Pancake Recipe:
Old Fashioned Pancakes:
Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions:
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Yield: 8 pancakes
Muffin Recipes:
Cinnamon muffins:
Ingredients:
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (I was out of ginger so I used nutmeg and it still tasted great)
1 egg, beaten 1/2 cup milk
1/3 cup vegetable oil
TOPPING
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
Directions:
1. Mix flour, sugar, baking powder, salt, cinnamon and ginger.
2. Mix the egg, milk and oil in another bowl, then stir into the dry ingredients to moisten.
3. Spoon into greased or paper lined muffin cups (fill about halfway).
4. Bake at 400 degrees for 20 minutes or until done.
5. For topping combine the sugar and cinnamon. Brush the tops of the warm muffins with butter and dip the top of muffin into sugar/cinnamon mixture.
6. Enjoy!
Yield: Makes 12.
Blueberry Muffins:
2 c. flour
2/3 c. sugar
2 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 c. milk
½ c butter, melted
2 eggs
1 c. blueberries
Directions:
Preheat oven to 400 degrees. Butter muffin tins or use paper inserts.
In a medium bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Make a well and set aside.
In another medium bowl, whisk together the milk, butter and eggs until smooth.
Add the liquid ingredients to the well in the dry ingredient bowl and stir just until blended.
Fold in the blueberries until slightly covered.
Spoon into the prepared muffin tins, filling each cup about three-quarters full.
Bake 15-20 minutes. Test by inserting toothpick-if it comes out clean they’re done.
Cool in the tins for 5 minutes, then remove.
Makes 16 standard muffins.
Biscuits
Baking Powder Biscuits:
Prep: 10 minutes
Bake: 12 minutes
Makes: 12 biscuits
Ingredients:
½ cup shortening
2 cups flour
1 T. sugar
1 T. baking powder
1 t. salt
¾ cup milk
Directions:
Heat oven to 450 degrees
Cut shortening into flour, baking powder, and salt in medium bowl, using a pastry blender or criss-crossing 2 knives, until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky.)
Turn dough onto a light floured surface. Knead lightly 10 times. Roll or pat ½ inch thick. Cut with floured 2 ½ inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides,
Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet and serve warm.
Fruits and Vegetables:
Apple Crisp:
The perfect recipe for an abundant apple season. After one taste, you’ll want to make it again and again.
Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings
Ingredients:
4 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
1/4 teaspoon ground nutmeg
Directions:
1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.
Apple Fritters:1 1/4 - cups all purpose flour
1 1/2 teaspoons baking powder
1/4 - cup granulated sugar
1/4 - cup light brown sugar
1 - teaspoon cinnamon
1/3 - 1/2 cup milk1 - large egg
3 - tablespoons melted butter1 1/2 cups chopped golden delicious apples
Mix flour, baking powder, sugars and cinnamon together. Add in milk, egg and melted butter. Stir to combine. Peel and dice the apples add to batter and stir just until combined. Set aside. Pour oil into a large skillet about 1 1/2 inch deep. Heat oil and then drop by cupfuls into the hot oil (about 1/8 cup) Cook until brown about 2 minutes then flip. Make sure both sides are nice and brown. When done transfer to a plate lined with a paper towel. Dust with confectioner’s sugar. Serve warm.
If you want to use a glaze instead of powder sugar. Just mix about 2 cups powdered sugar to about 2 tablespoons of milk. Mix until you have a glaze. Drizzle over the fritters. Let the glaze dry a bit and then serve warm.
Applesauce
Yield: 4 servings
Ingredient:
6 baking apples
3/4 cup Water
1/4 cup Sugar
Directions:
1. Wash, core and quarter apples. Cut into a large dice.
2. Place apples in a dutch oven(stock pot). Add water, cover with a lid and simmer until tender and translucent, about ten minutes.
Note: Be sure to check your product on the range top and adjust heat as needed so product does not simmer dry and scorch.
3. Place cooked apples and leftover water in a blender.4. Add sugar and blend well.
5. Place applesauce into a large serving bowl. Cover and chill until service for evaluation.
6. Please bring a serving utensil along with your product.
Annie's Fruit Salsa and Cinnamon Tortilla Chips (from allrecipes.com)
Serves:10Ingredients
"Mock" Garlic Mashed Potatoes (Recipe courtesy George Stella)
Prep Time:15 minInactive Prep Time:--Cook Time:6 minLevel:EasyServes:4 servingsIngredients
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Chef: George Stella
Broccoli-Cauliflower Salad :
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 8
Crunchy broccoli and cauliflower florets are tossed with salty bacon, hard-boiled eggs, cheddar cheese, and a mayo dressing."
INGREDIENTS:
1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced (optional)
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
DIRECTIONS:
1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2.In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
3.Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.
Potato Latkes
Servings: 6
"Shredded potatoes and grated onions are bound with flour, salt and eggs, then fried in oil to make delicious potato pancakes that are crispy on the outside and tender on the inside."
INGREDIENTS:
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup oil for frying
DIRECTIONS:
1.Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2.In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3.In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
Submitted by allrecipes.com
Vegetable Pizza
Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 1 Hr
Ingredients
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1/2 ounce dry Ranch-style dressing mix
1/2 cup shredded Cheddar cheese
Vegetables of your choosing.
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Roll out the crescent roll dough onto a 8x8 inch square baking sheet, and pinch together edges to form the pizza crust.
3. Bake crust for 8-12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange vegetables and cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Cookies
Rolled Sugar Cookies
Ingredients:
1 1/2 cups all purpose flour
1 teaspoon baking powder
¼ t.+1/8 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 cup shortening
2 tablespoons beaten egg
1/2 cup + 2 T. sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions:
1. Combine flour, baking powder, soda, and nutmeg; cut in shortening with a pastry blender until mixture resembles coarse meal.
2. Combine egg, sugar, milk, and vanilla; stir well, and pour into crumb mixture. Stir with a fork until dry ingredients are moistened.
3. Pat dough into a ball, and chill at least 2 hours.
4. Divide dough in half; store 1 portion in refrigerator.
5. Roll dough to 1/8 inch thickness on a lightly floured surface.
6. Cut with a 3-inch cookie cutter, and place on lightly greased cookie sheets.
7. Bake at 375° for 6 minutes or until edges are lightly browned.
8. Cool on wire racks.
9. Repeat procedure with remaining dough.
Soft Snickerdoodle Cookies
"These cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!"
Ingredients
Chocolate Chip Cookies
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, softened
¼ cup + 2 tablespoons granulated [white] sugar
¼ cup + 2 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
1 egg
6 ounces NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add egg, beating well; gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Makes 24 cookies.
Pumpkin Bars
1 cup all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground cloves
8 ounces canned pumpkin
1/2 cup cooking oil
2 beaten eggs
1/2 cup chopped walnuts (optional)
Cream Cheese Frosting or Powdered Sugar
· In large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt and cloves.· Stir in the pumpkin, cooking oil and eggs till thoroughly combined. If desired stir in walnuts.
· Spread batter into an ungreased 8 x 8 x 2 inch baking pan. Bake in a 350°F oven for 25-30 minutes or till wooden toothpick inserted near center comes out clean.
· Cool pan on a wire rack.
· Frost with Cream Cheese Frosting or sift powdered sugar over top. Cut into bars. Store covered in the refrigerator. Makes 24 bars.
Cream Cheese Frosting
· In a medium bowl beat one 3 ounce package cream cheese, 1/4 cup margarine or butter and 1 teaspoon vanilla with an electric mixer till light and fluffy.
· Gradually add 1 cup sifted powdered sugar, beating well.
· Gradually beat in additional sifted powdered sugar to make spreading consistency.
Eggs:
Omelet:
2 eggs
2 tablespoons water
¼ teaspoon salt
Dash of pepper
1 tablespoon butter
Filling of your choice
1. Heat the butter in an omelet pan or skillet until just hot enough to sizzle a drop of water.
2. Mix the eggs, water, salt, and pepper with a fork.
3. Pour the egg mixture into the hot pan. The edges should set immediately.
4. With the pancake turner, draw the cooked edges toward the center.
5. Tip the pan to allow the uncooked portion to run onto the pan.
6. While the top is still moist, put the filling on the left side of the omelet.
7. Fold one side over the filling with the turner. Tip the pan over the plate and turn the omelet out onto a plate.
8. Serve with fruit or vegetables and some milk, a piece of bread or a roll.
Servings: 1
Eggs Ala Golden Rod:
Ingredients
Baked Potato Soup Difficulty: Moderately Easy
Ingredients
Creamy Alfredo Sauce with Fettuccine Noodles
1 tablespoons butter
1 tablespoons flour
1 cup milk
½ teaspoon garlic
¼ cup freshly grated parmesan cheese
1 ½ teaspoons parsley
Fettuccine Noodles, cooked
Directions:
Creamed Chipped Beef On Toast:
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
"Dried beef in a white sauce with a pinch of cayenne makes an American standard to serve over toast."
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups warm milk
1 (8 ounce) jar dried beef
1 pinch cayenne pepper
Directions: 1. In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.
BISCUITS AND SAUSAGE GRAVY:
1 can Pillsbury lg. biscuits
1 stick butter
3/4 lb. sausage
1/2 tsp. black ground pepper (or, to taste)
1 c. flour (or less for thinner gravy)
1/2 tsp. cayenne pepper
1 qt. milk
Cook biscuits according to package. Fry sausage into small pieces. Melt butter in a separate skillet. Add black pepper, stir. Add flour by tablespoons until thick. Whisk in milk. Whisk until smooth and hot. Add sausage, stir. Put sausage gravy on open-face biscuits.
Vanilla Pudding
Prep: 10 minutes Cook: 10 minutes Chill: 1 hour
Servings: Make 4
This rich pudding can also be used over cake or fruit as a sweet sauce- try it over unfrosted Devil’s Food Cake.
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons stick margarine or butter; softened
2 teaspoons vanilla
Butterscotch Pudding: Substitute 2/3 cup packed brown sugar for the granulated sugar and decrease vanilla to 1 teaspoon.
Chocolate Pudding: Increase sugar to ½ cup and stir 1/3 cup baking cocoa into sugar mixture. Omit margarine.
Old Fashioned Pancakes:
Ingredients:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions:
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Yield: 8 pancakes
Muffin Recipes:
Cinnamon muffins:
Ingredients:
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (I was out of ginger so I used nutmeg and it still tasted great)
1 egg, beaten 1/2 cup milk
1/3 cup vegetable oil
TOPPING
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
Directions:
1. Mix flour, sugar, baking powder, salt, cinnamon and ginger.
2. Mix the egg, milk and oil in another bowl, then stir into the dry ingredients to moisten.
3. Spoon into greased or paper lined muffin cups (fill about halfway).
4. Bake at 400 degrees for 20 minutes or until done.
5. For topping combine the sugar and cinnamon. Brush the tops of the warm muffins with butter and dip the top of muffin into sugar/cinnamon mixture.
6. Enjoy!
Yield: Makes 12.
Blueberry Muffins:
2 c. flour
2/3 c. sugar
2 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 c. milk
½ c butter, melted
2 eggs
1 c. blueberries
Directions:
Preheat oven to 400 degrees. Butter muffin tins or use paper inserts.
In a medium bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Make a well and set aside.
In another medium bowl, whisk together the milk, butter and eggs until smooth.
Add the liquid ingredients to the well in the dry ingredient bowl and stir just until blended.
Fold in the blueberries until slightly covered.
Spoon into the prepared muffin tins, filling each cup about three-quarters full.
Bake 15-20 minutes. Test by inserting toothpick-if it comes out clean they’re done.
Cool in the tins for 5 minutes, then remove.
Makes 16 standard muffins.
Biscuits
Baking Powder Biscuits:
Prep: 10 minutes
Bake: 12 minutes
Makes: 12 biscuits
Ingredients:
½ cup shortening
2 cups flour
1 T. sugar
1 T. baking powder
1 t. salt
¾ cup milk
Directions:
Heat oven to 450 degrees
Cut shortening into flour, baking powder, and salt in medium bowl, using a pastry blender or criss-crossing 2 knives, until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky.)
Turn dough onto a light floured surface. Knead lightly 10 times. Roll or pat ½ inch thick. Cut with floured 2 ½ inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides,
Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet and serve warm.
Fruits and Vegetables:
Apple Crisp:
The perfect recipe for an abundant apple season. After one taste, you’ll want to make it again and again.
Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings
Ingredients:
4 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
1/4 teaspoon ground nutmeg
Directions:
1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.
Apple Fritters:1 1/4 - cups all purpose flour
1 1/2 teaspoons baking powder
1/4 - cup granulated sugar
1/4 - cup light brown sugar
1 - teaspoon cinnamon
1/3 - 1/2 cup milk1 - large egg
3 - tablespoons melted butter1 1/2 cups chopped golden delicious apples
Mix flour, baking powder, sugars and cinnamon together. Add in milk, egg and melted butter. Stir to combine. Peel and dice the apples add to batter and stir just until combined. Set aside. Pour oil into a large skillet about 1 1/2 inch deep. Heat oil and then drop by cupfuls into the hot oil (about 1/8 cup) Cook until brown about 2 minutes then flip. Make sure both sides are nice and brown. When done transfer to a plate lined with a paper towel. Dust with confectioner’s sugar. Serve warm.
If you want to use a glaze instead of powder sugar. Just mix about 2 cups powdered sugar to about 2 tablespoons of milk. Mix until you have a glaze. Drizzle over the fritters. Let the glaze dry a bit and then serve warm.
Applesauce
Yield: 4 servings
Ingredient:
6 baking apples
3/4 cup Water
1/4 cup Sugar
Directions:
1. Wash, core and quarter apples. Cut into a large dice.
2. Place apples in a dutch oven(stock pot). Add water, cover with a lid and simmer until tender and translucent, about ten minutes.
Note: Be sure to check your product on the range top and adjust heat as needed so product does not simmer dry and scorch.
3. Place cooked apples and leftover water in a blender.4. Add sugar and blend well.
5. Place applesauce into a large serving bowl. Cover and chill until service for evaluation.
6. Please bring a serving utensil along with your product.
Annie's Fruit Salsa and Cinnamon Tortilla Chips (from allrecipes.com)
Serves:10Ingredients
- 2 kiwis, peeled and diced
- 2 Golden Delicious apples - peeled, cored and diced
- 8 ounces raspberries
- 1 pound strawberries
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves, any flavor
- 10 (10 inch) flour tortillas
- butter flavored cooking spray
- 2 tablespoons cinnamon sugar
- In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
- Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
"Mock" Garlic Mashed Potatoes (Recipe courtesy George Stella)
Prep Time:15 minInactive Prep Time:--Cook Time:6 minLevel:EasyServes:4 servingsIngredients
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Chef: George Stella
Broccoli-Cauliflower Salad :
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 8
Crunchy broccoli and cauliflower florets are tossed with salty bacon, hard-boiled eggs, cheddar cheese, and a mayo dressing."
INGREDIENTS:
1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced (optional)
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
DIRECTIONS:
1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2.In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
3.Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.
Potato Latkes
Servings: 6
"Shredded potatoes and grated onions are bound with flour, salt and eggs, then fried in oil to make delicious potato pancakes that are crispy on the outside and tender on the inside."
INGREDIENTS:
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup oil for frying
DIRECTIONS:
1.Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2.In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3.In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
Submitted by allrecipes.com
Vegetable Pizza
Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 1 Hr
Ingredients
1 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1/2 ounce dry Ranch-style dressing mix
1/2 cup shredded Cheddar cheese
Vegetables of your choosing.
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Roll out the crescent roll dough onto a 8x8 inch square baking sheet, and pinch together edges to form the pizza crust.
3. Bake crust for 8-12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange vegetables and cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Cookies
Rolled Sugar Cookies
Ingredients:
1 1/2 cups all purpose flour
1 teaspoon baking powder
¼ t.+1/8 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 cup shortening
2 tablespoons beaten egg
1/2 cup + 2 T. sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions:
1. Combine flour, baking powder, soda, and nutmeg; cut in shortening with a pastry blender until mixture resembles coarse meal.
2. Combine egg, sugar, milk, and vanilla; stir well, and pour into crumb mixture. Stir with a fork until dry ingredients are moistened.
3. Pat dough into a ball, and chill at least 2 hours.
4. Divide dough in half; store 1 portion in refrigerator.
5. Roll dough to 1/8 inch thickness on a lightly floured surface.
6. Cut with a 3-inch cookie cutter, and place on lightly greased cookie sheets.
7. Bake at 375° for 6 minutes or until edges are lightly browned.
8. Cool on wire racks.
9. Repeat procedure with remaining dough.
Soft Snickerdoodle Cookies
"These cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!"
Ingredients
- 1 cup butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons cinnamon
- Preheat oven to 350°F.
- Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
- Combine flour, cream of tartar, baking soda and salt in a separate bowl.
- Blend dry ingredients into butter mixture.
- Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
- Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
- Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
- Coat by gently rolling balls of dough in the sugar mixture.
- Place on chilled ungreased cookie sheet, and bake 10 minutes.
- Remove from pan immediately.
Chocolate Chip Cookies
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, softened
¼ cup + 2 tablespoons granulated [white] sugar
¼ cup + 2 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
1 egg
6 ounces NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add egg, beating well; gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Makes 24 cookies.
Pumpkin Bars
1 cup all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground cloves
8 ounces canned pumpkin
1/2 cup cooking oil
2 beaten eggs
1/2 cup chopped walnuts (optional)
Cream Cheese Frosting or Powdered Sugar
· In large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt and cloves.· Stir in the pumpkin, cooking oil and eggs till thoroughly combined. If desired stir in walnuts.
· Spread batter into an ungreased 8 x 8 x 2 inch baking pan. Bake in a 350°F oven for 25-30 minutes or till wooden toothpick inserted near center comes out clean.
· Cool pan on a wire rack.
· Frost with Cream Cheese Frosting or sift powdered sugar over top. Cut into bars. Store covered in the refrigerator. Makes 24 bars.
Cream Cheese Frosting
· In a medium bowl beat one 3 ounce package cream cheese, 1/4 cup margarine or butter and 1 teaspoon vanilla with an electric mixer till light and fluffy.
· Gradually add 1 cup sifted powdered sugar, beating well.
· Gradually beat in additional sifted powdered sugar to make spreading consistency.
Eggs:
Omelet:
2 eggs
2 tablespoons water
¼ teaspoon salt
Dash of pepper
1 tablespoon butter
Filling of your choice
1. Heat the butter in an omelet pan or skillet until just hot enough to sizzle a drop of water.
2. Mix the eggs, water, salt, and pepper with a fork.
3. Pour the egg mixture into the hot pan. The edges should set immediately.
4. With the pancake turner, draw the cooked edges toward the center.
5. Tip the pan to allow the uncooked portion to run onto the pan.
6. While the top is still moist, put the filling on the left side of the omelet.
7. Fold one side over the filling with the turner. Tip the pan over the plate and turn the omelet out onto a plate.
8. Serve with fruit or vegetables and some milk, a piece of bread or a roll.
Servings: 1
Eggs Ala Golden Rod:
Ingredients
- 6 hard-boiled eggs
- 2 cups milk
- 4 tablespoons butter
- 4 tablespoons flour
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices bread, toasted
- Melt butter, add flour and stir until the mixture is smooth and well blended.
- Add milk very slowly stirring as you add.
- Continue to stir and cook over a low heat.
- Cook until the mixture starts to thicken.
- Add salt and pepper to mixture and set aside.
- Peel boiled eggs and remove the yolks from the eggs.
- Chop the whites of the eggs and add them to the white sauce.
- Toast bread and slice it diagonally.
- Arrange the bread slices on a plate and pour the sauce over the toast.
- Take a grater and grate the egg yolks over the sauce.
- Serve warm.
Baked Potato Soup Difficulty: Moderately Easy
Ingredients
- 2 1/2 lbs. baby red potatoes, quartered and halved into large pieces
- 1/2 lb. raw bacon, diced
- 1 jumbo yellow onion, diced
- 1/4 bunch celery, diced
- 1 quart milk
- 1 quart water
- 2 tbsp. chicken base
- 1 tsp. salt
- 1 tsp. black pepper
- 3/4 cup (1 1/2 sticks) butter
- 3/4 cup flour
- 1/4 bunch parsley, chopped
- 1 cup whipping cream
- Shredded Colby cheese, fried bacon bits and/or chopped green onions for garnish
Creamy Alfredo Sauce with Fettuccine Noodles
1 tablespoons butter
1 tablespoons flour
1 cup milk
½ teaspoon garlic
¼ cup freshly grated parmesan cheese
1 ½ teaspoons parsley
Fettuccine Noodles, cooked
Directions:
- Melt butter in a medium saucepan over medium low heat.
- Add flour to make a roux and stir until thick and lump free. About 2-3 minutes.
- Add milk and simmer for 5 minutes.
- Add garlic and cheese and whisk quickly, heating thoroughly. Stir in parsley and serve over warm, fettuccine noodles.
Creamed Chipped Beef On Toast:
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
"Dried beef in a white sauce with a pinch of cayenne makes an American standard to serve over toast."
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups warm milk
1 (8 ounce) jar dried beef
1 pinch cayenne pepper
Directions: 1. In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.
BISCUITS AND SAUSAGE GRAVY:
1 can Pillsbury lg. biscuits
1 stick butter
3/4 lb. sausage
1/2 tsp. black ground pepper (or, to taste)
1 c. flour (or less for thinner gravy)
1/2 tsp. cayenne pepper
1 qt. milk
Cook biscuits according to package. Fry sausage into small pieces. Melt butter in a separate skillet. Add black pepper, stir. Add flour by tablespoons until thick. Whisk in milk. Whisk until smooth and hot. Add sausage, stir. Put sausage gravy on open-face biscuits.
Vanilla Pudding
Prep: 10 minutes Cook: 10 minutes Chill: 1 hour
Servings: Make 4
This rich pudding can also be used over cake or fruit as a sweet sauce- try it over unfrosted Devil’s Food Cake.
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons stick margarine or butter; softened
2 teaspoons vanilla
- Mix sugar, cornstarch, and salt in a 2 quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into egg yolks, stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla.
- Pour pudding into dessert dishes. Cover and refrigerate until serving. Refrigerate any remaining dessert.
Butterscotch Pudding: Substitute 2/3 cup packed brown sugar for the granulated sugar and decrease vanilla to 1 teaspoon.
Chocolate Pudding: Increase sugar to ½ cup and stir 1/3 cup baking cocoa into sugar mixture. Omit margarine.