S: Huhn Homemade
BC: For Maggie and David...Congratulations on your wedding! May your future bring you all that you dream of, while experiencing great eats along the way! Love, Ish and Kristi October 8, 2011
FC: Huhn Homemade A collection of recipes and pictures from the family of Alexander and Catherine | For Maggie and David
1: Grandma and Grandpa Huhn | Koontz Cake from Grandma Huhn via Aunt Pat | 2 C sugar 1/2 C shortening 6 Tbsp. Cocoa 3 egg yolks 1 C buttermilk, or 1 C sweet milk with 1 tsp. vinegar added 2 1/2 C flour, sifted 1 1/2 tsp. vanilla 3 egg whites, beaten 1/2 C hot water 1 1/2 tsp. baking soda | Blend sugar and shortening. Add cocoa and egg yolks. Alternate adding the buttermilk and flour to the mixture. Beat the egg whites and stir in the vanilla; add to batter mix. Stir baking soda into the hot water, and add to the rest of the batter. Bake in two 8"-9" pans, greased and floured, at 350F for 25-30 minutes. Also works in a bundt or 9" x 13" pan. Cake is done when it leaves the sides of the pan. | Optional: Filled cake or cupcakes Mix cake batter (Koontz or boxed), and pour into cake or cupcake pans; set aside. Cream together 1 pkg. cream cheese, 1/2 C sugar, 1 egg and a dash of salt. Stir in 1/2 C chocolate chips. Drop by rounded tsp. randomly on cake, or 1 tsp. per cupcake. Bake about 30 minutes. Time varies-just keep an eye on it. | YIELD 16-18 servings
2: The Huhn Family | Best of the Best Chocolate Cake 3 squares unsweetened chocolate 2 1/2C flour or 2 1/4C cake flour 2 1/4C brown sugar 2 tsp baking soda 3 whole XL eggs 1/2 tsp salt 1 1/2 tsp vanilla 1/2C butter 1C sour cream Preheat oven to 350F. Melt chocolate; cool. Flour and butter 2-9" round pans or one 9"x13" pan. Sift together baking soda, flour and salt. With a mixer in a separate bowl, beat together butter and sugar until light, up to 5 minutes. Blend in vanilla, and stir in melted chocolate. Stir in dry ingredients a little at a time, alternating with sour cream. Stir in boiling water. Pour batter into pans. At 350F, bake a 9x13 pan for 1 1/4 to 1 1/2 hours, or 2-9" round pans for 35 to 40 minutes.
3: Best of the Best Chocolate Fudge Frosting | 4 squares of unsweetened chocolate half C butter 1 pound confectioner's sugar half C milk, or half and half 2 tsp vanilla Melt chocolate and butter in a heavy saucepan. Combine confectioner's sugar, milk and vanilla. Stir until smooth. Add the butter and chocolate mixture. Place the bowl in a larger bowl of water and stir until the proper consistency is reached. If it remains too soft after it is cold, you may add more sugar.
5: 1 bottle red wine 1 cup maple syrup juice of one lemon zest of one lemon 2 tsp vanilla 2 tsp cinnamon 1 tsp clove Simmer pears and all ingredients for 30 to 45 minutes. Baste and turn often. | Poached Pears | Mom
6: The Huhn-Rawnsley Family | Peanut Butter Caramel Sauce or Dip From: Tricia 1 cup of sugar 6 Tbsp butter 1/2C heavy whipping cream (may substitute evaporated milk or half and half, but nothing fat-free) 1/4C peanut butter (optional) 1. Make sure your ingredients are ready. Making caramel is a fast process, and sugar burns easily. Be careful...caramelized sugar is much hotter than boiling water. 2. Heat sugar on moderately high heat in a heavy-bottomed 2-3 quart saucepan. As sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as sugar begins to boil, stop stirring. If you have a problem with the sugar burning, you may want to add a 1/2C water to the sugar at the beginning of the process. This will help the sugar to cook more evenly, but will take a little longer to caramelize since the water must evaporate first. 3. As soon as all the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan and whisk until completely melted. 4. Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note...When you add the butter and cream, the mixture will foam up considerably. This is why you must use a large pan. 5. Whisk until caramel sauce is smooth. Let cool in the pan for a couple of minutes. Add 1/4C peanut butter, if desired, once the sauce has cooled a bit to make this "healthy!" Pour into a glass mason jar, and let it sit to cool to room temperature. (Remember to use potholders...the sauce will be hot!) Store in the refrigerator for up to 2 weeks. Warm before serving. YIELD: Makes a little over one cup of sauce. | Peanut Butter Caramel Sauce or Dip
9: Aunt Nancy via Grandma Huhn | Overnight Cookies | 4 C brown sugar 3/4 C butter or margarine 4 eggs 1 Tbsp baking soda in 1 Tbsp hot water 1 tsp cream of tartar in 7 C of flour 1 C nuts (if desired) Mix all ingredients together. If too stiff, add more water.Make the dough into a roll, and put it in the refrigerator overnight. Slice, dip in sugar (granulated), and bake until light brown 350F | The O'Connor Family
10: Mixture ingredients: 1 cup rice (NOT instant) 1 can golden mushroom soup 1 can cream of chicken soup 2 cups of water Additional ingredients: Chicken 1 pkg Lipton Onion Soup Mix Salt and Pepper to taste Mix ingredients together and put the mixture in a 9x13 pan. Place chicken on top. Salt and Pepper. Sprinkle one package Lipton Onion Soup Mix. Bake at 350F for 1 hour. | Chicken and Rice from Cathy | The O'Connor-Borden Family | While visiting one of Grandma's missionary friends in Hidalgo, Texas, Aunt Nancy was served this Chicken and Rice meal. They crossed over into Mexico and had dinner with a family that the missionary was friends with. This is what they ate! | Recipe History... | No Peek Stew Aunt Nancy's recipe via Cathy Ingredients: 2 lbs lean stew meat cut into bite size pieces 1 can cream of mushroom soup 1 pkg dry onion soup mix 1 cup water Mix all ingredients in a casserole with a tight lid. Bake for 3 hours at 300F. NO PEEKING!! Serve over noodles or rice.
11: Butterscotch Candy (Hay stacks) from Cathy 12oz butterscotch bits 1/2C peanut butter (if you use crunchy, use a glob more and leave the nuts out) 4C corn flakes 1/2C nuts (optional) Put slightly crunched cornflakes in a small bowl and set aside. Melt chips over hot, but not boiling water. Add peanut butter. Stir. Pour mixture over cornflakes (add nuts if you use them) and stir well. Spoon onto waxed paper lining a cookie sheet in small (a little bigger than bite-sized) spoonfuls. Put in the refrigerator for awhile to cool and harden. Enjoy!
12: The Niekamp Family
13: 2 cups sugar and 3 cups water (bring to a boil, reduce heat, simmer for 20 minutes. 3 or 4 medium bananas 1 1/2 cups orange juice 1/4 cup lemon juice 46oz. can pineapple juice 2 quarts ginger ale Blend bananas, orange juice and lemon juice in blender until frothy. Add a 46oz. can of pineapple juice to the banana mixture, then add the syrup (sugar and water boiled) and mix well. Freeze until firm. Place in a punch bowl, and add 2 quarts of ginger ale. Stir to a slush and serve. | Banana Slush | from Aunt Pat by way of Grandma Huhn
14: INGREDIENTS: 2 eggs, beaten *2 Tbsp soy sauce 1c dry breadcrumbs * 2 garlic cloves, minced (optional) 1/3 cup minced fresh parsley * 1/2 tsp salt 1/3 cup ketchup * 1/4 tsp pepper 2 Tbsp finely chopped onions *2 pounds ground beef In a bowl, combine all ingredients except beef. Crumble the ground beef over the mixture; mix well. Shape into 1-inch balls Place in ungreased 15"x10"x1" baking pan. Bake, uncovered at 450F for 8-10 minutes or until no longer pink. (Can be frozen ahead and baked when wanted.) Transfer with a slotted spoon to a slow cooker. Combine sauce ingredients in a saucepan and simmer 10 minutes, stirring occasionally. Pour sauce over meatballs; Cover and keep warm. SAUCE INGREDIENTS: 1 can (16 oz.) whole cranberry sauce 1 bottle (12oz.) chili sauce 1 Tbsp brown sugar 1 Tbsp prepared mustard 1 Tbsp lemon juice 2 garlic cloves, minced | Cranberry Appetizer Meatballs from Aunt Pat
15: Spinach Balls | Grandma Huhn, Aunt Nancy and Aunt Pat | 2 pkg. frozen chopped spinach, cooked and drained 1 pkg., 8 oz. Pepperidge Farm Stuffing mix 4 eggs 1/2 lb. margarine (butter), melted 1 large chopped onion 1/2 tsp. garlic salt 1/2 C Parmesan cheese 1/2 tsp. Accent seasoning 1/2 tsp. thyme 1/2 tsp. pepper Mix and chill overnight. Roll into balls. Bake 20 minutes at 350F; or freeze if not to be used right away. Then, bake frozen 30 minutes at 350F.
16: Cornbread Casserole | 2 pkgs. corn bread/muffin mix 1 can (15-1/4oz) whole kernel corn, drained 1 can (14-3/4oz) cream-style corn 1 can (4oz) chopped green chilies, drained 1 cup (4oz) shredded Monterey Jack cheese Prepare corn bread mixes according to package directions. Pour half of the batter into a greased 11-in. x 7-in. x 2-in. baking pan. Combine corn and creamed corn; spread over batter. Top with chilies and cheese. Carefully spread with remaining corn bread batter. Bake, uncovered, at 375F for 25-30 minutes or until a toothpick comes out clean. Serve warm. YIELD: 12 servings | from Beth
17: The Laughlin-Warner Family
18: The Niekamp-Polens Family
19: Pasta with Sweet Peppers and Ham from Kristi | 1 1/2 tsp extra-virgin olive oil 2 large red bell peppers, coarsely diced (green, yellow and orange work also!) 1 large onion, coarsely diced (I usually use 2-3 onions) 4 garlic cloves, minced (or 2 tsp minced garlic from a jar) 1/2 tsp dried oregano, crumbled 1/4 tsp crushed red pepper flakes 3 ounces boiled ham, diced (I usually use about 6-8 ounces- (turkey ham works great too!) 1/2 cup defatted low-sodium chicken broth 8 ounces penne rigate (ribbed penne) or regular penne pasta (I use a whole box) 1 ounce Parmesan cheese, coarsely grated 1/4 cup chopped fresh Italian parsley (dried works too, but fresh is better) 1/8 tsp freshly ground pepper 1. Bring a large covered pot of water to a boil over high heat. 2. Meanwhile, in a medium saucepan over high heat, warm the oil until very hot, but not smoking. Add the bell peppers, onion, garlic, oregano and red pepper flakes. Sauté, stirring for 2-3 minutes, or until the vegetables begin to soften and release their juices. Stir in the ham, then add 3 Tablespoons of the broth and bring to a simmer. Reduce the heat to medium, cover and simmer, stirring occasionally for 8-9 minutes, or until the vegetables are very tender. (If the pan gets too dry, add an additional tablespoon of broth.) 3. Meanwhile, add the pasta to the boiling water, return to a boil and cook for 10 to 12 minutes or according to package directions until al dente. Reserving 1/2 cup of the pasta cooking liquid, drain the pasta in a colander and transfer to a warmed serving bowl. 4. Add the remaining broth and the reserved pasta cooking liquid to the vegetable mixture. Increase the heat to high, bring to a boil and simmer for 3 minutes to reduce the liquid slightly. 5. Pour the sauce over the pasta. Add the Parmesan, parsley and black pepper, and toss to coat well.
20: The Huhn-Jasmin Family
21: Our Favorite Recipes