S: The McCann Family Cookbook
BC: Brown Dog Publishing
FC: The Wacky Book of McCann Family Amazing, Tasty, Mouthwatering Foods
1: Other things may change us, but we start and end with the family. -Anthony Brandt-
2: Cinnamon Rolls | 3 1/2 c. warm water 3/4 c. sugar 1 c. oil 6 Tbsp. yeast Mix above in a large bowl and rest for 15 minutes Add: 1 Tbsp. salt 10 1/2 c. flour 3 eggs Knead and roll out 1/2 inch thick rectangle. Spread 1/2 c. softened butter over dough. Sprinkle with: 1 c. brown sugar 1/4 c. sugar 1/4 c. flour 1/8 c. cinnamon chopped nuts (optional) Roll up and slice into 1 inch rolls. Place on greased pan. Bake at 375 degrees for 15-20 minutes. Cool and spread with frosting. Frosting: 2/3 c. softened butter 2 tsp. vanilla 4 c. powdered sugar 5 Tbsp. hot water
3: Josh, Dad, and Katrina Vacation 2009
4: In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture, set aside. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add eggs mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Pour 1 to 1 1/4 cups batter onto grids of preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. *** McCann family note: add things like chocolate chips, ham, or bacon to the waffle batter after putting it on the waffle iron .*** | Waffles 1 3/4 c. all-purpose flour 2 Tbsp. sugar 1 Tbsp. baking powder 1 tsp. salt 2 eggs 1 3/4 c. milk 1/2 c. cooking oil or butter, melted 1 tsp. vanilla | Josh and Gina
5: Sabrina and Aman June 11, 2011 | McCann Family | Pancakes | 1 3/4 c. all-purpose flour 2 Tbsp. granulated sugar 1 Tbsp. baking powder 1/4 tsp. salt 1 egg, slightly beaten 1 1/2 c. milk 3 Tbsp. cooking oil In a large bowl stir together flour, sugar, baking powder, and salt. In another bowl use a fork to combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). For each standard size pancake pour about 1/4 cup of batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 1 to 2 minutes on each side until pancakes are golden brown. Turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. | 25 mins | 6
6: Kevin, Kristi and Aireus 2011 | Mom | Hearty Cauliflower Soup | 4 c. cauliflowerets 1 c. thinly sliced carrots 2 c. water 1 lb. ground sausage 1/2 c. chopped onion 1/3 c. all-purpose flour 3/4 tsp. salt 1/8 tsp. pepper 2 c. milk 8 oz. cheddar cheese In a saucepan, cook cauliflower and carrots in water until tender; set aside (do not drain). In a skillet over medium heat, brown the sausage and onion; drain. Add flour, salt, and pepper/ Gradually add the milk, bring to a boil. Cook and stir for 2 minutes. Add cauliflower, carrots, and cooking liquid; heat through. Slowly stir in the cheese until melted. | 40 min | 6-8
7: Zuppa Toscana 3/4 lb. spicy Italian link sausage (about 3 links) 1 slice bacon, diced 3/4 c. diced onion 1 1/4 tsp. minced garlic 2 medium potatoes, peeled 2 Tbsp. chicken broth 4 c. water 2 c. kale 1/3 c. whipping cream Salt and pepper to taste Preheat oven to 325 degrees. Place the sausages on a baking sheet, and bake for about 25 minutes or until juices run clear when pricked with a fork. Let cool; cut in half lengthwise and then on an angle into 1/2 inch slices. You should have about 1 1/2 cups of sliced sausage. Set aside. In a 4 quart pot over medium heat, sauté the bacon until limp. Add the onion and continue cooking until the onions are translucent. Add the garlic and cook 1 minute more. Cut the potatoes in half lengthwise and then slice into 1/4 inch slices. Add the potatoes to the onions along with the chicken broth and water. Bring to boil, reduce heat and simmer for 15 minutes. Cut the kale in half and remove any tough stems. Slice into very thin strips. Add greens and sausage to the soup and simmer 5 minutes more. Stir in cream and season to taste with salt and pepper.
8: Drain reserving liquid from clams. Set drained clams aside. In large 4-6 qt pan (Dutch oven) brown bacon until crisp reserving 1 T. drippings; crumble and divided in half. Sauté onion and celery in bacon drippings until onions are clear. Add reserved clam juice, bouillon, Worcestershire sauce, thyme, salt, and pepper. Add enough water if needed to almost cover potatoes. Bring to boil and simmer for 10 minutes or until potatoes are tender. If you want thicker chowder, mash some of the potatoes against the side of pan with a fork. In a saucepan, melt butter. Add flour stirring until smooth. Add milk and half-and-half. (For richer chowder, use all half-and-half instead of milk.) Heat to a boil then add to the potato mixture. (Alternate method: You can also just mix the flour with the milk in a shaker or with a whisk until smooth with no lumps. Then add butter, half- and-half, and milk/flour mixture to potato mixture.) Cook and stir over medium heat till slightly thickened and bubbly. Stir in clams and half of bacon. Return to boiling; reduce heat and cook for 1 to 2 minutes more while adjusting the taste with adding lemon juice, sugar, red pepper, salt and black pepper and bouillon granules. Chowder will thicken as it cools. Sprinkle each serving with some of the reserved bacon. Makes about 8 cups or 4 to 5 main-dish servings. For lower fat version: Cut butter out and reduce half-and-half to 1 cup or replace half and half with fat free evaporated milk. Add additional water if needed. Reduce flour to 2 T. for thinner chowder. | New England Clam Chowder | 2- 6 1/2 ounce cans minced clams 2-4 slices bacon (more if desired) 2 1/2 c. chopped (1/2 inch cubes) potatoes (about 3 medium) 1 c. chopped onion (1 large) 1 c. chopped celery 1 tsp. chicken bouillon granules 1 tsp. Worcestershire sauce 1/4 tsp. dried thyme, crushed 1/2 tsp. salt 1/8 tsp. pepper 3/4 c. butter 3/4 c. flour 2 c. milk 2 c. half and half or light cream 2 tsp. lemon juice (or to taste) 1/2 tsp. sugar (or to taste) Crushed red pepper or ground cayenne pepper (optional) (to taste) Salt and pepper (to taste)
9: Dad | Orange Julius | 6 oz orange juice concentrate 1/2 c. sugar Ice cubes Vanilla (extract optional) In a blender add sugar, OJ, 1 cup water, and 3 Cups ice cubes. Use “Crush Ice” setting on blender (highest speed) add water and ice until blender is full and consistency is satisfactory. If desired add vanilla extract to taste.
10: Cheddar Cheese Ball 2 8 oz packages of cream cheese 1 tsp. dried minced onion 1 tsp. lemon juice 1 tsp. worchestire sauce 8 oz. sharp cheddar cheese 1 c. chopped nuts Soften cream cheese to room temperature. Grate cheddar cheese. Knead all ingredients until well blended. Shape into a ball or log. Roll in chopped nuts. Store in wax paper. Refrigerate to harden. Optional Ingredients: 1 Tbsp pimentos chopped 1 Tbsp. green olives, chopped 2 Tbsp. green pepper, chopped 2 Tbsp. finely broken bacon Pineapple Cheese Ball 2 8 oz. packages cream cheese 1 c. finely chopped green pepper 2 Tbsp. chopped green onion 8 oz. crushed pineapple, very well drained 2 c. chopped nuts Soften cream cheese to room temperature. Mix all ingredients except 1 cup of nuts. Roll into ball or log. Roll ball in remaining 1 c. nuts to coat outside. Store in wax paper. Refrigerate to harden. | Cheese Balls
13: "There is no love sincerer than the love of food." ~George Bernard Shaw | The Jones Family | Shrimp Dip | 1 can mushroom soup 6 oz. cream cheese 3 Tbsp. cold water 1 Tbsp. gelatin 1 c. chopped celery 1 bunch green onions 1 c. salad dressing 2 cans shrimp 2 Tbsp. lemon juice 1/8 tsp. Cheyenne Pepper Combine cheese and soup over medium heat. In small bowl combine water and gelatin till dissolved. Add immediately to cheese mixture. Stir. Add remaining ingredients. Remove from heat. Refrigerate till cold and dip sets.
14: Grind wheat kernels. Add water and several cups of freshly ground whole-wheat flour to Bosch mixing bowl with dough hook in place. Mix using a few short bursts of the spring-loaded jogging switch (‘M’). Add the salt, honey, oil, dough enhancer and instant yeast and jog briefly. (If the quality of your wheat is suspect, try adding 3-4 TB gluten also.) While the Bosch is kneading at speed one, slowly add whole-wheat flour until dough pulls away from the side of the mixing bowl. This normally will take most of the whole-wheat flour you have ground. It is better to add too little flour than too much flour. Allow the Bosch to knead the dough until the gluten in the whole-wheat flour is properly developed. This takes about 10-12 minutes. The dough will be elastic and hold a ball shape easily with long gluten strands. Turn oven on to pre-heat to 120. Shape into loaves and place in well-greased pans—nonstick spray works great. Turn oven off. Put loaves in warm oven to rise until double in size. (This will take approximately 25 mins.) When loaves are double in size set oven to 350 and turn it on (leave loaves in oven). Bake for 30- 35 minutes. When loaves are done (internal temperature reaches 190), immediately remove from pans and let cool on wire rack. Mom's notes: (I used my KitchenAid instead of a Bosch. It worked great. Or for a better upper-body workout, use the God-made brand mixer (muscles) to knead.) | Mom's Homemade Wheat Bread 6 c. luke-warm water (95) 1 Tbsp salt C oil (canola is best) C honey 2 Tbsp Dough Enhancer 3 Tbsp SAF Instant Yeast 10 c. Wheat Kernels 4-54 x 8 pans | Pass the butter!
15: Happy Graduation Day! | Susan Romney | Zucchini Bread | 1c. sugar 1c. brown sugar 3 eggs 1 c. oil (or 3/4 c. applesauce + 1/4 c. oil) 2 c. grated raw zucchini (can use frozen but squeeze out the excess water) 1 tsp. vanilla 3 c. flour 1 tsp. soda 1 tsp. salt 1/2 tsp. baking powder 3 tsp. cinnamon 1/2 tsp. nutmeg 1/2 c. nuts (optional) 1 c. approx. Chocolate chips (optional) Mix all ingredients together with large spoon until thoroughly mixed. Bake in 2 greased and floured 4” x 8” bread pans for about 1 hour at 350 or until toothpick comes out clean. | 350 | 1 hr
16: 6-7 c. bread flour 1/4 c. sugar 2 tsp. salt 2 pkg. active dry 1 c. water 1 c. milk 1/2 c. butter or margarine 1 egg Lightly spoon flour into measuring cup. Level off. In large bowl combine 2 c. flour, sugar, salt, and yeast; blend well. In small saucepan heat water, milk, and butter until very warm (butter does not need to melt completely). Add warm mixture and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes on medium speed. By hand blend 2-3 c. flour to form a stiff dough. On floured surface kneed in 2-3 c. flour until dough is smooth and elastic. About 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees F) until light and doubled in size., about 1 hour. Punch down dough. Let rest on counter covered with inverted bowl, for 15 minutes. Shape dough into desired form. Lightly brush with oil. Cover loosely with plastic wrap. Refrigerate 2-48 hours. When ready to bake remove from refrigerator. Uncover; let stand in warm place for 30 minutes..Bake 18-20 minutes until golden brown. Remove from pans immediately. Cool on racks. | 375 | 18-20 | Buttery Refrigerated Roll | Mom
17: Sweet Corn Bread or Muffins | 1 1/2 c. flour 1 1/4 c. milk 2/3 c. sugar 2 eggs, slightly beaten 1/2 c. yellow cornmeal 1/3 c. vegetable oil 1 Tbsp. baking powder 3 Tbsp. butter or margarine, melted 1/2 tsp. salt Preheat oven to 350 degrees. Grease or line 18-20 muffin cups or 8-inch square baking pan. Combine all dry ingredients in a medium bowl. Combine remaining ingredients in small bowl and mix well. Add to dry ingredients stirring just until blended; there will still be lumps. Do not over stir or they will not be light and fluffy. Pour into prepared muffin cups or baking pan, filling the muffin cups 2/3 full. Bake corn muffins for 18-20 minutes and corn bread for 30-35 minutes until wooden toothpick inserted in center comes out clean and bread is lightly browned. | “After a good dinner one can forgive anybody, even one’s own relatives.” - Oscar Wilde
19: White Turkey Chili | 1 lb soaked over night or 3 15 oz. Cans of Great Northern beans, drained 1 - 1.5 lb. Cooked and shredded turkey (I used about 1 lb.) 1 medium onion 1- 4.5 oz. Can chopped green chilies 1 chopped yellow, red, or green bell pepper 2 jalapeño chili peppers stemmed, seeded and chopped 2 cloves garlic minced 2 tsp. Cumin 1/2 tsp. Salt 1/2 tsp oregano 3-1/2 cups chicken broth (I used water, turkey broth from cooking the turkey carcass, and granulated chicken bullion to taste) If using dry beans, soak them over night drain and then cook in fresh water for 20 minutes. Drain. Then mix all ingredients in slow cooker and cook on Low 10-12 hours or High 5-6 hours. Serve with sour cream, shredded cheddar cheese, and tortilla chips if desired.
20: Lemon Chicken 3/4 lb. boneless, skinless chicken breast 1 tsp. rice wine 1 1/2 tsp. soy sauce 1/2 tsp. salt, divided 1/8 tsp. black pepper 1 egg yolk 12 Tbsp. 1 1/2 tsp. corn starch, divided 4 Tbsp. flour 3 c. oil for frying 3 Tbsp. sugar 2 Tbsp. lemon juice 3 Tbsp. water Diagonally cut chicken into thin (approx. 1/8 inch thick) slices. Place in a bowl and add rice wine, soy sauce, 1/4 tsp. salt, black pepper, egg yolk, and 3 Tbsp. of the cornstarch. Marinate for 10 minutes. In a new bowl mix flour, and 9 Tbsp. of the cornstarch. Dredge chicken through dry mixture. Heat pan and add oil, heat to 375 degrees. Deep fry chicken over medium heat for 15 seconds. Stir to separate. Continue frying for 15 more seconds and then remove. Increase the temperature to 400 degrees and cook chicken for another 10 seconds. Remove and drain. In a small saucepan heat 1 tbsp. of oil. Add remaining 1/4 tsp. salt, sugar, lemon juice, water, and remaining 1 1/2 tsp. cornstarch. Heat until boiling and begins to thicken. If you would like add 1 Tbsp of oil to add a sheen to sauce. Pour sauce over chicken and stir to distribute sauce evenly. Serve over rice.
21: Beef and Broccoli | 3/4 lb flank steak or tenderloin of beef 1 Tbsp rice wine 1 Tbsp. soy sauce 1/4 tsp. meat tenderizer or baking soda 1/8 tsp. black pepper 1 Tbsp. carrot juice 2 stalks green onion, smashed 4 Tbsp. corn starch 6 Tbsp. water 1/2 Tbsp. vinegar 1 Tbsp. ketchup 1/2 Tbsp. sugar 1 tsp. lemon juice or rice vinegar 1 lb. broccoli Remove any fat or muscle from the beef and rinse lightly. Cut the meat across the grain, into thin slices. Combine 1/2 Tbsp. of the rice wine, soy sauce, baking soda, black pepper, carrot juice, green onion, and 3 Tbsp. of the corn starch, and 3 Tbsp of water in a bowl with the meat and marinate in the fridge for up to 2 hours. Cut the broccoli into small bite sized pieces. Cook for 2 minutes in boiling water. Refresh in cold water and drain. Heat the pan with 2 Tbsp of oil until very hot. Stir-fry the broccoli for 1 minute. Set aside. Heat pan until very hot. Add 5 Tbsp of oil and place the meat slices flat in the pan. Fry over medium heat until both sides are brown. Add remaining 1/2 Tbsp of rice wine, vinegar, ketchup, sugar, lemon juice, remaining 1 Tbsp of cornstarch, and remaining 3 Tbsp of water. Cook until thickens. Add back the broccoli and stir until well coated.
22: Sesame Chicken | Marinade: Sauce: 2 Tbsp. light soy sauce 1/2 c. water 1 Tbsp. cooking wine 1 c. chicken broth a few drops of sesame oil 1/8 c. vinegar 2 Tbsp. flour 1/4 c. cornstarch 2 Tbsp. corn starch 3/4 c. sugar 2 Tbsp. water 2 Tbsp. soy sauce 1/4 tsp. baking powder 2 Tbsp. sesame oil 1/4 tsp. baking soda 2 tsp. chili paste 1 tsp. vegetable oil 1 clove garlic Other ingredients: 3 whole boneless skinless chicken breasts 2 Tbsp. toasted sesame seeds 3 1/2 - 4 c. peanut oil for frying Cut the chicken into 1 inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes. To prepare sauce mix together all of the sauce ingredients in a small sauce pan and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while frying the chicken. To deep fry chicken, heat oil in wok until very hot. Add marinated chicken pieces a few at a time and cook until golden brown. Drain on paper towels. Continue until all chicken is cooked. Just before you are done deep frying all the chicken bring the sauce back up to a boil. Place chicken on a large platter and pour sauce over the chicken. Sprinkle with sesame seeds. Serve over rice.
24: Tangy BBQ Pulled Pork Sandwiches | 1 c. chopped celery 1/2 c. chopped green pepper 1 c. chopped onions 1 c. ketchup 1 c. barbecue sauce 1 c. water 2 T. vinegar 2 T. Worcestershire sauce 2 T. brown sugar 1 tsp. Chili powder 1 tsp. Salt 1/2 tsp. Pepper 2 cloves minced garlic (or tsp. Garlic powder) 3-4-lb. Boneless or 4-5 lb bone in pork or chuck roast 14 – 18 hamburger buns Combine all ingredients except roast and buns in slow cooker. When well mixed, add roast. Cover and cook on high 6 – 7 hours. Remove bone if applicable. Shred meat with forks. Serve on toasted buns.
25: Crock Pot Pizza 1 lbs ground beef or Italian sausage 1 med. Onion, chopped 1 green pepper, chopped 15-oz can chili beans, drained 8 oz box of rigatoni or macaroni or bowties, cooked 7-oz jar sliced drained mushroom, optional 3 oz sliced pepperoni 16-oz jar pizza sauce or spaghetti sauce 10 oz mozzarella cheese, shredded 10 oz cheddar cheese, shredded Brown ground beef, green pepper, and onions in sauce pan. Drain. Add drained chili beans. In the order given, layer half of each of the following in slow cooker: ground beef mixture, noodles, mushrooms, pepperoni, pizza sauce, cheddar cheese, and mozzarella cheese. Repeat layers. Cover and cook on Low 3-4 hours.
26: Dad | Chicken Curry w/ Potatoes Carrots and Apples | 1/2 c. honey 1/4 c. mustard 1/4 c. butter/margarine 2 tbsp. onion, finely chopped 2 tbsp. water 1 clove garlic, finely chopped 2 tsp. curry powder 1 tsp. salt 1/4 tsp. crushed red pepper 1/4 tsp. ginger 2 1/2 to 3 lbs. chicken 2 large potatoes, cubed 6 medium carrots, sliced 2 medium apples, cubed Rinse poultry and pat dry. Brush with cooking oil and then roast in oven for 1.25-1.5 hours. Combine the first 10 ingredients in a small sauce pan; bring to boil. In medium sauce pan boil potatoes and carrots for 25 min. Add sauce, veggies, and apple to chicken for last 20 min. of roasting. | 375 | 1.5 hrs | 6-8
27: Cornbread Casserole 1 lb. ground beef 1 small onion, chopped 1 small green pepper, chopped 4 Tbsp. flour 3-4 c. milk 1 cube beef bouillon 1-2 c. frozen peas In a pan brown ground beef. When almost done add onion and green pepper and cook until almost clear. Sprinkle flour onto the ground beef and mix in to cover. Add milk and bouillon to pan and bring to boil. Cook until begins to thicken. Salt and pepper to taste. Pour mixture into 13x9x2 inch pan. Add in frozen peas. Pour cornbread dough onto mixture and bake 30-45 minutes. See corn bread recipe for oven temperature and exact cooking time.
28: Sloppy Joes | 3 lbs ground beef 1 c. chopped onion 1/2 c. chopped celery (can use leaves) or 4 t. celery salt 4 cloves garlic-minced (or 2 t. powder) 2 T. flour 5 - 8oz (40 oz total) cans tomato sauce 3 T. vinegar 2 T. chili powder 1/2 c. ketchup 2 T mustard (or 1/2 Tbsp dry mustard) 1 T Worcestershire sauce Salt, pepper and brown sugar to taste Brown beef; add onions, garlic and celery and cook until onions are clear and celery is tender. Drain grease. Sprinkle flour over meat mixture and stir in. Add remaining ingredients and simmer for approximately 45 minutes. Add salt and pepper and brown sugar to taste. Serve on toasted buns.
29: Chuckwagon Stew 1 lb ground beef 1 28 oz can country style baked beans 1/2 c. brown sugar 1/8 to 1/4 c. prepared mustard Brown the ground beef and drain the fat. Add baked beans and brown sugar. Stir and heat thoroughly. Add mustard to taste.
30: 3 eggs, slightly beaten 1 c. corn syrup 1 c. sugar 2 tbsp. margarine or butter, melted 1 tsp. vanilla 1 1/2 c. pecan halves 1 unbaked (9 inch) pie shell In a large bowl, stir eggs, corn syrup, sugar, butter, and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in a 350 degree oven for 50-55 minutes or until a knife inserted halfway between the center and the edge comes out clean. Cool, or serve hot with ice cream. Serves 8 | Pecan Pie
31: Lemon Cheesecake | 1 c. graham cracker crumbs 3 tbsp. margarine, melted 3 tbsp. sugar Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees for 10 minutes. 3 (8oz.) pkgs. cream cheese, softened 1 tbsp. grated lemon peel 1 c. sugar 1/2 tsp. vanilla 3 tbsp. flour 4 eggs (1 separated) 2 tbsp. lemon juice Combine cream cheese, sugar, flour, juice, peel, and vanilla, mixing at medium speed until well blended. Add 3 eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserve yolk for glaze. Pour over crust. Bake at 450 degrees for 10 min. Reduce temperature to 250 degrees and continue baking for 30 min. or until cheesecake is set and knife comes out mostly clean. 3/4 c sugar 1/4 c. cold water 2 tbsp. cornstarch 1/2 c. lemon juice Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Beat reserved egg yolk in small bowl. Add small amount of hot mixture to yolk. Return to mixture in saucepan; cook 3 min. stirring constantly. Cool slightly. Spoon over cheesecake.; chill thoroughly approximately 2 to 3 hours. Garnish with lemon and lime slices and fresh mint, if desired. Serves 10-12
32: Dad's Famous Chocolate Chip Cookies | 2/3 c, softened shortening ( we usually use butter or margarine) 1/2 c. granulated sugar 1/2 c. brown sugar 1 egg 1 tsp. vanilla Beat the shortening, sugars, egg, and vanilla in a medium bowl until smooth. 1/2 c. flour 1/2 tsp. baking soda 1/2 tsp. salt 1 12 oz bag chocolate chips (2 cups) Sift the flour, baking soda, and salt into the wet ingredients and beat until combined. Stir in the chocolate chips. Drop the cookies onto an ungreased cookie sheet and bake at 375 degrees for 6-8 minutes.
34: 1/3 c. butter or margarine 1/4 c. granulated sugar 1 c. flour 2 eggs 3/4 c. granulated sugar 2 Tbsp. flour 2 tsp. lemon peel 3 Tbsp. lemon juice 1/2 tsp. baking powder Powdered sugar (optional) Beat butter or margarine with an electric mixer for 30 seconds. Add the 1/4 cup of sugar, beat till combined. Beat in the 1 cup of flour till crumbly. Press mixture into the bottom of an ungreased 8x8x2 inch pan. Bake in 350 degree oven f or 15 to 18 minutes or just till golden. Meanwhile combine eggs, 3/4 cup sugar, 2 tbsp. flour, lemon peel, lemon juice, and baking powder. Beat until combined. Pour over baked layer and cook 20 more minutes, or until lightly browned around the edges. Sprinkle powdered sugar. on top | Lemon Squares | Yum
35: Ashley, Aiden and Aireus Sept. 2010 | McCann Family | No Bake Cookies | 1/2 c. butter/margarine 1/2 c. milk 2 c. sugar 3 c. oatmeal 3-4 tbsp. cocoa 3-4 tbsp. peanut butter 1/4 tsp. salt 1/2 tsp. vanilla In a medium saucepan, cook butter, sugar, cocoa, salt, and milk for 6 minutes at a rolling boil. (When ready the batter should solidify and sink if dropped in a cup of cold water) Add oatmeal, peanut butter and vanilla. Drop on to cookie sheet and let cool.
36: Jam Thumbprint Cookies 1 1/2 c. Flour 1/4 tsp. Salt 2/3 c. Butter or margarine 1/3 c. Sugar 2 Egg yolks 1 tsp. Vanilla 2 slightly beaten egg whites 3/4 c. finely chopped walnuts 1/3 c. cherry or strawberry jam (or whatever kind you want to make them colorful and delicious) Preheat oven to 350 degrees Yeilds 36 Cookies Stir together flour and salt. Beat butter for 30 seconds; add sugar and beat till fluffy. Add egg yolks and vanilla; beat well. Add dry ingredients to beaten mixture beating till well combined. Cover and chill 1 hour. (I usually skip the refrigerating.) Shape into 1-inch balls; roll in egg whites, then roll in finely chopped walnuts. Place 1 inch apart on an ungreased cookie sheet. Press down centers with thumb. Bake in a 350 oven for 15-17 minutes. Cool on a wire rake. Just before serving, fill centers with preserves. | Sabrina and Mom June 11, 2011
37: Name | Peanut Butter Kiss Cookies | 1/2c. Margarine 1/2c. Peanut butter 1/2c. Sugar 1/2c. Brown sugar 1 Egg 1 tsp Vanilla 2 Tbsp Milk 1 3/4c. Flour 1/2 tsp. Salt 1 tsp. Soda 14 oz bag of Hershey’s kisses Preheat oven to 350 degrees. Mix margarine, peanut butter, sugar, brown sugar, egg, vanilla, and milk. Add flour, salt and soda and blend well. Dough will be rather soft. Roll in ball and roll in granulated sugar. Bake at 350 for 5-8minutes until cookie spreads out and cracks. Press unwrapped Hershey’s kiss into center and bake 2 more minutes. Cool on rack.
38: Christmas Candies | Remarkable Fudge 4 c. granulated sugar 1 (14 1/2 oz.) can evaporated milk (1 2/3 c.) 1 c. butter 1 (12 oz.) pkg. semi-sweet chips 1 pt. marshmallow cream 1 tsp. vanilla 1 c. walnuts; optional Butter sides of heavy 3 quart saucepan. Combine sugar, evaporated milk, and butter. Cook over medium heat to soft ball stage, stirring frequently. Remove from heat; add semi-sweet chips, marshmallow, vanilla, and nuts. Beat until chocolate is melted and blended. Pour into buttered 13 x 9 pan. Score in squares while warm. Cut when firm. Makes 4 1/2 dozen, 1 1/2 inch pieces. | Dad's Mint Chocolate Fudge 3 c. sugar 3/4 c. margarine 2/3 c. evaporated milk 8 oz Mint chocolate chips 4 oz Semi sweet chocolate chips 7 oz Marshmallow cream 1 tsp. vanilla Combine sugar, margarine, and milk; bring to full boil, stirring constantly. Boil 5 minutes over medium heat until candy thermometer reaches 234 F. Remove from heat and add both chips. Stir until melted. Add marshmallow cream and vanilla. Blend well. Pour into buttered 13” x 9” pan. Cool at room temperature. Cut. Store in air tight container.
39: Caramels and Turtles 1 c. sugar 3/4 c. corn syrup 1/2 c. butter 1 c. light cream (half and half) 1/2 c. nuts (optional) 1/2 tsp. vanilla Combine sugar, corn syrup, butter, and cup light cream. Bring to boil over medium heat stirring constantly. Slowly add the remaining c. light cream without causing it to stop boiling while stirring constantly. Continue to boil stirring occasionally until it measures 242 F. on a candy thermometer for soft caramels or for Turtles. For harder caramels (the kind you suck on instead of chew), cook up to 260 F. Remove from heat, and add vanilla and nuts stirring slowly. Pour into a well-buttered 8” square pan. Allow to cool. Cut into squares and wrap with waxed paper. Store in airtight container. *Note: If caramel ends up too hard, melt it with couple of tablespoons milk. Turtles: Prepare pans by buttering well, and then arrange the pecan halves in piles of 2 or 3 giving them about 2 to 3 inches of space. Prepare Caramel as above but only cook to 242 F. Immediately, remove from heat and stir in vanilla. Allow the caramel to cool until it is thickening up on the spoon so it won't run off the pecans too much. Spoon about 1 Tablespoon of caramel onto each pile of nuts. Allow the caramel to completely cool. Dip in melted chocolate and allow to set up completely on waxed paper before moving. Keep separated by waxed paper if layering them in containers. Melting chocolate: Using a double boiler is best for all kinds of chocolate. If using chocolate paddy melts, you can microwave them on 50% power for one minute at a time stirring after each minute. DO NOT over cook at too hot of temperature as it will cook the chocolate and make it stiff. If this happens, you can use the chocolate in something else like cookies or truffles. If using a double boiler, do not allow the water to boil too hard. Once the chocolate is melted, keep it warm in a double boiler situation (bowl or pan over another bowl or pan of hot water). Allow the chocolate to cool until it is not really glossy while slowly stirring. This is tempering the chocolate and is critical if using real chocolate. If you don't temper the chocolate, when the chocolate cools, it will possibly have white streaks or dots in it instead of the smooth satiny chocolate look.
40: Peanut Butter Balls or Buckeyes Milena Garcia (Teresa and Ralf’s Aunt) Melt: 1 1/2 c. peanut butter 3/4 c. margarine or butter (I prefer butter) Add and mix thoroughly: 1 lb (approx. 4 cups) powdered sugar Add and mix thoroughly: 1 c. or more crushed graham crackers to make stiff ball texture that holds it’s shape Form 1” balls and refrigerate for about 40 mins. Dip in melted chocolate and let cool on waxed paper.
41: Toffee Butter Crunch | 1/2 c. coarsely chopped almonds or pecans, toasted 1 c. butter 1 c. sugar 3 Tbsp. water 1 Tbsp light-colored corn syrup 3/4 c. semisweet chocolate pieces 1/2 c. finely chopped almonds or pecans, toasted Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside. Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan. Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings). | Name