1 Box Yellow Cake Mix - I've tried making homemade, but it wasn't as good.
1 pint homemade jam, like Apricot or Raspberry
1 recipe Fudge Frosting
Make cake in 2 9 inch rounds, and cool
Put jam between the two layers
Cover with frosting:
4 oz unsweetened chocolate squares
1 stick butter
Heat these together until melted
1 lb confectioner's sugar
1/2 cup milk
add sugar and milk and whip until smooth
If the frosting gets too thick, add more milk or heat in microwave for 10-20 seconds.
Sunday, February 14, 2016
Allen's Empire Eggs #EmpireEggs
To make empire eggs:
Potato Latkes:
Make Latkes
Make microwave hollondaise sauce
Make poached eggs.
Place poached egg on smoked salmon on latke, and top with hollondaise sauce.
I like some ground pepper on mine.
Just over 1lb of potatoes-2 large and 1 small or 3 Med-large
1 onion coarsely shredded or finely chopped
2 eggs- lightly beaten
a little flour- 2tsp or so
1/2tsp salt
Preheat oven to 250 with baking tray with wire rack
Shred the potatoes coarsely- long strands are good- directly into cold water with a dash of lemon juice.
Soak for 1-2 minutes then strain- press into strainer to remove liquid.
Add onion.
Place on tea towel and french-roll,then squeeze out as much liquid as you can.
Place back in empty bowl- add salt and eggs and stir with fork.
Heat 1/4cup oil on high heat until hot but not smoking
Reduce to medium-high heat
Place large spoonfuls (2tbsp) of potato mixture into hot oil and press with fork to form 1/4" thick patties
Cook for 3-5 minutes per side until nicely browned
Place on wire rack in oven to keep warm until served.
Hollondaise sauce:
4 egg yolks
1/2c salted butter
1tsp lemon juice
2 pinches of cayenne pepper
Melt butter in microwave
Mix other ingredients, then drizzle butter in
Microwave for 15 seconds, stir, then another 15 seconds.
Poached eggs:
Boil raw egg for exactly 10 seconds. Once cool enough to crack- put into ramikin. Stir not-quite boiling water to make whirlpool. Pour egg from ramikin into center of whirlpool from as low as possible, all-at-once
cook for 3 minute then remove with slotted spoon and serve immediately
Eli's Rye Bread
Ingredients:
200g dark rye flour
200g light rye flour
300g white whole wheat flour
50g pumpernickel meal
50g chia seed (optional, but if not remove 50g water)
20g salt (Eli sent me a note later and asked me to say 1 heaping Tbl salt, and to add it to the hot grain mix before adding the flour. He says it's 20g of salt to 1000g of flour or 2% by bakes percentages)
40g molasses
700g water (room temp)
300g sourdough starter (preferably a wheat/rye starter)
Hot grain cereal mix (see below)
Add dry ingredients and mix. Add wet ingredients and mix. Autolyse: let it sit for an hour, while preparing the hot grain cereal mix.
Hot Grain Cereal Mix:
2 cups water
1/2 cup oatmeal
1/2 cup winter wheat berries
1/8-1/4 cup flax seeds
~1/2 cup flour (esp alternative flour)
Boil water, then add oatmeal and wheat berries. Simmer for 5 minutes, then let sit, covered, for 15 minutes. Add flax seeds, stir, and let it cool (~15 min with the lid off). Mix flour in until it is the same consistency as the bread dough.
Mix in (well cooled) cereal mix, and knead dough. Let it prove overnight in a cool room (~60 degrees), divide, then shape loaves, and place in loaf pans or banettons. Let it rise for 4-6 hours, or for a day in the fridge.
Bake: Preheat oven to 450 degrees Fahrenheit with a pizza stone. Score the loaves, put then in the oven, and add water to the oven. Lower the temp. to 380 degrees, and bake for half an hour. Remove from loaf pans, add more water to the oven, and bake for another 20-30 minutes. Let it sit for a few hours before slicing.
200g dark rye flour
200g light rye flour
300g white whole wheat flour
50g pumpernickel meal
50g chia seed (optional, but if not remove 50g water)
20g salt (Eli sent me a note later and asked me to say 1 heaping Tbl salt, and to add it to the hot grain mix before adding the flour. He says it's 20g of salt to 1000g of flour or 2% by bakes percentages)
40g molasses
700g water (room temp)
300g sourdough starter (preferably a wheat/rye starter)
Hot grain cereal mix (see below)
Add dry ingredients and mix. Add wet ingredients and mix. Autolyse: let it sit for an hour, while preparing the hot grain cereal mix.
Hot Grain Cereal Mix:
2 cups water
1/2 cup oatmeal
1/2 cup winter wheat berries
1/8-1/4 cup flax seeds
~1/2 cup flour (esp alternative flour)
Boil water, then add oatmeal and wheat berries. Simmer for 5 minutes, then let sit, covered, for 15 minutes. Add flax seeds, stir, and let it cool (~15 min with the lid off). Mix flour in until it is the same consistency as the bread dough.
Mix in (well cooled) cereal mix, and knead dough. Let it prove overnight in a cool room (~60 degrees), divide, then shape loaves, and place in loaf pans or banettons. Let it rise for 4-6 hours, or for a day in the fridge.
Bake: Preheat oven to 450 degrees Fahrenheit with a pizza stone. Score the loaves, put then in the oven, and add water to the oven. Lower the temp. to 380 degrees, and bake for half an hour. Remove from loaf pans, add more water to the oven, and bake for another 20-30 minutes. Let it sit for a few hours before slicing.
Monday, January 18, 2016
Burritos, Bean and Cheese
12 burrito sized tortillas
2 cans refried beans
1 cup shredded Monterey Jack cheese
2 cup shredded Cheddar cheese
2 cans Rotel Tomatoes and chiles(do not drain)
Foil and Freezer bags
Step 1: Mix beans, cheese and Rotel in sauce pan and heat just until combined.
Step 2: Precut 12 pieces of foil
Step 3: Lay tortilla over foil and add approx. 1/2 cup filling to the center
Step 4: Fold tortilla into burrito and wrap with foil.
Continue until all the tortillas are wrapped.
Step 5: Place burritos in gallon freezer bags and freeze until ready to serve.
For Serving: Cook frozen burrito in microwave (unwrapped from foil) 2-3 minutes or until warmed throughout, or heat in 350 degree oven 30 minutes.
Serve with salsa and sour cream, and cilantro if you like.
2 cans refried beans
1 cup shredded Monterey Jack cheese
2 cup shredded Cheddar cheese
2 cans Rotel Tomatoes and chiles(do not drain)
Foil and Freezer bags
Step 1: Mix beans, cheese and Rotel in sauce pan and heat just until combined.
Step 2: Precut 12 pieces of foil
Step 3: Lay tortilla over foil and add approx. 1/2 cup filling to the center
Step 4: Fold tortilla into burrito and wrap with foil.
Continue until all the tortillas are wrapped.
Step 5: Place burritos in gallon freezer bags and freeze until ready to serve.
For Serving: Cook frozen burrito in microwave (unwrapped from foil) 2-3 minutes or until warmed throughout, or heat in 350 degree oven 30 minutes.
Serve with salsa and sour cream, and cilantro if you like.
Tuesday, May 26, 2015
Naan
Indian Flat Bread
2 c flour
1/4 unflavored yogurt
1 egg, slightly beaten
1 1/2 tsp baking powder
1 tsp sugar
1/4 tsp salt
1/4 stp baking soda
1/2 c milk
Ghee or vegetable oil
Poppy seed
Mix all ingredients except milk, ghee and poppy seed. Stir in enough milk to make a soft dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rest in warm place 3 hours.
Divide dough into 6 or 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6x4 inch leaf shape about 1/4 inch thick. Brush with Ghee; sprinkle with poppy seed.
Place 2 cookie sheets in oven; heat oven to 450. Remove hot cookie sheets from oven; place breads on cookie sheets. Bake until firm, 6-8 minutes.
From Betty Crocker International Cookbook. So much better than store bought!
Sally Lunn Bread
This recipe is from Betty Crocker International Cookbook and I've made it all my married life. So, over 35 years now. In 2020 I made some for Fran and Henry and Fran said her Mom made it when she was growing up, so it had special memories for her.
Note from the cookbook:
3-12-96 We made this just before we left for GB to visit Jtte, Ralph, and Gma Honey. Yummy!
It is rich and soft. Don't let it over-rise.
2 Tbl yeast
1/2 c warm water
1 1/2 c warm milk
1/3 c sugar
1 1/2 tsp salt
3 eggs
1/2 c shortening
5 1/2 c flour
Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, eggs, shortening and 2 1/2 c flour. Beat on low spead, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place until double, 40 to 60 minutes.
Stir down batter by beating about 25 strokes. Spread in well-greased tube pan, 10x4 inches. Cover; let rise until double, 30 to 40 minutes. Heat oven to 350 degrees. Bake until golden brown and crusty, 50 - 60 minutes. Cool in pan 10 minutes.
Monday, March 9, 2015
Birdseye Cornbread Bake
Stephanie Wenner gave this recipe to Fran. We are making it Friday to go with Fish Chowder.
2 pouches cornbread mix (6.5 oz)
16 oz sour cream
2 eggs
1 jar chopped pimiento (2 oz)
1 cup shredded cheese
1/2 bag Birdseye sweet corn, thawed and drained (8 oz)
1/4 cup sliced green onions
Stir cornbread, sour cream, eggs. Add 1/2 cup cheese, corn, green onions, pimiento. Stir. Pour into greased 11x7 inch dish. Bake 35 min. Sprinkle with remaining cheese. 350 degrees?
2 pouches cornbread mix (6.5 oz)
16 oz sour cream
2 eggs
1 jar chopped pimiento (2 oz)
1 cup shredded cheese
1/2 bag Birdseye sweet corn, thawed and drained (8 oz)
1/4 cup sliced green onions
Stir cornbread, sour cream, eggs. Add 1/2 cup cheese, corn, green onions, pimiento. Stir. Pour into greased 11x7 inch dish. Bake 35 min. Sprinkle with remaining cheese. 350 degrees?
Saturday, January 31, 2015
Crispy Rice Bars
Family favorite. Sent to many for college finals weeks. 5/92 Allen's preschool early b'day party; 9/92 Eli's preschool 9/94 - Eli's kindergarten; 2/95 Alleghany Cross Country Ski trip; 5/07 sent to Allen at Cornell. These are as good as candy bars.
1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
6 oz pkg butterscotch chips - don't get off brand, because they don't melt properly.
6 oz pkg chocolate chips
You can double up on the chips, and no one complains.
In a saucepan, heat corn syrup and sugar over low heat, until boiling. Remove from heat. If you over heat at this point, your result will be very hard, crunchy bars instead of chewy bars, so be careful. Add peanut butter. Put rice krispies in a large bowl, and pour the sauce over them, mixing well. Spread into a grease 9x13" pan. Even better, line it with parchment paper and spray with Pam.
In a glass or ceramic bowl, melt chips in the microwave and mix together. Spread over the pan like frosting. Let cool. Cut into bars. I take it out of the pan and put it on a large chopping board. Then I use a giant knife to cut it so I can put my hand on the back of the blade and push down, rocking the knife back and forth. If you cut the first bunch very near the short end of the block, you'll have ones that are too small to serve, so you get to eat those.
1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
6 oz pkg butterscotch chips - don't get off brand, because they don't melt properly.
6 oz pkg chocolate chips
You can double up on the chips, and no one complains.
In a saucepan, heat corn syrup and sugar over low heat, until boiling. Remove from heat. If you over heat at this point, your result will be very hard, crunchy bars instead of chewy bars, so be careful. Add peanut butter. Put rice krispies in a large bowl, and pour the sauce over them, mixing well. Spread into a grease 9x13" pan. Even better, line it with parchment paper and spray with Pam.
In a glass or ceramic bowl, melt chips in the microwave and mix together. Spread over the pan like frosting. Let cool. Cut into bars. I take it out of the pan and put it on a large chopping board. Then I use a giant knife to cut it so I can put my hand on the back of the blade and push down, rocking the knife back and forth. If you cut the first bunch very near the short end of the block, you'll have ones that are too small to serve, so you get to eat those.
Thursday, January 15, 2015
Breadmaker Mix from Make-A-Mix Cookbook
The Make-A-Mix cookbook is by Karine Eliason, Nevada Harward & Madeline Westover. Please buy it, to support the authors. This is a great cookbook with many wonderful mixes and recipes that will become staples in your home.
I used 11 cups white flour and 2 cups white wheat flour. I didn't have any bread flour.
I made 4 sub rolls for meatball subs, using the large loaf.
13 cups bread flour
2 Tbl salt
1/2 c sugar
1/2 c instant nonfat dry milk
To make small loaf:
1 1/2 tsp yeast
2 1/4 c breadmaker mix
1 Tbl butter or oil
3/4 c warm water
To make large loaf
2 tsp yeast
3 1/2 c breadmaker mix
1 1/2 Tbl butter or oil
1 1/4 c warm water
Mix and bake on Light setting per breadmaker instructions.
Combine all ingredients in a large bowl. Stir together to distribute evenly. Label and package in six (2 1/4 cup) containers for 1 lb loaves, or four 3 1/3 cup containers for larger capacity bread makers. Store in a cool, dry place. Use within 6 months. Makes about 14 cups Breadmaker Mix.
Variations:
Cinnamon Raisin - To the basic recipe add 1/2 cup raisins and 1 1/2 tsp ground cinnamon. Glaze with powdered sugar glaze, if desired, while still warm.
French Bread - Eliminate the butter or oil.
Sweet Bread - Add 1 Tbl sugar with dry ingredients. Break 1 egg into measuring cup, fill cup with water to amount called for in recipe.
Herb Bread - Add 1 1/2 tsp dry herbs (rosemary, basil, dill, etc.)
I used 11 cups white flour and 2 cups white wheat flour. I didn't have any bread flour.
I made 4 sub rolls for meatball subs, using the large loaf.
13 cups bread flour
2 Tbl salt
1/2 c sugar
1/2 c instant nonfat dry milk
To make small loaf:
1 1/2 tsp yeast
2 1/4 c breadmaker mix
1 Tbl butter or oil
3/4 c warm water
To make large loaf
2 tsp yeast
3 1/2 c breadmaker mix
1 1/2 Tbl butter or oil
1 1/4 c warm water
Mix and bake on Light setting per breadmaker instructions.
Combine all ingredients in a large bowl. Stir together to distribute evenly. Label and package in six (2 1/4 cup) containers for 1 lb loaves, or four 3 1/3 cup containers for larger capacity bread makers. Store in a cool, dry place. Use within 6 months. Makes about 14 cups Breadmaker Mix.
Variations:
Cinnamon Raisin - To the basic recipe add 1/2 cup raisins and 1 1/2 tsp ground cinnamon. Glaze with powdered sugar glaze, if desired, while still warm.
French Bread - Eliminate the butter or oil.
Sweet Bread - Add 1 Tbl sugar with dry ingredients. Break 1 egg into measuring cup, fill cup with water to amount called for in recipe.
Herb Bread - Add 1 1/2 tsp dry herbs (rosemary, basil, dill, etc.)
Homemade French Fried Onions
HOMEMADE FRENCH FRIED ONIONS
2 lg. onions, sliced into very thin rings
(I used a mandoline type slicer)
2 c. milk or buttermilk
2 c. all purpose flour
salt & pepper
oil for frying
Soak onion slices in milk for 5 - 30 minutes.
Heat oil in large skillet or deep fryer. (You'll want it at least 1/2" deep)
I used tongs to remove a handful of onions from the milk and drop them into the flour; toss to coat. Fry in batches, stirring as needed. Drain on paper towels. They'll crisp up very quickly. Crumble when cool and use in green bean casserole or to coat chicken....or just to enjoy plain. MMM!
http://thebetterbaker.blogspot.com/2015/01/homemade-french-fried-onions.html
Sunday, January 11, 2015
Venison Tortilla Casserole
I invented this, and Bart and Irene loved it. Said I needed to write down what I did in my blog.
1 1/2 lbs venison cut into bite sized pieces. (could use ground meat)
1 can black beans
1 can cream of celery soup (could use cream of mushroom)
1 1/2 cups sour cream
taco seasoning
sliced banana peppers (a can of chopped chilies would substitute well)
shredded colby jack cheese
tortillas
3 Tbl minced garlic
olive oil or bacon fat
1 yellow onion, minced
Fry venison, onion and garlic in oil until browned. Turn off and add drained black beans and sprinkle with taco seasoning.
Preheat oven to 375.
Mix soup, sour cream and peppers or chilies.
In a casserole dish, rip and sprinkle tortillas until about 2 layers deep. Put half the meat and bean mixture over this. Sprinkle with coating of shredded cheese. Spread with half the sour cream mixture. Repeat. Cover with another coating of shredded cheese. Cook about 30 minutes, or until hot and bubbly.
1 1/2 lbs venison cut into bite sized pieces. (could use ground meat)
1 can black beans
1 can cream of celery soup (could use cream of mushroom)
1 1/2 cups sour cream
taco seasoning
sliced banana peppers (a can of chopped chilies would substitute well)
shredded colby jack cheese
tortillas
3 Tbl minced garlic
olive oil or bacon fat
1 yellow onion, minced
Fry venison, onion and garlic in oil until browned. Turn off and add drained black beans and sprinkle with taco seasoning.
Preheat oven to 375.
Mix soup, sour cream and peppers or chilies.
In a casserole dish, rip and sprinkle tortillas until about 2 layers deep. Put half the meat and bean mixture over this. Sprinkle with coating of shredded cheese. Spread with half the sour cream mixture. Repeat. Cover with another coating of shredded cheese. Cook about 30 minutes, or until hot and bubbly.
Saturday, December 27, 2014
Baked Alaska
Miller Family Tradition - made for many birthdays. Sharon makes this for the Miller Christmas Party.
Egg Yolk Sponge Cake
1 1/2 cup Softasilk Flour (no substitutions)
2 tsp baking powder
1/2 tsp salt
6 egg yolks (1/2 cup)
1 cup sugar
1/2 cup boiling water
2 tsp vanilla
1 tsp lemon flavoring
Heat oven to 350. Grease and flour 13x9 pan. Measure flour by spoon-level-pour method. Mix flour, baking powder, and salt. Set aside. Beat egg yolks in small mixer bowl until very thick and lemon colored. Beat in sugar. Blend in water and flavorings, then dry ingredients. Pour into pans. Bake about 35 - 40 minutes, until done (top springs back when touched lightly.) Let cool upright in pans 10 minutes, then remove.
Pie Meringue:
6 egg whites
1/2 tsp cream of tartar
12 Tbl sugar
1 tsp flavoring
Heat oven to 400. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Beat in flavoring.
Chocolate ice cream
Put ice cream in scoops over cake, and smoothe till mostly even.
Pile on the meringue. Bake 8 - 10 minutes, until lightly brown.
Note: Aunt Sharon puts it on bottom rack under the broiler and watches it carefully until it is browned.
Egg Yolk Sponge Cake
1 1/2 cup Softasilk Flour (no substitutions)
2 tsp baking powder
1/2 tsp salt
6 egg yolks (1/2 cup)
1 cup sugar
1/2 cup boiling water
2 tsp vanilla
1 tsp lemon flavoring
Heat oven to 350. Grease and flour 13x9 pan. Measure flour by spoon-level-pour method. Mix flour, baking powder, and salt. Set aside. Beat egg yolks in small mixer bowl until very thick and lemon colored. Beat in sugar. Blend in water and flavorings, then dry ingredients. Pour into pans. Bake about 35 - 40 minutes, until done (top springs back when touched lightly.) Let cool upright in pans 10 minutes, then remove.
Pie Meringue:
6 egg whites
1/2 tsp cream of tartar
12 Tbl sugar
1 tsp flavoring
Heat oven to 400. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Beat in flavoring.
Chocolate ice cream
Put ice cream in scoops over cake, and smoothe till mostly even.
Pile on the meringue. Bake 8 - 10 minutes, until lightly brown.
Note: Aunt Sharon puts it on bottom rack under the broiler and watches it carefully until it is browned.
Squash Relish
Recipe from Ruth Bliss, a friend of Jack and Honey Butler's
1 large zucchini, seeded and coarsely chopped (12 cups).
1 cup coarsely chopped onion
5 Tbl Sea Salt
Combine above and let stand overnight.
Drain and rinse with cold water. Add 1 green pepper and 1 red pepper, chopped.
In a large pot, mix and cook till mixture begins to thicken, the following:
2 1/2 c vinegar
6 c sugar
1 Tbl dry mustard
3/4 tsp nutmeg
3/4 tsp turmeric
3/4 tsp corn starch
1/2 tsp celery seed
1/2 tsp black pepper
Add squash and peppers to mixture in pot. Cook 20 - 30 minutes - will get a little thing.
Seal in sterile, heated pint jars.
1 large zucchini, seeded and coarsely chopped (12 cups).
1 cup coarsely chopped onion
5 Tbl Sea Salt
Combine above and let stand overnight.
Drain and rinse with cold water. Add 1 green pepper and 1 red pepper, chopped.
In a large pot, mix and cook till mixture begins to thicken, the following:
2 1/2 c vinegar
6 c sugar
1 Tbl dry mustard
3/4 tsp nutmeg
3/4 tsp turmeric
3/4 tsp corn starch
1/2 tsp celery seed
1/2 tsp black pepper
Add squash and peppers to mixture in pot. Cook 20 - 30 minutes - will get a little thing.
Seal in sterile, heated pint jars.
Dutch Pancake with Veggies
from Jeannette
1/2 cup unsifted flour
1/2 cup milk
2 eggs
1/4 tsp salt
In bowl using mixer at medium speed, beat flour, milk, eggs and salt for 2 minutes until smooth..
Preheat oven to 450. On lowest rack, heat 10" round casserole pan or oven-safe 10" skillet for 5 minutes.
Add oil to hot pan, tilting pan to coat bottom and side. Pour batter into pan.
Bake 10 minutes. Reduce temperature to 350 and bake 10 minutes more or until pancake is puffy and brown. (As pancake bakes, it rises like a popover; as it cools, it will shrink slightly.) Makes one pancake.
Make next part while pancake cooks:
Vegetable filling:
In 12" skillet over medium-high heat, melt 2 Tbl butter and 1 Tbl olive oil
Add 1 lb mushrooms, quartered
1 large green pepper, cut into 1 inch strips
2 cups sliced zucchini
Cook 5 minutes
Stir in:
2 cups sliced carrots, cooked and drained
1 cup sliced green onions
1 tsp dried savory leaves
3/4 tsp salt
1/8 tsp pepper
Cook until liquid evaporates, about 5 minutes
Reduce heat to low. Stir in 1 1/2 c shredded Gouda cheese until melted.
Spoon filling into pancake. Sprinkle with 1/2 cup shredded Gouda cheese.
Broil 6" from source of heat 1 to 2 minutes or until cheese melts. Cut into wedges. Makes 4-6 servings.
1/2 cup unsifted flour
1/2 cup milk
2 eggs
1/4 tsp salt
In bowl using mixer at medium speed, beat flour, milk, eggs and salt for 2 minutes until smooth..
Preheat oven to 450. On lowest rack, heat 10" round casserole pan or oven-safe 10" skillet for 5 minutes.
Add oil to hot pan, tilting pan to coat bottom and side. Pour batter into pan.
Bake 10 minutes. Reduce temperature to 350 and bake 10 minutes more or until pancake is puffy and brown. (As pancake bakes, it rises like a popover; as it cools, it will shrink slightly.) Makes one pancake.
Make next part while pancake cooks:
Vegetable filling:
In 12" skillet over medium-high heat, melt 2 Tbl butter and 1 Tbl olive oil
Add 1 lb mushrooms, quartered
1 large green pepper, cut into 1 inch strips
2 cups sliced zucchini
Cook 5 minutes
Stir in:
2 cups sliced carrots, cooked and drained
1 cup sliced green onions
1 tsp dried savory leaves
3/4 tsp salt
1/8 tsp pepper
Cook until liquid evaporates, about 5 minutes
Reduce heat to low. Stir in 1 1/2 c shredded Gouda cheese until melted.
Spoon filling into pancake. Sprinkle with 1/2 cup shredded Gouda cheese.
Broil 6" from source of heat 1 to 2 minutes or until cheese melts. Cut into wedges. Makes 4-6 servings.
Hamburger Soup from Fran
1 lb hamburger, crumbled. and fried
1 onion, chopped and fried
1 quart water, with 3 beef bouillon cubes dissolved in it.
1/2 bag frozen mixed vegetables
salt and pepper
Combine all ingredients and heat to simmering
Add 1/2 box small pasta
Cook until pasta is done, and serve.
1 onion, chopped and fried
1 quart water, with 3 beef bouillon cubes dissolved in it.
1/2 bag frozen mixed vegetables
salt and pepper
Combine all ingredients and heat to simmering
Add 1/2 box small pasta
Cook until pasta is done, and serve.
Wednesday, November 26, 2014
Allen's Gin Seabreeze
SeaBreeze Mixer 2 Tbl (Stonewall Kitchen)
2Tbl gin
Red orange juice 1/4 cup Trop50 by Tropicana or 1 Tbl orange liquor
Splash of tonic water
Try substituting other citrus drinks like blood orange
2Tbl gin
Red orange juice 1/4 cup Trop50 by Tropicana or 1 Tbl orange liquor
Splash of tonic water
Try substituting other citrus drinks like blood orange
Saturday, November 15, 2014
Pumpkin Sheet Cake
This is from Taste of Home's 1995 Oct/Nov magazine. Allen made it 4/28/96 (he was 8 years old). He liked it best with no frosting. I made this with Blue Hubbard Squash 10/29/17 for Bart, me and Allen Miller. Marie was in NC visiting a friend.
2 cups pumpkin puree
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Frosting:
1 pkg (3 oz) cream cheese, softened
5 Tbl butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk or heavy cream
chopped nuts
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well-blended. Pour into a greased 15 x 10 in. x 1 in. baking pan. Bake at 350 degrees for 25 - 30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.
2 cups pumpkin puree
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Frosting:
1 pkg (3 oz) cream cheese, softened
5 Tbl butter, softened
1 tsp vanilla
1 3/4 cups powdered sugar
3-4 tsp milk or heavy cream
chopped nuts
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well-blended. Pour into a greased 15 x 10 in. x 1 in. baking pan. Bake at 350 degrees for 25 - 30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Yield: 20-24 servings.
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