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FC: Family Favorite Recipes

1: French Onion Soup | Serves 8 10 med. yellow onions (about 4 1/2pounds), halved, peels thinly sliced 2 tablespoons olive oil 2 tablespoons sugar 1 teaspoon dried thyme Coarse salt and ground pepper 3 cans (14 1/2 ounces each) reduced-sodium chicken broth 3/4 cup dry red wine For Cheese Toast (Optional) 4 slices toasted multi grain bread 4 ounces sliced swiss cheese Directions 1- Preheat oven to 450 degrees in a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil, cook until steamed, about 30 mins. Uncover; cook, stirring every 30 mins. until onion are golden brown and caramelized, 1 to 1 1/4 hours more. 2- Transfer onion mixture to a large saucepan (reserve roasting pan) ; stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 mins. 3- Meanwhile, deglaze the roasting pan with wine; Place the pan over med. heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 mins. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers,leaving 1 inch at top.) 4- If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 mins.. Cut each slice into four triangles. (11 cups broth for double batch )

2: Mary McLeod's Vegetable Soup 4 Cups vegetable or chicken broth 4 Cups tomato juice 1 Tbs. dried basil leaves 1 Teaspoon salt 1/2 Teaspoon dried oregano leaves 1/4 Teaspoon pepper 1 Cup carrot slices 1 Cup celery sliced 1 Medium onion 1 Cup sliced mushrooms 2 Cloves garlic finely chopped 1 Can (28 0z) tomatoes undrained 1 Can 6 bean mix 1 1/2 cups uncooked rotini pasta Shredded Parmesan cheese Add all ingredients except pasta and cheese in Crock Pot . Cook on low for 8 or 9 hours. Stir in pasta. Cook on high for 15 or 20 mins. Serve with cheese sprinkled on top. | CROCK POT RECIPES | Ham and Bean Soup 1 cup dry navy beans 1 ham bone 1 1/2 cups sliced celery 1 cup chopped onion 3/4 tsp. dried thyme, crushed 1/4 tsp. pepper 1 bay leaf (place beans in water and cover and soak over night. Drain and rinse. Put rinsed beans, ham bone, celery, onion, thyme, pepper, bay leaf, and 4 cups fresh water. Bring to boil: reduce heat. Cover and simmer about 1 hour or until beans are tender. Remove meat from bones and add back to soup. Discard bones and bay leaf. Slightly mash beans in pan and heat through. To make Ham and Bean Soup with Vegetables prepare as above, except, after mashing beans, stir in 2 cups chopped parsnips or rutabaga and 1 cup sliced carrot. Return to boiling, reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender. Stir in one 10 oz chopped spinach and heat through.

3: CREAM OF VEGETABLE SOUP Cooked vegetable (see variations, below) 1 1/2 cups chicken broth 1 tablespoon butter 1 tablespoon flour seasonings (see below) 1/8 teaspoon salt dash pepper 1 cup milk, half-and-half, or light cream In food processor bowl, combine the cooked vegetable and 3/4 cup of the broth. Cover and process about 1 minute or until smooth. Set aside. In a medium saucepan melt butter.Stir in flour, seasonings, salt and pepper. Add milk all at once. Cook until slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remaining broth. Cook and stir till heated through. If necessary, add additional milk to make desired consistency. Cream of Asparagus Soup: 3 cups cut asparagus, 1/2 teaspoon finely shredded lemon peel, and 1 teaspoon ground nutmeg. Cream of Cauliflower Soup: 3 cups cauliflower flowerets and 1/2 teaspoon curry powder. Cream of potato soup: 3 medium potatoes, peeled and cubed, and 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dill weed.

4: Silky Butternut Squash Soup 4 tbs. butter 1 large shallot 3 pounds butternut squash, cut in half lengthwise, seeds and fibers scraped out and reserved 6 cups water salt 1/2 cup heavy cream 1 tsp dark brown sugar pinch nutmeg Melt butter in dutch oven over medium low heat. Add shallot and cook until translucent. Add seeds and fibers from squash and cook until butter turns saffron color. Add water and 1 tsp. salt to pot and bring to boil. Reduce heat to medium-low, place squash cut side down, in steamer basket, and lower basket into pot. Cover and steam until tender. Scrape flesh from skin . Reserve squash flesh in bowl and discard skin. Strain steaming liquid through strainer into second bowl: discard solids in strainer. ( you should have 2 1/2 to 3 cups liquid) Rinse and dry pot. Puree squash, adding enough reserved liquid to obtain smooth consistency. Transfer puree to clean pot and stir in remaining liquid, cream, and brown sugar. Warm soup over medium low heat until hot, stir in nutmeg, season with salt to taste.

5: Ambrosia Salad 1 cup sour cream 1 cup coconut 1 can mandarin oranges (drained) 1 cup marshmallows (small) 1 small can pineapple chunks (drained) Mix and refrigerate 4-5 hours before serving. Chunky Vegetable Salad Cucumbers Red or Yellow peppers Red Onions Cherry Tomatoes Green olives Black olives Crushed garlic cloves Grated Parmesan cheese Balsamic vinegar Olive oil salt and pepper Cut vegetables into chunks . Toss with desired amount vinegar and oil. Sprinkle in desired amount of cheese. Serve and enjoy! | Greek Salad 1 Head of romaine lettuce chopped or torn 1/2 Head of iceberg lettuce, chopped or torn 1 English cucumber(with peel) cubed. 2 Medium tomatoes, cubed 3/4 cup cubed feta cheese 1/4 cup sliced green onion 1/4 cup sliced ripe olives Greek Dressing 1/2 cup olive oil 1/4 cup red wine vinegar 1/4 cup chopped fresh parsley (or 1 tbs. flakes) 1/2 tsp. salt 1/8 tsp pepper 1/8 tsp dried oregano 1/8 tsp garlic powder Put romaine and iceberg lettuce into large bowl or arrange on platter. Scatter next 5 ingredients over top. Greek Dressing Combine all 7 ingredients in jar with tight fitting lid. Shake well. Drizzle over salad.

6: Aunt Val's Fruit Salad 1-3 oz pkg cream cheese 2 tbs. cream 1 tsp mayonnaise 2 tbs. lemon juice 1 large can fruit cocktail 1/2 cup pitted dark cherries 1/2 cup chopped nuts 1 cup whipping cream 2 tbs. sugar Mix cream cheese and cream thoroughly. Blend in mayonnaise. Add lemon juice. Stir in the drained fruit cocktail and cherries. Add the chopped nuts and mix. Whip cream. Add sugar. Fold into fruit mixture. Chill | RoseAnne's Strawberry Salad Green Onions water chestnuts Romaine lettuce Strawberries or Mandarins Almond slices Dressing 1/4 cup sugar 2 tbs. sesame seeds 2 tbs. poppy seeds 1/4 tsp paprika 1/2 tsp. salt 1/4 tsp Worcestershire sauce 1/2 cup oil 1/2 cup raspberry red wine vinegar MyStaple Vinaigrette Dressing 1/2 cup canola oil 1/4 cup raspberry flavored balsamic vinegar 1 tsp sugar 1 tsp honey Dijon mustard 2 tbsp. water Combine ingredients, shake well, then ladle desired amount onto salad and toss. Refrigerate remaining dressing.

7: Cory's Salmon Dinner 2 Pieces Salmon fillet Course salt and ground pepper 2 cups freshly squeezed orange juice 2 Cups shelled salted pistachios Zest of 1 orange 1/4 cup olive oil Nonstick cooking spray Season the salmon with salt and pepper.Place in large dish with 1 cup orange juice. Cover with plastic wrap, and refrigerator for at least 1 hour and up to 2 hours. Preheat oven to 425 degrees. Finely chop pistachios and zest in food processor. With the processor running, drizzle in oil and remaining 1 cup of juice until paste forms; set aside. Lightly coat a rimmed baking sheet with cooking spray. Place salmon on baking sheet; discard excess marinade. Top with pistachio mixture,pressing to lightly adhere. Bake until salmon is cooked through and pistachios are golden,20 to 25 minutes. | Dad's Favorite Party Chicken Boneless, skinless chicken breast (or whatever chicken pieces you prefer) 1 bottle Catalina dressing 1 envelope onion soup mix 1 jar apricot jam 1 cup water In bowl, combine soup mix, dressing, jam' and water and mix well. Add chicken and pour in baking dish. Bake at 350 degrees for about 1 hour. Serve over rice or noodles.

8: Nonna's "S" Cookies 3 1/2 cups flour 3/4 cup Crisco 1 tbsp vegetable oil 1 cup granulated sugar 3 tsp baking powder 3 eggs 1 tsp vanilla 1/2 cup milk 1/2 of grated lemon or orange rind Icing 1 cup icing sugar 1 tsp Crisco 1/4 tsp vanilla 1 tbsp milk a pinch of lemon or orange rind 1. In large bowl, with your hands, mix flour, shortening and oil together till it becomes smooth and sticky. 2. In a smaller bowl, beat eggs and vanilla. Add milk a little at a time. Add lemon rind. 3. In another bowl, mix sugar and baking powder. 4. Pour egg mixture into sugar mixture and beat till smooth. 5. Add egg and sugar mixture to large bowl with flour mixture. 6. Roll out dough into long 1" rolls. Cut 3 to 4" sections and shape each into S. 7. Bake one tray at a time on middle rack at 375 F for 10-15 minutes. 8. Combine and beat ingredients for icing. 9. Dip warm cookies into icing and smooth with finger. | COOKIES | Nonna's Almond Cookies 1 1/4 cup sugar 5 egg whites - beaten well with almond extract (teaspoon) 4 cups ground almonds Mix everything together and form into teaspoons size ball. bake on greased pan for 10 minutes in 350 degree oven. Put almond on top.

9: RITA'S OATMEAL CAKE Pour 1 1/2 cups boiling water over 1 cup oatmeal. Cream together: 1 cup brown sugar 1 cup white sugar 1/2 cup crisco oil 2 eggs 1 teaspoon vanilla Add to oat mixture: 1 1/2 cup mixture 1 tsp. baking soda 1/2 tsp. salt 1 1/2 tsp. cinnamon Add oatmeal. Pour into greased and floured 9 x13 in. pan. Bake about 25 min in 350 degree oven. TOPPING 1/2 cup butter 1 cup brown sugar 1/2 cup carnation milk Bring to boil. Remove from heat. Add 1 cup coconut, 1/2 cup nuts , and 1 teaspoon of vanilla. Pour it on the cake while sauce is still hot. | MADELEINE'S TROPICOLADA CAKE 1 gold cake mix 2 eggs 2 bananas (mashed) 1 can crushed pineapple (large) Mix together cake mix, eggs, bananas, and pineapple. Bake at 350 for 50 minutes. COCONUT TOPPING 1 cup shredded coconut 1/2 cup brown sugar 1/2 cup butter 4 Tbs. coffee cream Bring to boil for 1 minute. Spread over HOT cake. Broil 2-3 minutes until golden. | Cakes

10: GRANDMA BROSSEAU'S PECAN BUTTER TARTS (THERESA) for the filling: 1 1/2 cups chopped pecans,raisins,coconut 1 cup brown sugar 1/2 cup corn syrup 2 eggs 2 tbs. butter 1/4 tsp. salt 1/2 tsp vanilla Mix all ingredients together an pour into tart shells. Bake at 350 for 20 minutes. PIE CRUST 4 cups unsifted all purpose flour 2 cups shortening 2 tsp. vinegar 1 egg 1/2 cup water Blend together flour, shorting, sugar, and salt in food food processor until mixture resembles fine crumbs. Beat together vinegar,egg and water. Add to flour mixture . Pulse until ingredients are combined. | PRUNE TARTS 4 cups all-purpose flour 1 teaspoon baking powder 2 cups butter 1 egg beaten 1/2 cup all-purpose flour 2/3 cup water 1/4 cup sugar Sift 4 cups flour with baking powder into a bowl; cut in butter with pastry blender till like course cornmeal. Combine egg, 1/2 cup flour, water and sugar and stir to make a paste; blend into dry ingredients and roll to 1/4-inch thickness. Cut into 2-inch squares. Make 1/2-inch cuts into corners and place a rounded teaspoon prune filling in center of each. Pull one tab from each corner in a pinwheel design. Bake in preheated 375 degree oven 15 to 20 minutes. Remove from oven and dust with sifted confectioners sugar. PRUNE FILLING Mash 1/2 pound cooked, pitted prunes with 1 cup sugar, 1 teaspoon vanilla, almond, or lemon extract. | TARTS

11: Banana, Date, and Nut Muffins 1 cup mashed ripe bananas 3/4 plus 2 tbs. plain Greek yogurt 1 egg 2 tbs. melted coconut oil 1 tsp. vanilla extract 1 cup whole wheat flour 1 cup rolled oats 2/3 cup packed brown sugar 1/2 cup all purpose flour 1/4 cup unflavored protein powder 2 tsp. baking soda 1/4 tsp sea salt 3/4 cup chopped walnuts 3/4 cup chopped dates In medium bowl, add bananas, yogurt, egg, oil , and vanilla and whisk until combined. In separate bowl, add flours, oats, brown sugar, protein powder, baking soda and salt. Whisk to combine. Add banana mixture to flour mixture and stir with wooden spoon just until batter is moistened but still lumpy. Add nuts and dates and mix until batter is combined. Divide batter evenly among muffin cups and bake about 18 to 22 mins. until golden brown. Allow to cool in pan about 10 mins.

12: Mom's Milky Wonder Cake 6 Milky Way chocolate bars 1/2 cup butter Combine Milky Ways and butter in medium sauce pan and melt over low heat. While candy is melting, prepare batter. 1/2 cup butter 2 cups sugar 4 eggs 2 1/2 cups sifted flour 1/2 tsp. baking soda 1 1/4 cups buttermilk 1 tsp. vanilla 1 cup chopped nuts Cream 1/2 cup butter and sugar until mixture is light and fluffy. Add eggs one at a time , beating well after each addition. Add flour and baking soda alternately with buttermilk, stirring until smooth. Add melted candy, mixing well. Stir in vanilla and nuts. pour batter into greased and floured bundt or tube pan. Bake at 350 for 1 hour and 20 minutes or until done when tested with wooden pick. Cool for a few minutes and remove from pan. | Pineapple Carrot Cake 4 eggs 2 cups sugar 1 1/2 cup oil 1 tsp cinnamon 2 tsp baking powder 2 tsp vanilla 1 tsp salt 2 tsp baking soda 2 cups flour 2 cups grated carrots 1 cup crushed pineapple drained 1/2 cup walnuts cream eggs; and sugar, oil. Mix together cinnamon, baking powder, salt, flour and soda. Mix well. Add pineapple ,carrots, and nuts. Bake 45 minutes at 350 Icing 4 oz. cream cheese 3/4 cup butter 1 tsp. vanilla , 2 cups icing sugar Cream cheese; add sugar, butter and vanilla. Ice when cold. Can be frozen. PHILADELPHIA Cream cheese icing 1 pkg.{250g) cream cheese 1 Tbs. milk 1 tsp. vanilla 3 cups sifted Icing sugar Combine cream cheese, milk, and vanilla, mixing until well blended. Gradually add sugar, beating until light and fluffy. Spread over cooled cake. | Cakes | Cakes

13: RANDY'S FAVORITE DATE SQUARES 2 1/2 cups chopped dates 1 cup water 2 tbs. lemon juice 2 tbs. brown sugar 1/2 tsp.baking soda topping 1 3/4 quick-cooking rolled oats 1 cup all purpose flour 3/4 cup brown sugar 1/4 tsp. baking powder 3/4 cup butter, softened preheat oven to 350.Line 8 in. square baking dish with a strip of parchment paper, letting it hang over both sides.Butter the other sides. In a sauce pan, bring dates, water,lemon juice, and brown sugar to a boil. Add baking soda and simmer for about 5 minutes stirring constantly with wooden spoon.Let cool. In bowl, combine the oats, flour, brown sugar, and baking powder. Add butter and stir to combine. Spread half the crisp in pan then layer date mixture.Cover with remaining mixture, press lightly. Bake for 55 mins. or until lightly brown. | CORY'S FAVORITE MAGIC COOKIES BARS 1 1/2 cups graham cracker crumbs 1/2 cup butter (melted) 1 (14-ounce can sweetened condensed milk 2 cups ( 12 ounces) semi-sweet chocolate chips 1 1/3 cups flaked coconut 1 cup chopped nuts Preheat oven to 350 degrees (325 for glass dish). In small bowl, combine graham crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan. Pour milk evenly crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until browned. Cool. Cut into bars or diamonds. | SQUARES

14: DANISH PASTRY APPLE BARS 2 1/2 cups flour 1 tsp salt 1 cup lard or shortening 1 egg, separated milk crushed corn flakes 8 to 10 apples, peeled and sliced 1 cup sugar 1 tsp cinnamon 1tbs. water 1 cup powdered sugar 1 tsp vanilla flavoring Mix flour with salt; cut in shortening. Mix egg yolk with enough milk to make 2/3 cup liquid. Add to flour mixture; mix well. Roll 1/2 of dough to fill 10 1/2 x 15 1/2-inch cookie sheet. Sprinkle bottom crust with 2 handfuls crushed corn flakes. Place apples over flakes. Sprinkle with sugar and cinnamon. Roll out remaining dough; place on top. Pinch edges. Beat egg white stiff; brush over crust. Bake at 400 degrees for 1 hour. While warm, frost with a mixture of water, powdered sugar and vanilla. | FRENCH APPLE PIE 9-INCH ( see pastry recipe on page 10) 3/4 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon Dash of salt 6 cups thinly sliced tart apples Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt Stir in apples.Turn into pastry lined pie plate. CRUMB TOPPING Mix 1 cup flour, 1/2 cup firm butter and 1/2 cup packed brown sugar until crumbly. Cover topping with aluminum foil during last 10 minutes of baking. Bake 50 minutes. | BARS | PIES

15: COOKIES | JOSEPH'S ALMOND BUTTER COOKIE 1 cup honey or agave sweetener 1/2 cup lactose free margarine or coconut oil 1/4 shortening 1/2 cup almond butter 1 egg 1 1/4 arrowroot or Red Mill all purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Mix sweetener,almond butter, shortening, margarine, and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours. Heat oven to 375. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern wit a fork dipped in flour. Bake until light brown, 9 to 10 minutes. Cool 2 minutes; remove from cookie sheet. NICOLAS 'S PEANUT BUTTER SQUARES 1 pk. 6 oz butter scotch chips 1/2 cup peanut butter 1/4 cup margarine 1/2 cup rice crispier Heat in double boiler until melted Let cool - till very cool Add 1/2 bag small marshmallows 1 cup rice crispier Put in 9x9 pan | JUSTIN'S (FRICKEN ) COOKIES 1 cup wheat free, gluten free flour such as arrowroot or Bob' Red Mill All Purpose Baking Flour 1 tsp soda 1/2 tsp. salt 2 cups oats 3/4 cup lactose free margarine or coconut oil 1 cup sweetener such as honey or agave syrup 1 tsp vanilla 2 eggs 1 cup dried fruit of your choice or combination of 1/2 cup chopped nuts 1/2 cup shredded coconut Combine flour,soda,salt, and oats. Stir well to blend. Cream margarine, sweetener, eggs and vanilla together. Add oats mixture and mix well. Stir in coconut, fruit, and nuts. Drop dough by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with hands or floured fork. Bake at 350 for 12-15 minutes or until golden. HEALTHY OAT' N RAISIN COOKIES 1 cup all purpose or whole wheat flour 1 tsp soda 1/2 tsp salt 2 cups oats 1/4 cup wheat germ 3/4 cup butter 1 1/2 cup brown sugar 2 eggs 1 tsp vanilla 3/4 cup coconut 3/4 cup raisins or chocolate chips 1/2 cup chopped nuts SEE ABOVE FOR MIXING AND BAKING DIRECTIONS

16: BARS | HUSON'S FAVORITE JAM BARS 1 cup honey 1/2 cup lactose free marg. 1/4 cup shortening 1 3/4 cups all-purpose flour ( Bob's Red Mill ) 1 1/2 cups quick cooking oats 1 teaspoon salt 1/2 teaspoon baking soda Heat oven to 400 degrees. Mix honey ,marg., and shorting. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Remove 2 cups of the mixture; reserve. Press remaining mixture in ungreased rectangular pan, 13x9x2 inches. Spoon sugar free jam over oat mixture and top with reserved mixture.Press lightly. Bake until golden brown about 25-30 minutes. | NICOLE'S FAVORITE CRACKER BAR Place 1 sleeve crackers in 10 x 15 greased jelly roll pan Place 1 cup butter and 1 cup brown sugar in pan. Bring to boil stirring until bubbles, then boil for 3 minutes Spread over crackers. Place in 350 degree oven for 5 minutes. Remove from oven and spread with 1 cup chocolate chips. Place in oven for 30 seconds. Spread evenly. Spread 1 cup chopped pecans over them. Place in cold place to cool.. Break into pieces.

17: ALMOND CRISP COOKIES 1 1/2 cups soft white whole wheat flour 2 1/2 cups ground almonds 1/2 cup sugar 1 tsp. baking soda 1 tsp baking powder 1/2 tsp. salt 3/4 cup butter 2 tsp. vanilla Preheat oven to 350. In a large bowl, mix together the softened butter,vanilla and sugar. In another bowl, add the remaining ingredients. Pour the butter mixture into the flour mixture and mix together well. Dough will be slightly formed with some crumbling. Roll golf size balls in hand and then flatten and place on a greased cookie pan. Bake for 8-10 minutes. CHEWY CHOCOLATE MACAROONS 1 14 oz package flaked coconut 1 can sweetened condensed milk 2 tsp. vanilla 4 squares unsweetened chocolate melted Combine all ingredients in a bowl and mix well. Drop from teaspoon 1 inch apart, on well greased baking sheet. Bake at 350 for 10 to 12 minutes. Remove from baking sheets at once. COCOA DROPS 1 cup milk 1/2 cup butter 2 cups sugar 6 tablespoons cocoa Put all ingredients in saucepan. Mix and bring to full rolling boil and remove from stove. Add 3 cups rolled oats and 1 cup coconut. Drop from tablespoon on wax paper | COOKIES | LIME MELTAWAYS 3/4 unsalted butter 1 cup confectioner's sugar Grated zest of two limes 2 tbs. freshly squeezed lime juice 1 tbs. pure vanilla extract 1 3/4 cups all-purpose flour 2 tbs.cornstarch 1/4 tsp. salt In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/3 cup sugar until fluffy. In medium bowl, whisk together flour, cornstarch, and salt. Add flour mixture to butter mixture, and beat on low speed until combined. Between two 8x12 inch pieces of parchment paper, roll dough into two 1 1/4 inch diameter logs. Chill until firm, at least 1 hour. Heat oven to 350. Line baking pan with parchment. Place remaining sugar in a resealable plastic bag. Slice dough into 1/8 inch thick rounds. Place rounds on pans spaced 1 inch apart. Bake cookies until barely golden, 12 to 15 minutes. Transfer to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag and toss to coat. Bake or freeze remaining dough. Store in an airtight container for up to 2 weeks.

18: Sofie's Vanilla Cupcakes INGREDIENTS 3 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature 1 1/2 cups sugar 4 large eggs 2 teaspoons pure vanilla extract 1 1/4 cups milk DIRECTIONS Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack. White Frosting 1 egg white 1/2 cup butter (softened) 1 tsp. vanilla 1/2 cup shortening 1 cup sugar 1/2 cup warm milk Beat egg until foamy. Add butter, shortening, sugar,milk,and vanilla. BEAT 20 MINUTES

19: SNOWBALL COOKIES 2 cups all purpose flour 2 cups chopped pecans 1/4 cup sugar 1 cup softened butter 1 tsp. vanilla powdered sugar Heat oven to 325 Combine all ingredients except powdered sugar in bowl. Beat at low speed, scraping bowl occasionally, until mixed. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 18-25 mins. or until lightly browned.. Cool 5 mins: roll in powdered sugar while still warm and again when cool. | CHOCOLATE CHIP COOKIES 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 egg 2 1/4 cups flour 1 tsp. baking soda 1/2 tsp. salt 1 cup coarsely chopped nuts 1 pkg. ( 12 oz.) semisweet chocolate chips Heat oven to 375. Mix butter, sugars and egg. Stir in flour, baking sods and salt. Stir in nuts and chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Centers will be soft. Cool slightly and remove from sheet.

20: CHICKPEA CHOCOLATE CHIP COOKIES 2 cups chickpea flour 2 cups brown sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter 2 eggs 1/4 teaspoon vanilla 2/3 cup chocolate chips 1/3 cup chopped nuts Preheat oven to 350. In a large bowl, combine flour, baking soda, baking powder and salt. In a separate bowl mix the butter, sugar, eggs and vanilla. Add dry ingredients to wet ingredients. Stir in chocolate chips and nuts. Use a tablespoon to place batter on a greased cookie sheet. Bake for 10 to 15 minutes until dark brown. | PEANUT BUTTER COOKIES 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup peanut butter 1/4 cup shortening 1/4 cup butter 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Mix sugars, peanut butter. shortening, butter, and egg. Stir in remaining ingredients. cover and refrigerate at least 3 hours. Heat oven to 375. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake until light brown, 9 to 10 minutes. Cool 2 minutes; remove from cookie sheet.

21: GRANDMA BIMBERG'S BULA 4 cups milk pinch of salt 2 cups sugar 3/4 lbs. butter 2 yeast cakes 5 eggs 3 cardamom seeds (crushed) 11 cups flour Scald 4 cups milk with big pinch of salt. In a big bowl, put 2 cups sugar and 3/4 lbs. butter. Pour hot milk in bowl with butter and sugar . Let cool to lukewarm. Add yeast, then add eggs one at a time. Add flour and cardamom Mix for 15 minutes, until dough starts to pull away from sides. Sprinkle dough with flour and cover with towel. Put in warm place and let rise, until doubled, about 2 hours. Grease 13X9 pans with butter. Put dough on floured surface an knead. Cut in pieces. Roll 3 pieces to make 1 braid. Put 2 braids in one pan (touching). Cover with towel and let rise 2 hours. Brush top with a mixture of black coffee and butter. Sprinkle with sugar. Bake at 350 for 35-45 minutes. To make cinnamon buns roll out desired amount dough on floured surface. Brush with butter . You can then add cinnamon, raisins, and pecans. Roll and slice about 1/2 inch thick. Put in buttered pan and let rise. Bake for approximately 20 minutes or until golden. when cooled, they can be drizzled with icing. GLAZE FOR BUNS Cream 3 oz. cream cheese,3 Tbs. butter, 1 cup powdered sugar, 1/4 cup milk, and 1/4 tsp. vanilla together. Drizzle over buns when cool.

22: SPICED UP MIXED NUTS Chocolate-drizzled nuts 2 cups lightly salted roasted mixed nuts 4 ounces semi sweet chocolate, melted 1/2 tsp. flaky sea salt Spread the nuts on parchment-lined baking sheet. Drizzle with the chocolate and sprinkle with the salt. Refrigerate until set, 15 to 20 minutes. Break apart before serving. Sweet and Spicy Nuts 2 cups lightly salted roasted mixed nuts 1 large egg white 1/4 cup packed brown sugar 2 teaspoons paprika 1/4 teaspoon cayenne pepper In a medium bowl, whisk together the egg white, sugar, paprika, and cayenne. Add the nuts and toss to coat. Bake at 350 on a parchment-lined baking sheet until the coating is set, 12 to 15 minutes. Let cool on the baking sheet. | Buttered Nuts with Rosemary and orange 2 cups lightly roasted mixed nuts 1 tablespoon unsalted butter 2 tablespoons granulated sugar 1 tablespoon fresh rosemary leaves 1 tablespoon thinly sliced orange zest Melt the butter in a large skillet over medium-high heat. Add the nuts, sugar, rosemary, and zest and cook, tossing, until the sugar is melted and the mixture is fragrant, 2 to 3 minutes. Let cool on baking sheet. Spiced Pecans 2 cups pecan halves 1 tablespoon butter 1 teaspoon cayenne pepper 1/4 cup honey 1/4 cup corn syrup 1/2 teaspoon salt Spread on parchment lined baking sheet . Bake at 375 for 10 minutes. Cool on sheet. Spicy Almonds 2 Tbsp. unsalted butter 1/4 cup corn syrup 2 Tbsp. water 1 1/2 tsp. salt 1 tsp paprika 2 tsp Tabasco sauce 1 tsp. ground black pepper 5 cups whole almonds with skin Preheat oven at 250. Line cookie sheet with parchment paper. Place all ingredients except almonds in saucepan. Bring to boil. Pour over almonds and coat well. Spread on cookie sheet and bake 1 hour ,stirring every 15 min. to separate After 1 hour take out and continue stirring to separate until cool. Should not be in clumps. | SPICED UP MIXED NUTS

23: Marlaina's first favorite recipe Applesauce: Peel and core apples of your choice. Slice them into large pot and add cinnamon and a little water. cook until soft, stirring often. Classic Dessert Crepes 2 eggs 1 1/4 cups milk 2 tbs. brandy or orange liqueur 1 tbs. sugar 1 cup sifted cake flour 1/2 tsp. salt Place ingredients in a blender or food processor, cover and process for about 20 to 30 seconds until well combined. Scrape down sides of container and process for a few more seconds. Cook as usual. | SIMPLE STUFFING 2 loaves Italian bread (about 10 ounces each), torn into bite -size pieces. 4 tablespoons butter, room temperature, plus more for baking dish 4 celery stalks, thinly sliced 4 shallots, minced 2 garlic cloves, minced coarse salt and ground pepper 1/2 cup dry white wine 1/2 cup parsley leaves, chopped 3 large eggs, lightly beaten 2 3/4 cups chicken broth Preheat oven to 400. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through. In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl. To vegetables in bowl, add bread, parsley, and eggs. Season with salt and pepper; stir to combine. Mix in half of broth . Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of bowl.) Spoon stuffing in buttered 13X9 inch pan. Cover with buttered foil and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more. Chopped apples, mushrooms, and or raisins may be added. | MISC. FAVORITES

24: BRUSCHETTA 3 crushed garlic cloves Hot pepper flakes Salt and pepper Parmesan cheese chopped tomatoes chopped black and green olives chopped onion balsamic vinegar olive oil fresh herbs(mint,basil,oregano) Mix desired amounts of ingredients in bowl. Spoon over toasted bread or crackers. Fresh Tomato & Roasted Red Pepper Pepper Sauce 1/4 cup canola or olive oil 1 head garlic, separated into cloves and peeled 5 to 8 lb fresh ripe tomatoes, roughly chopped 3 to 4 roasted red peppers 2 tsp sea salt a few fresh basil leaves, chopped In a large pot, heat the oil over medium-high heat. Add the garlic cloves and cook for a minuter, until they start to soften. Add the tomatoes, peppers,and salt; bring to a boil, reduce heat to medium-low and simmer for 30 minutes or so. Stir in basil and puree. | CINNAMON BUTTERMILK BISCUITS 1 1/2 cups all purpose flour 1/2 cup cake and pastry flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup very cold butter, cut into small pieces 1 cup buttermilk TOPPING 2 Tbsp. melted butter 1 - 2 Tbsp. sugar 1 tsp. ground cinnamon Preheat oven yo 375 degrees Line a 9 X 12-inch baking sheet with parchment paper. In a medium bowl, sift together the flours, baking powder, soda and salt. Add the cold butter and using a pastry blender work butter until it resembles course meal. Stir in buttermilk until mixture just comes together. Don't over mix or the biscuits will be tough. Turn onto lightly floured surface and gently knead until dough holds together. Do not overwork the dough. Wrap in parchment paper. Chill 30 minutes. Roll dough on lightly floured surface to a thickness of 3/4 inch. Use a round 2-inch cookie cutter to cut 12 biscuits. Freeze in a well sealed container if not baking immediately. To bake, place on prepared baking sheet. Combine sugar and cinnamon in a bowl and blend. Brush with melted butter and sprinkle with cinnamon mixture. Bake in a 375 - degree oven until golden and lightly browned on bottom about 18-20 minutes. | Appetizers

25: SIDE DISHES | HASH BROWN CASSEROLE (cheesy potatoes) Combine 1 large bag thawed hash browns, 2 cups cheddar cheese (or as much as you like) , 1 onion chopped, 1 can cream of mushroom or cream of chicken soup, 1 /2 cup melted butter, and 1 container sour cream in large bowl. Mix well; put into greased baking dish. Cover with crushed potato chips. Bake at 350 for about 45 to 60 minutes. HOLIDAY STUFFING 2 loaves Italian bread 4 tablespoons butter 4 4 celery stalks 4 shallots, minced 2 garlic cloves minced coarse salt and ground pepper 1/2 cup dry white wine 1/2 cup parsley leaves, chopped 3 large eggs, lightly beaten 2 cans (14.5 ounces each) reduced-sodium chicken broth To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet ( there should not be any liquid in the bottom of bowl). Spoon into buttered baking dish. Cover with buttered aluminum foil and bake at 350 for 30 minutes. Uncover and bake until golden, about 15 minutes more. | NO-FUSS RISOTTO WITH PARMESAN AND HERBS 5 cups low-sodium chicken broth 1 1/2 cups water 4 tbs. unsalted butter 1 large onion, chopped fine salt and pepper 1 garlic clove, minced 2 cups Arborio rice 1 cup dry white wine 1 cup grayed Parmesan cheese 2 tablespoons each parsley and chives 1 tsp lemon juice Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer. Melt 2 tablespoons butter in dutch oven over medium heat. Add onion and 3/4 tsp salt and cook, stirring frequently , until onion is softened, 5 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking. Add 3/4 cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan . remove pot from heat, cover, and let stand for 5 minutes.Stir in remaining 2 tbs. butter,parsley, and chives, and lemon juice. To loosen texture of risotto, add remaining broth mixture to taste. Season with salt and pepper to taste and serve immediately.

26: PICKLED BEETS 1 1/2 pounds small beets 1 1/2 cups white or cider vinegar 1/2 cup water 1 cup brown sugar Cook beets in salted water until just tender. Peel beets and slice or cut in pieces if not very tiny. Pack into hot sterilized jars. Combine vinegar, water and sugar; bring to boil and simmer 5 minutes. ( 1 tablespoon mixed pickling spice tied in cheesecloth bag may be simmered with syrup). Pour hot liquid over beets to cover completely. Seal. | PEACH SALSA 6 cups prepared peaches 1 1/4 cups chopped red onion 4 jalapeño peppers, finely chopped 1 red pepper, chopped 1/2 cup loosely packed finely chopped cilantro 1/2 cup white vinegar 2 tbsp. liquid honey 1 clove garlic, finely chopped 1 1/2 ground cumin 1/2 tsp. cayenne pepper Blanch, peel, pit and chop peaches. Measure 6 cups. Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes. Ladle salsa into hot jar to within 1/4 inch of top rim. Remove air bubbles by sliding a rubber spatula between glass and food. Wipe jar rim and apply snap lid and band. Process in canner for 10 minutes. Cool 24 hours. Check jar seals. Store in a cool, dark place. | PICKLING

27: BREAD & BUTTER PICKLES 3 quarts small cucumbers (about 3 lbs.) 3 cups thinly-sliced small onions 2 medium green peppers, diced 1 sweet red pepper, diced 1/2 cup coarse pickling salt 4 cups granulated sugar 4 cups white vinegar 2 teaspoons turmeric 2 teaspoons mustard seed 1 teaspoon celery seed Scrub cucumbers (do not peel). Slice thinly. Combine cucumbers, onions, peppers and salt. Cover and let stand for 12 hours ( or add 2 trays of ice cubes and let stand 3 hours). Drain well. Combine sugar, vinegar, turmeric, mustard seed and celery seed in large saucepan. Bring to boil. Add drained vegetables an return to full boil. Pack into hot sterilized jars, covering vegetables and return to full boil. Pack into hot sterilized jars, covering vegetables with hot syrup. Seal. | DILL PICKLES 4 pounds small cucumbers Sprays of fresh dill OR dill seed (1 tbsp. per qt.) 4 cups water 2 cups white vinegar 5 tbs. coarse pickling salt Scrub cucumbers well. Soak overnight in cold water; drain. Pack cucumbers in hot sterilized jars with sprays of dill on bottom and top. Combine water, vinegar and salt; heat to boiling. Pour hot vinegar over cucumbers in jars. Seal. Store 4-6 weeks before using. Garlic Dills: Add 1 clove garlic to each quart. Kosher Dills: Add 1 clove of garlic and 1 bay leaf to each quart. | PICKLING

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  • By: Randy B.
  • Joined: about 5 years ago
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About This Mixbook

  • Title: Family Recipes
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  • Started: about 5 years ago
  • Updated: 5 months ago

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