S: Robertson Family Recipes
1: This Cookbook is inspired by all of the talented cooks of the Robertson family .
2: Johnny Cakes | Makes 1 batch About 12 medium cakes Sift together flour, baking powder, sugar, baking soda and salt. Incorporate buttermilk. Add eggs one at a time. Add oil and mix thoroughly. Ladle out batter into a frying pan on medium heat. Wait till air bubbles rise and burst. Flip cakes over, heat until golden brown Serve hot | Ingredients 3 cups flour 4 tsp, baking powder 4 tbsp. sugar 1 tsp. baking soda A pinch of salt 4 1/2 cups buttermilk 4 eggs 4 tbsp. oil
3: The Krafts | Blueberry Muffins | Muffin Ingredients 2 cups flour 2 tsp. baking powder 1/2 tsp. salt 3/4 cup sugar 1/4 cup shortening 1 egg 1/2 cup milk 2 cups blueberries | Topping: Combine sugar, flour, cinnamon and butter. Set aside. Muffins: Sift flour, baking powder and salt. Cream shortening and sugar until light and fluffy. Add egg.. Add dry ingredients, alternating with milk. Stir in Blueberries. Spoon into muffin tin, Sprinkle each with topping. 350 20-25 min 12 | Topping Ingredients 1/2 cup sugar 1/3 cup flour 1 tsp. cinnamon 1/4 cup chilled butter | Blueberry Muffins
4: Classic Scones | 1. Preheat the oven to 425 degrees 2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Stir with a whisk. Cut in butter with a pastry blender until mixture resembles caorse meal. Add chosen dried or fresh fruit, coat with flour mixture. 3. Combine 1/2 cup milk, vanilla, and egg white in a Liquid measuring cup. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Knead into a ball. 4. Pat dough into an 8-inch cake pan, lined with parchment paper. Pre-partition the wedges. Brush 2 tsp milk over surface of dough, sprinkle with 2 tsp sugar. Bake for 17 minutes or until golden. Makes 8 scones. | 2 cups flour 1/4 tsp vanilla 3 tbsp sugar 1 Lg. egg white 1 1/2 tsp baking powder 1/3 cup dried 1/2 tsp salt or fresh fruit 5 tbsp chilled butter 2 tsp milk cut into small pieces 2 tsp granulated 1/2 cup fat-free milk sugar
5: Ninety Mintue Cinnamon Rolls | 3/4 cup milk 1/4 cup water 1/4 cup margarine, softened 1 egg 3 1/4 cups flour 1 cup brown sugar 1 package instant yeast 1 tbsp cinnamon 1/4 cup white sugar 1/2 cup margarine, softened 1/2 tsp salt 1/2 cup raisins (optional) 1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the margarine; stir until melted. Let cool until room temperature. 2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1./2 cup at a time, stirring well after each addition. When the dough has just polled toether, turn it out onto a lightly floured surface and knead untill smooth, about 5 minutes. 3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon and softened margarine. 4. Roll our dough into a 12x9 rectangle. Spread dough with margarine/sugar mixture. Sprinkly with raisins if desired. Roll up dough and pinch to seal. Cut into 12 equal size rolls and put in 9x13 greased pan. Cover and let rise for 30 minutes.. Preheat oven to 375 degrees. Bake for 20 minutes, or until browned. Top with icing.
6: 6 oz hot water 1/4 tsp. salt 1/2 tsp. sugar 2 cups bread flour 1 1/2 tsp. active dry yeast | Breadsticks | Mary Robertson | Breadsticks | Combine all ingredients in bread machine or stand mixer with dough hook. Set the bread machine on setting 10, or medium speed for mixer, for 1 hour and thirty minutes. Once the dough is ready, preheat the oven and divide the dough into 12 pieces. Role each piece into an 8 inch rope. Place on cookie sheet 1 inch apart and brush with melted butter and garlic seasoning. Bake until golden brown. | 375 | 10-15 min | 6 | Grease and flour 5 disposable 5x3 loaf pans Preheat oven to 350 degrees. Combine flour, sugar, spice, baking soda, and salt in a large bowl. Set aside. Combine sugar, pumpkin, eggs, oil, and juice in a bowl. Beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into loaf pans. Bake for 50-55 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool. | Marcia Iole's Pumpkin Cranberry Bread | 3 cups sugar 3 cups of flour 1 can pure pumpkin 1 tbsp & 2 tsp. 4 large eggs pumpkin pie spice 1 cup vegetable oil 2 tsp. baking soda 1/2 cup orange juice 1 1/2 tsp. salt 1 cup dried, fresh or frozen cranberries
7: Bagels | 4 1/2 cups bread flour OPTIONAL INGREDIENTS: 1 tsp. salt 3/4 cups raisins 3 tbsp. sugar 3/4 cup cranberries 1 pkg. active dry yeast 3/4 cup blueberries 1 1/2 cups warm water | 1. Mix flour, salt, and sugar in bowl of standing mixer fitted with dough hook. Add yeast and water; mix at lowest speed until dough looks scrappy, like shreds just beginning to come together, about 4 minutes. Increase speed 2; continue mixing until dough is cohesive, smooth and stiff, 8 to 10 minutes. | 2. Turn dough onto work surface; divide into eight portions, about 4 ounces each. Roll pieces into smooth balls and cover with towel or plastic wrap to rest for 5 minutes. | 3. Form dough balls into dough rings, place on cornmeal-dusted baking sheet, cover tightly with plastic wrap, and refrigerate overnight. | 4. Fill large soup kettle with 3-inch deep water; bring to rapid boil. Remove dough rings from refrigerator. Heat oven to 400 degrees. | 5. Working four at a time, drop dough rings into boiling water, submerging with slotted spoon until very slightly puffed. 30 to 35 seconds. Remove rings from water transfer to wire rack to drain. 6. Add any desired toppings; such as sesame seeds, cinnamon sugar, onion flakes or garlic salt to bagels just after boiling. 7. Transfer boiled rings, rough side down, to parchment paper-lined baking sheets. Bake until deep golden brown and crisp, about 15-20 minutes. Use tongs to transfer to wire rack to cool.
10: Fajitas | 1. Marinade the meat in the refrigerator for 1 to 2 hours. 2. Dice Tomatoes, Shred Lettuce, Make Guacamole, cover and refrigerate. 3. Slice peppers and onions into strips, saute in oil on medium heat until caramelized. 4. Sear meat on high heat for 3 minutes on both sides. 5. Remove the meat from direct flame. Cook with indirect medium heat for 3-5 minutes on eat side. 6. Remove meat from grill when meat is about 135 degrees or tender to the touch. 7. Cover meat with tinfoil for 5 minutes before carving. 8. Assemble fajitas with desired ingredients and enjoy! | 1 lb. Tri-Tip Steak 1/4 cup Yoshida's Original Gourmet Sweet and Savory Marinade Tortillas 2 roma tomatoes 2 bell peppers 1/2 an onion 2 cups shredded lettuce 1 1/2 cups shredded cheese OPTIONAL TOPPINGS: guacamole salsa sour cream | Guacamole: Combine 2 avocados 1 clove of garlic 1 tsp. minced onion Squeeze half a lime salt & pepper
12: The BEST Oatmeal Cookies | 1. In a small bowl, combine the eggs, raisins and vanilla. Cover and chill for 1 hour. 2. Preheat oven to 350 degrees. 3. In a medium bowl, cream butter, sugar, and brown sugar together. In a seperate bowl, combine flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in oats and pecans if desired. Dough will be stiff. Drop by teaspoonfulls onto cookie sheets. 4. Bake for 10 to 12 minutes in the preheated oven, untill the edges are golden. Allow cookies to cool 5 minutes on baking sheet before removing to a wire rack to cool completely. | 3 eggs, beaten 1 cup raisins 1 tsp vanilla 1 cup butter, softened 1 cup brown sugar 1 cup sugar | 2 1/2 cups flour 1 tsp salt 1 tsp cinnamon 2 tsp baking soda 2 cups rolled oats 3/4 cup chopped pecans | Dried cranberries can be subsituted for raisins to create a tasty contrast! | Makes about 3 dozen cookies.
13: Cream Cheese Sugar Cookies | 1. In a large bowl, combine sugar, salt, butter, cream cheese, almond extract. vanilla and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour. Chill dough 30 minutes. 2. Heat oven to 375. On lightly floured surface, roll out dough, a third at a time, to 1/8-inch thickness. Cut into desired shapes with lightly floured cookie cutters; place on ungreased cookie sheets. Sprinkle with sugar if desired. 3. Bake at 375 for 7 to 10 minutes or untill edges are golden brown. Wait until cool to decorate. Makes about 4 dozen cookies. | 1 cup sugar 1/2 tsp salt 1 cup butter, softened 3 oz. cream cheese, softened 1/2 tsp almond extract 1/2 tsp vanilla 1 egg yolk 2 1/4 cups flour | Helpul Hint: Refrigerate thecookies on baking sheets for 15 minutes each BEFORE placing them in the oven; this will ensure the cookies hold a crisp shape through baking.
14: Helpful Hint: Let cookies cool on baking sheet for 2 minutes on baking sheet, then transfer to a wire rack. This will prevent the bottoms of the cookies from getting crispyy, leaving you with soft delicious cookies! | Nestle Chocolate Chip Cookies | Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla extract; beat untill creamy. Beat in eggs. Gradually add flour mixture. Stir in Chocolate Chips and nuts if desired. Drop by spoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 9 to 11 minutes or untill edges are golden brown. Makes 3 dozen cookies | 2 1/4 cups flour 1 tsp baking soda 1 tsp salt 1 cup butter, softened 3/4 cups sugar 3/4 cup brown sugar 1 tsp vanilla 2 eggs 2 cups chocolate chips 1 cup chopped nuts
15: Peanut Butter Cookies | Mix sugars, butter, peanut butter and egg. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate for at least 3 hours. Heat oven to 375 degrees. Shape dough into 3/4 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake untill set but not hard, about 10 minutes. If desired, press thumb into dough balls before baking to slightly flatten. Immediately after taking the cookies out of the oven, place unwrapped chocolate kisses into indentation in the center of each cookie. Wait until cool and enjoy! | 1/2 cup sugar 1/2 cup brown sugar 1/2 cup butter 1/2 cup peanut butter 1 egg 1 1/4 cups flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 3 dozen hershey kisses | Helpful Hint: When baking cookies, lining cookie sheets with parchment paper will make for easy clean-up!
16: Cresent Cookies | Grandma Robertson's | Preaheat oven to 350 degrees. Cream butter, margarine, and sugar. Add chopped nuts and vanilla. Add flour, 1 cup at a time. Roll into 1 inch balls or cresent shape Bake for 10 to 15 minutes, or until light brown. Let cool, then sprinkle with powdered sugar. | 1/2 lb. butter 1/2 lb. margarine 1 cup sugar 1/2 lb. chopped nuts 1 tsp vanilla 4 cups flour powdered sugar for dusting | 1/2 lb. of butter and margarine is also equal to 1 cup
17: Popcorn Balls | In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255 degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxed paper.
18: Fudge Brownies | Preheat oven to 325 degrees. In a small bowl, combine flour, baking soda and salt. Set aside. In a medium saucepan, combine sugar, butter and water. Bring just to a boil. Remove from heat. Add chocolate morsels and vanilla extract. Stir until morsels are melted and mixture is smooth. Transfer to large bowl. Add eggs one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts if desired. Spread in greased 13x9 baking pan. Bake for 30 to 35 minutes. Cool completely then cut into squares for serving. | 1 1/4 cups flour 1/2 tsp baking soda 1/2 tsp salt 1 cup sugar 1/2 cup butter 3 tbsp water 1 1/2 cups chocolate morsels 1 1/2 tsp vanilla extract 3 eggs 1 cup chopped nuts | You can subsitute regular chocolate morsels for mint-chocolate morsels to add a refreshing twist
20: Apple Pie