1/2 cup lukewarm water
4 Tbsp. sugar
2 pkg. yeast
1/2 tsp. baking soda
2 tsp. sugar
2 eggs
1/2 cup water
5 cups flour
3 tbsp. butter
2 tsp. salt
1 pint small curd cottage cheese
Mix first 3 ingredients first. Let Stand.
Heat water and butter till butter melts. Add cottage cheese and heat to lukewarm. Add 3 c. flour, sugar, salt and soda. Mix together. Add 2 egg yolks and yeast mixture. Fold in 2 beaten egg whites. Add other two cups of flour. Put dough in covered bowl to let rise – 25-30 min.
Bake 45 minutes at 300 degrees.
Butter top
Showing posts with label Maggie Hepworth. Show all posts
Showing posts with label Maggie Hepworth. Show all posts
Wednesday, March 16, 2011
Fuddles
4 tblsp. butter
1 1/3 cup peanut butter
40 big marshmallows
6 cups corn flakes
1 cup chocolate chips
1/2 cup powdered sugar
Melt butter for 30 sec. in the microwave. Add marshmallows and heat for another minute and 30 seconds. Stir well. Add chocolate chips. Stir till smooth. Stir in corn flakes. Spread in lightly greased pan. Sift powdered sugar over the top. Let sit until hardened. Yield: 30-50.
1 1/3 cup peanut butter
40 big marshmallows
6 cups corn flakes
1 cup chocolate chips
1/2 cup powdered sugar
Melt butter for 30 sec. in the microwave. Add marshmallows and heat for another minute and 30 seconds. Stir well. Add chocolate chips. Stir till smooth. Stir in corn flakes. Spread in lightly greased pan. Sift powdered sugar over the top. Let sit until hardened. Yield: 30-50.
Bean Salad
2 can green beans
1 can kidney beans
1 can wax beans
1 can garbanzo beans
1 white onion, slice thin
1 red onion, slice thing
4 stalks celery, chopped
1 small green pepper, chopped
1 can mushrooms
1 can pimentos
1/2 cup sliced almonds
Heat to boil:
1 1/2 cup sugar
1 cup wine vinegar
When clear add:
1/2 cup oil
1 tblsp. salt
1 can kidney beans
1 can wax beans
1 can garbanzo beans
1 white onion, slice thin
1 red onion, slice thing
4 stalks celery, chopped
1 small green pepper, chopped
1 can mushrooms
1 can pimentos
1/2 cup sliced almonds
Heat to boil:
1 1/2 cup sugar
1 cup wine vinegar
When clear add:
1/2 cup oil
1 tblsp. salt
Crepes (Swedish Pancakes)
1 cup milk
3 eggs
1 tbsp. Sugar
2/3 cup flour
1/4 tsp. Salt
2 tbsp. oil
Mix in blender or beat with egg beater. Bake on griddle. Makes about 8 small crepes (6-inch size).
3 eggs
1 tbsp. Sugar
2/3 cup flour
1/4 tsp. Salt
2 tbsp. oil
Mix in blender or beat with egg beater. Bake on griddle. Makes about 8 small crepes (6-inch size).
Twinkies or Ding Dongs
Bake cupcakes from any mix or scratch recipe. Don’t frost!
Mix together:
5 Tblsp. Flour
5 Tblsp. Sugar
1 cup milk
Cook stirring constantly until mixture comes to a boil. Cool completely.
When completely cooled add:
1/2 cup butter or margarine
1/2 cup Crisco
3/4 cup sugar
1 tsp. Vanilla
Beat at high speed for 3-5 minutes until fluffy. Fill cake decorator with the mixture (use a plain round tip) Insert tip into top center of cupcake and fill until cupcake bulges. Makes enough for 2 batches of cupcakes or freeze 1/2 for another time.
Mix together:
5 Tblsp. Flour
5 Tblsp. Sugar
1 cup milk
Cook stirring constantly until mixture comes to a boil. Cool completely.
When completely cooled add:
1/2 cup butter or margarine
1/2 cup Crisco
3/4 cup sugar
1 tsp. Vanilla
Beat at high speed for 3-5 minutes until fluffy. Fill cake decorator with the mixture (use a plain round tip) Insert tip into top center of cupcake and fill until cupcake bulges. Makes enough for 2 batches of cupcakes or freeze 1/2 for another time.
Cinnamon or Dinner Roll Dough
Mix:
2 cups hot water
1/2 cup sugar
1 1/2 tsp. Salt
1 egg
1/4 cup oil
Add:
3 cups flour
2 tblsp. yeast
Mix for 5 minutes.
Add:
3 1/2-4 cups more flour (until cleans sides of bowl in bosch)
Let mix for a couple of minutes on low.
Cinnamon rolls
Roll out on a floured surface into a rectangle 1/2 in. thick. Spread with butter; then cover with brown sugar and sprinkle with cinnamon generously. Roll lengthwise and seal by pinching dough together. Cut about an inch thick and put on greased cookies sheets, not quite touching. Let raise until doubled and bake at 375 degrees for 15-17 minutes. Flip out of pan and let cool on a rack. Frost.
Frosting
1 cup powdered sugar
1/4 tsp. vanilla
1 tblsp. Butter
add milk to make creamy
Dinner rolls
Pinch a little larger than golf ball size dough. Kneed into a smooth ball. Dip ball in butter. Grease the pan. Lay balls on pan, not quite touching, butter side down then roll over to cover entire ball in butter. Let rise until doubled. Bake at 375 15-17 minutes until golden brown. Brush butter on top while still warm.
2 cups hot water
1/2 cup sugar
1 1/2 tsp. Salt
1 egg
1/4 cup oil
Add:
3 cups flour
2 tblsp. yeast
Mix for 5 minutes.
Add:
3 1/2-4 cups more flour (until cleans sides of bowl in bosch)
Let mix for a couple of minutes on low.
Cinnamon rolls
Roll out on a floured surface into a rectangle 1/2 in. thick. Spread with butter; then cover with brown sugar and sprinkle with cinnamon generously. Roll lengthwise and seal by pinching dough together. Cut about an inch thick and put on greased cookies sheets, not quite touching. Let raise until doubled and bake at 375 degrees for 15-17 minutes. Flip out of pan and let cool on a rack. Frost.
Frosting
1 cup powdered sugar
1/4 tsp. vanilla
1 tblsp. Butter
add milk to make creamy
Dinner rolls
Pinch a little larger than golf ball size dough. Kneed into a smooth ball. Dip ball in butter. Grease the pan. Lay balls on pan, not quite touching, butter side down then roll over to cover entire ball in butter. Let rise until doubled. Bake at 375 15-17 minutes until golden brown. Brush butter on top while still warm.
Caramel Layer Choco-Squares
1 (5 oz.) can evaporated milk (this is equivalent to 10 Tbls.)
1 (14 oz.) pkg. vanilla caramels, unwrapped (I used some caramel sauce I had in the fridge but reduce the milk if you do it this way)
1 pkg. German Chocolate Cake Mix
1 cup chopped nuts
½ cup margarine or butter, softened
1 cup semi-sweet chocolate chips
Heat oven to 350. Reserve 2 Tablespoons evaporated milk for cake mix. In medium saucepan, combine caramels with remaining evaporated milk. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
Remove from heat.
In large bow, combine cake mix, nuts, margarine and reserved 2 Tbls. Evaporated milk; mix at low speed until crumbly. Press half of dough mixture in bottom of ungreased 13x9-inch pan; reserve remaining dough mixture for topping.
Bake at 350 for 8 minutes. Remove from oven; sprinkle chocolate chips evenly over partially baked crust. Carefully spread caramel mixture over chocolate chips. Crumble reserved dough mixture over caramel mixture. Return to oven; bake an additional 15 to 18 minutes or until filling is set. Cool completely. Cut into bars.
Great slightly warm with vanilla ice cream!
1 (14 oz.) pkg. vanilla caramels, unwrapped (I used some caramel sauce I had in the fridge but reduce the milk if you do it this way)
1 pkg. German Chocolate Cake Mix
1 cup chopped nuts
½ cup margarine or butter, softened
1 cup semi-sweet chocolate chips
Heat oven to 350. Reserve 2 Tablespoons evaporated milk for cake mix. In medium saucepan, combine caramels with remaining evaporated milk. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.
Remove from heat.
In large bow, combine cake mix, nuts, margarine and reserved 2 Tbls. Evaporated milk; mix at low speed until crumbly. Press half of dough mixture in bottom of ungreased 13x9-inch pan; reserve remaining dough mixture for topping.
Bake at 350 for 8 minutes. Remove from oven; sprinkle chocolate chips evenly over partially baked crust. Carefully spread caramel mixture over chocolate chips. Crumble reserved dough mixture over caramel mixture. Return to oven; bake an additional 15 to 18 minutes or until filling is set. Cool completely. Cut into bars.
Great slightly warm with vanilla ice cream!
Raspberry Mango Orange Jam
2 cups crushed raspberries (Use about 5 cups frozen raspberries, thawed)
1 1/2 cups diced mango
1/2 cup diced orange flesh
1/4 cup Hot Peppers, (Jalapeno, Habanero, Bannana)
7 cups sugar
1 teaspoon citric acid
juice of one lime; about 1/4 cup
2 foil pouches liquid fruit pectin (Certo or Ball brand)
Have ready 8 prepared half pint canning jars, lids, and rings.
Combine prepared fruits, peppers, sugar, citric acid, lime juice in a large non-reactive pan. Stir and bring to rolling boil over high heat. Stir in the liquid pectin, return to boil, and boil hard for one minute. Remove from heat, stir about 3-5 minutes, and carefully pour into sterilized half-pint canning jars. Wipe rims clean with damp cloth. Cover, seal, and process in boiling water bath for 5 minutes.
From: Melba's Jammin
1 1/2 cups diced mango
1/2 cup diced orange flesh
1/4 cup Hot Peppers, (Jalapeno, Habanero, Bannana)
7 cups sugar
1 teaspoon citric acid
juice of one lime; about 1/4 cup
2 foil pouches liquid fruit pectin (Certo or Ball brand)
Have ready 8 prepared half pint canning jars, lids, and rings.
Combine prepared fruits, peppers, sugar, citric acid, lime juice in a large non-reactive pan. Stir and bring to rolling boil over high heat. Stir in the liquid pectin, return to boil, and boil hard for one minute. Remove from heat, stir about 3-5 minutes, and carefully pour into sterilized half-pint canning jars. Wipe rims clean with damp cloth. Cover, seal, and process in boiling water bath for 5 minutes.
From: Melba's Jammin
Hawaiian Pork Roast
1 8 lb. Pork butt roast
1/4 c. rock salt (I used slightly less)
liquid smoke (a bottle should do 4-5 roasts)
Pour 1/4 bottle liquid smoke all over the roast. Spread the rock salt over the surface. Triple wrap in heavy-duty aluminum foil. Place in baking dish. Put in oven at 10 p.m. Cook at 225 until morning then turn up to 300. At noonish take out and cool slightly then shred. Discard the fatty and boney parts. There will also be quite a bit of fat. Heather says that’s one of the reasons it tastes so good. I got rid of most of the extra liquid fat.
Serve over rice.
We made pork tacos with this and barbeque pork sandwiches. They were great!
1/4 c. rock salt (I used slightly less)
liquid smoke (a bottle should do 4-5 roasts)
Pour 1/4 bottle liquid smoke all over the roast. Spread the rock salt over the surface. Triple wrap in heavy-duty aluminum foil. Place in baking dish. Put in oven at 10 p.m. Cook at 225 until morning then turn up to 300. At noonish take out and cool slightly then shred. Discard the fatty and boney parts. There will also be quite a bit of fat. Heather says that’s one of the reasons it tastes so good. I got rid of most of the extra liquid fat.
Serve over rice.
We made pork tacos with this and barbeque pork sandwiches. They were great!
Raspberry Chipotle Sauce Recipe
Ingredients:
1 Tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped (comes in a can in the Mexican food aisle)
2 pints fresh raspberries, rinsed (I used frozen)
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Instructions:
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add garlic to the pan and sauté for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.
For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Serving Suggestions:
Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.
1 Tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped (comes in a can in the Mexican food aisle)
2 pints fresh raspberries, rinsed (I used frozen)
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Instructions:
In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add garlic to the pan and sauté for 1 minute. Add the chipotles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.
For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Serving Suggestions:
Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.
Roasted Garlic Mashed Potatoes
1 1/2 lbs. red-skinned potatoes, scrubbed, cut in cubes, skins on
6 tbsp. butter
6 garlic cloves, roasted
1/2 c. heavy cream
Salt to taste
Cook potatoes and drain. Mash with remaining ingredients. (Roast garlic cloves in 450degree oven until soft - 15 to 20 minutes).
6 tbsp. butter
6 garlic cloves, roasted
1/2 c. heavy cream
Salt to taste
Cook potatoes and drain. Mash with remaining ingredients. (Roast garlic cloves in 450degree oven until soft - 15 to 20 minutes).
Chocolate Éclair Cake
Cream Puff crust:
1 cube real butter
1 c. boiling water
Pinch of salt
1 c. flour
4 eggs
Melt butter in boiling water. Quickly stir in flour until the dough forms a ball. Remove from heat and beat in one egg at a time using a hand mixer or wooden spoon. When thoroughly mixed drop spoonfuls into bottom of a 13x9 pan (I spray it with Pam first) then carefully spread to cover bottom of pan. Bake for 25 minutes at 400 F. or until golden brown. The crust will be very big and puffy. When it is cooled gently press down to allow room for the topping.
Topping:
1 large pkg. Instant vanilla pudding (made as directed on the package for pudding)
1 8 oz. pkg. cream cheese beaten separately until soft and fluffy
Gradually beat the pudding into the cream cheese. Spread over cream puff crust.
Top Layer:
1 8 oz. Cool Whip spread over pudding mixture.
Refrigerate. Drizzle chocolate ice cream topping over the Cool Whip. Serve.
1 cube real butter
1 c. boiling water
Pinch of salt
1 c. flour
4 eggs
Melt butter in boiling water. Quickly stir in flour until the dough forms a ball. Remove from heat and beat in one egg at a time using a hand mixer or wooden spoon. When thoroughly mixed drop spoonfuls into bottom of a 13x9 pan (I spray it with Pam first) then carefully spread to cover bottom of pan. Bake for 25 minutes at 400 F. or until golden brown. The crust will be very big and puffy. When it is cooled gently press down to allow room for the topping.
Topping:
1 large pkg. Instant vanilla pudding (made as directed on the package for pudding)
1 8 oz. pkg. cream cheese beaten separately until soft and fluffy
Gradually beat the pudding into the cream cheese. Spread over cream puff crust.
Top Layer:
1 8 oz. Cool Whip spread over pudding mixture.
Refrigerate. Drizzle chocolate ice cream topping over the Cool Whip. Serve.
Chocolate Crackle Cookies
Ingredients:
1/2 cup shortening or butter
8 tablespoons cocoa
2 cups sugar
4 eggs
3 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/8 teaspoon salt
Optional-1 cup chocolate chips/1 cup chopped walnuts
Directions:
Mix all ingredients and chill for 2 hours. Roll into walnut size balls, then roll in powdered sugar and place on pan. Bake for 10 minutes at 350 degrees.
1/2 cup shortening or butter
8 tablespoons cocoa
2 cups sugar
4 eggs
3 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/8 teaspoon salt
Optional-1 cup chocolate chips/1 cup chopped walnuts
Directions:
Mix all ingredients and chill for 2 hours. Roll into walnut size balls, then roll in powdered sugar and place on pan. Bake for 10 minutes at 350 degrees.
Top Secret Triple Chocolate Cookies
1 3/4 cups flour
1/2 cup Nestle Toll House baking cocoa
1 tsp. baking soda
2 cups (12 oz pkg.) Nestle toll house semi sweet chocolate morsels, divided
1/3 cup butter or margarine, cut into pieces
1 can (14 oz) Nestle carnation sweetened condensed milk
1 large egg
1 tsp vanilla
1/2 cup chopped nuts
Preheat oven 350 F. Lightly grease baking sheets.
Combine flour, cocoa, and baking soda in medium bowl. Melt 1 cup morsels and butter in large heavy duty saucepan over lowest possible heat, stirring until smooth. Remove from heat. Stir in sweetened condensed milk, egg and vanilla extract; mix well. Pour into flour mixture and let dough cool. Stir in nuts (optional) and remaining morsels. Dough will be soft. Drop dough by rounded tablespoons onto prepared baking sheet. Bake for 8-10 minutes or until edges are set but centers are still slightly soft. Cool on baking sheet for 2 minutes. Remove to wire rack to cool completely.
Makes 3 ½ dozen. From Barbie’s neighbor in Spanish Fork, Todd and Kathy.
1/2 cup Nestle Toll House baking cocoa
1 tsp. baking soda
2 cups (12 oz pkg.) Nestle toll house semi sweet chocolate morsels, divided
1/3 cup butter or margarine, cut into pieces
1 can (14 oz) Nestle carnation sweetened condensed milk
1 large egg
1 tsp vanilla
1/2 cup chopped nuts
Preheat oven 350 F. Lightly grease baking sheets.
Combine flour, cocoa, and baking soda in medium bowl. Melt 1 cup morsels and butter in large heavy duty saucepan over lowest possible heat, stirring until smooth. Remove from heat. Stir in sweetened condensed milk, egg and vanilla extract; mix well. Pour into flour mixture and let dough cool. Stir in nuts (optional) and remaining morsels. Dough will be soft. Drop dough by rounded tablespoons onto prepared baking sheet. Bake for 8-10 minutes or until edges are set but centers are still slightly soft. Cool on baking sheet for 2 minutes. Remove to wire rack to cool completely.
Makes 3 ½ dozen. From Barbie’s neighbor in Spanish Fork, Todd and Kathy.
Saturday, May 1, 2010
Meat Loaf
This is what my family asks for most on birthdays.
1 beaten eggs
3/4 cup milk
2/3 cup fine dry bread crumbs
2 Tbls. grated onion
1 tsp. Salt
1/2 tsp. ground sage
Dash pepper
1 1/2 pounds ground beef
1/4 cup catsup
2 Tbls. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Combine eggs, milk, bread crumbs, onion, salt, sage, and pepper. Add beef and mix well. Pat mixture into 8x4 loaf pan. Bake at 350 degrees for an hour. Combine remaining ingredients. Spread over meat loaf. Bake 15 minutes longer.
Makes 6 servings.
1 beaten eggs
3/4 cup milk
2/3 cup fine dry bread crumbs
2 Tbls. grated onion
1 tsp. Salt
1/2 tsp. ground sage
Dash pepper
1 1/2 pounds ground beef
1/4 cup catsup
2 Tbls. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Combine eggs, milk, bread crumbs, onion, salt, sage, and pepper. Add beef and mix well. Pat mixture into 8x4 loaf pan. Bake at 350 degrees for an hour. Combine remaining ingredients. Spread over meat loaf. Bake 15 minutes longer.
Makes 6 servings.
Subscribe to:
Posts (Atom)
