CHOCOLATE CREAM CHEESE FROSTING

CHOCOLATE CREAM CHEESE FROSTING

• 6 oz. cream cheese
• 6 tbsp. milk
• 4 c. sifted powdered sugar
• pinch of salt
• 4 oz. unsweetened chocolate

1. Mix cream cheese and milk in mixer.
2. Melt chocolate over double boiler or in microwave.
3. Add 1 cup sugar at a time, beating after each addition. Continue until all sugar is added.
4. Add melted chocolate and salt and beat until nice and smooth.

Sumi Salad

Sumi Salad

• 1 package coleslaw
• 1 (3 ounce) packages of any ramen noodles (do not use the flavor packets)
• 4 green onions
• 1/2 cup slivered almond
• 1/2 cup sunflower seeds

Dressing

• 1/4 cup olive oil
• 3/4 cup sugar
• 1/2 cup vinegar
• 2 tablespoons soy sauce

1. Combine dressing ingredients and shake well. Set aside.
2. Slice green onions thinly and add to cabbage.
3. Add almonds and sunflower seeds.
4. Break up ramen noodles.
5. Just before serving, add ramen noodles and dressing to cabbage and toss together.

Chili Corn Bread Salad

Chili Corn Bread Salad

• 1 package (8-1/2 ounces) corn bread mix or follow directions to make cornbread on cornmeal box
• 1 can (4 ounces) chopped green chilies, undrained
• 1/8 teaspoon ground cumin
• 1/8 teaspoon dried oregano
• Pinch rubbed sage
• 1 cup mayonnaise
• 1 cup (8 ounces) sour cream
• 1 envelope ranch salad dressing mix
• 2 15 oz. cans pinto beans, rinsed and drained
• 2 15 oz. cans whole kernel corn, drained
• 3 chopped tomatoes
• 1 cup chopped green pepper
• 1 cup chopped green onions
• 10 bacon strips, crumbled
• 2 cups shredded cheddar cheese

1. Preheat oven to 400 degrees F.
2. Spray a 8-in. square baking pan with cooking spray.
3. Mix corn bread batter according to directions on package.
4. Add chilies, cumin, oregano and sage and mix in.
5. Bake for 20-25 minutes until a toothpick inserted near the center comes out clean.
6. Cool.
7. Mix mayonnaise, sour cream and dressing mix
8. Crumble half of the corn bread into a large glass bowl or a 9x13 glass pan.
9. Using half of the ingredients, layer beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
10. Repeat layers.
11. Refrigerate covered for 2 hours.

I made 1/2 the recipe which I think would be right for a family. The whole recipe would be a good potluck size. The other half of the cornbread is great by itself.

Chocolate Liqueur

Chocolate Liqueur

• 1 1/2 cups sugar
• 3/4 cup water
• 5 tablespoons cocoa powder
• 3 cups vodka
• 2 tsp vanilla
• 10 coffee beans (optional)

1. Heat sugar, water and cocoa in small saucepan for 5 minutes over medium heat. Then cool to room temperature.
2. Mix in vodka, vanilla and coffee beans. Store in clean glass jars in a cool dark place for 2 weeks. Shake jar every other day.
3. Strain liqueur throught cheesecloth. Store in clean glass jars in a dark cool place at least 1 month.

Cranberry Liqueur

Cranberry Liqueur

• 2 cups sugar
• 1 cup water
• 1 (12-ounce) package fresh cranberries
• 3 cups vodka

1. Heat sugar and water over medium heat for 5 minutes. Cool to room temperature.
2. Chop cranberries in food processor.
3. Add cranberries and vodka to sugar mixture.
4. Place in clean jars with lids and store in a cool dark place for 3 weeks. Shake the jars every other day.
5. Strain the mixture through cheesecloth and then pour into clean jars. Liqueur will last for 1 year.

I won't make this again.

Coconut Bars

Coconut Bars

• 1/2 cup butter
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 cup flour
• 2 teaspoons baking powder
• 1 1/2 cups coconut

1. Oil 9x13 pan. Set oven temp to 350 degrees F.
2. Melt butter in microwave. Mix with brown sugar, stir well and cool slightly.
3. Then beat in eggs and vanilla.
4. Add flour and baking powder. Then add coconut.
5. Bake 30 minutes.

Gingerbread Latte

Gingerbread Latte

Gingerbread Syrup

• 2 cups water
• 1 1/2 cups sugar
• 2 1/2 teaspoons ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla

1. Combine water, sugar, ginger, and cinnamon in large pan.
2. Bring to boil. Turn down heat and simmer 15 minutes. (NOTE: Do not boil for 15 minutes like I did the first time - but you do get fantastic ginger candy :)
3. Add vanilla.
4. Store in small mason jar.

Gingerbread Latte

• 6 ounces fresh espresso
• 1 cup milk, heated 80 seconds in microwave
• 1/4 cup gingerbread syrup
• whipped cream to garnish
• crumbled gingersnap to garnish
• nutmeg to garnish

1. Heat milk in microwave for 80 seconds while espresso brews.
2. Mix in gingerbread syrup and froth with stick blender.
3. Add espresso to cup. Then, add milk mixture.
4. Top with whipped cream, crumbled gingersnaps, and nutmeg.

Chocolate Yogurt Pudding

Chocolate Yogurt Pudding

• 1/2 cup white sugar or splenda
• 1/4 cup cocoa powder
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 cup yogurt cheese
• 1 cup lite or nonfat frozen whipped topping, thawed

1. Mix sugar or splenda and cocoa in 2 cup measuring cup. Add water and blend well.
2. Microwave tile mixture boils, approx. 45 seconds to 1 minute.
3. Cool.
4. Add vanilla and mix well.
5. Mix cocoa mixture, yogurt cheese and whipped topping together.
6. Refrigerate for 1 hour.

Yogurt Cheese

YOGURT CHEESE

1. Line colander with large piece of double thickness cheesecloth.
2. Place colander over deep bowl.
3. Spoon yogurt into prepared colander; cover with plastic wrap.
4. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth and place in separate bowl; discard liquid.

Yogurt - Homemade

Yogurt - Homemade

Ingredients:

• 1 gallon milk (skim, lowfat or whole)
• 2 cups powdered milk
• 1 cup yogurt (with active cultures) Must be fresh and unopened

Equipment:

• 4 quart jars
• 1/2 pint jar
• Canner or large pot
• Large pan to heat milk
• Cooler

Directions:

1. Sterilize jars and lids in canner. Add 1 inch water, bring to boil and boil for 10 minutes. Remove from heat and leave covered.
2. Mix milk and powdered milk. Heat in large pan over medium heat, stirring often, to a temperature between 185 F. to 195 F.
3. Place pan in ice water and cool to between 50 F. and 55 F.
4. Add yogurt to milk, Combine well.
5. Fill jars to neck with milk mixture. Cover with lids.
6. Put jars in cooler.
7. Heat water to 55 F and add to cooler. Bottom of lids should be above water.
8. Close cooler and let set undisturbed for anywhere from 3 to 9 hours, depending on how active the culture is and how firm you like the yogurt. The longer you leave it, the firmer the yogurt will become.

Save the 1/2 pint jar of yogurt as starter for next batch.

Mushroom Soup

Mushroom Soup

• 3 tablespoons butter
• 1 large onion, chopped
• 3/4 lb. fresh button mushrooms, sliced
• 1/4 lb. shiitake mushroom, sliced
• 5 large garlic cloves, minced
• 3 tablespoons brandy
• 3 tablespoons all purpose flour
• 5 cups canned beef broth
• 1/4 teaspoon ground nutmeg
• 1/2 cup whipping cream

1. Melt butter in large pan over medium heat. Add onion, mushrooms and garlic; sauté until onion is golden, about 10 minutes. Add brandy; stir until almost all liquid evaporates, about 1 minute. Add flour; stir 2 minutes. Gradually stir in broth; add nutmeg. Cover; simmer until soup is slightly thickened, about 25 minutes.
2. Add cream and simmer until heated through, about 2 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

Meatloaf

Meatloaf

• 3 lbs. ground beef
• 4 cups oats
• 1 can tomato sauce
• 1/4 cup vinegar
• 1/4 cup brown sugar
  
• 2 eggs
• 1 onion, chopped
• 1/4 cup milk
• catsup

1. Heat oven to 350 degrees.
2. Mix ingredients. Put in two loaf pans.
3. Bake for 1 hour and 15 minutes.
4. Spread catsup over top of loaves.
5. Bake an additional 15 minutes.

Taco Salad

Taco Salad

• 1 bag prepared garden salad (or 2 heads of iceberg lettuce)
• 1 lb ground beef
• 1 medium onion, chopped
• 1 small bottle thousand island dressing
• 1 package taco seasoning
• 3 or 4 tomatoes, chopped
• 8 oz. shredded cheddar cheese
• 1 bag nacho cheese flavor Doritos, crushed

1. Brown the meat and onion together.
2. Drain and add taco seasoning.
3. Add 1/4 cup water and mix in.
4. Cool meat mixture.
5. Mix all ingredients, adding Doritos last.

This is a good basic recipe. Can add olives, avocado, etc.

4th of July Cake

4th of July Cake

To make the cake, you use three layers of white cake. Using food coloring, one layer is dyed blue, one is dyed red, and the last layer is kept white. The three layers are leveled so they are all the same height. Let’s say each layer is 2 inches tall.

Using a serrated knife or cake leveler, slice the red and white layers horizontally in half. So you have a blue layer (2″), two red layers (each 1″), and two white layers (each 1″). Set one white and one red layer aside, those will be the bottom two stripes of the flag.

You only want a square of blue in each slice, not an entire layer. Stack the blue layer, white layer, and red layer on top of each other. Using a serrated knife, cut a large circle through all three layers. I used a bowl as a guide. Now you have a ring of blue (2″), a ring of white (1″), a ring of red (1″), and three inner circles in each color (the blue is 2″ and the other two are both 1″). Discard the inner circle of blue and the outer rings of red and white.

To assemble the cake, frost the bottom two layers together – set the uncut white layer on a plate and spread with frosting. Top with the uncut red layer. Spread the uncut red layer with frosting, then set the blue ring on top. Use a spatula to spread a very, very thin layer of frosting around the inside edge of the blue ring. This will help keep the blue layer and the two top stripes together.

Place the white inner circle on top of the uncut red layer, inside the ring of blue. Frost, and top with the red inner circle. Frost the entire cake and voila, it’s a flag cake!

Whew! Make sense? It’s much less complicated than it sounds, truly. And the result is just too cool. Like I said, I am not crazy about this cake recipe but I do like the cream cheese frosting. The best part about it is that you can use cold cream cheese – not rock hard, but straight from the fridge is fine. Here it is, plain, but the flavor combinations are endless… add zest or juice or grated ginger or extract or whatever you’d like!

Cream Cheese Frosting
Makes enough to frost a 4th of July Flag Cake

16 oz cream cheese
10 tbsp unsalted butter, softened
4 tsp vanilla extract
4 cups powdered sugar, sifted

Beat the cream cheese, butter, and extract together until combined. Gradually beat in the powdered sugar until the desired consistency is reached.

http://17andbaking.wordpress.com/2009/07/01/a-little-taste-of-independence/

Roasted Peppers

Roasted Peppers

• peppers
• olive oil

1. Preheat oven to 450°F.
2. Cut peppers in half. Remove seeds and stems. Drizzle with olive oil.
3. Roast for about 30 minutes or until peppers are soft.

Chocolate Pavlova

Chocolate Pavlova

Pavlova

• 4 egg whites
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 teaspoon lemon juice
• 1 tablespoon cocoa powder

Topping

• 1 cup whipping cream
• 1 cup fresh raspberries
• 1/4 cup shaved dark chocolate
• 1/4 cup melted chocolate for drizzling

1. Preheat oven to 300 degrees.
2. Beat egg whites and salt until soft peaks form. Add sugar and beat until firm peaks form.
3. Add lemon juice and whisk in.
4. Add cocoa powder and fold in very very slightly. Leave big streaks of cocoa powder.
5. Pour onto parchment lined jelly roll pan. Should be about 3x5 inches and 2 inches high.
6. Bake for 75 minutes. Turn off oven and leave in oven for another hour. Take from oven and let cool.
7. Serve with whipped cream, top with raspberries and shaved chocolate. Drizzle with melted chocolate.

Celery Seed Cucumber Salad

Celery Seed Cucumber Salad

• 2 c. sugar
• 1 c. vinegar
• 1 tbsp. celery seed
• 1 tbsp. salt
• 6 c. cucumber, sliced thin
• 1 c. onion, sliced thin
  

Combine the first four ingredients. Pour over the cucumber and onions. Chill and serve. Will keep up to 2 weeks.

Baked Bacon

Baked Bacon

• 1/2 lb. bacon

1. Preheat oven to 400 degrees.
2. Place bacon on broiler pan.
3. Bake for 10-15 minutes.
4. Drain on paper towels.
   

I usually need to do this twice for 1 lb of bacon.

HARD CHOCOLATE SAUCE-DAIRY QUEEN STYLE

HARD CHOCOLATE SAUCE-DAIRY QUEEN STYLE

• 6 ounces chocolate chips
• 1/2 stick butter or margarine
• 1/4 cup corn oil or canola oil
  

In a double boiler melt chips and butter together.When melted add oil. Pour over ice cream and it will harden.

Chinese Chicken Salad

Chinese Chicken Salad!!!
This is one of those recipes that doesn't
sound like anything great, UNTIL YOU TRY IT!!
Then it becomes an immediate favorite. The
peanut dressing has absolutely the most delicious
flavor I've ever had on a cold chicken salad.
Don't miss trying this one!!!!!

White Cut Chicken w/ Spicy Peanut Sauce

1 1/2 lbs. Chicken breasts
1 whole green onion cut in half
1 quarter-sized piece of fresh ginger root,
crushed with the side of a cleaver
1 Tbsp. dry sherry
1/2 tsp. salt
1/2 tsp. sugar
2 cups water
1 to 3 cups shredded greens - lettuce, cabbage, etc.

Place chicken in a 2 quart pan w/ the onion,
ginger, sherry, salt, sugar and water. Bring
to a boil, cover, and simmer for 20 minutes.
Remove from heat and let stand covered until
chicken is cool enough to handle. Strain broth
and save for other recipes (great for soups!).
Remove and discard skin from chicken. Pull meat
from bones, then pull meat into long shreds.
If made ahead, cover and chill.

Spicy Peanut Sauce

3 Tbsp. CREAMY peanut butter
5 Tbsp. peanut oil
4 Tbsp. soy sauce
4 Tbsp. sugar
4 tsp. (or one Tbsp. + one tsp.) plain rice
vinegar
1 tsp. sesame oil
1/2 to 1 tsp. ground cayenne pepper (to taste)
2 Tbsp. finely minced green onion
2 Tbsp. finely minced cilantro

Very important: Stir together peanut butter
and peanut oil until smoothly blended. Do not
add other ingredients until this is done, or
proper consistency will not be accomplished!
THEN, add remaining ingredients and stir well
to blend.

Can be used immediately, but is better if made
a few hours ahead and allowed to stand in the
fridge to meld flavors.

To serve:
On a platter, arrange greens and top with a
mound of cold chicken shreds. Then garnish
chicken with chow mein noodles (the hard ones
sold in cans or bags in the oriental section of
supermarkets. Try to find the smaller finer
noodles, if possible. Sometimes you run across
them in asian markets or well-stocked supermarkets).
Place a bowl of sauce on the side and have guests
drizzle sauce over the salad on their serving
dishes.

Tips:
A little sauce goes a long way, so don't over
load.

Adding fresh bean sprouts, radish sprouts, or
shredded carrots adds color to the greens and
makes for a more interesting presentation.

Whenever I serve this to guests, it always gets
enthusiastic compliments, and many requests
for the recipe.

Enjoy!!!!

Spicy Chinese Chicken Salad Dressing

Spicy Chinese Chicken Salad Dressing

• 1 teaspoon sesame oil
• 2 teaspoons chinese hot oil
• 1 teaspoon peanut oil
• 2 tablespoons soy sauce
• 3/4 cup rice vinegar
• 3 tablespoons honey
• 1 teaspoon red pepper flakes
• 1/2 cup balsamic vinegar
• 1/4 teaspoon ginger
• 1/4 teaspoon cayenne
  

Makes 8 servings.

You can use less red pepper if you prefer a milder version. But if you like it hotter, do as David does and add more red pepper.

I serve this with shredded chicken (the sesame chicken from the Poultry section is great to use),
lettuce, a few chow mein noodles, and a few crumbled uncooked ramen noodles.

Sesame Chicken

Sesame Chicken

• 2 teaspoons sesame seeds
• 4 4-ounce skinned, boned chicken breast halves
• 2 tablespoons honey
• 2 tablespoons reduced-sodium soy sauce
• ¼ teaspoon ground ginger
• Nonstick Cooking Spray
  

1. Place a large nonstick skillet over medium-high heat until hot. Add sesame seeds, and cook, stirring constantly, 1 to 2 minutes or until seeds are toasted. Remove seeds, set aside.
   
2. Place chicken breast halves between two sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness, using a meat mallet or rolling pin.
3. Coat skillet with cooking spray; place over medium-high heat until hot. Add chicken, cook 3 minutes on each side or until chicken is lightly browned.
4. Combine toasted sesame seeds, honey, soy sauce and ginger; pour over chicken, cook 1 additional minute, turning chicken to coat with sauce. Serve sauce over chicken. Yield: 4 servings.

Yemista

Yemista (Greek Stuffed Tomatoes and Peppers)

• 5 medium tomatoes
• 5 medium green peppers
• 3/4 cup olive oil
• 15 tablespoons rice, 1 1/2 tblsps per tomato or pepper, to be stuffed
• 1 large onion, chopped fine (about 1 1/2 cups)
• 3 garlic cloves, minced very fine
• 1/4 cup fresh mint, minced (1 1/2 tblsps dried, crumbled)
• 1/2 cup parsley, minced (or cilantro)
• 1/2 cup slivered almond
• 1/2 cup parmesan cheese, cut into tiny cubes
• 1/2 cup raisin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups water
• 1/2 cup olive oil
• 1 tablespoon tomato paste
• salt and pepper
  

1. Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
2. Cut off tops of peppers (retain tops) and remove seeds and membrane.
3. Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
4. Take tomato flesh and process it until pureed.
5. Add olive oil, rice, onion, garlic, mint, parsley/cilantro, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
6. Stuff the vegetables evenly with this mixture.
7. Replace tops of tomatoes and peppers.
8. Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
9. Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
10. Turn off oven and leave in for another hour to'mellow' before serving.
11. This is best served slightly warm or at room temperature.
12. It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
13. It will also have yummy juices begging to be mopped up with bits of crusty bread.
14. In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and 'plant' in the spaces amidst the vegetables.
15. That way you can have a couple of wedges of potato too.

Romano's Macaroni Grill Focaccia

Romano's Macaroni Grill Focaccia

• 2 teaspoons dry active yeast
• 2 cups warm water (110-115 degrees F), divided, use
• 4 1/2 cups unbleached flour
• 1/4 cup vegetable oil
• 1 tablespoon sugar
• 3/4 tablespoon sea salt
• 1 tablespoon dried rosemary
• 1 tablespoon balsamic vinegar
• extra-virgin olive oil, as needed
• kosher salt, as needed
• dried rosemary, as needed
  

1. In a small mixing bowl dissolve the yeast in 1/4 cup of the warm water. Set aside.
2. In a mixing bowl, combine flour and oil. Mix at low speed. In another bowl, add sugar to the remaining 1 3/4 cups warm water and dissolve (it will not dissolve completely). Add sugar water slowly to flour mixture. Slowly add yeast water and combine.
3. Add sea salt, dried rosemary and balsamic vinegar to flour mixture and continue mixing dough until it becomes smooth and does not stick to the bowl, approximately 10 minutes. Add more flour as needed to prevent stickiness. Remove the dough from the mixer and place on a floured work surface. Cover with plastic wrap and allow dough to rest 20 minutes.
4. With floured hands, shape dough into a ball, place on a greased cookie sheet and cover with plastic wrap. Place in the refrigerator for a minimum of 3 hours before using.
5. Remove from refrigerator and flatten dough with your fingers to about 1 inch thickness, spreading dough across the cookie sheet. Bake at 350 degrees F degrees until lightly golden, about 20 minutes. Remove from oven. Brush loaf with extra-virgin olive oil; sprinkle with kosher salt and dried rosemary. Bake for an additional 10 to 15 minutes or until dark golden in color.

Granola

Granola

• 1 cup almonds
• 1/2 cup cashews
• 1/4 cup flax seed
• 1/4 cup sesame seeds
  
• 6 cups rolled oats
  
• 1 cup shredded coconut
• 1 teaspoon ground cinnamon
• Dash salt
• 3/4 cup honey
• 1/2 cup peanut butter
  
• 1 cup dried cherries
  

1. Heat oven to 350 degrees. In a large baking pan, mix all ingredients but dried cherries. Bake for 1/2 hour, stirring every 10 minutes.
2. Remove from oven and add dried cherries. Stir well.

Other nuts/seeds/fruits can be substituted. Vanilla can be substituted for cinnamon.

Coconut Toast

Coconut Toast

• 1 c. coconut
• 1 c. sugar
• 1/2 c. melted butter
• 1 egg beaten
• 1 t. vanilla
• bread
  

Mix first 5 ingredients and spread on bread. Bake at 350 for 15 to 20 minutes.

Ricotta Pound Cake

Ricotta Pound Cake

Makes one 9-inch loaf cake. Approximately 10 servings

• 1 1/2 cups cake flour (I usedall-purpose flour but substituted 3 T cornstarch for same amount of flour)
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups ricotta
  
• 1 1/2 cups granulated sugar
• 1 tablespoon vanilla extract
• 3 large eggs
• Confectioners’ sugar, for dusting
  

• Preheat the oven to 350 degrees. Grease and flour a 9-inch loaf pan.
• Sift together the dry ingredients.
• Cream butter, ricotta, sugar, and vanilla on medium speed 2 minutes. Add eggs, one at a time. . On low speed, add dry ingredients and mix for another 30 seconds.
• Pour the batter into loaf pan and smooth top. Bake the cake for 15 minutes, then turn the pan 180 degrees.Reduce temperature to 325 degrees and bake 50 minutes more until a toothpick comes out clean. Cool in the pan on a wire rack for 15 minutes, then invert on the rack to cool completely.
• Dust with confectioners’ sugar before serving it; the flavor is best on the next day. Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days.

Sourdough Waffles

Sourdough Waffles

• 2 cups of Sourdough Starter
• 2 Eggs, separated
• 1/4 cup of milk
• 1/4 cup flour
• 1 tablespoon fresh ground ginger or 1 tsp. of dry ground ginger
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 to 4 tablespoons of cooking oil or melted butter

1. Beat egg whites.
2. Mix all other ingredients.
3. Fold in egg whites.
4. Bake in waffle iron following manufacturer directions.

May also be used for pancakes.

Recipes to Try

• Homemade Gingerale

• 1 1/2 ounces finely grated fresh ginger
• 6 ounces sugar
• 7 1/2 cups filtered water
• 1/8 teaspoon active dry yeast
• 2 tablespoons freshly squeezed lemon juice
  

1. Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
2. Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
3. Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

http://www.foodnetwork.com/recipes/alton-brown/ginger-ale-recipe/index.html

Pineapple Margahooties

PINEAPPLE TEQUILA

• 2 pineapples, trimmed & cubed
• 2 vanilla beans
• 1/2 cup brown sugar
• 3 liters tequila
  

THE MARGAHOOTIE

• 12 oz frozen lime juice concentrate
• 12 oz pineapple tequila
• 4 pineapple chunks
• ice
  

1. Put pineapple tequila ingredients into a tight sealing jar. Leave for at least a week, stirring every so often.
2. Make margahootie: put first three ingredients in blender and fill to top with ice. Blend
3. until smooth and frozen.
4. You can top up your jar of pineapple tequila with more tequila as you take it out, but the taste does get diluted. Tequila to pineapple is just a suggestion. I have a large suntea jar and after I put the pineapple, vanilla, and sugar in the jar, I fill'er up.

http://eat.at/swap/forum4/16_Richard_in_Cincy_s_Pineapple_Margahooties

Chocolate Gelato

There are no eggs in this recipe — it's the cornstarch that gives the gelato a smooth, silky texture. Fine-quality chocolate provides its rich flavor.

• 3 cups whole milk
• 1/4 cup sugar
• 3 tablespoons cornstarch
• Scant 1/4 teaspoon salt
• 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
  

1. Special equipment: an ice cream maker
2. preparation
3. Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.
4. Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.
5. Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.
   

http://www.epicurious.com/recipes/food/views/Chocolate-Gelato-108521

Pistachio Gelato

This delectable Italian specialty is cool, creamy, lightly nutty, and especially delicious when paired with our Chocolate Gelato.

• 4 cups milk
• 1 cup sugar
• 3 tbsp. cornstarch
• 2 cups shelled unsalted pistachios, finely ground in a food
• processor or spice mill
  

1. Bring 3 cups of the milk to a simmer in a medium saucepan over medium heat, then remove from heat. Combine remaining 1 cup milk, sugar, and cornstarch in a bowl, then stir into hot milk. Return pan to heat and cook, stirring constantly, until mixture thickens slightly, 8–10 minutes.
2. Put pistachios into a large bowl and stir in hot milk mixture. Set aside to let cool, stirring often, then cover and refrigerate overnight.
3. Strain mixture through a fine sieve into a bowl, pressing ground pistachios with the back of a wooden spoon. Discard pistachios. Process mixture in an ice cream maker according to manufacturer's directions.
   

http://saveur.com/food/classic-recipes/pistachio-gelato--50366.html/div>

Van Cleve Sunrise Casserole

Van Cleve Sunrise Casserole

• 3/4 lb. American Cheese (cubed)
• 1 c cubed ham
• 10 slices bread (buttered and cubed)
• 9 eggs (beaten)
• 4 1/2 c milk
• 3/4 t dry mustard
• 3/4 t salt
  

1. Heat oven to 325 degrees.
2. Layer bread, cheese and ham in a buttered (9x13 inch) pan.
3. Mix remaining ingredients and pour over bread mixture.
4. Cover and refrigerate overnight.
5. Bake 1 hour uncovered.

Blue Cheese Dressing

Blue Cheese Dressing

• 1 c mayonnaise
• 2 T finely chopped onion
• 1 t finely minced garlic
• 1/4 c finely chopped parsley
• 1/2 c sour cream
• 1 T lemon juice
• 1 T white vinegar
• 1/4 c crumbled bleu cheese
• salt and pepper to taste
  

Mix all ingredients together well. Store tightly covered in refrigerator.

Curried Cauliflower Soup with Coriander Chutney

Curried Cauliflower Soup with Coriander Chutney

(Note: Author used 2 Tbsp instead of 1 Tbsp ginger in the soup by mistake, so author left it out of the chutney).

• 1 medium head cauliflower, about 7 cups of florets
• 1/4 c vegetable oil (Author used 3 - 3 1/2 Tbsp extra virgin olive oil)
• salt to taste
• 1 c chopped onions (Author used 1 medium yellow onion, which made 1 cup chopped - next time may use a little more)
• 1 T finely chopped ginger (Author used 2 T)
• 2 t chopped garlic (Author used 4 large, about 1 1/3 T, crushed and chopped)
• 1 T curry paste or 2 t curry powder (Author used curry powder, since author didn't have any curry paste on hand)
• 4 c chicken stock
• 2 t lemon juice
• salt and freshly ground pepper
  

1. Preheat oven to 450 F. (I omitted this step).
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned. (I didn't roast the cauliflower).
3. Heat remaining 2 tbsp oil in soup pot. (I used 3 - 31/2 Tbsp). Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower (I added raw cauliflower), and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I pureed half the soup and left the other half chunky). Adjust seasonings to taste.
5. Garnish with coriander chutney.

Coriander Chutney

• 1 c coriander leaves and 1/2 cup stems (Author used 1 large bunch, leaves and stems)
• 2 t sugar (I used 1 tsp honey)
• 1 t ground cumin
• 1 T chopped ginger (Author omitted it, since author used 2 Tbsp in the soup - author added a pinch of ground ginger instead)
• 1 minced jalapeno pepper, seeds removed (Author omitted this)
• 2 T lemon juice (Author used 2 Tbsp plus 1 tsp)
• 1/3 c plain yogurt (Author used nonfat).
• salt and freshly ground pepper
  

Combine 1st six ingredients in mortar and pestle or food processor. (I set aside several whole cilantro leaves to top the soup). Stir in yogurt, and season with salt and pepper to taste.

Makes 3 - 4 servings.

Curry-Lentil Soup

Curry-Lentil Soup

(This was much too hot/spicy for me the first time I made it, so the second time I reduced the curry powder and red pepper flakes. Also, since I doubled the lentils, onion, and garlic, it was a little too thick, so next time I'll use an extra cup of broth).

"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."

INGREDIENTS:

1 yellow onion, finely diced (I used 2 medium-small or medium, chopped small)
2 T. garlic, minced (I used 9 large cloves, about 4 Tbsp, crushed and minced)
2 T. fresh ginger, peeled, minced (I used 2 rounded Tbsp)
1 T. curry powder (I used 1 1/2 tsp)
1/2 t. crushed red pepper flakes (I used 1/8 tsp)
Pinch of sugar
4 cups vegetable broth (my note: I used low sodium chicken broth - next time I'll use 5 cups) (my note: a few people used half chicken broth and half coconut milk)
1/2 cup red lentils (I used 1 cup)
Juice of 1 lime
1/4 cup heavy cream (I used nonfat plain yogurt)
Salt to taste (I omitted it)

Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves

DIRECTIONS:

Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.

Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.

Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.

Stir in cream and salt.

Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).

(My note: I served this with baguette slices - some people served it over basmati rice).

Makes 4 Cups

From Cuisine at Home

Anzac Biscuits

Anzac Biscuits

• 1 Tgolden syrup (can substitute white corn syrup or honey)
  
• 1/2 c butter
• 1 c oats
• 1 c flour
• 1 cup sugar
  
• 3/4 c flaked or shredded coconut
• 1 t baking soda
  
• 2 T boiling water
  

1. Heat oven to 350 degrees.
2. Heat corn syrup and butter in a small saucepan until melted.
   
3. Mix oats, flour, sugar and coconut in a medium bowl.
4. Stir the soda and the boiling water together, then add to the butter/syrup mixture.
5. Add wet ingredients to the dry ingredients. Drop by teaspoons on greased cookie sheets.
6. Bake for 18 to 20 minutes.

Optionally, add chocolate chips and/or nuts.
Makes 12 large cookies.

Chocolate Cake

Chocolate Cake

• 1/2 cup butter
• 1 cup water
• 2 (1 ounce) squares unsweetened chocolate
• 2 cups all-purpose flour
• 2 cups white sugar
• 1/2 tsp espresso power
  
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1/2 cup sour milk
• 1 tsp vanilla
  

1. Preheat oven to 350 degrees. Grease a 9x13-inch pan. Heat chocolate, butter and water in microwave until melted. Stir occasionally until smooth. Cool to room temperature.
2. Mix together flour, sugar, salt, baking soda and espresso powder in a bowl. Add milk, eggs and vanilla . Add cooled chocolate mixture and mix together. Pour into baking pan.
3. Bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

Homemade Oreos

Homemade Oreos

For the chocolate wafers:

• 1¼ cups all-purpose flour
• ½ cup unsweetened Dutch process cocoa
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 tsp vanilla(my addition)
• 1 to 1½ cups sugar(1 c if filling cookies, 1 1/2 if making just unfilled cookies)
• ½ cup plus 2 tablespoons (1¼ sticks) room-temperature, unsalted butter(I used just 1 stick)
• 1 large egg

For the filling:

• ¼ cup (½ stick) room-temperature, unsalted butter
• ¼ cup vegetable shortening
• 2 cups sifted confectioners’ sugar
• 2 teaspoons vanilla extract(I used 1 1/2)

1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.(I used my processor)
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Notes: I used just 1 stick of butter. I formed the dough into 2 logs for slice and bake and put in fridge. Cut the next day into generous 1/2 inch slices. they baked up beautifully. They needed about 1 more minute baking time. I put the filling in a plastic bag and snipped off the end to "pipe" a blob of icing on the cookies. I had extra filling. This really needs the shortening in the filling for the right texture.
I don't usually make things that are too fussy or time consuming. I first thought this recipe was one that I wouldn't try---but I'm so glad I did. These cookies are so pretty and have a great "ahhhhh factor". I can see these as Christmas treats, stacked in cellophane bags and tied with pretty ribbon. They keep well.

from Smitten Kitchen Blog
adapted from Retro Desserts by Wayne Brachman

Slow-Cooker Cassoulet

Slow-Cooker Cassoulet

• 1 chicken fryer, cut up or about 4 lbs whatever kind of chicken you want to use flour to dredge chicken in
• 1/2 lb bacon, cut in pieces
• 1 large onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 3 heaping Tbsp parsley, chopped
• 1/2 tsp pepper
• 2 small bay leaves (or 1 large)
• 1 tsp dry thyme
• 2-15 oz cans Cannellini beans (white kidney beans), drained
• 10 oz package frozen spinach
• 1 lb Polish sausage or smoked sausage, sliced 1/2" thick
• 1/4 c dry white wine
  

1. Cook bacon in a pan on the stove. Remove from pan and set aside. Dredge chicken and cook in the bacon drippings with the onions and garlic. Drain drippings.
2. Place chicken, onions, garlic and bacon in the slow cooker and sprinkle evenly with parsley, bay leaves, thyme and pepper. Spoon beans and sausage on top. Pour on the wine, cover and cook on LOW 5 hours. Put spinach over the top and cook another hour. Serve with small new potatoes or mashed potatoes.
3. Note: can also cook in a big pot on top of the stove or in the oven. Simmer for 2 hours on top of the stove, bake at 350 degrees for 1-1/2 hours in the oven.

serves 6

Apple Dumpling Dessert

Apple Dumpling Dessert

• 1 c. brown sugar
• 1/2 c. butter
• 1 1/2 c. water
• 1 1/4 c. flour
• 1/4 c. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
  
• 1/2 cup milk
• 2 tsp. vanilla
• 2 apples, diced

1. Bring brown sugar, butter and water to a boil.
2. Combine flour, sugar, baking powder and salt. Stir in milk and vanilla to make a batter. Stir apples into dough.
3. Drop by spoonful into boiling syrup in 9x13 pan.
4. Bake slowly 350 degrees for 1/2 hour. Baste with syrup once or twice. Should be brown on top when done.
5. Serve with whipped cream or plain cream.

Mu Shu Pork

Mu Shu Pork

• 3 eggs, beaten
• 1/2 medium head cabbage, cored and shredded or chopped
  
• 2 cups bean sprouts (optional, I didn't add)
  
• 4 green onion, julienned on the diagonal
• 3 cloves garlic, minced
• 1/4 - 1/2 lb pork loin, cut into strips
• 1 cup chinese mushrooms, stemmed and cut into strips (I used regular mushrooms)
  
• 1 cup bamboo shoots, cut into strips
  
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp cornstarch
  
• mu shu pancakes (see recipe below) (I've also used lettuce leaves instead of pancakes)
  
• hoisin sauce

1. Spray cooking spray in a large flat frying pan heat over medium high heat. Pour in the beaten eggs. Let the eggs set up until firm enough to flip as one sheet. Cook for a few more seconds and remove from heat to a cutting board.
   
2. Cut the egg sheet into strips and set aside. Spray cooking spray in the same pan over high heat and add half of the green onions. Stir until the onions are sizzling for a minute.
3. Add the cabbage and bean sprouts. Sauté until cabbage is wilted but still a little crunchy. Remove from heat and set aside in an extra bowl.
   
4. Spray cooking spray in the same pan over high heat and add the garlic and the rest of the green onions. Sauté until fragrant and add the pork. Stir fry until the pork is just cooked.
   
5. Add the Chinese mushrooms, bamboo shoots, cabbage, sprouts, and egg sheet. Stir fry for another few minutes.
   
6. Mix soy sauce, sesame oil and cornstarch. Add to pan and cook just til shiny.
   
7. Steam the mu shu pancakes. Spread hoisin sauce on each mu shu pancake. Place several spoonfuls of mu shu on the pancake and fold the sides in.
   

Mu Shu Pancakes

• 2 cups flour
• 1 cup boiling water (I had to use a little more to get it to dough consistency)
  
• About 3 tablespoons sesame oil

1. In a mixing bowl, add flour and then gradually stir in the water. When cool enough, knead the dough on a lightly floured surface until smooth. Put the dough in a bowl, cover with a towel and rest for 30 minutes.
2. Add sesame oil in a small bowl. Rool out dough on a lightly floured surface and roll out to 1/4-inch thickness. Cut into rounds with a 3-inch cutter (or glass). With your fingers, spread a small amount of oil on top of a round. Place another round on top and press together. Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter. Cover with a damp cloth until ready to cook, and repeat with the remaining dough.
3. Heat a large non-stick skillet over medium heat. Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute. Remove from the pan. When cool , separate the 2 pancakes. Wrap in foil to use immediately or refrigerate. (To reheat, place in a steamer insert and steam, covered, for 5 minutes.)

Makes about 20 to 24 pancakes

Glazed Bacon

Glazed Bacon

• 1 lb. bacon
• 1 1/2 teaspoons ground pepper
• 1/3 cup brown sugar (can use more brown sugar, if needed)
  

1. Preheat oven to 350 degrees.
   
2. Line rimmed baking sheet with aluminum foil and then parchment paper. Arrange bacon in a single layer. Sprinkle with pepper and brown sugar.
3. Bake until bacon is crisp and browned.
4. Cool on rack or wax paper. Do not use paper towel, it will stick to paper towel.
   

Baked Cinnamon Toast

Baked Cinnamon Toast

• bread or texas toast
• cinnamon Sugar
• butter or margarine
  

1. Preheat oven to 400.
2. Place slices of bread on a cookie sheet.
3. Lightly butter both sides of toast.
4. Sprinkle very generous amount of Cinnamon Sugar on top side only.
5. Place in oven.
6. Cook for about 7-10 minutes max.
7. Slice each piece diagonally in half and serve.

Popovers

Popovers

• 1 cup flour
  
• 1/4 teaspoon salt
  
• 2 eggs
  
• 7/8 cup milk
• 1 tablespoon melted butter

1. Oil popover pans (or muffin tins) and heat for 10 minutes in a hot oven at 450 F degrees.
2. Sift flour with salt.
   
3. Beat eggs in separate bowl. Add milk and melted butter.
   
4. Stir the liquid slowly into dry ingredients. Beat until well blended, but no longer. Pour batter into the pans, filling 1/3 full. Bake in 450 F oven for 20 minutes, lower heat to 350 F degrees for 15 to 20 minutes. Remove at once from the pans.
   
5. 8-10 popovers

Hungarian Goulash Soup

Hungarian Goulash Soup

• 2 large onions -- diced
• 5 slices bacon -- diced into 1/2 inch pieces
• 1/2 pound deli roast beef -- sliced into strips
• 2 large garlic clove -- crushed
• 2 tablespoons flour
• 7 cups water
• 8 cups beef broth
• 1/2 cup cider vinegar
• 8 ounces tomato paste -- (maybe more)
• 1 whole red pepper -- diced (or equivalent amount of roasted red pepper in jar)
• 4 tablespoons sweet hungarian paprika
• 1 tablespoon caraway seed
• 4 large potatoes -- diced
• 1 pound sauerkraut -- drained and rinsed
• 2 whole tart apple -- cored and diced
  

1. Saute onions and bacon. saute bacon alone first for crispyness. Add garlic and flour. Add water, beef broth, cider vinegar, tomato paste and paprika.
2. Simmer for 45 minutes. Add meat, red pepper, caraway seed, potatoes, apple and sauerkraut.
3. Simmer for 30 minutes.

Makes 20 servings.

Note: While vacationing in Germany I tasted a great goulash soup. When I got home, I began looking through recipes and finally developed this one. I used the deli beef to make it easier - you could use left over roast beef. Cutting up the onions, potatoes and apples are the only hard part of this recipe, but it's definitely worth it.

This makes a lot of soup and freezes well.

Per serving: 103 Calories

Hot Fudge Sauce

Hot Fudge Sauce

Microwave Hot Fudge Sauce from the original Amana Radarange cookbook.

• 1/2 cup sugar
• 3 tablespoons cocoa
• 1-1/2 tablespoons cornstarch
• dash salt
• 1/2 cup water
• 2 tablespoons butter
• 1 teaspoons vanilla
  

1. Mix together dry ingredients in 1-quart or 2-cup glass measure. Stir in water.
2. Cook in microwave on full power for about 1-1/2 minutes. Stir halfway through cooking time.
3. Blend in butter
4. Cook in microwave for 30 seconds or until butter is melted. Stir halfway through cooking time.
5. Blend in vanilla.

Artichoke Frittata

Artichoke Frittata

• 1 6 oz. jar marinated artichoke hearts and 6 oz of mushrooms.
• 1 small onion, finely chopped
• 1 clove garlic, minced or mashed
• 4 eggs, lightly beaten
• 1/4 c. fine bread crumbs
• 1/4 t. salt
• 1/8 t. pepper
• 1/8 t. oregano
• 1/8 t. hot sauce
• 1/2 c. shredded cheddar cheese
• 1/2 c. shredded parmesan cheese
  
• 2 T. minced fresh parsley or 1/2 t. dried parsley
  

1. Pre-heat oven to 325 degrees.
2. Drain artichoke heart marinade into skillet. Chop artichokes and set aside. Heat the marinade over medium heat. Add onion and garlic and saute for 5 minutes.
   
3. Place beaten eggs into a large bowl, add breadcrumbs, salt, pepper, oregano, and hot sauce to the eggs. Stir in the cheese, chopped artichokes, sauteed onions, and garlic, along with the liquid in the skillet.
   
4. Pour into a greased 8" x 10" casserole dish. Bake for 30 minutes or until set. To serve, cut into squares. The frittata may be served hot or cold.
5. It may be frozen after baking. Reheat in a 300 degree oven for 10 minutes. Double or triple the recipe using two or three pans for a big party.

Peaches and Cream Soup

Peaches and Cream Soup

I DID NOT LIKE THIS RECIPE, JUST OK

• 2 lb. peaches
• 1 T. lemon juice
• 1 1/2T. Amaretto liquer
• 6 T. Half and half
• Grated nutmeg or cardamon
  

1. Add peaches to boiling water. Simmer for 1/2 minute.
2. Remove and let peaches cool. Remove skin and pit and slice them.
   
3. Add peaches to remaining ingredients into a blender. Blend until smooth and chill.
   

Makes 4 servings.
Serve with a sprinkling of nutmeg or cardamon.
Can substitute canned peaches.

Seven Layer Salad

Seven Layer Salad

• 1 head lettuce, torn
• 1 c. diced green pepper
• 1 c. diced celery
• 1 bunch green onion, diced
• 10 oz. frozen peas, unthawed
• 2 c. miracle whip
• 2 T. sugar
• 4-6 oz. shredded Cheddar cheese
• 1/2 lb. crisp bacon pieces

1. Layer lettuce, green pepper, celery, onion and peas in glass 9x13 inch pan.
2. Mix miracle whip with sugar. Spread over first 5 ingredients layered in bowl.
3. Sprinkle cheese and bacon pieces.

Hobee's Coffee Cake

Hobee's Coffee Cake

Cake

• 1 1/2 Flour (unbleached) -sifted
• 1 c Sugar, granulated
• 2 t Baking powder
• 1/2 t Baking soda
• 1/4 t Salt
• 2 Eggs
• 1 c Sour cream
• 1/2 t Vanilla
• 1/4 c Blueberries, fresh, optional (or other fruit, or nuts such as walnuts)
• Vegetable oil (for coating pan)
  

Topping

• 5 T Sugar, granulated
• 2 T Butter
• 1/2 t Cinnamon, ground
  

1. Preheat oven to 350 degrees F. In a large mixing bowl, resift sifted flour with baking power, baking soda, salt and about 1 cup of sugar.
2. In a separate bowl, beat together the eggs, sour cream and vanilla. Add egg mixture to flour mixture and beat until smooth.
3. Oil a 9-inch square baking pan (you can also use an 8 inch square pan, or anything of similar surface area, if you increase the baking time byabout 5 minutes).
4. Spread the batter in the pan. If you are using fruit or nuts, scatter them over the batter and stir a little bit so that they stay in the top layer.
5. In a small bowl, mix about 5 T sugar with the butter and cinnamon with a sturdy fork, until they are blended and resemble cornmeal(i.e., you should have a mixture of fine crumbs, not a smooth mixture). Sprinkle topping over batter. Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry.
6. Cool slightly; serve warm or at room temperature.
7. Serves 4.

NOTES:  All ingredients and bowls should be a room temperature
before you start; this is particularly true for the butter.

Slow Roasted Tomatoes

Slow Roasted Tomatoes

One of the most popular items on Peacock's menu at his Watershed restaurant, in Decatur, Georgia, these tomatoes are concentrated and soft, and sugar plays up their sweetness, making for a homemade flavor riff on ketchup that you'll want to serve with everything. The tomatoes shrink quite a bit—but a little definitely goes a long way.
Active time: 10 min Start to finish: 1 1/2 hr
Servings: Makes 8 servings

• 1 T. sugar
• 1/2 t. kosher salt
• 1 (28-ounce) can Italian plum tomatoes in juice, drained
• 2 T. unsalted butter, cut into small pieces
  

1. Preheat oven to 350°F with rack in middle. Lightly butter an 8-inch shallow baking dish.
2. Stir together sugar, salt, and 1/4 teaspoon pepper in a cup.
3. Put tomatoes in baking dish and sprinkle all over with sugar mixture. Dot tomatoes with butter, then bake until tomatoes are partially collapsed and deeply caramelized in places, 1 to 2 hours. Serve warm or at room temperature.

Cooks' note: Tomatoes can be roasted 2 days ahead and chilled, covered. Reheat in oven just until warm.

Strawberry Cake

Strawberry Cake

• 1 pkg white or strawberry cake mix
• 1 small pkg strawberry jello
• 2 T. flour
• 1/2 box frozen strawberries (w/sugar)
• 4 eggs
• 1/2 c. water
• 3/4 c. oil
  

1. Mix everything but strawberries for 2 minutes.
2. Add berries and mix 1 minute more.
3. Put into 9x13 pan and bake 35-40 minutes at 350 degrees.

Frosting:

• 1/4 c. butter
• 1/2 box frozen strawberries (w/sugar)
• 2 t. vanilla
• powdered sugar
  

1. Add enough powdered sugar to the other frosting ingredients for a good spreading consistency and spread on cake.

Oatmeal Cake

OATMEAL CAKE

• 1 cup oats
• 1 1/4 c. water
• 1 1/2 c. flour
• 1 tsp. cinnamon
• 1/2 tsp nutmeg
  
• 1 tsp. soda
• 1/2 tsp. salt
• 1 stick butter
• 1 c. white sugar
• 1 c. brown sugar
• 2 eggs
• 1 tsp. vanilla
  

1. Bring water to boil and pour over oats. Let stand 20 minutes.
2. Sift together flour, cinnamon, soda and salt.
3. Beat butter and sugars until well mixed.
4. Add eggs and vanilla.
5. Add sifted dry ingredients and oats. Mix in oats.
6. Pour in greased and floured 9 x 13 pan.
7. Bake 35-40 minutes in 350 degree oven.

TOPPING:

• 6 tablespoons butter
• 1/4 c. evaporated milk
  
• 1/2 c. brown sugar
• 1 tsp vanilla
  
• 1 cup coconut
• 1/2 pecans

1. Mix all ingredients well.
2. Spread on top of hot oatmeal cake.
3. Place cake under broiler until brown.

Maid-Rites

Maid-Rites

• 2 lb. ground beef
• 1 1/2 T dried onion flakes
• 2 cups chicken broth
  

1. Finely crumble beef and cook in water until meat starts to brown. Drain.
2. Add 2 cup chicken broth and dried onion. Cook, uncovered, over low heat until most of the liquid evaporates. Stir occasionally. This takes about 40 to 45 minutes.
   
3. Serve on fresh hamburger buns, offer dill slices, mustard, and chopped onions

Hamburger Pie

Hamburger Pie

1-pound ground beef
1 medium onion, chopped
¾ teaspoon salt
Dash pepper
1 (1-pound) can cut green beans, drained

1 can condensed tomato soup
5 medium potatoes, cooked
½ cup warm milk
1 beaten egg

Lightly brown meat; add onion, cook till just tender.

Add seasonings, beans and soup; pour into greased 1½-quart casserole.

Mash hot potatoes; add milk and egg. Season. Drop in mounds over meat.

Bake at 350 degree oven for 25 to 30 minutes.

Serves 6.

Mom's Corn and Sausage Casserole

Mom's Corn and Sausage Casserole

• 4 eggs
• 1 no2 cans cream-style corn (no2 can is 20 oz - so I use 2 small cans now)
• 1 c. soft bread crumbs
• 1 lb. sausage
• 1 t. salt
• 1/8 t. pepper
• 6 T. catsup

1. Beat eggs well,
2. Blend in corn, bread crumbs, sausage, salt and pepper.
3. Spread catsup on top.
4. Bake 50-60 minutes at 350 degrees.

Iowa Ham Rolls

Iowa Ham Rolls

• 2 1/2 lb. ground smoked ham
• 2 lb. ground pork
• 1 lb. ground beef
• 2 c. milk
• 3 eggs
• 3 c. crushed graham crackers

Sauce:

• 2 cans tomato soup
• 3/4 c. vinegar
• 2 t. dry mustard
• 1 3/4 c. brown sugar

1. Combine meats, milk, eggs, graham crackers; mix well
2. Shape into 24 individual loaves.
3. Place in shallow baking dish and cover with the sauce, which has been well mixed.
4. Bake at 350 degrees for 1 hour.

Chocolate Blender Frosting

Chocolate Blender Frosting

• 6 ounces unsweetened chocolate
• 1 cup plus 2 tablespoons evaporated milk
• 1 1/2 cups granulated sugar
  

1. Melt the chocolate in the top of a double boiler placed over the simmering water. Cool slightly.
2. Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds.
3. Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 ½ minutes. The mixer’s sound will change when the frosting has thickened.
4. Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting. *Do not refrigerate the frosting*, even if you don’t plan to use it for several days.

Makes 1 3/4 cups, enough to fill and frost a two-layer cake.
Note: This recipe can only be made in a blender.

Cornstarch Ice Cream

Cornstarch Ice Cream

• 2 1/2 cups light cream, half-and-half or milk (whole or skim), or a combination
• 1/2 cup sugar
• Pinch of salt
• 1 vanilla bean or 1 teaspoon vanilla extract
• 3 tablespoons cornstarch
  

1. Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
2. In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
3. If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer’s instructions.
   

Yield: 1 generous pint.

Honey-Jam Variation Substitute honey for half the sugar. Add 1/2 cup good jam to mixture before freezing.

Buttermilk or Yogurt Substitute buttermilk or yogurt for half the cream or milk.

Cherry-Vanilla Add 1 cup halved, pitted cherries just before freezing.

Strawberry, Blueberry or Peach Add 1 cup hulled, sliced strawberries, blueberries, or peeled and chopped peaches before freezing.

Coffee Substitute 1/2 cup very strong coffee for 1/2 cup cream or milk.

http://www.nytimes.com/2007/08/01/dining/011mrex.html

Mom's Buffet Potatoes

Mom's Buffet Potatoes

• 4 medium size baking potatoes
• 3 tablespoons butter
• salt and pepper
• 1/2 cup grated Velveeta
• 1/2 cup half and half
  

1. Cut peeled potatoes into french fries.
2. Put in greased baking dish. dot potatoes with butter, salt, and pepper, and cheese. Pour half and half over all.
3. Cover with aluminum foil and bake at 425° for 40-45 minutes.

Sourdough Waffles

Sourdough Waffles

• 2 c of Sourdough "Starter"
• 2 eggs (separated)
• 1/4 c milk
  
• 1/4 c flour
• 1 T fresh ground ginger or 1 tsp. of dry ground ginger
• 1 t cinnamon
• 1 t baking soda
• 1/2 t salt
• 3 to 4 T cooking oil or melted butter
  
  

1. Mix all ingredients except egg white.
2. Beat egg whites.
3. Fold egg whites into batter.
4. Make waffles.

Szechuan Broccoli

Szechuan Broccoli

• 1 T soy sauce
• 1 T rice wine vinegar
• 1/2 t sugar
• 1 T sesame seeds
• 2 t vegetable oil
• 1/2 t red pepper flakes
• 1/2 t grated ginger
• 2 garlic cloves, crushed
• 5 c broccoli florets

1. Combine soy sauce, rice wine vinegar and sugar; set aside.
2. Toast sesame seeds for 1 minute. Stir while toasting; set aside.
3. Heat skillet. Add oil.
4. Add red pepper flakes, ginger and garlic. Stir for 30 seconds.
5. Add broccoli and stir for 1 minute.
6. Add soy mixture. Stir again.
7. Cook 2 minutes, covered. Sprinkle on sesame seeds.

Eggplant with Spicy Meat

Eggplant with Spicy Meat

• 4 Japanese eggplants or 1 large eggplant (about 1 lb)
  
• 1 T chili oil
• 1 T minced garlic
• 1 c ground pork
• 1 T soy sauce
• 3/4 c chicken broth
• 2 T hoisin sauce
• 1T rice wine vinegar
• 2 t cornstarch
• 1 t water
• 1 T chopped green onion (use green part of onion only)
  

1. Cut eggplant into 1/2 inch diagonal slices.
2. Microwave eggplants until tender.
3. Add chili oil to skillet and cook 30 seconds.
4. Add garlic and cook 10 seconds.
   
5. Add pork, soy sauce, broth and hoisin sauce and stir-fry until pork is brown.
   
6. Add vinegar and eggplants, toss lightly to heat through.
   
7. Mix cornstarch and water and stir into pork mixture. Cook and stir until ingredients glisten.
   
8. Add green onion and stir-fry 5 seconds.
   
9. Serve at once.

Recipe Index (alphabetical)

Anzac Biscuits
Apple Dumpling Dessert
Artichoke Frittata

Baileys Irish Cream Liqueur
Baked Bacon
Baked Beans with Hot Dogs
Baked Cinnamon Toast
Blue Cheese Dressing

Carmelized Onion Jam
Cauliflower with Ground Pork
Celery Seed Cucumber Salad

Chili Cornbread Salad
Chinese Chicken Salad
Chinese Green Beans

Chocolate Blender Frosting
Chocolate Cake

Chocolate Cream Cheese Frosting

Chocolate Gelato

Chocolate Liqueur
Chocolate Pavlova

Chocolate Yogurt Pudding

Coconut Bars
Cornstarch Ice Cream

Cranberry Liqueur

Cucumber Appetizer
Curried Cauliflower Soup with Coriander Chutney
Curry-Lentil Soup
Eggplant with Spicy Meat

Gingerbread Latte
Glazed Bacon

Granola

Grape Salsa

Green Chile-Chicken Casserole
Hamburger Pie

Hamburger Soup
Hard Chocolate Sauce-Dairy Queen Style
Hobee's Coffee Cake
Homemade Gingerale
Homemade Oreos

Honey Glazed Ham
Hot Fudge Sauce

Hungarian Goulash Soup
Iowa Ham Rolls

Lemon Drop Cookies
Maid-Rites

Marshmallow Fruit Dip

Meatloaf
Mom's Buffet Potatoes
Mom's Corn and Sausage Casserole
Mu Shu Pork

Mushroom Soup
Oatmeal Cake

Orange-Cherry Chex Mix

Pavlova
Pineapple Margahooties
Popovers
Peaches and Cream Soup
Pistachio Gelato

Radish Appetizer

Red Onion Jam
Ricotta Pound Cake

Roasted Peppers
Romano's Macaroni Grill Focaccia
Sesame Chicken
Seven Layer Salad
Slow-Cooker Cassoulet
Slow Roasted Tomatoes
Spicy Chinese Chicken Salad Dressing

Spinach and Artichoke Dip
Sourdough Waffles
Strawberry Cake

Strawberry Spinach Salad

Sumi Salad
Szechuan Broccoli

Taco Salad

Tipsy Cherries
Van Cleve Sunrise Casserole
Yemista

Yogurt - Homemade

Yogurt Cheese
4th of July Cake

Chinese Green Beans

Chinese Green Beans

• 1 lb fresh green beans
• Vegetable oil cooking spray or 2 tablespoons peanut oil
• 1 t gingerroot, peeled, minced
• 1 garlic clove, minced
• 2 T water
• 1 T soy sauce
• 1 t cornstarch
• 1/2 t brown sugar
• 1/2 t sesame oil
• 1/4 t crushed red pepper flakes
  

1. Wash and trim beans.
2. Steam beans in a vegetable steamer, covered for 5 minutes.
3. Drain and put into cold water, drain again.
4. Spray nonstick skilletwith cooking spray or peanut oil and heat until hot.
5. Add ginger root and garlic and saute briefly.
6. Add beans, saute 5 minutes.
7. Mix remaining ingredients.
8. Add to beans, cook until thoroughly heated (about 30 seconds), stirring constantly.

Cauliflower with Ground Pork

Cauliflower with Ground Pork

• 1/4 lb ground pork (or mild sausage)
• 1/2 onion, minced
• 1/2 cauliflower
• 1T soy sauce
• 3/4 c water
• 1 1/2 T cornstarch, dissolved in 1/2 c water

1. Slice cauliflower into 1/4" thick slices.
2. Stir fry pork and onion until pork is browned.
3. Add cauliflower, soy sauce and 3/4 cup of water. Cover and cook ingredients for 10 minutes. Stir occasionally.
4. Add corn starch solution and cook til it shines.