Flourless Chocolate Cake with Macaroon Crust

(Recipe from Sheri Smith)

Crust:

8 Large Bakery Macaroons

1 cup slivered Almonds 

Trace the bottom of spring form pan on parchment paper and cut out circle. Put parchment paper in the bottom of the pan. Butter sides of pan very well.  Pulse macaroons and almonds in food processor until crumbly. Press into bottom of springform pan. Use 2 pieces of foil to seal the bottom and sides of the pan and set aside inside of a larger pan. You will be adding hot water up to about 1" of the pan to bake in a water bath.

 

Flourless Cake Batter:

 

In a saucepan mix until dissolved over medium heat, then set aside to cool:

1/2 Cup Water

1/4 tsp. Sea Salt

3/4 Cup granulated Sugar (OR 1 Cup Allulose sugar substitute)

 

Melt in microwave according to package directions:

20 oz. bittersweet chocolate (at least 60% cocoa) - Ghirardelli chips recommended but I've used Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate Bars (5 bars)

 

Pour chocolate into bowl of stand mixer and add:

1 Cup room temperature butter (2 sticks) cut into 1 Tbsp. pieces

Add butter 1 piece at a time and blend well before adding the next piece.

 

(Preheat oven to 300⁰ F at this point.) 

 

Next slowly add the sugar syrup mixture until smooth and well-incorporated. Add:

6 eggs one at a time until well-incorporated

 

Add:

1 tsp. Pure Vanilla Extract

Stir just until mixed.

 

Pour Cake batter over crust and spread evenly. Place larger pan in the oven with the springform pan centered. Add very hot or boiling water around the pan being careful not to get water in the cake. You can use VERY hot tap water or heat water in a teapot and use that hot water to create the water bath.  Gently push the rack all the way in the oven. Bake for 45-50 minutes; the center will still look wet but the edge will look done. (Note: Takes 75 minutes w/Allulose)

 

Remove the pan from the water bath and cool cake on a wire rack about 1 hour. Chill cake in refrigerator at least 6 hours (or overnight) in the pan. Gently release springform pan - loosen edges with a butter knife then release the clip. Dust top of cake with powdered sugar if desired. 

 

Makes 16 servings; 316.5 calories per slice + 132.5 for the crust = ~450 calories per slice.

Using Allulose; 280.25 calories per slice + 132.5 for the crust = ~413 calories per slice (9 grams fewer sugars)

 

LOVE is the good cook's secret ingredient.

 

Zucchini Carrot Muffins

2 c. shredded carrots
1 c. shredded zucchini
1 c. chopped peeled apple
3/4 c. flaked coconut (optional)
1/2 c. chopped almonds
2 t. orange zest
2 c. flour
1 1/4 c. sugar
1 T. ground cinnamon
2 t. baking soda
1/2 t. salt
3 eggs, lightly beaten
3/4 c. vegetable oil
1 t. vanilla

Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside.
In a large bowl, combine flour, sugar, cinnamon, baking soda and salt.
Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
Fill greased or paper-lined muffin cups 2/3 full. Bake at 375' for 20 to 22 minutes or until a toothpick comes out clean.
Cool in pan 10 minutes before removing to wire rack.

Chocolate Zucchini Cake

2 1/2 c. flour, unsifted
1/2 c. cocoa
2 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 t. cinnamon
3/4 c. soft butter
2 c. sugar
3 eggs
2 t. vanilla
2 t. grated orange peel
2 c. coarsely shredded zucchini
1/2 c. milk
1 c. chopped walnuts or pecans
Glaze

Preheat the oven to 350'.
Combine the flour, cocoa, baking powder, soda, salt and cinnamon, set aside.
With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel and zucchini.
Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
Pour the batter into a greased and flour-dusted 10 inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 tablespoons milk and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.

Oven Baked Sweet Potato Fries

1 - 1 1/2 lb. sweet potatoes
1/4 c. olive oil
1/2 t. kosher salt
1/2 t. paprika
1/4 t. cinnamon

Preheat oven to 425'. Line a baking sheet with aluminum foil (preferable the easy release kind). Peel the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

Apple Crumble Bars

4 c. flour
1 1/2 c. sugar
1/2 c. brown sugar
1 1/2 c. butter
5 c. apples, skinned and diced
1/2 t. cinnamon
1/2 t. nutmeg

Preheat the oven to 350'. Mix the diced apples with some lemon juice (about 1/2 lemon). Add in cinnamon and nutmeg. Set aside.
Combine flour and sugars in a bowl. Rub in the butter until the mixture resembles coarse breadcrumbs.
Mix 1 cup of the crumb mixture into the diced apples. This is the filling.
Take half of the remaining crumb mixture and press into the bottom of a 9 x 13 inch pan. Bake for 10 minutes.
Remove the pan from the oven and pour in the apple filling. Top with remaining crumbs.
Bake for 45 minutes. Cool the pan completely to allow the crumble bars to set, before cutting them in to bars. (About an hour.)

Crunchy Homemade Granola

4 c. rolled oats
1 c. wheat germ
1 c. slivered almonds
1/2 c. sesame seeds
1/4 c. brown sugar
1 t. cinnamon
1/4 t. salt
1/3 c. canola oil
1/3 c. honey
1/3 c. water
6 oz. dried cranberries (or raisins, papaya or pineapple)

Heat oven to 300'. In a large mixing bowl, stir together the oats, wheat germ, nuts, sesame seeds, brown sugar, cinnamon and salt. Make a well in the dry ingredients and add the oil, honey and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.

Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.

Strawberry Muffins

1/4 c. canola oil
1/2 c. milk
1 egg
1/2 t. salt
2 t. baking powder
1/2 c. white sugar
1 3/4 c. all-purpose flour
1 c. chopped strawberries

Preheat oven to 375'. Oil an 8 cup muffin tin, or use paper liners. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together. Fill muffin cups. Bake for 25 minutes, or until the tops bounce back fromthe touch. Cool 10 minutes and remove from pans.

Crisp Raised Waffles (Belgian)

The batter must be made 12-24 hours in advance. Make them the night before and it is so quick to have great waffles in a hurry.

• 1 3/4 cups whole, low fat, or skim milk
• 8 T unsalted butter, cut into 8 pieces
• 2 cups unbleached flour
• 1 T sugar
• 1 t salt
• 1 1/2 t instant dry yeast
• 2 large eggs
• 1 t vanilla extract

Heat milk and butter in the microwave until butter melts, but don't boil. Cool mixture until warm to the touch. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture, continue to whisk until batter is smooth. In a small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 hours and up to 24 hours. (Left over batter can be used another day)

Heat waffle iron and whisk batter to recombine (batter will deflate). This recipe can be used in either a Belgian or a conventional iron. Use one cup of batter for a large 4 square conventional iron.

Jon's Syrup

• 1 cup sugar

• 1 cup whipping cream

• 1 cube butter

• 1/2 t soda

• 1 t vanilla

Place first four ingredients in a large stock pot, because it will raise while simmering. Simmer 10-15 minutes on lowest heat. Then add 1 t vanilla. Keep this syrup in the refrigerator until use. To reheat place container in the microwave on defrost setting to heat it at the slow temp.

Blackberry Cobbler

This is a great, quick and easy cobbler from my friend Deann Cooper. Everything she makes is wonderful! Enjoy!

1 cup flour
1 cup sugar
2 1/2 teaspoons baking powder
1/3 teaspoon salt
Mix together dry ingredients.
Add 1 cup milk and mix batter well.
Melt 1 cube butter in 9x9 pan.
Pour batter over melted butter.
Drop 1 quart blackberries on top of batter.
Bake at 350' for 25 minutes.
Sprinkle top of cobbler with cinnamon/sugar mixture.
Bake for another 20 minutes.
Serve with vanilla ice cream.

Molasses Cookies

I got this recipe from my friend Julie Ross, she is an excellent cook!! She dipped the tips of the cookie in white almond bark at christmas time...looks like snow.

3/4 cup shortening (I use 1/2 Crisco and 1/2 margarine)
1 cup sugar
1/4 cup molasses
1 egg
2 tsp. baking soda
2-1/2 cups flour
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt

Melt shortening-let cool. Add in sugar, molasses, and egg-beat well. Mix dries together and add to molasses mixture. Chill for at least 1 hour. Roll into 1" balls-roll balls in sugar and place 2" apart on ungreased cookie sheet. Bake at 375 for 10 minutes or until done. Remove from cookie sheet and cool on wire rack.

Devin’s Banana Bread

3 ripe bananas, mashed
1 stick of margarine
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
Dash of salt
1 teaspoon vanilla

Beat the sugar and margarine in an electric mixer. When creamy, add the eggs, baking soda, flour, vanilla and salt. Mix in the bananas.
Pour into 2 medium greased and floured loaf pans. Bake at 350˚ for about 1 hour. (Check at 50 minutes) It is done when an inserted toothpick comes out clean.

Chicken Tamale Casserole

This is from 'Cooking Light'. I used my left-over cafe-rio chicken and thought this casserole with wonderful, even better the next day. (Nobody else liked it as much as I did, but what do they know.) (I didn't use the fat-free stuff either, but I am sure it would still be good.)

1 cup pre-shredded 4-cheese Mexican blend cheese, divided
1/3 c. fat-free milk
1/4 cup egg substitute
1 t. ground cumin
1/3 t. ground red pepper
1 (14 3/4 oz) can cream style corn
1 (4 oz.) can chopped green chilies, drained
1 (8.5 oz.) box corn muffin mix
Cooking spray
1 (10 oz.) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 c. fat-free sour cream

Preheat oven to 400'.
Combine 1/4 cup cheese and next 7 ingredients (through muffin mix) in a large bowl, stirring just until moist. Pour mixture iinto a 13 x 9 inch baking dish coated with cooking spray.
Bake at 400' for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400/ for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream. (I also served it with chopped lettuce and tomato).

Chocolate Chip Pumpkin Spice Bars

BATTER:
1 ¾ cups pure pumpkin puree
1 cup canola oil
4 large eggs
1½ cups granulated sugar
½ cup brown sugar
1 cup all-purpose flour
1 cup whole- wheat pastry flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
¾ cup mini- chocolate chips

FROSTING:
8 ounces cream cheese, softened
4 Tbs butter, softened
2 tsp milk
1 tsp pure vanilla extract
4 cups powdered sugar, sifted
½ cup mini- chocolate chips (for topping)

1. Prepare batter: Preheat oven to 350°F. Spray 10x15-inch baking pan with nonstick spray.

2. In a large bowl, whisk together pumpkin, oil, eggs and sugars until combined.

3. In a separate bowl, whisk together flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir to combine. Add dry ingredients to the wet and stir until moistened.

4. Pour batter into prepared pan coated with nonstick spray. Bake until the center springs back when lightly pressed in the center- about 25 to 30 minutes. Remove and place on wire rack to cool completely.

5. Prepare frosting: In a large mixing bowl, beat together cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, and mix until smooth. Frost bars and sprinkle with additional mini chocolate chips.

Yield: About 42 bars

Lemon-Blueberry Bundt Cake

2 T. sugar
3 c. flour
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 3/4 c. sugar
1/4 c. butter, softened
1 T. grated lemon rind
4 large eggs
1/2 t. vanilla
16 oz. container reduced-fat sour cream
2 c. fresh blueberries
Glaze:
1 c. powdered sugar
3 T. fresh lemon juice

Preheat oven to 350'. Coat a 12 cup Bundt pan with cooking spray; dust with 2 tablespoons sugar. Set aside.
Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
Place 1 3/4 cups granulated sugar, butter, and rind in a large bowl, beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries (dusted with flour). Spoon batter into prepared pan. Bake at 350' for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.

Lime Pound Cake with Raspberry Sauce

Cake:
3 1/4 cup cake flour
1/4 tsp. baking soda
1/4 tsp. salt
18 Tbsp. unsalted butter
8 oz. cream cheese
3 cups sugar
6 eggs
1 tsp. vanilla
3 Tbsp. fresh lime juice
2 tsp. lime zest

Glaze:
1/4 cup fresh lime juice
3/4 cup granulated sugar

Raspberry Sauce:
12 oz. frozen raspberries
2 tsp. lemon juice
3 Tbsp. sugar

Cake:
1. If you remember, put out all the ingredients at room temperature. Position your oven rack on the lower third of your oven and Preheat to 325. Grease and flour a bundt pan.
2. Sift (I rarely do, but I’ll leave that choice to you) together flour, soda and salt. Set aside.
3. In electric mixer, beat butter and cream cheese until creamy and smooth. Gradually add the sugar and continue beating,
occasionally scraping down the sides of the bowl until light and fluffy (about 5 minutes). Increase the speed to medium-high and add the eggs, on at a time, beating well after each addition and, again, scraping down the sides of the bowl. (Don’t give up!) Beat in the vanilla and lime juice.
4. Reduce the speed to low and fold in the dry ingredients, blending
and scraping down that bowl some more. (It doesn’t take as long as these instructions may lead you to believe.) Using rubber spatula, fold in zest. (Seriously, don’t forget the zest--it makes a difference. It will make your kitchen smell good, too!)
5. Spoon batter into pan, making sides about one inch higher than the center.
6. Bake until golden and tester comes out clean--about 1 hour and 15 minutes (my oven always takes longer for everything) Let cool on wire rack in pan for 10 minutes.

Glaze:
Whisk together juice and sugar. Generously brush surface of warm cake with glaze. Let cake cool completely before serving.
The glaze is important because it seals in the cake and keeps it moist and creates those yummy, crunchy, lime-infused crusty bits on the edges.

Raspberry Sauce:
Puree raspberries (I like mine slightly cool or at room
temperature) in a blender, or smash them together if you don’t want to dirty the blender. If you hate seeds, press through a fine sieve.
Finally, drizzle with raspberry sauce.

Quick Barbecue Chicken

(I quadrupled this recipe for 4 large chicken breast halves)

1 t. sugar

1 t. chili powder

2 t. olive oil

1/2 t. salt

1/4 . garlic powder

1/4 t. ground cumin

1/8 t. ground ginger

1/8 t. ground cinnamon

1/8 t. freshly ground black pepper

2 chicken breast halves

Combine first 9 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat; rub spice mixture evenly under skin over meat. Lightly coat skin with cooking spray. Place chicken, breast-side down, on a grill rack coated with cooking spray; grill 30 minutes or until thermometer inserted in the thickest part registers 165' turning twice. Let chicken stand 10 minutes. Remove skin; discard.

(I just rubbed the paste on my skinned/boned chicken breasts and let them marinate a couple of hours in the fridge, worked great!)

Ziti with Spinach, Cherry Tomatoes and Gorgonzola Sauce

This recipe is for 2, I quadrupled it for a family of 8 and it worked fine)

4 oz. uncooked ziti

1/2 teaspoon extra-virgin olive oil

1 cup cherry tomatoes, halved

1/4 t. salt

1/8 t. crushed red pepper

1 garlic clove, minced

6 T. half and half

3 T. Gorgonzola cheese, crumbled

1 c. fresh spinach

Cook pasta according to package directions, omitting salt and fat; drain.

Heat extra-virgin olive oil in a large non-stick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half and half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta, cook 1 minute or until spinach wilts, tossing occasionally. 

If it starts to look dry, add more half and half.

Triple Chocolate Raspberry Brownies

10 oz. bittersweet chocolate, chopped

3 oz. semi-sweet chocolate, chopped

2 oz. unsweetened chocolate, chopped

1 c. unsalted butter

1/4 c. unsweetened cocoa powder

1 c. sugar

3/4 c. light brown sugar

3 large eggs

1/2 c. raspberry syrup

2 t. vanilla

1 1/4 c. flour

1/4 t. salt

2 T. powdered sugar

Preheat oven to 350'. Butter a 9 x 13" baking pan. Combine chocolates with butter and cocoa powder in a large glass bowl. Microwave on HIGH power 1 minute. Stir and continue cooking 30 to 60 seconds until chocolate is melted. Stir until smooth. Let cool 10 minutes.

In a large bowl, beat sugars and eggs with mixer at high speed until thick, 5 minutes. Beat in syrup and vanilla. Add chocolate mixture and mix until well blended. With mixer on low, beat in flour and salt until just combined.

Pour batter into prepared pan and smooth surface with spatula. Bake 25 to 30 minutes or until toothpick inserted 2 inches from center comes out slightly moist. Cool in pan on rack. When cool, cut into squares. Dust with powdered sugar.

Kristi's Pot Roast

1 pot roast
1-3 cloves of garlic
1 packet of Italian Good Seasoning Dressing
1 packet of Au Jus seasoning
2 teaspoons beef bouillon
water

Cut up cloves and insert cloves of garlic into roast. Salt and pepper roast and brown in oil on all sides. Place roast in crock-pot with seasoning packets and bouillon, cover with water. Cook on high for 6-8 hours or until shreds easily.

Remove roast, shred meat and return to juices. Serve on rolls and dip in juices.

Great Sunday meal!

Easy Tootsie Rolls

Very important to follow the recipe but so easy if you do. If you try and put the milk in with the sugars (as you do in fudge making) the candy will turn lollypop hard instead of chewy like a tootsie roll. I usually take it off the stove at 265 instead of 275 but I do live in the mountains, maybe that makes a difference!

1 Cup Sugar
1/2 Cup light corn syrup
2 Tablespoons butter
4 teaspoons cocoa
2 Tablespoons evaporated milk
1/2 teaspoon vanilla

In a bowl, combine sugar, shortening and cocoa. Mix well, and pour into a saucepan. (Do not stir after it starts to boil) Bring to a boil, and then simmer until temperature reaches 275 degrees (you will need a candy thermometer).

Allow to cool for about ten minutes; add the evaporated milk and vanilla. Use an electric mixer to beat until very thick.

Scrape candy onto a lightly greased cookie sheet and allow to cool. When cool, mold pieces into desired size and shape.

A fun, easy candy to make with children.

Lemon Bars

2 cups flour
1 cup butter
1/2 cup powdered sugar
4 eggs, beaten light
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
4 tablespoons lemon juice
rind of 1 lemon

Mix together flour, butter and powdered sugar like pie crust. Press into 9 x 13 inch pan. Bake 20 minutes in 350' oven.
Beat eggs until light. Mix together sugar, flour and baking powder. Add to eggs and lemon juice and rind. Pour over hot crust. Bake for 25 minutes at 350'.

Gooey Caramel Nut Bars

14 ounce bag caramels, unwrapped
5 1/3 ounce can evaporated milk
1 German chocolate cake mix
1/2 cup margarine, melted
1 1/2 cups walnuts, chopped
12 ounce bag semi-sweet chocolate chips

Melt caramels with 1/2 can of evaporated milk over low heat. Stir until smooth. Combine remaining milk with cake mix and melted margarine. Mix well. Press half of cake mixture into bottom of greased 9 x 13 inch pan. Bake 350' for 6 minutes. Remove from pan. Sprinkle 1 cup walnuts and chocolate chips over crust. Top with caramel mix mixture, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture, pressing gently into caramel mixture. Sprinkle with remaining nuts. Return to 350' oven and bake for 20 minutes. Cool slightly and store in refrigerator to cool completely. Cut into bars.

Spaghetti Sauce

1 pound ground beef
1 clove garlic, minced
2 - 1 pound can tomatoes, cut-up
8 ounces tomato sauce
12 ounces tomato paste
1 cup beef bouillon
2 tablespoons parsley, minced
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper

In large skillet, brown meat with onion and garlic. Drain excess fat. In slow cooking pot, combine browned meat with remaining ingredients. Cover and cook on low for 6 to 8 hours. Serve hot over spaghetti. May be frozen.

Parmesan Chicken

6 chicken breast halves without skin
1/3 cup flour
1 teaspoon paprika
3/4 teaspoon salt
dash pepper
1 egg, beaten
2 tablespoons water
2/3 cup fine dry bread crumbs (I usually use Italian bread crumbs)
2/3 cup Parmesan cheese
1/2 cup butter or margarine
shortening

Wash and dry chicken pieces. Combine flour, paprika, salt and pepper in paper sack. Drop chicken into flour mixture; coat thoroughly. In shallow dish blend egg and water. Dip chicken pieces into egg mixture; then roll in combined bread crumbs and Parmesan cheese. If desired, allow chicken pieces to dry on rack for 30 minutes. In hot butter (to which extra shortening may be added, if needed) saute chicken, uncovered until golden on all sides, using tongs to turn. Lower heat; cook, uncovered, turning occasionally for 30 to 45 minutes or until tender and brown. Drain thoroughly. Serve hot or cold.
You can also transfer the chicken to a baking dish and bake chicken at 350' until done.

Italian Beef Sandwiches

I usually double (or triple) the recipe so we have plenty of juice for dipping!

3 pounds beef rump roast
2 cups water
4 cloves garlic, minced
2 teaspoons beef bouillon
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
3 medium green peppers, cut into strips
8 crusty hoagie rolls

Roast beef, fat side up, uncovered, in 325' oven for 1 1/2 hours or to 145'. Transfer to platter. Cool 30 minutes. Cover; chill.
In 3 quart saucepan, combine water, garlic, bouillon granules, organo, red pepper and black pepper.
Thinly slice chilled roast across the grain with very sharp knife. Bring broth to boiling, reduce heat. Add meat and green pepper strips. Simmer 5 to 10 minutes or until peppers are tender. Remove from heat. Let stand 5 to 10 minutes. Serve on crusty rolls.

Savory Baked Beans

For the Pulsipher version, omit the green peppers and onions and add 4 teaspoons liquid barbecue smoke, also fry the bacon first.


2 #2 1/2 cans pork and beans
1 pound lean bacon, cut in pieces
1 1/2 teaspoon Worcestershire sacue
1 cup catsup
1/2 cup brown sugar
1/2 cup molasses

Cut bacon into pieces. Clean onions and peppers and cut into chunks. Combine all ingredients and put into crock pot for 4 to 5 hours. You can also bake in a casserole dish at 325' for 3 to 4 hours, stirring occasionally. Uncover casserole for last 30 minutes.

Savory Potato Casserole

8 medium potatoes, boiled, peeled and shredded
1/4 cup margarine
1 can cream of chicken soup
1 pint sour cream
1/2 cup green onions, chopped, optional
2 cups cheddar cheese, grated
1 cup Ritz crackers, crushed
1 tablespoon butter

Put into a 2 1/2 quart casserole dish. Melt margarine and add soup and sour cream. Salt to taste. Add onions, stir in potatoes and cheese. Top with crushed crackers in melted butter (optional). Cook 45 minutes at 350'.

Gulliver's Creamed Corn

This is a favorite at the Pulsipher Thanksgiving table.

2 packages frozen corn (20 oz. pkg.)
8 ounces whip cream
8 ounces whole milk
1 teaspoon salt
1 1/4 teaspoon accent seasoning salt
6 teaspoons sugar
pinch white pepper
2 tablespoons melted butter
2 tablespoons flour
Directions

Combine all except butter and flour. Bring to boil. Simmer 5 minutes. Blend butter and flour to make rue. Add to corn. Mix well. Remove from heat and serve.

Sweet Potato Souffle

This is a must have at the Pulsipher family Thanksgiving table.

3 cups mashed sweet potatoes
1/2 cup sugar
2 eggs, beaten
1/2 stick oleo or butter
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt

Beat all together until fluffy. Fold in 1/2 cup raisins (if desired). Put in oiled casserole.
Cover with 3/4 cup brown sugar, 1/4 cup flour, 1/2 cup chopped nuts, 2 tablespoons soft butter or oleo. Mix well, spread over casserole. Bake 350' for 20 to 30 minutes. Top should be brown.

Cinnamon Bread

This recipe is made using a Kitchen Aid mixer.

1 package dry yeast in 1/4 cup warm water
1/4 cup butter
3 tablespoons sugar
1 1/2 teaspoons salt
1/2 cup scalded milk, cooled
2 eggs, unbeaten
3 1/2 cups flour
Filling:
1/4 cup butter
1/4 cup firmly packed brown sugar
1/3 cup sugar
1/4 cup maple syrup
6 tablespoons cinnamon
1/2 teaspoon cinnamon
1/2 teaspoon maple flavoring
1/2 cup chopped walnuts or pecans

Soften yeast in warm water. Combine butter, sugar, salt and scalded milk (cooled).
Stir into mixture 2 unbeaten eggs and softened yeast. Gradually add flour. Cover with plastic wrap, let rise for 1 1/2 hours.
Toss dough on floured surface. Divide in half. Roll out one portion in 14x8 inch rectangle. Spread half filling on dough. Roll up starting at 14 inch side. Cut roll in half lengthwise. Do not cut through one end. Twist strips together with cut side up. Form in ring around pan. Press ends. Repeat with remaining dough. Cover. Let rise 45 minutes to 60 minutes. Bake at 350' for 20 to 24 minutes. Frost if desired.

Maple Butter Twists

1 package dry yeast in 1/4 cup warm water
1/4 cup butter
3 tablespoons sugar
1 1/2 teaspoons salt
1/2 cup scalded milk, cooled
2 eggs, unbeaten
3 1/2 cups flour
Filling:
1/4 cup butter
1/4 cup firmly packed brown sugar
1/3 cup sugar
1/4 cup maple syrup
6 tablespoons cinnamon
1/2 teaspoon cinnamon
1/2 teaspoon maple flavoring
1/2 cup chopped walnuts or pecans

Soften yeast in warm water. Combine butter, sugar, salt and scalded milk (cooled).
Stir into mixture 2 unbeaten eggs and softened yeast. Gradually add flour. Cover with plastic wrap, let rise for 1 1/2 hours.
Toss dough on floured surface. Divide in half. Roll out one portion in 14x8 inch rectangle. Spread half filling on dough. Roll up starting at 14 inch side. Cut roll in half lengthwise. Do not cut through one end. Twist strips together with cut side up. Form in ring around pan. Press ends. Repeat with remaining dough. Cover. Let rise 45 minutes to 60 minutes. Bake at 350' for 20 to 24 minutes. Frost if desired.

Basic Dinner/Orange Rolls

2 cups milk, scalded
1/2 cup sugar
1/2 cup oil
3 teaspoons salt
2 eggs
2 cups flour
2 packages yeast
1/4 cup warm water
4 cups flour (or more)

Scald milk and sugar, oil and salt and stir well.
Add two cups flour and stir well. Dissolve yeast in water and add after 2 eggs have been added and stirred in.
Add remaining flour to make a soft dough.
Let rise in warm place. Roll into desired shapes and let rise 1 to 2 hours more and bake at 400' for 10 to 12 minutes.
Orange rolls: Use recipe above and after the dough has risen first time, roll into wedges and roll up from large edge to point. Let rise, then bake as above. After baked and still warm, spread with orange glaze.
Orange filling: Add 3/4 cup sugar to 1 square margarine and mix 1 grated peel of one orange. Mix well.
Orange glaze: To 1 1/2 cups powdered sugar, add juice from 1 orange to make thin mixture and glaze rolls.

Cinnabon Cinnamon Rolls

1 1/4 ounce package dry yeast
1 cup warm milk (105-110')
1/2 cup sugar
1/3 cup melted margarine
1 teaspoon salt
2 eggs
4 cups flour
Filling:
1 cup brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarin
Icing:
1 stick margarine, softened
1 1/2 cups powdered sugar
1/4 cup (2 oz.) cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

Dissolve yeast in milk. Add other ingredients and mix well. Knead dough into large ball. Let rise until doubled in size. Roll out on lightly floured surface approximately 21x16" and 1/4" thick. Pre-heat oven to 400'. Spread margarine then cinnamon and brown sugar. Roll up 21" side. Cut 1 3/4" slices. Bake 15 to 20 minutes (watch closely, may be less time). Beat icing until fluffy. Coat generously.

Zucchini Bread

3 eggs
2 cups sugar
1 cup oil
2 cups grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
3 teaspoons cinnamon
1/2 teaspoon soda
1/2 cup chopped nuts
Directions

Beat eggs and sugar until foamy; add oil. Mix dry ingredients together. Add all remaining ingredients and mix. Pour into greased loaf pans. Bake 1 hour at 350'.

Sour Cream Coffee Cake

2 cups sugar
1/2 cup butter
4 eggs
2 cups sour cream
2 teaspoons vanilla
4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
Topping:
1/2 cup sugar
1 tablespoon cinnamon
1 cup chopped nuts

Cream butter, sugar and eggs. Add other cake ingredients. Use bundt pan, greased well. Spoon in layers of batter, sprinkle on topping until the batter is used. Bake at 375' for 60 to 70 minutes.

Big Batch Blueberry Muffins

2 cups sugar
1 cup margarine
4 eggs
4 teaspoons vanilla
6 cups flour
8 teaspoons baking powder
2 teaspoons salt
2 cups milk
4 cups blueberries, fresh or frozen

Cream sugar and margarine. Use a wire whisk to mix ingredients. Whisk in eggs and vanilla. Sift dry ingredients together in separate bowl. Alternate with milk. Fold in gently. Take blueberries, measure, wash, drain and fold in. Spoon in muffin cups, heaping every other one. Bake at 400' for 20 minutes. Makes 2 1/2 dozen. Topping: 1 cup butter, 1 cup brown sugar, 2 teaspoons cinnamon, 4 cups nuts. Melt butter, add rest of ingredients. Spoon on top of muffins prior to baking.

Big Batch Pumpkin Bread

This is a great recipe for gift giving at Christmas.
6 eggs, slightly beaten
4 1/2 cups sugar
1 1/2 cups oil
29 ounce can pumpkin
5 1/4 cups flour
1 1/2 teaspoons salt
1 tablespoon soda
1 tablespoon allspice
1 tablespoon cinnamon
1/4 cup walnuts
3/4 cup dates or raisins (optional)

Slightly beat eggs. Add sugar, pumpkin and oil to eggs; mix thoroughly and set aside.
Combine dry ingredients.
Combine two mixtures. Stir until blended. Stir in walnuts and dates.
Put 3 cups in large (9x5x2) loaf pan or 1 cup in mini loaf pan.
Makes 4 large or 12 mini loaves.
Bake in 350' oven until toothpick inserted in center comes out clean. 1 hour 10 minutes for large loaves or 40 minutes for mini loaves.
Cool and remove from pans.

Big Batch Bran Muffins

1 cup Crisco
2 cups sugar
5 cups flour
4 cups Kelloggs All-Bran
2 cups Nabisco 100% bran
2 cups boiling water
1 teaspoon salt
5 teaspoons soda
1 quart buttermilk
4 eggs
1 pound raisins, optional

Pour boiling water over 100% bran. Let stand while sugar and shortening are creamed. Add eggs and buttermilk. Add both brans and let stand while sifting flour, salt and soda. Add raisins and flour mixture. Refrigerate for as long as a month if desired. Bake at 375' for 20 minutes. Mixture yields 4 quarts of mix.

Acini De Pepe (Frog Eye Salad)

Maria also has a version of this that is a little different.

1 box Acini De Pepe
1 cup sugar
2 tablespoons cornstarch
1 3/4 cups pineapple juice
1/2 teaspoon salt
3 egg yolks, beaten
1 can crushed pineapple, drained
1 can chunk pineapple, drained
2 cans mandarin oranges, drained
1 medium box Cool Whip
1 bag miniature marshamallows
1/2 bag coconut

Boil box of Acini De Pepe for 20 minutes. Drain. Stir sugar, cornstarch, pineapple juice, salt and beaten egg yolks until thickened. Cool. Add to pasta. Refrigerate overnight. Next day add pineapple, mandarin oranges, cool whip, marshmallows and coconut.

Potato-Cheese Soup

6 medium potatoes, peeled and sliced
4 tablespoons flour
1 teaspoon parsley
1 teaspoon salt
2 cups Swiss cheese, shredded
1 small onion, chopped
2 cups milk
6 tablespoons butter

Add potatoes and onion to 2 cups salted boiling water. Cook about 20 minutes, mash potatoes slightly (don't drain). Add enough milk to make 5 cups. Add other ingredients, except cheese. Stir until thickened. Add cheese and stir until melted. Thin with more milk as needed.

Orange Julius

6 ounces frozen orange juice concentrate
1 1/2 cups water
1/2 cup sugar
1/2 cup milk
1 teaspoon vanilla
1 tray crushed ice cubes

Mix in blender and serve.

Fruit (Slushy) Punch

6 ounces frozen orange juice
6 ounces frozen lemonade
46 ounces pineapple juice
5 bananas, smashed
6 cups water
3 cups sugar
2 quarts 7-Up

Combine and heat water and sugar until it forms syrup. Combine with juices and bananas and freeze. Beat frozen mixture into slush foam and combine with 1 or 2 quarts 7-Up.

Hot Cocoa Mix

Package this in a cellophane bag with a Christmas bow and place in a festive mug for a small gift at Christmas.

1 cup powdered sugar
1/2 cup unsweetened cocoa
1/2 cup non-dairy creamer
1/4 teaspoon salt
Stir in:
2 3/4 cups instant non-fat milk powder
1 cup mini marshmallows, optional

Store in cool, dry place. Use within 6 months. Stir 3-4 tablespoons mix to 1 cup hot water.

Chicken Enchiladas

1/2 cup chopped onions
2 tablespoons butter
4 ounce can chopped green chilies
3 cups cooked chopped chicken
1 can evaporated milk
1 can cream of chicken soup
1 1/2 cups sour cream
2 cups shredded Monterey jack cheese
10 flour tortillas

Saute onion in butter until soft. Remove from heat. Stir in green chilies and chicken. In a bowl, combine evaporated milk, soup, and sour cream. Dip tortilla in sauce. Place 3 tablespoons chicken down center of tortilla. Sprinkle with cheese. Roll up. Place seam down in greased baking pan. Repeat with remaining tortillas. Top with remaining sauce. Bake covered 60 minutes at 350'.
You can also cover and freeze this (before baking). Thaw before baking if frozen.

Hot Fudge Sauce

We all love grandma's homemade hot fudge sauce!

5 tablespoons cocoa
1/2 cup milk
1 1/2 cups sugar
1/2 stick butter
1 tablespoon corn syrup
dash of salt

Mix and boil for a several minutes. Serve on ice cream.

Golden Baked Caramel Popcorn

This is a great recipe for gift giving at christmas in a tin or cute cellophane bag with a bow at Christmas.

5 quarts popped corn
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda

Cook butter, brown sugar, corn syrup and salt to firm ball stage. Remove from heat and add soda. Stir to mix. Bake in 225' oven for 45 to 50 minutes, stirring every 15 minutes. Turn out to clean surface to cool. Break apart and store in air tight container.

Chex Mix Puppy Chow

This is a dangerous snack to have around, kids love it! (Or maybe it is just me that loves it!)

9 cups Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cups powdered sugar
Directions

Put cereal in large bowl. Melt chips, peanut butter, and butter. Remove from heat, add vanilla. Pour over cereal, put in large plastic bag with sugar and shake to coat. Spread on wax paper to cool.

Chocolate Scotcheroos

These are everyone's favorite and very easy!

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups rice krispies
1 cup semi-sweet chocolate morsels
1 cup butterscotch chips

Combine sugar and syrup in 3 quart saucepan. Cook over moderate heat, stirring frequently, until mixture begins to bubble. Remove from heat. Stir in peanut butter; mix well. Add krispies; stir until well blended. Press mixture in buttered 13x9 pan.
Melt all morsels together over hot, but not boiling water, stirring until blended. Remove from heat; spread evenly over krispies. Cool until firm. Cut into bars.

Cereal Crunchies

Someone always asks for the recipe when I make these. I usually double the recipe.

Sift together:
1 cup sifted flour
1/2 teaspoon soda
1/4 teaspoon baking powder
1/4 teaspoon salt
Cream:
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
Add:
1 unbeaten egg
1/2 teaspoon vanilla
Blend in dry ingredients:
1 cup rolled oats
1 cup rice krispies
1/2 cup flaked coconut
chocolate chips, optional

Shape dough into balls using a rounded teaspoonful for each. Place on greased baking sheets and flatten slightly.
Bake in 350' oven for 8 to 10 minutes, until golden brown.

Mud Pie

I got this recipe at my bridal shower along with this advice for the bride. "Always put your husband first before yourself, in your thoughts, acts and everything. A good marriage is a selfless one and many rewards will follow." Good Advice!!!

1/2 package Nabisco chocolate wafers
1/2 cube melted butter or margarine
1 quart coffee flavored ice cream
1 1/2 cup fudge sauce
Directions

Crush wafers and add butter, mix well. Press into a 9 inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce. Store in freezer approximately 10 hours.

Creole Seasoning Mix

This is another recipe from Emeril/ Food Network
It is great rubbed on pork tenderloin or bbq ribs (it is a little spicy).

2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper

Combine all ingredients. Store in an airtight container. Use to season chicken, seafood, steaks or vegetables.

Cafe Rio Chicken and Dressing

1 small bottle Kraft Zesty Italian Dressing
1 tablespoon chili powder
1 tablespoon cumin
3 cloves garlic, mined
5 pounds chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour. (I usually half this recipe for my family.)

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy.)

Use a food processor to blend all the ingredients well. Regrigerate.

Brined and Roasted Turkey

I got this recipe from Emeril Lagasse, it is very moist and juicy!

10-12 pound turkey
4 tablespoons unsalted butter, room temperature
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1 inch pieces
1 large carrot, cut into 1 inch pieces
2 bay leaves
2 sprigs thyme
1 1/2 - 2 cups chicken or turkey stock, for basting
Turkey Broth:
1 tablespoon vegetable oil
Reserved turkey neck and giblets
1 onion, coarsely chopped
1 large celery stalk, coarsely chopped
1 small bay leaf
3 cups turkey stock, chicken stock, or canned low-salt chicken broth
3 cups water
Gravy:
4 cups turkey broth
4 tablespoons unsalted butter
1/4 cup flour
salt and freshly ground black pepper
Brining Solution:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary


Brine:
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary. Note: If you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.


Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325'.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the choppped liver to the pan during the last 15 minutes of cooking.
Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and givlets, and set aside. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165' when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat and add the pan juice and 1 cup turkey broth to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cups of broth and bring to a simmer, then transfer to a measuring cup.
In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking consantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Chicken Tetrazinni

1/4 cup buttter or margarine
1/4 cup flour
1 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
2 cups chicken stock
2 cups half and half
2/3 cup Parmesan cheese
8 ounces thin spaghetti,cooked
2 cups cooked chicken pieces
1/4 pound fresh sliced mushrooms, sauteed

Melt butter; blend in flour, salt, garlic salt and pepper. Add milk and bouillon cubes (or chicken stock) and half and half. Cook, stirring constantly, until thick and smooth. Add 1/3 cup parmesan cheese and stir. Add cooked spaghetti, chicken and mushrooms. Stir carefully. Pour into shallow, 2 quart casserolel dish. Sprinkle with remaining parmesan cheese. Bake at 375' until bubbly, 20 to 25 minutes.

Classic Cheesecake

Gary makes this recipe and makes variations and additions to it everytime, very good.

For Crust: In a bowl, mix
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 1/2 tablespoons melted butter
For Filling: Beat
3 - 8 ounce packages softened cream cheese
1 cup sugar
3/4 cup sour cream
scraped seeds from 1 vanilla bean
1 1/2 t. vanilla extract
Then beat in:
3 large eggs until smooth.
For Topping: Mix
1 1/2 cups sour cream
1/4 cup sugar

Crust: Press onto bottom of greased 9 inch springform pan. Bake 10 minutes at 350'. Cool.
Filling: Pour into cooled crust, bake 55-60 minutes. Trasfer to rack; cool 5 minutes.
Topping: Spread over cheesecake. Bake 6 minutes longer; remove from oven. Transfer to wire rack; place uncovered in refrigerator 2 hours. When cold, cover with foil and refrigerate overnight.

Gelatin Poke Cake

This is an easy, light summer dessert.

1 package (2-layer size) white cake mix
1 cup boiling water
1 pkg. (4 serving size) JELL-O Brand Gelatin, any flavor
1/2 cup cold water
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed


Prepare and bake cake in 13x9-inch baking pan as directed on package. Remove from oven. Cool cake in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.
Meanwhile, stir boiling water into dry gelatin mix in small bowl at least 2 minutes until completely dissolved. Stir in cold water; carefully pour over cake. Refrigerate 3 hours.
Frost with whipped topping. Refrigerate at least 1 hour or until ready to serve. Cut into 16 slices. Store leftover cake in the refrigerator.

Russian Tea Cakes

These are great for Christmas gift giving.

1 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 pinch salt
1 1/2 teaspoons baking powder
3/4 cup chopped walnuts
1/3 cup confectioners' sugar for dusting

Beat together the butter and confectioners' sugar till creamy. Add vanilla.
Mix the dry ingredients, stir into creamy mixture. Blend well.
Add the nuts, mix well, roll the dough out into two balls. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
Bake at 375 degrees for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners' sugar, let cool and roll again.

Monkey Bread

This is always a favorite at Grandma Marilyn's house!

3 cans refrigerated buttermilk biscuits
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup margarine
3/4 cup brown sugar
3/4 teaspoon cinnamon

Cut the biscuits into quarters. Combine sugar and cinnamon. Roll quartered biscuits in sugar and cinnamon mixture. Pile into greased and floured bundt pan. Drizzle with glaze.
Glaze: In small saucepan, melt 1/2 cup margarine, add 3/4 cup sugar and 3/4 teaspoon cinnamon. Heat until sugar dissolves, stirring to mix.
Bake in preheated 350' oven 30 to 35 minutes. Let stand 10 minutes; invert into serving platter.

Danish Pancakes

Lis Pulsipher grew up with these pancakes, they are slightly different that our favorite Swedish pancakes.

3 cups flour
2 eggs
1/2 teaspoon salt
1 cup sugar
1 1/2 cups milk (or more)
1/2 can 7-up or soda

Mix well. Put approximately 1/4 cup in hot, greased or buttered, crepe pan, turn to coat bottom of entire pan. Cook lightly on both sides. Serve with jam, powdered sugar, fruit, syrup or as desired.

Buttermilk Pancakes

2 cups buttermilk
1 tablespoon sugar
1/2 cup oil
4 eggs
1 3/4 cups sifted flour
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt

Blend buttermilk, sugar, oil and eggs. Sift together flour, baking powder, soda and salt. Add to buttermilk mixture and stir in until just blended. Bake on hot griddle. Serve with fruit, lemon juice and powdered sugar or syrup.

Craig's Buffalo Wings

2 quarts canola oil or crisco
3 1/2 pounds chicken wings, cut into three pieces, wing tips reserved for another use
1/2 stick (4 tablespoons) unsalted butter
1 cup Franks Red Hot sauce
2 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons cayenne pepper
Blue Cheese Dressing
Celery Sticks
Directions

Heat oil to 400' in a deep fryer or a medium stockpot. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain.
While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat and keep warm until ready to use.
When the first batch of wings finishes cooking, transfer to an airtight container. Add half of the sauce and cover tightly. Shake container to fully coat wings in sauce. Serve immediately with Blue Cheese Dressing and celery sticks. Repeat with remaining wings and sauce.

Chocolate Covered Strawberries

16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Quick and Easy Fruit Dip

1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened
2 tablespoons frozen orange juice concentrate, thawed

DIRECTIONS:
In a medium size serving bowl, mix together marshmallow creme, cream cheese, and orange juice. Refrigerate and serve chilled.

Spinach Salad

2-3 bunches spinach
small head lettuce
1 cup cottage cheese
1/2 pound bacon, cut up
3/4 pound swiss cheese, shredded
Dressing:
1 1/2 teaspoon poppy seeds
1 1/2 teaspoon salt
3/4 cup white vinegar
3/4 teaspoon dry mustard
1 cup salad oil
3/4 pound sliced mushrooms
3/4 cup sugar
1 sliced purple onion
1 1/2 tablespoon grated onion
Directions

Marinate all the dressings ingredients for 24 hours.
Layer the salad ingredients in a large bowl.
Spoon dressing on just before serving, distributing mushrooms and onions evenly over salad. Makes enough dressing for either a huge salad or several smallsalads. Dressing keeps well.

Chicken Taco Soup

2 boneless chicken breast halves
1 teaspoon olive oil
1 cup chopped onion
1 small clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 tablespoon fresh-squeezed lime juice
2 cans chicken broth
1 cup fresh salsa
1 cup frozen corn kernels
1 cup black beans, drained and rinsed
1 can cut tomatoes (15-16 oz.)
1 package taco seasoning mix, optional
1 bag tortilla chips
Toppings:
Shredded jack cheese
sour cream
green onion, thinly sliced

Cut raw chicken into bite-sized pieces and saute in oil. Add chopped onion and minced garlic after liquied from chicken cooks off and cook until onion and garlic are soft and chicken is very lightly browned. Add all other ingredients except black beans and tortilla chips. Bring to boil, then simmer for 10 minutes.
Turn off heat, add black beans, and let warm through for a few minutes. To serve, place small handful of tortilla chips in bottom of bowl. Add soup with plenty of liquid) then toppings.
Great with warmed flour tortillas and fruit salad on the side. I usually double the recipe.

Banana Banana Bread

I found this recipe on the internet, but I love it, it uses lots of bananas, is very moist, not too heavy and easy. Very good, my kids love it!

2 c. all-purpose flour
1 t. baking soda
1/4 t. salt
1/2 c. butter
3/4 c. brown sugar
2 eggs, beaten
2 1/3 c. mashed overripe bananas

Preheat oven to 350'. Lightly grease a 9x5 in loaf pan. (I use 2 pans, the loaves are shorter, put I think it cooks through better).
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake for 50-55 minutes (until a toothpick inserted into center of the loaf comes out clean). Let cool in pan for 10 minutes and turn out onto a wire rack.

Cafe Rio Dressing

1 pkg. Ranch dressing mix
1 c. milk (more as needed)
1 to 1 1/2 c. mayonaise (to taste)
1/2 bunch cilantro
1/4 c. lemon juice
1 jalapeno (seeded)
2 tomatillos
1 clove garlic

Add all to blender and blend! Refrigerate and serve on layers of flour tortilla (broiled crisp with cheese), lettuce, cafe rio pork or chicken, spanish rice, black beans, cheese, tomatoes etc.

Norwegian Cream Cake

5 large eggs

1 c. sugar

Beat on high speed for 15 minutes

Next:

Fold into egg/sugar mixture

1 c. flour

1/3 c. corn starch

1 t. baking powder

2 T. water

Pour into greased spring form pan and bake in pre-heated oven (350') for hour.

Crucial- Do not bump or make any loud noises while baking and cooling, cake will fall! When cool, slice horizontally into thirds. Fill each layer with whipped cream (not cool whip or ready whip) and fruit. Cover with cream, decorate and serve.

Scandinavian Fruit cup (Fruit Soup)

This recipe is a favorite of Marilyn Pulsipher...


1 c. water 3 T. minute tapioca
1/4 c. sugar
6 oz. frozen orange juice concentrate
2 1/2 c. water
2 bananas, cut-up
1 pkg. strawberries, frozen
2 oranges, sectioned
4 cans peach halves, cut-up


Bring to a full boil water, tapioca and sugar until tapioca turns clear. Pour into large bowl and add orange juice and 2 1/2 cups water. Chill, will thicken slightly. Cut into it bananas, strawberries, oranges, and peach halves. Chill thoroughly. Serve in small bowls before dinner.

Scones

3 t. yeast

1/2 c. water, warmed

2 c. milk, cold

1/2 c. shortening, melted

1/2 c. sugar

1 t. salt

3 eggs, beaten

6 1/2 c. flour

Dissolve yeast in water. Combine with milk, shortening, sugar, salt and eggs. Add flour a little at a time until all is mixed. Dough will be sticky. Do not knead. Refrigerate at least 30 minutes. Can be stored for 1 week. Roll out on floured board to 1/2 inch thickness. Cut in 2 inch squares. Brown in hot oil on both sides. Roll in butter and sugar or eat with jam and milk, yum!

Fabulous (no-fail) French Bread

2 pkgs. yeast (or 6 t.)

1/2 c. water, warmed

2 c. water, hot

3 T. sugar

1 T. salt

5 T. shortening or vegetable oil, melted

6 c. flour

1 egg white

2 T. sesame seeds

Dissolve yeast in 1/2 cup warm water and let stand 10 minutes. In large bowl, combine 2 cups hot water, sugar, salt, shortening and half of the flour; beat well. Stir in dissolved yeast. Stir in remaining flour. Mix well, leaving spoon in batter; allow to rest again for 10 minutes. Stir vigorously. Repeat 4 times. Turn out dough on floured surface. Divide in half. Roll each half into 9 x 12 rectangle. Starting at long edge, roll loosely as for jelly roll. Seal edge, place both rolls, seam side down, on one large baking sheet. Gash top with 3 X's with sharp knife. Brush with beaten egg white. Sprinkle with sesame seeds. Let raise 30 minutes. Bake at 400' for 20 minutes. (Dough is sticky and hard to work with first out of bowl.)

(I got this recipe when I was first married and it has never failed me or anyone that I have passed it on to. It is always a hit!)

Best Chocolate Sheet Cake

Combine in a mixing bowl:

2 c. flour

2 c. sugar

1/4 t. salt

In a saucepan, melt:

2 sticks butter

Add 4 T. cocoa, stir together

Add 1 c. boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour 1/2 cup buttermilk

Add:

2 beaten eggs

1 t. baking soda

1 t. vanilla

Stir in buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350' for 20 minutes.

While cake is baking, make icing:

Chop 1/2 cup pecans finely (optional)

Melt 1 3/4 sticks butter in a saucepan

Add 4 heaping T. cocoa, stir to combine, then turn off heat.

Add:

6 T. milk

1 t. vanilla

1 lb. minus 1/2 cup powdered sugar

Stir together.

Cut into squares, eat, and enjoy the chocolate sheet cake ever!

Add pecans, stir together, and pour over warm cake.

Anne's Fresh Salsa

I stole this from a great lady in our ward, so I know that it is good!

12-15 Roma Tomatoes

2 green bell peppers

1 yellow or red pepper

3 bunches of cilantro

juice of 6 limes

1 white onion

handful of fresh oregano

2 T. salt

1 t. pepper

2 14 1/2 oz. stewed tomatoes

*Protect hands and remove seeds of:

1 jalapeno pepper

1 yellow chile

Chop everything up in the food processor--you will have to do it in stages as this makes alot!

Cafe Rio Pork

1 pork loin (about 2 1/2 lbs.)

1 1/2 c. brown sugar

2 cans chopped green chilies

1 pkt. taco seasonging

3/4 bottle salsa

pinch of dried onion

1/2 c. water

Place pork in crockpot, pour ingredients in with water and salsa last. Cook on high for 4 hours. Shred meat and cook for 1 more hour. Serve with tortillas, sour cream, salsa, cilantro, cheese (you know, the regular Mexican food toppings.)

Chocolate Chip Rugelach

Samson's Deli had the most amazing chocolate chip Rugelach...I'd never seen them anywhere since so I had to find a recipe...this one is pretty close to what I remember. They are wonderful!

Rugelach are a cross between a cookie and a little rolled up pastry. They are a Jewish sweet that is traditionally rolled into a crescent-shape. The word rugelach comes from the Yiddish "rugel" which translates into “royal”. These pastries are now mainstream, and come with a myriad of fillings, including many that include jam and finely chopped nuts. The dough is traditionally cream cheese dough, which some believe to have been developed in the U.S. by the Philadelphia Cream Cheese company. This recipe uses a chocolate chip, walnut and cocoa filling, and is probably my favorite of all the rugelach I have made. These take a bit of time, as the dough needs to chill and then rolled and cut, but I find these extra steps to be well worth the effort.
Here goes:

For the cream cheese dough:
2 ¾ cups all purpose flour
½ cup sugar
½ teaspoon salt
2 sticks unsalted butter,softened
8 ounces of cream cheese, softened
½ teaspoon vanilla
2 large egg yolks

Chocolate Chip Filling
¾ cup semi-sweet or bittersweet chocolate chips
¾ cup finely chopped walnuts
½ cup sugar
1 Tablespoon unsweetened powdered cocoa
½ Teaspoon cinnamon
Combine all of the above ingredients in a bowl and set aside

Glaze:
1 beaten egg yolk
¼ cup water
¼ cup sugar
Combine the three ingredients above and set aside.

To make the dough, whisk together the flour, sugar and salt. In another large bowl, beat together the butter and cream in a mix-master or hand held mixer until light and fluffy. Then beat in the egg yolks and vanilla. Slowly mix in the flour mixture until it is just combined. Transfer the dough to a lightly floured surface, and knead the dough just until it is smooth. Then divide the dough into halves, and shape each piece into a disk. Wrap each disk in wax paper or plastic wrap and chill for at least two hours or overnight.

On a lightly floured surface, roll out one disk of dough at a time into a large round. Spread half of the chocolate chip mixture evenly over the dough. Using a pizza wheel, pastry cutter or sharp knife, cut the dough into about 16 wedges. Starting at the wider end, roll each pastry up in jelly-roll fashion, ending with the pointed edge resting on top of each cookie. Roll the remaining rugelach in the same manner.Preheat the oven to 350F.

Lay the cookies on a lightly greased cookie sheet or on a silicon mat. Brush each pastry lightly with the egg wash. Bake the rugelach until they are golden, about 25-30 minutes, watching closely to make sure they do not burn on the bottom.

Best Carrot Cake

Recipe from Sharon Moncrief. We did the beaches, the bay, the museums, church, school, Disneyland...we did it all with the Moncrief family when our children were young. It was a good time...

1 1/2 cups oil

4 eggs, one at a time

2 cups flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons salt

3 cups grated carrots

1. Beat oil and eggs, one at a time.
2. Sift together flour, sugar, baking soda, cinnamon and salt.
3. Blend two mixures and then add carrots.
4. Pour into a 9 x 13 inch pan.
5. Bake at 350 degrees for 35-45 minutes.
6. Frost with Cream Cheese Frosting. Sprinkle with nuts, if desired.

Cream Cheese Frosting:

• 1 3 oz cream cheese
• 1/2 cube butter
• 2 cups powdered sugar
• 1 teaspoon vanilla

Combine all, beat until fluffy and light. You will need to double this if you bake the cake in layers and need filling and want to cover cake adequately.

Peanut Butter Cookies

A four star favorite that children love to help make. I always multiplied the recipe by 4 and froze some.

1/2 cup butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 cup flour
1 egg
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon soda.

1. Cream butters and beat in sugar.
2. Add other ingredients and more flour, if needed, to make mixture stiff enough for drop cookies.
3. Arrange by spoonfuls on unbuttereed cooky sheet.
4. Press flat with sugared fork.
5. Bake at 350 degrees for 8-10 minutes.

Czechoslovakian Cookies

Always a favorite! And from ingredients always on hand. A good cookie for quick gift giving. Recipe came from one of the girl's Young Women teachers.

1 cup margarine (I use butter)

1 cup shortening--yes, shortening makes the texture

1 cup powdered sugar

1 cup white sugar

2 eggs

1 teaspoon vanilla

1 teaspoon soda

1 teaspoon cream of tartar

4 cups flour

1. Cream margarine, shortening, and sugars.
2. Add eggs and vanilla. Beat
3. Stir in remaining ingredients.
4. Roll dough into balls the size of walnuts.
5. Roll in powdered sugar.
6. Place on greased cookie sheet about 2 inches apart.
7. Bake at 375 degrees for 11 minutes or so.

Peanut Blossoms

A traditional Christmas cookie.

1/2 cup butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 bag Hershey chocolate kisses

1. Cream together butters and sugars.
2. Add egg and vanilla. Beat well.
3. Blend together separately dry ingredients. Add to first mixture and mix well.
4. Shape dough into balls and roll in sugar. Place on ungreased cookie sheet.
5. Bake at 375 degrees for 8 minutes.
6. Remove from oven and place a candy kiss on top of each cookie. Press down firmly so cookie cracks around edge.
7. Bake 2 to 5 minutes or longer.

Strawberry Rhubarb Pie

This is especially good but just plain rhubarb cooked and chilled and then served with sour cream is a favorite of mine.

Combine 2 cups sliced rhubarb with 1 cup sugar, 1/3 cup flour and 2 T water. Bring to a boil, stirring constantly 1 minute or until thick. add 2 T butter and stir until melted. Remove from heat.

Fold in 2 pints of whole strawberries (washed and stems removed).

Spread filling into a baked pie shell. Chill several hours or overnight.

To serve, top with a dollop of whipped cream.

English Caramels

My favorite things-- sugar, cream and butter-- all in one candy. Instead of cutting in squares, I like to make about 8 rolls and roll them in nuts (pecans is my favorite.)

2 cups white sugar
1 1/2 cups white corn syrup
1 1/2 cups whipping cream
1/2 cup butter (no substitute)
1 1/2 teaspoon vanilla
1 1/2 cups nuts

1. Mix sugar, syrup, 1 cup cream and butter.
2. Cook until it boils vigorously, then gradually add the other 1/2 cup cream.
3. Cook over medium to low heat and stir every 4 or 5 minutes.
4. Cook till a hard ball may be formed in cold water.
5. Remove from fire and add vanilla and nuts.
6. Pour into a greased pan. Cool
7. Cut into squares and wrap in wax paper or make into rolls and roll in nuts and slice for serving.

John's Favorite Molasses Taffy

When I was in high school and college, we had a lot of house parties where we ate, played cards, played music, etc and Judy usually made taffy we could try a hand at pulling. It was at the house parties I learned what a great combination popcorn and fudge is...

2 cups white sugar
1/2 cup molasses
1/2 cup corn syrup
2 tablespoons butter--add at 240 degrees

Cook until 270 degrees. Pour onto a large platter and when cool enough, butter your hands and start pulling. When the right texture, lay the taffy in ropes and mark with a knife for breaking and then wrap pieces in waxed or cellophane papers.

Hootch

This came from my sister-in-law Mary and became my traditional candy to use for Christmas gifts. When my Mexican cleaning lady tasted it, she had to have the recipe--it tastes much better than the brown sugar candy they sell in Tiajuana.

6 cups sugar
3 small cans evaporated milk (18 oz)
1 pint white corn syrup
1/2 lb butter
2 lbs nuts--yes, 2 lbs

Mix all but nuts and cook on low heat at a slow bubble for an hour or so until soft but firm stage. (Cook in a heavy pan and stir often.) Remove and beat until like fudge. Add nuts. Makes two large pans.

Penoche

Before I found an apartment with another school teacher the first year I taught school in Billings, Montana, I lived in the basement of a dear, dear couple. There was a huge kitchen and it was there I remember first making Mom's penoche, because I felt lonely. It has always been my consoling treat of choice but now I do it from memory and just make a very small amount unless it is the holidays.

1 1/2 cups brown sugar

1 1/2 cups white sugar

1 cup thin cream

1 tablespoon butter

1 1/2 teaspoon vanilla

1 cup chopped nuts

1 T butter

1. Stir sugar, cream, and butter together until ready to boil.
2. Boil without stirring until soft ball forms in cold water.
3. Pour on a large latter and when cool beat until creamy.
4. Add flavoring and nuts and make into long rolls from which slices may be cut.

Giblet Gravy

We never get too modern for homemade gravy, do we? Because I needed a recipe as a young married, I have kept this around, it is the best.

Turkey giblets and neck
Medium-size onion, chopped
Few celery tops
1 teaspoon salt
1 bay leaf
4 cups water
1/2 cup flour
Salt and pepper
Bottled gravy coloring (optional)

1. Combine turkey giblets (except liver) and neck with onion, celery tops, salt, bay leaf, and water in large sauce pan.
2. Simmer 1 hour nd 40 minutes; add liver. Simmer 20 minutes longer, or until meat is tender.
3. Strain broth; measure; add water, if needed to make 4 cups. Chop giblets fine, stir into broth. Cool, then chill until ready to make gravy. I always did this the day before roasting the turkey.
4. After turkey has been removed from roasting pan, tip pan and let fat rise in one corner. Pour all fat into a cup, leaving juices in the pan.
5. Measure 8 T fat and return to pan; blend in flour. Cook, stirring constantly, just until bubbly.
6. Stir in the 4 cups broth and giblets. Continue cooking and stirring, scraping baked-on juices from bottom and sides of pan, until gravy thickens and boils 1 minute.
7. Season to taste with salt and pepper; stir in a little bottled gravy coloring to darken.

Best Ice Cream

I will never forget the first evening I had this ice cream. We were at the Westwood home on Mission Bay in the 60's and daughter Margo had made home made ice cream. They called it Best Ice Cream and that is what it still is.

1 pint whipping cream
1 quart half and half
3 cups sugar
juice of 3 oranges
juice of 2 lemons
2 bananas, mashed
2 pkg of thawed frozen strawberries, mashed

Mix as per your ice cream mixer instructions.

Hamburger Stroganoff

When we were early marrieds, I considered this a 'company dinner' because we couldn't afford sour cream.

1 lb ground beef
1 medium onion chopped
1/4 cup butter
1 tablespoons flour
1 teaspoon salt
1 teaspoon garlic salt
1/4 teaspoon pepper
1 cup mushroom stems and pieces cut up
1 can cream of chicken soup
2 cups hot cooked noodles

In large skillet, cook and stir ground beef and onion in butter until onion is tender. Stir in flour, salt, garlic salt, and pepper and mushrooms. Cook 5 minutes stirring constantly. Remove from heat. Stir in soup, simmer uncovered 10 minutes. Stir in sour cream, heat through. Serve over noodles.

Chili

Chili has been a mainstay at our home since I met Joan Ririe and she gave me a recipe that the children liked. When they were little, I did not put the onions in the chili. I always cooked it in a large crock pot and have added various beans as time went on. One of John's friends said as he opened the lid after school. "I just love to see all those beans cooking together."

1 lb ground beef
1 1/4 c minced onion (optional)
1 large can Dennisons chili with beans
1 can kidney beans
1 can chili beans
1 can black beans
1 can tomato soup
Chili powder to taste (1 1/2 T to start)

Brown ground beef and onions. Drain off fat and add beans (with juice).
Cook slowly all day in a crock pat or cook for at least 45 minutes in a heavy pan. Serve with a dob of sour cream, raw onions or grated cheese on top.
I freeze individual servings for myself to eat later.

Red Velvet Cake (For Special Occasions)

Juanita Chugg first gave me this recipe in 7th Ward in the 60's and called it the '$300 Cake'. Urband legend has it that a woman had asked the chef at the Waldorf Astoria in NYC for their recipe of the Red Velvet Cake and he gave it to her along with a bill for $100 or $300 (whatever). Outraged at the cost, she circulated the instructions to anyone who would take her recipe card. It began appearing in cook books in the mid 1900's. When I was working in Texas, the wife of one of my supervisors, always sent this to the Pot Lucks. The first time I was served, they gave me a huge 1/4 of the cake--and I ate it all. And I have been a big fan ever since. Red Velvet Cake is served all over Texas.

This recipe is the one I use from the Lion House Cookbook and they call it the Red Carpet Cake. Preheat oven to 350 degrees and lightly flour two 9-inch round cake pans.

2/3 cup shortening

1 1/2 cups sugar

2 eggs

2 ounces of red food coloring

4 tablespoons cocoa powder

1 teaspoon salt

1 teaspoon baking soda

2 1/4 cups all-purpose flour

1 cup buttermilk

2 teaspoons vinegar

1. Cream together shortening, sugar and eggs in a large bowl. Make a paste of the coloring and cocoa; add to the sugar mixture and blend.
2. In a medium bowl mix salt, baking soda and flour.
3. In a separate bowl mix buttermilk, vinegar and vanilla together. Add the flour mixture and the buttermilk mixture alternately to the creamed mixture. Mix until blended.
4. Divide batter evenly between the two prepared pans and bake approximately 30 minutes. Overbaking will cause the cakes to be very dry. Cool layers. Cut each layer in half horizontally so you have four layers

Baker's Frosting:

1. Combine 1 1/2 cups whole milk with 4 1/2 tablespoons all-purpose flour in a small saucepan; mix well. Cook over medium heat, stirring constantly until thick. Cover and let cool in the fridge.
2. Cream 1 1/2 cups butter (no substitute), 1 1/2 cups sugar and 1 Tablespoon of vanilla until fluffy.
3. Add the cooled flour mixture and beat until fluffy; this will take approximately 5 minutes. When frosting is done, you should not be able to feel the sugar granules.

Assemble the cake by placing a layer of cake on a serving platter and spreading with a layer of Baker's frosting. Add the next layer of cake and repeat until you end with the last layer of cake. Frost top and sides of cake with frosting. Makes 12 servings.

Gina's Lemon Pepper Chicken (Foster Farms)

Easy, healthy, and Fast and in the oven—My kind of meal.

Recipe of: Janet

6 boneless chicken breast halves
1 teaspoon lemon pepper
1 pinch garlic powder
1 teaspoon onion powder

Preheat oven to 350 degrees
Place chicken in a lightly glassed 9x13 baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes.

Turn over chiden pieces and add more seasoning to taste. Bake for an additional 15 minutes or until chicken is cooked through and juices run clear. Labels: Main dish

Matrimonial Bars

My mom used to make this and my children always liked them, too.

Cook together:
16 oz dates, approximately
1/2 cup sugar
1/2 cup water
Add 1 teaspoon vanilla and cool

Mix together like pie dough:
1 1/2 cups oatmeal (regular)
1 cup brown sugar
1 1/4 cups flour
1 teaspoon soda
Dash of salt

Melt 1 cup of butter and pour over oatmeal mixture and work up lightly. Put half of oatmeal mixture into large pan and pat down solid. Cover with dates and sprinkle remainder oatmeal on top. (You can use less butter, but use enough to make it all stick together). Bake at 350 degrees for 20 minutes.

Cucumbers in Sour Cream

Many a family meal had this side dish served. The original recipe came from my friend Susan Degn but I shortened it to this.


Peel a cucumber, decorate on the sides by sliding a fork down all sides. Slice, salt and add 1/2 cup sour cream. Chill.

Anne Rigg's Brownies

Anne Riggs was our piano teacher in La Jolla. She taught John music theory and me, pop music (Beatles). At her recitals she always served these homemade brownies with brazil nuts in them.

3 squares chocolate
2 1/3 cubes of butter
2 cup sugar
4 eggs
1 cup flour
1/2 teaspoon baking powder
3 squares chocolate
1 teaspoon vanilla
2 cups chopped nuts

Melt chocolate and butter together. Beat eggs and sugar and then add the chocolate mixture. Add flour and baking powder and then vanilla and nuts.

Bake 12-15 minutes at 350 degrees in a large flat pan.

Avocado Dip/Guacamole

My friend Joan Ririe always had very precise measurements for her recipes so if you need a recipe for Guacamole, here it is.

2 medium sized avocados, peeled & pitted
1 small onion, grated
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon sugar
1 tablespoon lemon juice
1/2 teaspoon worcestershire sauce
Dash of Tabasco
1/8 teaspoon garlic powder
1/8 teaspoon accent
1 drop green food coloring

Mash avocado, add all other ingredients. Whip thoroughly. Chill in covered container till ready to serve. Makes 1 pint.

Karen Price's Chicken Enchiladas

Whenever we would go to one of James' company parties, this dish would be the favorite. Karen shared her recipe with us and it is simple!


12 small flour tortillas cut in 1/8 wedges
2 cans cream of chicken soup
2 cups sour cream
1 can Ortega green chilies chopped
3 cups grated cheddar cheese
4 breasts of chicken cooked (about 4 cups)

Put sauce on bottom, and layer chicken, sauce, cheese and tortillas in a 9 x 13 casserole dish--Top with sauce and then cheese. Bake at 350 degrees for 40-45 minutes. Let set before serving.

Melting Moments Cookies

When I want a quick, easy shortbread cookie, this is it! It is on the Argo Corn Starch box--you use constarch with the flour. I always use real butter!
1 cup flour
1/2 cup Argo Corn Starch
1/2 cup confectioners sugar
3/4 cup margarine or butter
1 tsp vanilla

In medium bowl combine flour, corn starch and confectioners sugar.
In large bowl beat margarine at medium speed until smooth.
Add flour mixture and vanilla and beat until well blended.

If necessary, refrigerate 1 hour or until easy to handle. Shape into 1 inch balls. Place 1 1/2 inches apart on ungreased cookie sheets; flatten with lighty floured fork.

Bake in 375 degree oven 10-12 minutes or until edges are lightly browned. Remove, cool on wire rack. Store in tightly covered container. Makes about 3 dozen.

Breakfast Casserole

When we visited Richard's cousin in Salt Lake City, she served this at a beautiful breakfast buffet and then graciously shared the recipe. It serves a lot! And with orange juice and cut up fruits your breakfast is complete.

1 1/2 lb sausage
9 eggs
3 cups milk
1 teaspoon worcestershire sauce
Pepper
1 can cream of mushroom soup
3 slices white bread cubed
8 slices American cheese or 1 1/2 cups of cheddar cheese

Brown sausage and drain well. Mix eggs, milk, soup and seasonings.
Fold in bread cubes and cheese. Pour into 9 x 13 pan. Cover and refrigerate overnight. Bake uncovered 1 hour at 350 degrees

Creamy Banana Pudding

When I was working in Texas, I found this was served at most all the Texas buffets and restaurants. It reminded me of when I was a child and my mother made a simple version of this. I found this classy recipe of it also made from Eagle Brand. If you like banana cream pie, you will like this.

1 14 oz Eagle Brand Sweetened Condensed Milk
1 1/2 cups cold water
1 package instant vanilla pudding and pie filling mix
2 cups (l pint) whipping cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice from concentrate

1. In large mixing bowl, combine Eagle Brand and water. Add pudding mix; beat until well blended. Chill 5 minutes.
2. Fold in whipped cream. Spoon l cup pudding mixture into 2 1/2 quart glass serving bowl.
3. Top with 1/3 each the vanilla wafers, bananas and pudding mixture. Repeat layering twice, ending with pudding mixture. Chill thoroughly.
Garnish as desired. Makes 8 to 10 servings. (In Texas, you just take a big spoonful and top it with whipped cream)

Flan

Good Flan from a quality Mexican restaurant is a favorite of mine. I found this easy recipe in an Eagle Brand recipe book. It works!

3/4 cup sugar
4 eggs
1 3/4 cup water
1 14 oz can Eagle Brand Condensed Milk
1 teaspoon vanilla extract
1/8 teaspoon salt

1. Preheat oven to 350 degrees. In heavy skillet over medium heat, cook and stir sugar until melted and caramel-colored. Carefully pour in 8 ungreased oz custard cups, tilting to coat bottoms.
2. In large mixing bowl, beat eggs; stir in water, Eagle Brand, vanilla and salt. Pour into prepared custard cups. Set cups in large shallow pan. Fill pan with 1 inch hot water.
3. Bake 25 minutes or until knife inserted near centers comes out clean. Cool. Chill. To serve, invert flans onto individual serving plates. Top with Sugar Garnish, if desired. Store covered in refrigerator. Serves 8

Sugar Garnish:
Fill medium bowl half-full of ice. In medium saucepan, combine l cup sugar with 1/4 cup water. Stir; cover and bring to a boil. Cook over high heat 5 to 6 minutes or until light brown in color. Immediately put pan in ice for 1 minute. Using spoon, carefully drizzle sugar decoratively over foil. Cool. To serve, peel from foil. (I usually skip this, but it is pretty.)

Caesar Salad

Lion House Recipe

1 large bunch romaine lettuce
¾ cup olive oil
3 Tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon dry mustard
1 large clove garlic, minced
Juice of ½ fresh lemon
Dash pepper
½ cup parmesan cheese, shredded
Seasoned croutons

Wash and dry lettuce; tear into bite-size pieces. Place lettuce in large salad bowl. Combine olive oil, vinegar, Worcestershire sauce, salt, mustard, and garlic in a blender and process until smooth. Pour over lettuce and toss. Squeeze lemon juice over salad and sprinkle with pepper, Parmesan cheese, and croutons. Serve immediately. Makes 6 – 8 servings.

Chinese Chicken Salad

1 head cabbage
4-5 chicken breasts, marinated, grilled and cut in bite-size pieces
bunche green onions, chopped
1/2 cup sesame seeds, toasted
1 cup slivered almonds, toasted
2 pkg. Ramen noodles, broken up

Toss together with dressing:
1 cup oil
1/2 cup sugar
1/3 cup rice vinegar
1 teaspoon salt
1 teaspoon pepper
1 package Ramen seasoning packet

Make dressing ahead of time. Pour over salad and toss when ready to serve.

Mandarin Salad

Cut up and put into a large bowl:
1 head iceberg lettuce
1 head red leaf lettuce
1 bunch spinach
Then add:
2 small cans mandarin orange slices, drained
3 oz. pkg. slivered almonds
1 whole chicken, stewed de-boned and cut up
1 can Chinese noodles

Then mix according to instructions on package:
Good Seasons Oriental Dressing Mix

Pour dressing over salad in bowl and toss. Serve with rolls and you have a great dinner. Serves 8-12, depending on the size of servings.

Craisin Spinach Salad

1 large bag of spinach leaves
1 head of romaine lettuce
3 apples, sliced, peeled
½ pkg. craisins
grated Swiss cheese
honey roasted almonds, sliced

Dressing:
¾ c. vegetable oil
¼ c. Dijon mustard
¼ c. honey
1/8 c. balsamic vinegar
coarse ground pepper
1 t. crushed garlic

Beat with electric beater well. Pour on salad right before you serve.

Real Shortcake for Strawberry Shortcake

Recipe of: Janet

Preheat oven to 450 degrees
Use large ungreased baking sheet
Whisk together in a large bowl:
1 cups flour
1 ½ teaspoons baking powder
¾ teaspoon salt
1 T sugar
Drop in:
6 T cold butter, cut into pieces

Cut in the butter with pastry blender or two knives until the largest pieces are the size of peas and the rest resemble breadcrumbs. Do not allow the butter to melt or form a paste with the flour.

Add all at once:
3/4 cup half and half or cream

Mix with fork just until most of the dry ingredients are moistened. With a lightly floured hand, gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Roll out the dough a scat ¾ inch thick and cut into 3 inch rounds. After baking, cool and split with a fork before filling.

Mrs. Milman's Famous Chocolate Frosting

Recipe of: Janet

Makes 6 cups

While this frosting is cooling, you'll need to stir it as instructed; otherwise, the frosting around the edge of the bowl will harden and the frosting at the center will remain liquid. The finished frosting should have a consistent texture. Lois Milman, the creator of the frosting, always uses Nestlé morsels and makes only one batch at a time. Spread the icing on Moist Devil's Food Cake as soon as it is sufficiently chilled; it holds its shape well on the cake.

24 ounces Nestlé semisweet chocolate morsels
4 cups whipping cream
1 teaspoon light corn syrup

1. Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
2. Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

Note: Mrs. Milman had never added the corn syrup—the cooking staff on Martha Stewart did.

Lemonade

Recipe of: Janet

2 cups Lemon Juice
1 cup sugar
6 cups water

Heat the sugar in 2 cups of the water before adding it to the lemon juice.

Approximately 10 lemons make two cups juice.

Clam Chowder

1 c. onion, finely chopped
1 c. celery, finely chopped
2 ½ c. potato, diced
¾ c. butter
¾ c. flour
2 cans clams, canned with liquid, minced
1 ½ t. salt
½ t. sugar
1 quart Half & Half

Cook onion, celery and potato for 20 minutes in clam juice and enough water to cover.
Melt butter in large kettle, then stir in flour. Add half and half and cook until thick. Add vegetables, clams, salt, sugar and dash pepper. Cook some more. Add milk to thin.

Mexican Layer Dip

1 large can bean dip
3 medium avocados, mashed
2 t. lemon juice
½ t. salt
¼ t. pepper
8 oz. sour cream
½ c. mayonnaise
1 pkg. taco seasoning mix
1 c. green onion, chopped
2 tomato, diced
1 small can black olives, chopped
8 oz. cheddar or jack cheese, shredded
tortilla chips

In a casserole dish, layer the following:
First layer: Bean dip
Second layer: Mashed avocados mixed with lemon juice, salt and pepper
Third layer: Sour cream, mayonnaise and taco seasoning mix, mixed together
Fourth layer: Chopped green onions
Fifth layer: Diced tomatoes
Sixth layer: Chopped black olives
Top layer: Shredded cheese
Use large tortilla chips and scoop upwards to catch all layers.

Chili Dip

12 ounces cream cheese
1 can chili, no beans
1 cup grated cheddar cheese
1 cup diced green chilies (small can)
1 can chopped olives

Layer in order in 9x13 pan. Bake at 375’ for 20 minutes.

Spinach Roll-ups

2 pkgs. Spinach, thawed and drained
½ pkg. Ranch dressing mix
1 cup mayonnaise
5 green onions, chopped fine
½ cup sour cream
½ cup bacon bits
1 pkg. large flour tortillas, cut them square

Mix all ingredients. Spread thin or tortillas and roll up. Freeze for 1 hour and cut in 1 inch lengths.

Spinach Dip

1 pkg. spinach, frozen, cooked and drained
1 cup sour cream
1 cup mayonnaise
1 pkg. Knorr’s vegetable soup mix

Mix the sour cream and mayonnaise together. Add the dried soup mix to this. When the spinach cools, squeeze out excess liquid, then mix with the rest of the ingredients. Chill at least 3 hours.

Chicken Broccoli Casserole

A 7th Ward Favorite

Recipe of: Janet

12 pieces chicken cooked (breast and thighs)
2 cans cream of chicken soup
1 pt sour cream
¼ teaspoon curry powder
2 tablespoon lemon juice
3-4 small packages frozen chopped broccoli

Cook broccoli until tender. Place in buttered casserole, add chicken (broken up) and sauce of other ingredients. Top with bread crumbs. May sprinkle with cheese, if desired. Bake one hour at 300 degrees in a 9 x 13 pan.

Peanut Brittle

One Christmas the Pugmires came caroling and gave us this peanut brittle. It is good!

Recipe of: Janet

3 cups sugar
1 cup light karo
½ cup water
1 Tablespoon butter
1 teaspoon salt

Cook to 240 degrees. Add 3 cups raw Spanish peanuts. Cook to 290 degrees hard crack. Remove and add 2 teaspoons baking soda.
Pour onto greased heavy aluminum foil. (Can use raw cashews as well)

Break into pieces when brittle.

Easy Good Popcorn Balls

This is an easy way to get there...

1 cup brown sugar
1 cube butter
30 large marshmallows

Pour over about 2 batches of popcorn. Wet hands and mold.