Flour Girl

Hot Buttered Rum

2011-01-17T19:23:00.000-08:00

from "Alice Bay Cookbook"

2 lbs brown sugar
2 lbs butter
1/2 gallon vanilla ice cream
Rum
Nutmeg

Cream butter and sugar together. Blend in ice cream and store in freezer until ready to use.

To serve, put 2 heaping teaspoons of batter into a mug. Add a shot of rum. Fill cup with hot water and sprinkle with freshly grated nutmeg. Drink up!

Rosemary Sea Salt Bread

2010-04-14T23:56:00.000-07:00

Ingredients

1 Tablespoon Dry Yeast
1 Tablespoon Sugar
1 Cup Warm Water (105°F - 115°F)
2 Cups White Flour
1 Teaspoon Sea Salt (Plus Extra For Sprinkling)
3 Tablespoons Fresh Chopped Rosemary
1 Tablespoon Olive Oil
2 Tablespoons Butter

Special Hardware

Baking Stone
Peel (Wooden Paddle)

Oven Temperature

450°F

Steps

Place yeast, sugar, and water in large bowl and allow it to become bubbly.
After mixture has become bubbly, mix in 2 cups of flour, salt, and 2 Tablespoons of rosemary.
Knead dough for about 10 minutes, or until it becomes smooth and elastic. Add additional flour if necessary.
Oil a bowl, place dough ball in bowl, and cover with a towel.
Place bowl in a warm place and let the dough rise for one hour, or until it has doubled in size.
After the dough has risen, punch it down and divide it in half.
Let the dough rest for 5 to 10 minutes.
Working on a floured surface, shape the dough into two oval loaves.
Melt the butter and brush it over the surface of the loaves.
Sprinkle the remaining rosemary on top of the loaves of bread.
To taste, sprinkle additional sea salt on the loaves of bread.
Transfer the loaves of bread to the peel, and then on to the stone in the oven.
Bake each loaf for 20 - 25 minutes, or until lightly browned.

from nuxx.net

Hot German Potato Salad III

2010-03-10T20:30:00.000-08:00

Ingredients

9 potatoes, peeled
6 slices bacon
3/4 cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon ground black pepper
3/4 cup water
1/3 cup distilled white vinegar

Directions- serves 12

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
Saute onions in bacon drippings until they are golden-brown.
In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

Oven-Roasted Veggies

2010-03-10T20:17:00.000-08:00

Oven 375*

6 small-med red potatoes, cut into slices
8 medium-sized carrots cut into small pieces
1 onion, chopped
asparagus
1/4 c. olive oil or butter
1+ tsp each dried basil & dried oregano
1 Tbl lemon juice
3 cloves garlic, minced
2 tsp. salt
1/2 tsp black pepper

Place veggies (sans asparagus) in a 9x13-inch baking pan. Combine the rest of the ingredients and drizzle over the veggies. Toss to coat.
Bake uncovered for 45 minutes, stirring occasionally. Add asparagus during last 15 minutes of baking time.

Pairs well with Raspberry Vinegar Chicken Breasts.

Raspberry Vinegar Chicken Breasts

2010-03-10T20:14:00.000-08:00

Ingredients

2 skinless, boneless chicken breasts
2 tablespoons butter
1 tablespoon vegetable oil
3 tablespoons shallots, minced
1/3 cup chicken stock
1/4 cup raspberry vinegar
1/3 cup heavy whipping cream
salt and pepper to taste

Directions

In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.

Pairs well with Oven-Roasted Veggies

Wuzelnudel

2009-09-05T14:00:00.000-07:00

(Austrian) Serves 8

2.2 lb potatoes (peeled)
8.4 oz = 2-1/3 c. flour
2.8 oz = 1/3 c. butter
4 egg yolks
2 pinches salt

Cut potatoes in little pieces.
Boil the potatoes in salted water.
Mash the potatoes and let them cool.
Combine potatoes with the rest of the ingredients. Knead until combined.
Place dough on floured surface and roll into a long snake (with hands).
Cut snake into little pieces and roll each piece into a noodle (about 3 inches long).
Place noodle in a pot of salted boiling water. Cook 6-8 minutes. (Noodles will float to the top after a couple of minutes.)
In a large skillet melt butter. Add 3 tsp. sugar and a pinch of cinnamon and breadcrumbs.
Transfer noodles from pot to skillet. Fry them for a few minutes and they are ready to serve.

Tip: You can eat it with cinnamon-sugar or poppy-sugar (crushed poppy seeds).
Courtesy of Katharina D. of Kassel :)

Cheezy Orzo

2009-04-08T14:56:00.000-07:00

1 1/2 c. orzo
3 Tbl. butter
3 c. chicken broth
1/2 c. Parmesan cheese
6 Tbl. fresh basil
salt & pepper

Saute orzo in butter for 2-3 minutes until slightly brown.
Add chicken broth and simmer until liquid is absorbed (until it is soft and fluffy).
Add Parmesan cheese, fresh basil and salt & pepper to taste.

Easy Roasted Potatoes

2009-04-07T08:31:00.000-07:00

Oven 375*F Prep: 10 min Bake: 55 min

To speed it up, roast potatoes, uncovered, in a 450*F oven 30 minutes, stirring occasionally.

3 medium potatoes (1 pound), quartered, or 10 to 12 whole tiny new potatoes (1 pound), quartered
2 Tablespoons olive oil or margarine or butter, melted
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon paprika

Place potatoes in a greased 9x9x2-inch baking pan. Combine oil and seasonings. Drizzle over potatoes, tossing to coat. Bake, covered, in a 325*F oven 45 minutes. Stir potatoes. Bake, uncovered, 10 to 20 minutes more or till potatoes are tender and brown on edges. Makes 4 servings.

Sweet Vinaigrette

2008-12-01T12:22:00.000-08:00

Serves 8

2 cloves garlic, peeled
2 Tbl. fresh parsley, roughly chopped

2/3 c. extra virgin olive oil
1/3 c. balsamic vinegar
2 Tbl. orange juice
2 Tbl. honey
1/4 tsp. dried thyme
1/4 tsp. dried basil

salt and pepper

1. With food processor running, drop garlic and parsley down feed tube and let process until garlic is minced.
2. Turn off machine and remove cover; add all remaining ingredients except salt and pepper. Replace cover and process for several seconds until well blended.
3. Taste and add more honey if you wish, and salt and pepper to taste.
4. Keep bottled in the fridge and shake well before using.
5. Makes enough to dress about 2 salads; also makes a great marinade for chicken breasts.

-Tastes great on a spinach salad; try it with slices of red onion too.

Cranberry Sorbet

2008-11-26T18:09:00.000-08:00

2 cups cranberries
1/4 cup orange juice
1 tablespoon grated orange zest
3 cups water
1 cup granulated sugar
1 tablespoon lemon juice

1. Place berries, juice, zest and 1/2 cup water in a saucepan; cook over medium heat until berries pop, 5 to 7 minutes. Coarsely mash berries. Add sugar, lemon juice and remaining water. Simmer, stirring often until a syrup forms. Let cool. Refrigerate for several hours or overnight.
2. Freeze in a ice cream maker as per directions.

Makes 1 quart.

Flourless Peanut Butter Banana Chocolate Chip Cookies

2008-11-12T12:50:00.000-08:00

Ingredients (may use vegan versions):

1 cup peanut butter (chunky or creamy)
3/4-1 cup vegan white sugar (adjust to your sweetness preference)
1 small-medium very ripe banana, mashed or pureed (should have black spots)
1 teaspoon baking soda
1/2 teaspoon vanilla
3/4 cup vegan chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Mix everything except the chocolate chips in a food processor until well combined. Stir in chocolate chips.

2. Using moistened hands, form generous 1 tablespoon (use more if you want bigger cookies) dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.

3. Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

And ta-da! There you have it. Delicious, flourless, easy cookies! Also, they are very good if you do half chocolate chips half raisins. Hope you enjoy!!

Serves: Makes about 24 cookies (if you like "normal sized" cookies)

Preparation time: 15 minutes

Winter Eggnog

2008-11-10T12:26:00.000-08:00

I call it that because I love winter!)

6 eggs
1c + 1tbls sugar
1/2 tsp vanilla
1/4 tsp nutmeg
3/4 c whiskey (all the recipes I found called for brandy, but I didn't have any and the whiskey tasted great)
1/3 c rum (again, all the recipes I found called for dark rum, but I used white and it was great!)
2 c heavy whipping cream
2 c milk

Do everything gently and slowly to preserve eggnog's fluffiness. :) All liquids should be very cold - refrigerate in advance. I put the alcohol in the fridge/freezer too. Beat eggs for about 3 minutes with electric mixer at medium speed until very frothy. Gradually beat in sugar, vanilla and nutmeg. Turn the mixer off. Gradually stir in rum. Stir milk in slowly. Stir whiskey in slowly. Stir cream in slowly. Chill before serving. Sprinkle individual servings with more nutmeg (cinnamon sticks also makes for a fun garnish). Serve with generous servings of love. Makes about 2-1/2 quarts or so and tastes delicious.

-Mary Gunn

Sourdough Pancakes

2008-10-12T11:04:00.000-07:00

About twelve 5" pancakes.

"A surprising treat to wake up to. Do not be impatient; an overnight rest is the key to success for these tart, moist pancakes.
Whisk together:

- 2 1/2 tsp active dry yeast (1 package)
- 1/2 c. warm (105* to 115*F) water

Let stand until the yeast is dissolved, about 5 minutes.
Whisk in:

- 1 1/2 c. warm (105* to 115*F) milk
- 3 Tbl unsalted butter, melted

In a large bowl, whisk together:

- 2 c. all purpose flour
- 3 Tbl. sugar

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Cover the bowl tightly with plastic wrap and set in a warm place for 1 hour. Let the mixture increase in volume by at least half and become bubbly. Uncover and stir the batter down, then cover the bowl again. Let rise overnight at room temperature or in the refrigerator. (The batter can be refrigerated for up to 48 hours, but it will become tangier.) If the batter is refrigerated, let stand at room temperature for 20 minutes before proceeding.
Stir to deflate the batter and whisk in:

- 2 large eggs, lightly beaten
- 1 tsp. salt

Prepare and preheat your griddle.
Spoon 1/4 cup batter onto the griddle for each pancake, leaving room for spreading. This is a thin, runny batter that forms irregularly shaped rounds before it sets, but the pancakes will look fine when you flip them over. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200*F oven while you finish cooking the rest. Serve with:

- Pure maple syrup or honey
- Pats of butter"

It is also very delicious with jam on it, like homemade strawberry peach jam. :)
from "Joy of Cooking"

Cowboy Caviar

2008-07-05T21:00:00.000-07:00

Dressing:

1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
3/4 tsp. salt
1/8 tsp. pepper
1 tsp. cumin

Mix together.

In a bowl mix...

1 can shoepeg corn
1 can black eyed peas/beans | Rinse and drain the canned stuff
1 bunch cilantro, diced
2 green onions, diced
2 avocados
1/2 cup tomatoes

Mix dressing and above ingredients.
It's tasty if you warm it up and put it in a tortilla with some sour cream.

Potato Cheese Soup

2008-02-01T19:16:00.000-08:00

Dictation by Frog, analysis and translation by Toad:

Fry an onion or two with some garlic in a large saucepan.
Potato quantity: about 3:1 potato to onion ratio. Peel potatoes (or leave skin on if extra nutrition desired), cut into chunks, and add to the saucepan. Add enough water to just cover the potatoes. Cook until potatoes are squishy.
Mash everything with a beater, hand-held or otherwise, while still hot.
Add cubes of cheese; the amount is according to personal discretion (enough to make it cheesy). Sharp cheddar is a good choice.
Salt & pepper to taste. (Hint: you need a ton of salt because the potatoes soak it up like little sponges.)
Enjoy with friends!

Basic Crepe Recipe

2007-10-17T22:05:00.000-07:00

4 eggs
1 c. flour
1/2 c. milk
1/2 c. water
1/2 tsp. salt
2 Tbl melted butter

(Yield: 12-14 crepes)

Blend all ingredients for 30 seconds. Scrape sides, blend 15 seconds. Cover and let sit for 1 hr. (Flour absorbs more of liquid.) Heat pan. Lightly grease. Measure about 1/4 c. batter into pan. Tilt pan to spread. When lots of bubbles appear, flip. Other side cooks quickly. Mmmmm.

Peach Berry Upside Down Crisp

2007-09-04T20:29:00.000-07:00

1 lb. frozen, unsweetened peach slices
2 c. frozen berries
1 c. sugar
1 c. flour
1/2 c. oats
1/2 c. milk
1 tsp. vanilla
1 stick butter, melted & cooled
Vanilla ice-cream

Preheat oven to 400*F. Stir peaches, berries and 1/2 cup sugar in large bowl to blend. Let stand 15 mins. Stir flour, oats, milk, vanilla, and remaining 1/2 cup sugar in bowl. Mix in butter. Spread butter in bottom of 8x8x2" glass baking dish. Spoon fruit atop batter. Bake until fruit is cooked through and bottom crust is brown, about 45 mins. Let stand 10 mins. Serve crisp warm or at room temperature with ice-cream.

Cinnamon Crisps

2007-07-24T10:07:00.000-07:00

3-1/2 to 4 c. all-purpose flour
1 pkg (2-1/4 tsp) active dry yeast
1-1/4 c. milk
1/4 c. granulated sugar
1/4 c. shortening (or butter)
1 tsp. salt
1 egg
---------
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/4 c. butter or marg, melted
1/2 tsp. cinnamon
(a couple pinches of cardamom, opt.)
---------
1/4 c. butter or marg, melted
1 c. granulated sugar
1/2 c. chopped pecans
1 tsp. ground cinnamon
(cardamom, opt.)

^note: with this last set of ingredients, I only used about an eighth of it when actually making it, so feel free to use like a quarter cup of sugar and a few shakes of cinnamon or something.

-OVEN 400*F-

***
IN a large mixer bowl combine 2 cups flour and the yeast. Heat milk, 1/4 cup granulated sugar, shortening, and salt just till warm (115*-120*); stir constantly. Add to flour mixture; add egg. Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. On a lightly floured surface knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place till double (1 to 1-1/2 hrs).

PUNCH down; divide in half. Cover; let rest 10 minutes. Roll half of the dough into a 12-inch square. Combine 1/2 cup melted butter or margarine, and 1/2 tsp. ground cinnamon; spread half over dough. Roll up jelly roll style; seal seams. Cut into 12 rolls. Place on greased baking sheets 3-4 inches apart. Flatten each roll to about 3 inches in diameter. Repeat with remaining dough and cinnamon-sugar mixture. Cover; let rise till nearly double (about 30 minutes)... Cover with waxed paper. Use a rolling pin to flatten to 1/8-inch thickness; remove paper. Brush rolls with 1/4 cup melted butter. Combine the rest of the sugar, pecans, and cinnamon. Sprinkle over rolls. Cover with waxed paper; roll flat. Remove paper. Bake in a 400* oven 10-12 minutes. Remove from baking sheets without delay. Makes 24.

Potato Bannock

2007-03-06T15:00:00.000-08:00

3 c. flour
1.5 tsp. salt
2.5 Tbsp. baking powder
6 Tbsp. sugar
4 Tbsp. butter
1.5 c. potatoes, cooked and mashed
1 c. cold water
~
Mix together first 4 ingredients. Cut in butter until consistency of coarse meal. Stir in potatoes and water. Mix with fork. Knead gently 8-10 times on lightly floured board, working in any extra flour needed to overcome stickiness of dough. Place on ungreased cookie sheet and pat down to form 2 ovals about 1 in. thick. Bake in 450* F oven for 17-20 minutes. Cut into wedges. Bon apetit!

Pastry for Pie

2007-03-02T11:09:00.000-08:00

Single-crust
1 1/4 c. all purpose flour
1/2 teaspoon salt
1/3 c. shortening or lard (or butter, if you want an extra-good taste!)
3-4 tablespoons water (or, like, 7 tblspoons)
Double-crust or lattice-top
2 c. all purpose flour
1 teaspoon salt
2/3 c. shortening or lard
6-7 tablespoons water

*Stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 in. in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.

Tuna Pasta Salad

2007-02-18T10:22:00.000-08:00

1 pkg (7 oz) small shell pasta, cooked and drained
1 can (6 oz) tuna, drained and flaked
1 large carrot, shredded
1/4 cup chopped onion
3/4 cup mayonnaise
1/4 cup milk
1 Tbsp lemon juice
2 tsp prepared mustard
1 tsp dill weed
1/2 tsp salt
1/8 tsp pepper

In a large salad bowl, combine pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refridgrate for 1/2 hours. Yield: 4 servings.

Apple Wrapper Pie

2007-02-14T09:35:00.000-08:00

Pastry for one-crust pie
2/3 c packed brown sugar
1/3 c all-purpose flour
4 c thinly sliced tart apples (peeled)
1 Tbsp butter
granulated sugar, if desired

Heat oven 425*F. Roll pastry into 13-inch circle and place on a large ungreased cooking sheet. Cover it with plastic wrap to keep moist while making filling.

Mix brown sugar and flour. Stir in apples. Mound apple mixture onto pastry to within 3 inches of edge. Cut butter into small pieces and sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays on top of apples. Sprinkle pastry with sugar.

Bake 30-35 minutres (until crust is lightly golden brown). To prevent excessive browning, cover center of pie with 5-inch square of aluminum foil during last 10-15 minutes of baking. Cool on cookie sheet or wire rack 1 hour, or serve warm!

Chai Tea

2007-02-14T09:30:00.000-08:00

2 c water, 4 bags black tea.

Boil water, add tea bags and reduce heat. Simmer uncovered for 2 minutes. Remove tea bags.
Stir in
2 c milk,
2 Tbsp honey (add more if you like it sweeter),
1/2 tsp ground ginger,
1/2 tsp ground nutmeg, and
1/4 tsp ground cinnamon.

Heat to boiling, stirring with a wire whisk to foam milk... Enjoy!

Orange Smoothie

2007-02-13T18:39:00.000-08:00

1 quart (4 c) vanilla frozen yogurt or ice-cream, slightly softened

1/2 c frozen (or thawed) orange juice concentrate

1/4 c milk

orange slices, if desired.

Blend yogurt, orange juice, and milk on medium speed for about 45 sec. (occasionally scraping sides) until smooth. Pour into glasses and garnish with orange slices.

Apple Pie by Grandma Ople

2007-02-03T15:27:00.000-08:00

Go Granny, go!

1 recipe pastry for a 9" double crust pie
1/2 cup unsalted butter
3 Tbl. all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples, peeled, cored and sliced

Preheat oven to 425*F (220*C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temp. to 350*F (175*C). Continue baking for 35-45 minutes, until apples are soft.

This is exceedingly good! We made it when the 2006 Winter Olympics were on...
Who needs wedding cake when you can have wedding apple pie! *ravenous noises*

Fruit Fly Fatality

2006-08-28T20:23:00.000-07:00

THIS IS NOT FOOD. However, all the ingredients are more or less natural and edible. Since you do not need a large amount of soap for this, I don't think it would hurt you if you happened to drink it.

Wine
Vinegar - (apple cider vinegar is most tempting to the fruit flies)
Honey
Dish soap

In a small bowl or something comparable, combine apprx. equal amounts of wine and vinegar. These give off the aroma of fermenting fruit. Yum! Dump some honey into it; at least enough to cover the bottom of the bowl. This is to make the victims stay put. Lastly, add a bit of dish soap, which makes the mixture slippery... Sloosh it all around a little bit to help the soap distribute. Place your concoction next to the picturesque bowl of fruit on the counter, and look forward to a fly-free atmosphere!

Broccoli Sauce

2006-08-07T13:24:00.000-07:00

Mayonaise
Dill pickle juice out of the jar
Onion powder
Dill weed

Combine mayo and pickle juice in about equal amounts, mixing until sauce is drizzling consistency. (You may have to add more of one or the other.) Add as much dill weed as you fancy and onion powder to taste.
This relatively simple sauce is really delicious on broccoli or anything else you can think of... like steak. ;)

Missouri Stew

2006-05-26T21:28:00.000-07:00

#1 ground beef, browned
1 onion
2 cans chile
2 cans minestroni soup
2 cans stewed tomatoes

Simmer 1/2 hour.

A favorite from Idaho. It's really spicy, and it makes your nose run, so have the tissues at hand!

Lucious Lemon Bars

2006-05-26T21:17:00.000-07:00

crust...
1 c. soft butter
1/2 c. powdered sugar
2 c. flour
1 tsp. salt

filling...
4 eggs, flogged
1/4 c. flour
2 c. granulated sugar
6 Tbl. fresh lemon juice
Grated rind of 2 lemons

oven...
Three-hundred and fifty degrees, Feirenheit

proceedure...
Combine ingredients for crust and mix well. Press mixture into 9x13 inch greased pan. Bake for 15 minutes or until lightly browned. Combine ingredients for filling as follows: Combine flour and sugar; mix in beaten eggs, lemon juice, and rind. Pour into slightly cooled crust and bake on 350* for 25 minutes or until filling is set. Cool and sprinkle with powdered sugar. EAT.

Baby Ruth Bars

2006-05-26T21:08:00.000-07:00

A Gramma Russell recipe... June 2003

1 c. sugar
1 c. Karo syrup (light or dark)
1-1/2 c. peanut butter (plain or chunky)
4 c. Rice Crispies

Bring sugar and syrup almost to boil. Remove from heat, add peanut butter. Mix well. Add rice crispies- mix well. Pour into buttered 9x13 pan- press to level.
Melt:
2 Tbs. butter
6-8 oz. chocolate chips
Spread over crispie mixture- Chill till chocolate is firm. Cut into bars.

Note~ 1/2 recipe makes enough for 8x8 pan. I still use the same amount of chips. ;)

Chocolate Chip Bar Cookies

2006-05-26T21:02:00.000-07:00

(A no-butter recipe!)
1 c. sugar
1 c. brown sugar
2 c. flour
1 c. oats
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 c. oil
3 eggs
1 c. chocolate chips

Cream oil with sgars, add eggs and vanilla. Mix dry ingredients and add slowly to mixture. Spread in greased and floured 11x15x1 inch cookie sheet pan. Bake at 350*F for 15 minutes. Cool and cut into bars, or eat the entire thing whole.

"We had these for Luke's 12th birthday. What a treat. TREAT!"

Curtis Spinach Dip

2006-05-26T20:56:00.000-07:00

1 package frozen, chopped spinach, tawed and drained
16 oz. plain yogurt
1 cup mayonnaise (yummay!)
1 package KNORR Vegetable Soup, Dip and Recipe Mix
3 green onions, chopped

In medium bowl stir spinach, yogurt, mayo, soup mix and green onions until will mixed.
Cover; chill for two hours to blend the scrumptious flavors.
Stir well. Serve with cut up veggies or chips.

Raspberry Cheesecake Biscotti

2006-05-26T20:37:00.000-07:00

Cream Cheese Layer
1 cup cream cheese
1 egg
1/4 cup granulated sugar
1/2 teaspoon vanilla extract

Biscotti Dough
1/2 cup melted unsalted butter or oil
1/2 cup vegetable oil
1 1/2 cups granulated sugar
3 eggs
2 teaspoons pure vanilla extract
1/8 teaspoon lemon oil or 1/4 teaspoon lemon extract
1/2 teaspoon almond extract, optional
1 cup ground almonds, optional
3 cups, or more, all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1 cup raspberry jam

Preheat oven to 350 degrees F. Double up large baking sheets (stack one inside the other). Line top baking sheet with parchment paper.
In a food processor, blend the cream cheese layer ingredients to make a thick, smooth batter. Set aside. Do not clean food processor bowl. Add oil and butter, sugar, eggs, and extracts and blend well.
Add almonds, flour, salt and baking powder and blend to make a thick batter. If batter is soft (it needs to be stiff) add more flour, a half cup at a time (you should not need more than 1 extra cup).
Spread out batter on baking sheet. Make a trough with your fingers, and pour in cream cheese mixture. Top with raspberry jam. Mush together by dragging some cookie batter over and around the other ingredients. Try your best to contain the wet stuff on top of the batter.
Bake dough loaf until set and dry to the touch, 45-55 minutes.
Cool loaf about 20 minutes and then cut into (about one inch wide). Return to baking sheet and reduce oven temperature to 325 degrees F.
Bake cookies again to dry and crisp, 12-18 minutes.

Makes 2 - 3 dozen, depending on size.

Jumbo Cinnamon Rolls

2006-05-25T19:25:00.000-07:00

*DOUGH*
4-1/2 to 4-3/4 c. all purpose flour
1 pkg. active dry yeast
1-1/4 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 tsp. salt
2 eggs

*FILLING*
6 T. butter, softened
1/2 c. packed brown sugar
2 tsp. cinnamon

*MAPLE NUT GLAZE*
1 c. sifted powdered sugar
2 T. maple syrup or 1/2 tsp. maple extract
2-3 tsp. water or milk
1/4 c. coarsely chopped pecans

*POWDERED SUGAR GLAZE*
1 c. sifted powdered sugar
1 tsp. vanilla
3-4 tsp. milk

Dough:
In a large mixer bowl combine 1-1/2 cups of the flour and yeast. Heat the milk, granulated sugar, the 1/4 cup butter and salt just till mixture is warm (120-130*F) and the butter is almost melted, stirring constantly. Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3-5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (about 1 to 1-1/2 hours). (The dough is ready for shaping when you can lighly and quickly press two fingers half an inch into dough and indentation remains.) Punch dough down. On a lightly floured surface divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 mins.

Filling:
On a lightly floured surface, roll half the dough to 12x8". Spread with 3 Tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. (If your name is Blaine, you might want to add raisins, too, at this point.) Roll up from a short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture. Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13x9x2" baking pan. Cover; let rise till nearly double (about 30 minutes). Bake rolls in a 350* oven for 25-30 minutes or till light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut- or Powdered Sugar Glaze. Serve warm! Makes 16 rolls.

Maple Nut Glaze:
In a small bowl combine powdered sugar, maple syrup or extract, and enough water or milk for drizzling consistency. Stir in chopped pecans.

Powdered Sugar Glaze:
Combine powdered sugar, vanilla, and enough milk for drizzling consistency.

Aunt Gina's Meatless Italian Lasagna

2006-05-25T19:08:00.000-07:00

Makes 1 11x14 pan or 2 9x13 pans

Ingredients:
1 box lasagna pasta
2 lbs. grated mozzarella cheese
2 15-oz. cans tomato sauce
1 29-oz. can diced tomatoes
1/2 gallon milk
1 cup flour
1/2 cup butter
Chopped onion and garlic
Onion powder, garlic powder, salt, pepper (all to taste)

Cook pasta and drain.

Sauce:

In a large pot, melt butter, add flour, and stir until blended.
Add the milk, chopped onion and garlic, and stir over medium heat, scraping the bottom of the pan, until thick. This takes between 15and 20 minutes.
Stir in the tomato sauce and the diced tomatoes.
Add remaining spices to taste.

Assembly:
In the pan(s) layer the pasta, sauce, and cheese. Repeat, finishing with a thicker layer of cheese on top.
Cover tightly with foil.
Bake at 350*... 11x14-inch pan for 1-1/2 hours... 9x13-inch pan for 1 hour.

Post script~ Aunt Gina is Uncle John's Italian aunt, Gina Medina, which makes her my great aunt by adoption!

Apple Dutch Baby

2006-05-25T18:54:00.000-07:00

6 T. butter
1/3 c. sugar
2 tsp. cinnamon
2 apples, peeled and sliced thinly
4 eggs
1 c. milk
1 c. flour

Preheat oven to 425*. In medium/large frying pan on medium heat, melt butter. Add cinnamon and sugar, then apples. Coat apples. In a blender, blend eggs, milk, flour. Pour blended mixture over apples right into frying pan. (No plastic handled pans!!!) Place in midddle of oven and bake for 20 minutes.
It's kind of like eating apple pie for breakfast. Yum, yum!

Twelve-Cup Cookies

2006-05-25T18:50:00.000-07:00

All of the following ingreedients are in 1 cup measure:

Butter
Brown sugar
White sugar
Peanut butter
Oatmeal
Flour
Coconut
Chocolate chips
Chopped nuts
Raisins

You will also need:
1 tsp salt, 1 tsp banilla and 2 eggs.

Mix all of the above ingredients together and drop by spoon onto a lightly greased sheet for 15 minutes at 350*F.
Enjoy! ~Sheila G.B.

Baked Chicken Parmesan

2006-05-25T18:43:00.000-07:00

1 (2 1/2 to 3 lb) chicken or 6 boned and split chicken breasts.
1/2 cup melted butter
1 clove garlic, crushed.
1 tsp Dijon mustard
1 tsp Worchestershire sauce
1-1/2 cups fresh bread crumbs
1/2 cup grated Parmesan cheese
1 tsp salt
1 T chopped parsley

Preheat oven to 350*F. Mix butter, garlic, mustard and Worchestershire sauce in bowl. In second bowl, mix bread crumbs, cheese, salt and parsley. Dip chicken in butter mixture, then in crumb mixture, coating well. Place chicken in a shallow pan and backe uncovered for 1-1/4 hous, or until golden brown and tender. Baste once or twice with drippings.

+++We substituted boneless, skinless chicken breasts. It works better. If you do that, please make sure that you reduce the baking time to approx. 30 minutes. I've made this multiple times, and the only suggestion I have other than those already mentioned would be this: use more garlic and more parsley.

Courtesy of Scheele's Green Wallpaper

Chocolate Pudding

2006-05-20T13:38:00.000-07:00

Ingredients:
2 cups 2%-lowfat milk
1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 Tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1/2 Tablespoon butter
4 Tablespoons whipped topping

Combine milk, sugar, cornstarch, salt und cocoa powder into a medium saucepan. Whisk until blended.
Whisking constantly, bring the mixture to a boil over medium heat. Pudding burns if you stop stirring.
Reduce the heat to low. Boil gently 2-3 minutes (keep stirring). Remove from heat.
Add vanilla and butter. Let pudding cool in saucepan for 15 minutes, stirring once or twice. Spoon 1/2 cup pudding into each of 4 dessert cups. Top each cup witha Tablespoon of whipped topping. YUM!

Serves four.

Red Potato Salad

2006-05-16T20:27:00.000-07:00

2 lbs. red potatoes
10 oz. frozen or 18 oz. canned artichoke hearts, drained and rinsed.
2 medium red onions, thinly sliced
salt and pepper
1/2 cup parmesan cheese shavings

--Lemon Vinaigrette--
1/4 cup fresh basil, finely chopped
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2 Tblspoons olive oil
salt
freshly ground black pepper

~In a large pot of salted water, add potatoes, bring to the boil, and cook until tender, 15-20 minutes. Drain the potatoes and quarter if large. In a large bowl, toss the potatoes with the artichoke hearts, red onions, and vinaigrette. Season to taste with salt and pepper. Sprinkle with the shaved parmesan before serving.

Apple Crisp - Apple Crips

2006-05-16T19:58:00.000-07:00

2 6 4 c. apples
1/2 1-1/2 1 Tablespoon lemon juice
1/6 1/2 1/3 c. flour
1/4 3/4 1/2 c. brown sugar
1/2 1-1/2 1 c. oatmeal
1/4 3/4 1/2 teaspoon salt
1/2 1-1/2 1 teaspoon cinnamon
1/8 3/8 1/4 c. melted margarine or butter

Put apples in shallow 8-inch pan. Sprinkle with lemon juice. Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples and bake at 375 degrees for 30 minutes.

Serves 4-12.

FABS!

2006-05-16T19:53:00.000-07:00

Chocolate Crinkle Cookies

3/4 c. cocoa powder
1/2 c. marg. or butter
2 c. sugar
2 tsp. vanilla
4 eggs
2 c. flour
2 tsp. baking powder
1 c. chocolate chips
1/2 c. icing sugar

*** Melt margarine in pot and add cocoa powder; do not boil. Stir in sugar and allow to cool. Mixture will be very thick. Spoon mixture into mixing bowl and add vanilla. Add eggs, once at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture. Beat well. Fold in chocolate chips. Refrigerate 1 hour...
Roll dough into 1 inch balls and roll in icing sugar until coated. Bake on greased cookie sheets at 350* for 10-12 minutes.
Makes about 4 dozen mouthwatering cookies.
+Russell oven: 365* for 18 minutes.

Golden Granola

2006-05-16T19:49:00.000-07:00

3 cups quick or old fashioned oats
1 cup shredded or flaked coconut
1 cup coarsely chopped nuts
0.25 cup honey
0.25 cup butter, melted
1.5 teaspoons cinnamon
0.6666666 cup raisins

Combine all ingredients except raisins in ungreased 13 x 9 inch baking pan; mix well. Bake in preheated 350* oven for 25-30 minutes or until golden brown, stirring occasionally. Stir in raisins. Cool thoroughly, store in tightly covered container in cool dry place or in refrigerator. Makes 6 cups of granoler.

(Microwave: Combine all ingredients except raisins in 11 x 7 inch baking dish, microwave at high for 8-10 minutes. Stir after every 2 minutes of cooking. Stir in raisins.)
Thanks cooks.com!

Barnabas Dinner Rolls

2006-05-16T19:43:00.000-07:00

1 c. lukewarm water
1 tsp. sugar
2 tsp. yeast
2 c. lukewarm water
1/2 c. sugar
1 T. salt
1/2 c. salad oil
9 c. flour (approximately)

~In a warm bowl add the 1 c. lukewarm water & 1 tsp. sugar. Sprinkle on the 2 tsp yeast and let rise for 10 mins. In a separate large mixing bowl beat together the 2 c. lukewarm water, the 1/2 c. sugar, 1 T salt and 1/2 c. salad oil. Add the yeast mixture. Start adding four one cup at a time to yeast mixture. Mix until slightly sticky. Place mixture on floured counter and knead about 10 mins. Dough should be smooth and elastic. Place in greased bowl and let rise until doubled (1-2 hours).
~Shape dough into rolls and place on cookie sheets. Let rise for another hour.
~Bake at 350* for about 15 mins or until tops are golden brown. ENJOY!!!

Saltine Cracker Delight

2006-05-16T19:38:00.000-07:00

Auntie Annie's Cookies~

40 saltine crackers
1 c. butter (do no substitute)
1 c. brown sugar
1 c. (12 oz. pkg.) milk chocolate chips
bits of brickle or chopped (wal)nuts

Arrange crackers on foil in a jelly roll pan. Melt butter and brown sugar in pan and boil for 3 mintues. Pour over crackers. Bake at 325* for 5 minutes. Pour chocolate chips over and let stand 5 minutes to melt. Spread around with knife and then sprinkle brickle or nuts over top. Place in refrigerator until hard. Break into bite-size pieces.

Caramel Rhubarb 'N' Dumplings

2006-05-16T19:11:00.000-07:00

1-1/4 cups water
3/4 cup packed brown sugar
1/4 cup granulated sugar
3 Tablespoons cornstarch
3 Tablespoons marg. or butter
3 cups sliced rhubarb

In a 2 quart microwave safe casserole dish combine water, brown sugar, the first 1/4 cup granulated sugar, cornstarch, and butter. Add the sliced rhubarb. Cook, uncovered, in the microwave on 100% power (high) for 7-9 mins or until the mixture is thickened and bubbly, stirring after every minute. Cover to keep warm. [Advantium: U=10, L=10, M=10 for 6 and a half minutes.]

***Dumplings***

1-1/4 cups flour
1/4 cup granulated sugar
1
1-1/2 teaspoons baking powder
1/4 cup butter
1/2 cup milk

Combine flour, sugar, baking powder and salt. Melt butter and add to dry ingredients along with milk. Mix just till blended.
Drop the batter by rounded Tablespoons onto hot grubarb mixture, cover with waxed paper; cook for 5-6 mins [U,L,M=10 for 3-4 mins] or until dumplings are done, giving the dish a half turn once. (To see if the dumplings are done, scrape the wet surface with a toothpick. The dough should have a breadlike texture underneath.)
Stir together 2 teaspoons granulated sugar and 1/4 teaspoon cinnamon; sprinkle over dumplings. Serve warm.

Makes 8 servings.