And This Is How We Cook

Only Whole Wheat Tortillas

2011-10-23T23:52:00.002-05:00

2 1/2 c whole wheat flour
1/4 c olive oil (or lard, or similar shortening, but I like olive oil best)
1 tsp salt
3/4 c + 1 tbsp hot water

Mix together flour and salt then use a fork to cut in the fat. Make sure you cut it into small pieces, no pieces bigger than a pea and best if it's not even half that.
Add in water and knead by hand on the countertop (in the bowl just doesn't work too well). If it's a little dry add a tiny bit more water. And by tiny I mean: run your hand under water, shake it off, and continue to knead.

Cut into six pieces for 8-10 inch tortillas or nine pieces for 6-7 inch tortillas.

There shouldn't be any need for flouring the counter or rolling pin, just roll flat and cook a couple minutes on each side in a preheated and dry skillet over medium heat. To avoid overcooking and ending up with dry, cracking, tortillas just cook them until they start looking paler around the edges and spotted throughout the middle.

They'll keep in the fridge for at least two weeks.

Olive Oil Chocolate Cookies

2011-10-23T23:16:00.001-05:00

Oven 350

2 1/4 c flour
1/3 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c olive oil
1/2 c white sugar
3/4 c brown sugar
1 tsp vanilla
3 eggs

One or a mix of the following is optional:
One bag of chocolate chips
1 cup chopped nuts
3/4 c rice crispies.

Combine flour, cocoa, soda, and salt and set aside.
Combine oil, sugars, and vanilla in a mixing bowl and beat until creamy (about 3 minutes), add eggs and beat for another minute or so. Add dry ingredients and mix until blended. Stir in optional ingredients.

Chill the dough unless you want super huge and flat pancake looking cookies. The dough can keep nicely in the fridge for at least 6 days (it's never made it longer than that, so I can't vouch for it past then).

Drop batter onto well greased cookie sheet, or one covered in parchment paper, and bake for 8-12 minutes.

If you make golf-ball sized dough balls it should make about 3 dozen, that is if you can keep your hands off the dough. That stuff tastes like a mix between chocolate pudding and brownie batter, seriously the best cookie dough ever!

The cookies are a little cake-like and the extra texture of chocolate or something crunchy really makes them awesome when cooked.

Zoverkill Coffee Cake

2011-10-12T19:26:00.002-05:00

375 oven

13x9 greased and floured.

Cake:

1/2 c Butter

1 1/4 Sugar

2 Eggs

2 c Flour
1T Baking powder
1t Salt

1 c Milk

2 c frozen berries (optional)

8 oz Cream cheese

Topping:

1/2 c Brown sugar

1/4 c Flour

3T Butter

Beat butter and sugar together until creamy, add eggs and beat until smooth.

Alternate adding dry ingredients and milk. If using berries, cover them with 1/4 c flour, otherwise just add 1/4 c flour at the end.

Cut the cream cheese into marble-ish sized cubes and fold into batter (with berries if using them).

Mix topping together with fork until it's a nice crumbly consistency.

Bake 50 minutes to an hour; until toothpick comes out clean (but watch out for those pockets of cream cheese, they can fool you).

I'll take this down if my taste testers don't like it.

Low-Carb Beef Stew

2011-09-26T13:04:00.002-05:00

1-1.5 lbs beef for stew
1 large onion, chopped
8 cloves garlic
2 carrots, grated
2 c cabbage, finely chopped
1 stalk celery, finely chopped

Olive oil for sauteing
1.5 c water
Splash of red wine vinegar
1 lb frozen veggies

Sautee chopped onion, celery, and garlic until soft. Then add beef.
When beef is mostly browned add the water, vinegar, cabbage, carrot, and seasonings.
Bring to a boil and then lower to simmering for 3-ish hours. Make sure the cabbage is mostly dissolved or gooey.
Cook in veggies and, voila! low-carb stew that passed the picky eater test and the toddler test.

Feeds 2-4 depending on appetite, size of persons, and availability of side dishes.

I know it's really simple but it filled the allergy needs, fits a hypoglycemic diet, and was okayed all around. So therefore it is worth saving.

Chicken Enchiladas

2011-08-28T22:18:00.003-05:00

Most amazing enchiladas I've ever had, better than the ones I've had in restaurants.

Oven 350

8 standard tortillas

1/2 c onion (white, red, or green)
2-7 cloves of garlic
1/4 - 1/2 c green pepper (optional)
2T butter to saute the above.

1/2 c sour cream*
1 - 10.75 oz can of cream of chicken soup (or cream of cheddar, celery, or mushroom)
2 c cooked chicken
1 1/2 c cheddar, shredded
1/4 c milk

Add sour cream and soup to saute mixture. After it becomes well mixed and hot reserve 1/2-3/4 cup for later.

Add chicken and half the cheddar cheese to remaining sauce and cook until warm.

Make sure the tortillas and nice and pliable, you don't want cracked tortillas and enchiladas sauce everywhere.

Fill tortillas with chicken and sauce, roll and put seam side down in ungreased 13x9.

Add milk to reserved sauce and pour over rolled tortillas and then sprinkle the remaining cheese on top. You can garnish with raw tomatoes, green onion, or green pepper before cooking. Or top with lettuce and tomatoes right before serving.

*You can also use 1/2 c milk, 2T vinegar, and 1T cornstarch.

Cheddar Chicken Pot Pie

2011-08-28T22:11:00.002-05:00

Oven 375
Bake 20-25 minutes

1)
1 - 10.75 oz can of cream of chicken soup
1/2 c milk
1/2 onion, chopped
3 oz cream cheese
1/4 c celery, chopped
1/4 c carrot, grated
1/4 c Parmesan cheese
1/2 tsp salt

2)
3-4 c cooked chicken
10-16 oz cooked broccoli or mixed vegetables

3)
1T oil
1 egg
1/2 c milk
1 c buttermilk pancake mix
1 c shredded cheddar (or 1.5 c)

Combine all ingredients in set 1 and cook on stove until hot and all the cream cheese is melted. Stir in ingredient set 2.

Pour these into an ungreased 2 quart baking dish

From set 3. Beat together egg, oil, and milk. Add pancake mix and cheese and mix well. Spoon over chicken mix.

Bake uncovered for 20-25 minutes or until top is golden.

Chocolate Zucchini Cake

2011-08-28T22:03:00.002-05:00

Oven 350
Bake 45 minutes in 13x9 pan, 60-65 minutes in Bundt

Mix:
1 tsp vanilla
1/2 c oil
1 1/2 c sugar
2 eggs
1/2 c milk (or substitute)

Sift, or mix:
1 1/4 c white flour
1 1/4 c whole wheat flour
1/4 c cocoa powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

Grate:
2 c zucchini

Mix wet ingredients thoroughly and alternate adding dry ingredients and zucchini until well mixed.

Bake in greased and floured bundt or 13x9.

For best results do not frost the cake. If you want extra something sift a little powdered sugar on top while the cake is still warm.

Most Dangerous Chocolate Cake

2011-08-28T21:58:00.002-05:00

4T flour
3T sugar
2T baking cocoa
1 egg
3T milk (or substitute)
3T oil

Optional:
3T chocolate chips
Vanilla

Mix dry ingredients in a microwaveable coffee mug or cereal bowl.
Add in egg and mix thoroughly.
Pour in milk and oil (and any optional ingredients), mix well.

Microwave 3 minutes on high.

Excellent evening treat with some powdered sugar and sprinkles on top.

Gluten Free Cornbread

2011-08-28T21:53:00.003-05:00

Oven 425 Bake 20-25 minutes
Preheat cast iron and season

2 c milk (or substitute)
2T vinegar
1 3/4 c cornmeal
2 eggs
2T oil or butter
1T honey or sugar
1t salt
1t baking soda
1t baking powder

Sour the milk and set aside.
Beat eggs, add fat and sweetener, then add soured milk.

Mix cornmeal, salt, soda, and baking powder. Add to wet ingredients.

Good by itself or on top of a tamale pie.

Tomatoes in "Cream"

2011-08-28T20:01:00.008-05:00

Now this could be made with real cream, or with bovine milk, but I made it with rice milk and it turned out awesome!

1 onion - chopped
4-8 cloves garlic - chopped, grated, or pressed
3 tbsp of olive oil (or butter)

Saute until the onions are nice and squishy.

Add:
2 - 2.5 c chopped tomatoes
(following are to *my* taste, do to yours)
1-2 tbsp dried basil
1-2 tsp salt
1 tsp pepper
1-2 tbsp parsley

Cook on low until tomatoes are well done.

This is when you get some variety, pick one of the following:
1.5 c cream
1.5 c milk + 2.5 tbsp flour
1.5 c rice/almond milk + 4 tbsp flour
(cornstarch can be substituted for the flour to make it gluten free)

Keep cooking on low until you have a nice orange sauce of a thick white sauce consistency.

I know it's pretty simple, but it's the kind of creamy decadency that I miss being dairy free.

Served with chicken and noodles.

Orange Waffles

2009-12-15T07:02:00.002-06:00

1 egg, separated

Beat egg white until stiff peaks form.

Mix yolk with:
3/4 cup milk
1/4 cup orange juice
1/3 cup oil

Combine:
1 cup whole wheat flour
1 Tbsp sugar
1 tsp baking powder
1/4 tsp salt

Add to wet ingredients, when mixed, fold in egg white.

Bake in pre-heated 8x8 waffle iron. Makes three waffles.

Oatmeal Muffins

2009-12-15T06:56:00.002-06:00

Combine and soak together:
1 cup oats
1 cup sour milk
(if using quick oats, soak for 10-15 minutes- regular oats, soak overnight)

Then add:
1 egg
1/2 cup oil

Combine together:
1/2 cup brown sugar
1/2 cup white flour
1/2 cup wheat flour
1/2 tsp salt
1/2 tsp baking soda
3/4 tsp baking powder

Add to wet ingredients, stirring until just mixed.

Bake at 400 for approximately 12 minutes

Makes one dozen muffins.

Parmesan Potatoes

2009-12-15T06:51:00.002-06:00

Cut:
6 medium potatoes
into quarters or sixths, lengthwise

Melt:
6 Tbsp butter

Mix:
6 Tbsp parmesan
1/2 tsp salt
1/2 tsp garlic
1 tsp parsley
pepper to taste

Heat oven to 425.

Melt a little butter on a cookie sheet. Dip the potato slices in butter, then coat in parmesan mix.

Place on cookie sheet and bake for 20-30 minutes, turning once.

Cheesy Rice

2009-12-15T06:46:00.002-06:00

Saute together:
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped

Mix with:
2 1/2 cups brown rice, uncooked
5 cups water
2 Tbsp butter
1 Tbsp chicken boullion
salt, pepper, garlic, and parsley to taste

Bring to a boil and simmer on low for approximately 40 minutes.
When the rice is done, add:
1 1/2 cups cheddar cheese, shredded

Stir until cheese is melted.

Zucchini Bread

2009-12-15T06:42:00.002-06:00

This is the recipe I got from my general manager at Borders.

Combine:
3 cups white flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
1/4 tsp baking powder

Mix:
3 eggs, beaten
1 cup oil
2 cups sugar
2 cups zucchini, shredded

Add dry ingredients, and mix until blended.

Pour into two loaf pans, and bake at 325 for approximately one hour.

Cornbread

2009-12-15T06:38:00.002-06:00

Mix:
1 1/2 cups cornmeal
1 1/2 cups white flour
1/4 cup sugar
1 1/2 Tbsp baking powder
3/4 tsp salt
1/3 cup lard, butter, crisco, or olive oil

Add:
1 1/2 cups milk
2 large eggs

Pour into greased 9x13 or large cast-iron skillet.
Bake at 425 for 16-18 minutes.

Mulled Cranberry

2009-12-13T18:14:00.002-06:00

I was a little skeptical, but tried it anyway and absolutely fell in love! I've finished off the gallon of it we made today...

1 can cranberry juice concentrate
1 can cranberry/raspberry juice concentrate
3 quarts of water

Mix in a 5-quart pot and set to simmer on the stove with:
5-10 whole cloves
2-3 cinnamon sticks, broken up

Simmer for at least an hour and serve warm.

Add a splash of red wine to your mug, if you're so inclined.

Pico de Gallo

2009-09-18T18:56:00.000-05:00

Since I am not a salsa fan, due to the disagreement of peppers and my stomach as to which is more powerful, I decided to adapt a few things and come up with my own recipe.

Voila!

Super-Mild Pico de Gallo
6 medium tomatoes, chopped
1 medium onion, chopped
2-3 cloves garlic, pressed
1/2 tsp salt
1/3 cup cilantro, chopped

Mix. Eat with chips. Enjoy.

For Mild add:
1 green pepper, chopped

For Regular add:
2-3 jalapenos, seeded and chopped

I don't even want to think about how it would get hotter...

Easy Cream of Chicken and (Wild) Rice Soup

2009-04-19T17:41:00.002-05:00

Saute together:
Two cloves of garlic
One large carrot
One large onion
One-Two celery stalks
One-Two chicken breasts

When cooked, add:
Two cans cream of mushroom soup
One can mushrooms
One cup of rice (plain or wild)*

Salt and pepper to taste.

*One cup rice, two cups water. Simmer till done.

I discovered during an episode of Rachel is hungry, what leftovers and other things are in the fridge to eat? that this tastes almost exactly like the Chicken and Wild Rice soup I used to get all the time at Panera.

Scrumptious Salmon Sandwiches

2009-03-14T14:12:00.001-05:00

Scrumptious Salmon Sandwiches
Enough for four patties
1 lg can of salmon (12oz I think)
1 tbsp dried basil
½ tsp dried garlic (or two cloves sautéed in the butter)
½ to 1 tbsp butter
A dash of salt, pepper and parsley

Mix all together, bearing in mind all dried spices measurements are approximates.
They don’t stick together well, I’m assuming a tbsp of flour might help but I don’t know how that would taste.
Separate and shape in four patties and bake for 25 minutes at 350, or until looking slightly dry on top.

Serve patties on bread with cheese and sliced cucumber on top.

And remember there will be bones in the salmon can, they are good for you. I pick them out, crush them, and put them back in.

Brownies with Cocoa

2008-11-09T17:13:00.003-06:00

I like my brownie recipe that uses dry cocoa instead of the chocolate that you have to melt. There's a recipe in one of the church cookbooks that works well, but I didn't have it this week for dessert for today's baptism dinner. So I websurfed and found something that worked very well and came out decently fudgy.

8x8"
350 for around 20 minutes
(until edges are dry and middle is set,
being careful not to overbake)

Melt 1 stick butter.
Stir in 1/2 cup cocoa.

Add 1 cup sugar
2 eggs
1 tsp vanilla.
Mix till shiny and smooth.

Add 2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Mix well.
Bake in greased pan.

Tamale Pie

2008-09-29T17:56:00.002-05:00

Brown:
1 1/2-2 pounds ground beef
1 large onion

Drain fat and add:
1- 16 oz can of diced tomatoes
1- 16 oz can of kidney beans
1- 8 oz can tomato sauce
1- 4 oz can chopped chilis
1 pound bag of frozen corn
1 tsp salt
1 tsp pepper
1 Tbsp chili powder

Simmer, uncovered, for 10-25 minutes.

Cornmeal Mush
1 1/2 cups yellow cornmeal
1 tsp salt
4 cups water

Blend- bring to boil over medium low heat. Cook another 1-2 minutes, until quite thick.
Add:
2 Tbsp butter
3/4 cup shredded sharp cheddar

Pour meat mixture in a greased 9"x13" pan. Top with cornmeal mush.

Bake uncovered at 350 for 50-55 minutes.

Instant Oatmeal

2008-09-29T17:46:00.003-05:00

I learned this from Kraayevelds, many years ago.

Base:
2 cups quick oats, blended until fine
2 cups quick oats, unblended
1/2 cup white sugar
1/4 tsp salt

To flavor, add on set of the following ingredients:

Apple Cinnamon
1/2 cup sugar
1 cup chopped dried apples
2 tsp cinnamon

Brown Sugar Raisin
1/2 cup brown sugar
1/2 cup raisins

Cinnamon Spice
1/2 cup sugar
2 tsp cinnamon
1 tsp nutmeg

Peaches n Cream
1/2 cup sugar
1/3 cup dry milk
1 cup chopped dried peaches

To serve, combine 1/3 cup mix and 1/2 cup boiling water. Stir and let sit for about a minute before eating.

Paul's Pizza Crust

2008-09-29T17:42:00.002-05:00

(Because my brother Paul makes the best pizza!)

Mix:
1 3/4 cups warm water
2 Tbsp sugar or honey
1 Tbsp yeast
1/2 Tbsp salt

Add:
2 cups flour- beat well.

Add:
2-3 cups flour, mix and knead until dough is elastic.

Pat onto a greased cookie sheet.

Bake 5-6 minutes at 500 degrees.

Add pizza toppings and bake an additional 8-10 minutes.

Makes 2 crusts.

Potato Pancakes

2008-09-29T17:34:00.002-05:00

4 potatoes
1 onion

1/2 cup pancake mix
1 tsp salt
1/2 tsp pepper
2 Tbsp sour cream
2 eggs

Peel potatoes and grate into a bowl. Pour off the extra liquid. Peel onion and grate into potatoes. Add remaining ingredients and mix well.

Fry in a hot, oiled skillet until brown on both sides.

Gluten/Wheat free Chocolate Cake

2008-09-28T18:23:00.003-05:00

It may look hard, but it's much easier than it looks.
For easy assembly I made the layers the night before and left them in the freezer overnight with plastic wrap around them, they didn't get freezer burned or ruined and it took about 15 minutes to finalize the whole cake with frosting.
Absolutely delicious!

LIGHTER THAN AIR CHOCOLATE CAKE

For cake layers:
12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar
½ teaspoon salt
2 tablespoons Dutch-processed unsweetened cocoa powder

For filling:

2 cups heavy cream
6 tablespoons confectioners sugar, sifted
4 tablespoons Grand Marnier*

* I substituted 4 tablespoons cocoa and 1 teaspoon vanilla

DIRECTIONS:

To Make cake layers: Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.

Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.

In your stand mixer, beat yolks, 2/3 cup sugar, and salt until thick and pale for about 5 minutes. Stir in melted chocolate until combined. In a separate HUGE bowl, beat 12 egg whites until they hold stiff peaks (clean your beaters). I use hand held mixer with a very large stainless steel bowl for this-

Add remaining sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture, then fold in remaining whites carefully.

Spread batter evenly over four baking pans. Bake until the cake has puffed and the top is dry to the touch, maybe 16 minutes. I rotated my cake pans once to ensure they cooked evenly. Once the cake is done, cool the cake pans on cooling racks for about 10 minutes.

If you wish, sift cocoa powder over top of cake layers. Then place a piece of waxed paper over the top of the cake pans. Place a cookie sheet over paper and invert cake onto it, gently peeling off wax paper lining. For best results, place all of the layers in the freezer for at least 2 hours or until they are firm enough to be carefully lifted without breaking.

In order to make the filling: In a clean large bowl, beat cream with powdered sugar and Grand Marnier (or cocoa powder) until it just holds stiff peaks.

To assemble the cake:

Bring first cake layer out of the freezer (leave the others in the freezer until you are ready for them) and arrange on your cake plate, cocoa side down. Spread 1/4 of filling evenly over the cake layer. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Repeat until the cake is assembled!

Keep cake in the refrigerator until serving time. The cake layers should thaw after about 2-3 hours of being in the refrigerator and the cake will be ready to serve.

Cream of Asparagus Soup

2008-06-10T17:35:00.002-05:00

2 lbs asparagus, roughly chopped
1 onion, chopped
3 Tbsp butter
5-6 cups chicken stock
1/2 cup heavy cream
salt and pepper to taste

Cook onion in 2 Tbsp butter until soft. Add asparagus, salt, and pepper, then cook while stirring for five minutes. Add broth and simmer, covered, until asparagus is very tender- about 15-20 minutes.

Puree soup in batches in a blender until smooth, and return to pan. Stir in cream, and season with salt and pepper. Bring soup to a boil and whisk in remaining Tbsp of butter.

Rosemary and Onion Focaccia

2008-03-05T17:52:00.002-06:00

1 Tbsp yeast
1 1/4 cups warm water
2 Tbsp olive oil
1 tsp salt
1 Tbsp rosemary
1 tsp onion powder
3 cups white flour
----------------
6 Tbsp olive oil
2 Tbsp rosemary
coarse salt
thinly sliced onion

Dissolve the yeast in 1/2 cup of the warm water- let sit until bubbly.

Combine first set of ingredients, mix thoroughly, then knead until smooth.

Allow to rise until doubled in size.

Use part of the remaining olive oil to oil a 9x13 pan. Punch down the dough and spread evenly in the pan. Dimple the top surface with your fingertips, then drizzle remaining olive oil on top of the dough. Sprinkle with rosemary and salt- place sliced onion rings on top as garnish.

Allow to rise for approximately 15 minutes.

Bake at 425 degrees for 20 minutes, or until golden.

Serve with olive oil for dipping.

Chocolate Cheesecake

2007-12-05T18:35:00.000-06:00

Crust:
9 ounce package of chocolate wafer cookies, crushed
6 tablespoons of butter, melted

Mix ground cookies and butter- press onto the bottom and one inch up the side of a 9" springform pan.

Bake for 10 minutes at 350 degrees.

Filling:
16 ounces softened cream cheese
1 cup white sugar
4 eggs
1 pint heavy whipping cream
8 ounces semisweet chocolate

In the microwave or on a double boiler, melt the chocolate in the cream.

Beat together cream cheese and sugar until soft. Stir in the eggs, one at a time, mixing well between additions. Stir in the chocolate mixture until fully incorporated.

Pour into the crust, and bake for 55-60 minutes at 350 degrees.

Allow to cool until room temperature, then refrigerate for at least eight hours prior to serving.

Serve with whipped cream, caramel sauce, or raspberry sauce.

Raspberry Sauce

2007-12-05T18:30:00.000-06:00

12 ounce package or frozen raspberries in syrup, thawed
2 teaspoons sugar
1 teaspoon cornstarch
3 teaspoons cold water

Mash berries through a sieve, throwing away the seeds.

Add sugar, heat until almost boiling.

Mix cornstarch with water, add a little at a time to the berries, stirring constantly until mixture starts to thicken. Cool in refrigerator.

Serve with anything dessert-like and delicious.

Chinese Noodles

2007-12-04T22:43:00.000-06:00

1 pound spaghetti noodles, cooked
2 1/2-3 cups chicken or beef broth
1-2 tablespoons soy sauce

In a large pan, stir together the pre-cooked noodles, broth, and soy sauce.

Simmer on medium-low until all the liquid has soaked into the noodles.

Stir in:
1 onion, chopped
1-2 carrots, matchsticked
1/2 pound peas
-sauted together in olive oil.

Optional-
add 1-2 cups cooked chicken or beef to the noodles and broth while they simmer

Serves 2-3, depending on how hungry they are...

Ham

2007-11-14T16:54:00.001-06:00

Not so much a recipe as a "this is cool."

Try cooking ham with beer. It's really good but remember the other spices because otherwise the ham will taste vaguely of beer.
It's as moist as if you made it with pineapple, but without the pineapple.

Pumpkin Cookies

2007-10-29T22:01:00.000-05:00

This may seem a little odd, but trust me these are very good, soft, squishable cookies that taste great.

Oven to 350, yield approximately 20 cookies.

2c flour
1c oats
1tsp baking soda
1tsp cinnamon
1/2 tsp salt

3/4c butter or shortening
1c white sugar
1c brown sugar

1 egg
1tsp vanilla
1c packed solid pumpkin
(optional)
1c chocolate chips
1/2 cup finely chopped walnuts (or similar nuts)

Combine flour, oats, baking soda, cinnamon, and salt.
Cream butter, adding in sugars. Beat until light and fluffy. Add egg and vanilla and mix well.
Alternate additions of dry ingredients and pumpkin mixing well each time. Stir in chips or nuts (or both or none). Dough should be very sticky.

Each cookie should be about 1/4 cup of batter placed (non flattened) on lightly greased cookie sheet.
Bake 15-25 minutes or until lightly brown and firm.
Cool on racks.

Cheese Ball

2007-10-24T23:44:00.000-05:00

Taken from my mother's original post.

1# grated cheddar, preferably sharp
1# cream cheese
1 envelope Hidden Valley Ranch dry dressing mix

Blend thoroughly.
Shape into 1 large or 2 small balls.
Roll in ground pecans.
Refrigerate.

Serve with crackers or vegetable slices.

Biscotti

2007-10-24T23:21:00.000-05:00

This recipe was given to me by Maria- it's the one used by her Italian grandmother.

2 1/2 cups white flour
2 teaspoons baking powder
1/4 teaspoon salt

1/4 cup butter
1 cup sugar
3 eggs
1 tablespoon almond extract

Preheat oven to 350.
Grease and flour a cookie sheet.

Beat together the butter and sugar- add eggs and almond extract, beat thoroughly.

Add dry ingredients- beat until blended.

Spread on the cookie sheet in 2 ovals approximately 5"x11"

Bake for 20 minutes- until they are slightly golden brown.

Cut into 1" thick slices, and bake again- about 15 minutes.

Variations:
The almond extract can be replaced with anise.
The biscotti can be dipped in melted bittersweet or milk chocolate before being allowed to cool.

Carrot Soup

2007-10-24T23:13:00.001-05:00

Copied from Erin's original recipe.

1 large onion, chopped
1 tablespoon butter
1 tablespoon olive oil
3-5 cloves of garlic, pressed
2 pounds of carrots, peeled and chopped
1 potato, peeled and chopped
4 cups chicken stock
1/4 cup fresh dill, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cream

Saute onion in oil and butter until tender.

Add garlic, carrots, and potato, and cook for an additional 15-20 minutes, or until some of the pieces begin to brown.

Add chicken stock and bring to a boil. reduce heat and simmer for 30-40 minutes.

Remove from heat and puree.

Stir in dill, salt, pepper, and cream. Warm soup before serving.

Makes approximately 2 quarts of soup.

Wassail

2007-10-24T23:06:00.001-05:00

3 cups water
2 cups sugar

2 cups of strong black tea
1 can of frozen orange juice, diluted to make 3 cups of liquid
1 cup of lemon juice
1 quart apple cider (the kind you get in the produce section)
1 teaspoon whole cloves
1 stick cinnamon

Make a syrup of the sugar and water.

Add remaining ingredients and heat on low (do not boil) for 20-60 minutes.

Rachel's Potato Soup

2007-10-23T17:23:00.000-05:00

1 large onion, chopped
2-3 stalks of celery, chopped

Saute in a bit of olive oil until soft, then add 3-5 cloves of garlic, pressed.

then add:
5-7 large potatoes, peeled & chopped
2 cups of water
3 teaspoons clam-flavored Better Than Bouillon

Cook on medium-low heat until the potatoes are cooked, stirring occasionally.

When potatoes are soft, add 3-4 cups of milk.

In a small bowl, whisk 1/2 cup of white flour with 1 cup milk. Add to the soup and stir well.

Add parsley and pepper to taste.
Add 2 tablespoons of butter, and stir until melted.

If desired, add 3-4 cans of clams.

Makes approximately 5 quarts of soup.