Spiritual Life Church

 "Having God in Your Life Improves the Quality of Your Life" - Rev Daniel Hodlin

 


Pastor
Spiritual Life Church
Rev. Daniel Hodlin  
Ordained Minister

Cooking with Rev Daniel

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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

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!

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!

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!

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.

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

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*

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

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.

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.

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.

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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