- 1 can evaporated milk
- Sugar
- Butter
- Salt
- Chocolate bits - 12 oz
- Sweet chocolate - 12 oz
- Marshmallow whip
- Walnuts (2 1/2 cups)
- Mix evaporate milk, sugar, butter, and salt in a sauce pan and bring to boiling. Stir and boil for 7 minutes.
- Combine all remaining ingredients in a large bowl, mix well. Pour boiling evaporated milk mixture over all. Beat until fudge is creamy.
- Pour into buttered 9 x 9 inch square pan to cool. Cut into squares when cold - Makes 30 squares.
English Muffins, hmmm. I've often wondered how they were made, and finally I found a recipe. When you read the recipe, you will realize that it is very old and very easy to make.
Shopping List:
- Milk
- Salt
- Sugar
- Shortening
- Yeast
- Flour
- Pre-heat the oven to 350 degrees. Grease 12 large-size muffin cups.
- Place in a mixing bowl the water and milk. Stir in the salt, sugar, and shortening. Then, cool the mixture to about 80 degrees.
- Stir in the yeast, which has been dissolve in 2 tablespoons of lukewarm water. Beat in - 2 cups at a time - the flour.
- Cover with a damp cloth and let rise at 80 to 85 degrees until 'sponge' falls back in bowl (about 1 1/2 hours). Spoon into greased muffin cups---filling each cup 1/2 full. Let rise to top of cups (about 30 minutes).
- Bake 30 to 35 minutes - yields 1 dozen large muffins.
- Flour
- Sugar
- Salt
- Baking powder
- Eggs
- Milk
- Shortening
- Cinnamon
- Pre-heat oven to 375 degrees. Grease an 8 inch square pan – 2 ½ inches deep.
- Mix together the 2 tablespoons of sugar and ½ teaspoon of cinnamon and set aside for the topping.
- Mix together the flour, sugar, salt, and baking power. Stir in the egg and milk. Add the melted and cooled shortening. Put this mixture into the 8 inch greased baking pan.
- Sprinkle the top of the batter with the sugar and cinnamon mixture.
- Bake for 30 minutes and serve warm from the oven.
- 12 medium-sized onions (I use white or Vidalia if I can find a medium Vidalia)
- Butter
- Salt
- Pepper
- Honey
- Preheat the oven to 450 degrees.
- Cut onions in half crosswise, dot with butter and arrange in a shallow baking dish. Sprinkle with salt and pepper.
- Pour 1 teaspoon honey over each onion. Bake uncovered for 45 minutes, until tender. Serves 5. NOW, how simple is that?
July 26, 2012
- Flour
- Baking powder
- Shortening
- Milk
- Parsley (fresh, if you have it, or dried)
- Left over meat and vegetables
- White onion
- Carrots
- Celery salt
- Paprika
- Bouillon cubes or meat stock (enough for 3 cups)
- Pre-heat your oven to 425 degrees, and grease a baking dish – 8” x 12”.
- Blend together the oil, flour, salt, celery salt, and paprika. Then slowly stir in the 3 bouillon cubes that have been dissolved in 3 cups of boiling water, or 3 cups of meat stock.
- [NOTE: If you are allergic to garlic, like I am, then don’t use the bouillon cubes, or chicken or beef broth, they all have garlic; use the chicken or beef stock.]
- If you already have leftover gravy, you can use it instead. You will need three cups.
- Add the gravy to the 2 cups of leftover meat, the onion, carrots, and leftover vegetables, which I already mixed together and ran through my Handy Chopper.
- Pour this whole mixture into the greased baking dish. Place in hot oven (425) and heat until mixture bubbles. Meanwhile, mix up the parsley pinwheels. Quickly place pinwheels on top of hot mixture [3 across the short side, and 5 down on the long side] .
- Bake immediately for about 25 minutes, letting the pinwheels brown. This will serve 7 to 8 people.
- Mix together the flour, salt, and baking powder. Using a pastry blender or knives, cut in the shortening. Stir in the milk, making a soft dough.
- Pour dough onto a floured board, if you have a pastry cloth, flour it and use it. Knead lightly. Roll out ¼ inch thick into an 8” x 15” rectangle. Then sprinkle with ¼ cup finely-cut or dried parsley.
- Roll into a long roll and seal well by pinching the edges of the dough into the roll. Cut into slices 1” thick. You will need 15.
- [NOTE: if you don’t want to make the dough from scratch, use the biscuit recipe on Bisquick]
- Use leftover gravy or mix the italicized ingredients together and then set the gravy aside.
- Mix together the meat, onions, carrots, and leftover vegetables and chop in the Handy Chopper. Add just enough gravy and/or gravy mixture to make a meat ‘paste’ (you are going to be spreading this on the rolled out Pinwheel dough).
- [HINT: with leftovers from Thanksgiving and/or Christmas, my mother would put in some stuffing with the meat mixture.]
- Spread the meat mixture over the rolled out Pinwheel dough.
- Carefully roll up the dough, pinching the edge of the dough into the roll. Cut into one-inch thickness for each pinwheel.
- Place onto a greased cookie sheet or one that has been lined with parchment paper. Bake at 350 to 375 degrees for about 25 minutes or until the pinwheels look like they are done in the center of the individual pinwheels. Serve withthe gravy over the top. Add a salad or another vegetable to go with the pinwheels.
- You can freeze the remaining pinwheels, just be sure to keep them separated with waxed paper between them and then seal into freezer bags. Use within a month.
- Flour
- Sugar
- Salt
- Baking Soda
- Shortening
- Vanilla
- Milk
- Eggs
- Sweetened chocolate squares
- Corn syrup
- Cream of tartar
- Have all the ingredients at room temperature. Shortening should be soft. Pre-heat oven to 350 degrees. Grease and dust with flour two 8 inch round layer cake pans (1 ¼ inches deep).
- Just before starting to mix cake, pour 1/3 cup BOILING water over the three squares of chocolate. Stir until a paste is formed.
- In a bowl, mix together the flour, sugar, salt, baking soda. Then add the shortening, vanilla, and milk. Beat well (if doing by hand, beat for 2 minutes 150 beats a minute…if using a mixer, beat on medium speed for 2 minutes, scraping the bottom and sides frequently).
- Add the eggs and beat one more minute. Then add the warm chocolate paste and beat one minute more.
- Pour batter into the prepared cake pans and bake for 30 to 35 minutes. Remove from oven and cool before icing. (see below)
- Mix together the egg whites, sugar, corn syrup, and cream of tartar in the top of the double boiler. Place over boiling water for about 6 minutes, stirring with finger (this is really an old recipe) until you can no longer keep your finger in the mixture (150 degrees). I use a wooden spoon and a cooking thermometer. The whole point here is DON’T let it boil.
- Remove from heat. Beat vigorously with rotary beater (I use my immersion beater) until icing will hold shape (about 10 minutes). For those of my readers that remember when the rotary beater was the only deal in town, you know at this point your arm feels like it going to fall off! THEN, blend in ½ teaspoon vanilla, or almond extract.
- Shortening
- Peanut butter
- Brown sugar
- Eggs
- Molasses
- Flour
- Baking powder
- Salt
- Cinnamon
- Cloves (ground)
- Nutmeg
- Milk
- Pre-heat oven to 350 degrees. Grease a shallow pan (10 x 15)
- Cream together until light and fluffy the shortening, peanut butter, and brown sugar.
- Stir in the eggs and molasses.
- Mix together the flour, baking powder, salt, cinnamon, cloves, nutmeg. Stir into creamed mixture alternately with the milk.
- Mix thoroughly, then spread into greased pan. If desired, sprinkle over batter ½ cups chopped roasted peanuts.
- BBake 25 minutes. Cool. If desired, spread ½ the bars with Thin White Icing (recipe below). Cut into bars 1” x 3”.
July 5, 2012
- Apples (enough for 5 to 6 cups of sliced apples)
- Flour
- Sugar
- Baking powder
- Salt
- Cinnamon
- Eggs
- Butter or shortening
Here we go, this is the way she wrote it down:
- Put in bake dish 5 to 6 cups sliced apples(I use a 2 quart round casserole dish)[parenthesis mine]
- Mix together with fork until crumbly and sprinkle over apples:
- 2 cups sifted flour -(this was before the days of pre-sifted flour)
- 1 to 1 ½ cups sugar - depends on tartness of apples and sweetness desired.
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 1 teasponn cinnamon
- 2 unbeaten eggs
- Pour over this mixture and then mix 1 cup of butter, which has been melted and cooled.
- Bake 35 to 45 minutes in moderate oven (350 degrees)
- Ground chuck
- Ground pork
- Bread crumbs
- Sour cream
- Ketchup
- Eggs
- Canned capped mushrooms or fresh mushroom
- Parmesan cheese
- Shallots or white onion
- Thyme
- Roasting bag/wrap
- Combine all ingredients and mix well.
- Place in one of those disposable roasting bags/wraps after you have sprinkled the bag with one tablespoon of flour.
- Put the whole thing into a roasting pan that is at least 1 ½ inch deep and long enough to accommodate the loaf.
- Bake at 400 degrees for 55 minutes. Remove from the oven and let stand in the roasting wrap for 15 minutes.
Shopping List:
- Bacon
- White onion
- Cornstarch
- Salt
- Dry mustard
- Can of cut green beans
- Brown sugar
- Vinegar
- Eggs
- Fry bacon in skillet until crisp. Remove bacon and crumble. Drain off all but 1 tablespoon of the drippings.
- To the drippings add the onion and brown lightly. Stir in cornstarch, salt, and dry mustard.
- Drain the beans, reserving ½ cup of the liquid. Stir the reserved liquid into the skillet. Cook, stirring, until mixture boils. Blend in the brown sugar and vinegar. Add green beans and heat thoroughly.
- Turn into a serving dish and garnish with egg and crumbled bacon.
- Shortening
- Brown sugar (I like to use dark brown)
- Eggs
- Molasses
- Flour
- Baking soda
- Salt
- Cloves
- Cinnamon
- Ginger
- Parchment paper
- Medicine-type dropper (if you have young children or grandchildren, snag one of the medicine droppers from something like liquid Tylenol and thoroughly clean it. OR use one of your empty food dye bottles that you have cleaned)
Mix together:
In a separate bowl, mix together:
- Add the dry ingredients to the brown sugar/molasses batter. Chill the dough for about 30 minutes.
- Remove from refrigerator and roll into balls about the size of a walnut. Drip the balls into sugar and place the cookie sugar side up on a cookie sheet that you have covered with parchment paper (you can reuse the paper throughout the whole baking process. This eliminates the need to have to wash the cookie sheet when done. If you don’t have parchment paper, you will have to grease the cookie sheet).
- Place the cookies about 3 inches apart. Sprinkle each cookie with 2 or 3 drops of waters.
- Bake at 375 degrees for 10 to 12 minutes – just until set but not hard.
- Butter
- Sugar
- Eggs
- Flour
- Baking soda
- Salt
- Cinnamon
- 5 medium size bananas
- Whole oats
- Raisins
- Walnuts - optional
- In a large bowl cream butter and sugar until light and fluffy. Beat in eggs. In a separate bowl, mix flour, baking soda, salt, and cinnamon. In a small bowl, mix together the bananas and milk.
- Add to creamed mixture alternating with the dry ingredients and the liquid mixture. Stir in the oats, raisins, and nuts.
- Turn into a 9 x 5 x 3-inch loaf pan. Bake in 350-degree oven 1 hour, or until cake tester inserted in the center come out clean. Cool 10 minutes, turn out of pan, and cool completely. Makes 1 loaf.
- Flour
- Nuts – pecans, walnuts, or almonds
- Butter
- Sugar
- Eggs
- Milk
- Vanilla
- Powdered sugar
- Flour the chopped nuts with ½ cup of the 2 cups of flour.
- Cream together the butter and sugar for about 3 to 4 minutes until fluffy; add eggs one at a time, beating thoroughly after each addition.
- Add the flour alternately with the milk and vanilla; stir in the floured nuts.
- Bake in a well greased loaf pan (9 ½ x 4 ½ x 4) in a preheated oven (300 degrees) for 1 hour and 30 minutes.
- Apples (I like to use MacIntosh, Stayman, or Gala)
- Brown sugar
- Nutmeg
- Cinnamon
- Butter
- Cracker or bread crumbs (I like to use whole oats that I briefly run though my Handy Chopper)
- Preheat oven to 375 degrees and butter an oven-to table baking dish.
- Chop apples fine and spread half in the dish. Sprinkle with half of the brown sugar that has been combined with the nutmeg and cinnamon.
- Dot the top of this combination with 1 (one) tablespoon of the butter, cut up.
- Cover with a thin layer of crumbs.
- Repeat with remaining ingredients. Pour water over all, and bake 30 minutes or until brown. Serve hot or cold.
- Topping Suggestions: whipped cream, ice cream, caramel sauce.
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- Bean Flour
- Tapioca Flour
- Cornstarch
- Xanthan gum
- Brown sugar
- Unflavored gelatin
- Dry yeast
- Eggs and egg replacer
- Sesame seed
- Butter
- Vinegar
- Place all ingredients in bread maker according to manufacturer’s directions.
- It is fantastic when it is warm, right out of the bread maker. It gets more crumbly as the week goes on and he makes a lot of toast with it.
- During the summer keep it in the refrigerator, as it tends to mold faster otherwise. The bean flour gives it a bit of a different taste.
- Flour
- Baking Powder
- Cinnamon
- Baking Soda
- Salt
- Eggs
- 16 oz can pumpkin
- Sugar
- Oil
- Add dry ingredients to the pumpkin mixture. Beat until well blended. Spread batter in an ungreased 15 x 10 x 1 or a 13 x 9 x 1 pan. Bake at 350 degrees for 25 to 30 minutes.
- Cool. Frost with your favorite cream cheese frosting or my French Coffee Icing posted in last week’s recipe. If you prefer you can just sprinkle with powder sugar or leave plain. Cut into bars and serve.
- Swans Down cake flour (using this make all the difference in taste)
- Banking powder
- Baking soda
- Vanilla
- Sugar
- Shortening
- Eggs
- Milk
- Separate egg whites, putting the egg yolks in a mixing bowl. To the bowl, add salt, sugar, shortening. Cream this mixture well.
- In a separate bowl mix flour, baking powder, baking soda. Alternate adding milk and dry ingredients to egg mixture.
- Beat the egg whites until stiff and then add to mixture. Then add the vanilla. Pour batter into pan lined with paper cupcake cups.
- Bake 350 degrees for 15 minutes. Remove and cool, then use your favorite icing to top or my favorite – French Coffee Icing. (see below)
- Beat the butter until soft. Then add the powdered sugar gradually, beating well between each addition. Then blend until creamy.
- Add the salt and the coffee and beat for two (2) minutes and I mean 2 minutes not less, preferable more. This thickens the icing.
- STIR in the vanilla and let stand for five (5) minutes. Then beat well – again you want the icing to thicken to spreadable consistency. I have been told you can add more powdered sugar, but I find that is not necessary if you really beat this icing well.
- Will cover a two-layer cake or a 9 x 13 sheet cake.
April 26, 2012
- 2 ½ to 3 pounds of bottom round roast
- Cream of Mushroom soup (2)
- Red Bliss potatoes – 6 medium (these are a sweeter potato and hold their form when cooked for longer periods)
- White onion (2)
- Savory leaves
- Marjoram leaves
- Rosemary leaves
- Sea salt
- Pepper
- Ketchup
- Worcestershire
- Sprinkle the bottom round roast with some sea salt and pepper, rubbing it into the meat. Place the meat into the crockpot.
- In a bowl, mix the cream of mushroom soup, ketchup, Worcestershire sauce, Rosemary, Marjoram, Savory, sea salt, and pepper, mix together and then add ½ cup water. Pour mixture over the meat. Cover and set the crockpot on low. (I do this at 11:00 PM at night).
- Cut up the potatoes and onions. Add any other raw vegetables you may want at this time and place all of the items in a well-sealed plastic bag, or cook a vegetable of choice to serve with the meal. Put the bag in the refrigerator overnight. In the morning (before I go to work) spread the vegetables over the top of the meat in the crockpot. Let everything cook until you come home.
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Shopping List:
- Spaghetti squash
- Tomato puree – 2 16 oz cans
- Ground pork – 1 pound (or can substitute ground chuck)
- White onion
- Olive oil
- Sea salt
- Basil
- Oregano
- Marjoram leaves
- Rosemary leaves
- Thyme leaves
- Savory
Remove the squash from the microwave and cut in half.
Scrape out the seeds with a spoon.
Then, in a large baking dish, place the two pieces face down and add ½ cup water.
Place back in the microwave uncovered and cook for 8 to 10 minutes.
Once done, turn over and scrape out the insides with a fork.
Remove and put on plates (each half is one serving).
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