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What's Cookin'

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S: Rochester Family Recipies

FC: Rochester Family Favorite Recipes | What's Cookin'

1: Food . . . it’s what ties us together . . . we gather, we eat. We are family. Within this family there are as many differing personalities as there are tastes that please the pallet! We may agree on many things and disagree on a few too, yet, when it comes to sharing a meal we can gather around and enjoy the taste of being together. Gram has always been the “hostess with the mostest” as she joyfully serves whomever is in her kitchen. She loves others through feeding not only their stomachs but their hearts. Apparently its sweets that are the treasured recipes because when asked to share favorites it was all cookies, desserts and sweet breads! | Cookies: Grams Oatmeal Chocolate Chip Cookies Sugar Cookies Chocolate Chip Cookies Sugar Cookies No Bake Cookies Persimmon Cookies | Desserts: Dirt Pie Sani's Texas Sheet Cake Snicker Bar Salad Peanut Butter Bars Gram's Pumpkin Pie Peanut Butter Pie Lemon Bars Cocoa Brownies New Orleans Pralines Bacardi Rum Cake Hot Chocolate Pudding Baklava | Bread: Everything Bread Bohrer Cranberry Bread Cinnabon Rolls Mimi's Cinnamon Rolls Herb & Apple Stuffing Grammy Parker's Banana Bread

2: Ingredients 2 c. shortening 2 c. brown sugar 2 c. sugar 4 eggs 2 tsp. vanilla 3 c. flour 2 tsp. salt 2 tsp. baking soda 6 c. rolled oats 2 c. walnuts 2 c. chocolate chips | Gram's Oatmeal Chocolate Chip Cookies | Cookies | Directions: Cream shortening and sugars together. Blend in vanilla and eggs. Add flour, salt, baking soda and oats. Add chopped nuts and chocolate chips. Roll into small balls and flatten with a fork. Bake on greased cookie sheet at 350 for 10 to 12 minutes. | Baked with

4: Sugar Cookies | Ingredients: 1 1/2 c. butter softened 2 c. sugar 4 eggs 1 tsp. vanilla 5 c. flour 2 tsp. baking powder 1 tsp. salt

5: Directions: In a large bowl cream together sugars and butter until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder and salt. Cover and chill dough for at least one hour or over night. Preheat oven to 400 and roll out dough onto floured surface 1/4 to 1/2 inch thick. Cut into shapes with cookie cutters and place 1 in. apart on un-greased cookie sheets. Bake 6 to 8 minutes. Cool (mostly) and immediately remove from cookie sheet. If you wait until they are completely cooled they will break when removing | Icing 2 c powdered sugar 3 tbsp milk 2 tsp vanilla Mix and divide among multiple bowls. Use food coloring in each bowl to create many different colors. Drip icing on cookies with spoons and toothpicks to decorate fully cooled cookies on cooling racks (make sure there's wax paper underneath!). Let icing harden fully, then serve KELLY

6: Yummy, yummy!! | Ingredients 1 c butter (softened) 1 c sugar 1 c brown sugar 2 eggs 2 tsp vanilla 3 c flour 1 tsp baking soda 2 tsp hot water 1/2 tsp salt 2 c chocolate chips | Directions: 350 F. Cream together butter, sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans. Bake ~10 min or until edges are nicely browned. KELLY | Chocolate Chip Cookies

7: 2 c sugar 1/4 cocoa 1/2 c. butter 1/2 c. evaporated milk Boil one minute, remove from heat Add: 3 c. oatmeal 1/2 c. peanut butter 1 tsp. pure vanilla Stir quickly and lightly Drop by heaping tablespoons onto waxed paper to cool Enjoy! Sani | No-Bake Cookies

8: Persimmon Cookies | Ingredients 2 C pulp 2 C sugar 1/2 C shortening 1/2 C butter 2 C chopped walnuts 2 C raisins 2 tsp baking soda 2 eggs (beaten) 1 tsp ground cloves 2 tsp cinnamon 4 C flour (sifted) - important | Directions Stir baking soda into pulp and set aside for few minutes. Combine above with sugar, shortening and butter. Beat until creamy. Add remainder of ingredients and mix thoroughly. Drop teaspoonful onto lightly greased baking sheet. Bake 12-12 minutes at 375 degrees.

9: Persimmon Cookie Hints: Wash and freeze persimmons. Take out of the freezer and thaw thoroughly in room temperature. Persimmons are ripe when they are thawed. Then peel the skin and take seeds if there are any. (No need to wait for them to ripen. Ripe ones are mushy and hard to peel. Thawed persimmons are easy to peel.) Use the fresh persimmons. If they are kept in a freezer too long, they dehydrate and the batter won’t get creamy. One batch of this recipe will make 100 or more cookies. Each time, wash the cookie sheets and lightly re-grease before filling with new cookies. Before using, keep butter at room temperature. If the ingredients are too cold, it’s hard to make the batter creamy. About Persimmons: There are 2 kinds of persimmons. The one to use for cookies is called Hachiya (tall and pointed at bottom) and the other edible is hard and fresh is Fuyu (flat). Hachiya is tall and pointed at the bottom. They are edible fresh only when ripe and soft. If you bite into the hard un-ripened, it tastes terrible. When soft and ripened, it's sweet and smooth. To ripen them quickly, you freeze them. When you take out from freezer and thaw them, they become soft and ripe, pulp is smooth and slippery when smashed. Fuyu are the flat ones and edible like apples. They are sweet and smooth | Recipe from Tristan

10: Dirt Pie by Nathan | Ingredients: Get some dirt. Then a pie tin. Insert dirt. Serve hot or cold. Enjoy. | MOM'S FAVORITE! | Desserts

11: In 2 quart pan mix: 2 sticks butter 4 Tbs. Cocoa 1 c. water Bring to boil and remove from heat. Add: 2 c. sugar 2 eggs, beaten 2 c. flour 1 tsp. Soda 1/2 tsp salt 1/2 c. buttermilk (Sani uses milk with 1 Tbs. Vinegar) Beat until blended, pour into greased & floured 11 X 17 pan. Bake at 350 for 20 min. While cake is baking, use same 2 qt. pan and combine: 1 Stick butter 6 Tbs. Milk 4 Tbs. Cocoa Bring to a boil, remove from heat. Add: 1 box powdered sugar, 1 tsp. Vanilla Mix with wooden spoon (lumpy) Frost cake as soon as it comes out of the oven. Just spoon frosting all over cake and spread. Let sit 10 minutes, then cover with plastic wrap! Enjoy!! Note: walnuts in cake = GOOD! | Sani's Texas Sheet Cake

12: Ingredients: 2 King size snicker bars 2 large green apples 1 small can of crushed pineapple 12 oz cool whip Optional: marshmallows or any other fruit you would like to add | Directions 1. Drain the crushed pineapple and add to a bowl. This is used to prevent the apples from browning. More can be added for flavor if you wish. 2. Cut the snickers bars and apples into small pieces. Cube-shaped works well for the pieces of apple. 3. Stir in the cool whip (the softer the cool whip the easier it is). Store in the fridge and serve cold. | Recipe from Gram | Snicker Bar Salad

13: Peanut Butter Bars by Kelly | 1/2 c chunky peanut butter 1/3 c margarine 3/4 c white sugar 3/4 c brown sugar 2 eggs 2 tsp vanilla 1 c flour 1 tsp baking powder 3/4 c chocolate chips (approximately) 9" x 12" buttered pan. 350 F for 20 min. | (Double recipe: 14" x 10" x 2" pan, 350 F for 30-40 min. Check the center with a toothpick. When it comes out mostly clean, immediately pull out the pan and start cooling on a rack.)

14: Baklava | 1 lb. Phyllo dough 1 lb. butter, melted 1 3/4 c finely chopped walnuts 1 c. sugar 1 1/2 tsp cinnamon 3/4 tsp. cloves | Syrup: Boil syrup ingredients for 10 minutes, COOL before pouring over HOT baklava when it comes from oven. Baklava: Brush a 12 x 15 inch pan (1/4 of a sheet cake) generously with butter. Unfold thawed Phyllo dough and lay between plastic to keep from drying out as you work with it. Layer 4 or 5 leaves of the dough, brush generously with butter. Sprinkle with sugar, spices and nuts. Continue layering until all dough is used. Score the top crosswise Bake at 325 for 1 hour Trish | Syrup for topping: 1 c. water 1 c. sugar 1/2 c. honey 1 cinnamon stick 2 tsp. orange rind 2 tsp. lemon rind splash of lemon juice | HELPFUL HINT:

15: Gram's Pumpkin Pie | Pie Crust (Mimi's - enough for a two crust pie): 1 1/2 c flour 1/4 c cold water 1/2 c shortening + 1 tbsp more shortening 1/2 tsp salt Mix with fork: salt + flour, then shortening, then cold water (if need more water, add by the teaspoon). Flour your hands. Roll out what you need for the pie (bigger than the pie tin). Lightly fold the rolled dough twice (into quarters) to place it in the tin. Cut errant edges off and stand the crust up (using the push-pull method). Roll our leftover crust dough and add butter, sugar and cinnamon to the top. Roll up, cut into pinwheels and bake alongside the pie. (Watch for them to brown.) | Filling: 3/4 cup sugar 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp ground ginger 1/4 tsp ground cloves 2 large eggs 1 can (15 oz.) Libby's pumpkin 1 can (12 fl. oz.) evaporated milk | Directions: Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

16: Frozen Peanut Butter Pie | Crust: 2 c. Graham cracker crumbs 6 Tbs. butter, melted 1/3 c. sugar Filling: 1pkg. Cream cheese 8 oz., softened 1 c. creamy peanut butter 3/4 c sugar 1 Tbs. Vanilla 1 c Cool whip | For crust, combine Graham cracker crumbs, butter and sugar in a large Ziploc bag and mix well. Press into pie pan and chill while mixing the filling. (I like to put it in the freezer to harden it for ease of filling.) For filling, mix cream cheese, peanut butter, sugar and vanilla. Gently add 1 c Cool Whip. Add filling to chilled crust and freeze for at least 3 hours before serving. | Recipe from Trish

17: Lemon Bars | Ingredients For Crust: 1/2 lb. unsalted butter, room temperature 1/2 c sugar 2 c flour 1/8 salt For filling: 6 extra large eggs, at room temp 3 c sugar 2 Tbs. grated lemon zest (4 to 6 lemons) 1 c. freshly squeezed lemon juice 1 c flour confectioners sugar for dusting | Directions Preheat oven to 350 For the crust, cream and butter and sugar until light in electric mixer. Combine the flour and salt, and with the mixer on low, add the butter just until mixed Dump the dough onto a well floured board and gather into a ball. With floured hands, press dough into a 9 x 13 baking dish building up a 1/2 edge on all sides. Chill. Bake the crust 15 to 20 minutes until very lightly browned. Let cool on wire rack. Leave oven on. For filling, combine all filling ingredients. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners sugar. | Recipe from Tristan

18: Cocoa Brownies | Ingredients Soft butter, for greasing the pan Flour, for dusting the buttered pan 4 large eggs 1 cup sugar, sifted 1 cup brown sugar, sifted 8 ounces melted butter 11/4 cups cocoa, sifted 2 teaspoons vanilla extract 1/2 cup flour, sifted 1/2 teaspoon kosher salt | Directions Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. (Resist the temptation to cut into it until it's mostly cool.) | YUM!!! | From Tristan

19: New Orleans Pralines | 1 cup granulated sugar 1 cup packed brown sugar 1/2 cup evaporated milk 4 tbsp butter, cubed 2 tsp vanilla extract 1 1/2 c toasted pecans, coarsely chopped 1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. 2. In a medium saucepan combine the brown sugar, granulated sugar, and evaporated milk over medium heat. Stir until the sugar dissolves, then insert a candy thermometer. 3. Cook the candy, stirring occasionally, until the candy reaches 240 degrees on the thermometer. 4. Once the proper temperature is reached, remove the pan from the heat and drop the chunks of butter on top, but do not stir. Allow the pan to sit for one minute. 5. After a minute, add the vanilla extract and the pecans, and begin to stir smoothly and constantly with a wooden spoon. Soon the candy will begin to get thicker and lighter in color. 6. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, however. It is important not to stir too much, as pralines quickly go from fluid to rock-solid. Once it is a lighter, opaque brown and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet. 7. Work quickly to form the candies, as the pralines will start to set in the saucepan. If the candy stiffens before you’re done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping until you have formed all the pralines. 8. Allow the candy to fully set at room temperature, for about 30 minutes. Store New Orleans Pralines in an airtight container at room temperature. | From Tristan

20: Bacardi Rum Cake | Ingredients 1 cup pecans, chopped 1 package yellow cake mix, 18.5 oz. 1 package instant vanilla pudding, 3.75 oz. 4 eggs 1/2 cup oil 1/2 cup canola oil 1/2 cup dark rum 1/2 cup butter 1 cup sugar 1/4 cup water 1/4 cup dark rum | Directions Heat oven to 325F. Grease and flour a 10"/12 cup bunt pan. First put the nuts on the bottom of the pan. Next add mixed cake batter. Bake for 1 hour. Let cool. To make glaze: boil butter, water, and sugar, for 5 minutes. Remove from heat and add rum. Poke holes in cake and add glaze. Let stand for 24 hours for best flavor. (I have no idea where this recipe is from but it sounds good . . .)

21: 2 to 3 Tbs cocoa 2/3 c sugar 1/4 c cornstarch 1/8 tsp salt 2 3/4 c milk 2 tsp butter 1 tsp vanilla optional garnish: heavy cream In a medium saucepan, combine cocoa, sugar, cornstarch, salt and milk. Bring to a boil and boil one minute. Remove from heat and add butter and vanilla. ~Serve hot~ pour heavy cream on top. | Hot Chocolate Pudding | From Trish

22: Bread | Ingredients 1 pkg. active dry yeast 3/4 c. warm water 1 c. warm milk 1/4 c butter, softened 2 Tbs. sugar 1 egg yolk 1 1/2 tsp. salt 4 to 4 1/2 c. flour 1 egg white 2 tsp. water 1 tsp. course sea salt or kosher salt 1 tsp. dried, minced onion 1 tsp. each: sesame, caraway & poppy seeds | *In large mixing bowl dissolve yeast in warm water. Add milk, butter, sugar, egg yolk, salt and 2 c. flour. Beat at medium speed for 3 min. Stir in enough flour until a firm dough is formed. *Turn onto floured surface, knead until smooth and elastic (6-8 min). Place in greased bowl, turning once to grease top. Cover and let rise until doubled- about 1 hour. *Punch dough down. Turn onto lightly floured surface. Divide into thirds. Shape each into 20" rope. Place on large greased baking sheet and braid. Pinch ends. Cover, let rise until doubled (45 min,) * Combine egg white & water, brush over dough. Combine the salt, onion & seeds, sprinkle over bread.. Bake at 370 for 22 - 28 min. or until golden. Remove from oven and cool on wire rack. | Everything Bread from Trish | This bread is both delicious and gorgeous!!

23: FRESH & HOT!! | Bohrer Cranberry Bread (from Adam's mother's family) 2 c flour 1/2 tsp salt 1 1/2 tsp baking powder 1/2 tsp soda 1 c sugar 1 egg (beaten) 2 tbsp shortening (melted) 1/2 c orange juice 2 tbsp hot water 1/2 c walnuts 2 c cranberries 1 orange's grated rind Sift dry ingredients, add liquids, and combine. Lightly fold in nuts and cranberries. Spray glass/pottery loaf pans w/Pam. Bake at 350 F for 1 hr and 10 min. KELLY

24: Cinnabon Rolls From Tristan | 1/2 cup water, warm 2 packages dry yeast 2 tbsp. sugar 3 1/2 oz. package French vanilla pudding mix 1/2 cup butter, melted 2 eggs 1 tsp. salt 6 cups flour 1 cup butter 2 cups brown sugar 4 tsp. cinnamon 8 oz. cream cheese 1/2 cup butter 1 tsp. vanilla 3 cups powdered sugar 1 tbsp. milk | 1. In a closed container, combine warm water, yeast, and sugar. Shake until dissolved. Set aside. 2. In a large bowl, prepare pudding mix according to directions. Add butter, eggs, and salt. Mix well. Then add yeast mixture. Blend. 3. Gradually add flour and knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on a buttered surface: 34x21". 4. Spread softened butter over dough. In a bowl, mix the brown sugar and cinnamon. Sprinkle on top of butter. Roll dough very tightly. Notch dough roll every 2" and cut. 5. Place on a greased pan 2" apart. Lightly press down on each roll. Cover and let rise double again. 6. To make frosting; mix cream cheese, butter, vanilla, powdered sugar and milk. 7. Bake rolls at 350F for 15-20 minutes. Remove them when they start to turn golden brown. Do not over bake. 8. Frost warm rolls with cream cheese frosting

25: Mimi's Cinnamon Rolls From Shelly | Ingredients: 3/4 c milk 1/2 c shortening 1/2 sugar 1 tsp. salt 2 pkg dry yeast 1/2 c warm water 4 1/4 - 4 3/4 sifted flour 2 eggs Filling: 1 c sugar 1/2 c butter, melted 1 Tbs. cinnamon optional: raisins | Scald milk and add shortening, sugar & salt. Cool to lukewarm. Sprinkle yeast on warm water, stir to dissolve. Add 1 1/2 c flour to milk mixture. Mix for one minute. Beat in eggs and yeast. | Gradually stir in enough flour a little at a time, to form a soft dough, so that the dough begins to leave the sides of the bowl. Turn onto floured board, knead until smooth, 6 - 8 minutes. Place into lightly greased bowl, invert to grease top. Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours. Punch down and turn onto board. Divide in half and shape into 16 x 8 inch rectangle. Combine 1 c sugar, 1/2 melted butter and 1 Tbs cinnamon. Spread half mixture onto each rectangle. (If you like, scatter 1/3 c raisins over each rectangle) Roll lengthwise, as a jellyroll. Seal edges. Cut into 1" slices, place cut side down onto 2 well-greased 9X9 pans. Cover and let rise until doubled (30 or 40 minutes) Bake at 375 F for 20 to 25 minutes Remove to wire racks (Makes 32 rolls)

26: Herb and Apple Stuffing From Kelly | 16 c diced bread cubes, (diced to 1 in.) (this is about 2 baguettes) 4 tbsp (1/2 stick) unsalted butter 2 c medium-diced yellow onion (2 large onions) 2 c medium-diced celery (3 large stalks) 2 Granny Smith apples (unpeeled, cored and large-diced) 2 tbsp chopped parsley 1 1/2 tsp minced fresh rosemary leaves 2 tsp salt 1 tsp black pepper 1 c chicken stock | Preheat oven to 300 F. Put the bread crumbs on a tray and bake in oven 7-10 minutes until toasted. While those are toasting, in a large saute pan, heat the butter then add the onions, celery, apples, parsley, rosemary, salt and pepper. Saute for 10 min or until vegetables are softened. In a large bowl, combine the toasted bread cubes and sauteed vegetables and add the chicken stock. Place the stuffing loosely in the cavity of the turkey right before putting the turkey in the oven. Place extra stuffing in baking dish and bake for 30 min at 350 F (or along with the turkey for the final 30 min of roasting).

27: Grammy Parker's Banana Bread | 1/4 c margarine or butter (can be replaced w/ 1/4 c apple sauce) 1/4 c apple sauce 1 c sugar 2 eggs 1 c mashed bananas 1 tsp lemon juice 2 c flour 1 tbsp baking powder 1/2 tsp salt 1/2 c walnuts, chopped (optional) | First, at least partially thaw brown, frozen bananas (about 5-6 needed for a double recipe = 2 c mashed bananas). Should take 2-3 hours sitting out or 2-4 minutes in microwave. (You only need the outside of the bananas to thaw, so you can squeeze out the insides into a liquid measuring cup.) Second, pre-heat oven to 350 or 325 Mixing: Cream applesauce and sugar together. Add eggs to mixture and beat for one minute. (I recommend that you time this for accuracy.) Mix mashed bananas and lemon juice together in measuring cup, then add to mixture and mix until mostly smooth (not too long). Add flour, baking powder and salt to mixture and beat for 2 minutes at a low speed. (Again, time for accuracy.) Fold in walnuts, if wanted. | Prep Work and Instructions: | Baking Details: 350 F (for light metal pan), 55-70 minutes, greased bread loaf pan (at least double the depth of a brownie pan). If glass or dark-coated metal pan, reduce temperature to 325 F, same cooking time. Recipe makes one loaf. (I usually double it for two loaves per baking session.) FROM KELLY

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  • By: Trish C.
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  • Title: What's Cookin'
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  • Started: over 5 years ago
  • Updated: over 3 years ago