| Favorite Recipes: |
| I love to cook and try new recipes. One of my passions is baking, especially bread...sweet and savory. There's nothing like the smell of a house when there is bread baking in the oven. Don't you agree? This page will be dedicated to my favorite recipes and I'll post new ones on a regular basis. If you would like, please email me and send me some of your favorites for me to try. I might even post them on this page. |
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| Amish Friendship Bread 2 cups warm water 1 envelope yeast 2 cups plain flour Day One: Mix the three ingredients together. Place in a large ziploc bag and set overnight on the counter to ferment. DO NOT REFRIGERATE. Day Two: Mash the bag to mix the starter. Burp the bag if needed. Day Three-Five: Same as day two. Day Six: Add 1 cup flour, 1 cup of sugar and 1 cup of milk to the bag. Mix with a wooden spoon. Place back on the counter. Day Seven: Mash the bag to mix the starter. Burp the bag if needed. Day Eight-Nine: Same as day seven. Day Ten: Dump the batter into a large bowl and add: 1 cup of flour, 1 cup of sugar and 1 cup of milk. Stir thoroughly and pour four 1-cup starters into large ziplock bags. Keep one starter for yourself and give the other 3 to friends with the instructions. To the remaining batter in the bowl, add the following and mix well: 1 cup oil 3 eggs 1/2 cup milk 1 cup sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. vanilla 1/2 tsp. baking soda 1 large box vanilla instant pudding 2 tsp. cinnamon 2 cups flour Preheat oven to 325 degrees. Pour batter into two greased and sugared loaf pans. Use additional sugar and cinnamon to coat loaf pans. The sugar and cinnamon can be sprinkled over the top of the batter in the pans also. Bake for 1 hour. Cool 10 minutes and remove from pan. Makes 2 loaves |
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| Best Ever Corn Casserole (This is soooo good!) |
| 1 15-oz. can whole kernel corn, drained 1 15-oz can cream-style corn 1 8-oz carton sour cream or plain yogurt 1 egg 1 pkg corn muffin mix 1 small onion, chopped Salt and pepper to taste In mixing bowl, combine both types of corn, sour cream, egg, corn muffin mix and onion. Stir together. Add salt and pepper to taste. Bake in a 350 degree oven for 45 minutes. Serves 10 |
| Butter Pecan Pound Cake 1/4 cup powdered sugar 1 box Butter Recipe cake mix 3/4 cup oil 1 can coconut pecan icing 1 cup chopped pecans 4 eggs 1 cup water Grease pan and sprinkle with powdered sugar. Sprinkle 1/2 cup chopped pecans in bottom of pan. Combine cake mix, eggs, oil and water. Mix for 2 minutes or until smooth. Add icing to batter, mix well and pour into pan on top of pecans. Bake at 350 degrees for 55 minutes or until brown and knife comes out clean. *** Tube pan, bundt pan or sheet cake pan may be used. |
| Cream of Asparagus Soup 2 cups chicken broth 1 lb. fresh asparagus 1 clove garlic, minced 4-6 green onions, chopped 1 Tbs fresh lemon juice 2 Tbs butter 2 Tbs flour 1/2 cup cream Salt and pepper to taste |
| Break asparagus at end to remove tough part. Chop into 1-inch pieces. Melt butter in saucepan and saute' onions and garlic; stir in flour, chicken broth and lemon juice. Add asparagus pieces and simmer for 20-25 minutes until asparagus is tender. Place mixture in a blender or food processor and puree. Return to saucepan and add cream and salt and pepper to taste. Heat thoroughly and serve. The Skinny: Use light chicken broth and substitute equal measure of light half and half or evaporated milk for the cream. |
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| Zesty Onion Meatloaf |
| 1 1/2 lbs ground beef 1 1/3 cups French's French Fried Onions 1 cup Marinara Sauce 2 Tbs worcestershire sauce 1 egg 3/4 tsp salt 1/4 tsp pepper |
| Thoroughly mix beef, 2/3 cup onions, 1/3 cup marinara sauce, egg, worcestershire, salt and pepper. Shape into a loaf in a shallow baking dish. Bake at 350 degrees for 1 hour, until meatloaf is done (160F) Drain fat. Spoon remaining sauce over meatloaf and top with remaining onions. Bake 5 minutes or until onions are golden. |