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Family Recipes

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Family Recipes - Page Text Content

S: Family Recipes by Margaret Pool

FC: In the childhood memories of every good cook, there is a large kitchen, a warm stove, a simmering pot and a mom!

1: This cookbook was inspired by my Mom, who faithfully and lovingly prepared meals for her husband and family for nearly 59 years. It contains many recipes from our childhood which we now recognize as comfort foods and some new recipes as well. | The recipes within this book are tested, tried and true. Collected as my favourites especially for you.! I sure hope you enjoy them as much as my family has. And, that to your daily meals they'll add a little pizzazz.! Remember that the meals you make for family and friends to share, will show them each and every time just how much you care.! | The most indispensable ingredient of all good home cooking is love for those you are cooking for. Sophia Loren | ~ Recipes compiled by Margaret Pool - 2013~ | 1

2: INDEX | Breakfast Page Sausage Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Buttery Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Bran Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Easy Sausage Strata . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Waffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Chocolate Chip Muffins . . . . . . . . . . . . . . . . . . . . . . . 9 Soups Dutch Meatball . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Dutch Tomato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Cream of Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Cream of Cauliflower . . . . . . . . . . . . . . . . . . . . . . . . . 13 Cream of Broccoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Barley 'n Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Salad Broccoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Classic Bean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Beverages Irish Cream Liqueur . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Rum Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Toffee Cream Liqueur . . . . . . . . . . . . . . . . . . . . . . . . . 20 Desserts Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Apple Pie & Strudel . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Pie Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Cherry Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Peach Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Pumpkin Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Crown Jewel Dessert . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Angel Food Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Lemon Layered Dessert . . . . . . . . . . . . . . . . . . . . . . . . 28 Deep Dark Chocolate Cake . . . . . . . . . . . . . . . . . . . . 29 Fudgy Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Buttercream Icing . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Carrot Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Cream Cheese Icing . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Cooked Chocolate & Butterscotch Pudding . . . . . . 31 Classic Sheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 | 2

3: Breads Healthy White . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Lemon Curd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Multi Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Italian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Challah . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Hush Puppies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Cinnamon Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Main Dishes Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Ground Beef Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Pizza Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Pulled Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Chinese Supper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Do-Not-Peek Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Hashbrown Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Chicken Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Homemade Hamburger Helper . . . . . . . . . . . . . . . . . . . . . 47 Veggie Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Extra Good BBQ Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Macaroni and cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Baked Corn Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Hutspot met Gehaktballen . . . . . . . . . . . . . . . . . . . . . . . . 52 Boerenkool met Rookworst . . . . . . . . . . . . . . . . . . . . . . . . 53 Beer Crust Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Treats Rainbow Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Brown Sugar Shortbread . . . . . . . . . . . . . . . . . . . . . . . . . 56 Chocolate Chip Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Molasses Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Sugar Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Sand Tarts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Almond Paste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Nutmeg Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Speculaas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Honey Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 6 Egg Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Three Layer Squares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Jan Hagel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Jodenkoek . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Olie Bollen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 Sour Cream Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Tompouce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Oranjekoek . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Notes and Quotes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 | 3 | Page

4: Margaret Pool | Sausage Gravy | Cook 1 lb bulk pork sausage in a large skillet until done. Add 2 Tbsp butter, 1/2 tsp salt, 1/4 tsp pepper, 6 Tbsp flour and have your milk, 2 1/2 - 3 cups, ready to add. Mix well. Stirring constantly with a whisk, add the milk a little at a time until it is all blended. You can add a bit of curry spice to taste at this point if you like. Simmer for 2 min. and serve over hot biscuits with bacon and eggs. One of our all time favourite breakfasts! For a change of pace, shred some old cheddar into the biscuit dough. | 10 min. | 8 | The curry spice I like to use is Kruidenmix for Speklapjes made by Verstegen. It can be found at a Dutch market or the Dutch section of your grocery store. | 4

5: Hot Buttery Biscuits | Buttery Biscuits Blend together 2 cups all purpose flour, 1 tsp salt, 1 tsp pepper and 4 tsp baking powder. Then, cut 1/2 cup cold butter into flour mixture with a pastry blender until you get course crumbles. Whisk together 2 eggs and 1/2 cup cold table cream and add to flour mixture. Mix together with a fork and work in the last bit of flour mixture with your hands, but do not over work the dough, handle as little as possible. Pat out on a lightly floured surface to about 3/4" thick. Cut into rounds, place on an ungreased baking sheet and bake at 400 degrees until golden, 10-15min. Makes about 8 large biscuits. | For dumplings on top of a stew, use this biscuit recipe. Increase the cream to 2/3 cup or so to make a sticky dough. Drop by spoonfuls on top of stew in covered casserole dish and bake at 350 for 15 minutes. Then remove lid and continue baking for 10-15 more minutes. | 5

6: Margaret Pool | Bran Muffins | 5 cups all purpose flour 2 tsp salt 3 1/2 cups white sugar 1 1/2 tsp cinnamon 4 tsp baking soda 4 eggs 1 cup canola oil 1 L buttermilk 1 - 400 g box Post or 4 cups President's Choice bran flakes, crushed In a large bowl, mix together dry ingredients and then add the wet ingredients and mix well. Store in an air tight container in the fridge overnight before using. Fill greased muffin tins and bake for about 15 min. Do not over bake. Batter keeps for 2 weeks in fridge. | 325 degrees | 25 min. | 6

7: Easy Sausage Strata | 1 lb bulk pork sausage 6 slices bread cubed 2 cups shredded old cheddar 6 ex. large eggs 2 cups milk 1 tsp salt 1 tsp dry mustard Cook sausage in a skillet until browned and drain. Layer bread cubes, sausage, and cheese in a greased 7 x 11 inch baking dish. Then beat together eggs, milk, salt and mustard and pour over bread cube mixture, cover and refrigerate at least 8 hrs. Remove casserole 1/2 hr. before baking and preheat oven to 350 degrees. Bake 50 - 60 minutes or until the casserole feels set to the touch. Let stand 10 minutes before serving. This recipe was given to me by my good friend Sandie. It's a really fast and easy breakfast you can make ahead to save time. You can substitute bacon or ham for the sausage and add some cooked, chopped broccoli for a change of pace. | 7

8: Waffles 6 egg whites, beaten stiff 6 egg yolks 1 cup canola oil 3 cups milk 4 tsp baking powder 2 Tbsp sugar 3 Tbsp psyllium husks 1 tsp salt 1 cup all purpose flour | Mix all dry ingredients in a large bowl. Next, add egg yolks, milk and oil and mix well. Then fold in the beaten egg whites just until blended. If batter is too stiff, add a little milk to thin it down. Heat up waffle iron and spray lightly with Pam. Use about 2/3 of a cup of batter for your waffles, depending on the size of your iron, bake until golden brown, remove with a fork and enjoy. They freeze really well, so make a bunch ahead for a fast, easy breakfast or snack. Batter can also be used for pancakes. | Light and Fluffy | 1 cup spelt flour 1/2 cup whole wheat flour 1/3 cup ground flax 1/2 cup ground oatmeal | Diet is 'die' with a 't'. unknown | 8

9: Warm and Sweet | Chocolate Chip Muffins | 1 1/2 cups flour 1 tsp baking powder 2/3 cup sugar 1 tsp baking soda 1/2 tsp salt 1 cup sour cream 2 tsp vanilla 5 Tbsp melted butter 1 egg, beaten mini chocolate chips, blueberries, cranberries, nuts, etc. Combine dry ingredients in one bowl and wet ingredients in another, then add together and mix only until blended, by hand. Fill greased muffin cups and bake at 350 degrees for 20 min, turning pan 1/2 way through. Cool on a rack. Store remaining batter in fridge for up to 1 week. | Treat | 9

10: Toos VanderSluis | Dutch Meatball Vegetable Soup | 1 soup bone 1 lb lean hamburger 1/2 cup each finely chopped carrots, green beans, peas, corn and Bouillon to taste, cubes or liquid potatoes 2 pkgs California Groente Soup mix Boil soup bone in a dutch oven for about 1 hour and remove. Mix hamburger with 1/4 cup BBQ sauce and 2 Tbsp onion soup mix and roll into 3/4" meatballs. Add to broth and boil 5 min. Then, whisk in the soup mix and add veggies. Simmer for 1 hr. and serve. | 2 hrs. | 6-8 | 10

11: Variation: Tomato Soup For a change of pace, try the tomato version of this soup recipe. Saute an onion and a stick of celery, that has been finely chopped, in some butter until tender and add to soup. Also, add a can of tomato paste, a couple handfuls of medium egg noodles and 1 tsp worcestershire sauce. A couple of tips for making good soup are to take your time and to make it a day ahead. Soup always tastes better the next day.! | finely chop veggies | Homemade Soup | 11

12: Cream of Potato Soup 1 can flakes of ham, flaked or 8 strips of bacon fried crisp and crumbled 1 medium onion, finely chopped 6 cups potatoes, 1 cm cubes 2 stalks celery, chopped 2 carrots, quartered and thinly sliced 2 or 3 chicken bouillon cubes 1/4 tsp pepper 1 Tbsp dried parsley flakes 1 can cream of chicken soup 1 1/2 - 2 cups table cream Put vegetables, salt, pepper and parsley in a dutch oven and add enough water to cover. Bring to a boil and simmer until tender and potatoes start to break apart, about 1 hour. Stir occasionally. Mix in the cream of chicken soup and ham or bacon and cook another 5 min. Lastly, add the cream and blend in completely. Serve topped with shredded, old cheddar. | 12

13: There is nothing like soup. It is by nature eccentric: no two are ever alike. Unless of course, you get your soup from a can. | Margaret Pool | For cauliflower soup, use base recipe on opposite page but | only 1/2 the potatoes. Add 3 cups chopped cauliflower | and 1/4 tsp nutmeg. | For broccoli soup, again use the base recipe opposite with | 1/2 the potatoes and add 3 cups chopped broccoli. | Cauliflower & Broccoli Variation | 1 1/2 hrs | 6 - 8 | Soup | 13

14: Dad loved this soup and Mom always made lots of it in summer, when strawberries, cherries and raspberries were in season. She would also can fruit juices so she could make it out of season as well, for a little treat. | Barley 'n Fruit Soup | 6 cups water Pinch of salt 1 cup pearled barley 1 Tbsp lemon juice 1 L of juice 1 1/2 cups raisins and currants 1 pkg jello 2/3 cups sugar | Boil the barley in the water with a pinch of salt until tender. Then, add the juices and raisins and cook until they are plump. Next, whisk in the jello and sugar until they dissolve.. Remove from heat, cool, cover and refrigerate. Serve cold. Puree and strain a red fruit that is in season for the juice and use a jello flavour to match. | 14

15: Vegetables are interesting, but lack a sense of purpose when unaccompanied by a good cut of meat. Fran Lebowitz | Broccoli Salad 8 slices bacon fried & crumbled 1/2 red onion, finely chopped 1 cup old cheddar, shredded 3 heads broccoli, chopped 1/2 cup raisins 1 cup Hellman's mayonnaise 1 Tbsp vinegar 3 Tbsp sugar Put broccoli, onion, raisins and bacon in a large bowl. Then, mix together the mayo, vinegar and sugar in another bowl and add to the broccoli mixture. Finally, add the cheese and mix through. Cover and refrigerate. This salad does not keep well, eat by the next day. | 15 | A Crowd Favourite!

16: Potato Salad 6 med. potatoes, boiled whole and cooled 1 small onion, finely chopped 1 stalk celery, chopped 1/4 cup Italian dressing 1/2 cup mayonnaise 3 hard cooked eggs, coarsely chopped 1 tsp salt 1/8 tsp pepper Cut cooled potatoes into bite sized cubes and put in a bowl with the onion and Italian dressing and refrigerate for at least 2 hrs. Just before serving, toss with mayo and stir in celery and eggs. Some options for making this salad more colourful are to add shredded carrot, sliced radishes, chopped red, orange or yellow pepper. You can also throw in some diced ham for a change of pace. | 16

17: Margaret Pool | Classic Bean Salad | 1 can each of green, yellow, brown, lima, kidney beans and chick peas 1 large red onion, cut into rings 1 cup red pepper, chopped | 15 min. | 25 - 30 | Dressing: 1/2 cup salad oil, 1/2 cup cider vinegar, 3/4 cup sugar, 1 tsp salt and 1/2 tsp pepper | Combine veggies in a large bowl. Boil oil, vinegar and sugar for 5 min. Remove from heat and add salt and pepper. Mix with the veggies, transfer to a glass container with lid and let stand in the | fridge for 24 hrs. Keeps for at least a month in the fridge. | 17 | Old Fashioned Goodness

18: Irish Cream Liqueur | 4 eggs 1 cup whiskey 1 tsp vanilla 1 tsp instant coffee 1 cup table cream 1/3 cup coconut rum or almond liqueur 2 Tbsp chocolate syrup 1 can sweetened condensed milk | Put all ingredients into a blender and mix well, as some of the ingredients are quite sticky. Pour into dark bottles with lids if you have them and store in the refrigerator. It will keep for about 3 weeks. Shake well before each use. | 18 | Apple Pie Moonshine/Shooters | 1 can frozen apple juice concentrate 1 cup dark brown sugar 1 cinnamon stick 26 oz clear grain alcohol | In a medium size pot, bring concentrate and sugar to a boil and stir. Add the cinnamon stick and gently simmer with the lid on for about 45 min. stirring occasionally. Allow to cool completely before adding alcohol. Store in a mason jar with the cinnamon stick. Pour over ice and enjoy right away or let sit for a few days so the flavours can meld.

19: Titanic or Rum Punch 1 oz peach schnapps 1 oz rum Equal parts orange juice and lemonade 1/2 oz grenadine Put 2 ice cubes in a highball glass, pour in schnapps and rum. Then the orange juice and lemonade. then carefully pour the grenadine down one side of the glass. It will sink to the bottom and give the drink a beautiful colour. This would also make a great slush, just keep the ingredients in proportion, stir, put in a sealed container in the freezer and scoop out on a hot summer day. | summer | A good cook is like a sorceress who dispenses happiness. | 19

20: Toffee Cream Liqueur 1/2 cup vodka 1 cup sugar syrup 1 can sweetened condensed milk 1/2 cup milk 1/2 cup heavy cream 2 Tbsp chocolate syrup 1/3 cup Hershey's butterscotch syrup | Put vodka, milk, cream and sugar syrup (below) into a blender. Blend on low speed and add the chocolate syrup, butterscotch syrup and condensed milk and blend for about a minute. Pour into dark bottles and refrigerate. Shake well before serving. Add to coffee, hot chocolate or serve over ice. Keeps about 3 weeks in the refrigerator. | Sugar syrup: Boil together 3/4 cup water and 3/4 cup sugar in a sauce pan until sugar is completely dissolved. Remove from heat and cool. | 20

21: Toos VanderSluis | Stijve Rijst (Thick Rice Pudding) | 1 cup long grain rice 1 tsp butter 2 cups water 1/4 tsp salt 1/4 cup raisins (optional) milk | Put water, butter and salt in a large sauce pan and bring to a boil. Add the rice, turn heat to low and simmer the rice until water is nearly absorbed, stirring occasionally. Then, turn off heat and cover the pan and let sit for 10 - 15 min until rice has fluffed. Remove lid and add raisins and enough milk to cover the rice by at least an inch. Cook and stir over medium heat until rice is thick. Serve warm with butter and brown sugar or cold with cinnamon. 1 hr. 6 - 8 | Stijve Rijst | 21

22: 5 cups sliced baking apples 1/2 tsp salt 1/4 cup brown sugar 1/4 cup flour 1 1/2 Tbsp cornstarch 1 tsp cinnamon Put apples in a large bowl. Put all other ingredients in a small bowl, mixing well. Then add to apples and mix until they are well coated. Line a 10 inch pie plate with pie dough, easing in all around the edges and cut around the edge with a sharp knife. Put apples into the pie plate, dot with pats of butter and top with more dough. Make sure dough hangs over the edge at least 1 cm and cut around pie with a scissor. Tuck top edge under bottom crust and pinch edge all the way around. Vent the top, cover edges with a ring of foil (see below) and bake at 350 degrees, until filling is bubbling, about 1 hr. | Apple Pie | Warm and Yummy | For Apple Strudel, roll out pie dough to fit a deep baking sheet, fill with apple filling above, (perhaps a bit more depending on the size of your baking sheet) dot with butter, cover with another sheet of pie dough, pinch edges and cut away excess. Cut slits in the top and bake as above. While warm, drizzle on a thin glaze of icing sugar, water and a drop or 2 of vanilla flavouring. Cool, cut into squares and store in refrigerator. | 22

23: Positively Perfect Pie Dough Cut 1 lb cold lard in a deep bowl. Mix together 5 cups all purpose flour and 2 tsp salt and place on top of lard. Using a pastry blender, cut the lard into the flour until it resembles coarse crumbles. In a separate bowl mix 1 egg, 3 Tbsp brown sugar, 3 Tbsp vinegar and mix with a fork. Then add 2/3 cup cold water and stir. Pour over flour mixture a little at a time, mixing in with the fork using a cutting action. Work the last bit of flour in with your hands, form into a roll and wrap in plastic and refrigerate. When cold, cut into 6 or 7 circles and roll them out on a floured surface to fit your pie plates. | A good pie begins with a good crust and the correct apples. Do not over work the dough and mixing in too much liquid will make a pie crust tough. Also, use a combo of baking apples like, Honey Crisp, Golden Delicious & Jonamac for a flavourful apple pie. | Good apple pies are a considerable part of our happiness. Jane Austen | After my first pie fiasco, my mother-in-law, Alice came to my rescue with this fool proof recipe and some pie making lessons. Thanks Mom. | 23

24: Cherry Pie | 6 cups sour cherries, pitted 1/4 tsp almond extract 1/3 cup flour 1/4 cup cornstarch 1 Tbsp custard powder 2 cups sugar Combine first 2 ingredients in a bowl. In another bowl, mix together the dry ingredients and then add them to the cherries. Mix well and pour into two pie shells. Dot with butter and put on top crust, seal and bag to freeze or vent, put a foil ring around the edge and bake at 350 degrees for about an hour or until filling is thick and bubbling. Remove from oven and allow to cool completely on rack before serving. Makes 2 pies | If you don't like my cooking, lower your standards. | 24

25: Peach Pie | 6 cups Red Haven peaches 1 Tbsp lemon juice 1/4 tsp almond extract 3/4 cup sugar 3 Tbsp flour 1 Tbsp cornstarch 1/8 tsp salt Peel and slice peaches into a bowl, then drain off as much juice as possible from the peaches. Mix in the lemon juice and the almond extract. In a separate bowl, mix the dry ingredients and then add them to the peaches. Pour into a large pie shell or 2 small ones, dot with butter and put on top crust, seal and freeze or vent and cover edges with foil and bake at 350 degrees for about an hour or until filling is thick and bubbling. Remove from oven and allow to cool completely before serving. | 25

26: Pumpkin Pie | 1/2 tsp salt 1/4 tsp cloves 1/2 tsp ginger 1/2 tsp nutmeg 1 1/2 cups pumpkin 3/4 cups brown sugar 1 can evaporated milk 3 slightly beaten eggs | In a large bowl mix together pumpkin, sugar, salt, cloves, nutmeg and ginger with electric mixer. Then add the eggs and milk and beat again until well blended. Pour into an unbaked pastry shell and cover edges with foil. Bake at 400 degrees for 10 minutes and then at 350 for another 30 minutes or until center is set. Remove from oven and cool on a rack. Serve with whipped cream. | 26

27: Crown Jewel Dessert | 1 pkg each of orange, cherry, lime (or whatever you like) jello 4 cups boiling water 1 1/2 cups cold water 1 pkg lemon jello 1 pkg cream cheese 1/4 cup sugar 1/2 cup pineapple juice 2 envelopes dream whip, prepared 1 1/2 cups graham cracker crumbs, 1/4 cup sugar and 1/3 cup melted margarine mixed together for the crust. Press into a 9 x 13 pan and bake for 5 minutes at 350 degrees, remove from oven and cool completely. | Dissolve each of the 3 flavours of jello in 1 cup boiling water and 1/2 cup cold water, pour into 8 x 8 pans and refrigerate until set. Dissolve the lemon jello in a bowl with 1 cup boiling water and 1/2 cup pineapple juice and refrigerate until semi set. Beat the cream cheese until smooth and then add the sugar. When that is combined, add the prepared dream whip to it and mix well. Then, beat in the semi set lemon jello and refrigerate. When your 3 flavours of jello are set, cut into cubes and remove them from the pans and add to the cream cheese mixture, gently folding them in. Pour onto graham cracker crust and refrigerate for at least 6 hours or overnight. | SUMMERTIME | 27

28: Layered Lemon Dessert | Crust: 1 1/2 Tbsp sugar, 3/4 cup margarine, 1 1/2 cups flour. Mix room temperature margarine, sugar and flour together and press into a 9 x 13 pan. Bake at 325 degrees for 10 - 15 min. until edges turn golden brown. Remove from oven and cool completely. | Topping: 2, 4oz pkgs lemon pie filling. Prepare as directed, but omit eggs. Cover surface with plastic wrap and let cool completely. Prepare 2 envelopes dream whip and set aside. Next, beat an 8 oz pkg of cream cheese until smooth and then add 1 tsp vanilla and 1 cup icing sugar. Mix this with the dream whip. Layer 1/2 of lemon over crust, then cream filling and repeat. Refrigerate 6-8 hrs. | 1/4 tsp salt 1 cup sugar 1 1/2 tsp vanilla 1 1/2 cups egg whites 1/2 tsp almond extract 1 1/2 cups icing sugar 1 cup cake and pastry flour 1 1/2 tsp cream of tartar | Angel Food Cake | Beat egg whites in a large mixing bowl until foamy, then beat in the cream of tartar. Next, beat in the sugar, 2 Tbsp at a time, until stiff and glossy. Add the vanilla, almond & salt with the last addition of sugar. Mix the flour and icing sugar, sprinkle over egg whites 1/4 cup at a time and fold in with a spatula. Put batter into an ungreased angel food pan. Bake at 350 degrees for about 35 min. or until cracks feel dry to the touch and cake springs back. Cool completely on a rack and loosen edges with a knife before removing. | 28

29: Deep Dark Chocolate Cake | 1 3/4 cups flour 2 eggs 2 cups sugar 1 cup milk 3/4 cup cocoa powder 2 tsp vanilla 1 1/2 tsp baking soda 1 cup boiling water 1 1/2 tsp baking powder 1 tsp salt | Combine dry ingredients in a large bowl. Next, add all the wet ingredients, except the water, and beat 2 min. at medium speed. Then, stir in the water with a wooden spoon until well blended. Pour into a greased and floured 9 x 13 pan and bake at 350 degrees for about 30 min. or until centre feels done when touched. Remove from oven, cool completely on a rack and frost. | Sinfully Rich | Fudgy Cocoa Frosting | 3 Tbsp butter 1/4 cup milk 1/2 tsp vanilla 1/4 cup cocoa 2 cups icing sugar & a pinch of salt | Melt butter and add rest of ingredients. Mix until well blended and smooth. | Buttercream Frosting | 1/2 cup butter 1/4 cup high ratio shortening 1 Tbsp water 1/2 tsp vanilla extract 1/2 tsp rum extract 1 vanilla pudding cup icing sugar | Beat together room temperature butter and shortening. Add water, extracts and enough icing sugar to make a thick frosting. Lastly, beat in pudding until smooth. (you may also use a 1/4 cup homemade custard) Play with the icing sugar or water amounts to get the consistency you want for spreading or piping. Keep refrigerated. | 29

30: Carrot Cake 3 cups flour 2 cups sugar 1 tsp salt 2 tsp vanilla 3 eggs 1 1/4 cups vegetable oil 2 1/2 tsp cinnamon 2 1/2 tsp baking soda 2 cups shredded carrots 1 can mandarine oranges and juice Put dry ingredients in a large bowl and combine well. Next, add the wet ingredients and mix at high speed with an electric mixer until oranges are completely broken up. Lastly, add carrots and stir in with a wooden spoon. Grease and flour an 8x8 and a 9x13 pan and divide batter between them. Bake for 35-50 min. at 325 degrees. or until center is firm. Watch carefully and do not over bake. | Luscious Carrot Cake | Nothin' gets me in the mood like a man doin' the dishes. | This simple recipe was given to me by cousin Lorraine and is always a big hit with young and old alike. | 30

31: Name | Cream Cheese Icing | 8 oz cream cheese 1 cup butter 2 tsp vanilla 3 1/2 cups icing sugar Put cream cheese and butter in a bowl. They should be room temperature, but not too soft, and beat them with electric mixer until smooth. Then, mix in the vanilla. Add the icing sugar and beat until smooth and fluffy. Do not be tempted to add more icing sugar as the icing will go sloppy. This icing is also good on cinnamon rolls. | Cooked Chocolate or Butterscotch Pudding | Beat egg and vanilla in a separate bowl and set aside. Combine sugar, cocoa, flour and salt in a heavy bottomed sauce pan. Next, add the milk and stir with a whisk over medium heat until thick and bubbling. Add butter and stir until melted, then add the egg mixture slowly, stirring vigorously with a whisk. Continue to cook and stir until it returns to a boil. Remove from heat and put a layer of plastic wrap on the surface to prevent a 'skin' from forming and cool. Serve warm with ice cream, cold with whipped cream or pour into a baked pie shell for a chocolate pie. For butterscotch pudding, omit cocoa, change sugar to 3/4 cup dark brown sugar and add 1 tsp butterscotch flavouring. Make in the same way as chocolate pudding. Also makes a great pie. Just pour partially cooled pudding into a baked, cooled pie shell and cover filling with plastic wrap until cooled and set, top with whipped cream, serve and watch it disappear! | 1 1/4 cups sugar 3 cups milk 1/2 cup flour 2 Tbsp butter 2 cups cocoa 1 large egg 1/2 tsp salt 1 tsp vanilla | 31

32: Classic Cheesecake Filling: 1 cup sugar 4 large eggs 3 Tbsp flour 1 Tbsp vanilla 1 cup sour cream 4 pkgs cream cheese, softened | Crust: 2 cups graham cracker crumbs, 6 Tbsp sugar, 6 Tbsp butter. Mix together the crumbs and sugar. Melt the butter, mix into crumbs and press into the bottom and up the sides of a spring form pan. Beat the cream cheese until smooth, add the sugar and flour and mix them in. Then add the eggs, vanilla and sour cream and mix well. Pour into crust and bake at 325 degrees for about 1 hour or until middle is almost set. Remove from oven and allow to cool on a rack. Refrigerate at least 4 hours and run a knife around the edge to loosen from pan before serving. Top with cherries or your favourite fruit. For a chocolate cheesecake, melt 1 cup of semi-sweet chocolate chips and mix in 1/2 cup sour cream and spread on top of cooled cake and refrigerate. Serve with a drizzle of caramel sauce for a decadent dessert. If you want something fun, how about baking in some of your favourite crumbled up cookies like Oreo or chocolate chip. The possibilities are endless with this classic dessert! | 32

33: Basic White Bread | 4 cups hot water 1 Tbsp salt 1/3 cup canola oil 2 Tbsp instant yeast 2/3 cup sugar 2 cups ground oatmeal 2 small eggs 4 Tbsp psyllium fiber husks 8 - 10 cups flour 1/4 tsp ascorbic acid | Combine water, salt, oil, sugar, eggs, oatmeal and psyllium in a large bowl. Mix in 2 cups of the flour until well blended. Combine the yeast with the next cup of flour and mix in. Continue adding flour only until dough is no longer sticky and easy to handle. From here on, follow kneading, rising, shaping and baking instructions from the multigrain bread recipe. | Simply Delicious | Lemon Curd 1 1/2 cups sugar 4 Tbsp cornstarch 1/8 tsp salt 6 eggs, well beaten 2/3 cup lemon juice 1/4 cup butter Mix together sugar, cornstarch and salt in a sauce pan. Beat the eggs, add to the pan along with the lemon juice and whisk together. Cook and stir over low heat until boiling. Boil for one minute, turn off heat and stir in butter. Lay plastic wrap over the surface to prevent a 'skin' and cool. Store in a glass jar in the refrigerator. Use on ice cream or in tarts. Delicious on toast. Use your imagination!

34: Multi-grain Bread 4 cups hot water 2 eggs 2/3 cups sugar 1 Tbsp salt 1/3 cup canola oil 1 cup flax meal 2 cups oatmeal flour 2 cups spelt flour 2 Tbsp instant yeast 1/4 tsp ascorbic acid 4-5 cups all purpose flour 4 Tbsp psyllium husks (optional) | Pour hot tap water into a large bowl. Add salt, sugar, oil, eggs, flax meal, oatmeal flour, psyllium husks and 2 cups all purpose flour and mix well. Put the yeast in 1 cup of all purpose flour and mix in. Mix ascorbic acid into 1 cup of flour and add. Then blend in 2 cups of spelt flour. By now, the dough will be getting stiff. Add just enough all purpose flour at the end so that the dough is no longer sticks to your hands, yet remains a bit tacky. Turn out onto work surface and knead for 10 min. Place in a large, lightly greased bowl with a domed lid and place in the oven with the light on if the house is cool. Let rise until double, 20-30 min., then forcefully pat down all of the dough until deflated and turn out onto work surface, do not knead! Cut into 3 or 4 even pieces, shape into loaves and place in greased loaf pans. Cover with a tea towel and let rise again until double, about 45 min.. Bake in a 350 degree oven for 20 min. turning once. Remove from pans and cool on racks. | So Good! | 34

35: A Taste of Italy | Margaret Pool | Italian Bread | 350 degrees | 2 hrs. | In a large bowl, melt shortening in hot water and mix in salt, sugar, egg, and psyllium. Then, add 3 cups of flour mixing well. Add yeast to 1 cup of flour and ascorbic acid to another cup of flour and add them. Continue adding flour only until dough is no longer sticky, then knead for 5 min. Place in a lightly greased bowl with domed lid and let rise in a warm place until double. Punch down, shape into 1 or 2 baguettes, place on a baking sheet lined with baker's paper and sprinkled with corn meal. Slit the top, cover and let rise again. Bake for 15 min., brush tops with salt water and bake another 5 min. Remove from sheets and cool on racks. | Ingredients 8 - 10 cups all purpose flour 4 Tbsp psyllium husks 2 Tbsp instant yeast 1/4 tsp ascorbic acid 3 Tbsp shortening 3 cups hot water 3 Tbsp sugar 1 Tbsp salt 1 egg | Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts. James Beard | 35

36: Challah | 2 1/2 cups hot water 1 Tbsp instant yeast 1/2 cup hot, liquid honey 1 Tbsp salt 3 large eggs, beaten 4 Tbsp canola oil 8 - 9 cups all purpose flour 4 Tbsp psyllium husks poppy seeds (optional) 1/4 tsp ascorbic acid Put hot tap water in a large bowl and mix in the honey, salt, oil and eggs. Then add 3 cups of the all purpose flour and the gluten flour and mix well. Mix the yeast into a cup of flour and add to dough. Then mix the ascorbic acid into a cup of flour and add that. When you have that mixed in, continue adding flour just until the dough is no longer sticky. Knead for 5 min. and place in a lightly greased bowl with a domed lid and let rise in a warm place until double. Punch down and turn out onto work surface. Stretch into a long rectangle, divide dough into 3 long strands and braid. Pinch and tuck both ends under, place on a baking sheet lined with baker's paper, cover with a tea towel and let rise again. Brush top completely with an egg yolk and water mixture and then sprinkle on poppy seeds. Bake in a 350 degree oven for 20 min. turning once. Remove from sheet and cool on a rack. | 36

37: Use this bread to make delicious French toast. Also makes a great raisin bread. Just add 2 - 3 cups of plumped raisins and some cinnamon. | 37

38: Hush Puppies 2 cups fine yellow corn meal 2 tsp baking powder 1/2 tsp baking soda 2 Tbsp sugar 1/2 cup flour 1 tsp salt 3/4 cup creamed corn 1 large egg, beaten 3/4 cup milk 1/4 cup finely minced onion (optional) | Combine dry ingredients in a bowl, add wet ingredients and stir just until blended. Drop by teaspoonfuls into the hot oil of a deep fryer and fry until golden brown on each side, about 2 - 3 minutes. Remove from oil and blot on paper towels. Serve hot with ham and gravy. | Crispy Golden Goodness | 38

39: Cinnamon Buns | Proof the yeast in a 2 cup measuring cup by dissolving sugar in warm water and stirring in yeast. let sit for about 5 min. In the mean time, scald 3/4 cup milk. Then melt 1/3 cup butter into it to cool it down. Measure 1/2 cup sugar, 1 tsp salt and 2 eggs into a bowl or mixer with dough hook and mix together. Add the milk and butter and continue mixing. Be sure this mixture is warm, not hot, before adding the proofed yeast. Then, add 4-5 cups flour. Add only enough flour so that the dough is not sticky when kneaded. Knead for about 5 min. and place in a lightly greased bowl, cover with a damp tea towel and let rise in a warm, draft free place until double, 1 - 1 1/2 hrs. Next, pat down the dough to release air bubbles and lay the dough out on a lightly greased work surface and gently stretch into a rectangle and then roll out the rectangle to measure approx. 12 x 16 inches. Spread a bit of melted butter over it and sprinkle liberally with cinnamon and roll up lengthwise. Pinch along the whole finished edge to seal the roll. Line a large baking tray with baker's paper and cut the roll of dough into 12 equal parts and place them slightly apart on the baking sheet. Cover with a tea towel and let rise for about 1 hr. Preheat oven to 350 degrees and bake for 10 - 15 min. | A crust eaten in peace is better than a banquet partaken in anxiety. Aesop | 39 | 1/2 c water at 100 degrees 1 tsp sugar 1 Tbsp dry active yeast | Glaze 2 Tbsp hot water 1/2 tsp vanilla and cinnamon icing sugar Measure water into a bowl and add vanilla and cinnamon. Then add enough icing sugar to make a spreadable glaze, mixing well. ENJOY!

40: Quiche | 2/3 cups cream 1 can flakes of ham 6 eggs, well beaten 1 onion, finely chopped 2 tsp worcestershire sauce 1/2 tsp each of salt and pepper 1 cup old cheddar, shredded 2 cups veggies, such as peas & carrots or broccoli Saute onion in a Tbsp of butter until tender. Beat eggs with cream, worcestershire sauce, salt and pepper. Then stir in onion, ham, veggies and cheese. Pour all into a large unbaked pie shell and bake at 325 degrees for about 1 hour. When center of quiche is set, remove from oven and let sit 5 min. before serving. You can also make a breakfast version by taking out the veggies and adding in hashbrowns and chopped sausage. You can also make mini quiches for individual servings at a dinner party or for appetizers or even a quick snack. | 40 | Get Crackin | '

41: Ground Beef Casserole | 2 lbs ground beef 1 medium onion, chopped fine 8 oz pkg cream cheese 1 can cream of chicken or cream of celery soup 1/2 - 1 tsp pepper 2 tsp salt 1/2 cup milk 2 cups frozen corn 2 cups green beans or peas 2 cups whole wheat penne pasta Brown beef in a large skillet. Meanwhile, in a separate pan, saute the onion in a Tbsp of butter until soft. Also, beat the cream cheese in a bowl, then add milk and soup and beat again. When beef is browned, put all ingredients into a large bowl and mix together. Then, put the mixture into a large casserole dish, cover with foil and bake at 350 degrees for about 30 minutes. Serve with fresh biscuits or rolls. | This was served to us by a friend from church and became an instant favourite with our family. Thanks Hetty. | Hot & Hearty | 41

42: Pizza Casserole 2 cups uncooked rotini 2 large cans pasta sauce 1 1/2 lbs lean ground beef 1 onion, chopped 2 cups mozzarella, shredded 2 cups pepperoni, shredded Optional: mushrooms, carrots, zucchini or peppers Cook pasta according to directions. Brown beef and drain off any fat. Saute onion for a few minutes in a little butter. At this point, you can add some other things like peppers, mushrooms, zucchini or carrots with the onions. Next, put pasta sauce, ground beef, pepperoni, pasta and vegetables in a large bowl and mix together. Then, add one cup of the mozzarella and mix that in. Put it all in a casserole dish, cover with lid or foil and bake at 350 degrees for 20 min. Remove foil, top with remaining cheese and bake another 10 min. being careful not to burn the cheese. When serving you can sprinkle on some parmesan cheese also if you like. Serve with garlic bread and a salad. | 42

43: Pulled Pork 1 cup ketchup 2 Tbsp vinegar 1/2 cup brown sugar 1 cup original BBQ sauce 2 - 3 Tbsp onion soup mix 1 cup hickory smoked BBQ sauce 1 large pork roast, cooked or 6 cups leftover pork Shred roast or leftover pork and put in a roasting pan. Mix together the rest of the ingredients to make the sauce. Pour over pork and mix together well. Cover with lid or foil and place in a 350 degree oven for about 2 hours, stirring occasionally. If you think there isn't enough sauce while cooking, just add more of your favourite BBQ sauce. Serve on buns along with baked beans and a salad. | So Satisfying | Takes a bit of time, but so worth it.! | 43

44: Chinese Supper | Sweet & Sour Beef Mix 2 lbs lean hamburger with 1/2 cup BBQ sauce and 2 Tbsp onion soup mix. Then brown in a large skillet and drain off fat. While the meat is cooking, prepare the sweet & sour sauce by measuring 1/2 cup brown sugar, 2 Tbsp cornstarch, a 14 oz can of pineapple chunks including juice, 2 Tbsp soya sauce, 1/3 cup chopped green or red pepper, 1/3 cup vinegar and 1/2 cup cold water into a glass bowl, whisk together and microwave for several minutes, stirring every couple of minutes, until thickened. Pour over finished hamburger and mix together. Vegetable Rice Put 1 cup long grain rice in a large sauce pan with 2 1/2 cups water, a pkg of Chinese rice seasoning and 1 cup each of peas, carrots and corn and bring to a boil. Turn down heat and simmer until water is gone, stirring often. Turn off heat and put a lid on and let sit for 20 min. to let rice plump. To serve, lay down rice first and season with soy sauce then lay sweet & sour beef on top. Serves 6-7 and is fast and easy to prepare. A definite family favourite! | 44

45: Do-Not-Peek Chicken | 6 - 7 skinless, boneless chicken breasts 1 1/2 cups long grain rice 1 can cream of chicken soup 1 can cream of celery soup 2 soup cans of hot water 2 - 3 Tbsp of onion soup mix 3 cups mixed vegetables 1 cup old cheddar, shredded Mix together rice, soups, water, onion soup mix and vegetables and pour into a greased 11 x 15 glass casserole dish or 2 smaller ones, arrange chicken breasts on top and sprinkle a bit of onion soup mix on them. Cover tightly with foil and bake at 300 degrees for about 1 1/2 hrs. The liquid should be all absorbed and the rice, nice and plump. Optional: during the last 5 minutes shred old cheddar cheese over chicken and let it melt. Serve with fresh biscuits or rolls. | Hashbrown Casserole | Combine 1 cup sour cream, 1 can cream of chicken soup, 1 onion, finely chopped, 1 1/2 cups old cheddar, shredded, 1 can flakes of ham and salt and pepper to taste in a large bowl. Then, add a 1 kg bag of Cavendish Farms hashbrowns and mix well. Place in a greased casserole dish and bake at 325 degrees for 1 hr 15 min. | Casseroles | 45

46: Chicken Casserole 6 skinless, boneless, chicken breasts 2 cups old cheddar, shredded 1 can each cream of chicken and celery soup 1/4 cup milk 1 - 1 1/2 cups each corn, carrots and green beans 2 pkg turkey, chicken or cornbread Stove Top Stuffing Cut up the chicken breasts into 1" chunks and place in bottom of greased casserole dish. Prepare stuffing according to directions and mix the soups with the milk. Mix the vegetables together and layer over the chicken. Spread the shredded cheese over vegetables and then pour the soup mixture evenly over that. Lastly, top with the stuffing and cover with foil. I found it helpful to spray some Pam on the side touching the stuffing. Bake at 350 degrees for 1 hour then take off foil and turn off heat but leave in the oven for another 10 minutes. Great served with a Caesar salad and biscuits. | 46

47: Homemade Hamburger Helper 2 lbs lean ground beef 4 Tbsp onion soup mix 1/2 cup original BBQ sauce 2 cups broad egg noodles 2 tsp worcestershire sauce 1 cup old cheddar, shredded 1 large can baked beans 2 cups corn Bisto and water Cook noodles according to directions. Mix the onion soup mix and the BBQ sauce into the ground beef and brown. Drain off any fat and return to heat. Add the noodles, baked beans, corn, worcestershire sauce and mix well. Next, dissolve 2 - 3 Tbsp Bisto in a 1/2 cup of water and stir into casserole. Continue cooking and stirring for a minute or two until it thickens. Then, add the cheese and mix it through. Serve with a salad and biscuits or homemade bread. | Fast and Simple | The meal's complete when the kitchen's neat. | 47

48: Veggie Casserole | 2 cups cauliflower florets 2 cups frozen green beans 2 cups frozen corn 2 cups carrots, sliced 1 Tbsp onion soup mix 1/2 tsp ground nutmeg 1 1/2 Tbsp cornstarch in a bit of cold water 1 can cream of chicken soup 1 cup old cheddar, shredded | Combine vegetables in a large bowl. In a separate bowl mix together soup, cheese, onion soup mix, nutmeg and cornstarch mixture. Pour over vegetables and mix well. Place in a greased casserole dish, cover with foil and bake at 350 degrees for 30 min. Remove foil and bake another 15-20 min. | This is a great dish to bring to a pot luck. Many times there are lots of meat and potato dishes and perhaps veggies and dip, but this dish is different and delicious. Just watch it disappear.! | Tasty Vegetables (it is possible) | 48

49: Extra Good BBQ Pork | 1 cup chopped onion 1/4 cup brown sugar 1 cup ketchup 1-2 tsp dry mustard 1 tsp paprika 1/4 cup vinegar 2 tsp salt 1 - 2 Tbsp worcestershire sauce pork ribs, chops or steaks Mix all ingredients together to make the BBQ sauce. Pour enough sauce to cover bottom of baking pan, lay in your meat and cover with the rest of the sauce. Cover pan with lid or foil and bake at 350 degrees for 1 1/2 hours or until sauce is cooked down, nice and thick, and meat is well done. | Wonderful served with sweet potatoes, your favourite vegetable and apple sauce. | Serving Suggestion | Red meat is not bad for you. Now, blue /green meat, that's bad for you. Tommy Smothers | BBQ Pork Tenderloin Cut pork tenderloin into 1 1/2" pieces, place in a large Ziploc bag and pour in Kraft Greek Feta & Oregano dressing. Marinate for 24 hrs in the fridge and BBQ until centres are done. This recipe was given to me by my brother Mark. So simple and so good! | 49

50: Macaroni and Cheese 1 tsp worcestershire sauce 1 cup milk 1 can cream of celery soup 1 can flakes of ham 1 cup old cheddar, shredded 1/2 tsp onion powder 1/2 cup mozzarella, shredded 2 cups elbow macaroni Cook pasta according to directions. Meanwhile, flake the ham (or use leftover ham cut into small cubes) and combine with other ingredients in a large saucepan, heat and stir. When pasta is ready, drain and add to sauce and mix well. Place in a large, greased casserole dish, cover and bake for 30 min. at 350 degrees. You can remove the cover and top with some buttered bread crumbs during the last 10 min of baking or change up the cheese or shred some vegetables like red or green peppers or carrots to add some nice colour to the dish or serve a vegetable on the side. | 50

51: Baked Corn Pudding 1/2 cup butter 1 onion, chopped 1/2 cup flour 2 cups old cheddar, shredded 4 cups milk 1 kg frozen corn 6 eggs, beaten 1 Tbsp parsley flakes 1/2 tsp each salt and pepper 1 cup bread crumbs or crushed corn flakes 1/4 cup butter, melted | In a frying pan, cook onion in butter until tender. Then stir in flour, salt and pepper with a whisk. Gradually whisk in the milk and cook until it thickens. Then, add the eggs, stirring briskly. Mix the corn, cheese and parsley in a large bowl and pour the sauce in and mix together. Put everything into a large casserole dish, cover and bake 45 min. at 350 degrees. At this point, the centre should feel fairly set. Sprinkle bread crumbs mixed with melted butter on top and bake another 10 min. | Our family loves this dish served with ham, hush puppies and gravy. It's also great for pot lucks or large family gatherings. Just watch it disappear.! | Comfort Food | 51

52: Hutspot | Hutspot met Gehaktballen (Hot Mash with Meatballs) | 2 -3 lbs of carrots 1 large onion, diced 5-6 large potatoes 2 Tbsp onion soup mix 1 1/2 lbs lean hamburger 1/4 cup BBQ sauce | Mix the hamburger with the soup mix and the BBQ sauce and form into 1/4 lb balls place in a covered casserole dish and bake in a 350 degree oven for about 1 hour. Peel potatoes, quarter and put in a large pot with salted water. Peel carrots, cut into thick slices and put them and the diced onion in the pot. Add a tsp or 2 of butter to prevent foaming and boil until vegetables are tender. Drain over a strainer in another pan to catch any vegetables that may escape and save the water for gravy. Mash vegetables together and keep warm. Put the meat drippings with the saved water over heat. Dissolve 2 Tbsp of Bisto and some cornstarch in 1/3 cup cold water and whisk it into gravy mixture until thick. Serve and enjoy this traditional Dutch dish! | Don't eat anything your great grandmother wouldn't recognize as food. Michael Pollan | 52

53: Boerenkool met Rookworst (Kale with Smoked Sausage) | 4 cups frozen kale 4 smoked sausage 6 - 8 large potatoes | Peel and quarter potatoes and put in a large pot of salted water. Add kale and place sausage on top. Bring to a boil and simmer for about 45 min. Remove sausage and keep warm. Drain over a strainer to catch any kale that escapes, return to the pot and mash together. Serve with sausage and enjoy this great wintertime comfort food. | Boerenkool Stampot | Serving Suggestions: Save your bacon drippings in a container in the fridge and heat and serve over borenkool as a gravy. Slow fry side pork sprinkled with speklapjes kruiden from the Dutch Market. Have some applesauce as a side dish. | Growing your own kale is easy and tastes the best. Make sure it gets a hard frost before harvesting as that removes the bitterness. Remove leaves from the plant and strip around the veins. Wash in the bathtub, shake out as much water as possible, stuff into new pillowcases (so you don't get stray hairs in it) and put in the freezer. When well frozen, stomp on it to make it fine and portion it into plastic bags (at least 1 cup/person) and return to freezer. | 53

54: Beer Crust Pizza 1 can beer 1 Tbsp salt 4 cups flour 2 Tbsp yeast 3 Tbsp fine cornmeal 1 1/2 Tbsp shortening Warm beer in a glass bowl in the microwave until lukewarm and then melt in the shortening. In a mixing bowl, combine salt, cornmeal and beer with melted shortening. Then, add 1 cup of the flour and mix well. Add the yeast to the next cup of flour and mix that in well. Add the last 2 cups of flour and knead for 5 min. Place in a greased bowl and let rise until double. Punch down, stretch into a rectangle and press into a baking sheet. Spread on pizza sauce and put on your favourite toppings and bake at 350 degrees for about 20 minutes or until cheese is bubbling. | Family Favourite | 54

55: Treats | The last section of this book will be dedicated to our favourite cookies, squares and cakes. Also included are some much loved Dutch recipes handed down from my Oma and my Beppe. | Rainbow Squares 1/2 cup margarine 1 1/2 cups chocolate chips Melt together and then add: 1 cup icing sugar and stir well. Then add 1 beaten egg and stir well again and let cool while you place graham crackers in the bottom of a 9 x 13 pan. Then, add 2 1/2 cups of miniature marshmallows to the chocolate and mix until coated. Spread over graham crackers, put in the fridge to set, cut into squares and enjoy. | Bailey's Brownies 1 1/2 cups flour 3 eggs 3/4 cup cocoa 2 cups sugar 1 1/2 tsp vanilla 1 1/4 tsp salt 1/2 cup butter 1/4 cup shortening | Melt butter and shortening and stir in sugar, vanilla and eggs. Combine flour, cocoa and salt and then add to wet mixture, stirring only until everything is moistened. Line a | 9 x 13 pan with foil, grease and bake at 350 degrees for about 20 min. Centre should not feel completely set when touched. Remove from oven and allow to cool completely before icing and cutting. | 55

56: As for butter vs margarine, I trust cows more than chemists. Joan Gussow | Brown Sugar Shortbread | 1 lb butter 1 cup brown sugar 4 cups flour Cream butter and sugar. Add flour 1 cup at a time. Mix the last cup in with your hands until dough comes together. Lightly flour your work surface and roll out dough to the desired thickness. (we like our cookies about 3/8 inch thick) Cut with cookie cutters, lift onto an ungreased baking sheet, sprinkle with coloured sugar if desired, bake 8-10 min. at 350 degrees or until edges are a light, golden brown. Cool on a rack and decorate with icing or dip in melting chocolate. Try adding a flavour like vanilla, almond, coconut, etc. to the creamed mixture for a change of pace. | Tender and Buttery | This cookie recipe was given to me by my mother-in-law's good friend and baking partner, Henriet. They are fast and simple to make and everyone loves them. They make excellent last minute Christmas gifts and great hostess gifts as well. | 56

57: Best Chocolate Chip Cookies 1/2 cup butter 1/2 cup margarine 1 1/4 cups brown sugar 1 1/4 cups white sugar 1 egg 1 Tbsp milk 1 Tbsp vanilla 3 1/2 cups flour 1 tsp salt 1 Tbsp baking soda 1/2 cup ground oats 1/2 cup crushed corn flakes 1 cup canola oil Cream together butter, margarine, sugars, egg, vanilla and milk. Combine dry ingredients and add to the creamed mixture and mix together with a wooden spoon until it looks crumbly. Then, add the oil and finish mixing into a dough. Add a pkg of chocolate chips, roll into balls, place on cookie sheet, flatten slightly with fork, bake at 350 degrees for about 8 min. They should just be turning brown on the edges. Remove from pan and cool on a rack. | goodness | This recipe comes from my good friend, Susan, who so willingly shares her recipes and her wonderful talent for cooking. | 57

58: Sugar Cookies 1/2 cup shortening 1 egg 1/2 cup butter 1 tsp almond extract 1/2 cup brown sugar 1 tsp vanilla extract 1/2 cup white sugar 1/2 tsp salt 1 tsp baking soda 2 cups flour 1/2 tsp cream of tartar Cream shortening, butter, sugars, egg and extracts. Combine dry ingredients, add to creamed mixture and mix well. Roll dough into balls and then roll them in a bowl of sugar. Place on cookie sheet and flatten with a fork in a cross pattern. Bake at 350 degrees for 7 min. Cool on rack. | Toos VanderSluis | Molasses Cookies | 3/4 cup margarine 1 egg 1/4 cup molasses 1 cup sugar 1 tsp baking soda 1/2 tsp cloves 3/4 tsp cinnamon 2 tsp ginger 2 1/4 cups flour 1/2 tsp salt | Cream margarine, sugar, egg and molasses. Combine dry ingredients, add to creamed mixture and mix well. Roll dough into balls, dip in a bowl of sugar and place on cookie sheet sugar side up. Flatten a bit with the bottom of a glass, bake about 7 min. & cool on a rack. 350 degrees 45 min. | 58

59: Sand Tarts 2 cups margarine 2 eggs 1 cup white sugar 4 cups flour 1 cup brown sugar 1 tsp baking soda 4 tsp almond extract almond paste Cream margarine, sugars, eggs and almond extract. Combine flour and baking soda and add to the creamed mixture, mixing well. Press equal amounts into muffin tin, filling cups 1/3 full. roll a small ball of almond paste and set it in the centre of each cup. Take a bit more dough and place it over the almond paste and flatten. Cups should be about 1/2 full now. Bake at 350 degrees for 15- 20 min. They should be golden brown and the centres just set to the touch. Thin Glaze: 2 tsp water, 1/2 tsp almond extract and icing sugar. Spread on top of tarts. Almond Paste: 3 cups ground almonds, 1 Tbsp lemon juice, 2/3 cup sugar, 1 egg and 3/4 Tbsp almond extract. Mix almonds and sugar. Beat egg, extract and juice and add to almonds. Mix well. Store in fridge. For softer paste add an egg. | 59

60: "When baking, follow directions. When cooking, go by your own taste. " Laiko Bahrs | Nutmeg loaf 1 2/3 cups flour 1 cup sugar 1/2 tsp salt 1/2 tsp nutmeg 1/2 cup milk 1/2 tsp vanilla 2 eggs 2/3 cup margarine 2 1/2 tsp baking powder Cream margarine, sugar, eggs and vanilla. Then mix in the milk. Combine dry ingredients and add to creamed mixture, stirring until everything is blended. Pour into a greased and floured loaf pan and bake at 350 degrees for 50 min. or until centre is set. Remove from pan and cool on a rack. | Cookies & Cake | 60 | Speculaas | 1 3/4 cups flour 1/2 cup butter, room temp. 2 1/2 Tbsp buttermilk 1/2 cup + 1 Tbsp brown sugar 1/2 tsp baking soda 1 1/2 tsp baking powder 1/4 tsp salt 1 tsp cinnamon 1/4 tsp cloves 1/4 tsp nutmeg 1/2 tsp ginger Mix together dry ingredients in a bowl. In another bowl mix together butter, sugar and buttermilk. Add dry ingredients and mix. Finish mixing with your hands to form a ball of stiff dough. Flatten dough ball, wrap in plastic and refrigerate for a couple of hours. To make cookies, roll out dough to 1/4 inch thickness on a lightly floured surface and use cookie cutters or press dough into a windmill cookie mold. Use a sharp knife to cut away excess and place cookies on parchment lined baking sheet and bake for about 10-12 min. at 350 degrees. Cookies should be crispy when cool. Cool on racks.

61: Koeke (Dutch Honey Cake) 4 cups flour 1 tsp baking powder 1 cup sugar 1 tsp baking soda 2 tsp cinnamon 1 cup honey 2 tsp ginger 1 cup boiling water 1 tsp nutmeg 1 cup cold water 1/2 tsp cloves Combine all dry ingredients in a large bowl. In another bowl, dissolve the honey in boiling water, then stir in cold water. Add to dry ingredients and only stir until blended. Grease 3 small loaf pans and put an equal amount of batter in each. Bake 35- 40 min. at 350 degrees. Centre of tops should look and feel set. Cool on racks. | This recipe was handed down by my Beppe (Frisian for grandmother) and was my Dad's favourite snack to go with his coffee. 'En stuk koeke met boter' and all was right with the world. | 61

62: 6 Egg Cake 3 cups flour 2 1/2 cups sugar 1 tsp salt 1/2 lb margarine 6 eggs 1 1/2 tsp baking powder Melt margarine. Combine flour, salt and baking powder in a bowl and add the melted margarine and mix together. In another bowl, mix together eggs and sugar. Add to the flour mixture and stir just until blended. Grease and flour 3 loaf pans, pour in equal amounts of batter and bake for 50-60 min. at 350 degrees. Remove from oven and cool for a 1/2 hr. on a rack before removing from pan. Cool completely before cutting. You can also add 2 cups of plumped raisins to the batter for a change of pace. | Three Layer Squares 1 cup shortening 1/4 tsp each salt and soda 1/2 cup white sugar 1 tsp baking powder 1/2 cup brown sugar 1 tsp vanilla 1 Tbsp cold water 2 cups flour 2 egg yolks 2 egg whites 1 pkg chocolate chips 1 cup brown sugar | Cream shortening, sugars, yolks and vanilla. Mix together dry ingredients and add to the creamed mixture using a pastry blender. Press into a 9x13 pan. Sprinkle on chocolate chips. Beat egg whites until stiff and gradually beat in brown sugar. Spread over chips being sure to touch edges of pan. Bake at 350 degrees for 25 min. Cool completely before cut into squares. | 62

63: Jan Hagel 3 cups flour 2 tsp cinnamon 1/2 tsp salt 1/2 lb margarine 2 small eggs 2 cups brown sugar 1/2 tsp baking soda | Cream margarine and sugar. Beat the egg and add 1/2 to the creamed mixture. Combine dry ingredients and mix into the wet ingredients. Knead dough together with your hands to finish off. Press dough into a 9 x 13 pan. Decorate top with a fork in both directions and spread the remainder of the egg over top. Bake 20 min at 350 degrees. Cool and cut into squares. | Jodenkoek (Jewish Cake) 2 cups flour 1 egg 1 cup sugar 2 tsp baking powder 1/2 lb butter 1 1/2 tsp cinnamon 1/2 tsp almond extract Melt butter, add sugar, egg and almond extract and mix well. Combine flour, cinnamon and baking powder and mix into the wet ingredients. Divide dough in half and press into two 8" round pans and bake for 1/2 hour at 325 degrees. Do not over bake. Cool in pans. While still warm, make a thin glaze (pg 47) and spread on top. | 63

64: Olie Bollen | 3 cups flour 2 Tbsp yeast 2 cups milk 2 large eggs 1 tsp salt 1/4 cup sugar Optional: currants and/or raisins and/or diced apples | Warm the milk to lukewarm. Put in a large bowl and using a whisk, mix in sugar, salt and eggs. Mix in 1 cup of the flour, then add the yeast to the second cup of flour and mix it in. Then, using a wooden spoon, mix in the last cup of flour and beat until smooth. Cover with a damp cloth and let rise in a warm place for 3/4 of an hour. During the rising time, plump raisins or currants in hot water, cut up apples if desired and heat up your deep fryer to about 350 degrees. Add fruit to the batter and gently but thoroughly mix it in. When oil is heated, take two tablespoons and dip them in the oil. Scoop up enough batter to make a small ball with one spoon and push it into the oil with the other. Continue until fryer is full. When browned on one side, about 2 min., turn them over. When finished, remove from oil and blot on paper towels. Serve with icing sugar. | Happy New Year! | This recipe was handed down by my Oma (Dutch for grandmother) and holding to Dutch tradition, we make these 'Dutch Donuts' every New Year's Eve and share them with family & friends as we ring in the new year.! | 64

65: Sour Cream Coffee Cake | 1 1/2 cups sugar 3/4 cup margarine 3 eggs 1 1/2 tsp vanilla 1 1/2 tsp baking powder 3 cups flour 1 1/2 tsp baking soda 3/4 tsp salt 2 cups light sour cream | Beat sugar, eggs, softened margarine and vanilla in a bowl for 2 min. In another bowl, combine flour, salt, baking powder and soda and beat in alternately with the sour cream, repeating 3 or 4 times, on low speed. Grease 2 loaf pans or a bundt pan. Put in enough batter to cover the bottom of the pan, sprinkle some of the filling (below) over the batter and repeat these layers 3 or 4 times. Bake at 350 degrees for about 1 hour or until centre of top is set to the touch. Remove from oven and cool in the pan, on a rack, for about 1/2 hour then remove from pan. Drizzle with a thin icing sugar glaze or butterscotch sauce when serving. | Filling: Mix 1/2 cup packed brown sugar with 1 1/2 tsp cinnamon and 1/2 cup each of finely chopped nuts and plumped raisins (optional). | 65

66: Tompouce | 1 pkg Puff Pastry: Cut and roll out pastry into 2 equal parts. Place on baker's paper on 2 baking sheets, use a fork to poke holes in it and bake according to directions for 5 min. Lay another piece of baker's paper on top and then another baking sheet bake for 10 min. Then, remove the top baking sheet and paper and continue baking for 5-10 min until lightly browned. This will help to keep the pastry fairly flat so it's easier to work with. When cooled cut into 4" strips. Vanilla Custard: Make a thick custard according to directions on Birds custard can. Place a piece of plastic wrap over the top to prevent a skin from forming and cool completely. Then, spread or pipe about 1" thick over 1/2 of the pastry strips. Spread icing over the other strips, allow to dry. With a serrated knife, cut into 2 inch wide sections and place them side by side on top of custard. Cut through custard and bottom pastry. Icing: Make a medium thin glaze with icing sugar, water, 1/2 tsp vanilla and a couple drops red food colouring. Spread evenly over pastry with a metal spatula. Top pastries with a swirl of whipped cream before serving. | 66

67: 1/2 lb margarine 1 tsp ground anise 2 cups brown sugar 1 tsp baking soda 2 large eggs 1/2 tsp cinnamon 1 tsp vanilla extract 3 cups flour 1/2 tsp orange extract 1/4 tsp salt 1 Tbsp grated orange peel (optional) Melt margarine and mix in sugar, eggs and extracts. Combine dry ingredients and add to the wet mixture. After mixing, you will end up with a stiff dough. Pat 1/2 the dough into a cookie sheet lined with baker's paper. It will seem very thin. Then put a layer of almond paste (pg. 59) over it, staying 1/4" away from the edges. Then pat the rest of the dough on top of this. Bake at 350 for 20- 25 min. until golden brown. Turn out onto a cooling rack. Make a spreadable, light pink or purple glaze with icing sugar, a bit of water and food coloring. Glaze the cake, bottom side up and let dry for an hour, then pipe on buttercream icing (pg. 29) in diagonal criss crossing rows and pipe a flower in the centre of each square. This version freezes very well. If you prefer a whipped cream topping, do that just before serving and top with fresh fruit or chocolate leaves. Google Oranjekoek images for more ideas on how to decorate. | Oranjekoek | Heerlijk! | Celebrate | Oranjekoek is a Frisian delight, created to celebrate the royal family of The Netherlands, which descended from William of Orange. It's a cake filled with almond paste and topped with a pink or purple glaze, butter cream icing or whipped cream and either fruit, chocolate or both. It is traditionally served at weddings, birthday & anniversary parties. | 67

68: Fruit only angers my need for chocolate. Jason Love | I don't like food that's too carefully arranged; it makes me think the cook has spent too much time arranging and not enough time cooking. If I wanted a picture I'd have bought a painting. Andy Rooney | NOTES AND QUOTES | I read recipes the same way I read science fiction. I get to the end and I say, 'Well, that's not going to happen' Rita Rudner | Cooking is like love. It should be entered into with abandon or not at all. Harriet Van Horne | I don't like gourmet cooking, or 'this' cooking or 'that' cooking. I like good cooking. James Beard | Vegetarians and their Hezbollah-like splinter-faction, the vegans, are a persistent irritant to any chef worth a damn. They are the enemy of everything good and decent in the human spirit, an affront to all I stand for . . . the pure enjoyment of food. The body these water-heads imagine, is a temple, not to be polluted with animal protein. It's healthier they insist; though every vegetarian I've ever worked with is brought down by even a rumour of a cold. Anthony Bourdain | I cook with wine. Sometimes I even add it to the food. W. C. Fields | 68

69: For baking, I use unbleached flour whenever possible. Why? Just think about it for a moment. Ascorbic acid is just vitamin C powder. It's a natural dough enhancer and preservative available at pharmacies and bulk food stores. Bread flour is a good alternative to all purpose when making heavy breads like Challah and multi-grain. High ratio shortening is available at Bulk Barn or similar bulk food stores. I buy instant dry yeast found in vacuum sealed packages. It gives great results more consistently and is much easier to use. However, for heavier doughs with eggs and butter in them, use dry active yeast. To learn how to knead bread dough, go to the youtube video by ArchFood Companies called 'How to Knead'. Make oatmeal flour by grinding quick oats in your blender. | NOTES AND QUOTES | Never eat more than you can lift. Miss Piggy | Life is uncertain. Eat dessert first. Ernestine Ulmer | Research tells us fourteen out of any ten individuals likes chocolate. Sandra Boynton | A boy doesn't have to go to war to be a hero: he can say he doesn't like pie when he sees there isn't enough to go around. E.W. Howe | A hungry stomach seldom scorns plain food. Horace | Good moms let you lick the beaters. Great moms turn them off first. | Cheese is milk's leap toward immortality. Clifton Fadiman | A good meal ought to begin with hunger. | Good cooks never lack friends. | 69 | No one who cooks, ever cooks alone. Even at his or her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present & the wisdom of cookbook writers. Laurie Colwin

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  • Title: Family Recipes
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