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Blue Composition Cookbook

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Blue Composition Cookbook - Page Text Content

S: The Blue Composition Cookbook

1: The kitchen has always been the heart of the Big House (even when it was located in what is now the living room). I have so many memories in that room. This room is the room that first made me think that Mom had super powers; she always knew when we weren’t eating our vegetables. I have happy memories of holiday gatherings when we would all squeeze around our substantial counter, holding hands to ask God’s blessing on our food and our family. I have fond memories of card tournaments around the kitchen table or sales papers spread out in preparation for Black Friday shopping. We also met difficult times here as we pulled together as a family in the face of loss. As I have gotten older, this is where I’ve come to Mom with problems. Mom stepped in to save the day when my school project broke and we had to glue it together with egg whites; when I needed a new dress for reenacting, she immediately cleared the counter to begin cutting out a new dress; and when the 2-tier wedding cake I made for Bethany experienced a “caketastrophe,” she rolled up her sleeves and rescued me once again. Now there is a new generation experiencing food and love in the Big House kitchen. Ethan already knows that Grandma will have his favorite foods and will let him sit on her counter to enjoy them or to “help” her make dinner. He is learning from this young age what everyone else already knows; the kitchen is the heart of the Big House, but Mom is the heart of our family. -Heather

2: Appetizers Bloomin Onion 3 Cheeseball 4 Chicken Salad 4 Cucumber Dip 5 Guacamole 5 Ham Rolls 6 Hot Spinach and Artichoke Dip 6 Lumpia 6 Pickled Eggs and Beets 7 Philadelphia Spinach Dip 8 Texas Caviar 8 Main Dishes Bacon Wrapped Pork Tenderloin 9 BBQ Chicken 10 Beans and Franks 10 Breaded Chicken Cutlet with Ham 11 Double Crunch Honey Garlic Chicken 11 Chicken Pot Pie 12 Chicken Potato Bake 12 Chicken Quesadillas 13 Chicken Cakes with Creole Sauce 14 Chicken Kiev 14 Chipotle Cream Shrimp 15 Chipotle Mexican Grill Ancho Chili Marinade16 Chipotle Mexican Grill Barbacoa Burrito 16 Curry 18 Fish Tacos 19 Ham and Sausage Jambalaya 21 Lasagna, Classic 21 Lasagna, Vegetable 22 Little Rock Meatloaf 23 Roman Chicken 24 Salmon Florentine 24 Stir Fried Chicken 25 Teriyaki Chicken 25 Japanese Yum Yum Sauce 25 Sides and Soups Bread Stuffing 27 Broccoli Sunshine Salad 27 Chipotle Restaurant Basmati Rice 27 Potato Salad 28 Spinach Salad 28 Sweet Potato Casserole 29 Twice Baked Sweet Potatoes 29 Chicken Noodle Soup 30 Chicken Gnocchi Soup 30 Slow Cooker Chicken Taco Soup 31 Chicken Tortilla Soup 31 Chipotle Black Bean Soup 31 Chili, Blanco 32 Chili, Spicy Tailgating 32 Potato Soup 33 Spicy Cheeseburger Soup 34 | Bread Banana Crepes 35 Banana Nut Bread 36 Blueberry Muffins with Streusel Topping 36 Bushmen Bread 37 Carnival Bread 38 Cornmeal Quiche Crush 38 Cream Scones 39 Diana's Bread 41 Grandma's Biscuits 43 Monkey Bread 43 Pancakes 43 Pumpkin Bread 44 Soft Breadsticks 44 Desserts Apple Dapple Cake 46 Apple Harvest Cake 46 Angel Food Cake Delux 47 Armettero Raspberry Cake Carrot Cake 48 Honeybun Cake 49 Oatmeal Cake 50 Peach Pudding Cake 50 Pumpkin Cake 51 Pumpkin Pie Icing 52 Seven Minute Frosting 52 Strawberry Frosting 53 Tunnel of Fudge Cake 53 White Mountain Cake 54 Cadet Cookies 55 Cake Mix Cookies 55 Chocolate Chip Cookies, Tech Center 56 Double Chocolate Chip Cookies 57 Gingerbread Cookies 57 Kitty's Sugar Cookies 58 Mel's Cookies 58 Peanut Butter Cookies 58 Soft Ginger Cookies 59 Teacakes 59 Amanda's Apple Pie 60 Apple Pie 61 Cheery Cheesecake 62 Libby's Famous Pumpkin Pie 62 Pecan Pie 63 Pecan Tassies 63 Press and Bake Cream Cheese Pie Shell 64 Strawberry Pie 64 Angelina's Dessert 65 Applebutter 65 Apple Crisp 68 Bon Bons 68 Mounds Bon Bons 68 Boston Market Apples 69 Caramel Apple Cheesecake Bars 69 Caramel Corn 70 Layered Lemon Dessert 70 Lemon Bars 71 Comfort & Job 71

3: Appetizers | Mix the dipping sauce in a small bowl. Set it in the fridge until needed. Beat the egg and milk in a medium bowl. In a separate bowl, combine flour, salt, peppers, paprika, oregano, thyme, and cumin. Now it's time to slice the onion. First, slice inch to 1 inch off the top and bottom of the onion. Remove the papery skin. Use a thick knife to cut a 1- inch diameter core out of the middle of the onion. Now use a very sharp large knife to slice the onion into petals. Dip the onion petals into the milk mixture. Sprinkle the dry coating over the onion. Dip it in the milk mixture and put more dry coating on the onion petals. Let the onion rest in the fridge for at least 15 minutes while you get the oil ready. Heat the oil to 350 F. Be sure you use enough oil to completely cover the onion petals. Fry the onion petals until they turn brown. When the petals have browned, remove them from the oil. Drain on a rack or paper towels. Serve with sauce. | Bloomin' Onion | Dipping Sauce: 1/2 cup mayonnaise 2 teaspoon ketchup 2 Tablespoons cream-style horseradish 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon dried oregano Dash Ground Pepper Dash Cayenne Pepper The Onion: 1 egg 1 cup milk 1 cup all purpose flour 1 1/2 teaspoon salt 1 1/2 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1 teaspoon paprika 1/4 teaspoon dried oregano 1/8 teaspoon dried thyme 1/8 teaspoon cumin 1 jumbo sweet yellow or white onion Vegetable oil for frying | 3

4: Cheeseball 1 (8 ounce) package of cream cheese 1/4 cup of green peppers, chopped 1/4 cup of pecans, chopped 1/4cup of pineapple, minced Mix together well. Chill. Serve. Chicken Salad 5 chicken breasts, cooked and shredded 1 cup celery, diced 2 cups mayonnaise 1 tablespoon mustard 2 teaspoons dill weed 1/4 teaspoon salt 1 teaspoon minced onion 3 tablespoons sweet relish 3 tablespoons sugar 1 3/4 cups grapes, cut in half 1 1/2 cups chopped pecans Mix first nine ingredients well. Gently fold in grapes and nuts. Chill. | Mom got this odd ingredient recipe from Boone, WV. Cheeseball has always been a must have dish for the holidays or really any party that might be hosted at the Big House. The next day, if there is any left, there’s usually a sprint to the fridge to see who gets to spread it on toast for breakfast. When Mom and Dad were putting on the Standardsville Reenactment, during the Ladies’ Tea, the men portraying Gen. Robert E. Lee and his generals stood around the bowl of cheeseball and would not move until it was gone. ~ Tabitha | 4

5: Cucumber Dip 1 (8 ounce) package cream cheese, at room temperature 1 cucumber, grated 1 tablespoon Tabasco sauce After grating the cucumber into a bowl, squeeze out excess moisture. Add cream cheese and Tabasco and mix thoroughly. Serve with plain potato chips Guacamole 2 jalapeño chilies 2 ripe large avocados 2 Tablespoons lime or lemon juice at least 2 Tablespoons finely chopped cilantro 1/2 teaspoon salt dash of pepper 1 clove garlic, finely chopped 2 medium tomatoes, finely chopped (1 1/2 cups) 1 medium onion, chopped ( 1/2 cup) Remove stems, seeds and membranes from chilies; chop chilies. Cut avocados lengthwise in half; remove pit and peel. Mash avocados. Mix chilies, avocados and remaining ingredients in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors. Serve with tortilla chips. | 5

6: Ham Rolls 1 (24 count) package of dinner rolls 1 package American cheese slices 1 pound ham slices 1/3 cup melted margarine 1 1/2 teaspoons Worcestershire sauce 1 teaspoon onion flakes 1 1/2 tablespoons prepared mustard 2 teaspoons poppy seeds 1 teaspoon sesame seeds Slice top from rolls. Place bottoms in pan. Layer ham and cheese on rolls. Replace tops. Combine margarine, Worcestershire sauce, onion flakes, mustard, and poppy seeds in a bowl; mix well. Brush tops of rolls with margarine mixture. Cut rolls into serving sizes. Cover and bake at 350 degrees for 20 minutes. Hot Spinach and Artichoke Dip cup frozen chopped spinach, thawed 1 cup chopped artichoke hearts (canned) 8 oz. cream cheese cup grated Parmesan cheese t. crushed red pepper flakes t. salt 1/8 t. garlic Dash ground pepper Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done. Heat cream cheese in a small bowl in the microwave set on high for 1 minute. Add the spinach and artichoke hearts to the cream cheese and stir well. Add the remaining ingredients to the cream cheese and combine. Serve hot. Serve hot. - Serve with crackers, chips, or sliced, toasted bread Lumpia 1 lb. ground beef 1/ 4 onion, finely chopped 5 baby carrots, finely chopped 1 clove garlic finely chopped 1 egg yolk a “splash” of soy sauce lumpia or egg roll wrappers Mix the meat, onion, carrots, garlic, egg, soy sauce. Place approximately 2 tablespoons of the mixture on a wrapper and roll it like a burrito. Moisten the edge of the wrapper with water to seal. Deep fry until golden brown. Serve with sweet and sour sauce or sweet chili sauce. | While living in Japan, Jeff and I were introduced to many new Asian foods. Amy Burns (our sponsor’s wife and a close friend), taught me how to make this Philippine version of an egg roll and helped me to roll over 100 of them for Jeff’s promotion party. -Heather | 6

7: Pickled Eggs and Beets 3 cans (13.25 oz) beets 1/2 to 1 cup sugar 1/2 to 3/4 cup vinegar 2 teaspoons pickle spice 2 dozen hard-cooked eggs, shelled (keep warm) Drain beets, reserving juice. Add enough water to measure 2 cups. Place in saucepan. Add sugar, vinegar, and pickle spice. Bring to a boil. Taste and adjust seasoning. Place eggs and beets in a tall jar and cover with juice. Place in the fridge. You need at least one day to pickle. | No food says Easter for me more than chocolate bunnies and pickled eggs (not together). Grandma Dunlap always has a huge jar of them waiting for us in the refrigerator. I love the sweeter, denser egg sprinkled with salt. Sigh. Unfortunately, Grandma’s recipes consist of a little bit of this and a little bit of that. So, I combined a recipe I found with Grandma’s “recipe.” I won’t say this is perfect, but it is a good jumping off point. -Heather | 7

8: Philadelphia Spinach Dip 1 tub (8 oz.) cream cheese spread 1 c. sour cream 1 envelope ranch salad dressing mix 1 package (10 oz.) frozen, chopped spinach, thawed, well drained 1 can (8 oz.) water chestnuts, drained, chopped c. chopped red pepper Mix cream cheese spread, sour cream, and salad dressing mix in medium bowl until well blended. Stir in remaining ingredients; cover. Refrigerate several hours or until chilled. Serve with bread or assorted cut up vegetables. Texas Caviar 1 can Rotel tomatoes 1 can black-eyed peas 1 can black beans (rinsed and drained) 1-2 jalapeños, finely chopped 4 green onions, thinly sliced 1/3 cup chopped cilantro (more or less, to taste) 1/2 -1 teaspoon cumin 1 can corn, drained 2 cups chopped bell peppers 1 medium red onion, chopped 2 cloves garlic, minced Italian dressing (start with cup, add more if desired) 1/8 teaspoon black pepper Mix all ingredients and refrigerate before serving with tortilla chips. | 8

9: Main Dishes | Bacon Wrapped Pork Tenderloin Yield: 4 servings Ingredients: 1/4 cup balsamic vinegar 2 tablespoons honey 2 tablespoons minced-to-a-paste garlic 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh thyme 1 pork tenderloin (2 to 4 pounds) Salt and freshly ground black pepper to taste 10 to 12 slices thick-cut bacon Olive oil, as needed Method: Preheat oven to 350 degrees. Place a sheet or two of plastic wrap on a work surface. Stir together the vinegar and honey for the glaze; set aside. Stir together the garlic, oregano, and thyme. Rub the tenderloin with the garlic-herb mixture, and season it with salt and pepper. Place the tenderloin at the end of the plastic wrap that is closest to you. In front of the tenderloin, on the plastic wrap, slightly overlap the bacon slices the length of the tenderloin. Roll the tenderloin over the bacon, using the plastic wrap to help you roll evenly and smoothly. Trim the ends a bit, if necessary, to make a neat package. Discard the plastic wrap. Heat a large sauté pan over high heat. Add a drizzle of olive oil and heat until it starts to ripple. Place the tenderloin, seam-side down, in the pan. Sear until the bacon is browned, about 2 minutes. Carefully turn the tenderloin and sear the remaining sides, about 2 minutes per side. Transfer the tenderloin to a roasting pan or shallow-sided sheet pan, and coat it thoroughly with the glaze. Roast the tenderloin until the internal temperature reaches 135-145 degrees Fahrenheit on an instant-read thermometer, 8 to 10 minutes. Let the tenderloin rest for 5 to 10 minutes. Using a sharp slicing knife, cut the tenderloin into slices 1/2-inch to 1-inch thick. Serve immediately. | 9

10: BBQ Chicken Ingredients: 6 tablespoons ketchup 8 tablespoons water 4 tablespoons vinegar (white) 4 tablespoons butter 2 tablespoons lemon juice 6 tablespoons brown sugar 4 tablespoons Worcestershire sauce 2 teaspoons salt 2 teaspoons dry mustard 2 teaspoons chili powder 2 teaspoons paprika *use 5 lb. of chicken; any part acceptable (thighs preferable for slow cooker) Directions: Mix all ingredients (except chicken) until smooth. If using slow cooker, place chicken in the bottom and pour BBQ mix over the top. Cook at low (preferably) for 8 hours or high for 4 hours. If using the oven, preheat to 350. Place chicken in the bottom and pour BBQ mix over the top. Cook for 1 hour. Beans and Franks 1 cup chopped onions 1 medium green pepper chopped 1 package hot dogs sliced (1/2 inch thick) 2 (15 oz) cans kidney or pinto beans 1 (8oz) can tomato sauce 1 tablespoon chili powder 1 tablespoon salt 2 cups grated cheddar cheese Sauté onions, green peppers, and hot dog slices. Mix together remaining ingredients (except cheese) and heat through. Add cheese and stir until melted. Serve over rice. | Probably my all time favorite food of yours. You almost don’t need to ask what food I would like for my birthday anymore because everyone knows the answer already. If you ever wanted to treat me after school, when I was home from VMI, or after a long day of work, this was always the answer. Of all that you make, this is the food I would attack with the most enthusiasm. - Travis | Our family tradition is that we get to pick our favorite meal for our birthday dinner. BBQ chicken and potato salad have always been on my birthday menu! This meal always brings back good memories (especially when followed by cherry cheesecake). -Heather | 10

11: Breaded Chicken Cutlet with Ham 1 cup all purpose flour 3 large eggs, lightly beaten 2 cups panko breadcrumbs salt and pepper 4 boneless, skinless chicken breasts 6 tablespoons unsalted butter 4 ounces Red Hawk triple cream cheese (brie); thinly sliced 8 thin slices of ham Put flour, eggs, and panko crumbs in three separate shallow bowls and sprinkle with salt and pepper. Place each chicken breast between two pieces of plastic wrap and pound to inch thickness. Sprinkle chicken (both sides) with salt and pepper; dredge in flour, dip in egg, and dredge in panko. Place on baking rack. Preheat large skillet over high heat. Add 3 tablespoons butter and 1 tablespoon oil in pan. Fry 4 minutes on each side or until brown. Place ham and cheese on top of breast. Serve with orzo. Orzo: 4 cubes chicken bouillon 1 quart water 1 cup orzo Add Parmesan cheese after cooked Double Crunch Honey Garlic Chicken 4 large boneless, skinless breasts 4 teaspoons salt 4 teaspoons pepper Flour Coating: 2 cups flour 3 tablespoons ground ginger 2 teaspoons ground thyme 2 teaspoons ground sage 2 tablespoons paprika 1 teaspoon cayenne (or to taste) Honey Garlic Sauce- In a small saucepan, heat the olive oil and cook the garlic over medium heat to soften, but not brown, garlic. Add honey, soy sauce, and pepper. Simmer together 5-10 minutes then remove from heat and allow to cool for a few minutes. Watch it carefully as it simmers because it can foam up over the pot easily. Egg Wash- Whisk egg and water together; set aside. Flour Coating- Combine flour, ginger, thyme, sage, paprika, and cayenne; set aside. Season chicken with salt and pepper, then dip in flour/spice mix. Dip in egg wash and then flour/spice mix (press into chicken). Allow to rest for 15-20 minutes. Heat a heavy bottomed skillet on the stove with about inch of peanut or canola oil covering the bottom. Carefully regulate heat. Cook 4-5 minutes per side until golden brown and crispy. Do not crowd. Drain on a wire rack for a couple of minutes before dipping into honey garlic sauce. | Egg Wash: 4 eggs 8 tablespoons water Honey Garlic Sauce: 2 tablespoons olive oil 3-4 cloves garlic, minced 1 cup honey 1/4 cup soy sauce 1 teaspoon black pepper | 11

12: Chicken Pot Pie Filling 1 cup sliced carrots (3 carrots) 1 cup sliced celery (1 stalk) 2 cups frozen peas or half a can 1 cup chopped white onion 4 boneless skinless chicken breast 4 Tablespoons butter 5 Tablespoons all-purpose flour 2 1/2 cups chicken broth 2/3 cups milk 1/2 teaspoon salt Dash of pepper Prepare any biscuit dough. Set aside. Boil the chicken until ready. Chop and set chicken aside. Steam the chopped up vegetables. In a large saucepan, melt the butter. Whisk in the flour until smooth. Add the chicken broth and milk and continue to stir over high heat until mixture comes to a boil. Cook for one more minute or two until mixture becomes thick. Add the chicken, vegetables, salt and pepper. Pour into a casserole dish. Form the biscuits and place on top of the mixture. Chicken Potato Bake Chicken: 1 cup bread crumbs 1/2 cup all purpose flour 2 teaspoons salt 2 teaspoons paprika 1 teaspoon seasoned salt 1 teaspoon sugar 1 teaspoon onion powder 1 teaspoon rubbed sage 1 teaspoon dried oregano 1/2 teaspoon pepper 1/2 teaspoon celery seed 1/2 teaspoon dried parsley 1/4 teaspoon garlic powder 3 1/2 - 4 pounds chicken pieces, skin removed 3 tablespoon vegetable oil In a shallow bowl, combine the first 13 ingredients. Dip the chicken in oil; coat with crumb mixture. Place in a greased 15 x 10 inch baking pan. Combine oil, salt, parsley, paprika, garlic powder, and pepper in a bowl. Add potatoes; stir until coated. Place around chicken. Bake at 350 degrees for 1 hour. | Potatoes: 2 teaspoons vegetable oil 2 teaspoons seasoned salt 2 teaspoons dried parsley flakes 1 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon pepper 8 medium red potatoes, cut into 1-inch cubes | Notation in composition notebook: “Everyone liked 9-22-97” | 12

13: Chicken Quesadillas 2 1/2 cups shredded, cooked chicken 2/3 cup salsa 1/3 cup sliced green onions 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon oregano 6 flour tortillas 1/4 cup butter or margarine, melted 2 cups (8 ounces) shredded Monterey Jack cheese Sour cream Guacamole In a skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortilla with butter. Spoon 1/2 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking sheet. Bake at 475 degrees for 10 minutes. Cut into wedges and serve with sour cream and guacamole. | 13

14: Chicken Cakes with Creole Sauce 4 tablespoons butter, divided 1/3 cup minced red bell pepper 1/ 3cup minced celery 1/4 cup minced onion 3 cups chopped, cooked chicken 1 3/4 cups panko bread crumbs 1/2 cup mayonnaise 2 large eggs, lightly beaten 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon seasoned salt In a small skillet, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery, and onion; cook 5 minutes, or until tender. In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside. In a small bowl, combine mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to chicken mixture, tossing gently to combine. Form into 10 patties. In a large skillet, melt remaining 2 tablespoons butter over medium heat. Cook cakes 3-5 minutes per side or until browned. Serve with Creole sauce. Creole Sauce: 1/2 cup mayonnaise 1/2 cup sour cream 1 clove garlic, minced 1 tablespoon prepared mustard 1 tablespoon fresh lemon juice 1/2 teaspoon Creole seasoning In a small bowl, combine all ingredients. Cover and chill before serving. Chicken Kiev 6 medium chicken breasts 6 tablespoons firm, cold butter salt and pepper a little garlic salt pinch of rosemary white dry bread crumbs 4 whole eggs beaten with 2 tablespoons water oil for frying With a rolling pin, pound and roll chicken until flat and tender. Sprinkle each breast with salt, pepper, and garlic salt.Place butter (shaped into an oval) in center of each flattened chicken breast. Roll meat around butter, shaping it to simulate a drumstick. Press well with both hands. Dip in bread crumbs, then into egg mixture, into crumbs again, pressing crumbs well onto surface of meat. Place on waxed paper and let stand 20-30 minutes. Deep fry at 300 degrees for 10- 11 minutes, turning several times. | 14

15: Chipotle Cream Shrimp Serves: 4 Ingredients: 1 cup all-purpose flour 4 tablespoons chopped fresh cilantro, divided 1 1/4 teaspoons salt, divided 1 teaspoon black pepper 2 pounds raw jumbo shrimp, peeled, deveined, and tails left on 6 tablespoons (3/4 stick) butter 1/4 cup dry white wine 1 cup heavy cream 2 tablespoons Worcestershire sauce 2 tablespoons chopped canned chipotle peppers in adobo sauce 2 garlic cloves, minced Instructions: In a shallow dish, combine the flour, 3 tablespoons cilantro, 1 teaspoon each of salt and black pepper; mix well. Add shrimp in small batches and toss until evenly coated. Melt butter in a large skillet over medium-high heat. Add shrimp and sauté 2 to 3 minutes per side, or until golden and cooked through. Transfer shrimp to a plate. Add wine to skillet and stir for 1 minute, or until slightly thickened. Stir in heavy cream, Worcestershire sauce, chipotles, garlic, and remaining 1/4 teaspoon salt, and cook 1 to 2 minutes, or until heated through. Spoon sauce over shrimp and sprinkle with remaining 1 tablespoon cilantro. Serve immediately with rice. | 15

16: Chipotle Mexican Grill Barbacoa Burrito Barbacoa: 4 guajillo chilies 2 teaspoons cumin seeds 1 teaspoon ground cloves 10 allspice berries 1/3 cup Mexican oregano 12 sprigs fresh thyme 6 garlic cloves 1 Spanish onion, roughly chopped 1/3 cup cider vinegar 1 (6 to 8-pound) beef roast Salt and pepper 1 (2 pound) package dried avocado leaves * Large tortilla for wrapping Beans, rice and vegetables of your choice. Toast chilies, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chilies, puree in blender the chilies, ground spices, thyme, garlic, onion, vinegar and 1/2 cup of water. Process until smooth. Push mixture through a sieve, season roast with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated. Heat the oven to 325 degrees F. In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the roast 6 to 7 hours until meat is falling off the bone. *Fresh avocado leaves are toxic, they must be dried to be used for cooking. Heat tortilla until it is warm and soft. Place barbacoa, beans, rice and vegetables of choice on tortilla. Wrap tortilla in long circular manner to create burrito. | Chipotle Mexican Grill Ancho Chile Marinade for Meat recipe 1 (2 ounce) package dried ancho chilies 1 teaspoon black pepper 2 teaspoons cumin powder 2 tablespoons fresh oregano, chopped 6 cloves garlic 1/2 red onion, quartered 1/4 cup vegetable oil 4 chicken breasts or meat of choice Soak dry chilies in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor. Puree until smooth. Spread mixture over chicken breasts and refrigerate at least one hour, up to 24 hours. Heat grill to about 400 degrees, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt chicken breasts to taste. Grill chicken breasts about 4 minutes per side, depending upon thickness, until done. Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro. | A VMI Tailgate Favorite! | 16

17: "You may be whatever you resolve to be." Gen Thomas "Stonewall" Jackson | Days at VMI

18: Curry 3 large potatoes, peeled and diced 1 onion, diced 2 carrots, diced 1 pound chicken 3.5 ounce curry roux Package (such as Golden Curry) 1 cup mozzarella cheese, shredded 2 cups water In a pot, saute the onions and chicken in a little bit of oil until onions are translucent. To the pot, add the cut up potatoes and carrots as well as about 2 cups water. Bring to a boil then simmer for about 20 minutes or until potatoes are tender. Add curry roux pieces, half or the whole box (we tend to use 3/4 to the whole box) depending on your taste. Stir for about 5 minutes or until roux has melted. Serve over hot rice. | For me, your curry is the “Moms water” of food, it just tastes better when it’s yours. When we were in Japan at the curry house I was just not into it, and I believe it was because you hadn’t sparked my love of it yet. - Travis | 18

19: Fish Tacos Serves: 8 to 10 servings Ingredients 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips 2 cups all-purpose flour 3 eggs, lightly beaten 4 tablespoons water 2 cups panko bread crumbs Kosher salt and freshly ground black pepper Vegetable oil, for frying 1/2 head savoy cabbage, finely shredded 1 bunch cilantro, leaves picked 1 bunch chives, chopped 3 limes, cut into wedges for garnish Pink Chile Mayonnaise: 1 cup sour cream 1 cup mayonnaise 3 chipotles in adobo, plus 2 tablespoons of adobo sauce 1/2 lemon, juiced Kosher salt and freshly ground black pepper Mango-Radish Salsa: 2 limes 2 mangoes, diced 4 to 5 red radishes, diced 1 red onion, diced 1 tablespoon chili powder 1/2 bunch fresh cilantro, leaves chopped 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Directions Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded, deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve. Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use. Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa. To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve. | 19

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21: Ham & Sausage Jambalaya 3 Strips of bacon, finely chopped 2 medium onions, chopped 1 medium green bell pepper, chopped 3 celery stalks, chopped 3 medium garlic cloves, finely minced 1 pounds ofHam, cut into bite sized pieces 1 1/2 pounds smoked sausage, cut into bite size pieces 1 cups long grain white rice 2 large tomatoes, peeled, chopped 3 cups beef, veal or pork stock 1/2 teaspoon black pepper 1/4 teaspoon red (cayenne) pepper or to taste Salt to taste Green onions, chopped In a heavy 8-quart Dutch oven, fry the bacon over medium heat. Remove bacon and chop finely. Add onions, bell pepper, celery and garlic. Cook until vegetables are wilted and transparent, about 5 minutes. Add ham and sausage; cook, stirring occasionally, until sausage is lightly browned, about 8 minutes. Add rice, cook, stirring constantly, until rice is light golden-brown, about 5 minutes. Add tomatoes, stir until combined. Cook 2 minutes. Stir in stock or broth. Add seasonings. Reduce heat. Cover and simmer until rice is tender and no liquid remains, 45 minutes. Taste for seasoning; adjust if necessary. Add green onions. Cover and cook 5 minutes. Serve hot. Makes 6 to 8 servings. Classic Lasagna 1 pound of ground beef 3/4 cup of chopped onion 2 Tablespoons of oil 1 can diced tomatoes (1 pound)) 2 (6 ounce) cans tomato paste 1 cup of fresh chopped parsley (or 2 tablespoons dried) 2 teaspoons of salt 1 teaspoon of sugar 1 teaspoon of garlic powder 1/2 teaspoon of pepper 1/2 teaspoon of oregano 8 ounces lasagna noodles 1 pound of ricotta cheese 8 ounces of mozzarella cheese 1 cu of grated Parmesan cheese Brown beef in oil. Add onion and cook until translucent. Drain. Add tomatoes, paste, water(to thin to the right consistency), and spices. Simmer 30 minutes. Cook lasagna according to box directions, drain. Layer sauce, lasagna, and cheese; repeat. Then layer lasagna, ricotta cheese, sauce, mozzarella, and Parmesan for the last layer. Bake at 350 degrees for 40-50 minutes. Allow to rest for about 10 minutes before slicing. | 21

22: Vegetable Lasagna 1 tablespoon olive oil 1/4 cup sliced green onions 2 medium zucchini, shredded (about 3 cups) 2 medium carrots, shredded (about 1 cup) 1 medium sweet potato, peeled and shredded (about 1 cup) 1 (8 ounce) package sliced, fresh mushrooms 2 garlic cloves, minced 1 egg 1 (15 ounce) container light ricotta cheese 4 ounces (1 cup) shredded Swiss cheese 1/4 cup grated Parmesan cheese 1 teaspoon dried basil leaves 1 (16 ounce) jar alfredo pasta sauce 1 1/2 cups water 9 uncooked lasagna noodles 4 ounces (1 cup) shredded mozzarella cheese 2 tablespoons chopped, fresh parsley Heat oven to 350 degrees. Spray 9x13- inch glass baking dish with nonstick cooking spray. Heat oil in large nonstick skillet over medium-high heat until hot. Add onions, zucchini, carrots, sweet potato, mushrooms, and garlic. Cook 6-8 minutes or until mushrooms are tender, stirring occasionally. Drain off any excess liquid. Beat egg in medium bowl. Add ricotta cheese, Swiss cheese, Parmesan cheese, and basil; mix well. In another medium bowl, combine alfredo sauce and water; mix well. To assemble, arrange 3 uncooked lasagna noodles in the bottom of the prepared baking dish. Top with of sauce mixture (about 1 cup), half of ricotta mixture, and half of vegetable mixture. Repeat layers once. Top with remaining sauce and mozzarella cheese. Spray sheet of foil with nonstick cooking spray. Cover baking dish tightly with foil, sprayed side down. Bake at 350 degrees for 60-70 minutes or until lasagna is bubbly around edges. Sprinkle with parsley. Let stand 10 minutes before serving. Makes 8 servings. | This was the vegetarian option for my wedding reception. I know there weren’t that many vegetarians at the wedding, but the lasagna was a big hit. I even liked it, despite the substantial amount of mushrooms. -Heather | 22

23: I have never tried a meatloaf that I like as much as this one. Does that make me a meatloaf snob? Oh well, if more people ate this meatloaf, it wouldn't have such a bad rap. The only thing that can make this better is to serve it with creamy mashed potatoes and flaky biscuits; though it also makes an excellent sandwich with just mustard. -Heather | Little Rock Meatloaf 1 1/2 pounds of ground beef 1/2 cups fresh breadcrumbs 1 onion, chopped 1 egg 1 teaspoon salt 2 (8 oz) cans tomato sauce 1/4 teaspoon pepper 3 Tablespoons vinegar 3 Tablespoons brown sugar 2 Tablespoons mustard 2 teaspoons Worcestershire sauce Mix together beef, breadcrumbs, onion, egg, salt, pepper, and 1 can of tomato sauce. Form into loaf and put in a shallow pan. Combine remaining tomato sauce and all ingredients. Pour over loaf. Bake at 350 degrees for 1 hour and 15 minutes. Baste occasionally. | 23

24: Roman Chicken 1 teaspoon salt 1 green bell pepper 1 /4 cup olive oil 1 red bell pepper 1 yellow bell pepper 1 onion 3 oz. prosciutto 2 cloves garlic Dash of hot pepper flakes 1 can (15 oz) tomatoes 1 / 2 cup white wine 1 tablespoon thyme leaves (fresh) 1 teaspoon oregano (fresh) 1/2 cup chicken stock 1/4 cup chopped parsley (fresh, after cooking) 2 tablespoons of capers Chicken pieces (skinned) Season chicken pieces with salt and pepper and then brown. Remove from pan. Add onion, peppers and prosciutto and garlic. Add tomatoes, wine, chicken stock and herbs. Heat and add chicken. Cover and simmer about 30 minutes. Add parsley and capers to finished dish. Salmon Florentine 2 Tablespoons olive oil 4 garlic cloves; minced 1 teaspoon salt, divided 1/4 teaspoon black pepper 1 package (10 oz) fresh spinach 4 salmon fillets (about 1/2 pounds) juice of half a lemon 1/4 teaspoon dried basil In a large skillet, heat oil over medium heat. Add garlic, 1/4 teaspoon of salt and pepper. Add spinach and toss to coat. Place salmon over spinach and sprinkle with lemon juice, basil, and remaining salt. Reduce heat to medium-low, cover and cook 10-12 minutes. | 24

25: Stir Fried Chicken 1 chicken cut into bite sized pieces 2 tablespoons oil 1 small onion 3 stalks celery cut into 1/4 inch slices 1/4 pound mushrooms 1 1/4 cups of chicken broth 4 teaspoons soy sauce 3 tablespoons cornstarch dissolved in 4 tablespoons cold water 4 tablespoons dry sherry Heat oil in stir fry skillet. Stir fry chicken first. Stir fry celery and onion and then add mushrooms. Add remaining ingredients and cook until thickened. Serve over rice. Teriyaki Chicken 1 Tablespoon cornstarch 1 Tablespoon cold water 1 / 2 cup of soy sauce 1 / 2 cup of sugar 1 / 4 cup of cider vinegar 1 clove garlic 1 / 2 teaspoon ginger 1 /4 teaspoon pepper. Mix ingredients and cook for 5 minutes. Pour over chicken pieces. Bake 425 for 30 minutes. Japanese Yum Yum Sauce 1 cup mayonnaise 3 Tablespoons white sugar 3 Tablespoons rice vinegar 2 Tablespoon melted butter 3 /4 teaspoon of paprika 3 / 8 teaspoon of garlic powder. Combine, mix, cover and refrigerate. | 25

26: Sides & Soups

27: Bread Stuffing 3/4 cup finely chopped onion 1 1/2 cups chopped celery (with leaves) 1 cup butter or margarine 9 cups bread (cut or crumbled into small pieces) 2 teaspoons salt 1 1/2 teaspoons dried sage leaves 1 teaspoon dried thyme leaves 1/2 teaspoon pepper Brown onion and celery in butter in a heavy skillet. Combine with bread crumbs and seasoning. Add broth and stir lightly to blend . Stuff into poultry and cook according to directions or bake in oven at 350 degrees. Broccoli Sunshine Salad 1/2 cup mayonnaise 1 tablespoon sugar 2 tablespoon cider vinegar 3 cup broccoli florets 1/3 cup raisins 1/4 cup shredded cheddar cheese 4 slices bacon, crisply cooked and crumbled 2 tablespoons chopped red onion Mix mayonnaise, sugar, and vinegar in large bowl. Add remaining ingredients; toss until evenly coated. Store covered in refrigerator. Stir before serving. Chipotle Restaurant Basmati Rice 1 teaspoon vegetable oil or butter to equal 2 teaspoons fresh cilantro 2/3 cup white basmati rice 1 cup water 1/2 teaspoon salt 1 lime In a heavy 2-quart saucepan heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook covered over low heat until rice is tender and water is absorbed, about 25 minutes. Fluff rice with a fork. | 27

28: Potato Salad 6 cups potatoes, cubed and cooked (with salt) until tender 1 stalk celery, minced 1 1/2 pickles, minced 1/2 small onion, minced 1 teaspoon mustard 2 hard boiled eggs, diced a couple of “splashes” of dill pickle juice Miracle Whip and/or mayonnaise Mix all ingredients, adding Miracle Whip and mayonnaise until you reach the correct consistency. | Spinach Salad 1 pound fresh spinach 1 apple, unpeeled, cored, and cut into thin wedges 2 tablespoons lemon juice 3 green onions, sliced 1 (2 ounce) package sliced almonds 2 slices bacon, cooked and crumbled 1/3 cup oil 1/3 cup red wine vinegar 2-3 teaspoons sugar 3/4 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon pepper Toss apple wedges in lemon juice; drain. Toss together spinach, apple, bacon, and almonds. Combine remaining ingredients in a jar. Cover tightly and shake vigorously. Before serving, pour dressing over salad and toss. | 28

29: Sweet Potato Casserole 3 cups cooked sweet potatoes, mashed 1/4 cup milk 1 teaspoon vanilla 1 cup sugar 2 eggs, beaten 1/4 cup margarine, softened Preheat oven to 375 degrees. Mix all ingredients together and spread in baking dish. Make topping. 1 cup pecans, chopped 1 cup brown sugar 1 stick margarine, melted 1/4 cup all purpose flour Mix ingredients together and sprinkle generously over sweet potato mixture. Bake 20 minutes. Twice Baked Sweet Potatoes Ingredients 2 medium sweet potatoes 2 ounces cream cheese, softened 2 tablespoons sour cream 1 tablespoon butter 1/4 teaspoon salt 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon Directions Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the cream cheese, sour cream, butter and salt; mix well. Spoon into potato shells. Place on a baking sheet. Sprinkle with brown sugar and cinnamon. Bake, uncovered, at 425 for 12-15 minutes or until heated through and topping is golden brown. Yield: 2 servings. | 29

30: Chicken Noodle Soup 4 chicken breasts, cubed 1 pot of water 2 teaspoons salt 6 chicken bouillon cubes 3 small carrots, chopped 2 stalks celery, chopped 1 large onion, chopped 2 bay leaves Bring water, chicken, salt, and bouillon cubes to a boil. Reduce heat and cook until exterior of chicken is white. Add remaining ingredients. Cook 1 hours. Add bag of egg noodles. Cook 10 to 12 minutes. Chicken Gnocchi Soup 1 tablespoon olive oil 1 small onion, diced 3 stalks celery, diced 3 cloves garlic, minced 2 carrots, shredded 1 pound cooked, cubed chicken breast 4 cups chicken broth 1 (16 ounce) package mini potato gnocchi 1 (6 ounce) bag baby spinach leaves 1 tablespoon cornstarch (optional) 2 tablespoons cold water (optional) 2 cups half-and-half cream salt and ground black pepper to taste Directions: 1.Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer. 2.Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes. 3.Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper. | 30

31: Slow Cooker Chicken Taco Soup 1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans, drained and rinsed 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle of beer 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole boneless, skinless chicken breasts Place onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker to low, cover, and cook for 5 hours. Remove chicken breasts from the soup and allow to cool long enough to be handled. Stir the shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Chicken Tortilla Soup 3 cans of beans (kidney, pinto, and black or any combination of the three) do not drain 1 can of diced tomatoes 1 can of corn don't drain 1 packet of ranch dry seasoning (about 3 tablespoons) 1 packet of taco seasoning 2-3 chicken breasts, cooked and cut into bite-size pieces Stir all ingredients together in a medium-large pot. Bring to a simmer, reduce heat and cook for about 30 minutes. oh and chicken Chipotle Black Bean Soup 3 cans of black beans 1 chipotle plus 2 teaspoons sauce 2 tablespoons olive oil 1/2 medium onion, chopped 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 4 cloves garlic, minced 1/2 teaspoon cumin 1/2 cup sour cream 1 small tomato, chopped 2 tablespoons fresh cilantro In a blender, puree 1 can black beans, chipotle pepper, and sauce until smooth. Heat oil in a pot. Add onions and peppers; cook until soft (about 10 minutes). Add garlic and cumin (cook 30 seconds). Add bean puree and stock and cook for about 10 minutes. | 31

32: Blanco Chili 1 pound dried Great Northern beans 2 pounds chicken breast with bone and skin 1 tablespoon oil 2 onions, chopped 4 garlic cloves, chopped 2 (4 ounce) cans mild green chilies 2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/3 teaspoon cayenne pepper 6 cups chicken broth 3 cups Monterey Jack cheese, grated and divided Rinse and pick over beans; place in a large pot. Add enough water to beans to soak overnight. Place chicken in saucepan. Cover with water and cook until just tender, about 15 minutes. Drain and cool (save liquid for your chicken broth). Remove skin and bone; cut into bite size pieces. Drain beans. Heat oil in pan over medium heat; add onions and sauté until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne. Sauté 2 minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. Add chicken and 1 cup of cheese to chili and stir until cheese melts. Season to taste with salt and pepper. This can be done in a slow cooker on low about 6-8 hours (add the cup of cheese during the last hour of cooking). Serve chili with the remaining cheese, sour cream, salsa, cilantro and flour tortillas. Tailgating Spicy Chili 2 pounds ground beef 2 teaspoons oil 1 onion, chopped 1 (28 ounce) can diced tomatoes, undrained 2 (15 ounce) cans chili beans 1 can tomato sauce 3 tablespoons Spicy Chili Seasoning Mix Brown beef in a Dutch oven or large, heavy saucepan; drain. Add onion; cook until tender. Add tomatoes and 2 tablespoons Spicy Chili Seasoning Mix. Stir in 1 can chili beans. Place the other can in a blender. Cover and process until smooth. Add to chili. Cook on low for 20 minutes. Spicy Chili Seasoning Mix 4 tablespoons chili powder 2 1/2 teaspoons ground coriander 2 1/2 teaspoons ground cumin 2 teaspoons garlic powder 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper Combine all ingredients and store extra in an airtight container. | 32

33: Potato Soup 6 cups peeled and cubed potatoes 2 stalks celery, chopped 1 large onion, chopped 1 teaspoon salt approximately 1/3 cup canned milk approximately 6 ounces Velveeta cheese Place potatoes, celery, and onion in pot and cover with water plus one inch extra. Add salt and pepper to taste, and a chicken bouillon cube (optional). Cook until tender. Add Velveeta and canned milk. Add extra salt and pepper if needed. To thicken add instant potatoes to desired consistency or mix 2 tablespoons of cornstarch with enough water to stir. Heat through (bring to a boil if using cornstarch). Serve with sliced green onions, cheese, crumbled bacon, sour cream, and/or crackers. | Potato Soup has always been a staple on the farm even when I was growing up in West Virginia. When we got to the Virginia farm, the tradition continued and became known as the first 'Snow Fly' soup. The first nice snow has been a type of holiday for years. Mom would get out the bowls and fix a big pot of potato soup on the wood stove. Since Mom passed away, Diana has been perfecting her own recipe as she does with everything she cooks. - Harry | 33

34: Spicy Cheeseburger Soup 1 1/2 cups water 2 cups cubed, peeled potatoes (2 large) 2 small carrots, grated 1 small onion, chopped 1/4 cup chopped green pepper 1 jalapeño pepper, seeded and chopped 1 garlic clove, minced ( teaspoon) 1 tablespoon beef bouillon granules 1/2 teaspoon salt 1 pound ground beef, cooked and drained 2 1/2 cups milk divided 2 tablespoons cornstarch 8 ounces Velveeta cheese, cubed 1/4 to 1 teaspoon cayenne pepper In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until potatoes are tender. Stir in beef and 2 cups milk; heat through. Combine cornstarch and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook through. Serve with warmed tortillas. | 34

35: Bread | Banana Crepes PANCAKES: 1 cup all purpose flour 1/4 cup confectioners' sugar 1 cup milk 2 eggs 3 tablespoons butter, melted 1 teaspoon vanilla extract 1/4 teaspoon salt FILLING: 1/4 cup butter 1/4 cup packed brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup half-and-half cream 5 to 6 firm bananas, halved lengthwise Whipped cream and additional cinnamon, optional Directions Sift flour and confectioners' sugar into a bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6-in. skillet; add about 3 tablespoons batter, spreading to almost cover the bottom of the skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter (make 10-12 pancakes), greasing skillet as needed. For filling, melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them. Remove from the heat. Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and dash of cinnamon if desired. Yield: 5-6 servings. | 35

36: Banana Nut Bread 1/3 cup shortening 2 eggs 1/4 teaspoon baking soda 2 cup sifted self-rising flour 1/2 cup chopped nuts 2/3 cup sugar 3 tablespoons buttermilk 1 cup mashed ripe bananas Preheat oven to 350 degrees. Grease pan. Cream shortening and sugar until fluffy. Beat in eggs, one at a time. Add buttermilk, baking soda, and bananas; mix to blend. Fold in flour and nuts. Pour into pan and bake for approximately 55 minutes. Cool in pan about 10 minutes. Remove from pan and cool completely before slicing. | Blueberry Muffins with Streusel Topping 1 1/2 cups all purpose flour 3/4 cup sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries 1/2 cup sugar 1/3 cup all purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons cinnamon Preheat oven to 400 degrees. Grease muffin cups or line with liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. Place vegetable oil into a one cup measuring cup. Add egg and enough milk to fill the cup. Mix with flour mixture. Fold in blueberries. Fill muffin cups and sprinkle with crumb topping. To make crumb topping: Mix 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork and sprinkle over muffins before baking. Bake 20-25 minutes or until done. | 36

37: Bushman Bread (Outback) 1 1/4 cups warm water 2 teaspoons sugar 2 1/4 teaspoons yeast 2 cups bread flour 1 3/4 cups whole wheat flour 1 tablespoon cocoa 1 teaspoon salt 2 tablespoons butter, softened 1/4 cup honey 2 tablespoons molasses 1 1/4 teaspoons red food coloring 1 teaspoon yellow food coloring 1 teaspoon blue food coloring cornmeal, for dusting 1/4 cup butter, softened 1 -2 teaspoon honey, to taste Directions: In a small bowl, combine the sugar and warm water; add the yeast and let this mixture sit until it is foamy. While the yeast proofs, combine the bread and wheat flours, cocoa and salt in a large bowl. Mix the 2 tablespoons butter into the dry mixture with your hands. Make a well in the middle of the dry ingredients; pour the honey and molasses into the well. Mix the food coloring into the yeast solution and then pour into the well. Stir with a wooden spoon until all ingredients are thoroughly combined. Put the dough on a floured surface and knead for 10 minutes. Roll the dough into a ball and place in an oiled bowl. Cover and put in a warm place for 1 1/2 hours or until it has risen to double it's size. When the dough has doubled, divide it into 6 portions. Roll each portion about 6" long and 2" wide. Put some cornmeal on your rolling surface and moisten your hands with water. Rub the dough with your moistened hands and then roll the dough in the cornmeal. Put the rolled dough on a baking sheet and cover to rise again. Set the dough in a warm place again for about 1 hour or until the loaves are doubled in size. Bake at 350 degrees for 35-40 minutes. When done, let it cool for 10-15 minutes. Combine the 1/4 cup butter and honey (to taste) in a small bowl. Whip with a mixer until thoroughly combined. Serve on the warm bread. | 71 | 37

38: Carnival Bread (Pan de Feria) 1 tablespoon active dry yeast 3/4 cup warm water (about 110 degrees) 1/2 cup sugar 1/2 cup butter or margarine at room temperature 4 eggs 1/2 teaspoon salt 1 teaspoon vanilla about 4 cups all-purpose flour 1 egg beaten with 1 tablespoon water sesame seeds and raisins (optional) Stir yeast into water and let stand until softened (about 5 minutes). In large bowl, beat sugar and butter until blended; beat in 4 eggs one at a time. Mix in salt, vanilla, and yeast mixture. Blend in 2 cups of the flour; beat at medium speed for 10 minutes. With a wooden spoon, stir in 2 more cups of flour until thoroughly moistened. Knead on a well-floured board until dough forms a smooth ball (2-3 minutes), adding more flour as needed. Place in a greased bowl; turn to grease top. Cover and let rise in a warm place until doubled (about 1 1/2 hours). Punch dough down and knead vigorously on a lightly floured board for 4 to 5 minutes. Shape into a smooth ball and place on a large greased baking sheet. Flatten ball and roll out to 10 to 11 inches round. Cover loosely with plastic wrap and let rise in a warm place until puffy (about 30 minutes) With a sharp knife, make a 1/8 inch deep slash across center of loaf. Brush loaf all over with egg mixture. Bake in 350 degree oven until richly brown (about 30 minutes). Transfer to a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature. Cornmeal Quiche Crust 2/3 cup all purpose flour 1/3 cup self rising cornmeal 1/2 teaspoon salt 1/3 cup shortening 1 1/2 - 2 tablespoons cold water Combine flour, cornmeal and salt. Cut in half of the shortening. Cut in remaining shortening. Gradually add water until mixture holds together. Roll out. Place in pie pan or quiche dish. | 38

39: Cream Scones 2 cups all purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup cold unsalted butter, cut into pieces 1 large egg, slightly beaten 1 teaspoon pure vanilla extract 1/2 cup milk, half and half, or cream Preheat the oven to 375 degrees. In a large bowl, add flour, sugar, baking powder and salt. Stir the dry ingredients together. In a small bowl, mix all wet ingredients. Cut the butter into the dry ingredients until it looks like small pebbles. Stir wet ingredients into dry ingredients, just until combined. Transfer the dough to a lightly floured surface and knead gently four or five times. Use a biscuit cutter to cut out rounds of dough. Lay them on a greased pan. Bake for about 15 to 18 minutes. Makes about 10 round scones (2 1/2 inch) | During one Stanardsville Reenactment, Mom and I were doing cooking demonstrations. Mom, of course, was doing her famous bread recipe. I decided to try scones in a dutch oven. When they came out of the dutch oven, they were soft and flaky. They never taste quite as good in the regular oven. These are a must have for reenacting breakfasts. - Tabitha | 39

40: Re-enacting Memories | One way the Daniel family likes to spend time together is by Civil War Reenacting. Although shopping at Sutlers and killing Yankees is a fun way to spend a weekend, we also get much enjoyment just sitting around a campfire eating. Mom makes sure that not only are we fed, but usually the 7th VA as well. She has become a master at cooking on an open fire and with a dutch oven. We can expect rolls, usually a pot roast and desserts like apple crisp, pineapple upside down cake (Dad's Favorite) or peach cobbler. | 40

41: Diana’s Bread 2 cups warm water cup oil cup sugar 1 tablespoon salt 2 eggs 6+ cups all purpose flour 2 packages yeast (or 2 tablespoons) In a large bowl, add water, oil, sugar, salt, eggs, and 1 cups flour. Mix with a hand mixer for 2 minutes. Add yeast and mix 1 minute. with a large spoon, mix in remaining flour. Turn out onto a floured surface (I use my counter) and start to knead. Knead 10 minutes. Place in an oiled bowl to rise. Make sure all bread surface has a thin layer of oil (this prevents dough from cracking). Cover with plastic and place in a warm area. When room is cool, dampen a kitchen towel and heat in the microwave for 3 minutes. After the towel is heated, place the bread bowl on top of the towel and close the microwave door. This creates a warm environment for the bread to rise. After the dough is double in size, punch down and form into bread or rolls. Place in a bread pan and spray the tops with Pam. Cover with plastic wrap and allow to rise again until double in size. Bake at 350 degrees until tops are golden brown (every oven bakes differently). You can also refrigerate this dough after kneading it. Place in an oiled bowl, making sure all surfaces are covered with a thin layer of oil, and cover with plastic wrap. Place a damp towel over the plastic wrap. This will take the place of the first dough rising. Keep the towel damp. The dough will be cold when you get ready to use it so it will take longer for the second rising. For cinnamon buns: Follow directions through first rising. Roll dough to inch thickness, spread generously with melted butter, and sprinkle with a cinnamon/sugar mixture. Roll dough like a pinwheel. Use a piece of thread to slice by wrapping thread around the log of rolls and squeezing to pinch off each roll. Allow to rise and bake until just before they start to brown. After removing from the oven, mix powdered sugar, a splash of vanilla, and enough water or milk to make the icing thin enough to pour over warm cinnamon rolls. | I love cinnamon rolls, but Diana’s are the best! They’re good hot or cold and can be eaten for any meal or even as a birthday cake. -Jeff Durham | 41

42: Of all the great foods that Diana cooks or bakes, she's most recognized for her rolls. They have made her famous and probably could have made us rich. To friends at church and school and especially those who barely know us, I am known as the man who is married to the woman who makes the rolls. It all started soon after we had moved to the farm in 1982. Mom made some homemade rolls and Diana has been baking them ever since. All special holiday meals include Diana's rolls, and I know a lot of people who eat an extra roll or two for dessert. Diana's rolls have been given as favorite Christmas gifts. They have also been sold for fund-raisers for church and school. One time raising $500 for Tabitha's class. Diana has held bread-making classes and demonstrations for literally hundreds of people. Yet everyone who has ever eaten one of her rolls agrees that absolutely no one makes better homemade rolls. - Harry | 42

43: Grandma’s Biscuits 3 cups self-rising flour (Grandma prefers Hudson Cream) a little canola oil buttermilk Heat extra oil in your pan. Mix ingredients together. Knead lightly and pinch off biscuits with your hands. Lay biscuit in pan to oil one side and then flip to oil the other. Bake until golden brown. - Monkey Bread tubes of inexpensive canned biscuits cinnamon/sugar mixture melted butter Traditionally this is made in a bundt pan, but making it in a 9x13 inch pan can make it easier to serve. Preheat oven to 350 degrees. Cut each biscuit into four pieces. Dip each piece in melted butter and toss in cinnamon/sugar mixture. Tightly fit pieces into the pan. Optionally, you can pour some melted butter on top and sprinkle with a little of the cinnamon/sugar mixture. Bake until done, approximately 12 minutes. Pancakes 1 egg 1 cup self-rising flour 3/4 cup milk 2 tablespoons vegetable oil 1 tablespoon sugar 3 teaspoons baking powder 1/2 teaspoon salt Preheat griddle to 375 degrees. Mix all ingredients (do not overmix). Ladle onto griddle and turn when bubbles begin to pop and do not immediately refill with batter. Flip and cook until done. | This is a simple recipe that doesn’t necessarily need to be included in our cookbook, but I included it because of what it represents. As a mom, I have come to appreciate the things that were done for me as a child. I remember Mom making a real breakfast for us every day. Now, I make breakfast for Ethan (pancakes are his favorite) and I hope that he will feel as loved as I did. By the way, Tab, be sure to use baking powder instead of baking soda. :) -Heather | Grandma Dunlap’s biscuits and gravy are hands down the best I’ve ever had. Her biscuits are crispy on the bottom and airy and soft on the inside. Just the smell of breakfast is enough to entice us out of bed in the morning. We’ve all watched her make them without any type of measurement, which makes this another “a little bit of this, a little bit of that” type of recipe. While we can all agree that Grandma’s biscuits and gravy are the best, we all have our own unique way of eating it. Debbie and Mom mix their gravy with a mashed up over-easy egg and dip their biscuits in it, while my personal favorite is a torn up biscuit with gravy and dollops of apple butter on top. No matter how you slice it, Grandma is the biscuit queen! -Heather | 43

44: Pumpkin Bread 3 cups sugar (little less) 1 cup oil 4 eggs 1 (1 pound) can pumpkin 2/3 cup water 3 1/2 cups plain flour 2 teaspoons baking soda 1 1/2 teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon Mix first five ingredients together until smooth. Sift remaining ingredients together, then add to wet mixture; mix until smooth. Fill three greased bread pans with mixture, and bake at 325 degrees for 1 hour (less time for mini loaf pans, or about 25 minutes for muffins). Test for doneness with a toothpick. Remove from pan and allow to cool fully before wrapping. *If bread sticks to pan, try baking at 350 degrees for first 15 minutes, then at 325 degrees for remaining time. Soft Breadsticks 1 1/4 cups self rising flour 2 teaspoons sugar 2/3 cup milk 3 tablespoons butter or margarine 2 teaspoons sesame seeds (or less) Combine flour and sugar. Gradually add milk and stir to form a soft ball. Turn onto a floured surface and knead gently 3-4 times. Roll into a 10 x 5 x 1/2 inch rectangle; cut into 12 breadsticks. Place butter in a 13 x 9 x 2 inch baking pan. Place breadsticks in the butter and turn to coat. Sprinkle with sesame seeds. Bake at 450 degrees for 14-18 minutes or until golden brown. | 44

45: Desserts & Miscellaneous

46: Apple Dapple Cake 3 eggs 1 1/2 cups oil 2 cups sugar 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon baking soda 1/4 teaspoon nutmeg 2 teaspoons vanilla 3 cups chopped apples 1 1/2 cups chopped pecans Mix eggs, oil, and sugar; blend well. Combine flour, salt, baking soda, cinnamon, and nutmeg. Add to egg mixture. Add vanilla, apples, and nuts. Pour into a greased 8 or 9- inch tube pan. Bake at 350 degrees for 1 hour. While cake is still hot, gradually pour hot topping over it in the pan and let it cool. When mostly cool, remove cake from pan. Topping: 1 cup firmly packed brown sugar 1/4 cup milk 1/2 cup margarine Combine all ingredients and cook for 2 minutes. Pour immediately over hot cake while it is still in the pan. Apple Harvest Cake 1 1/4 cup all purpose flour 1 cup whole wheat flour 1 cup sugar 3/4 cup brown sugar 1 tablespoon cinnamon 1 teaspoon salt 1/2 teaspoon baking soda 3/4 cup oil 1 teaspoon vanilla 3 eggs 2 cups apples, peeled and finely chopped (approximately 2 medium apples) 3/4 - 1 cup chopped pecans Combine all ingredients except apples and pecans. Beat for 3 minutes at medium speed. Stir in apples and pecans by hand. Pour into pan(s). Bake at 325 degrees for 50-60 minutes. Cool in pan for 15 minutes then turn onto serving plate and cool completely. | 46

47: Angel Food Cake Deluxe 1 cup cake flour 1 1/2 cups powdered sugar 1 1/2 cups egg whites (about 12) 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1/4 teaspoon salt 1 1/2 teaspoon vanilla 1/2 teaspoon almond extract Heat oven to 375 degrees. Mix flour and powdered sugar. Beat egg whites and cream of tartar in a large mixing bowl over medium speed until foamy. Beat in granulated sugar on high speed 2 tablespoons at a time; continue beating until stiff and glossy. Add salt, vanilla, and almond extract with the last addition of sugar. Do not over beat. Sprinkle flour/sugar mixture, 1/4 cup at a time, over meringue. Fold in just until flour/sugar mixture disappears. Push batter into ungreased tube pan. Cut gently through batter with metal spatula. Bake for 30-35 minutes. Cool upside down in pan. Remove from pan when completely cool. | 47

48: Armettero Raspberry Cake Cake: Prepare one white box mix (as directed on the package) as two 8- inch rounds or 24 cupcakes. Icing: 4 sticks butter/margarine (2 sticks unsalted) 1 teaspoon vanilla 1 teaspoon almond extract 8 cups powdered sugar, sifted 1 dash salt 2 tablespoons amaretto liqueur (or other flavoring) 1 tablespoon water Beat butter/margarine and vanilla until smooth. Gradually mix in 4 cups powdered sugar and salt. Add amaretto and water. Mix well then add remaining powdered sugar. Filling: 4 ounces whipped topping 3-5 tablespoons seedless raspberry preserves Add raspberry preserves to small bowl and mix to soften and break apart. Add whipped topping and fold until well blended. Spread between layers of the cake (be sure to pipe a thick line of icing around the edge to prevent the filling from reaching the exterior layer of the cake) or pipe into holes cut from the center of cupcakes before frosting with icing. | Carrot Cake Cake: 2 cups flour 2 cups sugar 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons cinnamon 3 eggs 1 1/2 cups oil 2 cups grated carrots 1 teaspoon vanilla extract 1 cup crushed pineapple, drained 1 cup coconut 1 cup chopped nuts (divided) Combine dry ingredients. Add eggs, oil, carrots, and vanilla. Stir in pineapple, coconut, and 1/2 cup nuts. Pour into greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 50-60 minutes. Cool. Combine frosting ingredients; mix well. Frost cake and sprinkle with remaining nuts. Store in the refrigerator. | Frosting: 6 ounces cream cheese 3 cups powdered sugar 6 tablespoons butter 1 teaspoon vanilla dash of salt | 48

49: Honey Bun Cake Mix: 2 sticks of softened margarine or butter 4 eggs 8 ounces sour cream Set aside 1/2 cup of yellow cake mix. Combine eggs, margarine, and sour cream. Add to the rest of the cake mix and use a hand blender to mix for 2 minutes. Pour half of this mixture into a greased 9x13 inch pan. Set aside remainder for another layer. Middle Layer: cup cake mix cup brown sugar 1 1/3 cups chopped pecans 2 teaspoons cinnamon Mix middle layer ingredients and sprinkle over the batter in the pan. Spoon remaining batter over the dry mixture. Sprinkle with reserved 1/2 cup yellow cake mix. Bake at 350 degrees for 30-35 minutes. Immediately use a fork to punch holes into the cake. Glaze: 1 cup powdered sugar 1 tablespoon milk 1 teaspoon vanilla Mix glaze ingredients until smooth and spread mixture over still warm cake. | 49

50: Oatmeal Cake Cake: 1 cups boiling water 1 cup oats 1 stick butter, softened 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon cinnamon - 1 teaspoon nutmeg 1 teaspoon vanilla 1 cups flour 1 teaspoon baking soda 1 teaspoon salt Topping: 3 tablespoons butter, softened cup brown sugar 1 cup coconut 1 cup nuts 1 egg 4 tablespoons milk Pour water over oats and let stand 20 minutes. Cream together butter, sugars, eggs, spices, and vanilla. Mix well. Add oats and continue mixing; then add flour and baking soda. Beat 1 minute. Bake at 350 degrees for 30 minutes. For topping, mix all ingredients. Spread over cake while it is still hot in the pan. Put it back in the oven until it begins to bubble. Peach Pudding Cake 2 cups all purpose flour 2 cups sugar, divided 4 teaspoons baking powder 1 cup milk 2 tablespoons oil dash of salt cup cinnamon, divided 3-4 cups diced peaches teaspoon vanilla In a mixing bowl, combine flour, 1 cup sugar, baking powder, salt, oil, teaspoon cinnamon, and vanilla; pour into greased 3 quart baking dish. In a bowl, combine remaining sugar, peaches, teaspoon cinnamon; spoon over batter. Bake at 375 degrees for 40-45 minutes. *Cherry variation: Omit cinnamon Replace peaches with 2 (14.5 ounce) cans of water-packed, pitted tart red cherries, well drained Replace vanilla with teaspoon almond extract | 50

51: Pumpkin Cake Cake: 4 eggs 1 cup oil 2 cups pumpkin 2 cups flour 2 teaspoons cinnamon 2 teaspoons soda 1 teaspoon salt Topping: 1 stick butter, softened 1 (8 ounce) cream cheese 1 box powdered sugar 1 teaspoon vanilla 1 cup pecans Mix together eggs, oil, and pumpkin. In a separate bowl, mix flour, cinnamon, baking soda, and salt. Add pumpkin mixture into flour mixture. Mix well. Bake at 325 degrees for 1 hour. For topping, mix butter and cream cheese then add powdered sugar, vanilla, and pecans. Mix well and frost cake. | 51

52: Pumpkin Pie Icing 6 ounces cream cheese, softened to room temperature 1/2 cup unsalted butter, at room temperature (1 stick) 2 tablespoons canned pumpkin puree 3-4 cups powdered sugar, sifted 1 teaspoon vanilla extract 1 1/2 teaspoons ground cinnamon Cream the butter, cream cheese, and pumpkin together in a stand mixer until well combined and very smooth. Add the vanilla and cinnamon and mix until well combined. Slowly add the powdered sugar, about 1 cup at a time, until desired consistency and sweetness is reached. Use to frost cooled cupcakes. Seven Minute Frosting teaspoon cream of tartar cup white corn syrup 2 tablespoons water 2 egg whites 1 teaspoon vanilla Combine all ingredients, except for vanilla, in the top part of a double boiler. Mix well and cook over boiling water. Beat until stiff peaks form (3-7 minutes). Remove from heat. Add vanilla; mix well and frost cake. | Everyone who knows me well, knows that I do not like cake. This stems from a childhood birthday when I got to eat the whole top tier of my cake by myself. The seven minute frosting was just too good to resist, and I ate until I felt ill. Despite being turned off to cake, I still like seven minute frosting (I guess you can’t get too much of that). So, Mom, feel free to make a HoHo cake (2 layer chocolate cake with 7 minute frosting in the middle and iced with chocolate frosting), just save the beaters for me! -Heather | 52

53: Strawberry Frosting cup frozen strawberries, thawed 1 cup (2 sticks) unsalted butter, firm and slightly cold pinch of coarse salt 3 cups powdered sugar, sifted teaspoon pure vanilla extract Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer, fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add powdered sugar; beat until well combined. Add vanilla and 3 tablespoons of strawberry puree (there may be some left over); mix until just blended. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. | Tunnel of Fudge Cake 1 box Devil's Food cake mix 1 / 2 cup oil 1 /2 cup sour cream 1 /2 cup water 4 eggs 1 teaspoon vanilla 1 cup nuts Mix cake mix, oil, sour cream, water, eggs and vanilla. Fold in nuts. Reserve two cups of batter. Pour remaining batter in a bundt pan. Filling 2 1 /2 cups of milk 1 large package of chocolate fudge pudding mix 1 cup semi-sweet chocolate chips 1 tablespoon butter Cook pudding. Stir over medium heat until mixture boils (4 to 5 minutes). Remove from heat and stir in chips and butter. Stir until pudding is smooth. Reserve 1 cup to pour over top of cake. Spoon filling in a ring on top of the batter. Pour reserved batter on top of ring and bake 40-50 minutes using temperature from the box. | 53

54: White Mountain Cake 1/2 cup shortening 1 cup sugar 1/2 cup cornstarch 1 cup cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla 1/2 cup milk 3 egg whites (beaten until stiff but not dry) Cream shortening and sugar. Sift together dry ingredients in a separate bowl. Add dry ingredients, milk, and vanilla (alternately) to creamed sugar. Beat until smooth. Fold in egg mixture. Pour into 8 x 8 x 2 inch pan. Bake at 350 degrees for 60 minutes. Zucchini Cupcakes with Cream Cheese Frosting Cupcakes: 2 cups all purpose flour 1 cup packed brown sugar 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 2 teaspoons baking powder 1 medium zucchini, coarsely shredded (about 1 3/4 cups) 1/3 cup canola oil 2 large eggs, lightly beaten 1 teaspoon vanilla Preheat oven to 350 degrees. Mix flour, sugars, baking powder, cinnamon, and salt. In a separate bowl, combine zucchini, oil, eggs, and vanilla. Add to flour mixture and mix until just combined. Use 1/4 cup measuring cup or ice cream scooper to spoon into a prepared cupcake pan. Bake 18-22 minutes. Immediately put cupcakes in freezer for 45 minutes then frost and enjoy. Icing: 1 (8 ounce) package cream cheese 1 stick butter 4 cups powdered sugar, sifted 1 teaspoon vanilla Place room temperature butter and cream cheese into mixer. Add vanilla and mix for 1-2 minutes on medium until fully incorporated. Add powdered sugar one cup at a time until frosting is light and creamy. | 54

55: Cadet Cookies 3 cups all-purpose flour cups old fashioned (rolled) oats teaspoon baking soda 1 teaspoon salt teaspoon ground cinnamon 1 cup butter 1 cup granulated sugar cup firmly packed brown sugar 4 large eggs 2 teaspoons vanilla extract 1 teaspoon lemon juice 3 cups semi-sweet chocolate chips 1 cups chopped walnuts Preheat oven to 350 degrees. In a medium bowl, combine flour, oats, baking soda, salt, and cinnamon; set aside. With an electric mixer, cream butter in a large bowl. Add both sugars and beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla; mix well. Stir in flour mixture, mixing well. Add chocolate chips and nuts and stir until just combined. Drop by cupfuls on nonstick baking pans, 2-3 inches apart. Bake for 13-15 minutes or until lightly browned around the edges. Store in tightly sealed container. Makes 3 dozen. Cake Mix Cookies 1 package yellow cake mix 1 cup peanut butter cup cooking oil 1 tablespoon water 2 eggs Combine all ingredients and mix well. Drop from teaspoon onto ungreased cookie sheet. Press a criss-cross on each cookie with fork prongs, dipped in water. Bake at 350 degrees for 10-12 minutes. | Mel's Cookies Found on page 60 | 55

56: Tech Center Chocolate Chip Cookies 1/2 cup sugar 1/3 cup margarine or butter, softened 1 egg 1 1/2 cups all-purpose or whole wheat flour* 1/2 cup chopped nuts 1/2 cup packed brown sugar 1/3 cup shortening 1 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon salt 1 package (6 ounces) semisweet chocolate chips Heat oven to 375 degrees. Mix sugars, butter, shortening, egg, and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. Cool slightly before removing from cookie sheet. Yields 3 dozen. *If using self-rising flour, omit baking soda and salt. | 56

57: Double Chocolate Chunk Cookies 2 cups all-purpose flour 3/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter or margarine, softened 2/3 cup granulated sugar 2/3 cup brown packed brown sugar 1 teaspoon vanilla extract 2 large eggs 1 3/4 cups (11.5 oz. package) semi-sweet chocolate chunks Preheat oven to 350 degrees. Combine flour, cocoa, baking soda, and salt in a medium bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Yields approximately 40 cookies. Gingerbread Cookies 4 cups all purpose flour 1 teaspoon salt 1 1 /2 teaspoon baking powder 1 /2 teaspoon baking Soda 1 teaspoon ground cinnamon 1 1 /2 teaspoon ground cloves 2 teaspoons ground ginger 1 teaspoon ground nutmeg 16 tablespoons unsalted butter at room temperature 1 cup sugar 1 cup molasses 1 large egg Cream butter and sugar together. Then add egg and molasses and beat together until combined. In a separate bowl, combine flour, salt, baking powder, baking soda and spices. Add the dry mixture to the butter mixture. Mix until light and fluffy. Cover and Chill dough for 1 hour. Preheat the oven to 350 degrees. Put parchment paper on baking sheets. Roll Dough on lightly floured surface. Using cookie cutters, cut out into thick shapes. Bake for 10 minutes. Rotate cookies at 5 minute mark. | These are a must in our home during the holidays. We have only had this recipe for a few years. Our church was having a Christmas Party (a live nativity). Mom decided to use cookie cutters of the nativity. We then iced them. They were the most beautiful and yummy cookies. - Amanda | 57

58: Kitty’s Sugar Cookies 1 cup butter 1 cup oil 2 eggs 2/3 cup sugar 2/3 cup brown sugar 2/3 cup powdered sugar 2 teaspoons vanilla 4 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon cream of tartar Preheat oven to 305 degrees. Cream butter and sugars. Add oil, eggs, and remaining ingredients. Mix together and roll into balls. Dab granulated sugar on top and flatten balls. Bake 10-12 minutes. Mel’s Cookies Ritz crackers peanut butter marshmallow fluff almond bark Melt almond bark in a double boiler. Spread a thin layer of peanut butter on one cracker and a thin layer of marshmallow fluff on another cracker. Sandwich the two crackers together and dip into melted almond bark. Tap off excess and place on wax paper. Cool completely before removing from wax paper and storing. Peanut Butter Cookies 2 cups all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups dark brown sugar, firmly packed 1 1/4 cups granulated sugar 1 cup butter, softened 3 large eggs 1 cup creamy peanut butter 2 teaspoons pure vanilla extract Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and salt. Mix well with a whisk and set aside. In a large bowl, blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter, and vanilla; mix at medium speed until light and fluffy. Add the flour mixture and mix at a low speed until just mixed (be sure not to over mix). Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of cookies. In order to keep dough from sticking to the fork, dip the fork in water after each cookie is flattened. Bake 19-22 minutes or until cookies are slightly brown along the edges. Transfer cookies immediately to cooling rack with a spatula.

59: Soft Ginger Cookies 2 1/4 cups all purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup margarine, softened 1 cup white sugar 1 egg 1 tablespoon water 1/4 cup molasses 2 tablespoons white sugar Directions 1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Teacakes 2 cups sugar 1 cup butter 3 eggs 1 /2 cup buttermilk 1 teaspoon baking soda 1 tablespoon baking powder 1 / 2 teaspoon vanilla extract 1 /2 teaspoon almond extract 6 to 6 1/2 cups all purpose flour Beat sugar and butter together until smooth. Add eggs, buttermilk, soda, powder and extract and combine until smooth. Mix in all purpose flour until dough forms into a ball in the bottom of your bowl. Chill dough for an hour in the fridge. Roll out dough in a lightly floured surface. Either use cookie cutters to cut out shapes or use a cookie scoop and roll out into balls. Drop the balls into a sanding sugar, covering it. Use the palm of your hand or the bottom of the glass to flatten slightly. Bake at 350 degrees for 8 to 10 minutes | This recipe is believed to have come from my Grandfather's mother, Ellen Jane Moore Daniel. | 59

60: Amanda's Apple Pie 8 medium apples 1 /3 to 2/ 3 cup of white sugar 1 /4 cup of brown sugar 1 /4 cup of all purpose flour 1 1 /2 teaspoons of cinnamon 1 teaspoon nutmeg 1 /4 to 1 / 2 teaspoon of cloves dash of salt 3 small pieces of butter sprinkling of brown sugar Mix sugar, flour, spices, salt in a large bowl. Stir in apples. Turn into pastry lined pie plate. Cut butter into small pieces. Sprinkle over apples. Sprinkle brown sugar on top. Cover with top pastry that has slits cut into it. Seal. Cover edge with an aluminum strip 2 to 3 inches wide to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake at 40 to 50 minutes at 425 | Nothing signals the fact that Christmas is here like the baking of tea cake cookies. These cookies have been passed down in our family for several generations. Tea cake cookies aren’t quite as sweet as normal sugar cookies. To make them crispy, you need to roll them out thin and be careful not to burn them. My favorite way to have them is when they are rolled in sanding sugar and nice and fluffy. Eleanor Daniel, my dad’s mother, would always make sure that there was a gingerbread man for Dad. I continue the tradition today, making sure there’s always a rather large gingerbread man for him. We’ve been guilty of eating tea cakes for breakfast with our coffee. - Tabitha | 60

61: Apple Pie 6 cups apples; peeled, cored, and sliced 1 cup sugar 2 tablespoons all purpose flour 1 teaspoon cinnamon dash of nutmeg dash of salt butter Combine last five ingredients and toss with apple slices. Pour apple mixture into prepared crust, dot with butter. Sprinkle top crust with sugar and bake at 400 degrees for 50 minutes. Pie Crust Double Crust: 2 cups all purpose flour, sifted 1 teaspoon salt 2/3 cup shortening 5-7 tablespoons ice cold water Single Crust: 1 1/2 cups all purpose flour, sifted 1/2 teaspoon salt 1/2 cup shortening 4-5 tablespoons ice cold water Mix flour and salt. Cut shortening into flour mixture then add water until dough is correct consistency. Bake at 450 degrees for 10-12 minutes. | Many times my sisters will say 'Did you use a recipe?' Often, I say yes but with a few changes. Mom has taught me to take risks with cooking. I have seen her, while growing up, add a dash of this and a dash of that with no recipe. Yes, there have been many disasters with my baking but Mom has been there to fix it or to help me start over. So I felt like the apple pie needed some extra spice. I decided to add all of the spices that I love for the holidays, which are cinnamon, nutmeg and cloves. I am thankful that Mom instilled in me a love of baking and feeding people. - Amanda | 61

62: Cherry "Cheesecake" 1 graham cracker pie crust Filling: 4 ounces cream cheese, softened 3 /4 cup of confectioners’ sugar 1 /2 cup of whipped topping 1 can of cherry pie filling Beat cream cheese and sugar until smooth. Fold in whipped topping. Pour mixture over pie crust and smooth out with a spatula. Add pie filling on top and refrigerate. | Libby’s Famous Pumpkin Pie 2 eggs, slightly beaten 1 can (6 oz) Libby’s solid pack pumpkin 3/4 cup sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1 2/3 cups (13 fl. oz) evaporated milk or light cream 1 9-inch unbaked pie shell with high fluted edge Preheat oven to 425 degrees. Mix filling ingredients in order given. Pour into pie shell. Bake at 425 degrees for 15 minutes then reduce heat to 350 degrees and continue baking for 45 minutes or until knife inserted near the center of the pie comes out clean. Cool completely on wire rack. | One of the staples of the holidays, Pumpkin Pie always made a Thanksgiving or Christmas meal feel complete. Pumpkin Pie has always been one of my favorite desserts of yours, not just because you let me eat it for breakfast. It’s the way all the flavor and spice comes together, and the way it meant holidays and family coming together. - Travis | 62

63: Pecan Pie 4 eggs, lightly beaten 1 cup sugar 1 cup light or dark corn syrup 1/2 cup butter, melted 1 teaspoon vanilla 1 cup pecan halves 1 unbaked cream cheese crust Combine eggs, sugar, corn syrup, butter, and vanilla in a large bowl; blend well. Stir in pecans. Pour into pie shell. Bake at 350 degrees for 45-50 minutes. Pecan Tassies Crust: 1 cup butter, softened 1 (8 ounce) package cream cheese, softened 2 cups all purpose flour Filling: 2 cups pecans, chopped 1 1/2 cups brown sugar, packed 2 eggs, beaten 2 tablespoons butter, melted 2 teaspoons vanilla In a mixing bowl, beat butter and cream cheese. Gradually add flour; mix well. Cover and refrigerate for 1 hour. Press tablespoonfuls of dough into the bottom and up the sides of ungreased mini muffin cups to form shells; set aside. Combine filling ingredients in a mixing bowl; mix well. Spoon about 1 heaping teaspoonful into each shell. Bake at 325 degrees for 25-30 minutes or until crust is brown and filling is set. Cool for 10 minutes before removing from pans to wire racks. Yield: about 40 | 63

64: Press and Bake Cream Cheese Pie Shell 1 (3 ounce) package cream cheese 1/2 cup butter 1 cup sifted all purpose flour Combine cream cheese and butter; mix well. Stir in flour. Refrigerate for about 1 hour. Press dough into bottom and up sides of ungreased pie pan. Strawberry Pie 3 tablespoons cornstarch dash of salt 1 cup water 1 cup sugar 3 tablespoons strawberry jello mix 1 pint fresh strawberries red food coloring 1 baked pie shell or graham cracker pie shell whipped topping Mix water, sugar, salt, and cornstarch. Cook until it is thick and looks like pudding. Add jello and red food coloring. Put fresh berries in pie shell; pour cooled mixture over berries starting in the middle of the pie. Cover with whipped topping and chill. | 64

65: Angelina’s Dessert 2 boxes ice cream sandwiches 1 (12 ounce) jar peanut butter 2 jars sundae fudge topping 2 tubs whipped topping Layer ice cream sandwiches in 9x13 inch pan. Melt peanut butter and pour over sandwiches. Melt fudge topping and pour 1 jar over peanut butter layer. Top with 1 tub of whipped topping. Repeat layering: sandwiches, peanut butter, fudge topping, and whipped topping. Freeze. Thaw hour before serving. Variation: substitute 1 jar caramel sundae topping for fudge topping substitute 1 bag coarsely chopped Reese’s peanut butter cups for peanut butter Layer ice cream sandwiches, whipped topping, chopped candy, caramel sauce. Freeze. Applebutter 5 bushels of apples 6 lbs of sugar 1 1/2 teaspoons of cinnamon oil 3/4 teaspoon of clove oil Peel and slice the apples the night before. Put apples in aluminum pans and cook on low overnight. Do not use Granny Smiths! Start early in the morning (6 or 7 am) Build a fire out in the driveway. in the morning. Dump copper pennies in the bottom of the cauldron. Then dump the hot apples. Add apples continuously all day. Keep stirring not allowing it to burn on the bottom. Call all friends and family for this part! Keep stirring until it turns dark brown (about 9 pm). Add the spice oils and sugar. Stir a bit more. Take the applebutter inside to can. | This recipe is very old dating from at least my great great grandmother Ivy Josephine, if not farther back. Between the right amount of sweetness, spices and wood smoke, you can't beat this recipe. In fact, my siblings and I consider ourselves to be 'Applebutter Snobs' because we won't touch any other applebutter. - Tabitha | 65

66: Applebutter Memories | 66

67: 67

68: Apple Crisp 4 cups tart apples, sliced 2/3 to 3/4 cup brown sugar, packed 1/2 cup all purpose flour 1/2 cup oats 3/4 teaspoon cinnamon (I use 1 teaspoon) 3/4 teaspoon nutmeg (I use teaspoon) 1/3 cup margarine or butter, softened Preheat oven to 375 degrees. Arrange apples in a greased 8 x 8 x 2 inch pan. Mix remaining ingredients and sprinkle over apples. Bake until topping is golden brown and apples are tender; about 30 minutes. Serve warm with ice cream or whipped topping. Bon Bons 2 cups peanut butter 1 stick butter or margarine, softened 1 1/2 teaspoon vanilla 1 package chocolate chips square (or less) wax Mix peanut butter, vanilla, and margarine until well combined. Add powdered sugar until stiff and a good consistency for rolling into balls. (Mom actually removes the mixer attachment and kneads powdered sugar into peanut butter mixture.) Roll into balls approximately 1-inch in diameter. Cool. After bon bons are cool, melt chocolate chips; adding enough wax to thin appropriately. Use a fork to dip and coat bon bons and place on waxed paper to harden. Mounds Variation: 8 ounces coconut 5 tablespoons white Karo syrup 2 tablespoons margarine 1/2 teaspoon vanilla (It is a good idea to form these into rectangles to eliminate confusion with peanut butter ones). | 68

69: Boston Market Cinnamon Apples 3 apples, peeled and cored 2/3 cup of water 1/2 tablespoon flour 1 teaspoon cornstarch 1/2 cup brown sugar 1/4 teaspoon cinnamon 1 dash salt Preheat oven to 350 degrees. Peel and core apples, cut each into 16 slices and put in an 8 x 8 inch dish. In a small bowl, combine remaining ingredients. Pour mixture over apples, cover with foil and bake for 40 minutes (stirring every 10 minutes). Caramel Apple Cheesecake Bars Crust: 2 cups all-purpose flour 1/2 cup brown sugar 1 cup butter (softened) Cheesecake filling: 3 (8 ounce) packages cream cheese 3/4 cup sugar 3 large eggs Apples: 3 Granny Smith apples; peeled, cored, and finely chopped teaspoon ground cinnamon teaspoon ground nutmeg 2 tablespoons sugar Streusel Topping: 1 cup brown sugar 1 cup all-purpose flour 1/2 cup quick cooking oats 1/2 cup butter, softened Drizzle: 1/2 cup prepared caramel topping for drizzling after bars are baked Preheat oven to 350 degrees. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into 9x13 pan lined with heavy duty aluminum foil. Bake 15 minutes or until golden brown. In a large bowl, beat cream cheese with sugar at medium speed until smooth. Then add eggs one at a time, adding vanilla with last egg. Stir to combine and pour over warm crust. In a small bowl, stir together apples, sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. For streusel topping, combine all ingredients in a small bowl and use hands to mix. Sprinkle streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping. | Fellowship dinners have always provided great opportunities to try new recipes and when we discovered Pinterest, it opened up a whole new world! This is one of those Pinterest recipes that was a huge hit at church and later caused quite a stir at one of Jeff’s work functions. -Heather | 69

70: Caramel Corn 2 sticks butter 2 cups brown sugar 1/2 cup light corn syrup 1 teaspoon salt 1 teaspoon vanilla 1 teaspoon baking soda Pop 9 quarts of popcorn in an air popper and fill roasting pan. Then heat butter, brown sugar, corn syrup, and salt over medium heat (stirring occasionally) until mixture begins to bubble around the edges. Continue cooking for 5 minutes, stirring frequently. Then add vanilla and baking soda (stir quickly because it will foam up). After vanilla and baking soda are stirred in, pour caramel sauce over popcorn. Gently stir popcorn until evenly coated. Bake in a 200 degree oven for fifteen minutes. Stir. Return to oven for fifteen minutes. Stir. Return to oven for fifteen minutes. Stir. Return to oven for fifteen minutes. Remove from oven, stir, and spread out to cool. Store in airtight containers. Layered Lemon Dessert Crust: 6 tablespoons butter 1 cup all purpose flour 1/2 cup pecans, finely chopped Filling: 1 package (8 ounces) cream cheese 1 1/2 cups powdered sugar 1 1/2 cups whipped topping (1 package dream whip) Lemon Layer: 1 box lemon pie filling; prepare according to package directions and cool Cut butter into flour until crumbly then stir in nuts. Press into the bottom of an ungreased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 15 minutes. Cool. Beat cream cheese and sugar until fluffy. Fold in whipped topping. Spread over crust; chill. Spread cooled pie filling over cream cheese layer. Keep in refrigerator. | 70

71: Lemon Bars 1 package Duncan Hines Deluxe II Lemon Supreme Cake Mix 1 cup sugar 1/4 teaspoon salt 1/4 cup lemon juice 3 eggs 1/3 cup shortening 1/2 teaspoon baking powder 2 teaspoons grated lemon peel powdered sugar Preheat oven to 350 degrees. Mix 1 egg, shortening, and dry cake mix until crumbly; reserve 1 cup. Pat remaining mixture lightly into a 13 x 9 x 2 inch pan. Bake at 350 degrees for 15 minutes, or until lightly brown. Beat 2 eggs, sugar, baking powder, salt, lemon peel, and lemon juice with until light and foamy. Pour over hot crust; sprinkle with reserved crumb mixture. Bake at 350 degrees for 15 minutes, or until light brown. Sprinkle with powdered sugar. Cool. Cut into bars, 2 x 1 inches. Yields 32 bars. | Comfort & Joy 6 oz. thawed frozen lemonade concentrate 6 oz. thawed frozen orange juice concentrate 6 oz lemon juice 750 ml Southern Comfort Grenadine for color 2 2 liters of Sprite, 7-Up or Sierra Mist Mix together and serve. | This is by no means the final entry. We have actually been working on this cookbook for over a year and it seems like a moving target. There are always new recipes that become fast favorites. | 71

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  • Title: Blue Composition Cookbook
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