S: Family Cookbook 2009
BC: “The family cookbook is like a long love letter to one's family ~ a hymn in praise of hearth, heritage, and home." - Unknown | Contributors: Vicky Adams Mary Pannas Richard Schlaefli Sally Kurkinen Sitawan "A" Doddara Sarinya "Si" Kurkinen Asena Kurkinen Ellany Adams "Pannas" Kim Kurkinen
1: Although it's been said, many times, many ways, Merry Christmas to you! | Grandma Lillian’s Orange Bread Tree Yields 2 small trees or one large tree. Dough -Combine 1 cup shortening, 2/3 cup sugar, 2 teaspoons salt in sauce pan, bring it to scald and let cool. Once lukewarm place in warmed large (none metal) mixing bowl. Add 2 tablespoons or two packages of active dry yeast, 4 teaspoons grated orange peel, 1/2 cup room temperature frozen orange juice concentrate. Once combine stir in 3 cups flour. Let rest 10 min. Add 2-3 cups of flour till dough is workable (but not too dry). Making Tree – Grease cookie sheet with shortening. Starting with bottom of tree -roll 3 strands of dough, each strand is 1/3 to 1/2 cup (or an open fist full) and braid them together. Cut dough into length you want for bottom. Next tree level up, cut a little shorter than the last and repeat braiding as needed. Tree can be as tall or short and wide or narrow as you would like and don't forget your trunk. Let rise till almost double in size. Frosting – 2 tablespoons butter, 2 1/2 cups SIFTED powdered sugar and enough room temperature frozen orange juice concentrate that is make a nice thick frosting. Bake for 20 min max. Check 5 to 7 min into baking. When lightly brown, cover with foil for remaining time of baking. At 15 min check bottom of tree and if brown – tree is done. Frost immediately after removing from oven and sprinkling decorative sprinkles IMMEDIATELY after you have frosted it (or the sprinkles will not stick). | Orange Bread Tree | 1 cup shortening 2/3 cup sugar 2 teaspoons salt 2 tablespoons or two packages of active dry yeast 4 teaspoons grated orange peel Room temperature frozen orange juice concentrate 3-5 cups flour 2 tablespoons butter 2 1/2 cups SIFTED powdered sugar
2: Preheat oven to 350 degrees 4 cups walnuts or almonds, finely chopped 2 tsp ground cinnamon 1/2 tsp ground cloves 1 1/2 butter, clarified (see directions) 2 lbs fillo 5 cups syrup, cold (see directions) Combine the walnuts or almonds, cinnamon and cloves in a bowl. Melt the butter in a small sauce pan over low heat and keep hot. Remove the fillo from its package, unfold and cover with plastic wrap to prevent drying. Butting the inside of an 11x17x2 1/2 inch pan. Layer in the pan 10 sheets of fillo one at a time brushing each sheet with butter. Sprinkle enough of the nut mixture to loosely cover the top of the fillo. Layer 2 more sheets, one at a time and brush each sheet with butter. Repeat with nut mixture and fillo until all the nut mixture is used. Top with 12 sheets layering one sheet at a time brushing each sheet with butter. With a sharp paring knife, cut all the way to the bottom into 6 equal strips lengthwise. Cut each strip into 8 equal diamond shape pieces. Spray the top with a light mist of water. This will prevent the top layer of fillo from curling during baking. Place the pan on the middle rack in middle of the oven, bake until golden brown, for approximately 1 hour. Make sure that is has cooked through test by lifting one of the pieces from the middle of the pan and checking the center. It must be crispy not soggy. Remove from oven and immediately pour cold syrup evenly over the top. | Baklava
3: THE BASIC SYRUP Makes 5 cups 4 cups water 8 cups sugar 1/4 cup fresh lemon juice 2 oranges, cut in half 2 lemons, cut in half 2 cinnamon sticks 1 cup honey Combine the water, sugar lemon juice, oranges, lemons, and cinnamon sticks in a large sauce pan. Bring to a rapid boil over medium-high heat. Continue to boil until it starts to thicken, approximately 20 min. Remove the pan from the heat and remove the cinnamon sticks, orange halves and lemon halves. Add the honey, stirring with a large spoon to mix well. Set aside to cool refrigerate to cool completely for later. | CLARIFY BUTTER Make 1 3/4 cups 1 lb unsalted butter Slowly heat butter in a heavy-duty saucepan over low –medium heat. While the butter is melting foam will develop on top. When the butter is melted completely (do not bring to boiling point) remove from heat and set aside. With a large spoon remove the foam and discard. Pour the clear yellow liquid carefully into a bowl so as not to include the white milky stuff that is at the bottom of the saucepan.
4: Fried Chicken | Chicken (amount is up to you) 2 tablespoons vegetable oil Flour (2 cups at most) Salt Pepper Season all salt Wash chicken thoroughly. Heat pan and oil on medium high heat. While pan is heating, coat each piece of chicken with flour. Once pan and oil is hot, place chicken in oil/pan, and season (no lid). Cook until the chicken is golden brown, then flip and season. Turning pan down to medium low and put lid on. No steam should be coming from pan (turn down heat if needed). Cook an estimated 30 min till golden brown. Serve hot.
5: Rice Pilaf | 5 chicken bouillon cubes 1 tablespoon oil 1 inch (quarter) size handful of spaghetti 1/2 cup butter 2 cups rinsed white rice Salt and pepper to taste Optional: garlic, parsley, rosemary, thyme In pot bring 5 cups of water and 5 bouillon cubes to a boil till cubes are dissolved. In large fry pan (with a lid) on med/high heat add 1 tbsp of oil and spaghetti (broken into 1 inch pieces). Once spaghetti is browned reduce heat to med adding butter, rinsed white rice, salt and pepper, (add optional ingredients), and slowly add chicken broth. Reduce heat to low and put lid on to simmer till all broth is absorbed (approximately 30 min). Fluff and serve.
6: so many | Burnt Cream "Creme Brulée" | 1 pint whipping cream 4 egg yolks 1/2 cup granulated sugar 1 tablespoon vanilla extract 1/4 cup granulated sugar (for topping) Heat oven to 350 degrees F. Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks with the sugar, and stir together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla extract and pour into 6 (6 ounce) custard cups. Place custard cups in baking pan that has about 1/2 inch water in the bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with 2 teaspoons granulated sugar. Place on top rack under broiler and cook until topping is medium brown. Chill before serving.
7: LIVE WELL LAUGH OFTEN LOVE MUCH | 3/4 cup butter or margarine 2 large stalks celery (with leaves), chopped (1 1/2 cups) 1 large onion, chopped (1 cup) 9 cups soft bread cubes (about 15 slices bread) 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 1 teaspoon salt 1/2 teaspoon ground sage 1/4 teaspoon pepper 1. In 4-quart Dutch oven, melt butter over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat. 2. In large bowl, toss celery mixture and remaining ingredients. Use to stuff one 10- to 12-pound turkey. | Classic Bread Stuffing
8: 2 cups all-purpose flour 1 teaspoon salt 3 tablespoons sugar 1 tablespoon dry yeast 2 cups lukewarm water With a wooden spoon stir dry ingredients together in a large mixing bowl & gradually add lukewarm water. Stir until mixture resembles a smooth paste. Cover with towel or cheesecloth & set in a warm place (85 degrees) to sour. Stir mixture several times a day. In 2-3 days sourdough will be ready. Store in a heavy plastic container, with a hole punched in lid to allow gases to escape. To make a batter for a favorite sourdough recipe, take out 1 cup sourdough started & combine with 1 cup all-purpose flour & 1 cup lukewarm water. Mix well with wooden spoon. Don't worry about the lumps in mixture, fermentation will dissolve them within a few hours. Cover with towel or plastic wrap & set in warm location several hours or overnight. Before adding additional ingredients to recipe, return at least cup of mixture to sourdough container stored in refrigerator to replenish starter. If starter is not replenished in this manner or at least once a week, add cup each like warm water and all purpose flour to container of sourdough. Mix together; leave out of refrigerator overnight, covered with a towel or plastic wrap. Next morning stir down mixture, cover with lid & return to refrigerator until needed. Occasionally pour all of sourdough starter out into a mixing bowl. Wash container to remover flour buildup. To replenish, add equal portions of flour and water, cover, let stand in a warm location overnight. If starter does not seem as bubbly after continued use, sprinkle with small amount of dry yeast & mix well. This is also recommended if thawed frozen starter does not resume its former bubbly appearance. If clear liquid forms on top of mixture simply stir down and continue to use as needed. | Sourdough Starter
9: "There is always something for which to be thankful." -Charles Dickens | Yields: 2 loaves 1 package dry yeast or 1 cake compressed yeast 1/4 cup warm water (approx. 110 degrees) 1 cup sourdough starter 1/4 cup cooking oil 1/2 cup brown sugar (firmly packed) 1 1/2 cups applesauce 1 tablespoon salt 1 cup hot water 3 cups whole wheat flour 1/4 teaspoon baking soda 3-4 cups all-purpose flour Melted butter Mix together yeast & warm water. Stir until dissolved and set aside. In a large mixing bowl combine sourdough starter with oil, brown sugar, applesauce, salt, hot water, whole wheat flour, and baking soda. Mix well. Let rest for 10 min. Blend in softened yeast mixture. Gradually add flour as needed to make a moderately stiff dough. Turn out onto floured surface & knead 10 min, adding more flour if necessary. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts & let rise for 1-2 hours or until doubled in size. Punch down dough. Shape into 2 loaves. Place in greased loaf pans. Cover with cloth & let rise in a warm place free from drafts until almost doubled in size. Bake at 350 for 35-40 min. Brush with melted butter. | Sourdough Applesauce Wheat Bread
10: Directions 1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside. 2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. 3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan. 4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.) 5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days. | Ingredients Makes 12 whoopie pies FOR THE PUMPKIN WHOOPIE COOKIES 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 tablespoons ground cinnamon 1 tablespoon ground ginger 1 tablespoon ground cloves 2 cups firmly packed dark-brown sugar 1 cup vegetable oil 3 cups pumpkin puree, chilled 2 large eggs 1 teaspoon pure vanilla extract FOR THE CREAM-CHEESE FILLING 3 cups confectioners' sugar 1/2 cup (1 stick) unsalted butter, softened 8 ounces cream cheese, softened 1 teaspoon pure vanilla extract | Pumpkin Whoopie Pies with Cream-Cheese Filling
11: (Text Here) | Mashed Potatoes 2 lbs potatoes peeled, cut into 1 inch pieces 1 1/2 lbs celery root, peeled, cut into chucks 2 cloves garlic 1/2 cup butter 1 cup half and half 2 tbsp grated Parmesan cheese 1 1/4 tsp salt 1/4 tsp pepper 1 tbsp chopped fresh parsley Heat oven to 375 degrees. In pot, combine vegetables and garlic with water to cover. Bring to boil, reduce heat to medium boil until tender, about 20 minutes. Drain. In same pot, over medium heat, melt butter in half and half. Add potato mixture, cheese, salt and pepper; mash. Pipe or spoon into ungreased 1 1/2 quart baking dish. Bake until browned, 20 minutes. If desired, broil 5 minutes for browner top. Sprinkle with parsley.
12: Thai Tom Yum Soup | Tom Yum (Spicy Thai Soup) 1 lb shrimp or chicken, cut up 1 1/2 cups mushroom, sliced 1/4 cup tomatoes, chopped 4-5 tablespoons fish sauce 4-5 kaffir lime leaf 2 tablespoons red chili pepper (or to taste), freshly ground 7-8 tablespoons lime juice 1 stalk lemongrass, cut into 1/2-inch pieces 1 tablespoon chili paste, in soy bean oil 3 cups water 1. In a medium saucepan, pour the water and place over high head on stove; bring to a boil and add the kaffir lime leaves and lemon grass; cook for about 2 minutes. 2. Reduce the heat to low, add the fish sauce, chili paste in soy bean oil, fresh ground red chili and lime juice. 3. Add the mushrooms and tomatoes; cook for several minutes. 4. Add the shrimp or chicken; turn the heat to high (do not stir). 5. When the shrimp or chicken is cooked, continue to cook for about 2 more minutes. 6. Serve with hot rice.
13: 5 or 6 potatoes 1 pound bacon 1 onion 1/2 to 3/4 cup flour 4 to 6 cups milk 2 cans cream corn 1 1/2 cup shredded cheese 1 1/2 cup velveeta cheese Salt and pepper to taste 1/4 to 1/2 cup parsley Peel potatoes and cut into 1x1 inch pieces and place in pot of water to boil. Cut bacon into 1/2 to 1 inch pieces and fry in LARGE pot (not a skillet – because all ingredients will go into this pot). When bacon is crispy remove from pot leaving grease. Chop onion and cook in bacon grease. Once onion is translucent remove from pan – leaving grease in pot. Combine bacon grease and flour until thick and all grease is absorbed (makes a rue), add milk slowly (to reduce lumps) until creamy (coats a spoon), stirring constantly. Add all ingredients to pot and serve when cheese is all melted. | 1 lbs ground beef 1 onion 1 package of taco seasoning 2 large cans of stewed tomatoes 2 cans kidney beans 1 can black beans 2 cans olives (medium whole) 1 or 2 cans corn Salt and pepper 1 bag Doritos Sour cream Guacamole Shredded Cheddar cheese In large pot brown ground beef. When beef is almost browned add onions and cook till soft. Drain off fat and at taco seasoning (do not add water). Once taco seasoning is mixed in, add all cans with all the liquids. Cook till hot. Serve with Doritos, sour cream, guacamole, and shredded cheddar cheese | Taco Soup | Chuckwagon Chowder
14: Moussaka | THE MEAT SAUCE 1 kg ground beef, minced 3 times 1 large ripe finely chopped tomato 1 large grated onion 4 finely chopped garlic cloves 1/2 cup red wine 1/2 cup condensed tomato juice 1/2 teaspoon oregano 1 bay leaf 1/2 cup olive oil 2 cups water salt pepper FOR THE VEGETABLES 2 large medium sliced eggplants 5-6 medium peeled and sliced potatoes 2 tablespoons grated spicy hard yellow cheese 1 tablespoon olive oil salt pepper light vegetable oil (for frying) FOR THE BECHAMEL CREAM 2 well beaten eggs 200 g margarine 10 tablespoons plain flour 5 tablespoons sugar 1/2 teaspoon ground cinnamon 3-4 tablespoons very spicy grated hard yellow cheese 8 cups cold milk margarine
15: "Real abundance is found when we join hands with those we love." | 1. Before starting anything it must be noted that Moussaka, in every Greek home, is made in 3 'stages'. The preparation of the meat sauce, the vegetable cooking and layering and finally the bechamel cream. 2. MEAT SAUCE - Pour the oil into a deep large pan and heat it slightly. Crumble the minced beef into the oil together with the onion and garlic. Brown everything well, stirring constantly so the beef does not clump. Pour in the wine and allow everything to boil until the wine evaporates. Add the fresh tomato, oregano, bay leaf, salt and pepper and stir regularly while waiting for the tomato to soften well. Pour in the tomato juice, stir everything and allow it to cook and thicken. Finally, pour in the water and, over a medium flame, allow the sauce to cook until the beef is tender and the liquids have evaporated by at least 2/3 and the sauce is thick. 3. WHILE THE MEAT SAUCE IS COOKING PREPARE THE VEGETABLES - Cut the eggplants into medium slices and soak them in salted water for 1 hour before your commence your sauce so everything will be more conveniently timed. This soaking removes the bitterness in the eggplant skins and also helps them not to absorb so much oil while frying. Remove the eggplants from the eater, strain them well and then dry them on a kitchen towel to absorb any excess water. Fry the potato slices and then strain them on kitchen paper. Oil your moussaka plan with the tablespoons of olive oil and created a layer with the fried potatoes taking care not to leave any gaps. Fry the eggplants and again strain them on kitchen paper and place then in a layer on top of the sliced potatoes. Sprinkle some salt, pepper and 1 tablespoon of the grated cheese on the eggplant layer. 4. Strain the meat sauce of any excess oil (otherwise your moussaka will be too greasy) and then pour it evenly on top of the eggplant. Sprinkle the sauce with the 2nd tablespoon of grated cheese and then prepare your Bechamel Cream. 5. FOR THE BECHAMEL CREAM - Melt the butter in a pot, over a low flame, and add the flour stirring with a wooden spoon until the flour and butter combine to make a roux. Quickly add the 4 of the cups of milk and keep stirring with a whisk until the mixture becomes almost creamy and when it starts to thicken a lot, add the remaining milk and the beaten eggs (after the milk). Continue stirring until everything has combined evenly and is a thick creamy texture - this may take some effort (if you have lumps, use an electric hand mixer in it for a couple of minutes and they will dissolve). Add the sugar, mix it in well, the salt, pepper, cinnamon and cheese and mix everything well until it acquires its creamy texture again. Allow it to bubble over a low flame for about 1 minute, while stirring constantly. If your cream is too thick, add a little more milk or water and stir it in well until it obtains the desired thickness. If, on the other hand, your cream is a little too thin, let it stand for about 5 minutes and it will thicken as it cools, and then use it. 6. Pour the Bechamel cream evenly on top of the meat sauce and add the dabs of margarine to the surface of the cream in various places. Bake the moussaka in a medium preheated oven at 180C - 350F, for about 30 minutes, or until the cream unevenly gently browns in places. Allow the moussaka to cool for about 20 minutes and then cut it into servings.
16: Spanakopita | 2 lbs Fresh spinach leaves 1/2 cup chopped fresh parsley 1/2 cup chopped fresh dill 2 cups finely chopped green onions 1 1/2 tsp fine sea salt 1/4 cup extra virgin olive oil 3 cups chopped onions 1/4 tsp. coarse group black pepper 1/2 lbs feta cheese, crumbled 14 filo leaves (usually sold frozen, thaw thoroughly!) 3/4 cup clarified butter (see baklava recipe) 1. Wash and clean the spinach. Discard the stems. Drain & cut the leaves into shreds. 2. Combine the spinach, parsley, dill, green onions, and sea salt in a bowl. Let stand for 15 minutes, then press out all of the liquid. 3. Heat the extra virgin olive oil in a skillet and saute the 3 cups of onions until soft and transparent. Add spinach mixture from step 2 and saute for few more minutes. Ass the feta and black pepper. 4. Place each of 7 filo leaves in a buttered 10"x17"x2" baking pan, brushing each leaf with melted clarified butter. Add the spinach mixture from step 3, spread into a thick layer then add remaining filo leaves, again brushing each leaf with melted clarified butter. Cut into 3x3 pieces with a sharp knife. 5. Bake at 375 degrees for 30 minutes or until golden brown.
17: Crustless Pumpkin Pie: 1 16 oz can pumpkin 1 12 oz can evaporated milk 1 1/2 cup sugar 4 eggs 2 tsp salt 2 tsp pumpkin pie spice 1 yellow cake mix 1 cup nuts 1 cup melted butter Combine pumpkin, milk, sugar, eggs, pumpkin pie spice, and salt. Blend well. Pour in none greased 9x13 pan. Sprinkle dry cake mix on top. Sprinkle chopped nuts on top. Drizzle melted butter on top. Do not stir. Bake @ 350 for 45 minuets to 1 hour. Great with whipped creme.
18: Fat Lady Pie | 9x13 pan 1 1/2 cup flour 3/4 cup softened butter 1 cup walnuts 8 oz cream cheese 3 cups whipping cream 1 cup powdered sugar 1 package instant chocolate pudding 2 tablespoons baking coco 2 3/4 milk First Layer – Crust – Beat together 1 1/2 cups of flour, 3/4 cups softened butter, 3/4 chopped walnuts. Press into bottom and sides of pan. Bake at 350 degrees for about 15 min. Check at about 10 min. Bake till lightly brown. MUST COOL. Second Layer – Beat 8 oz of softened cream cheese – till soft, add 1 cup whipping cream till fluffy – but don't over whip. Then slowly add 1 cup powdered sugar. Once combined lay on cooled crust lightly. Third Layer – Beat 1 large package of instant chocolate pudding, 2 tbsp baking coco, and 2 3/4 cup milk. Till mixer is thick. Lay lightly over 2nd layer. Fourth Layer – beat 2 cups whipping cream whipped till fluffy (don't o over whip) lay on third layer lightly. Sprinkle chopped walnuts on top OR shaved chocolate for looks.
19: Coffee Dark Chocolate Cake | 1 c. hot, double-strength brewed coffee 1/4 pound unsweetened chocolate, chopped fine 2 c. sugar 1 1/2 c. flour (be sure to treat the flour lightly, don't pack it into the cup) 1/2 t. salt 3/4 t. baking soda 1/2 c. oil 2 large eggs, room temperature –beaten lightly 1/2 c. sour cream 1 1/2 t. vanilla extract 1. Preheat oven to 325 degrees. Butter two 9” round cake pans [mine are 8”, fyi]. Line with parchment [I use wax paper], then butter and flour the paper, shaking out the excess. 2. In a bowl, combine the coffee with the chocolate and let melt, stirring occasionally. 3. In a bowl, sift the sugar, flour salt, and baking soda. (I just mix gently). 4.To the bowl of melted chocolate, stir in the oil, eggs, sour cream, and vanilla, and whisk until combined well. 5. Stir the liquid mixture into the dry ingredients by thirds, stirring well after each addition, until completely blended. 6. Divide the batter between the pans, rap each pan on the counter to expel any air pockets or bubbles and transfer to the oven. Bake for 35-40 minutes, until a cake tester (toothpick) inserted in the center comes out clean. 7. Transfer the cake layers to racks to cool for 5 minutes, invert them onto the racks and let them cool completely. Carefully peel of the wax paper. | Frosting | 1 c. heavy cream 1/2 c (1 stick) unsalted butter, cut into pieces [I use salted] 1/3 c. sugar 1/4 t. salt [eliminate if using salted butter] 1 pound semisweet chocolate, chopped fine [I’ve used semisweet chocolate chips, 2 2/3 c. = 1#] 1/4 c. hot, double strength brewed coffee 1 t. vanilla extract In a saucepan set over moderate heat, combine the heavy cream, butter, sugar, and salt, and heat the mixture, stirring, until hot. Add the chocolate and stir until just melted. Remove the pan from the heat, transfer the mixture to a large bowl and stir in the coffee and vanilla. Let cool, stirring occasionally for 1 hour, or until of spreading consistency. [This takes much longer than one hour, more like 2, prepare in advance for it.] Do not refrigerate or chill over ice water; harsh chilling could cause the frosting to separate and turn grainy. To assemble: Arrange one cake layer on a serving plate tope side up and frost the surface thickly. Top with the remaining layer, top side down, and frost the top and sides. Garnish with chocolate shavings, if desired. Let cake sit for 2 or more hours before slicing. Store covered at room temperature.
20: Baked Apples | BAKED APPLES Delicious for breakfast or dessert! Prep Time: 10 minutes, Cook Time: 40 minutes Ingredients: 2 Tablespoons butter at room temperature 1 cup oats 1/3 cup agave nectar or 1/4 cup raw honey 1 banana cut into bite-sized pieces (or 2 Tablespoons dried sweet cherries or cranberries if you prefer those. The banana just adds creaminess and not much flavor) 1/4 tsp. salt 1/4 tsp. ground nutmeg 1 tsp. ground cinnamon small pinch of ground cloves 4 large, firm apples such as Pink Lady, Honey Crisp or Corland Directions: Preheat Oven to 350 degrees In a small bowl, cut the butter into the oats, agave nectar (or honey), banana (or cherries/cranberries), salt, cinnamon, nutmeg and cloves and mix together well. Cut one quarter off the top of each of the apples and remove the core from the tops and chop up the remainder of the tops into small pieces. Mix the chopped apple pieces into the oat mixture. Hollow the cores out of the topped apples enough to leave the bottoms intact, and discarding the cores (there will need to be enough to put 1/4 of the amount of the mixture in each apple). Place the apples onto a glass pie pan. Fill the apples with the oat mixture, pressing firmly and allowing some of the mixture to spill out over the tops. Cover the pan loosely with foil and bake for 30 minutes. Then uncover the pan and bake for another 10 minutes until the oat mixture is browned and the apples are soft. Serve on their own or with some whipped cream for dessert :) Enjoy!
21: 1 package active dry yeast 3/4 cup warm water (105-115 degrees) 2 tablespoons sugar 2 tablespoons vegetable oil 1/2 teaspoon salt 1 egg 2 1/2 to 2 2/3 cup flour Soft butter or margarine Dissolve yeast in water in 2 1/2- quart bowl. Add sugar, oil, salt, and egg. Stir to dissolve sugar and salt. Stir in 1 cup of flour until smooth. Cover with cloth and place on rack over bowl of hot water; let raise 15 min. Grease square pan 9x9x2 inches. Stir down batter and add 1 1/2 cup flour. Stir until mixed and turn onto floured cloth-covered board. Knead 3 minutes. If sticky, knead in 1/4 cup flour. Divide dough into 16 pieces and shape quickly into balls; arrange in pan and brush tops with butter. Cover with cloth and place on rack over bowl of hot water; let raise 25 min. Heat oven to 425 degrees. Bake 12-15 minutes or until light brown. Remove from pan to wire rack. Brush tops with soft butter. Serve warm. 16 rolls. | Quick & Easy Yeast Rolls | Vicky Adams
22: Slaw: 3 cups cored and shredded green cabbage 1 cup snow peas, stings trimmed, blanched in boiling water for 2 min, drained, chilled and cut in half. 1/2 cup sliced water chestnuts, drained and cut in half 6 green onions (white and green parts), thinly sliced 1 large carrot, grated Dressing: 1/4 cup red wine vinegar 2 tablespoons granulated cane sugar 2 tablespoons soy sauce 1 teaspoon soybean oil or other vegetable oil 2 cloves garlic, pressed 1/2 teaspoon fine sea salt 1/2 teaspoon freshly ground pepper Once 3-ounce package of ramen noodles, broken up and toasted (see note) 1/2 cup sliced almonds, toasted (see note) 2 tablespoons sesame seeds, toasted in a fry skillet over medium heat until fragrant NOTE: To toast the noodles and almonds, place on a baking sheet and bake in a preheated 350 degree oven until golden brown, 7-10 minutes. | 1. To make the slaw, combine the slaw ingredients in a large serving bowl. 2. To make the dressing, in a small nonreactive bowl, combine the dressing ingredients and blend well. Pour over the slaw mixture. Top with the tasted ramen noodles, almonds, and sesame seeds, toss, and serve immediately. | Toasted Sesame Oriental Cabbage Slaw
23: Grilled Asparagus 1 lbs young asparagus (3/8 – 5/8 in diameter) cut off 1/2’ of end of each spear 1/2 cup extra virgin olive oil 3 tablespoon garlic salt Put spears, olive oil, and garlic salt in large ziplock baggie. Shake till spears are coated. Removed from baggies and place on grill. Grill on HIGH heat, till sear marks appear, turning to prevent burning. Cook until warmed through but still crisp. Sever Hot. | Butter-Garlic Grilled Shrimp 1 1/2 lbs jumbo shrimp (10-12 shrimp pieces) 1/2 cup (1 stick) butter 5 cloves chopped garlic Heat butter & garlic together to infuse garlic in butter. Double skewer shrimp. Brush melted butter/garlic mix onto cold shrimp, grill over medium heat till done. Turning only once. Serve at once or cool or use in salads.