Thursday, November 20, 2014

Grandma's Hermits


Grandma's Hermits

2 c. packed brown sugar
1/2 c. vegetable shortening
1/2 c. butter, softened
1/2 c. cold strong coffee
2 eggs
3 1/2 c. flour
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. raisins
1 c. chopped nuts

Heat oven to 375 degrees.  
Mix brown sugar, shortening, butter, coffee and eggs.
Stir in flour, baking soda, nutmeg, cinnamon and salt.
Stir in raisins and nuts.
Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until almost no indentation remains when touched.
Cool slightly on cookie sheet. Then remove to rack to cool completely.

Makes about 7 1/2 dozen.

Great Popovers


Great Popovers

6 eggs
2 c. milk
6 Tbsp. butter, melted
2 c. flour
3/4 tsp. salt

Break eggs into mixer bowl; beat until frothy.
Beat in milk and butter.
Slowly beat in flour and salt.
Batter should be light but not foamy (if batter becomes lumpy, strain it)
Preheat oven to 400 degrees.
Generously oil 6 or 4 oz. custard cups or popover pans or oven proof coffee cups.
Fill each to within 1/2" of the top.
Arrange on baking sheet and place in oven.
Bake until very dark brown and well-done (1 hour for 6 oz. cups or 45 min. for 4 oz. cups)
When done, cut 2 small slits in top to release the steam. Place back in oven for 5 minutes.
Remove from oven and release edges and sides from cups with a small, sharp knife.
Remove popovers from cups. 
Serve hot in a napkin-lined basket.
Do NOT cover tops or the popovers will get soggy.

Makes 8 large or 10 smaller ones.

Apple Butter Pork Loin


Apple Butter Pork Loin

2 (2 lb. each) boneless pork loin roasts
salt to taste
2 c. apple juice
1/2 c. apple butter
1/4 c. brown sugar
2 Tbsp. water
1/4 tsp. cinnamon
1/4 tsp. cloves

Preheat oven to 350 degrees.
Season loins with salt and place in baking pan.
Pour juice over pork. Cover with foil.
Bake for 1/2 hour.
Mix together apple butter, brown sugar, water, cinnamon and cloves.
Spread over roasts.
Cover and cook for 1 to 2 hours or until a meat thermometer reads 165 degrees.
Let set 15 minutes before slicing.



Gingerdoodles


Gingerdoodles

Here's another recipe that I can't remember where it came from. Please let me know if it's yours so I can give you credit.

Cinnamon Dough:
1 1/2 c. sugar
1 c. butter, softened
2 eggs
2 3/4 c. flour
2 tsp. cream of tarter
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt

Ginger Dough:
3 Tbsp. molasses
1/4 c. flour
1/2 tsp. ginger
1/2 tsp. cloves

1/3 c. sugar

Heat oven to 400 degrees. Line baking sheets with parchment.
Combine cinnamon dough ingredients. Beat on low until well mixed. 
Divide in half and place in separate bowls.
Set one aside.

To second bowl, add molasses; mix well.
Add flour, ginger and cloves. Beat on low until mixed well.

Twist 3/4" pieces of each dough together; roll into a swirled ball - about 1 1/4".
Roll in sugar
Place 2" apart on cookie sheet. 
Bake 8 to 10 minutes or until edges are light golden brown.
Cool 2 minutes on the pan; transfer to rack.

Makes 48.

Apple Cole Slaw


Apple Cole Slaw

3 c. chopped cabbage (I use the cole slaw mix in the package)
2 appels, cored and chopped
1 carrot, grated
1/2 c. chopped bell pepper
1/2 c. chopped onion
2/3 c. mayonnaise
1/2 c. brown sugar
4 Tbsp. cider vinegar
2 Tbsp. lemon juice, plus a bit extra

Chop apple and sprinkle with lemon extra lemon juice.
Mix together cabbage, carrot, bell pepper and onion. Add the apple.
Mix together mayonnaise, brown sugar, vinegar and lemon juice. Pour over veggies.
Refrigerate until ready to serve.

Creamy Chicken Vegetable Soup



Creamy Chicken Vegetable Soup

6 c. chicken broth
1/2 c. raw rice or 1 c. raw pasta
3 carrots, sliced thin
2 ribs celery, sliced thin
2 zucchini, sliced thin
1/2 c. onion, chopped fine
2 medium potatoes, diced
6 Tbsp. butter
6 Tbsp. flour
2 c. milk
3 c. chopped cooked chicken
1 c. peas
salt & pepper, to taste
poultry seasoning, to taste

Boil broth; add rice; cover; simmer 10 minutes.
Add carrots, celery, zucchini, onion and potatoes. Cover and simmer 10 minutes.
Melt butter in small pan. Stir in flour. Remove from heat. Gradually stir in milk, then 1 cup hot broth. 
Return to heat; cook until smooth, thick and boiling.
Slowly stir into soup mixture.
Stir in chicken and peas; season to taste.
Cook until heated through.


Raisin Oatmeal Cookies



Raisin Oatmeal Cookies

2 c. butter, softened
2 c. packed brown sugar
1 c. granulated sugar
4 eggs
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt (optional)
6 c. oatmeal
2 c. raisins or chocolate chips or both!
chopped nuts - however much you want

Heat oven to 350 degrees
Beat together butter, brown sugar and granulated sugar
Add eggs and vanilla.  Beat well.
Add flour, soda and salt.
Stir in oatmeal and raisins (chips and nuts, too!)
Drop by tablespoons on ungreased cookie sheet.
Bake 10 to 12 minutes.

This makes a lot!



Peanut Butter Snickers Brownies


Peanut Butter Snickers Brownies

I don't remember where I got this recipe. If it's yours, please let me know so I can give you credit.

1 c. butter
2 c. sugar
2 tsp. vanilla
4 eggs
3/4 c. cocoa
1 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. chopped Snickers
1/3 c. creamy peanut butter

Heat oven to 350 degrees. Grease a 9x13" pan.
Place butter in medium saucepan. Heat over medium heat until melted. 
Remove from heat; stir in sugar and vanilla.  Add eggs; beat well.
Add cocoa; stir until well blended.
Add flour, baking powder and salt; stir to combine.
Stir in Snickers.  Pour into prepared pan.
Drop dollops of peanut butter over batter.
Swirl through brownies.
Bake for 35 to 40 minutes or until brownies pull away from sides of pan and toothpick comes out clean.
Cool completely on wire rack before cutting.
Yield 24

Perfect Dinner Rolls


Perfect Dinner Rolls

2 1/2 c. warm milk
4 tsp. yeast
1/2 c. sugar
2 eggs
1/2 c. butter, softened
2 tsp. salt
7 plus cups flour
1/2 c. butter, melted

Pour milk into mixing bowl and sprinkle with yeast. Let sit for 5 minutes. Make sure your yeast is foamy. If not, throw it away and start again.
Beat in sugar, eggs, 1/2 c. soft butter and salt; blend completely.
Gradually stir in flour for a soft dough.
Put dough in greased bowl. Cover; let rise for 1 hour.
Punch down down; allow to rise again. Repeat this twice more.
Break off 2 to 3 inch size pieces of dough.
Roll into a ball and place in greased 9x13" baking dish with edges touching.
You should get 36.
Cover and let rise again - about an hour.
Preheat oven to 400 degrees.
Bake until tops are brown - about 10 to 15 minutes. 
When done, brush with melted butter.


Buttermilk Cornbread


Buttermilk Cornbread

1/2 c. butter
2/3 c. sugar
2 eggs
1 c. buttermilk
1/2 tsp. baking soda
1 c. cornmeal (I used yellow)
1 c. flour
1/2 tsp. salt

Preheat oven to 375 degrees.  Grease an 8" square pan.
Melt butter; add sugar.  Add eggs; beat until blended.
Combine buttermilk with baking soda.  Stir into egg mixture.
Add cornmeal, flour and salt. Stir to moisten.
There will be lumps.
Pour into pan.
Bake for 30 to 40 minutes.

Bolognese Sauce


Bolognese Sauce

1/4 c. olive oil
2 Tbsp. butter
2 medium onions, finely chopped
4 ribs celery, finely chopped
2 carrots, finely chopped
5 cloves garlic, sliced
4 oz. mushrooms
1 lb. ground pork
1 lb. ground veal
4 oz. ground bacon
6 oz. tomato paste
1 c. milk (or 1/2 c. chicken stock)
1/2 c. dry white wine
parsley
1/2 tsp. oregano
1/2 tsp. basil
2 bay leaves
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. thyme
28 oz. chopped tomatoes

Heat oil and butter.
Add onions, celery, carrots, mushrooms and garlic. Saute for about 5 to 7 minutes.
Add pork, veal and bacon - brown.  Drain.
Add tomato paste; add milk and simmer until almost reduced.
Add wine.
Then add spices and chopped tomatoes.
Bring to a boil.
Simmer for 2 to 3 hours.

Chocolate Banana Bread


Chocolate Banana Bread

1 c. butter, softened
2 c. sugar
4 large eggs
6 bananas, mashed
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
1/4 c. cocoa
1 c. sour cream
1 c. chocolate chips*

Heat oven to 350 degrees.  Grease 2  9x5" loaf pans.
Cream together butter, sugar and eggs.  
Stir in bananas and vanilla.
Add the flour, baking soda and cocoa. Mix well.
Blend in the sour cream and then the chocolate chips.
Pour into pans.  Bake for 60 minutes or until a toothpick comes out clean.

*You could use any kind of chips you'd like. I've used peanut butter chips or white chocolate chips or even cinnamon chips.


Dinner Rolls


Dinner Rolls

1 1/4 c. milk plus 1 to 2 extra Tbsp. if needed
1/4 c. butter, softened
3/4 c. potato flakes
1 egg
1/4 c. sugar
3 1/2 to 4 c. all-purpose flour
1 tsp. salt
1 Tbsp. yeast

Combine milk, butter, potato flakes, egg, sugar, salt and 3 1/2 c. flour and yeast. 
Mix until combined
Knead for 6 to 8 minutes or until smooth and springy.
Place in a greased bowl and let rise until doubled - about 1 hour.
Separate into 16 pieces.  Roll into balls.
Put in a greased 9 x 13" pan.
Rise until doubled - about 1 hour.
Bake at 350 degrees for 20 minutes.

Sunday, November 9, 2014

Grandma's Gingerbread


Grandma's Gingerbread

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
2 1/2 cup flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 cup hot water

Cream butter; gradually add sugar, mixing well. Add egg and molasses, mixing well.
Combine dry ingredients; add to the creamed mixture alternately with the hot water - beginning and ending with the flour mixture - beat well after each addition.
Pour batter into lightly greased and floured 9-inch square pan.
Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.

Makes 9 servings.