tag:blogger.com,1999:blog-19999944585687468392024-03-13T12:49:37.337-04:00Kneaded, A Collection of Family RecipesKathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-1999994458568746839.post-20905418349461412972015-11-03T17:00:00.000-05:002015-11-03T17:00:03.820-05:00Lasagna<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 pound
ground beef</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ to 1 pound
of sausage</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¾ cup
chopped onion</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 clove
garlic, minced</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1- 12 ounce
can of tomato paste</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 can (15
ounces) tomato sauce</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2
Tablespoons parsley flakes</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2
Tablespoons of sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 teaspoon
salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 teaspoon
basil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 cup of
ricotta cheese</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup grated
Parmesan cheese</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 egg</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 Tablespoon
parsley flakes</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 ½ tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp
oregano leaves</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 package (8
ounces) lasagna noodles, cooked and well drained</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¾ pound
shredded mozzarella</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup grated
Parmesan cheese</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
Cook and stir ground beef and sausage, onion and garlic in large sauce
pan or Dutch oven until meat is brown and onion is tender. Drain off fat. Add tomato
sauce and paste, 2 Tablespoons parsley, the sugar, 1 teaspoon salt and the
basil. Heat to boiling and reduce heat to simmer. Add additional water if
necessary due to the thick paste. Simmer
for one hour until the consistency of spaghetti sauce.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
Heat oven to 350 degrees. Mix ricotta cheese, ½ cup Parmesan cheese,
the egg, 1 Tbsp parsley, 1 ½ tsp salt, and the oregano in a bowl. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
Assemble Lasagna:</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
In ungreased baking dish 13x9x2 inches spread a thin layer of sauce,
then layer noodles, cheese mixture and tomato sauce and mozzarella cheese 3 to
4 times, reserving ½ cup sauce for thin top layer. Sprinkle top with ½ cup Parmesan
cheese. At this point lasagna can be refrigerated and stored overnight or
frozen for a later time. If not, bake uncovered in 350 degree oven for 45
minutes. <i>(Allow an additional 15 minutes
if lasagna has been refrigerated.)</i>Let stand 15 minute before cutting and
serving.</div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-39787565920937127972015-11-01T04:00:00.000-05:002015-11-01T04:00:04.726-05:00Waikiki Meatballs<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 ½ pound
ground beef</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2/3 cup
cracker crumbs</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/3 cup
minced onion</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 egg</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 ½ tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ tsp ginger</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup milk</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 TBSP
shortening, coconut oil or safflower oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 TBSP cornstarch</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup brown
sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 can (13 ½ ounces)
pineapple tidbits, drained (reserve the syrup)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/3 cup vinegar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 TBSP soy
sauce</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/3 cup
chopped green pepper (optional)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Mix thoroughly beef, crumbs, onion, egg, salt, ginger and
milk. Shape mixture by rounded tablespoons into balls and brown in a large
pre-heated skillet with shortening or oil melted in it. Remove meatballs from
pan; keep warm. Pour remaining fat from skillet. Discard.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Mix cornstarch and sugar. Stir in reserved pineapple syrup,
vinegar and soy sauce until smooth. Pour into skillet; cook, stirring
constantly until mixture thickens and boils. Boil and stir 1 minute. Add meatballs,
pineapple tidbits and green pepper. Heat through. Serve with brown rice if
desired and additional soy sauce.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<i>Note: bread crumbs can
be substituted for cracker crumbs but meatballs will have a different texture
and not be as salty. <o:p></o:p></i></div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-54195685837610286062015-10-30T04:00:00.000-04:002015-10-30T04:00:08.309-04:00New England Pot Roast<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup all
purpose flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 Tablespoon
plus 2 teaspoons sea salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 ¼ teaspoons
black pepper</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4 pound beef
chuck roast</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2
Tablespoons shortening</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
8 small potatoes,
pared and halved</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
8 medium
carrots, peeled and cut into 3 inch chunks</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
8 small onions
or 1 to 2 large onions quartered</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 to 2 bay
leaves</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
Stir together flour, salt and pepper: rub mixture on meat thoroughly.
Melt shortening in large Dutch oven or frying pan; brown meat over medium heat,
about 15 minutes. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
At this point you can either add
water to Dutch oven; cover and simmer over low heat for 3-4 hours until meat is
tender adding veggies one hour before end of cooking time, or, you can place
meat, bay leaves, and water in a covered roasting pan and place in preheated
350 degree oven and roast for 3 to 4 hours, again adding veggies one hour
before end of roasting time. If you roast the meat, check on level of water and
add more if needed, but not too much or it will dilute the flavor of the juice
which will be used for making gravy. At end of cooking time, remove meat and vegetables
to a warm platter and prepare gravy as instructed below.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-size: 12.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Gravy<o:p></o:p></span></b></div>
<div class="MsoNormal" style="text-align: justify;">
Pour dripping (fat and juices)
into a 2 cup measuring cup. Let fat rise to surface and skim off ¼ cup fat. If
there is not enough fat then add enough butter to equal ¼ cup. Melt fat in pan.
Stir in ¼ flour until mixture is smooth and bubbly. Add 2 cups liquid and
continue stirring until mixture thickens, stirring constantly. Boil and stir 1
minute. Add salt and pepper to taste if needed. Serve with meat and vegetables.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Note: if meat is roasted in oven,
make sure to get all the browned bits from the sides of the roasting pan for
the best flavor in your gravy. </div>
<div class="MsoNormal" style="text-align: justify;">
This meal pairs well with <b><a href="http://kneadedrecipes.blogspot.com/2013/11/butter-dips.html" target="_blank">Butter Dips.</a><o:p></o:p></b></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-40606800557156885822015-10-28T15:13:00.000-04:002015-10-28T15:50:33.208-04:00Quiche<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Pastry for a 9-inch one crust pie (see link below)<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>12 slices of bacon (or 1 cup diced ham)<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1 cup shredded natural Swiss cheese<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1/3 cup minced onion<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>4 eggs<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>2 cups whipping cream, or light cream, half
n half or evaporated milk<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>¾ tsp salt<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>¼ tsp sugar<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1/8 tsp cayenne red pepper<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Heat oven to
425 degrees. Prepare pastry. Sprinkle bacon, cheese and onion in pastry lined
pan. Beat eggs slightly; beat in remaining ingredients. Pour cream mixture into
pie pan. Bake 15 minutes. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Reduce oven
temperature and bake 30 minutes longer or until knife inserted 1 inch from
center comes out clean. Remove from oven and let stand 10 minutes before
serving.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
You can
choose any meat and cheese combos for quiche. Here are a few suggestions:</div>
<div class="MsoListParagraphCxSpFirst" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Apple, cheddar, sausage and onion is good.</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Ham and Swiss or ham and cheddar</div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Bacon, mushroom and spinach</div>
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-stretch: normal;">
</span></span><!--[endif]-->Onions, mushroom, green pepper, and provolone<br />
<br />
<a href="http://kneadedrecipes.blogspot.com/2015/10/standard-pie-crust.html"><b>Standard Pie Crust</b></a><br />
<br />
<br /></div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-78023609555156354372015-10-26T15:46:00.000-04:002015-10-28T15:48:05.027-04:00Standard Pie Crust<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>8 or 9 inch ONE CRUST PIE<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup all
purpose flour*</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/3 cup plus
1 Tablespoon shortening or 1/3 cup lard</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 to 3 Tablespoons
cold water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>10 inch ONE CRUST PIE<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 1/3 cups
all purpose flour*</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup
shortening or ¼ cup plus 3 Tablespoons lard</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 to 4
Tablespoons cold water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>8 or 9 inch TWO CRUST PIE<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 cups all
purpose flour*</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 teaspoon
salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2/3 cups
plus 2 Tablespoons shortening or 2/3 cup lard</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4 to 5
Tablespoons cold water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>10 inch TWO CRUST PIE<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 2/3 cups
flour*</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 teaspoon salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup
shortening or ¾ cups plus 2 Tablespoons of lard</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
7 to 8
Tablespoons of cold water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>*Do Not Use self-rising flour in this
recipe!<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Measure flour and salt into bowl. Using 2 knives or a pastry
cutter, cut in shortening or lard until mixture looks like meal. Sprinkle in
cold water, 1 tablespoon at a time until all flour is moistened and dough
almost cleans side of bowl. Add more water if needed but do so sparingly. For a
perfect crust, set bowl in fridge for a few minutes to chill.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Remove from fridge, gather dough into a ball and place on floured
counter top or table. Roll with flour dusted rolling pin to 2 inches larger
than inverted pie pan. (For a 2 crust pie, divide dough in half using one half
for bottom crust and one for top crust.) Fold pastry into quarters and place in
pan. Unfold and ease gently into place.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b>For a One-Crust Pie:</b>
Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry
under, even with pan. Flute edges.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b>For a Baked Pie
Shell:</b> Prick bottom and sides thoroughly with a fork. Bake at 475 degrees F
for 8-10 minutes.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b>For a 2 Crust Pie:</b>
Turn desired filling into pastry-lined pan. Trim overhanging edge of pastry 1 inch
from rim of pan. Roll second round of dough. Cut slits so steam can escape; fold
into quarters and unfold over filling. Trim overhanging edge of pastry to inch
from rim. Roll and fold under and crimp or flute to form pretty edge of crust.
Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive
browning. Remove foil during last 15 minutes of baking. Bake as directed in
recipe.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<i>Note: if possible,
hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-87608971176564380772014-12-23T06:00:00.000-05:002014-12-23T06:00:00.732-05:00Cinnamon Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
First make:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Traditional Sweet
Roll Dough<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 packages
(or 2 Tablespoons) active dry yeast (less at higher altitudes)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup warm
water (105-115F)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup
lukewarm milk (scalded, then cooled)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 teaspoon
salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 eggs</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup
shortening, or butter, or margarine</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4 ½ to 5
cups flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Dissolve yeast
in warm water. Stir in milk, sugar, salt, eggs, shortening, and 2 ½ cups of the
flour. Beat until smooth. Mix in enough remaining dough to make dough easy to
handle. </div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Turn dough
onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place dough in a greased bowl. Turn greased side up. (At this point dough can
be refrigerated 3 to 4 days.) Cover; let rise in a warm place until double,
about 1 ½ hours. (Dough is ready if impression remains when touched.)</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Punch dough
down. Shape into desired rolls. Cover; let rise until double, about 30 minutes.
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Heat oven to
375 degrees. </div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Break dough
into 2 halves. Roll each half into a rectangle 15x9 inches: spread with
softened butter. Mix ¼ cup sugar and 2 teaspoons of cinnamon. Sprinkled over
butter rectangle. Roll up, beginning at wide side. Pinch edge of dough into
roll to seal well. Cut into 15 slices. Place slices slightly apart on greased
baking pan on into greased muffin cups. Bake
25 to 30 minutes. While warm, frost rolls with icing.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
Sweet icing:
Mix 1 ½ cups of confectioner’s sugar, 1 Tablespoon milk, and ½ teaspoon vanilla
until smooth. (I sometimes add a few drops of hot water to melt it all together
and make it easier to drizzle over rolls.)</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Variation: Frosted Orange
Rolls<o:p></o:p></b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
3 Tablespoons
butter, softened</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
1 Tablespoon
grated orange peel</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
2
Tablespoons orange juice</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
1 ½ cups
confectioner’s sugar</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Combine above ingredients and beat until smooth and creamy.</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
Roll ½ of dough into 12x7” rectangle; spread with half of
orange filling. Roll up beginning at wide side. Pinch to seal. Cut into 12 slices.
Place slightly apart in a greased round layer pan or a square baking dish. If
making both half into orange rolls, use a 13x9” baking dish or a cookie sheet.
Bake 25-30 minutes. Remove from oven. Frost with remaining filling while warm.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Family Memories:</b> This use to be our favorite breakfast for Christmas or other holidays. I remember getting up while everyone else was sleeping to make the dough so it would rise and be ready to turn into rolls. Often at Christmas the kids would be up before me, and they would open their stockings and see what Santa brought them before we ate breakfast. Then I would make the dough and let it rise while we opened the rest of our presents before baking them fresh and hot and sweet from the oven. it was a great way to start our day, and my kids still ask me for this recipe at this time of year. As the kids got older, they would join me in the kitchen and participate in making these rolls. I know they will remember the cinnamon rolls the most, but there were times when I made the orange rolls instead. It has been years since I've made them,but they sure are yummy!</div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-1941629751868331522014-12-22T07:00:00.000-05:002014-12-22T07:00:00.366-05:00Gingerbread Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup
shortening</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup dark
molasses</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 ½ cups
flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¾ teaspoon
salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ teaspoon
soda</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¾ teaspoon
ginger</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ teaspoon
nutmeg</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/8 teaspoon
allspice or cinnamon</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Red Hot Cinnamon
Candies</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Raisins</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Slivered
almonds</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Decorator’s icing (below)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Cream
shortening and sugar. Blend in molasses, water, flour, salt, soda, ginger,
nutmeg, and allspice. Cover and chill 2-3 hours or overnight. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Preheat oven
to 375 degrees. Roll dough ¼ inch thick on lightly floured surface. Cut with
gingerbread boy or girl cookie cutter; place on ungreased cookie sheet. Press
cinnamon candies, raisins, or almond slivers into dough for eyes, nose and mouth or
buttons. Bake 10-12 minutes. Immediately remove from baking sheets. Cool and
finish decorating with icing if desired.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
(For crisper
cookies roll dough thinner and bake 8 minutes. This recipe can be doubled.)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Decorator’s Icing</b>: Mix 2 cups of
confectioner’s sugar and 1 Tablespoon water or milk. Add more water 1 teaspoon
at a time until of desired consistency to be used in a decorator’s tube, or
thinner to be spread. </div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-91601711711535627802014-12-21T12:00:00.000-05:002014-12-21T12:00:01.036-05:00Peanut Butter Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup
shortening (or coconut oil)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup butter
(softened)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup peanut
butter</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup
granulated sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup brown
sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 egg</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 ¼ cups
flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¾ teaspoon
soda</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ teaspoon
baking powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ teaspoon
of salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div style="text-align: justify;">
Mix
thoroughly shortening, butter, granulated sugar, brown sugar and egg. Blend in
flour, baking soda, baking powder and salt. Cover and chill in refrigerator. </div>
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div style="text-align: justify;">
<br /></div>
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div style="text-align: justify;">
Heat oven to
375 degrees. Shape dough into 1 inch balls. Place 3 inches apart on lightly
greased cookie sheet. With fork dipped in sugar, flatten into a crisscross pattern
to 2 inches. Bake 10-12 minutes until
set but not hard. Removed from cookies sheets to cool.</div>
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div style="text-align: justify;">
<br /></div>
</div>
<div style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div style="text-align: justify;">
Notes: Who
doesn't love peanut butter cookies! This is another family favorite and they
don’t last long in this house! This recipe can also be doubled.</div>
</div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-9212518380974039092014-12-20T22:43:00.002-05:002014-12-21T00:19:59.463-05:00Snickerdoodles<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup butter,
softened</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup
shortening</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 ½ cups
sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 eggs</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 ¼ cups
flour</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 teaspoons
cream of tartar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 teaspoon
baking soda</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ teaspoon
salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Heat oven to
400 degrees. Mix thoroughly butter, shortening, 1 ½ cups sugar, and the eggs.
Blend in flour, cream of tartar, soda and salt. Shape dough by rounded
teaspoons into balls.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Mix: 2 Tablespoons sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-indent: .5in;">
2 teaspoons cinnamon</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-indent: .5in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in;">
Roll balls in cinnamon and sugar
mixture. Place 2” apart on ungreased baking sheet. Bake 8-10 minutes or until set. Immediately
remove from baking sheets. This recipe can be doubled.</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Family Notes: This is a family favorite, especially at
Christmastime, but any time of years. It makes an easy cookie to bake and ship
to family members that are far away and I can remember sending care packages
with these cookies in them to my children as they spread their wings and flew
the nest to start lives of their own! I usually double this recipe to make sure there are enough cookies to go around. They tend to fly off the plate as soon as they are baked!</div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-41782599259093797882014-11-26T12:58:00.002-05:002014-11-26T14:07:46.352-05:00Crescent Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 package
dried yeast (or 1 Tablespoon)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup warm
water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¾ cup
lukewarm milk (scalded, then cooled)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup sugar
(or honey)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 egg </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup
shortening or butter, softened</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 ½ to 3 ¾ cups
all purpose flour (organic if possible)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<i>(This recipe can be doubled)<o:p></o:p></i></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 1.6in; margin-top: 0in; text-align: justify;">
Dissolve yeast in
warm water. Stir in milk, sugar, salt, egg, shortening, and 2 cups of the
flour. Beat until smooth. Mix in enough remaining flour to make dough easy to
handle. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 1.6in; margin-top: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 1.6in; margin-top: 0in; text-align: justify;">
Turn dough onto lightly
floured board or counter top; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. Cover; let rise in a warm place
until doubled, about 1 ½ to 2 hours (Keep out of drafts, dough is ready if you
poke it with your fingers and an impression remains). </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 1.6in; margin-top: 0in; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 1.6in; margin-top: 0in; text-align: justify;">
Punch dough down.
Divide in half. Roll half the dough into a 12” circle, about ¼ inch thick.
Spread with butter and cut into 8- 16 wedges depending on what size rolls you
want. Roll up beginning at the wide edge so point is on the outside. Place
rolls with point underneath on baking sheets. Curve slightly. Brush with melted
butter. Let rise for 20 minutes before baking. Heat oven to 400 degrees. Bake
Rolls 15 to 20 minutes.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 1.6in; margin-top: 0in; text-align: justify;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 0in; text-align: justify;">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;">
<b>Notes:</b> This recipe is a
family favorite and all of my children have learned to make these for
themselves. We usually make these for the major holidays, like Easter,
Thanksgiving, and Christmas. Though my kids are spread across the country,
making these rolls makes us feel connected no matter where we all are! For our
family, I usually double this recipe.</div>
</div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-77285802066915915832014-01-26T04:00:00.000-05:002015-10-28T16:20:00.853-04:00Sweet and Sour Delight<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 pound
chicken or pork</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 Tbsp vegetable
oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 medium
onion, diced</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 clove
garlic, pressed (or minced)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 -7”
carrots</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 medium
green pepper, chunked</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 large can
chunk pineapple (undrained)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup white
vinegar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 Tblsp. Brown
sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 Tblsp. Ketchup</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 Tblsp. Soy
sauce</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 Tblsp. Cornstarch</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp.
ground ginger</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Cut pork or
chicken into ½” pieces, brown in oil in preheated skillet. Reduce heat to low.
Add onion, garlic, and carrots. Cover and cook 10 minutes. Add green pepper.
Combine remaining ingredients. Stir into skillet. Cover. Simmer 10 minutes. Serve
with rice. 4 servings.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Note:
</b>found this recipe in a newspaper somewhere years ago. It is a quick
and easy meal and one of my daughter’s favorites!</div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-20200696816997210962014-01-24T04:00:00.000-05:002014-01-24T04:00:00.891-05:00Aunt Ruthie’s Spinach Soufflé Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1-3 oz
package Lemon Jell-o</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup hot
water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup cold
water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 ½ Tblsp
vinegar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup mayonnaise</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Salt and
pepper to taste</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Dissolve
Jell-o in hot water. Add ½ cup cold water , vinegar, mayonnaise, salt and
pepper. Pour into refrigerator freezing tray. Quick chill in freezer until firm
1’ from edge but soft in the center. Whip until fluffy.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Fold in:</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup raw
spinach, chopped</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3/4<sup>th</sup>
cup cottage cheese</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ cup diced
celery</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 Tablespoon
finely chopped onion.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Pour into
mold and set until firm. Release from old and serve. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<b>Notes:</b> This is a recipe I got from my
Great Aunt Ruthie. She was my grandfather’s sister and has long since left this
earth. Aunt Ruthie made this for one of my cousin’s wedding showers long ago and
it was so delicious I asked her for the recipe. I have never seen anything like
this anywhere else, though I have not researched it. It’s a nice change from
all the sweet Jell-o recipes that are out there and loaded with protein and
good fresh spinach. </div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-62416760476375105242014-01-22T04:00:00.000-05:002014-01-22T04:00:03.411-05:00Baked Omelet<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
8 eggs </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup milk</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp
seasoning salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 ounces
cooked ham, diced</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup shredded
cheddar cheese</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ shredded
mozzarella cheese </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 Tablespoon
diced onion</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp red
pepper flakes (or to taste)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Salt and
black pepper to taste</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Preheat oven
to 350 F or 175 C </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Grease one 9”
round or one 8x8” square casserole dish and set aside.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Beat
together eggs and milk. Add seasonings, ham and cheeses and minced onion. Pour
into prepared pan. Bake uncovered for 40-45 minutes. Serves 4-6 people.</div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-44751943749979246122014-01-20T04:00:00.000-05:002014-01-20T04:00:04.331-05:00Pizza Dough<div dir="ltr" style="text-align: left;" trbidi="on">
1 package (or 1 tablespoon bulk) active dry yeast<br />
1 1/2 cups warm water<br />
3 1/2 to 4 cups flour<br />
1 tsp. sugar<br />
1/2 tsp. salt<br />
<br />
<div style="text-align: justify;">
Dissolve yeast in warm water. Add sugar and salt. Gradually add flour until dough is stiff enough to handle. turn onto floured board or counter top and knead until smooth and elastic; about 10 minutes. Place in olive oil coated bowl and let rise until doubled, about 30 minutes. Punch down and knead again briefly, then divide in half and roll out each half to make pizza. Add sauce, cheese and toppings and bake at 450 F for 15 to 20 minutes. Remove from oven and slide off pan onto counter or cutting board. Cut into slices and enjoy!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Notes:</b> My family and I have been making homemade pizza for over 20 years now. We first started making it on a regular basis when we moved to the middle of Idaho and the closest pizza place was an hour and a half drive across the desert. Also, being from the east coast, we were shocked to learn there were no good pizza places in Idaho Falls at the time. So, we started making our own and have been doing it ever since. Eventually we started making pizza on Christmas Day instead of a turkey. Now that my kids are grown they have carried on the tradition in their own homes! This recipe is easily doubled or triples to make enough pizzas for whatever size crowd you have. One year we even made about 20 pizzas for our church's youth group! That was quite the task! We do have our own secret family pizza sauce recipe. You will just have to figure out your own! Have fun! </div>
<br />
<br />
<br />
<br />
<br /></div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-73144732225461963542014-01-18T16:12:00.002-05:002014-12-21T00:15:22.818-05:00Shaker Oatmeal Bread<div dir="ltr" style="text-align: left;" trbidi="on">
2 cups boiling water<br />
2 cups rolled oats<br />
1 Tblsp softened butter<br />
1/2 cup molasses (or honey)<br />
1/2 tsp salt<br />
1 cake yeast (1 packet or 1 Tblsp loose yeast)<br />
1/2 cup lukewarm water<br />
5 cups sifted white flour (organic if possible)<br />
<br />
<div style="text-align: justify;">
Add boiling water to rolled oats and let stand for 1 hour. Then add butter, molasses or honey, and salt. Dissolve yeast in warm water and add to the oatmeal mixture with enough flour to make a stiff dough. Turn out onto floured board or counter-top. Knead 4-5 minutes. Place n a greased bowl, brush with melted butter. Cover and let rise overnight in a warm place. In the morning knead lightly and shape into two loaves. Let rise until double in bulk and bake in a 425F degree oven for 10 minutes. Reduce heat to 375F and bake for an additional 40 minutes. Makes 2 loaves.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Notes:</b> I discovered this recipe long ago in an old Shaker Cookbook. I've adapted some parts of it to my liking but it's mostly the original recipe. I like that I can start this the night before and finish it in the morning. The dough will seem very stiff at first but by morning it is all yeasty and soft and nice. I like to use honey myself and as you can see, it is low in fat! Just reading this makes me want to make some of this delicious bread again very soon!</div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-564213732030378312013-12-24T17:13:00.000-05:002013-12-24T17:13:17.676-05:00Apple Crisp<div dir="ltr" style="text-align: left;" trbidi="on">
4 cups pared and sliced apples<br />
2/3 to 3/4 cups brown sugar (packed)<br />
1/2 cup all purpose flour<br />
1/2 cups rolled oats<br />
3/4 teaspoon cinnamon<br />
3/4 teaspoon nutmeg<br />
1/3 cup butter or margarine, softened<br />
<br />
Heat oven to 375F. Grease square pan or baking dish 8 x 8 x 2" with butter. Place apples slices in pan. Mix remaining ingredients thoroughly. sprinkle over apples.<br />
<br />
Bake 30 minutes until apples are tender and topping is golden brown. Serve warm and with whipped cream or vanilla ice cream if desired.<br />
<br />
Notes: I usually double this recipe and bake it in an oblong baking dish when all my kids are home. It's yummy and wonderful and disappears fast around this house. Sometimes I add a little oat bran or wheat gem just to make it seem like it's healthy and I have been known to eat the leftovers for breakfast! </div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-88812167535658327442013-12-16T21:09:00.002-05:002013-12-16T21:09:42.287-05:00Oven Caramel Popcorn<div dir="ltr" style="text-align: left;" trbidi="on">
3 3/4 quarts (15 cups) popped corn<br />
1 cup brown sugar (packed)<br />
1/2 cup butter or margarine<br />
1/4 cup light corn syrup (or real maple syrup)<br />
1/2 tsp salt<br />
1/2 tsp baking soda<br />
<br />
Heat oven to 200F. Place popped corn in a deep roasting pan or divide between 2 cookie sheets. Heat sugar, butter and corn syrup and salt in a small saucepan, stirring occasionally until bubbly around edges. Continue cooking over medium heat for 5 minutes.<br />
<br />
Remove from heat; stir in soda until foamy. Pour on popped corn; stir until corn is coated. Bake 1 hour stirring every 15 to 20 minutes.<br />
<br />
<div style="text-align: justify;">
Note: This is a family favorite that I usually make at Christmastime and give away to family and friends as gifts. The original recipe calls for stirring every 15 minutes but I have discovered that I can get away with stirring every 20 minutes (or 2 times during the hour) instead. I then give it a final stir and pour it out into a large steel bowl to cool afterwards. I usually use the light corn syrup but was dismayed one year to find that all the "corn syrup" being sold also had High Fructose Corn Syrup in it. This made the caramel corn have a different texture. It was not so crunchy and more plastic-like. So, I now check my corn syrup before I buy it and I use pure maple syrup if necessary or in a pinch!</div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-70102372775001979852013-12-15T07:00:00.000-05:002014-12-21T00:16:17.051-05:00Baked Alaska<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">First,
bake cake. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<br /></div>
<h1>
Chocolate Cocoa Cake </h1>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2
1/4 cups flour <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
2/3 cups sugar <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2/3
cups cocoa <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
1/4 teaspoons baking soda <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
teaspoon salt <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1/4
teaspoon baking powder <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
1/4 cups water <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">3/4
cups shortening <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2
eggs <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
teaspoon vanilla <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Heat
oven to 350 degrees. Grease and flour 13 x 9-inch pan (or use Pam). Measure all
ingredients into mixer bowl. Blend 1/2 minute on low speed, scraping bowl
constantly. Beat 3 minutes on high speed scraping bowl occasionally. Pour into
pan. <o:p></o:p></span></div>
<div style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;"><br /></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Bake
45 minutes or until wooden pick inserted in center comes out clean. Cool cake. <o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">For
Baked Alaska, remove from pan by cutting along edge of pan with flat knife and
inverting cake onto cookie sheet lined with tin foil. Place brick of ice cream
in center of cake and trim cake to 1-inch edge around ice cream. Freeze cake
and ice cream. <o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<h1>
Meringue </h1>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">8
egg whites <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
tsp. cream of tartar <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
1/3 cups brown sugar <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Heat
oven to 500 degrees. <o:p></o:p></span><br />
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">(Note:
be sure beaters and bowl are free of grease or egg whites will not beat up
right) <o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Beat
egg whites and cream of tartar until foamy. Beat in brown sugar 1 tablespoon at
a time; continue beating until stiff and glossy. Completely cover cake and ice
cream with meringue, sealing it to foil on sheet. (If desired cake can be
frozen up to 24 hours at this point) <o:p></o:p></span></div>
<div style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;"><br /></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Bake
on lowest rack of oven for 3 to 5 minutes until brown. Trim foil to edge of
meringue; transfer to serving tray. (I never do this last part but you can if
you want to look really fancy). Cut into slices and serve immediately. <o:p></o:p></span></div>
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;"><br /></span></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<b>Note: </b>this used to be a family favorite for birthdays. It looks so impressive but is surprisingly easy to make. You can experiment with different cake and ice cream combos. One difficulty nowadays is that ice cream is no longer sold in 1/2 gallon bricks, so one needs to find a new way to get the ice cream into that shape. I have used an oval box of ice cream and just shaved off bits to make it square. Another thought I had but have not tried is to soften the ice cream and re-freeze it in a square or rectangular container a day ahead of time.</div>
</div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-38120511652550922013-12-12T19:00:00.000-05:002013-12-12T19:00:11.994-05:00Jelly Roll<div dir="ltr" style="text-align: left;" trbidi="on">
3 eggs (1/2 to 2/3 cups)<br />
1 cup granulated sugar<br />
1/3 cup water<br />
1 tsp. Vanilla<br />
1 cup cake flour or 3/4 cup all purpose flour<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
about 2/3 cups jelly or jam<br />
<br />
Heat oven to 375F. Line jelly roll pan (or cookie sheet) 15 1/2 x 10 1/2 x 1 inch with tin foil or waxed paper; grease. In small mixer bowl, beat eggs about 5 minutes or until very thick and lemon colored. Pour eggs into large mixer bowl and gradually beat in sugar. On low speed blend in water and vanilla. Gradually add flour, baking powder and salt, beating just until batter is smooth. pour into pan spreading batter to corners.<br />
<br />
Bake 15 to 20 minutes until toothpick inserted n center comes out clean. Loosen cake from edges of pan. invert on towel sprinkled with confectioners sugar. Carefully remove foil; trim off stiff edges if necessary.<br />
<br />
While hot roll cake and towel from narrow end. cool on wire rack. Unroll cake; remove towel. Beat jelly slightly with fork to soften; spread over cake and roll up. Sprinkle with confectioners sugar. Slice and serve.<br />
About 10 servings.<br />
<br />
<span style="font-size: large;"><b>Variations</b></span><br />
<br />
<ul style="text-align: left;">
<li>Lemon Cake Roll: Omit jelly. Spread unrolled cake with cooled clear lemon filling (below). Roll up; sprinkle with confectioners' sugar. Chill at least 1 hour. Serve with sweetened whipped cream.</li>
</ul>
<div>
<br /></div>
<ul style="text-align: left;">
<li>Strawberry-filled roll: Omit jelly. About 1 hour before serving beat 1/2 cup chilled whipping cream and 2 Tablespoons of confectioners' sugar in chilled bowl until stiff. Spread on unrolled cake. Arrange 2 cups of slices strawberries over whipped cream. roll up and sprinkle with confectioners sugar. Chill. Serve with sweetened whipped cream.</li>
</ul>
<div>
<br /></div>
<div>
<u><b>Lemon Filling</b></u></div>
<div>
<br /></div>
<div>
3/4 cup sugar</div>
<div>
3 Tablespoons cornstarch</div>
<div>
1/4 tsp. salt</div>
<div>
3/4 cups water</div>
<div>
1 Tblsp grated lemon peel</div>
<div>
1 Tblsp. butter or margarine</div>
<div>
1/3 cup lemon juice</div>
<div>
<br /></div>
<div>
Mix sugar, cornstarch and salt in saucepan. Gradually stir in water. Cook, stirring constantly, until mixture thicken and boils. Boil and stir one minute.</div>
<div>
<br /></div>
<div>
Remove from heat; add lemon peel and butter. Gradually stir in lemon juice. Cool thoroughly. If too soft, refrigerate until set.</div>
<div>
<br /></div>
<div>
Notes: It's been years since I have made one of these, but when my children's former babysitter contacted me the other day asking if I still made these and if she could have the recipe I decided to post this recipe next. It's nice to know she still remembers me making this treat. She was a good babysitter.Now she is a good mom! This one's for you Tammy! </div>
<br />
<br />
<br /></div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-57620027527538756122013-12-11T18:53:00.001-05:002013-12-11T18:58:36.300-05:00Ginger Snaps<div dir="ltr" style="text-align: left;" trbidi="on">
3/4 cups of shortening<br />
1 cup brown sugar<br />
1 egg<br />
1/4 cup molasses<br />
2 1/4 cups flour<br />
2 teaspoons baking soda<br />
1 tsp. cinnamon<br />
1 tsp. ginger<br />
1/2 tsp cloves<br />
1/4 tsp. salt<br />
Granulated sugar<br />
<br />
Mix thoroughly shortening, brown sugar, egg, and molasses. Blend in remaining ingredients except granulated sugar. Cover; chill 1 hour.<br />
<br />
Heat oven to 375F. Shape dough by rounded teaspoonfuls into balls. Roll in granulated sugar. Place on lightly greased cookie sheets 3 inches apart. Bake 10 to 12 minutes or just until set. Immediately remove from baking sheets.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDk1oB6GIOurGiJ42b6dZcN-AD5e8exdmLlKsayK7ETBeKnMEMs9E7LTOcRkoExI0051jSVYYc1HWpR6gh73hOt6TXQ8FUtjqs6DYNkYUnREPjuHPM_BPcF3sDrI79yZuRfR3GLMNJrg8/s1600/11-20-13+ginger+snaps+1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDk1oB6GIOurGiJ42b6dZcN-AD5e8exdmLlKsayK7ETBeKnMEMs9E7LTOcRkoExI0051jSVYYc1HWpR6gh73hOt6TXQ8FUtjqs6DYNkYUnREPjuHPM_BPcF3sDrI79yZuRfR3GLMNJrg8/s400/11-20-13+ginger+snaps+1a.jpg" width="400" /></a></div>
<br />
<br />
Note: These cookies are a family favorite. They are especially good for shipping to children who live far away at Christmastime. I sent some of these to my son, Alex when he was fighting in the wars in Iraq and Afghanistan. I've taught my grandchildren to eat them dipped in milk and my grandson, Xavier won't eat them any other way. When my granddaughter Brooklyn was about 18 months old and we lived in Maine I taught her how to dip ginger snaps in milk and I can still see her with her hand in the glass of milk up to her knuckles as she dipped away!<br />
<br /></div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-29575349346486758972013-12-07T06:30:00.000-05:002013-12-07T06:30:02.508-05:00Pineapple Carrot Cake<div dir="ltr" style="text-align: left;" trbidi="on">
3 cups flour<br />
2 cups sugar<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp cinnamon<br />
1/2 tsp salt<br />
1 1/2 cups salad oil<br />
2 tsp vanilla<br />
1 cup grated raw carrot<br />
3 eggs<br />
1-8 oz can crushed pineapple<br />
1/2 cup pecans (or walnuts)<br />
1/2 cup coconut<br />
<br />
Preheat oven to 350F. Sift together dry ingredients, add the rest of the ingredients and mix well with mixer. pour into greased tube pan and bake for 1 hour. Cool before removing from pan. When completely cool frost with cream cheese frosting.<br />
<br />
<b><u>Cream Cheese Frosting</u></b><br />
<br />
2-3 oz. packages of cream cheese<br />
1 stick butter or oleo<br />
1 tsp vanilla<br />
2/3 box of confectionery sugar<br />
<br />
Blend cream cheese and butter, add vanilla and sifted confectionery sugar. Mix until smooth.<br />
<br />
From the 1976 Brooklyn, CT Bicentennial Cookbook. Recipe submitted by Evelyn Spencer.<br />
<br />
<b>Note:</b> I have copied this recipe as written except for moving the oven temp info to the beginning of the instructions. I like to make this recipe with walnuts. This used to be my husband's favorite cake and I always made it for his birthday. He didn't like coconut, so I left that out, then I decorated the top of the cake once it was frosted with a circle of walnut halves. It always looked so pretty and it tasted so yummy!</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-45451160759514984752013-12-05T06:00:00.000-05:002016-05-30T11:34:25.941-04:00Apple Popover Pancake<div dir="ltr" style="text-align: left;" trbidi="on">
1 Large Apple<br />
2 Tblsp Butter<br />
2 Tblsp Cinnamon-sugar<br />
2 eggs<br />
1/2 cup milk<br />
1/2 cup flour<br />
1/2 tsp salt<br />
<br />
<div style="text-align: justify;">
Pare, core and slice apples into sixteenths. heat butter in oven safe skillet (I like cast iron) and add apples slices. Sprinkle with 1 Tbsp cinnamon-sugar. Saute over medium heat for 5 minutes stirring occasionally. Beat together eggs, milk, flour, and salt. pour mixture over apples and bake at 400 degrees for 20 minutes until firm and puffy. sprinkle with remaining cinnamon-sugar and serve hot.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
From the 1976 Brooklyn, CT Bicentennial Cookbook. Recipe submitted by Edna Kunkel.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Note: I usually double this recipe and cook it in a large cast iron pan, then sprinkle lemon juice and powdered sugar on my slice!</div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-14413318829395267232013-12-04T07:00:00.000-05:002014-12-21T00:18:14.185-05:00Easy Cream Cheese Spread<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
block of Cream cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
package Good Seasons Italian dressing mix (regular or zesty)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">A
few drops of milk.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;"> <o:p></o:p></span></div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Soften
cream cheese by leaving at room temp for an hour. Put into mixing bowl.<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Sprinkle
Italian dressing mix on top of cream cheese.
With mixer beat into cream cheese adding a few drops of milk to
soften. Scrape into serving bowl and
cover with plastic wrap. Store in fridge
for at least an hour to allow spices to permeate cream cheese. If desired, top with chopped nuts. Spread on crackers, bread, celery, etc.<o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<div style="text-align: justify;">
<br /></div>
</div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com2tag:blogger.com,1999:blog-1999994458568746839.post-66267186080085735852013-12-03T07:00:00.000-05:002013-12-03T07:00:04.635-05:00Hot Spiced Cider<div dir="ltr" style="text-align: left;" trbidi="on">
<h3>
Hot Spiced Cider</h3>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
gallon cider<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2
tsp whole cloves<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2
tsp. whole allspice<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2
three inch cinnamon sticks<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2/3
cups sugar<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2
oranges studded with cloves<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: small;">Heat
cider,cloves, allspice, cinnamon and sugar to boiling; cover and simmer 20
minutes. Strain punch and </span>pour<span style="font-size: small;"> into
bowl. Float oranges in bowl.<o:p></o:p></span></div>
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<br /></div>
<br />
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">32
servings (about ½ cup each).<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;"><br /></span></div>
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<b>Note:</b> For a quick single serving of fresh hot spiced cider take a coffee mug, fill it with cold cider and add an orange-spiced tea bag to it and warm it in the microwave!</div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0tag:blogger.com,1999:blog-1999994458568746839.post-45785120182403244232013-12-02T20:14:00.000-05:002013-12-02T20:14:00.757-05:00Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
<h1>
Baking Powder Biscuits</h1>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2
cups unbleached all purpose flour<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">3
tsp. baking powder<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
tsp. salt<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">¼
shortening<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">¾
cup milk<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Heat
oven to 450 degrees. Measure flour,
baking powder and salt into bowl. Cut in
shortening thoroughly, until mixture looks like meal. Stir in milk.
<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Round
up dough on lightly floured surface. Knead lightly 20 to 25 times. Roll ½ inch thick. Cut with floured biscuit
cutter. Place on ungreased baking sheet and bake 10 to 12 minutes until golden
brown.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">For
drop biscuits increase milk to 1 cup and dropped by rounded tablespoon onto <i>greased</i> cookie sheet. Bake at 450 for 10 to 12 minutes.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">For
Dumplings: drop biscuit dough by spoonfuls onto hot liquid in soup or
stew. Cook uncovered at a simmer for 10
minutes. Cover and cook 20 minutes longer. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Biscuits
can be used on top of a casserole and baked in the oven for a one-dish
supper. Especially good with chicken or
turkey stew.<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<h2>
Southern Biscuits</h2>
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<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2
cups flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2
tsp. sugar<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2
tsp. baking powder<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1
tsp. salt<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">½
tsp. baking soda<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">1/3
cup shortening<o:p></o:p></span></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">2/3
cup buttermilk<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Heat
oven to 450 degrees. Measure dry
ingredients into bowl. Cut in
shortening. Stir in almost all of
buttermilk. If dough is not pliable, add
just enough milk to make a soft, puffy, easy to roll dough.<o:p></o:p></span></div>
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<br /></div>
<br />
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<span style="font-size: 12.0pt; mso-bidi-font-size: 10.0pt;">Round
up dough on lightly floured surface.
Knead 20 to 25 times. Roll ½ inch
thick. Cut with floured biscuit cutter.
Place on ungreased cookie sheet. Bake 10 to 12 minutes until golden
brown.<o:p></o:p></span></div>
</div>
Kathie Brownhttp://www.blogger.com/profile/10377224759599266209noreply@blogger.com0