13 cups rolled oats
1 cup flour
1 cup honey
1 cup vegetable or coconut oil
2 Tablespoons salt
2 Tablespoons vanilla
2 cups wheat germ
2 cups brown sugar
16 oz. coconut
2 cups sunflower seeds
1 1/2 cups water
Mix together and place on two large cookie sheets. Bake at 200 degrees for 1 hour stirring evey 20 minutes or until golden brown. Store in cans or plastic containers.
Makes 40 1/2 servings
Saturday, December 4, 2010
Wednesday, November 24, 2010
Southern Style Cornbread Dressing
This is our family's favorite Thanksgiving staple. I learned how to make it at a Homemaking meeting when I first moved to Dallas from one of the senior sisters in the ward. I had never really liked stuffing until she gave me the 411. I have adapted this to an almost easy recipe.
2 small packages of Jiffy cornbread, prepared according to package instructions, cooled and cubed or crumbled and dried out a couple of days.
1/2 loaf of sour dough bread, torn up or cubed and dried out a couple of days
Sprinkle the crumbs with about 1 T sage.
Brown 1 lb of sausage in a pan. Drain off the grease. Add one huge chopped onion or two medium onions to the pan. Cook for about 2 or 3 minutes then add about 6 stalks of coarsely chopped celery to the pan and cook for an additional 3 minutes.
Add the vegetables to the crumbs. In another bowl mix together 2 cups of broth, 6 eggs, and 1/2 cup of melted butter. Pour this over the crumb-vegetable mix. Stir together gently. At this point check to see if you need more broth. You want your stuffing moist but not soggy and dripping. You will probably add 1 or two more cups of broth.
Stuff it loosely in the bird. This is technically the stuffing. The remaining mix goes in a 9X13 pan. This is the dressing. Bake the dressing for about 30 minutes in a 350 degree oven. When it comes out of the oven pour about 1/4 C of melted butter over the hot dressing, but don't let anyone see you do this. It is ready to go!
You can adapt this for gluten free by omitting the sourdough bread and by using gluten free cornbread. For the amounts I have described, sub the Jiffy and the sour dough for one large 13X9 pan of cornbread.
2 small packages of Jiffy cornbread, prepared according to package instructions, cooled and cubed or crumbled and dried out a couple of days.
1/2 loaf of sour dough bread, torn up or cubed and dried out a couple of days
Sprinkle the crumbs with about 1 T sage.
Brown 1 lb of sausage in a pan. Drain off the grease. Add one huge chopped onion or two medium onions to the pan. Cook for about 2 or 3 minutes then add about 6 stalks of coarsely chopped celery to the pan and cook for an additional 3 minutes.
Add the vegetables to the crumbs. In another bowl mix together 2 cups of broth, 6 eggs, and 1/2 cup of melted butter. Pour this over the crumb-vegetable mix. Stir together gently. At this point check to see if you need more broth. You want your stuffing moist but not soggy and dripping. You will probably add 1 or two more cups of broth.
Stuff it loosely in the bird. This is technically the stuffing. The remaining mix goes in a 9X13 pan. This is the dressing. Bake the dressing for about 30 minutes in a 350 degree oven. When it comes out of the oven pour about 1/4 C of melted butter over the hot dressing, but don't let anyone see you do this. It is ready to go!
You can adapt this for gluten free by omitting the sourdough bread and by using gluten free cornbread. For the amounts I have described, sub the Jiffy and the sour dough for one large 13X9 pan of cornbread.
Sunday, October 24, 2010
Pumpkin Cookies with Carmel Frosting
When I was 18, I lived with my grandmother for a summer. I had always loved her cooking and I wanted to be able to cook as well as she did. I decided to write down as many of her recipes as I could. She wrote down most of her recipes on index cards. Her recipe cards were all categorized and in perfect condition. I still have my index cards but the popular recipe cards are torn, faded, and dirty. One of these days, I hope to get all of her recipes on the computer.
Pumpkin Cookies--- (either you love them or you don't) I know that Joe and Kathleen love them... Marty, not so much. (I'm not sure how Rachael and Sarah feel about them)
1 Cup shortening
1 cup sugar
1 cup canned pumpkin
1 egg
2 cups flour
1 tsp soda
1 tsp cinnamon
1/2 tsp. salt
Sift dry ingredients together. Add other ingredients. Drop by teaspoon on cookie sheet. Bake for 12 min. at 350 degrees.
Frost with Carmel frosting
3 tbs. butter
4 tsp. milk
1/2 cup brown sugar
2 cups powered sugar
3/4 tsp vanilla
Cook first 3 ingredients until sugar is dissolved. Cool--when cool add powered sugar and vanilla
If you choose to not frost the cookies chocolate chips-you can always add chocolate chips to the batter.
Pumpkin Cookies--- (either you love them or you don't) I know that Joe and Kathleen love them... Marty, not so much. (I'm not sure how Rachael and Sarah feel about them)
1 Cup shortening
1 cup sugar
1 cup canned pumpkin
1 egg
2 cups flour
1 tsp soda
1 tsp cinnamon
1/2 tsp. salt
Sift dry ingredients together. Add other ingredients. Drop by teaspoon on cookie sheet. Bake for 12 min. at 350 degrees.
Frost with Carmel frosting
3 tbs. butter
4 tsp. milk
1/2 cup brown sugar
2 cups powered sugar
3/4 tsp vanilla
Cook first 3 ingredients until sugar is dissolved. Cool--when cool add powered sugar and vanilla
If you choose to not frost the cookies chocolate chips-you can always add chocolate chips to the batter.
Saturday, September 25, 2010
Tomato Basil Soup
Ingredients:
1 tsp. olive oil
1/4 c. apple juice
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/2 c. diced red bell pepper
4 c. chopped fresh or canned tomatoes (I used 1 qt. home canned tomatoes)
1 c. vegetable stock (I used chicken broth)
1/3 c. orzo pasta
1/4 c. chopped fresh basil
1 pint heavy cream
1/4 c. butter
Directions:
In soup pot, heat oil and apple juice over medium heat. Saute onion, garlic and pepper 8 to 10 minutes, stirring frequently, until onion is soft but not brown. Add small amounts of water if mixture becomes dry). Remove from heat. Add tomatoes and broth. Stir. Puree in blender and return to the pot. Add pasta; cook 20 minutes, stirring. Add butter and cream. Stir in. Simmer 15 min. do not boil. Add basil and serve immediately.
1 tsp. olive oil
1/4 c. apple juice
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/2 c. diced red bell pepper
4 c. chopped fresh or canned tomatoes (I used 1 qt. home canned tomatoes)
1 c. vegetable stock (I used chicken broth)
1/3 c. orzo pasta
1/4 c. chopped fresh basil
1 pint heavy cream
1/4 c. butter
Directions:
In soup pot, heat oil and apple juice over medium heat. Saute onion, garlic and pepper 8 to 10 minutes, stirring frequently, until onion is soft but not brown. Add small amounts of water if mixture becomes dry). Remove from heat. Add tomatoes and broth. Stir. Puree in blender and return to the pot. Add pasta; cook 20 minutes, stirring. Add butter and cream. Stir in. Simmer 15 min. do not boil. Add basil and serve immediately.
Saturday, August 14, 2010
Apricot Chutney
Apricot Chutney
When I get apricots, I get a bunch of them! I am always looking for ideas to use them. I found this recipe on the internet and thought I would try it. I hope to remember it in the future when I get another bumper crop.
* 1 habanero pepper
* 3 cups fresh apricots, pitted and chopped
* 1 cup shallots, sliced into thin slivers
* 1/2 cup green bell pepper, chopped
* 1/2 cup red bell pepper, chopped
* 1/2 cup fresh pineapple, chopped
* 1/4 cup cherry tomatoes, chopped
* 2 cloves garlic, minced
* 1 teaspoon minced fresh cilantro
* 1/2 teaspoon ground cumin
* 1/4 cup freshly squeezed lime juice
* 1 (1.75 ounce) package powdered fruit pectin
* 6 cups white sugar
* 1 cup brown sugar, packed
* 1/2 teaspoon butter
*
* 9 sterilized half-pint canning jars with lids and rings
Directions
1. Seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.
2. Turn off heat, and skim and discard any foam that forms on the jam. Pack the jam into the sterilized jars, and top each with a sterilized lid and ring.
3. Turn the jars upside down for about 10 minutes to seal.
When I get apricots, I get a bunch of them! I am always looking for ideas to use them. I found this recipe on the internet and thought I would try it. I hope to remember it in the future when I get another bumper crop.
* 1 habanero pepper
* 3 cups fresh apricots, pitted and chopped
* 1 cup shallots, sliced into thin slivers
* 1/2 cup green bell pepper, chopped
* 1/2 cup red bell pepper, chopped
* 1/2 cup fresh pineapple, chopped
* 1/4 cup cherry tomatoes, chopped
* 2 cloves garlic, minced
* 1 teaspoon minced fresh cilantro
* 1/2 teaspoon ground cumin
* 1/4 cup freshly squeezed lime juice
* 1 (1.75 ounce) package powdered fruit pectin
* 6 cups white sugar
* 1 cup brown sugar, packed
* 1/2 teaspoon butter
*
* 9 sterilized half-pint canning jars with lids and rings
Directions
1. Seed and mince the habanero pepper. Place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. Bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. Return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.
2. Turn off heat, and skim and discard any foam that forms on the jam. Pack the jam into the sterilized jars, and top each with a sterilized lid and ring.
3. Turn the jars upside down for about 10 minutes to seal.
Friday, June 25, 2010
Nutella Gelato
Gelato is amazing! We had it in Italy every chance we had. I found a recipe that was pretty easy and very, very tasty. I have only made this flavor so far, but I plan on making all of our favorites. I will make some for anyone who wants to come over for a visit.
You do need an ice cream freezer.
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
Directions
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker freezing.
For basic gelato:
* 2 cups milk
* 1 cup heavy cream
* 4 egg yolks
* 1/2 cup sugar
Directions
1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
4. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
Add chocolate to taste... I tried about 2 cups of chocolate chips and it was too much...next time I will try 1 cup.
Saturday, April 3, 2010
Conference Pancakes
Marty's mother always made these pancakes. She gave me the recipe about 25 years ago. Since then, at general conference I make make them up. They are a real treat!
I kind of just throw them together, but here is a pretty good guess of the amounts of the ingredients.
4 cups flour
1/2 cup sugar
1 1/2 tablespoon baking powder
1/2 teaspoon salt
4 cups milk
1 tablespoon melted butter
mix the above ingredients into a bowl and set aside.
In another bowl, beat 4 egg whites until stiff- add the egg yolks to the dry mixture.
Fold the egg whites into the dry mixture gently.
Cook on a hot griddle.
The trick to these pancakes, is to add the same quantity of eggs, milk and flour...
When I make them for a lot of people I will do either 3 or 4 cups of flour.. 3 or 4 eggs....
We top the pancakes with sour cream and strawberries or syrup.
I kind of just throw them together, but here is a pretty good guess of the amounts of the ingredients.
4 cups flour
1/2 cup sugar
1 1/2 tablespoon baking powder
1/2 teaspoon salt
4 cups milk
1 tablespoon melted butter
mix the above ingredients into a bowl and set aside.
In another bowl, beat 4 egg whites until stiff- add the egg yolks to the dry mixture.
Fold the egg whites into the dry mixture gently.
Cook on a hot griddle.
The trick to these pancakes, is to add the same quantity of eggs, milk and flour...
When I make them for a lot of people I will do either 3 or 4 cups of flour.. 3 or 4 eggs....
We top the pancakes with sour cream and strawberries or syrup.
Saturday, March 13, 2010
Wanted: Corned Beef and Cabbage
"I am just dying for a good corned beef and cabbage recipe for my St. Patty's day celebration." Megan
Megan must be pregnant if she is craving corned beef and cabbage!
I am sorry that I did not get this recipe out sooner. I know that if you look hard enough, you can still find corned beef.
Take the corned beef out of the package and place in a large soup pot. Add the little package of seasoning and cover with water. I let this boil slowly for about 5 hours. You will know that the meat is done when it shreds easily. Take the meat out and set aside to cool. to the pot of hot water, add peeled and cubed potatoes and cut up cabbage. Cook until done. While the potatoes are cooking, shred the corned beef and take out the fat.
When the potatoes and cabbage are done, you can either put the meat back in the pot or serve it on the side.
We always have a nice loaf of bread and don't forget to add vinegar to your soup.
Megan must be pregnant if she is craving corned beef and cabbage!
I am sorry that I did not get this recipe out sooner. I know that if you look hard enough, you can still find corned beef.
Take the corned beef out of the package and place in a large soup pot. Add the little package of seasoning and cover with water. I let this boil slowly for about 5 hours. You will know that the meat is done when it shreds easily. Take the meat out and set aside to cool. to the pot of hot water, add peeled and cubed potatoes and cut up cabbage. Cook until done. While the potatoes are cooking, shred the corned beef and take out the fat.
When the potatoes and cabbage are done, you can either put the meat back in the pot or serve it on the side.
We always have a nice loaf of bread and don't forget to add vinegar to your soup.
Wednesday, March 3, 2010
Delaney's Rosemary Bread
2 teaspoons sugar
1 1/2 teaspoons dried rosemary
1 Tablespoon olive oil
1 1/4 cup flour
1/2 teaspoon salt
1 1/2 teaspoon yeast
In a small bowl, add the sugar and 1/4 cup water and microwave for 30 seconds. After the 30 seconds, add the yeast and let it set.
In another small bowl, add the rosemary and 1/4 cup of water. Microwave for 1 minute.
In a mixer, add the flour, salt, olive oil. Mix in the yeast and rosemary mixtures. Mix until it is elastic like.
Form into a ball and coat with olive oil. Let rise until it doubles about 1 hour.
With a cake pan full of water on the bottom rack, preheat the oven to 375 to create steam and keep the bread moist. (optional)
When the oven is heated, bake the bread at 375 for 20 minutes on a greased pan.
Saturday, February 27, 2010
Chocolate Bundt Cake
This is my last post for now. Hopefully I didn't overwhelm you with the huge list of desserts. I made this for my mom's birthday in December. It is another of those kind of homemade cakes but I think it's great.
Cake
1 pkg. Devils food cake
1 pkg. instant chocolate pudding
1 c. sour cream
1 c. vegetable oil
4 eggs
1/2 c. warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Mix the first six ingredients until smooth. Then add the chocolate chips. Pour the batter into a well greased bundt pan and bake for 50-55 minutes or until springy and a tooth pick comes out clean. Cool for 90 minutes before inverting. Glaze and garnish with berries.
Glaze
3/4 c. semi sweet chocolate chips
3 Tbs. butter
1 Tbs. corn syrup
1/4 tsp vanilla
Combine chips, butter and syrup in a small saucepan. Stir until the chips are melted and smooth then add the vanilla. Spread over the cake letting it drizzle down the sides.
Cake
1 pkg. Devils food cake
1 pkg. instant chocolate pudding
1 c. sour cream
1 c. vegetable oil
4 eggs
1/2 c. warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Mix the first six ingredients until smooth. Then add the chocolate chips. Pour the batter into a well greased bundt pan and bake for 50-55 minutes or until springy and a tooth pick comes out clean. Cool for 90 minutes before inverting. Glaze and garnish with berries.
Glaze
3/4 c. semi sweet chocolate chips
3 Tbs. butter
1 Tbs. corn syrup
1/4 tsp vanilla
Combine chips, butter and syrup in a small saucepan. Stir until the chips are melted and smooth then add the vanilla. Spread over the cake letting it drizzle down the sides.
Lemon Blossoms
I made these for the tea party we had about a year ago. I just found the recipe again after looking through all of my recipes again. These were surprisingly good.
18 1/2 oz. pkg yellow cake mix
3 1/2 oz. pkg instant lemon pudding mix
4 eggs
3/4 c. vegetable oil
Preheat oven to 350 degrees. Mix all the ingredients until smooth. Fill greased muffin tins half way full. Bake 12 minutes.
Meanwhile make the glaze.
Glaze
4 c. powdered sugar
1/3c fresh lemon juice
1 lemon zested
3 tbs. vegetable oil
3 tbs. water
sift the sugar into a bowl. stir in the rest of the ingredients and mix until smooth. Dip the muffins into the glaze while still warm. Set for 1 hour.
18 1/2 oz. pkg yellow cake mix
3 1/2 oz. pkg instant lemon pudding mix
4 eggs
3/4 c. vegetable oil
Preheat oven to 350 degrees. Mix all the ingredients until smooth. Fill greased muffin tins half way full. Bake 12 minutes.
Meanwhile make the glaze.
Glaze
4 c. powdered sugar
1/3c fresh lemon juice
1 lemon zested
3 tbs. vegetable oil
3 tbs. water
sift the sugar into a bowl. stir in the rest of the ingredients and mix until smooth. Dip the muffins into the glaze while still warm. Set for 1 hour.
The best Cream Cheese Frosting Ever
1 8 oz. pkg. cream cheese
1 c. sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 c. heavy whipping cream
Beat the cream until stiff peaks form. In another bowl combine the cream cheese, sugar, salt and vanilla until smooth. Fold in the whipped cream.
This was perfect for a cake I made for friends and I used the left overs as a fruit dip. It tasted amazing.
1 c. sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 c. heavy whipping cream
Beat the cream until stiff peaks form. In another bowl combine the cream cheese, sugar, salt and vanilla until smooth. Fold in the whipped cream.
This was perfect for a cake I made for friends and I used the left overs as a fruit dip. It tasted amazing.
Jam Filled Butter Cookies
These cookies were easy, great tasting, elegant looking, quick and inexpensive. With attributes like that you can't go wrong.
3/4 c softened butter
1/2 c. sugar
2 egg yolks
1 3/4 c. flour
dash salt
1/2 tsp vanilla
any jam
powdered sugar
Cream the butter, yolks, and sugar together. Mix in the flour a little at a time. Add the vanilla and salt. Roll the dough into 1 inch balls. If the dough is too soft chill for 15-2o minutes. Place the cookies 2 inches apart on a cookie sheet. Make a well in each cookie and fill with jam. Bake at 375 degrees for 12-14 minutes. If they don't turn golden you can broil them for 1-2 minutes to make them look perfect. Sprinkle with powdered sugar if desired.
3/4 c softened butter
1/2 c. sugar
2 egg yolks
1 3/4 c. flour
dash salt
1/2 tsp vanilla
any jam
powdered sugar
Cream the butter, yolks, and sugar together. Mix in the flour a little at a time. Add the vanilla and salt. Roll the dough into 1 inch balls. If the dough is too soft chill for 15-2o minutes. Place the cookies 2 inches apart on a cookie sheet. Make a well in each cookie and fill with jam. Bake at 375 degrees for 12-14 minutes. If they don't turn golden you can broil them for 1-2 minutes to make them look perfect. Sprinkle with powdered sugar if desired.
Meringue Cookies
I love meringue cookies and these turned out better than the store bought ones, in my opinion. They are only 2 main ingredients and they are delicious.
4 egg whites
2 1/4 c. powdered sugar
cocoa or any other flavoring- to taste, if desired.
Heat the oven to 200 degrees. Whip the egg whites till foamy. Sprinkle in the sugar very slowly and add the flavoring, if desired, as you whip the eggs. When the mix is stiff transfer to a bag and pipe out onto a buttered and floured baking sheet. Bake for 3 hours leaving a wooden spoon in the door, keeping it slightly ajar. Let cool completely.
4 egg whites
2 1/4 c. powdered sugar
cocoa or any other flavoring- to taste, if desired.
Heat the oven to 200 degrees. Whip the egg whites till foamy. Sprinkle in the sugar very slowly and add the flavoring, if desired, as you whip the eggs. When the mix is stiff transfer to a bag and pipe out onto a buttered and floured baking sheet. Bake for 3 hours leaving a wooden spoon in the door, keeping it slightly ajar. Let cool completely.
Spicy Sriracha Chicken Wings
I hope you are all ready. I have about six recipes that I have been saving to put up on the blog but I just haven't seemed to have the time. The time is now so I hope that if you try these recipes that you like them as much as Eric and I have.
Spicy Sriracha Chicken Wings
5 lbs Chicken wings- split
1/8 c. coriander- crushed
1/2 tsp cumin- crushed
1/2 tsp cinnamon
1Tbs. salt
1/8 c extra virgin olive oil
1/3 c. Sriracha (found in the Asian food section of the grocery store)
1/3 c melted butter
1/4 c chopped cilantro
2 limes zested and juiced.
Toss the wings with the coriander, cumin, cinnamon, salt and olive oil. Cover and chill for at least 4 hours. Preheat the oven to 375 degrees. Lay the wings out in one layer on baking sheets and roast for about an hour and half, stirring once or twice. In a bowl add the Sriracha, butter, cilantro, zest and juice. Add the wings to the sauce, stir until coated. Transfer to a platter and serve.
These were some of the best wings I've ever had and they were very easy.
Spicy Sriracha Chicken Wings
5 lbs Chicken wings- split
1/8 c. coriander- crushed
1/2 tsp cumin- crushed
1/2 tsp cinnamon
1Tbs. salt
1/8 c extra virgin olive oil
1/3 c. Sriracha (found in the Asian food section of the grocery store)
1/3 c melted butter
1/4 c chopped cilantro
2 limes zested and juiced.
Toss the wings with the coriander, cumin, cinnamon, salt and olive oil. Cover and chill for at least 4 hours. Preheat the oven to 375 degrees. Lay the wings out in one layer on baking sheets and roast for about an hour and half, stirring once or twice. In a bowl add the Sriracha, butter, cilantro, zest and juice. Add the wings to the sauce, stir until coated. Transfer to a platter and serve.
These were some of the best wings I've ever had and they were very easy.
Saturday, February 20, 2010
Jack Mormon Funeral Potatoes
I went to a ward party the other night and I was asked to bring Funeral Potatoes as my contribution to meal. I have a confession to make: I didn't grow up in Utah so I have never made Funeral Potatoes. I have seen people make them and have been at events (funerals) where they were served but I have never personally put the dish together. I guess I just consider it pretty low quality. It is sometimes made with grated hash brown potatoes or cubed up potatoes. It has a sauce made with canned cream of chicken or cream of mushroom soup. It is topped with buttered corn flakes. To me, this is misguided, bad cooking. So, as sacreligious as this may sound, I decided to make a similar dish that is actually edible. Everyone loved the potatoes last night. This recipe is not in the Bishop's Handbook of Instructions.
About 6-8 medium sized yukon gold pototoes, boiled until just tender and cooled.
One onion, sauteed in 1 T olive and set aside
2 C grated Jack cheese or Colby jack
Sauce
1/4 C butter
1/4 C flour
2 C chicken broth
1/2 t salt
1/4 t pepper
2 C sour cream
Topping
2 C fresh sour dough bread crumbs processed in a food processor
2 cloves of garlic
1/2 t salt
1 small hand full of cilantro or parsley
1 T olive oil
Heat the over to 350 degrees.
Dice up the potatoes into 3/4 inch cubes. Put this in a large bowl. To this add the sauteed onion and the 2 cups of cheese. Gently mix this together.
Make up the crumb topping. Process the garlic,salt, cilantro, and olive oil. Pour over the bread crumbs. and mix together.
Make the sauce. Melt the butter in a frying pan. Add the flour, whisking it in with a wire whisk. Cook this for three of four minutes while you continue to stir. Add the chicken broth and incorporate using the wire whisk. Allow this to come to a boil. Cook for about three minutes. Add the salt and pepper. Add the sour cream. At this point you want to heat the sauce mixture but you no longer want it to boil. But you do want your sauce to be hot when you add it to the potatoes.
Assemble the dish and bake. Coat a 13X9 inch pan with Pam. Add the sauce to the potatoes and gently fold. Pour this into the pan and put it in the oven. Set the timer for 15 minutes. After fiteen minutes, turn the temp up to 400 degrees. Top with the topping and bake for 5 more minutes. You are ready for the funeral!
You can alter this in several ways. You can add bacon bits to the crumb topping. You can omit the crumb topping and top with Frenches Fried Onions instead. Use your imagination.
About 6-8 medium sized yukon gold pototoes, boiled until just tender and cooled.
One onion, sauteed in 1 T olive and set aside
2 C grated Jack cheese or Colby jack
Sauce
1/4 C butter
1/4 C flour
2 C chicken broth
1/2 t salt
1/4 t pepper
2 C sour cream
Topping
2 C fresh sour dough bread crumbs processed in a food processor
2 cloves of garlic
1/2 t salt
1 small hand full of cilantro or parsley
1 T olive oil
Heat the over to 350 degrees.
Dice up the potatoes into 3/4 inch cubes. Put this in a large bowl. To this add the sauteed onion and the 2 cups of cheese. Gently mix this together.
Make up the crumb topping. Process the garlic,salt, cilantro, and olive oil. Pour over the bread crumbs. and mix together.
Make the sauce. Melt the butter in a frying pan. Add the flour, whisking it in with a wire whisk. Cook this for three of four minutes while you continue to stir. Add the chicken broth and incorporate using the wire whisk. Allow this to come to a boil. Cook for about three minutes. Add the salt and pepper. Add the sour cream. At this point you want to heat the sauce mixture but you no longer want it to boil. But you do want your sauce to be hot when you add it to the potatoes.
Assemble the dish and bake. Coat a 13X9 inch pan with Pam. Add the sauce to the potatoes and gently fold. Pour this into the pan and put it in the oven. Set the timer for 15 minutes. After fiteen minutes, turn the temp up to 400 degrees. Top with the topping and bake for 5 more minutes. You are ready for the funeral!
You can alter this in several ways. You can add bacon bits to the crumb topping. You can omit the crumb topping and top with Frenches Fried Onions instead. Use your imagination.
Tuesday, February 16, 2010
Banana-Pineapple Bread
I got this recipe in Arkansas at the Victorian Sampler Tea Room in Eureka Springs. I have made a few changes to fit the tastes of the family...The recipe book that I purchased there years ago is falling apart from so much use. If you are even in Eureka Springs Arkansas, make sure you go to this place!
1 1/2 cup sugar
1/2 cup shortening
2 eggs
1 tsp. salt
3/4 tsp soda
1/4 tsp baking powder
2 cups flour
1 can crushed pineapple--drained
3 medium ripe bananas-mashed
Cream shortening and sugar. Add eggs and mix well. Combine dry ingredients and stir in mashed bananas and crushed pineapple. Add this to the creamed mixture. Pour into 2 small greased loaf pans and bake at 35o for 40 to 45 minutes.
1 1/2 cup sugar
1/2 cup shortening
2 eggs
1 tsp. salt
3/4 tsp soda
1/4 tsp baking powder
2 cups flour
1 can crushed pineapple--drained
3 medium ripe bananas-mashed
Cream shortening and sugar. Add eggs and mix well. Combine dry ingredients and stir in mashed bananas and crushed pineapple. Add this to the creamed mixture. Pour into 2 small greased loaf pans and bake at 35o for 40 to 45 minutes.
Friday, February 12, 2010
Thai Chicken Coconut Soup
I fell in love with chicken coconut soup at my favorite Thai restaurant Banana Leaf. It took several attempts to perfect the recipe. I love this soup. If I ever get stinking sick with the flu or a sinus infection, or bronchitus, this is my feel good cure. I also found out that if I ever need to lose a little weight this soup will knock me off the plateau so that my diet works again. I am not sure why, but I think it has something to do with the coconut milk kick-starting my metabolism.
2 chicken breasts
2 C water
1 t salt
Boil the chicken in the water for about 13 minutes. Take the chicken out of the water and set on a plate to cool while you are making the rest of the soup. After it has cooled, shred the chicken by hand and reserve it for later.
1 qt chicken broth
2 T sugar
14 oz can of coconut milk(regular, not lite)
Into the water in which you have boiled the chicken breasts add 1 quart of chicken broth the can of coconut milk and the sugar. Set aside.
1 small onion
4 cloves of galic
1 or 2 jalapenos
about 3 T peeled and grated fresh ginger
Chop the onion into very small peices. Chop the garlic. Remove the seeds and white veins from the jalapeno (I throw these away) and chop the peppers up as well. In a skillet add about a tablespoon of oil. Let this heat up then add the onion. Cook for a couple of minutes then add the garlic. Cook for about 1 minute then add the jalapeno and ginger. Cook for about 1 minute then add the entire contents of the skillet inot the broth.
Bring the broth to a boil.
Add to the broth:
3/4 C frozen corn or the kernals from one fresh ear of corn
1 pint sliced mushrooms
1 T soy sauce
Bring this down to a simmer. You can simmer this for about 15 minutes. Add the chicken at the end of the cooking time.
When you are ready to serve this add the following:
Juice from on lime
about 1/2 C chopped fresh cilantro
You can serve this as it is or over a bowl of steaming rice. I also serve this with some Tony Cacherra or Carribean jerk spices at the table for anyone who needs a really big kick.
2 chicken breasts
2 C water
1 t salt
Boil the chicken in the water for about 13 minutes. Take the chicken out of the water and set on a plate to cool while you are making the rest of the soup. After it has cooled, shred the chicken by hand and reserve it for later.
1 qt chicken broth
2 T sugar
14 oz can of coconut milk(regular, not lite)
Into the water in which you have boiled the chicken breasts add 1 quart of chicken broth the can of coconut milk and the sugar. Set aside.
1 small onion
4 cloves of galic
1 or 2 jalapenos
about 3 T peeled and grated fresh ginger
Chop the onion into very small peices. Chop the garlic. Remove the seeds and white veins from the jalapeno (I throw these away) and chop the peppers up as well. In a skillet add about a tablespoon of oil. Let this heat up then add the onion. Cook for a couple of minutes then add the garlic. Cook for about 1 minute then add the jalapeno and ginger. Cook for about 1 minute then add the entire contents of the skillet inot the broth.
Bring the broth to a boil.
Add to the broth:
3/4 C frozen corn or the kernals from one fresh ear of corn
1 pint sliced mushrooms
1 T soy sauce
Bring this down to a simmer. You can simmer this for about 15 minutes. Add the chicken at the end of the cooking time.
When you are ready to serve this add the following:
Juice from on lime
about 1/2 C chopped fresh cilantro
You can serve this as it is or over a bowl of steaming rice. I also serve this with some Tony Cacherra or Carribean jerk spices at the table for anyone who needs a really big kick.
Monday, January 11, 2010
Blackberry Cobbler
I found this recipe in a book called Three Hundred Years of Carolina Cooking, put out about 40 years ago by a Junior League in South Carolina. It is the perfect cobbler. I have tried others but this is the perfection that the others just don't reach.
Crust
1/4 Cup butter
1/2 Cup Sugar
1 Cup flour
2 t baking powder
1/4 t salt
3/4 Cup milk
Filling
16 oz bag of frozen blackberries-thawed (or 3 or 4 cups of fresh berries)
1/2 Cups sugar
Cream the butter and sugar for the crust. Add in the dry ingredients and the milk. Beat until smooth. Pour into a 8X8 inch pan sprayed with Pam. Pour the blackberries with any juice on top of the batter. Spread 1/2 Cup of sugar on top of the berries.
Bake at 350 for about 45 minutes or bake at 325 for 35 minutes in a convection oven.
You can use other kinds of berries or fruit.
As the cobbler bakes, the berries drop down to the bottom as the crust rises to the top. Serve with a scoop of Blue Bell Home Made Vanilla Ice Cream if you really want to make yourself happy.
Crust
1/4 Cup butter
1/2 Cup Sugar
1 Cup flour
2 t baking powder
1/4 t salt
3/4 Cup milk
Filling
16 oz bag of frozen blackberries-thawed (or 3 or 4 cups of fresh berries)
1/2 Cups sugar
Cream the butter and sugar for the crust. Add in the dry ingredients and the milk. Beat until smooth. Pour into a 8X8 inch pan sprayed with Pam. Pour the blackberries with any juice on top of the batter. Spread 1/2 Cup of sugar on top of the berries.
Bake at 350 for about 45 minutes or bake at 325 for 35 minutes in a convection oven.
You can use other kinds of berries or fruit.
As the cobbler bakes, the berries drop down to the bottom as the crust rises to the top. Serve with a scoop of Blue Bell Home Made Vanilla Ice Cream if you really want to make yourself happy.
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