Kathy's Recipe Book
(Home) (Click on recipe to view)
Appetizers:
Breads:
Mom's
Refigerator Rolls
Apple Bread
Sourdough Cooking
Desserts:
Bumbleberry Pie
Yabba-Dabba-Doo Squares
Tina Rowe's Toffee
Raspberry Truffle Cream Pie
Date Nut Loaf
Mom's Brownies
Chocolate Butter Cream Icing
Grandma's Sugar Pie
Red Velvet Cookies
Brownie Pizza
Ricotta Cheese Chocolate Chip Cookies
Orange Poppy-Seed Cake
Chocolate Candy Cane Cookies
Pretzel Salad
Sculpted Cake
chocolate pie
Grandma’s Lemon Meringue
Pie
Sour Cream Pound Cake
Chocolate Chip Crunch Cookies
Main Dishes:
Lasagna
Italian
Beef
Crock Pot
Pasta Sauce
Velveeta Nacho Bake
Turkey or Chicken Pot Pie
Chicken and
Dressing
Flank Steak
Noodle Surprise
Too Easy Hot
Dish
Mandarin Pork Chops with Wild Rice
Beef Taco Skillet
Easy Chicken & Cheese Enchilada
Nacho Chicken
Salads:
The Best
Fruit Salad
Sweet
Pasta Salad
Strawberry Salad
Fruit Salad
Spinach Salad
Sides:
Casserole
Supreme
Soups:
Olive Garden Pasta E Fagioli Soup
Bob McCorkle's World Famous Chili
Chunky Chicken Soup
Taco Soup
EASY
CROCKPOT POTATO SOUP
Breakfast:
Pancakes
Santa Fe French Toast
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Friend Deb introduced me to author Joanne
Fluke, who writes the Hannah Swensen mystery series.
Her books include recipes, one of which was the following.
I’m not a red velvet fan but tried these cookies.
My niece loved them and requested them for her graduation
party.
Red Velvet Cookies
2 1-oz squares
unsweetened baking chocolate
½ c. butter at room
temperature
2/3 c. brown sugar, firmly packed
½ c. granulated
sugar
½ tsp. baking soda
½ tsp. salt
1 Large egg
1 Tbsp. red food coloring
¾ c.
sour cream
2
c. flour
1
c. semi-sweet chocolate bits
Preheat oven to 375
degrees.
Line cookie sheets with parchment
paper & spray with Pam.
Unwrap chocolate squares & break
apart.
Put in small microwave-safe bowl;
melt 90 sec on HIGH.
Stir until smooth & set aside.
Combine butter and sugars together
on medium speed until smooth.
Add baking soda & salt; beat
another min.
Add egg and beat until batter is
smooth.
Add red food coloring and mix
about 30 sec.
Scrape down bowl, add melted
chocolate & mix another min. on medium speed.
Scrape down bowl and add 1 c.
flour; mix at low speed until well blended; mix in sour cream.
Scrape down bowl & add remainder
of flour; beat until well blended.
Mix in chocolate chips by hand.
Drop onto parchment-lined cookie
sheets by teaspoonful, 12 cookies/ cookie sheet.
Bake
at 375 degrees 9-11 minutes.
Slide parchment onto wire rack to
cool.
For blue velvet, use Wilton icing
color paste & add a toothpick full of violet icing color paste.
Cream Cheese Frosting
¼ c. softened butter
4 oz. softened cream cheese
½ tsp. vanilla
2 c. powdered sugar
Mix butter, cream
cheese & vanilla until smooth.
Add powdered sugar in half-cup
increments until frosting is of proper spreading consistency.
Yield:
Approximately 3 dozen cookies
Idea:
Brush top of baked cookies with
melted raspberry jam, let dry and frost as above.
We
discovered this delicious pie while traveling through Alaska and
loved it!
I found a recipe and recently made
it for the Lagoons RV Park craft sale, where it was a big hit.
I used frozen berries, but in
Alaska, the bakers used whatever berries were available for picking
at the time.
I hope this spring to find fresh
berries as well.
Bumbleberry Pie
1 1/3 cup sugar
1/3 cup flour
2 cups peeled and sliced
cooking apples
1 cup raspberries
1 cup rhubarb, cut into
1-inch lengths
1 cup Blackberries
Pastry for 2-crust 9-inch
pie
Stir sugar and
flour together in large bowl. Add apples, raspberries, Blackberries,
and rhubarb. Toss together, and turn into pie shell. Cover with
pastry top. Trim and seal edges. Cut vents in top.
Bake at 350 degrees for
approximately 45 minutes, until crust is brown and apple is cooked.
While looking for
something else, I ran across this recipe on
www.food.com.
I halved this recipe and still had
enough for three meals for the two of us.
We had it with salad and homemade
bread sticks—yummy!
Olive Garden Pasta E Fagioli Soup
2 lbs.
ground beef
1
onion, chopped
3
carrots, chopped
4 stalks
celery, chopped
2 (28 ounce) cans
diced tomatoes,
undrained
1 (16 ounce) can
red kidney beans,
drained
1 (16 ounce) can
white kidney beans,
drained
3 (10 ounce) cans beef
stock
3 teaspoons
oregano
2 teaspoons
pepper
5 teaspoons
parsley
1 teaspoon
Tabasco sauce
(optional)
1 (20 ounce) jar
spaghetti sauce
8 ounces
pasta
Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except
pasta. Cook on low 7-8
hours or high 4-5 hours.
During last 30 min on high or 1 hour on low, add pasta.
Serves 12
Thanks to former co-worker and long-time friend Susie
for this recipe.
I don’t
make it a lot any more for just the two of us, but it’s great for
company as it can be made ahead.
Lasagna
1 ½ lb. sausage or hamburger
1 clove
garlic
1 Tbls. basil
1 ½ tsp. salt
1 lb. can tomatoes
3
(6 oz.) cans tomato paste
8 lasagna noodles
2 eggs|
3 c.
ricotta cheese
½ c. parmesan
2 Tbls. Parsley
1 tsp. salt
½ tsp. pepper
1 lb. shredded mozzarella cheese
Brown meat and drain.
Add next 5 ingredients and simmer
30 minutes.
Cook noodles in large amount
boiling salted water till tender.
Drain.
Beat eggs; add remaining
ingredients except mozzarella.
Layer ½ noodles in 13X9X2 inch pan.
Spread ½ cheese filling.
Add ½ mozzarella and ½ meat sauce.
Repeat.
Bake at 375 degrees for 30 minutes
OR: assemble early and refrigerate; bake 45 minutes.
Let stand 10 minutes before
serving.
3 lb. rump or sirloin tip roast
1 tsp. salt
1 tsp. pepper
1
tsp. oregano
2 c. water
1 tsp. sweet basil
1 tsp. parsley
1 tsp. garlic powder
2 green peppers, sliced
1 small jar maraschino cherries
1 small can chunk pineapple
1 can mandarin oranges
1-2 bananas
1 apple
2-3 kiwi, peeled and sliced
Small bunch red seedless grapes
Drain cherries and
put in bowl.
Add pineapple without liquid, add
oranges with juice, cut and add bananas, cut apple, peel and slice
kiwis and cut into halves red seedless grapes.
You can increase or decrease
amount of fruit; stir and enjoy.
My
mom made THE BEST yeast rolls I’ve ever tasted.
My youngest sister, Ruthie makes
them now & they are still delicious.
I’ve never really mastered them,
but here is the recipe.
It makes quite a lot and can be
refrigerated for several days.
Mom’s Refrigerator Rolls
Pour 1 c. boiling water over ¾ c. lard.
Let cool.
Add 2 well-beaten eggs, one at a
time.
Mix thoroughly.
Add ½ c. sugar, 2 tsp. salt, 2
cakes yeast, dissolved in 1 c. cold water, 6 c. unsifted flour.
Mix well, cover and refrigerate.
Make into rolls 2 hours before
baking.
Bake 15 minutes in 425-450 degree
oven.
1 lb. lean ground beef
1 large onion,
chopped
1 clove garlic, minced
1 1-lb. can tomatoes, drained &
cut up
1 8-oz. can tomato sauce
1 12-oz. cans tomato paste
1 c. beef bouillon
2 Tbsp. minced parsley
1 Tbsp. brown sugar
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp.
salt
¼ tsp. pepper
Brown meat with onion and garlic; drain
excess fat.
In slow-cooking pot, combine
browned meat, onions, and garlic with remaining ingredients.
Cover and cook on low for 6-8
hours.
Serve over your favorite pasta.
May be made ahead and frozen.
Serves 6-8
Growing
up, my mom had an older cousin who, along with his wife were like
grandparents to us.
Ruthie was a great cook and often
tried new recipes on us (we survived them all!).
Here
is one she shared with me; I ran across it recently and it brought
back such pleasant memories as it’s in her neat handwriting.
Casserole Supreme
1 7-oz. pkg. macaroni & cheese dinner
¾ c. milk
2 eggs
1-2 Tbsp. instant minced onion
½ tsp. salt
1/8 tsp. pepper
5 hard cooked eggs
1 c. celery
¼ c. dried bread crumbs and melted oleo.
Prepare macaroni & cheese dinner according
to directions.
Meanwhile, beat together milk, 2
eggs, onion, salt and pepper until blended.
Reserving 3 egg wedges for garnish,
chop remaining eggs.
Stir milk mixture, chopped eggs and
celery into prepared macaroni & cheese dinner.
Spread evenly into greased 12X7X2
baking dish.
Combine bread crumbs and oleo.
Sprinkle over casserole.
Bake in 350 degree oven 25 minutes.
Serves 8
I love it when Bob cooks, and over the
years he’s perfected his “world famous chili” recipe.
Of course, it changes a bit each
time he makes it, but here’s the basic idea.
(He cleans up afterwards too, a
real plus!)
Bob McCorkle’s World Famous Chili
1 ½ lb. lean ground beef
1 large onion, chopped
1 clove fresh
garlic, minced
1 tsp. salt
½ green pepper, chopped
(This depends on the size of the
peppers)
½ red pepper, chopped
1 oz. pimento
¼ tsp. ground cumin
½ tsp. ground oregano (can also
use Italian seasoning as a substitute)
2 Tbs. chili powder
1
large can tomato puree
1 8 oz. can tomato sauce
1 16 oz. cans
dark red kidney beans, drained (can also use chili beans)
1 can medium salsa
(Use hot salsa to spice it up a
bit)
1 cup elbow spaghetti
Brown beef in large skillet & drain; stir
in onion, salt, cumin, oregano & peppers.
Blend tomato puree, tomato sauce,
beans, salsa, garlic, chili powder & ground beef in slow cooker.
Cook on low for 6 hours.
45 minutes before serving, stir in
1 cup elbow spaghetti.
Yield:
8-10 servings.
*** To make chili a little hotter,
mix in some hot sauce to taste.
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I used to make this recipe when our sons were young and hadn’t thought about it for years. Recently granddaughters Abby & Grace have helped me make it and we thought we’d share.
Yabba-Dabba-Doo Squares
¼ cup butter or margarine
3 cups miniature marshmallows
3 cups Post Fruity Pebbles or Cocoa Pebbles cereal
Melt butter in saucepan, stirring frequently. Add marshmallows and cereal; stir until marshmallows start to melt and stick to cereal. Remove from heat. Press mixture firmly into buttered 8” square pan. Chill about 1 hour. Cut into squares. Store in cool place. Makes 16 squares.
Optional: Ad 1/3 cup creamy peanut butter when using Cocoa Pebbles cereal.
Note: Recipe may be doubled and pressed into buttered 13” X 9” pan.
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Thanks to bridge teacher & Tucson friend Sherrie, for this tasty and unusual salad.
Sweet Pasta Salad
3 cups uncooked penne pasta, or
smaller pasta, i.e.: bowtie
1/2 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries divided
1 teaspoon canola oil
4 cups torn salad greens
1/2 cup chopped walnuts toasted
1/3 cup flaked coconut toasted
Cook pasta
For dressing combine the cream, sugar, vanilla and 1/2 cup
strawberries in a blender and process until smooth.
Drain pasta, rinse with cold water, and place in a large bowl, add oil and toss, add coconut and remaining strawberries, place the greens in a serving bowl top with pasta mixture, drizzle with dressing and sprinkle with walnuts.
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A long-ago co-worker gave me this easy & yummy recipe which I love to make. Both my sons like it, so I often make it when we’re together. Most items are staples that can be kept on hand.
Strawberry Salad
1 can strawberry pie
filling
1 small can crushed
pineapple, drained
1 can Eagle Brand
milk
1 large bowl Cool
Whip, thawed
1 bag nuts
Mix all together and chill.
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Thanks to long time friend, Tina for this easy & delicious snack.
Tina Rowe’s Toffee
2 sticks
butter
1 cup sugar
1 sleeve unsalted saltines
12 oz chocolate bits
Chopped nuts
Mix butter and sugar and boil 3-4 minutes. Spread saltines on cookie sheet. Pour boiled mix over saltines and bake at 350 degrees for 15 minutes. Pour chocolate bits over and bake 35 seconds. Sprinkle with nuts and cool about 2 hours.
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Thanks to friend and former co-worker Darla for this yummy dessert.
Raspberry Truffle Cream Pie
1 2/3 cups (10-oz pkg) Hershey’s raspberry
chips
1/3 cup milk
2 cups miniature marshmallows or 20 large marshmallows
1 (8 oz) tub frozen non-dairy whipped topping, thawed
1 (9-inch) packaged crumb crust (6 oz)
Additional whipped topping (optional)
Fresh raspberries (optional)
Place raspberry chips and milk in large microwave-safe bowl. Microwave at high 1 minute or until chips are melted and mixture is smooth when stirred. Add marshmallows; microwave at high 1 minute; stir. If necessary, microwave at high an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred.
Spread ½ cup chip mixture over bottom of crust. Cool remaining mixture to room temperature; fold in whipped topping and spoon into crust.
Cover and refrigerate 4-6 hours or until firm. Garnish with whipped topping and raspberries, if desired. Cover and refrigerate leftover pie.
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When my mother-in-law was living, this was a staple on the Christmas dinner table. I have made it a few times as it is one of Bob’s favorites. So this recipe is in memory of my mother-in-law, Elizabeth McCorkle.
Date Nut Loaf
2 cups graham cracker
crumbs
1 cup small marshmallows r large ones quartered
1 cup chopped dates
1 cup chopped walnuts
1 tsp. vanilla
½ cup cream
Mix all ingredients in bowl (mixture will be just moistened). Turn out onto waxed paper and shape into roll and chill. Serve with whipped cream.
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Thanks to my brother-in-law Rick for this quick and delicious casserole. It’s great for potlucks and most of the ingredients can be kept on hand.
Velveeta Nacho Bake
1 12 oz. pkg.
Velveeta Shells & Cheese dinner
1 lb. ground beef
1 pkg. taco seasoning mix
¾ c. water
¾ c. sour cream
¾ c. shredded cheddar cheese, divided
¾ c. salsa
½ c. coarsely crushed tortilla chips
Preheat oven to 400 degrees. Prepare dinner following basic directions. While macaroni is cooking, brown meat and drain. Add taco seasoning mix and water to meat; simmer 5 minutes. Stir sour cream into prepared dinner. Spoon ½ dinner mixture into 8-in. square baking dish; top with meat mixture, ½ cheese and remaining dinner mixture. Cover and bake 15 minutes. Top with salsa, remaining cheese and crushed tortilla chips. Bake uncovered another 5 minutes.
Yield: 6 servings.
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My mom was a wonderful cook and nearly everything was made from scratch while I was growing up. One of my favorites was her brownies, which she usually iced with a chocolate butter cream icing, something that few women did at that time. Since Mom passed away March 29, I decided to honor her with her brownie recipe. I love you, Mom!
Mom’s Brownies
4 squares chocolate
2/3 c. shortening
2 c. sugar
4 eggs
1 ½ c. flour
1 tsp. salt
1 tsp. baking powder
1 c. nuts
Melt chocolate and shortening in double boiler. Combine all ingredients and mix well. Bake in greased and floured 9X13 pan, 30-35 minutes in 350 degree oven.
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1/3 c. soft butter
3 c. sifted confectioners’ sugar
3 Tbs. cocoa
3 Tbs. milk
1 ½ tsp. vanilla
Blend butter, sugar and chocolate together. Stir in milk and vanilla until smooth. Makes frosting for two 8 or 9 inch layers or 13X9 oblong.
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This is Bob’s Grandma McCorkle’s recipe for Sugar Pie, Bob’s absolute favorite pie! It is quite simple and not to be confused with Sugar Cream Pie.
Grandma's Sugar Pie
In a 2-cup measuring cup, combine ¼ cup flour & ¾ cup sugar. Stir to mix. Add water, stirring to mix, until you fill to the 2-cup mark. Pour into an unbaked pie shell. Dot with butter; sprinkle with cinnamon. Bake at 350 degrees until filling sets. The top will still be a little runny, but will firm as it cools.
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1 c. chopped cooked
turkey or chicken
½ c. milk
1 can Veg-All, drained
½ tsp. thyme
1 can cream of potato soup
½ tsp. pepper
1 can cream of mushroom soup
2 pie shells
Mix and pour all ingredients into pie shell. Cover with other shell and bake at 375 degrees for 40 minutes. Let stand 10-15 minutes.
Note: You can make 2; freeze one without cooking. Bake frozen pie 1 hour and 15 minutes.
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Thanks again to my college roommate and longtime friend, Glenda for this yummy recipe. I like to serve it with the fruit salad recipe featured previously (see archives),
Apple Bread
1/2 c. butter
1 c. sugar
1 tsp. vanilla
2 c. diced apples
1 tsp. soda dissolved in 2 Tbs. sour milk
2 eggs
1/2 tsp. salt
2 c. flour
Cream together all but apples and flour. Add apples and flour and put into greased and floured bread tin. Mix together and sprinkle on top:
2 Tbs. butter
2 Tbs. flour
1 tsp. cinnamon
2 Tbs. sugar
Bake at 325 degrees for 1 hour.
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This is an easy, hearty soup to help warm a cold winter’s day. It’s great alone or with a grilled cheese sandwich.
Chunky Chicken Soup
1 ½ lb. boneless,
skinless chicken breasts, cut into 2” strips
2/3 c. finely
chopped onion
2 celery ribs,
chopped
2 cans condensed
cream of potato soup, undiluted
1 tsp. dill weed
½ c.
half-and-half
2 tsp. vegetable
oil
2 medium carrots,
chopped
1 c. frozen corn
1 ½ c. chicken
broth
1 c. frozen peas
In large skillet over medium-high heat, brown chicken in oil. With slotted spoon, transfer chicken to a 5-qt. slow cooker. Add onion, carrots, celery and corn. In a small bowl, whisk soup, broth and dill until blended; stir into slow cooker. Cover and cook on low for 4 hours or until vegetables are tender. Stir in peas and cream. Cover and cook 30 minutes longer or until heated through. Serves 7.
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Thanks to my nursing school roommate and long-time friend Glenda for this delicious and easy to make recipe. It is especially pretty layered in a glass pedestal dish.
Fruit Salad
2 Cans Mandarin Oranges,
drained
1 lg can
chunck pineapple,
drained
1 can peach pie filling
5-6 bananas
1
large bunch seedless
grapes
Mix all ingredients together and chill.
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Thanks to former co-worker, Terry for this easy & delicious recipe. I love to make it and it’s always a hit!
Chocolate Chip Cheeseball
1 (8-oz) pkg
cream cheese, softened
½ c. butter,
softened (no substitutes)
¼ tsp.
vanilla
¾ c. finely
chopped pecans
¾ c.
powdered sugar
2 T. brown
sugar
¾ c. mini
chocolate chips
Chocolate &
regular graham crackers
In mixing bowl, beat cream cheese, butter and vanilla with mixer until fluffy. Gradually add the sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate 2 hours. Place cream cheese mixture on plastic wrap and shape into ball; refrigerate at least 1 hour. Just before serving, roll in pecans. Serve with graham crackers.
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Maxwell Middle
School produced cookbooks as fund-raisers when my niece & nephew
were students there.
This recipe was in one of them and
I recently tried it.
It’s very easy and was a real hit!
Fruit Brownie Pizza
1 box brownie mix
1 (8-oz) cream cheese
1 c. sugar
1 pint fresh strawberries, sliced
4-5 bananas
Chocolate syrup to garnish top
¼ c. walnuts
Follow directions on
brownie mix box.
Pour into 12”X 18” greased pizza
pan.
Bake 10-12 minutes or until done.
As brownie cools, mix softened
cream cheese and sugar with mixer.
Pour over cooled brownie.
Arranged sliced fruit on top of
creamy mixture.
Sprinkle chopped nuts over fruit.
Decorate lightly with chocolate
syrup.
Refrigerate until ready to cut and
serve.
Note:
Substitute kiwi for bananas for a
festive red and green color combination for the holiday season.
Thanks to longtime friend, Ina for this recipe.
It’s easy and as Eric says, his favorite salad.
Spinach Salad
½ lb. shredded spinach
1 medium onion, finely chopped
4 Tbsp.
diced celery
6-8 radishes, chopped
4 hard-boiled eggs, chopped
½ tsp. salt
Dressing:
8 Tbsp. bacon grease
2 Tbsp. sugar
½ c. vinegar
4-5 slices bacon, fried crisp & chopped
Mix salad ingredients in bowl.
Combine sugar, vinegar and bacon grease; bring to boil.
Add bacon; pour over salad and serve immediately.
The last time I made
lasagna, I bought too much ricotta cheese.
I didn’t want to waste the cheese,
so I searched the internet and found this recipe.
I tried it on my niece who is a
college student with the hope she’d survive to tell me what she
thought of them.
She liked the cookies, so thought
I’d share the recipe here.
Ricotta Cheese Chocolate Chip Cookies
4 c. flour
1 lb. Ricotta cheese
3 eggs
1/2 c. butter
1 3/4 c. sugar
2 tsp. vanilla
1 1/2 tsp. baking soda
1 bag chocolate chips
Mix flour and baking soda. Mix and cream sugar and butter. Beat 3
eggs and add to sugar mixture. Add Ricotta cheese and then flour
mixture. Add vanilla, then chips. Bake at 400 degrees 10 to 12
minutes.
Yield:
5 dozen cookies
While home for
the Christmas holidays, my sister, Ruthie made this delicious soup.
It is quite simple but very filling.
She made hers with chicken.
Drain nothing;
mix & heat. Serve with
chili cheese Fritos, shredded cheese, and sour cream.
As Bob was archiving
my recipes, he pointed out that most of the recipes are desserts.
Not sure what is wrong with that
as everyone has a sweet tooth, right?
Anyway, here is a longtime
favorite at our house.
The church where I grew up,
Westland Friends Church has published several cookbooks; the oldest
one I have was compiled by the Ladies Guild in 1925.
This recipe is from that cookbook.
Pancakes
1 egg
1 c. flour
2 Tbsp. sugar
3
tsp. baking powder
¾ c. milk
1 Tbsp. melted butter
Salt
Bake on aluminum griddle without grease.
Recently,
I was trying to come up with some new ideas for dinner.
I found this recipe in a cookbook my nephew, Ross’ class put
together when he was in 8th grade.
It is quite tasty and easy to make:
Chicken and Dressing
1 ½ c. milk, divided
3 c. herb-seasoned
croutons
½ c. diced celery
1 Tbsp. chopped onion
3 c.
cooked, chopped chicken
3 eggs, beaten
1 can cream of chicken
soup
1 tsp. salt
½ tsp. poultry seasoning
½ tsp. marjoram
½ c. flour
¼ c. parmesan cheese
¼ c. butter
Pour ½ c. milk in greased 9X13” baking dish.
Combine croutons, celery, and onion.
Spread in baking dish.
Sprinkle chicken over crouton mixture.
Combine eggs, soup, 1 c. milk, salt, poultry seasoning and
marjoram. Pour over
chicken. Combine flour,
cheese and butter, blending until crumbs form.
Sprinkle over casserole.
Bake at 375 degrees for 40 minutes.
2 Tbs. poppy
seeds
¼ c.
milk
3 c.
cake flour
2 ½ tsp. baking powder
¼ tsp. salt
2 ½ sticks unsalted butter, softened
¾ c. sugar
4 eggs
1 Tbs. finely grated orange zest
2 tsp. vanilla
¾ c. orange juice
GLAZE:
Combine 1 cup confectioners’ sugar & 1
tsp. finely grated orange zest in small bowl.
Whisk in 3-5 Tbs. orange juice to
make good glazing consistency.
Soak poppy seeds in milk in bowl for 2
hrs.
Preheat oven to 350 degrees.
Generously
grease & flour 12-cup Bundt pan.
Stir together flour, baking powder
& salt in medium bowl.
Beat butter in large bowl until
smooth.
Gradually beat in sugar until
light & fluffy.
Add eggs, one at a time, beating
well after each addition.
Beat in orange zest, vanilla &
poppy seed mixture.
Beat in flour mixture & orange
juice, alternately in 3 additions, beginning & ending with flour.
Scrape batter into prepared pan.
Bake 40-45 min or until wooden
pick comes out clean.
Cool cake in pan on wire rack for
15 min.
Invert cake onto rack & cool
completely.
Place sheet of waxed paper under
cake rack.
Pour Orange Glaze over cake,
allowing glaze to drip down sides, or pipe in squiggly pattern over
cake.
Let set & transfer to serving
plate.
Thanks to long time friends and racing buddies,
Steve and Jan for this delicious grilling recipe.
We like to use the leftovers for beef fajitas!
Flank Steak
1/3 c. oil
1/3 c. soy sauce
¼-
½ tsp. garlic powder
1 ½ Tbsp. lime juice
1 Tbsp. crystallized
ginger, chopped fine
Marinade the steak overnight and grill to taste.
When our boys
were growing up we had wonderful neighbors, Norm and Marie.
Marie was a farm girl and an excellent cook.
She shared many recipes with me, and I especially like this
one that’s quick, easy and all the ingredients can be readily
available.
Noodle Surprise
1 small pkg.
noodles
1 lb. ground beef
1 small onion, chopped
Salt and
pepper to taste
1 can mushroom soup
1 scant soup can hot water
Cheese as desired
Here is another
recipe from author Joanne Fluke.
I tried it recently and it was quite good.
Too Easy Hot
Dish
Preheat oven to
400 degrees
1 ½ lb. lean
ground or leftover meat
2 (12-oz) cans any condensed creamy soup
1 lb. pkg frozen potato nuggets or hash browns (I used hash browns)
1 c. shredded cheese
Spray 9X13” pan
with Pam. Put
ground meat in bottom of pan, spreading evenly; press it down.
Spoon the 2 cans of soup on top of meat and spread evenly.
Put frozen potato nuggets on top in a single layer and spread
evenly. Sprinkle
shredded cheese on top.
Bake 35-40 minutes, until potatoes are browned and crispy.
Yield:
6 servings.
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I used to make
Johnny Cakes whenever we went camping but haven’t made them in
years. While with Eric
he mentioned them, so I made them one morning for breakfast.
They are a little thinner than regular pancakes but quite
good.
1/2 cup
flour
1 cup cornmeal
1 to 2 teaspoons sugar
1 teaspoon salt
1 egg, lightly beaten
1 cup hot milk
1 tablespoon shortening
Mix dry
ingredients, then stir in the remaining ingredients. Pour on hot,
greased griddle and fry to golden brown on both sides. Serve with
butter and syrup.
Chocolate Candy Cane Cookies
Cookie Dough |
Topping: ¼ c. sugar ¼ c. finely crushed miniature candy canes |
||
Melt butter and chocolate in microwave 3 minutes on
high; mix thoroughly and cool.
ombine sugar and eggs; beat until uniform pale yellow color.
Add baking soda and salt and mix in well.
Mix in corn syrup, water and vanilla.
Add cooled butter and chocolate mixture.
Add half the flour, mix well and add remainder of flour mix
thoroughly.
Mix topping together in small bowl with fork.
Roll dough into 1 inch balls, roll balls in topping mixture
and place on greased cookie sheets.
Bake at 350 degrees for 8-10 minutes.
Cool 2 minutes on cookie sheet, then remove to wire rack and
cool completely. |
Sourdough Cooking: Cooking: When we were first married, Bob purchased sourdough starter which we used until we retired and it was difficult to find room for it in our refrigerator. Recently we were talking about it, so I found this website: http://www.kingarthurflour.com/ with easy instructions to make our own starter as well as some very tasty recipes. Here is a picture of the starter and pictures of the pizza Bob made with it. He makes yummy pizza and this crust was thick and flavorful. |
1 c. light cream
(half & half)
Cut firm homemade
type unsliced bread into ¾ inch slices.
Trim crusts and cut into triangles.
Combine beaten eggs, cream and salt.
Dip bread triangles in the mixture, allowing the3m to absorb as
much custard as possible.
Fry in about ½ inch vegetable oil pre-heated to 325 degrees.
When one side is golden brown, turn and brown on the second side.
Turn only once.
Place
on a shallow baking pan (a jelly roll pan is perfect for this) and allow
to puff in a 400-degree oven for three to five minutes.
Drain on paper toweling to absorb excess fat.
Sprinkle with confectioners’ sugar and serve immediately with
applesauce, currant jelly, honey or maple syrup.
Add pork sausages, bacon strips, Canadian bacon or ham.
Servers three, two triangles each.
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Sculpted Cake When youngest granddaughter, Nora was about 3 months old, Daddy Eric asked if I could make an elephant “smash” cake for her first birthday. Of course I said yes, it was easier than I thought it might be. While trolling the web, I found a delightful site with easy to follow directions: http://www.mycakeschool.com/. I then found a site that provided the perfect cake recipe for “sculpting” that is quite tasty and easy to work with. This recipe comes from http://www.cakecentral.com/. -----------------------------------------------------
Durable Cake for 3D in Chocolate
1 Duncan Hines Devils Food Chocolate Mix
While trolling, I kept reading about decorating cakes using the “Viva Method.” I finally searched that and found a wonderful site, http://www.thatreallyfrostsme.com/ that easily explained the process with multiple pictures. The frosting recipe from http://www.cakecentral.com/ is:
2 lbs. sifted powdered sugar
1.
Cream butter, shortening, and extracts until creamy
and smooth. Gradually add powdered sugar and water. Mix thoroughly on
medium speed for hand mixers, low speed for stand mixers, until smooth
and creamy. Do not over mix or mix on high speed.
*Any flowers made with this recipe remain soft
enough to be cut with a knife.
1 30-oz. bag of frozen diced hash browns
Cook on low for 7-8 hours or until potatoes are
tender.
An hour before serving cut the cream cheese into
small cubes. Place the cubes in the crock pot. Mix a few times
throughout the hour before serving.
Once the cream cheese is completely mixed in, it's
ready to serve.
Top with cheddar cheese and some additional bacon
bits.
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Yield: 16 servings 1 c. butter or
margarine *I dried my own bread crumbs from a
loaf of white sandwich bread so it probably wasn't as dry as purchased
crumbs. I didn't measure how many cups I had but I used a total of 3
cups of broth as I like my stuffing a little moist. I cooked it for 5
hours, taking the lid off for an hour so it would dry a little more. The
seasonings are just right and the stuffing was delicious.
I made
pumpkin
pie for Christmas and had pie dough left, so son Eric asked if I’d make
a chocolate pie. This is my
pie crust recipe and my sister Ruthie’s chocolate pie recipe.
Never Fail Pie Crust (from Westland Community
Cookbook, 1970) 5 c. flour Beat 1 egg in a cup,
finish filling with cold water and mix (I add an additional ½-3/4 c.
water).
Dough is ready for use or can be
stored in closed container in refrigerator until ready for use any time. Chocolate pie filling:
1 c. sugar
In saucepan, combine sugar, flour or cornstarch and
salt; gradually stir in milk and chocolate.
Cook and stir over medium high heat till bubbly.
Cook and stir 2 minutes.
Remove from heat.
Stir a moderate amount hot mixture into yolks; immediately return to hot
mixture; cook 2 minutes, stirring constantly.
Remove from heat. Add
butter and vanilla. Pour
into cooled baked pastry shell.
Spread meringue atop pie and bake at 350 for 12 to 15 minutes.
Or omit meringue and serve with whipped cream.
Meringue
3 egg whites
Beat egg whites with vanilla and cream of tartar
till soft peaks form.
Gradually add sugar, beating till stiff and glossy peaks form and all
sugar is dissolved.
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I found this recipe on Pinterest as daughter-in-law Kristin is a fan of pound cake. This recipe takes some time but it is quite moist.
Sour Cream Pound Cake Preheat oven to 350 degrees. Grease and flour 10” bundt pan or 9” tube pan. Beat butter and sugar with electric mixer in large bowl until noticeably lighter and fluffy. Add eggs one at a time, allowing each egg to blend into butter mixture before adding next. Beat in vanilla with last egg. Pour flour mixture into bowl alternately with sour cream, mixing just until incorporated. Transfer batter to prepared pan and spread smooth. Bake about 1 hr. and 20 min until toothpick comes out clean. Cool at least 10 minutes before removing from pan. Dust with confectioners; sugar before serving.
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I've had this recipe a long time and finally decided to make it. It is quite simple and tasty.
1 lb. ground beef
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