EASY Cinnamon Buns

Happy Holidays!

We had a Sisters and Brothers-in-law get together at one of my Sister's homes just before Christmas. It was a sleep over and we had a blast! Of course food and beverage are important components of our get togethers. For breakfast the next day, the hostess had planned a "wife-saver" layered item that was very tasty. (layers of sliced bread, ham, peppers, onions, milk and egg, all seasoned perfectly - left in it's baking dish in the refrigerator overnight and popped into the oven in the morning while we woke up and enjoyed coffee and visiting). To complement breakfast, our hostess had prepared a very simple and easy cinnamon bun recipe that I would like to share.














Prepare the following ingredients:

20 frozen dough rolls (if unable to find the buns, use the frozen bread dough and cut the logs into 10 parts each)
1 cup brown sugar
1/4 cup vanilla instant pudding (don't worry you will soon be using up the left over powder on the next batch)
1-2 Tbsp cinnamon
3/4 cup raisins (optional)
1/4 - 1/2 cup melted butter or margarine

Just before you go to bed, grease a 10" Bundt pan, add the frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. Leave out at room temperature overnight. In the morning, preheat the oven to 350 degrees F. Bake for 25 minutes. Let sit 5 minutes and turn out on a serving plate. MMMmmm tasty!

This will likely be my last post for 2007 - so Happy New Year to you all!

Tajine

A new toy! I have been lusting for a Tajine, a Moroccan cooking vessel.















Not that I need it... I have a slow cooker, and several dutch ovens, and an electric oven...but they look so sexy..and practical, yet exotic.

This week I was surprised by my mate of 30+ years when I came home from a full work day and found this lovely cooking vessel sitting on my gas range.

The base is cast iron, where the traditional version is all clay. The idea is to caramelize and brown the seasoned ingredients, then cover and slow cook until tender. The final product is very juicy and tender.















I seasoned the chicken for this dish with essence and a generous sprinkle of Berber (a North African spice blend). First, I cut up the chicken breasts into thirds. Then I browned the spiced chicken in the base of the Tajine. Then I removed the meat to make room to cook the veggies a bit. (not traditional but this is what I did for this version)














The vegetables I used at first were onions, quartered, button mushrooms, halved, and carrots sliced diagonally. These were caramelized in the base of the Tajine, seasoned and then I threw in a generous dash of brandy and a handful of raisins. The browned chicken was returned to the Tajine base and then covered to cook further.















A flash of creativity had me add some bell peppers, and a handful of broccolini for color.














There are no pictures of the final product because we got so excited about eating this we forgot to take any more pictures. So the next time we Tajine, I will take pictures of the final product for your enjoyment!

This is our new favorite cooking vessel...and makes a very impressive serving dish as well!

Of course, if you don't have a Tajine, you can use a slow cooker or a deep pan and achieve similar but not as tender a result.

Creme Caramel

This dessert is one of my favorites to order after a meal in a restaurant. It is light and after a meal, when you really don't have room for dessert, this is the sweet touch that can satisfy.

This makes 6-8 servings.

Prepare these ingredients:

• 1/2 cup sugar
• 1 tbsp water
• 4 eggs
• 1 1/2 cups water
• 1 can (300 ml) condensed milk
• 1 tsp vanilla

In a small saucepan, combine sugar and water. Heat until mixture turns golden and caramelizes. Pour into 4 cup souffle or round baking dish. Swirl over bottom and up the sides of the dish. (take care not to burn or splash the hot sugar on yourself...HOT) In a medium bowl, lightly beat the eggs; stir in water, condensed milk and vanilla until smooth. Pour through a sieve into prepared dish. Set in shallow pan; pour hot water into pan about 1 1/2 inches up the side of the dish. Bake in 325 degree F oven for 1 hour 15 minutes or until toothpick inserted comes out clean. Cool to lukewarm in water bath, then cover and refrigerate about 4 hours until chilled. Run knife around inside edge of dish. Place serving dish over custard dish. Hold mold and dish together and invert. Shake gently to release custard and lift off dish allowing caramel sauce to drizzle over custard. Serve with strawberries or other fruit if desired.

Dad's Cookies

I was cleaning out boxes in the basement, and found some recipes I had tucked away but forgotten about. Let me post them for now, and when I get time to make them I will take pictures. It doesn't seem like there is time to do much baking lately. The festive season is looming and I have to make 10 dozen of something before Dec 4, 2007. So much to do...so little time.

At any rate, here is a forgotten but much loved Dad's Cookie recipe:

Cream 1 cup white sugar and 1/2 cup brown sugar with 1 cup butter. Add 1 beaten egg, 1 tsp vanilla, 1 1/2 cup oatmeal, 3/4 cup coconut. Sift 1 tsp soda, 1 tsp baking powder with 1 1/2 + 2 heaping tbsp flour. Mix well. Form into balls and flatten with a glass dipped in sugar. Bake in greased cookie sheet at 350 degrees for about 10 minutes.

I recommend you double this recipe.

Ceasar Dressing

Try this salad dressing with your next head of Romaine.

Ingredients:
1 tsp Worcestershire sauce.
1/4 cup salad oil
Parmesan cheese
1 tsp lemon juice
1 egg, coddled (To coddle the egg place it in boiling water for 2 minutes. Break the egg into a bowl and whisk.)
1/4 tsp dry mustard
salt and pepper
1 garlic clove chopped fine
1/4 cup old cheddar finely shredded.

Mix and serve with lettuce and croutons.

Easy Homestyle Baked Beans

This easy recipe feels like cheating, but since canned beans really are a healthy option - this is for those times that you don't have time to bake your beans yourself. (when you bake your own beans, you can control the sweet and the salt)

Ingredients:
28 oz can brown beans (I prefer the version without pork added)
7 oz can tomato sauce ( or use your home made spaghetti sauce - blenderized)
1/4 cup brown sugar
1 tbsp molasses
1 tbsp vinegar
1/2- 1 tsp dry mustard
1/2 lb polish sausage, peeled and sliced
2-4 strips of bacon diced
1/2 medium onion diced.

Preheat oven to 375 degrees F. Fry the onions and bacon until onions are transparent. Pour beans into 2 liter casserole. Mix in the rest of the ingredients, including bacon and onions. Bake uncovered in oven for 30 minutes.

Take along potato salad, pickles, rye bread, cheeses , sliced cold meat like chicken, turkey, and ham (deli meats are too full of nitrates and salt....try to make the meat the day before) and of course fruit. Don't forget the ice box full of cold beverages, and plastic cups!

(Tip- pre-freeze clean milk cartons full of water to keep your picnic bounty cool and safe for consumption during transport. Toss a roll of paper towels into your picnic basket, with paper plates and disposable utensils- and a few zip lock bags. Don't forget the garbage bags. These are lifesavers!)

Have fun!

Marmalade

I used to make a tasty marmalade, but haven't done it for years. It is a bit tedious scraping the white pith from the orange/lemon rind but the results are yummy! Not only is the final result awesome on fresh toast, it is a nice glaze for baked ham when mixed with mustard and cloves.

If you want to try making your own marmalade, here is a recipe:

• 2 large Valencia oranges
• 2 large lemons
• 3 cups water
• 1 cup sugar

Use ripe oranges. Scrub and quarter. Remove seeds and cut fruit into pieces. Put fruit into saucepan. Scrape pith from orange rind and discard pith. Cut rind into very small shreds and add to saucepan. Add water and simmer for 1 hour. Add 1 cup sugar for each cup of fruit mixture and boil until mixture forms a jelly when tested.

Tomato Soup Cake

When I was a young girl in elementary school, a friend shared some tomato soup cake at lunch. I thought it was very unusual by name but very tasty. Just so this cake doesn't disappear from recipe history, here it is for you to try. (And remember, tomatoes are a fruit.)

Preheat the oven to 350F and prepare the following:

• 2 cups flour
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp.nutmeg (freshly grated if possible)
• 1/2 tsp. ground cloves
• 1 tsp. baking soda
• 1 cup sugar
• 2 tbsp. butter
• 1 can condensed tomato soup (10.4 oz)
• 1 cup chopped nuts (your favorite)
• 1 cup raisins

Sift the flour with the salt, cinnamon, nutmeg, cloves and baking soda. In another bowl, cream the butter and add the sugar gradually, continuing to mix until creamy. Stir the flour mixture in 3 parts into the sugar mixture, alternating with 1 can condensed tomato soup. Stir the batter until smooth after each addition. Fold in 1 cup chopped nuts and 1 cup raisins. Bake in greased cake pan about 45 minutes. If you like spice cake, you will love this too! When cool, top with cream cheese frosting.

Cream Cheese Frosting

• 3/4 cup icing sugar
• 3 oz. cream cheese
• 1 1/2 tbsp. cream or milk
• 1 1/2 tsp. lemon zest
• or
• 1 tsp. vanilla
• 1/2 tsp. cinnamon

Sift 3/4 cup icing sugar and set aside. Soften 3 oz. cream cheese and add 1 1/2 tbsp. cream or milk and mix until soft and fluffy. Gradually beat in icing sugar. Add 1/12 tsp. grated lemon or orange rind or 1 tsp. vanilla and 1/2 tsp cinnamon.

Beef Stroganoff

Lovely on noodles or rice, this recipe will certainly satisfy.

Prepare the following:

• 1 1/2 lb. lean beef or bison meat, thinly sliced across the grain
• 3 tbsp. butter or oil
• 2-3 tablespoons finely diced onion
• 3/4 lb. sliced mushrooms
• salt and pepper to taste
• fresh grated nutmeg to taste
• 1 tsp. basil
• 1/4 cup white wine or broth
• 1 cup whipping cream or sour cream
• Egg noodles (home made noodles make this dish exceptional)

Saute onions in 1 tbsp. oil or butter. Add sliced meat strips, and brown quickly for about 5 minutes. Remove meat from the pan and set aside. Add 2 tbsp. oil or butter to pan and saute mushrooms. Return the browned meat to the pan and season with salt and pepper, nutmeg and basil. (use fresh if you have it). Add 1/4 cup white wine or broth. Stir until heated through. Add cream and stir. Serve over noodles.

Fresh noodles:

• 3/4 to 1 cup flour
• 1 egg
• 1 -2 tbsp. water
• salt
• 1/2 to 1 tbsp. oil
• 3-4 tbsp. chopped cooked spinach *optional
  

On a pastry board, heap 1 cup flour and make a well in it. Drop 1 egg, combined with 2 tbsp. water, dash salt, and 1 tbsp. oil into it. Work mixture with your hands, folding flour over egg mixture until dough can be rolled into a ball and comes clean from your hands. (If you want to make spinach noodles, add 2-4 tablespoons chopped cooked and drained spinach at this point) Knead the dough about 10 minutes and let rest for about an hour. Once rested, roll out the dough and sprinkle with flour to keep from sticking to rolling pin or counter. Keep rolling and adding flour as needed until the dough is paper thin. Let dough dry about 30 minutes (hang if possible with foil or plastic underneath). Before dough is brittle, roll into a scroll and cut into discs about 1/4 inch thick -thinner for soup or thicker for lasagna- and cook the noodles in boiling salted water for about 10 minutes. Drain and use in your recipe, or just add butter and herbs and enjoy!

Stuffed Medjool Dates

These make a great gift at Christmas. Or try them at the next cookie swap instead of a baked treat. They are elegant, so wrap them as such when gifting.

• 48 Medjool dates, carefully pitted and left other-wise whole
• 1/2 lb. Bernard Callebaut semi sweet chocolate chunks(or your favorite)
• 1/2 cup whole cream, or whipping cream
• 48 pecan halves

Stuff the empty dates with pecan halves. Make a ganache with equal portions of chocolate and cream. Gently melt and stir chocolate chunks in a bowl over a pot of boiling water and mixed with whole cream until blended together. Dip the stuffed dates into the ganache and let to set and drip over a rack set on waxed paper. When set, wrap individually in plastic wrap, or store in an air tight container layered with wax paper. Freezes well.

Seasoning Mixtures

You are wondering what I am referring to when I use "essence" in my recipes? Wonder no more; here is the scoop.
I am not benefiting financially from these spice and herb blends, and must give credit where credit is due. I use his spice blends as I find them convenient and tasty. There is no msg and I know what other ingredients are in them.
Once, while on a trip to Las Vegas, my husband and I visited Emeril's restaurant in the MGM Grand hotel, and bought some of the spice blends while there. At first I imitated the spice blends using the order the ingredients were listed..just a tablespoon or teaspoon depending on how far down the list the spice or herb was. It turned out quite nicely. Then Emeril and the Cooking Channel made it easier and listed the Emeril seasoning mixtures recipes on their website. As these were so generously posted, I printed and kept copies for my use. I make these recipes in large batches whenever needed. They keep well in an air tight containers and in the freezer. I sometimes give a small jar full to family and friends and they appreciate it.

Thank you Emeril, for sharing your essence!

Here are the recipes for Emeril's seasoning mixtures, as printed in 1999:

Emeril's Essence Creole Seasoning - Bayou Blast

1 1/2 tbsp. paprika powder
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. dried oregano
1 tbsp. dried thyme

Combine thoroughly. Store in airtight containers in fridge or deep freeze. Make a double batch and give to people you care about. Use on everything; chicken, beef, seafood....fried potatoes, use in soup, add to sauces...garnish. Have fun!

Emeril's Southwest Seasoning - good in chili

2 tbsp. chili powder
1 tsp. ground cumin
2 tbsp. paprika
1 tsp. black pepper
1 tbsp. ground coriander
1 tsp. garlic powder
1 tsp. crushed red peppers
1 tsp. salt
1 tbsp. dried oregano

Combine thoroughly. Store as above.

Emeril's Veggie Dust

2 tbsp. coarse kosher salt
2 tbsp. cayenne pepper
2 tbsp. ground coriander
2 tbsp. oregano
2 tbsp. basil
2 tbsp. thyme
1 tbsp. onion powder
1 tbsp. garlic powder
1 ground bay leaf
1 tbsp. paprika

Combine thoroughly. Store in airtight container.

Emeril's Rustic Rub

8 tbsp. Hungarian paprika
3 tbsp. cayenne
5 tbsp. black pepper, freshly ground
6 tbsp. garlic powder
3 tbsp. onion powder
6 tbsp. salt
2 1/2 tbsp. dried oregano
2 1/2 tbsp. dried thyme

Combine thoroughly and store as above.

I haven't checked lately to see if these recipes are still posted on the internet or not. In any case, here they are for your enjoyment.

Chili Con Carni

I am not sure what the name of this means, but it sounds like a party to me. A large crock pot full of chili is a real crowd pleaser and is easy to put together. Use fresh ingredients, lean meat and plenty of veggies and beans. Top with raw onions and shredded cheese with a fresh bun on the side, and maybe even a salad. Enjoy!

There are a lot of personalized versions out there, and here is mine. (of course it changes each time I make it, but this is the base) My husband thinks chili should be HOT, but you can add what you like to suite your taste.

There aren't many rules with chili, it just has to taste good!

Ingredients:

• 2-3 lbs lean ground meat (bison or beef)
• 1 large white onion
• 1/2 medium green pepper diced
• 1-2 cloves garlic, minced
• 1-2 stalks celery, diced
• 1 cup mushrooms, sliced
• 1 can brown beans
• 1 can kidney beans
• 1 can diced tomatoes
• 1/2 cup red wine or 1-2 tbsp vinegar (or even a dark beer!)
• 1 bay leaf
• 3 tbsp. chili powder
• 1 tbsp. sugar
• pepper to taste

In a large pan, brown the lean ground meat until no longer pink. Add onion and saute until tender. Add rest of ingredients, stir and put in crock pot to cook slowly for 5-6 hours. Adjust seasoning if required.

Spice it up if you like!

Taste as you go - it would be a shame to waste the whole pot!

Rhubarb Crumble

When rhubarb is plentiful, try this tart, sweet, humble recipe. You can also mix in strawberries 1/2 and 1/2.

Prepare:

Dry Ingredients:

• 1 cup flour
• 1/4 cup rolled oats
• 1 tsp. cinnamon
• 1 cup brown sugar
• 1/2 cup melted butter
• 4 cups diced rhubarb (or 2 cups of strawberries and 2 cups of rhubarb)
  

Sauce:

• 1 cup honey (or 1/2 honey and 1/2 sugar)
• 1 1/2 tbsp cornstarch
• 1 tsp vanilla
• 1 cup water, (or juice saved from thawing the fruit if frozen)

Mix dry ingredients. cut in butter and press half of the crumb mixture into a 9" square baking pan. Spread rhubarb (and berries) evenly over crumbs. Mix sauce ingredients together in a saucepan and cook over medium heat until thick and clear. Pour over rhubarb (and berries). Sprinkle remainder of crumb mixture over top and bake at 350 degrees F for approximately 1 hour or until golden brown.

Serve with cream or ice cream.

Not Fried Chicken - Better

I came across this recipe in a Cooking Light Magazine and it competes with the commercial fried version quite nicely. Since it is baked and not fried, you can enjoy all you want!

Mix in a bowl:

• 1/2 cup plain yogurt
• 1 tbsp.spicy brown mustard
  

Mix in a food processor:

• 1-2 tbsp Essence
• 1/2 cup bread crumbs
• 1/2 cup flour
• 1 tbsp onion flakes
  

• 4 chicken breasts - no bone or skin
  

Dip the chicken pieces in ice water. Set 2-3 minutes ( I don't do this, and it turns out fine) Coat with yogurt mixture and dip in crumb mixture. Spray cooking sheet with vegetable spray. Put chicken on pan. Spray chicken lightly with vegetable spray. Bake in hot 400 degree F oven for about 40 minutes.

A juicy, healthier alternative to the commercial chain variety. Enjoy!

Shepherds Pie

This one-dish meal is easy to make ahead and serve to a crowd. Good hungry student fare. Can be frozen ahead to to thaw, reheat and serve later.

Make your mashed potatoes ahead of time, then proceed:

• 1 lb ground meat (bison or beef)
• 1 medium onion, chopped
• 1 tbsp. vegetable oil
• 1 1/2 cups frozen mixed vegetables
• 1 stalk celery, diced
• 1/2 cup ketchup
• 1/4 cup tomato juice or red wine
• 1 tbsp mustard
• 1 tsp. Worcestershire sauce
• bouillon cube (don't reconstitute)
• 1/2 cup sliced mushrooms
• 1 can mushroom soup (no msg)
• salt and pepper to taste
• 2 cloves garlic, minced

• mashed potatoes

Brown meat in oil until no longer pink. Add remaining ingredients except for potatoes. Simmer 15 minutes. Spoon into casserole baking dish. Top with mashed potatoes. Bake at 350 degrees F (180 degrees C) for 20-30 minutes, or until the potatoes are browned. Serves 4-6.

Mexican Fly

This dessert reminds me of creme caramel. The recipe was taken from a TV show years ago. I don't remember the name of the show, or the cook, but this recipe has been a hit at many family gatherings and work socials. It's easy to mix in a blender when preparing. This dessert stores for a couple of days in the fridge. Serve with fresh fruit.

Heat 3/4 cup sugar in a non-stick pan over medium heat.

In a blender, mix:

• 3 eggs
• 3 egg yolks (use the whites for something else - store in fridge)
• 2 oz or 1 package cream cheese.
• 1 1/2 tsp. vanilla
• 1 can sweetened condensed milk. (14 oz)
  

Blend for 7 minutes.

Stir the melted sugar in the pan and once syrupy, pour into a glass pie plate. (don't burn the sugar, just melt until golden) This syrup will cool quickly and crystallize in the pan so be sure to cover the bottom of the pan completely. Be very careful not to burn yourself!

Pour blender ingredients over hardened sugar. Place pie plate in a water bath in the oven on a cookie sheet. Put the pie pan on the cookie sheet first, then place the cookie sheet in oven. Add enough water to fill cookie sheet - not pie plate - about half way up without over flowing. Bake in 350 degree oven for about 70 minutes. When done, like a custard or cheesecake, remove from oven and carefully turn out onto a serving platter. (use oven mitts and place platter over pie plate and then quickly invert. The hot syrup will burn you if you aren't very careful!

Garnish with black berries, star fruit, and peaches. Any variety works, just make it look pretty!

Dilled Green Beans and Carrots

I gave this recipe to my mom years ago and every year she has gone about making a large batch for the family to enjoy. If you drop by for a visit she will be sure to send a couple of jars home for you to snack on. And trust me, one pickle is not enough!

You will need:

• 4 lbs (qts) whole green beans and /or carrots cut into strips
• 1/4 tsp (per pint) hot red chili pepper (dried)
• 1/2 tsp. (per pint) whole mustard seed
• 1/2 tsp (per pint) dill seed or fresh dill
• 1 clove garlic per pint, peeled
• 5 cups (1 1/4 qts) vinegar
• 5 cups water
• 1/2 cup pickling salt
  

Wash beans/carrots well. (peel carrots) Blanch and drain. Cut to fit into pint jars. Pack beans/carrots into hot clean jars. Add chili pepper, mustard seed, garlic and dill. Combine vinegar, water and salt in a saucepan. Heat to boiling. Pour boiling liquid over beans, carefully filling to within 1/2 inch of the top of the jar. Adjust lids (that have been boiled 10 minutes in water) Process pints in canner for 5 minutes. Cool and store.

Matrimonial Squares

Remember date squares? They used to be a standard treat for any visitor that arrived for tea. Since they can easily be made in large batches, and store well, these were a favorite for wedding receptions and large gatherings. Dates are very healthy and so is oatmeal. Forget that they are sweet!

Date filling:
Combine in sauce pan:

• 1 cup chopped dates
• 1 tbsp. brown sugar
• 1/2 cup water

Bring to a boil and cook until dates are soft enough to be mashed with a fork. (about 5 minutes) The mixture will be like jam. Cool.

Preheat oven to 325 degrees F.

Crumb mixture:
Blend together:

• 1 cup flour
• 1/2 tsp baking soda
• 1/8 tsp salt

Cut in:

• 1 cup margarine

Blend in:

• 1 cup brown sugar
• 2 cups rolled oats.

Press half of this mixture over the bottom of an 8 inch square baking pan. Cover evenly with cooled date filling. Then cover with remaining crumb mixture. Pat gently to smooth. Bake in preheated oven for 35 - 40 minutes or until light golden brown. Cool and cut into squares. Store in airtight container. Freezes well.

Sunny Boy Muffins

Have a couple of these for breakfast or for a snack. Store in an airtight container or freeze. Lots of fiber in these!

• 1/2 cup sugar
• 2 tbsp. shortening (or margarine)
• 1 egg, beaten
• 1 cup sour milk (or use sweet milk and add 1 tbsp lemon juice)
• 1/2 tsp. salt
• 1 tsp. soda
• 1 cup Sunny Boy cereal
• 1 cup flour
• 1/2 cup raisins
  

Mix in order given. Dissolve soda in milk, stir, then add to dry ingredients. Turn into greased muffin tins and bake in hot oven (350 degrees F) for 25 minutes.

Recipe can be doubled or tripled.

Combination Pudding

Here is a recipe for a pudding that dates back to the days when rationing of food was necessary. It is self saucing and very practical.

Mix and pour into a greased baking pan (bread pan works nicely)

• 1 cup flour
• 1 cup brown sugar
• 1/4 tsp. salt
• 2 tsp. baking powder
• 1 cup raisins
• 1/2 cup sweet milk

Pour this sauce over the batter:

• 1 cup sugar
• 2 tbsp butter
• 2 cups boiling water (more if required)
  

Bake in a 350 degree F oven for about 30-40 minutes. Serve warm with cream.

Greek Salad Dressing

Try this wonderful dressing over veggies. Make the night before so the flavors can mingle. One of my friends a work gave this to me and I am very glad she did!

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup fresh parsley flakes
• 1 clove garlic, minced
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. oregano
• 3/4 cup feta cheese, cubed or crumbled.

Vegetables would include:

• 1 cucumber
• 2 tomatoes
• 1 can black olives, pitted
• 3/4 red onion
• 1 each red, yellow and green red bell peppers

Old Rashioned Rice Pudding

This is a very simple and light dessert. It can be garnished with lemon or orange zest, and a dollop of whipped cream.

Preheat oven to 325 degrees F.

Combine in a buttered 1 quart casserole:

• 1/2 uncooked regular rice
• 3 cups milk
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tbsp margarine
• 1 tsp vanilla
• fresh grated nutmeg
• 1/2 cup raisins

Stir until sugar is dissolved. Bake at 315 degrees F for 1 hour stirring every 20 minutes. At the end of the hour, add raisins. Bake 15 minutes more. Serve warm with cream. 5-6 servings.

Greek Salad

While in Victoria with my husband once (he was attending a conference), we stopped in at the Sticky Wicket Pub. They made a version of this salad with lettuce, and all the other goodies, topped with a lovely dressing. I had to try to imitate this as soon as we got home. Here is my version of that memorable salad. (This does travel well in a cooler if you pre-chop everything and bag it separately. Mix it all together in a large bowl when ready to serve.)

Prepare the following:

• 1 red bell pepper, chopped into bite sized cubes
• 1 green bell pepper, chopped into bite sized cubes
• 1/2 English cucumber, cubed as above
• 1/2 small red onion, sliced in thin rings
• 1/2 small white onion, sliced in thin rings
• 1/2 head romaine lettuce, torn into bite sized bits
• 2 small hothouse tomatoes, cubed
• 1/2 can green olives, pitted (calamata olives are very nice, but watch the pits!)
• 1/2 can black olives, pitted
• 1/2 lb feta cheese cubed or crumbled.
• Parmesan cheese, grated
• creamy Italian salad dressing
• red wine vinegar
  

Combine first 10 ingredients in a large salad bowl. Sprinkle liberally with red wine vinegar and Parmesan cheese. Toss with creamy Italian dressing, toss and serve immediately.

Mushroom Sauce

No gravy left? Here is an easy substitute to serve with your meat loaf or burgers.

Prepare the following:

• 1/4 cup margarine
• 1/4 cup flour
• salt & pepper to taste
• 1 tsp parsley flakes
• 4 tsp bouillon
• 1/2 tsp Worcestershire sauce
• 1/2 tsp paprika
• 2 cups water
• 1/2 cup sliced mushrooms (or canned and drained)
  

Melt the margarine in a sauce pan over medium heat. Mix in flour, seasonings, parsley, bouillon, Worcestershire sauce, and paprika (I would probably add a dash of essence, some kitchen bouquet and a tbsp of soy sauce). Stir in water and mushrooms until it boils and thickens. Spoon over meat loaf or as a gravy side dish. Makes 2 cups.

Cucumber Salad - Creamy version

This salad is a summer must. It will become your favorite too!

Peel and thinly slice 6-8 cucumbers. Put in a large bowl and add a generous amount of salt. (3-4 tbsp.) Toss gently and set aside for 2-3 hours so the moisture and any bitterness is drawn out. (sometimes home grown cucumbers can be a little bitter) Rinse off the cucumbers and squeeze the moisture out well.

Spoon on enough miracle whip dressing until creamy. Add 1/4 cup vinegar and fresh ground pepper. Toss and taste.

Potato Salad

Another family favorite. Store bought potato salad just doesn't cut it.

• 6 cups cooked, cubed potatoes
• 6 eggs, hard boiled and peeled
• 3 green salad onions, chopped
• 3 stalks celery, chopped
• radishes, chopped dill pickles, or olives are optional
  

Dressing:

• 1/12 cups miracle whip
• 1 tsp prepared mustard
• 2 tbsp vinegar
• 3 tbsp sugar
• 1 tsp. essence
• 1/2 tsp celery salt (optional)
  
• 1 tbsp parsley flakes

Mix the chopped vegetables in a large bowl, and add the dressing. Toss until mixed well. Garnish with parsley and a dash of paprika for color. Refrigerate until serving. Use leftovers within 2-3 days.

Apple Crisp

Using up apples again. This is excellent with fresh cream or ice cream.

Preheat oven to 350 degrees F.

Mix together:

• 1 cup flour
• 1 cup rolled oats
• 1 cup lightly packed brown sugar
• 1 tsp cinnamon

Cut in:

• 1/2 cup butter or margarine
  

Set aside.

Peel and slice 4 apples. Mix about 1/4 of the crumb mixture with the apples and spread in a buttered 8" x 12" baking dish. Cover with rest of the crumbs and pat down slightly. Bake at 350 degrees F for 35 -40 minutes. Serve warm with or cold with cream. 6-8 servings.

Quiche - Ham and Swiss

Try this version for a change. Always a nice brunch option, or when you have guests.

Prepare the following:

• 1 1/2 cup cooked ham, diced
• 4 green onions, chopped
• 1 cup chopped fresh broccoli
• 2 cups swiss cheese, shredded
• 4 eggs
• 1 can cream of mushroom soup ( no msg)
• 1/4 cup milk
• salt & pepper to taste
• nutmeg
• 2 unbaked pie shells (vegetable base)

Place pie shells in pie plate on a cookie sheet. Divide the ham, onions, broccoli, and cheese between the two pie shells. Mix eggs, mushroom soup, milk, and fresh ground nutmeg in a bowl. Add salt and pepper to taste. Pour mixture into pie shells. Bake at 350 degrees F for 45 minutes. Serve with fried potatoes and salad.

Pork Ribs or Loin with Sauerkraut

Another family favorite. Serve with perogies if you like.

Prepare the following:

• 3-4 cups sauerkraut. (Washed and rinsed. Squeeze dry.)
• 8 lean pork loin cuts or 2 lbs ribs
• salt and pepper to taste
• 2-3 medium onions, sliced
• 2-3 clove garlic, crushed

Sear pork in hot pan. layer garlic, onions, sauerkraut, pork and seasoning in casserole baking dish. Top with final layer of sauerkraut. Add enough water to cover. Cook at 350 degrees F for 3 1/2 hours.

Chicken Cacciatore

This was a hit when the whole family was home and we had to go off to soccer or martial arts classes. Make plenty ahead of time, and freeze in meal size portions. Thaw earlier in the day you want to serve it and voila, a hearty meal in minutes.

• 1 - 3 lb chicken, cut up (or use chicken breasts)
• 1/4 cup oil
• 1/2 lb or 1 can mushrooms.
• 1 medium onion, chopped
• 1 med green pepper, chopped
• 2 cloves garlic minced
• 1 bay leaf
• 1/4 tsp. thyme
• 1/4 tsp. marjoram
• 1 tsp salt
• 1 tsp rosemary
• 1 can crushed tomatoes
• 1/2 cup dry white wine. (or substitute chicken or vegetable broth)

Brown chicken in oil until golden. Saute veggies and stir in rest of ingredients. Add chicken and cover. Simmer for 1 1/2 hours. Serve with pasta and a crusty Italian bread. Serves 4-6.

Sweet and Sour Sauce

I love sweet and sour anything! Try this simple sauce on chicken, pork or meat balls.

Prepare the following:

2 cups brown sugar
2 tbsp all purpose flour
1/2 cup vinegar
1/4 cup soy sauce
1/2 cup water
1 tbsp ketchup

Mix brown sugar and flour in saucepan. Add vinegar, water, soy sauce and ketchup. Bring to a boil, stirring over medium heat. Pour over meat and serve with rice and veggies.

Orange Julius

Not difficult at all! And doesn't cost a fortune like the chain outlet variety. Try this refreshing drink anytime. Use a blender to mix.

• 6 oz frozen orange juice concentrate (or half a can)
  
• 1 cup milk
• 1 cup water
• 2 tbsp. sugar
• 2 tsp. real vanilla
• 12 ice cubes

Mix first 5 items in blender. Add ice cubes just before serving and blend again. Makes 5 cups.

Oven Roasted Potatoes

On the weekend, after a week of porridge, it is nice to have a big breakfast for a change. Along with the scrambled eggs, pancakes or french toast, these oven fried potatoes are a hit!

• baby or new potatoes (so you don't have to peel them)
• olive oil
• essence
• Italian herbs - oregano, basil, marjoram, thyme, parsley (use a premixed bottle to save time)
• salt and fresh ground pepper to taste

Cut the potatoes in halves or quarters. Place in large bowl and drizzle generously with olive oil. Dust generously with the herbs and essence. Season with salt and pepper.

Spread the potatoes on a cookie sheet and bake in a hot oven 410 degrees F for about 20 minutes. Turn at least once while baking. Tasty with hot sauce or ketchup.

Turkey or Chicken Soup

This is a family standby. In the days when we cooked a whole turkey for special occasions, I would keep the carcass and either freeze it for later use, or use it right away. This recipe takes a few hours to finish, so plan a day of it.

Prepare the following:

• 4 tsp salt
• 2 chicken boullion cubes (no msg)
• 1 cup carrots grated
• 1 cup celery, diced
• 1 cup onion diced
• 1 20 oz can tomatoes
• 4 tbsp. pot barley
• 1/4 cup lentils
• 2 Tbsp. rice
• 1/4 cup parsley flakes
• 3 cups chopped cooked turkey/chicken meat
• 1 cup pasta (spaghetti broken or a small noodle or alpha bet)
• tobasco sauce to taste
  

In a large soup pot, place the broken carcass and bones in 18 cups cold water and add the salt. Simmer for 5 hours. Strain and discard the bones. Save the meat. Put broth in large soup kettle again and add the rest of the ingredients. Bring to a boil, lower heat and simmer 2-3 hours.

Apple Pie

Use tart apples for pies (Granny Smith for example). If the variety you are using is too sweet, try adding some lemon juice.

Preheat your oven to 400 degrees F.

Prepare pastry or use a pre-made vegetable based one.
Peel and core 6 medium apples. Sprinkle with lemon juice if desired.
In a bowl, sprinkle apples with:

• 1/2 - 3/4 cup sugar
• 1/4 cup lightly packed brown sugar
• 1/2 tsp. cinnamon
• dash fresh grated nutmeg
• 1/4 tsp. salt
• 1/4 cup flour.

Spoon into pie shell. Dot with butter. Sprinkle with real vanilla.
Arrange top pastry and flute the edges.
Cut slits in top pastry to allow steam to escape.
Bake in hot oven (410 degrees F for 10 minutes then 350 degrees F for 30-40 minutes - or until golden brown.
Hint: Use a cookie sheet under the pie when baking to catch boil over.

Cajun (brown) Jambalaya

This dish is bit spicy, but you can adjust to your taste if desired.

Once upon a time, while my husband was attending a conference in New Orleans, I was attending a cooking class, also in New Orleans. I learned how to make a brown jambalaya (there is a "red" Creole version also - but that is another recipe) and a bread pudding that was truly impressive. For my efforts I obtained a cooking certificate and an appreciation of cooking with trinity (onions, celery, and bell pepper) I also learned how to make a roux.

For now, lets concentrate on the jambalaya. (they make it with alligator in New Orleans, but here we will use chicken breasts)

Prepare the following:

• 1/4 cup oil
• 1 chicken cut up and de-boned. (or use 6-8 chicken breasts)
• 1 1/2 lbs sausage (spicy chorizo or Italian - coarse ground variety)
• 4 cups chopped onion
• 2 cups chopped celery
• 2 cups chopped green pepper
• 1 tbsp chopped garlic
• 4 cups long grain rice (they prefer "Uncle Ben's converted rice" in New Orleans)
• 5 cups stock or chicken bouillon
• kitchen bouquet
• 2 tsp salt
• cayenne pepper to taste
• 2 cups chopped green onion

Season and brown chicken in oil over medium high heat in sauce pan.

Add sausage and saute with chicken. Remove meat from the pot. In this same pan,make a roux with equal parts of fat (oil or margarine) and flour. (Try 1/3 cup of each to start.) Cook and stir to desired color. In a separate pan, saute onions, celery, green pepper and garlic until tender. Add cooked chicken (or alligator if you please) and sausage. Add liquid and seasonings, and bring to a boil. Add roux. Add rice and return to boil. Cover, reduce heat and simmer. Cook 30 minutes. After about 10 minutes of cooking, remove cover and "skim" quickly turning rice from top to bottom completely. Add green onions and chopped tomatoes if desired.

For seafood jambalaya, add seafood here. Shrimp is a nice addition. (craw fish are hard to come by here)

Note: 1 cup of rice will feed 3 people. Over season to compensate for the rice.

Serve with french bread, and of course a beer.

Egg Salad - Sandwich

Some of my avid readers have requested an egg salad recipe. Here is my version:

• 6 eggs, hardboiled and peeled
• 1/2 cup celery, diced
• 1/2 cup green onion or purple onion, diced
• 1/4 to 1/2 cup miracle whip salad dressing (low fat variety works)
• 1 tsp prepared mustard
• 1 tsp sugar
• 1 tbsp vinegar
• salt and pepper to taste
  

Mash the eggs in a deep bowl, or use a couple of pulses with a food processor. Add the rest of the ingredients, mix and season to taste.

Spread on whole grain bread, add butter lettuce leaves and enjoy!

(You could add relish, olives, chopped red bell pepper or chopped dill pickles to the recipe if you like.)

Cabbage Soup

Have lots of cabbage? Need a great way to use it up? This soup is hearty and healthy.

Prepare the following:

• 3/4 lb lean pork loin cut in small chunks (or use a lean ground meat such as bison or beef)
• 1 tbsp. butter
• 1 10 oz can beef broth (no msg added)
• 1 10 oz can tomato soup (no msg added)
• 2 soup cans water
• 4 cups (1 lb) cabbage, shredded
• 1/2 large onion, chopped
• salt & pepper to taste
• 1/2 tsp paprika
• 1 bay leaf
• 1 tbsp sherry (optional)

Brown meat in butter (or oil) in a large soup pot Add rest of ingredients and cover. Bring to a boil, and lower heat. Cook over low heat for 30 minutes. Stir occasionally. Serve with sour cream.

Greek Tortellini Salad

This is one of my favorite salads. It has pasta and veggies - a full meal itself.

(A bottled sun-dried tomato dressing makes it easy, but you could make your own)

• 1 - 9 oz package cheese tortellini, cooked and drained
• 5 Roma tomatoes, cut into large chunks
• 1/2 English cucumber, cut into large chunks
• 1 red bell pepper diced
• 1 purple or white onion sliced thin
• 1 - 4 oz can sliced black olives, drained
• 1/2 cup Italian or Greek salad dressing (sun-dried tomato dressing is wonderful)
• 3 green onions, chopped
• 1/4 cup fresh chopped parsley
• 4 oz feta cheese, crumbled
• Parmesan cheese, shredded for garnish
  

• baby spinach or baby greens

Combine ingredients, except for spinach/greens in a large serving bowl. Cover and chill several hours. Serve salad on a bed of spinach or baby greens.

Baked Beans

Yes, you can make your own beans!

If you don't have a bean pot, use a dutch oven, or better yet just slow cook and use an electric crock pot.

Prepare the following:

• 1 package of white beans (about 2 cups - pre-soaked overnight)
• 1 can tomato paste
• 1 large onion, sliced
• 3-4 cloves garlic, crushed
• 1/2 lb bacon, diced
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1 tbsp prepared mustard
• dash of dark rum
  

• 1 link of ham sausage, cut in 1" pieces

Cook in oven for 2-3 hours or slow cook in crock pot for 6-8 hours. Stir occasionally.
A meal with a salad and some fresh bread!

Tex-Mex Chili

Have a hankerin' for a feast a' chili do ya now? Try fresh corn bread or corn chips and fresh salsa along side.

• 2 tbsp. oil
• 1 1/2 lb ground meat (beef or bison)
• 6 bay leaves
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1/2 tsp cinnamon
• 1/2 tsp. allspice
• 2 tsp. dried red chilies, crushed
• 1 tsp. salt
• 1 1/2 cups red kidney beans
• 2 tbsp chili powder
• 1 tsp. cumin
• 1/2 tsp. oregano
• 1 tbsp. vinegar
• 1 5 oz can tomato paste
  

Brown ground meat and onions in oil. Add spices and cook 5 minutes. Stir in vinegar, tomato paste, and water. Simmer uncovered 1 hour. Add beans and simmer 1/2 hour. If simmering longer, stir occasionally and add more liquid if requred.

Serve with a garnish of chopped raw onion and shredded cheddar. Maybe even a fresh slice of bread.

Italian Dressing

Be brave. Make your own dressing! No msg and you manage the salt.

Prepare the following:

• 2/3 cup extra virgin olive oil
• 2 tbsp. garlic, minced
• 1/4 cup herbs (marjoram, thyme, rosemary, savory, sage, oregano, sweet basil)
• anchovies, if desired
• salt and pepper to taste
  

Mix well and serve over a combination of any of the following:

• lettuce
• tomatoes
• green onion
• purple onions
• olives
• carrot coins
• cucumber
• avocado
• artichoke

Garnish with Parmesan cheese.

Clam Chowder

Looking for a very simple but hearty soup to enjoy? (And you thought you didn't like clams. Ha)

Prepare the following:

• 2 cans baby clams and juice
• 2 cans cream of celery soup (use brand with no msg) **Note below
  
• 8 stalks celery, diced
• 8 medium carrots, diced
• 8 medium potatoes, diced
  
• 2 large onions, diced
  

• 2 cups cheddar cheese, shredded
  

Mix first 6 ingredients in a large sauce pan or soup kettle and bring to a boil. Turn down the heat and simmer for 1 hour or until the vegetables are tender. Add the cheese at the end, and stir to melt. Serve. (There may appear to not be enough liquid, but the veggies will boil down and add their own.)
(**Note: If you are out of soup, no need to worry. Make a light rue and add milk or cream and water to substitute. First sweat the onions and celery in the bottom of the soup kettle in a bit of olive oil. Then add equal parts of butter or margarine and all purpose flour - about 1/4 cup each. Stir a couple of times or until pasty, then add clams with juice, a cup of water and a cup of milk or cream. Add the rest of the ingredients except the cheese. Simmer and finish as above.)

Hop Scotch Cookies (Peanuts)

Ok, these go WAY Back....to the playschool and kindergarten days.

The method is easy and the cookies can be made ahead and frozen until needed. These days, however, with the fears of nut allergies in school children, you might want to make these and just keep them at home to selfishly enjoy.

In a medium saucepan, melt 1/2 cup peanut butter and a 16 oz package of butterscotch chips. Stir to blend well. Remove from heat. Stir in 2 cups miniature marshmallows. Add 10 oz chow mein noodles. Stir to coat and drop by teaspoon onto wax paper.

Once set, store in an airtight container.

Lemon Loaf

Miss the flavor of lemon? Love lemon cake? Try this economical and easy loaf. Make and freeze a couple to give to family and friends. Wonderful with coffee!

Prepare the following:

• 1/2 cup shortening (margarine is fine)
• 1 cup sugar
• 2 eggs
• 1 Tbsp lemon juice
• 1 1/2 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk

Cream shortening. Beat in sugar. Add eggs and lemon juice. Sift together dry ingredients and add to shortening mixture alternately with milk. Bake at 350 degrees F for about 50-60 minutes. (Test if done by piercing loaf with a tooth pick or a wooden skewer - it should come out clean.)

When done, and while still hot, drizzle a mixture of sugar and lemon juice - a couple of tablespoons of each - over the loaf. The sugar will melt and the lemon will soak in creating a wonderful glaze.

English Muffins - In a Loaf!

If you like English muffins, but want to cut a corner and save time, here is a version that is very tasty and convenient. (batter can be microwaved, but baking in an oven is always preferred)

Prepare the following ingredients:

• 5 1/2 - 6 cups flour
• 2 packages active dry yeast
• 1 tbsp sugar
• 2 tsp salt
• 1/4 tsp. baking soda
• 2 cups milk
• 1/2 cup water
• cornmeal

Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120-130 degrees F). Add to dry mixture and beat well. Stir in enough additional flour to make a stiff batter. Spoon into two bread pans that have been greased and sprinkled with cornmeal. Cover batter and let rise in a warm place for about 45 minutes. Bake at 400 degrees F for about 25 minutes. Remove from pans immediately and cool.

Microwave version: Reduce flour by 1 cup. Use microwave safe pan, and microwave each loaf on high power for approximately 6 1/2 minutes. No longer. Let each loaf rest for 5 minutes before serving.

Perogies

Nearly every culture has a version of this tasty dumpling. Here is our family's version, adopted from my husband's grandmother. She never measured, but when she was making these, I managed to write down approximate amounts. These are pretty darn good!

Prepare the following:

• 4 cups flour
• 2 eggs
• 1 cup water
• 1/4 vegetable oil

Mix together and knead. Shape into a ball and let rest for 1/2 hour.

Form dough into a long roll and cut into 1 inch circles. Roll each disc flat. Use flour to eliminate sticking to counter. Fill as desired (see below), seal well by pinching edges together and boil for 2-3 minutes in salted water. Yields about 30. Dough can be wrapped in plastic wrap and refrigerated before hand. (When making the perogies, lay them out on a floured cookie sheet and cover them as you go with a dish towel so they won't dry out while you make the rest)

Here is a filling option:

• 2 cups dry curd cottage cheese
• 1 egg, beaten
  
• salt & pepper to taste
• 2 cups cooked, mashed cold potato
• 1 medium onion, chopped and sauteed

Mix and refrigerate until needed.

A tasty way to serve these is with fried bacon and onions. Have plenty of sour cream and black pepper on the side. Yummy with pork loin or sausage, and sauerkraut.

You could also use sauerkraut as a filling. If using a canned version, be sure to drain it and rinse. Squeeze the sauerkraut dry, and put in a fry pan to stir fry the extra moisture away. Cool and fill the dough as above, pinching to seal the edges carefully.

Salmon Quiche

Add a little Omega to your diet. You can poach a piece of wild salmon for this dish, or use leftovers but canned fish is a bit easier.

Prepare the following:

4 eggs, beaten
1 carrot, peeled and grated
1 stick celery, diced
1 cup zucchini, shredded (drain if frozen)
1 cup shredded cheese
1/2 cup onion, diced
1 - 7 oz. can salmon, drained
1/2 10 oz can cream of mushroom soup (use brand without msg)
1/4 cup milk
1 unbaked pie shell (vegetable shortening version)

Mix together and pour into unbaked pie shell. Bake at 350 degrees F. for about 40-50 minutes.

Serve with a salad, and maybe a bun.

Tasty!

Potato Soup

Prepare the following:

• 6 medium (2 lbs) potatoes, diced
• 5 cups cold water
• 1 carrot, peeled and diced
• 1 leek, washed carefully and thinly sliced (white only)
• 1 stalk celery, diced
• 1 medium onion, diced
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. thyme
• 1/4 tsp. marjoram
• 1 Bay leaf
• 1 beef bouillon cube (no msg added)

• 2 tbsp. butter or margarine
• 3 tbsp. all purpose flour

• finely chopped parsley
• sour cream
• shredded cheese
  

Bring potatoes to a boil in 3 quart sauce pan. Reduce heat to medium and add carrot, leek, celery, onion, salt and pepper, thyme, marjoram, and bay leaf. Cover and cook 1 hour. Mash. Thicken with a roux of flour and butter.

Garnish with sour cream, or shredded cheese and fresh parsley.

Very tasty on a cold day. All you need is a hot beverage and a bun on the side.

Steak and Gravy

So easy!

Prepare the following:

• 2-3 lbs round or minute steak (beef or bison) cut in serving size pieces.
• 2-3 large onions sliced
• 1 cup (approximately) all purpose flour
• 1-2 tsp. essence
• salt & pepper to taste
  
• 2-3 cloves crushed garlic

• 4-5 cups water
• 1 Tbsp. kitchen bouquet
• bouillon (use a version without msg added - and if powder or cube, add 1 cup hot water - or use a liquid version.)
  

Dredge steaks in seasoned flour and sear in a little oil in a hot pan. Layer browned steaks in dutch oven alternately with sliced onions. Mix together flour, water, kitchen bouquet and bouillon. Pour over steaks in dutch oven and bake at 325 degrees F. for approximately 2 hours. Serve with mashed potatoes, of course, and your favorite vegetables.

Soul food.

Old Fashioned Chocolate Chip Cookies

Chocolate chip cookies are always a hit. If you like, add a 1/2 cup or so of chopped walnuts, pecans, or almonds to the batter below.

Prepare the following:

1 cup margarine
1 cup brown sugar, packed
1 cup white sugar

Cream these together, then add and mix in 2 eggs, one at a time.

Add:

1 1/2 cups flour
1tsp. salt
2 1/2 cups quick oats
1 Tbsp water
1 tsp vanilla
6 oz chocolate chips

Drop by teaspoon onto an ungreased baking sheet and bake at 350 degrees F for 10 minutes or until done.

Large Quantity Hot Chocolate

By most standards today, this may not be on the top of the most healthy food options, but I adopted this recipe years ago from a friend who taught school and who often prepared a treat for her class. Here is a simple recipe for those winter days when you are out making snow angels or ice sculptures and wish to warm up the group!

8 3/4 cups dry milk powder
6 oz jar coffee creamer
1 cup icing sugar
1 1b. box Nestle Quick

Mini Marshmallows

Mix first four ingredients together and store in a large airtight container. Add mini marshmallows if you like.

To serve, use 1/3 cup mix per 8 oz serving.

Dinner buns

Remember home made buns? They don't just come from a store. Surprisingly, bread and buns are fairly easy to make. You just need time, and a warm place for the dough to rise. A bread machine can do the mixing and kneading for you in small batches, but you need to be there when the dough is ready to shape into buns and bake. Variations with fruit, whole grains and even herbs can be attempted once you have the rest of the process down pat.

Here is a family favorite my mother in law has generously shared.

Prepare the following:

• 1 tsp sugar
• 1 Tbsp. yeast

Mix in 1/2 cup warm water, and set aside for 15 minutes.

To 2 cups warm water, add:

• 3 eggs
• 3/4 cup white sugar
• 1 Tbsp. salt
• 1/2 cup oil

Mix and add yeast along with about 4 cups flour. Stir until gluten is broken in dough. Add 4 more cups of flour. Dough should be sticky. Heat oven to 150 degrees F. Cover dough, and let rise about 1 hour until doubled by warm oven. Punch down dough, shape into balls and put in pans. Cover buns and let rise on counter until double. Uncover, and bake in preheated oven at 350 degree F. for about 15 -20 minutes until golder brown.

Bread machine version:

Add to your bread maker bowl:

1 1/8 cups warm water
1 egg, beaten
1/4 cup sugar
dash salt
1/8 cup oil
3 cups all purpose flour
2 tsp. yeast (for bread makers)

Select the bread machine dough setting and when final rise has finished, take the dough out of the machine and place on greased cookie sheet. Divide dough into 12 equal portions and shape into balls. Let rise covered in warm place until doubled. Bake at 350 degrees F until done or about 15-20 minutes. Cool and serve with butter or your favorite spread.

Warning: One is not enough!

Creamy Baked Cheesecake

Very tasty dessert option. Carries well to a social gathering.

Prepare the following ingredients:

• 1/4 cup melted margarine
• 1 cup finely crushed graham cracker crumbs.
• 1/4 cup white sugar
• dash of cinnamon
• 2 (8 oz) packages softened cream cheese
• 1 (14 oz) can sweetened condensed milk
• 3 eggs
• 1/4 tsp salt (optional)
• 1/4 cup lemon juice
• 1 cup sour cream
• 1 can cherry or blueberry pie filling
• fresh fruit (optional)

Preheat oven to 300 degrees F. Combine graham crumbs, margarine, sugar and cinnamon. Pat into 9" spring form baking pan (or use 2 9" pie pans). In a large bowl, beat cheese until fluffy. Beat in sweetened condensed milk, eggs and salt until smooth. (you can also use a blender to mix this batter) Add lemon juice and mix. Pour into prepared pan. Bake 50-55 minutes or until cake springs back when touched. Cool to room temperature. Chill. Before serving, spread sour cream on cake and top with blueberry or cherry pie filling...or fresh fruit.

Delicious!

Scotch Eggs made with Ground Bison

Hi again!

It has been awhile since I added anything to my Blog, and for those of you that have encouraged me and appreciated my posts, I apologize. I haven't stopped cooking, but updating this Blog takes time and we have been pretty busy since the weather warmed up.

Here is a neat recipe for a hearty snack. We attended a family reunion recently and our group was in charge of breakfast. Just for fun, we made a batch of these tasty meat and egg creations and they seemed to be a great addition to the usual breakfast fare.














These are called "Scotch Eggs". Recipes we found on the internet used a sausage meat wrapped around a hard boiled egg, and then deep fried in oil. Since we try to minimize our fat and unknown ground meat intake, we thought we would use lean Bison meat made into a meatloaf-type mixture and bake them instead. Other recipes on the internet were baking them so it looked promising.
Now for the method:
Assemble your ingredients:

• 1-2 pound bison roast (sirloin tip)
• 6-8 eggs (hard boiled and peeled)
• 3-4 raw eggs
  
• 1 cup bread crumbs
• 1/2 cup flour
• 1/4 cup milk
• 1/2 cup crushed soda crackers
  
• 1 Tbsp dried onion (or use diced fresh)
  
• 1 Tbsp essence (Emeril's spice blend)
• 1 Tbsp worcestershire sauce
• 1-2 Tbsp olive oil
• 1 Tbsp ketchup
• 1 Tbsp relish
• 1 Tbsp mustard
• salt and pepper
• your favorite herbs and spices (marjoram, sage, parsley, garlic)
• crushed crackers

First grind the bison meat. Cut the roast into cubes and with a few short bursts in a food processor you have fresh ground bison meat (what you don't use for this recipe, you can make into fresh burgers or freeze and use later in something you would use hamburger for).














Since I was making a large amount of these Scotch Eggs to take to a function, my amounts are more than you would use to sample this appetizer. About 1 pound of ground meat would do for 6 hard boiled eggs. Don't over process the meat when grinding it or the texture will be unappealing.
Transfer the ground meat to a large bowl and if you find any sinue, remove it. This meat is very lean so add some olive oil to it when you mix it to replace some of the fat and make the final product less dry.














Add a dollup of each of ketchup, worcestershire sauce, relish and mustard to the ground meat.














In your food processor, mix the crackers, spices, and dried onion. Use short bursts until mixed.














Add a couple of eggs, a splash of milk, the cracker crumb mixture to the meat and hand mix it. Don't over mix. You will find the bison meat is not fatty at all so add a generous drizzle of olive oil while mixing.














Now we can prepare to assemble the Scotch Eggs. Add a generous amount of essence to the bread crumbs. Whisk raw eggs in a separate bowl.














Mix the spice into the bread crumbs. Put flour into another bowl.














Coat the peeled hard boiled egg with flour. Make a large palm sized patty with the meat. Make it about 1/4 to 1/2 inches thick.














Place the flour coated, hard boiled egg in the patty and work the meat around the patty until you have sealed the egg in the meat mixture.














Dip the meat-wrapped egg into the raw beaten eggs and then coat with the spiced bread crumbs.




























Place Scotch Eggs onto a baking sheet (covered with parchment paper)














Bake in a 300 degree oven for about 40 minutes until browned. Serve Scottish eggs cut in half with a side of hot mustard (Keen's) and your favorite hot sauce or ketchup and a pickle on the side.














Yummy and unusual. These can be made a day ahead and wrapped individually in plastic wrap and refrigerated until ready to present them to your guests.