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S: Family Recipes

FC: Family Recipes

1: Table of Contents Sea Scallops with Brown Butter, Capers and Lemon...2 Ceviche...2 Favorite Cheese Ball...3 Dad's Salsa...3 Stuffed Mushrooms...3 Dad's Halupky...4 Hash Brown Casserole...5 White Chicken Chili...5 Alaskan Nachos...6 Mom & Dad's Famous Tacos...6 Spanish Rice...7 Homemade Tortillas...7 Crab Stuffed Tilapia...8 Chicken Enchilada Casserole...8 Shirk Family Fritters...9 Turkey Burgers...10 Roasted Veggies with Cheese...10 Baked Potato Soup...11 Chicken Piccata...12 Homemade Mac 'N Cheese...12 | Samuels Beef Brisket...13 Uncle G's Meatloaf...14 Flat Iron Steak with Chimichurri...14 Rosemary Grilled Chicken Thighs with Spinach and Grits...15 Sautéed Spinach...15 Two-Cheese Grits...15 ALmost No-Knead Bread...16 Fennel Breadsticks...17 Grandma Laughlin's Apple Dumplings...17 Banana Cake...18 Buttercream Frosting...19 Russian Tea Cakes...19 Buckeyes...19 Pie Crust...20 Traditional Pumpkin Pie...20 Biltmore Estates Cabernet-Chocolate Cake...21 Cabernet-Chocolate Glaze...21 Apple Tart...22 Linda's French Toast...22 Dog Birthday Cakes...23

2: Sea Scallops with Brown Butter, Capers and Lemon 12 fresh sea scallops Sea salt and freshly ground black pepper 1/4 cup olive oil 3 T unsalted butter 1 T finely chopped shallot 2 T salt-packed capers, rinsed of excess salt Juice of half a lemon 1/3 cup (packed) flat-leaf parsley leaves, finely chopped Pat scallops dry with a paper towel and season lightly with salt and pepper. Heat a large saute pan or skillet over medium-high heat and add oil. After 30 seconds, add scallops but do not crowd pan. Work in batches if necessary. Saute until well-browned, about 2 minutes, then turn and cook other side. When second side is golden, transfer to platter and cover to keep warm. Return pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, saute for 1 minute, then add lemon juice and chopped parsley. To serve, place scallops on plate and spoon butter, shallots and capers on top. Submitted by Shirley Shirk | Ceviche 1# firm white fish (haddock or cod), cut into 1/2 " dice 1 C fresh lemon juice (about 5-6 lemons) 1 small yellow onion, sliced very thin 1 fresh Serrano pepper, minced 1/2 an avocado, peeled and diced 1/2 tsp salt 1/2 tsp dried oregano 2 T olive oil Several dashes black pepper In nonmetal bowl, combine diced fish and lemon juice. Cover and refrigerate at least 8 hours or overnight. Stir occasionally. Fish is done when opaque with a firm, flaky texture. DO NOT DRAIN!!! When fish is done, add the remaining ingredients. Toss lightly and refrigerate several hours to allow flavors to blend. Serve with tortilla chips. Submitted by Ellen Samuels

3: Favorite Cheese Ball 2 packages of Philadelphia Cream Cheese, at room temperature 1 large package of dried beef, finely diced Garlic, parsley, dillweed or onion to taste Ground walnuts or pecans Mix cheese, dried beef and spices of your choice together in mixer until well blended. Place ground nuts in shallow dish. Form cheese mixture into balls and roll in nuts. Wrap in plastic and chill before serving. This recipe can be easily doubled. Submitted by Katie Timko | Dad's Salsa 1 can finely diced tomato bits, drained (14.5 oz) 1 extra small can tomato sauce (8 oz) medium sweet onion, finely diced 1 jalapeno pepper, finely diced 1 heaping tablespoon chopped cilantro 1 tablespoon lime juice 1 tablespoon finely diced garlic Light sprinkling black pepper Combine all ingredients, mixing well. Chill before serving. Submitted by Ed Timko | Stuffed Mushrooms 3# fresh mushrooms, the larger the better 1/2 box Ritz crackers, finely crushed 2 cups peeled and deveined very small shrimp 1 1/3 c. grated Parmesan cheese 2 1/4 sticks butter, melted 2 T. dried chives 1 tsp. garlic powder 1 tsp. Lawry's seasoned salt Pull stems off the mushrooms and discard or save for another recipe. Wipe the mushrooms with a damp paper towel and set aside. Mix remaining ingredients in a large bowl. Stuff each mushroom cap with a bit of the shrimp mixture and set on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. You can make the mixture up to a day ahead of times. Submitted by Lynda Shirk

4: Dad's Halupky (Cabbage Rolls) 2 large loose heads cabbage (with darker green leaves – avoid hard compact heads) 2 large onions (one onion minced, one onion julienne sliced) 4 pounds lean ground beef 2 eggs 1 to 1.5 cups Minute Rice (approximately) 1 - 16oz can tomato sauce 1 - 16oz cans diced tomato 1 - 16 oz can or jar of sauerkraut 1/4 cup ketchup 2 teaspoons ground cloves, divided 1 teaspoon ground black pepper, divided 1/4 teaspoon garlic powder Core cabbages and remove outer leaves – should be able to get 10 to 15 leaves from each head. | To remove leaves: From outside of head, cut thickest part of leaf rib from area where core was removed. With fingers, create small gap between leaf and head and use warm running water to force entire leaf away from head to avoid breaking leaf. Repeat for each leaf that can be removed. Innermost leaves will be too tight to remove. Cut remaining, inner heads of cabbage into coarse shreds and set aside. Blanch leaves in boiling water for 30 seconds, four at a time and then cool quickly in cold water. Remove the high points of the ribs of the leaves with paring knife. Set aside. In large mixing bowl, mix ground beef, eggs, rice, diced onions, ketchup, 1 teaspoon of cloves, half of pepper and garlic powder. Mix well with hands. Take a golf-ball sized amount of meat mixture and place on inside curve of cabbage leaf, on rib area. Do not press firmly – meat should be loosely packed. Roll leaf up around meat, tuck in ends. When done, cabbage roll should hold together. Repeat until all leaves are filled. Any leftover meat can be made into loose meatballs. | In a large, heavy kettle (8 to 10 quart) place a spacer in bottom such as a small metal plate – stainless steel is best. Pour in a cup of water to cover the spacer. Place a layer of coarse cabbage approximately 1/2 inch thick on top of spacer. Lay 8 to 10 cabbage rolls on top of cabbage – do not pack tightly. Top cabbage rolls with one quarter of the sauerkraut, one quarter of the sliced onions, and one quarter of the tomato bits. Repeat each layer until cabbage rolls are used up and pot is filled. If there are any unwrapped meatballs, place them on the top layer. Top with remaining cabbage, pour entire can tomato sauce over top, and sprinkle on remaining cloves and black pepper. Cover with lid and cook on high heat for 15 to 20 minutes. Reduce to medium heat and cook covered for 45 minutes. Leave lid on during entire cooking time to steam the cabbage rolls. Turn off heat, leave in covered pot and let cool slowly. Will take approx 2 hours to cool enough to handle. Extras freeze well. Submitted by Ed Timko

5: Hash Brown Casserole (Cheesy Potatoes) 1 - 32 oz package shredded frozen hash browns, thawed 1/2 cup melted butter or margarine 1 can cream of chicken soup 12 oz grated sharp cheddar cheese 8 oz sour cream 1 teaspoon salt 1/2 cup crushed unsweetened cereal (Rice or Corn Chex, Corn Flakes or Rice Krispies) Mix all ingredients except cereal. Place into long, greased casserole dish. Top with crushed cereal. Bake at 350 for 45 minutes. | White Chicken Chili 48 oz jar white beans (I use Randall's Great Northerns) 1 tablespoon olive oil 1 pound boneless chicken breast, cooked and cubed 1 medium onion 3 cloves garlic 4 tomatillos, skinned and diced (or 3 large Roma tomatoes, diced) 1 jalapeno pepper, diced 2 dashes Tabasco sauce 2 tsp cumin 2 tsp oregano 1 – 4 oz jar diced green chilies 1 1/2 to 2 cups corn (fresh or frozen) 1 1/2 cups chicken broth 1/2 cup lime juice 1/4 cup chopped cilantro Heat oil and sauté onions, garlic and cooked chicken in large pot. Add all other ingredients. Cook on medium heat for 45 minutes to an hour. Serve with shredded cheese, sour cream and tortilla chips. Submitted by Katie Timko

6: Alaskan Nachos 1pound ground beef 1/2 pound chorizo (casing removed) 1 medium onion chopped 3 cans pinto beans drained 1 can green chile diced 3 cups shredded cheddar and Jack cheese 3/4 cup Pace picante sauce Garlic powder to taste Liquid hot pepper seasoning to taste - I use Louisiana hot sauce Crumble ground beef and sausage in a frying pan. Add onion, season with salt and garlic to taste. Cook meat until browned. Discard fat, season meat mixture with liq hid hot sauce to taste. Spread beans in a large casserole dish or rectangular cooking pan. Top evenly with meat. Sprinkle green chili across top of meat mix. Cover evenly with cheese and drizzle with taco sauce. Qbake uncovered in a 400 degree oven for 25-30 minutes or until hot throughout. Remove from oven and stir until thoroughly mixed. Serve with tortilla Chips Submitted by John Talmadge | Mom & Dad's Famous Tacos 1 lb ground beef 1/2 lb Chorizo (or two links, casing removed) 1 small onion diced 1 can chopped green chilies 2-16oz cans pinto beans drained Seasoning – Salt, garlic powder, Louisiana Hot Sauce Canola oil Brown ground beef and chorizo with diced onion. Season with salt and garlic powder to taste. Once browned add canned green chilies and pinto beans and stir together. Add Louisiana hot sauce to taste. Simmer for 5 minutes. You can mash mixture to smash beans, if desired. Fill tortillas with a couple of tablespoons of meat mixture and close tortilla with one tooth pick. Set aside. You should have enough meat mixture for 18 -20 tacos. Heat Canola oil in a skillet. Place tacos in hot oil, brown on one side and turn and brown the other side. Serve with shredded cheddar cheese, salsa, lettuce, tomatoes, sour cream as desired. Enjoy!! Submitted by John Talmadge

7: Restaurant Spanish Rice 1 cups long grain white rice 2 T vegetable oil 1/2 small yellow onion, diced 1/2 small bell pepper any color, diced 1 clove of garlic, minced or 1 1/2 tsp garlic powder 1/3 cup tomato puree 1 tsp. sea salt 1 T granulated chicken base 1 1/3 cups of chicken broth 1/4 cup of frozen peas, optional Add the oil to the pan and put heat on to medium high. Add the rice and saute until golden brown approximately 5-10 minutes. Then add the onion and bell pepper and saute another 5 - 10 minutes. The important thing is to make sure the rice is toasted to a nice golden brown. Add the garlic and saute for 3 more minutes. Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes. When it's done, turn off the heat, remove the lid and stir in the peas. Replace the lid and wait 5 minutes before serving. Submitted by Holly Talmadge | Homemade Tortillas 2 cups flour 1 tsp baking soda 1 tsp salt 2 T shortening 2/3 cup warm water (or enough to make sure it's not sticky) Mix dry ingredients together and add in shortening, using a fork or pastry blade until it is fully mixed into mixture. Add enough water to make a tacky but not sticky dough, then let rest in a covered bowl for 15-20 minutes. Divide and roll into 10-12 balls. Preheat tortilla pan on medium-high heat for several minutes. Take a ball of dough and flatten it to a disc on a lightly floured surface. Roll each ball out until 5-7" in diameter and about 1/8" thick. Lift one side carefully and transfer to pan to cook. Once tortilla begins to bubble, carefully flip it over. Cooking is fast, about 1 minute on each side depending on temperature of pan. Stack finished tortillas on a clean kitchen towel and fold towel over them to cook. Store in fridge in a plastic bag for 2-3 days, or freeze. Submitted by Beth Talmadge

8: Crab Stuffed Tilapia 1 small onion 1 celery rib 4 T butter 1/4 cup fresh parsley 1/2 cup bread crumbs 1 can drained flake crab meat 1 T lemon juice 1/8 tsp cayenne pepper 6 tilapia fillets Melted butter Paprika Chop the onion and celery into fine pieces. Saute the onion and celery with butter in a frying pan until the vegetables tender. Remove pan from heat and stir in bread crumbs and crab, along with lemon juice and cayenne pepper. Grease a 9x13 baking dish. Spread the crab mixture over the tilapia and roll them up. Place the tilapia in the baking dish seam side down and sprinkle butter and paprika on top. Bake at 400 degrees, usually 20-25 minutes. Fish is done when it flakes easily with a fork. Submitted by Karen Wilson | Chicken Enchilada Casserole 1 medium onion chopped 2/3 T butter 2 cans cream of chicken soup 1 can cream of mushroom soup 1 cup chicken broth 1 large can green chiles chopped 1 3lb chicken or 2-3lbs chicken breast, cooked and boned 1 package corn tortillas 1lb colby cheese, grated Brown onions in butter and combine with soups, broth and green chiles. Cut chicken and add to mixture. In a large baking dish place a small amount of chicken mixture, a layer or tortillas, a layer of sauce, a layer or cheese. Repeat layers until casserole is finished. Bake at 350 for 50 minutes. Submitted by Estefanie Talmadge

9: Shirk Family Fritters 4 eggs separated 1 cup buttermilk 1 cup flour 1 tsp cardamom (optional) (When making a double batch add 1 tsp of baking soda to keep batter from breaking down) Beat egg whites until fluffy. Tilt the bowl to the side, if the whites do not slide - they are just right. Beat yolks until fluffy, then add buttermilk and flour. Once yolk and flour mixture are well mixed, fold in egg whites. Heat pan with 1-2 T of oil in each hole. Once hot place 2-3 T of batter in each hole. Turn when they appear to be browning, fritters are done when a toothpick comes out clean. Serve them with butter and syrup or powdered sugar and lemon juice, or try various fillings! History of Fritters My mother, Flora Kistenmacher, was one of 12 children. her parents, Louis and Louisa Kistenmacher homesteaded a farm just west of Davenport, Iowa. They were from a part of Germany called Schleswig Holstein, in the northwest part of Germany. They called them "fritters" or "ferdens" and served them every Christmas Eve. When Flora Kistenmacher married Harry Miller we became a family of 6 children. We had fritters on every Christmas Eve along with fried potatoes and pork sausage links. Hope you enjoy these. -Grandma Shirk Submitted by Shirley Shirk

10: Turkey Burgers 1 pound ground turkey 1 1/2 tsp minced garlic 1 1/2 tsp Worcestershire sauce 1 teaspoon salt 1 egg 1 tablespoon fresh basil 1/2 cup Feta cheese Mix ingredients well and form into patties; grill or bake. Makes 4 burgers. Turkey burger patties may not always stick together well. Make into patties and refrigerate....this helps them stay together until you can get them on the grill. | Roasted Vegetables with Cheese 3 medium russet potatoes cut into 1-inch pieces 1 T olive oil 1 tsp each, basil and oregano crushed 1/4 tsp each salt and freshly ground pepper 1 large zucchini, cut into 1/2-inch pieces 1 large red bell pepper, cut into 1-inch pieces 2 garlic cloves, minced 1 cup cheese (1/2 cup mozzarella, 1/4 cup cheddar, 1/4 cup provolone) Place potatoes in greased 13 by 9 inch baking dish. Drizzle with olive oil; sprinkle with basil, oregano, salt and pepper. Toss light to coat. Bake at 425 degrees for 20 mins. Add zucchini, red pepper and garlic; stir vegetables. Return to oven and bake 20 mins. or until vegetables are tender. Sprinkle with cheese; return to oven about 2 minutes more or until cheese melts. Makes six servings. Submitted by Diane Laughlin

11: Baked Potato Soup 6 medium russet potatoes, baked then skinned and diced 8 medium potatoes, Yukon gold, uncooked, peeled and diced 1/2 pound bacon, cooked crisp, then crumbled, reserve 2 T of drippings 2 celery stalks with tops, chopped thin 2 cups diced yellow onion 1 1/2 T chopped shallots 1 1/2 tsp minced garlic 1 tsp celery salt 1 1/2 tsp onion salt 1 T ground black pepper 2 T unsalted butter 6 cups chicken stock, low sodium 1 1/2 cups heavy cream 1 1/2 cups whole milk Shredded cheddar cheese and chopped green onions or chives for garnish. | In large stock pot, add chicken stock and raw potatoes, heat. In large sauté pan, melt butter, add the 2 tablespoons reserved bacon drippings. Sauté celery, onion, shallots, and garlic until onion is translucent - do not brown onions. Add skinned and diced baked potatoes to stock pot along with sautéed vegetables. Stir in garlic powder, celery salt, and onion salt. Heat to boiling, then simmer over low heat 15 minutes, add pepper. Over low heat, slowly add cream and milk. Stir and heat but DO NOT BOIL. Heat on low, uncovered, for 30 minutes, allowing mixture to reduce. When potatoes are soft, partially mash (3 or 4 times with potato masher). Continue to heat on low an additional 30 minutes. Serve with garnishes of bacon, shredded cheddar cheese, chopped green onion or chives. Submitted by Ellen Samuels

12: Chicken Piccata 4 chicken cutlets, pounded to 1/4" thickness 2 tsp vegetable oil 1/4 cup dry white wine 1 tsp garlic 1/2 cup low sodium chicken broth 2 T fresh lemon juice 1 T capers 2 T unsalted butter fresh lemon slices Season cutlets with salt and pepper the dust with flour, shaking out excess. Spray a sauté pan with nonstick spray, add vegetable oil, and heat over medium-high heat. Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side for 1-2 minutes with the pan covered. Transfer the cutlets to warm plate, pour off fat from pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side one minute. Transfer cutlets back to warm plate. Add butter and lemon slices to pan. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley if desired. Submitted by Peggy Talmadge | Homemade Mac 'N Cheese 1-1 1/2 LB Sharp or Extra Sharp yellow cheddar – cut into 1/4-1/2” cubes 3 1/2 cups elbow macaroni 1 - 1 1/2 cups milk Salt & Pepper to taste Preheat oven to 375 – spray a 9x9in glass pan or casserole dish. Fill a 3Q sauce a little over half-way with water, add 1 T salt to the water, bring to a boil Cut up the cheese and set aside Add elbow macaroni to boiling water, cook until just under al-dente (milk will finish cooking it during the baking process) Drain macaroni for a few minutes, don’t rinse Pour drained macaroni into casserole dish, add cubed cheddar cheese, milk, salt & pepper Mix well, then grind a bit more pepper onto the top Place on middle rack of oven, bake for at least 45 minutes or golden brown and bubbly. Submitted by Carolyn Schwab

13: The Samuels Beef Brisket 1 tsp soy sauce 12 oz beer 1/2 cup wine vinegar 1/2 stick butter 1 medium onion sliced 2 cloves of garlic crushed 1 tsp of beef bouillon 1 tsp kitchen bouquet Sunbird Teriyaki Marinade 5-6 lbs of Brisket Make Teriyaki marinade according to package instructions. Place brisket in large zip lock bag and pour all of marinade into bag. Seal bag and coat brisket placing in refrigerator overnight. Drain liquid and reserve. In saucepan; melt butter and add Soy Sauce, beer Wine vinegar, onion garlic, bouillon and Kitchen bouquet. Add reserve liquid from what was drained from the brisket. Bring to boil and simmer for 10 minutes. Make a large boat out of extra heavy duty foil. Put brisket in boat, pour in saucepan ingredients and seal Cook on low (300 degrees) for 4 - 6 hours. Can be cooked in an oven or on the grill. I recommend serving with skillet potatoes and onions Submitted by Gary Samuels

14: Uncle G's Meat Loaf 2 eggs 3/4 cup of milk 3/4 cup of wheat crackers (secret ingredient) 1/4 cup finely chopped onion 1 tsp salt 1/2 tsp ground sage 1 1/2 pounds of ground beef 1/4 cup catsup 2 T brown sugar 1 tsp dry mustard Oven - 350 degrees First make a Jack and Coke (secret preparation technique) drinking occasionally as you prepare the ingredients. Replenish as necessary throughout the cooking process. Combine eggs and milk; finely chop wheat crackers (I prefer Wheatsworth) in food processor and stir in to egg and milk mixture. Add onion, salt, sage and 1/8 teaspoon pepper. Add beef; mix well. Pat into either a meatloaf pan or a bread pan (8x4) will work great. Bake in a 350 degree oven for 1 1/2 hours. Spoon off excess fat. Combine ketchup, brown sugar and mustard; spread over meat and return to oven for 10 - 15 minutes. Makes 6 servings | Flat Iron Steak & Chimichurri Sauce 6 garlic cloves, minced 2 jalapeno peppers (fresh) minced 1/4 cup red wine vinegar 1 bunch fresh flat leaf parsley, chopped fine 1 handful fresh oregano, chopped fine 1 lime, juiced 1 cup extra virgin olive oil 1 tsp kosher salt 1 tsp crushed black peppercorns Combine garlic, jalapeno and vinegar in bowl, stir in parsley, oregano and lime juice. Whisk in oil, season with salt and pepper. Allow to stand at room temperature 30 minutes. Serve with grilled flat iron steak, grilled onions and flat bread Pre-heat grill to high (at least 500 degrees) Marinate steak in generous amount of olive oil for 30 minutes. Remove steak and season generously with kosher salt and black pepper Slice whole onion 1/2" thick, also zucchini, egg plant, brush with olive oil. Grill steak and vegetables on hot grill for about 4 minute per side then change to indirect heat until desired doneness. Slice meat thin and serve Submitted by Gary Samuels

15: Rosemary Grilled Chicken Thighs with Spinach and Grits Marinade 1 garlic clove pressed 1 T olive oil 2 T Dijon mustard 2 T Honey 1 tsp salt 1 tsp chopped fresh rosemary 1/2 tsp pepper 1 1/2 skinned & boned chicken thighs Combine garlic and next six ingredients in a bowl and mix. Rinse thighs and place in a zip top plastic bag. Pour marinade into the bag and turn to coat. Chill 1 – 24 hrs. Preheat grill to 350 - 400 (med. – high). Remove chicken from marinade. Grill chicken, covered with the grill lid, over 350 - 400 (med. – high) heat 5 to 7 minutes on each side. We also like to use this marinade with boneless chicken breasts. They are tasty grilled and goes great with rice, broccoli, etc.! Submitted by Beth Childress | Sautéed Garlic Spinach Heat 1 tsp. olive oil in a skillet over med. high heat. Sauté 1 pressed garlic clove in hot oil for 30 secs. Add 1 (10 oz.) bag fresh spinach, washed thoroughly, to skillet and cook 2 – 3 minutes or until spinach is wilted. Sprinkle with salt and pepper to taste. Two-Cheese Grits Bring 4 cups water and 1 tsp. salt to a boil in a 3 qt. saucepan. Whisk in 1 cup uncooked quick-cooking grits, reduce heat to medium low, and cook 5 to 6 minutes or until tender. Remove from heat, and stir in 1 cup shredded cheddar cheese, 1/2 cup shredded parmesan cheese and 2 T butter. Sprinkle with pepper to taste. Ladle a helping of grits on a plate and then top with spinach. Place a chicken thigh on top of spinach and grits. Enjoy!

16: Almost No Knead Bread 3 cups unbleached all purpose flour 1/4 tsp dry instant yeast 1 1/2 tsp salt 3/4 to 1 cup room-temperature water 1/4 to 1/3 cup mild lager (I use inexpensive beer like Budweiser) 1 tablespoon white vinegar Mix all ingredients with fork or wooden spoon in large mixing bowl until dough forms a shaggy ball. Cover with foil and let sit for 8 to 18 hours at room temperature. Lay 12 to 18 inch length of foil on shallow pan or skillet and spray with nonstick cooking spray. Knead dough 10 to 15 times. Place ball of dough in middle of prepared foil and cover with another piece of foil. Let rise for about two hours or until doubled in size. Slit top of dough with knife (approx 1/4 inch deep) and dust lightly with flour. Place large crock in oven and preheat for 30 minutes at 500. Turn oven down to 425 and carefully place dough with foil into crock, using foil as a sling. Cover with crock lid or foil. Bake for 25 minutes covered. Remove lid or top foil and bake uncovered for 20 more minutes. Remove foil and bread from crock to cool. Allow an hour or so for crock to cool before handling. Cut bread when slightly cooled. Variations: Wheat bread: Replace 1 cup of flour with 1 cup whole wheat flour and add two tablespoons honey to water. Rye bread: Replace 1 cup of flour with 1 cup rye flour. Cranberry Pecan bread: Add 1/2 cup Craisins and 1/2 cup toasted pecan pieces to flour mixture. Tomato Herb bread: Add three tablespoons diced sundried tomatoes to water and add 1 tablespoon of herbs to flour mixture (such as dried basil, oregano, rosemary, garlic or a combination of these) Submitted by Katie Timko

17: Grandma Laughlin's Apple Dumplings Pastry: 2 1/4 cup flour 3/4 teaspoon salt 3/4 cup shortening, like Crisco Hot water to make dough Peel and core 6 medium apples. Divide dough into six pieces and roll each out to a 2-3 inch circle. Place an apple in middle of dough. Fill cores with a mixture of sugar and cinnamon (2 tsp cinnamon to one cup sugar). Place pat of butter on top. Wet edges of dough and fold up and around the apple, pressing together to seal. Place the dough-covered apples into a greased oblong baking dish. While preparing apples, boil together: 1 cup sugar, 2 cups water, 4 tablespoons margarine or butter and teaspoon cinnamon to make a thin syrup. When all covered apples are in dish, slowly pour heated syrup over them and bake uncovered at 375 for approximately 1 to 1 1/2 hours. Baste apples with syrup every 20 to 30 minutes. Syrup will thicken as it bakes. When done, dumplings should be golden brown with a firm top crust and soft apple inside. Submitted by Katie Timko | Fennel Breadsticks 1/2 cup warm dark beer 1/2 cup warm water 1 1/2 tsp instant yeast 3 cup bread flour (hi gluten flour) 3/4 tsp salt, sea salt or kosher salt 1/2 cup extra virgin olive oil 3T fennel seeds 1 eggs 1/4 cup heavy whipping cream Mix beer, warm water, and yeast; let sit until bubbles appear (about 10 minutes) Add flour, salt, oil, and fennel seeds, then combine in the bowl of an electric mixer fitted with a dough hook attachment or knead by hand until smooth. Do not overmix! If dough is a bit sticky, add more flour. Place in a well-oiled bowl, cover, and let rise in a warm place until doubled (about 1 hour). Preheat oven to 425. Prepare a baking pan by covering it with parchment or wax papers, then grease with cooking spray. Flatten dough to about 1" thick then cut into 8" long 1" wide strips. Roll the strips by hand into long, rounded breadsticks. Cut sticks in half and place on baking sheet. Whisk egg and heavy cream together; use a brush to coat the breadsticks with egg wash. Bake for 15-20", or until golden brown.

18: Banana Cake 2 1/2 cups cake flour, measure then sift to remove lumps 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 cup shortening 1 cup mashed ripe bananas 1 teaspoon banana extract 1 1/2 cup sugar 2 egg yolks 4 egg whites 2/3 cup buttermilk 1 teaspoon vanilla 3 teaspoons vanilla syrup 4 drops orange flower water 1 teaspoon banana extract 2 cups walnuts, toasted and chopped | Preheat oven to 350. Grease and flour two 9" cake pans. Combine flour, baking soda, baking powder, salt, set aside. In stand mixer fitted with paddle, combine shortening and sugar until smooth, add banana, egg yolks, and vanilla. Combine until smooth. In separate bowl, whip egg whites until stiff peaks form, set aside. Add 1/3 of flour mixture to bowl with banana mixture, stir to combine. Add 1/2 of buttermilk, stir to combine, repeat with remaining flour and buttermilk. Carefully fold egg whites into batter. Divide batter equally between the two cake pans. Bake 30 minutes, rotating pans half way through cooking time. Cakes are done when wooden pick inserted into center is clean with a few crumbs attached. Cool 10 minutes in pans on wire rack, then remove cakes from pans, return to wire rack to cool completely. | Prepare buttercream frosting and assemble as follows: Combine vanilla syrup, orange flower water, and banana extract in small bowl. Place one cake layer, flat side up, on cake plate. Place narrow strips of waxed/parchment paper around bottom of cake. Brush top of cake with half of syrup mixture. Spread about 1/2 cup of buttercream frosting on top of cake, move excess to outer edges. Place second cake, flat side down, on bottom cake. Brush top with syrup mixture. Spread 1/2 cup buttercream on top and down sides. Frost entire cake with a thin crumb coat. Chill one hour. After crumb coat has chilled, place 1 1/2 cups buttercream frosting in pastry bag fitted with medium star tip. Frost sides with remaining 1 1/2 cups frosting. Press cooled chopped walnuts into sides of frosted cake. Cover top with frosting from pastry bag. Remove paper strips. Let cake stand for 1-2 hours before serving. Submitted by Ellen Samuels

19: Buttercream Frosting 4 1/2 cups powdered sugar 1 1/2 cups unsalted butter, softened 1 1/2 teaspoons vanilla extract 2-3 tablespoons cream (or 1/2 & 1/2) 3-4 drops orange flower water In stand mixer fitted with wire whisk, mix sugar and butter on low speed until well blended. Increase speed to medium and beat another 3 minutes. Scrape down sides, add vanilla, orange flower water and 2 tablespoons of cream. Beat on medium for 1 more minute. Add more cream if needed for spreading consistency. Submitted by Ellen Samuels | Russian Tea Cakes 1 1/2 cups butter 1/2 cup powdered sugar 2 cups flour 1 1/2 tsp vanilla 1 cup chopped walnuts or pecans Preheat oven to 325 Cream butter with sugar. Add flour gradually, beating well. Add vanilla and nuts and blend. Shape into balls, bake on ungreased cookie sheet for 15-20 minutes. Cookies should be lightly browned on bottoms. Roll carefully in powdered sugar while still warm. Let cool and roll in powdered sugar again. Submitted by Katie Timko | Buckeyes 1 stick butter or margarine 18 oz peanut butter 2-3 cups powdered sugar Dipping chocolate Melt butter. Add peanut butter and mix well. Mix in powdered sugar, 1/2 cup at a time until desired texture is reached. Mixture should be soft and pliable and resemble dough. It should feel dry but not crumbly. Form mixture into 3/4 to one inch balls. Refrigerate for approx 1/2 hour to 1 hour. Melt chocolate in a double boiler on low heat and use skewer or small fork to dip chilled peanut butter balls in chocolate, leaving tops uncovered. Place on foil-lined tray and let cool completely before removing and storing. Note: make a double boiler by putting approx 2 inches water in a large saucepan and placing slightly larger metal bowl over pan. Allow steam to escape by wedging a fork along back edge. Submitted by Katie Timko

20: Pie Crust 1 crust pie: 1/2 cup Crisco 3 to 6 T boiling water 1 teaspoon milk 1 1/4 cups flour 1/4 teaspoon salt 2 crust pie: 3/4 cup Crisco 1/4 to 1/2 cup boiling water 1 tablespoon milk 2 cups flour 1/2 teaspoon salt Combine dry ingredients. Cut in Crisco with a fork. Add milk and gradually add boiling water, stirring until dough sticks together. Do not let dough get overly wet or over-mixed. Roll out on floured surface. When rolled to desired size, roll dough onto rolling pin and distribute it over the pie plate. For two crust pie, wet edges of bottom crust, fold top crust in half and make small slits with knife, lay top crust over filling, trim edges and pinch top and bottom crusts to seal. Lightly wet top crust and sprinkle with light amount of sugar just before baking. To bake an empty pie shell: Poke holes in crust bottom and sides and bake at 425 for 12-15 minutes or until crust is lightly browned. | Traditional Pumpkin Pie 2 pie uncooked pie shells 1 large can pumpkin 2 cans Eagle Brand sweetened condensed milk 4 eggs 1/4 cup orange juice or 1 tsp orange peel (optional) 1 1/2 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon nutmeg 1/2 teaspoon salt Preheat oven to 425. In large mixing bowl, mix all filling ingredients. Mix well using wire whisk or fork. Pour into crusts. Bake for 15 minutes. Reduce heat to 350 and bake for an additional 20 to 30 minutes. Makes two pies. Submitted by Katie Timko

21: Biltmore Estates Cabernet Chocolate Cake 1 box deluxe devil’s food cake mix or other dark chocolate cake mix 4 eggs 1 cup good quality Cabernet Sauvignon wine Pinch of salt 1 tsp good quality vanilla extract Using an electric mixer, mix eggs and wine. Beat for a few minutes - add cake mix, salt, vanilla. Pour into 2 - 8” round greased and floured cake pans lined with parchment paper or waxed paper. Bake at 350 degrees, reducing time listed on the box by 5-10 minutes – Cake cooks fast, Do not overbake. Cool and cover with Cabernet-Chocolate glaze. Submitted by Beth Talmadge | Cabernet-Chocolate Glaze 1-12 oz package semi sweet chips (I use Ghirardelli bittersweet chocolate chips) 1-2 T butter 1-2 T of good quality Cabernet Sauvignon 1/2 tsp of good quality vanilla extract Pinch of salt 1/4-1/2 cup of skim milk) Melt chips on the stove or in the microwave, being careful not to burn. Whisk in butter, salt, cream/milk, and then vanilla and wine. If mixture seizes mix in a little more butter or milk. Cool slightly and pour or drizzle over the cake. Submitted by Beth Talmadge

22: Apple Tart 1 lemon, halved 2-3 Granny Smith apples 1 ready-to-use puff pastry sheet, 8-10 ounces (available in supermarkets) 2 T superfine sugar 1 T melted butter Heat oven to 425. Squeeze the lemon into a wide, shallow dish, and top with cold water. Peel and core apples, then cut in half. Immerse apples in lemon water. Place puff pastry on a large baking sheet. Use a sharp knife to lightly score a half-inch border but do not cut all the way through (this allows the pastry to rise above the apple filling). Refrigerate until needed. Pat apples dry and cut each half into quarters. Slice each quarter thinly. Remove pastry from refrigerator and sprinkle with 1 T sugar. Working inside scored lines, place neat rows of closely overlapping apples until pastry is covered. Brush apples with melted butter and sprinkle with remaining sugar. Bake until pastry puffs around apples and fruit is soft and lightly colored, 20 to 25 minutes. Serve with whipped cream if desired. Submitted by Shirley Shirk | Linda's Famous French Toast 1 cup flour 1 cup milk 1 egg 1 tsp baking powder 1/2 tsp cinnamon 8-10 bread slices cut in quarters Mix all ingredients together in bowl except bread. Batter will be slightly lumpy. Dip bread pieces in batter and fry in electric skillet in enough oil (I use canola oil) to cover bottom of skillet. Turn to brown slightly on both sides. Serve warm with syrup and/or powdered sugar Submitted by Linda Ingle

23: Dog Birthday Cake Chicken Bacon 3 cups flour 1 T. baking powder 1/2 cup margarine, softened 6 eggs, beaten 1/2 cup corn oil 2 jars strained chicken baby food 2 cups finely shredded carrots Plain or vanilla yogurt 2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits. Generously grease and flour two 8" round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margarine until smooth. Add eggs and corn oil; mix well. Add strained chicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8" cake pans. Bake at 325 for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use "Pupperoni" sticks for candles | Dog Birthday Cake Peanut Butter Delight 1 cup white or whole wheat flour 1 tsp baking soda 1/4 cup peanut butter 1/4 cup vegetable oil 1 cup shredded carrots 1 tsp vanilla 1/3 cup honey 1 egg Preheat oven to 350F (180C) Mix together flour and baking soda. Add remaining ingredients and mix well. Pour into a ring mold sprayed with a nonstick spray for 40 minutes. Frost this cake with low fat cottage cheese and decorate with carrot pieces. Store in refrigerator. Submitted by Melissa Clough

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