Flax Seed Muffins

Flax seed Muffins

• 1.5 Cup Whole Wheat Flour
• 1.5 Cup Ground Flax seeds
• ½ to ¾ Cup Brown Sugar (depends on your taste)
• 1 Tblsp Baking powder
• ¾ teasp. Nutmeg
• 2 teasp. Cinnamon
• 2 Cups Milk (I use Light Silk Vanilla Soy Milk)
• 1 Egg beaten
• ½ to ¾ Cups Dried Cranberries
• ½ to ¾ Cups Chopped Almonds

Mix all dry ingredients together.
Beat the egg in a separate bowl and add to the milk.
Pour the liquid into the dry and stir until moistened.
Spray muffin tins w/ non-stick spray or use liners.
Fill the muffin cups ¾ full.
Bake @ 350 degrees for 25 minutes
Flip out onto cooling racks.

Beef Wellington for 2

Beef Wellington with Mushroom Duxelles

Ingredients:
• 2 filets mignon, 1-inch thick
• 2 sheets puff pastry
• Salt and pepper to taste
• 1 Tbsp. unsalted butter
• 4 Tbsp. Mushroom Duxelles
• 1 egg
Preparation:
1. Thaw puff pastry according to package directions.
2. Filets are often irregular in shape, if yours are use a piece of kitchen twine to tie them into a round.
3. Season filets generously with salt and pepper.
4. Pre-heat a medium (10-inch) non-stick skillet over medium heat. Add butter and swirl in pan to melt.
5. Cook filets on both sides for about 3 minutes until well-browned, then brown the edges. Note: Regularly check the internal temperature of the filets, they should not be cooked past 120F at the center.*** Allow filets to cool, then wrap in plastic and chill for at least a couple of hours. In the meantime make the duxelles*.
6. Heat oven to 400F. Whisk together egg and 1 tablespoon water (egg wash).
7. Wrap the filets in puff pastry according to the steps outlined in the photo tutorial for Individual Beef Wellingtons. Brush with egg wash, and bake in center of oven until golden brown; about 30 minutes.


Mushroom Duxelles:
Ingredients:
• 1/2 lb.mushrooms (morels are great, but button mushrooms work-I used Baby Bellas without the stems)
• 2 Tbsp. unsalted butter; divided
• 3 Tbsp. finely chopped shallot
• Salt and pepper to taste
• 1/2 tsp. dried thyme or 1 1/2 Tbsp. fresh thyme leaves
• 1/4 cup dry vermouth, sherry, or white wine
Preparation:
1. Finely chop mushrooms in a food processor.
2. Scrape mushrooms out into a clean, cotton towel. (Note: Do not use terry cloth, and choose an old towel as you will stain it.)
3. Twist towel around mushrooms and wring out as much liquid as you can over the sink.
4. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high.
5. Add 1 tablespoon butter and swirl to melt and avoid burning.
6. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme.
7. Cook, stirring frequently, until mushrooms appear dry and are beginning to brown; about 5 minutes.
8. Stir in remaining tablespoon of butter, and, when melted, the sherry or wine.
9. Cook, stirring frequently, until the vermouth has evaporated.
10. Remove from heat and cool.
Note: Duxelles freeze well, so although this recipe produces more than you need for two wellingtons, you can save the remainder for future use.

Seared Scallops over Wilted Spinach & Risotto

Seared Scallops over Wilted Spinach and Parmesan Risotto
from the "Skinny Taste" website

Parmesan Risotto
1 cup Arborio rice
2 tsp butter
1 shallot, minced
1/2 cup white wine
4 cups chicken stock
salt and pepper
1/4 cup grated parmesan cheese
2 tbsp chopped parsley
Heat chicken stock in a small pot.

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and transluscent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add parmesan cheese and parsley, mix well and serve.

Seared Scallops over Wilted Spinach
16 oz (about 12-14) sea scallops
salt and fresh pepper
2 tsp butter
1 tsp olive oil
1 shallot, minced
10 oz baby spinach, washed
Wash scallops and pat dry with a paper towel. Season with salt and pepper. Heat a medium size pan on a high flame. When pan is hot, melt 1 tsp butter and place half of the scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook. Remove from the pan and set aside on a warm plate. Add addition tsp butter and cook remaining scallops.

Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts.
Serve over spinach over risotto topped with scallops.

*This is one of my most favorite dishes to make now!

Olive Chutney

Conni’s Olive Chutney

1/3 cup chopped pitted green brine-cured olives (such as Greek or Italian)
1/3 cup chopped pitted black brined olives (kalamata)
1/4 cup chopped roasted red peppers from jar (I use the B & G with a seasoning in them already)
1 Tblsp. minced fresh parsley
2 anchovy fillets minced ( I use the anchovy paste located by the canned tuna )
2 teaspoons drained capers
1 teaspoon red wine vinegar
1 large garlic clove minced
1 tablespoons olive oil

Combine all in small bowl add 1 tablespoon olive oil let sit for at
least an hour.
I usually double the recipe.

Can be served over fish or pasta

Best Friend Cookies (for your dog)

Best Friend (Dog)Cookies
1 Cup Oatmeal
1 ½ Cup Cornmeal
½ Cup hot Water
3 Cups Whole wheat Flour
1/3 Cup Applesauce

1 Egg

Add more applesauce or water to get desired consistency.
Mix oatmeal, hot water & applesauce for 5 minutes then add the remaining ingredients to make a stiff dough.
Roll out and cut desired shapes. Place on greased cookie sheet.
Bake at 325 degrees F for 50 minutes.

Cranberry Cobbler

Cranberry Cobbler
From Battalion Chief Wayne Balcom

Ingredients:

3 cups Cranberries – whole
2 Cups Sugar – divided
2 Tblsp milk
½ C. melted butter
1 Cup flour
½ pecans
2 Eggs
--------------------
In a 2 quart baking dish add the cranberries, then ½ C. pecans and top with

1 Cup of sugar.

Then mix together the remaining ingredients:
2 eggs (beat until frothy)
½ C. melted butter

2 Tblsp. Milk
1 C. sugar
1 C. flour
Mix on low speed until well blended.
Pour over cranberries.
Bake @ 350 degrees F for 45 minutes.

Cottage Pie

Cottage Pie

1 Onion (large) – diced
1 sm. can Mushrooms
1 1/2 lbs Hamburg
1 cup Peas, Carrots or Corn
2 Tblsp. Flour
8 oz Colby Jack cheese – shredded
1 pkg of Knorrs brown gravy mix (make according to package)
2 Tblsp. Worcestershire sauce
2 cups mashed Potatoes

Fry onions in shortening (Crisco) until soft but not brown.
Add 1 small can of Mushrooms (drained) to the onions then crumble in Hamburg & fry until brown. Drain off any remaining oil.
Next sprinkle the above with the flour, salt, pepper & 2 Tblsp of Worcestershire sauce (or more for desired taste).
Add the Knorrs gravy (after you have made it up according to the directions on the package).
Add in desired vegetables (I use peas) you can use carrots or corn too.
Cover and simmer for about 30 minutes. Make up mashed potatoes.
Place Hamburg mixture into a casserole dish and cover with the mashed potatoes.
Sprinkle the top of the mashed potatoes with the shredded cheese.
Bake at 375 degrees for 20-30 minutes.

Quick Lemon Cake

Quick Lemon Cake

1 box Lemon cake mix w/ Pudding in the mix.

1 10 oz jar of Smuckers "Simply Fruit" Red Raspberry

2/3 Cup Butter - softened

4 cups(1 box) Powdered sugar

1 teasp grated Lemon peel (optional)

1/4 Cup Lemon juice (can add more as needed)

Prepare cake as directed on the box.

Use 2 8" cake pans.

Let cool slightly then slice each layer in half (to make 4 layers) or can keep whole (makes 2 layers)--I had used 9" cake pans so it was to thin to make more layers.

Brush each layer with a sugar and water mix (to keep crumbs down) and place in the fridge til cooled.

Spread the Red Raspberry fruit on the layers (not the top)

Put layers together and frost.

Frosting:

Beat butter until light & fluffy, add powdered sugar, beating well. Beat in grated lemon peel and enough lemon juice until desires spreading consistency.

Spead on top layer and serve.

Friendship bread / Sweet Bread

Friendship Bread

Morning Routine (weekly): Starter must be fed every 3 to 7 days as follows
• Remove from the fridge & add:
• ¾ Cup Sugar
• 3 Tblsp instant Potato flakes
• 1 Cup Water
Mix well & let stand out of fridge all day. Then remove 1 cup to use in making bread and return the rest to the fridge as your starter. Keep covered & repeat the above “morning routine” every 3 to 7 days. *If you are not making bread that week after the feeding throw away 1 cup and place the remaining starter back in the fridge.

Evening:
Place 1 cup of starter in a large bowl and add:
• ½ Cup oil
• 1 teasp Salt
• 1 ½ Cups of warm Water (not hot)
• 6 Cups of bread flour
Make into a stiff batter. Place dough in a large greased bowl, cover lightly with a dish towel and leave on a cooling rack (not in a drafty area) overnight to rise.

Next morning:
• Punch down dough with fist & pour out onto a lightly floured surface and divide into 2 equal parts.
• Knead and roll out
• Add desired filling-Cinnamon, nuts, raisins, sugar, brown sugar.....
Roll up like a jelly roll and slice
Place slices in a pan (coat bottom of pan with bruuter and brown sugar 1st)
• Let stand 6 to 12 hours for it’s 2nd rise before baking.

Evening:
• Bake of bottom racks @ 350 degrees for 30 – 35 minutes.
• Cool on cooling racks in the pans for 10 minutes then pour bread out onto the cooling racks.

Hash Brown Quiche

Hash Brown Quiche

by Paula Deen

3 cups, shredded frozen hash browns, thawed and drained

4 tablespoons (1/2 stick) butter, melted

3 large eggs, beaten

1 cup half-and-half

3/4 cup diced cooked ham

1/2 cup diced green onions

1 cup shredded Cheddar

Salt and freshly ground black pepper

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible.

In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.

Press them into the bottom and up the sides to form a crust.

Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Bussell's Donish

Quick Cheese Cake “Donish”
By Mike Bussell

16 oz Cream Cheese
1 Cup Sugar
1 teasp pure Vanilla Extract
2 cans of Pillsbury crescent rolls (NO EXCEPTIONS)
1 cup of 10x Sugar
1 Tablespoon Milk
1 large Egg

Soften cream cheese. Pre heat oven to 360 degrees F.
Separate egg white from yolk. Mix egg yolk, cream cheese, vanilla and sugar together until very smooth. In a 13 x 9 baking dish place one can of crescent rolls out flat in the bottom of the dish. Pour the egg, cheese, vanilla and sugar mixture over this crescent roll and smooth out.
Next, lay out the second can of crescent rolls and place on top of the above mixture.
Beat the egg white until a uniform amount of bubbles are present then pour over the top.

Bake for 30 minutes or until top crust is golden brown.
Let cool for approx 10 minutes.
Mix confect (10x) sugar and milk together until very smooth then pour over the cooled crust as frosting.

Carmel Apple Granny PIe

Carmel Apple Granny Pie

• 1 9-inch double crust for a deep-dish pie



• 1/2 cup packed brown sugar



• 1/4 cup butter, melted



• 1/3 cup all-purpose flour



• 5 cups thinly sliced apples



• 2/3 cup white sugar



• 3 tablespoons all-purpose flour



• 2 teaspoons ground cinnamon



• 20 caramels, cut into quarters



• 2 tablespoons milk

Preheat oven to 375 degrees.

To make the taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.

To make the apple filling: Place apples in a large bowl.

• 2/3 Cups white sugar



• 3 tablespoons flour



• 2 teasp cinnamon



• and lemon juice (enough to prevent browning of the apples).

*Toss until all ingredients are mixed well and apples are thoroughly coated.

Spoon half of apple filling into pastry-lined deep-dish pan.

Top with half of caramels and half of taffy mixture.

Repeat process with remaining apple filling and caramels and taffy mixture.

Place top pastry over filling and seal well (this is very important - if edges are not sealed caramel will leak all over).

Cut steam vents and brush top crust with milk or light cream.

Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes.

Remove foil from pie and bake for another 30 to 45 minutes, until crust is golden. Serve warm.

Marshmallows

Homemade Marshmallows

Makes approximately 90 half inch marshmallows or 40 big ones

3 packets of unflavored gelatin

1-1/4 cups of granulated sugar

¾ - 1 cup of light corn syrup

1 cup of water divided

1/4 tsp of salt

1 Tablespoon of pure vanilla

Confectioners sugar for dusting

Combine the gelatin and ½ Cup of water in the bottom of a large mixing bow. Let this combination sit while you make your sugar syrup.

In a medium sauce pan, combine the sugar, corn syrup, salt and ½ cup of water. Heat on medium high and stir the mixture with a wooden spoon until the sugar begins to dissolve (it will become clearer). This takes just a minute or so. Attach your candy thermometer if you are using one. Then raise the heat to high and let this mixture bubble (boil but not boil over) until it reaches a temperature of 240 degrees or six minutes (whichever comes sooner).

Make sure the thermometer is NOT touching the bottom of the pan or you'll get a false reading. I have taken the mixture off at six minutes and it was only 220 degrees. That's just fine. The time is more important than the temp.

With the mixer on low speed, carefully pour the hot syrup into the mixer on top of the gelatin mixture. Turn the mixer up to high and whip the mixture for 10 minutes; until it is very thick (it will almost fill the bowl so don't try two batches at once). It will be light and fluffy. If you see it starting to get gooey (look for spider web-looking stretched bits at the sides) turn off the mixer immediately.

* If you time it for 10 minutes you should be right on target.

In the last two minutes of mixing momentarily turn the mixer down to low and drizzle in your vanilla. Then turn it back up to high for the rest of the 10 minute duration.

While the mixer is running, generously dust the bottom of a clean, dry 9 X 13 glass baking pan with powdered sugar.

Next time I am going to try this in a 9x9 so they are nice and thick.

When the mixer is finished, immediately pour the fluffy batter into the baking pan, on top of the powdered sugar.

Spread with a spatula to flatten it and get it into the corners. (If this process is difficult it means your marshmallows spent too much time in the mixer and you are going to have chewy results. If it's smooth as a cloud and spreads easily you are doing an excellent job).

Now generously dust the top of the mixture with more powdered sugar until completely covered and let the pan sit covered with saran wrap on your counter overnight.

With a large metal spatula work the edges of the marshmallow away from the pan sides. Then carefully slide the spatula under the cooled marshmallow mixture to lift it from the pan. You will likely need to work it a bit from all four sides.

The marshmallow will turn out in one large sheet onto your cutting board.

Dust the top with powdered sugar to soak up any sticky bits. Now you can cut your marshmallows.

Use a large chef knife and just press down across the marshmallow.

If you are making small marshmallows your band of marshmallow will be about one half inch wide and the width of the pan. It will look like a long cigar of marshmallow when you cut it.

Dust the cut edges with powdered sugar to make them easy to handle. You can just smooth your finger across the edges.

Then cut crosswise to make your square marshmallows. On a large plate roll the marshmallows around (gently) in more powdered sugar to coat the edges that you just cut.

Store the marshmallows in a dry place (plastic zip bags will do fine).

I recommend you eat the marshmallows within 5 days. They will stay beautifully soft during this time. These are homemade marshmallows so don't think they will last indefinitely like the puffs you buy in the store.

Turkey Tetrazinni

Turkey Tetrazinni

4 oz fine pasta (angel hair)cooked and drained
2 cups cooked turkey (cubed)
1 small can mushrooms
1 -2 cups left over stuffing
8 oz cheese (colby-jack)
Left over gravy or chicken broth
1 cup milk
3 tablespoons butter
3 tablespoons flour
½ cup white wine

Make a white sauce:
· 3 tablespoons flour
· 3 tablespoons butter

First melt the butter in a sauce pan, then add flour and mix with a wisk until thick.
Slowly add in 1 Cup milk, wisking the entire time. Cook this for a few minutes, use the wisk to stir constantly.
Then add in 1 Cup chicken broth or left over gravy and 1/2 cup of wine. Cook til bubbly then add in 8 oz of shredded cheese. Cook until cheese is melted.

In a casserole dish (size depends on how much you make) a 2 quart will work for this base recipe.

Place cooked pasta, turkey & mushrooms in the casserole dish. Then pour in the white sauce enough to cover otherwise it will be dry.

*Picture above it what is should look like before cooking.

Bake @ 350 degrees F x 30 minutes.

Blogger chocolate cake

I found this cake recipe on a fellow blogger's web site and just had to try it out.....YUMMO! The only changes I made were:

Opted not to use the cinnamon and I used my own frosting recipe. This is now my favorite chocolate cake recipe ever!

Best ever Chocolate Cake

2 1/3 Cups of strong brewed coffee (lukewarm, not hot) -I used Gevalia flavored coffee

3/4 Cup of Vegatable oil

3 large eggs, room temp.

1 tablespoon vanilla (not imitation either)

2 1/3 Cups of granulated sugar

3/4 (or a smidge more) of unsweetened cocoa powder

2 1/2 Cups all-purpose flour

2 teasp baking soda

1 teasp cinnamon (optional)

1 teasp salt

Grease and flour 2 9" round cake pans.

Heat oven to 325 degrees F.

Place first 6 ingredients on a large mixing bowl and beat on low speed for 1 minute.

Add flour, baking soda and salt then beat for 2 minutes more or until smooth.

Batter will be thin.

Pour batter (divided equally) in the 2 cake pans and bake for 30 - 35 minutes.

White Frosting (Sue Blanda's frosting from the 1960's)

Boil 3 tblsp flour and 1 cup of milk (as pudding) and set aside to cool a bit.

Cream together:

1 cup of Crisco

1 stick of Butter (room temp)

1 cup granulated Sugar

1 teasp. Vanilla

Beat until light & fluffy. Add thickening "pudding" and continue beating.

Makes enough frosting for 2 9" cakes.

ENJOY!

Surgery Barb's Philadelphia Sticky Buns

Surgery Barb’s Philadelphia Sticky Buns

BUNS
1 Cup Milk
½ Cup Butter
1 ½ teasp Salt
1/3 Cup Sugar
2 envelopes Active Dry yeast
2 large Eggs
2 teasp. Fresh grated Lemon Peel
5 to 6 Cups All-purpose Flour

TOPPING
2 Cups light Brown Sugar
1 Cup Butter
1 Cup chopped Pecans
1 Cup light Corn Syrup

FILLING
1 Cup light Brown Sugar
½ Cup Butter
½ Cup chopped Pecans
½ Cup Raisins
1 teasp. Cinnamon

BUNS: Heat milk in a small saucepan over moderate heat until small bubbles form around the edge; remove from heat. Stir in butter, salt and 1/3 Cup sugar; cool to lukewarm. In a large bowl sprinkle yeast and ½ teasp sugar over ½ cup very warm water (110-1150 degrees) Let stand 5 minutes. Add milk mixture, eggs and lemon peel. Add 2 cups of the flour and beat 1 minute with a wooden spoon. Gradually beat or stir in as much of the remaining flour as needed to make a soft dough. On lightly floured surface knead dough 5 – 7 minutes, until smooth and elastic (add flour as needed). Place dough in a greased bowl and turn once to bring greased side up. Cover and let rise 1-2 hours in a warm place, until double in volume.

TOPPING: In a saucepan heat brown sugar, butter and corn syrup over low heat. When butter is melted, bring to a boil over moderately high heat, stirring constantly. Pour syrup into two 9-inch square baking pans. Sprinkle with raisins and/or nuts.

TO SHAPE AND BAKE BUNS: Mix filling ingredients in a bowl. On lightly floured surface, cut dough in ½ and let stand for 5 minutes. Roll one piece of dough into a 14”x9” rectangle; spread with ½ the filling. Roll up like a jellyroll, starting with one long side. Cut into 12 pieces (using knife or twine-dental floss UNFLAVORED works great); arrange on top of syrup in pan. Repeat with the remaining dough. Let rise 40-60 minutes, or until doubled in volume.
Heat oven to 350 degrees F. Bake 30-35 minutes, until well browned. Turn out onto a large plate. Spoon remaining syrup over the buns; let cool completely. Buns freeze & reheat well. Makes 24.

Banana Bran Bread

Banana Bran Bread

1 ½ Cups Whole Wheat flour
½ Cup Splenda
2 teasp. Baking powder
½ teasp. Baking soda
1 teasp. Cinnamon
¼ teasp. Salt
2 Egg whites
1 ½ cups mashed bananas (approx 3 bananas)
1 ½ Cups Raisin Bran cereal
1 Cup Craisins, raisins or any dried fruit.
2 Tablespoons Bran Buds
¼ Cup Water
2 Tablespoons Applesauce
1 teasp. Vanilla
1 Cup walnuts

Mix flour, sugar, baking soda, baking powder & salt in a large bowl. Beat egg in a medium bowl, stir in bananas, cereal water, applesauce & vanilla. Add to flour mixture, stir only until moistened.

Pour into greased (use cooking spray) 9x5” loaf pan.

Bake @ 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool for 10 minutes then remove from pan and cool completely on wire rack.

While cooking, if the top is browning too fast, cover with tinfoil.

Salmon Fudgies (dog treats)

SALMON FUDGE

1 14 oz can Salmon - do not drain
1 1/2 cups flour
1 TBS garlic powder or minced garlic (optional)
2 eggs
grated parmesan cheese (optional)

Process Salmon, garlic and eggs in food processor or blender (or mix in a bowl).
Add flour and mix to a brownie-like consistency.
Spread into a 9x9-inch greased pan.

Bake at 350 degrees F for 20 minutes.

When the brownies are done, they will have a putty-like texture and the edges will pull away from the sides of the pan.

Cut into squares and refirigerate and/or freeze. My dogs LOVE these! I cut them into tiny squares and give them as special treats.

Shanty Creek Potato Salad

Shanty Creek Potato Salad

Boil 6 potatoes with jackets on, cool, peel & shred

Add:
3 hard boiled eggs, chopped fine
3 Tablespoons of Onions (minced very fine)

Add:
3 Tablespoons of white vinegar & enough “Helmans”
Mayonaise to moisten

Add:
1 Tablespoon chopped parsley
Salt & pepper to taste

Mix together and serve

Spezzi

Spezzi

Sauce:

2 -15 oz cans of Hunts tomato sauce
2 - Hot pickled Cherry Peppers (no seeds) & 1 Tblsp. Pepper vinegar
2 – Bay Leaves (optional)
Black pepper, oregano, fresh parsley & basil

Chicken:

Fry chicken wings in veg. oil until browned & add to sauce.
In same pan as chicken sauté 1 small onion & some garlic (chopped fine). Cook until soft & light brown then add ½ cup of white wine to deglaze the pan. Add to sauce & cook about 35 minutes or until chicken is cooked.

Serve over polenta or linguini

**In answer to Tom's comment: This recipe can be modified with any type of Chicken that you desire. I would not myself make it with just hearts and gizzards maybve just add them in with the chicken wings.

Buttle

Grammy DePerry’s Buttle

*This is an Italian breakfast cookie, goes well with coffee, milk or hot tea.
2 Cups Flour
2 ½ teasp. Baking Powder
3 ½ Tablespoons Sugar
3 Tablespoons Cornmeal
1 ½ teasp. Salt
½ - ¾ Cup Oil
2 Eggs
Raisins & Milk as needed to moisten

Make a well with the first 5 ingredients.
Add in oil and eggs.
Mix by hand or wooden spoon.
Add raisins & milk as needed to moisten. (Should be wet enough to hold the dough together, not dry)
Roll out by hand small log shapes and place on a greased cookie sheet.

Bake @ 350 F Degrees
for 15 to 20 minutes or until lightly browned.

My cousin Emily & I grew up on these, Gram would send them to us where ever we lived. She would wrap them up and send them to us in a coffee can...me in Florida and Em in Colorado. What a treat!

Grandma Cusano's Coffee Cake

Grandma Cusano’s Coffee Cake

For Cake:

1 ½ sticks Butter
1 ½ cups Sugar
3 Eggs
1 ½ teasp. Vanilla
1 ¼ cup Sour Cream
2 ¼ cups Flour
¼ teasp. Corn Starch
2 teasp. Baking powder
½ teasp. Baking soda
½ teasp. Salt
Streusel

1 ¼ cups Light Brown Sugar
½ cup Flour
1 ½ teasp. Cinnamon
¼ teasp. Salt
3 Tablespoons Butter
Maple Drizzel

½ cup Confectioner’s Sugar
2 Tablespoons Maple Syrup
Mix together:
1st 5 ingredients – mix well
then add the next 5 ingredients. Mix well & set aside. (This is the cake batter)

Make the streusel mixture by combining :
1 ¼ cups Light Brown Sugar
½ cup Flour
1 ½ teasp. Cinnamon
¼ teasp. Salt
3 Tablespoons Butter
Mix this with your hands until crumbly!

Use a greased tube pan (Angel food pan).

Place ½ of the cake batter into the tube pan, then add ½ of the streusel mixture. Top with remaining cake batter and finish off with the rest of the streusel mixture.

Bake this @ 350 F degrees for 50-60 minutes. Let cool for 15 minutes in the pan then remove from the pan and let cool completely.

Combine the below ingredients to make the Maple Drizzle
½ cup Confectioner’s Sugar
2 Tablespoons Maple Syrup

Spoon this drizzle over the cooled cake, slice and serve.

Another great recipe contributed by Steve Worobel of the Venice Fire Department.

Luigi's Country Apple Crisp

Luigi’s Country Apple Crisp

2 Cups Flour
2 Cups Brown Sugar
2 sticks MARGARINE – DO NOT use butter for this
6-8 Golden delicious apples, sliced, quartered and peeled

Mix together with your hands the 1st 3 ingredients until crumbly.
Place apples in a buttered 13 x 9 baking pan.
Sprinkle with Cinnamon and Sugar to your liking.
Cover apples & cinnamon with the crumble mixture.

Bake @ 350 F degree oven for 30 – 40 minutes.

Enjoy!

Recipe courtesy of Steve Worobel of the Venice Fire Department

Wheat Germ Dog Biscuits

Wheat Germ Dog Biscuits
Jasmin & Dane’s 2nd Favorite !

1 ½ Cups whole wheat Flour
¾ Cup Oatmeal or quick cooking oats
¼ Cup Wheat Germ
¼ Cup Peanut Butter
¼ Oil
¼ Cup Honey or Molasses
1 teasp. Baking Powder

1. In a large bowl, with mixer @ low speed, mix 1 Cup of the flour with remaining ingredients & ½ Cup water until well blended. With a spoon stir in remaining ½ Cup of flour.
2. Preheat oven to 350 degrees F. With floured hands, on well floured surface, knead dough until dough holds together. Roll dough out to 1/4” thick. Cut out desired shapes with a cookie cutter and place on a ungreased cookie sheet.
3. Bake for 20 minutes, turn oven OFF and let cookie sheet remain in the oven for 1 hour.
4. Remove bones from cookie sheet and place on a wire rack. When cool, store in airtight container or freeze if not using right away.

Heavenly Fruit Dip

Heavenly Fruit Dip

1 (12 oz container) Whipped topping, thawed (Cool Whip)
1 (small jar) Marshmallow creme (Marshmallow Fluff)
1 (8 oz Pkg.) Cream Cheese, softened
2 (small containers) Strawberry Yogurt (or may use any flavor desired-I prefer to use anything with fruit on the bottom)

In mixing bowl beat all ingredients EXCEPT the Cool Whip together until light and fluffy, then add in Cool Whip and blend ONLY until mixed.

Refrigerate until ready to serve.

Good with Apples and Strawberries.

Scotch Shortbread

Scotch Shortbread

Preheat oven to 300 degrees F.

1 Cup butter softened
1/2 Cup sugar
2 1/2 cups of flour

Cream butter, gradually add sugar creaming until light & fluffy.
Stir in flour.
Chill for 1 hour.

On lightly floured surface, roll out dough to 1/4" to 1/2" thick.
Cut with cookie cutter into desired shapes.
Baked on UNgreased cookie sheet @ 300 for 25-30 minutes until light golden brown.

Cool completely before frosting.



Royal Icing

1 box of confectioners sugar
3 Tablespoons Meringue powder
6 Tablespoons warm water
*Can add food coloring for desired color.

Add more or less water depending on what thickness you desire to frost with.

Add all ingredients into a mixing bowl and mix on high for 10 - 15 minutes until small peaks form.

Fill decorating bag with icing and frost.

I would suggest piping a line around your cookie, letting it dry then come back and fill with frosting.

Spanish Bean Soup

Spanish Bean Soup

1 lb Chorizo or Kielbasa, cut in 1/2" pieces

2 medium Onions, cut in 1/2" pieces

3 Garlic cloves, minced

4 cans Chicken stock or broth

6 medium Potatoes, peeled & cut in 1/2" cubes

2-3 cans (15 oz each) Garbanzo beans, drained

1 Chicken bouillon cube

3-4 packets of Sazon goya with azafran or 2 packets of Vigo flavoring & coloring

1 small bay leaf

Begin by:

Saute kielbasa in soup pot over medium heat until fat is rendered.

Add onions & saute until unions are translucent.

Add garlic & saute 2 more minutes.

Add 4 cans of Chicken broth or stock.

Add 2-3 cans of Garbanzo beans.

Add 1 chicken bouillon cube.

Add 1st 3 packets of Sazon seasonings and check for desired taste, if stronger taste desired add 1 more packet.

Add potatoes.

Bring to a boil then reduce heat to medium low and simmer for approx 2 hours.

Remove Bay leaf before serving.

Oatmeal-Cherry Cookies

Oatmeal-Cherry Cookies

1 cup Butter, softened
1 cup Packed Brown Sugar (dark or light)
½ cup Granulated Sugar
1 ½ teasp. Baking Powder
1 teasp. Cinnamon
½ teasp. Salt
½ teasp. Baking Soda
2 Eggs
1 teasp. Vanilla
2 cups All-purpose Flour
2 cups Rolled Oats
1 cup Dried Cherries (about 6 oz)

In a large bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add brown sugar, granulated sugar, baking powder, cinnamon, salt & baking soda. Beat until combined. Beat in eggs & vanilla until combined.
Add flour and mix well. Stir in oats & dried cherries.

Drop by rounded teaspoons approx 2 inches apart on un-greased cookie sheets.

Bake @ 350 F for 12-13 minutes until edges are lightly browned.
* Cookies will not look done in the centers-this is OK, just make sure the edges are browned.


Cool on cookie sheet for at least 1 minute before transferring to wire racks.

Biscotti Cookies

Biscotti Cookies
(Holiday cookie)

5 Cups Flour
5 teasp Baking Powder
1 teasp Cream of Tarter
1 teasp. Baking Soda
½ teasp. Salt
1 Cup Sugar

Sift the above in a large bowl-make a well & add 4 eggs, ¾ Cup oil & ½ Cup milk.
Mix together well.
Dough may be sticky but DO NOT add any more flour.
Wet hands in oil & roll in desired shapes (make small-will double in size when baking)
Grease a cookie sheet.

Bake 350F for 10 minutes (very lightly browned).
Let cool.

Frosting: Confect. Sugar, flavoring, coloring & water.

To frost, dip tops only of cookie in frosting, can add sprinkles while still wet, let dry on wire racks or wax paper

Baby Brussel Sprouts with Buttered Pecans

Baby Brussels Sprouts with Buttered Pecans
Serves 6-8

½ cup Pecan halves, cut crosswise into thirds
3 Tblsp. Unsalted butter
¾ teasp. Salt
2 lb. Baby Brussel sprouts, trimmed
½ Tblsp. Minced garlic
½ teasp. Fresh lemon juice
¼ teasp. Black pepper

Put oven rack in middle position and preheat oven to 350F.

Spread pecan pieces in 1 layer on a cookie sheet and bake until fragrant and a few shades darker, about 10 minutes.
Add ½ Tblsp. butter and ¼ teasp. salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook brussel sprouts in a 6-8 quart pot of salted boiling water, uncovered, until just tender, about 5-6 minutes, then transfer to a bowl of ice water to stop cooking - this will keep that bright green color. Blot dry.
Melt remaining 2 ½ Tblsp. Butter in a 12” skillet over moderate heat, then add garlic and cook, stirring until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes, add remaining ½ teasp. Salt, then stir in pecans and serve.

Roasted Sweet-Potato Spears with Bacon Vinaigrette

Roasted Sweet Potato spears with Bacon Vinaigrette
Serves 8-10

4 lbs medium sweet potatoes (about 7)
½ lb sliced bacon, cut crosswise into ½-inch wide strips
1 teasp. Salt
½ teasp. Black pepper
¼ cup extra-virgin olive oil
3 scallions, thinly sliced, reserving sliced greens separately
2 Tblsp. Sherry vinegar
1 Tblsp. Water

Put oven rack in the upper third of the oven and preheat to 450F.

Peel sweet potatoes, then cut lengthwise into 6 spears. Cut spears in ½ crosswise if desired, then arrange in 1 layer in a large 17x12” shallow baking pan.

Cook bacon in a 10” heavy skillet over moderate heat, stirring, until browned & crisp, 10 to 15 minutes. Transfer with a slotted spoon to paper towels to drain, then pour bacon fat through a fine-mesh sieve onto potato spears & toss with 2 spatulas to coat. Sprinkle spears with ½ teasp. salt & ¼ teasp. pepper and roast uncovered, turning every 15 to 20 minutes, until potatoes are tender and edges are browned, 45 minutes to 1 hour.
Transfer to a serving dish.

Return bacon to a cleaned skillet, then add oil and heat over moderate heat until hot but not smoking. Stir in white part of the scallions and remove from heat.
Stir in sherry vinegar, water, remaining ½ teasp. salt and remaining ¼ teasp. Pepper and pour over potato spears.
Sprinkle potatoes with scallion greens and serve warm.

Whole Wheat Dog Bones

Jasmin & Dane’s Favorite Dog Biscuits

2 ½ Cups Whole Wheat Flour
½ Cup Powdered Milk
½ teasp. Salt
1 Egg
½ - ¾ Cup Beef Broth

In large bowl combine all ingredients, mix well. Kneed on a floured surface for 3 minutes or until dough forms a ball.

Roll dough out on floured surface until ½ inch thick.
Cut into desired shapes.
Place on greased cookie sheet.

Bake @ 350 F for 30 minutes.

Turkey Tetrazinni

Need a new recipe for Thanksgiving leftovers......

Turkey Tetrazinni

4 oz Angel hair pasta
8 oz Colby/Jack cheese
2 Cups left over Turkey, cut into bite size cubes
1 Small can Mushrooms
1 Cup left over Stuffing
3 Tblsp. Flour
3 Tblsp. Butter
1 Cup Milk
1 Cup Gravy (or Chicken Broth)
½ Cup White Wine

1st
Boil the pasta and let cool

2nd
Make a white sauce:
3 Tblsp. Flour
3 Tblsp. Butter

Then add 1 Cup Milk, 1 Cup Chicken broth (or 1 Cup Gravy) and ½ Cup white wine to the white sauce while it is still on the stove. Add 8 oz shredded Colby/Jack cheese.

3rd
Place mushrooms, turkey, stuffing and pasta in a large baking pan (can use 13x9 or a deep 2 – 3 quart baking dish). Pour white sauce in and stir the ingredients, make sure the mixture is spread out evenly in the pan.

Bake @ 350 F for 30 minutes or until warm and bubbly.

The above measurements can be increased as needed as long as you increase the white sauce.

Crustless Pumpkin Pie

This is a great recipe for you if you are doing Weight Watchers and counting points. The entire pie is only 4 points! Even if you are not watching your calories this is a really good dessert....just like Pumpkin pie just without the crust.

15 oz can pumpkin (I use Libby's)
1/2 Cup EggBeaters
1 1/2 Cup Skim Milk
1/2 - 3/4 Cup Splenda (depends on how sweet you like it) I use 3/4 Cup
1/2 teasp. Salt
Cinnamon, Ginger and Cloves to taste

Beat all ingredients together until smooth. Put in pie plate sprayed w/ Pam or any kind of non-stick cooking spray.
Bake @ 400 F for 15 minutes, then @ 375 F for 45 minutes or until a knife inserted in the center comes out clean.

This is great with Cool Whip Free!

Pie Crust 10" Double

Plain Pastry Crust
(10” Double pie Crust)

2 Cups Flour
2/3 Cup Crisco (No generic-use Crisco brand for best flavor)
6 – 7 Tablespoons Water (use Ice water)

For baked crust: 475 F for 7-9 minutes

Pasta e fagioli

Pasta e fagioli
(Pasta-fa-zool)

1 Can Great Northern Beans
1 Can Water
Olive Oil
2 Garlic cloves
2 Bunches of Escarole greens
1 ¼ Cup Diatellini or Tubettini pasta

Boil 1 can of beans (with all liquid in the can) in 1 can of water, a splash of olive oil, salt & pepper to taste.
When beans are soft mash a few to thicken the sauce.

In separate pan sauté the garlic in olive oil and add Escarole greens just to wilt. Add this Escarole/garlic mix to the pan with the beans and cook greens til tender.

Last step can be done 2 ways:

Either boil the pasta until ½ way done in a separate pan then add to the Escarole/bean mixture
OR
Add 1 ¼ Cup of Diatellini or Tubettini pasta directly to the Escarole/bean mixture and cook til pasta done.

Serve w/grated cheese & crusty Italian bread if desired.

Pumpkin Bread

Moist Pumpkin Bread

2/3 Cup Crisco (shortening or lard) Must be a solid NOT liquid
½ teasp Baking Powder
2 2/3 Cup Sugar
2 teasp. Baking Soda
4 Eggs
1 ½ teasp. Salt
1 (16 oz ) Can of Pumpkin
1 teasp. Cinnamon
2/3 Cup Water
1 teasp. Ground Cloves
3 1/3 Cup all-purpose Flour
½ teasp. Nutmeg
1 Cup Walnuts (chopped)


Cream Crisco, gradually add sugar beating well.
Add eggs, mix well. Stir in pumpkin & water.

In another bowl: combine flour, baking powder, baking soda, sale, cinnamon, cloves & nutmeg. Add this dry mixture to creamed mixture & mix well.

Fold in nuts.

Spoon into 2 well greased & floured 9”x5”x3” loaf pans.

Bake @ 350F for 1 hour and 10 minutes (check at 1 hour) Done when knife inserted comes out clean.

This came from a good friend’s mother …it’s one of my favorites.


Enjoy!

Maple Pumpkin Pie

Maple Crunch Pumpkin Pie

1 unbaked 9” pie shell
1 ¼ Cups Chopped walnuts
1 ½ Cups sugar (divided)
2 Eggs, beaten
1 can 15 or 15 oz Pumpkin (Libby’s)
3 ½ teasp cinnamon
3 ½ teasp maple flavoring (divided)
½ teasp ginger
¼ teasp cloves
¼ teasp salt
1 ½ Cups (12 oz) Evaporated milk
3 Tblsp. Melted butter

MIX: Walnuts & ¾ Cups of sugar in a small bowl; place ¾ Cup of this mixture into the bottom of your pie shell. *Reserve remaining nut-sugar mixture for topping.

Combine: eggs, pumpkin, remaining sugar, 2 teasp maple flavoring, cinnamon, ginger, cloves, salt & evaporated milk in a bowl, mix well.

Pour into your pie shell.

Bake in preheated oven @ 425 F degrees for 15 minutes then reduce the temp. to 350 F degrees and bake for 40 to 50 minutes *until knife comes out clean…….then cool.

Stir butter & remaining maple flavoring into the nut-sugar mixture and stir until moist. Sprinkle this mixture over the cooled pie. Broil @ approx 5 inches from the heat for 2 to 3 minutes or until bubbly.

Cool before serving.

Spinach Forte

2 Pkgs frozen spinach (thaw & squeeze out water) and chop fine
6 slices white bread-torn into small bit-sized pieces
½ Cup Olive oil
1 Cup Milk
6 Eggs-beaten
½ teaspoon Salt
1 Onion-chopped fine
2 large cloves Garlic - minced
½ Cup Parmesan Cheese
1 Tablespoon Italian Dressing

Mix all ingredients together.

Pour into greased 13 x 9 baking pan. Use smaller pan for thicker squares.

Bake @ 350 for 30 minutes or until firm.

When cool, cut into small squares.

Good warm or cold!!!