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Ambrosia / Anise Cookies / Banana Cake / Blue Ribbon Sugar Cookies / Chicken & Dumplings / Chocolate Macaroons / Dingleberry Goo / Elderapple Pie / Elderberry Bread / Escalloped Oysters / Hot & Sour Soup / Jello Cookies / Lemon Marinated Veggies / Marinated Cucumbers / Marinated Veggies / Moist Oatmeal Cookies / Okra & Tomatoes / Onion Tart / Oyster Dressing / Oyster Pie / Peanut Butter Cookies / Pecan Sandies / Pistachio Cream Cheese Dessert / Pistachio Dessert / Pfeffernuesse / Pineapple Cobbler / Potato Chip Cookies / Raspberry Bavarian Cream / Raspberry Rhubarb Dessert / Red Velvet Cake / Roasted Carrots / Rock Candy / Sauerkraut Salad / Sausage & Pepper Bake / Soft Molasses Cookies / Spiced Apple Rings / Tangy Vegetable Slaw / Texas Sheet Brownies / The Best Peanut Brittle / Tropical Fruit Macaroons / Western Burgers / Toffee Apple Pie / Ziplock Omelet /
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ROCK CANDY
powdered sugar
3-3/4 cup sugar
1-1/2 cup light corn syrup
1 cup water
1 tsp. flavoring (your choice)
a few drops of food coloring (as desired)
*
Sift powdered sugar onto large cookie sheet until covered.
*
In lg. heavy sauce pan, using candy thermometer, mix sugar, syrup and water.
*
Stir over med. heat until sugar dissolves.
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Boil without stirring until hard crack stage.
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Remove from heat.
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Stir in flavoring and color if desired.
*
Pour onto powdered sugar lined cookie sheet.
*
Let cool completely then crack.
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THE BEST PEANUT BRITTLE
2 cups sugar
1 cup light corn syrup
2 cups spanish peanuts
1 Tbsp. butter or marg.
1 tsp. soda
1 tsp. vanilla
* Butter a jelly roll pan or cookie sheet (with sides).
*
Set a side.
*
In heavy sauce pan on high heat, cook sugar and syrup to hard crack stage on candy thermometer.
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Dump in peanuts, cook exactly 3 mins. stirring constantly.
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Remove from heat.
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Whip in butter or marg., soda and vanilla.
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Pour onto prepared cookie sheet.
*
Let cool completely and break in pieces.
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BLUE RIBBON SUGAR COOKIES
1 cup butter, softened
1/2 cup powdered sugar
1/2 cup sugar, plus extra for dipping
1 egg
1/2 tsp. vanilla
2 1/4 cups flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
Heat oven to 375�F.
*
Combine butter, powdered sugar and 1/2 cup sugar in large mixer bowl.
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Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
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Add egg and vanilla; continue beating until well mixed (1 to 2 minutes).
*
Add flour, cream of tartar and baking soda.
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Reduce speed to low; beat until dough forms a ball (1 to 2 minutes).
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Shape dough into 1-inch balls.
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Place 2 inches apart on ungreased cookie sheets.
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Flatten to about 1 1/2 inches with bottom of glass dipped in sugar; sprinkle with decorator sugars, if desired.
*
Bake for 7 to 9 minutes or until edges are lightly browned.
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Let stand 1 minute; remove from cookie sheets.
*
Cool completely.
TIP:
"If cookies spread too much, chill dough about 1 hour."
Yields: 60 cookies
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CHOCOLATE MACAROONS
2 egg whites
1 tsp. vanilla
1/4 tsp. salt
1/2 cup sugar
1 cup semisweet chocolate pieces, melted and cooled
1 7oz. pkg. flaked coconut (2 2/3 cups)
*
Line a cookie sheet with foil; set aside.
*
In a large bowl, beat egg whites, vanilla, and salt with an electric mixer on high speed until soft peaks form.
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Gradually add sugar, 1 tablespoon at a time, beating about 3 minutes on high speed or until stiff peaks form.
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Fold in melted chocolate; fold in coconut.
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Drop cookie dough by rounded teaspoons 2 inches apart on the prepared cookie sheet.
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Bake in a 325� F. oven for 13 minutes.
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Cool cookies completely on cookie sheet.
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Carefully peel cookies off foil.
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Repeat with remaining cookie dough, using a clean piece of foil for each batch. (Dough will stiffen upon standing.)
Makes about 3 dozen cookies.
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JELLO� COOKIES
1 3oz. pkg. Jello�, (any flavor)
1 cup powdered sugar
1 cup butter, softened
2 1/4 cups flour
1/4 tsp. salt
Colorful Glaze (see recipe below)
Heat oven to 350� F.
Reserve 1 Tbsp. dry Jello� mix.
Mix remaining dry Jello�, powdered sugar, butter until mixed.
Add flour and salt.
Shape dough into 1 inch balls.
Place 2 inches apart on ungreased cookie sheet.
Bake until set, 8 to 10 minutes, DO NOT BROWN.
Remove and cool.
GLAZE:
1 Tbsp. Jello�
3 Tbsp. hot water
1 1/2 cups powdered sugar
1 tsp. vanilla extract
*
Mix Jello� and water together, then let stand for 5 minutes.
*
Add the powdered sugar and vanilla.
*
Mix until smooth.
*
Drizzle over cookies.
NOTE:
"If you put the cookies on foil or waxed paper before glazing, you can throw the drizzle mess away."
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MOIST OATMEAL COOKIES
1 cup cooking oil
1/2 cup milk
2 large eggs
2 cups flour
1 1/4 cup sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking soda
3 cups rolled oats
1 cup raisins
1/2 cup chopped nuts (opt.)
Preheat oven to 350� F.
* In small bowl, mix oil, milk and eggs.
* In large bowl, mix remaining ingredients and make a well in the middle.
* Pour liquid mixture into well and stir with spoon until well blended.
* Drop by heaping teaspoons onto greased cookie sheet.
* Bake 12-15 minutes until lightly browned and puffed.
* Cool on wax paper and store in airtight container.
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PEANUT BUTTER COOKIES
1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
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Cream butter or marg., peanut butter, egg, sugars, and vanilla.
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Sift together dry ingredients, blend into creamed mixture.
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Shape into 1 inch balls.
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Roll in white sugar & place 2 inches apart on an un-greased cookie sheet.
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Flatten; using the tines of a fork to make a criss-cross pattern.
*
Bake at 375� F. for 10 to 12 mins.
Yield: 4 dozen
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PECAN SANDIES
1 cup butter or margarine
1/3 cup sugar
2 tsp. water
2 tsp. vanilla
2 cups sifted all purpose flour
1 cup chopped pecans
Powdered sugar
* Cream margarine and sugar.
* Add water and vanilla; mix well.
* Blend in flour and nuts.
* Chill several hours.
* Shape in balls or crescents.
* Bake on ungreased cookie sheet at 325� F. for about 20 minutes.
* Cool slightly.
* Roll in powdered sugar.
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PFEFFERNUESSE
4 cups flour
1 1/4 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
3/4 cup light molasses
1/2 cup butter or margerine
2 eggs, beaten
powdered sugar
Pre-heat oven to 350� F.
* In large bowl, combine flour, sugar, soda, and spices.
* In a saucepan, combine molasses and butter; heat and stir until butter melts.
* Cool to room temperature.
* Stir in eggs.
* Add dry ingredients to molasses mixture; mix well.
* Cover and chill several hours or overnight.
* Shape dough into 1 inch balls and place on a greased cookie sheet.
* Bake for 12 to 14 minutes.
* Cool on wire rack.
* Roll them in powdered sugar.
Makes about 60 cookies
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POTATO CHIP COOKIES
1 cup margarine (2 sticks)
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla or 1/2 tsp. vanilla and 1/2 tsp. almond extract
2 cups all-purpose flour
1/2 tsp. salt
1 tsp. soda
1/2 cup nuts, chopped or 3/4 cup butterscotch chips
2 cups potato chips, crushed
* Cream margarine and sugar.
* Beat in eggs one at a time.
* Add vanilla.
* Sift dry ingredients together and add to cream mixture.
* Add nuts and potato chips and blend together.
* Drop on greased cookie sheet (or roll into 1" balls and flatten).
* Bake at 325� F. for 10 minutes, or until lightly brown.
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ANISE COOKIES
3 eggs
1 cup granulated sugar
1/4 teaspoon anise oil
1 1/2 cups regular flour
* Beat eggs and sugar together for 30 minutes until they are pale yellow in color.
* Add anise oil and flour and beat till well blended.
* Drop by rounded teaspoonfuls onto lightly greased cookie sheets.
* Let stand at room temperature overnight.
NOTE: "The anise oil makes the house smell wonderful."
* Bake at 350� F. for 12 to 15 minutes.
"They do not get dark."
* Cool slightly on the sheets and transfer to cooling racks.
* Store in an airtight container.
Makes about 4 dozen cookies.
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SOFT MOLASSES COOKIES
1 cup flour
1 1/2 cups whole wheat flour
1 tsp. ginger
1 tsp. cinnamon
1/4 tsp. salt
2 tsp. baking soda
2 Tbsp. hot water
1/2 cup butter
1/2 cup sugar
1/2 cup Molasses
1 egg
6 Tbsp. cold water
1/2 cup raisins or nuts
Pre-heat oven to 400� F.
* Sift the white flour, whole wheat flour, ginger, cinnamon and salt together, set aside.
* Disolve the baking soda in the water, set aside.
* Cream together the butter, sugar, molasses and the egg.
* Mix flour mixture into creamed mixture along with the 6 Tbsp. of cold water.
* Mix in disolved soda and water.
* Mix in 1/2 cup raisins or nuts, if desired.
* Drop from rounded Tbsp. onto greased cookie sheet.
* Bake for 10 to 12 minutes.
Makes around 2 dozen cookies.
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TEXAS SHEET BROWNIES
2 cups flour
2 cups sugar
1/2 cup butter or margerine
1/2 cup shortening
1 cup coffee or water
1/4 cup cocoa
1/2 cup buttermilk
NOTE: "You can substitute 1/2 cup milk mixed with 2 tsp. lemon juice or vinegar for buttermilk."
2 eggs
1 tsp. baking soda
1 tsp. vanilla
Pre-heat oven to 400� F.
* Place flour and sugar in a large mixing bowl .
* In heavy sauce pan, cook butter or margerine, shortening, coffee or water and cocoa to boiling.
* Let it cool down some before adding to dry ingredients.
* Mix hot liquid into flour and sugar.
* Add buttermilk, eggs, baking soda and vanilla.
* Mix well.
* Pour into well greased, 1/2 size, sheet pan or jelly roll pan.
* Bake at for 20 mins. or until done in center.
* While brownies are baking make frosting.
Frosting:
1/2 cup butter or margerine
2 Tbsp. cocoa
1/4 cup milk
3 1/2 cup powdered sugar
1 tsp. vanilla
* In heavy sauce pan, cook butter or margerine, cocoa and milk.
* Stir constantly, until it boils.
* Remove from heat.
* Stir in sugar and vanilla.
* Pour warm frosting over brownies as soon as they come out of the oven.
* Let cool.
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TROPICAL FRUIT MACAROONS
2 cups flaked coconut
1 cup dried cherries, chopped
1 cup dried pineapple, chopped
3 egg whites
2/3 cup sugar
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 cup macadamia nuts, chopped
* Combine sugar, cinnamon and ginger.
* Beat egg whites until stiff peaks form.
* Slowly add sugar mixture and continue beating.
* Add coconut, dried cherries, dried pineapple and nuts and mix well.
* Drop tablespoons of mixture on greased cookie sheet.
* Bake for 15 - 20 minutes at 350� F.
"These cookies are light and very tasty. Serve with strong coffee, espresso or an after-dinner cordial. NOTE: They're sticky."
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AMBROSIA
1 8 oz. pkg. cream cheese, softened
1 4 oz. jar cherries, chopped & drained (reserve juice)
1 8 oz. tub of Cool Whip�
1 15 oz. can crushed pineapple, drained
1 4 oz. can mandarin oranges, drained
1/2 cup shredded coconut (opt.)
1 small bag miniature marshmallows
1 cup chopped nuts (opt.)
*
Mix cream cheese, cherry juice and Cool Whip�.
*
Mix well, add remaining ingredients in order given.
*
Sprinkle extra nuts on top for garnish if desired.
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PINEAPPLE COBBLER
1 lb. 4 oz. can crushed pineapple
1/3 cup sugar
2 eggs
3 Tbsp. cornstarch
1 Tbsp. butter
1 tsp. vanilla
1 tsp. lemon juice
CRUST:
2 cups sifted flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup shortening
1 egg
1/4 cup milk
1 tsp. vanilla
2 Tbsp. flour
* Combine pineapple, sugar, eggs, cornstarch and butter in a saucepan.
* Cook, stirring constantly until mixture thickens.
* Add vanilla and lemon juice.
* Set aside to cool.
* Sift together 2 cups flour, sugar, baking powder and salt.
* Cut in shortening.
* Blend in egg, milk and vanilla to make a soft dough.
* Spread half of the dough on the bottom of 9 x 13 x 2 inch pan.
* Pour filling over dough.
* Add 2 Tbsp. flour to remainder of dough.
* Roll out and divide into 20 squares.
* Place on top of filling.
* Bake at 350� F. for 30-35 minutes.
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RASPBERRY BAVARIAN CREAM
4 cups fresh or frozen raspberries or strawberries (not in syrup)
1 cup sugar
1 packet unflavored gelatin
3 Tbsp. cold water
3 Tbsp. boiling water
1 Tbsp. lemon juice
1 cup whipping cream
* Thaw the berries, if using frozen.
* Combine the berries and sugar in a bowl and mash the berries.
* Let stand 30 minutes.
* Soak the gelatin in the cold water for 10 minutes.
* Add the boiling water and stir to dissolve.
* Add the gelatin and lemon juice to the berry mixture.
* Whip the cream to the soft peak stage and gently fold into the berry mixture.
* Pour into a mold and chill at least 6 hours before unmolding.
NOTE: "Alternately, the mixture may be placed in cooked pie shells and chilled."
Serves 8 to 10.
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SPICED APPLE RINGS
"Serve these as a garnish with roast pork."
4 medium apples, firm
2 cups water
3/4 cup sugar
2 tsp. cinnamon
* Bring the water, sugar, and cinnamon slowly to a boil.
* Reduce the heat and simmer five minutes.
* Peel the apples and cut them into rings 1/4 inch thick.
* Add to the sugar mixture and simmer until soft (15-25 minutes).
* Allow to cool.
* Cover and refrigerate for up to 3 weeks.
Serves 4
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ESCALLOPED OYSTERS
3 cups saltine crackers, coarsely crushed
3 dozen raw oysters, drained
1/4 cup oyster liquid
1 1/2 cups milk
1/3 to 3/4 cup butter
1 tsp. salt
Dash of black pepper
2 eggs, slightly beaten
*
Prepare crackers and arrange 1/4 of crumbs in bottom of greased 2 quart casserole, place 12 oysters on top.
*
Repeat layers ending with crackers on top.
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Scald oyster liquid, milk, and butter together.
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Add salt and pepper and gradually pour over the eggs while stirring.
*
Pour this mixture over the oysters and crumbs.
*
Bake at 350� F. for 1 hour.
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SAUSAGE & PEPPER BAKE
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
2 medium onions, thinly sliced
4 large garlic cloves, chopped
2 tsp. dried oregano
1/4 tsp. dried red pepper
2 Tbsp. olive oil
2 pounds sweet Italian sausages
Preheat oven to 350� F.
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Combine first 6 ingredients in 13 x 9 x 2 inch glass baking dish.
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Pour oil over and stir to coat.
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Season with salt and pepper.
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Brown sausages in heavy large nonstick skillet over high heat, turning often, about 8 minutes.
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Arrange on pepper mixture.
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Bake until sausages are cooked through and peppers are tender, stirring occasionally, about 45 minutes.
NOTE: "It's good with chopped cabbage in it too"
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OYSTER PIE
1/2 cup butter
1/2 cup flour
dash of cayenne
1/2 garlic cloves, minced
1 med. onion, chopped
1/2 carrot, thinly sliced
9 inch pastry crust
1 1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 qt. oysters
1 Tbsp. lemon juice
2 tsp. Worcestershire Sauce�
Preheat oven to 375� F.
*
Grease 2 quart casserole or 6 to 8 individual casseroles.
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Melt butter in large skillet.
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Remove from heat, add flour, stir until smooth.
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Return to heat, cook, stirring constantly 5 minutes or until light brown.
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Add paprika, salt, pepper, cayenne, garlic, onion and carrot.
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Cook 3 to 5 minutes, stirring constantly.
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Add oysters and their liquid, lemon juice and Worcestershire Sauce�.
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Stir well.
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Pour into casserole.
*
Roll out pastry to fit top.
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Score in diamond pattern.
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Cut a hole in center and place on top of mixture.
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Bake for 25 to 30 minutes.
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MARINATED CUCUMBERS
6 - 8 large cucumbers, peeled and sliced
1 large onion, sliced
1 cup sugar
1 cup cider vinegar
1 tsp. celery seed
Salt and pepper to taste
*
Combine all ingredients in a large bowl and refrigerate overnight.
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SAUERKRAUT SALAD
1 quart of sauerkraut, well drained
1 cup chopped green pepper
1 cup chopped onion
1 cup chopped celery
1 cup sugar
1/3 cup vinegar
1/2 cup salad oil (any kind)
*
Mix well.
*
Chill before serving.
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TANGY VEGETABLE SLAW
1 Tbsp. fresh lime juice
1 tsp. chili oil
1 tsp. granulated sugar
3/4 cup carrots, julienne
3/4 cup zucchini or summer squash, julienne
1/4 cup jicama, julienne
1/4 cup radish, julienne
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In a medium bowl whisk together the lime juice, chili oil, and sugar.
*
Add the vegetables and toss to coat.
*
Season with salt and freshly ground black pepper to taste.
*
Cover and refrigerate at least one hour prior to serving.
Serves 4 - Makes about 2 cups
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ONION TART
1/4 cup butter
1 pound onions, sliced
2 tsp. thyme
1/4 tsp. ground nutmeg
Salt and pepper to taste
4 eggs
1/3 cup milk
1/4 cup cream
*
Grease tart mold with about 1 Tbsp. butter.
*
Place the remaining butter in a skillet and add onions, thyme, nutmeg and salt and pepper.
*
Cook until onions are tender.
*
Meanwhile, combine eggs, milk and cream and mix well.
*
Place cooked onion mixture in greased tart mold and spread out evenly.
*
Pour egg mixture over the onions and bake at 425� F. for 25 - 30 minutes.
*
Allow to cool for 10 minutes.
*
Slice and serve warm.
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OYSTER DRESSING
1 cup butter
1 cup celery, chopped
1 cup onion, chopped
5 cups prepared cubed stuffing mix
salt and pepper to taste
1 pint oysters, liquor reserved
1 cup half & half
*
Melt butter in pan and saute celery and onions until tender.
*
Combine stuffing mix, salt and pepper and oysters in bowl and mix well.
*
Add the oyster liquor then slowly add enough half and half to make stuffing moist.
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CHICKEN & DUMPLINGS
3 quarts water
1 pkg. onion soup mix
2 Tbsp. chicken base flavoring
or 6 boullion cubes (to taste)
3 carrots
3 stalks celery
1 large onion
3 or 4 chicken breasts, boneless / skinless
Dumplings: see recipe below.
*
In large kettle bring water to boil, add soup mix and base or boullion.
*
Slice carrots, add to boiling liquid reduce heat to medium.
*
Cut up celery, add to kettle.
*
Cut up onion and add to kettle.
*
Mix up dumplings and set aside.
*
Cut chicken into bite size pieces add to kettle, then bring to rolling boil.
*
Then follow instructions on dumpling recipe that follows.
FLUFFY DUMPLINGS:
1 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
2 Tbsp. oil
*
Mix all ingredients.
*
Drop by spoonfuls into boiling soup.
*
Bring to boil again, then cover with lid.
*
Turn heat way down to simmer.
*
Cook for 20 mins.
NOTE: "DO NOT STIR OR LIFT LID UNTIL DONE ! !"
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HOT & SOUR SOUP
3 cans chicken broth
1/2 lb. mushrooms, thinly sliced
1/2 cup canned bamboo shoots, sliced thinly lengthwise
3 Tbsp. white vinegar
3 Tbsp. soy sauce
1 tsp. red pepper flakes
1/4 tsp. pepper
1/4 lb. tofu, cubed
1/4 cup cold water
3 Tbsp. cornstarch
1 egg, slightly beaten
2 tsp. sesame oil
1/4 cup sliced green onion
*
Bring broth to boil.
*
Add mushrooms, bamboo shoots, vinegar, soy sauce, pepper flakes and pepper.
*
Cover, simmer 5 minutes.
*
Add tofu.
*
Bring to boil.
*
In cold water, dissolve cornstarch.
*
Stir 1/2 cup soup into cornstarch mixture.
*
Add to rest of soup and cook stirring 2 minutes.
*
Slowly add egg to hot soup.
*
Stir gently once or twice.
*
Sprinkle with oil and green onion.
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LEMON MARINATED VEGGIES
1/3 cup olive oil or cooking oil
1/3 cup lemon juice
2 Tbsp. fresh basil, snipped
1 clove garlic, minced
1 Tbsp. Dijon-style mustard
1/8 tsp. salt
1/8 tsp. pepper
8 ounces fresh green beans, trimmed
12 oz. baby carrots with tops, peeled & trimmed
2 medium red and/or yellow sweet peppers, cut into 1-inch pieces
8 oz. fresh mushrooms, stems removed
1 cup cherry tomatoes
VINAIGRETTE:
*
In a screw-top jar combine oil, lemon juice, basil, garlic, mustard, salt, and pepper.
*
Cover and shake well.
*
Set aside.
VEGGIES:
*
In a large saucepan cook green beans, covered, in a small amount of boiling water for 4 minutes.
*
Add carrots and cook, covered, for 8 minutes more or until vegetables are crisp-tender.
*
Drain and rinse with cold water.
*
Combine beans, carrots, sweet peppers, mushrooms, and tomatoes in a bag set in a large bowl.
*
Pour vinaigrette over vegetables.
*
Seal bag and refrigerate for 4 to 24 hours, turning bag occasionally.
TO SERVE:
*
Bring to room temperature.
*
Drain vegetables and arrange on a platter.
Makes 8 to 10 servings.
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MARINATED VEGGIES
3 carrots, peeled, & cut into sticks
1 cup each; cauliflower & broccoli florets
1 red bell pepper cut into 1 inch strips
1 green bell pepper cut into 1 inch strips
1 yellow bell pepper cut into 1 inch strips
1 cup small fresh mushrooms, trimmed
2 Tbsp. mustard
"We like the stone ground with horseradish."
2 Tbsp. red wine vinegar
1/2 tsp. garlic salt
1/4 tsp. pepper
1/2 cup oil
*
Cook carrots in covered sauce pan with about a 1/2 inch boiling water, for 3 minutes.
*
Drain.
*
Add to cauliflower, broccoli, peppers and mushrooms.
*
Mix together; mustard, vinegar, garlic salt and pepper.
*
Gradually add oil, stirring briskly to blend.
*
Pour over vegetables, toss to coat.
*
Chill thoroughly.
NOTE: "We place this in a Tupperware� type bowl, with a lid. And every time someone goes into the refrigerator, they grab the bowl and shake it to toss the dressing on the veggies."
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OKRA & TOMATOES
2 cups fresh okra, washed and drained;
(16-oz. package of frozen okra can be substituted for fresh okra.)
1 cup onions, chopped
2 cups tomatoes, peeled and cubed
2 Tbsp. butter or margarine
2 tsp. salt
Dash pepper
*
Cut okra crosswise into 1/2 inch pieces.
*
Combine okra with all other ingredients in medium sized saucepan.
*
Cover pan and cook over low heat, stirring occasionally until vegetables are tender (about 15-min.)
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ROASTED CARROTS
2 lbs baby or regular carrots, cut into 2 inch pieces
4 small onions, peeled and cut into quarters & then again in half
6 cloves garlic, peeled and smashed
2 Tbsp. extra virgin olive oil
1 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. black pepper
2 tsp. balsamic vinegar
cooking oil spray
Preheat the oven to 475� F.
*
Spray an 11x13 inch roasting pan with cooking oil spray.
*
Place the carrots, onions, and garlic in the pan.
*
Drizzle the olive oil over the vegetables, and sprinkle the thyme, salt and pepper over them.
*
Toss until the vegetables are coated with oil.
*
Bake, uncovered, 12 minutes then stir the carrots and continue to bake 12 more minutes.
*
Stir every few minutes, until the carrots begin to brown and are tender when pierced with a knife tip.
*
Remove the carrots from the pan and toss with the Balsamic vinegar.
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DINGLEBERRY GOO
6 cups fresh blackberries
1 1/4 cups sugar
1 tsp. lemon juice
1 cup water
3 Tbsp. cornstarch
*
In small bowl, mix cornstarch with a small amount of the water.
*
In heavy sauce pan, mix all ingredients together.
*
Cook over medium heat until boiling.
Reduce heat and cook for one minute, stirring constantly.
*
Remove from heat and pour into a 9" x 13" baking dish.
*
Cover with cobbler dough or crisp topping.
*
If using cobbler dough sprinkle it with a small amount of sugar.
*
Bake at 400� F. for 20 to 25 minutes, until golden brown.
*
Serve warm or cold with ice cream or whip cream if desired.
CRISP TOPPING:
1 1/2 cups flour
3/4 cup oatmeal
1 1/2 cups brown sugar
3/4 cup butter or marg.
*
In med. bowl, stir together flour, oatmeal and brown sugar.
*
Cut in butter or marg. with a pastry blender, until coarse and crumbly.
Sprinkle onto berry mixture.
*
Bake as above.
COBBLER DOUGH:
1 1/2 cups flour
3 Tbsp. sugar
2 tsp. baking powder
1/3 cup oil
1 egg
1/3 cup milk
*
Mix all ingredients together and spoon onto berry mixture.
*
Bake as above.
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RASPBERRY RHUBARB DESSERT
4 cups fresh red raspberries
2 cups rhubarb cut in 1 inch pieces
1 3/4 cups sugar
1 cup water
3 Tbsp. cornstarch
*
In small bowl, mix cornstarch with a small amount of the water.
*
In heavy sauce pan, mix all ingredients together.
*
Cook over medium heat until boiling.
Reduce heat and cook for one minute stirring constantly.
*
Remove from heat and pour into a 9" x 13" baking dish.
*
Cover with cobbler dough or crisp topping.
*
If using cobbler dough sprinkle with a small amount of sugar.
*
Bake at 400� F. for 20 to 25 minutes, until golden brown.
*
Serve warm or cold with ice cream or whip cream if desired.
CRISP TOPPING:
1 1/2 cups flour
3/4 cup oatmeal
1 1/2 cups brown sugar
3/4 cup butter or marg.
*
In med. bowl, stir together flour, oatmeal and brown sugar.
*
Cut in butter or marg. with a pastry blender until coarse and crumbly.
*
Sprinkle onto berry mixture.
*
Bake as above.
COBBLER DOUGH:
1 1/2 cups flour
3 Tbsp. sugar
2 tsp. baking powder
1/3 cup oil
1 egg
1/3 cup milk
*
Mix all ingredients together and spoon onto berry mixture.
*
Bake as above.
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ELDERAPPLE PIE
"Pastry for 2-crust pie"
2 cups elderberries
1 1/2 cups tart apples, chopped
1 cup sugar
1/8 tsp. salt
3 Tbsp. quick cooking tapioca or 4 Tbsp. flour
* Wash and stem elderberries, peel apples and chop.
* Combine the fruit, sugar, salt and tapioca.
* Spoon mixture into a pastry lined, 9 inch pan.
* Dot with butter.
* Attach top crust and cut slits in top.
* Bake at 400 degrees F.for 15 minutes, then 375 degrees F. for 20 to 25 minutes.
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ELDERBERRY BREAD
1 cup margarine, room temperature
2 cups sugar
4 eggs
5 cups flour
5 tsp. baking powder
1 cup milk
4 cups elderberries, washed & stemmed
* Cream sugar with margarine.
* Add eggs, 1 at a time, beat well.
* Combine flour and baking powder in another bowl.
* Add to egg mixture alternately with milk.
* Stir in berries.
* Divide batter between 2 greased 9x5 loaf pans.
* Bake for 70 minutes at 350 degrees.
* Cool breads in pans on rack before turning out.
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RED VELVET CAKE
1/2 cup shortening
1 1/2 cups sugar
2 oz. red food coloring
2 eggs
2 cups flour
1 tsp. salt
2 Tbsp. cocoa
1 cup buttermilk
1 tsp. vanilla
1 Tbsp. vinegar
1 tsp. baking soda
* Cream shortening and sugar.
* Add food coloring.
* Add eggs, one at a time, beating well after each.
* Sift flour, cocoa and salt three times.
* Add alternately with buttermilk.
* Add vanilla and beat well.
* Then dissolve baking soda and vinegar and fold in.
* Bake at 350 degrees for 30-35 minutes in greased, floured cake pans.
Icing:
3 Tbsp. flour
1 cup milk
1/2 lb. butter
1 cup sugar
1 tsp. vanilla
pinch of salt
* Combine flour, salt and milk.
* Cook over medium heat until thick & very bubbly, stirring constantly.
* Cool completely, then add sugar creamed butter and vanilla.
* Beat until smooth and creamy.
* This takes time with the mixer on high speed and looks like whipped cream when finished.
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BANANA CAKE
2 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups sugar
1/2 cup shortening
1 cup bananas (mound the cup)
1 tsp. vanilla
2 eggs
2/3 cup buttermilk or sour milk*
* Mix dry ingredients in a large mixer bowl.
* Add shortening, 1/3 cup of the milk and the mashed bananas.
* Beat for 2 minutes, then add eggs and the other 1/3 cup milk.
* Beat 2 more minutes and pour into a greased and floured 9x13 inch pan.
* Bake at 350 degrees for 45 minutes.
* Frost with cream cheese frosting or your favorite frosting.
* 1 tsp. lemon juice and milk to equal 2/3 cups.
Cream Cheese Frosting:
1 cup butter
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla extract
1 lb. of powdered powder sugar
* Cream together butter and cream cheese then add vanilla and powder sugar.
* Spread on cool cake. Recipe may be cut in half.
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PISTACHIO CREAM CHEESE DESSERT
1 (8 oz.) pkg. cream cheese, softened
1 (20 oz.) can crushed pineapple (do not drain)
2 (12 oz.) cool whip
2 sm. pkgs. instant pistachio pudding
1/2 cup chopped pecans or walnuts (opt.)
1 cup flaked coconut (opt.)
2 or 3 cups miniature marshmallows
* In large mixing bowl, beat cream cheese until creamy.
* Mix remaining ingredients, except marshmallows, until well mixed.
* Stir in marshmallows.
* Chill.
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PISTACHIO DESSERT
2 sm. pkg. instant pistachio pudding
2 (8 oz.) Cool Whip
1 (20 oz.) can crushed (do not drain)
1/2 cup chopped pecans (opt.)
1 cup flaked coconut (opt.)
2 cups miniature marshmallows
* Blend all ingredients, except marshmallows, until well mixed.
* Stir in marshmallows.
* Chill.
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WESTERN BURGERS
2 cups milk
3 Tbsp. vegetable shortning
2 pkgs. quick rise yeast
1/2 tsp. salt
5 to 7 cups flour
2 pounds ground beef
1 med. onion, chopped
3/4 cup cheddar cheese, shredded
3 Tbsp. mayo. or salad dressing
2 Tbsp. mustard
2 Tbsp. ketchup
salt and pepper to taste
* Warm milk to lukewarm.
* Add; shortening, yeast and salt.
* Stir in, flour until dough isn't sticky and is suitable for kneading.
* Put batter into a greased bowl.
* Brush top with oil and let rise until double.
* While this is rising, cook meat mixture.
* Put ground beef and onion in skillet and brown.
* Drain well, then add cheese, mayo. or salad dressing, mustard, ketchup, and salt and pepper to taste.
* Knead dough on floured surface until smooth and elastic, then roll out to 1/4 thickness; cut into 4 x 4 inch squares.
* Put a 1/2 cup meat mixture, or less in, center of square.
* Pull the 4 corners together and seal.
* Turn upside down on greased pan.
* Brush tops with butter, then let rise.
* Cook in hot oven until brown, approximately 20 minutes.
* Brush tops again when you remove from oven.
Note: "On days when I am in a hurry, I use refrigerated crescent roll dough. Works just fine."
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Toffee Apple Pie
1 cup brown sugar
2 tsp cinnamon
1/2 cup flour
1/3 cup butter
5 cups sliced apples
1/2 cup cream
2 eggs
1 tsp vanilla
One 9" pastry crust
Preheat oven to 425 degrees F.
* Mix cinnamon, flour, sugar and butter together.
* Lightly press 1/3 of the mixture into the pastry.
* Arrange the apples, making sure they're evenly distributed.
* Crumble the rest of the brown sugar/butter/flour mix over the top.
* Whisk cream, vanilla and eggs together.
* Pour over top of sugar mix, making sure all of the sugar gets moistened.
* Be careful around the edges, that it doesn't just roll off the sugar, and onto the counter!
* Put the pie tin onto a cookie sheet for baking.
* Bake at 425 degrees F. for 15 minutes; then turn the oven down to 350 degrees F. and bake for another 40 minutes.
* Let stand for 10-15 minutes.
"OMG!! I just had to share this recipe with everyone!! If you personally do not bake, give this recipe to someone who does and ask them to have you over when they make it!!!"
Love to all, Nita
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ZIPLOCK OMELETS
Quart-size Ziplock freezer bags
Permanent marker
2 lg. or x-lg. eggs (don't use more than 2) per omelet
Add your favorites; shredded cheeses, ham, sausage, mushrooms, shredded hash browns, diced onion, diced green pepper, diced tomatoes, salsa, etc.
Water in large kettle, no lid used
* Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
* Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
* Have each guest add prepared ingredients of choice to their bag and shake until all is blended.
* Remove all the air, then zip it closed.
* Place the bags into rolling, boiling water for exactly 13 minutes.
NOTE: You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
* Open the bags and the omelet will roll out easily.
NOTE Be prepared for everyone to be amazed.
Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
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