Recipes

Dipping Bread

Ingredients:

·        1 Tablespoon active dry yeast (or substitute one packet)

·        1 Tablespoon sugar

·        1 Cup warm water (105°-115°F)

·        2 ½ Cups flour, separated

·        1 teaspoon salt

·        2 Tablespoons fresh rosemary + extra for sprinkling

-or-

·        1 Tablespoon dried rosemary

-or-

·        1 Tablespoon dried Italian seasoning 

·        2 Tablespoons butter, melted

·        Sea salt

** You can omit the rosemary/seasonings altogether. However, don’t omit the salt.

Directions:

1.   Combine yeast, sugar, and water in a large bowl and allow mixture to become bubbly (5-10 minutes).

2.   Add 2 cups of flour, salt, and whatever seasonings you are using. Turn out onto a floured surface and knead for about 10 minutes by hand adding additional flour as necessary.

3.   Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, about an hour.

4.   Punch dough down and divide into 4 sections. Let dough rest for 5 minutes.

5.   Shape dough into oblong loaves and place on greased baking sheet. Brush with melted butter and seasonings. Let rise for 25 minutes.

6.   Just before baking sprinkle with sea salt. Bake at 400°F for 12-16 minutes until golden.

ELLIE'S HOMEMADE TORTILLAS

‎(the ratio is 8 c. flour to 1 c. shortening, just modify the recipe as needed) This makes 10-12 tortillas 4 c. flour 1/2 c. shortening (butter flavor is best) 1 tsp. baking powder, 1 tsp. salt. Mix together until shortening is mixed in to about pea size. Add hot waer a little bit at a time. nead the dough a little to make sure it is thoroughly mixed. Roll out (a small ball of dough) with rolling pin till pretty thin. Cook on med-high in cast iron skillet (no grease). They cook fast and burn quickly so be careful!

PINEAPPLE BROWNIES 1 3/4 cups flour 1 3/4 cups brown sugar 2 eggs 1 teaspoon baking soda 1 (20 oz) can crushed pineapple (with juice) Combine all ingredients and mix well. Pour onto greased brownie pan. Bake at 350 F for about 25 minutes. When cool, frost with powdered sugar or cream cheese icing. For extra flavor, add a small amount of pineapple juice to icing. Sweet-and Sour Slaw 3 oz. pkg. chicken-flavored ramen noodles, uncooked 16-oz pkg. shredded coleslaw mix 1 c. slivered almonds 1 c. sunflower kernels 4 green onions, chopped (from my garden : ) 6- oz. pkg. grilled chicken breasts strips 11- oz. can mandarin oranges, drained.  Break ramen noodles into pieces; set aside seasoning packet for dressings.  In a large bowl toss noodles with remaining ingredients. Drizzle with Dressings; toss again. Cover and refrigerate for at least one hour.  Toss again before serving. Serves 6. Dressing: 1/4 to 1/2 cup olive oil 1/4 c. sugar 3 T. white vinegar Whisk together all ingredients. Sandy's Mac and Cheese (♥''d it!) 8 oz. uncooked elbow macaroni (wheat or regular) 2 3/4 cups shredded Mexican blend cheese 2 1/2 cups whole organic milk 1/4 cup Organic Valley Butter (best taste we think) 3 Tbsp. all-purpose flour 2 Tbsp. butter Cook mac until al dente stage as you will be baking it later. Drain. In saucepan melt butter over med. heat. Stir in flour to make a roux. Slowly add milk, constantly stirring. Stir in cheese and cook over low heat until melted and thick. Pour mac into 9 x 13 glass casserole dish. Pour sauce over it and stir to coat. Melt butter in pan over med. Spread over mac and cheese. Sprinkle extra cheese on top for crispiness. Bake at 350 25-30 minutes depending on how brown you prefer the top.  BAKED FRENCH TOAST CASSEROLE

2 loaves sour dough bread (crusts removed) 1 pkg. of cream cheese 1 tbsp. sugar 1 tart apples 6 eggs 1 c. milk 1 1/2 tsp. cinnamon Cut bread in half, layer half in casserole dish. Pat on cream cheese. Sprinkle on sugar and slices of tart apple. Add rest of bread and repeat. Pour mixture of eggs, milk and cinnamon over all. Bake at 375 degrees for 35 minutes.

BAKED FRENCH TOAST

12 slices (white) bread

2 cups milk

4 large eggs

1/4 cup brown sugar

1/4 tsp. salt

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

STREUSEL TOPPING:

1/4 cup brown sugar

3 TBS. all purpose flour

pinch salt

2 TBS. butter, melted

Lightly grease a 13x9-inch baking dish.

Then cut crusts off bread (I left my crusts on), and cut each piece into triangles. Arrange bread into three even layers (the exact number of slices will vary depending on the size of the bread you start out with) into your baking dish.

In a large bowl, mix together milk, eggs, brown sugar, salt, vanilla and cinnamon until smooth. Pour over bread. Press down to ensure all pieces are thoroughly soaked. The custard should come to just the top of the bread layer. (If it covers more deeply, just add more bread).

In a small bowl, make the streusel by stirring together the brown sugar, flour and salt. Pour in butter and stir. The final product will have the consistency of wet sand. Sprinkle evenly over bread and custard. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 and bake for 30-35 minutes or until frech toast is golden brown. Let the dish stand for a few minutes. Slice and serve warm with real maple syrup.

DIY Pumpkin Spice Latte from the Chicago Tribune and The Lone Shoveler

For 2 servings:

2 cups of 1% milk (or whatever % you like)
3 tbsp pumpkin puree
2 tbsp sugar
1 tbsp vanilla
1/2 tsp pumpkin pie spice
1 cup strong brewed coffee
Whipped cream, optional (well, not really optional)

Combine milk, pumpkin and sugar in a saucepan and cook over medium heat, stirring until steaming and the sugar is melted.  Remove from heat.

Stir in the vanilla and pumpkin spice.  Whisk until foamy.

Pour into two heated mugs, filling each only half way; top off with the coffee.  Garnish with a dollop of whipped cream and a sprinkling of pumpkin pie spice or cinnamon.

Cherry Couscous Salad

Bring broth or water to boil.  Add a box of couscous.  Remove from heat.  (Don't cook the couscous.)  Let sit for 5 (or more) minutes.

        1 1/2c. vegt. broth (or water), boiling

        10 oz. box couscous

Add the following to the cooked couscous:

        2 c. pitted cherries

        16oz. can of black beans, drained and rinsed

        1/2 c. chopped green onions

        1/2 c. chopped fresh parsley

        11 oz. can corn, drained

        1 c. chopped red or green pepper

Lime dressing:

        1/4 c. lime juice

        3 T. olive oil

        1 t. sugar

        1/2 t. salt

        1/2 t. grated lime peel

        1/4 t. oregano

        1/4 t. chili pwd.

Eggnog French Toast
Texas toast (one loaf) is dipped in the following mixture before placing on the griddle:3 cups eggnog2 eggs1 tsp. vanilla2 Tbsp. oil2 Tbsp. granulated sugar1 or 2 tsp. nutmeg (I use 2 tsp.)1 or 2 tsp. cinnamon (I use 1 tsp.)
You can cook lots of it and freeze individually on a rack before packing in a bag or container to place in the freezer. That way, we just pull out however much we want and put in the toaster oven.
Once the season is over for eggnog, make this recipe using heavy or light cream instead.

Pumpkin Fudge
from Jacquelyn at http://mistressofmydomain.blogspot.com/2009/11/few-more-pumpkin-recipes.html

3 cups sugar

3/4 cup melted butter

2/3 cup evaporated milk

1/2 cup canned pumpkin

2 Tbsp. corn syrup

1 tsp. pumpkin pie spice

1 (12 oz.) package white chocolate morsels

1 (7 oz.) jar marshmallow creme

1 cup chopped pecans, toasted

1 tsp. vanilla

Method:

Stir together first six ingredients in saucepan over medium heat. Cook, stirring constantly, until mixture comes to a boil. Continue cooking until candy thermometer registers 234 degrees (soft ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9 inch square pan. Let stand two hours or until completely cool; cut fudge into squares.

Pumpkin Muffins (Rebecca's)

1 c. all purpose flour

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 t. cinnamon

1/2 t. ground ginger

1/2 t. ground nutmeg

2 large eggs

1 c. pumpkin puree

1/2 c. white sugar

1/2 c. brown sugar

1/2 c. vegetable oil

Sift together dry ingredients

Whisk together eggs, oil, pumpkin & sugars.

Add to dry ingredients

Bake 20-25 minutes at 350 degrees

Frosting:  6 oz. cream cheese (softened), 3 T unsalted butter softened, 1/4 t. maple flavor, 1/2 t. vanilla & 2 c. powdered sugar.  Top with 1/2 c. toffee bits.

Pumpkin Dip

2 (8 oz.) packages cream cheese, softened

2 cups (15 oz.) canned pumpkin

1 1/2 cups confectioner's sugar

2 Tbsp. cinnamon

1/2 Tbsp. nutmeg

Combine with mixer and refrigerate for three hours. Serve with gingersnaps.

Pumpkin Roll

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

3/4 cup flour

1 tsp. baking powder

1/2 tsp. ginger

1/4 tsp. nutmeg

1/2 tsp. salt

1 cup chopped walnuts

Method:

Beat eggs at high speed for five minutes. Beat in sugar. Stir in pumpkin and lemon juice. In separate bowl, mix flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold flour mixture into pumpkin mixture. Spread into greased cookie sheet and top with chopped walnuts. Bake at 375 degrees for 15 minutes. Cover clean towel with powdered sugar and turn pumpkin roll onto it. Roll towel and cake together and coo. Then unroll to spread on filling. Reroll and chill.

Filling mixture:

1 1/4 cup powdered sugar

2 (3 oz.) packages cream cheese

4 Tbsp. butter

1/2 tsp. vanilla

Beat until smooth

Chunky Apple Cake with Cream Cheese Frosting

1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 granny smith apples, peeled and sliced

Stir together first 4 ingredients in a large bowl until blended.
Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices. Spread into a greased 9 x 13 pan.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Spread with cream cheese frosting.

*this batter is very thick. Don't worry when spreading into pan - it will work!


Cream Cheese Frosting

8 ounces cream cheese, softened
3 tablespoons butter, softened
1 1/2 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla

Beat cream cheese and butter until creamy. Gradually add sugar and salt, beating until mixed. Stir in vanilla and spread over cake
.

CRANBERRY RAISIN BARS

1/4 c. butter, room temperature

1/4 c. brown sugar, packed

1/2 c. plus 2 T. flour

1 egg

1/2 c. sugar

1 1/4 cups mixed: dried cranberries, golden and dark raisins

1/2 c. walnuts, chopped

1/2 c. coconut

2 T. Grand Marnier (or orange juice)

1 T. orange zest

1 t. cinnamon

1/2 t. vanilla

1/4 t. salt

Cream the butter. Add the brown sugar and 1/2 c. of the flour. Mix until a soft dough is formed.

Pat the dough into the bottom of an 8 inch square baking pan. Bake for 5 minutes.

While the dough is baking, mix the remaining flour with all of the other ingredients.

Spread the mixture over the hot crust. Return to the oven for 25 minutes or until the edges are lightly browned. Allow to cool completely before cutting into bars.

MISCELLANEOUS

BUFFALO CHICKEN DIP

8 oz. cream cheese

1/2 c. hot sauce

1/2 packet of ranch dressing mix

cayenne pepper (optional)

12.5 oz. can of chicken

tortilla chips

Add chicken and cream cheese to a bowl (no need to mix yet).  Put it in microwave for about a 90 seconds.  Stir.  Add hot sauce and ranch dressing. Stir.  Add cayenne pepper.  Put back into microwave for 2 minutes and stir.  Done.  Serve with tortilla chips.  Double for parties!  It goes quickly.

BLACK BEAN and CORN SALAD
3-4 Tlbs. lime juice                                            
2 Tlbs. olive oil                                                                                 
1 Tlbs. red wine vinegar
1 tsp. salt
1/2 tsp. pepper

16 oz. bag frozen corn (no need to thaw or cook) - or 3-4 ears fresh corn, cut off
2 (15 oz.) cans black beans, rinsed and drained
2-3 large tomatoes, seeded and chopped
1 small purple onion, chopped
1/4 c. cilantro, chopped

Whisk together the first 5 ingredients in a large bowl to make juice. 
Add remaining 5 ingredients and toss to coat with juice.
Cover and chill for 2 hours.
Use as a summer side dish, or as a "salsa" with tortilla chips.

BAKED OATMEAL

 Beat together until yellow & glossy:

1 c. vegetable oil

1 1/2 c. sugar

4 large eggs.

Add:

6 c. quick cooking oats

4 t. baking powder

1 t. salt

1 t. cinamon

2 c. milk

    (May add 2 c. chopped apples or 1 cup rainsins)

Beat on medium until blended.

Pour into greased 9"x13" pan.  Bake at 400 for about 30 minutes.

Serve warm with brown sugar, milk, chopped dates or raisins, etc.

Keeps well in refrigerator.  Just heat up in microwave and enjoy!

Sugar Cookies for use with Raisin Filling

SOUNDS like Grandma Z's

Stir together:

4-1/2 cups of flour
1/2 teaspoon of salt
1 teaspoon soda

Cream together:

1-1/2 cups of sugar
1 cup of butter
1 teaspoon vanilla
1/2 teaspoon grated lemon rind
3 eggs

Combine above with flour mixture.

Dough will be very stiff. Chill for two hours for easy handling.

Make into walnut-sized balls, press down and flatten out, and sprinkle with sugar on a lightly greased cookie sheet.

Bake at 400°F on bottom oven rack until they rise (approx. 4 to 6 minutes). Turn sheet around and put on top oven rack until they flatten and turn light brown (approx. 4 to 6 minutes). Remove from oven. Put on waxed paper and sprinkle with sugar. Cool.

Raisin Filled Sugar Cookies

Raisin Filling:

1-1/2 cups chopped raisins
1/2 cup sugar
2 teaspoons lemon juice
1/2 cup chopped nuts

Cook for five minutes. Cool.

Roll sugar cookie dough out on floured/sugared surface/board and cut in circles (mother used the lip of a glass to cut the circles). Put filling into center of cut circle of sugar dough and top with another circle, pinch the edges to make a seal. Cook at 400°F for 8 to 12 minutes.

Hunnechurch’s Buttermilk & Raisin Scones

Ingredients

• All purpose flour – 2 1/4 cups
• Salt – 1/2 teaspoon
• Baking powder – 1 1/2 teaspoons
• Baking Soda – 1/2 teaspoon
• Sugar – 2 tablespoons
• Golden raisins – 1 cup
• 1 egg – beaten well
• Butter – 1/2 cup, cut in small cubes
• Buttermilk – 1 cup

---

Preparation

Sift together the flour, baking powder, baking soda, salt, and sugar. “Cut” the butter into the dry ingredients using two dinner or steak knives (sharp knives work best). Keep mixing until the mixture resembles coarsely ground meal.
Add the raisins and buttermilk. Stir quickly with a fork until the dough is soft and slightly sticky.
The next step is best performed with your hands. Dust your hands with flour and form the dough into a ball on a floured board. Knead gently about ten times. Flatten the dough into a 1″ thick sheet.
Cut 2-inch circles of dough with a cookie cutter or a small drinking glass. “Paint” the circles of dough with the beaten egg, then bake for 12-15 minutes in a preheated 425°F oven. The scones are done when they have a light golden color.
Scones are best served warm, with Devonshire cream (available in many supermarkets) and preserves (usually strawberry or raspberry).

DESSERTS

MINI-PECAN TARTS

3 oz cream cheese 

(I just half an 8 ounce bar)

1/2 C soft butter

1 C flour

Mix together and shape into 24 small balls...chill.

Filling

1 egg
3/4 C brown sugar
1 T butter
Salt
2/3 C chopped pecans
Vanilla flavoring
(the recipe doesn't say how much....
....so I just pour some in!!!)

Place small balls in mini muffin pans. Press in middle of ball to make mini crust. Pour filling in each cup and bake 25 minutes at 325 degrees.

Pumpkin Bars

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
16 oz. can pumpkin (I think they are 15 oz. now)
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda

1 Cup toasted walnuts or pecans (optional) *

Cream sugar and oil; add eggs and pumpkin; mix until smooth. Combine flour, salt, soda, baking powder and cinnamon. Add to the wet ingredients and mix until blended.

Pour into well greased jelly roll pan. Bake at 350 degrees for 20 to 30 min (20 min. seems to work fine in my stove). Ice when completely cool.

ICING

All ingredients at room temperature

3 oz. cream cheese
1/2 cup butter (one stick)
1 teaspoon vanilla
1/2 teaspoon maple extract (optional but good)
2 1/2 to 3 cups powdered sugar

Cream butter and cream cheese; add vanilla and then powdered sugar. Mix until well blended. This is not as fluffy as regular icing.

Spread over pumpkin bars when they are completely cooled.  If desired, press toasted nuts into part of the freshly iced cake before cutting into squares.

** I often double the icing recipe, especially if I'm going to press nuts into it.  I double everything but leave the butter to one stick, which is more than enough.

Cranberry Cake:

Oven 350 degrees Bake time 40 minutes

Ingredients:

3 Tbl. butter

1 Cup sugar

2 Cups flour

1 cup milk

3 tsp. baking powder

1/2 tsp. salt

3 cups fresh cranberries.

Combine all ingredients in bowl except the Cranberries.  Beat well.  Fold in Cranberries.

Bake in a 8X9 pan which has been sprayed with non stick spray.

Serve warm with Butter Sauce.

Butter Sauce:

1 Cup Sugar

1 Tbl. flour

1 Tbl. vinegar

1/2 cup butter

1/2 cup cream

1 tsp vanilla

Mix flour and sugar.  Place all ingredients except vanilla in saucepan and heat, stirring well over high heat till hot and bubbly.  Remove from heat and add vanilla.  Pour over warm cake.

Frozen Peppermint Cheesecake

2 cups oreo crumbs
1/4 cup melted butter
8 ounces softened cheesecake
1 can sweetened condensed milk
1 teaspoon peppermint extract
2 cups whipping cream, whipped
2 drops green food coloring
4 squares semi sweet chocolate
2 tablespoons butter
1 cup powdered sugar
2/3 cup evaporated milk

Stir oreo crumbs and melted butter together. Press into bottom and up sides of a springform pan. Chill.
In large bowl, beat cream cheese until fluffy. Stir in sweetened condensed milk, peppermint extract and food coloring.
Gently fold in whipping cream.
Pour into pan, cover and freeze.
Combine powdered sugar and evaporated milk, add chocolate and butter. Cook over medium heat until thick. Cool for about an hour and pour over frozen cheesecake.
Freeze at least 6 hours. Keep leftovers frozen.

* I think next time I make this I may put it in a 9x13 pan, as it would be easier to cut than the thick layer in the springform pan!

CAKE BALLS (Twila Kauffman)
After baking a cake, while still warm crumble the cake and stir in a can of frosting, than roll in balls. Put them in the freezer until froze, than dip them in white or milk chocolate.

Tiramisu
slices of pound cake (enough to line a 9" x 13" glass dish)
3/4 cup coffee, cooled
1 cup sugar
1/2 cup chocolate syrup (Hershey's is good)
8 oz. cream cheese, softened
1 small carton whipped topping
Toffee bits for garnish
Arrange cake slices on bottom of a 9" x 13" glass dish. (Use a fairly deep dish.) Drizzle coffee over cake.
Beat sugar, cream cheese, and chocolate until smooth. blend in whipped topping. Spread on top of cake. Chill several hours before serving. Top with toffee bits to garnish. 

LEMONADE PIE

Prep Time: 3 hours
Total Time: 3 hours

Ingredients:
1 graham cracker pie crust
1 14-ounce can sweetened condensed milk
1 6-ounce can of frozen lemonade concentrate, thawed

1 medium size (8 ounce) container of Cool Whip, thawed

Preparation:
Beat together condensed milk and lemonade; fold in Cool Whip. Pour into pie crust. Freeze for at least 3-4 hours until firm.

Enjoy

Crispy Mulberry Cobbler

• 1 Tbsp. flour
• 1 Tbsp. sugar
• 3 c. Persian mulberries
• 1 c. flour
• 1 c. sugar
• 1 tsp baking pwdr
• 1/3 c. butter or possibly shortening
• 1 x egg lightly beaten

1. For the Filling: Gently rinse mulberries dsfmulmulberries in cool water. Combine flour and sugar in medium bowl. Toss gently with berries.
2. For Assembly: Combine flour, sugar and baking pwdr in mixing bowl. Cut in butter with pastry blenderpastry blender or possibly 2 knives till mix resembles coarse crumbs. Add in egg; mix slightly, stirring just to moisten.
3. Grease 8-inch square baking dish. Fill with berry mix. Crumble topping over berries. Bake at 350 degrees till slightly golden, 30 to 35 min.
4. Serve with vanilla ice cream or possibly chilled whipped cream.
5. This recipe yields 6 to 8 servingssservings.
6. Comments: Persian or possibly "black" mulberry varieties, M. nigranigra, mature from mid-July to September, are always dark purple and abound in sweet-tartsweet-tart, stainingstaining juice.

Flower Lady's OATMEAL CAKE WITH COCONUT FROSTING

1 1/2 c. boiling water
1 c. quick oatmeal
1 stick butter
2 eggs
1 c. brown sugar
1 c. white sugar
1 1/3 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

CAKE: Pour boiling water over oatmeal and butter, cover for 20 minutes. Add sugars, eggs and beat. Sift dry ingredients and add. Pour into 13 x 9 inch baking dish (greased and floured). Bake at 350 degrees for 35 minutes.

GOLDEN COCONUT FROSTING

1/2 c. butter
1 1/3 c. coconut
1 c. firmly packed brown sugar
1/4 c. milk
2 c. sifted confectioners' sugar

Melt 2 tablespoons butter in skillet. Add coconut and stir until golden brown. Remove about half the coconut; set aside.

Melt remaining butter in skillet with coconut. Add brown sugar. Cook and stir over low heat 2 minutes or until blended. Then add milk, bring to a boil. Remove from heat. Cool.

Gradually add confectioners' sugar until it's about the right consistency to spread, beating well after each addition. Spread on cake. Sprinkle with remaining coconut. Makes 2 cups frosting, or enough to cover tops and sides of two 8-inch layers, one 9-inch square, or 24 cupcakes.

Joanne's Rhubarb Coffee Cake

1 1/2 c. brown sugar, packed
1/2 c. shortening
1 egg
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. (8 oz.) sour cream
1 1/2 c. rhubarb, chopped

TOPPING:
1/4 c. brown sugar
1/4 c. white sugar
1/2 c. pecans or walnuts, chopped
1 tbsp. butter
1 tsp. cinnamon

In mixing bowl, cream sugar and shortening. Beat in egg. Combine flour, baking soda and salt, and add alternately with the sour cream to the creamed mixture. Fold in rhubarb. Spread in greased 9 x 13 x 2 pan. Combine all topping ingredients and sprinkle over batter. Bake at 350 degrees for 45 to 50 minutes. Great served warm with vanilla ice cream.

Two Recipe Orange Cake  (can be muffins, too)

One box of yellow cake mix (or spice cake mix)

One 14 oz. can of pumpkin (NOT the pumpkin pie mix - just pumpkin)

1 Tablespoon Pumpkin Pie Spice (optional)

Mix well with mixer.  Pour into greased pan - I used a bundt cake pan.  Bake at 350 degrees for 35 minutes or until toothpick comes out clean.

Icing (optional):

About 3 oz. of cream cheese

1/3 cup of softened butter

1/2 of a box of confectioners sugar

1/4 cup milk

For icing, mix first two items together, then add sugar.  Mix well and add milk to make thin enough to "drizzle" atop the cake.

French Cream Mint Brownies
1 pkg brownie mix

Filling:
1/2 c. margarine softened
2 c. powdered sugar
1 T. milk
1 tsp. peppermint extract
1 drop green food coloring if wanted (I do use this and the filling is a light green, although it doesn't show in the picture)

Frosting:
1/2 c. margarine
6 oz. chocolate chips

Prepare brownie mix for a 9x13 pan as directed on package and bake.
For cream filling, mix together margarine and powdered sugar. Blend in milk, peppermint extract and green food coloring. Spread filling over cooled brownies. Refrigerate until firm.
For frosting, melt butter with chocolate chips and pour evenly over filling layer. Chill approximately 30 minutes. Cut into squares and return to refrigerator until firm. Serve chilled. Chocolate will crack if cut before it is chilled.

Apple Sheet Cake

• PASTRY:
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
•  
• APPLE FILLING:
• 3 pounds apples - peeled, cored and sliced
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1/2 cup butter
•  
• FROSTING:
• 2 1/2 cups confectioners' sugar
• 3 tablespoons milk
• 1/3 cup butter, softened
• 1/2 teaspoon vanilla extract

1. Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine 3 cups flour, baking powder and salt. Cut in shortening to the consistency of coarse crumbs. Stir in 1 cup cold milk slowly until completely blended. Separate dough into two balls. Roll out one ball of dough to fit a 15 x 10 inch pan with some dough extending over the edge of the pan.
2. In a large bowl, combine sliced apples, sugar, cinnamon and 2 tablespoons flour. Place filling in an even layer over prepared crust. Thinly slice 1/2 cup butter and evenly distribute over the apples. Roll out the remaining dough and place over the apple filling. Seal edges and prick the top all over with a fork.
3. Bake in the preheated oven for 30 minutes. Cool 5 minutes before frosting.
4. To make the frosting: In a small bowl, combine confectioners' sugar, 3 tablespoons milk, 1/3 cup butter and vanilla extract. Beat until smooth and creamy. 

Caramel Apple Cheesecake Bars
(Paula Deen)

2 cups flour
1/2 cup packed brown sugar
1 cup softened butter
2 - 8 ounce packages cream cheese, softened
1/2 cup sugar plus 2 tablespoons divided
2 large eggs
1 teaspoon vanilla
3 granny smith apples, peeled, cored, cut and finely chopped
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Streusel topping - recipe follows
1/2 cup caramel topping

Streusel topping
1 cup packed brown sugar
1 cup flour
1/2 cup quick cooking oats
1/2 cup butter, softened
In small bowl combine all ingredients


Directions:
Heat oven to 350 degrees.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mix is crumbly. Press evenly into a 9x13 baking pan lined with heavy duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, combine cream cheese with 1/2 cup sugar at medium speed until smooth. Then add eggs, one at a time, and vanilla. Stir until smooth and pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons of sugar, cinnamon and nutmeg. Spoon evenly over cream cheese mix.
Sprinkle evenly with streusel topping. Bake for 30 minutes or until filling is set.
Drizzle with caramel topping.

SALADS

Pasta Salad Recipe

1 Package of pasta

1 Jar of Basil Pesto

1 Jar of Marinated Mushrooms drained

(mine was Vigo Brand)

1 Jar of Sundried tomatoes (drained)

2 small cans of sliced black olives (drained)

1 large onion diced

1 large bell pepper diced

granulated garlic powder to taste

salt and pepper to taste

Cook the Pasta as package directs, drain and rinse,
Put it in a large bowl (cause you will have to mix it
together after adding all the ingredients)
add Pesto Sauce and mix well, then add mushrooms,
sundried tomatoes, black olives, chopped onions and peppers,
garlic powder and salt and pepper to taste.

May add chicken breast.  Mix Well and Eat. This salad is good hot or cold.

 BLT Salad

12 ounces bow tie pasta
1/2 cup milk
1/2 cup mayonnaise
1/4 cup sour cream
12 ounces cooked bacon
3 medium tomatoes, cut into chunks
1 teaspoon thyme
1/2 teaspoon garlic powder
salt and pepper
5 - 6 ounces salad mix (I used Spring Mix)

Cook pasta as directed on package and drain.
Mix milk, mayo and sour cream. Stir in thyme and garlic powder. Add tomatoes and bacon, saving 1/4 cup of bacon for garnish. Season with salt and pepper as desired.
Stir in pasta and lettuce. Garnish with remaining bacon.

Stillmeadow Pork Chops and Cabbage

6 pork chops

1 large onion

1 head fresh cabbage

milk

Seasoned salt, pepper and paprika

Brown the pork chops, using a little butter if necessary.    Slice the onion and add to the chops after you have turned them.   Now arrange them in a greased casserole with the onion slices around them.    Season well.    Slice the cabbage thinly with a sharp knife and pack it tightly over the chops, filling the casserole almost to the top (it will shrink).    Pour over enough milk to barely cover, add more seasoning.    Bake, covered, in a moderate (350) oven for 45 to 60 minutes, or until the chops are fork tender.     Serves 4 to 6.

Note:   Mrs. Taber always served this dish with baked potatoes so that you could spoon the sauce over them!

Romaine and Mandarin Orange Salad

with Poppy Seed Dressing recipe.

2  heads of romaine lettuce torn or sliced into small pcs.
1 10 oz. can of mandarin orange segments
1/4 cup of chopped pecans
(the recipe called for toasted slivered almonds but I didn't have
McCormick bac'n pieces (the recipe called for 6 pcs. of real bacon fried crispy and  then crumbled )
Toss the Romaine in a large bowl with the mandarin  oranges and the if you use the real bacon,  add it now!  Place lettuce mixture onto salad plates,  sprinkle with  pecans or almonds,  and if you use the bac'n pcs.  you can sprinkle those on now.

Poppy Seed Dressing
1/3 cup of apple cider vinegar
1/2 cup of sugar  (recipe calls for 3/4 cup but I only used the  1/2 cup  and it was fine)
2 tsp. dried minced onions
(recipe called for 1/2 red onion coarsely chopped since I didn't have red onion I improvised)
1 tablespoon of prepared mustard (recipe called for 1/2 tsp. of dried mustard powder)
1/4 tsp. of salt
1/2 cup of vegetable oil
1 tsp. of poppy seeds (make sure you don't eat these in anything if you have to take a drug test for a job, or you will fail it.)

Place vinegar, sugar, onion, mustard and salt into a blender.  Cover and puree until smooth.  Add in the vegetable oil and blend till it is creamy, then stir in the poppy seeds. Drizzle on your lovely salad, Eat and Enjoy!

Classic Salad from J.L. Hudson's Department Store in Detroit, now Macy's.  From the days you would spend hours shopping, then go upstairs and "Lunch" in the dining room. Memories!!! Enjoy.  Maurice Salad

Ingredients

• Dressing:
• 2t white vinegar
• 1 1/2 t lemon juice
• 1 1/2 t onion juice. ( or juice from 1 small onion)
• 1 1/2 t sugar
• 1 1/2 t Dijon mustard
• 1/2 t dry mustard
• 1 Cup Hellman's Mayonaise
• 2 Tbs Chopped parsley
• 1 hard cooked egg, diced
• salt to taste
• Salad Ingredients
• 14 Oz ham, cut into strips
• 14 oz turkey, cut into strips
• 14 oz swiss cheese, cut into strips
• 1/2 Cup slivered sweet gherkin pickles
• 1 Head iceberg lettuce lettuce-shredded

• Combine the 6 dressing ingredients and stir to dissolve the sugar.
• Add remaining dressing ingredients and mix well.
• Chill dressing.
• Combine the ham, turkey, chesse and pickles together in large bowl.
• Toss together with the dressing.
• Divide lettuce among chilled plates, top with salad.
• Garnish with pimento olives (optional)
• Serve with Popovers and honey butter.

Walnut/Pear Salad

Wash, dry and chop as much Romaine lettuce and spinach as you need.  Dice one pear, I like mine peeled and diced but you could leave it in the peel if you prefer.   Chop a red onion and add to the salad and pear.  The onion really does add so much to the salad so don't leave it out!    Add  Marzetti's Poppy Seed dressing and sprinkle chopped walnuts and crumbled feta cheese over the top.

ORIENTAL SALAD

2 pkg. Ramen noodles (Beef or Oriental) 1 c. salted sunflower seeds 1 c. toasted slivered almonds 2 bunches chopped green onion 2 pkgs. chopped cole slaw cabbage Optional: 1 can sliced water chestnuts DRESSING: 1 c. oil 1/2 c. sugar 1/3 c. vinegar 2 flavor packets from noodles Crunch noodles in package before opening. Save flavor packets for later. Layer cabbage, onion, water chestnuts, sunflower seeds, almonds, and noodles. When ready to serve, mix dressing together and pour over salad. Toss and serve.This makes a very large salad. I often half the recipe for small parties.

 SOUPS
"Russian Cabbage Borscht."

Saute 3 c. chopped sweet onions and 2 lg. stalks celery, chopped, in 4 TBS. butter. Set aside. Meanwhile, boil 3... c. peeled, bite-sized (sliced) potatoes, 2 c. peeled, bite-sized (sliced) beets, and 2 large peeled, sliced carrots in 8 c. water. Boil until tender. Pour water from veggies in onion/celery pan and add 6 c. chopped cabbage, 1 1/2 tsp. caraway seed, 4 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. dry dillweed, 3 TBS. honey, 2 TBS. cider vinegar, 2 c. tomato sauce. Simmer until cabbage is tender and contents are uniformly RED, adding water if necessary due to evaporation. If a stronger sweet-sour taste if preferred, you can use more honey and cider vinegar.

Black Bean Chili

Saute in a sprayed pan: 1 chopped onion, 1 chopped green pepper, 2 pressed garlic cloves.

Add:  2 15 oz. cans of black beans rinsed and drained, 2 15 oz. cans diced tomatoes undrained, 1 15 oz. can of tomato sauce, 1 tablespoon chili powder.

Baked Potato Soup

(adapted from the Machine Shed Restaurant) by Grayce Ashley

3-4 pounds baby red potatoes, quartered

2 large sweet onions, finely diced

1 bunch of celery, finely diced

2 quarts milk

1 quart water

4 tablespoons chicken base

1 teaspoon salt

1 teaspoon black pepper

3/4 cup butter

3/4 cup flour

1 cup whipping cream

GARNISH:

Crumbled bacon

Shredded cheddar cheese

Chopped green onions

Boil potatoes in large kettle until done. (Boil unpeeled – they are very easy to peel when cooked.)

In large kettle, sauté onion and celery in a little bit of butter under tender. Add milk, water, base, salt and pepper. Cook over medium-high heat until very hot, about 8 minutes, stirring often. Do not let mixture boil.

In small saucepan, melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring to make a roux.

While stirring soup, add the roux slowly until soup is thick and creamy, about 4 minutes. Stir in potatoes and cream.

Makes a huge kettle and is delicious!

Variations: Use lower fat milk and less (or no) whipping cream for a less rich soup.

Black Bean Soup

~2 servings~

1 can black beans (15 oz)
1 cup chicken broth
1/4 cup salsa
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin

Blend black beans, chicken broth, and salsa together until smooth. Move to sauce pan and add spices. Bring to a boil. Serve and eat!
May add 2 oz of velvetta cheese to the soup when it is boiling.  Also good topped with sour cream.

Crock Pot Low-Fat Turkey Chili

1 pound lean ground turkey
2 10.75 ounce cans low sodium tomato soup
2 15-ounce cans kidney bens drained
1 15-ounce can black beans, drained
1 large onion, chopped
2 T. chili powder
1 t. red pepper flakes
1 1/2 t. garlic powder
1 1/2 t. ground cumin
1 dash black pepper
1 dash allspice
2 T. grated semi-sweet chocolate or finely chopped morsels
1 1/2 t. cinnamon
salt to taste
Additional water.
Brown ground turkey.  Drain
Drain beans
Mix turkey, soup, kidney beans, black beans and onion into crock pot.
Season with all else.
Cover and cook on low for 8 hours or high for 4 hours.

15 Minute Soup (Spinach/bean/tomato)
1 16 oz can Great Northern beans drained (may use another kind of bean)
1 14 oz. can low sodium broth
2 16 oz. cans diced tomatoes
1 small onion chopped.
1/2 t. garlic salt
1 10 oz frozen spinach
1/2 c. macaroni (or other pasta)

Combine all but spinach & pasta.  Heat to boil.  Stir in & break up spinach.  Return to boil.  Stir in pasta and simmer till pasta is tender--about 9-11 minutes.

Slow Cooker Split Pea Soup

• 1 pound dried split peas
• 10 cups water
• 1 pound smoked sausage of your choice, sliced
• 5 cubes chicken bouillon
• 1 1/2 cups chopped carrot
• 1 cup chopped celery
• 2 potatoes, peeled and chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1 onion, chopped

Directions

1. In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
2. Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.  

 MAIN DISHES

MOTHER'S FORUM'S CAFETERIA STUFFED PEPPERS

from Lines from Lindenhof

Creole Sauce

1 pound ground beef

1 small onion

1/3 c. chopped green pepper

1/2 t. chili powder

1/8 t. salt

16 ounce can whole tomatoes

16 ounce can tomato puree

1 cup cooked rice

6 whole green peppers

Paprika

Prepare Creole Sauce and allow to simmer while preparing stuffed peppers. Mix beef and onion, chopped green pepper. Add chili powder, salt, tomatoes and cooked rice and mix well.

Cut 6 whole green peppers in half lengthwise and remove seeds. Spoon stuffing mixture into each pepper half. Place stuffed peppers in a single layer in large shallow baking dish. Sprinkle with paprika and pour can of tomato puree over and around peppers.

Bake at 350 about 30 minutes until browned and meat and peppers are done. Spoon hot Creole Sauce over peppers and serve.

CREOLE SAUCE

1 large onion

1 t. minced green pepper

1 clove garlic, minced

1/4 t. chili powder

1 can tomatoes

1/2 t. salt

1/8 t. sugar

Mince onion; combine onion, green pepper and garlic in a skillet to which you've added olive oil. Saute over medium-high heat, stirring frequently until vegetables are tender. Add tomatoes and continue to simmer. If it thickens too much, add water. Serve over stuffed peppers.

3-4 medium to large chicken breasts, cooked and chopped
16 oz. light sour cream
1 26 oz can cream of chicken soup
16 oz. shredded cheddar cheese
approx. 14 regular size flour tortillas
1 1/2 Tbsp. chili powder
chopped green onions or onion powder to taste
2 Tbsp. chopped fresh cilantro or 1 Tbsp. dried cilartro
a few drops of Tabasco sauce to taste
1 15 oz. can black beans, drained
1 small jar salsa

Method:

*Bring to boil large pan of water and drop chicken in.  Cover and turn heat off.  Poach chicken about 15 minutes.  Remove from water and let cool.  Chop.
 *In large pan, combine chicken, and half of the sour cream, half of the chicken soup, and half of the cheese.  Add beans, salsa, and seasonings.  Combine all with wooden spoon.
 *In separate bowl, combine remaining sour cream and soup and set aside.
 *fill tortillas, roll, and place seam side up in baking dish, touching each other.  When dish is full,
cover with soup/sour cream mixture, and top with remaining cheddar cheese. Cover with foil.
 *Bake at 350℉ for 40 minutes.
 Note:  This recipe will fill two casserole dishes.  Bake one, freeze one if you are not cooking for a crowd!
 When serving, garnish side of plate with shredded lettuce, dollop of sour cream, sliced black olives, chopped fresh tomato, and tortilla chips.


String Cheese Pizza Roll-ups

8 ounce package crescent rolls
4 pieces mozzarella string cheese, cut in half
pepperoni or thinly sliced ham pieces
garlic salt
italian seasoning
pizza sauce for dipping


Unroll crescents into 8 individual pieces. Sprinkle each piece with garlic salt and italian seasoning.
Lay pepperoni or ham on each triangle.
Lay string cheese over meat and roll up crescent.
Sprinkle a little more garlic salt and italian seasoning over top.
Bake according to instructions on crescent roll, until lightly browned.
Serve with pizza sauce for dipping.

APRICOT CURRY CHICKEN

Chicken breasts or a whole chicken, cut up

1 cup orange marmalade

1 tablespoon curry powder

1/2 cup water

Preheat oven to 350. Mix orange marmalade, curry and water. Grease a casserole dish. Lay in chicken and pour marmalade mixture over chicken. Baked, uncovered. The recipe for a whole chicken, cut up was 45 minutes. I baked the breasts for 30 and they were perfect.

Serve with rice (we like white and wild mix).

Pizza Hotdish
2 cups pizza cheese (we used Kraft Italian shredded cheese)
Browned hamburger (or sausage)
Pepperoni slices (or whatever pizza ingredients you would like to add) 1 jar of pizza sauce
2 tubes of buttermilk biscuits

1. Brown and drain the meat.
2. Take the biscuits out of the two tubes and cut them all into quarters.
3. Put the biscuits into a bowl and add the jar of pizza sauce.
4. Add the meat and any other toppings and mix together.
5. Pour into an ungreased baking dish.
6. Bake for 20 minutes at 350 degrees.
7. Take it out after 20 minutes and add your cheese. Put back in oven for 10 more minutes.
8. ENJOY!!!

 Bread Maker Cottage Cheese Dill Bread

Make a loaf to take to someone who's a bit under the weather.

2/3 cup warm water 

2/3 cup cottage cheese
2 tablespoons margarine
3 cups bread flour
1 1/2 tablespoon honey
1 tablespoon dry milk powder
1 tablespoon dried minced onion
1 tablespoon dill seed

1 teaspoon salt
1 1/2 tablespoons active dry yeast

Measure ingredients into the machine in the order suggested by the manufacturer.

I always choose the dough setting, then putting the dough into a bread pan to raise for an hour.

Bake at 350 degrees for 35 minutes.

Small PIZZA from scratch

In the food processor, mix:
3/4 cup whole wheat flour
1 cup white flour
1 package dry yeast (2 1/4 teaspoons)
1 Tablespoon rosemary
1 garlic clove, put through garlic press
1 1/2 Tablespoons sugar
3/4 teaspoon salt

Then add and mix again until dough forms (just a few seconds):
6 Tablespoons warm milk (don't have to heat; just let it sit out a few minutes)
6 Tablespoons warm water
3 Tablespoons olive oil
Put a little olive oil in a bowl.
Put in dough and roll it around a bit.
Cover with damp cloth and put in the oven, with the temperature off and the oven light on until it doubles - an hour or so.
Put it on greased pie plate and let rise a little more.
Top with sauce and cheese, and any vegetables (either raw or lightly sautéed) you wish.
Bake in preheated 375º oven for about half an hour.

ONION PIE

Melt 3 tsps of butter in a large skillet.  

Fry over medium heat until golden 3 cups of onions, peeled and thinly sliced.

Beat 3 eggs with 3 tbsps of sour cream.

Add to the Onion rings with salt and pepper to taste

and just a smidgen of sugar.

Spread into an unbaked pie shell and bake at 350F

for 20 minutes.

Remove from oven and sprinkle with grated cheese.

Then bake for another 10 minutes.

Serve  hOt

CHICKEN CORDON BLUE  

Pound 4 chicken breasts to 1/4" thick.  Sprinkle both sides with salt and pepper.  Place 1 slice of Swiss cheese and a bit of of thinly sliced ham on each breast.  Roll up.  Then roll each in flour (1/4 cup total).  Dip each roll in 1 beaten egg and then coat in a Italian bread crumbs (1 cup total).  Fasten with toothpicks and place seam side down in a sprayed baking pan.  Dot each with 1 tablespoon (I used less) of butter and bake in a 350 degree oven for 35 minutes or until juice runs clear.  While they are baking, combine 1 cup whipping cream with 12/ cup of chicken broth.  Simmer until thick.  Pour this over the breasts to serve. 

Bungalow Foccacia (BREAD)

Pour in a large bowl 1 1/3 c. warm water stir in 1 tbsp. sugar sprinkle 1 tbsp. quick acting yeast on top and let sit for 10 minutes.
Add 3c. unbleached flour, 2 tbsp. olive oil, and 1 tsp. salt...mix with lightly oiled hands and knead on floured countertop until smooth and flour is blended. Shape into a ball.
Oil same bowl, put dough in and cover with tea towel for at least and hour in a warm location free from drafts.
Lightly oil a cookie sheet...spread dough out so it just about fills the sheet.
Rest 20 minutes.
Poke your finger and make depressions into dough every inch or so. Brush with 2 tbsp. olive oil,  garnish with fresh rosemary, and 1 tsp. Fleur de Sel salt.

VEGETABLES

Fried Green Beans

2 tablespoons olive oil (we prefer bacon fat for taste)
1 tablespoon butter
2 cups fresh green beans, trimmed and cut to preferred length (we like 'em long)
2 tablespoons lemon juice
1 pinch garlic salt
Salt & pepper to taste (watch the salt if you use bacon fat)
1 teaspoon lemon zestHeat the olive oil/fat and butter in a skillet over medium heat. Add green beans, lemon juice and garlic salt. Cook until the beans are tender but still a bit crunchy, approximately 10 minutes. Remove from heat. Salt & pepper to taste. Add lemon zest over top.

 Sweet Potatoes with Cranberries

• 1 1/2 pounds sweet potatoes
• 1 1/2 cups fresh or frozen cranberries
• 2/3 cup sugar
• 1/3 cup orange juice
• 1 teaspoon salt
• 1 tablespoon butter or margarine
• 1 1/2 cups granola cereal

Directions

1. In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool. Peel potatoes; cut into 1-in. pieces. Combine cranberries, sugar, orange juice and salt; place half in a greased 11-in. x 7-in. x 2-in. baking dish. Top with half of the sweet potatoes. Repeat layers. Dot with butter. Cover and bake at 350 degrees F for 25 minutes or until cranberries are tender. Uncover and sprinkle with granola; return to the oven for 10 minutes. 

Red Velvet Cake

2 oz. red food coloring (usually 4 liquid bottles) *

3 tablespoons cocoa

1/2 cup shortening

1 1/2 cups granulated sugar

2 eggs

1 cup buttermilk (or put 1 Tbsp. vinegar in a 1 cup measure and add milk to make 1 cup liquid)

2 1/4 cups sifted cake flour (or regular white flour)

1/4 tsp. salt

1 tsp. vanilla

1 tablespoon vinegar

1 tsp. baking soda

Mix food coloring and cocoa to make a paste and let stand. Cream shortening, sugar, eggs, then add cocoa paste. Beat well. Add buttermilk, flour, salt and vanilla. Beat well. Add vinegar and soda, then mix by hand.

Pour batter into two 8” greased and floured round cake pans. Bake in 350℉ preheated oven for 30 minutes.

*I used the 2 1/2 bottles I had in the house and it was plenty.

Fluffy White Frosting

1 cup milk

2 tablespoons flour

1 cup unsalted butter

1 cup confectioners' sugar

1 teaspoon vanilla

Combine milk and flour in saucepan and cook till thickened, stirring occasionally. Cool. Cream butter, sugar, and vanilla with beater. Add milk/flour mixture. Beat until frosting thickens and becomes fluffy.

Christmas Morning Coffee Cake

2 1/2 cups flour
1 cup brown sugar
1 teaspoon salt
3/4 cup granulated sugar
1 teaspoon nutmeg
3/4 cup salad oil

Mix the above ingredients and then take out 3/4 cup.  In the 3/4 cup add 1/2 cup nuts (I use pecans and I use more than 1/2 cup) and 2 teaspoons cinnamon.  The original recipe also calls for coconut, which I would love but which my family would never tolerate.  Set aside.

To the remaining mixture add:
    1 cup buttermilk
    1 teaspoon baking soda
    1 egg, well beaten

Mix well – I use my mixer on low speed.  Pour into a greased 13x9 pan.  (Family secret:  I “drop” the pan a couple of times to dislodge air bubbles and force them to the top.  My family thinks that is the secret to the dense texture.)

Sprinkle with the reserved 3/4 cup of batter, nuts, and cinnamon.

Bake 30 minutes at 350 degrees.

While warm from the oven, pour 1 cup mixture of powdered sugar and water all over.  (I actually use 1 cup of powdered sugar with enough water to make it drizzleable – is that a word?)  From Becky Sprunger BEST coffee cake I've tasted, (rlg)

 Orange Nut Muffins

1 2/3 C. flour
1/2 C. sugar
1 tsp.  baking soda
1/8 tsp. baking powder
1 egg
1/2 C. buttermilk
1/3 C. frozen orange juice concentrate, thawed
1/3 C. butter, melted
1/3 C. chopped nuts

Combine the dry ingredients.  In a separate bowl, combine the egg, buttermilk, concentrate, and butter.  Make a well into the center of the dry ingredients and add the egg/ buttermilk mixture.  Stir until just moistened.  Fold in the nuts.  Fill 12 muffin cups 2/3 full with batter.  Bake at 400 degrees for 20 minutes.  Remove from pans.  Cool slightly and ice.

Icing

1/2 C. powdered sugar
1/2 tsp. orange zest
orange juice

Combine powdered sugar. zest and enough orange juice to make a glaze of drizzling consistency.  Drizzle over muffins.

Mud Pies (no-bake cookies)

Bring 2 cups milk, 1 stick butter, 1/2 cup cocoa to a boil.  Boil 2 minutes and add 1 tsp vanilla, 1/2 cup peanut butter and 3 cups quick oats.  Drop by spoonful onto waxed paper. 

One of our favorite treats this time of year, when there are so many fresh fruits, is fruit pizza.  I buy a tube of sugar cookie dough, cut it off into cookie shapes, and bake it.  I never seem to need to bake it as long as the directions say you should.  I like the cookies to not be brown at all.  I beat together a large cream cheese and 2/3 cup of powdered sugar.  After the cream cheese mixture is spread on each cookie, I top them with whatever fruit is available.  This time I used raspberries, blueberries, and peaches.

This is the recipe I've come up with after tweaking the original for months.  Although this recipe calls for canned garbanzo beans, I have found soaking the dry beans overnight and cooking them the next day provides a deeper flavor and for much less money if you are serving a large family (or a crowd coming over for snacks).

Any cooked beans you do not use can be frozen.

If you use an entire package of dry beans, you will need to increase the other ingredients "to taste".

My favorite Hummus
2- 15.5 cans garbanzo beans (reserve about 1/4th cup liquid from can)
juice from 2 lemons
zest of 1 lemon
1 Tbs. vinegar (optional but I have found it a great addition)
1 or 2 garlic cloves
3 Tbs. extra virgin olive oil*
4 or 5 Tbs. tahini
salt to taste (taste first, that much lemon may not require salt)
pepper (to taste)
cumin (optional... if I use it, I only put in 1/4th teaspoon)

Drain beans, reserving some of the liquid.  If using garbanzo beans you have cooked, reserve some of the cooking liquid.  (Water can be used if you forget.)  Place garbanzo beans in food processor along with the garlic clove(s), lemon zest, juice of the lemons, vinegar, tahini, and 1 tbs. of the olive oil.

Pulse food processor and then let it run about a minute or two, until the hummus is almost fluffy... you know what I mean.  Add remaining olve oil, salt, pepper, and any spices... pulse food processor.

If hummus is too pasty, add reserved liquid or water a few tablespoons at a time until you get a smooth consistency.  Let the processor run another minute or two.

This is definitely one of those recipes you tweak to make your own.  I like hummus very lemony but you may want only one lemon.  I have left out the garlic when I didn't have any at home and I have even left out the tahini when I was out of it but then it becomes a bean dip.  ;)

You can add roasted red pepper to make a red pepper hummus and any web search will offer all kinds of options.

* Hummus is traditionally served with a little extra virgin olive oil poured over the top.