- Everyday Granola
- Corn Bread
- Irish Soda Bread
- Rye Soda Bread
- No Knead Bread
- Sylvia Gerrard Stollen
- Homemade Marzipan
- Red Lobster Biscuits
- Apple Scone
- Scrumpets
- Baked Bannock
- Baba's Buns
- Cinnamon Breakfast Cake
- German Apple Pancake
- Cottage Cheese Pancakes
- Potato Pancakes
- Waffles
- Crepes
- Yorkshire Pudding
7 cups large rolled oats
1/3 cup coconut
1/3 cup raw pumpkin seeds
1/3 cup raw sunflower seeds
1/3 cup slivered almonds
1-2 tbsp cinnamon
2/3 cup brown sugar
1/4 cup water
1/2 cup oil
Mix oats, coconut, pumpkin seeds, sunflower seeds, almonds and cinnamon in a large baking dish.
Combine brown sugar, water and oil, then add to dry ingredients and stir.
Bake at 350 F for 1 hour, stirring every 15 minutes.
1 cup corn meal
1 1/3 cup hot water
3 tbsp butter
1 cup white flour
2 tsp baking powder
1/2 tsp baking soda
1/4 cup honey
2 tsp lemon juice
1 egg
1/2 cup creamed corn
Combine corn meal, butter and hot water. Let sit 2 minutes.
Mix dry ingredients together, then add everything else.
Bake in buttered 8" square pan, 375 F for 30 minutes.
3 cups flour
1 tbsp baking powder
1 tsp baking soda
1/3 cup sugar
1 tsp salt
1 egg
2 cups milk
2 tbsp vinegar
1/4 cup melted butter
Mix milk and vinegar.
Combine flour, baking powder, baking soda, sugar and salt, then add beaten egg, milk, vinegar and melted butter. Mix just until moistened.
Bake at 325 F in a buttered 9x5" loaf pan for 60-70 minutes, or until toothpick emerges clean.
Yummy while still hot from the oven, or toasted later.
1 1/2 cup rye flour
1 1/2 cup whole wheat flour
1 cup white flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp caraway seeds
2 tbsp brown sugar
1 egg, beaten
2 cup yogurt (or 1 cup yogurt, 1 cup milk, 1 tbsp vinegar)
rolled oats
Combine flours, baking powder, soda, salt, caraway and sugar in a large bowl.
Mix the egg and yogurt and stir into the dry ingredients just to blend.
Sprinkle with oats and turn out onto buttered cookie sheet.
Bake at 375 F for 45-50 minutes or until it sounds hollow when tapped on the bottom.
http://www.geniuskitchen.com/recipe/jans-irish-soda-bread-9198
3 cup flour (1 white, 2 whole-wheat)
1 1/2 tsp salt
1 1/2 tsp yeast (1/2 package)
1 1/2 cup lukewarm water (maybe a bit more)
Mix flour, salt, yeast. Stir in water. Cover loosely. Let sit 3 hours, or until doubled in bulk.
Preheat oven, oven-safe pan and lid to 450 F.
Sprinkle dough with flour and loosen from bowl.
Pour dough into hot pan, cover and bake 25 minutes.
If not done, remove cover and bake 5 more minutes.
Cool on rack 1 hour or more.
See: http://www.kk.org/cooltools/archives/004156.php
4 cup flour
1 pkg yeast
1/2 cup sugar
1 tsp salt
2 eggs
1 cup warm milk
1/2 cup soft butter
1 tsp vanilla
zest of 1 lemon
1/2 cup raisins
1 pkg almond slivers
8 oz marzipan
icing sugar
Mix flour, yeast, sugar, salt, eggs, milk, butter, vanilla, and lemon, and let sit a few minutes. Knead til dough is smooth and elastic, add water as needed. Add raisins and almonds.
Let sit in a warm place til almost doubled (~1 hour).
Roll to 1" thick, cover with marzipan and fold over.
Let rise 15 minutes, then bake at 350 F for 45 minutes to 1 hour.
When almost cool, brush with melted butter and sprinkle with icing sugar.
Variations:
Add 1/2 tsp each cardamom, nutmeg and cinnamon
Add diced candied fruit soaked in rum
For more detail, see: https://www.daringgourmet.com/stollen-german-christmas-bread/
1 1/2 cup almond flour or finely ground almonds
1 1/2 cup icing sugar
2 tsp almond extract
1 tsp rose water (optional)
1 egg white (or 3 tbsp corn syrup)
Mix in food processor until it forms a thick dough. If it's too sticky, add more almond flour.
Knead a few times, then wrap in plastic and refrigerate up to a month.
This makes about twice what we need for one stollen.
Biscuits:
1 cup grated cheese
2 cup flour
1 tbsp baking powder
2 tsp sugar
1/4 cup melted butter
1 cup milk
Mix these and scoop onto greased cookie sheet. Makes 6-8 biscuits.
Topping:
1/4 cup melted butter
1 clove minced garlic
1 tbsp parmesan
Mix and brush over biscuit dough. Bake at 375 F for 12-15 minutes or until golden.
These are too rich, so I halve the topping or skip it completely.
2 cup flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/4 cup butter
1 apple, chopped
3/4 cup milk
2 tbsp brown sugar
Mix dry ingredients. Cut in butter. Add apple and milk (except 1 tbsp). Mix until dough just holds together. Press onto baking sheet, 1/2" thick, sprinkle with milk and brown sugar. Bake at 400 F for 20-25 minutes.
1 3/4 cup flour
2 1/2 tsp baking soda
1 tsp salt
1 tbsp sugar
1/4 cup shortening
3/4 cup water
Mix dry ingredients, cut in shortening, add water, stir. Knead lightly for 1/2 minute. Pat down to 1/3" thick, cut in circles and bake at 350 F for 20 minutes.
3 cup flour
2 tbsp baking powder
1/4 tsp salt
1/4 cup oil
1 1/2 cup water
Stir everything together, until just mixed.
Spread on a cookie sheet sprinkled with corn meal.
Bake at 400 F for 15 - 20 minutes until bottom is golden.
10-12 frozen dough balls (e.g. for dinner rolls)
1/2 cup brown sugar
1 tbsp cinnamon
1/4 cup melted butter
1/4 cup raisins
1/3 package lemon or vanilla instant pudding (optional)
Arrange dough balls in a greased bundt pan.
Put everything else in a pot and boil 3 minutes.
Pour mixture over balls.
Cover, let rise overnight.
Bake at 350 F for 25-30 minutes.
1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 egg
2 tsp vanilla
1/4 cup butter (try more)
1/3 cup brown sugar
1-2 tsp cinnamon
Mix flour, sugar, baking powder and salt. Mix milk, egg and vanilla. Stir the wet and dry ingredients together, then add the melted butter.
Pour into a buttered 8x8" pan. Mix brown sugar and cinnamon, sprinkle on top and swirl into batter.
Bake at 350 F for 25-30 minutes.
Optional: when cool, drizzle with 1/3 cup icing sugar mixed with 1 tsp (approx) water and 1/4 tsp vanilla.
3 eggs
3/4 cup milk
3/4 cup flour
1/2 tsp salt
Mix all ingredients and pour into buttered oven-proof skillet.
Bake at 450 F for 10-15 minutes.
Filling:
3-4 tart apples, sliced
1/4 cup butter
1/4 cup brown sugar
2 tsp cinnamon
Simmer until apples are soft, about 5 minutes.
Pour over pancake and serve.
1 cup cottage cheese
4 eggs
6 tbsp flour
3 tbsp butter, for frying
Mix cheese and eggs, then add flour. If mixture is too runny, add more flour, 1 tbsp at a time.
Cook in hot buttered frying pan until brown. (about 2 minutes per side, about 3 tbsp batter per pancake).
Serve with strawberry jam.
2 1/2 cup grated potato
2 eggs
2 tbsp flour
1 tsp salt
Mix together and spoon into a lightly oiled hot frying pan. Fry both sides until golden brown.
Serve with apple sauce and sour cream.
!!!!! WAFFLES !!!!!
For six waffles:
2 cup Flour
4 tsp Baking Powder
2 Egg Jolks
1 1/2 cup Milk
1/3 cup melted Butter
1 1/4 tbsp Sugar
Mix all that
Beat Egg Whites and fold in.
Cook. Eat. No Burping.
For Julie: Replace egg and milk with 2 tbsp egg replacer, 1 cup apple juice and 1/2 cup water.
4 eggs
2 cup flour
3-4 tbsp butter
1 cup milk
1 1/4 cup water
pinch of salt
Mix in blender, let stand 1-2 hours (not essential), cook in crepe pan.
Cheese Filling
2 cup cottage cheese
1 egg yolk
2 tbsp vanilla sugar
1/2 cup sour cream
1/2 cup raisins
Mash cottage cheese, then mix in other ingredients. Fill and roll crepes, then warm in 300 F oven for 15 minutes before serving.
Mushroom Sauce
1-2 cup sliced mushrooms
2 tbsp butter
2 1/4 tbsp flour
1 cup milk
salt, pepper, chives, garlic and basil to taste.
grated cheese (optional)
Brown mushrooms in a skillet.
Cook butter and flour in a saucepan, slowly add milk and heat until thick. Then add spices to taste.
Pour onto crepes and sprinkle with cheese.
4 eggs
1/2 cup flour
1/2 cup milk
1/3 cup water
1/4 tsp salt
Whisk it all together.
Generously butter 12 cup muffin tin and half-fill each cup with batter.
Bake at 400 F for 20 minutes.
Serve immediately, traditionally with roast beef.
- Baked Macaroni
- Cottage Cheese Pie
- Tian de courges
- Fettuccine Primavera
- Potato au gratin
- Zucchini Quiche
- Zucchini or Broccoli Quiche
- Onion Tarte
- Butternut Squash Chipotle Chili
- Chickpea Curry
- Sweet Potato Curry
- Noodle Kugel
- Caesar Salad
- White House Coleslaw
- French Dressing
- Cranberry Sauce
2 1/2 cup macaroni
2 tbsp butter
3 tbsp flour
1 1/2 cup milk
1/3 lb. cheddar cheese, cut up
3 tbsp corn flake crumbs
Boil macaroni for 10 minutes. Drain, then put in oven-safe pan.
Cook butter and flour in a pot over medium heat until butter has melted. Stir til smooth. Slowly add milk, and cook until you have a smooth white sauce (5-10 minutes). Add cheese. When the cheese melts, stir into macaroni. Sprinkle corn flake crumbs on top and bake at 350 F for 40-50 minutes.
** Crust **
1/4 cup butter
1/4 cup shortening
1/4 cup sugar
2 eggs
3/4 cup milk
1 1/4 cup flour
1 tsp baking powder
Cream butter, shortening, sugar, beaten eggs. Add milk, flour, baking powder. Mix till smooth.
** Filling **
1 lb dry cottage cheese
2 eggs
2 tsp sugar
1/4 tsp salt
Put half batter in greased 8x8" pan, then filling, then rest of batter.
Bake at 350 F for 40 to 45 minutes.
Serve with strawberries in syrop and sour cream.
If you can't find dry cottage cheese, substitute regular cottage cheese, use just one egg and thicken with flour (2-3 tbsp). Also, leave out the salt (since there's enough salt in regular cottage cheese).
1 cup rice, cooked
1 small onion, chopped
4 tbsp oil
4 cup squash, peeled and chopped into 1/2 inch cubes
1 medium zucchini, cubed, about 2 cups
2 cup grated white turnip
2 cloves garlic, minced
1.5 cup grated emmenthal cheese (or maasdam)
2/3 cup grated romano cheese (divided)
4 eggs
1/2 cup cream
1/2 to 1 tsp salt
2 sliced tomatoes
1 cup homemade breadcrumbs
Saute onion in 2 tbsp oil until just soft; Stir in squash and sprinkle with salt; Cook, covered, 10-15 minutes until squash is almost done, stirring occasionally.
In another pan, saute zucchini, turnip and garlic in 2 tbsp oil, stirring occasionally.
In a small bowl, combine bread crumbs and half the romano.
In a large bowl, combine remaining romano, emmenthal, zucchini, rice, and 2/3 squash mixture.
In a food processor, blend remaining squash mixture with eggs and cream, then stir into other mix and season with salt.
Spoon into lightly-oiled 3 quart baking dish or large gratin dish. Cover with a layer of sliced tomatoes then sprinkle with romano and breadcrumbs.
Bake at 375 F for 35-45 minutes or until set and lightly browned on top.
1/4 cup oil
3 cloves garlic, minced
1 small head cauliflower, cut into florets
1 small bunch broccoli, cut into florets
1/2 lb mushrooms, sliced
1/2 lb fettuccine
1/2 cup Ricotta or Mozzarella cheese
1/4 cup grated Romano or Parmesan cheese
1/2 cup cream
salt and cayenne to taste
In a large frying pan, saute the garlic in oil for 2 minutes, then add cauliflower and broccoli. Cook 3-5 minutes, stirring, then add mushrooms and cook another 3-5 minutes.
Meanwhile, cook the pasta in a large pot of boiling water until "al dente", 8-10 minutes. Drain.
Add pasta to veggies in frying pan, along with cheeses and cream.
Toss until well mixed and cheese has melted, then season to taste. Serve immediately.
2-3 potato, thinly sliced
1/2 onion, chopped
2 clove garlic, minced
1 1/4 cup milk
150 grams gruyere, grated
Alternately layer potato slices, onion, garlic and cheese in an 8x8" pan, then add milk, cover and bake for 1 hour at 350 F.
Remove cover and bake 10 more minutes until golden brown on top.
AKA: scalloped potatoes
1 9" pie shell
1/4 cup grated parmesan
1/2 cup bread crumbs
2 lb zucchini, sliced 1/4" thick
2 eggs, separated
1 1/2 cup sour cream
2 tbsp chives
2 tbsp flour
butter
Beat egg yolks and sour cream, add chives and flour.
Beat egg whites til stiff and fold into other mixture.
Put half the parmesan and breadcrumbs in pie shell, then alternate layers of zucchini slices and other mix in pie shell. Top with remaining parmesan and breadcrumbs and a few dabs of butter.
Bake at 450 F for 10 minutes, then 325 F for 40 minutes.
2 cup grated zucchini or cut up broccoli
1 small red or orange pepper, diced
1 1/2 cup grated mozzarella and cheddar
3 eggs
1 1/4 cup milk
2-3 tbsp pesto
2 9" pie shells
Bake empty pie shell at 400 F for 12 minutes.
Mix veggies and cheese, then spread in pie shells.
Mix milk, eggs and pesto, then pour on top.
Bake at 350 F for 35-40 minutes.
Variation: replace red pepper with 1 cup sliced mushrooms.
2 onions
2 tbsp butter
2 tbsp flour
2 cup milk
2 eggs
salt and pepper
Fry small bits of onion in 1 tbsp butter til soft. Heat 1 tbsp butter and flour in saucepan, reduce heat and add milk, gradually, while stirring until it almost boils. Add egg, onion, salt and pepper.
Pour into pie shells and bake at 400 F for 30 minutes.
2 tablespoons oil
1 medium onion, chopped
2 red, orange or yellow peppers, chopped
1 small butternut squash (2 pounds), peeled and chopped
4 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon chopped chipotle pepper in adobo
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 bay leaf
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, including the liquid
2 cup vegetable broth (or one 14-ounce can)
Put everything in slow cooker. Cook on low for 6-8 hours.
Serve with diced avocado, cilantro and corn chips.
for Kyle:
- no onion, garlic or vegetable broth (use apple juice instead)
Original recipe:
https://cookieandkate.com/2012/butternut-squash-chipotle-chili-with-avocado/
1/4 cup butter
1 cup onion, chopped
2 cloves minced garlic
1 tsp cumin
1 tsp cinnamon
1 tsp turmeric
1 tsp powdered ginger
1/2 tsp cloves
1/2 tsp dry mustard
1 cup celery, chopped
1 can chick peas
2 large apples, sliced
3 large tomatoes, sliced
3 tbsp shredded coconut
1 tbsp honey
1 lemon, juice
1 cup sliced almonds
2 tbsp butter
Fry onions, garlic and spices in butter. When onions are soft, add celery and chickpeas. When celery is soft, add apples, tomato, coconut and 1/2 cup water. Cover and simmer over low heat until everything is tender. Remove from heat and add honey and lemon juice. Cover and let sit. Meanwhile, fry almonds in butter.
Serve over rice, with sauteed almonds on top.
This curry is better the second day.
This is based on the mushroom curry in the Moosewood cookbook.
3 tbsp butter
1/2 onion, chopped
2 cloves minced garlic
1 tsp cumin
1 tsp cinnamon
1 tsp powdered ginger
1/2 tsp turmeric
1/2 tsp cloves
1/2 tsp dry mustard
1 cup celery, chopped
2 lbs sweet potato, peeled
2 cup mushrooms, sliced
2 cup green beans, chopped
1 tbsp honey
2 tbsp lemon juice
Chop the vegetables into bite-sized pieces.
Fry onions, garlic and spices in butter. When onions are soft, add celery. When celery is soft, add sweet potato. When sweet potato is soft, add mushrooms, beans and a little water. Cover and simmer over low heat until everything is tender. Remove from heat and stir in honey and lemon juice.
Serve over rice, with yogurt and naan.
This is a variation on Chickpea Curry (above).
1 pkg wide flat noodles
3 eggs
1 1/2 cup cottage cheese
8 oz cream cheese (optional)
3/4 cup yogurt
1/2 tsp vanilla
1 tsp cinnamon
1/4 cup honey
2 apples, sliced
corn flakes
butter
Boil noodles in salted water until barely tender, drain and dot with butter.
Mix eggs, cheese, yogurt, vanilla, cinnamon and honey. Combine with sliced apple and noodles and spread into a buttered casserole dish.
Top with corn flakes, dot with butter and bake at 375 F for 35 minutes.
2 anchovy fillets
2 cloves garlic
1 tsp dry mustard
1 tsp worchestershire sauce
2 egg yolks (room temperature)
1/2 lemon (juice)
3 tbsp parmesan or romano cheese
5/8 cup olive oil (or mixed olive and canola)
croutons
1 head romaine lettuce
Rub cut garlic around inside of salad bowl. Crush garlic and anchovies. Add mustard and worchestershire and mash into a paste. Add egg yolks, lemon juice, cheese and oil. Whisk until it thickens (like thin mayonnaise). If it doesn't thicken, let sit at room temperature, then try again.
Just before serving, add lettuce and croutons.
1/2 head cabbage, grated
2 carrots, grated
2 green onions, chopped
2 tbsp sugar
1/4 tsp salt
1/4 cup oil
1/3 cup white vinegar
2 cloves crushed garlic
Mix cabbage, carrot and green onions.
Mix remaining ingredients together and pour over salad.
Refrigerate 3 to 4 hours, stirring occasionally. Pour off excess liquid and serve.
3/4 cup oil
1/8 cup sugar
1 lemon, juice
1/3 cup white vinegar
1/3 cup ketchup
1 clove crushed garlic
salt and pepper
Mix all ingredients.
300 gr fresh or frozen cranberries
1 cup sugar
1 cup water
a little orange juice and/or zest (optional)
Simmer cranberries, sugar and water until most of the berries burst, about 20 minutes. Add orange juice/zest if desired.
Cool.
- Peach Chicken
- Sticky Chicken
- Sweet and Sour Meatballs
- Sweet and Sour Short Ribs
- White House Ribs (not quite)
- Greek Ribs
- Roast Beef (Prime Rib)
- Sloppy Joes
- Earl's Chili
- Chicken Mafé
- Beef Stew
- Beef Banh Mi Bowl
- Anne's Cabbage Rolls
8 chicken pieces
1 tsp soya sauce
1 14 oz can peaches
Put chicken in pyrex dish. Mix soya sauce and juice from peaches and pour over chicken. Bake at 350 F for 1 hour. About 20 minutes before it is finished, add the peaches.
8 chicken pieces
garlic powder
paprika
2/3 cup brown sugar
1/4 cup water
1/4 cup soya sauce
2 tsp worchestershire sauce
sesame seeds
Put chicken in a utility dish and season with garlic powder and paprika. Mix brown sugar, water, soya sauce and worchestershire and pour over chicken. Bake at 350 F for 1 hour. About 15 minutes before it is ready, sprinkle on sesame seeds.
1 pound ground beef
1 13 oz can pineapple chunks
2 tbsp corn starch
1/4 cup vinegar
1/4 cup brown sugar
2 tbsp soya sauce
Brown meatballs, then add pineapple.
For sauce, mix pineapple juice and water (1 cup total), then add remaining ingredients. Heat until thick and clear. Add to meatballs and simmer about 20 minutes.
1-2 pounds beef ribs
1/2 cup ketchup
1/4 cup vinegar
1/3 cup brown sugar
1 cup crushed pineapple
1 tbsp soya sauce
Put ribs in pan. Mix rest and pour over ribs.
Cover and bake at 350 F for 2 hours, basting occasionally.
2 racks pork back ribs, with membrane removed
6 oz ketchup
6 oz chili sauce
3 tbsp vinegar
2 tbsp worchestershire sauce
1 tsp salt (less)
1 tsp paprika
1 tsp dry mustard
1 1/2 tbsp lemon juice
10-15 drops tabasco
Boil the ribs for at least 1 hour to soften them.
Make a sauce by mixing the remaining ingredients together.
Put sauce on ribs and bake at 350 F for 25-30 minutes on each side.
2 racks pork back ribs, with membrane removed
garlic powder
seasoning salt
oregano
juice from 1/2 a lemon (optional)
Place ribs concave side up. Sprinkle on spices and bake at 350 F for 30 minutes on each side.
Sprinkle with lemon juice before serving.
1 standing rib roast, 3-5 lbs
2 cup sliced cabbage
3-4 potatoes, cubed
1 sweet potato, cubed
3-4 carrots, thickly sliced
Place roast and vegetables in a large pan and bake at 350 F for 1.5 to 2 hours (25 minutes per pound).
For a small roast, partially cook the cabbage, potatoes and sweet potatoes before adding them to the pan.
If the vegetables start to dry out, partially cover the pan.
1 lb ground beef
1 onion, chopped
1 cup celery, chopped
1/2 cup water
1/2 cup ketchup
2 tbsp vinegar
1 tsp salt
1 tsp chili powder
1 tsp worchestershire sauce
2 drops tabasco sauce
Brown meat in frying pan. Remove meat from pan, then fry onion and celery until soft. Add meat again, along with remaining ingredients, and cook over low heat for half an hour.
Spoon meat into hamburger buns, wrap in foil and bake at 325 F for 15 minutes.
1-2 lbs ground beef (optional)
2 tablespoons oil
1 onion, diced
3 celery stalks, sliced
2 carrots, sliced
2 red peppers, diced (or 1 red, 1 yellow)
1 (19 ounce) can dark red kidney beans, rinsed, drained
1 (19 ounce) can black beans, rinsed, drained
1 (12 ounce) can corn, drained (or frozen corn)
2 (10 ounce) can sliced mushroom, drained (or fresh)
2 (10 ounce) can tomato soup, undiluted
1 (28 ounce) can diced tomatoes with juice
1 tbsp chili powder
1/2 tbsp chipotle pepper (or more chili powder)
1 teaspoon oregano
1 teaspoon cinnamon
2 garlic cloves, minced
Brown the ground beef in a large frying pan over medium heat.
Sauté onion, celery, red pepper and garlic in oil in large pot for about 5 minutes until onion is translucent, then add remaining ingredients.
Add ground beef. Or split into two pots, one with meat, one without.
Cover and simmer for 1 1/2 hours, stirring occasionally.
Serve with Red Lobster Biscuits or Corn Bread.
2 lbs chicken breast, in 1" cubes
1/2 onion, chopped
2 cloves garlic, minced
1 inch piece of ginger, minced
1/2 tsp salt
1 can diced tomato
1-2 cup chicken broth
1/2 lb grated cabbage (e.g. a package of cole slaw)
1 sweet potato, peeled and chopped
1 small cauliflower, chopped
1 cup green beans
1 cup broccoli or zucchini, chopped (optional)
3 carrots, chopped
3 tbsp fish sauce
oil, for cooking
1 cup peanut butter (less, optional)
Fry chicken in 2 tbsp oil til brown, then set aside.
Brown onion, garlic and ginger in 2 tbsp oil until translucent, then add tomato. When warm, add chicken broth, chicken and vegetables. This fills a large pot.
Simmer about 1 hour, until chicken is tender. Add fish sauce and salt to taste.
Serve with rice and bread.
I leave out the peanut butter and let people add it themselves, if they want.
This is my version of Uncle Robert's version of:
https://cooking.nytimes.com/recipes/1017950-chicken-mafe
1 1/2 pounds stew meat, cubed
3 tbsp oil
1/2 onion, chopped
4 cloves garlic, chopped
4 stalks celery, sliced
1 litre beef broth
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp pepper
3 large potatoes, cubed
4 medium carrots, sliced
1/2 lb mushrooms, sliced
3 tbsp cornstarch
3 tbsp cold water
In a large pot, fry beef in oil over medium heat until mostly brown. Add onion, garlic and celery and fry a bit more.
Add beef broth, rosemary, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Add potato, carrots and mushrooms and simmer another hour or so.
Dissolve cornstarch in cold water then stir into stew. Stir 2 or 3 minutes until the stew thickens.
Serve with corn bread.
1 lb ground beef (pork?)
3/4 cup rice
1/2 cup sliced cucumber
1/2 cup julienned carrot
1 tbsp rice vinegar
2 tsp sugar
1/4 cup water
1/2 cup chopped cilantro, stems removed
1 tbsp sesame seeds
1 tbsp soy sauce
3-4 tbsp hoisin sauce
fish sauce (to taste)
Marinate carrot and cucumber with rice vinegar, sugar and water and let sit while preparing the rest of the meal.
Cook the rice.
While the rice cooks, fry the ground beef until brown, 4-5 minutes. Drain any excess fat, then add hoisin and soy sauce and simmer 2-3 minutes more.
Serve rice topped with meat, drained veggies, cilantro and sesame seeds.
2/3 cup long grain rice
1/2 lb ground pork
1/2 lb ground beef
4 tbsp onion (leave out if Dianne)
1 1/2 tbsp season-all
1/4 tsp pepper
1/4 tsp basil
1/2 cup tomato sauce
sauerkraut
Top:
10 oz tomato sauce
1/4 cup brown sugar
1/4 cup vinegar
Bake at 350 F for 2 hours.
1 or 2 soup bones
4 or 5 beets, peeled
1 carrot
1/2 onion
1 stalk celery
1 or 2 tomatoes, peeled
1 cup shredded cabbage
1/2 tsp salt
Cut up vegetables.
Boil soup bones in 1-2 litres of water, add onion, celery and salt, simmer 1 or 2 hours. Add the other vegetables and simmer 2 more hours, or until everything is tender.
Serve with sour cream and fresh bread.
If you can't find soup bones, use cut up meat instead.
1 1/2 lb beef soup bones
1 1/2 lb lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons garlic powder
1 litre beef broth
1 litre water
1 onion, chopped
4 stalks celery, chopped
6 carrots, chopped
1/2 lb mushrooms, sliced
1 cup barley
Simmer soup bones and water in a large pot for 1 or 2 hours.
Add beef broth, barley, salt, pepper and garlic powder.
Saute the beef in oil until browned, then add to the soup.
Saute onion until soft, then add to the soup.
Saute celery until soft, then add to the soup.
Add carrots and mushrooms.
Cover and simmer 2 hours, until the vegetables and barley are tender.
If left-over soup is too thick, add more water or broth.
1 onion, chopped
1 clove garlic, crushed
1 cup tomatoes, chopped
1 cup cauliflower, chopped
1 cup broccoli, chopped
1 cup zucchini, chopped
(or any vegetables you want)
4 tbsp flour
1 tbsp sugar
salt and pepper
basil
thyme
2 cup canned tomato or tomato juice
1 cup milk
1 cup water
Fry onion in butter until soft. Add vegetables and fry just until done. Move to a large pot, add flour, sugar and spices (season to taste). Add canned tomato (or juice) and bring to a boil. Remove from heat, add milk and water, then heat to boiling again and serve.
To keep milk from curdling (pick one):
- add 1/2 tsp baking soda to soup before adding milk
- add 1/2 cup soup to milk (slowly) before adding milk to soup
- use warm milk
- use whole milk
1 cucumber, chopped
1 green onion, chopped
1 clove garlic, minced
1/2 sweet pepper, chopped
a few mushrooms, chopped
1/2 tsp dill
1 tsp honey
4 cup tomato juice
1 cup yogurt
Combine everything and chill.
Serve with homemade croutons or toast.
- Dainty (Ethel Gordon)
- Ice Box Dessert
- Custard Cake
- Two-Thirds Half Cake
- Cheese Cake
- Cherry Cheese Cake
- Chocolate Marble Cheese Cake
- Chocolate Cheese Cake
- Banana Cake
- Gingerbread
- Coffee Cake
- Apricot Coffee Cake
- Cardamom Coffee Cake
- Honey Cake
- Felix's Apple Cake
- Apple Spice Cake
- Carrot Cake
- Carrot Pudding
- Lazy Daisy Cake
- Killer Chocolate Torte
- Zucchini Chocolate Cake
- Chocolate Beet Cake
- Grand Marnier Chocolate Torte
- Grand Marnier Orange Cake
- Shmoo Torte
- Sachertorte
- Bruce's Bambi Baklava
- Lemon Pudding
- Lemon Bars
- What To Do With Half A Lemon Tartes
- Brownies
- Gluten Free Brownies
- Chocolate Oatmeal Squares
- Magic Squares
- Chocolate Eclairs
- Almond Slice
- Apple Crisp
- Rhubarb Crisp
- Apple Rhubarb Crisp
1 1/4 cup crushed graham wafers
1/3 cup icing sugar
1/4 cup melted butter
Mix and spread on bottom of 8x8" pan.
1/2 cup butter
1/2 cup icing sugar
2 oz melted semi-sweet chocolate
3 egg yolks
3 egg whites, unbeaten
1/2 tsp vanilla
1 cup whipping cream
1 tbsp sugar
Cream butter and sugar. Mix in melted chocolate, egg yolks and vanilla. Add egg whites and beat until thick, then spread on top of wafers.
Whip cream and sugar, then spread on top of filling.
Grate a little chocolate on top.
Refrigerate.
1 pkg (85 gr) lime jello
1 cup hot water
1/2 cup sugar
1/2 lemon (juice)
1 tin (400 ml) chilled evaporated milk
1 package chocolate wafer cookies
Dissolve jello and sugar in hot water, then add lemon juice and let cool to room temperature.
Beat chilled evaporated milk (in cold bowl with cold beaters) until thick, then fold in jello mix.
Leave 12 whole wafers and crush the rest (~1.5 cups). Spread half the wafer crumbs on bottom of angel food pan, pour in filling, then sprinkle remaining crumbs on top. Slide whole wafers down around the edges. Refrigerate.
1 cup butter, soft
1 cup sugar
1 egg
3 cup flour
1/4 tsp baking soda
1 tsp baking powder
Mix butter, sugar and egg, then add dry ingredients and mix til crumbly. Press into three 9" cake pans and bake at 375 F for 15-20 minutes.
This makes three thin layers which harden as they cool, like cookies.
** Custard **
2 egg yolks
1/2 cup sugar
2 tbsp cocoa, very heaping
2 cup milk
2 tbsp corn starch
1 tbsp butter
1 tsp vanilla
Bring egg yolk, sugar, cocoa and 1 1/2 cup milk to a boil, then add remaining milk mixed with corn starch.
Stir until thick, remove from heat and add butter. When cool, add vanilla and spread on cooled cake.
Let sit at least 24 hours before serving.
2/3 cup butter, soft
2/3 cup sugar
1 egg white
2+ cup flour
1/4 tsp baking soda
2/3 tsp baking powder
Mix butter, sugar and egg, then add dry ingredients and mix til crumbly. Press into two 9" cake pans and bake at 375 F for 15-20 minutes.
This makes two thin layers which harden as they cool, like cookies.
If using unsalted butter, add 1/8 tsp salt.
** Custard **
1 egg yolk
1/3 cup sugar
2 tbsp cocoa, heaping
1 1/3 cup milk
1 1/3 tbsp corn starch
1 1/3 tbsp butter
2/3 tsp vanilla
Bring egg yolk, sugar, cocoa and 1 cup milk to a boil, then add remaining milk mixed with corn starch.
Stir until thick, remove from heat and add butter. When cool, add vanilla and spread on cooled cake.
This is two-thirds of a custard cake. Bake in two layers, then cut each in half and stack to make a 4 layer cake.
** Crust **
1 1/2 cup graham wafer crumbs
1/4 cup melted butter
3 tbsp icing sugar
Mix and put half in bottom of 8x8" pan.
** Filling **
1 1/2 lb cream cheese (3 bricks)
3/4 cup sugar
4 eggs
1 1/2 tsp vanilla
Beat cream cheese until fluffy, add sugar, eggs (one at a time), and vanilla. Pour into pan, top with remaining crumbs. Bake at 350 F for 30-35 minutes, until the edges are brown. Centre should still be moist.
Leave in oven with door open 10 minutes. Refrigerate.
Top with frozen strawberries.
For a lighter cake, replace 2 eggs with 1/4 cup milk or cream.
1 1/4 cup crushed graham wafers
2 lbs cream cheese
1 1/4 cup sugar
3 eggs
5 tbsp flour
1 tsp vanilla
1 cup cream or 1/2 c milk
1 can cherry pie filling
Spread graham wafer crumbs in the bottom of a 9" round cake pan.
Beat cream cheese and sugar, then mix in remaining ingredients (except pie filling).
Bake at 350 F 35-40 minutes.
Leave in oven with door open for 10 minutes. Cool on the counter for a while, then refrigerate.
When cool, top with cherry pie filling, or homemade cherry topping.
** Cherry Topping **:
2 cup pitted cherries (fresh or frozen)
1/2 cup water
1/4 cup sugar (1/3?)
1 tbsp corn starch
Cook slowly, stirring, until the sauce turns clear and thickens, 3-5 minutes.
When cool, spoon onto cake.
Crust:
1 1/3 cup crushed chocolate wafers
2 tbsp sugar
3 tbsp melted butter
Mix and pat into 9" cake pan.
Cake:
1 lb cream cheese
1 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream (3/4?)
4 oz semi-sweet chocolate, melted
Beat cream cheese with sugar, add eggs, sour cream and vanilla. Pour 3/4 batter into crust. Add melted chocolate to the rest. Add a bit of milk or cream to chocolate mix if it is too thick to pour. Pour chocolate mix onto white and make swirls with a knife.
Bake at 350 F for 45-50 minutes, centre should still wobble. Let cool 30 minutes in open oven. Cool to room temperature, then refrigerate.
Crust:
1 1/2 cup crushed chocolate wafers
2 tbsp sugar
3 tbsp melted butter
Mix and pat into 9" cake pan.
Cake:
1 lb cream cheese
1 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream
4 oz semi-sweet chocolate, melted
Beat cream cheese with sugar, add eggs, sour cream, vanilla and melted chocolate, and pour over crust.
Bake at 350 F for 45-50 minutes, centre should still wobble. Let cool 30 minutes in open oven. Cool to room temperature, then refrigerate.
1/2 cup butter
1 1/4 cup sugar
2 eggs
1/4 cup sour cream
1 tsp baking soda
1 tsp baking powder
1 1/2 cup cake flour
2 bananas, mashed
Cream butter and sugar, then add eggs, sour cream and mashed banana.
Stir in cake flour, baking soda and baking powder.
Pour into greased 9x13" pan and bake at 350 F for 40 minutes.
When cool, top with dark chocolate icing.
Dairy-free version: replace butter, eggs and sour cream with margarine, 1 tbsp egg replacer, 1 tsp vinegar and 1/2 cup water.
1/2 cup soft butter
1/2 cup sugar
1 egg
2 1/2 cup flour
1 1/2 tsp soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp each, salt, allspice, cloves
1/2 tsp fresh grated ginger
1/2 cup molasses
1/2 cup honey
1 cup hot water
Cream butter and sugar, add egg.
Mix dry ingredients. Mix molasses, honey and hot water. Alternately add dry and liquid ingredients to butter and mix until just blended.
Bake in greased bundt pan at 350 F for 50-60 minutes.
2/3 cup butter
1 1/4 cup sugar
1 1/4 tsp vanilla
3 eggs
1 1/4 cup sour cream
2 cup flour
1 1/4 tsp baking soda
2 tsp baking powder
1/2 cup brown sugar
2 tbsp cinnamon
Cream butter and sugar, then mix in vanilla, eggs and sour cream.
Stir in flour, baking soda and powder.
Put half the batter in a greased bundt pan, sprinkle with brown sugar and cinnamon, then cover with remaining batter.
Stir a bit, and bake at 350 F for 45 minutes.
3/4 cup butter (was 1 cup)
1 cup sugar
2 eggs
1/2 cup water
1 tsp vanilla
2 cup flour
1 tbsp baking powder
1/4 tsp salt
apricot filling (or apple filling)
Cream butter and sugar, add eggs, vanilla and water, then flour mixed with baking powder and salt.
Put half of batter in buttered 8x8" pan, then apricot filling, then rest of batter. Sprinkle with streusal.
Bake at 350 F for 50 minutes.
Streusal:
1/4 cup sugar
1/4 cup flour
2 tbsp butter
Mix.
Apricot Filling:
1 cup apricot jam (or more)
1-2 tbsp water
Mix.
Or:
2 cup apricots
1 1/2 cup sugar
1/4 cup water
Cut apricots in half and remove pits. Simmer apricots, sugar and water, until it thickens, stirring occasionally -- an hour or more. To test consistency, spoon a bit onto a cold plate and cool in fridge.
Apple Cake: use apple filling instead and only 3/4 cup sugar.
Apple Filling:
3-4 apples, sliced
1/4 cup butter
1/4 cup sugar
2 tsp cinnamon
Cook until apples are soft, about 5 minutes.
2 cup soft butter (less)
2 cup brown sugar
4 eggs
2 tsp vanilla
2 cup sour cream or yogurt
4 cup flour
2 tsp baking powder
2 1/2 tsp baking soda
1 1/2 tsp cardamom (or more, to taste)
1/2 tsp salt
Cream butter and sugar, add eggs and vanilla. Mix flour and spices. Add sour cream and flour mix alternately, beginning and ending with flour.
Filling:
1/4 cup brown sugar
1 tbsp cinnamon
1 tsp cardamom
1/2 cup chopped apple (optional)
Spread 1/3 batter in greased large tube or bundt pan, then half filling, then more batter, remaining filling, and batter.
Bake at 350 F for 80-90 minutes until brown on top and dry all the way through.
4 eggs
1 1/2 cup sugar
1 lb honey
1/2 cup oil
1/2 cup stong tea
6 1/2 oz coke
4 cup flour
2 tsp baking soda
1 tsp each of ginger, cinnamon, nutmeg and allspice
Mix everything together and bake at 350 F for 1 hour or more in a greased 9x13" pan.
Or make a half recipe in an 8x8 pan and bake for 45 minutes.
If baked just right, it will be sticky on top when it cools.
Variation: use root beer instead of tea and coke.
1/2 cup butter
1/2 cup sugar
2-3 eggs
4 drops lemon extract
1-4 tbsp milk
1 cup flour
2 tsp baking powder
3-4 apples, halved
icing sugar
Cream butter and sugar. Add eggs, lemon and milk and mix until smooth. Add flour and baking powder. Adjust milk and flour as needed -- mixture should break off the spoon, not pour smoothly.
Pour into 9" round pan.
Peel, core and halve the apples, then cut grooves in outer side. Place apples on top of batter (grooved side out).
Bake at 375 F for 40-50 minutes.
When cool, sprinkle with icing sugar and serve with whipped cream.
1/4 cup butter
1 cup sugar
1 egg
1 apple, chopped or grated
1 1/4 cups flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking soda
1/2 tsp salt
Cream butter and sugar, then add egg and apple.
Add remaining ingredients and stir just until mixed.
Pour into buttered 8x8" pan.
Bake at 375 F for 35-40 minutes.
https://www.onelovelylife.com/apple-spice-cake/
2 cup sugar
4 eggs
1 cup oil
2 cup flour
2 tsp baking soda
2 tsp baking powder
1 1/2 tbsp cinnamon
3 cup grated carrot
1 cup raisins (optional)
Grease and flour a 9x13" pan.
Beat sugar and eggs, then stir in oil. Sift dry ingredients and stir into egg mixture. Fold in carrots and raisins. Pour into pan and bake at 350 F for 50-60 minutes.
** Cream Cheese Icing
12 oz cream cheese (1 1/2 bricks)
1/4 cup butter
1 1/4 cup icing sugar
Cream cheese and butter, add icing sugar and beat until smooth. Spread on cake.
1/2 cup shortening
1/2 cup brown sugar
2 egg yolks
1 1/2 cup grated carrots
1 1/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
4 tsp lemon juice
2 egg whites, beaten
Cream shortening and sugar, then add remaining ingredients in order. Beat egg whites and fold in last. Bake at 350 F for 1 hour, in a greased pan over a tray of water.
1 cup sugar
1 cup flour
1/3-1/2 cup cocoa
1 tsp baking powder
1/2 tsp salt
2 eggs
1 tbsp butter, melted
1/2 cup milk
1 tsp vanilla
Mix dry ingredients, then stir in eggs, butter, milk and vanilla.
Pour into buttered 8" square pan and bake at 350 F for 25-30 minutes.
Topping
3 tbsp melted butter
5 tbsp brown sugar
2 tbsp condensed milk
1/2 cup coconut
Mix together and spread on cake. Broil carefully until lightly golden.
Apple cake: replace cocoa and milk with 1/2 cup apple sauce, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp cloves.
16 oz semi-sweet chocolate
1/2 cup butter
1 1/2 tsp sugar
1 1/2 tsp flour
1 tsp hot water
3 eggs, separated
Melt chocolate and butter. Cool partially, then add sugar, flour and water. When mostly cool, add egg yolks and fold in beaten egg whites.
Bake at 425 F for 15 minutes in a 9" cake pan.
It will still be soft in the middle.
Refrigerate. Serve with whipped cream.
3 cup flour
2 cup sugar
1/2 cup cocoa
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1/2 cup oil
2 tsp vanilla
2 tbsp vinegar
1 1/2 cup water
2 cup grated zucchini
Mix dry ingredients. Make 3 wells and pour oil, vanilla and vinegar into wells. Add zucchini and water and mix together. Pour into 2 greased 9" round cake pans.
Bake at 350 F for 45-50 minutes.
When cool, top with chocolate icing.
You can leave out the zucchini and add a bit more water.
2 cups grated beet
2 tablespoons water
3/4 cup butter, soft
1 3/4 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1/2 cup cold coffee
1/2 cup water
2 cup flour
1/2 cup cocoa
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 cup chocolate chips (optional)
Peel, grate and cook beets until soft, 3-4 minutes in microwave. When cool, squeeze out 2-4 tbsp of liquid to save for icing.
Cream butter and sugar, then mix in eggs, vanilla and coffee.
Mix dry ingredients in a separate bowl, then add to batter along with grated beets and chocolate chips.
Pour into two 9" cake pans and bake at 350 F for 30-35 minutes.
Pink Icing for Beet Cake:
1 cup butter, soft
3 cups icing sugar
2-4 tbsp beet juice
2 tsp vanilla
2-4 tbsp cream
Cream butter, sugar, vanilla, half the beet juice and half the cream. For more color, add more beet juice, for less, add more cream.
https://www.theendlessmeal.com/chocolate-beet-cake/
1 3/4 cup flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 cup butter
1 2/3 cup sugar
3 eggs
1 tsp vanilla
water
4 tbsp Grand Marnier
Mix dry ingredients.
Cream butter and sugar, then beat in eggs one at a time and add vanilla.
Add 1/3 flour mix, then 2/3 cup water, then 1/3 flour, 2/3 cup water, then rest of flour, beating just until mixed.
Pour into two 9" round pans, lined with greased waxed paper and bake at 350 F for 30-35 minutes.
Let cool 5 minutes, then remove from pans and remove waxed paper.
When completely cool, slice in half and sprinkle cut sides with Grand Marnier, 1 tbsp each.
Filling
6 oz frozen orange juice
3/4 cup sugar
1 envelope (1 tbsp) gelatin
zest from 2 oranges
3 cup whipping cream
3/4 cup icing sugar, sifted
Cook orange juice, sugar and gelatin, stirring constantly until sugar dissolves (5 minutes). Remove from heat and add grated orange rind and 1/4 cup Grand Marnier. Cover with waxed paper and refrigerate until no longer warm (about 20 minutes).
Whip cream until soft peaks form, gradually add sifted icing sugar, then fold in Grand Marnier sauce.
Fill and cover cake. Refrigerate at least 4 hours.
1 cup butter
1 cup plus 2 tbsp sugar
3 eggs
1 orange, zest and juice
1 1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 cup Grand Marnier
Mix butter and sugar, then add eggs, then orange zest, juice and Grand Marnier. Add dry ingredients. Mix until smooth.
Pour into buttered Bundt pan and bake 35-40 minutes at 350 F.
Sauce
2 oranges, zest and juice
1 tbsp lemon juice
1/2 cup sugar
1/4 cup butter
1/4 cup Grand Marnier
In a saucepan, combine sugar, orange juice, orange zest and lemon juice. Simmer until mixture thickens, 10 to 20 minutes. Remove from heat. Add butter and Grand Marnier.
Pour warm sauce over cake.
8 egg whites
6 egg yolks
1 cup sugar
1/2 cup flour
1 tsp baking powder
1/4 tsp cream of tartar
1 tsp vanilla
1 cup pecans, finely chopped
Beat egg whites until stiff, add cream of tartar, then half the sugar.
Beat egg yolks with rest of sugar and vanilla, then fold into whites.
Fold in flour and baking powder. Fold in crushed pecans.
Pour into Angel food tin and bake at 325 F for 1 hour. Turn upside down to cool.
Shmoo Sauce and Filling
2 tbsp butter
1 cup brown sugar
3 cup whipping cream
6 tbsp icing sugar
Bring butter, brown sugar and 1 cup cream to a boil, then cool, stirring occasionally.
Whip remaining cream with icing sugar until stiff.
Cut cake in half. Fill with whipped cream and cover with sauce. Cover top and sides of cake with more whipped cream, then drizzle with more sauce. Leave some sauce to spoon onto each slice when cake is served.
The Cake
6 oz semi-sweet chocolate
8 egg yolks
10 egg whites
1 tbsp vanilla
1/2 cup melted butter
3/4 cup sugar
1 cup flour
Line two 8" round pans with wax paper and brush with butter.
Melt chocolate over low heat and let cool til lukewarm, then beat in egg yolks one by one.
Add vanilla and melted butter a few tbsp at a time.
Beat egg whites until they foam thickly, then slowly add sugar, beating until whites are stiff. Mix 1 cup of whites into chocolate mix, then pour chocolate mix over remaining whites. Sieve flour on top and fold all three together until no flour or whites show.
Pour batter into pans and bake 30 minutes at 350 F.
Remove from oven and let stand 5 minutes before removing from pans.
Apricot Filling and Chocolate Glaze
3 oz unsweetened chocolate
1 cup cream
1 cup sugar
3 tbsp corn syrop
1 egg
1 tbsp vanilla
1/2 cup apricot jam mixed with 2 tbsp water
1 cup whipped cream (optional)
Combine chocolate, cream, sugar and corn syrop in a pot. bring to a boil over moderate heat, stirring constantly until chocolate has completely dissolved.
Cook 5-8 minutes, stirring constantly, until 1/4 tsp of mixture forms a small ball when dropped in a glass of cold water.
When glaze reaches proper consistency, mix 2-3 tbsp of glaze into lightly beaten egg, then pour back into pot. Reduce to low heat and simmer 3-4 minutes, stirring constantly, until thick enough to coat a spoon heavily.
Remove from heat, stir in vanilla and cool to room temperature.
Spread apricot jam over bottom layer of cake (inverted). Add second layer. Pour cooled glaze in a slow stream over cake, covering it completely.
Let chill for 3 hours in fridge until glaze is firm and glossy.
Serve with whipped cream.
Alternatively, see: https://www.foodandwine.com/recipes/sacher-torte
Filling:
1 cup sesame seeds
1 cup brown sugar
3/4 cup raisins or chopped dates
1 tbsp cinnamon
1 tbsp allspice
1/2 tbsp cardamom
Mix together all filling ingredients.
Assembly:
1 lb filo pastry (one box)
3/4 lb melted butter
Layer 2/3 of filo in pan, brush every second sheet with melted butter. I use a 9x13 pan and fold each sheet in half.
Add filling, then remaining filo brushed with butter.
Cut most of the way through before baking.
Bake at 350 F for 50 minutes.
Sauce:
1/4 cup sugar
3 tbsp lemon juice
3/4 cup water
Heat sauce, then pour hot sauce over hot baklava
2 tbsp butter
1 cup sugar
2 egg yolks
2 tbsp flour
juice and zest of one small lemon
1 cup milk
2 egg whites, beaten stiff
Cream butter and sugar, then mix in egg yolks, flour, milk and lemon. Fold in egg whites. Pour into medium oven-proof dish, set in a pan of water and bake at 325 F for 1 hour.
Serve warm.
1/2 cup butter
1/4 cup sugar
1 cup flour
Cream butter and sugar, mix in flour and press into bottom of 8x8 pan. Bake at 350 F for 15 to 20 minutes.
3/4 cup sugar
2 tbsp flour
1/2 tsp baking powder
2 eggs
1 lemon
Whisk together sugar, flour, eggs, lemon juice and zest. Pour over baked crust. Bake an additional 20 minutes.
When cool, dust with icing sugar, if desired.
1/4 cup butter
1/4 cup sugar
1/2 cup flour
Mix and press into bottom of six muffin cups. Bake at 350 F for 15 minutes.
1/2 cup sugar, or a bit less
1 tbsp flour
1 tsp corn starch
1/4 cup yogurt
1/2 lemon, juice
Whisk it all together. Pour over baked crust. Bake an additional 15-20 minutes.
1/2 cup soft butter
1 cup sugar
2 eggs
1/2 tsp vanilla
1/4 cup flour
6 tbsp cocoa
Cream butter and sugar, add eggs and vanilla, then flour mixed with cocoa.
Pour into buttered 8x8" pan and bake at 350 F for 25 minutes.
Variation: add 1 cup ground almonds.
1/3 cup soft butter
1 cup sugar
2 eggs
1/2 tsp vanilla
1 cup ground almonds
6 tbsp cocoa
Cream butter and sugar, add eggs and vanilla, then almonds mixed with cocoa.
Pour into buttered 8x8" pan and bake at 350 F for 25 minutes.
1/2 cup soft butter
1 cup brown sugar
1 egg
1 tsp vanilla
1/4 cup condensed milk
1 1/4 cup flour
1/2 tsp baking soda
2/3 tsp salt
1 cup oats
1 cup chocolate chips (or 3 oz semi-sweet chocolate chunks)
Beat butter and sugar til smooth, then add egg, milk and vanilla. Add flour, salt, baking soda, oats and chocolate.
Bake in buttered 8x8 pan at 350 F for 30-35 minutes.
Based on https://www.thespruceeats.com/chocolate-oatmeal-bars-3051975
1/4 cup melted butter
1 1/4 cup graham wafer crumbs
1/2 can sweetened condensed milk
1/2 cup shredded coconut
1/2 cup chocolate chips
1/2 cup slivered almonds
Combine graham crumbs and melted butter, press into 8x8" pan.
Mix coconut, chocolate chips and almonds and spread over crust, then pour condensed milk on top (except around the edge). Bake at 325 F 25-30 minutes or until brown.
Prairie Ink uses coconut, mini-chips and sliced almonds.
1/2 cup water
1/4 cup butter
1/2 cup flour
2 eggs
1 cup whipping cream
1/4 cup icing sugar
1/2 tsp vanilla
2 oz semi sweet chocolate
1/2 tsp shortening
Combine water and butter in a small heavy saucepan and bring to a full boil.
Add flour all at once, stirring vigorously until mixture forms a ball that comes away from the sides of the pan. Remove from heat.
Add eggs one at a time, beating vigorously after each until mixture is smooth and glossy (easiest with an electric mixer). Turn dough into pastry bag with 1/2" plain tip.
Pipe 3" long eclairs onto greased baking sheet, leaving room for them to double in size.
Bake at 425 F for 10 minutes, reduce to 375 F and bake 10-15 more minutes until golden brown. Remove from pan and cool completely.
To make filling, whip cream, adding icing sugar and vanilla.
Split eclairs in half lengthwise and remove any moist bits inside. Fill with whipped cream and replace tops.
Melt chocolate with shortening and drizzle on top.
Makes about 16.
3/4 cup butter
1 cup sugar
2 eggs
2 tsp almond extract
1 tsp vanilla
2 cup flour
1 cup ground almonds
1 cup slivered almonds
Cream butter and sugar, then mix in eggs, almond extract and vanilla, then add flour and ground almonds.
Spread in buttered 9x13" pan. Sprinkle slivered almonds on top, and bake at 350 F for 20-25 minutes.
6 sliced apples
1 tsp cinnamon
1 cup rolled oats
1 cup flour
1 cup brown sugar
2/3 cup butter
Mix apples and cinnamon.
In food processor, combine oats, flour, sugar and butter.
Place 1/2 mix in bottom of baking dish, cover with apples, put rest of oat mix on top.
Bake at 350 F for 45 to 60 minutes.
4 cup diced rhubarb
1/2 cup sugar
1/4 tsp cinnamon
1/4 cup melted butter
1/3 cup brown sugar
2/3 cup flour
1/4 tsp baking soda
2/3 cup rolled oats
Mix rhubarb, sugar and cinnamon and spread in pan.
Mix melted butter and brown sugar.
Mix flour, baking soda and oats. Blend flour and butter mixtures and crumble over rhubarb.
Optional: add 2 cups chopped apple or berries.
Bake at 350 F for 40 minutes.
Filling:
2 cup sliced apples
2 cup sliced rhubarb
1 tsp cinnamon
Topping:
1/2 cup soft butter
1 cup brown sugar
1 cup flour
1 cup oats
Mix topping ingredients together. Put half crumbs in bottom of pan, then filling, then remaining topping.
Bake at 350 F for 45 minutes.
- Granny Metcalfe's Uncooked Cookies
- Chocolate Chip Cookies
- Raisin Cookies
- Peanut Butter Cookies
- Cinnamon Cookies
- Oatmeal Cookies (Mrs Dodd)
- Oatmeal Raisin Cookies (Lee Benson)
- Ginger Cookies
- Maxine's Komish
- Coconut Cream Cheese Cookies
- Chocolate Wafer Cookies
Boil three minutes:
1/2 cup butter
1/2 cup milk
1 3/4 cup sugar
Mix in large bowl:
3 cup rolled oats
1 cup coconut
4 tbsp cocoa
Stir it all together and add 1/2 tsp vanilla.
Spoon onto cookie sheets and refrigerate.
1 cup butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 1/4 cup flour
1/2 tsp salt
3/4 tsp baking soda
1 cup chocolate chips
1/2 cup raisins
1 cup ground almonds (optional)
Cream butter and sugar, then mix in eggs and vanilla. Add flour, salt, baking powder, chocolate chips and raisins, mixing until just blended.
Spoon onto cookie sheets and bake at 375 F for 10-12 minutes.
3/4 cup raisins
1/4 cup boiling water
1/2 cup butter
1 cup brown sugar
2 eggs
1/2 tsp vanilla
2 cup flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
Soak raisins in boiling water.
Blend butter with brown sugar, eggs and vanilla. Add dry ingredients, raisins and (most of the) water.
Bake at 350 F for 12 to 14 minutes.
1/2 cup butter
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 cup flour
1 tsp baking soda
1/2 tsp vanilla
Cream butter, then add peanut butter, sugar and egg. Add flour, soda and vanilla last.
Spoon onto cookie sheets, and press down with a fork.
Bake at 350 F about 10 minutes.
3 eggs
1 cup brown sugar
3/4 cup oil
2 3/4 cup flour
1 tbsp baking powder
1/2 tsp baking soda
cinnamon and sugar
Cream eggs, sugar and oil, then add flour mixed with baking powder and soda. Let stand 1/2 hour. Tie in circles, then dip in mixed cinnamon and sugar.
Place on greased cookie sheet and bake at 350 F for 10 minutes.
1/2 cup butter
1/2 cup shortening
1 cup white sugar
1/2 cup brown sugar
2 eggs
2 cups rolled oats
2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
raisins or chocolate chips (optional)
Cream butter, shortening and sugar. Add eggs. Add dry ingredients, raisins or choc. chips.
Bake at 350 F for 15 to 20 minutes.
1 cup shortening
2 cup brown sugar
2 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2/3 cup raisins
2/3 cup chocolate chips
2/3 cup coconut
2 1/2 cup oats
1/2 cup water (or 2 eggs plus 1/4 cup water)
Cream shortening, sugar and vanilla.
Mix remaining ingredients (except oats and water) and stir into shortening/sugar mix. Add oats and water and mix until well blended.
Drop by spoonfuls onto a greased cookie sheet.
Bake at 350 F for 12 to 15 minutes.
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2-1/4 cups flour
1 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp cloves
extra sugar
Cream butter and sugar until light and fluffy. Beat in egg and molasses. Add remaining ingredients and mix well.
Roll into 1 1/2" balls, then roll in sugar.
Place 2" apart on ungreased baking sheets.
Bake at 375 F until lightly browned, 12-14 minutes.
https://www.tasteofhome.com/recipes/big-soft-ginger-cookies/
3 eggs
1 cup sugar
1 cup oil
1 tsp vanilla
16 oz chopped filberts (blender)
4 oz semi sweet chocolate chips
3/4 cup coconut (desiccated)
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
Mix altogether. Form into rolls.
Bake at 350 F for 45 minutes on parchment-lined baking pan.
As soon as it is out of the oven, slice diagonally and dry in oven.
Instead of hazelnuts, I use ground and slivered almonds (300 and 100 grams respectively) plus 1 tsp almond extract, and don't dry the sliced komish in the oven.
Next time, make one without chocolate chips (and double-bake it), or try adding lemon zest or nutmeg, less almond, or chop the almonds.
2 cups flour (more?)
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter
6 oz cream cheese
1 cup brown sugar
1/2 cup white sugar
2 tsp vanilla
2 cups shredded coconut
To toast coconut: spread coconut on baking sheet and bake at 300 F until light brown (10-15 minutes) stirring every 4-5 minutes. Do not burn. Set aside.
Cream butter and cream cheese until smooth, then mix in sugar and vanilla, toasted coconut, and remaining ingredients.
Spoon cookie dough onto baking sheets and bake at 375 F for 12-14 minutes, just until edges and bottoms are light brown.
https://vanillakitchen.blogspot.com/2009/03/coconut-cream-cheese-cookies.html
1/4 cup butter
1/3 cup sugar
1/4 cup brown sugar
1/2 tsp vanilla
1/2 cup flour
1/3 cup cocoa
1/4 tsp baking soda
2 tbsp milk
Cream butter, sugar and vanilla.
Separately mix flour, cocoa and baking soda.
Stir flour mix and milk into batter until just combined.
Form dough into 1 1/2 inch log, wrap in plastic or parchment and chill until stiff (about 1 hour). Then slice into 1/8" rounds.
Arrange on baking sheets with 1 1/2" clearance between cookies.
Bake at 350 F for 10-12 minutes.
Note: this is a half-recipe, which is not enough for an Ice Box Dessert, which uses 12 cookies and 1 1/2 cups crumbs. So I added oreo crumbs as well.
https://www.cookingchanneltv.com/recipes/homemade-chocolate-wafer-cookies-2107685
2 cup sugar
4 eggs
1 cup oil
2 cup grated carrots
1 cup apple sauce
1/4 cup apple juice (more if needed)
3 cup flour
2 tsp baking soda
2 tsp baking powder
3 tsp cinnamon
1/2 cup raisins (optional)
Mix sugar, egg and oil. Add grated carrot, apple sauce and juice. Mix in remaining ingredients.
Bake at 400 F for 25 minutes.
For cake, bake at 350 F for 50 minutes.
For Carrot Pineapple Muffins, use 1/2 can crushed pineapple instead of apple sauce/juice.
Mix these:
1 lb medium tofu
1/2 cup oil
1/2 cup apple juice
1/2 cup water
1 1/3 cup sugar
2 tsp cinnamon
2 tsp allspice
Mix these:
2 cup flour
2 cup rolled oats
1/4 cup corn starch
4 tsp baking powder
1/2 tsp baking soda
Mix it all together. If it's too thick, add more water or juice.
Oil muffin tins, bake at 400 F for 25-30 minutes.
1 1/2 cup pumpkin puree (1 small can)
1 1/2 cup sugar
1/2 cup oil
2 eggs
1 3/4 cup flour
1 tsp baking soda
2 tsp cinnamon
3/4 tsp salt
1/2 tsp cloves
1/2 tsp nutmeg (less?)
1/4 cup raisins
Mix well: pumpkin, sugar, oil and eggs.
Stir in remaining ingredients.
Bake 25 minutes at 400 F.
Makes 12 - 14 muffins.
1/2 cup soft butter
1 cup sugar
2 eggs
1 1/2 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 1/2 tbsp lemon zest
1/3 cup lemon juice
Beat butter and sugar until creamy. Stir in eggs and vanilla.
Mix flour, baking powder and salt, then stir into wet ingredients, just until mixed.
Pour into cupcake pan and bake 18-22 minutes at 350 F.
When cool, top with lemon cream cheese icing.
https://sallysbakingaddiction.com/homemade-lemon-cupcakes-with-vanilla-frosting/
5/8 cup butter
1 1/2 cup brown sugar
1/2 cup milk (scant)
2 cup sifted icing sugar
1/3 cup cocoa
1 1/2 tsp vanilla
Melt butter and sugar, stir. Add milk, bring to a boil, remove from heat. Add sifted icing sugar mixed with cocoa, then add vanilla.
Cool until icing thickens, then spread quickly before it hardens.
If too thick, add a bit more milk.
1/2 cup brown sugar
1/3 cup water
2 oz unsweetened chocolate
2 tbsp butter
6-7 heaping tbsp icing sugar
Heat chocolate, butter, brown sugar and water in a pot and boil for 3 minutes. Let cool 10-15 minutes, then sift in icing sugar.
This covers a 9x13" cake.
12 oz cream cheese (1 1/2 bricks)
1/4 cup butter
1 1/4 cup icing sugar
Cream cheese and butter, add icing sugar and beat until smooth. Spread on 9x13" cake.
6 oz cream cheese, at room temperature
1/3 cup butter, at room temperature
1 2/3 cups icing sugar, sifted
2-3 tbsp fresh lemon juice
Beat cream cheese and butter until light and creamy. On low speed, gradually add icing sugar and lemon juice.
https://handletheheat.com/lemon-cupcakes/
- Chocolate Mousse (blender)
- Chocolate Mousse Pie
- Pie Crust (Baba)
- Lemon Meringue Pie
- Strawberry Bavarian Pie
- Strawberry Fogellian Pie
- Key Lime Pie
6 oz semi-sweet chocolate
1/3 cup boiling water
4 eggs, separated
1/4 cup rum, kahlua or grand marnier
Blend chocolate. Add water and blend 10 seconds on high. Add egg yolks and liqueur and blend 3 seconds. Fold into beaten egg whites. Spoon into serving dishes. Chill 1 hour before serving.
If you melt the chocolate first, then you don't need a blender.
1 1/4 cup chocolate wafer crumbs
1 pkg (8 oz) semi-sweet chocolate (plus 1/2 oz dark)
6 eggs, separated
4 tbsp water
4 tbsp sugar
1 tsp vanilla
1 1/4 cup whipping cream
Line 9" round pan with crushed chocolate wafers.
Melt chocolate in double boiler. Add egg yolks, water, sugar and vanilla.
Beat egg whites til stiff and fold into chocolate mix.
Pour over wafers.
Top with whipped cream.
1/4 cup butter, cubed
1/4 cup crisco
1 3/4 to 2 cup flour
dash salt
3-4 tbsp sour cream
extra flour for rolling
With pastry blender or food processor, mix flour, salt, butter and crisco til crumby.
Mix in sour cream, dough should form a ball, else add more sour cream.
Flour board, not too much. Roll out, working as little as possible.
Makes two 9" pie shells.
1 1/2 cup water
1 1/4 cup sugar
juice from 1 1/2 lemons
1/3 cup corn starch, mixed with 1/2 c cold water
3 eggs, separated
1 9" pie crust
Stir 1 cup sugar with water and lemon juice over low heat until sugar dissolves. Stir in cornstarch mixed with cold water. Cook until thick, stirring constantly.
Remove from heat, then add egg yolks one at a time, beat after each.
While warm, pour into baked pie crust.
Beat egg whites with remaining sugar and spread over pie. Bake at 325 F for 20 minutes.
Graham Wafer Crust:
1 1/2 cup graham wafer crumbs
1/4 cup melted butter
3 tbsp icing sugar
Mix and spread in pie shell.
Filling:
1/2 cup sugar
2 tbsp flour
1 envelope gelatine
2 eggs, separated
1/2 cup cold water
3/4 cup mashed strawberries
1/2 cup whipping cream
Mix half the sugar with flour and gelatine. In a pot, mix egg yolks and water, then add gelatine mix. Cook over medium heat until thick, stirring constantly. Blend in strawberries. Cool to consistency of unbeaten egg whites. Beat egg whites until stiff, beat in rest of sugar. Whip 1/2 cup whipping cream. Fold egg whites and whipped cream into gelatine mix.
Topping:
a few sliced strawberries
3 tbsp strawberry jam
30 ml water or liqueur
Decorate pie with sliced strawberries. Puree jam and liquid and pour on top. Refrigerate.
Graham Wafer Crust:
1 1/2 cup graham wafer crumbs
1/4 cup melted butter
3 tbsp icing sugar
Mix and spread in pie shell.
8 oz cream cheese (optional)
Filling:
1 package strawberry jello
1 cup hot water
1/2 cup sugar
juice from half a lemon
10 crushed strawberries
1 cup whipping cream
Dissolve jello in hot water, then add sugar, lemon juice and strawberries. When cool, but not set, fold in whipped cream and pour over crust. Chill.
For Julie, replace butter and whipping cream with margarine and nutriwhip.
Crust:
2 cup graham wafer crumbs
4 tbsp sugar
4 tbsp melted butter
Mix and spread in 9" pie dish. Press evenly into bottom and up the sides of the dish. Bake 6-8 minutes at 350 F.
Filling:
2 can sweetened condensed milk (28 oz)
2 egg yolks
3/4 cup key lime juice (1 lb key limes)
1/2 cup sour cream
grated zest from 3-4 key limes(optional)
Beat condensed milk and egg yolks in a large bowl until doubled in volume. Add juice, sour cream and lime zest.
Pour into cooled crust and bake 15-20 minutes.
Cool 30 minutes on counter, then refrigerate.
Top with whipped cream.
Note: this makes too much filling for one pie, so I also made 6 tarts.
Keyless Lime pie: If you can't find fresh key limes or juice, use 1/2 cup lime juice plus 1/4 cup lemon juice.
From https://soufflebombay.com/prize-winning-key-lime-pie-recipe/#recipe