1 c. scalded milk
¼ c. shortening
1/3 c. sugar
½ tsp. salt
1 yeast cake
1 tsp. sugar
2 T. warm water
1 egg, beaten
½ c. raisins
1 tsp. cinnamon
¼ tsp. allspice
3 c. sifted all-purpose flour
1 egg white
1 c. powdered sugar
Combine milk, shortening, 1/3 cup sugar, and salt and cool to lukewarm. Mix 1 tsp. sugar with yeast that has been softened in the warm water. Add to the milk mixture. Add egg, raisins, cinnamon, and allspice and as much flour as can be stirred into the dough. Place in a greased bowl, cover, and let rise in a warm place until double in bulk. Knead, shape into 2-inch balls and place in greased pan. Brush each bun with egg white. Cover and let rise until double in bulk, about 45 minutes. Snip a deep cross in the top of each. Bake @ 400 for 10-15 minutes. Fill cross on top with powdered sugar glaze. Makes 2 dozen.
Thursday, May 29, 2008
Banana Pecan Muffins
Streusel topping:
½ cup sugar
1/3 cup unbleached all-purpose flour
4 T. cold unsalted butter
Muffins:
1 cup sugar
½ cup vegetable oil
2 large eggs
1 ½ cups mashed ripe bananas (about 3)
2 cups unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
½ tsp. ground cinnamon
¾ cup pecans (3 oz. finely chopped)
Sugar+oil+eggs until light and creamy. Mix dry ingredients.
Bake at 375 degrees for 20-25 minutes.
½ cup sugar
1/3 cup unbleached all-purpose flour
4 T. cold unsalted butter
Muffins:
1 cup sugar
½ cup vegetable oil
2 large eggs
1 ½ cups mashed ripe bananas (about 3)
2 cups unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
½ tsp. ground cinnamon
¾ cup pecans (3 oz. finely chopped)
Sugar+oil+eggs until light and creamy. Mix dry ingredients.
Bake at 375 degrees for 20-25 minutes.
Swiss Steak
Cubed Steak
Salt and pepper
Flour
1 can cream of mushroom soup
Water/milk
Lipton Onion Soup (Dry Mix)
Salt and pepper the cubed steak to taste. Sprinkle flour on both sides of meat. Quickly brown meat on both sides in frying pan heavily coated with shortening. Place in casserole dish. Cover with cream of mushroom soup. Fill soup can 2/3 full with water and mix into sauce. Milk may be substituted for part of the water. Add soup mix to taste. Bake @ 300 until done, about 2 hours
Salt and pepper
Flour
1 can cream of mushroom soup
Water/milk
Lipton Onion Soup (Dry Mix)
Salt and pepper the cubed steak to taste. Sprinkle flour on both sides of meat. Quickly brown meat on both sides in frying pan heavily coated with shortening. Place in casserole dish. Cover with cream of mushroom soup. Fill soup can 2/3 full with water and mix into sauce. Milk may be substituted for part of the water. Add soup mix to taste. Bake @ 300 until done, about 2 hours
Stuffed Pepper Cups
6 medium green peppers
1 lb. ground beef
1 small onion
½ tsp. salt
1 lb. can tomatoes
½ cup water
½ uncooked long grain rice
1 ½ cups medium cheddar cheese
½ package frozen corn (optional)
Cut off the tops of 6 medium green peppers and remove seeds and membrane.
Precook green pepper cups in boiling salt water about 5 minutes and drain cups. (For crisp peppers omit precooking).
Sprinkle inside of cups generously with salt.
Cook 1 lb. ground beef and 1/3 cup chopped onion until meat is lightly browned. Season with ½ tsp. salt and a dash of pepper.
Add (1) 1 lb. can tomatoes, ½ cup water, and ½ cup uncooked long grain rice, and 1 tsp. Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in 4 oz. medium cheddar cheese, shredded (1 cup). Stuff peppers, stand upright in baking dish. Bake uncovered at 350 degrees for 20 to 25 minutes.
Mom’s Process:
Brown ground beef with onion and add salt and pepper. Add tomatoes, water, rice, and Worcestershire sauce, and 2-3 green peppers, sliced. Stir in cheese. This process omits precooking peppers and baking, shortening preparation time by over a half hour.
1 lb. ground beef
1 small onion
½ tsp. salt
1 lb. can tomatoes
½ cup water
½ uncooked long grain rice
1 ½ cups medium cheddar cheese
½ package frozen corn (optional)
Cut off the tops of 6 medium green peppers and remove seeds and membrane.
Precook green pepper cups in boiling salt water about 5 minutes and drain cups. (For crisp peppers omit precooking).
Sprinkle inside of cups generously with salt.
Cook 1 lb. ground beef and 1/3 cup chopped onion until meat is lightly browned. Season with ½ tsp. salt and a dash of pepper.
Add (1) 1 lb. can tomatoes, ½ cup water, and ½ cup uncooked long grain rice, and 1 tsp. Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in 4 oz. medium cheddar cheese, shredded (1 cup). Stuff peppers, stand upright in baking dish. Bake uncovered at 350 degrees for 20 to 25 minutes.
Mom’s Process:
Brown ground beef with onion and add salt and pepper. Add tomatoes, water, rice, and Worcestershire sauce, and 2-3 green peppers, sliced. Stir in cheese. This process omits precooking peppers and baking, shortening preparation time by over a half hour.
Beans and Rice
Feeds 6
2 cups beans
10 strips bacon
½ cup chopped onion
2-3 cloves garlic, minced
1 (8 oz.) can tomato sauce
Salt and pepper to taste
For Beans
Cover beans with water, cook until tender. Add a tsp. salt just before they’re done. Drain, leaving about 1/4 c. water. Set aside.
Sautee bacon that has been chopped in small pieces. Add onion and garlic and cook until onions is translucent. Put beans with ingredients in frying pan, let simmer five minutes. Move bean mixture to a large pot. Add tomato sauce and let simmer for a few minutes. Do not let scorch.
Note: Mom likes to mash the beans up a bit.
For Rice
Prepare as directed on package.
Serve with beans ladled over rice. Orange slices are the traditional accompaniment.
2 cups beans
10 strips bacon
½ cup chopped onion
2-3 cloves garlic, minced
1 (8 oz.) can tomato sauce
Salt and pepper to taste
For Beans
Cover beans with water, cook until tender. Add a tsp. salt just before they’re done. Drain, leaving about 1/4 c. water. Set aside.
Sautee bacon that has been chopped in small pieces. Add onion and garlic and cook until onions is translucent. Put beans with ingredients in frying pan, let simmer five minutes. Move bean mixture to a large pot. Add tomato sauce and let simmer for a few minutes. Do not let scorch.
Note: Mom likes to mash the beans up a bit.
For Rice
Prepare as directed on package.
Serve with beans ladled over rice. Orange slices are the traditional accompaniment.
Baked Beans
1 large can pork and beans
½ lb. hamburger
1 small onion
½ green pepper
4 T. brown sugar
½ c. ketchup
2 T. mustard
Brown hamburger. Sautee diced onion and pepper with hamburger. Add ketchup, mustard, brown sugar, and beans. Bake at 350 degrees for 20 minutes covered, then 20 minutes uncovered.
½ lb. hamburger
1 small onion
½ green pepper
4 T. brown sugar
½ c. ketchup
2 T. mustard
Brown hamburger. Sautee diced onion and pepper with hamburger. Add ketchup, mustard, brown sugar, and beans. Bake at 350 degrees for 20 minutes covered, then 20 minutes uncovered.
Sugar Cookies
¾ c. butter
¾ c. shortening
1 ½ c. sugar
4 eggs
5 ¼ c. flour
1 ½ tsp. baking soda
3 tsp. cream of tartar
2 ¼ tsp. vanilla
Cream together butter, shortening, and sugar. Add eggs and blend well. Add flour mixture gradually to cream mixture and mix together. Add vanilla. Chill dough for a couple hours. Bake on ungreased cookie sheet at 350 for 7-10 minutes.
Frosting:
½ cube margarine
Milk
Powdered sugar
Vanilla
¾ c. shortening
1 ½ c. sugar
4 eggs
5 ¼ c. flour
1 ½ tsp. baking soda
3 tsp. cream of tartar
2 ¼ tsp. vanilla
Cream together butter, shortening, and sugar. Add eggs and blend well. Add flour mixture gradually to cream mixture and mix together. Add vanilla. Chill dough for a couple hours. Bake on ungreased cookie sheet at 350 for 7-10 minutes.
Frosting:
½ cube margarine
Milk
Powdered sugar
Vanilla
Peanut Butter Fingers
¾ cup margarine or butter
½ cup white sugar
2 cups brown sugar
1 egg
¾ cup creamy peanut butter
¾ tsp. soda
¼ tsp. salt
2 tsp. vanilla
1 ½ cups flour
1 ½ cups rolled oats
Spread onto cookie sheet. Bake @ 350 degrees for 10-12 minutes. Let cool. Spread a thin layer of peanut butter on top. Top off with a layer of chocolate frosting.
Chocolate Frosting:
6 T. melted margarine or butter
1/3 cup milk heated in microwave with margarine
3 cups powdered sugar (Mom adds extra to thicken frosting)
½ cup cocoa (Mom uses a scant 1/3 cup)
Mix together powdered sugar and cocoa. Add other ingredients.
½ cup white sugar
2 cups brown sugar
1 egg
¾ cup creamy peanut butter
¾ tsp. soda
¼ tsp. salt
2 tsp. vanilla
1 ½ cups flour
1 ½ cups rolled oats
Spread onto cookie sheet. Bake @ 350 degrees for 10-12 minutes. Let cool. Spread a thin layer of peanut butter on top. Top off with a layer of chocolate frosting.
Chocolate Frosting:
6 T. melted margarine or butter
1/3 cup milk heated in microwave with margarine
3 cups powdered sugar (Mom adds extra to thicken frosting)
½ cup cocoa (Mom uses a scant 1/3 cup)
Mix together powdered sugar and cocoa. Add other ingredients.
Banana Cookies
2 ½ cups flour
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
2/3 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup ripe mashed bananas
Mix dry ingredients. Cream sugar and shortening, add whole eggs 1 at a time. Mix in the other crap. Ungreased cookie sheet.
Bake at 400 degrees for 12 minutes.
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
2/3 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup ripe mashed bananas
Mix dry ingredients. Cream sugar and shortening, add whole eggs 1 at a time. Mix in the other crap. Ungreased cookie sheet.
Bake at 400 degrees for 12 minutes.
Taco Salad
1 lb. ground beef and drain fat
(1) 15 oz. can kidney beans, drained
¼ tsp. salt
Brown ground beef and drain fat. Add kidney beans and salt. Set on low heat and warm through.
1 small onion, chopped (Mom uses ½)
4 oz. grated cheese (Mom uses more)
1 avocado, sliced
4 small tomatoes, diced
1 head of lettuce
1 bag Tostitos, broken up
Combine with beef mixture, adding tomatoes just before serving.
Sauce:
¾ cup vegetable oil
1 can tomato soup, undiluted
1 package taco seasoning
Note for leftovers: This salad does not keep well for more than two days because of the lettuce. Let each person add their own Tostitos and sauce, so that the left over salad does not become completely nasty and inedible due to soggy chips and lettuce that is even soggier because of the sauce.
(1) 15 oz. can kidney beans, drained
¼ tsp. salt
Brown ground beef and drain fat. Add kidney beans and salt. Set on low heat and warm through.
1 small onion, chopped (Mom uses ½)
4 oz. grated cheese (Mom uses more)
1 avocado, sliced
4 small tomatoes, diced
1 head of lettuce
1 bag Tostitos, broken up
Combine with beef mixture, adding tomatoes just before serving.
Sauce:
¾ cup vegetable oil
1 can tomato soup, undiluted
1 package taco seasoning
Note for leftovers: This salad does not keep well for more than two days because of the lettuce. Let each person add their own Tostitos and sauce, so that the left over salad does not become completely nasty and inedible due to soggy chips and lettuce that is even soggier because of the sauce.
Spinach Salad
1 head lettuce
10 oz. package spinach
½ c. sliced mushrooms
½ lb. swiss cheese
1 red onion
½ lb. cottage cheese (whole carton)
10 pieces cooked bacon, crumbled
Dressing:
1 ½ T. poppy seeds
¾ c. oil
½ c. sugar
¾ c. white vinegar
1 ½ tsp. minced onion
1 tsp. salt
Mix well.
10 oz. package spinach
½ c. sliced mushrooms
½ lb. swiss cheese
1 red onion
½ lb. cottage cheese (whole carton)
10 pieces cooked bacon, crumbled
Dressing:
1 ½ T. poppy seeds
¾ c. oil
½ c. sugar
¾ c. white vinegar
1 ½ tsp. minced onion
1 tsp. salt
Mix well.
Raspberry Jello Salad
Make Jello according to directions on package, substituting some of the cold water with raspberry juice from package.
Pour just over half of the Jello mixture into a pan. Add raspberries according to taste. Place in fridge until very soft set. Set aside rest of Jello mixture.
Whip ½ pint of cream, add remainder of Jello mixture to cream, stir until mixed uniformly. Spread evenly on top of soft set Jello mixture. Chill until set.
Pour just over half of the Jello mixture into a pan. Add raspberries according to taste. Place in fridge until very soft set. Set aside rest of Jello mixture.
Whip ½ pint of cream, add remainder of Jello mixture to cream, stir until mixed uniformly. Spread evenly on top of soft set Jello mixture. Chill until set.
Rhubarb Cake
3 cups diced rhubarb
2 cups sugar
½ cup shortening or margarine
1 egg, well beaten
1 cup buttermilk
2 cups flour
1 tsp. soda
½ tsp. salt
1 T. cinnamon
1 tsp. vanilla
1 cup nuts
Combine rhubarb with ½ cup sugar, set aside. Cream shortening with remaining sugar. Add egg and beat well. Add dry ingredients alternately with buttermilk, beating well. Add vanilla and rhubarb, then nuts. Bake in 9X13 pan at 350 degrees for 1 hour. Top with whipping cream.
2 cups sugar
½ cup shortening or margarine
1 egg, well beaten
1 cup buttermilk
2 cups flour
1 tsp. soda
½ tsp. salt
1 T. cinnamon
1 tsp. vanilla
1 cup nuts
Combine rhubarb with ½ cup sugar, set aside. Cream shortening with remaining sugar. Add egg and beat well. Add dry ingredients alternately with buttermilk, beating well. Add vanilla and rhubarb, then nuts. Bake in 9X13 pan at 350 degrees for 1 hour. Top with whipping cream.
Fresh Fruit Ice Cream
3 cups mashed fruit
3 cups sugar
4 eggs
2 T. lemon juice
1 quart whipping cream
1 quart half and half
1 tall can evaporated milk (actually just a regular can nowadays)
1 T. vanilla
Dash of salt
Whole Milk
Mash fruit, let stand for an hour with 1 cup of sugar sprinkled on it. Beat the eggs with remaining sugar until lemon-colored and thick. Add fruit and place in canister of 6-qt. freezer. Whip cream and add to ice cream mixture. Add half and half, evaporated milk and vanilla and enough milk to fill tub to 2/3 full. Freeze and enjoy!
3 cups sugar
4 eggs
2 T. lemon juice
1 quart whipping cream
1 quart half and half
1 tall can evaporated milk (actually just a regular can nowadays)
1 T. vanilla
Dash of salt
Whole Milk
Mash fruit, let stand for an hour with 1 cup of sugar sprinkled on it. Beat the eggs with remaining sugar until lemon-colored and thick. Add fruit and place in canister of 6-qt. freezer. Whip cream and add to ice cream mixture. Add half and half, evaporated milk and vanilla and enough milk to fill tub to 2/3 full. Freeze and enjoy!
Buttermilk Chocolate Sheet Cake
Mix:
2 c. flour
2 c. sugar
1 tsp. baking soda
¼ tsp. salt
Boil and add:
1 c. butter or margarine
1/3 c. cocoa powder
1 c. water
Add:
2 eggs
½ c. buttermilk
1 ½ tsp. vanilla
Bake on 350 degrees for 25 minutes.
Frosting
¼ c. butter
3 T. cocoa powder
3 T. buttermilk
Boil; remove from heat.
Add:
2 ¼ c. powdered sugar
½ tsp. vanilla
2 c. flour
2 c. sugar
1 tsp. baking soda
¼ tsp. salt
Boil and add:
1 c. butter or margarine
1/3 c. cocoa powder
1 c. water
Add:
2 eggs
½ c. buttermilk
1 ½ tsp. vanilla
Bake on 350 degrees for 25 minutes.
Frosting
¼ c. butter
3 T. cocoa powder
3 T. buttermilk
Boil; remove from heat.
Add:
2 ¼ c. powdered sugar
½ tsp. vanilla
Homemade Root Beer
1 ½ oz. root beer extract (1/2 bottle)
4 cups sugar
2 gallons water
3-5 pounds dry ice (More dry ice will cause more carbonation)
Put water in jug. Add sugar and extract and mix well. Add dry ice and screw lid on. Allow to sit until dry ice is gone, about 15 minutes.
4 cups sugar
2 gallons water
3-5 pounds dry ice (More dry ice will cause more carbonation)
Put water in jug. Add sugar and extract and mix well. Add dry ice and screw lid on. Allow to sit until dry ice is gone, about 15 minutes.
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