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S: The Official Community Guide Cookbook

FC: The Official Community Guide Cookbook | For Theresa, a lifelong FOG

1: This Cookbook is inspired by all of the talented cooks at the Community Guide. We hope the food will provoke memories, and bring you back to the brunches, potlucks, and "just because we feel like eating" food days at the Guide. We will miss your laughter, homemade bread, advice, and plugs made for nurses and "meta-analyses." Good luck at your new position!

3: Spinach and Artichoke Dip Submitted by Julia Wright | Ingredients: 1 14oz can artichoke hearts, chopped 10 oz frozen spinach, thawed and well drained 3/4 cup mayonnaise 1/2 cup parmesan cheese 1/4 cup mozzerella cheese 1/2 tsp garlic powder Directions: Mix all ingredients together. I'm pretty liberal with the cheese, so if you feel like using more, go with it! Bake in a pie plate or whatever bowl you want to use at 350F for 20 minutes and serve with chips or crackers. Theresa, you will be greatly missed! Thank you so much for all of your help, guidance, and advice as I've entered the birthing world :). It has meant so much to me and been a tremendous blessing.

5: "Oh No I Forgot Dinner" Chili Recipe Submitted by Kristin Tansil | Ingredients: 1 lb turkey 1 pkg 30% Less Sodium McCormick Seasoning Mix 1 can DelMonte Zesty Chili Style Dice Tomatoes 1 can Low Sodium Bush's Best Dark Red Kidney Beans (drained) 1 can Del Monte No Salt Added Whole Kernel Corn (half drained) 1 tbsp Onion 1tsp Ground Cumin AMAYL* Ground Ciumin, Minced Garlic Garlic Pepper, Black Pepper *As much as you like Directions: Brown turkey on stove top skillet. Once meat is over half-way cooked, sprinkle onions, garlic pepper, ground cumin and stir generously. AFter meat is brown, add all other ingredients to skillet, cover skillet, reduce heat, and simmer for 10 minutes. Bon Appetit!!

7: Sushi Rolls Submitted by Shuli Qu | Ingreients 2 cups sushi rice 2 cps water 2 tbsp cider vinegar 2 eggs (beaten) 1 pinch salt 1tbsp vegetable oil 2lb beef tenderloin (minced) 1 carrot (julienned) 1 cucumber (julienned) 6 nori sheets (dry seaweed) Sesame seeds Directions: 1. Slice the carrots, cucumbers, and egg. 2. Cook the sushi rice 3. On a sheet of plastic wrap, set down one sheet of nori 4. With wet hands, grab a handful of sushi rice and evenly spread across the top 3/5 of the nori sheet, pressing the rice down to ensure it sticks to the seaweed. 5. Lat yout the beef, carrots, cucumbers, and eggs (leaving a litte room on either end). Take care not to overfill the roll. Roll the fillings up from the non-rice end of the nori (like a carpet) and continue to roll tightly, but not too tightly until the rice encompasses the entire outer part of the roll 6. Use the bamboo mat to firm up the shaped and compact the roll 7. Remove the bamboo mat 8. Slice through the plastic wrap with a very sharp knige dipped in water to get 8 even pieces. 9. Garnish with sesame seeds 10. Serve with wasabi, gari (pickled ginger), and soy sauce.

9: Shrimp Curry la Thota Submitted by Anil Thota | Ingredients: 1-1.5lb shrimp (I usually get de-veined, tail-less cooked) 2 large onions- finely chopped 2-3 medium sized tomatoes-diced Canola oil Ginger-garlic paste 1/2 tbs turmeric 1/2 tbs red chili powder 1/2 tbs coriander powder 1/2 tbs cardamom powder 1/2 tbs garam masala Salt to taste Directions: Heat a little oil in a pot. Fry the finely chopped onions till they turn a little brown. Add ginger-garlic paste-about 3/4 tablespoon. Add turmeric, chili powder, coriander powder, cardamom powder and garam masala. Add a little salt to taste. Keep stirring-you might want to add a little water (1/2 cup), so that everything mixes well. Once everything mixes well, add the tomatoes. Keep stirring. The whole thing should become a light brown paste in a few minutes and should start smelling really good! Add the shrimp and mix well to make sure the shrimp is coated well with the curry. AFter this, I keep it cooking n a medium-high flame with constant stirring-till the shrimp is cooked and the curry is thick and not too watery. Slat to taste. Serve with rice.

11: Ingredients: 2 cups small brussels sprouts 1 tbs butter 2 tsp granulated sugar 2 tbs coarsely chopped pecans Salt and freshly ground pepper Directions: Trim base of sprouts and outside leaves. Steam brussels sprouts over boiling water for about 10 minutes or until tender. Drain thoroughly. In skillet, melt butter over medium heat; add sugar and stir until melted. [Be careful to keep stirring. The sugar may not melt entirely; you just want the butter and sugar to be mixed together evenly. Don't stir too long or over too high a heat or the sugar will caramelize and become hard]. Add sprouts and pecans; stir to coat well and cook for 102 minutes. Season with salt and pepper to taste. Makes 4 servings. Can be easily doubled or tripled or more. Use the same rations. Re timing: note that brussels sprouts will take longer to cook when doing large batches. | Glazed Brussels Sprouts with Pecans Submitted by Shawna Mercer

13: Submitted by Sierra Baker | Ingredients: 4 oz meaty bacon, chopped 1 pie shell, unbaked 6 oz. Gruyere cheese, grated 1 pt. heavy cream 6 eggs, at room temperature 1/2 tsp salt 1/4 tsp white pepper (optional) Directions: Preheat over to 375 degrees F. Brown the bacon in a skillet. Remove bacon with a slotted spoon and place on paper towels to drain. In large bowl, whisk together the cream, eggs, salt, and pepper until smooth. Bake pie crust fro 5 minutes and remove from oven. Put the browned bacon on the bottom of the crust, topped with the cheese. Gently pour the egg mixture over the cheese. Bake for 30 minutes. Reduce heat to 325 degrees F, cover quiche with foil, and continue baking for 10-15 minutes, or until middle has firmed. | Egg and Bacon Tart (Quiche Lorraine) Submitted by Sierra Baker

15: Ceviche Tostada Submitted by Mona Patel | Ingredients: 2 lbs tilapia filets, finely diced* 2 cup lime juice (about 8 large limes) 1/2 cup seeded chopped tomato 1/2 cucumber, peeled, seeded, and finely diced 1/2 cup finely copped onion 1/4 cup chopped fresh cilantro leaves Salt and freshly ground pepper 1/2 cup clam-tomato juice (optional) t tbs hot sauce 1 jalapeño (optional) Tostada shells Mayonnaise for spreading 1 avocado, halved, pitted, peeled, and thinly sliced Directions: Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 30 minutes. Remove from refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and jalapeño, if using. Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately. * fish is easier to dice when it is partially frozen This recipe is refreshing and so easy to make. I hope you enjoy it as much as I do! Good luck in your new position; we will especially miss your spunk and energy at the Guide.

17: Squash, Goat Cheese and Sun Dried Tomato Tart Submitted by Yinan Peng | For the pastry: 1.5 cups all-purpose flour; 6 tbsp unsalted butter, chillled Pinch of salt and cayenne pepper; 1 egg yolk; 1 cup freshly grated parmesan cheese For the filling: 3 tbsp olive oil; 1 large onion, halved and thinly sliced 12 oz. prepared squash or sweet potato, diced; 2 tsp finely chopped thyme leaves 5 oz. goat cheese, crumbled into roughly 1/2 to 1 inch pieces 3.5 oz. sun-dried tomatoes in oil, drained and roughly chopped 3/4 cup heavy cream; 2 eggs; 2 tbsp snipped chives; Sea salt and freshly ground pepper Directions: To make the pastry, put the flour, butter, salt, and cayenne pepper in a food processor and whizz until the mixture resembles breadcrumbs. Add the Parmesan, egg yolk, and 1.5 tbsp ice water and whizz again until it forms a dough. Shape the pastry dough into a smooth ball on a work surface, wrap in foil, and chill in the fridge for at least 40 minutes. Preheat the oven to 375 F. Roll out the chilled pastry thinly and line 6 individual tart pans. Protect the sides with strips of foil, then chill for a further 30 minutes. Transfer to a baking sheet and cook in the preheated oven for 12 minutes. Remove the foil and return them to the oven to cook for another 5-6 minutes until pale brown. To make the filling, heat the oil in a skillet and add the onion and pinch of salt. Cover, reduce the heat to low and cook, stirring once or twice, for 10-12 minutes until softened but not browned. Add the squash (or sweet potato, or pumpkin) and cook over medium heat, uncovered and stirring occasionally, until the squash is tender and lightly browned. Add the thyme, stir a few minutes more, and then take off the heat and let cool. Arrange the squash, cheese, and tomatoes in the part-baked tart crusts,. Beat together the cream and eggs, add the chives and season with slat and pepper. Carefully pour the mixture into the tart crusts, return them to the hot oven and cook for about 25-30 minutes until the custard is set and puffed up. Let cool slightly before serving.

19: Roasted Potatoes and Eggs Submitted by Sola Pitan | Roasted Potatoes (pictured left) 1. Wash the red potatoes 2. Cut into small servable sizes 3. Arrange the trays with open surfaces facing outwards/upwards 4. Add spices as desired (e.g. cayenne paper, thyme, curry, black pepper, knorr cubes (Maggi), Mrs. Dash) 5. Olive oil spray 6. Cover and put in oven for 1.5 hours at 350 F 7. Ready to eat Fried Eggs 1. Shred onions and tomatoes separately 2. Beat eggs (whole egg) 3. Add little dried pepper or hot sauce 4. Add knorr cubes (Maggi)-no salt 5. Put some olive oil on the frying pan at low heat 6. Start frying the onions first, then add the shredded tomatoes 7. Next add egg mix and continue to stir till it's done.

21: Three Bean Salad Submitted by Starr Banks | Ingredients: 1 cups cooked black beans 1 cup cooked cannellini beans (can substitute chickpeas if prefer) 1 cup cooked red kidney beans 3 tbsp plain yogurt (or vanilla or lemon yogurt if you prefer a sweeter taste) Zest of one lime Juice of 2 medium lemons 3 tbs chopped cilantro 1/2-1 tbs cumin 1/2 tsp cayenne pepper 1/2-1 tsp black pepper Salt to taste Whole cilantro for garnish Directions: Combine beans, yogurt, and lemon juice in bowl. Add lemon zest, cumin, cayenne pepper, black, pepper, and cilantro. Salt to taste. Refrigerate for at least 2 hours. Transfer to serving dish and garnish with sprig of cilantro. Serves 6 to 8.

23: Fish Stew Submitted by Ramona Finnie | Ingredients: 1 tbsp olive oil 1/2 cup chopped onion 2 garlic cloves minced 30 oz vegetable broth (or chicken) 2 cans white beans 2-14.5 oz cans no salt added diced tomatoes 2 cups uncooked medium seashell pasta 2-3 tbs finely chopped basil 1-2 tbs finely chopped fresh oregano 2 tbs tomato paste 1/4 tbs freshly ground pepper 1 lb cod *or other whit fish) Parmesan cheese on side Direction: 1. Sauté onions and garlic then add to slow cooker (add olive oil and let heat up a bit) 2. Dump everything up to diced tomatoes and cook for approximately 1 hour 4. StStir in basil, oregano, c, tomato paste, and ground pepper Sprinkle in Parmesan cheese Makes about 6 servings.

25: Quinoa with Moroccan Winter Squash and Carrot Stew Submitted by Maren Robinson | Ingredients (stew): 2 tbs olive oil, 1 cup chopped onion, 3 garlic cloves, chopped 2 tsp Hungarian sweet paprika 1 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp ground coriander 1/2 tsp ground cumin, 1/2 tsp turmeric , 1/2 tsp ground ginger, 1/2 tsp cayenne pepper Pinch of saffron 1 cup water, 1 14.5 oz can diced tomatoes, drained, 2 tbs fresh lemon juice 3 cups 1-inch cubes peeled butternut squash (1.5lb squash) 2 cups 3/4 inch peeled carrots (Quinoa): 1 cup quinoa, 1 tbs butter, 1 tbs olive oil 1/2 cup finely chopped onion, 1/4 finely chopped peeled carrot 2 garlic cloves, minced, 1/2 tsp salt 1/2 tsp turmeric, 2 cups water Directions: (Stew). Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minutes. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. Quinoa: Rinse quinoa; drain.

27: Chicken Kebabs Submitted by Param Sandhu | Ingredients: Ground turkey/chicken ( 2lbs) 1 medium sized onion (finely chopped 3-4 green chilies (finely chopped) 1/2 cup parsley (finely chopped) 3-4 bread slices (soaked in water for a minute and squeeze water out completely) Salt to taste Chicken kebab masala (2 tbs)--you can buy this from any Indian grocery store Directions: Mix all ingredients and deep fry at medium heat. Tip: If you want to bake, add 2 tbs cooking oil in the mix and bake at 350 F for 20-30 minutes or 'til outside turns brown. It is advised to turn them around when they are half done.

29: Sweet Potato Peanut Stew Submitted by Randy Elder | Ingredients 2 cloves garlic (give or take) 1 large onion 1 can diced tomatoes (or 6-8 plum tomatoes) 1 habanero pepper (poked with a fork) 1 tsp ground coriander 1 tsp ground ginger 2 large chick breasts 1/3-1/2 cup smooth peanut butter (natural) 14-16 oz chick stock 2 large sweet potatoes (or 4-6 smaller ones, depending on how much smaller Salt and pepper to taste Slow Cooker Style: 1. Combine all ingredients but the sweet potatoes in slow cooker 2. Cook on high for approximately 1 hour, then on low approximately 4 hours; stir 2 or 3 times; remove habanero once desired spiciness has been attained 3. After peeling sweet potatoes, use peeler to "shave" off one or two handfuls of sweet potato matter (this will discombobulate and add body to the sauce); if obsessive ,you can shave off pointy or otherwise misshapen bits to create more pleasingly shaped cubes 4. Cut the remainder of the sweet potatoes into 1 inch cubes 6. Check seasoning-add salt, peanut butter, and/or chicken stock based if flavor is on the insipid side; add a bit of ketchup or if you overdid the habaneros 7. Try serving with couscous. Stovetop: 1. Same as above, but start by sautéing onions, garlic, chicken, and spices (until onions are translucent and chick is springy) 2. Add other ingredients and cook until sweet potatoes are done (you may want to use 2 habaneros, because they won't have as long to infuse the sauce)

31: Buttermilk Baked Chicken Submitted by Veda Rammohan | Ingredients: 1 lb skinless chicken legs or thighs 2 cups buttermilk (approximate) 2 cups cornmeal Dried herbs of choice such as rosemary, oregano, basil. Can also use Italian seasoning Salt and pepper to taste Olive oil Directions: 1. Pre-heat oven to 400 F 2. Mix cornmeal with dried herbs of choice. Add salt. Mix well. 3. Dip chicken in buttermilk, 4. Dip in cornmeal mixture 5. Place chicken in baking pan and drizzle olive oil on top 6. At the 20 minute mark, turn chicken pieces over 7. Bake for 20 more minutes or until meat separates from bone and juices run clear. *Please note- measurements are approximate! If you run out of cornmeal/herb mixture simply make more. *Herb mixture is modifiable. Add anything you want!

33: Vegetables in Peanut Sauce Submitted by Sharmily Roy | Select your choice of vegetables, tofu or meat. Vegetables: Sauté lightly with olive oil, garlic, salt, soy sauce. Put aside. Sauce: Mix peanut butter, preferably crunchy for texture, soy sauce (to taste), garlic (2-3 cloves), coconut milk (small can/half a regular can), chili pepper flakes, fish sauce (substitute Worcester sauce if not available), and lime juice. Mix and simmer all content in low heat. Ensure garlic has cooked thoroughly and has infused into sauce and all vegetables are coated. Serve.

35: The Black Cake Submitted by Gema Dumitru | Ingredients: 200 gr biscuits petit beurre (European cookies-ethnic stores carry them, including HMart), broken in small pieces (not crushed)- this type of cookie is very soft so it's easy to break them 2 sticks of butter 1 cup sugar 2 eggs 50-75 gr cocoa powder (the darker the better) 2 small bags vanilla sugar (or 2-3 tsp vanilla) Directions: Break biscuits in small pieces. Melt butter and bring to boil in a small pot; mix eggs and sugar in a pan on stove top, constantly mixing to avoid clot formation, add cocoa powder and vanilla and continue mixing until mixture is lightly bubbling (in total 2-3 minutes). Remove from heat. Pour boiling butter over the yellow mixture. Add the pieces of biscuits and stir well. Pour mixture in a greased flute pan, pressing the mixture lightly in pan; chill (preferably till next day!); serve sliced (small pieces since it's rich). History: My grandma Ema made this cake quite often. It was one of my grandfather's favorites! Many of my childhood memories revolve around grandma's kitchen. Her desserts were always exquisite. She baked twice a week- every Thursday and Saturday and the cupboard in which she kept the cakes had a delicious smell that stayed with me through the years. This particular cake has a bitter-sweet history. During communism my grandfather Alexandru was a political prisoner. Upon his release he had lost so much weight that my grandmother did not recognize him when he arrived home. She started feeding him as best as she could. She found a recipe for this cake that my grandfather liked a lot and which he named "the black one"; because of the high caloric content (!) he re-gained his weight pretty soon! The original name is "Biscuit Tort." Enjoy!

37: Peach-Pecan Banana Muffins Submitted by John Knopf | Ingredients: Dry: 1 cup whole wheat pastry flour 1/2 cup all-purpose flour (or 1.4 TOTAL of the same kind of flour. .doesn't really matter. Just NO bread flour 1/2 cup quick oats 1.5 tsp baking powder 1/2 tsp baking soda Pinch salt 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ground cloves 1/4 tsp ground ginger Wet: 2 ripe bananas, smashed up (or as the recipe called for, 3/4 cup applesauce. Fruit purees act in a similar way as butter with the sugar because of the pectin. . . .it's all chemistry, right?) 3/4 cup buttermilk 2/3 cup packed brown sugar 1 large egg 1.5 tbsp canola oil 1 tsp vanilla extract 1/2 cup dried peaches, cut in small pieces 1/2 cup roasted unsalted pecans (or another fruit/and or nut) Directions: Set oven at 350 F, rack in the middle, oil-spray muffin tins; Mix all dry ingredients, set aside. Mix all wet ingredients, beat/whisk until slightly frothy for about 2 minutes. Add wet to dry, with fruits and nuts, mix until just combined, without overmixing! * Here it will seem very wet, but it's all good. Put a baking sheet under the muffin tray in case it spills! Scoop into muffin tins, bake for 20-22 minutes, or until a toothpick comes out clean. Let cool for 10 minutes and unmold carefully to a cooling rack. Makes approximately 9-10 muffins.

39: Blueberry Crumb Cake Submitted by Jeff Reynolds | Ingredients: For the streusel: 1/4 cup granulated sugar 1/3 cup light brown sugar, lightly packed 1 tsp ground cinnamon 1/8 tsp ground nutmeg 1/4 pound (stick) melted butter 1 1/3 cups all-purpose flour For the cake: 6 tbs unsalted butter, at room temperature (3/4 stick) 3/4 cup sugar and confectioners sugar for sprinkling 2 extra large eggs, at room temperature 1 tsp pure vanilla extract 1/2 tsp grated zest 2/3 cup sour cream 1 1/4 cup flour 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp kosher salt 1 cup fresh blueberries Directions: Preheat the oven to 350 F. Butter and flour a 9-inch round baking pan. For the streusel: Combine the granulated sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside. For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes. Cool completely and serve sprinkled confectioner's sugar.

41: Not Yo' Mama's Banana Pudding Submitted by Lauren Lantrip | Ingredients: 2 bags Pepperidge Farm Chessmen Cookies 6 to 8 bananas, sliced 2 cups milk 1 (5 oz) box instant French vanilla pudding 1 (8 oz) package cream cheese, softened 1 (14 oz) can sweetened condensed milk 1 (12 oz) container frozen whipped topping thawed, or equal mount sweetened whipped cream Directions: Line the bottom of a 13X9X2 inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

43: Katelyn's Sweet Sugar Cookies Submitted by Katelyn Dieffenderfer | Ingredients: 2/3 cup shortening 2/3 cup butter 1.5 cups white sugar 2 eggs 2 tsp vanilla extract 3.5 cups flour 2 tsp baking powder 1 tsp salt Extra sugar for rolling Directions: 1. Preheat oven to 350F 2. In a large bowl, cream together the butter, shortening, and sugar 3. Stir in eggs and vanilla 4. In a separate bowl, combine flour, baking soda and salt 5. Stir into the creamed mixture until dough forms 6. Roll dough into round balls and roll in sugar before placing on cookie sheet 7. Bake 10-12 minutes or until edges are brown (It is normal for cookies to appear light) Sweet Sugar Cookie Icing Ingredients: 2 cups confectioner's sugar 1/4 cup shortening 2 tbs and 2tsp milk 1/2 tsp vanilla extract Directions: 1. Cream together confectioner's sugar and shortening until smooth 2. Gradually mix in milk and vanilla 3. Add food coloring to match occasion if desired!

45: Pineapple Casserole Submitted by Grace Oguntebi | Ingredients: 1 (20 oz) can pineapple chunks 6 tbs all-purpose flour 1 cup white sugar 2 cups shredded sharp cheddar cheese 1 (20 oz) can crushed pineapple, drained 40 buttery round crackers (such as Ritz), crushed 1 cup butter, melted Directions: 1. Preheat oven to 350 F 2. Drain the pineapple chunks, reserving 1/4 cup of the juice 3. Combine the flour, sugar, cheddar cheese, reserved pineapple juice, pineapple chunks, and crushed pineapple in a large bowl. Pour the mixture into a 1.5 quart casserole dish. 4. Mix the cracker crumbs and butter in a small bowl, then sprinkle over the pineapple mixture 5. Bake in the preheated oven until golden brown, about 30 minutes. Tips: *It's pretty sweet, so may want to cut the sugar down to 1/2 cup or 3/4 cup, depending on your taste. *May not need an entire cup of butter to mix with the cracker crumbs; can always melt more if necessary *To get the cheddar cheese to melt a little more, may want to turn the oven temperature down and bake for a few more minutes at the end. Enjoy!

47: Mystery Sorbet (Top Secret*) Submitted by Robert Hahn | Ingredients: 5 decent size sweet potatoes 1 cup sugar 1 lime 1 dash cinnamon (exactly) Directions: 1. Bring to boil said sugar in 2 cups water; allow to cool; refrigerate 2. Peel said sweet potatoes and cook till soft. Pressure cooker advisable. Cool and refrigerate said cooked taters 3. Zestify 1 lime and then squeeze out juice 4. Add taters, zest, lime juice, cinnamon dash (exactly), and cool sugar to cuisinart or similar gizmo and blend. 5. Add this mixture to ice cream drum and turn it on till coagulated. 6. Freeze until serving (in fridge the blend will melt). In freezer, it will harden. Brief microwaving recommended. *anyone who divulges this information may be killed by Robert Hahn

49: Italian Vanilla Cream Cake Submitted by Jerrel McBride | Ingredients: 1/2 cup shortening 1/2 cup butter 1 2/3 cups sugar 6 eggs, separated 1 cup buttermilk 3/8 tsp baking soda 1/2 tsp salt 2 cups flour 1 tsp vanilla extract 1/4 tsp cream of tartar Frosting: 1/2 cup butter, room temperature 1 (8 oz) package cream cheese, softened 4 cups powdered sugar 3/4 tsp vanilla extract Directions: For the cake: Cream the shortening, butter, and sugar until light and fluffy. Add the egg yolks, one at a time, and beat well after each addition. Add buttermilk alternately with dry ingredients, ending with flour. Stir in vanilla. Beat egg whites with cream of tartar until stiff. Fold into cake mixture. Bake in cake pan or bunt cake pan at 350 F for 30 to 40 minutes until done. Cool 10 minutes, then remove from pan. For frosting: Cream the butter and cream the cheese. Gradually add sugar and vanilla. Beat until smooth and creamy. Add frosting to cake.

51: Chocolate Crinkle Cookies Submitted by Kristina Dang | Ingredients: 1/2 cup vegetable oil 4 oz unsweetened baking chocolate, melted 2 cups granulated sugar 2 tsp vanilla 4 eggs 2 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 1/2 cup powdered sugar Directions: 1. In a large bowl, mix chocolate, granulated sugar, and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate for at least 3 hours 2. Heat oven to 350 F. Grease cookie sheet with cooking spray. 3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into bowls. Place about 2 inches apart on cookie sheets. 4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in the center. Immediately remove from cookie sheets to cooling racks.

53: Trifle Submitted by Maryan Reynolds | Ingredients: Brownie mix-1 box Instant chocolate pudding mix- 1 box Cool whip- 1 large container Heath bars- 1 bag crushed Kahlua- optional Directions: 1. Prepare brownies and pudding as directed on box. 2. When brownies cool, poke holes and sprinkle kahlua (optional, to taste) 3. Prepare pudding mix as directed on box, add kahlua to pudding (optional, to taste) 4. Layer in trifle bowl or other deep bowl, starting with brownies, then pudding, toffee pieces, cool whip. . . .ending with a cool whip layer.

55: Kahlua Cake Submitted by Krista Proia | Ingredients: 1 package Devil's Food cake mix 1 small package vanilla instant pudding 16 oz sour cream 3 eggs 1/2 cup vegetable oil 16 oz package of semi-sweet chocolate chips 1/4 cup Kahlua (more if desired!) Confectioner's sugar (optional) Directions: Preheat oven to 350 F. In a large mixing bowl (or mixer) add the devil's food cake mix, vanilla instant pudding, eggs, and oil and mix until just combined. Add the sour cream and mix until all lumps are out of batter. Add the Kahlua and mix until combined. Add the chocolate chips. Place the batter into a greased bundt pan and bake for 1 hour. Use a toothpick to check if done. Toothpick should come out clean. Cool completely and sprinkle with confectioner's sugar when ready to serve. Enjoy! Note: This recipe was my grandmother's (my Italian one). And in true Italian fashion if she knew I was giving out a family recipe, she would be furious! So keep this between us :). Good luck with the new job, we are going to miss you!

57: Passion Fruit Tart Submitted by Yinan Peng | Ingredients: Tart dough: 8 tbsp (1 stick unsalted butter, at room temperature) 1/4 cup sugar 1/2 tsp vanilla extract 1 large egg yolk 1.5 cups cake flour, sifted, plus extra for dusting Ingredients for pastry cream (about 2 cups): 1/4 cup cornstarch 1/2 cup sugar 2 cups whole milk (divided use) 4 large egg yolks, lightly beaten 1 pinch salt 2 tsp vanilla extract 2 tbsp unsalted butter Ingredients for tart: 2 ox bittersweet chocolate, melted 1/2 cup passion fruit juice 1 cup pastry cream 2 large egg whites 1/2 cup granulated sugar Confectioner's sugar for dusting For dough: Preheat oven to 400F. Cream together the butter, sugar, and vanilla extract on medium speed, using either stand mixer or hand held mixer, scraping down the bowl with a rubber spatula as needed, until smooth and light in color, about 2 minutes. Add the egg yolk and blend until smooth, 1-2 minutes more. Recipe continued on next page. . . .

58: Add the flour all at once, mixing on low speed or by hand with a wooden spoon until just blended, about 30 seconds. The dough will be very crumbly when you remove it from the mixer. Use a gentle touch to press the dough into a disk, being careful not to work it so much that the pastry becomes tough. Wrap the dough tightly and refrigerate for 20 minutes before rolling. When you are ready to roll out the dough, place it on a lightly floured work surface or between sheets of parchment or waxed paper. Scatter a little flour over the top of the dough and roll it out into an even round about 2 inches larger in diameter than your tart pan. To transfer the dough to the tart pan, fold the dough in half or roll it loosely around the rolling pin, and gently lift and position it over the pan. Unfold or unroll and ease the dough into the pan. Trim the overhang cleanly by rolling over the edge wit ha rolling pin. Gently use your fingertips to press the dough against the sides and bottom of the pan. Partially blind bake the crust. Cool to room temperature before filling. For pastry cream: Combine the cornstarch and 1/4 cup sugar in a mixing bowl, stir in 1/2 cup of milk. Blend the yolks into the cornstarch mixture, stirring with a wooden spoon until completely smooth. Prepare an ice bath. Combine the remaining 1.5 cups milk with 1/4 cup sugar and salt in a nonreactive saucepan over medium heat and bring to boil. Remove the pan from the heat. Temper the egg mixture by gradually adding about 1/3 of the hot milk mixture, whisking constantly. Add the remaining milk mixture to the eggs. Return the mixture to the saucepan and continue cooking over medium heat, vigorously stirring with a whisk, until the mixture come to a boil and the whisk leaves a trail in the pastry cream, 5-7minutes. As soon as the pastry cream reaches this stage, remove from the heat and stir in the vanilla extract and butter. Transfer the pan to the ice bath. Stir occasionally until the pastry cream is cool, about 30 minutes. For final tart: Brush the baked tart shells with the melted chocolate. Stir the passion fruit juice into the pastry cream. Set aside. Preheat the boiler. In a stand mixer fitted with the whisk or a hand held mixer, whip the egg whites on low speed until foamy, 2 minutes. Increase the speed to medium and gradually add the granulated sugar. continue to whip on high speed until the meringue is glossy and holds medium peaks. fold half of the meringue into the passion fruit mixture and pour into the prepared tart shell. Spread or pipe the remaining meringue over the surface. Dust with confectioner's sugar. Broil the tart just until the meringue browns slightly. Remove from the oven and let cool completely on a rack, about 2 hours. Serve th tart chilled or at room temperature. Note: the broil process could be very brief. Pay constant attention to the tart.

59: Ingredients: 1/3 cup dry beans (white or pink) 8 cups cold water 1 beef soup-bone 2 cups canned tomoatoes (whole or diced) 2 carrots, peeled and diced 2 medium-size potatoes, peeled and quartered 2 cups washed, shredded spinach or other greens 3-5 tbs pesto 1 cup dried pasta (small pasta, any variety) Grated Parmesan cheese Directions: 1. Soak beans overnight (or for 6 hours) and drain 2. Place bone in soup pot. Add water. Bring to boil, skimming scum when necessary 3. Add drained beans and tomatoes. Cover and boil slowly for 30 minutes 4. Add other vegetables and boil, slowly, uncovered for another 30 minutes (until potatoes are soft) 5. Remove pieces of potato with slotted spoon. Place in shallow bowl and mash well into a cup of the liquid. 6. Add pesto and salt to taste. 7. At this point, you can do the next step and serve the soup or wait a day or two (refrigerate soup if you wait). Chef's choice! 8. Reheat soup to a boil and add pasta. Boil slightly with lid ajar until pasta is "al dente." 9. Serve with grated Parmesan cheese on the side. | Minestrone Soup Submitted by Kate Harris

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  • By: mona p.
  • Joined: about 5 years ago
  • Published Mixbooks: 1
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About This Mixbook

  • Title: Family Recipes
  • Tags: None
  • Published: about 2 years ago

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