Friday, January 3, 2014
Irish Soda Bread (with honey, golden raisins, caraway seeds) for St. Patrick's Day
This recipe uses honey instead of sugar.
2 cups all-purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1/2 tsp. salt
1/4 cup cold butter or margarine
1 cup golden raisins
1 cup notfat plain yogurt
1/3 cup honey
2 Tbsp. 2% milk
In a large bowl, combine flours, baking soda and salt until thoroughly mixed. Cut in butter and blend until mixture resembles coarse meal. Mix in raisins and caraway seeds. In separate bowl, whisk together yogurt and honey; blend into dry mixture. Turn dough onto lightly floured work surface; knead until smooth, about 1 minute. Shape dough into a ball. Place on lightly greased baking sheet. With a sharp knife, cut a shallow "X" on top of round. Brush top with milk. Bake at 325 degrees F for 45 to 50 minutes, or until crust is golden brown and firm. Cool before serving.
Slow cooker pulled pork or beef
We kept this recipe we found in Family Fun magazine and made it many times.
1 3 to 4 pound pork butt roast or beef brisket
salt and pepper to taste
2 medium onions, sliced
1 16 ounce jar barbecue sauce
Carefully trim the meat of visible fat and season it with salt and pepper. Place the onions in the bottow of the crock pot slow cooker, then lay the meat on top of them. You may have to cut the brisket in half and stack the pieces.) Pour about a half cup of the barbecue sauce over the meat and flip it around to coat it. Cover and let it cook for 9 to 10 hours on low. Carefully removed the cooked meat from the crock and pour out the fat and juices, retaining the onions. For the pork: Using two forks, shred the meat into stringy chunks, discarding any fat. Put the meat back in the crock, mix in the remaining barbecue sauce, and let it cook another half hour or so.
For the beef: Slice the brisket across the grain and place it on a platter, discarding any fat. Cover it with sauce and let it sit for 10 minutes or so. Then serve and enjoy!
1 3 to 4 pound pork butt roast or beef brisket
salt and pepper to taste
2 medium onions, sliced
1 16 ounce jar barbecue sauce
Carefully trim the meat of visible fat and season it with salt and pepper. Place the onions in the bottow of the crock pot slow cooker, then lay the meat on top of them. You may have to cut the brisket in half and stack the pieces.) Pour about a half cup of the barbecue sauce over the meat and flip it around to coat it. Cover and let it cook for 9 to 10 hours on low. Carefully removed the cooked meat from the crock and pour out the fat and juices, retaining the onions. For the pork: Using two forks, shred the meat into stringy chunks, discarding any fat. Put the meat back in the crock, mix in the remaining barbecue sauce, and let it cook another half hour or so.
For the beef: Slice the brisket across the grain and place it on a platter, discarding any fat. Cover it with sauce and let it sit for 10 minutes or so. Then serve and enjoy!
Soups like Taco Soup, Barley Soup, Tuscan Cannellini Bean Soup and....
Tuscan Cannellini Bean Soup I found this on Wanderlust Kitchen's web site. Joe and I drove up to visit Melissa in Seattle/Bellevue and cooked Thanksgiving dinner with her. We visited Bainbridge Island by taking our car on the ferry! I had Ribollita soup at a resturant on Bainbridge Island. It is a bread soup usually made with leftover soup and bread. We tried this recipe when we got home and really liked it.
Fast Chicken Soup I think one of my students gave me this recipe.
2 Tbs. olive oil
1 onion
3 carrots
2 ribs celery
1 red pepper
2 Tbs. chopped parsley sauteed with above ingredients for 2 minutes
8 cups chicken broth add and bring to a boil
1 lb. boneless, skinless chicken breasts, cut into strips
2 cups uncooked egg noodles cook 6 minutes
pepper
chives
1 cup frozen peas, thawed
Sierra Chicken Stew
This is one of my favorite soups, but it uses a canned soup called Campbell's zesty tomato soup
1 lb. chicken pieces coat with flour
olive oil
garlic
canned corn
1/3 cup sliced black olives
water
lemon juice
garnish with parsley
Chicken Soup with sweet potatoes or yams aka African Blessing soup
chicken, salt, garlic, lemon, orange, pepper, to marinate chicken
oil, onion, yams, 2 parsnips, chicken broth, cumin seed, cinnamon, red pepper flakes, garnish with parsley
French Onion Soup
I got this from a crock pot cookbook.
6 to 8 onions, thinly sliced
1/4 cup butter
4 10 1/5 cans condensed beef broth
1 1/4 cup water
2 tsp. Worcestershire sauce
fresh ground pepper
IN a large skilled cook onions in butter till tender,about 20 minutes. Transfer onions and butter to crock pot. Add beef broth, and other ingredients. Cover and cook on low heat setting 4 to 6 hours. Ladle soup into bowls; garnish with cheese crackers or slices of toasted French bread. Makes 10 to 12 servings.
Joe's Taco Soup
1 to 1 1/2 pounds ground beef or ground turkey
1 med to large onion chopped
2 Tbsp. oil
1 can corn
1 can black beans
1 can kidney beans
2 cans chopped tomatoes
1 can tomato sauce
1 envelope taco seasoning
Add chopped onion to hot oil in fry pan. Cook until tender; add ground meat and cook until it is no longer pink. Drain well and transfer to crockpot. Add corn, black beans, kidney beans, tomatoes, tomato sauce, and taco seasoning; stir well. Cook on low for four to six hours. When serving, top with sour cream, shredded cheddar cheese and or broken taco chips. Enjoy!
Polish Barley Soup
This is from the back of the bag of pearl barley. I made it for a family that had a new baby and they loved it. Joe really likes it too so it was worth saving the directions.
3/4 cup pearl barley, uncooked
4 tsp. sour cream
1 1/2 large onions, chopped
8 cups soup stock
1/2 cup butter or other fat
2 carrots, diced
(4 parsnips, diced)
(canned diced tomatoes)
(bunch of kale)
1 turnip, diced
1 leek, chopped
1/2 cup chopped celery, green beans or green peas, chard or kale is good to try too
(2/3 cup mushrooms)
1 tsp. salt
1/4 tsp. pepper
marjoram, thyme, parsley is good to try too
Sort and rinse pearl barley. Barley can be cooked in large quantities and frozen for later use.
Simmer barley in the stock until tender, add the butter gradually.
Saute the chopped vegetables until tender, then add the cooked barley and seasoning. Add sour cream when ready to serve.
Githeri or Kenyan vegetable soup
kidney beans or chickpeas
corn
red onion
garlic
thyme leaves
bay leaf
canned tomatoes
sliced carrots
kale or green cabbage
Ingredients
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- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium zucchini, diced
- 1 yellow summer squash, diced
- 4 cloves garlic, pressed
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 quart vegetable (or chicken) broth
- 2 (14 ounce) cans cannellini beans, drained and rinsed
- 1 (14 ounce) can no-salt-added diced tomatoes with juices
- 3 cups chopped kale, ribs removed
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon white sugar
- 1 tablespoon white wine vinegar
Instructions
- Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
- Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
- Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
- Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
- Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
- Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.
Notes
*Alternatively, transfer small amounts to a counter top blender and puree as desired.
Fast Chicken Soup I think one of my students gave me this recipe.
2 Tbs. olive oil
1 onion
3 carrots
2 ribs celery
1 red pepper
2 Tbs. chopped parsley sauteed with above ingredients for 2 minutes
8 cups chicken broth add and bring to a boil
1 lb. boneless, skinless chicken breasts, cut into strips
2 cups uncooked egg noodles cook 6 minutes
pepper
chives
1 cup frozen peas, thawed
Sierra Chicken Stew
This is one of my favorite soups, but it uses a canned soup called Campbell's zesty tomato soup
1 lb. chicken pieces coat with flour
olive oil
garlic
canned corn
1/3 cup sliced black olives
water
lemon juice
garnish with parsley
Chicken Soup with sweet potatoes or yams aka African Blessing soup
chicken, salt, garlic, lemon, orange, pepper, to marinate chicken
oil, onion, yams, 2 parsnips, chicken broth, cumin seed, cinnamon, red pepper flakes, garnish with parsley
French Onion Soup
I got this from a crock pot cookbook.
6 to 8 onions, thinly sliced
1/4 cup butter
4 10 1/5 cans condensed beef broth
1 1/4 cup water
2 tsp. Worcestershire sauce
fresh ground pepper
IN a large skilled cook onions in butter till tender,about 20 minutes. Transfer onions and butter to crock pot. Add beef broth, and other ingredients. Cover and cook on low heat setting 4 to 6 hours. Ladle soup into bowls; garnish with cheese crackers or slices of toasted French bread. Makes 10 to 12 servings.
Joe's Taco Soup
1 to 1 1/2 pounds ground beef or ground turkey
1 med to large onion chopped
2 Tbsp. oil
1 can corn
1 can black beans
1 can kidney beans
2 cans chopped tomatoes
1 can tomato sauce
1 envelope taco seasoning
Add chopped onion to hot oil in fry pan. Cook until tender; add ground meat and cook until it is no longer pink. Drain well and transfer to crockpot. Add corn, black beans, kidney beans, tomatoes, tomato sauce, and taco seasoning; stir well. Cook on low for four to six hours. When serving, top with sour cream, shredded cheddar cheese and or broken taco chips. Enjoy!
Polish Barley Soup
This is from the back of the bag of pearl barley. I made it for a family that had a new baby and they loved it. Joe really likes it too so it was worth saving the directions.
3/4 cup pearl barley, uncooked
4 tsp. sour cream
1 1/2 large onions, chopped
8 cups soup stock
1/2 cup butter or other fat
2 carrots, diced
(4 parsnips, diced)
(canned diced tomatoes)
(bunch of kale)
1 turnip, diced
1 leek, chopped
1/2 cup chopped celery, green beans or green peas, chard or kale is good to try too
(2/3 cup mushrooms)
1 tsp. salt
1/4 tsp. pepper
marjoram, thyme, parsley is good to try too
Sort and rinse pearl barley. Barley can be cooked in large quantities and frozen for later use.
Simmer barley in the stock until tender, add the butter gradually.
Saute the chopped vegetables until tender, then add the cooked barley and seasoning. Add sour cream when ready to serve.
Githeri or Kenyan vegetable soup
kidney beans or chickpeas
corn
red onion
garlic
thyme leaves
bay leaf
canned tomatoes
sliced carrots
kale or green cabbage
Cranberry Orange Punch
Quick Punch for a Crowd
1 quart cranberry juice, chilled
1 quart ginger ale
1 pint orange sherbet
Pour cranberry juice and ginger ale into a punch bowl. Add sherbert with an ice cream scoop. Serve when sherbet begins to melt a little.
1 quart cranberry juice, chilled
1 quart ginger ale
1 pint orange sherbet
Pour cranberry juice and ginger ale into a punch bowl. Add sherbert with an ice cream scoop. Serve when sherbet begins to melt a little.
Orange Julius
6 oz. frozen orange juice concentrate (Donald Duck brand is good)
1 cup milk
1 cup water
1/2 cup sugar or powdered sugar (or 1/4 cup of each)
1 tsp. vanilla extract
8 to 9 ice cubes
Combine all ingredients except ice cubes in blender. Blend for about 1-2 minutes, adding ice cubes one at a time.
Broccoli Rice and Spanish Rice and....
My mom used to make this Broccoli Rice casserole to serve with Chicken Parmesan. Yum!
3 cups cooked rice (or quinoa would work well too instead of rice)
3 Tbsp. margarine or butter
2 cups or more of shopped broccoli
2 pkg. cream of chicken soup (or cream of broccoli or another kind of cream of soup)
1 soup can full of milk (or a little less is ok too)
1 jar of Old English cheese spread (or 3/4 cup of cheddar cheese grated)
1 cup chopped onion
1 cup chopped celery
Steam broccoli. Saute onions and celery in butter. Put vegetables in a large casserole dish Add the cheese, soup and milk. Stir to blend. Add broccoli and rice, salt and pepper to taste. Bake 30 to 40 minutes at 375 degrees. Serves 8 to 10 people.
Spanish Rice
I ate this for the first time when I was in 4th grade. I loved it so much that my mom used to make it for dinner for the family because I liked it so much. Thanks mom!
1 cup raw brown rice
1 onion
1 tsp. oil
2 cups vegi stock or water
4 stalks celery
1 large green pepper, diced
3 fresh tomatoes or 1 cup canned toms
1 tsp. salt
1/2 ts oregano
1/2 tsp basil
ground pepper to taste
pinch chili powder
optional 1/2 cup grated cheddar or jack cheese
Bring the stock, oil, onions, and rice to a boil. Cover and simmer on low heat for 25 minutes. Add remaining ingredients except cheese. Simmer another 20 minutes or until rice is well cooked. Sprinkle cheese on top if desired. Makes 4 cups.
3 cups cooked rice (or quinoa would work well too instead of rice)
3 Tbsp. margarine or butter
2 cups or more of shopped broccoli
2 pkg. cream of chicken soup (or cream of broccoli or another kind of cream of soup)
1 soup can full of milk (or a little less is ok too)
1 jar of Old English cheese spread (or 3/4 cup of cheddar cheese grated)
1 cup chopped onion
1 cup chopped celery
Steam broccoli. Saute onions and celery in butter. Put vegetables in a large casserole dish Add the cheese, soup and milk. Stir to blend. Add broccoli and rice, salt and pepper to taste. Bake 30 to 40 minutes at 375 degrees. Serves 8 to 10 people.
Spanish Rice
I ate this for the first time when I was in 4th grade. I loved it so much that my mom used to make it for dinner for the family because I liked it so much. Thanks mom!
1 cup raw brown rice
1 onion
1 tsp. oil
2 cups vegi stock or water
4 stalks celery
1 large green pepper, diced
3 fresh tomatoes or 1 cup canned toms
1 tsp. salt
1/2 ts oregano
1/2 tsp basil
ground pepper to taste
pinch chili powder
optional 1/2 cup grated cheddar or jack cheese
Bring the stock, oil, onions, and rice to a boil. Cover and simmer on low heat for 25 minutes. Add remaining ingredients except cheese. Simmer another 20 minutes or until rice is well cooked. Sprinkle cheese on top if desired. Makes 4 cups.
Homemade Granola, Granola Bars, etc.
I wanted to save this recipe from the back of Bob's Red Mill Buckwheat
I found this recipe in Family Fun magazine.
Hanna's Homemade Granola
4 cups rolled oats
1 cup wheat germ
1 cup chopped walnuts or slivered almonds
1/2 cup sesame seeds
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
1 (6 oz.) package dried sweetened cranberries or other dried fruits such as cherries, raisins, etc.
Heat oven to 300 degrees. 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 cook completely, then stir in the cranberries or dried fruit. Makes about 7 cups.
Easy Homemade Granola
4 cups rolled oats
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 tsp. salt
1/4 cup honey or maple syrup
1/4 cup corn oil
1 tsp. vanilla
1/2 cup raisins
In a large mixing bowl combine first 4 ingredients. In another bowl mix together sweetener, oil, and vanilla, then add to dry ingredients. Mix thoroughly to an even consistency and spread out in a shallow baking pan. Set in a 325 degree oven to bake for about 40 minutes or until fairly dry and golden brown. Be sure to stir regularly at least once every 10 minute to percent burning on top and sides. When baking is complete, remove from oven and add raisins.
3 1/2 cups old fashioned rolled oats
1/2 cup wheat germ
1/2 cup apple juice concentrate
1/2 cup honey
1 Tbsp. cinnamon
1 tsp. cloves
1 tsp. vanilla extract
4 egg whites
1/4 cup sugar
In a 350 degree oven, toast oats for 25 to 35 minutes. Cool completely. Put oats into a large bowl; stir in wheat germ, apple juice, honey, cinnamon, cloves and vanilla. In a separate bowl, whip eggs whites to soft peaks, and sugar and beat until blended. Fold egg whites into oat mixture and spread evenly on cookie sheets. Bake in a 275 degree oven for 30 to 40 minutes, stirring every 10 minutes.
Homemade granola bars
1/2 cup butter or margarine
1/3 cup sugar
1/3 honey
1/4 cup flour
1/2 tsp. tsp. vanilla extract
1/4 tsp. cinnamon
2 cups crisp rice cereal
2 cups rolled oats
1 cup dried fruit chopped fine
1/2 cup sliced almonds
Heat the oven to 350. Coat a 9 by 13 inch pan with nonstick cooking spray and set it aside. Melt the butter or margarine in a large pot over low heat and whisk in the sugar, honey, flour, vanilla extract, and cinnamon. Add the remaining ingredients and mix well.
Transfer the mixture to the baking pan. Using a sheet of waxed paper and the palms of your hands, press the granola firmly into the pan, packing it to a flat and even thickness. Bake for 20 minutes, until golden brown. Allow the granola to cool 1 hour in the pan, then transfer to a wire rack to cool completely before cutting into bars. Makes 16 to 24 rectangular bars.
Raspberry Granola Bars made with store bought honey and oats granola!
Melissa made these raspberry granola bars for the county fair in 2010. They have a fruit filling like streusel kuchen and use Cascadian Farm oats and honey granola as an ingredient.
1 egg white
1/4 cup butter
1/4 cup brown sugar
1/4 cup canola oil
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking powder
1/2 tsp baking soda
1 1/2 oats and honey granola
1 cup raspberry fruit spread
1. heat over to 375 F. Grease 8 in sqaure pan. In a large bowl, beat egg white, butter, brown sugar, canola oil and vanilla with a spoon until creamy.
2. Beat in flour, baking powder and baking soda. Stir in granola.
3. Press about two-thirds of the dough in bottom of the pan. Spread fruit spread over dough to within 1/2 inch of edges. Crumble remaining 1/2 of dough on top of the fruit. Bake 25 to 30 minutes or until golden brown and set. Cool completely, about 30 minutes. For bars, cut into 4 rows by 4 rows.
Buckwheat Granola
Prep Time: 10 minutes | Cook Time: 30-35 minutes | Yield: 15-20 servings
- 2 cups Rolled Oats
- 1 cup Bob’s Red Mill Buckwheat Groats
- 1/2 cup sliced Almonds
- 1/2 cup slivered Almonds
- 1/2 cup Coconut Flakes
- 1/4 cup Sunflower Seeds
- 1/4 cup Pumpkin Seeds
- 2 Tbsp Sesame Seeds
- 1 cup dried Cranberries
- 1/2 cup Honey
- 1/2 cup Maple Syrup
- 1/4 cup Coconut Oil
- 1/2 tsp ground Cinnamon
- 1/2 tsp Sea Salt
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
Step 1
Preheat oven to 300°F. Line a baking sheet with parchment paper.
Step 2
In a large bowl combine rolled oats, buckwheat groats, nuts, and seeds.
Step 3
In a small saucepan combine honey, maple syrup, coconut oil, cinnamon, and salt. Bring to a boil and hold at a steady boil for 2 minutes. Remove from heat and add vanilla and almond extract.
Step 4
Pour syrup mixture over the oat mixture and mix well to evenly coat. Spread the granola on the prepared baking sheet in an even layer.
Step 5
Bake granola until browned and crispy, about 30-35 minutes, stirring thoroughly every 10 minutes.
Step 6
Let cool thoroughly before breaking into clumps and adding dried cranberries.
I found this recipe in Family Fun magazine.
Hanna's Homemade Granola
4 cups rolled oats
1 cup wheat germ
1 cup chopped walnuts or slivered almonds
1/2 cup sesame seeds
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
1 (6 oz.) package dried sweetened cranberries or other dried fruits such as cherries, raisins, etc.
Heat oven to 300 degrees. 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 cook completely, then stir in the cranberries or dried fruit. Makes about 7 cups.
Easy Homemade Granola
4 cups rolled oats
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 tsp. salt
1/4 cup honey or maple syrup
1/4 cup corn oil
1 tsp. vanilla
1/2 cup raisins
In a large mixing bowl combine first 4 ingredients. In another bowl mix together sweetener, oil, and vanilla, then add to dry ingredients. Mix thoroughly to an even consistency and spread out in a shallow baking pan. Set in a 325 degree oven to bake for about 40 minutes or until fairly dry and golden brown. Be sure to stir regularly at least once every 10 minute to percent burning on top and sides. When baking is complete, remove from oven and add raisins.
3 1/2 cups old fashioned rolled oats
1/2 cup wheat germ
1/2 cup apple juice concentrate
1/2 cup honey
1 Tbsp. cinnamon
1 tsp. cloves
1 tsp. vanilla extract
4 egg whites
1/4 cup sugar
In a 350 degree oven, toast oats for 25 to 35 minutes. Cool completely. Put oats into a large bowl; stir in wheat germ, apple juice, honey, cinnamon, cloves and vanilla. In a separate bowl, whip eggs whites to soft peaks, and sugar and beat until blended. Fold egg whites into oat mixture and spread evenly on cookie sheets. Bake in a 275 degree oven for 30 to 40 minutes, stirring every 10 minutes.
Homemade granola bars
1/2 cup butter or margarine
1/3 cup sugar
1/3 honey
1/4 cup flour
1/2 tsp. tsp. vanilla extract
1/4 tsp. cinnamon
2 cups crisp rice cereal
2 cups rolled oats
1 cup dried fruit chopped fine
1/2 cup sliced almonds
Heat the oven to 350. Coat a 9 by 13 inch pan with nonstick cooking spray and set it aside. Melt the butter or margarine in a large pot over low heat and whisk in the sugar, honey, flour, vanilla extract, and cinnamon. Add the remaining ingredients and mix well.
Transfer the mixture to the baking pan. Using a sheet of waxed paper and the palms of your hands, press the granola firmly into the pan, packing it to a flat and even thickness. Bake for 20 minutes, until golden brown. Allow the granola to cool 1 hour in the pan, then transfer to a wire rack to cool completely before cutting into bars. Makes 16 to 24 rectangular bars.
Raspberry Granola Bars made with store bought honey and oats granola!
Melissa made these raspberry granola bars for the county fair in 2010. They have a fruit filling like streusel kuchen and use Cascadian Farm oats and honey granola as an ingredient.
1 egg white
1/4 cup butter
1/4 cup brown sugar
1/4 cup canola oil
1 tsp. vanilla
1 1/4 cups flour
1 tsp. baking powder
1/2 tsp baking soda
1 1/2 oats and honey granola
1 cup raspberry fruit spread
1. heat over to 375 F. Grease 8 in sqaure pan. In a large bowl, beat egg white, butter, brown sugar, canola oil and vanilla with a spoon until creamy.
2. Beat in flour, baking powder and baking soda. Stir in granola.
3. Press about two-thirds of the dough in bottom of the pan. Spread fruit spread over dough to within 1/2 inch of edges. Crumble remaining 1/2 of dough on top of the fruit. Bake 25 to 30 minutes or until golden brown and set. Cool completely, about 30 minutes. For bars, cut into 4 rows by 4 rows.
Hamburgers like Omi's great tasting marjoram hamburgers
My mom made great tasting hamburgers with marjoram.
To 1 pound of ground beef she added one egg, one chopped onion, salt, pepper, 1 tsp. marjoram and 1/4 cup bread crumbs (or enough bread crumbs to be able to form the burgers.)
To 1 pound of ground beef she added one egg, one chopped onion, salt, pepper, 1 tsp. marjoram and 1/4 cup bread crumbs (or enough bread crumbs to be able to form the burgers.)
Chili recipes
Turkey Chili from Sherri
Cooked ground turkey with an onion
Mix in a big bowl: 1/2 tsp salt, 1 tsp. mustard, 3/4 cup brown sugar, 2 tsp. vinegar, 1/2 cup ketcup
1/2 cup cooked bacon
16 oz. can of pork and beans
16 oz. can of garbanzo beans
16 oz. can of kidney beans
16 oz. can of pinto beans
16 oz. can of cannelloni beans
Cowboy Vegetarian Chili
4 cups dried kidney beans
1 medium onion, chopped
1 carrot, minced
1 stalk celery, minced
1 medium bell pepper
1 ripe tomato, diced
2 to 3 large cloves garlic, crushed
2 Tbsp. chili powder
2 tsp. cumin seeds (or 2 tsp. ground cumin)
1 Tbsp. cider vinegar
Serve with any of the following: cornbread, guacamole, Monterey Jack cheese, green salad, tortilla chips, sour cream, cheddar cheese, chopped red onion and fresh parsley
1. Pour the beans into a large bowl, cover with water, and soak for at least 4 hours. Place the soaked beans in a soup pot and cover with 2 inches of water. Bring to a boil, partially cover, and cook over medium-low heat until the beans are soft (about 1 1/4 hours).
2. Stir in the onion, carrot,celery, garlic, chili powder, and salt. Cover and remove from the heat. The heat from the beans will cook the vegetables.
3. Toast the cumin seeds in a toaster oven or in a small skillet over low heat, stirring often. Remind him to watch the seeds carefully so they won't burn. Remove from the heat as soon as they smell toasty and add them to the chili.
4. Stir in the vinegar, bell pepper, and diced tomato. For a spicier chili, substitute a poblano or Anaheim chili for the bell pepper. Cover again and set aside until 30 minutes before serving time.
5. Keep the chili covered and cook gently on low heat until it is hot, stirring from the bottom every 5 minutes or so. Meanwhile, grate cheddar cheese to serve on top.
6. Serve in bowls.
Cooked ground turkey with an onion
Mix in a big bowl: 1/2 tsp salt, 1 tsp. mustard, 3/4 cup brown sugar, 2 tsp. vinegar, 1/2 cup ketcup
1/2 cup cooked bacon
16 oz. can of pork and beans
16 oz. can of garbanzo beans
16 oz. can of kidney beans
16 oz. can of pinto beans
16 oz. can of cannelloni beans
Cowboy Vegetarian Chili
4 cups dried kidney beans
1 medium onion, chopped
1 carrot, minced
1 stalk celery, minced
1 medium bell pepper
1 ripe tomato, diced
2 to 3 large cloves garlic, crushed
2 Tbsp. chili powder
2 tsp. cumin seeds (or 2 tsp. ground cumin)
1 Tbsp. cider vinegar
Serve with any of the following: cornbread, guacamole, Monterey Jack cheese, green salad, tortilla chips, sour cream, cheddar cheese, chopped red onion and fresh parsley
2. Stir in the onion, carrot,celery, garlic, chili powder, and salt. Cover and remove from the heat. The heat from the beans will cook the vegetables.
3. Toast the cumin seeds in a toaster oven or in a small skillet over low heat, stirring often. Remind him to watch the seeds carefully so they won't burn. Remove from the heat as soon as they smell toasty and add them to the chili.
4. Stir in the vinegar, bell pepper, and diced tomato. For a spicier chili, substitute a poblano or Anaheim chili for the bell pepper. Cover again and set aside until 30 minutes before serving time.
5. Keep the chili covered and cook gently on low heat until it is hot, stirring from the bottom every 5 minutes or so. Meanwhile, grate cheddar cheese to serve on top.
6. Serve in bowls.
Easy to make great tasting chocolate walnut fudge
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk (5 1/3 fluid ounces)
1 12-oz pkg. semi sweet chocolate pieces
1 7 oz. jar marshmallow creme
1 cup chopped walnuts
1 tsp. vanilla
Combine sugar, margarine and milk in a heavy 2 1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, walnuts and vanilla; beat until well blended. Pour into greased 13 x 9 inch pan. Cool at room temperature; cut into squares. Makes approximately 3 pounds.
My neighbor gave me this one pot aka "Ein Topf" recipe using green cabbage
Ingredients:
large pot with lid
1 head green cabbage, sliced 1/2 inch thick
1 pound ground beef, crumbled
1 14.5 oz. can chicken or beef broth
4 to 5 medium Russet potatoes, peeled, sliced 1/8 inch thick
butter
salt and pepper
Start with a layer of cabbage followed by potatoes, sprinkle or salt and pepper, then ground beef. Repeat. Add 1/2 can broth and end with a few pats of butter on top. Cover and let simmer about 30 minutes or until potatoes are just tender.
Serves at least 4.
Recipes using Corn Tortillas
Migas or Tex Mex omelette
Corn Tortilla "Ein Topf" aka Casserole
5 corn tortillas, cut into 1/4 inch strips
1 onion, chopped
optional: 1 or 2 jalapenos, finely chopped
2 medium tomatoes, diced
1/2 bunch cilantro
4 eggs
1/4 cup milk
1/2 tsp. salt
1/4 tsp. ground pepper
juice from 1/2 of a lime
In a frying pan, saute onions and then add corn tortillas, tomatoes, cilantro and peppers if you are using peppers. In a small bowl combine eggs, milk, salt and pepper. Whisk briskly. Combine the egg mixture with vegetables in the frying pan and fold over until eggs are firm. Sprinkle with lime juice and serve.
Tortilla Casserole
12 corn tortillas
2/3 cup green onions
1 can black olives
peppers
8 oz. Monterrey Jack cheese, shredded
8 oz. Cheddar cheese, shredded
5 eggs
2 cups milk
1 jar salsa or homemade salsa
black beans are great to add
1. Grease a 9 by 13 baking dish. Line with 4 to 6 tortillas. Sprinkle with 1/3 of the green onions, olives, peppers, cheese. Repeat twice with the remaining ingredients.
2. In a large bowl, beat together eggs, milk, and salsa. Pour over the laywered ingredients. Cover with plastic wrap, and refrigerate overnight.
3. Remove the casserole from the fridge, and remove plastic wrap. Preheat oven to 350 degrees.
4. Bake 45 to 60 minutes until set.
This is like pigs in a blanket using corn tortillas as the blanket
Preheat oven to 350 degrees and spray a 9 inch square baking pan nonstick cooking spray. Wrap 8 corn tortillas in damp paper towels. Microwave on high for 1 minutes. Roll 8 kosher hot dogs (because they taste better) in tortillas and place in prepared dish. Cover with 2 cups prepared salsa and top with 1 1/2 cups shredded sharp cheddar cheese. Bake for 20 to 30 minutes or until hot and bubbly. Serve with sour cream and avocado slices.
South of the Border Bake
Oil for sauteing
1 onion, chopped
2 or 3 eggs
2 cups low fat milk
1 cup shredded sharp cheddar cheese and another 1/2 cup for the topping
1 cup corn
3/4 cup black beans
1/4 cup chopped seeded green chilies
5 corn tortillas (6 inch diameter), cut in quarters
1 cup chopped tomatoes
1/4 cup chopped fresh parsley or cilantro
Preheat oven to 350 degrees F. Heat oil and saute the onion until translucent. Beat the eggs in a bowl and add the milk, shredded cheddar, corn, beans, chilis, and sauteed onion. Line the bottom and sides of a 10 inch glass pie pan with tortilla pieces and fill with mixture in bowl. Sprinkle with grated cheddar, tomatoes, and parsley. Bake until firm in the center and brown on top, about 40 to 45 minutes.
Corn Tortilla "Ein Topf" aka Casserole
5 corn tortillas, cut into 1/4 inch strips
1 onion, chopped
optional: 1 or 2 jalapenos, finely chopped
2 medium tomatoes, diced
1/2 bunch cilantro
4 eggs
1/4 cup milk
1/2 tsp. salt
1/4 tsp. ground pepper
juice from 1/2 of a lime
In a frying pan, saute onions and then add corn tortillas, tomatoes, cilantro and peppers if you are using peppers. In a small bowl combine eggs, milk, salt and pepper. Whisk briskly. Combine the egg mixture with vegetables in the frying pan and fold over until eggs are firm. Sprinkle with lime juice and serve.
Tortilla Casserole
12 corn tortillas
2/3 cup green onions
1 can black olives
peppers
8 oz. Monterrey Jack cheese, shredded
8 oz. Cheddar cheese, shredded
5 eggs
2 cups milk
1 jar salsa or homemade salsa
black beans are great to add
1. Grease a 9 by 13 baking dish. Line with 4 to 6 tortillas. Sprinkle with 1/3 of the green onions, olives, peppers, cheese. Repeat twice with the remaining ingredients.
2. In a large bowl, beat together eggs, milk, and salsa. Pour over the laywered ingredients. Cover with plastic wrap, and refrigerate overnight.
3. Remove the casserole from the fridge, and remove plastic wrap. Preheat oven to 350 degrees.
4. Bake 45 to 60 minutes until set.
This is like pigs in a blanket using corn tortillas as the blanket
Preheat oven to 350 degrees and spray a 9 inch square baking pan nonstick cooking spray. Wrap 8 corn tortillas in damp paper towels. Microwave on high for 1 minutes. Roll 8 kosher hot dogs (because they taste better) in tortillas and place in prepared dish. Cover with 2 cups prepared salsa and top with 1 1/2 cups shredded sharp cheddar cheese. Bake for 20 to 30 minutes or until hot and bubbly. Serve with sour cream and avocado slices.
South of the Border Bake
Oil for sauteing
1 onion, chopped
2 or 3 eggs
2 cups low fat milk
1 cup shredded sharp cheddar cheese and another 1/2 cup for the topping
1 cup corn
3/4 cup black beans
1/4 cup chopped seeded green chilies
5 corn tortillas (6 inch diameter), cut in quarters
1 cup chopped tomatoes
1/4 cup chopped fresh parsley or cilantro
Preheat oven to 350 degrees F. Heat oil and saute the onion until translucent. Beat the eggs in a bowl and add the milk, shredded cheddar, corn, beans, chilis, and sauteed onion. Line the bottom and sides of a 10 inch glass pie pan with tortilla pieces and fill with mixture in bowl. Sprinkle with grated cheddar, tomatoes, and parsley. Bake until firm in the center and brown on top, about 40 to 45 minutes.
Potatoes: Roasted, mashed, stuffed, etc.
"Green" Potatoes from Laurel's Kitchen
My Australian cousin gave us the cookbook called Laurel's Kitchen as a wedding gift. I remember reading it almost cover to cover. It made me happy, hopeful, creative, etc. to read it. Joe and I have made these "green" potatoes a lot.
6 medium potatoes
3 stalks of broccoli
1/4cup milk
3/4 grated cheese
2 Tbsp. margarine or butter
1 tsp. salt
1/8 ground pepper
Preheat oven to 400.
Scrub potatoes. Butter or olive oil the skins and make shallow slits around the middle as if you were cutting the potatoes in half lengthwise. Bake until done, 30 to 60 minutes, depending on size.
Peel broccoli stems. Steam whole stalks until just tender and chop fine.
Carefully slice the potatoes in half. The slits make this easier. Scoop the insides into a bowl along with the broccoli and milk. Mash all together until mixture is pale green with dark green flecks. Heap back into the potato jackets and sprinkle with remaining cheese. Return to the oven to heat through (about 10 minutes.) Serves 6.
Oven Fries
2 russet potatoes
1 Tbsp. butter
1/2 tsp. paprika
1/4 tsp salt and 1/8 tsp pepper
1. scrub potatoes and pat dry. Cut each lengthwise into sticks about 1/2 inch thick.
2. In a 10 by 15 inch nonstick pan, melt butter over low heat. Mix in paprika, salt and pepper.
3. Add potato sticks to pan and turn in seasoned butter to coat, then arrange sticks slightly apart in a single layer.
4. Bake potatoes in a 425 degree oven until browned, turning once, about 25 minutes total.
5. Season potatoes with more salt and pepper if needed. Serve hot.
Garlic Mashed Potatoes
by browning the butter you boost the flavor and use less butter
2 pounds Yukon Gold or baking potatoes, peeled and cut into 2 inch chunks
4 garlic cloves, peeled
2 tsp unsalted butter
1 cup buttermilk
3 Tbsp. chopped chives
salt and pepper to taste
In a dutch oven, cover the potatoes and garlic with lightly salted water and heat to boiling. Reduce heat to low, cover, and simmer until fork tender, about 10 to 15 minutes.
Meanwhile, in a small skillet or saucepan, heat the butter over low heat until it begins to brown, swirling the skillet, about 1 minutes.
Drain the potatoes well and mash them with a potato masher until smooth. Blend in the buttermilk, chives, and browned butter. Add salt and pepper to taste.
Roasted Potatoes
2 pounds red or white small potatoes, scrubbed and dried. If the potatoes are larger cut them in half or quarters
4 Tbsp. olive oil
Coarse salt and freshly ground pepper
2 bay leaves
Fresh herbs, such as oregano, thyme, and rosemary. Finely chopped.
10 cloves of garlic more or less, tops trimmed by about 1/4 inch
Preheat oven to 425 degrees. Place garlic and potatoes in a baking dish. Pour over the olive oil and season with the herbs, salt and pepper. Stir the potatoes and garlic so they are coated with the oil. Roast the potatoes until soft which takes about 40 minutes.
I've also baked these at 375 degrees for 50 yo 60 minutes.
Italian Oven-fried Potatoes
2 pounds red skinned potatoes, scrubbed and cut into 1 inch chunks
1 clove or more of garlic
1 to 2 Tbsp. olive oil
2 Tbsp. minced fresh or 2 tsp. dried oregano leaves
2 Tbsp. basil
.
1/3 cup grated parmesan cheese
salt
pepper
In a 10 x 15 inch pan, mix potatoes and cloves of garlic with oil. Bake in a 475 degree oven until they are a rich brown, 35 to 45 minutes. Do not disturb until potatoes begin to brown, then use a wide spatula to turn pieces over serveral times.
Pour potatoes into a warm bowl and sprinkle with minced oregano, minced basil, and about 2/3 of the cheese. Mix, then sprinkle with remaining cheese. Season to taste with salt and pepper.
My Australian cousin gave us the cookbook called Laurel's Kitchen as a wedding gift. I remember reading it almost cover to cover. It made me happy, hopeful, creative, etc. to read it. Joe and I have made these "green" potatoes a lot.
6 medium potatoes
3 stalks of broccoli
1/4cup milk
3/4 grated cheese
2 Tbsp. margarine or butter
1 tsp. salt
1/8 ground pepper
Preheat oven to 400.
Scrub potatoes. Butter or olive oil the skins and make shallow slits around the middle as if you were cutting the potatoes in half lengthwise. Bake until done, 30 to 60 minutes, depending on size.
Peel broccoli stems. Steam whole stalks until just tender and chop fine.
Carefully slice the potatoes in half. The slits make this easier. Scoop the insides into a bowl along with the broccoli and milk. Mash all together until mixture is pale green with dark green flecks. Heap back into the potato jackets and sprinkle with remaining cheese. Return to the oven to heat through (about 10 minutes.) Serves 6.
Oven Fries
2 russet potatoes
1 Tbsp. butter
1/2 tsp. paprika
1/4 tsp salt and 1/8 tsp pepper
1. scrub potatoes and pat dry. Cut each lengthwise into sticks about 1/2 inch thick.
2. In a 10 by 15 inch nonstick pan, melt butter over low heat. Mix in paprika, salt and pepper.
3. Add potato sticks to pan and turn in seasoned butter to coat, then arrange sticks slightly apart in a single layer.
4. Bake potatoes in a 425 degree oven until browned, turning once, about 25 minutes total.
5. Season potatoes with more salt and pepper if needed. Serve hot.
Garlic Mashed Potatoes
by browning the butter you boost the flavor and use less butter
2 pounds Yukon Gold or baking potatoes, peeled and cut into 2 inch chunks
4 garlic cloves, peeled
2 tsp unsalted butter
1 cup buttermilk
3 Tbsp. chopped chives
salt and pepper to taste
In a dutch oven, cover the potatoes and garlic with lightly salted water and heat to boiling. Reduce heat to low, cover, and simmer until fork tender, about 10 to 15 minutes.
Meanwhile, in a small skillet or saucepan, heat the butter over low heat until it begins to brown, swirling the skillet, about 1 minutes.
Drain the potatoes well and mash them with a potato masher until smooth. Blend in the buttermilk, chives, and browned butter. Add salt and pepper to taste.
Roasted Potatoes
2 pounds red or white small potatoes, scrubbed and dried. If the potatoes are larger cut them in half or quarters
4 Tbsp. olive oil
Coarse salt and freshly ground pepper
2 bay leaves
Fresh herbs, such as oregano, thyme, and rosemary. Finely chopped.
10 cloves of garlic more or less, tops trimmed by about 1/4 inch
Preheat oven to 425 degrees. Place garlic and potatoes in a baking dish. Pour over the olive oil and season with the herbs, salt and pepper. Stir the potatoes and garlic so they are coated with the oil. Roast the potatoes until soft which takes about 40 minutes.
I've also baked these at 375 degrees for 50 yo 60 minutes.
Italian Oven-fried Potatoes
2 pounds red skinned potatoes, scrubbed and cut into 1 inch chunks
1 clove or more of garlic
1 to 2 Tbsp. olive oil
2 Tbsp. minced fresh or 2 tsp. dried oregano leaves
2 Tbsp. basil
.
1/3 cup grated parmesan cheese
salt
pepper
In a 10 x 15 inch pan, mix potatoes and cloves of garlic with oil. Bake in a 475 degree oven until they are a rich brown, 35 to 45 minutes. Do not disturb until potatoes begin to brown, then use a wide spatula to turn pieces over serveral times.
Pour potatoes into a warm bowl and sprinkle with minced oregano, minced basil, and about 2/3 of the cheese. Mix, then sprinkle with remaining cheese. Season to taste with salt and pepper.
Recipes using hot dogs, sausage, etc.
This is like pigs in a blanket using corn tortillas as the blanket
Preheat oven to 350 degrees and spray a 9 inch square baking pan nonstick cooking spray. Wrap 8 corn tortillas in damp paper towels. Microwave on high for 1 minutes. Roll 8 chicken or turkey or kosher hot dogs in tortillas and place in prepared dish. Cover with 2 cups prepared salsa and top with 1 1/2 cups shredded sharp cheddar cheese. Bake for 20 to 30 minutes or until hot and bubbly. Serve with sour cream and avocado slices.
Cauliflower recipes
Cauliflower "rice" with broccoli (this looks like a risotto but it isn't) I found this recipe on the internet. Angela Coleby is the author. It is so good!
1 cauliflower
1 broccoli
1/2 cup parmesan cheese
onions, or garlic or green onions or celery
2 Tbsp. butter
1/2 cup vegetable stock
lemon zest
salt and pepper
1. make "rice" out of the cauliflower and broccoli. I bought the cauliflower already riced and chopped the broccoli fine.
2. heat the butter in a large saucepan and saute the garlic
3. add the cauliflower and broccoli and cook for a further 2 to 3 minutes
4. add the vegetable stock and cover and cook for 10 minutes, stirring occasionally.
5. Add the parmesan cheese. Seasaon and add the lemon zest. Stir until the cheese is melted.
6. Serve and enjoy!
Cauliflower Couscous and Charred Cauliflower are recipes from Melissa's Run Fast, Eat Slow book
Middle Eastern Vegetables
1/2 onion,chopped
2 Tbsp. oil
1/2 bay leaf
3/4 mustard seed
1/4 tsp. celery seed
1/2 tsp. dill weed
1 potato
1 carrot
1/2 head cauliflower
1 medium green apple
1 tomato
2 zucchini
1 tsp. salt
1/2 tsp paprika
Preheat oven to 375.
Dice potato, carrot and apple. Separate cauliflower into small flowerets. Cut zucchini into chunks. Saute onion in oil with bay lef, mustard seed, celery seed and dill.
Stir in vegetables in this order, leaving 2 minutes or so between each addition: potato, carrots, cauliflower, apple, add tomato and zucchini. Heat quickly and transfer to oven for 20 minutes. Sprinkle with salt and paprika.
The trick of getting vegetables to bake evenly is to cut the longest cooking vegetables (potato, carrot and cauliflower) quite small.
Roasted Cauliflower with turmeric and cumin
ingredients: olive oil, cumin, turmeric, crushed red pepper, salt, cauliflower, pine nuts, cilantro, chopped mint
Preheat oven to 425. In a large bowl combine oil and spices. Put in the cauliflower and toss well to coat. Spread in an even layer on a baking sheet and bake for an hour until browned.
Meanwhile, brown the pine nuts for about a minute on a pie plate until toasted. Let cool.
Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro and mint and serve. You can make ahead and refridgerate the roasted cauliflower and then reheat before topping and serving.
Creamy Mashed Cauliflower
5 cups cauliflower florets
1 1/2 quarts water
1 clove garlic
1/4 cup mayonnaise (or less)
1/4 tsp salt
Steam cauliflower and garlic for 15 minutes or until tender; drain. Blend or food process cauliflower, garlic, mayo and salt until creamy. Garnish with pepper and chopped parsley.
Cauliflower Gratin
1 cauliflower
2 1/2 ounces Gruyere
1 Tbsp. butter
1/3 cup flour
5 eggs
1 cup heavy cream
2/3 cup milk
salt and pepper
1 cauliflower
1 broccoli
1/2 cup parmesan cheese
onions, or garlic or green onions or celery
2 Tbsp. butter
1/2 cup vegetable stock
lemon zest
salt and pepper
1. make "rice" out of the cauliflower and broccoli. I bought the cauliflower already riced and chopped the broccoli fine.
2. heat the butter in a large saucepan and saute the garlic
3. add the cauliflower and broccoli and cook for a further 2 to 3 minutes
4. add the vegetable stock and cover and cook for 10 minutes, stirring occasionally.
5. Add the parmesan cheese. Seasaon and add the lemon zest. Stir until the cheese is melted.
6. Serve and enjoy!
Cauliflower Couscous and Charred Cauliflower are recipes from Melissa's Run Fast, Eat Slow book
Middle Eastern Vegetables
1/2 onion,chopped
2 Tbsp. oil
1/2 bay leaf
3/4 mustard seed
1/4 tsp. celery seed
1/2 tsp. dill weed
1 potato
1 carrot
1/2 head cauliflower
1 medium green apple
1 tomato
2 zucchini
1 tsp. salt
1/2 tsp paprika
Preheat oven to 375.
Dice potato, carrot and apple. Separate cauliflower into small flowerets. Cut zucchini into chunks. Saute onion in oil with bay lef, mustard seed, celery seed and dill.
Stir in vegetables in this order, leaving 2 minutes or so between each addition: potato, carrots, cauliflower, apple, add tomato and zucchini. Heat quickly and transfer to oven for 20 minutes. Sprinkle with salt and paprika.
The trick of getting vegetables to bake evenly is to cut the longest cooking vegetables (potato, carrot and cauliflower) quite small.
Roasted Cauliflower with turmeric and cumin
ingredients: olive oil, cumin, turmeric, crushed red pepper, salt, cauliflower, pine nuts, cilantro, chopped mint
Preheat oven to 425. In a large bowl combine oil and spices. Put in the cauliflower and toss well to coat. Spread in an even layer on a baking sheet and bake for an hour until browned.
Meanwhile, brown the pine nuts for about a minute on a pie plate until toasted. Let cool.
Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro and mint and serve. You can make ahead and refridgerate the roasted cauliflower and then reheat before topping and serving.
Creamy Mashed Cauliflower
5 cups cauliflower florets
1 1/2 quarts water
1 clove garlic
1/4 cup mayonnaise (or less)
1/4 tsp salt
Steam cauliflower and garlic for 15 minutes or until tender; drain. Blend or food process cauliflower, garlic, mayo and salt until creamy. Garnish with pepper and chopped parsley.
Cauliflower Gratin
1 cauliflower
2 1/2 ounces Gruyere
1 Tbsp. butter
1/3 cup flour
5 eggs
1 cup heavy cream
2/3 cup milk
salt and pepper
This Lemon Chess Pie won 2nd Place at the County Fair
Lemon Chess Pie
This is one of my favorite pies. I entered this pie in the county fair. There wasn't enough filling but I won second place!
This recipe is from Family Fun magazine.
Make a Foolproof Pie Crust. Recipe is at the bottom.
Ingredients for the filling:
1 1/4 cups sugar
1 1/2 Tbsp. yellow cornmeal
1/4 tsp. salt
3 eggs, at room temperature
1 large egg yolk
1/2 cup milk
1/4 cup unsalted butter, melted
1/3 cup fresh lemon juice
grated zest of 1 lemon
1/2 tsp. vanilla extract
Prepare, chill, and pre-bake a Foolproof Pie Crust.
To make the filling set the oven temp to 350 degrees. Whisk together the sugar, cornmeal, and salt in a large mixing bowl. Add the eggs and egg yolk and whisk well. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract. Then slowly pour the filling into the cooled pie shell.
Bake the pie on the center oven rack for about 45 to 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan. Cool the pie on a wire rack. Serve it at room temperature or cover and chill until serving time.
Foolproof Pie Crust
1 1/2 cups flour
1 Tbsp. sugar
1/2 tsp salt
1/4 cup cold unsalted butter
1/4 cup cold vegetable shortening
4 Tbsp. cold water
Whisk together the flour, sugar, and salt in a large mixing bowl. Cut the butter and shortening into 1/4 inch pieces and toss them into the dry ingredients by hand to evenly distribute them. Now use a pastry blender to cut them into the flour until they are the size of small peas.
Sprinkle in half of the water and toss well with a fork. Add the remaining water a teaspoon at a time until the pastry will pack into a ball.
Knead the dough once or twice. Then place it on a large sheet of plastic wrap and flatten it into a 3/4 inch thick disk. Wrap the disk in the plastic and shill it for about 1 hour. You can chill it longer, but it may get too firm then. If it does get too firm let it sit at room temperature for 5 to 10 minutes before rolling out.
Working atop a lightly floured surface, roll the pie pastry into a 12 inch circle with a flour-dusted rolling pin. Invert the rolled pastry over a 9 inch pie pan and peel off the paper. Gently fit the pastry into the pan without stretching it and pinch the edge into a fluted rim. Chill the sell in the freezer for 15 minutes before using.
Pre-bake the shell to keep the bottom flaky. Heat the oven to 400 degrees. Line the chilled pastry shell with tinfoil so the center fits snugly against the dough and the excess foil flares out of the pan like wings. Spread dried beans (about a pound) in the lined shell. Then bake the shell on the center rack for 15 minutes. Remove the foil and beans and prick the pastry with a fork in about 8 spots to keep it from puffing up. Lower the oven temp. to 375 degrees and bake the shell 10 to 12 minutes more. Now brush the bottom of the shell sparingly wit lightly beaten egg white to seal the holes and bake it for 2 minutes before transferring it to a wire rack to cool.
This is one of my favorite pies. I entered this pie in the county fair. There wasn't enough filling but I won second place!
This recipe is from Family Fun magazine.
Make a Foolproof Pie Crust. Recipe is at the bottom.
Ingredients for the filling:
1 1/4 cups sugar
1 1/2 Tbsp. yellow cornmeal
1/4 tsp. salt
3 eggs, at room temperature
1 large egg yolk
1/2 cup milk
1/4 cup unsalted butter, melted
1/3 cup fresh lemon juice
grated zest of 1 lemon
1/2 tsp. vanilla extract
Prepare, chill, and pre-bake a Foolproof Pie Crust.
To make the filling set the oven temp to 350 degrees. Whisk together the sugar, cornmeal, and salt in a large mixing bowl. Add the eggs and egg yolk and whisk well. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract. Then slowly pour the filling into the cooled pie shell.
Bake the pie on the center oven rack for about 45 to 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan. Cool the pie on a wire rack. Serve it at room temperature or cover and chill until serving time.
Foolproof Pie Crust
1 1/2 cups flour
1 Tbsp. sugar
1/2 tsp salt
1/4 cup cold unsalted butter
1/4 cup cold vegetable shortening
4 Tbsp. cold water
Whisk together the flour, sugar, and salt in a large mixing bowl. Cut the butter and shortening into 1/4 inch pieces and toss them into the dry ingredients by hand to evenly distribute them. Now use a pastry blender to cut them into the flour until they are the size of small peas.
Sprinkle in half of the water and toss well with a fork. Add the remaining water a teaspoon at a time until the pastry will pack into a ball.
Knead the dough once or twice. Then place it on a large sheet of plastic wrap and flatten it into a 3/4 inch thick disk. Wrap the disk in the plastic and shill it for about 1 hour. You can chill it longer, but it may get too firm then. If it does get too firm let it sit at room temperature for 5 to 10 minutes before rolling out.
Working atop a lightly floured surface, roll the pie pastry into a 12 inch circle with a flour-dusted rolling pin. Invert the rolled pastry over a 9 inch pie pan and peel off the paper. Gently fit the pastry into the pan without stretching it and pinch the edge into a fluted rim. Chill the sell in the freezer for 15 minutes before using.
Pre-bake the shell to keep the bottom flaky. Heat the oven to 400 degrees. Line the chilled pastry shell with tinfoil so the center fits snugly against the dough and the excess foil flares out of the pan like wings. Spread dried beans (about a pound) in the lined shell. Then bake the shell on the center rack for 15 minutes. Remove the foil and beans and prick the pastry with a fork in about 8 spots to keep it from puffing up. Lower the oven temp. to 375 degrees and bake the shell 10 to 12 minutes more. Now brush the bottom of the shell sparingly wit lightly beaten egg white to seal the holes and bake it for 2 minutes before transferring it to a wire rack to cool.
Recipes using Quiona
This is a link to a quiona recipe, a stew, that Joe and I like a lot.
This is a variation from Melissa's Vegan for Everybody book. South American quinoa and vegitable stew
https://www.americastestkitchen.com/recipes/9460-quinoa-and-vegetable-stew It is with onions red bell pepper, garlic, paprika, coriander, cumin, broth, red potatoes, prewashed white quinoa, corn, tomatoes, peas, salt and pepper and feta cheese and avocado
Quinoa is a grain-like seed that the ancient Inca's in South America cultivated and ate. It cooks like brown rice but in a faction of the time (less than 15 minutes.) You can serve quinoa cold or hot.
I use cooked quinoa in place of pasta. We mix it with pesto sauce, shredded Parmesan cheese and pine nuts. We use quinoa instead of spaghetti and mix it with a tomato sauce and meatballs.
I also like to make parsley garlic quinoa by sauteing garlic in about 4 Tbsp. olive oil. I got the advice to cook just until it sizzles being careful not to let the garlic brown. I take the saute pan off the heat and add the cooked quiona, 1/2 cup chopped parsley, salt and pepper. You can add Parmesan cheese, arugula, basil, chopped anchovies or olives, tomatoes and pine nuts or walnuts.
Here is a good cold salad recipe using quinoa and feta cheese::
1 cup uncooked quinoa
1/4 yellow onion, diced
1 cup cherry tomatoes, quartered
2 Tbsp. olive oil
2 cups cucumbers, peeled and diced
20 kalamata olives, pitted and sliced
2 cups water
1/2 large lemon, squeezed
salt and fresh pepper, to taste
1/2 cup crumbled feta
1. Bring 2 cups water to a boil, then add dry quinoa. Place a lid on the pot and reduce the heat to a simmer, and heat for 12 minutes. Monitor closely near the end of the time, so quinoa does not burn. Remove from heat, fluff with fork, and set aside to cool.
2. Chop onion, cucumber, tomatoes and olives. Add to refrigerated quinoa.
3. Squeeze juice from lemon and drizzle olive oil over dish. Be careful to strain out seeds.
4. Lastly, mix in feta crumbles. Serve cold.
Another Quiona recipe
Mix in diced cucumbers, tomatoes, diced red onion, sliced green onions, chopped cilantro, olive oil and lemon juice into cooked (and cooled) quinoa. Serve chilled.
This is a variation from Melissa's Vegan for Everybody book. South American quinoa and vegitable stew
https://www.americastestkitchen.com/recipes/9460-quinoa-and-vegetable-stew It is with onions red bell pepper, garlic, paprika, coriander, cumin, broth, red potatoes, prewashed white quinoa, corn, tomatoes, peas, salt and pepper and feta cheese and avocado
Quinoa is a grain-like seed that the ancient Inca's in South America cultivated and ate. It cooks like brown rice but in a faction of the time (less than 15 minutes.) You can serve quinoa cold or hot.
I use cooked quinoa in place of pasta. We mix it with pesto sauce, shredded Parmesan cheese and pine nuts. We use quinoa instead of spaghetti and mix it with a tomato sauce and meatballs.
I also like to make parsley garlic quinoa by sauteing garlic in about 4 Tbsp. olive oil. I got the advice to cook just until it sizzles being careful not to let the garlic brown. I take the saute pan off the heat and add the cooked quiona, 1/2 cup chopped parsley, salt and pepper. You can add Parmesan cheese, arugula, basil, chopped anchovies or olives, tomatoes and pine nuts or walnuts.
Here is a good cold salad recipe using quinoa and feta cheese::
1 cup uncooked quinoa
1/4 yellow onion, diced
1 cup cherry tomatoes, quartered
2 Tbsp. olive oil
2 cups cucumbers, peeled and diced
20 kalamata olives, pitted and sliced
2 cups water
1/2 large lemon, squeezed
salt and fresh pepper, to taste
1/2 cup crumbled feta
1. Bring 2 cups water to a boil, then add dry quinoa. Place a lid on the pot and reduce the heat to a simmer, and heat for 12 minutes. Monitor closely near the end of the time, so quinoa does not burn. Remove from heat, fluff with fork, and set aside to cool.
2. Chop onion, cucumber, tomatoes and olives. Add to refrigerated quinoa.
3. Squeeze juice from lemon and drizzle olive oil over dish. Be careful to strain out seeds.
4. Lastly, mix in feta crumbles. Serve cold.
Another Quiona recipe
Mix in diced cucumbers, tomatoes, diced red onion, sliced green onions, chopped cilantro, olive oil and lemon juice into cooked (and cooled) quinoa. Serve chilled.
Small Plates or hors d'oeuvres
I want to collect more good recipes for hors d'oeuvres. This is one of the best I have.
Super small deep dish pizzas
1 can diced tomatoes
1/2 cup red wine
1 Tbsp. oregano
2 garlic cloves minced
salt and pepper to taste
1 can store bought biscuit dough
1/2 pound Italian sausage, casings removed
1 green bell pepper, seeded and diced
1 1/2 cups shredded mozzarella
1/4 cup grated Parmesan cheese
1. Preheat oven to 400 degrees.
2. Cook tomatoes, wine, oregano and garlic in a small saucepan over medium heat; season with salt and pepper.
3. Simmer for 30 minutes, stirring occasionally. Set aside and let cool.
4. Cut each biscuit into thirds. Lightly grease 24 small (2 inch) tart shell tins or mini muffin tin. Place a biscuit piece in the center of each. Gently press and spread the dough along the bottom and up the sides of the tin.
5. Press 1 Tbsp. sausage into each piece of dough and top with a sprinkle of peppers. Toss mozzarella and half of the Parmesan cheese in a small bowl and sprinkle mixture over pizzas.
6. Spoon 1 Tbsp. sauce over the cheeses and sprinkle pizzas with the remaining Parmesan cheese.
7. Bake for 25 to 30 minutes, or until cheese begins to bubble and crusts are golden brown. Let cool for a few minutes before removing from pans. Serve warm.
Super small deep dish pizzas
1 can diced tomatoes
1/2 cup red wine
1 Tbsp. oregano
2 garlic cloves minced
salt and pepper to taste
1 can store bought biscuit dough
1/2 pound Italian sausage, casings removed
1 green bell pepper, seeded and diced
1 1/2 cups shredded mozzarella
1/4 cup grated Parmesan cheese
1. Preheat oven to 400 degrees.
2. Cook tomatoes, wine, oregano and garlic in a small saucepan over medium heat; season with salt and pepper.
3. Simmer for 30 minutes, stirring occasionally. Set aside and let cool.
4. Cut each biscuit into thirds. Lightly grease 24 small (2 inch) tart shell tins or mini muffin tin. Place a biscuit piece in the center of each. Gently press and spread the dough along the bottom and up the sides of the tin.
5. Press 1 Tbsp. sausage into each piece of dough and top with a sprinkle of peppers. Toss mozzarella and half of the Parmesan cheese in a small bowl and sprinkle mixture over pizzas.
6. Spoon 1 Tbsp. sauce over the cheeses and sprinkle pizzas with the remaining Parmesan cheese.
7. Bake for 25 to 30 minutes, or until cheese begins to bubble and crusts are golden brown. Let cool for a few minutes before removing from pans. Serve warm.
Five Cup Salad. This is like an Ambrosia Salad.
Five Cup Salad (this is like an Ambrosia Salad)
1 cup mini marshmallows
1 cup shredded coconut
1 cup crushed pineapple, drained
1 cup mandarin oranges, drained
1 cup sour cream
Mix all the ingredients together.
2 cups yogurt
1 Tbsp. lime juice
1 Tbsp. lemon juice
1 Tbsp. orange juice
3 fluid honey
Combine all and mix well. Mix with fruit. Like oranges, bananas, grapes, etc.
1 cup mini marshmallows
1 cup shredded coconut
1 cup crushed pineapple, drained
1 cup mandarin oranges, drained
1 cup sour cream
Mix all the ingredients together.
2 cups yogurt
1 Tbsp. lime juice
1 Tbsp. lemon juice
1 Tbsp. orange juice
3 fluid honey
Combine all and mix well. Mix with fruit. Like oranges, bananas, grapes, etc.
Roasted Carrots and carrot recipes worth saving
Roasted Carrots (from Rachael Ray)
8 carrots (about 1 pound)
orange juice
2 Tbsp. olive oil
salt and freshly ground pepper
cumin
cinnamon
Garnish with chopped cilantro or parsley
Preheat oven to 425 degrees. Peel carrots, and toss in a baking pan with olive oil, orange juice, salt, pepper, cumin and cinnamon. Roast, turning occasionally, until tender and caramelized to an amber brown, about 35 minutes. Remove from oven; serve hot.
Carrot Raisin Bars "pre teens and teens will love to bake and eat these bars." from the cookbook called "Vegetable Deserts by Schafer and Miller
1/3 cup sugar
1/3 cup margarine or butter
1 egg
1 tsp. vanilla
1/4 cup water
3/4 cup flour
1 tsp. baking powder
3/4 tsp cinnamon
1/4 tsp. salt
1/2 cup quick oats
1/4 cup raisins
1/2 cup shredded carrot
Pre-heat oven to 350. Beat sugar and butter for about 2 minutes. Add egg and vanilla; beat well. Mix in water. Sir together flour, powder, cinnamon and salt. Add to egg mixture and mix until blended. Sit in oats, raisins, and carrot. Spread dough in pan. Bake for 25 minutes or until toothpick inserted into center comes out clean. Cut in bars.
To bake in a microwave
bake at 30 % power for 6 minutes. Give dish one quarter turn. Continue baking on high power for 3 1/2 minutes. Give dish another quarter turn. Test with toothpick for doneness.
East-West Carrots
1 1/2 pounds carrots, peeled and sliced into thin rounds
1 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. cider vinegar
2 tsp. Asian sesame oil
2 tsp. white miso
2 tsp. soy sauce
1/4 cup thinly sliced green onions
2 Tbsp. minced parsley
1/4 tsp. dried tarragon
1. Steam carrots until tender crisp.
2. Meanwhile, in a large bowl,mix olive oil, lemon juice, vinegar, sesame oil, miso, soy sauce, green onions, parsley, and tarragon. Add warm carrots and mix to coat. Serve, or cover and chill up to 1 day.
You might have already known this but baby carrots are made by chopping up and shaping regular sized carrots.
Orange-Glazed Baby Carrots
2 Tbsp. butter
1/4 cup chicken broth
1/4 tsp. salt or to taste
2 pounds baby carrots
1 cup orange marmalade
2 Tbsp. orange juice or Grand Marnier
2 Tbsp. chives chopped
1. In a large skillet over moderate heat, bring butter or margarine, broth, and salt to a boil. Add carrots and cook, covered, over moderately low heat, stirring occasionally, until carrots are barely tender when pierced with the tip of a sharp knife, 12 to 15 minutes.
2. Stir in marmalade. Uncover and cook over low heat, stirring constantly, until liquid has reduced to a glaze. Season with salt and pepper. Stir in orange juice or Grand Marnier. Sprinkle with chives.
Honey-Ginger Carrots
6 large carrots, peeled
2 Tbsp. olive oil
1 Tbsp. grated fresh ginger
2 Tbsp. honey
1/2 tsp. coarse salt
Using a food processor or large grater, shred th carrots. Pile them on a microwave-safe plate and toss with the olive oil, ginger, honey, and salt. Cover and microwave on high for 3 to 5 minutes or until tender crisp. If you don't have a microwave you can pile all the ingredients into a skillet over medium heat and saute them until tender crisp.
Carrot and Parsley Salad
3 large carrots (1/2 pound)
1/3 cup chopped parsley (1/2 bunch)
1 clove garlic
2 tsp. red wine vinegar
2 Tbsp. light olive oil
salt to taste
1. Peel and wash the carrots. Grate the carrots into find threads. Use the small holes on the grater not the large holes and not the finest ones you use for Parmesan cheese.
2. Pick the leaves off a half of a bunch of parsley. Wash and dry the leaves,then chop them.
3. Peel and chop very finely a clove or garlic. Mix the garlic together with the vinegar and olive oil in a large salad bowl.
4. Stir in the carrots and parsley, season with salt, and mix very well.
Spaetzle or homemade German noodles
INGREDIENTS:
1 cup all-purpose flour
1/4 cup milk
3 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground pepper
|
1/2 teaspoon salt
1 gallon boiling water
2 tablespoons butter for frying
2 tablespoons chopped fresh parsley
|
DIRECTIONS:
| 1. | Mix together flour, salt, pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. My mom's friend showed me that beating this batter for a longer time adds air and makes the spaetzle light and fluffy. |
| 2. | Press dough through spaetzle maker, or a large holed sieve or metal grater. My mom's friend gave me a press that is like a ricer. I like using it better than the spaetzle maker. |
| 3. | Drop a bunch at a time into simmering liquid. Cook 5 to 8 minutes. Drain well or better yet fish them out of the boiling water with a wire skimmer once the spaetzle float to the top . |
| 4. | You can eat the spaetzle as is or saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve. You can also shred Gruyere cheese on the top. |
Two Baked Bean recipes worth saving and sharing
Sherri's Vermont Baked Beans
3 cups (1 1/2 pounds) dried navy beans or great northern beans
3/4 pounds salt pork or bacon
1 medium onion, peeled
2 tsp. salt
1 tsp ground ginger
1/2 cup light brown sugar, firmly packed (optional)
1 cup (or more if you omit brown sugar) maple syrup
1. Wash and sort beans. I usually use the package directions on how to soak, cook and to skim off the white foam from the boiling beans, etc. If there are no directions on the package I soak the beans overnight. Then I cook the beans the next day in ample water with 1 tsp baking soda. I simmer for 10 minutes and drain and rinse the beans.
2. To make Sherri's Vermont Baked Beans:
Preheat oven to 300 degrees F. Trim rind from pork and cut the pork almost through in 1/2 inch intervals. Place the onion on the bottom of a 4 quart oven proof casserole. Pour in beans. Bury the pork, cut side down in the center of the beans. Combine the salt, ginger, sugar (if using) and maple syrup in a small bowl or measuring cup and pour over the beans. Add just enough water to barely cover. Bake covered for 6 hours stirring each hour or so.
Ruth's Boston Baked Beans
Ruth says this is from Durgin Park, one of the oldest restaurants in the U.S.
After soaking, cooking, simmering, draining and rinsing 2 pounds of white beans, place a large chopped onion in the bottom of a 3 quart oven proof casserole. Add 1/2 pound chopped bacon. Add the beans on top. Cover with another 1/2 pound of bacon. Mix 8 Tbsp. sugar, 2/3 cup molasses, 2 tsp dry mustard, 4 tsp salt, 1/2 tsp pepper. Pour this over the beans and add enough water to barely cover. Do not stir. Bake 6 hours, covered at 300 degrees after a couple of hours stir and check beans. You may have to add a bit of water now and then but don't make them too wet.
3 cups (1 1/2 pounds) dried navy beans or great northern beans
3/4 pounds salt pork or bacon
1 medium onion, peeled
2 tsp. salt
1 tsp ground ginger
1/2 cup light brown sugar, firmly packed (optional)
1 cup (or more if you omit brown sugar) maple syrup
1. Wash and sort beans. I usually use the package directions on how to soak, cook and to skim off the white foam from the boiling beans, etc. If there are no directions on the package I soak the beans overnight. Then I cook the beans the next day in ample water with 1 tsp baking soda. I simmer for 10 minutes and drain and rinse the beans.
2. To make Sherri's Vermont Baked Beans:
Preheat oven to 300 degrees F. Trim rind from pork and cut the pork almost through in 1/2 inch intervals. Place the onion on the bottom of a 4 quart oven proof casserole. Pour in beans. Bury the pork, cut side down in the center of the beans. Combine the salt, ginger, sugar (if using) and maple syrup in a small bowl or measuring cup and pour over the beans. Add just enough water to barely cover. Bake covered for 6 hours stirring each hour or so.
Ruth's Boston Baked Beans
Ruth says this is from Durgin Park, one of the oldest restaurants in the U.S.
After soaking, cooking, simmering, draining and rinsing 2 pounds of white beans, place a large chopped onion in the bottom of a 3 quart oven proof casserole. Add 1/2 pound chopped bacon. Add the beans on top. Cover with another 1/2 pound of bacon. Mix 8 Tbsp. sugar, 2/3 cup molasses, 2 tsp dry mustard, 4 tsp salt, 1/2 tsp pepper. Pour this over the beans and add enough water to barely cover. Do not stir. Bake 6 hours, covered at 300 degrees after a couple of hours stir and check beans. You may have to add a bit of water now and then but don't make them too wet.
Recipes using ripe bananas
Banana Chews
2 Tbsp. coconut oil, 1 Tbsp. lemon juice, 1 tsp. cinnamon, 1/4 tsp. sea salt, 3 ripe bananas, peeled and sliced 1/8 inch thick
1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper and brush it with about 1 Tbsp. of the coconut oil.
2. In a small bowl, combine the remaining 1 Tbsp. coconut oil, the lemon juice, cinnamon and salt.
3. Spread out the bananas evenly on the baking sheet and brush each slice with the lemon mixture.
4. Bake in the center of the oven for 2 hours. After 1 hour, remove from the oven. Use tongs to flip each banana slice and return them to the oven.
5. Place the baking sheet on a wire rack to cool completely before storing in a mason jar or airtight container for up to 1 month.
Cranberry Banana Nut Bread (Mrs. C)
Cream
2/3 cup shortening
1 1/3 cups sugar thoroughly.
Add 3 eggs and beat well.
Stir in 2 cups mashed bananas (about 3 or 4 bananas)
Mix 3 1/2 cups flour, 1/2 tsp soda, 3/4 tsp salt and 4 tsp baking powder together before adding to the banana mixture. Add
1 cup chopped nuts and then
fold in 1 pound whole berry cranberry sauce
Pour into tow 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans and bake for 60 to 65 minutes in a 325 degree oven.
2 Tbsp. coconut oil, 1 Tbsp. lemon juice, 1 tsp. cinnamon, 1/4 tsp. sea salt, 3 ripe bananas, peeled and sliced 1/8 inch thick
1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper and brush it with about 1 Tbsp. of the coconut oil.
2. In a small bowl, combine the remaining 1 Tbsp. coconut oil, the lemon juice, cinnamon and salt.
3. Spread out the bananas evenly on the baking sheet and brush each slice with the lemon mixture.
4. Bake in the center of the oven for 2 hours. After 1 hour, remove from the oven. Use tongs to flip each banana slice and return them to the oven.
5. Place the baking sheet on a wire rack to cool completely before storing in a mason jar or airtight container for up to 1 month.
Cranberry Banana Nut Bread (Mrs. C)
Cream
2/3 cup shortening
1 1/3 cups sugar thoroughly.
Add 3 eggs and beat well.
Stir in 2 cups mashed bananas (about 3 or 4 bananas)
Mix 3 1/2 cups flour, 1/2 tsp soda, 3/4 tsp salt and 4 tsp baking powder together before adding to the banana mixture. Add
1 cup chopped nuts and then
fold in 1 pound whole berry cranberry sauce
Pour into tow 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans and bake for 60 to 65 minutes in a 325 degree oven.
Butterless Bundt Cake with banana, orange juice and golden raisins
I made this cake for the county fair. It won 2nd place! Instead of butter, this cake has yogurt and bananas.
10.5 ounces of flour
1 tsp salt
1.5 tsp baking powder
6 ounces brown sugar
lemon and orange rind
3 eggs separated
2 bananas mashed with 1 Tbsp. orange juiced from an orange
2/3 cup yogurt
4 ounces golden raisins
Sift the flour, salt and baking powder in a bowl. Stir in the sugar and lemon and orange rind. Make a well in the center of these dry ingredients and add the egg yokes, banana, yogurt and golden raisins.
Beat the 3 egg whites until they are white and fluffy and then fold them into the batter. Pour the mixture into a bundt pan and bake at 350 degrees for 40 to 45 minutes.
When the cake is cool, drizzle with a sifted powdered sugar and lemon juice glaze.
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