Recipes
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The following recipes have been gathered from a variety of sources (newly added recipe: Taco Pie).
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Banana Nut Bread
Butterscotch Nut Buns
Butter Wafers
Caramelized Onions
Cheddar Biscuits
Cowboy Beef and Beans / Roundup Bacon Pinwheels
Cranberry Nut Bread
Creamy Rice Pudding
Dave's Homemade Noodles
Easy Pie Crust
Fancy White Sauce
Holiday Cherry Shortcake
Homemade Hot Pockets
Indian Pudding
Italian Biscuit Pizza
Peanut Butter Muffins
Pepperoni Roll-Ups
Snickerdoodles
Streusel Coffee Cake
Sugar Cookies
Taco Pie
BANANA NUT BREAD
2 1/2 cup flour
1/2 cup granulated sugar
1/2 cup cup packed brown sugar
3 1/2 tsp baking powder
1 tsp salt
3 Tbsp oil
1/3 cup milk
1 egg
1 cup chopped nuts
1 1/4 cup mashed banana (2 to 3 medium)
Heat oven to 350 drgrees. Grease bottom only of a 9 x 5 x 3-inch or 2 (8 x 4 x 2-inch) loaf pans. Mix all ingredients; beat 30 seconds. Pour in pan(s). Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool before slicing.
BUTTERSCOTCH NUT BUNS
In 10" iron skillet melt 1/3 cup butter, 1/2 cup brown sugar, 1 tbsp. corn syrup. Add 1/2 cup broken nuts. Cool and grease pan sides well.
3/4 cup warm water
1 pkg. dry yeast
1/4 cup sugar
1 tsp. salt
2
1/4 cups flour
1 egg
1/4 cup soft shortening or butter
Dissolve yeast in water. Add sugar, salt and half the flour to yeast. Beat 2 minutes. Add egg and shortening. Gradually beat in remaining flour. Drop small spoonfuls over topping in pan. Cover. Let rise 1 hour. Heat oven to 375. Bake 30-35 minutes or until brown. Immediately take out of pan.
BUTTER WAFERS
1/2 cup butter
1/2 teaspoon vanilla extract
1/3 to 1/2 teaspoon cinnamon (optional)
3/4 cup sifted all-purpose flour
1/2 teaspoon vanilla extract
1/3 cup sugar
1 egg
1/8 teaspoon salt
Cream butter until fluffy. Add vanilla extract, sugar, and egg. Beat thoroughly. Blend in flour and salt. Mix well, but do not over mix. Drop from tip of teaspoon onto greased cookie sheet. Bake in a moderate oven at 350 degrees for about 10 minutes or until edges are delicately browned. Remove from cookie sheet while hot. Cool on cake rack. Standard: Thin; outer edge tinged with brown; crisp; tender; very pleasing, rich flavor. Makes 30 to 35 cookies.
CARAMELIZED ONIONS
2 lg. Vidalia onions, thinly sliced
2 tbsp. butter
2 tsp. packed light brown sugar
[Note: while the recipe calls for Vidalia onions, I'm sure any old garden variety of onion will do in a pinch].
Cook onions in butter in large frying pan over medium-high heat 8 to 10 minutes or until golden, stirring frequently. Stir in brown sugar; cook until melted. Keep warm.
Makes about 1 3/4 cups.
CHEDDAR BISCUITS
1 cup flour
1 tsp baking powder
1/4 tsp cream of tartar
1/4 tsp sugar
1/4 tsp salt
1/4 cup (1/2 stick) cold butter, cubed
1 cup shredded Cheddar cheese
1/3 cup milk
Preheat over to 450F. Mix flour, baking powder, cream of tartar, sugar and salt in a medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in Cheddar cheese. Add milk; stir until mixture forms soft dough.
Place on lightly floured surface; knead 8 to 10 times or until smooth. Pat out dough into 6-inch square. Cut into 9 squares. Place the squares on a greased baking sheet.
Bake 10 to 12 minutes or until golden brown.
Makes 9 servings.
COWBOY BEEF AND BEANS / ROUNDUP BACON PINWHEELS
Cowboy Beef and Beans
1 1/2 lb. lean ground beef
1 cup chopped onions
1 package (2.75 oz.) brown gravy mix
1 1/4 cups brewed coffee (cooled to room temperature) OR water
1 can (15 or 16 oz.) red kidney beans (drained)
1 can (15 or 16 oz.) pork and beans (undrained)
1 can (15 or 16 oz.) navy beans (drained)
1/2 cup ketchup
3 tablespoons packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
Roundup Bacon Pinwheels (recipe follows)
In large 12-inch cast-iron skillet*, cook and stir beef and onions until beef is brown and onions are translucent. Dissolve gravy mix in coffee; add to beef mixture. Heat to boiling. Cook over medium heat for 2 minutes or until thickened. Stir in remaining ingredients except pinwheels; heat through. Remove from heat. Prepare Roundup Bacon Pinwheels; arrange on top. Bake at 400F for 18 to 20 minutes or until pinwheels are golden brown. Makes 8 to 10 servings.
*If you don't have a cast-iron skillet, cook beef mixture in 12-inch skillet, then transfer to 13x9x2-inch baking dish that has been coated with cooking spray. To with pinwheels and bake as directed.
Roundup Bacon Pinwheels
3 cups biscuit and baking mix
1 cup sour cream
1/2 cup milk
1 tablespoon butter or margarine, melted
6 slices bacon, cooked crisp and crumbled
1 cup finely sheedded cheddar cheese (4 oz.)
Measure biscuit and baking mix into mixing bowl; set aside. Stir together sour cream and milk; add to biscuit and baking mix. Stir until dough forms a ball. Turn out onto surface dusted with flour. Knead 7 to 10 times. Roll out to 8x12-inch rectangle. Spread top with butter. Sprinkle with bacon and cheese. Beginning at one long side, roll up dough (cinnamon-roll style). Cut into 1-inch slices; place over beef and bean mixture. Bake as directed above.
CRANBERRY NUT BREAD
1 egg, well beaten
1 cup milk
2 Tbsp butter, melted
3 cups sifted flour
1/1 cup sugar
1 tsp salt
4 tsp baking powder
1 cup pecans, chopped
1 tsp vanilla
1 1/2 to 2 cups cranberries
Mix the egg with the milk and butter. Sift together the flour, 1/4 cup of the sugar, salt and baking powder. Add the liquid to the flour mixture and blend. Chop the cranberries very fine and add the remaining 1/4 cup of sugar. Fold the cranberries, pecans and vanilla into the batter. Pour into a greased loaf pan and bake at 350 degrees for approximately one hour. Makes one loaf.
CREAMY RICE PUDDING
2 cups steamed or boiled rice
2 eggs
3/4 teaspoon salt
2 cups milk
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon butter
Butter a two quart casserole. Turn oven to 350 degrees. Beat 2 eggs, 3/4 teaspoon salt, 2 cups milk, 1/2 cup sugar, and 1 teaspoon vanilla together. Add 2 cups rice to egg mixture. Pour into casserole, dot with 1 tablespoon butter and bake in a moderate oven at 350 degrees for 1 1/4 hours (note: 1/2 cup chopped dates or raisins may be added to pudding).
DAVE'S HOMEMADE NOODLES
Flour.
2 Eggs.
1 mixing bowl.
Mixing spoons.
1 Rolling pin.
1 Knife.
1 Colander.
1 Strainer.
1 Pot of water.
Take one large scoop of flour and put into mixing bowl. Stick your finger into mixing bowl and create a well inside the flour in the mixing bowl. Crack two eggs into the well inside the flour in the mixing bowl. Mix the ingredients together until you have a dough. Add some flour if necessary if mixture is still a bit wet and continue to mix together.
Spread flour over tabletop (be generous when spreading the flour over the tabletop - you'll need enough flour spread on the tabletop so you can mix it into the dough). Put dough on flour covered tabletop and work the flour into the dough until dough is no longer sticky. Then take a rolling pin and roll the dough into a flat sheet. Once you have a flat sheet of dough, roll the flat sheet of dough into a tube. Take a knife and cut tube into several pieces. Then roll out the pieces into strips. Cut the strips with a knife into small pieces. Place pieces in colander and sift out any left over flour. Put colander with noodles aside.
Take whatever container of flour you have, put strainer on top of container, and put excess flour on table into strainer. Using the strainer, sift excess flour into container until you have nothing left in strainer but noodle bits. Put noodle bits into colander.
Bring pot of water to boil, then take your colander and pour noodles into boiling water and stir noodles until they all seperate. Then let noodles cook (will be done when a white froth appears at the top of the pot). Shut off water, put colander in sink, and pour noodles into colander. When noodles are strained, put noodles onto plate or into a bowl. Either put butter and salt onto noodles, or put pasta sauce onto noodles (whatever your taste).
Makes one large serving.
EASY PIE CRUST
1 cup Crisco oil
1/2 cup boiling water
2 cups flour
1 pinch salt
Blend oil, water, salt and 1 cup flour. Mix together slowly, then add last cup of flour. Makes 2 pie crusts. Bake at 350 degrees until browned.
FANCY WHITE SAUCE
This thick white sauce may also be used as part of a filling for lasagna.
Makes about 2 1/4 cups.
3 cups milk (do not use lowfat or nofat)
1 medium onion, sliced
1/2 teaspoon white peppercorns, crushed
1/2 teaspoon whole cloves, crushed
2 large bay leaves
5 tablespoons butter
5 tablespoons all purpose flour
freshly grated nutmeg
salt
freshly ground white pepper
Bring milk, onion, crushed peppercorns, cloves and bay leaves to boil in heavy medium saucepan. Melt butter in heavy large saucepan over medium-low heat. Add flour and stir 4 minutes; do not let brown. Strain milk mixture into flour mixture, whisking until smooth. Increase heat to medium and cook until sauce is very thick, stirring constantly, about 5 minutes. Season with nutmeg, salt and pepper (can be prepaired 2 days ahead. Dot surface of sauce with 1 tablespoon butter. Press plastic wrap onto surface. Cover and refrigerate. Bring to room temperaturte before using).
HOLIDAY CHERRY SHORTCAKE
21 ounces cherry pie filling
1 cup powdered sugar
8 ounces fat-free cream cheese, softened
8 ounces Cool Whip Free, thawed
1/4 cup walnuts, chopped
13 ounces angel food cake, cubed
In a large mixing bowl, combine powdered sugar, cream cheese, whipped topping and walnuts. Mix well. Fold in cake cubes. In a serving bowl, pour half of the cake mixture. Pour half of the cherry filling on top of the cake mixture. Repeat layers until all ingredients have been used. Chill 3 hours before serving.
HOMEMADE HOT POCKETS
Dough:
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 tablespoons oil
1 teaspoon salt
2 3/4 to 3 1/4 cups flour
Dissolve yeast in warm water. Add sugar. Let it set for a few minutes until foamy (if you're using fast-rise yeast, you can just add the yeast with the flour and go on). Then stir in oil, salt, and flour. Knead 5 minutes. Let sit 5 minutes.
Divide dough into 6 pieces. Roll and pat each piece into a circle (about 6-inches across or so). Top half of each circle with filling of choice, keeping back from edges so it will seal well. Fold the other 1/2 of circle over the filling and pinch sides together or seal with a fork. Poke a couple steam vents and bake for 20 minutes at 375F.
For pizza pockets, fill this with a little pizza sauce, then mushrooms, pepperoni, cheese, etc. Also, try with cream soup, chopped cooked chicken and steamed broccoli and some shredded cheese. Use your leftovers and imagination to create something special!
INDIAN PUDDING
2 cups milk
1/4 cup cornmeal
2 Tbsp sugar
dash of salt
1 tsp butter
3 eggs, beaten
1/4 tsp cinnamon
1/4 tsp ginger
1/4 cup brown sugar
1 cup cold milk
1 Tbsp molasses
Combine 2 cups milk, cornmeal, sugar, salt and butter in saucepan. Cook over low heat until thick and smooth. Continue cooking over very low heat for 10 minutes longer, stirring constantly. Gradually add eggs; stir in spices, molasses and brown sugar. Pour into lightly greased 1-quart casserole. Add remaining 1 cup milk and stir. Bake in 250 degree over for 1 hour. Serve warm with ice cream or whipped cream.
ITALIAN BISCUIT PIZZA
Makes 10
2/3 cup grated Romano cheese
1/2 cup mayonnaise
4 green onions, chopped
1/2 teaspoon garlic powder
1/4 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 10-ounce package refrigerated biscuit dough
1 medium bowl
1 cookie sheet
Preheat over to 400 degrees F. Combine first 6 ingredients in medium bowl. Seperate dough into individual biscuits. Flatten each to 5-inch-diameter circle using fingers. Arrange 1 inch apart on cookie sheet. Spread 1 generous tablespoon cheese mixture on each biscuit to within 1/4 inch of edges. Bake until golden brown, about 12 minutes. Serve warm.
PEANUT BUTTER MUFFINS
3/4 cup milk
1/2 cup peanut butter (extra chunky)
1/3 cup oil
1 egg
1 3/4 cup flour
1/2 cup sugar
1 Tbsp baking powder
1/2 cup raisins or chocolate chips
Mix by hand the milk, peanut butter, oil and egg. Add the flour, sugar, baking powder and raisins or chocolate chips. Fold until moist. Fill muffin cups 3/4 full. Bake at 400 degrees for 20 minutes. Makes 12 muffins.
PEPPERONI ROLL-UPS
1 (8-ounce) package crescent roll dough
24 small round slices of pepperoni
4 slices of provolone cheese
Position 2 crescent rolls on an ungreased cookie sheet. Press seams together to form a rectangle with the dough.
Place 6 round slices of pepperoni on rectangle of dough. Top with a slice of provolone cheese.
Roll up end-to-end to form a tube (cheese slice may be hanging over the edges).
Repeat process, ending up with four tubes.
Bake in a 350-degree oven for 12 to 15 minutes. Makes 4 servings.
SNICKERDOODLES
2-3/4 cups flour
1 teaspoon soda
2 eggs
1/2 cup shortening
1 teaspoon salt
1-1/2 cups sugar
1 teaspoon vanilla
2 teaspoons cream of tartar
1/2 cup margarine
Topping: 2 tablespoons sugar and 2 tablespoons cinnamon.
Cream sugar, margarine, vanilla, soda, shortening, salt, cream of tartar, and eggs. Gradually add flour. Form walnut size ball and roll in sugar and cinnamon topping. Place on greased cookie sheet and bake 8 to 10 minutes at 400 degrees.
STREUSEL COFFEE CAKE
3/4 cup sugar
1/4 cup soft shortening
1 egg
1/2 cup milk
1 1/2
cups flour
2 tsp. baking powder
1/2 tsp. salt
Heat oven to 365. Grease and flour a 9x9x2" pan. Mix sugar, shortening, and egg. Stir in milk. Blend dry ingredients, stir in. Spread half of batter in pan. Sprinkle half of streusel mix [see below] over top. Add remaining batter and top with remaining streusel mix. Bake 25-35 minutes.
STREUSEL MIX
Mix 1/2 cup brown sugar, 2 tbsp. flour, 2 tsp. cinnamon, 2 tblsp. melted butter, and 1/2 cup chopped nuts.
SUGAR COOKIES
3/4 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsb baking powder
1 tsp salt
Mix well butter, sugar, eggs and vanilla. Measure flour. Blend flour, baking powder and salt; stir in. Chill at least one hour. Heat over to 400 degrees. Roll 1/8 thick on floured surface. Cut roll into pieces. Place pieces on ungreased baking sheet. Bake 6 to 8 minutes. Makes 2 to 4 dozen, depending on how thick or thin you cut the roll.
TACO PIE
1 lb. ground beef
2 (8 oz) cans tomato sauce
1 package taco seasoning
1 cup shredded lettuce
1/4 cup black olives, sliced
1/2 lb. Velveeta Mexican cheese spread with jalapeno pepper, cubed
tortilla corn chips
sour cream
Brown meat; drain. Stir in tomato sauce and mix. Simmer 5 minutes. Plece corn chips in microwavable dish; cover with meat mixture and cheese spread. Microwave until cheese begins to melt. Top with remaining ingredients. Serve with sour cream.
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