A collection of recipes from family & friends
1 cup sugar
1/2 teaspoon vanilla
2 tablespoons cocoa
1/4 cup milk
1/4 cup peanut butter
1 1/2 cups quick oatmeal
1/2 stick margarine
1 pinch salt
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Melt the butter in a large pan. Add sugar, cocoa and milk. Bring to a boil at medium heat. Remove from the heat and cool 1 minute. Add vanilla, peanut butter and oats. Mix well. Drop by spoonfuls onto waxed paper. Store in the refrigerator.
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
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Grease a 15x10x1 inch or a 13x9x2 inch baking pan; set aside. Combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine butter, cocoa powder and 1 cup water. Bring mixture to just boiling, stirring constantly. Remove from heat. Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350 degree oven for about 25 minutes for the 15×10 inch pan or 35 minutes for the 13×9 inch pan or till a wooden toothpick comes out clean.
Pour warm Chocolate-Buttermilk frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 servings.
Chocolate-Buttermilk Frosting: In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Add 2 1/4 cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat till smooth. If desired, stir in 3/4 cup coarsely chopped pecans.
2 pounds hashed brown potatoes (frozen-thawed)
2 cups grated cheese
1 can cream of chicken soup
1 pint sour cream
1/2 cup chopped onion
1/2 cup melted oleo (divided)
1 teaspoon salt
1/4 teaspoon pepper
2 cups corn flakes
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Combine 1/4 cup oleo and 2 cups corn flakes. Set aside. Combine remaining ingredients in 9×13 casserole. Top with corn flake mixture. Bake for 45 minutes at 350 degrees.
1 pound ground beef
1 clove garlic
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon salt
1 teaspoon chili powder
1 can red beans — drained
2 1/2 cups tomatoes — chopped
3/4 cup rice — uncooked
3/4 cup grated cheddar cheese
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Brown ground beef with garlic, onion, and green pepper. Drain well. In a 2 quart casserole combine meat and salt, chili powder, red beans, tomatoes and rice. Bake at 350 degrees for 30 minutes covered. Add cheddar cheese and bake 15 minutes more. Serves 6, 526 calories per serving.
2 cups sugar
3 eggs — beaten
3/4 cup oil
2 teaspoons vanilla
3 cups flour
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
2 cups shredded zucchini
1 cup chopped nuts
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Beat eggs. Add sugar, oil and vanilla. Sift dry ingredients. Add zucchini to egg mixture and blend well. Add flour to mixture, blend only until flour is moistened. Fold in nuts. Pour into 2 greased loaf pans. Bake at 325 degrees for 1 hour.
1 can tuna in water — drained
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons mayonnaise
1/4 teaspoon salt — (optional)
1/4 teaspoon pepper
4 English muffins — halved
butter
8 slices tomato
8 slices processed cheese
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Set oven at broil or 550 degrees. Mix tuna, onion, celery, mayonnaise, salt and pepper. Spread English muffins with butter and broil until toasted. Spread tuna mixture on toasted English muffins and top with slice of tomato followed by a slice of cheese. Spread a very thin layer of mayonnaise over the top of the cheese to prevent burning. Broil 3 to 5 minutes or until golden brown.
2 cups all-purpose flour
1 tablespoon baking powder
1/4 to 1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk
In a medium mixing bowl, stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in center of the dry mixture. Add milk all at once. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter.
Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 degree oven for 10 to 12 minutes or till golden. Remove biscuits from baking sheet and serve hot. Makes 10 biscuits.
Drop Biscuits:
Prepare as above, except increase milk to 1 cup. Do not knead, roll, or cut dough. Drop dough onto greased baking sheet. Bake as directed. Makes 12 biscuits.
Buttermilk Biscuits:
Prepare as above, except stir 1/4 teaspoon baking soda into dry mixture and substitute buttermilk or sour milk for the milk.
2 tablespoons oil
7 ounces milk, warm
2 teaspoons granulated sugar
2-1/3 to 2 2/3 cup all-purpose flour
1 package active dry yeast
1/2 teaspoon salt
Mix all ingredients and knead with dough hook for 5 minutes. Let rise in oven on bread proofing setting for 30 minutes. Divide dough into two pieces. Roll each piece into a circle that will fit into a 9 inch cake pan. Get two 9 inch pizza pans, place 3 tbsp oil into each. Place one round of dough into each pan, cover and let rise for 20 minutes. Top pizza with sauce, cheese and toppings. Bake at 400 degrees (convection) for 20 minutes. Let rest a few minutes before cutting.
Sauce: 1 14 oz can crushed toms, 1 clove garlic (minced), cooked over med heat 20 minutes.
Pepperoni: Microwave btw two paper towels for 20 seconds before topping pizza to get rid of excess grease.
1/2 c. all-purpose flour
1/2 c. yellow cornmeal
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4-1/2 tsp. ground cinnamon
1 c. plain nonfat yogurt, sour cream or buttermilk (or combination)
3 tbsp. skim milk
1 tbsp. vegetable oil
1 egg, lightly beaten
1 c. fresh blueberries
Combine first 6 ingredients in a large bowl; stir well. Combine yogurt and next 3 ingredients. Add to dry ingredients, stirring until smooth. Gently stir in blueberries. Spoon about 1/3 cup batter onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
1 9-inch pastry shell, unbaked
8 slices bacon, cooked, drained and crumbled
2 cups shredded Swiss cheese
3 eggs, lightly beaten
1 3/4 cups milk
1 Tablespoon flour
1/2 tsp salt
1/8 tsp ground nutmeg
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Preheat oven to 450. Bake pastry shell 7 minutes or until lightly browned. Reduce oven temperature to 325. Reserve 2 T bacon. Sprinkle remaining bacon and cheese over bottom of pastry shell. In medium bowl, combine eggs, milk, flour, salt and nutmeg. Pour egg mixture into pastry shell; sprinkle with reserved bacon. Bake at 325 for 35-40 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.