S: If You Give a Christie a Cookbook...
BC: The End | ...she'll maybe make some cookies?
FC: If You Give a ~ Christie ~ a Cookbook...
1: Index | Breads and Breakfasts Baked Italian Bread French Toast Best-Ever Banana Bread Cranberry Orange Bread Zucchini Bread Apple Nut Cake Favorite Coffee Cake Garden Harvest Cake Keira's Krumb Kake Pistachio Nut Swirl Cake Appetizers and Other Snacks Keira’s Fruit Salsa and Cinnamon Chips Ultimate 7-Layer Dip The Main Course Kheema Scalloped Potatoes Cakes, Cookies and Pies Auntie Jean's Chocolate Cake Carrot Cake with Cream Cheese Icing Sopapilla Cheesecake Award-Winning Soft Chocolate Chip Cookies Oatmeal Walnut Chocolate Chip Cookies Old-Fashioned Jelly Cookies Unforgettable Oatmeal Cookies Annie's Apple Pie | Pages | 2-7 8-9 10-12 13-18
2: Breads and Breakfasts
3: 1. Cut bread into 1-inch slices and arrange in 2 rows on a 9" x 13" baking dish, allowing slices to overlap. Mix all other ingredients in a large bowl until blended. Pour mixture over bread evenly, spooning to fill any gaps. Cover with foil and refrigerate overnight. | Topping 2 sticks butter, melted 1 cup brown sugar 1 cup chopped pecans 2 tbsp. light corn syrup 1/2 tsp. cinnamon 2. Heat oven to 350 degrees. Pour combined topping ingredients over bread mixture. Bake 40 minutes, or until puffed and golden. Allow to cool for 15 minutes before serving. | Baked Italian Bread French Toast | 1 loaf Italian bread 2 cups half and half 1 cup milk 3 eggs 2 tbsp. sugar 1 tsp. vanilla 1/4 tsp. cinnamon 1/4 tsp. nutmeg Salt, to taste | _ _ _ Best-Ever Banana Bread | 1 cup sugar 1/2 cup butter, softened 2 eggs 1 1/2 cups (3-4 medium) overripe bananas, mashed 1/3 cup water 1 2/3 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 cup chopped nuts | 1. Preheat oven to 350 degrees. Grease bottom only of a loaf pan, 8.5 x 4.5 x 2.5 or 9 x 5 x 3 inches. 2. Mix sugar and butter in a large bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts until just moistened; stir in nuts. Pour into pan. 3. Bake until wooden pick inserted in center comes out clean; 8-inch loaf 75 minutes, 9-inch loaf 55 to 60 minutes. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. | -3-
4: _ _ _ Zucchini Bread 3 eggs 2 cups sugar 1 cup vegetable oil 1 teaspoon vanilla 2 cups coarsely grated zucchini, loosely packed 2 cups flour 1 teaspoon cinnamon 1 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon salt 1/2 cup chopped walnuts (optional) 1. Whisk together flour, cinnamon, baking soda, baking powder and salt in a medium bowl; set aside. In a large bowl, beat eggs until frothy using an electric mixer. Gradually add sugar, beating well. Stir in oil and vanilla, and beat until mixture is thick and lemon-colored. Stir in zucchini. Add dry mixture to wet mixture in batches, stirring just to combine after each addition. If desired, stir in walnuts. 2. Grease and flour two loaf pans (8"x4"x3"). Pour batter into pans and level off with the back of a spoon. Bake for approximately one hour or until a toothpick inserted into the center comes out clean. Allow to cool for ten minutes before serving. | Cranberry Orange Bread 2 cups flour 1 cup sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3/4 cup orange juice 1 tablespoon grated orange peel 2 tablespoons shortening 1 egg, beaten well 1 1/2 cups fresh or frozen cranberries, chopped 1/2 cup chopped nuts 1. Preheat oven to 350 degrees. Grease a 9" x 5" loaf pan. Mix flour, sugar, baking powder, salt and baking soda. Stir in orange juice, orange peel, shortening and egg until well blended. Stir in cranberries and nuts. Spread in loaf pan. 2. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices). | -4-
5: _ _ _ Favorite Coffee Cake | Apple Nut Cake 1 cup sugar 3 eggs 3/4 cup oil 2 cups flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1 teaspoon salt 2 cups baking apples, peeled and diced 1 cup nuts, chopped Powdered sugar for sprinkling 1. Preheat oven to 375 degrees. Cream sugar and eggs; add oil. Stir in flour, baking soda, cinnamon and salt. Add apples and nuts; stir to combine. 2. Spread batter in a greased 9" x 13" pan and bake for 45 minutes. Sprinkle with powdered sugar before serving. | 1 cup margarine or butter 1 cup sugar 2 eggs 1 tsp. vanilla 2 cups sifted flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 cup sour cream Filling and Topping 1/3 cup brown sugar 1/4 cup sugar 1 tsp. cinnamon 1 cup walnuts, chopped 1. Cream butter and sugar together. Add eggs and vanilla; mix well. Combine dry ingredients in a mixing bowl and add to butter mixture in small batches, alternating with sour cream. Spread half of the batter in a greased, floured 9" x 12" pan. | 3. Bake for 35 minutes. Allow to cool. For added sweetness, drizzle confectionery icing over cake before serving. | 2. Preheat oven to 350 degrees. Combine all filling ingredients and sprinkle half of filling over dough. Add remaining batter in spoonful-sized mounds over filling layer and spread to cover. Sprinkle remaining filling on top. | -5-
6: Garden Harvest Cake 1 cup all-purpose flour 3/4 cup sugar 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup Granny Smith apples, peeled and grated 1/2 cup carrots, grated 1/2 cup zucchini, shredded 1/4 cup walnuts, chopped and toasted 1/4 cup canola oil 1/4 cup nonfat buttermilk 2 large eggs 1. Preheat oven to 350 degrees. Combine first five ingredients in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini and walnuts to flour mixture. Toss well. Whisk together canola oil, buttermilk, and eggs in a small bowl. Add egg mixture to flour mixture, stirring just until combined. 2. Spoon batter into a greased 8" x 4" loaf pan. Bake for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing. Makes 9 servings. | -6-
7: Keira's Krumb Kake 1 package yellow cake mix 2 sticks soft margarine 2 tbsp. cinnamon 1 cup sugar 3 cups all-purpose flour 2 tsp. vanilla extract Powdered sugar for sprinkling 1. Preheat oven to 350 degrees. Grease and flour 13x9 inch glass baking dish. Mix cake batter, following directions on box. 2. For topping, mix melted margarine, cinnamon, sugar, and vanilla together. Add flour and mix until crumbs form. Bake cake as directed on box, but remove 10 minutes before done. Sprinkle crumbs on top and return to oven for 10 minutes. Cool and sprinkle with powdered sugar. Makes 24 servings. _ _ _ | 1 package yellow cake mix 1 package JELL-O instant pudding, pistachio flavor 4 eggs 1 cup sour cream 1/2 cup oil 1/2 teaspoon almond extract 1/2 cup sugar 1 teaspoon cinnamon 1/2 cup nuts, finely chopped | Pistachio Nut Swirl Cake | 1. Preheat oven to 350 degrees. Combine first six ingredients in a large mixing bowl. Beat with an electric mixer at medium speed, 2 minutes. 2. In a second bowl, combine sugar, cinnamon, and nuts. Pour 1/3 of the batter into a greased and floured 10" Bundt or tube pan and sprinkle with half of the sugar mixture. Repeat layers and top with remaining batter. Bake for 50 minutes or until center springs back when lightly touched. Allow to cool for 15 minutes before removing from pan. | -7-
8: Appetizers and Other Snacks
9: Keira’s Fruit Salsa and Cinnamon Chips 2 kiwis, peeled and diced 1 golden delicious apple, peeled and diced 8 ounces raspberries 1/2 pound strawberries 2 tablespoons sugar 1 tablespoon brown sugar 3 tablespoons strawberry jam _ _ _ Ultimate 7-Layer Dip 1 can refried beans 1 tablespoon taco seasoning mix 1 cup guacamole 1 cup sour cream 1 cup salsa 1 cup shredded lettuce 1 cup shredded cheddar cheese 1/3 cup sliced green onions 2 tablespoons sliced pitted ripe olives | Mix all ingredients and transfer to a serving bowl. You can use Stacy’s Pita Cinnamon Chips for dipping, or drizzle over vanilla ice cream. Delicious! | Mix refried beans and seasoning mix. Spread onto bottom of bowl, dish or pie plate. Top with layers of all remaining ingredients. Refrigerate several hours or until chilled. Serve with crackers or tortilla chips. | -9-
10: The Main Course
11: Kheema 1. Heat vegetable oil and add bay leaves, cinnamon, and cloves. When the bay leaves begin to darken and the cinnamon starts uncurling slightly, add the chopped onions, ginger and garlic. Fry, stirring for 10-12 minutes, until onions darken to medium brown. 2. Lower heat and add the coriander, cumin, and turmeric. Fry about 2 minutes, stirring all the time. Add yogurt and cook, stirring another minute. Put in tomato sauce and stir for another 2-3 minutes. Add the meat. Fry, breaking up all the lumps, for about 7 or 8 minutes. 3. Add in mace, nutmeg, salt, cayenne and 1/2cup water, and stir. Bring to a boil, cover, simmer for 1 hour, stirring every 10 minutes or so. If desired, peas can be added in the last 10 minutes. | 4 tbsp. vegetable oil 2 bay leaves 1 cinnamon stick, 3” long 6 whole cloves 2 medium onions, finely chopped 1 inch fresh ginger, chopped or 1 tsp. dried ground ginger 5 cloves garlic, minced 1 tbsp. ground coriander 1 tbsp. ground cumin 1 tsp. ground turmeric 2 tbsp. plain yogurt 2 tbsp. tomato sauce 2 lbs ground turkey 1/4 tsp. ground mace 1/4 tsp. ground nutmeg 1/2 tsp. salt 1/4 - 1/2 tsp. cayenne pepper | -11-
12: 1. Preheat oven to 325 degrees. Grease a 13 x 9-inch baking dish. 2. Combine onion, chicken broth, cream, bay leaf, salt, pepper, and nutmeg and pour into baking dish. Wash potatoes and drain well. Peel and cut potatoes into 1/4” slices and layer in baking dish. Cover with aluminum foil. 3. Bake for 45 minutes. Remove cover and stir. Bake uncovered 45 minutes longer and stir. Increase heat to 400 degrees and cook 15 minutes, until tender and browned. Makes 8 to 10 servings. | 6 large potatoes (about 3 lb.) 1 medium onion, chopped 1 13 oz. can chicken broth 1 cup heavy or whipping cream 1 bay leaf 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg | Scalloped Potatoes | My mom used to make these potatoes for every family gathering - they're almost certainly the tastiest thing that can be made from the obligatory potato! With age, we've had to cut back on the frequency of our creamy potato goodness-loving, but these are still a fantastic recipe for any time you need a treat. -- Meg | -12-
13: Cakes, Cookies, and Pies
14: Auntie Jean's Chocolate Cake | 1 12 ounce package chocolate mini morsels 1 package chocolate cake mix 1 package chocolate instant pudding mix 6 large eggs 1 1/4 cups water 1/2 cup butter, melted and cooled slightly 1/2 can chocolate frosting | 1. Preheat oven to 350 degrees. 2. Blend all ingredients except frosting in a large bowl. Beat 2 minutes at medium speed. Bake for 1 hour in a well-greased Bundt pan. Cool completely in pan. 3. Ice with frosting, melted until warm and thin and poured over cake. Freezes well unfrosted | My grandpa's older brother and his wife had ten kids and zero housekeepers. When the kids were growing up, Auntie Jean had to come up with creative ways to keep them fed. Besides filling baby bottles with oatmeal and stocking weeks' worth of sandwiches, she came up with this amazing, and incredibly simple, cake recipe that we now make for nearly every birthday. -- Meg | -14-
15: Carrot Cake with Cream Cheese Icing 2 cups sugar 1 1/2 cups oil 4 eggs 2 cups flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 4 cups grated raw carrots 1/2 cup chopped nuts (optional) 1 8 oz. bar cream cheese 1/2 stick butter 1/2 of a 16 oz. box Confectioner’s sugar 2 tablespoons vanilla Dash of lemon juice (optional) 1. Preheat oven to 350 degrees. Cream sugar and oil together and add eggs. Mix well. Add dry ingredients and mix. Stir in carrots and nuts. Pour batter into a greased 9" x 13" pan. Bake until golden brown and firm, about 60 minutes. 2. To make icing, blend cream cheese, butter, sugar, vanilla, and lemon juice until very smooth. Spread over cake after cooling. _ _ _ | Sopapilla Cheesecake 2 (8oz) packages of cream cheese, softened 1 cup white sugar 1 teaspoon vanilla extract 2 (8 oz) cans crescent rolls 1/2 cup butter 1/2 cup sugar 1 tsp. ground cinnamon 1. Preheat oven to 350 degrees. Unroll both cans of crescent roll dough. Roll out each can to a large rectangle with a rolling pin. Put one rectangle in a 9" x 13" pan. Beat cream cheese, sugar and vanilla and pour over the crescent roll dough in pan. Place the second crescent roll rectangle over cream cheese mixture. Melt butter; combine with sugar and cinnamon. Pour over top of dough. 2. Bake for 30 minutes. Let cool. Sprinkle with a little powdered sugar or some more cinnamon sugar if you like it sweet. Cut into bite sized pieces. | -15-
16: Award-Winning Soft Chocolate Chip Cookies 4 1/2 cups all-purpose flour 2 tsp. baking soda 2 cups butter, softened 1 1/2 cups packed brown sugar 1/2 cup sugar 2 packages instant vanilla pudding 4 eggs 2 tsp. vanilla extract 4 cups semisweet chocolate chips 2 cups chopped walnuts (optional) 1. Preheat oven to 350 degrees. Sift together flour and baking soda; set aside. 2. In a large bowl, cream together butter and sugars. Beat in instant pudding mix until blended. Stir in eggs and vanilla. Blend in flour mixture. Stir in chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. 3. Bake for 10 to 12 minutes, or until edges are golden brown. Makes 6 dozen cookies. _ _ _ Oatmeal Walnut Chocolate Chip Cookies 1/2 cup plus 6 tablespoons butter, slightly softened 3/4 cup brown sugar, firmly packed 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt (optional) 3 cups oatmeal 1 cup walnuts, chopped 1 bag chocolate chips Preheat oven to 350 degrees. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats, walnuts and chocolate chips. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool on wire rack. Store tightly covered. | -16-
17: Old-Fashioned Jelly Cookies 1 cup vegetable shortening 1 cup dark brown sugar, packed 2 eggs, separated 1 tsp. vanilla 2 cups all-purpose flour 1/2 tsp. salt 2 cups coarsely chopped walnuts Strawberry, red raspberry and/or apricot jam 1. Preheat oven to 350 degrees. In large bowl, cream shortening and brown sugar until light and fluffy. Add egg yolks and vanilla and blend until smooth. Add flour and salt and blend until smooth. (At this stage, dough can be wrapped in plastic and then in plastic bags and stored in refrigerator 3 to 4 days or in freezer up to 1 month) 2. Pull off small pieces of dough, shaping each into inch balls. In pie plate, lightly beat egg whites. Place nuts in another pie plate. Roll dough balls in egg white and in nuts. 3. Place on foil-lined greased baking sheets and gently press indentation in center of each ball using finger or thimble. Bake for 10 minutes. Carefully press down each indentation again. Continue baking 5 minutes more, or until golden brown. Cool on racks. Fill center of each cookie with preserves. Makes 3 dozen cookies. _ _ _ Unforgettable Oatmeal Cookies 2 sticks butter 1 1/4 cup brown sugar 1/4 cup granulated sugar 1 tsp. kosher salt 1 cup bread flour 2 eggs 1 tbsp. vanilla extract 1 tbsp. cinnamon 3 cups oatmeal 2 cups raisins 1 tsp. baking soda Cream butter with sugars and salt. Beat in eggs and vanilla. Sift together flour, cinnamon and baking soda. Mix in. Stir in oatmeal and raisins. Bake at 375 degrees for 10-12 minutes. Cool on wire rack. | -17-
18: Annie's Apple Pie | 2 frozen pie crust rounds, or one crust and ingredients for streusel topping 1 1/2 pounds Granny Smith apples 1 1/2 pounds Golden Delicious apples 1/2 cup sugar 2 tablespoons golden brown sugar 3 tablespoons butter, melted 2 tablespoons all purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice | 3. Bake pie until topping is golden, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until apples are tender when pierced with small sharp knife, covering pie loosely with foil if topping and crust are browning too quickly, about 40 minutes longer. Cool pie on rack until slightly warm, at least 1 hour. Serve warm or at room temperature. | 3/4 cup all-purpose flour 1/2 cup golden brown sugar 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/4 teaspoon ground allspice 7 tablespoons chilled butter, cut into 1/2-inch cubes 1/2 cup old-fashioned oats | Streusel topping | 1. Position rack in center of oven; preheat to 400 degrees. Press one crust round gently into 9" pie dish. 2. Peel and core apples and cut into scant 1/4"-thick slices. Toss apples and all remaining ingredients in large bowl, making sure all apples are coated evenly. Turn mixture into prepared crust. | For pie crust topping: Unfold second crust round and lay over pie. Press edges of top and bottom crust together. Turn dough overhang under, forming high-standing rim 1/2 inch above sides of dish. Crimp edges. For streusel topping: Blend first 6 topping ingredients in food processor. Add butter; using on/off turns, blend until moist dough forms (mixture will resemble wet sand). Add oats; using on/off turns, mix briefly, leaving half of oats whole. Sprinkle topping evenly over filling. | -18-
19: Notes and New Recipes