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Debbie Brooms Cookbook

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Debbie Brooms Cookbook - Page Text Content

S: Debbie Broom's Cookbook

FC: Debi Brooms Cook Book

1: 10 Packages Frozen Spinach Thawed 1 Jar Artichokes Chopped 16 Ounces Philly Cream Cheese 1/2 Sour Cream 1/2 Cup Mayo 3.4 Cup Shredded Parmesan Cheese 8 Oz. Mexican Blend Cheese for Top 3 Garlic Cloves Chopped 1 Stick Butter 1 package Real Bacon Bits Instructions: 1. Saute onions in butter adding ingredients while mixing and blending well after each additio. Add garlic powder and red pepper flakes to taste. 2. Remove From Heat and put into an oven safe dish. To with shredded cheese put in over long enough to melt cheese. 3. Serve wth chips or bread. | Mimi's Spinach Artichoke Dip

2: Shoo-Fly Pie | PASTRY; USE 2/3 RECIPE 1 1/2 cups flour 1 cup firmly packed brown sugar 1 cup butter or lard 1/2 cup light molasses 1/2 cup hot water 1/2 teaspoon baking soda

3: Instructions | Combine flour and sugar. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside. Mix together the molasses, water, and baking soda. Divide evenly between two pastry-lined 8-in. pie pans. Top each with one-half of the crumbs. Bake 450`F 10 min. Reduce Heat to 350`F; bake about 20 min. longer or until firm. Yields: Two 8-in. pies

4: 7-8 cortland apples; add to apples and mix 1/2 cup sugar 1 T flour 1/2 tsp cinnamon Dash of Nutmeg Dash of Salt Topping: 3/4 Cups brown sugar 1/2 Cup flour 1/4 cup Butter * mix until crumbly | Instructions: Bake at 425` for 20 min. reduce heat to 350` and bake 30 min. or until apples are tender | *** add unbuttered; turn in pastry | Apple Pie

6: 1. Combine in top of double broiler: 4 beaten eggs 2 c. light cream or milk 1/2 plus 1 T. sugar 1 1/2 t. plain gelatin 2. Cook over boiling water, stirring often until custard is thick and coats a metal spoon. 3. Pour into blender and blend until smooth with: 1 large banana 1 1/2 t. vanilla 4. Pour into large bowl, cover with plastic, and chill. Stir occasionally to avoid lumps. 5. In a small bowl, whip until stiff: 1 C. heavy cream 6. Divide the whipped cream in half: fold 1/2 of the whipped cream into cooled custard. To remaining cream, add and mix in 2 T. powdered sugar for garnish. 7. Pour Custard (whisk if necessary until smooth) into baked and cooled graham cracker or regular pie crust. Mound custard in middle. 8. Garnish with reserved sweetened whipped cream and banana chips. Chill before serving. *** For Coconut Cream Pie use 1/2 Cup sweetened coconut instead of banana chips and 1/2 t. almond or coconut extract and 1/2 t. vanilla in custard. Use the same flavorings in the whipped cream and garnish with toasted coconut. | Banana or Coconut Cream Pie

7: Graham Cracker Crust !. Combine Well 1 1/3 c. graham cracker crumbs 1/4 c. brown sugar 1/4 c. melted butter Optional ingredients: 1. t. grated lemon or orange peel 1. t. vanilla 1 T. instant coffee 2 to 4 T. ground peanuts, almonds, or walnuts 2 T. Cocoa Power 1/2 t. cinnamon or nutmeg. 2. Put in 9 or 10" pie pan bake at 375` 12 to 15 minutes until lightly browned. 3. Cool before filling Pie Crust 1. With Pastry blender or fork, combine until mixture looks like oatmeal: 1 1/4 cup white flour 1/4 c. whole wheat flour 1/2 t. salt 1 to 4 T. sugar 1/3 cup cold butter or margarine 2. mix well 1 egg 1/3 cups cold milk or water 3.Add liquid to dry ingredients, 1 T. at a time just until mixture forms a ball (may not need all of it). 4. Form in a ball, flatten and roll out on floured board. 5. Makes enough for 1 10" pie or quiche pan or a double crust 9" pie.

8: Soft Gingerbread | 3 cups flour 1 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground cloves 1/4 tsp ground nutmeg 1/2 cups butter 1 cups sugar 2 eggs, well beaten 1 cup light molasses 1/4 cup boiling water 1 cup sour milk * to sour milk put 1 tblsp cider vinegar or lemon juice in cup fill cup to 1 cup line with milk.

9: Sift first 6 ingredients together- set aside. Cream butter - add sugar- add eggs in thirds beating well each addition add in mixture of molasses water gradually - mixing well alternate dry ingredients to milk blending well. Pour batter into a well greased (bottom only) 13x9x2 in. pan. Bake at 350` for 35 minutes or until gingerbread tests done.

10: 1. Melt in a heavy soup kettle 2 T. Butter 1 T. Oil 2. Add and sauté until tender 1 C. chopped onion 1 minced garlic clove 3. Add and stir to combine well 1/2 lb. ground cooked turkey or chicken 1 cup cooked and drained spinach (1 box frozen) 1/2 cup chicken broth 1/2 t. salt 1/4 t. nutmeg 2 c. sliced mushrooms dash pepper 4. Bring to a boil, then turn heat to low and simmer 20 to 30 minutes to absorb all liquid. 5. Transfer to a bowl to cool. 6. Cook lasagna noodles to make 3 layers in a 9x9" baking dish. | Venetian Lasagna

11: White Sauce 7. Melt in Sauce Pan 1/2 c. butter 8. Stir in 1/2 c. flour 9. Add and stir in until smooth 2 1/2 c. light cream or milk 10. Cook and stir until thick 11. Stir in and removed from heat 1 1/2 c. heavy cream 1/4 t. oregano 1/2 t. salt dash pepper 12. Cover bottom of oiled baking dish (9x9) with cooked lasagna noodles. 13. To turkey and spinach mixture, add and blend well 2 T. heavy cream 1 egg 2 T. Parmesan cheese 14. Spread 1/2 of turkey and spinach mixture on noodles. Cover with: 1/3 of sauce 1/3 c. Parmesan cheese 15. Repeat layers once more. Cover last layer with more noodles. 16. Spread remaining sauce on top of noodles and spinach with 1 c. grated mozzarella cheese 1/3 c. Parmesan cheese 17. Bake at 350` for 30 to 40 minutes until top is browned and filling bubbles at edges.

12: 1. Heat 3 T. oil in a heavy saucepan and brown 1 lb. stew meat, seasoned with 1 T. garlic powder 1/4 t. pepper 2. Quickly stir in 3 T. Flour 3. add 1/2 bottle dark beer 4. Simmer for 1 hour 5. Add, coarsely chopped, 3/4 lb. carrots 3 medium potatoes 1 medium onion 1 small turnip 1 c. mushrooms 6. Cover Vegetables with water and cook until tender 7. Season with 1/2 t. Thyme 1 T. basil 1 T. parsley 1 T. Worcestershire sauce salt to taste 8. Continue to simmer for 15 minutes | Beef Stew

14: 1 lb. hamburger meat 1 diced green pepper 1 diced medium onion 1 lb. can cooked kidney beans 1 lb. can stewed tomatoes 1 t. crushed red pepper 2 t. garlic powder 1 1/2 t. salt 4 T chili powder 2 t. ground cumin 1 t. oregano 1/4 tsp. cinnamon Brown hamburger meat- add rest of ingredients in heavy frying pan. Simmer for 30 min. until chili is thick (1 hour). Serve topped with cheese and onions. | Chili

15: Slow- Cooked Stuffed Peppers 4 medium sweet red peppers 1 can (15 oz/) black beans, rinsed and drained 1 cup (4 oz) shredded pepper jack cheese 3/4 cup salsa 1 small onion chopped 1/2 cup frozen corn 1/3 cup uncooked converted long grain rice 1-1/4 tsp. chili powder 1/2 tsp. ground cumin Reduced fat sour cream, optional 1. Cut tops off peppers and removed seeds; set aside. In a large bowl, combine the beans cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5 qt. slow cooker coat with cooking spray. 2. Cover and cook on low for 3-4 hours or until peppers are tender and filling is heated through. Serve with sour cream if desired. | Buffalo Turkey Burgers 2 T. Louisiana Style hot suace divided 2 t. ground cumin 2 t. chili powder 2 garlic cloves, minced 1/2 t. salt 1/8 tsp pepper 1 lb. lean ground turkey 4 whole wheat hamburger buns, split 1 cup shredded lettuce 2 celery ribs, chopped 2 T. fat-free blue cheese salad dressing 1. In a large bowl, combine 1 T. hot suace, cumin, chili powder, garlic, salt and pepper. Crumble turkey over mixture and mix well. Shape into four patties 2. In a large non-stick skillet coated with cooking spray, cook patties over medium heat for 4-5 min. on each side or until meat is 165` and juices run clear. 3. Serve on buns with lettuce, celery, blue cheese dressing and remaining hot sauce

16: 2 c. flour 1 3/4 cups gran. sugar 1 tsp. salt 2 tsp. ground cinnamon 2 tsp. baking soda 1 1/4 c. corn oil 3 large eggs 1 tsp. vanilla 1 cup walnuts chopped 1 c. shredded coconut 12 1 can pineapple drained Preheat oven to 350`. Grease 2 9" cake pans combine dry ingredients. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, cocnut, carrots and pineapple. Pour into pan. Bake for 30-35 minutes or until toothpick comes out clean. Cool for 30 minutes. Frost with the Cream cheese frosting. | Carrot Cake

17: 8 oz. pk cream cheese (room temp) 6 tbs. butter (room temp) 3 cups confectioners sugar 1 tsp. vanilla extract juice of 1/2 lemon (2T) Cream together cream cheese and butter slowly add sugar. Continuously beat until free of lumps. Stir in vanilla and lemon juice. | Cream Cheese Frosting

18: Banana Bread 2 Cups Flour 1 t. baking soda 1/2 t. salt 1/2 cups butter 1 cup sugar 2 eggs 3 mashed bananas 1/3 cups milk 1 t. lemon juice or vinegar Bake at 350` for 60-70* mms. in a greased loaf pan. Sift flour, soda, salt. Cream butter and sugar add eggs and bananas. Combine milk and lemon juice. Add all dry ingredients to the milk Blend well with mixer on low speed. Stir in nuts. | Fudge Frosting 1. Melt together, then cool to room temp. 4 sq. unsweetened chocolate 1/2 c. butter 2. Combine in mixing bowl 4 c. powdered sugar 1/2 c. heavy cream or evaporated milk 2 t. vanilla 3. Add chocolate mixture gradually and whip on high speed until spreading consistency. Add more heavy cream if too thick. If frosting is too thin, place over ice and stir until thick. Variations: add 1/2 c. peanut butter and 1/4 c. finely chopped peanuts for Peanut fudge frosting.

19: Chocolate Fudge Cake 1. Melt and cool to room temperature 1/2 C. butter 3 squares unsweetened chocolate 2. Combine in a medium bowl 3 eggs 2 1/4 c. brown sugar 1/4 c. cocoa powder 2 t. vanilla 3. Blend in chocolate mixture. 4. Swift in another bowl 2 1/4 c. flour 2 t. baking soda 1/2 t. salt 5. Add dry ingredients to chocolate mixture alternately with 1 c. sour cream 1 c. boiling water (or coffee) 6. Pour in greased and floured 9" pans. 7. Bake at 350` 25 to 30 minutes 8. Cool well and frost with fudge frosting.

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  • By: Heidi B.
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  • Title: Debbie Brooms Cookbook
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  • Published: over 8 years ago