Sun Butter Puffs
3 cups Rice Crispies
1/2 c sugar
1 T water
3/4 c Sun butter (may use Peanut Butter if not allergic)
1/2 c corn syrup
Mix sugar, water, and corn syrup together in a sauce pan. Heat until boiling. Remove from heat, add sun butter and stir until smooth. Pour in cereal and mix well. Pour into a buttered 8"X8" pan. Cool, cut, and eat.
PARTY MIX #1
6 tbsp butter or margarine, melted 1/2 tsp onion powder 1/4 tsp garlic powder 1/2 tsp celery salt 1/4 cup Worcestershire sauce 2 cups broken pretzel sticks
2 cups oat cereal 2 cups wheat cereal 1 1/2 cups chopped nuts
Preheat oven to 250 degrees F. Mix together butter, onion powder, celery salt and Worcestershire sauce. Combine all dry ingredients. Pour the spice mixture over the dry mixture. Spread on a baking sheet and heat for 20 minutes, occasionally stirring to blend well. Cool on paper towel.
PARTY MIX #2
1/2 cup butter or margarine
4 tsp. Worcestershire sauce
2 2/3 cup Corn Chex
2 2/3 cup Wheat Chex
1 cup salted mixed nuts
2 2/3 cup Rice Chex
2 cups pretzels (broken)
1 1/4 tsp. seasoned salt
Preheat oven to 350 F. In large baking pan melt butter in oven. Stir in seasoned salt and Worcestershire sauce. Gradually add cereals and nuts, stirring until all pieces are evenly coated.
Bake 20-25 minutes, stirring at 10 minutes. Cool on absorbent paper. Store in airtight container.
ALMOND INDIAN CORN
2 cups whole natural almonds, toasted*
1/4 cup grated Parmesan cheese
1 teaspoon Worcestershire sauce
2 quarts freshly popped corn
1/4 cup melted butter
In large bowl, combine toasted almonds, popcorn, and Parmesan cheese. Mix together melted butter and Worcestershire sauce. Pour over almond-popcorn mixture, tossing to coat evenly. Serve in bowls to eat out of hand.
* To Toast Almonds: Microwave Oven: Spread almonds in a single layer in shallow glass baking dish. Microwave on HIGH power, 4-5 minutes, stirring halfway through. Cool. Conventional Oven: Spread almonds in a single layer in shallow pan. Place in cool oven; toast at 350 F, 12-15 minutes, stirring occasionally, until lightly toasted. Cool.
HIDEOUT CRUNCH
1/3 cup light corn syrup
1/3 cups peanut butter
2 tbsp. sugar
1 1/2 cups Honeycomb Cereal
1 cup popped popcorn
1/2 cup peanuts and/or raisins
Heat syrup, peanut butter and sugar in a large sauce pan, stirring constantly until mixture boils OR use a microwavable bowl cooking at HIGH until mixture comes to a boil___about 2 minutes. Stir.
Stir in remaining ingredients. Cool slightly. Wet hands with cold water and shape into 2" balls. Makes about 20 balls.
Peanut Butter Power Balls From: http://www.food.com/recipeprint.do?rid=352187By Julie F on January 27, 2009- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 24-36 balls
Ingredients- 1 cup peanut butter
- 1/2 cup powdered milk
- 1/4 cup honey
- 1/4 cup wheat germ (optional)
- 1/2 cup graham cracker crumbs
Directions- Mix peanut butter, milk powder, honey and wheat germ (if using). Place the graham cracker crumbs in a shallow bowl. Shape teaspoonfuls of the peanut butter mixture into balls, then roll in the graham cracker crumbs. Place on cookie sheet or pizza pan, freeze for several hours, then move to resealable plastic bag. Store in freezer until ready to use, and thaw bfore eating.
Mock Tuna Salad
INGREDIENTS:· 1 (19 ounce) can garbanzo beans, drained and mashed
2 tablespoons mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon sweet pickle relish 2 green onions, chopped
salt and pepper to taste
(May add 2 hard cooked eggs, chopped if you wish)
DIRECTIONS: In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped
green onions, salt and pepper. Mix well. Serve on whole wheat bread.
Tropical Fruit Salsa
1 large Mango or 1/2 medium Cantaloupe
2 T Lime juice
1 large tomato, peeled and seeded OR 1 Red bell pepper
1 medium Red onion (may want to use 1/2 at first)
1-2 T Chopped cilantro leaves
Direction:
1. Dice the mango or cantaloupe and place in a mixing bowl. Add the lime juice and toss gently.
2. Dice the peeled, seeded tomato or red bell pepper. Finely chop the red onion. Add these ingredients to the mixing bowl.
3. Add chopped cilantro to taste. GEntly toss the ingredients. Mixture should be slightly sweet and slightly tart to taste.
4.Seve on top of grilled chicken or fish or as a dip with crackers or pita triangles.
Unbelievable Lentil Tacos
Ingredients (use vegan versions):
1 cup brown lentils
8 ounce can tomato sauce
corn tortillas (I use white corn tortillas)
1 packet dry taco seasoning mix (if none available, recipe follows)
handful of textured soy protein, optional
iceberg lettuce (shredded)
cucumber (seeded, peeled, sliced)
tomatoes (chopped)
lemon or lime wedges (optional)
Directions:
Put lentils with liquid in a large saucepan. Add tomato sauce, textured soy protein, and taco seasoning. If none is available that is vegan, use 1 tsp. each: cumin, garlic salt, paprika, onion powder, and a pinch of cayenne pepper. Simmer at low heat until the mixture thickens. Add more water if necessary and stir often so that the bottom does not burn. You want to cook it until its about the consistency of cooked oatmeal. Taste the mixture and add more seasonings if necessary. Add more textured soy protein if you want more texture and continue to heat until the textured soy protein is fully hydrated. In the meantime, heat the corn tortillas in the oven, directly on the oven rack for about 5 minutes at 350 degrees. Assemble the tacos as desired. Squeeze the lemon wedges over the tacos... yum!!
This recipes makes a large quantity and is very flexible with the garnishes. Experiment by adding chopped avocado, cilantro, onion, etc. I prefer these without salsa since the taco filling has so much flavor on its own.
Vegetable Frittata
2 tablespoons olive oil
1 bag (16 ounces) frozen Italian-style vegetables
10 large eggs
1/2 teaspoon dried or 1 1/2 teaspoons chopped fresh basil leaves
1/4 teaspoon dried oregano or 3/4 teaspoon fresh oregano leaves
1/2 teaspoon salt
1/8 teaspoon fresh black pepper
3 tablespoons grated Parmesan cheese
Preheat the oven to 400 degrees F.
In a large ovenproof skillet, heat 1 tablespoon of the olive oil over medium-high heat until hot. Add the frozen vegetables and cook, stirring constantly, until heated throughout and all liquid has evaporated.
In a large bowl, beat together the 10 eggs, 1/2 teaspoon basil, 1/4 teaspoon oregano, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Add the remaining 1 tablespoon olive oil to the skillet. Pour the egg mixture over the vegetables and cook over low heat 3 minutes, or until the edges are set. Sprinkle the 3 tablespoons Parmesan cheese over the top.
Place the skillet in the oven and bake 12 minutes, or until the omelet is set. Serve from the skillet.
Apple CInnamon Pancakes
1 c pancake mix
3/4 cup* Vanilla soy milk (amount may vary according to your mix--follow your package directions)
1/2 t cinnamon, ground
1/3 c apples, peeled and diced (may substitute 1/3 c apple pie filling)
Mix pancake mix, soy milk, and cinnamon until blended. Stir in apples. Cook as directed on pancake mix package. Makes 8-9, 4 inch pancakes.
Vegetarian Black Bean Burgers From: Pampered Chef "It's Good For You" Cookbook 2004
15 oz. can black beans, drained, rinsed, and mashed
1/4 c finely chopped onion
1/3 c whole kernel corn
1/4 c thick and chunky salsa
1 clove minced garlic
2 T snipped fresh cilantro or parsley
1/4 t salt
1/8 t ground black pepper
1/2 c unseasoned dry bread crumbs
2 egg whites, lightly beaten
4 whole wheat hamburger buns
Add onion, corn, salsa, garlic, cilantro, salt, and black pepper to mashed beans; mix well. Add bread crumbs and egg whites to bean mixture; mix well. Form bean mixture into four round patties, about 1/2 inch thick. Heat skillet over medium heat until hot. Lightly spray pan with nonstick spray; cook patties 6-8 minutes or until lightly browned, turning once. Place burgers on buns; serve with toppings, if desired.
Tofu Chocolate Chip Cookies Bruce Weinstein and Mark Scarbrough
Serves: 20 (2 cookies each)
Ingredients: 1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
8 tablespoons (1 stick) margarine, cut into chunks
2/3 cup packed dark brown sugar
1/3 cup granulated sugar
6.15 ounces silken firm Tofu(i. e., half a 12.3 ounce package), cut into chunks
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Instructions: 1. Position the rack in the middle of the oven; preheat the oven to 375°F. Whisk the flour, baking soda, cinnamon, and salt in a medium bowl; set aside.2. Place the margarine chunks and both kinds of sugar in a large bowl and beat with an electric mixer at medium speed until fluffy and light, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula, then beat in the tofu and vanilla until smooth, about 1 minute. 3. Remove the beaters, scrape any excess batter back into the dough, and stir in the flour mixture with a wooden spoon, just until moistened. Stir in the chocolate chips. Drop the batter by 1 tablespoon increments onto a large baking sheet, spacing the mounds about 1 inch apart. 4. Bake for 7 minutes, then flatten the puffed cookies with the back of a wooden spoon or a metal spatula, just until they crack slightly at the sides. Continue baking until the cookies are browned at the edges and firm to the touch, about 7 more minutes. Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to continue cooling. Cool the baking sheet at room temperature for 5 minutes before making another batch, or use a second sheet that hasn’t been in the oven. To store, cool the cookies completely, about 2 hours, then seal in plastic bags or a lidded container at room temperature for up to 4 days, or in the freezer for up to 3 months.
Enchilada Dip1/2 cup chopped onion
3/4 cup green pepper
1 --- 4 ounce can chopped green, mild chilies
1 clove minced garlic
1/2 teaspoon cumin seed one teaspoon dried cilantro
12 ounces silken firm tofu, drained and mashed
1 can of refried beans two cups diced tomato, drained
two cups thick tomato salsa
1/2 cup low fat cheddar cheese, shredded
Lightly spray a square glass baking dish with no-stick vegetable spray. In bowl, combine all ingredients except tomato salsa and cheese. Put in prepared baking dish and microwave covered for 5 minutes or until warmed through. Pour salsa over the mixture and sprinkle with cheese. Microwave another 2 minutes and lightly stir. Serve with tortilla chips.
Fresh Ginger Cookies
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 45 Minutes
Servings: 30
INGREDIENTS:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons grated fresh ginger
3/4 cup butter, softened
1 cup white sugar
1/4 cup molasses
1 egg1 cup white sugar
DIRECTIONS:
1.In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
4.Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.
Spice cake----be sure to read all the way through---additional ingredients needed are in the directions (from America’s Test Kitchen Snack Cake Episode)
1 T cinnamon
¾ t ground cardamom
½ t All spice and cloves
¼ t nutmeg
4 T unsalted butter, melted
All about aroma in the spices—we want to bring out the aroma by blooming in fat…..add your spices 15 sec in the butter. Heat from oven will bring it out too.
Cool to room temp—30 min.
While they cool:
Mix the following dry ingredients in a bowl:
2 ¼ c flour
½ t b powder and soda
½ t salt
In another bowl, mix 2 eggs and 3 yolks and whisk in 1 t vanilla with eggs
Beat the following 3 ingredients 3 minutes on high in a separate bowl:
12 T unsalted butter
1 ¾ c sugar
2 T molasses (light)
Now at med speed add the butter/spice mixture and 1 T of fresh grated ginger and ½ of egg mixture about 15 sec
And add remaining egg at med speed for 15 sec. Now add 1/3 of flour mixture and then ½ c of buttermilk, 1/3 of the flour, another ½ c of buttermilk and then remaining flour.
Plop into 9 X 13 prepared pan and use a metal spatula to go through to eliminate holes and then smooth top and beat on counter top. 350 oven 32 minutes.
Cream cheese frosting----5 T butter, 1 ¼ c confectioners sugar and the ½ t of remaining spices. Add 8 oz. of softened cream cheese. Add ½ t vanilla.
Sprinkle with toasted chopped walnuts.
Caramel Apple Salad
6 small apples, cored and diced
8 oz. can Unsweetened crushed pineapple not drained
1 box sugar free butterscotch pudding mix
4 cups mini marshmallows
8 oz. fat free cool whip
In a very large bow, mix first 4 ingredients together and stir will. Gently fold in Cool Whip and transfer to another bowl and chill.
Beautiful Salad (Spinach Salad) (Click for link)
Garden Pasta Salad (Click for link)
Broccoli Cauliflower Salad
2 c broccoli flowerets
1 c cauliflower
1/2 lb. bacon, fried crisp, drained and crumbled
1 c chopped red onion
1/2 c shredded Cheddar cheese
Dressing:
1 c mayonnaise
2 T. White vinegar
1/4 c sugar
Cut flowerets of broccoli stalks. Discard stalks. Cut cauliflower. Toss together broccoli, cauliflower, bacon, onion and cheese. In a small, bowl, combine dressing ingredients and mix well. Pour dressing over salad and toss thorougly. Cover and refrigerate until ready to serve.
Yummy Couscous Salad (CLICK FOR LINK)
Carrot Salad
2 C grated carrots
1 C coconut
1 C small marshmallows
1 C crushed pineapple
1 C mayonnaise
Mix together and let set before serving.
Neapolitan Pizza
Thawed frozen basic white bread roll dough
1/8 t minced garlic
Thinly sliced tomato
Drizzle of olive oil
2 T grated mozzarella cheese
salt to taste
fresh basil leaves
cornmeal
Preheat oven to 450 F.
•Flatten and shape bread dough into desired shape. Dock the dough. •Lightly dust baking pan with cornmeal. •Drizzle the dough with olive oil. •Spread the dough with garlic. •Bake the crust for 5 minutes or until lightly browned. •Remove partially baked dough from oven and arrange sliced tomatoes over the pizza crust.•Spread the grated Mozzarella over the tomatoes. •Tear and arrange basil leaves over the toppings. •Season with salt. •Bake at 450 for 5-10 minutes depending on the thickness of the dough or until the cheese is slightly browned and melted.
Pretzel Recipe
1 pkg. active dry yeast (2 1/4 t)
1 1/3 c warm water (105-115 F)
1 T sugar 1/2 t salt
3 1/2 - 4 c unsifted all purpose flour
1 egg
1 T water
2 T coarse salt
Preheat oven to 425 F. Grease 2 large baking sheets. In large bowl, sprinkle yeast over water and stir well to blend. With wooden spoon, gradually stir in sugar, salt, and enough flour until a soft and slightly sticky dough forms. Turn onto floured board and knead about 5-7 minutes. Cut into 12 equal pieces and roll each into a 15 inch rope. Form each into a pretzel and place 3 inches apart on baking sheet. Mix egg an water and brush on pretzels and sprinkle with salt. Bake for 15 - 20 minutes or until golden brown.
Easy Cinnamon Rolls
1 box Jiffy yellow cake mix (without pudding in the mix)
1 pkg. Yeast
1/2 t. salt
1 1/4 c lukewarm water (105-115 degrees F)
1/2 tsp. vanilla
2 1/2 cups flour
butter, sugar, and cinnamon
Mix cake mix, yeast, and salt in lukewarm water- add vanilla and flour
Let rise 1 hour. (10 minutes if using rapid rise yeast) Roll out. Spread with melted butter, sugar and cinnamon-cut-let 45 rise minutes (20 minutes with rapid rise in your oven-proofing)- Bake on greased pan @ 350 degrees for 15 minutes. (May need to cook up to 10 minutes more according to the size or rolls).
Frosting 1T. butter 1 cups powdered sugar
1/2 t. vanilla 2 T milk
Blend together and frost
FOCCACIA BREAD ALLRECIPES.COM LINK
Bread in a Bag
1 cup all purpose flour
3 T sugar
1 tsp. salt
1 envelope of active dry yeast
3 T non-fat dry milk
3 T oil
1 cup water (120-130 degrees F)
1 cup whole wheat flour
1 cup all purpose flour
1. Combine the first 5 ingredients in a heavy-duty zip-lock gallon plastic bag. 2. Press out all air, seal bag, and mix well. 3. Add water and Oil; Press out all air, seal bag, and mix well. 4. Add whole-wheat flour; Press out all air, seal bag, and mix well. 5. Add enough of the remaining all-purpose flour to stiffen the dough until it pulls away from the sides of the bag 6. Remove the dough from the bag and place on a lightly floured surface. 7. Knead the dough for approximately 2 – 4 minutes 8. Allow the dough to rest for approximately 10 minutes 9. Turn dough out onto lightly floured surface.10. Use rolling pin to roll dough into a 7” X 12” rectangle. 11. Roll dough from narrow side sealing edges 12. Place in lightly greased loaf pan. Proofing Assembly and baking: 1. Place 9X13 cake pan on rack on the counter. 2. Add approx. 1-2 inches of boiling water to the cake pan. 3. Place jelly roll pan or baking sheet on the cake pan 4. Place the loaf pan of bread on the baking sheet and cover with lint free towel. 5. Let rise for 20 –25 minutes until double in size. 6. Bake in a preheated 375 F oven for 25 min. 7. Remove from pan when done and allow to cool on its side on a cooling rack.
Lemon Meringue Pie
Mix in saucepan……………………5 1/3 Tbs. (1/3 cup) cornstarch and 1 1/2 cup sugar Stir in gradually…………………….1 1/2 cup water
Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir half the hot mixture into 3 slightly beaten egg yolks. Then add back into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in……………………………..3 Tbs. butter, 4 Tbs. lemon juice, 1/3 Tbs. grated lemon rind
Pour into baked pie shell. Cover with meringue. Bake until delicate brown.
Meringue on Pies
3 egg whites 1/4 tsp. cream of tartar
6 Tbs. sugar 1/2 tsp. vanilla
TEMPERATURE: 400 ° oven
TIME: Bake 8 to 10 minutes
Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all the sugar is dissolved. Spread meringue over hot filling, sealing to edge of pastry.
NOTE: This makes a very light, fluffy meringue . . . easy to cut through. Remember, too long baking and incomplete blending in of the sugar; causes “weeping”. For a smooth, clean cut, dip a knife into hot water before cutting meringues. (Be sure to shake off excess water) Be careful to seal the meringue onto the edge of the crust to prevent shrinkage. If the filling is exposed to the heat (not entire covered), it may weep. Cool away from drafts, a chill may make the meringue fall.
Cream Pie
1/4 cup cornstarch 2 Tbs. butter
1/4 tsp. salt 1/2 tsp. vanilla
2/3 cup sugar 3 slightly beaten egg yolks
2 cups milk (scalded) 1 baked 9-inch pastry shell
METHOD: Mix cornstarch, sugar and salt together. Add to scalded milk and cook in top of double boiler for 10 minutes or until thick stirring constantly. Add half of the hot mixture to the beaten egg yolks. Pour egg mixture back into hot filling in the pan and cook 5 minutes longer. Cool. Add butter and vanilla.
Banana: Slice 2 bananas in shell, add the filling, then top with sweetened whipped cream or meringue and bake.
Butterscotch: Substitute 1 cup brown sugar for 2/3 cup white sugar; increase butter to 3 tbs. Top with meringue and bake or top with sweetened whipped cream.
Chocolate: Increase the sugar to 1 cup and add two -1 ounce unsweetened chocolate; add with the milk. Top with meringue and bake or top with sweetened whipped cream.
Coconut: Fold in 3/4 cup moist shredded coconut just before filling pastry shell. Top with meringue; sprinkle with 1/3 cup coconut and bake or top with sweetened whipped cream and coconut.
Standard Pie Crust (One crust 9-inch pie shell)
1 cup sifted all-purpose flour
1/3 cup shortening + 1 tablespoon
1/2 teaspoon salt
3 tablespoons COLD water
Sift flour and salt together. Cut in shortening with pastry blender until size of small peas. Sprinkle water over mixture, while tossing quickly with fork, until particles stick together. Form into smooth ball.
For ease in rolling out pastry, wrap dough in wax paper and allow to chill in refrigerator. Lightly roll pastry into circle 1-inch larger than pie plate. Lift loosely into pie plate. Pat out air. Fold edge under the crimp.
Prick entire crust thoroughly before baking. This prevents bubbles and excess shrinkage. Bake in hot oven at 450 ° for about 8 to 10 minutes or until golden brown.
*If your dough is dry, and hard to work with, then it may be caused by incomplete mixing, or not enough water.
*If your pastry is tough, you probably don’t have enough shortening.
*If your pastry shrinks or buckles, then you have stretched your pastry to fit the pie pan, or your pastry shell was not adequately pricked on sides and bottom before baking.
- 1 cup peanut butter
- 1/2 cup powdered milk
- 1/4 cup honey
- 1/4 cup wheat germ (optional)
- 1/2 cup graham cracker crumbs