1 Tbs. lemon juice
1 tsp. lemon zest
1 c. sour cream
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp nutmeg
5 1/2 c. flour
bake at 350 for up to 9 min.
Frosting
-any would work fine, but Grandma does add a tiny drop of almond extract and uses some sour cream.
Monday, October 27, 2008
Tuesday, October 21, 2008
Autumn Harvest Tomato Soup
7 Large Tomatoes (Blanched, peeled & chopped)
or 4 15 oz. cans Stewed Tomatoes
1 Can Tomato Soup (Concentrated)
3 Garlic Cloves
2 Cups Water
2 Beef Bouillon Cubes
1 tsp. Italian Seasoning
1/2 tsp. Crushed Rosemary
1/2 tsp. Oregano
1/2 tsp. Basil
2 tsp. Sugar
1 Large Onion
1 Pint Heavy Whipping Cream (or half and half)
Cook for a half hour, cool and put in a blender. Then add 1 pint cream, salt, pepper and a little bit of butter.
Fun Options: I add fresh basil in the blender to taste. Garnish with fresh basil. If you want it to taste like the fire-roasted tomato soup at Paradise Bakery add sour cream and the crunchy tortilla strips on top. Now all we need is the recipe for their delicious chocolate chip cookies...if anybody has it.
or 4 15 oz. cans Stewed Tomatoes
1 Can Tomato Soup (Concentrated)
3 Garlic Cloves
2 Cups Water
2 Beef Bouillon Cubes
1 tsp. Italian Seasoning
1/2 tsp. Crushed Rosemary
1/2 tsp. Oregano
1/2 tsp. Basil
2 tsp. Sugar
1 Large Onion
1 Pint Heavy Whipping Cream (or half and half)
Cook for a half hour, cool and put in a blender. Then add 1 pint cream, salt, pepper and a little bit of butter.
Fun Options: I add fresh basil in the blender to taste. Garnish with fresh basil. If you want it to taste like the fire-roasted tomato soup at Paradise Bakery add sour cream and the crunchy tortilla strips on top. Now all we need is the recipe for their delicious chocolate chip cookies...if anybody has it.
Honeymoon Salad
Serves - Two
Lettuce Alone
No Dressing
Note: This is for Little Brian...after giving me such a bad time about not posting recipes. I know that this will be your favorite salad from now on.
Lettuce Alone
No Dressing
Note: This is for Little Brian...after giving me such a bad time about not posting recipes. I know that this will be your favorite salad from now on.
Monday, October 20, 2008
Potato Salad
Recipe from the kitchen of Grandma Leah
6 potatoes boiled, cooled & diced
6 eggs hard boiled & diced
1/2 onion grated or dried minced onion reconstituted
salt and pepper to taste
1 c. mayonnaise
2 Tbl. Miracle Whip
1 or 2 tsp. sugar
1 or 2 tsp. dill pickle juice
Mix last 4 ingredients together. Layer potatoes, eggs, onion, salt and pepper. Pour mayo mixture over all and gently mix. Mix more dressing if needed. Chill.
Note: I steam my potatoes in a steamer and when they are cool, I dice them with the peel on them. I like it just as much as I do without the peel and it is SO much easier:). I also use an egg slicer to dice the eggs. Just slice them once and turn them and slice again.
Pressure cooker: dice raw potatoes. Add eggs to pot on top of rack or steamer basket. Add potatoes and 1 1/2 cups of water. Cook on high (I use the fresh vegetables setting on mine) for 6 minutes (check to see if potatoes are tender... if not, cook for 2 minutes more). When timer goes off do a quick pressure release. Pour into strainer in sink. Put eggs in ice water. Let potatoes cool and proceed as normal for the salad.
6 potatoes boiled, cooled & diced
6 eggs hard boiled & diced
1/2 onion grated or dried minced onion reconstituted
salt and pepper to taste
1 c. mayonnaise
2 Tbl. Miracle Whip
1 or 2 tsp. sugar
1 or 2 tsp. dill pickle juice
Mix last 4 ingredients together. Layer potatoes, eggs, onion, salt and pepper. Pour mayo mixture over all and gently mix. Mix more dressing if needed. Chill.
Note: I steam my potatoes in a steamer and when they are cool, I dice them with the peel on them. I like it just as much as I do without the peel and it is SO much easier:). I also use an egg slicer to dice the eggs. Just slice them once and turn them and slice again.
Pressure cooker: dice raw potatoes. Add eggs to pot on top of rack or steamer basket. Add potatoes and 1 1/2 cups of water. Cook on high (I use the fresh vegetables setting on mine) for 6 minutes (check to see if potatoes are tender... if not, cook for 2 minutes more). When timer goes off do a quick pressure release. Pour into strainer in sink. Put eggs in ice water. Let potatoes cool and proceed as normal for the salad.
Baked Rice Pudding
Recipe from the kitchen of Grandma Leah
1 c. water
1/2 c. long grain rice
4 c. milk
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
Preheat oven to 325. Bring water to a boil in saucepan. Reduce heat to low. Add rice and simmer 5 min. Drain rice. Return rice to saucepan. Add milk, sugar, salt and vanilla. Heat just to warm. Pour into 1 1/2 qt. casserole dish. Bake for 1 and 3/4 to 2 hours stirring every 30 minutes. Serve warm or cold. It is best served with whipping cream.
1 c. water
1/2 c. long grain rice
4 c. milk
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
Preheat oven to 325. Bring water to a boil in saucepan. Reduce heat to low. Add rice and simmer 5 min. Drain rice. Return rice to saucepan. Add milk, sugar, salt and vanilla. Heat just to warm. Pour into 1 1/2 qt. casserole dish. Bake for 1 and 3/4 to 2 hours stirring every 30 minutes. Serve warm or cold. It is best served with whipping cream.
Crispy, Creamy Doughnuts
Recipe from the kitchen of Lorraine
2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2.In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3.Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4.Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5.Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. (You can also line a cookie sheet with waxed paper and set the doughnuts directly on that. It makes clean up a lot easier and you end up with a little more glaze on the doughnuts:)).
Note: Have at least 2 people on hand when you start to fry the doughnuts. They brown pretty quickly. You can also use different frosting, toppings etc.... A single batch makes about 25 regular doughnuts. You will probably want to double the glaze (or at least 1 1/2 times it).
2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2.In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3.Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4.Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5.Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. (You can also line a cookie sheet with waxed paper and set the doughnuts directly on that. It makes clean up a lot easier and you end up with a little more glaze on the doughnuts:)).
Note: Have at least 2 people on hand when you start to fry the doughnuts. They brown pretty quickly. You can also use different frosting, toppings etc.... A single batch makes about 25 regular doughnuts. You will probably want to double the glaze (or at least 1 1/2 times it).
Split Pea and Ham Soup
1 c. chopped onion
1 Tbl. butter
1 pound dry split peas
1 1/2 c. diced ham
4-6 c. chicken broth
salt and pepper to taste
Mix all ingredients in crock pot. I usually start out with 4 cups of chicken broth (or 4 c. water and 4 chicken boullion cubes). Add more water if needed later on. Cook on low for approx 6 hours or on high for about 4 hours. This soup is thick! Add more chicken broth to reach the consistently you like. Salt & pepper to taste. Be careful with the salt.... the broth is salty and so is the ham.
Garnish with a spoonful of sour cream and shredded swiss cheese (optional).
1 Tbl. butter
1 pound dry split peas
1 1/2 c. diced ham
4-6 c. chicken broth
salt and pepper to taste
Mix all ingredients in crock pot. I usually start out with 4 cups of chicken broth (or 4 c. water and 4 chicken boullion cubes). Add more water if needed later on. Cook on low for approx 6 hours or on high for about 4 hours. This soup is thick! Add more chicken broth to reach the consistently you like. Salt & pepper to taste. Be careful with the salt.... the broth is salty and so is the ham.
Garnish with a spoonful of sour cream and shredded swiss cheese (optional).
Tuesday, October 14, 2008
Clam Chowder
1 medium onion diced
1 c. celery diced
2 c. potatoes diced
3 cans minced clams
1 c. butter (2 cubes, divided)
3/4 c. flour
1 qt. half & half
1 1/2 tsp. salt
pepper
Drain clam juice into large saucepan. Add diced vegetables. Add enough water to barely cover vegetables. Bring to a boil and reduce heat to medium. Cook until vegetables are tender, about 15 minutes. Saute drained clams with 1/4 c. butter (1/2 cube) (this step is optional, it reduces some of the chewiness of the clams). Set clams aside. Melt 3/4 c. butter. Stir in flour and continue to cook for a couple of minutes. Slowly stir in half & half stirring constantly. Bring mixture to a boil. Stir into undrained vegetables. Add salt and pepper to taste. Enjoy!
1 c. celery diced
2 c. potatoes diced
3 cans minced clams
1 c. butter (2 cubes, divided)
3/4 c. flour
1 qt. half & half
1 1/2 tsp. salt
pepper
Drain clam juice into large saucepan. Add diced vegetables. Add enough water to barely cover vegetables. Bring to a boil and reduce heat to medium. Cook until vegetables are tender, about 15 minutes. Saute drained clams with 1/4 c. butter (1/2 cube) (this step is optional, it reduces some of the chewiness of the clams). Set clams aside. Melt 3/4 c. butter. Stir in flour and continue to cook for a couple of minutes. Slowly stir in half & half stirring constantly. Bring mixture to a boil. Stir into undrained vegetables. Add salt and pepper to taste. Enjoy!
Sunday, October 5, 2008
Orange Zest Cookies!
2 cups white sugar
1 cup shortening
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup frozen orange juice concentrate, thawed
2 tablespoons grated orange zest
Frosting
1/2 teaspoon grated orange zest
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups confectioners' sugar
Cream white sugar and shortening; add eggs and stir. Add sour cream and 1 teaspoon vanilla; stir and set aside. Sift together flour, baking powder, baking soda, and salt. Add little by little to the creamed mixture and stir well. Add 3/4 cup orange juice concentrate, and 2 tablespoons orange zest. Drop onto greased cookie sheets by teaspoonfuls.
Bake at 375 degrees for about 10 minutes. Frost cookies when they are cool.
To Make Frosting: Mix together 1/2 teaspoon orange zest, 2 Tablespoons of the thawed orange juice concentrate, 1 teaspoon vanilla, 4 Tablespoons of melted butter, 1 1/2 cups confectioners' sugar or enough to make frosting of spreading consistency.
1 cup shortening
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup frozen orange juice concentrate, thawed
2 tablespoons grated orange zest
Frosting
1/2 teaspoon grated orange zest
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups confectioners' sugar
Cream white sugar and shortening; add eggs and stir. Add sour cream and 1 teaspoon vanilla; stir and set aside. Sift together flour, baking powder, baking soda, and salt. Add little by little to the creamed mixture and stir well. Add 3/4 cup orange juice concentrate, and 2 tablespoons orange zest. Drop onto greased cookie sheets by teaspoonfuls.
Bake at 375 degrees for about 10 minutes. Frost cookies when they are cool.
To Make Frosting: Mix together 1/2 teaspoon orange zest, 2 Tablespoons of the thawed orange juice concentrate, 1 teaspoon vanilla, 4 Tablespoons of melted butter, 1 1/2 cups confectioners' sugar or enough to make frosting of spreading consistency.
Thumbprint Cookies
1/2 cup unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg seperated
1/2 teaspoon pure vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
3/4 cup pecans or walnuts finely chopped
Preheat oven to 350 degrees
In the bowl of your electric mixer, cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch apart. Using your thumb, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam or frosting!
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.
(my favorite is to use frosting and put an m&m in the middle)
Easy Frosting!
1 3/4 tbsp. powdered sugar
3 to 4 tsp. milk
1/4 cup (50 grams) granulated white sugar
1 large egg seperated
1/2 teaspoon pure vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
3/4 cup pecans or walnuts finely chopped
Preheat oven to 350 degrees
In the bowl of your electric mixer, cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch apart. Using your thumb, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam or frosting!
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.
(my favorite is to use frosting and put an m&m in the middle)
Easy Frosting!
1 3/4 tbsp. powdered sugar
3 to 4 tsp. milk
Monkey Munch or (Muddy Buddies)!
9 cups Chex cereal (any variety)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Eagle Brand Chocolate Candy
1 lb. milk chocolate (the large candy bars work well)
1 can eagle brand milk
chopped walnuts (1/2-2/3 cup)
Melt chocolate and stir in the milk swiftly. Stir in nuts. Pour into a wax paper (or foil sprayed lightly with cooking spray) lined pan and cool. Cut into squares. Store in an air tight container.
Another one of Glen's mom's recipes.... This is one of Glen's favorite Christmas treats.
1 1/2 bags (12 oz bags) of Ghirardelli milk chocolate chips makes this candy the best!!!
Mix chocolate chips with the sweetened condensed milk and microwave for 1 minute. If you are using ghirardelli chocolate chips, Stir and microwave for another 20 seconds (It takes a little bit longer because the chips are bigger!). Stir in walnuts and pour in pan. So easy and delicious!!!
1 can eagle brand milk
chopped walnuts (1/2-2/3 cup)
Melt chocolate and stir in the milk swiftly. Stir in nuts. Pour into a wax paper (or foil sprayed lightly with cooking spray) lined pan and cool. Cut into squares. Store in an air tight container.
Another one of Glen's mom's recipes.... This is one of Glen's favorite Christmas treats.
1 1/2 bags (12 oz bags) of Ghirardelli milk chocolate chips makes this candy the best!!!
Mix chocolate chips with the sweetened condensed milk and microwave for 1 minute. If you are using ghirardelli chocolate chips, Stir and microwave for another 20 seconds (It takes a little bit longer because the chips are bigger!). Stir in walnuts and pour in pan. So easy and delicious!!!
Swedish Meatballs
1 lb. hamburger
1 egg
1/2 c. milk
Salt to taste
1/2 c. bread crumbs
1/2 T. minced onion
1/2 tsp. allspice
Mix all ingredients together and roll into 1 inch balls. Layer on foil covered baking sheet and bake in 350 oven for approx. 15-20 minutes then turn meatballs over and bake an additional 15-20 minutes. Serve immediately. They can also be refrigerated or frozen for later use.
I usually make 3-4 lbs. of these when I make them. This recipe came from Glen's mom also. Her mom came to the USA from Sweden as a teenager. These meatballs are a tradition in our family. No holiday season would be complete without them!
1 egg
1/2 c. milk
Salt to taste
1/2 c. bread crumbs
1/2 T. minced onion
1/2 tsp. allspice
Mix all ingredients together and roll into 1 inch balls. Layer on foil covered baking sheet and bake in 350 oven for approx. 15-20 minutes then turn meatballs over and bake an additional 15-20 minutes. Serve immediately. They can also be refrigerated or frozen for later use.
I usually make 3-4 lbs. of these when I make them. This recipe came from Glen's mom also. Her mom came to the USA from Sweden as a teenager. These meatballs are a tradition in our family. No holiday season would be complete without them!
Banana Nut Bread
1 c. sugar
1/2 c. shortening
2 tsp. vanilla
1 T. milk
2 eggs
2 c. flour
1 tsp. soda
1/2 c. nuts (optional)
4 mashed bananas
Cream shortening and sugar. Add bananas, eggs, vanilla & Milk. Beat well. Add dry ingredients and nuts. Mix until creamy. Bake at 350 for 1 Hour in a greased and floured loaf pan. Makes one large loaf.
(I always double mine and it makes 3 medium-large sized loaves.... I never use nuts)
This is a recipe that I got from Glen's mom, who I believe got it from her mom. It is the only banana bread I ever make! It freezes really well too.
1/2 c. shortening
2 tsp. vanilla
1 T. milk
2 eggs
2 c. flour
1 tsp. soda
1/2 c. nuts (optional)
4 mashed bananas
Cream shortening and sugar. Add bananas, eggs, vanilla & Milk. Beat well. Add dry ingredients and nuts. Mix until creamy. Bake at 350 for 1 Hour in a greased and floured loaf pan. Makes one large loaf.
(I always double mine and it makes 3 medium-large sized loaves.... I never use nuts)
This is a recipe that I got from Glen's mom, who I believe got it from her mom. It is the only banana bread I ever make! It freezes really well too.
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