Updated 2019-12-10

Angel Food Cake
Apple Pie Lasagna
Apple Pie
Applebee’s Tequila Lime Chicken
Banana Bread
Barbecued Beans
BBQ Chicken Sauce (G’ma Senzee)
Beef Stroganoff
Black Cat Cookies
Bratwurst
Bread Dough
Bread Pudding Sauce
Bread Pudding
Bread Stuffing
Broccoli Cheese Casserole
Brownies (G’ma Senzee)
Brownies 2 (Mamabug)
Buried Cherry Cookies
Buttercream Frosting
Candied Pecans
Caramel Corn
Cheese and Onion Enchiladas
Cheese Ball 1
Cheese Ball 2
Cheese Danish
Cheese Sauce
Cheesecake Dreams
Cherry Pie
Chicken Cordon Bleu Casserole
Chicken Cordon Bleu
Chicken Pot Pie
Chicken Rolls
Chocolate Nutella Mousse
Chocolate Angel Food Cake
Chocolate Buttercream Frosting
Chocolate Cake
Chocolate Chip Cookies
Chocolate Crinkles
Chocolate Drizzle
Chocolate Ganache
Chocolate Peppermint Lasagna
Chocolate Pie
Christmas Punch
Cinnamon Corn
Cinnamon Rolls
Coconut Butterballs
Coconut Chews
Confetti Cookies
Cornbread
Country Herb Chicken
Cream Cheese Filled Chicken
Cream Cheese Frosting
Cream Cheese Pressed Cookies
Creamed Chicken
Creamy Chicken Alfredo Lasagna
Creamy Pork Loins
Dill Dip
Dutch Apple Pie
Easy Breakfast Sausage
Egg Nog
English Toffee
Favorite/Funeral Potatoes
Funnel Cake Bites
Gatorade Substitute
Gingered Chicken
Goodie Cookes (Russian tea cakes)
Haystacks
Heavenly Delights
Hollandaise Sauce (Blender)
Hollandaise Sauce (Powder)
Hot Fudge Sauce
Italian Sausage
Jack Stack Cheesy Corn Bake
Lasagne
Lemon Bars (G’ma Senzee)
Lemon Buttercream Frosting
Lemon Drizzle
Lemon Kiss Cookies
Lemon Meringue Pie
Lemon Poke Cake
Lemon Pound Cake
Lemon Sugar Cookies
Lemonade Syrup
Magic Cookie Bars
Maple Syrup
Marinara
Meatloaf
Meringue
Mom’s Chili
Mulled Cider
Mulled Cranberry Cider
Mulling Spices 1
Mulling Spices 2
New York Cheesecake
Orange-Lemon Glaze
Pancakes / Crepes
Pastry Glaze
Peanut Butter Cookies
Pecan Pie
Pecan Tasties
Peppermint Candy Cookies
Pie Crust
Polish Kielbasa
Poppy Seed Bread Glaze
Poppy Seed Bread
Pork Country Ribs Sauce
Potato Salad
Pumpkin Bread
Pumpkin Pie
Rich Lemon Bars (Nick Senzee)
Rocky Road Fudge Bars
Salisbury Steak
Salted Caramel Sauce
Seven-Layer Salad
Shirley Temple Poke Cake
Shrimp Dip 1
Shrimp Dip 2
Skillet Herb Chicken
Snickerdoodles
Spinach Dip
Spritz
Stephenson’s Horseradish Sauce
Stephenson’s Whipped Butter
Strawberry Pretzel Jell-O
Sugar Cookies Pressed
Sugar Cookies Rolled And Cut
Swedish Meatballs
Sweet Bread Dough
Thumbprint Cookies
Tunnel Of Fudge Cake
Wassail
Watergate Cake Frosting
Watergate Cake
Watergate Salad
White Cake


Cooking Basics

Whole Milk Substitution
Heavy Cream Substitution
Buttermilk Substitution Or How To Sour Milk
Converting To Crock-Pot
How To Cook Seafood
Chicken Broth
How To Cook Steak
How To Cook Salmon

Baking Basics

How To Read a Recipe
Sugar
Measuring Dry Ingredients
Butter
Preparing Pans
Make a Cake Mix Taste Like a Bakery Cake
To Make Cake Flour

Common Substitutions

Things I’ve Tried But Didn’t Like


CHICKEN POT PIE

2 pie crusts
chicken broth

1/3 c butter or margarine
1/3 c chopped onion
1/3 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1-3/4 c chicken broth
1/2 c evaporated milk
2-1/2 c cubed cooked chicken
2 c frozen mixed vegetables, thawed

Prepare pie crusts and chicken broth. Preheat oven to 425F.

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 35 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Make another batch of gravy if desired.


CHOCOLATE PIE

1/2 c cocoa
1/4 c cornstarch
3 egg yolks
2 c sugar
1/4 tsp salt
1 c evaporated milk
1 c water
1 tsp vanilla

Mix cocoa, cornstarch, beaten egg yolks; sugar and salt and vanilla, then add milk gradually, while stirring in a pot over med-high heat.

Cook until thick, beating it smooth. Stir for a LONG time and then stir some more.

Pour into a pre-baked pie shell. Put in the fridge to chill.


BROWNIES
(G’ma Senzee)

1 c + 2 Tbsp cocoa
1 c + 1/4 c + 2 Tbsp shortening
1-3/4 c + 2 Tbsp flour
1-1/2 tsp baking powder
1-1/2 c walnuts, chopped
3 c sugar
6 eggs
1-1/2 tsp vanilla
1-1/2 tsp salt

Preheat oven to 350F. Butter and sugar two 13×9 pans.

Melt chocolate and shortening in large saucepan over low heat.

Remove and mix in sugar, eggs, and vanilla.

Stir in remaining ingredients and smooth half into each 13×9 pan.

Bake 30 minutes or until the edges pull away from the pan.


APPLE PIE

6 – 7 c thinly sliced apples
1 c sugar
2 tsp butter
cinnamon
nutmeg

Preheat oven to 425F.

Put half the apples in the bottom crust, then sprinkle with half the sugar. Put the rest of the apples on top of that, then the rest of the sugar. Sprinkle with cinnamon and nutmeg, dot with butter, and cover with top crust.

Bake at 425F for 20 minutes, then at 375F for 30 – 40 minutes.


DUTCH APPLE PIE

1 unbaked pie crust ready to go

FILLING:

5-1/2 c peeled, cored, sliced cooking apples
1 tsp lemon juice
1/2 c sugar
1/4 c brown sugar, packed
3 tsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg

TOPPING:

3/4 c flour
1/4 c sugar
1/4 c brown sugar, packed
1/3 c butter, room temperature

Preheat oven to 375F.

Mix filling ingredients and pile into the pie crust.

For the topping, cut the butter into the flour and sugar with a pastry blender or fork. Sprinkle evenly over apples and bake for 50 minutes.


CHEESE DANISH

1 batch sweet dough
glaze

4 8-oz pkg cream cheese
2 c sugar
2 tsp vanilla extract
2 tsp almond extract
2 egg
2 egg white

Preheat oven to 350F. Butter and sugar a 13×9 pan.

Beat the cream cheese, sugar, vanilla, and egg together until smooth.

Lay a thin layer of sweet bread dough in the bottom of the pan. Spread 1/3 of the mixture over the dough evenly.

Repeat two more times, ending with a final layer of bread dough. Brush with egg white.

Bake for 35 minutes until the top is golden brown.

Top with glaze after cooling for 20 minutes.

NOTES:

  1. The original recipe calls for refrigerator crescent rolls.
  2. The filling is doubled from the original recipe.

PASTRY GLAZE

1/2 c powdered sugar
1 Tbsp water
1/2 tsp vanilla extract
1/2 tsp almond extract (optional)

NOTES:

  1. The proportion of powdered sugar to water is huge. You will need LOTS of powdered sugar for a little bit of water. If you want it thick, add powdered sugar. If you want it thin, add water.
  2. I estimate all this according to how much I need and make it thin.
  3. I add flavorings to my taste. You can substitute anything you want. What you want may or may not go with the vanilla. Look it up.
  4. Instead of spreading it over the pastry, I pour it.
  5. Pour one coat when pastry is fresh out of the oven, and another coat after the pastry is completely cool.

LEMON DRIZZLE

1 c powdered sugar
1/2 tsp lemon peel, grated
1 tsp lemon juice
2 Tbsp milk
1 drop yellow food color

Mix until smooth and spoon over the edge of the angel food cake.


CHOCOLATE DRIZZLE

1 oz unsweetened cocoa
1/4 tsp shortening
1 tsp sugar

Melt in saucepan and stir constantly until bubbly. Spoon over the edge of the angel food cake.


BROWNIES 2
(MamaBug)

CHOCOLATE:

4 tsp melted butter
3/4 c powdered cocoa
Melt butter in the microwave and stir in the cocoa powder until well mixed.

OR

4 oz unsweetened chocolate (bars), melted

2/3 c melted butter
2 c sugar
4 eggs
2 tsp vanilla (adjust to taste)
1-1/2 c flour
1 tsp baking powder
1 tsp salt
1 c chopped walnuts (optional)

Preheat oven to 350F. Butter and sugar two 13×9 pans and set aside. Prepare the chocolate.

In a large bowl, combine wet ingredients and sugar well.

Add dry ingredients and mix slowly until just blended.

Spoon into prepared 13×9 pans and level.

Bake for 20 minutes. Turn the pan and bake another 15 minutes or until the sides start pulling away from the pan. Test with a toothpick. It should not come out clean, but only a little fudgy.

Remove and place on a cooling rack. Do not cut until it’s completely cool to maintain shape.


NOTES:

  1. Daddy doesn’t like walnuts.
  2. Cook times and instructions are particular to my oven.

LEMON SUGAR COOKIES

1 c (2 sticks) butter, softened
1-1/2 c granulated sugar
1 egg
1 tsp vanilla
1 tsp lemon extract (adjust per taste)
2 Tbsp lemon juice (adjust per taste)
2-1/4 c all-purpose flour
1/2 tsp baking powder
1/2 tsp Kosher salt

1/2 c sugar for rolling
Old Fashioned glass with smooth bottom

Preheat oven to 350F. Line cookie sheets with parchment paper.

Cream together butter and granulated sugar until light and fluffy, ~3 minutes. Add egg and flavorings. Mix until well combined. Stir in dry ingredients. Allow to sit for about 3 minutes to allow lemon flavor to develop.

Shape spoonsful of dough into 2" balls, coat ball in sugar, and place 2" apart on the cookie sheet. Press ball until it spreads to the size of the glass bottom.

Bake for 7 minutes. Turn the cookie sheets and bake for another 4 – 6 minutes. They should all be lightly browned on the bottom. Remove and let cool on the pan before transferring to cooling rack.


PIE CRUST

12 tsp (1-1/2 sticks) very cold unsalted butter, diced
3 c flour
1 tsp kosher salt
2 tsp sugar
1/3 c very cold lard (2.5 oz)
1/2 c ice cold water

Mix flour, salt, and sugar. Cut the butter and lard into dry ingredients with a pastry blender or fork until the butter is the size of peas.

Add water. Work it until the dough begins to form a ball.

Transfer to a floured board and roll into a smooth ball. Wrap in plastic and refrigerate for 30 minutes.

Roll out and put in the bottom of the pie plate. Fill the pie. Roll the second half out and fold over the filling. Trim edges, turn under, and crimp.

TO BLIND BAKE:

Preheat oven to 425F.

Once the dough is in the plate, poke holes in it with a fork. Line with parchment paper or foil and fill with beans to the rim.

Freeze for 30 minutes, then put it on a cookie sheet.

Bake for 20 – 25 minutes or until the edge is brown and bottom is golden.

NOTE: This recipe makes enough for 4 crusts.


CHOCOLATE CAKE

2 c sugar
1-3/4 c flour
3/4 c cocoa (not Dutch-processed)
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/4 c vegetable oil
2 tsp vanilla
1/4 c boiling water

Preheat the oven to 350F. Butter and sugar two 8-inch round cake pans.

In a large bowl or the bowl of a stand mixer, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla and mix on medium speed for 2 minutes. Add in the boiling water and mix to incorporate.

LAYER CAKE: Pour batter into the prepared pans up to the halfway point. If there is too much for the 8" pans, leave it out or make cupcakes or something. For 9" pans, there might not be enough, but that’s okay. They’ll just be thinner layers. Bake 30 – 35 minutes or until toothpick comes out clean.

SHEET CAKE: Pour batter into the pan. Bake 30 – 35 minutes, turning at the halfway point or until toothpick comes out clean.

CUPCAKES: Pour batter to the 2/3 point in each cupcake paper and bake 15 – 20 minutes, turning at the halfway point or until the toothpick comes out clean.

NOTES: You can also make this in two 9-inch cake pans. The layers will just be slightly thinner.


APPLEBEE’S TEQUILA LIME CHICKEN

4 chicken breasts

MARINADE:

1 c water
1/3 c teriyaki sauce
2 Tbsp lime juice
2 tsp minced garlic
1 tsp mesquite liquid smoke flavoring
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp tequila

Combine in a bowl or Ziploc bag. Add the chicken, cover, and chill 2 – 3 hours.

MEXI-RANCH DRESSING:

1/4 c mayonnaise
1/4 c sour cream
1 Tbsp cream
2 tsp minced tomato
1-1/2 tsp white vinegar
1 tsp ea       minced jalapeño
                    minced onion
1/4 tsp ea    dried parsley
                    Tabasco sauce
1/8 tsp ea    salt
                    dried dill weed
                    paprika
                    cayenne pepper
                    cumin
                    chili powder
dash ea        garlic powder
                    ground black pepper

1 c shredded cheddar/monterey jack cheese blend

Mix well all dressing ingredients until smooth, cover, and chill.

Grill/fry the marinated chicken breasts until they’re done.

Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken, followed by 1/4 c of the shredded cheese blend. Broil the chicken for 2 – 3 minutes, or just until the cheese has melted.


CANDIED PECANS

1/2 c granulated sugar
1/2 c brown sugar, packed
1 Tbsp ground cinnamon
1 tsp salt
1/8 tsp cayenne
4 c (12 oz) pecans halves, unsalted
1 egg white, whisked

Preheat oven to 300F.

Add the sugars, cinnamon, salt, and cayenne to a large bowl or Ziploc bag. Toss or whisk until evenly combined. Set aside.

In a separate bowl, add pecans and egg whites, and gently toss until combined and the pecans are evenly coated. Add in the sugar mixture, and toss until combined.

Spread the mixture out in a single layer on a parchment-lined baking sheet. (If your baking sheet is not that large, you may need to split the batch onto two baking sheets.) Bake for about 40 minutes, removing the nuts and giving them a stir every 20 minutes, until the pecans are fragrant and the sugar coating is cooked. (The sugar will harden more once the pecans are out of the oven.)

Remove from the oven, and let the baking sheet cool on a cooling rack until the nuts reach room temperature. Transfer them to a sealed container and store until ready to use.


BREAD DOUGH

YEAST

1 pkg yeast
1/4 c warm water
1 tsp sugar
Mix well.

2 c lukewarm milk or water
1 Tbsp sugar
1 Tbsp salt
activated yeast
2 Tbsp shortening
6 – 6-1/2 c flour

Preheat oven to 375F.

Mix water, sugar, salt, and yeast together. Add shortening. Stir in flour.

Turn dough out on floured board and let rest for 10 minutes. Knead and put in a greased bowl. Let rise until doubled, then turn and punch down. Let rise again until not quite double. Place dough on board and let rest for 10 minutes. Shape as desired, and let rise.

Bake 25 – 30 minutes.


SWEET BREAD DOUGH

YEAST

2 pkg yeast
1/2 c warm water
Mix well.

1-1/2 c lukewarm milk
1/2 c sugar
2 tsp salt
activated yeast
2 eggs
1/4 c soft butter
7-1/2 to 8 c flour

Preheat oven to 375F. Mix water, sugar, salt and yeast together. Add eggs and butter. Stir in flour.

Turn dough out on floured board and let rest for 10 minutes. Knead and put in a greased bowl. Let rise until doubled, then turn and punch down. Let rise again until not quite double. Place dough on board and let rest for 10 minutes. Shape as desired, and let rise.

Bake 25 – 30 minutes.


CINNAMON ROLLS

1 batch of sweet bread recipe
butter
cinnamon
sugar

Preheat oven to 375F.

After the first rising of dough, roll out dough on floured board. Spread butter on the dough, then sprinkle equal amounts of sugar and cinnamon over the butter. Roll up the dough and cut it into inch-thick slices. Put in a pan and let them rise again.

Bake 25 – 30, then glaze with pastry glaze.


FAVORITE/FUNERAL POTATOES

32 oz cooked and grated/diced potatoes
1 stick butter
1 can cream of chicken soup
1/2 c green onion, chopped
2 c sour cream
2 c sharp cheddar, grated

1 c crushed cornflakes
1/4 c melted butter

Mix all ingredients together except for cornflakes and butter. Put in a 13×9 pan.

Mix cornflakes and butter and spread on top.

Refrigerate overnight.

Bake at 350F for 45 minutes.


CREAMED CHICKEN

1 stick butter
1 chicken
1 can cream of chicken soup
16 oz sour cream

Preheat oven to 350F.

Put butter in a 13×9 pan in the oven to melt.

Once melted, dredge chicken in it and let it cook for 15 minutes.

Pour cream of chicken soup over chicken and cook 1 hour.

Pour sour cream over all and cook for 15 more minutes.


SKILLET HERB CHICKEN

1/4 tsp sage
1/4 tsp thyme
4 chicken breasts, skinless, boneless
1 can cream of chicken soup
1/2 c water
1 T butter

Rub chicken with herbs. Melt butter in skillet over medium heat 1 minute. Add chicken and cook 15 minutes or until done. Remove and keep warm. Add soup and water and heat through. Serve hot.


CHICKEN CORDON BLEU CASSEROLE

CASSEROLE:

5 – 6 c chicken breast, cooked and diced
1/2 lb honey ham, deli style, rough chopped
1/4 lb baby Swiss cheese, thin sliced

SAUCE:

4 Tbsp butter
4 Tbsp flour
3-1/4 c milk
2 Tbsp fresh squeezed lemon juice
1 Tbsp dry mustard
1 tsp water
1 Tbsp mayonnaise
1 pinch sugar
1-1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp pepper

TOPPING:

6 Tbsp butter
1-1/2 c panko bread crumbs
1-1/2 tsp crushed dried parsley
salt and pepper to taste

Preheat oven to 350 F. Butter a 9x13 pan. Set aside.

Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

SAUCE: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the rest of the ingredients. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

TOPPING: Melt the butter in the microwave in a medium sized microwaveable bowl. Preheat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.

Bake uncovered for 45 mins until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5 – 10 minutes prior to serving.


CHERRY PIE

1 c sugar
1/3 c flour [2012-12-08 I think mom uses tapioca now]
1 c pitted red tart cherries, drained
1 c cherry pie filling
1/4 tsp cinnamon
2 Tbsp butter

Preheat oven to 425F.

Mix flour, sugar, and cinnamon.

Add juice from cherries, then cook over medium heat until thick.

Add cherries.

Put hot filling into crust and cover with top crust.

Bake at 425F for 15 minutes, then at 375F for 20 minutes.


LEMON MERINGUE PIE

1 baked pie shell
1 batch of meringue

1 c + 1 Tbsp sugar
3 Tbsp cornstarch
4 Tbsp lemon juice
1/4 tsp salt
3 egg yolks
1-1/2 c boiling water
1 tsp butter

Mix egg yolks plus lemon juice with dry ingredients.

Pour boiling water over dry ingredients and cook until thick. Add the butter.

Pour into 9" pie crust and top with meringue, making sure you seal it well around the edges.

Brown at 425F or 450F for a few minutes.


MERINGUE

3 egg whites, room temperature
1/4 tsp cream of tartar
1/4 tsp salt
1/4 tsp vanilla
6 Tbsp sugar

Combine whites, cream of tartar, salt, and vanilla in deep, narrow bowl. Beat at medium speed until frothy. Add sugar a little at a time, beating well after each addition.


SUGAR COOKIES
pressed

1 c butter
1 c oil
2 c white sugar
1 tsp salt
2 eggs
2 tsp vanilla
4-1/4 c flour
1 tsp soda
1 tsp cream of tartar

Preheat oven to 375F.

Cream the butter, oil, sugar, and salt. Mix in the rest of the ingredients.

Roll dough in balls and place on ungreased cookie sheet. Dip glass in sugar and flatten.

Bake for 8 – 10 minutes.


SUGAR COOKIES
rolled and cut

3/4 c shortening
1 c sugar
2 eggs
1/2 tsp lemon flavoring or 1 tsp vanilla extract
2-1/2 c flour
1 tsp baking powder
1 tsp salt

Mix well shortening, sugar, eggs, and flavoring. Blend flour, baking powder, and salt. Stir.

Chill dough at least 1 hour.

Preheat oven to 400F.

Roll 1/8" thick on floured board. Cut with cookie cutters. Place on ungreased cookie sheet. Bake 6 – 8 minutes.


SPRITZ

3-1/2 c all-purpose flour
1 tsp baking powder
1-1/2 c butter softened
1 c granulated sugar
1 egg
2 Tbsp milk
1 tsp clear vanilla extract
1/2 tsp almond extract

Preheat oven to 350F.

Sift together flour and baking powder. Set aside.

Beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined.

Do not chill.

Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.

Bake 10 – 12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack.

Remove from sheet; cool completely.


PUMPKIN PIE

3 unbaked 9-inch pie shells

4 eggs, slightly beaten
29 oz solid pack pumpkin
1-1/2 c sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tsp nutmeg
3 c evaporated milk

Preheat oven to 425F.

Combine ingredients in order and pour into three 9-inch

Combine ingredients in order given; pour into pie shells.

Bake at 425F for 15 minutes, then at 350F for 40 – 50 minutes or until knife inserted near center comes out clean.


PECAN PIE

1 9-inch unbaked pie shell

3 eggs
2/3 c sugar
1/2 tsp salt
1/3 c butter, melted
1 c dark or light corn syrup
1 c pecan halves

Preheat oven to 425F.

Combine eggs, sugar, salt, butter, and syrup and beat thoroughly. Stir in nuts. Pour into the pie crust.

Bake 40 – 50 minutes or until filling is set and pastry is brown.


SALISBURY STEAK

2 lb ground beef
1 (1-oz) envelope dry onion soup mix
1/2 c Italian seasoned bread crumbs
1/4 c milk
1/4 c flour
2 Tbsp vegetable oil
2 (10.75-oz) cans cream of chicken soup
1 (1-oz) envelope dry au jus mix
3/4 c water

In a large bowl, mix together beef, onion soup mix, bread crumbs, and milk using your hands. Form into patties.

Preheat oil in a skillet over medium-high heat.

Dredge patties in flour just to coat and lower heat. Cook through.

Mix soup, au jus mix, and water. Pour over the meat and simmer 45 minutes with the lid on.


SWEDISH MEATBALLS

1 lb ground beef
1/2 c applesauce
1/2 bread crumbs, finely ground
1 egg, well beaten
1/4 c minced onion
1-1/2 tsp salt
1/8 tsp pepper
flour
1 can mushroom soup

Form into balls, roll in flour, and fry in a hot skillet until done.

Remove the balls from the skillet. Add mushroom soup to the drippings and cook until thick. Place meaTbspalls back in the sauce and cook until hot.

Serve over rice, mashed potatoes, or noodles.


BUTTERCREAM FROSTING

1 c butter
1 lb powdered sugar
2 Tbsp milk
1 tsp vanilla
1 tsp almond or other preferred extract (optional)

Cream butter and add sugar gradually. Add milk and flavoring(s) and beat well. Add water to thin. Add sugar to thicken.


CREAM CHEESE FROSTING

4 c powdered sugar
4 oz butter [1 stick], softened
4 oz cream cheese, softened
1 tsp vanilla (adjust per taste)
3 Tbsp milk


CHOCOLATE BUTTERCREAM FROSTING

1/2 c butter
2/3 c cocoa
3 c powdered sugar
1/3 c milk
1 tsp vanilla

Melt the butter, then stir it together with the cocoa in a medium bowl. Add powdered sugar and milk in alternating turns, whisking until your frosting reaches a spreadable consistency. Add the vanilla and mix well.


LEMON BUTTERCREAM FROSTING

1/2 c butter
2 Tbsp lemon juice (adjust per taste)
1/2 tsp vanilla extract (adjust per taste)
3 c powdered sugar


ANGEL FOOD CAKE

1-3/4 c powdered sugar, divided
1/4 tsp salt
1 c cake flour*, sifted
12 egg whites, room temperature
1/3 c warm water
1 tsp vanilla extract
1 tsp extract of your choice**
1-1/2 tsp cream of tartar
lemon drizzle (optional)

Preheat oven to 375F.

Sift half the sugar with salt and cake flour and set aside.

Beat egg whites, water, extract, and cream of tartar. Slowly add sugar, beating at medium speed.

Once the egg whites achieve medium peaks, stop beating. Sift enough of the flour mixture to dust the top of the foam and gently fold into the egg whites. Continue until all the flour mixture is incorporated.

Carefully spoon the batter into an ungreased tube pan. Bake for 35 minutes or until a skewer stuck between the cake and the pan wall comes out clean. Cool upside down for at least an hour before removing from the pan.

NOTES:

  1. To make all-purpose flour into cake flour, put 2 Tbsp of corn starch in the measuring c and fill the rest to the brim and pack.
  2. The extract cannot have oil in it.
  3. No oil should touch the mixture or it’ll collapse. All utensils, bowls, pans, and ingredients must be oil free. Some extracts are oil based.

CHOCOLATE ANGEL FOOD CAKE

1-3/4 c powdered sugar, divided
1/4 tsp salt
1-1/2 c cake* flour
1/4 c cocoa powder
12 egg whites, room temperature
1/3 c warm water
1 tsp vanilla extract
1 tsp extract of your choice**
1-1/2 tsp cream of tartar
chocolate drizzle (optional)

Preheat oven to 375F.

Sift half the sugar with salt, cocoa, and cake flour and set aside.

Beat egg whites, water, extract, and cream of tartar. Slowly add sugar, beating at medium speed.

Once the egg whites achieve medium peaks, stop beating. Sift enough of the flour mixture to dust the top of the foam and gently fold into the egg whites. Continue until all the flour mixture is incorporated.

Carefully spoon the batter into an ungreased tube pan. Bake for 35 minutes or until a skewer stuck between the cake and the pan wall comes out clean. Cool upside down for at least an hour before removing from the pan.

NOTES:

  1. To make all-purpose flour into cake flour, put 2 Tbsp of corn starch in the measuring c and fill the rest to the brim and pack.
  2. The extract cannot have oil in it.
  3. No oil should touch the mixture or it’ll collapse. All utensils, bowls, pans, and ingredients must be oil free. Some extracts are oil based.

BEEF STROGANOFF

5 lb hamburger
2 medium onions, chopped
5 tsp salt
5 tsp garlic, minced
1-1/4 tsp pepper
32 oz mushrooms, stems and pieces
4 cans cream of chicken soup
48 oz sour cream

Cook and stir ground beef and onion until onion is tender. Stir in salt, garlic, pepper, and mushrooms; cook 5 minutes, stirring constantly. Remove from heat.

Stir in soup; simmer uncovered 10 minutes. Stir in sour cream; heat through.


MEATLOAF

1-1/2 lb hamburger
1 c bread crumbs
3/4 c milk
1/4 c onion, chopped
1 egg
1 Tbsp Worcestershire sauce
1 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
1/4 tsp ground sage

Preheat oven to 350F.

Mix all ingredients with hands and put into a loaf dish.

Bake for 45 minutes.


BREAD PUDDING

1-1/2 c water
3/4 c powdered milk
2 eggs, well-beaten
1-1/4 c sugar
1 Tbsp vanilla
1/2 tsp salt
1/4 c raisins
1/4 c butter, melted
1 loaf day-old bread, torn into pieces

Preheat oven to 350F.

Blend water and powdered milk, then add the eggs. Stir in the sugar, vanilla, salt, raisins, and butter. Pour over bread pieces, stirring just until moistened.

Place in a well-greased 8-inch square baking pan.

Bake 30 minutes at 350F.

Drizzle with cold whipping cream or sauce below.


BREAD PUDDING SAUCE

1/4 c sugar
2 Tbsp cornstarch
1/4 c powdered milk
1-1/2 c water, divided
1 tsp vanilla

Mix the sugar, cornstarch, and powdered milk together, then stir in 1/2 c water.

Add the vanilla, then the remaining 1 c water.

Cook over medium heat until thickened.


CHOCOLATE – NUTELLA MOUSSE

2 c heavy cream, cold
4 Tbsp sugar
9.2 oz semisweet chocolate
1/2 c hot water
4 Tbsp cocoa
1/3 c Nutella

Whip cream until stiff and add sugar.

In a double boiler, melt chocolate until smooth. Remove from heat and let it cool slightly.

Dissolve cocoa in hot water. Add it and the Nutella to the melted chocolate.

Fold in the whipped cream until no white streams remain.

Refrigerate.


CHOCOLATE GANACHE

1/2 c heavy cream
1 c milk chocolate chips
1 Tbsp softened butter

In a small saucepan, bring heavy cream to a simmer. Put chocolate chips in a bowl and pour hot cream over them. Let it sit for a good 2 minutes. Mix well until smooth. Add butter for shine.


CHRISTMAS PUNCH

10 c water
1 tsp almond flavoring
1 tsp vanilla flavoring
1 c Reallemon juice
2 c sugar
6 oz orange juice


GATORADE SUBSTITUTE

1 liter water
1/4 tsp (minimum) Lite Salt (Lite Salt is half sodium, half potassium)
5 Tbsp equivalent of sweetener
1/2 tsp of Kool-aid powder


EGG NOG

1 egg, well beaten
2 Tbsp Sugar
1 c chilled milk
1/4 tsp vanilla

Sprinkle nutmeg on top.


WASSAIL

1 gal cranberry juice
16 oz orange juice
4 oz frozen lemonade
1/2 c sugar
cloves
red hots

Mix in large saucepan and heat until red hots have melted. Serve warm.


STEPHENSON’S WHIPPED BUTTER

1/2 lb butter, room temperature
1/2 lb margarine, room temperature
1/4 c sour cream

Cream butter and margarine until fluffy then add sour cream 1 Tbsp at a time until well blended.


STEPHENSON’S HORSERADISH SAUCE

1/2 c heavy whipping cream
1/4 c mayonnaise
2 Tbsp salad mustard
1 tsp horseradish, heaping
1/2 tsp lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp seasoned salt
1/8 tsp salt
1/8 tsp pepper

Whip cream until stiff. Fold in the rest of the ingredients. Chill.


CHOCOLATE PEPPERMINT LASAGNA

PUDDING

1 box Hershey’s dark chocolate instant pudding mix
1 c evaporated milk
1 c cold water

LAYER 1

8 oz cream cheese
2 c powdered sugar
1/4 c heavy whipping cream
8 oz Cool Whip, thawed
1/4 tsp peppermint extract
1-1/2 c Andes peppermint chips

NOODLE LAYERS

1 box chocolate graham crackers

TOPPING

8 oz Cool Whip, thawed

DRIZZLE

hot fudge sauce

Prepare the pudding by mixing the dry instant pudding mix with cold milk and whisk until well combined. Refrigerate for 10 minutes until firm.

While the pudding is in the fridge, prepare the cream cheese layer. Beat cream cheese on medium high speed until soft and fluffy. Add powdered sugar and heavy whipping cream and continue to beat on medium speed until well combined.

Add a full container of cool whip, peppermint extract and peppermint chips and beat until all ingredients are well combined.

To prepare the lasagna, line the bottom of a 13×9 pan with a layer of chocolate graham crackers. Next, spread half of the cream cheese layer over the graham crackers. Next, add half of the pudding mixture on top of the cream cheese.

The next layer is a double layer of chocolate graham crackers in the middle. Top with remaining cream cheese mixture followed by remaining pudding mixture.

The very top layer is an additional layer of cool whip; add as much or as little as you want.

Top with additional Andes Peppermint Chips and drizzle with warm hot fudge sauce.

Keep refrigerated until ready to serve.


HOT FUDGE SAUCE

6 oz good quality semi-sweet or bittersweet chocolate, coarsely chopped (you also can use good quality semi-sweet chocolate chips)
1/4 c sugar
2 Tbsp butter
1 tsp vanilla extract
pinch of sea salt
1/2 c half & half, a bit more to thin, if needed

Place all ingredients except half and half into a blender container.

Measure half and half into a medium size microwave-safe bowl or measuring cup. Preheat in the microwave on high power for 75 – 90 seconds or until it is vigorously boiling. Make sure to use a big enough container to allow liquid to boil without rising over the top.

Immediately pour over contents into blender and cover. Holding the lid to keep it securely in place, blend on medium-high speed for 1 minute. Remove cover and scrape down sides of blender container with a rubber spatula. Cover and blend again for another minute. Sauce should be smooth, silky and thick. Depending on the type of chocolate you use, the sauce may be too thick at this point. If you want to thin it a bit, add more half and half, 2-3 tsp at a time and blend briefly till combined. Continue until desired consistency is reached.

Store in the refrigerator in an airtight container or glass jar. Keeps for 1-2 weeks. Sauce will get thicker when chilled, but will return to a looser consistency when warmed. Preheat before serving on medium power in the microwave, stirring every 15 seconds until desired temperature.


SALTED CARAMEL SAUCE

3/4 c butter
1-1/2 c firmly packed brown sugar
2 Tbsp water
1/4 tsp salt
3/4 c evaporated milk
1 Tbsp vanilla extract

Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly. Bring to boil for 3 to 5 minutes depending upon thickness desired. Remove from heat and stir in evaporated milk and vanilla.

• • •

MAPLE SYRUP

2 c sugar
1 c water
2 Tbsp dark brown sugar
1/2 tsp maple flavoring
1/2 tsp vanilla flavoring

Bring sugars and water to boil until liquid is transparent. (It will still be brown.) Let cool slightly and add flavoring.


LEMON POUND CAKE

3 c all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 c sugar
1 c unsalted butter, room temperature
1/2 c shortening, room temperature
5 large eggs
1 c whole milk
6 Tbsp lemon juice
1 lemon, zested

Preheat oven to 350F

Butter and sugar a Bundt pan, tube pan, or 2 loaf pans.

Sift flour, baking powder, and salt into medium bowl. Set aside.

Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.

Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.

Pour batter into prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans for 15 minutes. Turn cakes out onto racks and cool completely.

NOTES:

  1. Per the original recipe: DO NOT fill your pans to the top or the cake will overflow. Leave at least a half inch to an inch unfilled. You may have leftover batter.
  2. I made it in a tube pan and was fine. Next time I’ll do it in a Bundt pan.

MULLING SPICES 1

14 double-layer cheesecloth 5-inch squares
14 (10-inch) lengths of white string
3 oz whole cinnamon sticks
6 whole nutmegs (1 oz)
1/3 c chopped dried orange peel
1/3 c chopped dried lemon peel
1/4 c allspice berries
1/4 c whole cloves
2 Tbsp finely chopped, crystallized ginger (1 oz)

Place cinnamon sticks and nutmegs into a heavy freezer bag. Hit the spices with the bottom of a small heavy skillet to break them into small pieces. Place in a bowl and stir in orange peel, lemon peels, allspice, cloves, and ginger.

Place about 2 Tbsp of the spice mixture in the center of each cheesecloth square. Tie securely with the string. If giving as a gift, be sure to include the recipe instructions (below).


MULLING SPICES 2

2 oranges
2 lemons
3 three-inch cinnamon sticks
2 nutmegs, whole, buffed on 2 sides
12 cloves, whole
12 allspice berries, whole

Preheat oven to 200F. Remove the peel from around the oranges and lemons in long strips with a sharp paring knife, avoiding as much of the bitter white pith as possible. Lay the orange and lemon peels on a rack on top of a backing sheet. Bake in oven for 1 hour, then shut off the heat. Leave the peels in the oven overnight to dry.

Place the dried peels in a bowl and combine with the cinnamon sticks, nutmegs, cloves, and allspice berries.


MULLED CIDER

8 c (1/2 gal) apple cider
1 mulling spice bag

Place apple cider in a 3-quart saucepan and add spice bag. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Discard spice bag and serve hot.


MULLED CRANBERRY CIDER

2 c sugar
4 c cranberry juice (or water)
2 qts apple cider
mulling spices

Mix cranberry juice (or water), sugar, and mulling spices (in cheesecloth).

Bring to a boil.

Reduce heat and simmer 15 minutes.

Add cider and heat to warm through.


LEMONADE SYRUP

2 c sugar
1 c water
6 large lemons

Juice the lemons and save the peels.

In a small saucepan, bring the sugar and water to a boil. Stir in the juice of the lemons, then add the lemon peels. Let it cool.

To make lemonade, add 1 part syrup to 3 parts water, with ice.


BANANA BREAD

2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 c sugar
1/3 c shortening
2 eggs
3 Tbsp sour milk
1 c mashed bananas
walnuts

Preheat oven to 350F. Sift the dry ingredients and set aside.

Beat sugar, shortening, and eggs, then stir in the sour cream and bananas. Stir into the dry ingredients. Mix in the nuts.

Put in loaf pans and let stand for 20 minutes, then bake for 50 – 60 minutes.


PUMPKIN BREAD

3-1/2 c flour
1/2 tsp salt
2 tsp baking soda
3 c sugar
2 tsp nutmeg
1 tsp cinnamon
2 c pumpkin
1 c oil
2/3 c water
4 eggs

OPTIONAL:
1/2 c chopped pecans walnuts
1/2 c chopped candied cherry
1/2 c chocolate chips

Preheat oven to 350F. Grease 5 small loaf pans.

Sift all dry ingredients, then stir in liquids until smooth. Add chopped candied cherries, chips, and/or nuts.

Bake 1 hour.


POPPY SEED BREAD

3 c flour
2-1/4 c sugar
1-1/2 tsp salt
1-1/2 tsp baking powder

3 eggs
1-1/8 c oil
1-1/2 c milk
1 Tbsp poppy seeds
1-1/2 tsp vanilla
1-1/2 tsp almond extract
1-1/2 tsp butter flavoring

orange-vanilla glaze

Combine the first four ingredients and mix well. Add the rest and bake 1 hour for large loaves (less for smaller) at 350F.

After baking, poke holes all over the top with fork and pour glaze over hot bread.


POPPY SEED BREAD GLAZE

1/4 c orange juice
3/4 c sugar
1/2 tsp each
            vanilla
            butter
            nut flavoring

Bring ingredients to a boil and pour over hot bread.


CORNBREAD

1 c all-purpose flour
1 c corn meal
1/2 c sugar
4 tsp baking powder
1/2 tsp salt (optional)
1 c milk
1/4 c vegetable oil
1 egg, beaten

Heat oven to 425F and prepare baking pan.

Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan.

8" SQUARE PAN: Bake at 20 – 25 minutes or until golden brown and wooden pick inserted in center comes out clean.

MUFFINS: Bake 15 – 20 minutes.


LEMON BARS
(G’ma Senzee)

CRUST

1 c butter
1/2 c powdered sugar
2 c flour
1/4 tsp salts

FILLING

4 Tbsp lemon juice
4 eggs, slightly beaten
2 c sugar
4 Tbsp flour
lemon rind, grated

powdered sugar

Preheat oven to 325F.

Blend butter, sugar, flour, and salt together. Press into 13x9 pan. Bake 20 minutes.

Mix and pour over baked mixture. Return to oven and bake 25 minutes.

Sprinkle with powdered sugar.

• • •

RICH LEMON BARS
(Nick Senzee)

1-1/2 c + 3 Tbsp unsifted flour
1/2 c powdered sugar
3/4 c cold butter, diced
4 eggs, slightly beaten
1-1/2 c granulated sugar
1 Tbsp baking powder
1/2 c lemon juice

Preheat oven to 350F.

Combine flour and powdered sugar in medium bowl. Cut in butter until crumbly. Press into bottom of lightly greased 13x9 pan. Bake 15 minutes

In large bowl combine additional ingredients. Pour over baked crust. Bake 20 – 25 minutes or until golden brown. Cool. Cut into bars. Sprinkle with powdered sugar. Serve at room temperature.


BURIED CHERRY COOKIES

COOKIES:

1 10-oz jar (about 48) maraschino cherries (reserve the juice)
1-1/2 c flour
1/2 c unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 c butter, softened
1 c sugar
1 egg
1-1/2 tsp vanilla extract

COATING:

4 tsp cherry juice (to begin)
1 c milk chocolate chips
1/2 c sweetened condensed milk

COOKIES:

Drain cherries and reserve juice. Set aside.

Stir together flour, cocoa, baking soda, baking powder, and salt. Set aside.

Cream butter and sugar until fluffy. In a large mixer bowl, beat butter until softened. Add sugar and beat until fluffy. Add egg and vanilla and beat well. Add dry ingredients to wet and beat until well mixed.

Shape dough into 1" balls. Place about 2 inches apart on an ungreased cookie sheet.

Press down center of each with your thumb, then place a cherry in each center.

COATING:

In a small saucepan, combine chocolate and sweetened condensed milk. Stir continuously over low heat until chocolate is melted. Stir in 4 tsp reserved cherry juice.

Spoon 1 tsp coating over each cherry, spreading to cover cherry. (The syrup may be thinned with additional cherry juice if necessary.)

Bake for 10 minutes.


CONFETTI COOKIES

1 c sugar
1/2 c butter
1/4 c shortening
1 tsp vanilla
2 eggs
2-1/2 c flour
1 tsp baking powder
3/4 tsp salt
1/3 c candy sprinkles

cream cheese frosting

Preheat oven to 400F.

In large bowl, combine sugar, butter, vanilla and eggs. Beat well. Add flour, baking powder and salt; mix well. Stir in candy sprinkles. Cover dough and chill at least 1 hour.

On lightly floured surface, roll out dough, 1/3 at a time to 1/8" thickness. Cut into shapes and place on ungreased cookie sheet.

Bake for 5 – 7 minutes, then cool 1 minute before removing from cookie sheet. Make sandwich cookies with cream cheese frosting.


LEMON KISS COOKIES

1-1/2 c butter, softened
3/4 c sugar
1 Tbsp lemon extract
2-3/4 c flour
1-1/2 c finely chopped preferred nuts
14 oz Hershey’s Kisses

powdered sugar

1/2 c semisweet chocolate chips
1 Tbsp shortening

Preheat oven to 375F.

Cream butter, sugar, and lemon extract until light and fluffy. Add flour and nuts. Beat at low speed until well blended.

Cover and refrigerate for at least 1 hour.

Shape scant Tbsp of dough around each Kiss, covering completely. Roll in hands to form ball and place on ungreased cookie sheet.

Bake for 8 – 12 minutes or until set and bottom edges are light golden brown. Cool 1 minute. Remove from cookie sheet. Cool completely.

Lightly sprinkle cooled cookies with powdered sugar.

In small saucepan over low heat, melt chocolate chips and shortening, stirring until smooth. Drizzle over each cookie.


SNICKERDOODLES

1/2 c butter, softened
2/3 c sugar
1 large egg
1 tsp vanilla extract
1 tsp cinnamon extract
1-1/2 c all-purpose flour
1/4 tsp baking soda
1/4 heaping tsp cream of tartar
1 Tbsp ground cinnamon

cinnamon-sugar, very heavy on the cinnamon

Preheat oven to 375F.

Cream butter and sugar until light and fluffy; beat in egg and vanilla. In another bowl, sift flour, baking soda, and cream of tartar. Gradually beat into wet ingredients.

Shape dough into 1-inch balls, coat heavily in cinnamon sugar, and place 2 inches apart on ungreased baking sheet.

Bake until light brown, 10 – 12 minutes and let cool on the sheet.

NOTES:

  1. The first batch I made was from the recipe Mom gave me. It completely tasteless because there was no vanilla in it, which I questioned, but did not put in. So I went looking for another recipe.
  2. The point of snickerdoodles, so I am told, besides the cinnamon, is the kick from the cream of tartar. So I increased the original recipe amount from flat tsp to heaping tsp. It could probably stand to be a whole 1/2 tsp.
  3. I added cinnamon extract but not enough, so I’ve adjusted it upward. I also added cinnamon powder to the dough.
  4. The cinnamon sugar I mixed up was very dark. I tried rolling the dough in straight cinnamon, but that was a little too much. I think it was something like 1 part cinnamon and 2 parts sugar. Maybe. You could barely tell there was any sugar in it at all.
  5. These were much better. They’re not something I’m ever going to love, but at least now they have more flavor.

PECAN TASTIES

PASTRY

3 oz cream cheese, softened
1/2 c butter, softened
1 c flour

FILLING

2 eggs
2 Tbsp soft butter
1-1/2 c brown sugar, packed
2 tsp vanilla
large dash salt

1-2/3 c coarsely broken pecans, divided

Preheat oven to 325F.

PASTRY

Blend cream cheese and butter, then stir in flour. Chill for 1 hour.

Shape into 1" balls and place in tiny ungreased muffin tins, pressing against bottom and sides of cups.

FILLING

Beat wet ingredients until smooth.

Put one half of the pecans in the bottom of the pastry, then cover with the filling. Top with remaining pecans.

Bake for 25 minutes. Cool and remove from pans.


PEPPERMINT CANDY COOKIES

COOKIES

1 c butter, softened
1/2 c powdered sugar, sifted
2 c flour
1/2 c walnuts, finely chopped
1 tsp vanilla extract

PEPPERMINT-SUGAR

1/4 c + 2T crushed hard peppermint candy
1/4 c + 2T powdered sugar, divided

PEPPERMINT FILLING

2 Tbsp cream cheese, softened
1/2 c powdered sugar, sifted
1 tsp milk

Preheat oven to 350F.

COOKIES

Cream butter then gradually add 1/2 c powdered sugar, beating at medium speed until light and fluffy. Add flour, beat until smooth, then stir in walnuts and vanilla. Cover and chill.

PEPPERMINT-SUGAR

Combine peppermint candy and 1/4 c + 2T powdered sugar and mix well. Set aside.

PEPPERMINT FILLING

Combine cream cheese and remaining ingredients, then stir in 3T of the peppermint candy mixture.

Shape dough into 1-inch balls. Press a thumb in each, leaving an indentation. Spoon about 1/4 tsp cream cheese mixture into each cookie indentation. Gently pinch edges together to seal.

Place cookies about 1 inch apart on an ungreased baking sheet.

Bake for 12 – 15 minutes, then transfer to a wire rack to cool slightly. Roll cookies in remaining peppermint candy mixture and cool completely on wire racks.

NOTE: These cookies are fragile; do not increase size.


THUMBPRINT COOKIES

1/2 c shortening
1/4 c brown sugar, packed
1 egg yolk
1/2 tsp vanilla
1 c flour
1/4 tsp salt
1 egg white, slightly beaten
3/4 c finely chopped nuts

sparkling jelly OR tinted frosting

Preheat oven to 350F.

Mix shortening, sugar, egg yolk, and vanilla thoroughly. Stir in flour and salt.

Roll dough into small balls and dip in egg white, then roll in nuts. Place 1" apart on ungreased baking sheet and press thumb gently into centers.

Bake 10 – 12 minutes, then cool. Fill holes with sparkling jelly or tinted frosting.


COCONUT BUTTERBALLS

1 c butter
1/2 c sugar
2 tsp vanilla
2 c flour
1/4 tsp salt
1 egg white, slightly beaten
1 Tbsp water
1 c coconut
candied cherries, kisses, fruit, peanut butter, nuts, or other filling

Preheat oven to 350F.

Cream butter, sugar, and vanilla until fluffy. Blend flour and salt, then add to wet ingredients. Chill.

Slightly beat egg white with water.

Shape dough around the chosen filling with rounded 1 tsp of dough. Roll in egg white, then roll in coconut.

Bake on lightly greased cookie sheet for 15 minutes or until lightly browned.


CHEESECAKE DREAMS

1/3 c brown sugar (packed)
1 c flour
1/2 c walnuts, chopped
1/4 c sugar
1 egg
2 Tbsp milk
1/3 c butter, melted
8 oz cream cheese
1 Tbsp lemon juice
1 tsp vanilla

Preheat oven to 350F. Butter and sugar a 9" square pan.

In small bowl, combine brown sugar, flour, and walnuts. Stir in melted butter. Reserve 1/3 c of mixture and pat remainder into pan.

Bake for 12 – 15 minutes

Beat cream cheese and sugar until smooth. Add remaining ingredients. Pour over crust. Sprinkle top with remaining nut mixture.

Bake another 25 minutes.


CREAM CHEESE PRESSED COOKIES

1 c butter
3 oz cream cheese
1 c sugar
1 egg yolk
1/2 tsp vanilla extract
6 drops food coloring (optional)
2-1/2 c flour

Preheat oven to 375F.

In large bowl, cream together butter and cream cheese. Add sugar and beat until light. Beat in egg yolk, vanilla, and food coloring (if desired). Add flour and beat until well mixed.

Using a cookie press, form cookies into desired shapes.

Bake for 8 – 10 minutes or until light brown.

NOTE: Mom says, “Good but hard to press.”


MAGIC COOKIE BARS

2 c vanilla wafer or graham cracker crumbs
1/2 c butter, melted
1 can sweetened, condensed milk
1 c chopped walnuts
1/2 c milk chocolate chips
1/2 c semi-sweet chocolate chips
1/2 c white chocolate chips
1 c coconut

Preheat oven to 350F.

Mix and pat first two ingredients into a 13×9. Pour condensed milk over crust. Layer the rest of the ingredients on top of that. Press all over to make even.

Bake for 20 – 25 minutes until lightly browned.


COCONUT CHEWS

3/4 c shortening
3/4 c powdered sugar
1-1/2 c flour
2 eggs
1 c brown sugar, packed
2 Tbsp flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 c walnuts, chopped
1/2 c coconut

orange-lemon icing

Preheat oven to 350F.

Cream shortening and powdered sugar. Blend in the flour. Press mixture in bottom of ungreased 13×9 pan.

Bake for 12 – 15 minutes.

Mix remaining ingredients and spread over hot baked layer.

Bake 20 minutes and ice while warm.


ORANGE-LEMON GLAZE

1-1/2 c powdered sugar
2 Tbsp butter, melted
3 Tbsp orange juice
1 tsp lemon juice


HEAVENLY DELIGHTS

1/2 c butter, softened
1/2 c shortening
2/3 c powdered sugar, sifted
1 tsp vanilla extract
1 tsp orange or lemon extract
zest from 1 orange or lemon
2 c flour
1/2 c chopped pecans
sifted powdered sugar

Preheat oven to 350F.

Cream butter and shortening. Gradually add sugar and flavorings, beating until light and fluffy. Gradually add flour and beat well. Stir in nuts.

Shape into 1" balls and place on ungreased cookie sheet. Bake for 20 minutes. Remove immediately from cookie sheets and roll in powdered sugar.

Cool and roll again in powdered sugar.


GOODIE COOKIES
(aka Russian tea cakes)

1/2 c butter
1/4 c powdered sugar
1 tsp vanilla extract
1 tsp [any flavor] extract
1 c walnuts, chopped
1 c flour

Preheat oven to 325F.

Cream butter with sugar and vanilla until light and fluffy. Add half the nuts. Blend in flour and remaining nuts.

Shape in small ovals and place on ungreased cookie sheets. Bake for 10 – 12 minutes.

While still warm, roll in powdered sugar. Roll again when cookies cool.

NOTES:

  1. I had given these up because they just weren’t that big of a deal anymore. They were okay, but nothing I wanted to spend time on. Then I tried copycat lime coolers and they were okay, too, but more of a shortbread cookie, and very delicate. I could’ve rolled them like goodie cookies and baked them that way but I did it the way the recipe said. But I realized that I like the taste (lime that really tasted more lemony than lime) and decided it would be perfect for any flavor I wanted to make.
  2. I’ve done this with vanilla alone, and vanilla and almond, neither of which is worth the effort. Flavors I want to try:

NEW YORK CHEESECAKE

CRUST

1/3 c powdered sugar
1-1/2 c graham cracker crumbs
1 stick butter

FILLING

1 c sugar
24 oz cream cheese
1 pt sour cream
1 tsp vanilla extract
4 eggs

Preheat oven to 350F.

CRUST

Melt butter and add to graham cracker crumbs and sugar. Line the bottom of a springform pan, packing firmly.

FILLING

Mix well and pour over crust. Bake for 50 minutes. Top with sour cream and bake for 5 minutes.

Chill overnight.


CHOCOLATE CRINKLES

1/2 c vegetable oil
4 oz unsweetened chocolate, melted
2 c sugar
4 eggs
2 tsp vanilla
2 c flour
2 tsp baking powder
1/2 tsp salt

1 c powdered sugar

Mix oil, chocolate, and sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Stir in flour, baking powder, and salt.

Chill overnight.

Preheat oven to 350F.

Shape dough into small balls and roll in powdered sugar. Place about 2" apart on greased baking sheet.

Bake 10 minutes.


HAYSTACKS

2 oz semi-sweet chocolate, melted
3 oz cream cheese
2 Tbsp milk
1/4 tsp salt
3 c mini marshmallows
2 c powdered sugar, sifted

coconut

Mix. Form into 1" balls and roll in coconut. Put in the freezer.

NOTES:

  1. The batter will be stiff.
  2. The cookies will keep for several days.

• • •

BLACK CAT COOKIES

1 c crunchy peanut butter
1/3 c water
2 eggs
1 pkg chocolate cake mix

Preheat oven to 375F.

Beat together peanut butter, eggs, and water. Gradually add dry cake mix and mix well.

Form dough into 1" balls. Roll in sugar. Place on ungreased cookie sheet and flatten with a glass that has been dipped in granulated sugar.

Bake for 8 – 10 minutes.


TUNNEL OF FUDGE CAKE

1-1/2 c butter, softened
6 eggs
1-1/2 c sugar
2 c flour
2 pkg Jiffy chocolate frosting mix
2 c walnuts, chopped

Preheat oven to 350F.

Cream butter at high speed. Add eggs one at a time, beating well after each. Gradually add sugar and continue beating until light and fluffy. By hand, stir in flour, frosting mix, and walnuts until well blended.

Pour batter into greased Bundt pan or 10-inch tube pan. Bake for 60 – 65 minutes, then cool in the pan for 2 hours.

Remove from pan and let it cool completely before serving.

NOTE: Nuts are essential for this. Since the cake has a soft fudgy interior, test for doneness after 60 minutes by observing dry, shiny, brownie-type crust.


STRAWBERRY PRETZEL JELL-O

1-1/2 c crushed pretzels
1/2 c margarine, melted
1/2 c sugar

Mix together and pat evenly into a 13x9. Bake at 350F for 8 min.

8 oz cream cheese
8 oz Cool Whip
1 c sugar

Blend and spread over cooled crust.

6 oz strawberry Jell-O
16 oz strawberries, thawed
2 c hot water

Mix and pour over cream cheese layer. Refrigerate.


WATERGATE CAKE

1 pkg white cake mix
3/4 c vegetable oil
3 eggs
1 c 7-Up or club soda
3-1/2 oz instant pistachio pudding
1 c pecans, finely chopped
1/2 c coconut

Preheat oven to 350F. Butter and sugar a 13x9 pan.

Mix all ingredients together and bake for 45 minutes.

• • •

WATERGATE CAKE FROSTING

3 oz dry whipped topping mix
1-1/2 c milk
3-1/2 oz instant pistachio pudding
1/2 c coconut
3/4 c pecans, finely chopped

Beat until thick all ingredients except coconut and nuts. Spread on cake, then sprinkle coconut and finely chopped nuts over the top.

• • •

WATERGATE SALAD

3 oz instant pistachio pudding
1 can crushed pineapple (separate juice)
1 c miniature marshmallows
8 oz Cool Whip
1/2 c chopped pecans
1/2 c maraschino cherries

Stir pistachio pudding with pineapple juice and blend well. Add the rest of the ingredients and blend well.


CHEESE AND ONION ENCHILADAS

3 T flour
3 T shortening
3 c water
12 oz taco seasoning
corn tortillas
cheese, grated
onions, chopped

Preheat oven to 350F.

Melt flour and shortening together and stir until bubbly. Add water and taco seasoning. Cook until thick. Coat tortillas in sauce until tortillas are soft and won’t break.

Roll up with cheese and onions. Put in pan and sprinkle extra cheese and onions over all.

Bake for 20 – 25 minutes.


MARINARA

5 lb hamburger
2 medium onions, chopped
32 oz mushrooms, stems and pieces
32 oz tomato sauce
32 oz water
24 oz tomato paste
2 cans diced tomatoes

thyme, garlic, oregano, salt, parsley, pepper, basil, sage to taste

Cook and stir ground beef, onion, and spices until onion and garlic are tender. Drain. Stir in mushrooms and tomato products and water. Simmer uncovered about 1 hour to make sure all the flavors blend. Serve over noodle substitute, or alone.


MOM’S CHILI

3 lb hamburger (or ground turkey)
2 cans chili beans (or red beans)
2 onions, diced
2 cans tomatoes, pureed
1 pkg Williams chili seasoning

Brown hamburger and onions, then drain grease. In a big pot, combine hamburger, beans, tomatoes, and chili seasoning. Simmer for a couple of hours until spices are soaked through.


LASAGNE

1-1/2 lb ground turkey or hamburger
3/4 c onion, chopped
1 tsp garlic, minced
1 lb tomatoes, pureed
15 oz tomato sauce
2 Tbsp parsley flakes
2 Tbsp sugar
1 tsp salt
1 tsp basil leaves

Cook and stir meat, onion, and garlic in large saucepan until meat is brown and onion is tender. Drain all fat. Add tomatoes, tomato sauce, parsley, sugar, salt, and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.

24 oz low fat cottage cheese
1/2 c Parmesan
1 Tbsp parsley flakes
1-1/2 tsp salt
1 tsp oregano leaves

Heat oven to 350. Mix cottage cheese, Parmesan, parsley, salt, and the oregano. Reserve 1/2 c meat sauce for thin top layer.

8 oz lasagne noodles, cooked
3/4 lb mozzarella, grated
1/2 c Parmesan

In ungreased 13 x 9, layer 1/4 each of the noodles, remaining meat sauce, mozzarella cheese, and cottage cheese mixture. Repeat 2 times. Spread reserved meat sauce over top; sprinkle with 1/2 c Parmesan cheese.

Bake uncovered 45 minutes. For easier cutting, let stand 15 minutes after removing from oven.


DILL DIP

8 oz real mayo
8 oz sour cream
small container dill weed
1 cup chopped green onions

Mix well and chill, letting the flavors set. Serve cold.


SPINACH DIP

1 box (10 oz) frozen chopped spinach, cooked, cooled and squeezed dry
16 oz sour cream
1 c mayonnaise
1 pkg Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.


CHEESE BALL 1

1 T sour cream
1 (1 oz) package ranch dressing mix
1 (8 oz) package cream cheese
1/2 lb cheddar cheese, shredded
1/4 c finely chopped pecans

Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball.

Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately.

• • •

CHEESE BALL 2

1/2 jar Kraft Roka Blue cheesefood
2 jars Kraft Olive Pimiento cheesefood
1 jar Old English Sharp cheesefood
8 oz cream cheese
garlic powder
liquid smoke
walnuts and pecans, finely chopped

Cream first 6 ingredients together and roll into a ball. Roll in finely chopped nuts and refrigerate.


SHRIMP DIP 1

24 oz cream cheese, softened
1 medium onion, diced
2 cloves minced garlic
juice of 1 lemon
2 T Lea & Perrins
1 T parsley, minced
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp red pepper
liquid from 1 4-1/2-oz-can shrimp
3 4-1/2-oz cans shrimp

Soften cream cheese in microwave on high (100%) 20 seconds. Place in large mixing bowl along with onion, garlic, lemon juice, Lea & Perrins, parsley, salt, pepper, shrimp liquid. Beat until light and fluffy. Add whole shrimp to mixture. Blend on low speed until shrimp are coarsely chopped. Serve hot or cold with crackers or chips. (1 quart)

• • •

SHRIMP DIP 2

1 package (8 oz) cream cheese, softened
1-1/2 tsp lemon juice
1 tsp Worcestershire sauce
1/8 tsp salt
dash white pepper
1 can (6 oz) small shrimp, rinsed and drained
1 T finely chopped onion

assorted crackers

In a small bowl, beat the cream cheese, lemon juice, Worcestershire sauce, salt and pepper until smooth. Fold in shrimp and onion. Refrigerate until serving.


CHICKEN CORDON BLEU

4 boneless, skinless chicken breasts
4 ham slices (sliced thinly)
4 Provolone cheese slices
1 egg
1 T water
ground oregano
onion powder
pepper
1-1/3 c Parmesan cheese
1 pkt Good Seasons Italian dressing mix
1 c flour
salt and pepper to taste

Preheat oven to 350 F.

Butterfly each chicken breast horizontally so that you may add the fillings and fold them back together later on. If this sounds confusing, just think about how you or someone else would butterfly shrimp.

Sprinkle each with onion powder, pepper, and oregano. Place a piece of ham and cheese on each chicken breast. Fold the chicken breasts back together so that the chicken appears almost as it did before being butterflied. If any of the ham and cheese pokes out, push them back inside as best as you can. Use toothpicks to keep the edges sealed.

Using 3 bowls or plates, add the following ingredients (be sure to have extra on hand in case you need to replenish the bowls with more):

Bowl 1: Protein powder mixed with a sprinkling of salt and pepper

Bowl 2: Beaten egg and water mixture

Bowl 3: Parmesan cheese and Good Seasons mixture.

Dip and coat each breast into the flour mixture first, then the egg, and finally the cheese mixture.

Brush oil liberally onto a baking pan large enough to hold all the chicken breasts yet has extra room so that they do not touch one another. Bake for about 20 minutes on each side.


CREAMY PORK LOINS

pork loins, 3" thick
butter
olive oil
garlic
pepper
Italian seasonings
chives
butter
8 oz heavy cream
2 oz mozzarella, grated

Preheat oven to 250F.

Brown pork loins in butter, oil, and spices for a few minutes on each side. Remove from pan.

Into the pan drippings, add butter and stir constantly. While stirring, add cream a little bit at a time, being careful not the scorch the mixture. When it turns to a creamy white/brown color, lower the head and add the cheese. Stir constantly.

Place the meat into a Dutch oven and pour the sauce over the meat. Cover and bake for 2-1/2 hours.


BREAD STUFFING

1 c butter
3/4 c finely minced onion
12 c dried bread (including some cornbread if you have it) broken into small pieces
1-1/2 c chopped celery (include leaves too)
1 can chicken broth
1 T salt
1 T pepper
1 T dried sage
2 T poultry seasoning
1 can cream of mushroom soup

Preheat oven to 350F.

Melt butter in large heavy skillet. Add onion and butter until yellow, stirring occasionally. Add celery with onion and mushroom soup. Stir until smooth. Add chicken broth.

When your liquid is bubbly and smooth, pour over bread, and toss and stir until it’s moistened through.

Bake for 30 – 35 minutes.


CREAMY CHICKEN ALFREDO LASAGNA

2 c shredded cooked chicken breasts
1 c (14 oz) artichoke hearts, drained and chopped
8 oz shredded mozzarella cheese
1/2 c grated parmesan cheese
1/2 c oil-packed sundried tomatoes, drained and chopped
16 oz cream cheese
1 c milk
1 tsp garlic powder
1/4 c fresh basil, chopped, tightly packed, divided
12 lasagna noodles

Heat oven to 350F.

Combine chicken, artichokes, 1 c mozzarella, parmesan, and tomatoes.

Beat cream cheese, milk, and garlic powder with mixer until well blended, then stir in 2 T basil. Mix with half the chicken mixture.

Spread half the remaining cream cheese mixture onto bottom of 13×9 pan. Cover with noodles and 1/3 of the chicken mixture. Repeat twice. Top with remaining noodles, cream cheese mixture, and mozzarella. Cover.

Baker 25 minutes or until heated through. Sprinkle with remaining basil. Let stand 5 minutes before cutting to serve.


PORK COUNTRY RIBS SAUCE

2 T brown sugar
1 T paprika
1 tsp salt
1 tsp dry mustard
1/4 tsp chili powder
1/8 tsp cayenne pepper
2 T Worcestershire sauce
1/4 c vinegar
1 c tomato juice
1/4 c ketchup
1/2 c water

Combine ingredients and simmer for 15 minutes or until slightly thickened.

• • •

BBQ CHICKEN SAUCE
(G’ma Senzee)

1 tsp salt
1/2 tsp pepper
1 T paprika
1 tsp sugar
1 medium onion, finely chopped
1 c ketchup or puree
1/4 c butter
1/2 c hot water
1/3 c lemon juice
1 Tbsp Worcestershire sauce

Mix all ingredients in saucepan. Heat to boil and remove from heat.


SEVEN-LAYER SALAD

SALAD

lettuce
carrots, grated
green onion
green peas
eggs
ham
cheese

DRESSING

1-1/2 c mayonnaise
1 c sour cream
2 T lemon juice
2 tsp mustard
1 tsp salt
4 T green onion, chopped
4 tsp parsley

GARNISH

1 c cheddar cheese, shredded
8 strips bacon, cooked and crumbled

Layer salad ingredients in a 13x9 pan. Mix the dressing ingredients and spread on top of the salad layers. Sprinkle garnish on top of the salad.


BARBECUED BEANS

64 oz pork & beans
hot dogs
2 large onions, chopped
1/2 c brown sugar
2 Tbsp molasses
1/2 c sweet barbecue sauce
3 tsp liquid smoke
bacon

Combine all ingredients but bacon. Put in a 13 x 9 and cover with bacon. Bake at 350 for 1 hour.


POTATO SALAD

4 potatoes, boiled, peeled, and diced
2 eggs, boiled and grated
2 tsp celery seed
3 Tbsp pickle relish
1/2 c Miracle Whip
3 Tbsp milk

Mix dry ingredients and add Miracle Whip-milk mixture to hold salad together.


EASY BREAKFAST SAUSAGE

1 lb ground pork, beef, or turkey
1/4 to 1 tsp sage
1/4 to 1/2 tsp marjoram (optional)
1/4 to 1/2 tsp thyme (optional)
1/4 to 1/2 tsp coriander (optional)
1 tsp salt
1/8 tsp pepper

ITALIAN SAUSAGE

1 lb medium ground pork or turkey, or 1/2 lb pork and
1/2 lb beef
1 medium onion, minced
1-1/2 tsp salt
1 clove garlic, minced
1 bay leaf, finely crumbled
1/2 tsp pepper
1/2 tsp fennel seed, crushed
1/4 tsp paprika
1/8 tsp thyme
1/8 tsp cayenne pepper

POLISH KIELBASA

2 lb coarsely ground pork butt
3/4 lb finely ground beef
1-1/2 tsp coarse salt
1-1/2 tsp crushed peppercorns
1-1/2 tsp marjoram
1 TBSPLS paprika
2 cloves garlic, minced
1/2 tsp ground nutmeg

BRATWURST

1 lb ground pork or turkey
1 tsp salt
1/4 tsp ground mace
1/4 tsp ground marjoram
1/2 tsp white pepper

(This one is really best if it is made a day ahead and “cured.”)


LEMON POKE CAKE

1 yellow cake mix
1 pkg lemon Jell-O
3/4 c cooking oil
3/4 c water
4 eggs
1 tsp lemon flavoring

Mix well and add eggs one at a time, beating after each. Stir in lemon flavoring. Bake according to package instructions.

powdered sugar
lemon juice

Mix until thick.

Prick cake with fork and pour on while cake is still hot.


SHIRLEY TEMPLE POKE CAKE

1 box white cake mix
   ingredients listed on the cake mix
1 large jar of maraschino cherries
3 oz box of cherry Jell-O
1 tub Cool Whip

Mix cake mix per package directions.

Separate cherries and cherry juice. Set juice aside. Cut cherries in half. Fold cherries into cake batter.

Pour into baking dish and cook according to package directions.

Prepare Jell-O according to package directions, substituting 4-6 TBSP of cherry juice for water used for boiling.

Once cake is cooled, use the wrong end of a wooden spoon to make your poke holes. Pour Jell-O liquid over top of your cake, making sure it gets into your poke holes.

Mix 5 – 6 Tbsp of cherry juice into cool whip. Blend well. Frost cake with cherry cool whip.


ENGLISH TOFFEE

chopped walnuts
6 – 12 regular Hershey bars

1 lb butter
2-1/2 c sugar
1/4 c corn syrup
1/2 c water

Line a baking sheet with parchment paper. Spread thin layer of nuts.

Cook butter, sugar, syrup, and water to 285F – 290F (hard crack). Cook slowly at the end so as not to get mixture too brown.

Pour slowly over the nuts layer. Quickly put small pieces of chocolate on top of the toffee until melted. Spread thinly. Sprinkle with nuts. Set aside in a cool place to set.

Melt more chocolate in a double boiler. Once the toffee has set, carefully turn the candy over and pour the chocolate on top. Spread thinly. Sprinkle with nuts. Set aside in a cool place to set.

Once it has set, break into medium pieces.


CARAMEL CORN

6 quarts popped corn
2 c brown sugar packed
1 c butter
1/2 c light corn syrup
1 t salt
1/2 t baking soda

Heat oven to 275F. Put popcorn in large roasting pan. In saucepan heat sugar, butter, corn syrup and salt, stirring occasionally until bubbly around edges.

Continue cooking over medium heat 5 minutes. Remove from heat; stir in soda until foamy. Pour on the popped corn, stirring until corn is well coated.

Bake 1 hour, stirring every 15 minutes. If corn is not crisp enough, turn oven to 300 for last 15 minutes.


CINNAMON CORN

6 qt popped corn
2 c sugar
1 c butter
1/2 c light corn syrup
red hots
cinnamon oil

Mix corn syrup, sugar, and butter over low heat until bubbling. Add red hots and cinnamon oil until red hots are melted. Pour over popped corn. Bake 45 minutes at 275. Mix well. Repeat 3 times.


COUNTRY HERB CHICKEN

2 chicken breasts

ROUX

1/3 c flour
1/3 c butter
1/3 c minced onion
1 tsp sage
1 tsp thyme
1 tsp rosemary
1 tsp parsley
3/4 tsp garlic powder
1/8 tsp white pepper

1 c evaporated milk
1 c chicken broth
diced carrots
mushrooms
cream of mushroom soup?
parmesan cheese?

Sear and cube chicken.

Over medium-high heat, make the roux and whisk until onions are translucent and the flour/butter is thoroughly blended. Add milk and chicken broth and whisk thoroughly until the mixture is smooth. Heat until thick and bubbly.

Add chicken cubes and vegetables and simmer with the lid on until chicken is cooked through.

NOTES:

  1. The goal is to get it to taste like the McCormick packet from the 1990s that was discontinued.
  2. I don’t know that the cream of mushroom soup is desirable/necessary. I also don’t think I want a parmesan cheese flavor in it, even to thicken it.
  3. The last time I made it (2006) I wasn’t entirely happy with the results.

GINGERED CHICKEN

10 boneless chicken breasts or thighs

1/3 c honey
1/3 c chili sauce
1/4 c soy sauce
1 tsp ground ginger
1/4 tsp pepper

1 Tbsp cornstarch
2 Tbsp cold water

Skin chicken pieces; put them in a glass 13x9 pan thick sides up. Mix remaining ingredients except cornstarch and water, and pour over chicken. Cover with wax paper and microwave on high for 10 minutes. Baste chicken and cook 11 minutes longer.

Put chicken on a platter and keep warm. Put sauce in a bowl and mix cornstarch and water into sauce. Cook on high for 2 minutes or until thick. Pour sauce over chicken and serve.

NOTES: This was really good. I think there’s a better way to do this, but I’ll have to experiment.


PANCAKES / CREPES

1 egg
3/4 c milk
2 Tbsp butter, melted
1 c flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp salt

Heat a griddle to very hot and grease it. The pan is hot enough when a drop of water breaks into several smaller drops that “dance” around the pan.

Beat egg until fluffy. Add milk and butter and stir. Add dry ingredients and barely mix.

Pour a small amount of batter onto the griddle and gently spread it outward with a spoon.

When bubbles appear on the surface and begin to break, turn it over.


WHITE CAKE

1 c (2 sticks) butter, softened
1/2 c vegetable shortening
3 c granulated sugar
5 eggs, room temperature
3 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 c whole milk, room temperature
1/2 c buttermilk, room temperature
2 tsp vanilla extract
2 tsp almond extract (optional)

Preheat oven to 350F. Butter and sugar three 9-inch round cake pans OR two 13x9 pans.

Cream together butter and shortening until light and fluffy. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.

Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.

Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.

Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25 – 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

NOTES:

  1. This is a FABULOUS cake. It’s so good it doesn’t really need frosting at all.
  2. The batter is thick. If you want to do cupcakes, pipe it into the cups.
  3. It will not turn out right if you use one 13x9 pan because you have to cook it much longer and its “done” edge gets deeper and deeper.
  4. It really tastes like sweet cornbread without the corn texture.

JACK STACK CHEESY CORN BAKE

2 Tbsp butter or margarine
4 tsp flour
1/8 tsp garlic powder
3/4 c milk
6 oz sharp cheddar cheese
1 (3-oz) pkg cream cheese, cubed
3 (10-oz) pkgs frozen whole kernel corn, thawed
3oz ham, diced

Preheat oven to 350F.

In a large saucepan, melt margarine or butter. Stir in flour and garlic powder. Add milk all at once and cook, stirring constantly, over medium heat until thickened and bubbly. Stir in cheese. Cook, stirring constantly, over low heat until melted Stir in corn and ham Transfer mixture to a 2 quart casserole dish.

Bake at 350 degrees for 45 minutes.


CHEESE SAUCE

3/4 lb cheddar cheese
1 tsp mustard
1 tsp paprika
1 tsp salt
3/4 c heavy cream
1/3 c water

Put the cheese, mustard, paprika, salt, heavy cream, and water in a double-boiler. Bring the water in the lower portion just slightly to boil. Stir the mixture until melted.


CHICKEN ROLLS

16 crescent rolls (Pillsbury fridge type)
1 c chicken, diced
3 oz cream cheese
1 Tbsp lemon juice
3 Tbsp soft butter
1/2 c onion, chopped
corn flake crumbs

Mix all ingredients but crumbs. Place mixture on a crescent roll. Roll up. Dip in melted butter and roll in corn flake crumbs. Bake at 350 for 25 minutes.


CREAM CHEESE FILLED CHICKEN

4 – 6 boneless, skinless chicken breasts
4 oz softened cream cheese
1 T parsley, chopped
1 T onion, minced
2 tsp lemon juice
1/4 c flour
1/2 tsp garlic salt
1/8 tsp pepper
1 egg, beaten
1/2 c corn flake crumbs

Preheat oven to 350F.

Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick.

Beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended.

Spoon 2 Tbsp of the cream cheese mixture on each piece of chicken. Roll chicken.

Coat rolls with flour, dip in egg mixture, then roll in corn flakes.

Drizzle some olive oil in a large skillet and brown on all sides over medium heat.

Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.


HOLLANDAISE SAUCE
(powder)

3 Tbsp butter
1/4 c water
3/4 c evaporated milk
1/4 c scant powder
lemon juice (to taste)
paprika (to taste)

Mix and cook according to package directions.

NOTES:

  1. This recipe is adjusted for single servings.
  2. It needs lots of extra lemon juice and paprika to taste right.

HOLLANDAISE SAUCE
(blender)

3/4 c (1-1/2 sticks) unsalted butter
3 large egg yolks
1 tsp fresh lemon juice
1/2 tsp salt
pinch of cayenne pepper
pinch of freshly ground black pepper

Melt butter in a saucepan over low heat and let cool slightly.

Add egg yolks to the jar of a blender. While the motor is running, slowly pour in the melted butter. When all of the butter has been added, season with lemon juice, salt, cayenne, and black pepper. Blend to combine. The sauce should be thick but still able to drizzle from a spoon (and it should form a pool, not a mound). If it is too thick, thin it with a little water.

The sauce is best if used immediately but can sit for about 30 minutes over hot water in a bain-marie or in a Thermos.

NOTES: This is too complicated and expensive for how many times I want to make it. I bought a tub of powdered mix (above).


APPLE PIE LASAGNA

APPLE PIE FILLING

5 – 6 medium apples, peeled and sliced
3 Tbsp lemon juice
2 Tbsp flour
1/2 c light brown sugar, packed
1 tsp cinnamon
1/2 tsp apple pie spice
2 Tbsp maple syrup

CREAM CHEESE FILLING

8 oz cream cheese, softened
1 c powdered sugar
2 Tbsp brown sugar
1 tsp cinnamon
1/2 c heavy cream
1/2 tsp vanilla
2 Tbsp caramel sauce
8 oz Cool Whip

LASAGNA “NOODLES”

2 to 3 pkg graham crackers
8 oz Cool Whip
1 c Heath milk chocolate toffee bites

APPLES

Peel and slice your apples into small pieces; about the size of a dime. Place in a medium size saucepan. Squeeze the juice from a whole lemon over the apples.

Add flour, brown sugar, cinnamon and apple pie spice.

Mix all ingredients well and then add maple syrup.

On medium-high heat, cook the apples for about 15-18 minutes until they begin to brown and bubble.

Remove from heat and cool completely. Refrigerate if necessary.

While the pie filling is cooking, prepare the cream cheese filling.

• • •

CREAM CHEESE BATTER

Beat cream cheese until light and fluffy. Turn off mixer.

Add powdered sugar, brown sugar, cinnamon, then beat into cream cheese.

Add heavy whipping cream and vanilla extract. Beat until whipping cream is fully mixed into cream cheese.

Add caramel sauce last and mix into batter.

Add cool whip and beat until mixture is well combined. Divide into thirds.

ASSEMBLY

Cover the bottom of your pan with a double layer of graham crackers. You can break the crackers into pieces in order to get into the nooks and crannies.

Cover graham crackers with a layer of the cream cheese batter and spread evenly.

Spoon apple pie filling over cream cheese.

Add a small handful of toffee chips on top.

Cover with a thin layer of cool whip.

Repeat this twice so that you end up with three layers.

Cover the top layer of Cool Whip with additional toffee bites.

Drizzle with caramel sauce.

I suggest allowing at least two hours in the fridge for the graham crackers to soften. Store in an air tight container and keep refrigerated. Best served cold.


ROCKY ROAD FUDGE BARS

BASE

1/2 c butter
1 oz unsweetened baker’s chocolate
1 c flour
1 c sugar
1 tsp baking powder
1 tsp vanilla
2 eggs
3/4 c chopped nuts

Preheat oven to 350F. Butter and sugar a 13×9 pan.

In large saucepan over low heat, melt the butter and chocolate, stirring constantly until well blended. Mix in flour. Add remaining ingredients, mix well, and press into the pan.

FILLING

6 oz cream cheese, softened
1/4 c butter, softened
1/2 c sugar
2 Tbsp flour
1/2 tsp vanilla
1 egg

1/4 c chopped nuts
6 oz semisweet chocolate chips
2 c miniature marshmallows

In small bowl, combine all filling ingredients except nuts and chocolate. Beat 1 minute at medium speed until smooth and fluffy. Stir in nuts.

Spread over chocolate base and sprinkle evenly with chocolate chips.

Bake for 25 – 35 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle marshmallows over top.

Return to oven and bake 2 minutes.

• • •

FROSTING

2 oz cream cheese, softened
1/4 c butter
1/4 c milk
1 oz (1 square) unsweetened chocolate
3 c powdered sugar
1 tsp vanilla

In large saucepan over low heat, combine butter, milk, chocolate, and cream cheese, stirring until well blended.

Remove from heat and stir in powdered sugar and vanilla until smooth. Immediately pour frosting over marshmallows and lightly swirl with a knife to marble.

When firm, cut into bars.


CHOCOLATE CHIP COOKIES

2-1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 sticks unsalted butter, softened
1 c granulated sugar
1 c brown sugar, packed
1 Tbsp vanilla
2 large eggs, beaten
2 c semisweet chocolate chips
1 c Heath toffee chips OR 1 c milk chocolate chips

Heat oven to 375F. Prepare a cookie sheet with a piece of parchment paper.

Cream butter and sugars. Add beaten egg and vanilla until fluffy. Add dry ingredients until just blended. Add chocolate chips and toffee and mix well.

Plop a Tbsp-sized dollop on the parchment paper and bake for 11 – 13 minutes, depending on the size of the dollop. They should look not quite done when time is up. Take them out of the oven and leave them on the cookie sheet to cool for about 5 minutes before transferring to a rack.

NOTES:

  1. For more of a butterscotch flavor, increase brown sugar and decrease granulated sugar by an equal amount.
  2. Use semisweet chocolate chips for a less intense sweetness and less floppiness.
  3. The toffee is barely detectable. It’s there to give the cookies a little kick and to maintain a certain shape, so it is an essential ingredient. Milk chocolate chips will give it about the same flavor.
  4. On 2017-02-28, these turned out perfectly for my taste. They spread like a dream. They were crispy on the edges and chewy on the inside. I believe the key component was the toffee chips, but it might have been that I increased the brown sugar and decreased the white sugar.
  5. On 2017-03-31, Michael said he didn’t like how flat they became, more like biscuits, than cookies. I adjusted flour upward and sugars downward.

PEANUT BUTTER COOKIES

1 cup unsalted butter
1 cup peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons baking soda

Preheat oven to 375F.

Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.

In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.

Roll dough into 1" balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern.

Bake for about 11 minutes or until cookies begin to brown.

NOTES:

  1. These were damn near perfect.
  2. The kids like creamy peanut butter. I like crunchy.
  3. I kept this in the fridge for a couple of days before baking.
  4. They don’t need flattening unless you really really like the classic criss-cross.

FUNNEL CAKE BITES

1 egg, beaten
2 Tbsp vegetable oil
4 Tbsp butter, melted
1 Tbsp vanilla extract
2 Tbsp granulated sugar
2 c milk (or substitute)
2 c all-purpose flour, sifted
2 tsp baking powder
1/4 tsp salt

Heat oil on medium-high in a deep skillet. Test the oil by dropping a bit of batter into the oil. It should begin to fry calmly instantly. If it smokes, sputters, or browns quickly the oil is too hot.

Whisk together egg, oil, butter, vanilla extract, milk, and sugar.

Sift flour, baking powder, and salt, stirring gently into wet ingredients and stir until combined. The batter will and should be a little lumpy.

Use a mini ice cream scoop and scoop out the batter and drop it into the oil. Work quickly and be careful not to crowd the batter.

Fry until golden on both sides. Remove from oil and place a paper-towel lined plate. Sprinkle generously with powdered sugar.

NOTES:

  1. On 2017-04-27, this turned out fabulously. I didn’t change much about the recipe. The original used almond milk. I used 1-1/2 c evaporated milk and 1/2 c water. She also didn’t put sugar in her batter and I did.
  2. I had to experiment with the done-ness, but, like pancakes, I have a tendency to not let it cook long enough on one side OR I leave it too long. The first day, they were almost perfect. The second day, they were not cooked long enough.
  3. I could only make the first half of the batch the first day. I put the rest in the fridge the next day. It was fine. It was also a little thicker and easier to work with, but I think the cold-ness worked against me in that I didn’t cook them long enough for the inside to cook all the way through.
  4. I strained the oil after it cooled and put it back in the bottle. It requires a whole bottle in the skillet I have. The cakes will suck up about 1/2 cup of oil.
  5. UPDATE 2017-10-08: Let the batter rest for about 15 minutes before frying.
  6. Use big burner and turn to 6.

BROCCOLI CHEESE CASSEROLE
(a la Cheddar’s)

3 c cooked rice
1-1/2 lb blanched broccoli florets, chopped
1/2 tsp salt
2 sticks margarine, divided
1 large white onion, chopped
1 can cheddar cheese soup
1 lb Velveeta, cubed
1 c extra sharp cheddar cheese, shredded
1 sleeve of Ritz(ish) crackers

Preheat oven to 350F. Grease a 13x9 pan.

Combine cooked rice, salt,1 and blanched broccoli in a large bowl.

Saute 1 stick margarine2 and chopped onion until the onion is translucent. Add to the rice/broccoli mixture. Return pan to heat.

Melt 1 stick margarine, Velveeta, cheddar cheese, and cheese soup, stirring constantly3 until it’s a thick, creamy sauce. Add to bowl and mix thoroughly.

Crush Ritz crackers and add to the bowl. Mix thoroughly.

Put in greased 13x9 pan, then into the oven for 1/2 hour.4

NOTES:

  1. I made a couple of changes from the original recipe because of the ingredients I had, but I believe the margarine is necessary. The rest of it’s so processed, why not use margarine too?
  2. The cheese sauce will stick badly if not tended well.
  3. The original recipe calls for 1 hour cook time. It was delicious before baking. It was good at 1/2 hour. It was almost dry at 1 hour.
  4. This probably needs more spices. I forgot the salt. Maybe pepper.

This is so much better than the “green rice” I grew up with. It’s almost like Cheddar’s, but I think Cheddar’s is more moist/less cooked to account for drying under the kitchen lamp.


COOKING BASICS

WHOLE MILK SUBSTITUTION

HEAVY CREAM SUBSTITUTION

2/3 cup whole milk
1/3 cup melted unsalted butter

BUTTERMILK SUBSTITUTION
or How to Sour Milk

1 c whole milk
1 Tbsp white vinegar OR lemon juice

CONVERTING TO CROCK-POT

Oven or stove time Low-set cooking High-set cooking
15 – 30 minutes 4 – 6 hours 2 – 3 hours
35 – 45 minutes 6 – 8 hours 3 – 4 hours
50 min – 3 hours 8 – 16 hours 4 – 6 hours

HOW TO COOK SEAFOOD

CHICKEN BROTH

whole chicken, chicken parts, or leftover chicken bones with meat on them
water or 32 oz canned chicken broth if desired
onions, quartered and separated
vegetables as desired (e.g., carrots, celery, lemon, sautéed mushrooms)
salt and pepper to taste
herbs and spices as desired (e.g., garlic, sage, rosemary, chives, green onion)

  1. Put the chicken in a large stockpot with water (and broth if desired) to cover all the bits. Add vegetables and spices. On high heat, bring to a rolling boil for about 15 minutes. Reduce heat, put a lid on it, and simmer until the chicken is falling off the bones.
  2. Strip the meat and put aside to be used for other dishes. Shred the chicken, freeze it for use in chicken casseroles, salad, soup, etc., then strain the broth.
  3. (Repeat with another chicken if more broth is desired.)
  4. If the broth is too thin, reduce it at a boil. If it is too thick, add water and boil. Strain the broth and refrigerate/freeze in small batches to be used in any recipe calling for broth.

HOW TO COOK STEAK

  1. Take out a non-stick skillet, put it on the stove and turn the heat on high. You don’t need to grease or oil the skillet first—a dry skillet works best. Let the empty skillet get HOT.
  2. While the pan is heating, rub your steak with some fresh ground pepper, lots of it, on both sides.
  3. Now that your skillet is HOT, drop the steak in the pan. Don’t touch it for at least 4 minutes (assuming a 3/4" thick steak). Turn on the range hood fan, because it could get a tad smoky, but not too awful.
  4. After 4 minutes, using a pair of tongs, flip it over. The cooked side should almost look burnt, but never fear. How long you cook it on the flip side is a matter of personal preference. If you like your meat medium rare, like I do, another 4 minutes should do it.
  5. Don’t add salt to meat while it’s cooking. It draws out the juices.

HOW TO COOK SALMON


BAKING BASICS

HOW TO READ A RECIPE

SUGAR

MEASURING DRY INGREDIENTS

BUTTER

PREPARING PANS

MAKE A CAKE MIX TASTE LIKE A BAKERY CAKE

1 – 2 eggs
butter
whole milk

  1. Add one or two eggs to the recipe on the cake mix box.
  2. Use melted butter instead of oil and double the amount.
  3. Instead of water, use whole milk.
  4. Mix well and bake for the time recommended on the box.

HOW TO MAKE CAKE FLOUR

1 c MINUS 2 Tbsp all-purpose flour
2 Tbsp cornstarch


COMMON SUBSTITUTIONS

Ingredient Amount Substitution
Allspice 1 tsp 1/2 tsp cinnamon, 1/4 tsp ginger, and 1/4 tsp cloves
Arrowroot starch 1 tsp 1 tbsp flour OR
1 tsp cornstarch
Baking mix 1 cup 1 cup pancake mix
Baking powder 1 tsp 1/4 tsp baking soda plus 1/2 tsp cream of tartar OR
1/4 tsp baking soda plus 1/2 c buttermilk (decrease liquid in recipe by 1/2 c)
Beer 1 c 1 c nonalcoholic beer OR
1 c chicken broth
Brandy 1/4 c 1 tsp imitation brandy extract plus enough water to make 1/4 c
Bread crumbs 1 c 1 c cracker crumbs OR
1 c matzo meal OR
1 c ground oats
Broth: beef or chicken 1 c 1 bouillon cube plus 1 c boiling water OR
1 tbsp soy sauce plus enough water to make 1 c OR
1 c vegetable broth
Brown sugar 1 c, packed 1 c white sugar plus 1/4 c molasses and decrease the liquid in recipe by 1/4 c OR
1 c white sugar OR
1-1/4 c confectioners’ sugar
Butter (salted) 1 c 1 c margarine OR
1 c shortening plus 1/2 tsp salt OR
7/8 c vegetable oil plus 1/2 tsp salt OR
7/8 c lard plus 1/2 tsp salt
Butter (unsalted) 1 c 1 c shortening OR
7/8 c vegetable oil OR
7/8 c lard
Buttermilk 1 c 1 c yogurt OR
1 tbsp lemon juice OR
1 tbsp vinegar plus enough milk to make 1 c
Cheddar cheese 1 c shredded 1 c shredded Colby cheddar OR 1 c shredded Monterey Jack cheese
Chervil 1 tbsp chopped fresh 1 tbsp chopped fresh parsley
Chicken base 1 tbsp 1 c canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 c
Chocolate(semisweet) 1 oz 1 (1-oz) square of unsweetened chocolate plus 4 tsp sugar OR
1 oz semisweet chocolate chips plus 1 tsp shortening
Chocolate (unsweetened) 1 oz 3 tbsp unsweetened cocoa plus 1 tbsp shortening or vegetable oil
Cocoa 1/4 c 1 (1-oz) square unsweetened chocolate
Condensed cream of mushroom soup 1 (10.75-oz) can 1 (10.75-oz) can condensed cream of celery, cream of chicken, OR
1golden mushroom soup
Corn syrup 1 c 1-1/4 c white sugar plus 1/3 c water OR
1 c honey OR
1 c light treacle syrup
Cottage cheese 1 c 1 c farmer’s cheese OR
1 c ricotta cheese
Cracker crumbs 1 c 1 c bread crumbs OR
1 c matzo meal OR
1 c ground oats
Cream (half and half) 1 c 7/8 c milk plus 1 tbsp butter
Cream (heavy) 1 c 1 c evaporated milk OR
13/4 c milk plus 1/3 c butter
Cream (light) 1 c 1 c evaporated milk OR
3/4 c milk plus 3 tbsp butter
Cream (whipped) 1 c 1 c frozen whipped topping, thawed
Cream cheese 1 c 1 c pureed cottage cheese OR
1 c plain yogurt, strained overnight in a cheesecloth
Cream of tartar 1 tsp 2 tsp lemon juice OR
2 tsp vinegar
Crème fraiche 1 c Combine 1 c of heavy cream and 1 tbsp of plain yogurt. Let stand for 6 hours at room temperature
Egg 1 whole (3 tbsp or 1.7 oz) 2 1/2 tbsp of powdered egg substitute plus 2 1/2 tbsp water OR
1/4 c liquid egg substitute OR
1/4 c silken tofu pureed OR
3 tbsp mayonnaise OR
1half a banana mashed with 1/2 tsp baking powder OR
1 tbsp powdered flax seed soaked in 3 tbsp water
Evaporated milk 1 c 1 c light cream
Farmer’s cheese 8 oz 8 oz dry cottage cheese OR
18 oz creamed cottage cheese, drained
Fats for baking 1 c 1 c applesauce OR
1 c fruit puree
Flour—Bread 1 c 1 c all-purpose flour plus 1 tsp wheat gluten (available at health food stores & some supermarkets)
Flour—Cake 1 c 1 c all-purpose flour minus 2 tbsp
Flour—Self-Rising 1 c 7/8 c all-purpose flour plus 1-1/2 tsp baking powder and 1/2 tsp of salt
Garlic 1 clove 1/8 tsp garlic powder OR
1/2 tsp granulated garlic OR
1/2 tsp garlic salt—reduce salt in recipe
Gelatin 1 tbsp, granulated 2 tsp agar agar
Ginger—dry 1 tsp 2 tsp chopped fresh ginger
Ginger—fresh 1 tsp, minced 1/2 tsp ground dried ginger
Green onion 1/2 c , chopped 1/2 c chopped onion, OR
1/2 c chopped leek OR
1/2 c chopped shallots
Hazelnuts 1 c whole 1 c macadamia nuts OR
1 c almonds
Herbs—fresh 1 tbsp chopped fresh 1 tsp (chopped or whole leaf) dried herbs
Herring 8 oz 8 oz of sardines
Honey 1 c 1-1/4 c white sugar plus 1/3 c water OR
1 c corn syrup OR
1 c light treacle syrup
Hot pepper sauce 1 tsp 3/4 tsp cayenne pepper plus 1 tsp vinegar
Ketchup 1 c 1 c tomato sauce plus 1 tsp vinegar plus 1 tbsp sugar
Lard 1 c 1 c shortening OR
7/8 c vegetable oil OR
1 c butter
Lemon grass 2 fresh stalks 1 tbsp lemon zest
Lemon juice 1 tsp 1/2 tsp vinegar OR
1 tsp white wine OR
1 tsp lime juice
Lemon zest 1 tsp 1/2 tsp lemon extract OR 2 tbsp lemon juice
Lime juice 1 tsp 1 tsp vinegar OR
1 tsp white wine OR
1 tsp lemon juice
Lime zest 1 tsp 1 tsp lemon zest
Macadamia nuts 1 c 1 c almonds OR
1 c hazelnuts
Mace 1 tsp 1 tsp nutmeg
Margarine 1 c 1 c shortening plus 1/2 tsp salt OR
1 c butter OR
17/8 c vegetable oil plus 1/2 tsp salt OR
17/8 c lard plus 1/2 tsp salt
Mayonnaise 1 c 1 c sour cream OR
1 c plain yogurt
Milk—whole 1 c 1 c soy milk OR
1 c rice milk OR
1 c water or juice OR
1/4 c dry milk powder plus 1 c water OR
12/3 c evaporated milk plus 1/3 c water
Mint—fresh 1/4 c chopped 1 tbsp dried mint leaves
Molasses 1 c Mix 3/4 c brown sugar and 1 tsp cream of tartar
Mustard—prepared 1 tbsp Mix together 1 tbsp dried mustard, 1 tsp water, 1 tsp vinegar and 1 tsp sugar
Onion 1 c, chopped 1 c chopped green onions OR
1 c chopped shallots OR
1 c chopped leeks OR
1/4 c dried minced onion OR
1/4 c onion powder
Orange juice 1 tbsp 1 tbsp other citrus juice
Orange zest 1 tbsp 1/2 tsp orange extract OR
1 tsp lemon juice
Parmesan cheese 1/2 c, grated 1/2 c grated Asiago cheese OR
1/2 c grated Romano cheese
Parsley 1 tbsp chopped fresh 1 tbsp chopped fresh chervil OR
1 tsp dried parsley
Pepperoni 1 oz 1 oz salami
Raisin 1 c 1 c dried currants OR
1 c dried cranberries OR
1 c chopped pitted prunes
Rice—white 1 c, cooked 1 c cooked barley OR
1 c cooked bulgur OR
1 c cooked brown or wild rice
Ricotta 1 c 1 c dry cottage cheese OR
1 c silken tofu
Rum 1 tbsp 1/2 tsp rum extract, plus enough water to make 1 tbsp
Saffron 1/4 tsp 1/4 tsp turmeric
Salami 1 oz 1 oz pepperoni
Semisweet chocolate chips 1 c 1 c chocolate candies OR
1 c peanut butter or other flavored chips OR
1 c chopped nuts OR
1 c chopped dried fruit
Shallots, chopped 1/2 c 1/2 c chopped onion, OR
1/2 c chopped leek OR
1/2 c chopped green onion
Shortening 1 c 1 c butter OR
1 c margarine minus 1/2 tsp salt from recipe
Sour cream 1 c 1 c plain yogurt OR
1 tbsp lemon juice or vinegar plus enough cream to make 1 c OR
13/4 c buttermilk mixed with 1/3 c butter
Sour milk 1 c 1 tbsp vinegar or lemon juice mixed with enough milk to make 1 c: Let stand 5 minutes to thicken
Soy sauce 1/2 c 4 tbsp Worcestershire sauce mixed with 1 tbsp water
Stock—beef or chicken 1 c 1 cube beef or chicken bouillon dissolved in 1 c water
Sweetened condensed milk 1 (14-oz) can 3/4 c white sugar mixed with 1/2 c water and 1-1/8 c dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil—for baking 1 c 1 c applesauce OR
1 c fruit puree
Vegetable oil—for frying 1 c 1 c lard OR
1 c vegetable shortening
Vinegar 1 tsp 1 tsp lemon or lime juice OR
12 tsp white wine
White sugar 1 c 1 c brown sugar OR
1-1/4 c confectioners’ sugar OR
13/4 c honey OR
13/4 c corn syrup
Wine 1 c 1 c chicken or beef broth OR
1 c fruit juice mixed with 2 tsp vinegar OR
1 c water
Yeast-active dry 1 (.25-oz) package 1 cake compressed yeast OR
12 1/2 tsp active dry yeast OR
12 1/2 tsp rapid rise yeast
Yogurt 1 c 1 c sour cream OR
1 c buttermilk OR
1 c sour milk

THINGS I’VE TRIED BUT DIDN’T LIKE

  1. Supreme Chocolate Cake with Chocolate Mousse Filling and Chocolate Ganache
    The cake part wasn’t as good as the simple Hershey’s one. The whole cake put together was meh. The chocolate mousse was very good, as was the ganache. Those recipes are in this binder.
  2. Crab Rangoon Bake with Wonton Chips
    Cheddar Bacon Ranch Pinwheels

    It was okay, but too much effort for the payoff.
  3. Layered Peppermint Fudge
    It never set up right.
  4. Whiskey Bacon Brownies
    Gross.
  5. Gumdrop Fudge
    Kind of grainy, too sugary, and meh. Also, chopping up all those gumdrops was a pain in the butt.
  6. Best Ever Creamy Crockpot Cocoa
    Nothing special.
  7. Cherry Layer Cake
    It never tasted like cherry even though I dumped a crap-ton of maraschino cherries and juice in the batter and frosting.
  8. Apple Pie Lasagna
    Michael likes this, but I’d rather do an apple pie. The recipe is in the book, though.
  9. Bologna Salad
    Green Rice
    Trouble Salad
    Maple Syrup / Log Cabin Pudding
    No-Bake Cheesecake
    Seven-Layer Dip
    Goulash
    Mom’s Pot Roast
    Mom’s Brisket
    Rice Pudding
    Round Steak
    (which was just a crappy chicken-fried steak)
    There are a lot of dishes I loved as a kid that I don’t like anymore for various reasons. This is a list.
  10. Anything done in a Crock-pot that is not nacho cheese or keeping Little Smokies warm.
  11. Ham and Bean Soup
    Mom’s Chili
    Corned Beef and Cabbage

    I like these but no one else does and the recipes make too much for me to make it for myself.
  12. Pfefferneuse
    Pepper cookies I thought I’d like but hate.
  13. Swineapple
    Michael and Mom liked this, but probably not more than once. I hated it.
  14. Red Velvet Cake
    I decided I hated red velvet cake in general. There is no good way to make this so that it’s moist, and it’s just a crappy chocolate cake. Tina’s was the best I’ve ever eaten, but that was 30 years ago.