Ida
8 oz. cream cheese
1/2 c. brown sugar
1/3 c. powdered sugar
1 t. vanilla
3 T. milk (to desired consistency)
Friday, October 8, 2010
Tuesday, October 5, 2010
Chili Corn Bread
Ida
Pour 2-3 cans chili in bottom of 9X13 pan. Make corn bread recipe below and pour over chili. Bake at 350 for 30 min. or until toothpick comes out clean.
Corn Bread:
2 1/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup Yellow Corn Meal
1 1/2 Tbsp. baking powder
1 1/2 tsp. salt
1 2/3 cups milk
3 large eggs, lightly beaten
1/2 cup vegetable oil
5 Tbsp butter or margarine, melted
Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended.
Alber's Sweet Corn Muffins
Ida
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Yellow Corn Meal
1 Tbsp. baking powder
1 tsp. salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine, melted
Preheat oven to 350°F. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full. Bake for 18 to 20 minutes.
Aunt Jemima Corn Bread
Misha
1 cup corn meal ½ tsp. salt
1 cup flour 1 cup milk
2-4 Tbs. sugar 1 egg
4 tsp. baking powder ¼ cup oil
Mix dry ingredients. Add wet ingredients. Bake at 425 F for 20-25 min. in greased 8x8 pan.
Biscuits
Misha
2 cups flour ¼ tsp. baking soda
1 Tbs. baking powder ¼ cup vegetable oil
1 tsp. salt ¾ cup buttermilk (2 tsp. vinegar)
Combine flour, baking powder, salt, & soda. Mix. Stir in oil. Add buttermilk and stir just until blended. Knead on a floured surface. Roll out about ¼- ½” thick. Use cup to cut out circles. Bake at 450 F for 10-12 minutes on greased cookie sheet.
Focaccia Bread/ Pizza Crust
Rachel
1 cup warm water
3 Tbs. sugar
1 Tbs. instant yeast
3 Tbs. butter, melted
1 tsp. salt
3 cups flour
1 tsp. Italian Seasoning (optional)
2 Tbs. dry milk powder
Combine water, sugar, yeast and butter in mixer bowl. Combine remaining ingredients in small bowl. Add half of dry ingredients into mixer bowl and mix well. Change to dough hook, and add remaining dry ingredients. Mix well, about 5 min.
*If making pizza, form dough into pizza crust on greased pizza pan sprinkled with corn meal (optional). Allow to raise while you prepare pizza toppings, about 10 min. Top with pizza sauce, cheese, pepperoni, olives, sausage, mushrooms, ham, pineapple, etc. Bake at 350 for 20 min, or until crust is golden brown.
*For cheesy crust, cut ¼ inch square strips of cheese to cover around the pizza. Roll the outside edge of dough around cheese and pinch closed. Top and bake pizza as usual.
*If making breadsticks or rolls, allow dough to raise before shaping into rolls. Raise again until double in bulk. Bake at 375 for 15 min. Remove from oven and brush on olive oil or melted butter, and sprinkle with parmesan cheese or garlic bread sprinkle.
Pizza Dough/ Breadsticks
Brenda
1 pkg. yeast 1 cup warm water
1 Tbs. + sugar 3 cups flour
1 tsp. salt ½ cup oil
Bake at 350 F for 10 min.
Toritllas
Misha
2 cups flour 1 ½ tsp. baking powder
1 tsp. salt 2 Tbs. lard
Mix flour, salt, & baking powder. Cut in lard. Add hot water until dough is sticking together. Let rise with a moist paper towel over it for 1/2 hour. Then roll into little balls and roll out flat. Use griddle and bake them (about 1/2 min. on each side).
Nutty Coconut Bread
Janet
4 eggs ½ tsp. soda
2 cups sugar ½ tsp. baking powder
1 cup salad oil ½ tsp. salt
1 tsp. coconut flavor 1 cup buttermilk (1 Tbs. vinegar)
3 cups flour 1 cup flaked coconut
1 cup chopped walnuts or pecans
In mixing bowl, blend together eggs, sugar, oil and coconut flavoring. In separate bowl, sift together flour, soda, baking powder and salt. Add flour mixture to egg mixture alternately with buttermilk. Mix in coconut and nuts. Pour into small loaf pans. Bake at 350 for 45 minutes. Remove from oven and pour sauce over loaves while still hot and in pans (first remove paper). Remove from pans when cooled.
Sauce: 1 cup sugar ½ cup water
2 Tbs. butter, melted
Heat in saucepan until butter melts (can bring to a boil).
Zucchini Bread
Janet
3 cups shredded zucchini 2 tsp. soda
1 2/3 cups sugar 1 tsp. salt
2/3 cup oil 1 tsp. cinnamon
2 tsp. vanilla ½ tsp. cloves
4 eggs ½ cup nuts
3 cups flour ½ cup raisins
½ tsp. baking powder
Mix zucchini, sugar, oil, vanilla, and eggs in bowl. Stir in the rest. Pour into pans greased only on the bottoms.
Bake at 350 F for 8" pans for 50-60 min
for 9" pans 70-80 min
Cool 10 min. in pans, take out, cool completely.
Zucchini Bread
Martha
3 eggs 3 cups flour
2 ¼ cup sugar 1 tsp baking soda
1 cup oil 1 ½ tsp salt
2 cups graded zucchini 3 tsp cinnamon
3 tsp vanilla ¼ baking powder
Cream together eggs, sugar, and oil. Add the rest of the ingredients. Grease and flour 2 loaf pans. Bake at 325 F for 1 hour.
White Nut Bread
Janet
¾ cup sugar 3 cups flour
2 Tbs. soft shortening 3 ½ tsp. baking powder
1 egg 1 tsp. salt
1 ½ cup milk ¾ cup chopped nuts
Mix sugar, shortening, and egg. Stir in milk. Blend dry ingredients and stir in. Add nuts. Bake at 350 F for 60-70 min in greased loaf pan lined with paper on bottom. Cool before slicing.
Banana Nut Bread
Janet
¼ cup butter ¼ tsp. salt
1 cup sugar 1 tsp. soda
2 eggs 2 mashed bananas
2 cups flour ½ cup chopped walnuts
1 tsp. vanilla
Cream butter, add sugar. Beat in eggs, one at a time. Add dry ingredients, alternating with mashed bananas. Bake at 350 F for 50-60 min in greased loaf pan. Makes 1 loaf.
Whole Wheat Honey Molasses Bread
Rachel
2 cups milk
¼ cup margarine, melted
1 Tbs. instant yeast
1 ½ cups white flour
2 eggs
¼ cup honey
¼ cup molasses
1 ½ tsp. salt
¼ cup gluten
4 ½ cups whole wheat flour (estimate) *prefer freshly ground white wheat
Combine milk, margarine, honey, molasses, and salt. Warm in microwave 1 minute. Add white flour, 1 cup of whole wheat flour, and gluten. Mix for at least 5 minutes. Mix in yeast and eggs. Add remaining flour 1 cup at a time, mixing well between cups. Mix until dough is smooth and elastic, and slightly sticky. Let raise until double in bulk. Divide into 3 loaves. Place in greased bread pans, raise until double in bulk. Bake at 350 for 25 minutes.
Whole Wheat Bread
Selma
3 cups very warm water 1 tsp. salt
1 ½ Tbs. yeast 1 ½ Tbs. dough enhancer
1/3 cup honey 1 ½ Tbs. wheat gluten
1/3 cup oil 2 ½ cups freshly milled wheat flour
Mix on medium speed until well mixed. Let this mixture stand until bubbly, at least 15 min. and no more than 30 min. Then begin adding more freshly milled flour, 1 cup at a time, until sides of bowl begin to clean (you will add 6 more cups to first 2 1/2). You may need to change to a higher speed as dough becomes stiffer. Begin kneading time when sides are just about cleaned. Knead for 7-9 min. Place dough on a clean oiled surface (not floured) and form loaves. Let rise 30-40 min. Loaves should be nice and rounded when risen. Whole wheat bread will not increase too much more during baking so let them rise nice and high.
Bake at 350 F for 25-35 min. or until lightly browned.
Butter Horn Dinner Rolls
Rachel
1 cup margarine
1 cup sugar
1 Tbs. salt
5 eggs
3 cups milk
¼ cup gluten
2 Tbs. instant yeast
5 lb. bag white flour
Melt margarine, add to milk, sugar, and salt. Add 2 cups of flour, mix well, add 2 cups more, mix until dough reaches gluten stage. Then add eggs, yeast and gluten. Mix until dough is smooth. Knead with hook for 20 min. Then add flour 1 cup at a time mixing well in between until dough is just slightly stick to touch. Cover dough and let raise until double in bulk. Shape into rolls and place into greased baking pans. Let raise until double in bulk. Bake at 350 for 25 min.
This is good for rolls, cinnamon rolls, bread sticks, bread and doughnuts.
Shauna's Good Rolls
Shauna
1 ¼ cups warm water 3 eggs, beaten
2 Tbs. dry yeast ½ cup margarine
½ cup sugar 2 tsp. salt
4 ½ cups flour
Sprinkle yeast in water, let sit for 10 min. Sprinkle sugar into water then add eggs, butter, salt, and flour. If dough is too thin then add ¼ up of flour at a time, more. Raise in warm oven for ½ hour. Split dough into two, roll into circles, spread butter over it, cute each circle into 12-16 rolls each. Place on greased cookie sheet. Raise in a warm oven for 15-20 minutes. Bake at 325-350 F for 10 min.
Orange Rolls
Kathy
2 pkg. biscuits 1 cube butter
¾ cup sugar 2 spoonfuls of orange concentrate (or apple)
Melt butter, sugar, and juice. Arrange biscuits in ring pan (grease very well). Pour sauce over rolls. Cook according to biscuit directions. Remove from pan immediately!
Homemade Bread
Janet
1 cup warm water ¾ cup sugar
1 ½ Tbs. yeast 2 eggs
2 cups milk 2 ½ tsp. salt
½ cup butter, melted 8-8 ½ cups flour
Put water and yeast in bowl and let raise. Mix milk, butter, sugar, and eggs together. Add 4 cups flour with salt. Then change to hook and add the rest of flour and mix for 10 minutes. Put in warm oven and raise for 30 minutes. Knead dough (adding flour) and shape into 3 loaves. Put in greased pans. Raise in warm oven 20 more minutes.
Bake at 350 F for 20-35 minutes. (Can put tinfoil on top to keep top light).
Out of this World Rolls
Shauna (Makes 24 Rolls)
2 Tbs. dry yeast ½ cup margarine
1 ¼ cup warm water ½ cup sugar
3 eggs beaten with fork 4 ½ cups flour
2 tsp. salt
Add yeast to warm water and let sit for 2-3 minutes. Add remaining ingredients. Mix and knead until smooth. If sticky, add flour a little at a time, until barely not sticky.
Slow Method: Let rise overnight in fridge, knead, split dough in half. Roll each half like a pizza about ½” thick, spread with butter, cut with pizza cutter into 12 sections. Roll each section up like crescent from flat end first. Place on greased cookie sheet point down. Let rise at room temp. for 2-3 hours. Bake at 325 for 10-12 minutes or until lightly browned.
Faster Method: Let rise in warm oven for 30 minutes. Make 24 crescent rolls same as above, allow to rise for 15 minutes in warm oven, bake at 325 for 10-12 minutes or until lightly browned.
Best Mom in the world Method: Follow Faster Method. When rolls are shaped and placed on cookie sheet, place in freezer for several hours then store frozen in zip lock baggie (good for several weeks). Set rolls out on a greased baking tray at room temp. just as you are leaving for church. They are ready to bake when you walk in the door, and poof you are the best mom in the world!
7 Layer Bean Dip
Misha
Layer in Casserole Dish:
Refried Beans
Taco Seasoning
Guacamole
Tomatoes
Salsa
Olives
Sour Cream
Cheese
Velveeta Dip
Caroline
1 block Velveeta cheese small can green chilies
1 bottle tomatoes
Melt in crock pot. Serve with chips.
Parsley Potatoes
Caroline
4 sliced potatoes 1 tsp. parsley
2 Tbs. butter ½ tsp. salt
¼ cup Parmesan cheese ¼ tsp. pepper
Cover potatoes with butter and sprinkle the rest on top. Microwave for 10 min.
Cheeseball
Caroline
Mix: 8 oz. pkg. cream cheese *bon-apetit: ½ tsp. salt
1 tsp. prepared mustard ¼ tsp. accent
3 finely chopped green onions 1/8 tsp. celery seed
1 tsp. bon-apetit (Shillings) or * 1/8 tsp. onion powder
Form into one or two large balls. Roll in chopped nuts.
Serve with crackers and relish tray. Store sealed in plastic wrap in refrigerator.
Honey Butter
Martha
1 cup butter, softened (it has to be REAL butter, margarine separates :o)
¼ cup honey
¼ cup powdered sugar
Whip in mixer until fluffy!
Yummy Apple Dip
Martha
8 oz pkg. softened cream cheese 1 tsp. vanilla
1 heaping tsp. lemon juice ¾ cup brown sugar
¼ cup sugar
Mix together. Serve with apple slices.
Egg Salad Sandwiches
Martha
6 hard cooked eggs ¼ tsp. pepper
½ cup mayo or salad dressing 1 medium stalk celery (1/2 cup) chopped
¼ tsp. salt 1 small onion (1/4 cup) chopped
bread
Can substitute in place of eggs:
1 ½ cups chopped chicken or turkey
1 ½ cups ham: omit salt and pepper and add 1 tsp. mustard
1 can tuna and add 1 tsp. lemon juice
Wheat and Lentil Soup
Ida
½ tsp. salt 1 can tomato soup (or sauce)
1 cup wheat 1 lb. hamburger, cooked
1 cup lentils 1 onion (cooked with hamburger)
salt & pepper
Put salt, wheat, and lentils in crock pot and cover with 2 inches of water. Cook for at least 3 hours. Then add the rest of the ingredients and cook until warm.
Mom's Chili
Janet
1 ½ lbs. beans (half small red and pinto) ¼ tsp. pepper
1 small can tomato paste 1 tsp. salt
½ tsp. chili pepper ½ tsp. garlic
¼ tsp red pepper ½ large red onion
½ tsp. allspice ½ lb. hamburger
Onion Soup Mix Crock Pot Roast
Martha
1 roast
1 can cream of mushroom soup
1 pkg. onion soup mix
carrots
potatoes
Mix mushroom soup and onion soup mix and a little water. Put roast in crock pot, dump mixture over top. Put carrots & potatoes on top. Cook on low all night.
Yummy Crock Pot Chicken over Rice
Teresa
3 cans cream of chicken soup (or other cream soups as desired)
1 cup sour cream
1 pkg. Good Seasons Italian or Zesty Italian dry dressing mix
2 cups cooked and chopped chicken or 1 can of chicken
1 regular size pkg. of frozen stir-fry vegetables (any variety)
Mix all ingredients together and slow cook 4 – 6 hours.
Serve over hot rice.
Chimney Soot Remover
Janet
2 cups salt
2 cups powdered zinc oxide (Drug Store)
Mix and sprinkle half on fire. Then later sprinkle other half to remove soot from flue.
Applebee's Oriental Chicken Salad
Caroline
2-4 cups vegetable oil 3 cups romaine lettuce, chopped
1 egg 1 cup red cabbage, chopped
½ cup milk 1 cup napa cabbage, chopped
½ cup flour ½ cup shredded carrots
½ cup corn flake crumbs 1 green onion, chopped
1 tsp. salt 1 tsp. sliced almonds
¼ tsp. pepper ½ cup rice noodles (La Choy)
½ boneless skinless chicken breast, cooked
Beat egg and milk. In another bowl combine flour, cornflakes, salt, and pepper. Dredge chicken in milk, then in crumbs, and fry until golden and cooked thoroughly. Toss salad and sprinkle almonds, onions, and rice noodles over top. Lay cut up chicken chunks on salad. Serve w/ dressing on side.
Oriental Dressing:
3 Tbs. honey 1 tsp. Dijon mustard
¼ cup mayo 1 ½ Tbs. rice wine vinegar
1/8 tsp. sesame oil
Mix well and refrigerate.
Cashew Chicken Salad
Rachel
4 cooked and chopped chicken breasts 2 Tbs. green onion, chopped
(boil in water 45 min-1 hour) ¾ cup cashew pieces
2 tsp. Dijon or ground mustard 1 ½ cup red seedless grapes, halved if large
1 cup mayo 1 apple, chopped
1 cup chopped celery (2-3 stalks) 1 tsp. salt
½ tsp. pepper
Boil chicken until well cooked. Cool. Dice. Mix all ingredients together except grapes and cashews. Add grapes and cashews just before serving. Keep cool in refrigerator. Serves 6-10.
Pita Pocket Chicken Salad
Caroline
2 cups cubed cooked chicken ¾ cup sliced almonds
1 ½ cups seedless red grapes, halved ¾ cup shredded mozzarella cheese
1 cup cucumber, chopped ½ cup poppy seed salad dressing
6 pita breads, halved
Combine chicken, grapes, cucumber, almonds, and mozzarella cheese. Add dressing and toss to coat. Line pita breads with lettuce if desired; fill with chicken salad.
Chicken Cashew Salad
Robert
4 chicken breasts, cooked & cubed apples (optional)
lots of celery stalks, diced cashews (add right before serving)
a little mayonnaise
Cabbage Salad
Selma
½ cup oil 1 head cabbage, shredded
3 Tbs. vinegar 1-2 bags sliced almonds
½ tsp. salt (brown in a little butter)
½ tsp. pepper 1-2 bags crushed ramen noodles
2 Tbs. sugar
1 pkg. chicken ramen seasoning
Don't mix until ready to eat or noodles will go soggy.
Cowboy Pasta
Martha
16 oz. rigatoni pasta 1 ½ cups fresh parmesan cheese
5 sticks of celery 1 pkg. Buttermilk Ranch Dressing Mix
½ red onion 1 cup buttermilk
1 pkg. bacon (2 cups bacon bits or pre-cooked) 1 cup mayo
Pasta Salad
Selma
1 ½ cup red wine vinegar Cut into large chunks:
½ cup oil tomatoes
1 cup sugar olives
1 Tbs. onion salt cucumbers
1 Tbs. garlic salt red onions
1 Tbs. lemon juice mushrooms
12 oz. colored pasta noodles (spirals)
Marinate in fridge overnight.
Potato Salad
Janet
Boil red potatoes. Peel, chill, and dice small. eggs-boiled and cut up small
salad dressing celery-diced very small
squirt mustard salt and pepper to taste
sweet pickles or relish
Mix Buttermilk Dressing together and cool in fridge. Cook bacon and crumble. Add all ingredients together.
Broccoli Salad
Martha
1 ¾ lb. broccoli 1 cup sunflower seeds
1 lb. bacon ¾ of purple onion
1 ½ cup craisins
Wash broccoli and chop into little pieces. Chop onion, cook bacon, and crumble. Combine broccoli, sunflower seeds, and onion. Add bacon and craisins right before serving.
Dressing: 4 Tbs. apple cider vinegar
2 cups mayo ½ cup sugar
Mix together until smooth and sugar is dissolved. Pour over other ingredients and combine well.
Green Pea Salad
Misha
16 oz. frozen green peas ½ cup chopped celery
1 bunch green onions, chopped ½ cup sweet pickle relish
miracle whip
Mix first 4 ingredients. Add a little miracle whip.
Faith Stapley's Super Salad
Janet
1 cup mayo raisins
½ cup sugar broccoli (lots)
2 Tbs. vinegar cooked bacon cut in pieces
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