from the kitchen of Melanie
1 c almonds
1 c pecans
1 c walnuts
melt 1 cube real butter on cookie sheet in 225 degree oven. Pour nuts on butter. Bake 30 minutes, turning often.
Stir into nuts:
2 beaten egg whites
1 c sugar
Bake at 325 degrees for 30 minutes. Turning every 10 mminutes until done. Let cool, break apart.
Wednesday, December 30, 2009
Gingerbread Cookies
from the kitchen of Stephanie S.
1 c sugar
1 c sorghum or molasses
3/4 c oil or lard
1/2 c hot water
2 eggs
1 tsp soda
2 tsp cinnamon
1/2 tsp salt
2 tsp ginger
6-7 c white flour
Combine sugar, molasses, oil and hot water. Rinse molasses from cup with hot water. Add eggs. Mix the dry ingredients together and add to dough. Refrigerate overnight. Roll out and cut with cookie cutters. Bake at 350 degrees for 10 minutes. To roll out dough, use Pam spray in place of flour. Cookies freeze well and are softer and more flavorful after freezing.
1 c sugar
1 c sorghum or molasses
3/4 c oil or lard
1/2 c hot water
2 eggs
1 tsp soda
2 tsp cinnamon
1/2 tsp salt
2 tsp ginger
6-7 c white flour
Combine sugar, molasses, oil and hot water. Rinse molasses from cup with hot water. Add eggs. Mix the dry ingredients together and add to dough. Refrigerate overnight. Roll out and cut with cookie cutters. Bake at 350 degrees for 10 minutes. To roll out dough, use Pam spray in place of flour. Cookies freeze well and are softer and more flavorful after freezing.
Ham or Sausage Strata
from the kitchen of Jewal
4-6 slices of bread, no crust
1 c grated cheddar cheese
1 lb ham, sausage or bacon
12 eggs
1 1/2 c milk
3 T minced green onion
3 T green peppers, chopped
3/4 tsp dry yellow mustard
1 can cream of mushroom soup
1/4 c milk
1 4 oz can mushrooms,drained, opt
Butter a 3 qt casserole dish- 4 inches deep. line casserole dish with 4-6 slices of bread, no crust. Sprinkle bread slices with 1 c grated cheddar cheese. Sprinkle with 1 lb of diced ham or brown 1 lb sausage or bacon. Beat together, eggs, milk, onions, peppers and mustard and pour over the bread, cheese and meat. Cover with lid and refrigerate overnight. Remove and mix the soup, 1/4 c milk & mushrooms and pour over top. Bake uncovered at 300 degrees for 1 1/2 hours.
4-6 slices of bread, no crust
1 c grated cheddar cheese
1 lb ham, sausage or bacon
12 eggs
1 1/2 c milk
3 T minced green onion
3 T green peppers, chopped
3/4 tsp dry yellow mustard
1 can cream of mushroom soup
1/4 c milk
1 4 oz can mushrooms,drained, opt
Butter a 3 qt casserole dish- 4 inches deep. line casserole dish with 4-6 slices of bread, no crust. Sprinkle bread slices with 1 c grated cheddar cheese. Sprinkle with 1 lb of diced ham or brown 1 lb sausage or bacon. Beat together, eggs, milk, onions, peppers and mustard and pour over the bread, cheese and meat. Cover with lid and refrigerate overnight. Remove and mix the soup, 1/4 c milk & mushrooms and pour over top. Bake uncovered at 300 degrees for 1 1/2 hours.
Basic Cream Pie Filling (Pie Pantry)
Makes enough for 2 pies
5 c milk
2 eggs
1 c sugar
1- 3 oz pkg of Jello brand pudding (non-instant)
1 tsp vanilla
1/2 tsp lemon extract or juice (if making any kind except chocolate)
1 /2 c cornstarch
Mix all of your ingredients together in your pan. Cook on high until it is almost to a boil. Reduce your heat to medium and take off when it has started to boil again.
5 c milk
2 eggs
1 c sugar
1- 3 oz pkg of Jello brand pudding (non-instant)
1 tsp vanilla
1/2 tsp lemon extract or juice (if making any kind except chocolate)
1 /2 c cornstarch
Mix all of your ingredients together in your pan. Cook on high until it is almost to a boil. Reduce your heat to medium and take off when it has started to boil again.
Pie Dough (Pie Pantry at Cherry Hill)
6 c flour (unbleached) Golden West-preferred
3 c butter flavor Crisco
3 tsp salt
1 1/2 c water
Mix flour, shortening and salt with fingers until it resembles a crumb mixture.
Add water.
This makes 5- 2 crust pies, and a couple of shells.
Bake all pies on the lowest rack of the oven.
Bake pies at 375 degrees for 1 hour or until pie shakes loose.
Bakes shells at 375 for 8-10 minutes.
For 2 -2 crust and 1 shell:
2 c flour
1 c butter flavor Crisco
1 tsp salt
1/2 c water
3 c butter flavor Crisco
3 tsp salt
1 1/2 c water
Mix flour, shortening and salt with fingers until it resembles a crumb mixture.
Add water.
This makes 5- 2 crust pies, and a couple of shells.
Bake all pies on the lowest rack of the oven.
Bake pies at 375 degrees for 1 hour or until pie shakes loose.
Bakes shells at 375 for 8-10 minutes.
For 2 -2 crust and 1 shell:
2 c flour
1 c butter flavor Crisco
1 tsp salt
1/2 c water
Tuesday, December 29, 2009
Razzleberry Pie ( Pie Pantry)
from the kitchen of Stephanie
4 3/4 c water
3 1/3 c sugar
1 lb Flavorland brand Marion blackberries
3 rounding 1/3 cups of Red Berry Pie Tone diluted with 1 cup water or 3 rounding 1/3 cups of corn starch
1 lb boysenberries
1 12 oz pkg frozen red raspberries
Bring 4 3/4 c water and 3 1/3 cups sugar to a boil. Add one (1 lb) package of blackberries to the syrup. Bring to a boil again.
Thicken with 3 rounding 1/3 cups of Red Berry Pie Tone diluted with 1 cup water- or - 3 rounding 1/3 cups or cornstarch. This mixture will be quite thick.
Remove from the stove. Add in one (1 lb) package boysenberries and one (12 oz) package of frozen red raspberries. Fold berries in gently and let cool. Makes 5- 9 inch pies.
Blueberry Pie:
Same as above except substitute all berries with blueberries.
Boysenberry Pie:
Bring 1 1/2 c water and 1 c sugar to a boil. Add 1/3 c Red Berry Pie Tone diluted with 1/2 c water- or- 1 rounding 1/3 c cornstarch.
Remove from the stove and add one (1 lb) package of boysenberries. makes enough for 1- 9 inch pie and a turnover.
4 3/4 c water
3 1/3 c sugar
1 lb Flavorland brand Marion blackberries
3 rounding 1/3 cups of Red Berry Pie Tone diluted with 1 cup water or 3 rounding 1/3 cups of corn starch
1 lb boysenberries
1 12 oz pkg frozen red raspberries
Bring 4 3/4 c water and 3 1/3 cups sugar to a boil. Add one (1 lb) package of blackberries to the syrup. Bring to a boil again.
Thicken with 3 rounding 1/3 cups of Red Berry Pie Tone diluted with 1 cup water- or - 3 rounding 1/3 cups or cornstarch. This mixture will be quite thick.
Remove from the stove. Add in one (1 lb) package boysenberries and one (12 oz) package of frozen red raspberries. Fold berries in gently and let cool. Makes 5- 9 inch pies.
Blueberry Pie:
Same as above except substitute all berries with blueberries.
Boysenberry Pie:
Bring 1 1/2 c water and 1 c sugar to a boil. Add 1/3 c Red Berry Pie Tone diluted with 1/2 c water- or- 1 rounding 1/3 c cornstarch.
Remove from the stove and add one (1 lb) package of boysenberries. makes enough for 1- 9 inch pie and a turnover.
Breakfast Casserole
from the kitchen of Stephanie
24 oz frozen hashbrowns, 3/4 of a 2 lb bag
1 cube of butter, melted
6 eggs
1 c cream
1/2-1 c diced ham, bacon or sausage
2 c shredded cheese
Spray a 9x13 casserole dish with cooking spray. Spread hashbrowns evenly in pan and drizzle butter over the hashbrowns. Bake at 350 for 20 minutes. Beat eggs and add cream. Layer meat and cheese over hashbrowns then cover with egg mixture. Bake at 350 for 30-40 minutes or until eggs are set.
24 oz frozen hashbrowns, 3/4 of a 2 lb bag
1 cube of butter, melted
6 eggs
1 c cream
1/2-1 c diced ham, bacon or sausage
2 c shredded cheese
Spray a 9x13 casserole dish with cooking spray. Spread hashbrowns evenly in pan and drizzle butter over the hashbrowns. Bake at 350 for 20 minutes. Beat eggs and add cream. Layer meat and cheese over hashbrowns then cover with egg mixture. Bake at 350 for 30-40 minutes or until eggs are set.
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