S: Marc and Sophie's Favorite Recipes - Volume 1
FC: This Cookbook is inspired by all of the talented cooks in our families.
1: The fabulous recipes in this book... Breakfast Oatmeal Banana Pancakes Cheese Blintzes Belgian Waffle Soup Pizza Soup Salad Jane's Salad Greek Salad Lover's Salad Appetizers and Side Dishes Shrimp Rolls and Spicy Thai Peanut Sauce Bruschetta Scalloped potatoes Bread Jewish Challah High Protein Rolls Main courses Sweet Red Chili Chicken Three Cheese Chicken Pasta Squash and Bolognese Eric's Pasta Souvlaki and Garlic Potatoes Lime Chicken Quesedillas Shawarma and Garlic Sauce Mexican Lasagna Honey Mustard Chicken Shrimp Pita Pizza The Chacarero Chicken Fajitas and Guacamole Fresh Tomato, Sausage and Parmesan Pasta Deserts Best Damn Cheese Cake Beaver Tails Honey Drop Cookies Puff Wheat Candy Dangerously Sugary Croissants Oatmeal Chocolate Chip Bar Cookies Chocolate Surprise Pudding
2: Ingredients 1 cup (250 mL) large-flake oatmeal 1 cup (250 mL) all-purpose flour 1/4 cup (50 mL) brown sugar 1 tsp (5 mL) each baking powder and baking soda 1/4 tsp (1 mL) each salt and nutmeg 1 ripe banana 2 eggs 1 cup (250 mL) plain yogourt 1/2 cup (125 mL) milk 1/2 tsp (2 mL) vanilla 1/4 cup (50 mL) melted butter or vegetable oil How to make it In a large bowl, stir oatmeal with flour, sugar, baking powder, baking soda, salt and nutmeg. In another large bowl, mash banana with a fork. Then whisk in eggs and yogourt. Stir in milk and vanilla. Make a well in oatmeal mixture. Pour in banana mixture and stir until blended. Then stir in butter. Generously coat a large frying pan with a little more butter and set over medium heat. When butter is bubbly, scoop about 1/4 cup (50 mL) batter into pan. Repeat for each pancake. You should be able to fit 3 or 4 in the pan. Don't crowd pan. Cook until bubbles form on the top, 2 to 3 min. Then turn and cook until golden brown on each side, about 3 to 4 min more. Remove to a platter. Cover to keep warm. Repeat with remaining butter and batter. Yummy with maple syrup.
3: Oatmeal Banana Pancakes
5: Cheese Blintzes Pancakes 3 eggs 1-1/2 cups skimmed milk 1 cup sifted flour (minus 2 tablespoons) 1/4 tsp salt 3 tbsp melted butter Beat eggs lightly, just to mix. Gradually add milk and mix together. Place flour and salt in small bowl of electric mixer. On low speed, gradually add egg-milk mixture, scraping bowl with rubber spatula and beating only until smooth. Beat in butter. Cover and refrigerate 2 hours or overnight. Filling (x 1-1/2 to fill above pancakes) 1 pound dry cottage cheese 1-1/2 tbsp sour cream 2 eggs or 1 egg/1 yolk 1 tbsp melted butter 1 to 1-1/2 tbsp sugar 2 tsp lemon juice cinnamon and salt to taste How to make it Heat pan to moderately high heat and spread butter on bottom and sides of pan. Place 2 generous tbsp. batter in pan; tilt and rotate pan to spread evenly until batter stops running. Cook until top is dry (bottom is slightly browned), approximately 45 seconds. Don't fry on other side. Gently remove. Place heaping tsp. of filling on each pancake (in centre). Roll pancake so that uncooked side is on the outside. Refrigerate a few hours. In large frying pan, melt butter to coat bottom. On moderately low heat, fry until golden brown on both sides. Remove from heat. Serve with sour cream or raspberry jam.
6: Belgian Waffles
7: Ingredients 2 cups flour 4 tsp baking powder 1/2 tsp salt 1/4 cup sugar 2 eggs, separated 1/2 cup oil 2 cups milk How to make it Using mixer, beat egg whites until stiff. Sift all the dry ingredients together in a bowl. Remove egg whites from bowl and in the same bowl, mix together the egg yolks, milk and oil and stir slightly. Add dry ingredients to wet ingredients and mix well. Fold in beaten egg whites.
8: Pizza soup | "A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook." ~ Michael Smith
9: Ingredients 2 tbsp olive oil 2 onions, peeled and chopped 4 cloves garlic, minced 1 28 ounce can diced tomatoes 2 cups chicken broth 2 carrots, peeled and grated 1 tbsp dried oregano 8 ounces pepperoni, thinly sliced a sprinkle or two sea salt and freshly ground pepper 4 slices whole grain bread 2 cups shredded mozzarella cheese How to make it Sauté onions and garlic in a large stockpot with the olive oil until the onions are lightly browned. Add canned tomatoes, chicken broth, carrots and oregano. Simmer for 15 minutes or until the carrots are tender. Add the pepperoni and season with salt and pepper to taste. Preheat the broiler in your oven. Ladle the hot soup into 4 onion soup bowls or 4 large ovenproof soup cups. Cut the bread into large circles and cover the top of each soup bowl. Sprinkle on 1/2 cup of shredded mozzarella onto the top of each bread slice and then place bowls under the broiler in your oven. Cook until the cheese is golden and bubbling, about 2 or 3 minutes.
10: Greek Salad Ingredients 1 package of feta cheese 2 cups of cherry tomatoes 2 cups of diced cucumbers 1/2 red onion Renee's Greek salad dressing How to make it Dice feta cheese and thinly sliced onion. Mix cheese, tomatoes, cucumbers and onions in a bowl. Add dressing to taste. | Jane's Salad Ingredients 1 red pepper 1 red onion 2 carrots 1/2 red cabbage Renee's Asjan Dressing Sesame seeds 2 celery sticks How to make it Use a mandolin to thinly slice red pepper, onion, cabbage and sticks. Cut carrots in julienne. Mix all vegetables in a bowl, add dressing to taste. Sprinkle sesame seeds on top of salad.
11: Lover's Salad Ingredients 1 green pepper 1 red pepper 1/2 red onion 1/2 package of bean sprouts 1 small package of baby spinach 1/2 cup of olive oil 1/4 cup of soy sauce 2 garlic cloves How to make it Dice green and red pepper. Thinly slice red onion. Chop the garlic. In a bowl, mix spinach, bean sprouts, green and red peppers and red onion. In a separate bowl whisk olive oil, soy sauce and garlic. Add dressing to salad Add unsalted cashews if desired.
12: Shrimp Rice Rolls Ingredients 1,5 kg of raw shrimps without the tail, unfrozen 1/4 cup of ginger grated 3 garlic cloves crushed 2 tbsp of lime zest and the juice of one lime 1/3 of cup sweet red chili sauce 1/3 of cup of chicken broth 2 1/2 tbsp of sugar Rice-paper sheets Boston lettuce leaves Fresh mint leaves Rice vermicelli Cucumber julienned Carrots julienned How to make it Mix garlic, ginger, lime juice, zest and sugar. Add shrimps. Let marinate for at least 3 hours. Cook marinated shrimp in a saucepan. Remove from heat and put aside. In the same pan, cook the sweet red chili sauce and the chicken broth. Let simmer until sauce thickens. Put the shrimp mixture back in the pan and remove from heat. Assemble rolls using a rice-paper sheet, Boston lettuce leaves, mint leaves, vermicelli, shrimps, carrots and cucumber. Spicy Thai Peanut Sauce Ingredients 2 cups of peanut butter The juice and zest of four limes 1 tsp of chili flakes or hot sauce 1/2 cup of brown sugar or honey 1/2 cup of soy sauce A large bunch of mint How to make it Toss everything into your food processor or blender then puree until smooth.
15: "There is no love sincerer than the love of food." ~George Bernard Shaw | Bruschetta Ingredients 8 plum tomatoes, diced 1 cup fresh basil, chopped 1/2 red onion, minced 3 cloves garlic, minced Salt and pepper to taste How to make it Preheat oven to 400 degrees F. Combine tomato, basil,, garlic and red onion in a small mixing bowl; stir well. Season with salt and pepper. Set aside. Arrange bread on a baking sheet. Place in oven and bake until well toasted, approximately 5 minutes. Remove bread from oven. Let bread cool and sprinkle with tomato mixture.
16: Scalloped Potatoes Ingredients 6 potatoes (Yukon Gold) 1 tbsp.flour 1 tbsp.butter 1 cup milk 1 cup grated cheddar cheese 1bermuda red onion, chopped salt and pepper How to make it Peel potatoes and boil for 20 minutes. Make a white sauce by mixing flour, salt, pepper, butter and milk together and heat until boiling, then reserve. Thinly slice potatoes, then place one layer in a greased 13x9 in. dish. Sprinkle about half of red onion on and around potatoes. Put thin pieces of butter over top and repeat for a second layer. Bring white sauce (which should be thin, almost runny) to a boil. (Add water if needed.) Add cheese. Pour sauce over second layer and cover with foil. Bake at 350 F for 20 minutes. Remove foil and bake for another 20 minutes or so, until golden brown. Serves six.
18: Glaze 1 egg yolk 1 tbsp. water How to make it Mix yeast and water together and let stand for a few minutes. Add eggs, shortening, sugar, salt and flour to the mixture. Divide dough into five equal portions. Roll with palm of hand into long smooth strips. The pieces should be thicker in the middle and gradually taper towards the ends. Braid the five dough strips. Place on lightly greased baking sheet. Cover and let rise 30 minutes or until double in volume. Beat egg yolk with one tablespoon of water and brush over challah. Bake at 350 degrees for 30-35 minutes or until golden-brown on top. Melt 1-2 tablespoons of butter and brush over cooked bread. | Jewish Challah | Ingredients 1 cup water 2 eggs, beaten 3 tbsp. shortening 3 tbsp. sugar 1-1/4 tsp. salt 1-2.3 cup flour 1 tsp. yeast
19: High-Protein Rolls | Ingredients 2 1/4 tsp. Yeast 3/8 cup lukewarm water 1 1/2 cup cottage cheese 3 tbsp. sugar 1 1/2 tsp. salt 3/8 tsp. baking soda 2 eggs 2 1/2 cup sifted flour How to make it Dissolve yeast with water while heating cottage cheese until lukewarm. Combine cottage cheese, yeast mixture, sugar, salt, baking soda and eggs. Gradually add flour. Knead for 5 minutes. Put dough in a greased bowl, turning once. Let rise until double in size (approx. 1.5 hours). Punch down. Turn dough onto lightly floured surface. Divide into 24 equal pieces and shape into balls. Place balls in two greased 9" baking pans. Bake at 350 degrees for 20-25 minutes or until golden.
21: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Sweet Red Chili Chicken Ingredients 1/2 cup Sweet Red Chili Sauce 2 tbsp vegetable oil 2 tbsp soy sauce 1 medium onion, thinly sliced 1 tbsp minced garlic 1 1/2 lb boneless chicken breasts 4 scallions, chopped 1 red pepper 1 zucchini How to make it In a large skillet, heat Sweet Red Chili Sauce, oil, soy sauce, onion and garlic over medium heat. Stirring, bring to a boil and cook 2-3 minutes. While sauce is cooking, thinly slice chicken. Add chicken, red pepper and zucchini to sauce. Sauté until chicken is cooked through about 3-5 minutes and well mixed with sauce. Add scallions and cook for an additional 2 minutes. Serve with cooked Jasmine Rice.
23: Three Cheese Chicken Pasta | Ingredients 1-1/2 cups multigrain penne pasta, uncooked 1 pkg.(283 g) fresh baby spinach leaves 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces 1 tsp dried basil leaves 1-1/2 cups (1/2 of 700-mL jar) pasta sauce 1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained 1/4 cup Philadelphia Light Cream Cheese Spread 1 cup Partly Skim Mozzarella Shredded Cheese, divided 2 tbsp Parmesan Grated Cheese How to make it Heat oven to 375F. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted. Drain pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish. Bake 20 min. or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 min. or until cheese is melted.
24: Ingredients 1 large spaghetti squash, cut in half lengthwise, seeds removed 6 tbsp extra virgin olive oil (EVOO), divided Salt and ground black pepper 1-1 1/2 pounds ground sirloin 2 carrots, peeled and cut into small dice or shredded 1 medium onion, cut into small dice 2 celery sticks cut into small dice 1 red pepper cut into small dice 3 cloves garlic, finely chopped or grated 1/4 cup tomato paste 1 cup beef stock Garlic powder and oregano to tase How to make it Pre-heat the oven to 400F. Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 tablespoons of EVOO, salt and pepper. Turn the squash over so they're cut-side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. While the squash is roasting, brown the beef in a large skillet over medium-high heat Add the carrots, onion, celery, red pepper and garlic to the pan and cook until the veggies are tender. Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes. Add spices to taste.
25: Squash and Bolognese | "Have fun in the kitchen and keep at it. You’ll get better and faster with a little practice." ~ Rachael Ray
26: Eric's Pasta Ingredients 1 lb ground beef 1 large salsa jar 1 can of corn 1 zucchini 1 tbsp garlic powder Oregano to taste Noodles Cheese (lots) How to make it Cook noodles al dente. On medium heat, add beef to saucepan. ,Once browned, add salsa, corn, zucchini, garlic powder, and oregano. Once vegetables are cooked, place in large bowl. Add noodles and cheese to mixture. Let cheese melt. Serve warm.
28: Garlic Potatoes Ingredients 8 large potatoes, peeled, cut into large wedges 4 garlic cloves, minced 1/2 cup olive oil 1 cup water 1 tbsp dried oregano 1 lemon juiced Salt and pepper How to make it Preheat oven to 420 degrees F. Spray baking pan with non-stick spray. Mix garlic, olive oil, water, oregano and lemon juice in a large bowl. Toss the potatoes in the mixture to cover well. Put the potatoes in the baking pan and pour remaining mixture over the potatoes. Add salt and pepper. Bake for 40 minutes. and turn them about half way through cooking. Add some more salt, pepper and a a light sprinkle of oregano. Add more water of pan appears to be getting dry.
29: Souvlaki Ingredients 1 lemon, juiced 1/4 cup olive oil 1/4 cup soy sauce 1 tsp dried oregano 3 cloves garlic, crushed 4 pounds pork/chicken cut into 1 inch cubes 2 medium yellow onions, cut into 1 inch pieces 2 green bell peppers, cut into 1 inch pieces skewers How to make it In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours. Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers. Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
30: " I don't believe in low-fat cooking. " ~Nigella Lawson
31: Lime Chicken Quesadillas | Ingredients 2 tsp canola oil 1 green onion, thinly sliced 1 lime 1 pound skinless, boneless thin-sliced chicken breasts 4 burrito-size flour tortillas 1 cup shredded Mexican cheese blend How to make it In a 12-inch nonstick skillet, heat oil on medium for 1 minute. Add green onion and cook about 6 minutes or until tender, stirring occasionally. Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Evenly season chicken on both sides with lime peel, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Add chicken to green onion in skillet; cook 10 minutes or until chicken is no longer pink inside. Transfer to bowl; stir in lime juice. Evenly divide chicken mixture and cheese on half of each tortilla; fold over to make 4 quesadillas. In same skillet, cook quesadillas on medium, in 2 batches, 8 minutes per batch or until browned on both sides and heated through. Cut each quesadilla into thirds. Stir avocado into salsa; serve with quesadillas.
32: Garlic Sauce Ingredients 4-6 cloves garlic minced 1/4 tsp salt 1 cup canola oil 1/4 cup lemon juice 1 or 2 egg whites How to make it In a food processor, add minced garlic. Begin processor and slowly add oil and lemon juice alternating them until gone. Scrape down sides intermittently. Add 1-2 egg whites and blend until you reach mayonnaise consistency. Refrigerate.
33: Chicken Shawarma Ingredients 1 1/2 lbs boneless, skinless chicken breasts 1 cup plain yogurt 1/4 cup vinegar 2 cloves garlic, crushed 1 tsp pepper 1/2 tsp salt 2 cardamom pods 1 tsp allspice 1 lemon, juiced How to make it Combine all ingredients except for chicken to make marinade. Add chicken, cover and refrigerate at least 8 hours, preferable overnight. In a large saucepan, cook chicken over medium heat for 45 minutes or until done. Serve with pita, onions, tomatoes, lettuce and garlic sauce.
34: Mexican Lasagna | Ingredients 1 lb of lean ground beef 1/2 cup of chopped onion 1 can of tomato sauce 1 can of black bean, drained and rinsed 3/4 cup of corn niblets 1 red pepper, diced 8 flour tortillas (7 inches) 2 cups of shredded Cheddar cheese 2 tsp of chili powder 1 tsp of ground cumin 1 tsp of dehydrated minced garlic 1/2 tsp of oregano leaves 1/2 tsp Crushed Red Pepper How to make it In a large skillet, brown beef and onion over med-hi heat; drain. Stir in tomato sauce, beans, corn, red pepper and all spices. Bring to boil. Reduce heat to low; simmer for 5 minutes. Adjust seasoning to taste. Spread 2/3 cup of mixture on bottom of baking dish (13x9 inches). Top with tortillas, overlapping as needed. Layer half of remaining mixture and half of cheese. Repeat with remaining tortillas, beef and cheese. Bake in preheated oven at 350 degrees F for 15 minutes or until heated through. Let stand 5 minutes before serving.
37: Honey Mustard Chicken Ingredients 1 ( 3 lbs) whole chicken, cut into pieces 1/2 cup honey 1/4 cup prepared mustard 1 tsp salt 1 tsp curry powder How to make it Preheat oven to 350 degrees F. Mix honey, mustard, salt and curry powder in small bowl. Place chicken pieces in a shallow baking pan, skin side up. Pour mixture over the chicken. Bake in oven for 75 minutes, basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
38: Shrimp Pita Pizza Ingredients 4 whole wheat pita bread (medium size) 3 tbsp of tomato paste 2 chili peppers 2 garlic cloves 1 pound of shrimp 1/2 red pepper and 1/2 yellow pepper Mozzarella cheese, to taste Basil leaves, to taste How to make it Preheat oven at 350 degrees F. Place pita breads on cookie sheet and spread tomato paste. Slice peppers in strips. In a saucepan, cook peppers and garlic on medium heat for 1 minute. Add shrimps and cook for 3 minutes. Garnish pita breads with Mozzarella Cheese. Add peppers and shrimps mixture on top. Cook in oven for 8 to 10 minutes, or until the cheese has melted. Before serving, garnish with chopped basil leaves.
41: The Chacarero Ingredients 1 clove garlic, finely chopped 1 tbsp olive oil 1/4 tsp paprika 1/2 tsp ground cumin 1/4 tsp dried oregano leaves, crushed 12 ounces beef chuck 3 jalapeño peppers, seeded and sliced 1 cup green beans, cooked, sliced 2 ripe Chilean Hass avocados 1 tsp cayenne pepper 1/2 tsp salt 4 hamburger buns How to make it In medium bowl, combine garlic, olive oil, paprika, cumin and oregano. Add beef slices and marinate. Set aside for 30 minutes. In large skillet over high heat, cook beef slices until done. Cut avocados in half, remove the pit and peel. Mash with salt in small bowl. Toast buns, then spread avocado mix. Top with beef slices, green beans and a few slices of the pepper.
42: Guacamole Ingredients 3 avocados,, mashed 1 lime, juiced 1 tsp salt 1/2 cup diced onion 2 roma (plum) tomatoes 1 tsp minced garlic 1 pinch cayenne pepper How to make it In a medium bowl, mash together avocados, lime juice and salt. Mix in onion, tomatoes and garlic. Stir in cayenne pepper. Refrigerate.
43: Chicken Fajitas Ingredients 4 boneless chicken breasts, sliced in thin strips 1/2 cup fresh lemon juice 4 tbsp olive oil + 2 tbsp vegetable oil 1 tbsp.wine vinegar 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic powder 1 tsp chili powder 1 tsp cayenne pepper 1 green pepper, sliced in thin strips 1 onion, sliced in thin strips How to make it In a large bowl, mix together lemon juice, oil, vinegar, salt, pepper, garlic powder, chili powder and cayenne pepper. Add chicken, green peppers and onions. Marinade for 1 hour or overnight. In a hot large skillet, add chicken and cook for approximately 15 minutes. Serve with warm flour tortillas and favorite accompaniments (salsa, cheese and guacamole)
44: Fresh Tomato, Sausage and Parmesan Pasta Ingredients 8 ounces uncooked penne 8 ounces sweet Italian sausage 1 cup vertically sliced onion 2 teaspoons minced garlic 1 1/4 pounds tomatoes, chopped Salt, pepper, chili powder and basil to taste Parmesan and mozzarella cheese, to taste How to make it Cook pasta according to package directions, drain. Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat and stir in pasta, Add salt, pepper, chili powder and basil. Put in a baking dish and sprinkle with cheese. Broil in oven.
47: Best Damn Cheese Cake | Ingredients Crust: 26 graham wafers, or 1-3/4 cup graham wafer crumbs 3/4 cup butter (or less) melted 1 tbsp brown sugar Mix ingredients then place and press evenly in 9" spring form pan. Filling: 24 oz. (700g) cream cheese 4 eggs 1 cup sugar 1 tsp.vanilla Beat above for 20-25 minutes. Place over crust and bake 40 minutes at 325 degrees. Cool for 35 minutes. Top: 2 cups sour cream 3/4 cup sugar Beat above for 10 minutes (after cake has cooled). Add foil to spring form pan, if necessary. Put sour cream mixture over cake. Bake 10 minutes at 400 degrees. Watch carefully. Refrigerate overnight.
48: Ingredients Yeast 1 tbsp white sugar 1/2 cup warm water 1 tbsp yeast Dough 1/4 cup vegetable oil 2 1/3 cups warm water 1 tsp salt 4 tbsp white sugar 5-8 cups flour (1/2 whole wheat and 1/2 all purpose) How to make it Dissolve and mix together the ingredients for the yeast mixture in a small bowl and set aside. Mix other ingredients in a large bowl (except flour) then add yeast mixture and mix. Add flour one cup at a time. Knead dough, then let stand (covered with a tea towel) for 1 1/2 hours so dough can rise. Form dough into balls about the size of eggs, then roll flat (making ovals about 1/4 inch thick). Heat oil to 350 degrees in deep fryer. Place on paper towels to drain, then sprinkle with your preferred toppings | Beaver Tails
49: Honey Drop Cookies | Ingredients 1/2 cup Crisco 2 eggs 1 cup sugar 1-1/2 cups flour 2 tbsp honey 2 tsp baking powder 1/4 tsp salt 1/2 vanilla raisins How to make it Blend together Crisco, sugar, honey and salt. Stir in eggs, one at a time. Add flour previously sifted with baking powder. Add vanilla, then raisins. Roll into balls, flatten, make diagram with potato masher. Bake in hot oven.
50: Ingredients 1 cup of brown sugar 1/2 cup of butter 1/2 cup of corn syrup 2 tsp of cocoa 1 tsp of vanilla 10 cups of puffed wheat How to make it Mix brown sugar, butter, corn syrup, cocoa and vanilla in a large sauce pan. Bring to a boil. Remove from heat and pour in puffed wheat. Pour mixture in greased pan and press down with hands. Let cool and cut into squares. | Puff Wheat Candy
51: Dangerously Sugary Croissants Ingredients 1 package of Pillsbury croissant dough 1 cup of brown sugar 1 cup of 35% cream How to make it Heat oven at 350 degrees C. Take the roll of croissant dough and cut in 1/2 inch slices. Place them in an 8x8 baking dish Mix brown sugar and cream together. Pour over croissants. Bake in oven for 20-30 minutes or until slightly golden.
52: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | OATMEAL CHOCOLATE CHIP BAR COOKIES Ingredients 1 1/4 cup all-purpose flour 1 cup brown sugar 1/2 tsp soda 1/2 tsp salt 1/2 cup butter, softened 1 tsp vanilla 1 egg 1 cup quick oats 1/2 cup peanut butter 1/2 cup chocolate chips How to make it Combine all ingredients except oats and chocolate chips. Beat until well blended. Stir in oatmeal and chips. Press into greased 9 x 13-inch pan. Bake at 350F for 15 to 20 minutes. The edges should be golden but the center should be soft. Cut into 2-inch squares.
53: Chocolate Surprise Pudding Ingredients 1 c. once sifted all purpose flour 2 tsp. baking powder 2 tbsp. cocoa 1/2 c. milk 2 tbsp. butter 1/2 tsp. salt 2/3 c. granulated sugar 1 tsp. vanilla How to make it Preheat oven to 350 degrees. Grease a 4 c. casserole. Sift flour, baking powder, salt, cocoa and sugar together, in mixing bowl. Blend in milk, butter and vanilla. Pour into prepared casserole and finish with the following. Topping: 1/2 c. brown sugar 3 tbsp. cocoa 1 1/2 c. boiling water 1/4 c. granulated sugar 1/4 tsp. salt Mix brown and granulated sugar with cocoa and salt. Sprinkle evenly over batter and pour boiling water over all. Do not stir. Bake for 30 minutes or until done. Serve hot or cold with ice cream or whipped cream as desired. Serves 6 to 8.