I got this recipe from my aunt from her ward cookbook when I got married. I have loved this recipe every since. I had the cookbook out (for the sloppy joes so decided to add this one too)
3/4 -1 lb hamburger
2 c. tomato juice
2 c. potatoes, diced
2 medium carrots, diced
½ c. celery, diced
1 medium onion
1 t. salt
1/4 c. rice or macaroni (I always use the macaroni)
1/8 t. pepper
1 ½ qt water
combine and cook one hour
Wednesday, May 27, 2009
Sloppy Joes
This is my favorite recipe for sloppy joes. We are having them tonight so I thought I would share;
2 lb ground beef (I have used l lb if I am sort on meat and it works fine)
1 onion chopped finely
½ c. catsup
2 T. mustard
1 can chicken gumbo soup (undiluted)
1 can tomato paste
1 T Worcestershire sauce
1 T. brown sugar
2 T. vinegar
Cook meat and onion and season with salt and pepper. Add remaining ingredients and simmer
over low heat until ready to serve on buns.
2 lb ground beef (I have used l lb if I am sort on meat and it works fine)
1 onion chopped finely
½ c. catsup
2 T. mustard
1 can chicken gumbo soup (undiluted)
1 can tomato paste
1 T Worcestershire sauce
1 T. brown sugar
2 T. vinegar
Cook meat and onion and season with salt and pepper. Add remaining ingredients and simmer
over low heat until ready to serve on buns.
Salads
I went to a Relief Society meeting and we had these awesome salads. I asked if I could get a copy of the recipes and so here I am sharing them with you.
Cherry Compote Salad
2 pkgs (3 oz) cherry Jello
2 cups boiling water
1 pkg (10 oz) frozen sweetened sliced strawberries
1 can (21 o )cherry pie filling
1 can (20 oz) pineapple chunks-drained
1 can (15 oz) pear halves drained & cut into chunks
3 medium firm bananas, sliced
2 medium navel oranges, peeled, sectioned & cut into chunks
2 tart apples, peeled & chopped
1 cup fresh or frozen blackberries
1 cup fresh or frozen blueberries
In large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed, stir in the remaining ingredients. Transfer to a 4 qt. serving bowl. Cover & refrigerate for 3-4 hours before serving.
PINEAPPLE CAKE
2 eggs (beaten)
2 cups flour
2 cups sugar
2 tsp soda
1 can (15-20 oz) crushed pineapple
1 tsp vanilla
1/2 cup nuts (chopped), optional
Mix all ingredients. Pour onto large cookie sheet pan with 1 inch sides. Bake 375 oven for 15 minutes. Frost with cream cheese frosting.
CREAM CHEESE FROSTING
1 pkg (8oz) cream cheese
3/4 stick butter
4 cups powdered sugar
1 tsp vanilla
Whip all ingredients until fluffy.
MEXICORN SALAD
2 cans corn
2 cans Mexicorn
1 red bell pepper (chopped)
1 green bell pepper (chopped)
6 green onions (diced)
2 cups shredded cheese
1 1/2 cups mayonnaise (mixed with small amount of milk)
1 bag Chili Cheese Fritos (crushed). Add just before serving.
JAPANESE SALAD
1 medium head cabbage (thinly sliced or chopped)
3 chicken breasts (cooked and chopped)
1 green pepper (diced)
3 green onions (sliced)
2 packages dry Ramen Noodles (broken)
1 cup cashews
DRESSING
1 cup salad oil
5 tablespoons vinegar
2 teaspoons salt
1 teaspoon Accent
4 teaspoons sugar
2 teaspoons pepper
Combine dressing ingredients and pour over salad. Mix and refrigerate several hours or until noodles are softned.
SEVEN LAYER SALAD
1 pkg lettuce -16 oz
1 cup celery thinly sliced
1 pkg frozen peas, thawed
1 small onion
4 hard boiled eggs
1 broccoli head, chopped
Layer in a 13x9 pan
DRESSING
2 cups Mayonnaise
2 Tbls sugar
Spread like frosting a cake
Sprinkle parmesan cheese and crubled bacon over dressing. Refrigerate 4-6 hours before serving.
COOKIE SALAD
1 cup Buttermilk
1 (3 oz. pkg.) Vanilla instant pudding
1 (8 oz.) tub Cool Whip
1 (15 oz. can) Mandarin oranges (drained)
1/2 pkg. Keebler Fudge Striped cookies.
With wire whisk beat buttermilk and pudding. Stir in cool whip and oranges. Break cookies into bite size pieces and stir into pudding mixture. Chill for one hour. You can substitute and use any fruit desired.
AUNT HEATHER'S CHICKEN SALAD
3 to 4 chicken breasts, cut up, or 2 large cans of canned chicken
2/3 cup mayonnaise
1/2 cup miracle whip
1 tsp. Lemon juice
1 cup cool whip
1 cup celery, chopped
1 cup apple, chopped
1 cup grapes, cut in half
1 cup pineapple tidbits
1/3 cup slivered almonds
dash of salt & pepper
Mix all together. You can delete or add veggies, fruits, or nuts. Keep in a airtight container in the refrigerator. Will last all week.
BROCCOLI SALAD
2 bunches of broccoli, clean, cut in small pieces
1/8 to 1/4 cup diced onion
1/2 to 1 cup shredded cheese
1/2 to a full pkg. bacon, fried and crumbled
DRESSING
1 cup mayonnaise
1/2 cup sugar
1 tsp vinegar
Mix the dressing and pour over salad and mix well. Refrigerate for an hour. Optional: can add dried cranberries or nuts
Cherry Compote Salad
2 pkgs (3 oz) cherry Jello
2 cups boiling water
1 pkg (10 oz) frozen sweetened sliced strawberries
1 can (21 o )cherry pie filling
1 can (20 oz) pineapple chunks-drained
1 can (15 oz) pear halves drained & cut into chunks
3 medium firm bananas, sliced
2 medium navel oranges, peeled, sectioned & cut into chunks
2 tart apples, peeled & chopped
1 cup fresh or frozen blackberries
1 cup fresh or frozen blueberries
In large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed, stir in the remaining ingredients. Transfer to a 4 qt. serving bowl. Cover & refrigerate for 3-4 hours before serving.
PINEAPPLE CAKE
2 eggs (beaten)
2 cups flour
2 cups sugar
2 tsp soda
1 can (15-20 oz) crushed pineapple
1 tsp vanilla
1/2 cup nuts (chopped), optional
Mix all ingredients. Pour onto large cookie sheet pan with 1 inch sides. Bake 375 oven for 15 minutes. Frost with cream cheese frosting.
CREAM CHEESE FROSTING
1 pkg (8oz) cream cheese
3/4 stick butter
4 cups powdered sugar
1 tsp vanilla
Whip all ingredients until fluffy.
MEXICORN SALAD
2 cans corn
2 cans Mexicorn
1 red bell pepper (chopped)
1 green bell pepper (chopped)
6 green onions (diced)
2 cups shredded cheese
1 1/2 cups mayonnaise (mixed with small amount of milk)
1 bag Chili Cheese Fritos (crushed). Add just before serving.
JAPANESE SALAD
1 medium head cabbage (thinly sliced or chopped)
3 chicken breasts (cooked and chopped)
1 green pepper (diced)
3 green onions (sliced)
2 packages dry Ramen Noodles (broken)
1 cup cashews
DRESSING
1 cup salad oil
5 tablespoons vinegar
2 teaspoons salt
1 teaspoon Accent
4 teaspoons sugar
2 teaspoons pepper
Combine dressing ingredients and pour over salad. Mix and refrigerate several hours or until noodles are softned.
SEVEN LAYER SALAD
1 pkg lettuce -16 oz
1 cup celery thinly sliced
1 pkg frozen peas, thawed
1 small onion
4 hard boiled eggs
1 broccoli head, chopped
Layer in a 13x9 pan
DRESSING
2 cups Mayonnaise
2 Tbls sugar
Spread like frosting a cake
Sprinkle parmesan cheese and crubled bacon over dressing. Refrigerate 4-6 hours before serving.
COOKIE SALAD
1 cup Buttermilk
1 (3 oz. pkg.) Vanilla instant pudding
1 (8 oz.) tub Cool Whip
1 (15 oz. can) Mandarin oranges (drained)
1/2 pkg. Keebler Fudge Striped cookies.
With wire whisk beat buttermilk and pudding. Stir in cool whip and oranges. Break cookies into bite size pieces and stir into pudding mixture. Chill for one hour. You can substitute and use any fruit desired.
AUNT HEATHER'S CHICKEN SALAD
3 to 4 chicken breasts, cut up, or 2 large cans of canned chicken
2/3 cup mayonnaise
1/2 cup miracle whip
1 tsp. Lemon juice
1 cup cool whip
1 cup celery, chopped
1 cup apple, chopped
1 cup grapes, cut in half
1 cup pineapple tidbits
1/3 cup slivered almonds
dash of salt & pepper
Mix all together. You can delete or add veggies, fruits, or nuts. Keep in a airtight container in the refrigerator. Will last all week.
BROCCOLI SALAD
2 bunches of broccoli, clean, cut in small pieces
1/8 to 1/4 cup diced onion
1/2 to 1 cup shredded cheese
1/2 to a full pkg. bacon, fried and crumbled
DRESSING
1 cup mayonnaise
1/2 cup sugar
1 tsp vinegar
Mix the dressing and pour over salad and mix well. Refrigerate for an hour. Optional: can add dried cranberries or nuts
Friday, May 22, 2009
Fun and easy Summer Salad
This is a recipe my daughter came up with while at college. It is delicious!!!
Red Romaine Lettuce
1 can garbonzo beans
1 can kidney beans
1 can corn
1 c. grated cheese
grape tomatoes (as many as desired)
1 bag of Scoop type Fritos
Heat up the beans (undrained) in a pan for about 5 minutes and drain. Place corn in a bowl and put in the microwave for 3 minutes. Chop up the lettuce and dice the tomatoes then add the beans and corn. Add the grated cheese and mix together. Serve over Frito scoop chips. Add ranch dressing if desired but it is delicious just on its own.
Red Romaine Lettuce
1 can garbonzo beans
1 can kidney beans
1 can corn
1 c. grated cheese
grape tomatoes (as many as desired)
1 bag of Scoop type Fritos
Heat up the beans (undrained) in a pan for about 5 minutes and drain. Place corn in a bowl and put in the microwave for 3 minutes. Chop up the lettuce and dice the tomatoes then add the beans and corn. Add the grated cheese and mix together. Serve over Frito scoop chips. Add ranch dressing if desired but it is delicious just on its own.
Gooey Popcorn Treat
This is an old recipe from my husbands family - easy to make and delicious!!
1 bag of popcorn puffs
1 cube of butter
1 c. dark karo
1 c. sugar 1 c. nuts of your choice (I usually use Cashews)
Place the butter, Karo and sugar in a pan and bring to a boil. Boil 2 - 3 min and add the nuts. Pour over the popcorn puffs and mix well. (the recipe says to boil 3 min but sometimes that makes the mixture hard so I usually only boil it 2 minutes for a softer mixture.)
Enjoy!!!!
1 bag of popcorn puffs
1 cube of butter
1 c. dark karo
1 c. sugar 1 c. nuts of your choice (I usually use Cashews)
Place the butter, Karo and sugar in a pan and bring to a boil. Boil 2 - 3 min and add the nuts. Pour over the popcorn puffs and mix well. (the recipe says to boil 3 min but sometimes that makes the mixture hard so I usually only boil it 2 minutes for a softer mixture.)
Enjoy!!!!
Wednesday, May 20, 2009
Frostings
Sugar cookie and basic cake frosting.
Frosting tips:
Use regular shortening and clear vanilla for white frosting.
Butter makes better tasting frosting, but frosting won't be as fluffy.
Shortening makes better frosting texture - especially if you are going to be decorating using tips.
Sugar cookie frosting (basic frosting)
1/2 bag powdered sugar
2 TB melted butter
1 tsp. salt
1/2 tsp vanilla
3 TB milk
Mix until smooth and fluffy. Add food coloring.
Wilton Buttercream frosting (basic decorating frosting)
1/2 c. solid vegetable shortening
1/2 c. butter or margarine (substitute shortening if pure white needed)
1 tsp. vanilla
4 c. powdered sugar (about 1 lb)
2 TB milk
Cream shortening and margarine, add vanilla and powdered sugar. Add milk until frosting is the right consistency.
The best chocolate frosting recipe (Lionhouse chocolate frosting for chocolate cream cake. Tastes almost like fudge to me. Use for anything you need to frost.)
4 TB cocoa
3 c. powdered sugar
4 TB soft butter or margarine
1-2 TB milk
1 tsp vanilla
Mix cocoa and powdered sugar in mixing bowl. Add softened butter, milk, and vanilla. Beat until smooth.
Frosting tips:
Use regular shortening and clear vanilla for white frosting.
Butter makes better tasting frosting, but frosting won't be as fluffy.
Shortening makes better frosting texture - especially if you are going to be decorating using tips.
Sugar cookie frosting (basic frosting)
1/2 bag powdered sugar
2 TB melted butter
1 tsp. salt
1/2 tsp vanilla
3 TB milk
Mix until smooth and fluffy. Add food coloring.
Wilton Buttercream frosting (basic decorating frosting)
1/2 c. solid vegetable shortening
1/2 c. butter or margarine (substitute shortening if pure white needed)
1 tsp. vanilla
4 c. powdered sugar (about 1 lb)
2 TB milk
Cream shortening and margarine, add vanilla and powdered sugar. Add milk until frosting is the right consistency.
The best chocolate frosting recipe (Lionhouse chocolate frosting for chocolate cream cake. Tastes almost like fudge to me. Use for anything you need to frost.)
4 TB cocoa
3 c. powdered sugar
4 TB soft butter or margarine
1-2 TB milk
1 tsp vanilla
Mix cocoa and powdered sugar in mixing bowl. Add softened butter, milk, and vanilla. Beat until smooth.
My favorite 3 sugar cookie recipes
Perfect sugar cookies for whatever time or occasion you need them for!
Sugar Cookies (the kind you roll out and cut)
1 c. shortening (butter flavored for best taste)
1 c. sugar
3 eggs
1/4 c. milk
2 tsp. vanilla
3 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
Cream shortening and sugar until fluffy. Add eggs, milk, vanilla. Add dry ingredients and mix until well blended. You may need a bit more flour if it is too sticky - but you want dough very very soft. Roll and cut. Keep dough thick for soft cookies. Roll thin for crispy. Roll out the minimum times necessary because each time you roll out, cookies will become tougher. Bake at 350 for 10 minutes until set but not browned.
Pan Sugar Cookies (no need to roll out)
1 1/2 c. sugar
2 1/2 cubes margarine, softened
2 TB milk
2 tsp. vanilla
2 eggs
2 tsp baking powder
3 c. flour
1/2 tsp. salt
Cream sugar and margarine; add eggs and vanilla. Add dry ingredients. Spread in greased cookie sheet. Bake @350 for 20 minutes. Frost and cut into bars.
Sugar Cookie Doodles (made like normal cookies and rolled in sugar. No need to frost)
1 c. sugar
1/2 c. butter
1/2 c. sour cream
1 1/2 tsp. vanilla
1 egg
2 1/2 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Cream butter and sugar. Add sour cream, vanilla and egg. Mix in dry ingredients. Refrigerate if too soft to work with. Get a spoonful of dough (or cookie scoop) and roll dough into ball. Roll in sugar or sprinkles. Set on cookie sheet and bake at 400 degrees for 7-8 minutes or until ball has started to crack, but not browned. Very yummy. No need to frost.
Sugar Cookies (the kind you roll out and cut)
1 c. shortening (butter flavored for best taste)
1 c. sugar
3 eggs
1/4 c. milk
2 tsp. vanilla
3 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
Cream shortening and sugar until fluffy. Add eggs, milk, vanilla. Add dry ingredients and mix until well blended. You may need a bit more flour if it is too sticky - but you want dough very very soft. Roll and cut. Keep dough thick for soft cookies. Roll thin for crispy. Roll out the minimum times necessary because each time you roll out, cookies will become tougher. Bake at 350 for 10 minutes until set but not browned.
Pan Sugar Cookies (no need to roll out)
1 1/2 c. sugar
2 1/2 cubes margarine, softened
2 TB milk
2 tsp. vanilla
2 eggs
2 tsp baking powder
3 c. flour
1/2 tsp. salt
Cream sugar and margarine; add eggs and vanilla. Add dry ingredients. Spread in greased cookie sheet. Bake @350 for 20 minutes. Frost and cut into bars.
Sugar Cookie Doodles (made like normal cookies and rolled in sugar. No need to frost)
1 c. sugar
1/2 c. butter
1/2 c. sour cream
1 1/2 tsp. vanilla
1 egg
2 1/2 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Cream butter and sugar. Add sour cream, vanilla and egg. Mix in dry ingredients. Refrigerate if too soft to work with. Get a spoonful of dough (or cookie scoop) and roll dough into ball. Roll in sugar or sprinkles. Set on cookie sheet and bake at 400 degrees for 7-8 minutes or until ball has started to crack, but not browned. Very yummy. No need to frost.
Tuesday, May 12, 2009
Cameron's Mom's Chicken - one of our favorites!!!
This recipe is from my daughter's mother-in-law. We love it and hope you enjoy it too.
4 cans of cream of mushroom soup
32 oz of sour cream
2-3 pkg of wafer thin ham
4-8 chicken breasts (can use chicken tenders)
1 can of mushrooms
Swiss cheese (optional)
Mix sour cream, soup and mushrooms. Layer chicken in bottom of pan and cover with ham and Swiss cheese . Top with sour cream mixture. Bake 1 1/2 - 2 hrs at 350 deg. Serve with cooked rice.
You can put this in a crock pot and cook on low 6-8 hrs.
4 cans of cream of mushroom soup
32 oz of sour cream
2-3 pkg of wafer thin ham
4-8 chicken breasts (can use chicken tenders)
1 can of mushrooms
Swiss cheese (optional)
Mix sour cream, soup and mushrooms. Layer chicken in bottom of pan and cover with ham and Swiss cheese . Top with sour cream mixture. Bake 1 1/2 - 2 hrs at 350 deg. Serve with cooked rice.
You can put this in a crock pot and cook on low 6-8 hrs.
Sweet and Sour Pork
I got this recipe about 30 yrs ago (I know I'm old!) from a ward party we had. We have loved it ever since and is one the staples we love to fix.
1 lb pork cut in bite size pieces - cook until done in 4 T. oil heated or roll pork in flour, dip in
beaten egg and deep fat fry at 375 til brown.
2 small green peppers
1 small onion
1 carrot
Fry in 2 T. oil until veg are crisp
add 2 T. Ketchup and the pork
In a separate pan mix;
6 T. Ketchup
1 t. soy sauce
3 T. vinegar
3 T. sugar
1 ½ T. corn starch
1 c. water
Mix until sugar is dissolved. Add pork and veggies and heat through. Serve over rice.
1 lb pork cut in bite size pieces - cook until done in 4 T. oil heated or roll pork in flour, dip in
beaten egg and deep fat fry at 375 til brown.
2 small green peppers
1 small onion
1 carrot
Fry in 2 T. oil until veg are crisp
add 2 T. Ketchup and the pork
In a separate pan mix;
6 T. Ketchup
1 t. soy sauce
3 T. vinegar
3 T. sugar
1 ½ T. corn starch
1 c. water
Mix until sugar is dissolved. Add pork and veggies and heat through. Serve over rice.
Halladay Classic - Jon's White Lasagna
My son served his mission in Rome, Italy and learned to cook (very well I must say) from the "Pasta Mamma's" over there. This is one of the recipes he fixes. A different twist on typical lasagna but we have come to love it!
l bag frozen peas
1 8 oz pkg of fresh mushrooms sliced and diced
1/2 cube of butter
4 ham lunch meat pkg (small size)
1 lb chicken breasts
1 qt half and half
corn starch
1 pint of cream
3 boxes of Barilla ready to bake lasagna noodles
oil oil
6 cloves garlic
l large white, red or yellow onion
2-3 c. grated Parmesan cheese.
Add olive oil to 2 pans, enough to cover the bottom. Place on stove over medium-low heat. Place
half and half, cream and about 1/4 c. corn starch to make a white sauce in a 3rd pan. This is what we use - you can substitute any white sauce you want). Add 3 cloves of garlic to each of the 2 pans with olive oil. Once garlic starts to 'dance" add half of the chopped onion to each of the 2
pans plus 1/4 c. of butter to each. Cook until chopped onion pieces are somewhat clear. To one
pan add 1/2 the mushroom and bag of frozen peas plus salt and pepper and cover. To the other
pan add the remaining mushroom and cook on medium heat for about 5 min then add the white
sauce. Take a lasagna pan or 9x13 big baking pan and put about one big ladle full of the white
sauce on the bottom. Layer with the lasagna noodles, then another layer of the peas and ham
mixture with pieces of ham draped on top then a layer of lasagna noodles, layer of white sauce,
lasagna noddles, peas and ham, lasagna noddles etc. Sprinkle a good helping of Parmesan cheese
on all of the peas and mushroom and white sauce layers. Cover with foil and bake in 350 deg oven for one hour.
l bag frozen peas
1 8 oz pkg of fresh mushrooms sliced and diced
1/2 cube of butter
4 ham lunch meat pkg (small size)
1 lb chicken breasts
1 qt half and half
corn starch
1 pint of cream
3 boxes of Barilla ready to bake lasagna noodles
oil oil
6 cloves garlic
l large white, red or yellow onion
2-3 c. grated Parmesan cheese.
Add olive oil to 2 pans, enough to cover the bottom. Place on stove over medium-low heat. Place
half and half, cream and about 1/4 c. corn starch to make a white sauce in a 3rd pan. This is what we use - you can substitute any white sauce you want). Add 3 cloves of garlic to each of the 2 pans with olive oil. Once garlic starts to 'dance" add half of the chopped onion to each of the 2
pans plus 1/4 c. of butter to each. Cook until chopped onion pieces are somewhat clear. To one
pan add 1/2 the mushroom and bag of frozen peas plus salt and pepper and cover. To the other
pan add the remaining mushroom and cook on medium heat for about 5 min then add the white
sauce. Take a lasagna pan or 9x13 big baking pan and put about one big ladle full of the white
sauce on the bottom. Layer with the lasagna noodles, then another layer of the peas and ham
mixture with pieces of ham draped on top then a layer of lasagna noodles, layer of white sauce,
lasagna noddles, peas and ham, lasagna noddles etc. Sprinkle a good helping of Parmesan cheese
on all of the peas and mushroom and white sauce layers. Cover with foil and bake in 350 deg oven for one hour.
Chewy Brownies Supreme
I got this recipe from Hersey's cocoa yrs ago and have always loved these brownies. They always seem to turn out so moist and chewy.
½ c. shortening
1 c. sugar
1 t. vanilla
2 eggs unbeaten
½ c. Hershey’s cocoa
3/4 c. sifted all purpose flour
½ t. salt
½ t. baking powder
3/4 c. chopped walnuts (optional)
Cream together shortening and sugar and add vanilla and eggs. Beat until light and fluffy
Add cocoa and mix thoroughly
Soft together the flour, salt and baking powder. Stir in the sifted dry ingredients. Add ½ c. of the chopped walnuts if desired.. Spread the mixture in greased 3x3 pan and decorate top with
remaining 1/4 c. walnuts. Bake 350 for 25 minutes or until done.
½ c. shortening
1 c. sugar
1 t. vanilla
2 eggs unbeaten
½ c. Hershey’s cocoa
3/4 c. sifted all purpose flour
½ t. salt
½ t. baking powder
3/4 c. chopped walnuts (optional)
Cream together shortening and sugar and add vanilla and eggs. Beat until light and fluffy
Add cocoa and mix thoroughly
Soft together the flour, salt and baking powder. Stir in the sifted dry ingredients. Add ½ c. of the chopped walnuts if desired.. Spread the mixture in greased 3x3 pan and decorate top with
remaining 1/4 c. walnuts. Bake 350 for 25 minutes or until done.
Sugar Cookies
My friend Kathy Sturgell gave me this recipe about 20 years ago when we had a ward party. The sour cream seems to make them so moist and good. Just make sure you don't cook them too long. My grandchildren love to make these with me and frost them. The kitchen is a mess but we have fun!
2 c. sugar
1 c. shortening
1 T. vanilla
1 t. baking soda
4 t. baking powder
4 beaten eggs
1 c. sour cream
Mix above ingredients. Add 7-8 c. flour. Chill. Roll and cut out.
Bake at 350 deg 10-12 min
2 c. sugar
1 c. shortening
1 T. vanilla
1 t. baking soda
4 t. baking powder
4 beaten eggs
1 c. sour cream
Mix above ingredients. Add 7-8 c. flour. Chill. Roll and cut out.
Bake at 350 deg 10-12 min
Best Banana Bread Ever
This recipe is from my sister in law. It is the best banana bread I have ever tasted and is always sooo moist. I think it is from the sour cream. Enjoy!!
1 ½ c. sugar
½ c, butter
Cream together
2 eggs beaten - add and beat til light
5 T. sour cream
1 c. mashed bananas
Add and mix together well
1 3/4 c. flour
1 t. baking powder
1 t. soda
½ t. salt
1 t. vanilla
Please in 2 well greased medium bread pans Bake 300 deg for 1 hour.
1 ½ c. sugar
½ c, butter
Cream together
2 eggs beaten - add and beat til light
5 T. sour cream
1 c. mashed bananas
Add and mix together well
1 3/4 c. flour
1 t. baking powder
1 t. soda
½ t. salt
1 t. vanilla
Please in 2 well greased medium bread pans Bake 300 deg for 1 hour.
“Whoopie” Pies
We love these little chocolate cookies. They never seem to stay around very long!!
½ c. shortening
1 c. granulated sugar
1 egg
1 egg yolk
2 c. all-purpose flour
2/3 c. unsweetened cocoa powder
1/4 t. salt
1 t. baking soda
½ c. hot water
2/3 c. buttermilk (I have used 2/3 c. milk with 3/4 T Vinegar mixed in)
Filling
2 c. sifted powdered sugar
1 egg white
1 t. vanilla
1/4 c. butter or margarine softened
½ c. shortening
In mixing bowl beat together the first ½ c. shortening and granulated sugar on high speed till fluffy.
Add the egg and egg yolk. Stir together the flour, cocoa and salt; set aside. Dissolve baking soda
in hot water; cool slightly. Add flour mixture alternately with soda mixture and buttermilk to
creamed mixture. Blend till well mixed. Drop batter by rounded tablespoonfuls 2 inches apart
onto greased cookie sheets. Bake in 350 deg over for 8-10 min or til set.
Cool cookies on wire racks while preparing filling.
Filling: Combine powdered sugar, egg white and vanilla. Beating at low speed gradually add
butter or margarine and the remaining shortening . Beat at high speed til light and fluffy. Spread
some filling on the bottom side of one cookie and top with a second cookie. Repeat with remaining cookies. Store in refrigerator. Makes 2 doz filled cookies
½ c. shortening
1 c. granulated sugar
1 egg
1 egg yolk
2 c. all-purpose flour
2/3 c. unsweetened cocoa powder
1/4 t. salt
1 t. baking soda
½ c. hot water
2/3 c. buttermilk (I have used 2/3 c. milk with 3/4 T Vinegar mixed in)
Filling
2 c. sifted powdered sugar
1 egg white
1 t. vanilla
1/4 c. butter or margarine softened
½ c. shortening
In mixing bowl beat together the first ½ c. shortening and granulated sugar on high speed till fluffy.
Add the egg and egg yolk. Stir together the flour, cocoa and salt; set aside. Dissolve baking soda
in hot water; cool slightly. Add flour mixture alternately with soda mixture and buttermilk to
creamed mixture. Blend till well mixed. Drop batter by rounded tablespoonfuls 2 inches apart
onto greased cookie sheets. Bake in 350 deg over for 8-10 min or til set.
Cool cookies on wire racks while preparing filling.
Filling: Combine powdered sugar, egg white and vanilla. Beating at low speed gradually add
butter or margarine and the remaining shortening . Beat at high speed til light and fluffy. Spread
some filling on the bottom side of one cookie and top with a second cookie. Repeat with remaining cookies. Store in refrigerator. Makes 2 doz filled cookies
Friday, May 8, 2009
French Bread Pizza Surprise
A very tasty dinner! First mix up some French bread:
1/2 c. warm water 2 pkg. yeast- Combine and set aside to dissolve.
2 c. hot water 1/2 c. oil 3 T. sugar 1 T. salt 6 cups flour
Combine hot water, sugar, salt, oil, and 3 c. flour. Beat well, add yeast mixture and the remaining 3 c. of flour. Mix well and let dough rise for 1 hour in a pam-sprayed bowl. (I turn on the oven to the lowest setting, turn the oven off, and cover the bowl I mixed the dough in and set it in the warm oven.)
This is the dough doubled after an hour.
Divide the dough in half, roll into rectangles, and add toppings. (Left pizza has pepperoni and mozzarella, right pizza has chicken and colby jack- obviously a lot more creativity may be added to this step!)
Fold sides and ends over the toppings. This is the bottom of the loaf of bread.
Flip over onto baking sheet, rearrange the shape as necessary, score with a knife if desired.
Cover both loaves and let raise for 30 minutes.
Bake at 350 degrees for 30 minutes. I bake both at the same time as shown, then switch places and turn around after the first 15 minutes. Those with convection ovens don't need to do the switcheroo!
Finished product! Slice and serve. Dip in desired sauce. (Pizza, marinara, alfredo, etc.- I'm cheap, so I drained some moisture out of some spaghetti sauce by placing it in a dishcloth laid over a bowl- the same way I drain the mock mozzarella cheese)
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