S: Family Recipes From the Brown, Wilbanks and Buzbee Families
FC: Family Recipes | Family dinner, Circa 1967 at Donald and Ruth (Kemper) Brown's home 350 Marie Ave., Manteca, CA | From the Brown, Wilbanks and Buzbee Families
1: Celebrations and meals bring us together. These family gatherings are filled with many ingredients: Togetherness, spice, humor...and most of all, Love. | This recipe book is dedicated to my mom, Donna Wilbanks, whose warm kitchen and warmer heart make home a place that we all want to return to. --Monica Buzbee, Christmas 2011 | The recipes in this book are as varied as our family members--rich in flavor, sometimes quirky, often creative and always unique!
2: Olalliberry Crisp --Adapted from The Fanny Farmer Cookbook | Ingredients: 4 Cups Olalliberries 1 tsp baking powder 1 Cup flour 1 egg, beaten 1 Cup sugar 1 stick butter, melted Directions: Butter an 8 inch square baking dish. Layer the berries in the bottom of the dish. In a bowl, mix together the flour, sugar and baking powder. Add the beaten egg and mix well with a fork until the flour is moistened and sticks together in clumps. Spread the flour mixture over the fruit. Drizzle the melted butter evenly over the top. Bake in a 375 degree oven for 25 minutes. (I usually cook it longer, until it gets brown and a bit crispy on top, since it softens up after baking). You can reduce the butter, but we usually splurge since it's a rare treat. | From the Kitchen of Monica Buzbee
3: The olalliberry is an "endangered species" and is grown primarily by small farmers in coastal California. Picking olalliberries at Phipps Ranch in Pescadero is a Buzbee tradition during the months of July and August. The berries can be frozen and later used in smoothies, baked goods and (our favorite) as pancake topping. Olalliberry crisps are so delicious that they are always devoured the same day that they are made. | Olalliberry Pancake Topping | Ingredients: 2 cups Olallieberries 2 Tbsp water Sugar to taste Directions: Place 2 cups of berries in a sauce pan over medium heat. Add about 2 Tbsp. of water and cover with a lid. Simmer for 3-4 minutes until the berries start to release their liquid. Remove the lid, add sugar to taste, and continue cooking about 3 to 5 minutes longer depending on how soft you like your berries. For a thicker sauce, remove 1/3 cup of liquid and add 1 Tbsp cornstarch, blending well. Add the cornstarch mixture back into the saucepan. Stores well in the refrigerator for later use.
4: From the Kitchen of Elizabeth Pera | Chocolate Nutella Crepes | CREPE INGREDIENTS: FILLING INGREDIENTS: 2 eggs Nutella (chocolate hazelnut spread) 1/2 cup milk Whipped cream 1/4 teaspoon salt Sliced almonds 1 tsp. granulated sugar Melted chocolate 1/2 cup all-purpose flour Confectioners' sugar Unsalted butter Bananas, sliced DIRECTIONS: In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes, if you have got the time. In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/3 cup of batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up. One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then some banana slices, and roll up like a cigar or fold into quarters. Drizzle each crepe with melted chocolate, a dollop of whipped cream and a sprinkling of confectioners' sugar. Top with a few sliced almonds and serve.
5: FILLING: 2--14.5 oz. cans red tart pitted cherries 3 Tbsp. corn starch 1 cup sugar 1/8 tsp. salt 1/4 tsp. ground cinnamon 1/4 tsp. almond extract Ready-made pie crust INSTRUCTIONS: Take the pie crust of your choice and bake (bottom crust only) according to the package instructions until done. While the crust is baking, drain the juice from the cherries into a sauce pan. Whisk in corn starch, sugar, salt and cinnamon. Cook over medium-high heat, stirring constantly until mixture bubbles and thickens. Remove from heat; Stir in almond extract and cherries. Pour the cherry mixture into the pie crust. Top with remaining dough. Cutting strips of dough into a lattice pattern allows the bright color of the cherries to show through. Bake at 350 degrees for 20-25 minutes until golden brown. | Cherry Pie | I learned to make cherry pie with my Dad as a little girl. It's still my absolute favorite!
6: From the Kitchen of Michelle Brown | Ingredients: 2 bags Pepperidge Farm Chessmen cookies 6 to 8 bananas, sliced 2 cups milk 1 (5-ounce) box instant French vanilla pudding 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream | Banana Pudding Courtesy of Paula Deen | Directions: Line the bottom of a 13 by 9 by 2-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 hand held 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.
7: A co-worker brought this dessert to a potluck. I loved it and begged her to give me the recipe. She said it was a family secret and would not divulge it. We worked together for 5 years and I asked her often for the recipe. When I found out that she was quitting, I begged her for it one last time. She finally told me that it wasn't a family recipe but was instead a Paula Deen recipe and I could look it up online. I was a little disappointed that I wasn't getting a secret but I will always love this pudding. | L Liz and Michelle, Thanksgiving 2011
8: Mini Pumpkin Muffins --Adapted from Cooking Light INGREDIENTS: 1 1/2 cups flour 1 tsp. baking soda 3/4 tsp. ground ginger 1/2 tsp. baking powder 1/2 tsp. ground cinnamon 1/4 tsp. salt 1/8 tsp. ground cloves 1 cup granulated sugar 1 cup canned pumpkin 1/2 cup low-fat buttermilk 1/4 cup packed light brown sugar 2 Tbsp. Canola oil 1 large egg 2/3 cup dried cranberries PREPARATION: Preheat oven to 375. Measure dry ingredients in a bowl, flour, baking soda and next 5 ingredients (through cloves). Stir well with a whisk to blend. In the bowl of a stand mixer, combine granulated sugar and next 5 ingredients (through egg). Beat at medium speed until well-blended (abouts 3 minutes). Add flour mixture to sugar mixture. Beat at low speed until just combined. Fold in cranberries. | From the Kitchen of Monica Buzbee | When you live in the Pumpkin Capital of the world, cooking with pumpkins is a must!
9: Oil the insides of the muffin tins with Pam spray . Using a medium cookie scoop, fill the muffin cups. (The medium scoop holds about 1 1/2 Tablespoons of batter). Reach into the batter with the scoop and as you pull it out, scrape the scoop against the side of the bowl so that the batter is level. This will ensure that your muffins are a uniform size. Bake at 375 for 12 minutes, or until the muffins spring back on top and appear firm, but not dry. Watch your first batch closely as cooking time will vary according to how full your muffin cups are. MONICA'S MODIFICATIONS: The original recipe is listed at left. I have made it more healthy (but no less tasty!), as follows: **Reduce granulated sugar to 2/3 cup (3/4 cup if you like it sweeter). **Reduce brown sugar by 1 Tbsp (Fill the 1/4 cup and then remove some). **Vary the add-ins. Replace dried cranberries with fresh ones. Add 1/2 bag of fresh cranberries for a single recipe & a full bag for a double recipe. Coarsely chop the cranberries (not too finely!) so that you get a burst of tartness in each bite. Will prefers the cranberries. Maia's favorite add-in is mini chocolate chips. I love walnuts with any combination of the above. | A pumpkin field in Half Moon Bay | Tip from Monica: These muffins freeze well. To defrost, leave out for 10 minutes or place in the microwave for 30 seconds. Enjoy!
10: Texas Guacamole Dip | Susan Brown | Texas Guacamole Dip | INGREDIENTS: 1-2 Avocados, mashed 1-2 Small tomatoes, finely chopped 1 Cup cottage cheese or Greek Yogurt Lemon juice, so the avocados won't brown | INSTRUCTIONS: Mix all ingredients together; Add a dash of lemon juice. Season with salt, pepper, Tabasco sauce, chili powder or other spices to your liking.
11: A story about this recipe: My college roommate at Arizona State University was from Texas. I picked up this recipe from her. It has the great flavors of guacamole but with a creamy twist from the cottage cheese or yogurt that is added.
12: INGREDIENTS & SUPPLIES: Wooden pizza paddle (for pizza only, sports fans:) Pizza Stone Olive Oil Pizza Sauce (Don Peppinos. It is only sold on the East Coast. Otherwise use your favorite recipe for the sauce) Low Fat Mozzarella Cheese King Arthur White Unbleached Flour Salt Muscovado Dark Brown Sugar Corn meal Toppings DIRECTIONS: To Make Sourdough Starter: Mix flour with water until you get a cup of pancake batter-like consistency. Add a teaspoon of Muscovado dark brown sugar. Let sit in a dark, non-metallic container until it bubbles. Usually this happens within 36 hours. Remix and add flour and water until you have about 5 cups of batter. Let sit at least another day. Reserve 1/2 cup of starter for your next sourdough cooking project. | Mark and Darin at Darin's middle school graduation
13: Use the starter to make pizza dough by adding flour, salt and water. Knead the dough until it is elastic when you pull it. Put corn meal on the wooden paddle. This will help the pizza slide onto the stone. Don't worry, the dough won't stick to the stone when you cook it. Toss the dough and place on top of paddle. Brush olive oil over the dough so that the pizza does not get soggy from the sauce. Add sauce, just enough to cover the dough. Grate mozzarella and place a light layer over the sauce. Alternate toppings and cheese until you have an inch of toppings. Vegetables go on top so that they cook and get soft. Heat oven to 400 degrees F. It will take about 20 minutes for the stone to reach that temperature after the oven reaches 400F. Slide the pizza onto the stone. You want the bottom to be just turning brown when you take it out. The bottom 1/16 of an inch should be crisp and the inside should be doughy, but not raw. Try 15 minutes of cook time, but watch closely after 13 minutes. You can place bricks inside your oven to get a more even temperature. | Mark's 5-Winters-in-Rome-New-York Sourdough Pizza
14: From the Kitchen of Michelle Brown | Asian Style Lettuce Wraps INGREDIENTS 1 lb. ground turkey 1 Tablespoon sesame oil (or olive oil) 3 cloves garlic, chopped 1 bunch green onion, chopped (about 1 cup) 1/4 cup Teriyaki sauce 1 Tbsp. chili sauce (Add more or less depending on how spicy you like it) 1 cup smooth peanut butter rice wine vinegar soy sauce 16 Boston Bibb or butter lettuce leaves Shredded carrots (can buy already shredded or shred yourself) Crispy won ton strips
15: DIRECTIONS: Heat sesame oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté for about 2 min. Add turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add teriyaki sauce and chili paste; heat through. (Season with salt and pepper if necessary). To prepare the peanut sauce add 1 cup peanut butter to a bowl. Add 1 teaspoon soy sauce and 1 tablespoon hot water. Add 2 tablespoons rice wine vinegar and chili sauce to taste. It depends on how spicy or tangy you like your sauce. You can mess around with the proportions until it is the consistency and taste that you prefer. (I like more tang so I use more vinegar). Transfer turkey mixture to medium bowl. Place lettuce leaves and carrots on platter. To make wraps, spoon peanut sauce onto lettuce leaf followed by turkey mixture. Add a few carrots and won ton strips, fold in sides over filling and roll up. | This is a great meal served family style. You don’t need many utensils and it's always fun to eat with your hands. I served this to both sets of my daughter’s grand- parents and we all had fun. Great recipe for picky eaters. They can add what they like! | Michelle and Cadence at Del Wilbanks' 80th Birthday Party in Half Moon Bay, May, 2011
16: Brown Family Sugared Walnuts 1 1/2 cups sugar 3 tsp. cinnamon 1/2 cup water 1/2 tsp nutmeg salt Put 4 cups of walnuts in a big bowl. Mix in 3 tsp. cinnamon, 1/2 tsp. nutmeg and salt. In a saucepan, heat the sugar and water until it reaches softball stage (235-240 deg). Pour the sugar mixture over the walnuts & spices. Stir until the walnuts are fully coated and the nuts are dry, not gooey. (Careful, the sugar mixture will be very hot). Donna's "Easier, Revised" Sugared Walnuts Measure out 1/4 to 1/3 cup real maple syrup and a pinch of salt into a fry pan on low to medium heat. Add 1 1/2 cups walnuts to the syrup and stir continuously until well-coated and dry. Pour out onto waxed paper to cool. | From the Kitchen of Donna Wilbanks
17: Tom, Bev and Donna Brown 1941 | Sugared walnuts were a holiday treat made at Christmas time. But, since my dad grew almonds, there were almonds around for snacking year-round. They were typically eaten raw, but sometimes roasted for added flavor. | Roasted Almonds Preheat oven to 300 degrees. Place 1 1/2 cups raw almonds on a cookie sheet. Drizzle with olive oil and a little salt. Bake for 15 minutes. Let cool and enjoy!
18: A Recipe from the Brown's Kitchen | Slow Cooker Bacon Potato Chowder INGREDIENTS 4 slices bacon, cooked and crumbled 1 large onion, chopped (about 1 cup) 4 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Potato Soup 4 soup cans milk 1/4 teaspoon ground black pepper 2 large potatoes (about 1 pound), peeled and cut into 1/2-inch pieces (about 3 cups) 1/2 cup chopped fresh chives (if using dried, add a little more) 2 cups shredded Cheddar cheese (about 8 ounces) DIRECTIONS: Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cup of the chives in a 6-quart slow cooker. Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender. 10 minutes before serving add the cheese and stir until the cheese is melted. Top with a dollop of sour cream and sprinkle with the remaining chives.
19: This was the first recipe that I made for Darin that he really loved, but instead of saying that he liked it he looked at me and said, "You could make this again." So, whenever he said that phrase about a meal, I knew that he really liked it. This recipe is really easy to cut in half for those of us who don't have that many people in our family. You can experiment with peeled or skin-on potatoes. I also like it with red potatoes. This recipe freezes well for handy leftovers.
20: Bread and Butter Pickles Slice & let stand in salt water 2 hours or more, 25 fairly good-sized cucumbers and 12 onions, sliced. For brine--1 Cup salt to a gallon of cold water. It is used for crisping and keeping the cucumbers solid and whole. Bring to a boil: 2 1/2 cups sugar 1 quart apple cider vinegar 2 tsp. powdered ginger 1 tsp. turmeric 1 tsp. mustard seed 1 tsp. celery seed Drain cucumbers and onions. Cook in spiced syrup for 10 minutes, after they come to a boil. Seal in sterilized jars. Makes 2 quarts? (the recipe has a question mark, so try it and see for yourself!) | Recollections from Donna Brown Wilbanks: I remember visiting my grandparents, Alonzo and Minnie Kemper, in Chowchilla during the 1940's. Their dinner table always had a bowl of home canned fruit and a very special metal honey container with a pop-up lid. I don't remember what else we ate. At Christmas time there was a big glass bowl of hard candy on top of their big radio and I always remember that one piece was never enough.
21: From the Kitchen of Grandma Ruth | Ruth Kemper, age 3, on the farm in Indiana, 1910 | Ruth Kemper, at home in Connersville, Indiana | Minnie and Alonzo Kemper, (far left) parents of Ruth Kemper Brown, are show here with their children in Chowchilla, Madera County, CA, 1942. Ruth is in the middle.
22: Beef Brisket in Beer INGREDIENTS: 4# Brisket 1/2 tsp. pepper 1 cup sliced onion 1/2 cup chili suace 3 Tbsp brown sugar 2 cloves crushed garlic 12 oz. bottle of beer 2 1/2 Tbsp flour 1/2 cup plus 2 Tbsp water | DIRECTIONS: Trim fat and put brisket in 13 x 9 x 2 baking dish. Sprinkle with pepper and onions. In a bowl, combine chili sauce, brown sugar, crushed garlic and beer. Pour over meat and cover. Cook at 350 degrees for 3 hours. Uncover dish and cook 20 minute more. If you like a thicker gravy, take some of the cooking liquid and mix it with flour or corn starch to thicken.
23: From the Kitchen of Donna Wilbanks | Ruth Leffingwell and Ruth Wooley Christmas 1988 at the Wilbanks residence in El Granada
24: From the Kitchen of Colonel Wilbanks | INGREDIENTS: 2 lb ground wild game of choice (venison or wild bore are awesome, but lean ground beef will do in a pinch) olive oil 1 can of black beans 2 cans of tomato sauce 1 can of corn Carroll Shelby's Original Chili Fixin's Kit may need some water to achieve a slightly thicker-than-soup consistency INSTRUCTIONS: Brown meat in a 2 quart pan with olive oil so that it doesn't stick. Drain any fat. Mix beans, corn and tomato sauce. Simmer for 30 minutes. Use spices from the kit to taste. They provide way more Cayenne pepper than you need. The corn starch thickener in the kit works great, but don't cook very long after you add it. Should be like thick stew when you are done. | Mark's Semi-Real Chili (Real chili doesn't have beans)
25: A quote from the Colonel about his cooking repertoire: "I only make a few things, but I do them extremely well." (Those who have tasted his cooking are inclined to agree). | **The question of whether beans "belong" in chili has been a matter of contention among chili cooks for a long time. Chile con carne literally means chile peppers with meat. Beans have been added to the recipe over the years as an economical meat substitute and now many people prefer the taste. | Will and Uncle Mark in 2011
26: From the Kitchen of Michelle Brown | Zucchini Bisque INGREDIENTS 1 medium onion, diced 1/2 cup butter or margarine 2 1/2 cups shredded zucchini 2 1/4 cups chicken broth 1/4 cup dry white wine 1/2 teaspoon dried basil 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 1/2 teaspoon granulated garlic 1 cup light cream Grated parmesan cheese DIRECTIONS In a large saucepan, sauté onion in butter. Add zucchini, wine, and chicken broth. Simmer, covered, for about 15 minutes; add seasonings. Puree on low in a blender or using a hand held blender. Return to pan; stir in cream and heat through. Serve and garnish with the cheese. Optional: Serve with toasted, parmesan-topped crostini.
27: - | I have always loved zucchini. One year a friend gave me lots of zucchini from her garden & I needed to find recipes to use them in. I found this one in a magazine & it looked simple so I thought I'd try it. The bisque was delicious and my husband liked it, too. I have changed the recipe a bit over the years, adding the wine and garlic to enhance the flavor. I think it is best to play with the measurements and add or subtract to your liking. It is hard to go bad with this!
28: From Donna's Kitchen | Banana Nut Bread INGREDIENTS 3 bananas, mashed 1/2 cup oil 1 cup sugar 2 cups flour 1 tsp. baking soda 1/2 tsp. salt 2 eggs 1/2 cup chopped nuts Using a mixer, mash bananas and then add sugar, oil and eggs. Blend well. In a separate bowl, mix flour, baking soda and salt. Combine the dry ingredients into the wet ingredients in several additions, blending each time. Do not over beat. Fold in nuts last (for those who like them). If making a loaf of bread, bake at 350 degrees for 45-60 minutes or until the middle is no longer gooey. For mini-muffins (Bill's favorite!), use a medium cookie scoop to measure the batter into the cupcake tins. Bake for 12 minutes.
29: A Note from Monica Buzbee For a healthier (and we think a tastier) bread, use the same ingredients, but make the following changes: Reduce sugar from 1 cup to 2/3 cup. You may also reduce the oil down from 1/2 cup. A friend adds chopped apricots to her bread and it is delicious, the apricot helping to offset the sweetness of the banana. This recipe doubles easily and freezes wonderfully. This is probably the most frequently used recipe in our house. Play with this recipe and make it you own, as my mom and I have done over two generations!). | A pile of the mini banana muffins typically found in the Buzbee household. Grab one quickly or they're gone!
30: From the Kitchen | Beef Stew INGREDIENTS: 1 Tbsp. olive oil 1 1/2 lbs. lean beef stew meat, trimmed of fat & cut into cubes 2 cups water 1 Tbsp Worcestershire sauce 1 clove garlic, minced 1/2 cup onion, chopped 2 bay leaves 1 Tbsp. salt 1/2 tsp. paprika 1/2 tsp. black pepper 1/4 tsp. allspice 3 cups sliced carrots 3 cups cubed potatoes 3 Tbsp flour | The combination of all the spices, particularly the allspice in this recipe, gives this stew its unique flavor. Bill is content to eat the leftovers for days, the ultimate test of a good recipe!
31: DIRECTIONS: In a heay pan, heat olive oil and brown beef cubes. Add 2 cups of water, Worcestershire sauce, garlic, onion, bay leave, salt, paprika, pepper and allspice. Cover and simmer for 1 1/2 hours, stirring occasionally. Remove bay leaves. Add carrots, potatoes and 2-3 more cups of water, depending on how much liquid you prefer in your stew. Cook for 20-30 minutes longer, until vegetables are tender crisp. In a small cup, whisk about 1/3 cup of broth with the flour until blended. Stir it into the hot stew to thicken. Serve and enjoy! I like this stew served with homemade cornbread. Since there are so many spices to measure and this recipe is time- consming, I typically double it. In order to freeze a portion, Cool the stew before adding the carrots and potatoes and freeze. To use frozen portions, simply thaw, reheat and add vegetables. | of Monica Buzbee
32: From the Kitchen of Donna Wilbanks | Enchiladas INGREDIENTS: 1 dozen flour tortillas 9 hard boiled eggs 1 small can chopped olives 1 lb. of 2% cheddar cheese, grated 1 cup chopped onion 1 tsp. sugar Tomato juice (see directions) 1 large can Las Palmas Enchilada Sauce
33: DIRECTIONS: Preheat oven to 350 deg. Add 1 tsp. sugar and 1 tsp vinegar to 1 can tomato juice. Sauté onion and chop the eggs. Mix onion and eggs with olives and cheese. Set aside. In a saucepan, mix enchilada sauce, tomato juice, vinegar, and sugar. (To measure tomato sauce, simply fill the empty Las Palmas Enchilada Sauce can with tomato juice). Simmer until the mixture has reduced, about 30 minutes. Dip each tortilla in the sauce mixture to soften. Spread about 1/2 cup of egg mixture down the inside center line of the tortilla. Fold tortilla, placing it in casserole dish fold side down. Continue until all tortillas have been filled. Cover the tortillas with the remaining sauce mixture. Bake about 45 minutes. | Del and Donna around the time of their 50th wedding anniversary in July, 2010
34: Quesadillas INGREDIENTS: Flour or corn tortillas Grated sharp cheddar cheese Chopped cilantro Fresh or jarred salsa DIRECTIONS: Grate enough cheese for the number of quesadillas you will be making. Wash, dry and chop the fresh cilantro. Set aside. In a frying pan on the stove, heat two tortillas on both sides briefly. Return one tortilla to the pan, top with cheese, cilantro and about 1 tablespoon salsa, drizzled across the tortilla evenly. Top with second tortilla. When cheese is starting to melt, but before tortilla gets crispy,use a spatula to flip tortilla to cook on the other side. Slice into triangles and garnish with more chopped cilantro. | Will's Snack Shack
35: Berry Yogurt Smoothie INGREDIENTS: 2 cups mixed frozen berries 1 container yogurt (lemon, berry or vanilla are good) 1 cup juice 3 Tbsp. honey or sugar DIRECTIONS: 1.) Combine all ingredients in blender. 2.) Blend until thick and smooth, about 2 minutes. 3.) Pour into 2 large glasses. 4.) Serve immediately. If you are using fresh berries, make sure to add some ice cubes. There must be a frozen ingredient in the smoothie or you won't get a nice thick consistency. Also, bananas are a great addition as a natural sweetener. You can mix and match fruits and juices to get the flavor you like!
36: From the Kitchen of Chef Mark Wilbanks | Mark's Drunken-Fruit Salad 2 buckets of strawberries 2 bananas 2 Fuji Apples 1 cup black raisins 1 cup chopped walnuts 1.5 cups Grand Marnier (more for the chef, as required) Quart size carton of plain yogurt Cube fruit and soak in Grand Marnier for at least an hour. Then serve over yogurt. The fruit will not brown, which is good if you are a bachelor. My German friends, Josephine and Alex, coined this salad's very-appropriate name. I originally picked up this recipe from the chef at the St. Paul Ski Lodge on Red Mountain Pass near Ouray, Colorado while on a ski vacation. I liked it so much that I recreated it when I returned home.
37: Pumpkin Pie (with a kick!) INGREDIENTS: 1 (15 ounce) can solid pack pumpkin (use canned. Fresh just doesn't taste as good) 1 (14 ounce) can fat free unsweetened condensed milk 1/3 cup Muscovado dark brown sugar 2 eggs 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger Low fat graham crackers (chocolate or regular) 1/2 cup Kahlua Liquor 1/4 cup George Dickel Tennessee Whiskey DIRECTIONS: Crush graham crackers. Spray with Canola oil until the graham can be pushed into place on a pie tin and retain shape. Bake for 6 minutes at 400F to seal the crust so it won't get soggy. Mix wet ingredients, except for the pumpkin, and blend. Add and stir in pumpkin next and pour into pie tin. Bake at 425F for 25-30 minutes
38: Slow Cooker Beef Stroganoff INGREDIENTS: 2 lb beef roast 2 cans cream of mushroom soup 1 package Lipton onion soup mix 2 soup cans of milk 1 medium onion, chopped 2 cups sliced mushrooms or 1 can of sliced mushrooms 1/2 cup sour cream 1 package egg noodles INSTRUCTONS: Mix the mushroom soup, milk, onion, and onion soup mix in the slow cooker and stir until well blended (if using canned mushrooms, add them at this time too). Add the roast, cover and cook on low for about 6 hrs. Shred the meat, add the mushrooms & cook for another 30-60 min. Meanwhile, in a separate pot, cook the noodles to the desired consistency. Right before serving, spoon sour cream, to taste, into the meat mixture. Spoon the meat mixture onto the noodles and stir to blend.
39: This dish freezes well. If you are planning to freeze a portion, take out the desired amount before you add the sour cream. Simply add the sour cream after you have reheated the leftovers. I also enjoy this stroganoff on top of mashed potatoes. This is a recipe that one of my very good friends made for me and I had to go out and buy a crock pot just to make it myself! I have taken this to many potlucks and everyone loves it. I personally like to add garlic to this recipe, but I like to add garlic to almost any recipe. | Michelle Brown | Donna and Del Wilbanks & Tom and Susan Brown at Darin & Michelle's wedding reception
40: From the Kitchen | Hamburger Pie INGREDIENTS: 1 lb. ground beef, browned 1/2 onion, chopped 1 can tomato soup 1 cup frozen, french cut green beans 5 medium potatoes Paprika PREP: Preheat oven to 350 degrees. Cook ground beef; set aside. Chop and sauté onions; set aside. Cook green beans; set aside. Peel, cut, boil and mash potatoes; set aside.
41: of Donna Wilbanks | DIRECTIONS: Combine green beans, soup, beef and onions. Mix until blended. Spread this mixture in the bottom of a large Pyrex or other oven proof bowl. Spread potatoes on top of the beef mixture. Sprinkle paprika on top. Bake at 350 degrees for 30 minutes or until heated through. | Monica's memory about this recipe: I recall that Dad was always thrilled to see Hamburger Pie on the dinner table. If we didn't have it for a while, he would ask mom to make it. Something about the mix of flavors really appealed to him. As kids, Mark and I thought the French-cut string beans were weird. With a lot of prep involved, this recipe is a labor of love, so don't start it unless you have a free afternoon. Dad would say that the results are worth the effort.
42: From the Kitchen of Donna Wilbanks | Kid Friendly Gingerbread People INGREDIENTS: 2 3/4 cup flour 3 tsp. baking powder 1/2 tsp. salt 1 tsp. ginger 1 tsp. cinnamon 1/4 tsp. cloves 1 egg 1/3 cup brown sugar 2/3 cup molasses 1/2 cup oil DIRECTIONS: Sift together dry ingredients (flour through cloves). Set aside. In a mixing bowl, combine oil, molasses, sugar and egg. Beat until smooth. Add the dry ingredients to the wet mixture a little at a time, until the dough can be handled without sticking to your hands. Roll out the dough on a floured surface and use cookie cutters to form shapes. Bake at 350 degrees for 10-12 minutes. Baking times will also vary based on the thickness and size of your cookies.
43: Nana Donna & Maia, 2001 | In 2010, Bill and the Android Team at Google received Android cookie cutters and they made great gingerbread droids! | Maia, Monica & Will, 2008 | Liz, Maia & Will, 2004 | ...and Gingerbread Houses!
44: Oatmeal Pancakes Soak 1 cup regular oatmeal in 2 cups buttermilk for 15 minutes. Stir in one egg, 2 tsp. canola oil, 1/2 cup flour, 1 tsp. baking soda and a pinch of salt. We also like to add walnut pieces and blueberries. Fry away! Note: You can soak the oatmeal overnight or for as little as 5 minutes, if in a rush. | From the Kitchen of Papa Del Wilbanks
45: *Willie's Wonderful Waffles INGREDIENTS: 1 cup flour 7/8 cup buttermilk pinch salt 1 large egg 1/4 tsp. baking soda 2 Tbsp. canola oil 1/2 cup chopped walnuts vanilla Whisk egg, buttermilk, vanilla and oil. Mix into dry ingredients. It is a thick batter. Cook 'til golden. Top with fresh fruit if you like. *This is Papa Del Wilbanks' recipe, but he has made these waffles with grandson, Will, thus the name. | Wilbanks Family, Easter, 2010
46: Stuffed Shells | INGREDIENTS 1 (12-ounce) box jumbo pasta shells (recommended: Barilla) 3 Tablespoons extra-virgin olive oil 3 cloves garlic, chopped 1 pound ground turkey 1/2 tsp. kosher salt, plus 1/2 tsp 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon 1 (8 to 10-ounce) package frozen spinach, drained 1/2 large yellow onion, chopped, (about 1 cup) 1 (15-ounce) container ricotta cheese 3/4 cup grated Parmesan 2 eggs, lightly beaten 1/4 cup chopped fresh basil leaves (or dried) 5 cups tomato sauce (I recommend Classico roasted garlic and caramelized onion) 1 1/2 cups grated mozzarella (about 5 ounces) | Tip from Michelle: This recipe is easy to double. I always seem to have more filling than shells and I like to buy 2 boxes of the shells. I usually have a few dishes in the freezer because it is always nice to have a great meal that is already prepared. This is a labor- intensive recipe so that is another reason why I make extra. This is a great dish for potlucks or to take to a sick friend.
47: DIRECTIONS Bring a large pot of salted water to a boil over high heat. Add the pasta & partially cook until tender but still very firm to the bite, stirring occasionally, about 6 to 7 minutes. Drain pasta. Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper & continue to cook, stirring occasionally, until the meat is slightly golden & cooked through. Add the spinach & stir to combine. Remove from heat & let cool. In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, and the remaining salt and pepper. Stir to combine. To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of tomato sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining tomato Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month. To bake, preheat the oven to 400 degrees F. Bake covered in foil until the shells are warmed through and the cheese is beginning to melt, about 60 minutes (20 minutes if shells are unfrozen.) Remove the foil and continue to bake for 5-10 min or until the cheese begins to brown. | From Michelle's Kitchen
48: From the Kitchen of Donna Wilbanks | 1 1/2 cups orange juice 1 cup milk vanilla, to taste 1/4 cup sugar 15 ice cubes Put all ingredients in blender to mix. Pour into glasses and serve. This has been a favorite summer drink at the Brown's cabin in Miwuk Village Favorite drink in the winter: juice over fresh snow! | Orange Julius
49: Tom and Susan Brown enjoying a meal at the cabin | Papa Del and Will sledding, 1996 | Will enjoying juice on snow, a real snow cone! | Bill and Maia shoveling snow | Cabin Fun
50: Chicken Tortilla Soup INGREDIENTS: 1 small onion 2 cloves garlic 2 quarts chicken broth 2 cups corn kernels 3 Roma tomatoes, chopped 4 tablespoons salsa 1 tablespoon lemon juice (about 1/2 lemon) 2 cooked boneless chicken breasts, cut into bite-sized strips Green pepper Tabasco Sauce, to taste ADD-INS: avocado tortilla chips, crushed grated Monterey Jack cheese chopped cilantro light sour cream lime wedges DIRECTIONS: In a large soup pot, sauté garlic and onion until soft, about 3-5 minutes. Add the broth, corn, tomatoes, chicken and salsa. Bring to a boil, cover, reduce the heat, and simmer for approximately 10 to 15 minutes. Just before you are ready to eat, cube the avocado and sprinkle it with lemon juice. Place the add-ins in bowls on the table. Diners can fill a bowl with the ingredients of their choice, then ladle on the hot soup. Makes 6 to 8 servings.
51: La Cocina de Monica | Monica & Bill headed to the Google holiday party in 2010
52: Grandma Ruth's Lemon Sherbet | INGREDIENTS: 2 cups milk 1/2 cup sugar (or more to taste) juice of 2 small or one large lemon DIRECTIONS: Mix sugar and lemon juice together. Add to milk. Pour into ice cube trays and place in the freezer. When the cubes are almost set, beat with a mixer and return back to the freezer to firm up. So simple and so good!
53: INGREDIENTS: 2 1/2 cups flour 1/2 cup salt 2 Tbsp. Alum 2 Tbsp. oil 1 cup water food coloring DIRECTIONS: Measure the dry ingredients into a bowl and stir. In a glass measuring cup, stir the food coloring, oil and water together. Carefully pour the liquid into the dry ingredients. Mix in the bowl and then when fairly well blended, transfer to a floured counter, where you will need to knead the dough. | Nana Donna's Playdough | A whole generation of coastside kids has grown up with Nana's playdough. The grandkids loved receiving Nana's playdough as a gift!
54: From Monica's Kitchen | 2 cups shredded zucchini 2 beaten eggs 2 Tbsp. milk 1 cup flour 1 tsp. baking powder 1 tsp. salt 1/2 tsp. garlic powder (or fresh) pepper, to taste 1 cup grated cheddar cheese Mix all ingredients together; Fry in pan on stove in small amount of oil, like a pancake, until browned. (I dab at the batter with the spatula, pressing it down and spreading it out, so that the fritter is flatter and crispier). These really look more like zucchini pancakes and you don't actually taste the zucchini. This recipe is a great way to use up that bumper crop of zucchini from your garden. I like to dip them in honey mustard, but almost any dipping sauce will do. Or eat them plain. They are excellent! | Zucchini Fritters
55: INGREDIENTS: 1-15 oz. can cut green beans 1-15 1/2 oz. can kidney beans 1-15 1/2 oz. can garbanzo beans 1/2 cup sugar (or less, by taste) 1 tsp. salt 1/2 tsp. pepper 1/3 cup oil 2/3 cup vinegar DIRECTIONS: Drain all liquid from the beans and put them in a bowl. Mix in 1 small green pepper and 1 small onion, both finely diced. Mix the dressing: Whisk together the last 5 ingredients (sugar through vinegar) and pour over beans, stirring gently to coat. This salad ideally needs to sit a day before eating, to let the flavors blend. I originally got this recipe from my mom. It keeps well for a summer potluck, since it does not contain mayonnaise. The original recipe calls for a can of wax beans, but I have never added those. | Three Bean Salad
56: From Maia's Bakery | INGREDIENTS: 3 cups confectioners' sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream (or milk) DIRECTIONS: In a stand mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. | Quick Vanilla Buttercream Frosting --from The Food Network
57: Buy any boxed cake mix to make the cake. Then use the buttercream frosting (in various colors) to create a clever decoration for the cake. Here, in 2010, Maia created two cakes for Bill's birthday that were a take-off on the Android, "Droid Does" theme.
58: From the Kitchen of Donna Wilbanks | INGREDIENTS: 1-8 oz. package cream cheese 3 cups (12 oz.) shredded sharp cheddar cheese 2 Tbsp. Finely chopped green onion 2 tsp. Worcestershire Sauce 1 tsp. lemon juice 1 tsp. prepared mustard Dash cayenne 1/8 tsp. salt 1 cup chopped parsley DIRECTIONS: Allow cheeses to sit at room temperature to soften. Using an electric mixer, beat the cheeses together until light and fluffy. Stir in remaining ingredients (except chopped parsley). Mix well. Shape into a round ball, roll in chopped parsley and refrigerate overnight before serving. | Holiday Cheese Ball
59: Stuffed Bell Peppers | INGREDIENTS: 6 large peppers 2 Tbsp. catsup or tomato paste 3/4 lb. ground beef 3 cups cooked rice 4 Tbsp. mixed onion 15-oz. can tomato sauce 1/2 cup bread crumbs grated cheddar cheese salt, pepper & sage, to taste bread crumbs DIRECTIONS: Wash bell peppers and cut a thin slice from the stem and remove the seeds. Place the peppers upside down in a pot on the stove and steam for about 5 minutes. Drain and set aside. In a skillet, cook ground beef and onions, draining off fat. To the beef, add salt, pepper, sage, rice and tomatoe sauce. Combine well. Stuff the peppers with the beef and rice mixture. Top each pepper with bread crumbs and grated cheese. Arrange peppers upright in a greased casserole dish and bake at 375 degrees for 35-40 minutes.
60: INGREDIENTS: 2 eggs 1/3 cup sugar 2 1/2 cups milk 1/2 tsp. vanilla 2 cups rice raisins DIRECTIONS: Whisk eggs, sugar, 1/2 cup of the milk and vanilla together. Stir in remaining milk, raisins and rice. Spray a Pyrex or other oven proof bowl with Pam. Pour in rice mixture. Bake at 325 degrees until set (reaches 170 degrees), but not dry, approximately 30-40 minutes. You will smell it when it is done! Note: If you would like the rice evenly mixed throughout the custard, stir the pudding after it has been cooking for about 10 minutes. | Monica and Mark, November, 1966 | Donna's Rice Pudding
61: Creamy Tofu Pie | INGREDIENTS: 2 large eggs 1 lb. & 6 oz. tofu (medium firm) 2 Tbsp. lemon juice 1/2 cup granulated sugar 1 tsp. vanilla extract 1 tsp. grated lemon peel 2 Tbsp butter or margarine 3/4 cup low-fat graham cracker crumbs 1/2 c. preserves or fruit for topping DIRECTIONS: Blend 1 egg, half the tofu and lemon juice until creamy. Pour into bowl; repeat with remaining egg, tofu and lemon juice. Stir in sugar, vanilla and lemon peel. Preheat oven to 325 degrees. While waiting, melt butter in a small saucepan and stir in graham cracker crumbs. Press crumbs into a 9 inch pie pan. Fill with tofu mixture and bake for 50-55 minutes. Cover and chill in refrigerator before topping with low-sugar jam or fruit. You can also make your own topping from dried apricots. Cook apricots in water until they get soft. In a blender or food processor, blend the apricots with additional water (and a tiny bit of sugar), creating a spread for the top of the pie. It is tart, but tasty! | This pie is more of a breakfast food than a dessert. Rich in protein and low in sugar, it's a great way to start the day.
62: Buzbee Cafe | INGREDIENTS: 1 cup buttermilk 2 Tbsp. softened butter 1 egg 1 cup flour 1/2 tsp. baking soda 2 Tbsp. sugar 1/2 tsp. salt DIRECTIONS: Beat the buttermilk, egg and butter lightly in a mixing bowl. Combine the flour, baking soda, sugar and salt and add them to the wet mixture. Stir, but don't over mix. Don't worry about getting all the lumps out. Grease a frying pan and use a 1/4 cup measure to pour batter into pan. Fry until bubbles appear and start to pop. Flip pancake to cook briefly on the other side. Note: I always double this recipe as the kids eat these pancakes for after school snacks. They reheat easily in the toaster, too. | Bill's Buttermilk Pancakes
63: INGREDIENTS: 4 Tbsp. butter 1 1/2 tsp. baking powder Canola oil 1 tsp. baking soda 3 large eggs, divided 1/2 tsp. salt 2 cups buttermilk 1/2 tsp. cinnamon 1 tsp. vanilla extract maple syrup and butter 2 cups flour 1/4 cup light brown sugar, firmly packed DIRECTIONS: Melt butter and set aside to cool. Separate the eggs, placing the whites and yolks in separate bowls. Warm the butter-milk for 1 minute in the microwave. Then, combine and mix together the buttermilk, egg yolks, melted butter and vanilla. In a separate bowl combine the dry ingredients. Sift flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside dry ingredients and, using an electric mixer, whip egg whites to soft peaks. Next, add the buttermilk-egg mixture to the dry ingredients and stir until well incorporated. Finally, fold in the whipped egg whites with a spatula until they are almost all incorporated. With a 1/2 cup measuring scoop, pour the batter onto the pre-heated waffle iron. Follow the directions for your waffle iron to determine cooking times. Serve with butter and syrup. | Bill's Buttermilk Waffles