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LeAndra's Cook Book

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LeAndra's Cook Book - Page Text Content

S: Mrs. Foster's First Cookbook July 17 2011


FC: Mrs. Foster's First Cookbook

1: This cookbook is a collection of recipes from the special friends and family members in your life. Together,wishing you and Justin a future full of love and happiness.

2: Appetizers 1) Easy Asparagus Bacon Roll........Mom & Obaa-Chan 2) Crabmeat- Gruyere Dip.............Cyril Hennum Salads 1) Black Bean & Rice Salad............Aunt Nancy 2) Harusame Salad with Soy Dressing.......Mom (Ottem) Soups 1) Butternut Squash Soup...............Emliy Herren 2) Quick & Delicious Potato Soup.....Jessica Summer Lane 3) Torizosui....................................Mom (Ottem) Main Dishes 1) Ham Loaf................................... Aunt Julie 2) Can be one pan Havarti Chicken Breast & Asparagus...Tonya Ottem 3) Mexican Manicotti.....................Tiffany Shaklee 4) Chicken Sour Cream Burritos......Sara (Suzy-Q) Side Dishes 1) Best Ever Macaroni and Cheese.....Christine Jones 2) Caramel Corn...............................Amy and Lars | Table of Contents

3: Breads 1) Scandinavian Butter Horn Rolls.............Amy & Lars Larson 2) Banana Bread..........................................Becky Mandez 3) Ann Sather's Cinnamon Rolls.....................Tisha Ottem 4) Bella's Sweet Corn Bread ..........................Bella 5) Crepes......................................................Bella 6) Cornbread.................................................Aunt Ruth 7) Egg Bread................................................Aunt Ruth 8) Chocolate Chocolate Chip Zucchini Bread.....Sarah(Suzt-Q) 9) Brandon's Best Ever Pizza Crust......Brandon, Kelly & The General Desserts 1) Mom's Simple Cheesecake..........................Mom (Foster) 2) Most Amazing Cut-Out Cookies Ever............Jillian Kelly 3) Chocolate Coco Cola Cake...........................Jillian Kelly 4) Brownie Chery Cobbler.............................Ellen &Dan Morin 5) Grandma's Birthday Cake........................Grandma Green 6) Chocolate Cake Frosting.........................Grandma Green 7) Grandpa Dusty's Homemade ice cream..........Grandpa Dusty Beverages 1) Lar's Liqueur.......................................Amy & Lars Larson 2) Rhubarb Punch...................................Amy & Lars Larson 3) Lover's Lane.....................................Jessica & Ryan Lane 4) Ryan's Margaritas.....................................Ryan Lane

4: Obaa-Chan | & LeAndra | Mom & Dad

5: Easy Asparagus Bacon Roll | Ingredients: bacon strips asparagus (can use green beans) shoyu (soy sauce) Preparation: Boil asparagus (or green beans) till tender, about 2 minutes. Drain well. Cut into 2 inch lengths. Place 2-3 pieces of asparagus on a bacon strip and roll the bacon around them about 1 1/2 times. Secure with a toothpick. Repeat process. Saute bacon rolls in skillet sprayed with PAM on medium heat until browned. Pour shoyu over. | From the kitchen of... Mom & Obaa-Chan

6: From the kitchen of Cyril Hennum CRABMEAT-GRUYERE DIP 2 tablespoons unsalted butter, plus additional to coat the baking dish 1 tblsp. Minced shallot 1 cup sliced white mushrooms (I don’t like them so didn’t use them!) 2 tblsp. All purpose flour 2 large egg yolks 1 cup heavy cream 2-1/2 cups grated gruyere cheese (about 7 oz.) 1 lb. jumbo lump crabmeat (I found a 1 lb. can at King Soopers) Brandy to taste 1 tblsp. Worcestershire sauce Dash of hot sauce 1 tblsp. Chopped fresh parsley 1/8 teasp cayenne pepper Salt and freshly ground white pepper to taste 1 cup Panko crumbs (can use cracker crumbs crush with rolling pin) Preheat oven to 350. Generously butter a 10” gratin dish. In large skillet over medium heat, melt butter, add shallots and mushrooms (if using) and sauté for 1 minute. Add flour; stir to form paste, then turn off heat. In small bowl, whisk together egg yolks and cream, then add mixture to skillet. Slowly bring to simmer over medium low heat, whisking to break up any lumps. Add cheese and simmer for 30 seconds or until it reaches a creamy consistency.Transfer mixture to large mixing bowl and stir in crab meat, brandy, Worcestershire sauce, hot sauce, parsley, cayenne, salt and pepper. Pour mixture into prepared gratin dish and top with crumbs. Bake for 30 minutes or until browned on top. Serves 8 to 12. | Appetizers

7: My Wedding Wish: A long and happy life together. With love,Cyril

8: Black Bean & Rice Salad 1 pouch Kroger Broccoli, Rice & Cheddar side dish 1/2 C. Lite Miracle Whip dressing 3/4tsp. lemon-pepper 1 C. diced yellow pepper 1 C. diced red pepper 1/4 C. 1-inch pieces of green onion 1 15 oz. can black beans, drained Prepare side dish as directed. Set aside to cool. Combine salad dressing and lemon pepper. Mix dressing into rice mix. Add the peppers and onion and drained beans. Chill. Prep time, 20 minutes, plus chilling time. Makes about 5 3/4 cups. | From the kitchen of... Aunt Nancy

9: "LeAndra, I wish you many happy years." -Aunt Nancy | Aunt Nancy | Black Bean & Rice Salad

10: Ingredients: * dried harusame, or cellophane noodles (bean thread noodles) 1 egg beaten 1 small cucumber, julienned, about 2-3 inch long 1 carrot, julienned, about 2-3 inches long Preparation: Put the harusame in a bowl and pour boiling water over it. It will become soft in a minute or two. Drain the harusame in a colander and cool with cold water. Drain and set aside. Heat some oil (or spray with PAM) in a skillet, pour in beaten egg, making a crepe-style omelette. Cool egg and slice them into thin strips, also about 2-3 inches long. Cut drained harusame into 2-3 inch length. Put the harusame, cucumber, carrots, and omelette in a bowl. Mix sugar, shoyu, vinegar, and sesame oil in small bowl. Pour the dressing over ingredients and mix well. Makes about 4 side-dish servings, but this is one of those recipes that isn't exact in number. * the harusame often comes in a packet of 8 individual sizes (although I've seen it as just 1 bundle). If it is in individual small bundles, I use 1 bundle per person and adjust every thing else. I have seen these in big grocery stores or buy at an oriental grocery store. ** on a salad plate, I have put an outside ring of finely shredded lettuce and put the harusame in the middle, then added added tomatoes, asparagus (I like to marinate it just a few minutes in the dressing after it's cooked), or whatever other vegetable you have. Becomes "Asian fusion"----make it pretty to look at. | Harusame Salad with Soy Dressing | For Dressing: 1 1/2 Tbsp. shoyu (soy sauce) 1 1/2 Tbsp. rice vinegar 2 tsp. sugar 1/2 Tbsp. sesame oil | Salad

11: From the kitchen of.. Mom

12: Say “I Love You” every day. There will be days that you don’t feel like it but there will never be a day you don’t mean it. | Emily Heeren

13: 3 lbs squash peeled, cut into 1 inch cubes 2 T olive oil 1 t salt 1/4 t pepper 1 T butter 2 medium onions chopped 7-8 cups vegetable broth Season squash with olive oil, salt, and pepper – cook @350 for 1 hour Melt butter and cook onions Combine squash and onion and add broth – bring to a boil Simmer 15 minutes Puree soup in a blender and serve Great recipe that makes a large quantity with little ingredients. Wonderful meal out of your garden! And freezes well Enjoy! | Butternut Squash Soup | From the kitchen of... Emily Heeren | SOUP

14: LeAndra & Justin, Remember to always cherish each other,and the love that you share. Love you! Jessica | Best of Friends | Beach Days Jessica & LeAndra | Running Buddies | Friends Forever

15: Name | Quick &Delicious Potato Soup | 2c diced potatoes 1/2c finely chopped onion 1 2/3c boiling water 1 3/4 c milk 2 Tbsp. butter 1/2 tsp Worcestershire sauce 1 tsp salt 1/4 tsp black pepper Add potatoes and onion to boiling water. Cover. Cook 15 to 20 minutes. until potatoes are tender. Blend in the milk, butter and seasonings. Cook until heated. Garnish with parsley. | From the kitchen of.... Jessica Summer Lane

16: Ingredients: 2 cups leftover cold steamed rice 1/4 lb. chicken thighs, cut into small chunks (breasts may be used, but it's not as favorful---leftover chicken may also be used) 2 1/2 cups dashi (soup stock--can buy a granular form at the oriental store) or use chicken stock 2 eggs 2 Tbsp. chopped green onions 2 Tbsp. miso (red is stronger in taste, white is sweeter---I like to mix them) Preparation: Wash leftover steamed rice with water and drain well. Put dashi soup stock in a medium pot and bring to a boil (if using the granular form, follow directions on the bottle for the amount of water to mix with it). Turn down the heat to low and add chicken and simmer for about 5 minutes, or until chicken is cooked. Add rice in the soup and bring to a boil on medium heat. Add miso in the soup and stir gently. Beat eggs in a bowl and pour over the soup slowly while stirring the soup in a circular motion, which makes " egg threads". Place into two soup bowls. Sprinkle with chopped green onions. Makes 2 servings.*Also good for when you are sick. (One of the Japanese equivalent of chicken soup for when you are sick that the infamous Jewish moms like to feed their sick folks.) | Torizosui | From the kitchen of Mom | This is a Japanese rice soup. Usually, leftover steamed rice is simmered in dashi (Japanese stock) soup. Torizosui is a chicken soup. (tori = bird). Good on a cold winter day.

17: 1) Always kiss and hug your husband when he leaves to go to work or anywhere else. 2) Don't let him leave angry. Because the world is too full of uncertainties, number 1 and 2 are very, very important. 3) Wash your evening dishes (no matter how tired you are) because no one wants to wake up to dirty dishes that has to be washed. It lets you start out fresh in the morning instead of thinking, "Ugh, I still have to do that!" 4) Make your bed in the morning. It makes the room look neater and again, you won't think "Ugh, I have to sleep in that!" ( you know that thought is way in the back of your conscience!) | Advice from Mom

18: Always try to find fun things to do together & don't take yourselves too seriously. Love ya girl! -Aunt Julie | Main Dishes

19: Ham Loaf | Grind: 2c macaroni 1 med onion 1 green pepper 1/4-1/2 lb cheese 1 can spam Place in a large mixing bowl Mix: 1 1/2 c milk 1/2 c butter Pour mix over 1 1/2 c bread crumbs, add 4 beaten egg yolks. Mix well and add to bowl. and mix again. Beat the 4 egg whites & fold into mixture. Pour into greased casserole dish & bake 325-350 for 1 1/2 hours. | From the kitchen of... Aunt Julie

20: Can be one pan Havarti Chicken Breast & Asparagus | Per Serving 1 boneless, skinless chicken breast 2-3 slices of good quality thin-ish sliced ham 1-2 slices of havarti cheese Olive oil Butter Bacon fat if you have it handy Thinly sliced green onion Butter Parmesan cheese Preheat oven to 200 degrees Tenderize chicken well with a jaccard tenderizer (or mallet). Rub with olive oil and seasonings (put in the fridge for at least 30 min if you have time). After the chicken has had time to absorb the seasonings, coat a skillet with a little bacon fat and/or olive oil. Heat the skillet over high and then lightly sear each side of the chicken breast. Cover and reduce to medium low heat, turning and checking occasionally. After the chicken has cooked through (avoid over cooking), move to a cookie sheet or plate.Heat ham in the chicken juices. Evenly place 2-3 slices of ham and 1-2 slices of Havarti cheese on each chicken breast. Put the chicken in the oven while you make the asparagus, approximately 5 minutes. You’re just keeping it warm and melting the cheese. ( If you time it right and are cooking a small enough portion, you can move the chicken to one side of the pan and/or on top of the asparagus and skip the oven completely.)Heat skillet used for the chicken to Med-High heat. If the pan is dry, add a little fat. I always find the pan dry J, and typically go with butter mixed with a little olive oil or bacon fat. Heat to med high and Sauté the asparagus to desired tenderness. If desired, sprinkle with parmesan cheese and toss in the hot pan just before the asparagus is done. I think it is best on the crisp side. Place asparagus and chicken on plate. Top chicken with green onions and serve. This is excellent served with coarsely diced tomatoes dressed in an Italian vinaigrette (assuming you can get a good and juicy tomato). | Seasonings (to taste) Dry Italian blend seasoning (no salt or sugar added) Salt Pepper Garlic Powder | From the kitchen of... Tonya Ottem

21: Marriage Advice: Don’t ever expect more than your willing to give and don’t be afraid to ask for what you need. | XOXO -Tonya

22: Advice for Marriage: Compromise, compromise, compromise! Remember- you both grew up in different families, with different backgrounds, a different set of values, and ultimately a different way of life. Both of you need to remember - and it's hard! - that just because it is not the way you do something, or the way your parents did something, or the way you think, doesn't mean that it is wrong (this is a hard one for us Ottem's - ha!). Marriage is about taking the good from your family, values and way of life and combining it with the good from his family, values, and way of life and creating a new family, a new set of values and a new way of life. And enjoy the ride! Oh, and most importantly, remember that God is in the middle - and if you both look to Him as the center of your life and marriage, you will get through everything. -Tiffany

23: Ingredients: 1 package manicotti shells (8oz) - I use whole wheat 2 cups cubed cooked chicken (boneless, skinless chicken breasts) 2 cups (8 ounces) shredded monterey jack cheese, divided 1-1/2 (6 ounces) cups shredded cheddar cheese (I use reduced fat) 1 cup sour cream (I used 0% Greek yogurt) 1 small onion, diced, divided 1 can (4 ounces) chopped green chilies, divided (fresh chopped anaheims are best!) 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted (again, I use reduced fat/sodium) 1 cup salsa 2/3 cup milk (skim) Directions: Cube chicken and spice as you like (we make spicy! cayenne, garlic, chopped red pepper, habanero sauce, herbs). Cook manicotti according to package directions. Meanwhile, in large bowl, combine chicken, 1-1/2 cups monterey jack cheese, cheddar cheese, sour cream/yogurt, half the onion and 6 TBS chilies. In another bowl, combine soup, salsa, milk and remaining onion and chjilies. Spread 1/2 cup in a greased 13x9x2 baking dish. Drain manicotti; stuff each with about 1/4cup chicken mixture. Arrange over sauce in baking dish. pour remaining sauce over shells. Cover and bake at 350deg for 30 minutes. Uncover; sprinkle with remaining monterey jack cheese. Bake 10 min longer or until cheese is melted and bubbly. (Best of Country Cooking 2003) Enjoy! | Mexican Manicotti From the kitchen of...Tiffany Shaklee

24: 1 can cream of chicken soup 2 cans (7 oz) chunky chicken* (not drained) 1 small can green chilis 1 cup chopped green onions 1 can mushrooms 2 cups sour cream flour tortillas (10) 1-2 cups shredded cheddar cheese (to taste) Stir fry onion and garlic in olive oil. Add mushrooms, chicken, soup, chiles, and 1/2 cup sour cream. Mix thoroughly. Fill tortillas with chicken mixture and shredded cheese. Place in sour cream lined pan. Cover with sour cream. Bake at 350 degrees until heated through (about 30 minutes). Cover with cheese and broil until bubbly. *Most of the time I actually just use leftover chicken from a crock pot meal. | Chicken Sour Cream Burritos | From the kitchen of...Sara (Suzy Q) | Main Dishes

25: LeAndra, John, Chris, Sara, Tisha

26: 1lb box of elbow macaroni 2lbs sharp cheddar cheese (block, not shredded) 2 cans evaporated milk 2 eggs salt & pepper Pre heat oven at 350 degrees. Cook Macaroni according to directions on box. Slice cheese approx 1/8 inch thick or a little thinner (not too thin that you can see through it or it flops) Add 1 egg to one can of milk, salt and pepper - Whisk until frothy. In a large casserole dish or lasagna pan; ayer the macaroni then cheese. Be sure to cover the macaroni entirely with the cheese. Pour the milk/egg mixture over all until you see the milk on the top layer. Make and use the second mixture if necessary (usually need about 1/2.) Bake at 350 for approx 30-40 mins. When you press on the top it should be firm, with no runny milk, cheese should be lightly browned. This is great for a large crowd and can be assembled ahead of time super as left overs enjoy :) | Best Ever Macaroni & Cheese | Side Dishes | From the kitchen of... Christine Jones

27: Enjoy the journey as you enter in the first chapter of your new life together.

28: From the kitchen of.... Amy &Lars | Side Dishes | Cook to hard ball stage & add 1 t baking soda. Stir down & pour over a turkey roasting pan of popcorn. No, the corn isn't roasted. And make sure you take the turkey out. It's just a unit of measure! Of course you really want to cover those little babies so DON'T be stingy with the caramel part! Place in 300 degree oven & stir every 15 minutes for as long as it takes to get everything coated or until you just can't stand it any longer, pull it out, put it between yourselves and/or friends too, and eat with both hands! | Caramel Corn 1 C butter 1/2 C light Karo 2 C brown sugar 1 t salt

29: Amy& Lars | Mix & refrigerate until 2 hours before serving. Divide dough into 3 blobs. Take one blob & roll into a circle. Rub melted butter over the whole thing (my favorite part). Cut it into 12 equal pieces & roll into crescents. Let rise until you think they will explode. I do this in the oven at 110 degrees. Then turn up the temp to 350 & bake until a LIGHT golden brown. Flippin' amazing! You could actually go into business making these lil' darlings! | 1 pkg yeast 1 C warm water Mix & let stand for 5 min. Add: 3 egg whites 1/2C butter 1/2 C sugar 1 t salt 4 1/2 C flour | Scandinavian Butter Horn Rolls

30: Ingredients:: Cooking spray 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup mashed ripe banana (about 3 medium) 3/4 cup sugar (white, brown, or combination) 1 egg 2 egg whites 1/3 cup buttermilk or yogurt (non-fat plain variety); out of both of these, use 1/3 cup 2% reduced-fat milk mixed with 1 teaspoon vinegar or lemon juice 1/4 cup canola oil 1/4 cup chopped (toasted optional) walnuts | 1. Preheat oven to 350 and coat an 8x4 inch loaf pan with cooking spray. 2. Combine all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Stir well. 3. Combine banana, sugar, egg, egg whites, buttermilk/yogurt and oil; beat with a mixer at a medium speed until blended. Add flour mixture; beat at a low speed just until evenly blended. Stir in walnuts and pour into pan. 4. Bake 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and finish cooling on rack. Serves 12. 190 calories, 7g fat, 20 mg chol., 4g protein, 31g carbs, 2g fiber, 210mg sodium | Banana Bread | From the kitchen of... Becky Mandez

31: Becky, Autumn,& Audrey | My Wish: Happiness,Love & Respect. Mu advice: Don't Sweat the Petty Stuff, & Don't Pet the Sweaty Stuff

32: Tisha & LeAndra | Sisters Always, Friends Forever

33: Name | Ann Sather's Cinnamon Rolls Cooking Light, October 2009 | Ingredients: Rolls: 1 cup warm fat-free milk (100 to 110) 6 tablespoons melted butter, divided 1/3 cup granulated sugar, divided 1 package quick-rise yeast 16 22/25 ounces all-purpose flour (about 3 3/4 cups) 1 large egg, lightly beaten 1/4 teaspoon salt Cooking spray 2/3 cup packed brown sugar 1 1/2 tablespoons ground cinnamon 1 cup powdered sugar 1. To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes. 2. Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes. 3. Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size. 4. Preheat oven to 350. 5. Uncover rolls. Bake at 350 for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over. 6. To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.. Makes 18 rolls. | Icing: 3 tablespoons butter, softened 2 tablespoons heavy cream 1/2 teaspoon vanilla extract 1 cup powdered sugar | From the kitchen of.... Tisha Ottem

34: Bella's Sweet Corn Bread | Preheat oven to 375 2.25 cups Sugar teaspoon salt 3 .25 cups flour cup corn meal teaspoon baking powder Whisk together until well blended Whisk together until eggs are slightly beaten. When oven in fully preheated combine dry & wet ingredients until moist but lumpy. The consistency of the batter should be like brownies or cake. Think viscous – like dark honey/corn syrup.( IF the batter is too dry add mixed portion 1/2cup milk to 1 teaspoon oil until desired consistency is reached. DO NOT ADD ANY MORE ORANGE JUICE CONCENTRATE!) Pour into a greased 13x13. The batter about 1-1.5 in. thick Put into oven immediately. Set timer for 35min. You will be cooking the cornbread for 35min & then checking it with a knife inserted into the middle most portion of the pan. Bake in intervals of 5 min. Check. When the knife comes out clean, it is done! Remove from heat immediately.However, it would be wise to remove bread BEFORE the knife comes out completely clean. This way you will be sure to have moist bread. The finished bread may or may not be light golden in color. We are looking at moisture levels and inner tackiness – the color will not tell us when it is done.Cast-iron is best followed by metal, glass will burn on the bottom. | From the kitchen of...Bella | In a SEPRATE BOWL combine: 5 eggs 1.5 cups milk (1 or 2%) 10oz corn oil cup butter, I stick – melted 1.5 tablespoons frozen orange juice concentrate

35: Crepes | 1 cup flour 1 T sugar 1/2 t salt 1 cup milk 2 large eggs You're looking for a runny mixture. not pure liquid but it's not pancake batter either. somewhere in between. Mix ingredients and chill 15 min. measure 1/4c of batter into a med-hi hot crepe skillet or small nonstick frying pan swirl till the batter covers the entire bottom of the pan. Flip when edges curl slightly (30-45sec.) serve however with whatever!!! they are good cold or served fresh and hot. with meat or fruit! use your imagination! | Here is to two people whom I admire and remember fondly; the wonderful nights and long rides together. To love, life and knowing where you are but not necessarily where you're headed. The best part of life is its mystery. - Bella

36: 1 C. butter 1 C. sugar 1/2 C. medium cheddar cheese, grated 1 C. all-purpose white flour 4 eggs 1 C. yellow cornmeal 2 C. creamed corn4 tsp. baking powder 1/2 C. Monterey jack cheese, grated tsp. salt Preheat oven to 350 degrees. Using an electric mixer, cream butter and add sugar, then add eggs one at a time. Gradually mix in corn and cheese. Stir in flour, cornmeal, baking powder and salt. Spread evenly in a greased 9 x 13-inch cake pan. Place in oven, close door and IMMEDIATELY reduce oven temperature to 300 degrees. Bake 1 hour. Top will still seem moist looking, not dry, as in a cake. Center should be set, not gooey. Serve warm. Optional: 1 can of green chilies. | Cornbread | From the kitchen of... Aunt Ruth | LeAndra, Here are two of my favorite recipes. I can’t take credit for either of them. The cornbread recipe is from the Bald Pate Inn in Estes Park and the egg bread recipe is from a bread cookbook. But they are both ones I like to use and will share with them, so you can invite Jimmy and me for dinner and use them! -Aunt Ruth

37: Egg Bread | Add yeast to warm water and sugar and let sit for awhile. In a saucepan, bring milk to scalding and add well-beaten eggs. In large mixing bowl, mix together water mixture and milk mixture with melted butter and salt. Slowly add flour one cup at a time and mix well until batter is smooth. When dough becomes solid enough, knead until no longer sticky (try not to add so much flour that it becomes too dry). Let rise 1 hours. Divide into 3 strands (or 6 if you want 2 smaller loaves); braid. Let rise on greased cookie sheet for 45 minutes. Before baking, brush with lightly beaten egg. Sprinkle with sesame seeds. Bake at 350 degrees for 30 to 35 minutes. | 1/2 C. warm water 4 T. butter, melted 2 pkgs. yeast 2 tsp. salt 4 C. milk 4 T. sugar 4 eggs, beaten 12 to 12 1/2 C. flour | From the kitchen of... Aunt Ruth | Respect each other and allow your spouse and yourself to grow and develop as individuals. Respect goes a long way in building trust with each other!

38: Name | Chocolate Chocolate Chip Zucchini Bread | 1 cup sugar 1 egg 1/3 cup oil 1/3 cup cocoa 1 cup pealed, shredded zucchini 1/2 cup applesauce 1 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder 1 cup (or more) chocolate chips Mix the sugar, egg, oil, cocoa, and applesauce together. In a separate bowl, combine the flour, soda, salt, and baking powder. Add the zucchini. Fold in the chocolate chips. Bake at 350 degrees for 40-45 minutes. | From the Kitchen of... Sara (Suzy Q)

39: Marriage Advice LeAndra, take it from one who has experience (that has come the hard way and at a high price at times: COMMUNICATION IS EVERYTHING! Yes, that’s trite; yes, you’ve heard it before; blah, blah, blah. But wait, are you listening? Cause if all you’re hearing is the pounding of surf in your brain, and not what Justin is saying (verbally and nonverbally), you’re not communicating. And guess what? All that psycho-babble about how to respond to somebody by saying, “I hear you saying” or remembering to phrase your frustrations as, “I feel _____ when you _______” is worth its weight in gold as Brad and I have discovered time and again. Trust me on this one, and you will be richly rewarded with an incredible closeness and depth in your relationship that will continually surprise and delight you! I love you! -Susy Q

40: "Now that you have a room, you too must cook when you visit!" Brandon, Kelly, and the General | Aunt LeAndra & Patton | Brandon, Kelly & Patton Baker

41: Name | Brandon's Best Ever Pizza Crust | Place water, sugar, salt, and olive oil in bowl and dissolve sugar and salt. Stir in yeast, flour, and other dry ingredients and knead to form a soft, but not too sticky dough. Allow to rest, covered with a tea towel about 45 min. Deflate dough very gently before using and allow it to rest 15 min more. | 1 1/3 Cup water 2 tsp sugar 1 1/4 tsp salt 2 Tbs olive oil 3 Cups flour 1 tsp baking powder 1/4 tsp garlic powder 1/4 tsp onion powder 1 1/2 tsp yeast | From the kitchen of.. Brandon, Kelly & The General

42: Mom's Simple Cheese Cake | Crust 1 Cup flour 1 Stick butter 1 Cup chopped pecans 1/2 Cup Brown sugar Crumble butter into all ingredents, Spread in dish. Bake at 350 fr about 12 min. Let cool. Filling Large tub whip cream (thawed) Large package cream cheese (room temp) 1 tsp. vanilla 3/4 Cup sugar Mix together and spread on cooled crust. Pour 1 can blueberry (or any other) pie filling on top. Refrigerate | From the kitchen of... Mom

43: "Love is never having to say you're sorry. Marriage is never having a chance to say anything." | Mom

44: Most Amazing Cut-Out Cookies Ever | Cookies: cup butter 1-3oz. pkg cream cheese 1 cups sifted powdered sugar tsp baking powder 1 egg tsp vanilla 1 cups all purpose flour Beat butter and cream cheese with mixer on medium speed. Add about half of the flour, sugar, egg, baking powdered and vanilla. Beat on low till combines. Beat in remaining flour on low. Divide dough in half, cover and chill for at least 1 hour or overnight. Roll out on lightly floured surface to inch thickness. Cut out shapes with cookie cutters. Arrange on parchment lined baking sheets. Bake 325 for about 15 minutes or till edges are light brown. Transfer to a wire rack and cool completely. Decorate with icing and sprinkles. Powdered Sugar Icing: In a small bowl stir together 1 cup sifted powdered sugar, add tsp vanilla, tsp butter flavor. Stir in milk, 1 tsp. at a time, until icing is piping or drizzle consistency. | Powdered Sugar Icing: 1 cup sifted powdered sugar tsp vanilla tsp butter flavor milk Optional food coloring

45: Chocolate Coco Cola Cake | Cake: 2 cups all purpose flour 2 cups sugar 1 cup Coco Cola 2 Sticks butter 3 tbsp cocoa 1 cups mini marshmallows cup buttermilk 2 eggs, well beaten 1 tsp baking soda 1 tsp vanilla A pinch of salt For Cake: Combine flour, sugar, and salt in a medium bowl. In a sauce pan combine and heat butter, cocoa, Coco Cola until it begins to boil then add marshmallows and remove from the heat. Stir to dissolve marshmallows. Pour over sugar and flour mixture and blend well. Add remaining ingredients (Buttermilk, eggs, baking soda, vanilla) and blend well. Pour into a greased 9x13 pan and bake at 350 for 30 to 40 minutes. For Icing: Combine butter, cocoa, and Coco Cola in a sauce pan and bring to a boil, remove and add in powdered sugar until it makes a thin paste. Drizzle over cake while it’s hot from the oven. | Icing: 3 tbsp cocoa 1 stick butter 6 tbsp Coco Cola 1 pound powered sugar 1 tsp vanilla | From the kitchen of... Jillian Kelly

46: Brownie-Cherry Cobbler (with Gluten-Free Variation) | Cherry Mixture: 16 oz. Tart Pie Cherries 1 cup sugar 3 Tablespoons Tapioca 1/2 teaspoon Almond Extract Brownie Mixture: 4 squares of Unsweetened Chocolate 3/4 cup butter 2 cups sugar 3 eggs 1 teaspoon vanilla 1 cup flour OR substitute gluten free brownie mix. Instructions: Cherry Mixture: Mix together and heat to boiling. Boil for about 5 minutes. Pour into greased 9X13 pan. Brownie Mixture: Melt chocolate and butter together, and stir sugar into mixture. Add in eggs and vanilla and mix until well blended. Stir in flour. Pour Brownie Mixture on top of cherries. Bake at 350 degrees for approximately 45 minutes. Serving Suggestion: Serve upside down (cherries on top) warm with a scoop of ice cream. | From the kitchen of Ellen & Dan Morin

47: Advice for Justin, from a guy married 38 years now (actually Will Rogers): "Justin, never miss a good chance to shut up." -Dan

48: In a bowl mix together: 4 Tbs Coco 1/2 Cup Butter 1/2 Cup Crisco or oil Add 1 Cup of water to the above and bring to a boil In another bowl mix together: 2 Cups sugar 2 Cups flour 1 tsp baking soda 1/2 tsp salt 2 eggs 1 Cup butter milk Mix all together and add a splash of vanilla. Bake at 350 for about 30 min or until toothpick comes out clean | Grandma's Birthday Cake | From the kitchen of...Grandma Green

49: 1 Can of evaporated milk 1 Stick butter 1 Cup Sugar 4 Egg yolks Boil down for about 8-10 min. Add 1 package coconut and a splash of vanilla | Chocolate Cake Frosting | From the kitchen of...Grandma Green | " Thank God for dirty dishes. They have a tale to tell. While other folks go hungry, we're eating very well. With home and health and happiness, we shouldn't want to fuss. For by the stack of evidence, God's very good to us!" (Taken from Grandma's cookbook)

51: Grandpa Dusty | Homemade Ice Cream | Grandpa Dusty's Homemade Ice cream | 4 eggs 2 Cups Half and Half 1 Tbs Vanilla 2 Cups Sugar 1 small can Hersheys Chocolagte syrup or 2 cups of any fruit pureed. Mix all together in bowl and put into canister. Fill to top of paddles with whole milk and 1 pint whipping cream

52: From the bar of: Amy and Lars | Lars Liqueur 3 boxes of raspberries or other fruit 3 C sugar 2 cans 7-up 1 fifth vodka Combine & store in a dark place 3-4 weeks. Yeehaw! Rhubarb Punch 3-4 C rhubarb 1 -6oz can lemonade 1/4 - 1/2 C sugar 3 C water Stew 20 minutes, strain or food mill and refrigerate or freeze until ready to use. Add 2 cans of 7-up & serve. Oooooo! Rhubarb was never so delicious! Of course you could add gin or white wine as well....

53: Our advice: "Watch out ' cause nest-building encourages egg-laying." - Lars Larson

54: "Lovers' Lane" | Ingredients: 1 oz. Malibu Rum 1 oz. Blue Curacao 3/4 oz. Banana Liqueur splash of Midori Orange juice Pineapple Juice | From the bar of... Jessica & Ryan Lane | - -Jessica & Ryan | Shake and pour over ice into your favorite Tervis Tumbler | (John Lennon) | LeAndra & Justin, | "All you need is love." | Toast, Drink and then..MAKE LOVE!

55: Ryan's Margaritas | Ingredients:: 1 oz 1800 Tequila 1/2 oz Grand Marnier 2 oz Sour Mix 1 oz Fresh Squeezed lime juice 1 tbsp of powdered sugar Rock Salt Dip the rim of the glass in line juice and then immediately into rock salt. Fill with ice. Combine remaining ingredients into an ice filled shaker. Shake then pour into a salted glass... | From the bar of... | Ryan Lane

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Jessica Summer Lane
  • By: Jessica S.
  • Joined: over 7 years ago
  • Published Mixbooks: 4
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About This Mixbook

  • Title: LeAndra's Cook Book
  • Tags: None
  • Published: over 5 years ago

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