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We love to cook & eat so here are some of
our
favorites recipes
Do you have a
favorite recipe you would like to share?
Click
here to send it - We would love to try it
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Holiday
Cheese Cake
For the best results, use only the best quality ingredients – this
recipe is not for calorie counters!
1 lb. cream cheese
1 lb. ricotta
1 pt. sour cream
¼ lb. margarine
3 Tbsp. flour
4 large eggs
3 Tbsp. vanilla
3 Tbsp. lemon juice
1 ½ Cup sugar, sifted
3 Tbsp. cornstarch
Set cream cheese and margarine out to soften. Crush several graham
crackers with a rolling pin
Coat a 10” x 3” spring form pan with butter. Coat with graham cracker
crumbs
Preheat oven to 350 degrees
In one bowl, mix sugar, flour and cornstarch. Set aside
In a second, large bowl, mix cream cheese and margarine with an electric
mixer until soft. Add ricotta, mix until creamy. Add sour cream, mix well
In a third bowl, put eggs, lemon juice and vanilla and beat well
Add dry ingredients to cheese mixture, alternating with egg mixture. Mix
until very smooth.
Bake at 350 degrees for one hour.
Turn oven off and let cake stand in oven for 1 hour.
When cheesecake is cool, you may top with fruit or just leave plain.
Enjoy!
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Rev.
Dan’s Sugar Cookies...
The secret to these delicate cookies is using margarine instead of
shortening.
4 Cups cake flour
2 ½ tsp. double-acting baking powder
2/3 Cup good quality margarine, softened
1 ½ Cup sugar
2 eggs, unbeaten
1 tsp. vanilla
4 tsp. milk
In one bowl, sift together flour and baking powder
In second bowl, beat sugar and softened margarine together, add eggs and
vanilla, and continue to beat until very light and fluffy. Add flour
mixture, alternating with milk. Mix together well.
Refrigerate dough until you can handle it without sticking. You can put it
in the freezer if you want, but don’t leave it too long.
Heat oven to 400.
On a floured board, roll balls of dough until they’re 1/4” to 1/8”
thick. You may have to flour the rolling pin. Dip edges of cookie cutters
into flour, cut out cookies and place on cookie sheet.
Bake until a delicate brown. You have to watch the thin ones carefully,
especially if you use dark cookie sheets! Remove from sheet immediately to
cool.
When the cookies are cool, you can leave them plain or decorate them with
colored icing or sugar, chocolate bits—whatever strikes your fancy!
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Quick
Peanut Butter Pie
1 chocolate pie crust – 8”
4 oz. good quality cream cheese
½ Cup good quality smooth peanut butter
1 Cup confectioner’s sugar, sifted
1 8 oz. container Cool Whip
Whip the cream cheese and peanut butter together until light. Mix in the
confectioner’s sugar.
Fold in the Cool Whip. Turn mixture into pie crust.
Chill and enjoy!
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Hoppel
Poppel...
Holiday Cheer from the Netherlands
4 egg yolks
7 Tbsp. sugar
1 tsp. vanilla
1 Quart hot whole milk
1 Cup white rum
Beat egg yolks with sugar until frothy and pale yellow. Stir in vanilla
and slowly pour in very hot milk, beating constantly. Mix with rum and
pour into pre-heated mugs. Dust with nutmeg and serve.
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Apple
Crisp *one of my fall favorites*
Best when served warm with heavy cream or vanilla ice cream
Coat an 8” square pan with butter.
Place in pan 4 cups canned apple filling or 4 C pared, cored, sliced
baking apples
In a bowl, blend until crumbly:
¾ C packed brown sugar
½ C sifted flour
½ C rolled oats
¾ tsp. cinnamon
¾ tsp. nutmeg
1/3 C soft butter or margarine
Spread mixture over apples. Bake for 30-35 minutes at 375 degrees. |
Grandma
Thompson’s Elderberry Pie *well worth the time picking the
berries*
The secret is in the vinegar!
Prepare pastry for double crust 9” pie
Mix together:
1 1/2 C sugar
¼ C flour ( a little less than ¼ C is best )
4 C elderberries (every fall we search the back roads for elderberry
bushes)
1 ½ Tbsp vinegar
1 ½ Tbsp butter
Pour mixture into pastry-lined 9” pan, cover with vented top pastry.
Bake at 425 degrees for 35-45 minutes |
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Macaroni
Carbonara *comfort food*
Fry ½ lb. bacon *or more, according to taste* Break bacon into
pieces. Reserve ¼ cup bacon grease.
Cook 1 lb. macaroni.
Beat 6 large or jumbo eggs to a froth. Add 1 Cup milk.
Heat bacon grease, stir in egg mixture and cook to a thick custard.
Pour egg custard over hot macaroni, add bacon pieces and ½ Cup Parmesan
cheese.
Mix together and serve hot
*This is great for those watch a movie together nights*
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Mrs.
Pring's Easy Carrot Cake
Preheat oven to 350. Set
out 1 stick of butter and 8 oz. cream cheese to soften.
Cake -- In a large bowl, mix together:
4 large eggs
1 ¼ C cooking oil *use
½ C if making cupcakes*
2 jars Junior Size Carrots baby food *12 oz. total*
2 C sugar
2 cups flour, sifted
2 tsp. baking soda
1 ½ tsp. cinnamon
Pour batter into a 9x13 glass baking dish.
Bake 35-45 minutes, or until toothpick comes out clean.
You
may also make cupcakes – do not grease cups* "I love these
while sailing"
Frosting – Mix together:
8 oz. softened cream cheese *do not use light or low-fat*
1 stick * ¼ C * butter or good margarine
2 C confectioner’s sugar, sifted
2 tsp. vanilla extract
Sprinkle nuts on top of frosting - optional
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Grace’s
Sweet & Sour Pork
First, mix 1 lb. fresh pork cut in bite-size pieces with:
1 Tbsp. cooking wine, 1 Tbsp soy sauce, 1 slightly beaten egg, 1
Tbsp cornstarch and 3 Tbsp flour and cook until done, but not dry.
Set aside.
Sauce: mix together in a
separate bowl: 1/3 Cup
sugar, 4 Tbsp. ketchup, 4 Tbsp. soy sauce, 2 Tbsp wine vinegar, and 1
Tbsp cooking wine.
Mix together in a small bowl: 1
Tbsp cornstarch and 1/3 Cup water.
Drain 1 large can of pineapple slices and cut slices into bite-size
pieces.
In a large electric skillet, heat 3 Tbsp cooking oil and saute’ over
high heat: 1 medium onion, quartered; 1 green pepper cut into pieces;
and 1 clove garlic, minced.
Add Sauce to vegetables and bring to a boil.
Add cornstarch and water mix, stirring constantly.
Add pork and pineapple, stir together and serve immediately.
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Oyako
Domburi – The Chicken or the Egg?
3 chicken breasts
½ lb. mushrooms
4 green onions
1/3 Cup sherry
1/3 Cup chicken broth
1/3 Cup soy sauce
6 large eggs, beaten
2 Cups cooked rice
Bone chicken and cut meat into small strips. Slice mushrooms. Cut onions
into 1” lengths.
Bring sherry, chicken broth and soy sauce to a boil in electric skillet
set at 275 degrees.
Add chicken strips, mushrooms and onions. Boil 2 minutes.
Stir in beaten eggs and beat until mixture sets.
Serve over rice.
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Butter
Dips
1/3 Cup real butter
2 ¼ Cup flour
1 Tbsp. sugar
3 ½ tsp. baking powder
1 ½ tsp. salt
1 Cup milk
Preheat over to 450. Melt butter in oven in 13 x 9 ½ x 2 pan.
Remove pan
as soon as butter in melted.
Sift together flour, sugar, baking powder, salt. Add milk.
Stir slowly with fork until dough just clings together. Turn onto
well-floured board.
Roll to coat with flour.
Knead lightly about 10 times. Roll into ½” thick rectangle, about 12”
x 8”.
With sharp, floured knife, cut dough in half lengthwise, then cut
crosswise into 16 strips.
Pick up strips with both hands and dip each strip in the melted butter
coating both sides.
Lay strips close together in 2 rows in pan.
Bake 15-20 minutes.
You may want to add garlic salt
and/or ½ Cup grated Romano/Parmesan
cheese to dry ingredients.
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Adele's
Split Pea Soup...
For Those Cold Winter Nights
1 lb. dry green split peas
Ham bone with lots of meat on it
2 quarts water
½ Cup milk or cream
1 medium-size onion, chopped
pepper
Wash peas. Place in two quarts cold water in large, heavy pot and soak for
one hour.
Add ham bone and bring to boil, then turn heat down to a slow simmer.
Simmer for one hour.
Remove ham bone and pieces with big slotted spoon. Cut off all good meat
and cut up into
bite-sizes pieces. Return meat to pot. Simmer for another hour, stirring
occasionally..
Add chopped onion, milk or cream to simmering soup. Add pepper to taste.
Simmer for at least another hour, stirring occasionally.
The longer and more slowly you cook it, the better it tastes!
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