Apple Crisp

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Apple Crisp
Cook Time 350 40 minutes
Servings
9x13 baking dish
Ingredients
For the topping
Cook Time 350 40 minutes
Servings
9x13 baking dish
Ingredients
For the topping
Instructions
  1. Using small sharp knife, slice open vanilla bean and scrape seeds into the granulated sugar.
  2. Toss the apples with the sugar, lemon juice, nutmeg, apple cider, and 2 T. flour.
  3. Mix the 1 1/2 c. flour, oats, brown sugar, cinnamon and melted butter together.
  4. Place the apple mixture into a 9x13 baking dish and add the topping.
  5. Bake at 350 until it is bubbling and the top is golden brown, about 40 minutes.
Recipe Notes

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Apple Strudel

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Apple Strudel
Course Dessert
Cuisine German
Servings
Ingredients
Course Dessert
Cuisine German
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper but do not place in the oven.
  2. In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high 45 seconds. Let sit for 15 minutes.
  3. Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
  4. Remove the phyllo dough from the box, unfold and cover with a damp towel.
  5. Place 1 sheet phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered so it does not dry out.
  6. Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom.
  7. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.
  8. Bake for 30 minutes or until it is a rich, golden brown. Do not under bake!
  9. While the strudel is baking, mix the confectioners sugar and milk together thoroughly to make the glaze.
  10. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Serve with warm caramel sauce.
Recipe Notes

I've also made a Cherry Cheese Strudel with cherry pie filling and a mixture of cream cheese, eggs and sugar. Spread the cream cheese mixture generously on 1/3 of phyllo stack (same as instructions for apple)
and then place several spoonfuls of cherry pie filling over the top. The phyllo will have to be folded up and over the filling and a few extra sheets buttered and placed over the top and tucked in underneath to seal in the filling.

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Apple, Raisin, Walnut Crepes

6 eggs
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup flour
1/4 cup whole wheat flour
2 tablespoons veg. oil
1 cup water

Filling:
2 packages cream cheese — softened
2 cups chopped apples
1/2 cup raisins
1/2 cup chopped walnuts
3 tablespoons honey
1/2 teaspoon cinnamon
1 pinch nutmeg

Beat eggs, add salt and nutmeg.
Mix in flour. Add oil and water. Stir till smooth
Batter should be thin and must be stirred often as you cook the crepes one by one.

Heat 7-8 in skillet, add a little bit of oil. Enough to coat the bottom.
Discard left over oil.
Pour about 2 Tablespoons batter into bottom and immediately turn pan back and forth to coat bottom.
Patch holes with more batter.
Cook over medium heat until edges begin to curl a bit.
With rubber spatula loosen crepe and gently flip it over.
Cook one to two seconds more then slide crepe onto a plate.
Crepes should not brown.

Stir batter often. If it gets too thick add a little water.

Heat oven to 450.

Grease baking dish.
Mix ingredients for filling, place 1-2 tablespoons along center of each crepe and roll up.
Place in baking dish and bake 10 minutes.
Serve with powdered sugar, whip cream or jam.

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Apple, Raisin, Walnut Crepes
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Servings
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Arlice’s Wheat Bread

1-1/3 c. water
2 tsp. yeast
2 T. oil
2 T. honey
1 tsp. salt
3 T. gluten
3 c. whole wheat flour

Combine warm water and yeast, let foam. Add honey and oil. Add everything else, rise once in bowl until double, punch it down. Rest. Shape your loaves and let it rise in the pan again. Preheat your oven.

Bake 350 for 30-40 minutes.

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Arlice's Wheat Bread
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Asian Marinade for Pork Tenderloin

1 teaspoon Sesame oil
2 Tablespoons orange juice
1 Scallion — sliced

1/4 cup soy sauce
1 Tablespoon ginger — grated
1 Tablespoon honey
1 Tablespoon Sesame Seeds
2 cloves Garlic

Score meat with fork.

Mix ingredients in a bowl and pour over meat.
Cover and let sit for as long as possible (at least 1 hour).
Bake at 425 with the meat still in the marinade for approx. 30-45 min or until meat is done.
Meat can still be slightly pink when done. Don’t over-cook.
Check occasionally that the meat has not soaked up all of the marinade. If it is getting close, add some water.
The leftover marinade tastes great as a sauce on rice. If baking two tenderloins, double the recipe.

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Asian Marinade for Pork Tenderloin
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Servings
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Bacon Tomato Tartlets

1 17.3 oz can flaky biscuits

6 slices bacon — cooked, crumbled
1 medium tomato — seeded, chopped
3 ounces mozzarella cheese — grated
1/2 cup mayonnaise
1 tablespoon fresh basil leaves — chopped
1 clove garlic

1 teaspoon dried thyme
1/2 teaspoon dried oregano

Preheat the oven to 350 degrees. Separate each biscuit into three pieces.
Spray the mini-muffin tins lightly with cooking oil. Press the split
biscuits into the tins. Mix the remaining ingredients together and fill
each of the pastries with the mixture. Bake for 10-12 minutes or until
golden brown. Can be frozen and reheated for unexpected guests.

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Bacon Tomato Tartlets
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Balsamic Roast Pork Tenderloins

4 1/2 pounds pork tenderloin

4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic-cracked
Steak seasoning
4 sprigs fresh rosemary leaves — stripped and chopped
4 sprigs fresh thyme leaves — stripped and chopped

Preheat oven to 500.
Trim silver skin or connective tissue off tenderloins with a very sharp knife.
Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat.
Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.

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Balsamic Roast Pork Tenderloins
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Servings
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Banana or Apple Muffins

2 1/4 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk

1 egg
1/2 cup butter — melted
1/2 cup honey

FOR BANANA MUFFINS:
3 bananas — mashed
1 teaspoon cinnamon
1/2 cup nuts

FOR APPLE MUFFINS:
2 medium apples — grated
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine dry ingredients. Combine wet ingredients and add to dry.

Bake at 400 for 20 minutes

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Banana or Apple Muffins
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Banana Pecan Wheat Bread

1/2 cup butter — softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon orange peel
1 cup mashed bananas

2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/3 cup buttermilk
1/2 cup pecans — chopped

Cream butter and sugar in a large mixing bowl
Add eggs, vanilla and orange peel, and beat well.
Add banana; mix well. Combine flour, salt, soda, and nutmeg
Add to batter alternately with buttermilk mixing after each addition.,
Stir in nuts.
Makes 1 (5x9x3″) loaf.
Bake at 350 for 50 – 60 minutes, or 18 cupcakes for 25 minutes.

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Banana Pecan Wheat Bread
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BBQ Sauce/BBQ beef sandwiches

Sauce:

1/2 onion, chopped
1 cup ketchup
4 oz taco sauce
1 Tbsp. brown sugar
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1/2 tsp liquid smoke
1/2 tsp oregano
1/2 tsp black pepper
1 1/2 tsp. dry mustard
1/2 tsp garlic powder

Combine all ingredients and simmer for 30-45 minutes on low, serve.

Or, to make and add to sandwich meat:
Rub a 2-3# beef roast with salt and pepper and garlic. Brown in butter on all sides. Place in crock pot and cook 8 hours on low. Meanwhile, combine all sauce ingredients and set aside. Drain juices and gently shred the meat. Pour sauce mixture over, stir well. Cook another 2 hours. Remove lid for last 30 minutes and serve.

(Shawna’s recipe)

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BBQ Sauce/BBQ beef sandwiches
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Bierocks

Dough

6 cups flour
1/2 cup sugar
2 tsp salt
2 packages yeast
1/2 cup butter
1 egg
2 cups hot water

Ground beef – browned and seasoned with salt, pepper, onion and garlic
Cabbage – finely shredded and lightly steamed and lightly salted
Shredded cheddar cheese

Blend 2 1/2 cups flour with sugar, salt, and yeast. Add butter and mix
then add 2 cups hot water.
Add egg and beat for 2 minutes at medium speed.
Add 3/4 cups more flour.
By hand, spoon in 2 1/2 to 3 cups flour.
Cover and let rise 1 hr.
Separate into small balls and roll each individually into a flat circle. Fill with a small amount of hamburger, cabbage and cheese. Fold dough over the filling and pinch together to seal. Place, sealed side down, on lightly oiled baking sheet.

Bake at 375-400 about 15 minutes.

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Bierocks
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Biscuits

3 cups flour
2 Tablespoons baking powder

3/4 teaspoon cream of tartar
1 cup milk
3/4 teaspoon salt
2 Tablespoons sugar
3/4 cup butter

Stir together the flour, baking powder, sugar, cream of tartar, and salt.

Cut in shortening till mixture resembles coarse crumbs.
Make a well in center; add milk all at once.
Stir just till dough clings together
Knead gently on lightly floured surface
Roll or pat dough to 1/2 inch thickness.
Cut with biscuit cutter
Bake on un-greased baking sheet at 450 for 10-12 minutes.

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Biscuits
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Biscuits Supreme

2 Cups Flour
1 tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt

1/2 cup cold butter – resist the urge to soften it. Cold butter makes biscuits flakier.
2/3 cup milk (I’ve also used 1/2+1/2 in a pinch… that is dangerously addictive)

Preheat oven to 450

Stir together flour, baking powder, sugar, cream of tartar and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center and add milk. Stir with a fork until moistened, you can add a little extra milk if the dough doesn’t come together well. Might also have to get your hands in there to mix it up.

The less you work with biscuits, the flakier and fluffier they’ll be. SO, I use that as an excuse to make them the lazy way! I just dump my dough out onto the baking sheet I’m planning to use and press it into a rectangle about 1/2″ to 3/4″ thick (the biscuits will double when they bake so you can press them out about 1/2 as thick as you want the finished product to be). Then I take a sharp knife and cut the biscuits in squares or rectangles – or whatever shape they turn out to be. I usually get about 8 biscuits out of a single recipe. Spread the biscuits out a little on the baking sheet and stick them in the oven for 10 or 11 minutes until golden.

You can also make these the old fashioned way by rolling them out with minimal flour and cutting them with a circle cutter, then re-rolling your scraps and cutting out the rest. This method will turn out a more dense biscuit.

 

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Biscuits Supreme
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Bow Tie Pasta with Veggies

In large pan melt butter and add some olive oil. Add minced garlic and stir around a minute or so.

Add cut up zucchini and red bell pepper, onion too if desired. Saute a few minutes – do not cook thoroughly.

Toss in cooked bow tie pasta (about 3/4 lb – not overcooked) and more butter if desired. Pour about 2 cups chicken broth over dish and simmer covered a while until veggies reach desired doneness. Add lots of Parmesan cheese, fresh cracked pepper and salt to taste.

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Bow Tie Pasta with Veggies
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Bran Muffins

1 Cup Wheat Bran
1 1/2 Cups Whole Wheat Flour

1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
3/4 Cup 2% low-fat milk
1/2 Cup Honey
1/2 Cup Unsweetened applesauce
2 Tablespoons Butter

1 Egg

Blend dry ingredients. Add liquid ingredients and stir just enough to combine.

Bake @ 400 for 12-15 minutes.

Source:
“Shawna”

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Bran Muffins
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Breakfast Sausage

3 Pounds ground pork or ground turkey
3/4 teaspoon pepper

1/2 teaspoon thyme — dried
1 1/2 teaspoons sage — dried
1 1/2 teaspoons savory — dried
3/4 teaspoon sugar — optional
1/2 teaspoon red pepper

Mix seasonings together then mix into meat.

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Breakfast Sausage
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Broccoli Cauliflower Casserole

1 16oz pkg frozen chopped broccoli

1 16oz pkg frozen cauliflower

1 lg onion diced

2 T butter

2 T flour

1 tsp. salt

1/2 tsp garlic powder

1/2 tsp dried basil

1/4 tsp. black pepper

1 1/4 cup milk

8 oz cream cheese

3/4 cup soft bread crumbs

3 T. grated Parmesian cheese

2 T melted butter

Steam veggies. In saucepan cook onion in butter. Add flour and spices. Stir in milk and cook until thick and bubbly, add cream cheese until melted. Pour sauce over veggies and stir. Place in 9×13 baking pan. In small bowl combine bread crumbs, parmesian and butter, sprinkle over top of casserole. Cook at 400 for 30-35 minutes.

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Broccoli Cauliflower Casserole
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Butterfinger Dessert

2 cups graham cracker crumbs
1 cup saltine cracker crumbs
1 stick margarine
2 boxes instant chocolate pudding
2 cups milk

1 quart soft vanilla ice cream
3 large butterfinger bars — Chilled

Mix graham cracker and saltine cracker crumbs and add butter.
Reserve 1 cup of the crumb mixture and press remaining mixture into a 9×13
pan.
Mix pudding, milk, and ice cream.
Pour over crumb mix and chill.

Spread Cool Whip on top and sprinkle the remaining crumb mixture over the top.
Crush Butterfinger bars and sprinkle over top. (Bars crush easier after being chilled)

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Butterfinger Dessert
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Butternut Squash Bisque

2/3 cup chopped shallot
2 cloves garlic
2 T. butter
2 lb. butternut squash, peeled, seeded, and cut into 1/2 inch pieces (about 5 cups)
3 cups chicken stock or broth
1 cup water
1 cup heavy whipping cream or coconut milk
Salt and pepper to taste

Saute shallot and garlic in butter in a 3 qt. heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes. Add squash, stock and water and simmer, uncovered, until squash is very tender, about 20 minutes.

Puree soup in 2 batches in blender (use caution when blending hot liquids!) until very smooth, about 1 minute per batch. Return to clean pot, and stir in the heavy cream. Heat through, but do not boil. Season with salt and freshly cracked pepper. Serve warm with a dash of nutmeg and a small dollop of sour cream.

Absolutely delicious served with crusty bread and seasoned, sauteed shrimp.

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Butternut Squash Bisque
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Calzones

1 Recipe (2 loaf) whole wheat bread or pizza crust

16 oz Ricotta Cheese
1 egg
2 t. Italian seasonings
Deli Ham slices

Toppings:
Sausage and/or ground beef
Pepperoni
Olives
Mushrooms
Mozzarella cheese
Butter
Italian Seasonings
Parmesan cheese
Marinara sauce for dipping

Combine Ricotta Cheese, egg, and Italian seasonings. Press dough out on a baking sheet into a large oval.

Working with just the bottom half of the dough – Spread ricotta mixture on first, then a layer of ham. Add rest of toppings and fold dough over toppings and seal. Bake at 400 for about 20 minutes or until dough is cooked and golden.

Pull calzones out of oven, brush entire top with butter and sprinkle with Italian seasonings and Parmesan cheese.

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Calzones
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Carrot Cake

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs

3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
8 ounces crushed pineapple — drained
2 cups carrots — grated

3 1/2 ounces coconut
1 cup walnuts — chopped
Buttermilk Glaze
1 cup sugar
1 stick butter
1 tablespoon corn syrup

1/2 teaspoon baking soda
1/2 cup buttermilk
Cream Cheese Frosting
2 sticks butter
16 ounces cream cheese
2 teaspoons orange juice

8 cups powdered sugar
2 tablespoons vanilla
2 teaspoons grated orange peel

Preheat oven to 350
Grease 2 cake pans
Sift flour, soda, cinnamon, and salt together. Set aside

In large bowl beat eggs. Add oil, buttermilk, sugar, and vanilla. Mix well.
Add flour mixture, pineapple, carrots, coconut and nuts. Stir well.
Pour into prepared pans. Bake 55 minutes or until toothpick comes out clean.
While cake is baking prepare glaze in small saucepan.

Remove cake from oven and slowly pour warm glaze over hot cake.
Cool cake in pan until glaze is totally absorbed. about 15 minutes.

Cool completely out of pan.
Prepare frosting and frost cake. Refrigerate until frosting is set. Serve chilled.

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Carrot Cake
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Cherry Pie

2 cups sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1 1/2 tablespoons butter

32 ounces canned pie cherries- undrained — dark sweet pitted in water is best
1 pastry for double crust pie

Preheat oven to 425

In saucepan, combine sugar, flour, cinnamon and undrained cherries. Cook over medium heat, stirring constantly until mixture thickens and boils (about 7 minutes) Remove from heat and stir in almond extract.

Pour mixture into a 9 inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. If lattice crust is not used, put one or several vents in the crust.

Bake at 425 for 30 -35 minutes until crust is brown.

Source:
“Internet. It was called “Grandma’s Cherry Pie””

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Cherry Pie
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Chewy Chocoholic Cookies

Make these now! You won’t regret it!

2 cups (10oz) unbleached all-purpose flour
1/2 cup (1 1/2oz) Dutch-processed cocoa powder
2 tsp. baking powder
1/2 tsp. salt
16 oz semisweet chocolate, chopped (or chocolate chips)
4 large eggs
2 tsp. vanilla extract
2 tsp. instant coffee or espresso powder
10 Tbs. unsalted butter, softened but still cool
1 1/2 cups packed (10.5oz) light brown sugar
1/2 cup (3.5oz) granulated sugar
12-16 oz assortment of milk, semisweet and white chocolate chips

You will also need to have Parchment paper on hand to achieve the best results with these cookies.

Important!
Resist the urge to bake the cookies longer than indicated; they may appear under baked at first but will firm up as they cool.

1. Sift together flour, cocoa,  baking powder and salt and set aside.

2. Melt the 16oz chocolate in the microwave or over a pan of almost simmering water. If using the microwave, heat 30seconds at a time stirring in between until smooth. In a small bowl, beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder over to dissolve, and set aside.

3. Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the melted chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bowl with rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Do not overbeat. Add assorted chocolate chips. Cover with plastic wrap and let stand at room temp until the consistency is scoop-able and fudge-like, about 30 minutes.

4. Meanwhile, adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop the dough onto the prepared baking sheets with a 1 3/4 – inch ice cream scoop, spacing the moungs of dough about 1 1/2 inches apart.

5. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets about 10 minutes, slide the parchment with cookies onto wire racks, and cool to room temp. Cover cooled baking sheets with a new piece of parchment paper and scoop remaining dough onto sheets, bake, and cool as directed.

These cookies are awesome fresh from the oven but they also will last several days and still be soft and chewy. It makes a rather large batch so I typically bake some up, then make the rest into balls and freeze them for future use. You can put them directly from the freezer onto parchment-lined baking sheets and let sit at room temp for a little while (at least while the oven pre-heats). Bake according to directions, it will take a minute or two longer depending on how cool the dough was before going into the oven but just look for the same thing as with the fresh cookies, set edges but soft in the middle.

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Chewy Chocoholic Cookies
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Chicken Enchiladas

2 cans cream of chicken soup
16 ounces Sour cream
10 ounces cheese — cheddar and mozzarella, fiesta, or something similar
1/2 cup salsa
Chalula Sauce — To taste
1/4 cup milk — or enough to make sauce medium thick

6 chicken breasts
lime juice
garlic
Taco Seasoning mix

10 flour tortillas

I’ve added:
cooked rice
Chili beans
rotelle — (sauteed with chicken)

Boil chicken (from frozen or thawed) until it is partially cooked, then saute it in olive oil with lime, garlic, and taco seasoning.
Combine soup, sour cream, milk, salsa and chalula
Chicken mixture with cheese and add enough sauce to make it good and moist.
Place Chicken mixture, whatever else you want to add, and a little bit of sauce in each tortilla and roll up
Place in baking dish and spread with lots of sauce and some remaining cheese.

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Chicken Enchiladas
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Chicken Parmesan

4, 4 ounce Boneless, skinless chicken breasts
1/2 cup seasoned bread crumbs

1/4 cup Parmesan cheese — grated
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
1/3 cup all-purpose flour
2 egg whites
2 teaspoons olive oil

4 cups hot, cooked pasta
3 cups ultimate quick and easy pasta sauce
1 cup mozzarella cheese — shredded

Place each chicken breast half between 2 sheets of heavy-duty plastic-wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.

Combine breadcrumbs and next 3 ingredients in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites, and bread crumb mixture.

Heat oil in a large nonstick skillet over medium high heat. Add chicken, and cook 5 minutes each side or until done.
Place 1 cup pasta in each of 4 gratin dishes. Spoon 1/2 cup pasta sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup
sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese.

Preheat broiler. Place gratin dishes on a baking sheet; broil in open oven
3 minutes or until cheese melts. Garnish with chopped parsley if desired.

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Chicken Parmesan
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Chicken Pot Pie

1 pound chicken, cooked and shredded
2 c. chicken broth
2 c. milk
1 onion, diced
1/4 c. butter
1/3 c. flour
1 bag frozen veggies
salt and pepper

Topping:
1 c. flour
1 1/2 t. baking powder
1 c. buttermilk
1 stick butter, melted

Melt butter in pan, saute onion until clear. Add flour and mix well. Stir in milk, continuously stirring. Slowly mix in broth. Bring to low boil so it will thicken. When thick and hot stir in veggies and chicken. Pour into casserole dish. In a separate bowl, combine topping ing. stirring until smooth. Pour over filling. Bake in oven at 400 for 30-35 minutes until golden and bubbly.

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Chicken Pot Pie
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Chicken Satay

Marinade for 2 lbs

1/2 cup coconut milk
2 T Fish sauce
2 T lime juice
2 t. sugar
2 cloves garlic – minced
1/2 t. turmeric
lemongrass or lemon zest
1 T chopped ginger
1 T soy sauce
1 t. ground coriander
1 t. ground cumin
1/2 t. ground pepper
2 t. curry powder

Slice or cube chicken. Mix all ingredients (hold out the lime juice if marinating overnight – add 2-4 hours before cooking), add chicken to marinade and store in fridge for several hours or overnight.

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Chicken Satay
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Chicken with Rosemary Sauce

1 teaspoon olive oil
4 chicken breasts — boneless skinless
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup green onion — chopped

1/4 cup dry white wine
1 teaspoon minced fresh rosemary
1/2 cup chicken broth
1/2 cup half and half

Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle chicken with salt and pepper.

Add chicken to pan; cook 3 minutes on each side.
Add green onions, wine, and rosemary; cook 30 seconds.
Stir in broth; cook 2 minutes.
Add half and half; cook 2 minutes.

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Chicken with Rosemary Sauce
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Chili Cheese Dip

1 can chili
1 package cream cheese — melted
8 ounces shredded co-Jack cheese

Combine ingredients and bake at 350 until smooth.

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Chili Cheese Dip
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Chocolate Cream Pie

1/2 cup cocoa
1/3 cup cornstarch
3 cups milk
1 – 1/2 teaspoons vanilla
1 – 1/4 cups sugar
1/4 teaspoon salt
3 tablespoons butter
4 ounces cream cheese
1/2 cup powdered sugar
1/2 cup Cool Whip™
1 pint whipping cream — whipped
1 tablespoon sugar
1 9 inch chocolate graham crust (such as Oreo) or — baked pastry crust


Combine cocoa, cornstarch, sugar and salt
Gradually blend in milk over meduim heat,
Bring to boil, let boil one minute.
Remove from heat
Blend in butter and vanilla
Set aside and let cool

In a separate bowl, blend cream cheese, powdered sugar, and Cool Whip™.

Spread into bottom of pie crust.
Pour chocolate mixture into pie crust
Refrigerate until completely cooled.
Cover with this recipe for whipped cream or more Cool Whip™

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Chocolate Cream Pie
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Chocolate Oblivion Truffle Torte

Preheat the oven to 425 degrees

1 pound bittersweet chocolate — * see note
1/2 pound unsalted butter
6 large eggs — * see note
8″ spring-form pan at least 2 1/2 inches high.
Butter and line the bottom with buttered parchment paper or wax paper.
Wrap a double layer of heavy-duty foil around the outside of the 8″ pan. Since we are baking this in a water bath, this is to prevent water from invading our batter.

Use a 10″ cake pan, or roasting pan to serve as a water bath (you will place the 8″ pan into this one)

In a large metal bowl set over a pan of hot, not simmering water (the bottom of the bowl should not touch the water) combine chocolate and butter and let stand, stirring occasionally until smooth and melted.

then…..

In a large bowl set over pan of simmering water, heat the eggs stirring constantly to avoid curdling until just warm to the touch.

Remove from heat, and beat using a whipping beater until triple in volume and soft peaks form when the beater is raised (about 5 minutes)

Using a large wire whisk or spatula fold half of the eggs into the chocolate mixture until almost incorporated.
fold in the remaining eggs until just blended and no streaks remain.

Finish by using a heavy spatula to ensure the heaver mixture at the bottom is incorporated.

Scrape into the prepared pan (the 8″ one) and smooth the top with a spatula.
Place 8″ spring form pan into larger water-bath pan and surround it with hot water until it comes up the sides of the spring-form pan 1 inch.

Bake 5 minutes and cover loosely with a piece of buttered foil, and bake 10 minutes.

The cake will look soft, but this is as it should be.
let cool 45 minutes on a rack
cover with plastic wrap, and refrigerate until very firm (about 3 hours).

Unmold by wiping sides of pan with hot damp cloth, then place onto plate

The cake can be stored up to two weeks refrigerated, but do NOT freeze, it will make the cake poopy.

* eggs: equaling 1 1/4 **scant** liquid cups
* chocolate: if using Tolbler extra bittersweet, add 3 tablespoons of sugar while beating eggs.

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Chocolate Oblivion Truffle Torte
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Chocolate-Glazed Peanut Butter Tart

Yields one 9.5″ tart; serves twelve

Filling and Crust:

1 Press-In Cookie Crust, preferably chocolate, baked and cooled

1 1/2 cups whole milk
1/4 t. salt
3 large egg yolks
1/3 c. very firmly packed light brown sugar
4 t. flour
4.5 oz. (1/2 cup) creamy peanut butter, preferably natural
1/2 t. vanilla

For the Glaze:

3 oz. bittersweet chocolate, finely chopped
3 oz (1/4 cup) unsalted butter, cut into 6 pieces
1 T. light corn syrup

Make the filling:

In a medium saucepan, bring the milk and salt to a simmer over medium heat, stirring occasionally. Meanwhile, in a small bowl, whisk the egg yolks, brown sugar, and flour until well blended. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and comes to a full boil, about 3 minutes. Continue to cook, whisking constantly, for 1 minute. Remove the pan from the heat and add the peanut butter and vanilla; whisk until well blended.

Pour the hot peanut butter mixture into the crust and spread evenly with a rubber spatula. Gently press a piece of plastic wrap directly on the filling’s surface to prevent a skin from forming. Refrigerate the tart until cold, about 2 hours, before proceeding with the recipe.

Make the Glaze:

Melt the chocolate with the butter and corn syrup and whisk until the butter is melted and the mixture is smooth, about 2 minute. Carefully remove the plastic wrap from the top of the chilled filling. Drizzle the glaze over the filling and spread it evenly to cover the tart completely. Refrigerate the tart in the pan until the glaze sets, about 30 minutes or up to 12 hours.

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Chocolate-Glazed Peanut Butter Tart
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Chunky Pecan Pie Bars

1 1/2 cups Flour

1/2 cup butter — softened
1/4 cup brown sugar

3 large eggs
3/4 cup corn syrup
1/2 cup granulated sugar

1/4 cup brown sugar
2 tablespoons butter — melted
1 teaspoon vanilla
1 3/4 cups semisweet chocolate — Nestle chunks
1 1/2 cups pecans — chopped

Preheat oven to 350. Grease 13×9 pan

Crust: Beat flour, 1/2 cup butter, and 1/4 cup brown sugar until crumbly.
Press into pan and bake 12-15 minutes or until lightly browned.
Filling: Beat eggs, corn syrup, sugars, butter, and vanilla in medium bowl
with wire whisk. Stir in chunks and nuts.
Pour evenly over baked crust. Bake 25-30 minutes or until set. Cool
completely and cut into bars.

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Chunky Pecan Pie Bars
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Cornbread

1 1/2 cups flour

1 cup yellow cornmeal

2 t. baking powder

1/4 t. baking soda

3/4 t. table salt

1/4 c. packed light brown sugar

3/4 cup frozen corn kernels, thawed

1 cup buttermilk

2 lg. eggs

8 T. butter, melted and cooled slightly

Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch pan w/nonstick spray. Whisk flour, cornmeal, salt, baking powder and baking soda in medium bowl until combined; set aside.

In food processor, process brown sugar, thawed corn kernels and buttermilk, until combined, about five seconds. Add eggs and process until well combined; about five seconds longer.

Using rubber spatula, make well in center of dry ingredients, pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared dish; smooth surface with spatula. Bake until deep golden brown and toothpick comes out with moist crumbs, 25-30 minutes.

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Cornbread
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Cream Scones

2 Cups flour

1 T. baking powder

2 T. granulated sugar

2 T. brown sugar

1/2 t. salt

5 T. butter – cold, cut in pieces

1 egg

3/4 Cup heavy cream

1/2 cup mini chocolate chips (optional)

Preheat oven to 400 degrees. Stir together dry ingredients. Cut in cold butter. Add chocolate chips. Stir together heavy cream and egg, then mix into dry ingredients until dough begins to form. Turn onto counter and knead until dough comes together. (Be careful not to over work the dough) Press into a disc about 1″ thick then transfer to an ungreased baking sheet. Cut into wedges and separate slightly. Bake immediately, about 14 minutes. If you wish to put a glaze on them (yum), stir together about a cup of powdered sugar, 1/4 t. vanilla and water and drizzle over scones once they are out of the oven.

 

For Cranberry Orange Scones:

Add zest of one orange to the dry ingredients. Stir in 1/2 cup dried cranberries in place of the chocolate chips. Add 2 T. orange juice with the cream and egg.

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Cream Scones
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Creamy Potato Cheese soup

8 potatoes, peeled and sliced

4 cups chicken stock, plus more if needed

2 large cloves garlic

1 t. onion powder

2 cups shredded sharp cheddar cheese, or a mixture of sharp cheddar and smoked gouda

1/2 cup chopped fresh chives or a few tablespoons dried chives

Salt and freshly ground black pepper

2 cups heavy cream or 1/2 and 1/2

Sour Cream (if desired)

1/2 cup crumbled sharp cheddar cheese (for garnish)

Place the potatoes and 3 cups stock in small stockpot. The stock should just cover the potatoes, if it doesn’t, add a little water. Cover and simmer until potatoes are just tender.

Transfer two-thirds of the potatoes to a food processor or blender, along with the cooking liquid. Add the garlic and onion powder. Blend until creamy.

Return the potato puree to the pot and stir in the shredded cheese, remaining chicken stock and the chives, bring to simmer. Add water if the soup is too thick. Break up the whole potato slices with a fork to achieve a texture that suits you.  Stir in the cream and heat through. Season with salt and freshly ground black pepper.

Ladle into bowls, garnish with a dollop of sour cream and the crumbled cheese.

Adapted from Slow Cooker cookbook. Original recipe calls for placing the cut potatoes in slow cooker, covering with chicken stock and cooking on high 2 hours. Follow instructions above for pureeing potatoes and then return to crock pot, add remaining ingredients and cook on high another 30-45 minutes to heat through.

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Creamy Potato Cheese soup
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Dark Chocolate Brownies

8 oz bittersweet chocolate
1 cup butter
3 eggs
2 t. vanilla
1 1/2 t. instant coffee
1 1/4 c. sugar
1 cup flour
1/2 t. soda
1/2 t. salt

Preheat oven to 350 degrees. In medium saucepan, melt chocolate and butter. Remove from heat, add eggs, vanilla and coffee. Add remaining ingredients and stir until well blended. Spread evenly in a 9×13 pan.

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Dark Chocolate Brownies
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Date Cake

1/4 cup cocoa
1 1/2 cups flour
1 cup granulated sugar
1/2 cup shortening
2 whole eggs

1/2 teaspoon vanilla
1 pinch salt
1 1/4 cups boiling water
1 teaspoon baking soda
1 cup dates
1/4 cup granulated sugar

6 ounces semisweet chocolate chips

Cream shortening, sugar, eggs, and vanilla.
Add flour, cocoa, and salt.
In separate bowl, combine boiling water, soda, and dates and let sit for a
few minutes.
Beat dates mixture into other ingredients.
Pour into 9 by 12 inch pan.
Top with chocolate chips.

Sprinkle 1/4 cup sugar over cake.
Bake at 350 for 20-25 minutes.
Will look moist. Don’t overbake.

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Date Cake
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Dijon marinade for Turkey

1/4 cup Dejon

1/4 cup soy sauce
1 Lemon — cut in half

Stir together mustard and soy sauce.
Rub lemon and sauces into turkey
Stick lemon rind inside.
Bake. Best if you use a turkey bag.

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Dijon marinade for Turkey
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Dried Beef and Chicken Casserole

6 Chicken Breasts — Boneless, Skinless

2 packages Dried Beef
2 cans Cream of Chicken soup
16 ounces Sour cream
Tim added:
8 ounces cream cheese
2 Tablespoons Dijon mustard

2 Tablespoons Chalula Sauce

Grease 9×13 pan. Line with dried beef. Lay chicken breast out over dried
beef.
Combine sauce ingredients and pour over chicken.
Bake at 275 uncovered for 2 1/2 hours or if in a hurry, 400 for 20 minutes
and 375 for 40 minutes.

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Dried Beef and Chicken Casserole
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Easy Clam Chowder

1/2 lb bacon, cut into small pieces

1 or 2 onions, chopped

3 celery stalks, chopped

2 lg carrots, grated

fresh garlic or 1 t. garlic powder

2 lbs potatoes, peeled and diced

6 (8oz) jars clam juice

3 lg cans chopped clams (or more if you like it really clammy), drained with juices reserved

3 cups half and half

1/4 cup chopped fresh parsley

pinch of dill

salt and pepper to taste

Saute bacon in large Dutch oven or heavy pot over medium heat until brown and most of the fat is rendered. Remove bacon and most of grease, leaving a few tablespoons. Set aside bacon.

Add onion, celery, carrots and garlic to pot and sauté until onions are soft, about 5 minutes. Add clam juice, reserved juices from clams, potatoes, and just enough water to cover the potatoes if the clam juice doesn’t. Bring to a boil and simmer until potatoes are tender, about 15 minutes. Add clams and half and half and simmer 5 minutes. If you like your chowder a little thicker, you can make a small roux and whisk it in to simmering soup. Add dill and season to taste with salt and pepper. Stir in chopped parsley. Garnish with crumbled bacon.

 

 

 

 

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Easy Clam Chowder
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Easy Flourless Chocolate Cake

1 stick unsalted butter — softened
3/4 cup sugar

7 large eggs — separated
8 ounces semisweet chocolate — melted and cooled
1 pinch salt

1 cup fresh raspberries
1 cup heavy whipping cream

3 tablespoons sugar

Preheat oven to 350
Beat butter and sugar until light and fluffy (3-5 minutes)
Add the egg yolks, one at a time, beating until smooth after each
addition.
Beat in the chocolate
In a clean, dry bowl, beat the egg whites with the salt until stiff.
Stir about a third of the egg whites into the batter, then, using a rubber

spatula, gently fold in the remaining egg whites just until you can see no
more white (may be slightly lumpy).
Try to not let the batter sit for more than 5 minutes before baking as the
egg whites will begin to separate from the rest of the batter.
Pour the batter into a 9 inch springform pan (buttered and the bottom
lined with a disk of parchment or wax paper).
Smooth batter to make the top even.
Bake for 40 minutes until well risen and the center is firm and elastic to
a fingertip

Cool the cake in the pan for 5 minutes and then transfer to a rack to cool
completely. Slide the cake from the rack onto a platter.
Whip the cream with the sugar until soft peaks form.
Put fresh raspberries and a dollop of whipped cream on each slice of cake

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Easy Flourless Chocolate Cake
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Easy Swirl Cheesecake

24 ounces cream cheese
1 cup sugar
5 eggs
2 ounces semisweet chocolate

frosting:
6 ounces semisweet chocolate
1/2 cup sour cream

1 9 inch chocolate crust

Preheat oven to 300 degrees

Prepare crust

Mix filling at medium speed until smooth. Try not to overbeat
Spoon half into crust.
Stir chocolate into remaining cream cheese mixture.
Drizzle over the batter and crust to make swirls.
Bake for 50 minutes. Cool on wire rack completely.
Chill covered for 2 hours.
Remove side of pan, prepare frosting and spread over cheesecake. Chll

briefly.

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Easy Swirl Cheesecake
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Famous Fudge

1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips

1/2 cup nuts — (optional)
1 teaspoon vanilla

*Tim doesn’t like it with nuts
Line an 8 inch square pan with foil.
Combine sugar, milk, butter and salt in medium, heavy duty saucepan. Bring
to full rolling boil over medium heat stirring constantly. Boil, stirring
constantly, for 4-5 minutes. Remove from heat.

Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1
minute or until marshmallows are melted. Pour into pan; refrigerate for 2
hours or until firm.
Lift from pan, remove foil. Cut into pieces.

Easy and good enough to share. Maybe not the best fudge, however.

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Famous Fudge
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Fondue

2 cups wine, white — * see note
1 pound Gruyere cheese — shredded
2 tablespoons kirsch

2 tablespoons cornstarch
1 clove garlic — sliced
1 pound Emmenthaler cheese

measure all ingredients before-hand.

in a separate cup, blend kirsch and cornstarch.

stir constantly so cheese doesn’t stick to the bottom and burn.

Put wine in a pot with garlic and bring to a simmer until it smells good –
Do not boil.
Add cheese a little bit at a time stirring well, in a figure 8 pattern.

when cheese is all melted well, add kirsch and cornstarch mixture
keep on heat until everything comes together. in the words of Nicole…
“you’ll know when it’s time.”

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Fondue
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Four Layer Dessert

1 1/2 sticks oleo — melted
1 1/2 cups flour

1/2 cup nuts — chopped
Second Layer:
8 ounces cream cheese
1 cup powdered sugar
1 cup cool whip
Third Layer:

2 packages instant pudding mix — (3 ounces each)
3 cups milk
Fourth Layer:
remaining cool whip
chopped nuts
cherries?

Mix and press 1st layer into a 13×9 pan and bake 15 minutes at 350; let
cool.
Mix and spread 2nd layer over first layer very carefully.
Mix and pour 3rd layer over 2nd layer.
Top with cool whip and sprinkle chopped nuts

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Four Layer Dessert
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Freezing Ice Cream

6 cups rock salt

Add 2 cups rock salt to ice while freezing. Pack ice around can and add 1
cup salt then once you turn it on and start poking the ice down, add the

other cup along with more ice.
When packing: Poke down all original ice. Add 4 more cups salt along with
more ice. Pack tightly and cover.

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Freezing Ice Cream
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French Bread

2 packages active dry yeast
2 1/2 cups water — warmed
1 tablespoon salt
1 tablespoon butter — melted

7 cups all-purpose flour
2 tablespoons cornmeal
1 egg white`
1 tablespoon cold water

Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and
flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about

1 minute or until well blended. Knead on speed 2 about 2 minutes longer.
Dough will be sticky.
Place dough in greased bowl, turning to grease top. Cover. Let rise in
warm place, free from draft, about 1 hour, or til doubled in bulk.
Punch dough down and divide in half. Roll each half into 12 by 15 inch
rectangle. Roll dough tightly, from longest side, tapering ends if
desired. Place loaves on greased baking sheets that have been dusted with
cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour or
until doubled in bulk.

With sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450
for 25 minutes. Remove from oven. Beat egg white and water together with a
fork. Brush each loaf with egg mixture. Return to oven and bake 5 minutes
longer. Remove from baking sheets immediately and cool on wire racks.

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French Bread
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French Dip Subs

2# roast
1.5 c. red wine
1 Tablespoons beef soup base or some bouillon
1 onion, sliced in rings
Garlic cloves
Salt and Pepper

Rub roast with salt and pepper and brown on all sides in butter. Place in crockpot with all other ingredients and cook on low about 8 hours. Serve on toasted hoagie buns with swiss cheese.

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French Dip Subs
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Frosting

2 sticks butter (1c) or part butter/part shortening

1 teaspoon vanilla

2-4 Tablespoons milk

4 cups sifted confectioners sugar

pinch of salt (if using unsalted butter or shortening)

Cream butter, add sugar gradually, mixing in milk as needed to keep it smooth. Add vanilla. Add more milk to desired consistency. *If you use water instead of milk, the icing will set up a little bit better for keeping at room temp.

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Frosting
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Garlic Chicken Pizza

2 tablespoons red wine vinegar
1 1/2 tablespoons dijon mustard
4 cloves garlic — minced
1 cheese pizza crust

1 1/2 cups chicken breast — cooked, shredded
1 cup plum tomato — chopped
1 cup mushrooms — chopped
3/4 cup mozzarella cheese
1/4 cp feta cheese — crumbled
1/4 cup fresh parmesan cheese — shredded

1/4 cup chopped green onions

preheat oven to 400.
combine first 3 ingredients, stirring well with a whisk.
Place crust on a baking sheet; brush vinegar mixture over crust.
Top with chicken, tomato, and mushrooms; sprinkle cheeses and green
onions.
Bake at 400 for 15 minutes or until cheeses melt and crust is done.

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Garlic Chicken Pizza
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Ginger Creams

1/3 cup butter

1 egg

1/2 cup water
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cloves
1/2 cup sugar

1/2 cup molasses
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Roll into 1″ balls, dip in sugar and place on a cookie sheet.

Bake at 350 for 8 minutes

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Ginger Creams
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Ginger Spice Cookies

3/4 c. (1 1/2 sticks) unsalted butter, softened

1/2 cup brown sugar

1/2 cup granulated sugar

1 egg

1/4 cup molasses

2 1/3 cup flour

1 1/2 t. baking soda

1/4 t. salt

1/2 t. cloves

3/4 t. cinnamon

2 t. ginger

1/4 t. ground white pepper

Turbinado sugar or granulated sugar (for rolling)

Cream butter and sugars. Add egg, mixing until just incorporated, then mix in molasses. Whisk together dry ingredients and add, mixing just to combine. Chill dough about 1 hour. Scoop into balls and roll each ball in sugar. Flatten balls slightly with the bottom of a glass or measuring cup. Bake at 350 on parchment-lined baking sheets 11-13 minutes or until set. Let cool on pan 5 minutes and then remove to a cooling rack.

Optional Icing Recipe:

Whisk together:

2 cups powdered sugar

2 T. powdered egg white or meringue powder

1 T. milk

minced zest of 1 lemon

juice of 1/2 lemon

Spread a little icing on each cookie and allow to harden.

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Ginger Spice Cookies
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Grandma’s Potato Rolls

1 cup sugar
1 cup warm potato water
1 Tablespoon salt

1/2 cup shortening
2 eggs
6 cups flour (or more)
1 cup mashed potatoes
1 1/2 cups scalded milk — cooled to lukewarm
2 packages yeast

Combine potatoes, shortening, sugar, salt and warm milk. Cool to
lukewarm.
Combine warm water and yeast and let sit.
Add dissolved yeast and eggs to potato mixture.
Stir in 4 cups flour; beat well.
Stir in remaining flour
Knead on lightly floured surface until smooth and elastic.
Place in lightly greased bowl, turning once to grease surface.

Cover, let rise till double (about 1 hour). Punch down. Shape into a ball.
Cover and let rest 10 minutes
Refrigerate or shape into rolls, place in greased pan.
Let rise till almost double.
Bake in preheated oven at 400 degrees, 10-12 minutes.

** If using instant potatoes, make according to directions on box but omit butter
and salt. Use plain warm water in place of the potato water.

If refrigerating, Allow 3 or more hours for dough to rise again before forming rolls.

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Grandma's Potato Rolls
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Grilled Salmon

About 2 lbs fresh salmon pieces – skin trimmed off (I usually ask the person at the seafood counter to trim it for me)
1/3 cup brown sugar
1/3 cup water
1/3 cup soy sauce
1/4 cup olive oil
Salt and pepper
Garlic

Rub coarse salt and freshly cracked pepper generously over both sides of all salmon pieces. Combine sugar, water, soy sauce, garlic, and oil. Place salmon pieces in marinade and leave in fridge for a few hours.

Now I’ll turn it over to my husband Tim for the grilling instructions:

Heat gas grill on high until a wet kitchen (soaking wet) sizzles when placed on the grate. Using tongs to hold the towel, clean as well as you can – this is critically important to keep the salmon from sticking later. Oil the grate using vegetable oil – make sure to coat it well.

Turn grill down to medium and, using tongs, put the salmon on. Close the lid. Don’t open it a lot – be patient. Check after 4 minutes. While you’re waiting for the salmon to cook, put a plate in the oven on a low temp to warm – it’s for putting the salmon on after taking it off the grill – no need to have cold salmon. Also while you’re waiting, take the tongs back to the kitchen – you’ll only destroy your fish if you use them further.

After a bit, check the salmon. You can dribble some of the marinade on the fish if you want – we do.

Turn it when it is about 1/2 to 2/3 cooked through – look at the thick end to see the flesh change from wet translucent looking to almost opaque. Flip it over carefully or you will watch your expensive tasty salmon burn in the flames of your despair as pieces of it fall through the grate.

Turn heat up to high for the last couple of minutes after you flip the salmon to give it a nice glaze. Don’t over cook it. I take the salmon off nearly every time when I’m worried that it’s still slightly raw in the middle – as long as you’ve given it enough time in the grill, it will be cooked. You’ll be putting it on a hot plate and then tenting it so it will finalize then.

One more time – remove your fish when it looks done but you’re worried that it might be slightly under-done. It will be done perfectly by the time it gets to the plate for eating. If you carefully consider what you’ve done each time you cook it, you will rapidly get much better at determining when to remove it, and it’s so worth getting better since you get to eat your “mistakes.”

You can cook the marinated salmon on the stove and it turns out great as well! I have a non-stick grill pan that works well. Get it nice and hot and add a little olive oil before putting the pieces of fish in. Cook on med high and watch as the fish turns from opaque to cooked about 1/2 way up the side, then flip the pieces and finish cooking.

Tip:
Use a good fish turner like this one from Amazon for best results.
LamsonSharp 3″ x 6″ Chef’s Slotted Turner

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Grilled Salmon
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Honey Dijon Dressing

1 cup mayonnaise
1/3 cup Dijon mustard
1/4 cup olive oil
1/3 cup honey
1/2 tsp. black pepper
1/2 tsp. onion salt
3/4 tsp cider vinegar

Blend all the above ingredients together. Refrigerate. Will keep fresh up to 1 month, discard if the oil starts to separate.

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Honey Dijon Dressing
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Honey Whole-Wheat Bread

2 cups water
1/2 cup honey
1/2 cup butter — melted
1 egg

2 teaspoons salt
1 tablespoon yeast — heaping
5 cups whole wheat flour

Combine wet ingredients and yeast. Add 2 cups flour. Cover and let sit for 20 minutes. Add the rest of the flour and the salt.

Cover and let rise for about 1 hour or until doubled in size. Shape into 2 loaves, cover and let rise until double again. Bake at 350 for 30 minutes.

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