Molly's Meals

Raw Chocolate "Birthday Cake"

2011-07-21T12:03:00.001-07:00

In food processor:
1C. Walnuts
1 1/2 C. Pecans
1 C. Almonds
3 C. Dates
1t. sea salt

Transfer to large bowl and mix in:
3/4 C. Raw Organic Cocoa
1C. Organic Unsweetened Coconut
1/8C. Agave (optional)

Press in a pan or shape into balls.

Rice Flour & Whatever Muffins (wheat-free and potentially milk-free and egg-free)

2011-04-18T11:09:00.000-07:00

Ingredients:

1 large egg (or use an egg replacement such as 1 Tbsp. ground flaxseed simmered in 3 Tbsp. water for 1 minute, then let sit 5 minutes to gel)
1/2 cup liquid of choice (fruit juice, lowfat milk, soy milk, water, etc.)
2 tablespoons granulated sugar (or banana)
2 tablespoons canola oil (or banana)
1 cup brown rice flour (white rice flour can be substituted)
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chopped nuts -- whatever type you have in pantry (optional)
3/4 cup fresh or frozen fruit (blueberries or raspberries, finely chopped apples, or peaches, etc.)

Preparation:

Preheat oven to 425 degrees. Line 6 muffin cups with foil or paper liners or coat the cups with canola cooking spray.
In large mixing bowl, combine egg or egg replacement, liquid of choice, sugar, and canola oil, beating on low until smooth.
In medium bowl, combine brown rice flour, baking powder, and salt. Add all at once to egg mixture and beat on low just until combined. Stir in nuts (if desired) and fruit of choice.
Divide batter among the prepared 6 muffin cups and bake for 15 minutes or until toothpick or fork inserted in the center of largest muffin comes out reasonably clean.

Yield:
Makes 6 muffins

Gluten-free Waffle - the rules

2011-04-01T16:44:00.000-07:00

via thedailydietribe.com

Here are my rules for making gluten-free waffles:

Start with 1 cup of a mediumweight flour, such as amaranth, sorghum, or millet. You can use all one type of flour or mix two or more together. For a heartier waffle, try replacing some of the flour with a heavyweight flour such as almond flour or buckwheat.
Add in 3/4 cup of starch, such as tapioca or potato starch. Again, you can use all one kind or do a mix. If you want a lighter waffle, you can increase the starch and decrease the mediumweight flour. For a healthier, whole-grain waffle, increase the flour and decrease the starch. Either way, you should end up with 1 3/4 cups total of flour and starch.
Add 2 tsp. baking powder and 1/2-1 tsp. salt. Whisk the dry ingredients together.
For your wet ingredients, you have a lot of options. You want to start with 1/4 cup of pureed fruit, applesauce, oil, or melted butter/Earth Balance. I'm pretty sure yogurt would work well here too, although I haven't tried it myself. If I'm thinking healthy, I go with applesauce or pureed fruit. For savory waffles, I use canola oil. For a richer taste, I would go with melted Earth Balance.
Next, eggs. I've tried the same recipes with and without an egg, and I barely notice a difference. In fact, in some cases, they taste better without the egg. I add one in for extra protein, but if you want to skip it, go ahead.
Liquid. You'll need 1 3/4 cup of liquid, although you may need more or less depending on the types of flour you use. You can use water, any type of milk including coconut milk, even fruit juice in some cases. You can use all one or a combination, although if you're using fruit juice, I recommend mixing it with water or coconut milk to dilute the flavor.
Optional add-ins: If you're planning on drizzling your waffles with maple syrup, they don't need to be that sweet, so 1 Tbsp. of honey/agave nectar/maple syrup should be plenty. You can also skip that and chop up some fresh or dried fruit to add in. Chopped walnuts and pecans, sunflower seeds, flax seeds, even sesame seeds (in a savory waffle) add a nice texture. Play around with spices and herbs: cinnamon is wonderful in a sweet waffle. Fresh dill, basil and garlic powder go well in savory waffles.
This should make 4-6 servings (2 squares each).

Because that was long, I'll summarize:
1 cup mediumweight flour
3/4 cup starch
2 tsp. baking powder
1/2-1 tsp. sea salt
1/4 cup applesauce, melted butter, oil, etc.
1 egg (optional)
1 3/4 cup water, milk, fruit juice, etc.
optional: chopped nuts, fruit, seeds, spices, and herbs

Whisk dry ingredients. Whisk wet ingredients into dry. Pour onto (greased) waffle iron.

Millet Sweet Vegetable Soup

2011-04-01T16:41:00.000-07:00

via christinacooks.com

Ingredients
1/2 cup millet-rinsed well
1/4 cup each onion, carrot, winter squash, green cabbage-finely diced
5 cups spring or filtered water
2 teaspoons barley miso
1-2 fresh scallions-thinly sliced for garnish

Directions
Rinse millet by placing in a glass bowl and covering with water. Gently swirl grain with your hands to loosen any dust. Drain well.

In a soup pot, layer onion, cabbage, squash, carrot, and then millet. Add enough water to just cover, careful not to disturb layering too much. Cover and bring to a boil over medium heat. Reduce heat and cook soup for 30 minutes. Remove a small amount of broth and puree the miso. Gently stir into the soup and simmer for another 3-4 minutes. Serve garnished with fresh scallions.

Quinoa Lentil Burgers

2011-03-28T17:13:00.000-07:00

Lentil Burgers

Ingredients:
2 cups cooked lentils (save the liquid)
1 carrot, chopped
1 cup fresh parsley
1/2 tsp dried cilantro
1/2 tsp sea salt
4 Tbsps. lentil cooking liquid (or water)
1/2 cup raw sunflower seeds
1 1/2 - 2 cups cooked quinoa

Directions:

Add all ingredients except the sunflower seeds and quinoa to the food processor. Process just until mixed and lumpy. Add in sunflower seeds and process another 30 seconds. Put mixture into a large mixing bowl.
Stir quinoa into the mixture until evenly mixed. Form into patties.
In a pan, saute 1 tsp. olive oil and cook burgers until browned, a few minutes per side.

Makes approx. 6-8 burgers

Find the original recipe at The Daily Dietribe.
www.thedailydietribe.com

Graham Cracker Recipe from Heavenly Homemaker (adapted)

2011-03-16T12:15:00.000-07:00

2 ¼ cups whole wheat flour (I use spelt flour)
1/3 c. cocoa (optional)
1 t. baking powder
½ t. baking soda
½ t. salt
¼ t. cinnamon
8 T. honey
¼ c. water
1 t. vanilla
1 stick butter, melted
1. Preheat oven to 350 degrees.
2. Melt stick of butter in a pan on the stove. Set aside.
3. In a mixing bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.
4. Add the liquids: honey, water, vanilla and melted butter.
5. Stir well until a nice ball of dough is formed. (If using spelt flour don't over mix, just enough until everything is mixed together.)
6. Cut two pieces of Parchment paper the size of the cookie sheet.
7. Lay one piece of parchment paper on the cookie sheet.
8. Place the ball of dough on the parchment paper.
9. Lay the other piece of parchment paper on top of the ball of dough. Squish dough down a little with your fist.
10. Use the rolling pin to roll the dough between the pieces of parchment paper. Roll until the dough covers the whole cookie sheet.
11. Remove the top piece of parchment paper. Cut rolled dough into 2 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little.
12. Bake in oven for 18 minutes.
13. Turn oven off, but leave crackers in the oven to get crisp.
14. Remove from oven after 30 minutes to one hour. Break graham crackers apart.
15. Store in a air tight container.

Vegan Thumbprint Cookies

2011-02-18T06:19:00.000-08:00

Vegan Thumbprint Cookies

1 ¼ cups spelt flour
1 cup ground oats
1 tsp baking powder
½ tsp salt
1 tbs ground flaxseed
¼ cup canola oil
½ cup agave nectar
½ cup cauliflower puree
Zest of 1 lemon
Low-sugar jam
Mix together the spelt, oats, baking powder, salt, and flaxseed. Set aside. For the cauliflower puree, put 3/4 – 1 cup fresh or frozen cauliflower with 1 tbs of water into a microwave safe bowl. Cover and microwave 3-5 minutes til soft. Puree with an additional tablespoon of water. It's ok if it doesn't get perfectly smooth.Stir together the cauliflower, canola oil, agave nectar, and lemon zest. Stir the wet ingredients into the dry ingredients. Refrigerate the dough for at least 30 minutes. Preheat the oven to 350 degrees. Shape the dough into half dollar-sized balls, then press onto greased pan with deep thumbprint. Fill the thumbprints with jam.Bake 16-18 minutes, checking to make sure bottoms are brown but not overdone. Makes about 30 cookies.

Whole Wheat Spelt Bread

2011-02-17T19:38:00.000-08:00

2 cups of water at 115 degrees

2 tsp active dry yeast

1.3 lbs of whole spelt flour -- about 4 1/4 cups of flour

1 T agave nectar or other sweetener

1 tsp salt

1/4 cup olive oil

How to make Whole Spelt Bread

Mix the water with the yeast and agave and make sure it bubbles. This will take a minute or so.
Stir in 2 1/2 cups of the flour until there are no lumps. Cover and let it stand for 30 minutes, or until double in size. For a lighter loaf, stir it down and repeat this step.
Stir in the salt and oil and gradually another 1 1/2 cups of spelt flour. When the dough develops into a stiff ball, it is time to knead.
Use about another 1/2 cup of spelt flour to finish the kneading. Add the flour very slowly. When the dough no longer sticks to the counter after a few kneads, it is finished. Kneading will take between 10 and 20 minutes.
Oil the mixing bowl, put the dough in, oil the top and cover. Let it rise for 45-60 minutes, or until double in size. If the room is cold, you may want to put into a warm (110 degree) oven.
After the dough has doubled in size, punch it down to degas it. Repeat this step for a lighter loaf.
Lightly oil the bread pan.
To form a loaf: make a ball, pull the sides in to form an oblong shape and then pinch the seams along the bottom and sides.
Place the dough in the pan, lightly oil the top and set aside to rise for 30-40 minutes, or until double in size. Do not let it rise for too long as that may cause the bread to fall or the top crust to separate.
Preheat the oven to 400. Bake for35 minutes.
When the bread is finished baking, take it out of the oven, let cool for 5-15 minutes and remove it from the pan. Place on a cooling rack or across the top of the pan.

source: http://www.ifood.tv/recipe/whole-spelt-bread

Spelt Banana Bread and Spelt Pie Crust

2011-02-17T19:35:00.000-08:00

Spelt Banana Bread
1/2 cup soft butter
1 cup or less brown sugar
2 eggs, beaten
2 cups SPELT flour
1 teaspoon aluminum-free baking soda
1/2 or less teaspoon of salt
2 or 3 ripe bananas, mashed
1/2 cup chopped almonds (optional)

Pre-heat oven to 350 degrees F. Cream butter and sugar; add eggs and beat well. Add dry ingredients and finally bananas and nuts. Mix well. Bake in three 3x5 " loaf pans or in one 5x9" loaf pan, well-greased. Bake for one hour or until toothpick comes out clean.

Spelt Pie Crust

3 Tablespoons oil
2 Tablespoons cool water
1/4 teaspoon seasalt, if desired
1 cup + 2 Tablespoons SPELT flour

Whisk oil, water and seasalt together. Stir in the flour and mix until evenly moistened. Press into a 9 inch pie plate. Fill and bake as required for the filling, or bake the empty crust for 12 minutes at 375 degrees F and fill when cool.
source: http://www.dvo.com/newsletter/monthly/2004/february/0204door3.html

Spelt and Oat Cookies

2011-02-17T19:33:00.000-08:00

These popped up on Taste Spotting a few days ago just when I happened to be in a baking mood. This recipe was perfect because I had recently purchased some spelt flour and I have a surplus of organic chocolate chips in my freezer. This recipe also gave me a chance to try out the coconut oil I just purchased. I'm constantly working to make my recipes more nutritionally complete and avoid ingredients that are not pure. This recipe hit the mark allowing me to meet that requirement. Spelt flour is an ancient grain with a lower gluten content than regular flour. Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), higher in B complex vitamins, and spelt is high in both simple and complex carbohydrates. These complex carbohydrates are an important factor in blood clotting and stimulating the body's immune system. These are definitely a healthy cookie, in addition to the spelt flour, these cookies have no butter or eggs in them. Despite, the missing fat, these cookies definitely did not taste like healthy cookies. They had ever bit of flavor that a regular chocolate chip cookie would have. I think Rikki from Diet Desserts and Dogs perfectly described these cookies as ". . . crisp on the edges, chewy in the middle, with lots of texture from the chips, raisins, and nuts." I can definitely say this is one of the best chocolate chip cookie recipes I have made in awhile.

Cow Girl Cookies with Spelt Flour and Oats

2 cups (280 g) light spelt flour

2 cups (200 g) old-fashioned rolled oats (not instant) (I used Bob's Red Mill Whole Grain Oats)

1/2 tsp (2.5 ml) baking powder

1 tsp (5 ml) baking soda

1/2 tsp (1 ml) sea salt

1-1/4 cups (225 g) non-dairy chocolate chips (I used organic)

1/2 cup (70 g) organic raisins

1/2 cup (55 g) coarsely chopped walnuts or pecans (I omitted)

1/2 tsp (2.5 ml) cinnamon

3/4 cup plus 2 Tbsp (210 ml) softened organic coconut oil or sunflower oil, preferably organic (I used coconut oil)

1 cup (180 g) Sucanat ( I substituted brown sugar)

1/3 cup (80 ml) room-temperature applesauce

1 tsp (5 ml) pure vanilla extract

Preheat oven to 350F (180C). Line two cookie sheets with parchment paper, or spray with nonstick spray.

In a medium bowl, whisk together the flour, oats, baking powder, soda and salt in a large bowl. Add the chocolate chips, raisins, nuts, and cinnamon. Stir to combine. Set aside.

In a large bowl, mix the oil and Sucanat until well combined. Add the applesauce and vanilla and mix again.

Add the dry ingredients to the wet, and mix just until all the flour is absorbed. Use a small ice cream scoop or heaping tablespoon (20 ml) to place mounds of dough on the cookie sheets about 2 inches (5 cm) apart. Flatten slightly.

Bake for 13 minutes, or until golden. Makes about 3 dozen.

source: http://reservationsnotrequired.blogspot.com/2009/04/cow-girl-cookies-with-spelt-flour-and.html

Blueberry Spelt Muffins from Whole Foods website

2011-02-17T18:03:00.000-08:00

Makes 1 dozen

The classic blueberry muffin gets an update with spelt flour and a flavor boost from orange juice and zest.

Ingredients

4 tablespoons (1/2 stick) softened butter or canola oil, plus more for greasing the pan
2/3 cup sugar
1/3 cup unsweetened applesauce
2 eggs
1/2 cup orange juice
2 teaspoons vanilla extract
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon grated orange zest
1/4 teaspoon salt
2 cups fresh blueberries

Method

Preheat oven to 375°F. Butter a 12-cup muffin tin or line with paper muffin liners. In a large bowl, cream together butter or oil and sugar. Stir in applesauce, eggs, orange juice and vanilla.

In a second large bowl, whisk together flour, baking powder, zest and salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in blueberries. Spoon batter into muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Nutrition

Per serving (1 muffin/about 3oz/87g-wt.): 180 calories (50 from fat), 5g total fat, 2.5g saturated fat, 4g protein, 30g total carbohydrate (4g dietary fiber, 14g sugar), 45mg cholesterol, 140mg sodium

Rosemary Lentils from Martha Stewart website

2011-02-15T05:45:00.000-08:00

Ingredients

Serves 4.

1 cup dried French green lentils
2 shallots, finely chopped (about 1/2 cup)
1 garlic clove, crushed with the flat side of a large knife
1 sprig fresh rosemary
1 bay leaf
1 teaspoon coarse salt
1 teaspoon red wine vinegar
2 teaspoons extra-virgin olive oil
Freshly ground pepper

Directions

Put lentils, shallots, garlic, rosemary, and bay leaf in a medium saucepan; cover with cold water by 2 inches (about 5 cups water). Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until lentils are tender, about 20 minutes.
Drain; discard garlic, rosemary stem, and bay leaf. Return lentil mixture to pan. Stir in salt, vinegar, and oil; season with pepper. Cover to keep warm until ready to serve.

*Ten Minute Couscous Soup Recipe - from 101 Cookbook

2011-01-07T10:43:00.000-08:00

* have not tried yet

This is a soup that should be made to order, if it sits around the consistency changes and the vegetables get that over-cooked flavor no one likes. I like to use whole wheat couscous, which I've been seeing around more often lately. I also picked up a box of barley couscous the other day - delicious. If all you can find is regular couscous, no problem, that will work as well too. I just try to pick up "whole" versions when given the choice. Use a delicious broth, one you wouldn't mind enjoying a bowl of on its own - I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores). This soup can easily be made vegan by leaving out the cheese.

7 cups great-tasting vegetable broth
2 or 3 pinches crushed red pepper flakes
3 tablespoons extra virgin olive oil
1 cup whole wheat, barley, or regular couscous
1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
4 oil-packed sun-dried tomatoes, chopped (opt)
4 green onions, trimmed and thinly sliced
an ounce or two of goat cheese

In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes - just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, green onions, and a bit of goat cheese.

Serves 4-6.

*Spinach and Zucchini Soup Recipe - from 101 Cookbook

2011-01-07T10:39:00.001-08:00

* not tried yet

I prefer to use a light tasting vegetable stock here, nothing too overpowering. If you'd like a richer version of this soup feel free to finish the soup with a splash of cream, or a dollop of creme fraiche or plain yogurt in place of the finishing drizzle of olive oil.

3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.

Serves about 6.

Heather's Quinoa Recipe - from 101 Cookbook

2011-01-07T10:36:00.000-08:00

If you don't have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes. Also, a delicious alternative to the tofu in this recipe might be paneer cheese which can stand up to the heat without losing its form. Vegans can leave out the Parmesan in the pesto and make it more of a basil-nut drizzle - still tasty, and a good fit for this recipe.

a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)

In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.

Serves 4 - 6.

*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.

Nikki's Healthy Cookie Recipe - from 101 Cookbook

2011-01-07T10:34:00.000-08:00

You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a knife and then cut the rest into bigger chip-sized chunks. You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand - don't go too far or you'll end up with almond butter. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit - enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats.

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.

Makes about 3 dozen bite-sized cookies.

Apple Crisp - Betty Crocker

2010-11-20T06:17:00.001-08:00

Apple Crisp

medium tart cooking apples, sliced (4 cups)

3/4

cup packed brown sugar

1/2

cup Gold Medal® all-purpose flour

1/2

cup quick-cooking or old-fashioned oats

1/3

cup butter or margarine, softened

3/4

teaspoon ground cinnamon

3/4

teaspoon ground nutmeg

Cream or Ice cream, if desired

Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Makes 6 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Purchasing

To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Substitution

Rise to the occasion! Self-rising flour can be used in this recipe.

Variation

If blueberry crisp is your cup of tea, simply use 4 cups fresh or frozen (thawed and drained) blueberries for the apples.

Nutrition Information:

1 Serving (1 Serving)

Calories 320

(Calories from Fat 100),

Total Fat 11g

(Saturated Fat 5g,
Trans Fat 1g),

Cholesterol 25mg;
Sodium 80mg;
Total Carbohydrate 52g

(Dietary Fiber 3g,
Sugars 36g),

Protein 2g;

Percent Daily Value*:

Calcium ;

Exchanges:

1 Starch;
1 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Pumpkin Cinnamon Rolls with Cream Cheese Icing

2010-11-19T12:30:00.001-08:00

Pumpkin Cinnamon Rolls with Cream Cheese Icing

roll dough adapted from King Arthur Flour
makes approximately 15-16 rolls

Ingredients:

Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

Frost warm rolls with the cream cheese frosting and serve immediately.

For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.

Pumpkin Streusel Bread

2010-11-10T05:46:00.000-08:00

Pumpkin Streusel Bread

This is a recipe I got from Whole Foods Market several years ago - but it has been a keeper and I make it every year. It is really good and truly a fall time treat!!

For the streusel topping:

3/4 C brown sugar
6 TB flour
1 1/2 tsp cinnamon
6 TB melted butter

Mix in small bowl and set aside.

For the bread:

1 15oz. can pumpkin
3/4 C canola oil
4 eggs
2 C sugar
3 C flour
3/4 tsp salt
2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/4 tsp ground clove
2 C chopped apples
(nuts in the bread and/or streusel topping are optional)
(the recipe suggests roasted chestnuts or walnuts)

Mix the pumpkin, oil, eggs and sugar. Then mix in the dry ingredients. (sift them first if you want.)

I chop my apples pretty small. I like the taste of them in the bread but not the feel of big chunks of apple.

Fold in the apples (and nuts, if you choose). This makes 2 loaves. After the bread mixture is in your bread pans, sprinkle the topping over the top. Bake at 350 degrees for 50-60 minutes. As an added bonus, this bread actually freezes well.

Pumpkin Snickerdoodles

2010-10-06T16:37:00.001-07:00

Pumpkin Snickerdoodles
yield 2 dozen cookies

1/2 cup butter
1/2 cup pumpkin puree
3/4 cup granulated sugar
1 egg
2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar

1 tablespoon granulated sugar
1 tablespoon cinnamon

Cream the butter, sugar, and pumpkin puree
Add the egg to the creamed mixture and beat it all together
Sift the dry ingredients into a bowl
Dump half of the sifted ingredients into the egg mixture. Stir with a mixing spoon. Then add the rest of the sifted ingredients and stir some more
Cover the mixing bowl and put it in the refrigerator for one hour
preheat oven to 400*
mix one tablespoon of sugar and one tablespoon of cinnamon on a small plate
Break off a bit of cold dough, about the size of a walnut, and roll it into a ball
Roll the ball around in the dish of cinnamon-sugar.
Put it in the cookie sheet and make more balls the same way.
Leave a lot of room around each one on the cookie sheet.
bake for 10 minutes. These cookies are really soft when you take them off the cookie sheet. lift them up carefully with a spatula and set them on a wire rack to cool.

Homemade Flour Tortilla Recipe

2010-05-25T16:26:00.000-07:00

2 cups of white flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 cup warm water

Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.

Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.

The dough will be sticky.

Kneading The Dough

Lightly flour a wooden cutting board and knead the dough.

Kneading is done by pushing the dough with the heals and palms of both hands down onto the board. Fold the dough back onto itself, give a quarter turn and push again with the palms and heels of your hands. Just repeat the process of pressing, folding and turning for about 4 or 5 minutes. Add a dusting of flour when the dough gets sticky.

If the dough sticks to the cutting board while kneading, scrape up the dough and dust the board with a little flour and continue kneading.

Eventually the stickiness will go away and you will have a nice smooth dough.

Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.

Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.

Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.

Let the dough rest again for 10 minutes.

Rolling The Tortillas

Preheat a skillet or cast iron pan on medium high heat. You really can't beat cast iron pans for even heat distribution and their ability to withstand high heat without warping.

Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.

It's difficult to roll out a perfectly round tortilla so if that is important to you, you can always trim the tortilla with a knife.

I like their irregular homemade looking shape. No one can mistake these for store bought, especially when you taste them.

Don't be surprised if your kids take this flour tortilla recipe to new heights by making shapes out of the dough. Their creative little minds will be making homemade star shaped quesadillas!

Cooking The Tortillas

Back to the flour tortilla recipe...

Once you have rolled out the tortilla, place it on a preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds.

Don't over cook it as you want the tortilla to be nice and soft.

Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.

Storing Tortillas

Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10 to 15 minutes.

I don't recommend microwaving them as this tends to toughen them.

Carrot Cake

2010-04-24T13:14:00.000-07:00

CARROT CAKE
by Made (blog)

2 - 4 carrots

1/2 cup oil

2 cups sugar

3 eggs

2 tsp vanilla

2 cups flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 cup buttermilk (or 1 cup lowfat milk mixed with 2 tsp vinegar)

Heat the oven to 350º (turn it to 325º if using a non-stick pan or a glass pan).
Grease a 13x9 pan (or 2 to 3 round pans)

Grate 2 - 4 carrots. Measure 2 cups of loosely-packed carrots (don't cram the carrots into the measuring cup) and set them aside.

Prep your "buttermilk". If you ever have a recipe that calls for buttermilk, you can create an easy substitute by mixing 1 cup of milk with 2 tsp vinegar. Mix and let it sit while you prepare the rest of the ingredients.

In a large bowl beat the oil, sugar, eggs and vanilla together until light, about two minutes.

Stir together the flour, baking soda, salt and cinnamon. Add the flour mixture and the buttermilk to the creamed mixture. Beat for another two minutes. Stir in the carrots.

Pour into a 9x13 pan and Bake for 33 - 40 minutes or just until the center springs back when lightly touched. Cool on a wire rack before frosting.

For a layered cake:
Grease three 9-inch round cake pans. Cut three 9-inch circles of waxed paper and place in bottom of each pan. Pour evenly into the three pans. Bake at 350º for 18 - 25 minutes or just until done. Place pans on wire racks and cool for 20 minutes.

For mini Cupcakes:
Prepare recipe above, use candy-cup wrappers for cupcake holders (found in the candy making aisle at Michaels and other craft stores), and pour appx 1 Tbls of batter into each cup. Bake 7-9 minutes.

Since my little helpers are usually too antsy to wait for the cake to get out of the oven, I usually bake a few mini-cupcakes first. Immediate returns. All you need is one tablespoon of batter (and a steadier hand than me, spilling everywhere while trying to take a picture)
Bake them for 7-10 minutes, cool, and snack away.

LITE CREAM CHEESE FROSTING
(for a Layered Cake, double the recipe)

4 ounces Cream Cheese (Lite Cream Cheese or Neufchatel Cheese...at room temperature)

1/4 cup butter (at room temperature)

1 tsp vanilla

2 - 3 cups powdered sugar

milk

Cream together the cream cheese, butter and vanilla. Add the powdered sugar and enough milk to make a creamy, spreadable frosting.

And, you're done!

Make sure it tastes okay.

And once your cake has cooled, we're ready to frost. I'll be making a layered cake but I didn't have 3 round pans, so I chose to bake the cake in a jelly roll pan (fancy word for a really nice cookie sheet). I usually place my cake in the freezer for 10 minutes or so, so that it's nice and firm for frosting.

I cut out a circle on paper and used it to cut three circles from the cake. This method leaves a lot of excess cake. But it's perfect for snacking on later.
Find a pretty serving platter. Place the first layer of the cake down and start spreading the frosting. Be liberal with your frosting. There's no point in having cake if there isn't a lot of frosting.
Put the second layer on top of that, more frosting on top, and repeat.

Then take your knife and frost all the way around the outside of the cake. There are tons of methods out there for making your cake pretty on the outside. If I'm really feeling ambitious, I frost the outside of the cake (which usually gets bits of cake stuck in the frosting. Not too pretty), then I place it in the fridge for an hour, then I frost another layer around the outside to disguise the first layer.

Banana/Zucchini Bread

2010-02-10T07:40:00.000-08:00

(from Kathrine Paget)

2/3 c. Shortening
2 2/3 c. sugar
4 eggs
3 c. mashed banana/shredded zucchini
2/3 c. water
3 1/3 c. flour
2 t. baking soda
1 1/2 t. salt
1/2 t. baking powder
1 t. ground cloves
2 t. vanilla
2/3 c. nuts and raisins (each) (optional)

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans 9x5x3 inches or 3 loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches. Sprinkle a cinnamon sugar mixture in bottom and sides of pan. Mix shortening and sugar in large bowl. Add eggs, banana/zucchini, and water. Blend in flour, baking soda, salt, baking powder, cinnamon, cloves and vanilla (mix cloves with vanilla before mixing with others). Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean - about 1 hr. 10 minutes. Cool slightly. Loosen sides of loaves from pans and remove from pans. Cool completely before slicing. To store, wrap adn refrigerate no longer than 10 days.

Chewy Chocolate Chip Oatmeal Cookies

2010-02-05T09:57:00.000-08:00

Adapted from Allrecipes

Ingredients

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1 egg
1teaspoons vanilla extract
3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/2 cup semisweet chocolate chips

Method

Preheat the oven to 325° F (165° C).
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar until smooth. Beat in egg then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 15 minutes then remove sheets from oven and cool cookies on sheets for 5 minutes then remove to rack and cool completely.

Almond Poppy Seed Bread

2009-12-14T06:22:00.001-08:00

Almond Poppy Seed Bread
This is an old recipe of my mother's, and it is fool proof. And. Everyone I take it to begs for the recipe. Good sign, no?

1 1/8 C oil
3 eggs
1 1/2 C milk
1 1/2 T poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
3 C flour
2 1/2 C sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder

Mix wet ingredients. Add dry ingredients gradually. Pour into 2 greased bread pans and bake at 350 degrees for one hour.

Mix the following and pour over partially cooled bread:
1/4 C orange juice
3/4 C sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
chopped almonds (optional)

A note on size: Instead of doing the 2 large loafs, I often bake 4 smaller loaves. They take about half the time to bake and are perfect little gifts.

Pepparkakor Cookies

2009-12-09T11:35:00.000-08:00

Pumpkin Cookies

2009-11-27T13:33:00.000-08:00

Cookies
1 large can of pumpkin
1 cup vegetable oil
3 cups of sugar
2 eggs
2 tsp. vanilla
Combine wet ingredients and add to:
5 cups of flour
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
3 tsp. pumpkin spice
Cook at 375 degrees for about 12 minutes or until edges are LIGHTLY browned.

Cream Cheese Frosting
1 cube of butter (1/2 cup)
8 oz. of cream cheese
4 cups powdered sugar
2 tsp. vanilla
soften butter and cream cheese. Blend ingredients until smooth. Sprinkle with chopped nuts if desired.

Favorite Rolls

2009-11-20T07:18:00.001-08:00

by Bloom
A couple of years ago, I set forth on a mission to find the perfect roll recipe. I was disappointed by several (even Martha's! For shame!) before my friend, Wendy, invited me (OK, so I invited myself) to her home to make rolls with her. And? Mission accomplished! These are now my go-to rolls for Thanksgiving and any other roll occasion.

The recipe:

Combine 2 cups warm water (about 104 deg.), 2 tablespoons yeast, and 1 tablespoon sugar. Let sit 5 minutes. Add 2 sticks butter (melted and cooled--again about 104 deg.), 3 beaten eggs, 1 cup sugar, 1 1/2 teaspoons salt, and 8 cups flour. Mix and knead dough. Let sit until doubled. Punch down.

(I let mine rise in the fridge overnight. If you do this, you have to get the dough to warm up a bit before rolling it out or it is too difficult to work with.)

Take a grapefruit-sized wad of dough and roll it out on a floured surface into a circle that is 1/4-inch thick. With a pizza cutter, cut the circle into 12 triangles. (You'll do this 4 times, making 48 rolls total.) Roll triangles up from wide end. Place point down onto a greased baking sheet. (You've practiced this technique with Pillsbury Crescent Rolls, right?!) Cover and let rise until doubled. Bake at 375 for 12-14 minutes, until golden.

Enjoy! Savor! Eat as many as you want--it's the holidays!
-Anne

Oatmeal Carmelitas

2009-11-13T19:05:00.000-08:00

oatmeal carmelitas

64 caramels (I always throw in a few more)
2/3 c. minus 2TB (10 TB total) canned milk or cream

Melt caramels in cream in a double boiler. (I don't have a double boiler so I just put them in a saucepan on low heat.)

Dough: (mix 2x for top and bottom... or just double and split in half)
1 c. flour
3/4 c. brown sugar
1/2 tsp. baking soda
1 c. quick oats
3/4 c. melted butter
1/4 tsp. salt

Filling:
2 c. (12 oz) chocolate chips
1 c. chopped nuts

Mix dough. Stir until butter is absorbed and mixture is crumbly. Press in cookie pan 10x15. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and nuts. Cover with caramel mixture, spreading carefully. Sprinkle with second dough mixture. Bake 15-20 minutes or until golden brown. Cool. Cut into squares.

Perfect Apple Pie

2009-11-10T09:45:00.000-08:00

by Jenny

Pie Dough
2 1/2 c. unbleached all-purpose flour, plus more for dusting the work surface
1 tsp salt
2 T. sugar
½ c. vegetable shortening, chilled
12 T. cold unsalted butter, cut into ¼ -inch pieces
6-8 T. ice water

I usually make my crust in a food processor, but I used a mixer this day, both work well. Just remember that an overworked crust is a yucky crust. The first step in making this crust is to combine the flour, salt and sugar in the food processor. Add the shortening and process it until the mixture has the texture of coarse sand. Scatter the butter pieces into the mixture and mix in until you have the texture of coarse crumbs (keep the butter bits about pea size). After this you can add the ice cold water a couple of tablespoons at a time until the mixture sticks together. Divide the dough into two parts and flatten them each into small disks, then wrap each one in plastic and refrigerate for at least one hour (you can use it for up to two days after you make it). Not only is it easier to work with dough when it’s cool, but it also makes for a flakier crust.

Apple Pie Filling
2 T. unbleached all-purpose flour, plus more for dusting the work surface
6 or 7 large apples (choose three varieties, such as Fuji, Honey Crisp, Granny Smith etc)
1 T. juice and 1 tsp grated zest from 1 lemon
¾ c. plus 1 T. sugar
¼ tsp nutmeg
¼ tsp ground cinnamon
1/8 tsp allspice
¼ tsp salt
1 large egg white, beaten lightly

Adjust the oven rack to the lowest position in the oven, place a rimmed baking sheet on it, and heat the oven to 500 degrees. Remove one piece of dough from the refrigerator and roll it out (I usually roll out my dough between two pieces of plastic wrap so it doesn’t slide around, and so it’s easier to move to the pan.). Transfer the dough to a 9 inch pie plate, let the dough overhang a little so you have room to seal the edge. Refigerate the dough-lined pie plate.

Peel, core and slice the apples and toss with lemon juice and zest. In a smaller bowl combine the flour, sugar and spices and then add it to the apples. Turn the apples (and the juices) into the chilled pie shell and mound it slightly in the center (I personally think apple pie should highlight the apples so I tend to use a lot of apples in my pies, but I won’t be offended if you use less).

Roll out the second piece of pie dough and place it over the filling. Tuck the folds of dough underneath itself and then flute the edges or press with the tines of a fork to seal it. Cut 4 slits on the top of the pie to let out steam. Brush egg white over the top and sprinkle lightly with sugar.

Place the pie on the baking sheet and lower the oven temperature to 425 degrees. Bake the pie until the top crust is golden, about 20 minutes. Rotate the pie from front to back and reduce the oven temperature to 375 degrees; continue baking until the juices bubble and the crust is deep golden brown, about 30 minutes longer. Remove from the oven (and don’t drop it on the floor like I did recently) and let it cool (I’m always impatient about this and never last long, although this pie tastes especially good the day after it’s made). ENJOY!

Soft Sugar Cookies

2009-10-30T06:26:00.000-07:00

Halloween Sugar Cookies
by Lori
Got a bit of time on your hands? And a little holiday cheer in your heart? Then you should make these sugar cookies with your child/children/spouse/self.

Because they are YUM. I got the recipe from my practically perfect in every way (baking included) sister-in-law, Maria, who got it from our fabulous aunt, Laurie, who must have gotten it from the ultimate goody guru. I think the secret is the sour cream.

Soft Sugar Cookies
1 cup butter
2 cups sugar
2 eggs
2 cups sour cream
1 tsp. salt
2 tsp. baking soda
6 1/2 cups flour
2 tsp. almond flavoring
1 tsp. vanilla

Maria's directions:
Cream together the butter, sugar and eggs.
Add sour cream, flour, soda, salt and flavorings.

The dough is fairly sticky, so you will need to use a fair amount of flour when rolling the cookies out. (I like to put it in the fridge for a few hours to help it firm up).

Cut out shapes and bake on a cookie sheet at 350 degrees for about 7 minutes. (I never set the timer when I bake, I just watch the cookies. Someone taught me once that the cookies are done when the tops are no longer "shiny" and there are small air bubbles on top.)

Frost with your favorite butter cream frosting. (I also add a little almond flavoring to my frosting--maybe 1/4 - 1/2 teaspoon or something).

My directions
Do all the above (letting your daughter roll out the dough. Daughters love to roll out dough). But when you forget to "just watch the cookies" and you burn one batch (me=not practically perfect in every way), then you should designate that dozen for experimental frosting by your four year old.And, in general, you should have fun making these cookies. And you should not mind the flour and frosting EVERYWHERE. Because isn't it fun to hear your child direct, "Now, one tea-scoop of salt!," after scrutinizing tsp for a few seconds? Isn't that worth a flour/frosting covered kitchen? Sometimes it really is!

And...sometimes it's really not! And on those days, when you don't have a bit of time on your hands (but you do have a little holiday cheer in your heart!), then you should buy Halloween Oreos. Because they are orange and black. And they have ghosts and bats and cats and witches imprinted on them. And doesn't that make them the perfect Halloween cookie?? October is the only time we buy Oreos.)

Whatever cookies you choose, my friends, here's to a happy, tasty, Halloween!!!

French Peasant Bread

2009-10-28T06:54:00.001-07:00

Here is the recipe:

1 package (2 1/2 tsp.) dry yeast
2 cups warm water
1 tbsp. sugar
2 tsp. salt
4 cups flour
oil
corn meal
melted butter

Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds (they're not particularly pretty, and yes, the dough should be very sticky and goopy!) on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter (sometimes I just use cooking spray!) and bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

Here's what I love: You are making 2 loaves at a time. You don't have to wait for your yeast to proof. You don't have to knead a thing. Seriously, you stir it all up with a spoon and that's it!

Carrot Cake

2009-10-27T15:43:00.001-07:00

Sini’s Carrot Cake Recipe (courtesy of her mom)

Cake:
3 c carrots, grated
2 c flour
1 1/2 c sugar
1 t baking powder
2 t baking soda
1/2 t salt
3 t cinnamon
4 eggs
1 1/2 c vegetable oil
3 t vanilla
1 small can crushed pineapple

Preheat oven to 350. Mix the dry ingredients in a large bowl. Add the wet ingredients and mix. Pour batter into a greased cake pan. Bake for 35 minutes or until a toothpick stuck into the cake comes out clean. Cool before frosting.

Frosting:
1 package cream cheese, softened
1 cube butter, softened
3 t vanilla
powdered sugar
chopped nuts (optional)

Mix cream cheese, butter, and vanilla. Sini uses a beater to mix them. Keep mixing and add powdered sugar a little bit at a time until you get the desired consistency. Sini doesn’t know exactly how much she uses--probably about 3 cups. Spread frosting on the top of the cake. Garnish with nuts if desired. Enjoy!

Kathy's Soft Sugar Cookies

2009-10-26T09:09:00.000-07:00

Kathy's Soft Sugar Cookies

2/3 c. butter
1 1/2 c. sugar
3 eggs, beaten
1/4 c. milk
3 1/2 c. flour
1 t. baking soda
1 t. vanilla
1/4 t. salt

Cream butter and sugar; add eggs. Dissolve baking soda in milk and blend. Add vanilla. Sit flour and salt; add gradually to mixture. Chill. Roll about 1/8" thick and bake on a greased cookie sheet @ 350 degrees for 8-10 minutes.

The dough is very sticky, so sometimes I add a tiny bit more flour, but mostly it's important to chill it for a long time. Mine was in the fridge for several hours (or maybe overnight, I can't remember). Then I roll it out on powdered sugar. This time I also tried keeping the cut-out cookies in the fridge for a few minutes, and I think that helped them keep their shape in the oven. Oh, and I do mine a little thicker than 1/8".

Creamy White Frosting
(From Better Homes and Gardens Cookbook)

1 c. shortening
1 1/2 t. vanilla
1/2 t. lemon, orange, or almond extract (I used almond)
4 1/2 c. sifted powdered sugar (about 1 pound)
3 to 4 T. milk

In a medium mixing bowl beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar and enough remaining milk to reach spreading consistency.

When I used this for a birthday cake I used 1/2 c. margarine and 1/2 c. shortening. For the cookies I used 1 c. butter. I liked both ways, and I think both would be better than just shortening. I frosted 30-35 cookies (about 4") with this recipe.

PB Cookies

2009-09-03T13:08:00.000-07:00

1 C brown sugar
1 C sugar
1 C peanut butter
1 C butter
1 T vanilla
2 eggs
1/2 t. salt
1 t. baking soda
3 1/2 C white flour

Bake @ 350 for 16 minutes
Makes about 18 cookies (1/4 C scoop size)

Microwave Caramel Corn in minutes

2009-05-15T10:28:00.000-07:00

Here is a link to some quick caramel corn!
http://pvduersch.blogspot.com/2009/05/popcorn-popping.html

Sugar Cookies

2009-02-01T12:25:00.000-08:00

From Tauna:

Sweetheart Sugar Cookies

½ c butter or margarine

½ c sugar

1 tsp vanilla

2 eggs

2 tsp baking powder

2 ¾ c flour

Cream butter and sugar together until smooth. Add eggs, vanilla, and baking powder and mix well. Add and flour and combine thoroughly. It will be a very stiff dough. Immediately roll to 1/8 inch thickness and cut as desired. Bake on top rack of 400* oven for 6 to 7 minutes or until lightly brown. Immediately remove from baking sheets and cool on wire racks.

Easy Soft Sugar Cookies

1 c sugar

½ c milk

½ c shortening

½ tsp salt

2 eggs

4 tsp baking powder

1 tsp vanilla

3 ½ c flour

Cream sugar and shortening. Add eggs, vanilla, milk, salt, and baking powder. Mix well. Stir in flour until completely blended. Chill dough for ease in rolling. Roll out to ¼-inch thickness and cut out desired shapes. Bake at 300* for 10 minutes or until lightly brown on bottom.

From Kristen:

Sugar Cookies

1 1/2 c. sugar

1 c. butter

2 eggs

2t. vanilla

1t. salt

1 1/2 t. baking powder

3 3/4 c. flour

Cream sugar and butter. Add eggs and vanilla. Mix in dry ingredients.
Bake at 375 for 8-9 minutes.

I usually check them after 5 minutes depending on how small they are.

Gingerbread Cookies

2009-01-29T15:37:00.001-08:00

Gingerbread Cookies

2 3/4 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla

Sift flour, baking soda, salt and spices onto waxed paper. Beat vegetable shortening with sugar until fluffy in a large bowl; beat in molasses, egg, and vanilla. Stir in flour mixture, a third at a time, blending well after each addition, to make a soft dough. Wrap dough in foil and chill 4 hours, or overnight. Roll out dough, one quarter at a time, to a 1/8" thickness on a lightly floured pastry board.Cut with 3" cookie cutters. Place 1" apart on ungreased cookie sheet. Bake in moderate oven (350 degrees) 8 minutes, or until cookies are firm but not too dark. Remove to wire rack with spatula, cool.

I ignore the sifting part and just stir all the dry stuff together. I also found, thanks to my mom, that using powdered sugar instead of flour when you roll out the cookies works great!

Brownie Journey

2008-02-04T10:02:00.000-08:00

I have been searching for the perfect brownie recipe. For the first time, I decided to apply what I learned in my food science class and treat my cooking like a science experiment. I wanted to find a brownie that was moist, chocolatey, fudgey, not cake-like, used baking cocoa powder, and is absolutely delicious. I just finished take 4 and they are getting pretty near perfection, so I thought I'd describe the process to you. Just like any scientific experiment, I tried to restrain myself to only changing one variable at a time so I could monitor the effects, but I just couldn't help myself. The changes made each time are in red, and the comments/results are in blue.

version 1.0
"Fudgy fudge brownies" from cooks.com
1 1/4 c. flour
1/4 c. cocoa
1 tsp baking powder
1/2 tsp salt
3 eggs
2 c. sugar
3/4 c. butter, melted
1 tsp. vanilla

Stir tigether flour, cocoa, baking powder, and salt. Mix well. Set aside.

In a large bowl, combine eggs, sugar, butter, and vanilla. Beat with wooden spoon until smooth. Stir in dry ingredients; mix well. spread batter evenly in 13x9" pan.

Bake 350 degree F oven for about 25 minutes. Do not overbake. Brownies are ready when edges are just set and center is still soft.

results:

Not Chocolatey enough.
Too sugary. Sugary texture, too.
Excellent tip in the last paragraph. Taking it out when the center was still soft made the brownies moist and dense.

Version 2.0

1 1/4 c. flour
1/2 c. cocoa
1 tsp baking powder
1/2 tsp salt
3 eggs
2 c. sugar
3/4 c. butter, melted
1 tsp. vanilla

Stir tigether flour, cocoa, baking powder, and salt. Mix well. Set aside.

In a large bowl, combine eggs, sugar, butter, and vanilla. Beat for a long time in the kitchenaid until sugar has a chance to dissolve more. Stir in dry ingredients; mix well. spread batter evenly in 13x9" pan.

Bake 350 degree F oven for about 25 minutes. Do not overbake. Brownies are ready when edges are just set and center is still soft.

results:

still not chocolatey enough!!
Less sugar texture, but sugar crystals still didn't dissolve totally, resulting in a still sugary texture (as well as taste)

Version 3.0

1 1/4 c. flour

1/2 c. dutch cocoa

1 tsp baking powder

1/2 tsp salt

3 eggs

2 c. sugar

3/4 c. oil

1 tsp. vanilla

Stir tigether flour, cocoa, baking powder, and salt. Mix well. Set aside.

In a large bowl, combine eggs, sugar, butter, and vanilla. Beat for a long time in the kitchenaid until sugar has a chance to dissolve more.

ahhhhh! a large glass dish just dropped and shattered on top of my kitchenaid, covering my kitchen and filling my brownie mix with large shards of glass!

version 3.5
"Fudgy fudge brownies" from cooks.com
1 1/4 c. flour
1/4 c. dutch cocoa (we had some that Alex's Dad brought us back from Europe. Before that we were using generic aldi brand. Maybe someday I'll do some research on different types of cocoa.)
1 tsp baking powder
1/2 tsp salt
3 eggs
2 c. sugar
3/4 c. oil (I wanted to find a substitute for the butter because it is kind of expensive)

1 tsp. vanilla

Stir tigether flour, cocoa, baking powder, and salt. Mix well. Set aside.

In a large bowl, combine eggs, sugar, butter, and vanilla. Beat with wooden spoon until smooth. Stir in dry ingredients; mix well. spread batter evenly in 13x9" pan.

Bake 350 degree F oven for about 25 minutes. Do not overbake. Brownies are ready when edges are just set and center is still soft.

results:

really tall right out of oven, then deflated in center when cooled.
battery and undercooked.
way more chocolatey!

Version 4.0

1 1/4 c. flour
1/2 c. dutch cocoa
1 tsp baking powder
1/2 tsp salt
3 eggs
1 3/4 c. sugar
3/4 c. margerine, melted
1 tsp. vanilla

Stir tigether flour, cocoa, baking powder, and salt. Mix well. Set aside.

In a large bowl, combine eggs, sugar, butter, and vanilla. Beat with wooden spoon until smooth. Stir in dry ingredients; mix well. spread batter evenly in 13x9" pan.

Bake 350 degree F oven for about 25 minutes. Do not overbake. Brownies are ready when edges are just set and center is still soft.

Results:

Best yet!
Chocolatey
not too sweet, no sugary texture ( I think that the batter before had just reached a saturation point with the sugar, reducing the amount really helped.)
more puffy/airy, but not cakey (this may be due to the fact that I mixed the wet ingredients extra long in an attempt to dissolve the sugar, but I may have mixed the eggs so much that they got air in them and worked as a leavening agent)
margerine ended up being a way better substitute to butter than oil. Makes sense, huh?

Rice Crispy snowmen

2008-02-04T09:46:00.000-08:00

Rice Crispy Snowmen

This is a fabulous recipe to do with toddlers in the winter!

Ingredients:

3 T margarine or butter

1 package (10 oz Marshmallows)

6 Cups Rice Krispies cereal

pretzil sticks

icing

assorted candy, chocolate chips, raisins, small cookies, crackers, etc.

Heat Margerine and Marshmallows in a large microwave-safe bowl on high 3 minutes, stirring after every minute. Stir till smooth. Add rice Krispies and stir. (You can also follow the stovetop recipe for these if you want.) Next, coat a pan in cooking spray. Then spray your hands really well with cooking spray (this is really gross, but you have to grease your hands to make the krispie treats not stick). Form the rice crispie mix into balls and make snowmen. Make sure the base is wide and stable since krispie treat mix is still soft. Insert pretzil sticks for arms. Chill the snowmen in the fridge or cover and let the treats cool and set. Then, decorate your snowmen and enjoy the delicious treats!

Homemade Beef Pot Roast

2008-01-27T04:55:00.000-08:00

We made this the other night and it was really good.

1 Beef Roast (2-4 lbs)

3 chopped Large Carrots

1 chopped Bell Pepper

2 C. chopped celery

1 T. Minced Garlic

2 T. Onion Flakes

1 cube of beef bullion

1 C. hot water

Defrost the roast. Slice roast so it is no thicker than 2 in. thick at any point. Place in roasting pan or large cake dish. Combine carrots, celery, bell pepper, minced garlic and onion flakes in a bowl and mix well. Evenly distribute vegetable mixture around the roast. Add beef bullion cube to hot water and mix until dissolved. Add liquid mixture to baking dish. Cover the dish with lid or aluminum foil. Place in 400 degree oven for 1 1/2 to 2 hours, until meat is cooked. Remove and let sit for 15 minutes. Remove from baking dish and serve.

This is great for leftovers too.

Substitutions which can be made: Beef - Pork, Oven/baking dish - Crockpot, Omit or add additional vegetables to taste

Hush Puppies

2008-01-25T16:44:00.001-08:00

1 C. yellow cornmeal

½ C. sifted flour

1 ½ tsp baking powder

¾ tsp salt

2 tsp onion – minced

1 egg

2/3 C. milk

Combine all ingredients together and mix well. Drop into hot grease. Fry until brown.

Shirley Tucker

Angel Biscuits

2008-01-25T16:43:00.000-08:00

2 pkg dry yeast

3-4 tbs warm water

5 C. all purpose flour

3-6 tbs sugar

1 tsp baking soda

1 tsp salt

1 C. shortening

2 C. buttermilk

Dissolve yeast in warm water and set aside. Sift flour, sugar, baking powder and stir into yeast mixture. Add buttermilk to make a soft dough that can be handled. Roll on floured board. Cut with 4 inch biscuit cutter (anything will do), and brush tops with melted butter or margarine. Fold in half and place on greased cookie sheet. Bake in pre-heated 400 degrees oven for 10-20 minutes or until golden brown. To pre-bake, bake for 5-8 minutes (just until they set up) but do not brown. Cool and place in freezer bags and freeze until needed.

Betty Kethan

Self Rising Biscuit

2008-01-25T16:42:00.000-08:00

1 pkg yeast

1 C. warm water

1 tbs sugar

1 tbs oil

4-5 C. Flour

Milk

Combine all ingredients into bowl. Add enough milk to make a stiff dough. Make into patty or roll out and cut with cutter. Grease pan and brush biscuits with oil. Bake on 375 for 20 minutes.

Lorene Loggins

Maya Angelou’s Cornbread Dressing

2008-01-25T16:41:00.000-08:00

3 C. onions – chopped

5 C. cornbread – crumbled

1 tbs fresh thyme

1 tbs fresh sage

1 tbs fresh marjoram

“some” cooking juices from turkey

Saute 3 cups of chopped onions in olive oil on low heat. Cook until soft, but not brown (approx. 10 minutes). Crumble enough freshly baked corn bread to make 5 cups. Finely chop 1 tbs each of fresh thyme, marjoram and sage. While turkey is baking, pour off some of the cooking juices. Put juices in small pot and simmer for 5 minutes. Mix together crumbled corn bread, fresh herbs, sautéed onions, and juices from turkey. Bake mixture in 350 oven for 30 minutes.

Gigi Angle

Potato Refrigerator Dough

2008-01-25T16:38:00.000-08:00

1 pkg dry yeast

1 ½ C. Warm water

2/3 C. sugar

1 ½ tsp salt

2/3 C. shortening

2 eggs

1 C. potatoes – lukewarm

7 – 7 ½ C. all-purpose flour

Dissolve yeast in warm water. Stir in sugar, salt shortening, eggs, potatoes and 4 cups of flour. Bear until smooth. Mix in enough flour to make dough easy to handle. Turn dough onto lightly floured board and knead until smooth and elastic (about 5 minutes). Place in greased bowl, turn greased side up, cover bowl tightly and refrigerate for 8 hours. Dough can be kept for 5 days n icebox at 45 degrees, covered. Punch down dough and divide into parts. Use ¼ of dough in each of the variations. Let rise 1 ½ hours before baking. Bake on 400 for 15-20 minutes.

Linda Odom

Cream of Chicken Soup

2008-01-25T16:37:00.002-08:00

4-5 chicken breast

3 carrots – chopped

2 celery – chopped

1 onion – chopped

1 C. flour

1 stick butter – melted

Salt/pepper to taste

Boil chicken until tender and drain (save broth from chicken). Add three cans of chicken broth. Make a paste of 1 C. flour and stick of butter. Slowly stir into broth until smooth. Add to broth. Season with garlic, and salt/pepper to taste.

Linda Odom

Black-eyed Pea Soup

2008-01-25T16:37:00.001-08:00

1 pkg black eye peas

5 strips bacon – cooked

Salt/pepper to taste

2-3 beef bouillon cubes

1 garlic clove – chopped

1 C. onion – chopped

2 C. Rotel tomatoes – diced

Velvetta cheese – grated

Cook peas in water. Add ingredients to peas and cook until peas are tender. Add velvetta on top when served.

Alice Odom

Chicken Soup

2008-01-25T16:36:00.000-08:00

1 chicken (3 lbs)

Celery

3-4 pods garlic

1 large onion

1 or more bell pepper chopped

Salt and pepper to taste

Add these items to chicken and water. Bring to a boil then add:

1 heaping tbs basil

4-8 bouillon cubes (according to how lean chicken is)

1 tbs cumin

2 tbsp poultry seasoning

2 handfuls parsley

2 tbs old boy seasoning

1 large can of tomatoes

Bring to a boil and slowly boil.

Add carrots, thin egg noodles and instant rice the last 30 minutes. About 10 minutes before done add 1 cup of peas, 1 or ½ pkg of frozen okra or 1 small frozen corn, 1 pkg frozen mixed vegetables (I like the ones for stir fry), and 1 can of mushrooms.

Cool and debone chicken. Keep deboned chicken separate in a covered dish and add it to the hot soup as you ear. This will keep the chicken from becoming sticky.

Ellen Miller

English Pea Salad

2008-01-25T16:28:00.000-08:00

2 cans sweet peas – drained

3 eggs – boiled and chopped

1 small onion – chopped

3 tsp. sweet relish

1/3 C. cheese – grated

Dash of salt/pepper

Salad dressing (enough to moisten)

1 jar pimento

Mix all ingredients together. Chill overnight before serving.

Sylvia Odom

Green Rice

2008-01-25T16:27:00.000-08:00

1 C. onion – chopped

2 C. dry minute rice

1 small can of evaporated milk

1 jar cheese whiz (8 oz)

4 tbs margarine

2 pkg broccoli – chopped and thawed

Salt/pepper to taste

Combine all ingredients together and bake for 30 minutes at 350 or until bubbly.

Sylvia Odom

Sweet Potato Soufflé

2008-01-25T16:26:00.002-08:00

3 C. sweet potatoes – mashed

1 C. sugar

½ tsp. salt

2 eggs

1/3 stick margarine – melted

½ C. milk

1 tsp vanilla

Combine ingredients and put into a greased shallow baking dish.

1 C. Brown sugar

1/3 C. Flour

½ C. stick margarine

1 C. coconut – grated

1 C. nuts – chopped

Mix and spread over potatoes. Bake for 35 minutes on 350.

Sylvia Odom

Spinach Casserole

2008-01-25T16:26:00.001-08:00

2 boxes of spinach – chopped

1 can cream of chicken soup

1 can green chilies – chopped

Garlic powder

Onion powder

Cheese – shredded

Chicken strips

Thaw spinach. Combine all ingredients together. Top with chicken strips and cheese. Bake on 325 until golden brown.

Betty Pixley

Scalloped Potatoes

2008-01-25T16:25:00.001-08:00

1 can cheddar cheese soup

½ - ¾ C. milk

Dash pepper

4 C. potatoes – sliced thin

1 small onion – sliced thin

1 tbs margarine

Dash of paprika

Blend in soup, milk and pepper. Arrange layers of potatoes, onions and sauce in 1 ½ qt casserole dish. Sprinkle with margarine and paprika on top. Cover and bake on 375 for 1 hour.

Sylvia Odom

Twice Baked Potatoes

2008-01-25T16:24:00.000-08:00

5-6 potatoes – sliced round

Salt/pepper to taste

2 C. cheese – shredded

1 C. tbs garlic powder

2 tbs butter

Rub potatoes with oil. Poke holes in potatoes with a fork. Bake potatoes in microwave for 10-15 minutes. Let cool. Cut out middle of potatoes from top. Place the inside of the potatoes in bowl leaving the shell neatly intact. Mix with butter. Mix all ingredients except potatoes together. Place mixture inside the baked potatoes shells. Finish cooking them for 5 minutes or until cheese is melted.

Rachel Loechell

Cliff’s Crock-Pot Enchiladas

2008-01-24T14:21:00.002-08:00

1 ½ lbs hamburger meat

1 large onion – chopped

1 can of cheddar cheese soup (Campbell’s)

1 can of cream of mushroom soup

1 can of golden mushroom soup

1 can of red enchilada sauce (mild or hot whichever you prefer)

1 small can of chopped green chilies

12 corn tortillas

Brown 1 ½ lbs of hamburger meat in a skillet. Drain off fat then throw in the chopped onions and cook with hamburger meat for another 3 or 4 minutes. Add to crock-pot along with all of the above ingredients except for the corn tortillas. Cook for 4 hours on high or 8 hours on low heat. The last hour add the 12 corn tortillas (cut into approximately 2” squares).

*Caution: This food could possibly cause one’s tongue to slap his brains out.

Cliff Caldwell

Armadillo Eggs

2008-01-24T14:21:00.001-08:00

1 can faro jalapeno peppers – halved and drained

2 pkgs Monterey jack cheese – graded

1 16 oz pkg Jimmy Dean Sausage

1 box buttermilk biscuit mix

1 box shake and bake (pork)

3 eggs

Measure 1 ½ cups buttermilk biscuit mix. Put ½ package sausage unto large bowl. Add 1/3 cup biscuit mix at a time to sausage mix. Mix well. Mix with mixture one package of greaded cheese. Break 3 eggs into small bowl and set aside. Pour one package of shake and bake onto a large piece of wax paper. Use second package if needed. Suff peppers with chunks of other package of Monterey cheese. Pinch off balls of sausage. Mix and pat out flat. Roll around pepper shaping into egg form. Roll in shake and bake. Roll in egg and then roll again in shake and bake. Bake for 15 to 20 minutes at 375 degrees. If eggs begin to crack and cheese melts out after 15 minutes they are done. Serves 8-12 depending on size.

Norma Caldwell

Chili Rice Casserole

2008-01-24T14:20:00.001-08:00

3 C. cooked rice

½ C. onion – chopped

4 oz cheese – grated

1 19oz can chili

¾ C. corn chips

Place rice in buttered baking dish. Spread half the onios and cheese over the rice. Heat chili and pour over the rice. Top with cheese, onio, and corn chips. Bake for 25 minutes at 350 degrees.

Norma Caldwell

Cliff’s White Turkey Chili

2008-01-24T14:18:00.002-08:00

1 lb honeysuckle white breast strips cut into bite size chunks

½ C. sliced carrots

½ C. celery

3 – 14 ½ oz cans chicken or turkey broth

2 – 16 oz cans navy beans – do not drain

4 oz can green chilies – chopped and drained

½ tbs oregano

½ tbs cumin

½ tbs black pepper

½ C. sour cream (fat free if preferred)

1 ½ C. shredded Monterey jack cheese (fat free if preferred)

Simmer turkey, carrots and celery is broth about 10 minutes until turkey is no longer pink in the center and vegetables or tender. Drain all but 1 cup of liquid from the turkey. Add beans, chilies and spices. Simmer for 10 minutes. Top with shredded cheese and a dollop of sour cream. Serve immediately with crackers or corn chips. Serves 8 (takes approx. 20 minutes)

Swiss Steak

2008-01-24T14:18:00.001-08:00

½ round steak or swiss

1 med onion – chopped

½ green pepper – chopped

¼ C celery – chopped

1 qt tomato juice

½ tsp salt and pepper

1 tsp celery salt

1 C. rice

Tenderize meat roll in flour. In pan brown steak both sides in olive oil. In bake dish place steak cover with other ingredients. Bake on 350 for 3 hours. Serve over rice.

Mandy Livingston

King Ranch Chicken

2008-01-24T14:17:00.000-08:00

1 Chicken or 4 chicken breasts

1 ½ cans (large) cream of chicken soup

1 ½ cans Rotel tomatoes with green chilies

1 lb grated cheddar cheese

1 9oz bag of Tostitos

Boil chicken with diced celery and onion – any amount you want to use. After cooking chicken debone it and set aside stock for later use if you want to. To deboned chicken, add the cream of chicken soup. Rotel tomatoes and chilies. In a 9x13 baking pan, layer chicken mix, cheese and Tostitos. Repeat until all ingredients are used. Bake in oven at 350 degrees for 45 minutes. Serves 4-5 people.

Sue Hatfield

Gumbo

2008-01-24T14:16:00.000-08:00

1 chicken or 3 lbs shrimp

1 bell pepper – chopped

2 large onions – chopped

8 stalks celery – chopped

2 cans chicken broth

Cook chicken, debone it and save the broth. If you sue shrimp, clean and peel. Pull chicken apart making into cubes or pieces.

Roux

1 ½ C oil

1 ¾ C. Flour

Brown until almost black (very dark brown). Add vegetables and simmer for 3-4 minutes. Add chicken broth with some water. Add chicken or shrimp. Simmer for 1-2 hours.

Denese Durr

Chicken Spaghetti

2008-01-24T14:15:00.002-08:00

1 chicken – cooked and deboned

1 pkg spaghetti

1 onion – chopped

1 bell pepper – chopped

Garlic powder

1 small bottle of olives

1 can tomato soup

1 tsp mustard

1 tbs chili powder

Salt/pepper

½ lb cheese – grated

Sauté the onions and peppers. Add soup and other ingredients. Add ½ of cheese and mix well. Boil spaghetti until done, and then drain. Pour remaining cheese on top and bake until melted.

Betty Pixley

Veg-all Chicken Pot Pie

2008-01-24T14:15:00.001-08:00

2 cans cream of potato soup

1 can veg-all – drained 16 oz

2 C. chicken – cooked and diced

½ C. milk

½ tsp thyme

½ tsp black pepper

2 pie crust – 9” thawed

1 egg – beaten (opt.)

Combine first 6 ingredients. Spoon into prepared pie shell. Cover with top crust, crimp edges to seal. Slit top and brush with egg. Bake on 375 for 40 minutes.

Shelia Williams

Chicken Squares

2008-01-24T14:14:00.001-08:00

Blend until smooth:

1 3oz pkg cream cheese – softened

2 tbs margarine – melted

Add:

2 C. cooked and cubed chicken

2 tbs milk

1 tbs onion

¼ tsp salt

1/8 tsp pepper

Mix well until blended

Separate into 4 rectangles and seal perforations of 1 8oz can crescent dinner rolls. Spoon ½ cup chicken mixture onto each rectangle. Pull 4 corners of dough to center of Mixture. Seal and brush tops with butter. Dip in crushed croutons. Bake 20 minutes or until golden brown in 350 oven. Yields 4 chicken squares.

Gravy:

1 Can cram of chicken soup

½ can water

1 beef bouillon

Buttermilk Fried Chicken

2008-01-24T14:13:00.000-08:00

1-2 Fryers

2 C. Flour/biscuit mix

1 ½ tsp baking powder

1 ½ tsp baking soda

½ tsp salt

¼ tsp pepper

3 C. Buttermilk

1 garlic clove

Let chicken soak in buttermilk for 10 minutes. Mix dry ingredients in bowl. Roll chicken in flour mixture making sure chicken is covered with flour. Cook in hot grease until golden brown.

Gigi Angle

Honey Glazed Drumsticks

2008-01-24T14:12:00.000-08:00

¼ C. Honey

2 tbs soy sauce

1 tbs cider vinegar

6-8 Drumsticks

In saucepan combine honey, soy sauce, and vinegar. Cook over medium-low heat for 5 minutes stirring occasionally.

Rinse chicken and pat dry. Place on a rack in broiler pan. Heat for 15 minutes or until light brown. Turn chicken and broil another 15 minutes. Brush chicken with glaze and cook for 5-10 minutes more.

Gigi Angle

Smoked Capon or Turkey

2008-01-24T12:47:00.001-08:00

Turkey or Capon

Lemon Pepper

Season All Season salt

Liquid smoke

Take meat and rub seasonings on the inside and out, with an extra amount inside. Place on heavy foil in pan. Do not cover. Smoke breast side down at 250 degrees for 2 hours. Add 2 cups of water and 2 tbsp of Worcestershire sauce. Cover and bake at 250 degrees for about 3 ½ hours.

Jimbo Kethan

Meat and Vegetable Lasagna

2008-01-24T12:45:00.000-08:00

1 lb ground beef – cooked and drained

2 cans tomatoes with green chilies – diced

1 can tomato sauce

1 can mixed vegetables – drained

Salt/pepper to taste

1 C. bell pepper – chopped

1 C. green onions – chopped

Combine all ingredients together. Cook until bell peppers are tender. Boil Lasagna noodles 4-6 at a time until tender. Make sure meat sauce is on bottom and on top of noodles in large baking dish. Heat oven up to 350. Place Lasagna in oven for 15 minutes or until meat sauce is done.

Rachel Loechel

Lasagna

2008-01-24T12:44:00.001-08:00

1 lb Italian sausage (case removed)

1 ½ lb lean ground beef

1 lb or 12 oz can tomato

8 oz tomato sauce

2 6oz cans tomato paste

1 garlic clove

1 tbs basil

1 ½ tsp sugar

1 tsp oregano

½ tsp pepper

1 ½ tsp salt

½ tsp thyme

1 lb lasagna noodles

3 C. Ricotta cheese

2 eggs beaten

2 tbs parsley flakes

1 ½ tsp season salt

½ tsp white pepper

¾ C. Parmesan cheese

6 oz mozzarella cheese

Brown sausage meat, stir in all spices, stir tomatoes and sauces and simmer for 30 minutes. Cook Lasagna in salted boiling water 12 minutes. Rinse in cold water. Blend ricotta cheese, eggs, parsley, salt and white pepper and cheeses. Place half of the noodles in greased pan. Add half of cheese sauce and half of the meat sauce. Repeat layer sprinkle parmesan cheese on top. Bake in 375 F. oven 1 hour. Let stand 10 minutes before serving. Makes 12 servings.

Ellen Miller

Mexican Lasagna

2008-01-24T12:43:00.000-08:00

1 lb of hamburger meat

1 chopped onion

1 can of Rotel Tomatoes + diced chilies

1 can chili no beans

8 tortillas

8 oz grated cheddar cheese

Spray botton of dish with Pam before layering. Brown hamburger meat and onions. Drain. Add Rotel tomatoes. On the bottom of a 2 qt casserole dish, layer 4 tortillas, ½ hamburger mixture, ½ can of chili, and ½ grated cheddar cheese. Repeat the above directions. Bake at 350 degrees for approximately 25 – 30 minutes.

Wendy Kethan

Hot Pants Chili

2008-01-24T12:42:00.000-08:00

4 lbs chili meat/hamburger

3 onions – chopped

Salt/pepper to taste

2 tsp. cumin

6 garlic cloves – chopped

1 can large tomatoes

3 tbs chili powder

1 tsp hot sauce

4 jalapenos – chopped

1 can tomato paste

3 cup water

Brown meat and drain off the fat. Add onions and garlic to meat. Simmer on low heat. Add all dry ingredients with meat. You may add water for juice. Use tomato juice from tomatoes. You may need to add water until you find the thickness you desire for juice. Cook on med/low heat for 3 hours or until thickness is desired. You can add deer meat or sausage meat.

Gigi Angle

Cabbage Rolls

2008-01-24T12:41:00.000-08:00

1 head cabbage

1 ½ lb. Ground Round Beef

1 C. Rice

2 tsp salt

1 tsp red pepper

¼ C. onion – chopped

¼ C. Bell Pepper – chopped

2 Stalks Celery – Chopped

2 C. Tomato Sauce

1 C. Water

Wilt cabbage leaves in boiling water. Mix next seven ingredients together. Use 2 tbs of ingredients in each leaf and fold over into a roll. Place seam of cabbage down. Place in large pot and pour tomato sauce over top and 1 C. water. Simmer covered for 45 minutes or until rice is done.

Sylvia Odom

Chili

2008-01-24T12:40:00.000-08:00

2 lbs. ground beef

1 ½ onion – chopped

1 tbs oil

Cook meat until done, not brown. Salt to taste. Sauté onions until tender – not brown.

1 can tomatoes – 16 oz

½ tbs mole porte

½ tbs tobacco sauce

1 ½ tbs chili powder

½ tsp sugar

1 tsp cumin

½ tsp oregano

½ tsp salt

1 tsp pepper

1 tsp garlic – minced

Combine all ingredients in stock pot with 16 oz of water and ½ bay leaf. Simmer for 2 ½ hrs. Thicken with mesa flour. Mix into a thin paste with water and simmer ½ hour longer. Serve with crackers or rice.

Governor Leon Crawford

Shrimp Etouffee

2008-01-24T12:39:00.000-08:00

2 Lbs Shrimp-peeled and devained

1 C. onions, chopped fine

½ C. bell pepper, chopped

1 Tbl cornstarch

Salt, pepper and cayenne pepper to taste

¼ lb oleo or 3 Tbs. oil

½ C. celery, chopped fine

4 cloves

1 ½ C. Water

3 tsp. Tomato Paste

Split shrimp and season with salt, cayenne, pepper generously. Melt butter and add to celery, onions, bell pepper and garlic. Cook slow in uncovered until onions are wilted. Add shrimp for 20 minutes stirring occasionally. Dissolve corn starch in water and add to mixture. Cook another 15 minutes, stirring occasionally. Add Salt and pepper to taste. Serve over rice.

Governor Leon Crawford

Fried Rabbit

2008-01-24T12:38:00.000-08:00

1 Rabbit, cleaned

1 Tbs. Butter

1 Tbs. Lard

Salt/pepper to taste

1 C. Flour

Clean and cup up rabbit as you would a chicken. Rinse in cold water (do not soak). Season meat and roll in flour to cover all pieces. Make sure grease is hot in skillet. Cover and let cook until done on one side. Turn and cook other side. If you cook the rabbit on one side first until brown then turn. It will be tender.

Gigi Angle

Baked Tuna Steaks

2008-01-20T12:30:00.000-08:00

Defrosted Tuna Steaks
Italian dressing

Line a baking dish with with aluminum foil. Put some Italian dressing on the bottom, place tuna steaks above the dressing, and cover steaks with dressing. Close foil on all sides and top making a "foil pack" and place in 450 degree pre-heated oven for 20 minutes. Remove foil, and serve.

Meaty Tomato and Zucchini Pasta

2008-01-17T10:05:00.000-08:00

1/2 pound extra-lean ground beef or turkey
1/2 cup parmesan cheese
1 onion, finely chopped
2 garlic cloves, minced
3 small zucchini, halved lengthwise and sliced
2 cans (32 ounces) Italian-style diced tomatoes
1/4 teaspoon sugar
1/4-1/2 cup basil
Salt and pepper to taste
About 3/4 package of elbow noodles or other noodles of your choice

Cook noodles, drain, and set aside.

In large pan, cook meat with salt and pepper and drain grease. Add onion and garlic and cook 5 minutes or until onion is tender. Stir in zuchinni, diced tomatoes and juice, sugar, and parmesan. Heat to boiling. Reduce heat to low, cover, and cook about 20 minutes. Stir in basil, salt and pepper, and noodles.

This is Kim Mustill's recipe with slight alterations to make it easier.
I like this recipe because it makes it easy to get in a couple servings of vegetables.

Hummus with pita chips

2008-01-06T15:00:00.000-08:00

For the pita chips:

4 pita breads (8 inch variety work nice)
1/4 cup olive oil
1 teaspoon salt (preferably Kosher)

1. Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 350 degrees.
2. Using kitchen shears or a knife, cut around the perimeter of each pita to yield 2 thin rounds. Stack the pita rounds and cut into 6 wedges with a chef's knife. Spread the pita triangles smooth-side down over rimmed baking sheets. Brush the top of each chip lightly with oil and sprinkle with salt.
3. Bake the chips until they begin to crisp and brown lightly, about 6 minutes. Remove the baking sheets from the oven and flip the chips so their smooth side is up. Return the baking sheets to the oven, reversing their positions from top to bottom, and continue to bake until the chips are fully toasted, about 6 minutes longer. Remove from the oven and cool before serving.

For the hummus:

1 can garbanzo beans, drained
2-3 tablespoons good olive oil
Juice from 1/2 lemon
Heaping tablespoon of tahini (optional)
Garlic to taste (1 clove is a good start)
Salt and pepper to taste
Pinch cumin

1. Combine everything in a blender and food processor and begin to process. Add water as needed to allow the machine to produce a smooth puree (go easy on the water).
2. Taste and adjust seasonings. Serve drizzled with olive oil and sprinkled with paprika or red pepper flakes.

Cheezy Baked Ziti

2007-12-30T09:44:00.000-08:00

RECIPE INGREDIENTS:
	1/2 pound dried ziti
	15 or 16 ounces ricotta cheese (part skim)
	3 cups (or 12 ounces) shredded mozzarella cheese
	3 cups (or a 26-ounce jar) spaghetti sauce
	1/2 cup Parmesan cheese

1. Heat the oven to 350 degrees. Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, drain the pasta.
2. Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9 x 13-inch casserole dish. Spread half of the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and the remaining mozzarella.
3. Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.

Tip: Just add a tossed salad for a complete meal in a snap. Also, leftovers will freeze well.

Serves: 6
Preparation Time: 20 minutes
Baking Time: 25 minutes

Tuna Noodle Casserole

2007-12-30T09:40:00.000-08:00

RECIPE INGREDIENTS:
	6 tbsp. butter or margarine
	3/4 cup onion, chopped
	6 tbsp. flour
	1 tsp. salt
	3 cups milk
	2 cups cheddar cheese, shredded
	1 cup peas, fresh or frozen
	6-1/2 oz. can water-packed tuna, drained
	1/2 lb. egg noodles, cooked according to package directions and drained

1. Melt the butter or margarine in a large skillet, add the chopped onion, and cook over medium heat until the onions are soft and translucent. Add the flour and salt and quickly stir with a fork to make a paste. Gradually stir in the milk and allow the mixture to come to a boil. Simmer, stirring continually, until the sauce is as thick as heavy cream.

2. Stir in the cheddar cheese, peas, canned tuna and finally, the noodles. Remove from the heat and serve immediately or transfer to a baking dish and store in the refrigerator for up to two days. To reheat, bring the casserole to room temperature, then bake at 350 degrees for 15 minutes or until heated through. If desired, sprinkle it with bread crumbs and shredded cheddar cheese first, then broil it for a few minutes to make a crisp, brown top. Makes 4 servings.

http://jas.familyfun.go.com/recipefinder/display?id=14130

Burrito Casserole

2007-12-30T09:35:00.000-08:00

RECIPE INGREDIENTS:
	8 small (fajita-size) flour tortillas
	2 cups refried beans
	2 tablespoons canola oil
	1/2 small red onion, diced
	1 1/2 pounds ground beef
	1 1/2 cups store bought salsa (medium for a spicier taste)
	Optional: 1 minced fresh jalapeno pepper
	1 1/2 cups cheddar cheese

1. Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips, about 1/2 inches in width and set aside. Line the bottom of a 9 by 13 casserole dish with the remaining flour tortillas. Spread an even layer of refried beans over the tortillas.
2. In a large skillet heat the canola oil over medium high heat. Add the onion and beef to the pan and sauté for about 5 minutes; breaking up the meat with a spoon, until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa.
3. Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers. Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes, and chopped avocado on the side.

Servings: 6 to 8
Preparation Time: 23 minutes
Baking Time: 15 minutes

http://jas.familyfun.go.com/recipefinder/display?id=50006

Pork Chop Casserole

2007-12-30T09:34:00.000-08:00

RECIPE INGREDIENTS:
	4 to 6 boneless pork chops
	2 to 3 potatoes
	1 large onion
	Black pepper
	Parsley
	Oregano
	Garlic powder

1. Lightly brown pork chops in skillet, Remove and put aside.

2. Peel potatoes and slice into about 8 pieces. Cut onion into slices the same size as potatoes. Place potato slices in a well-greased casserole pan.

3. Place the pork chops on the potatoes and then add a layer of onion slices. Sprinkle with parsley, oregano, black pepper and garlic powder.

4. Cover the dish with aluminum foil, poking holes in foil with a fork. Bake at 350 degrees for 1 hour or until potatoes are cooked.

Chicken and Rice Casserole

2007-12-30T09:31:00.000-08:00

RECIPE INGREDIENTS:
	1 chicken, cooked and deboned
	1 can chicken broth
	1 to 2 cups fast-cooking rice, cooked
	1 can mixed peas and carrots
	8 oz. shredded Mozzarella cheese
	1 package of snack
	crackers
	Chicken seasoning
	Salt and pepper to taste

1. In casserole pan, mix cooked chicken, cooked rice, drained peas and carrots, and chicken broth.

2. Sprinkle with salt, pepper, and chicken seasoning. Stir in Mozzarella cheese. Top with crushed crackers.

3. Bake at 350 degrees for 15 to 20 minutes.

http://jas.familyfun.go.com/recipefinder/display?id=40541

Italian Chicken and Rice

2007-12-30T09:30:00.000-08:00

RECIPE INGREDIENTS:
	1-1/2 lbs. skinless and boneless chicken breast
	Salt and pepper
	1 cup white rice
	One 14 oz. can tomatoes
	1 small onion, diced
	1/2 cup shredded mozzarella
	2 tsp. oregano
	1 clove garlic, minced
	1/2 cup grated Parmesan cheese

1. Dice the chicken, season the pieces with salt and pepper and set aside. In a shallow baking dish sprayed with cooking spray, put the rice, tomatoes, onion, mozzarella, oregano, garlic and 1 cup water. Stir in the chicken pieces and sprinkle with Parmesan cheese. Bake in a 325 degree oven, covered loosely with foil, for 45 minutes. Uncover and bake 10 to 15 minutes longer, until rice and chicken are cooked. Makes 4 servings.

Taco Soup

2007-12-30T09:25:00.000-08:00

RECIPE INGREDIENTS:
	1 lb. ground beef
	1 can chopped tomatoes
	1 can red kidney beans
	1 can pinto beans
	1 can white corn
	1 package taco seasoning
	1 package ranch dressing mix

1. Brown the ground beef in a skillet. Drain.

2. Transfer the ground beef to a large pot and add all cans (undrained), taco seasoning and ranch dressing mix. Let simmer for at least 30 minutes. This also works great in a crock pot.

http://jas.familyfun.go.com/recipefinder/display?id=40008

Vegetable Beef Stew

2007-12-30T09:24:00.000-08:00

RECIPE INGREDIENTS:
	4 lb. rump roast, cut in cubes
	2 medium potatoes, diced
	2 cups water
	4 beef bouillon cubes
	1/2 head of cabbage
	3 carrots, cut 1/4 inch thick
	1 can corn, drained
	1 can green beans, drained
	1 can tomato juice

1. Heat a skillet until it is very hot.

2. Sear the roast cubes until they are browned on all sides.

3. Add the bouillon cubes to boiling water. Stir until they are completely dissolved.

4. Add all ingredients to a crockpot and cook on high all day.

http://jas.familyfun.go.com/recipefinder/display?id=39993

Best Beef Stew

2007-12-30T09:20:00.000-08:00

RECIPE INGREDIENTS:
	1 large onion, halved and thinly sliced
	2 medium carrots, peeled and thinly sliced
	2 large potatoes, cut into 1/2-inch chunks
	1 to 1 1/2 cups peeled and diced rutabaga (about 1/2 small rutabaga)
	1 cup fresh green beans, in bite-size pieces
	1 pound beef stew-meat chunks
	1 bay leaf
	1/2 teaspoon dried thyme
	1 clove garlic, crushed
	3 cups low-sodium beef stock
	2 tablespoons light brown sugar
	3/4 teaspoon salt
	2 teaspoons Worcestershire sauce
	Pepper to taste
	3 tablespoons all-purpose flour
	2 teaspoons tomato paste

1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine.
2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.
3. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.
4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour. Makes 6 to 8 servings.

http://jas.familyfun.go.com/recipefinder/display?id=40768

Aebleskiver

2007-12-17T19:20:00.000-08:00

Click here for recipe

Potato Spinach Soup with Parmesan Toasts

2007-12-17T19:14:00.000-08:00

This one's another Old Mother Hubbard meal. The only vegetables in the house were a box of frozen spinach, half an onion, and a potato. I chopped the onion and sauteed it in a pot with a couple tbsp. of butter until it was soft. Then I peeled and chopped the potato and put it, the spinach, and 3 cups of chicken or vegetable broth in the pot with the onions. I let it boil until the potato was soft, then added a cup of milk and put it in the blender. I pureed it and put it back in the pot over medium-low heat and added 1/2 cup of parmesan cheese, 1 tsp. of black pepper, and about 1/2 tsp. salt. To make the parmesan toasts, I toasted some chewy bread, buttered it, sprinkled on some parmesan, and broiled them. Then I cut them up into strips. Easy, huh? Oh, to make the white squiggles, I mixed some milk into a little bit of sour cream and swirled it on top. You can use the same method to make soup out of just about anything depending on what you have.

Source
Taylor Cropper

Sweet and Sour Meatballs recipe as requested

2007-12-17T18:58:00.000-08:00

2 lbs. ground beef
1 1/4 c bread crumbs
1 1/2 tsp. salt
1 tsp. pepper
2-3 Tbsp. Worcestershire sauce
1 egg
1/2 tsp. garlic salt
1/4 cup finely chopped onions

Sauce
1 can pineapple chunks, juice reserved
3 Tbsp. cornstarch
1/4 cup cold water
1-1/4 cups ketchup
1/4 cup Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/2 cup chopped green peppers

1. Combine all meatball ingredients. Shape into 60-80 meatballs. Brown in skillet, rolling so all sides are browned. Place in slow cooker.
2. Pour juice from pineapples into skillet. Stir into drippings (I actually drain the drippings, we think the sauce tastes fresher without them...)
3. Combine cornstarch and cold water. Add to skillet and stir until thickened.
4. Stir in ketchup and Worchestershire sauce. Season with salt, pepper, and garlic salt. Add green peppers and pineapples. Pour over meatballs.
5. Cover. Cook on Low 6 hours. (recipe from Fix-It and Forget-It Cookbook)

Oatmeal Carmelitas

2007-12-17T18:56:00.000-08:00

64 caramels
2/3c. minus 2TB (10 TB total) canned milk or cream
Melt carmels in cream in a double-boiler.

Dough-- (mix 2 times for bottom and top)
1 c. flour
3/4 c. brown sugar
1/2 tsp. soda
1 c. quick oats
3/4 c. melted butter
1/4 tsp. salt
filling--2 c. (12 oz) chocolate chips
1 c. chopped nuts

Mix dough--stir until butter is absorbed and mixture is crumbly. Press into cookie pan 10x15. Bake at 350 for 10 minutes.
Remove from oven. Sprinkle with chocolate chips and nuts. Cover with carmel mixture, spreading carefully. Sprinkle with second dough mixture. Bake 15-20 minutes or until golden brown. Cool. Cut in squares.
(Mix 2 1/2 times for big cookie sheet)

Peppermint Chocolate Fudge

2007-12-17T18:55:00.001-08:00

1 (11.5 oz or 2 c.) pkg. Ghirardelli milk chocolate chips
1 c. Ghirardelli semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1/2 tsp. peppermint extract (optional)
dash salt
1/2 c. crushed hard peppermint candy
In saucepan, over low heat, melt chips with milk and salt. Remove from heat; stir in extract. Spread evenly into foil-lined 8 or 9 inch square pan. Sprinkle with peppermint candy. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely at room temp.

Snowdrops

2007-12-17T18:53:00.000-08:00

7/8 c. butter
1/4 c. sugar
1 c. chopped nuts
1 tsp. vanilla
2 tsp. water
2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
Cream butter and sugar together. Add water and vanilla. Gradually add dry ingredients. Chill. Form into date shaped pieces. Bake at 375 for 10-12 minutes. When cool, roll in powdered sugar.

Rolo Pretzels

2007-12-17T18:52:00.001-08:00

Line a cookie sheet with wax paper. Set out pretzels. Place one rolo in the center of each pretzel. Set oven at 250 and bake for 4-5 minutes. Take out and smash rolo down with a nut (I used pecans). let cool.

Pretzel Rods

2007-12-17T18:46:00.000-08:00

Take pretzel rods and dip them in melted white chocolate chips (make sure not to burn the chocolate while melting). Then I took a handful of chocolate chips and put them in a ziplock and microwaved them for a few seconds. Cut off a tiny bit of the baggie and drizzle over the pretzels.

Molly's Meals

Raw Chocolate "Birthday Cake"

Rice Flour & Whatever Muffins (wheat-free and potentially milk-free and egg-free)

Gluten-free Waffle - the rules

Millet Sweet Vegetable Soup

via christinacooks.com

Quinoa Lentil Burgers

Graham Cracker Recipe from Heavenly Homemaker (adapted)

Vegan Thumbprint Cookies

Vegan Thumbprint Cookies

Whole Wheat Spelt Bread

How to make Whole Spelt Bread

Spelt Banana Bread and Spelt Pie Crust

Spelt and Oat Cookies

Blueberry Spelt Muffins from Whole Foods website

Makes 1 dozen

Ingredients

Method

Nutrition

Rosemary Lentils from Martha Stewart website

Ingredients

Directions

*Ten Minute Couscous Soup Recipe - from 101 Cookbook

*Spinach and Zucchini Soup Recipe - from 101 Cookbook

Heather's Quinoa Recipe - from 101 Cookbook

Nikki's Healthy Cookie Recipe - from 101 Cookbook

Apple Crisp - Betty Crocker

Apple Crisp

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Pumpkin Cinnamon Rolls with Cream Cheese Icing

Pumpkin Cinnamon Rolls with Cream Cheese Icing

Ingredients:

Directions:

Pumpkin Streusel Bread

Pumpkin Snickerdoodles

Homemade Flour Tortilla Recipe

Kneading The Dough

Rolling The Tortillas

Cooking The Tortillas

Storing Tortillas

Carrot Cake

Banana/Zucchini Bread

Chewy Chocolate Chip Oatmeal Cookies

Almond Poppy Seed Bread

Pepparkakor Cookies

Pumpkin Cookies

Favorite Rolls

Oatmeal Carmelitas

oatmeal carmelitas

Perfect Apple Pie

Soft Sugar Cookies

French Peasant Bread

Carrot Cake

Kathy's Soft Sugar Cookies

PB Cookies

Microwave Caramel Corn in minutes

Sugar Cookies

From Tauna:

Sweetheart Sugar Cookies

Easy Soft Sugar Cookies

Gingerbread Cookies

Brownie Journey

Rice Crispy snowmen

Homemade Beef Pot Roast

Hush Puppies

Angel Biscuits

Self Rising Biscuit

Maya Angelou’s Cornbread Dressing

Potato Refrigerator Dough

Cream of Chicken Soup

Black-eyed Pea Soup

Chicken Soup

English Pea Salad

Green Rice

Sweet Potato Soufflé

Spinach Casserole

Scalloped Potatoes

Twice Baked Potatoes

Cliff’s Crock-Pot Enchiladas

Armadillo Eggs

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens