Custard

8 eggs
1cup (not heaping at all)
3/4 t salt
3/4 t vanilla
4 cups HOT milk
Nutmeg

1. Preheat oven to 350
2. Beat eggs slightly with a fork
3. Stir in sugar, salt, vanilla and a bit of the milk (to temper the eggs)
4. Add remaining milk and mix well
5. Sprinkle nutmeg on top
6. Place bowl in a roaster that has water in it (double boiler type)
7. Bake until firm - about 1 hour (like pumpkin pie the knife comes out clean)

Strawberry pie filling

1/2cup sugar
1cup water
3T cornstarch

Boil and stir in 4 T of red jello

Italian Chicken - crockpot

Ingredients

• 4 boneless chicken breasts (frozen is fine)
• 1 can cream of chicken soup
• 1 pkg Good Seasons zesty Italian salad dressing mix
• 1 c. milk
• 1 pkg cream cheese
• 1 tsp Lawry's Seasoning Salt (optional)

Instructions

• Place chicken in crock pot.
• Pour Zesty Italian dressing over chicken.
• Blend soup, milk, cream cheese and seasoning salt (optional) and add to the slow cooker.
• Cook on low for 6 to 8 hours.
• Serve over rice or noodles (we love both but prefer noodles).

Sweetend Condensed Milk Substitute

2 eggs
1 c. brown sugar
1 tsp. vanilla
2 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt

Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts

Pumpkin Sheet Cake

 
  1 3/4c pumpkin (or squash mashed)
  1  cup oil
  2 cups flour
  2 cups sugar
  4 eggs
  1 tsp. cinn.
 1/2 tsp. nutmeg
 1/2 tsp. cloves
  1 tsp. salt
  1 tsp.  b. soda
  2 tsp.  b. powder
Mix all ingredients together, pour into a 11 x 15 jelly roll pan.
Bake 20-25 min. @ 350 degrees
 
Cool & frost with cream cheese frosting

Cheeseburger Soup

Ingredients:

• 1/2 pound ground beef (use 1 pound)
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 tsp dried basil
• 1 tsp dried parsley flakes
• 4 T butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• 1/4 cup flour
• 2 cups of processed cheese cubed
• 1 1/2 cups milk
• 3/4 tsp salt
• 1/4 to 1/2 tsp pepper
• 1/4 cup sour cream

Instructions:

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In a small skillet melt remaining butter (3T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Rhubarb Cake

1 1/2 cup brown sugar
dash of salt
1/2 cup margarine
1 egg

* cream the above together well

in a separate bowl add:
2 cups flour
1 cup milk
1 tsp baking soda
1 tsp vanill

Add to sugar mixture and mix well. Fold in 2 cups of diced fresh rhubarb

Pour into 9x13 greased pan

Then sprinkle on top 1/4 cup of white sugar and 1 tsp cinnamon (mix them together first)

Bake at 350 for 55 minutes. ** It has to bake for the full 55 minutes so that the rhubarb dries out and doesn't make the cake smushy.

If you want to serve the cake warm and there won't be leftovers then it only takes about 35 minutes to bake.

Banana Chocolate Chip Baked Oatmeal Singles

Ingredients:
3 cups old-fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 egg
1 ¼ cups skim milk
¾ c mashed bananas
1 teaspoon vanilla extract
¾ c semi-sweet chocolate chips

Directions:
1.    Preheat the oven to 350. Lightly mist 18 cups in a muffin tin with cooking spray.
2.    Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed. 
3.    In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Stir in the chocolate chips.
4.    Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Potato Soup

I peeled some potatoes and diced them,

then I did the same with half an onion

I put in a spoonful of chicken bullion

I put in a can of golden mushroom soup

I refilled the can with water and dumped er in

I sprinkled chives, salt and pepper on the whole pot.

when I came home i put in some sour cream and ham....

You asked for a recipe, and this is how I cook...sorry babe!

these are the measurements the website gave

8 cups diced potatoes

1/3 cup onion, chopped

3 (14 1/2 ounce) cans chicken broth

1 (10 3/4 ounce) can condensed cream of chicken soup

1 (8 ounce) package cream cheese, cubed, softened

1/2 lb bacon, cooked and crumbled

Oatmeal Raisin Cookies

Ingredients 

Original recipe makes 4 dozen

• 
  
  
  
  
  
  
  
  
  3/4 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour

• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 3/4 cups rolled oats
• 1 cup raisins

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Blaxall's Chocolate Dessert

 

Melt 1/3 cup margarine or butter and add 2 1/2 cups graham wafer crumbs and 1/2 cup brown sugar.  Mix well so that crumbs are well coated.  Pack 3/4 of the crumb mixture into the bottom of a 9 x 13 pan. 

 

In a medium saucepan melt 3/4 cup margarine or butter

mix the following together and add to the butter:

1/3 cup cocoa

1 1/2 cups sugar

Remove from heat and add 3 beaten eggs. 

Stir well and return to heat and cook over medium heat til bubbly, stirring constantly.  Cool.

Fold in 1 1/2 cups cream, whipped.

Pour over the crumb layer in the pan then sprinkle rest of crumbs over top.

Freeze then cut and serve.

 

**This is the original recipe.  Since then we have changed it to use chocolate wafer crumbs instead of the graham crumbs. 

Pumpkin Cookies

Dry ingredients - 

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 ish teaspoon salt ( I just take a pinch)

1 teaspoon ground nutmeg

1/4 teaspoon all spice

1 teaspoon cinnamon

Wet ingredients -

1 & 1/2 cup sugar

1/2 cup unsalted butter @ room temp

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla

&

as many chocolate chips as you want

How To:

Preheat your oven to 350 degrees

In bowl, mix together your flour, baking powder, baking soda, cinnamon, nutmeg, allspice & salt.

In separate bowl, cream together your butter and sugar. Add remaining ingredients.

Add your dry ingredients mix to the wet and combine.

Fold in your chocolate goodness.

Scoop dough onto prepared sheets. I use a medium sized ice cream scoop size.

Bake the cookies for around 10-12 minutes. Or until a toothpick comes out clean from one of the middles.

Cabbage Rolls

Cabbage Rolls are made with cabbage leaves filled with ground beef and rice, with tomato sauce.

Ingredients:

• 12 cabbage leaves
• .
• Filling:
• 1 pound ground beef
• 3/4 cup cooked rice
• 1/2 cup finely chopped onion
• 1 egg
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup milk
• .
• Sauce:
• 1 cans (8 ounces ) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, undrained
• 3 tablespoons sugar
• 2 tablespoons vinegar
• 1/2 cup water
• 2 tablespoons cornstarch mixed with 1/4 cup cold water

Preparation:

Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.
Recipe for cabbage rolls serves 6.

Banana Bread

1/2 cup softened margarine

3-4 ripe bananas

1 cup sugar

2 eggs

2 T milk

1 t vanilla

*Mix together with beaters

2 cups flour

1 t baking soda

1/2 t baking powder

*Add to the above by hand

Bake at 350 for 1 hr and 15 min -- makes enough for one greased bread pan

Cake in a bowl

This can be done with any type of cake or pudding

Skor Cake:

• Make one chocolate cake recipe like normal
• cut the cake up into cubes
• use chocolate pudding (the one that needs 3 cups of milk)
• whipping cream (500ml)
• 4-5 skor bars

Take half of the cake and put it in the bottle of the bowl. Then add half of the chocolate pudding. Layer half of the whip cream on top of that. Then sprinkle half of the crushed skor bars on top. Repeat process and enjoy!

Sour Cream Mushroom Chicken

**Serve with rice or noodles

2 lbs of chicken pieces

1/2 c flour

2 t salt

1/4 t pepper

1/4 c butter

1 c sour cream

1 c chicken broth

8 oz of freshly sliced mushrooms

1 1/2 t paprika

Combine flour, salt, and pepper. Toss chicken pieces in the flour mixture.

Melt butter in a skillet. Brown chicken on all the sides. Mix in sour cream, broth, mushrooms, and paprika. Transfer to a casserole dish.

Cover and bake for 45 min at 350 degrees.

Serves 4

Oatmeal Cake

Cake:
1 c. oatmeal
1 1/2 c. boiling water
2/3 c. soft margarine
1 c. sugar
1 c. packed brown sugar
1 t vanilla
2 eggs
1 1/2 c. sifted flour
1/2 t salt
1 t baking soda
1 t cinnamon
1/2 t nutmeg

*Soak oatmeal in boiling water for 20 minutes. Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla. Add eggs, one at a time, beating well. Add oat mixture and mix well. Sift flour with soda, salt, cinnamon and nutmeg. Mix into oatmeal mixture. Bake in prepared 9x133 inch pan at 325 degrees for 30-40 minutes.

Frosting:
1/2 c. melted butter
3 T milk or cream
3/4 c. shredded coconut
2/3 c. brown sugar
1/2 c. chopped nuts (pecans)

* Combine all ingredients. Poke holes with fork over entire cake. Spread frosting over warm cake. Broil until bubbly ( 2 to 2 1/2 minutes) ** Watch or it burns quickly.

Rhubarb Apple Cream Pie

2 cups diced fresh rhubarb

1 cup diced cooking apple

3 T flour

1 1/2 cups sugar

2 T water

1 egg

2 t lemon juice

Mix it all together and pour into unbaked pie shell. Cover with pie crust top and sprinkle a bit of sugar over top

Bake at 400 for about 45 minutes just like you would an apple pie!

Primary Supper/Shipwreck

• 4-6 large carrots -- peeled and sliced over bottom of dutch oven
• 1 large onion - sliced over carrots
• 5-6 medium potatoes sliced and laid over onions
• sprinkle salt and pepper over top
• 1-2 cups of frozen/caned corn layered on top
• 1-2 lbs thawed uncooked hamburger. break up and pat hamburger over vegetable layers
• sprinkle salt and pepper over top
• 1/2 -1 cup uncooked rice sprinkle over hamburger
• combine 2 cans tomato soup and 1 1/2 cans of water together
• pour over to
• bake covered at 350 in oven for 2 hours until veggies are tender

Frozen Peaches Plus

2 c. orange juice

2 c. sugar

1 (19 oz.) can pineapple tidbits or chunks

2 cans mandarin oranges with juice

15 skinned peaches, diced

2 T fruit fresh

Combine all ingredients and divide among ziploc bags (about 2 1/2 cups). Seal and freeze in cake pan. Once frozen take away cake pan.

To Use:

• partially thawed for a fruit cocktail
• bring to a boil; thicken with cornstarch and a little water and use as a sauce for cake or a filling for cream puffs
• add 2 to 3 tablespoons to 1 glass of gingerale or sprite for a delicious drink
• add additional fruit (bananas) for a fruit salad
• add to jello for a set salad (will be a part of the liquid)

Baker's Icing

2 1/2 T flour

1/2 c milk

*Put in a pan and stir over the heat until it forms a paste. Set aside and let cool completely.

1/2 c margarine -- needs to be at room temperature (do not microwave)

Mix paste and margarine (remember room temp) then add:

1 c icing sugar

1 t vanilla

1 T cocoa (if you want it to be chocolate)

Beat that all together for a minimum of 5 minutes!

*You have to refrigerate this icing once it's on the cake*

Chocolate Revel Bars

One:

- 1/2 cup margarine

- 1 cup brown sugar

Two:

- 1 egg

- 1 tsp vanilla

Three:

- 1 3/4 cup oatmeal

- 1 1/4 cups flour

- 1/2 tsp baking soda

- 1/2 tsp salt

Four:

- 3/4 cup chocolate chips

- 2/3 cups sweetened condensed milk

- 1 Tbsp margarine

- 1 tsp vanilla

- 1/4 tsp salt

- 1/2 cup chopped nuts

Directions:

1. In bowl cream margarine and brown sugar till smooth and fluffy

2. Add vanilla and egg and mix again

3. In a separate bowl mix oatmeal, flour, salt, and baking soda. Stir till mixed. Then add to bowl and mix until well blended.

4. In a double boiler, heat chocolate, condensed milk, salt and margarine. Once smooth and melted add the vanilla and nuts if desired.

5. Pat 2/3 of the mixture into the bottom of a greased 8x8 pan. Spread the chocolate mixture over top. Put the remaining 1/3 of the oatmeal mixture on top.

6. Bake at 350 degrees for 25 minutes. Cool and cut.

Hard Time Puddin

2 c. flour

1 c. sugar

5 t. baking powder

1 c. milk

1/2 t. salt

2 c. boiling water

2 c. brown sugar

2 T. margarine

2 t. vanilla

pinch of salt

In bowl, mix flour, sugar, baking powder, milk and salt with a wooden spoon. Spread in a 9 x 13 pan. Then mix boiling water, brown sugar, margarine, vanilla and salt. Pour on top of first mixture. Bake at 350 for 30 minutes. Serve hot with ice cream or fresh cream.

Appetizers from Around the World

To try appetizers from around the world go to this link:

http://www.whats4eats.com/appetizers

Apple Crisp

Peel and slice 7-8 apples. Put in bowl and sprinkle with lemon juice and cinnamon

Put in separate bowl:

1/2 c margarine

3/4 c brown sugar

1 c flour

1 t soda

1/2 t salt

1 c oatmeal

Mix with a pastry blender until all crumbly and then pour over apples

Bake at 350 for 60 minutes (apples are bubbly)

Sticky Icing

1/2 C sugar

2 T water

1/4 c. white corn syrup

Mix the above ingredients in a sauce pan. Put on the heat on medium and slowly let the mixture come to a rolling boil. Use the candy thermometer and let the mixture get to 242 degrees (soft ball stage)

While the mixture is heating up, beat 2-3 egg whites in a glass bowl. The egg whites need to be STIFF.

Once the mixture has gotten to 242 remove from heat. The next part is tricky and might need 2 people. Have one person be mixing the egg whites with a hand mixer while the other person slowly pours the mixture into the egg whites. It has to be poured at a slow steady pace or else it won't mix properly. This process takes about 7 minutes!

Butterhorns

1/2 c butter

1 c. lukewarm milk

LARGE 1/2 c sugar

1 t salt

3 eggs

2 T yeast

1 1/2 c. warm water

3 T instant mash potato powder

* Mix all together in a large mixing bowl

Add 3 cups of flour

Let rise!

Add 3 more cups of flour and let rise again!

Roll out 1/2 inch thick; spread with butter, white sugar, and a little bit of cinnamon. Roll up again. Cut 1 inch thick and flatten. Place on a cookie sheet. Rise 20 min.

Bake 15-20 min at 425

Let cool and put whip cream on top!

Caramel Popcorn

Pop popcorn and lay out on a cookie sheet

1 c. brown sugar

1/2 c. corn syrup

1 tsp. vanilla

1/2 c. butter

Place all the ingredients in the saucepan and bring to a boil.

Pour sauce over popcorn!

Enjoy!

Pretzels

4 teaspoons yeast
1 teaspoon sugar
1 ¼ cups warm water
3 ½-4 ½ cups bread flour
½ cup sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil

4 cups water
½ cup baking soda
kosher salt for sprinkling

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand about 10 minutes.

2. In your KitchenAid bowl, combine 3 ½ cups flour, ½ cup sugar and 1 ½ tsp. salt. Make a well in the center; add the oil and yeast mixture. Mix with dough hook. Add more flour if dough is too sticky. Knead 3-4 minutes.

3. Cover dough with plastic wrap, and set in on a greased plate in proofing oven to rise until it has doubled in size, approximately 30 minutes.

4. Gently punch down dough. Before shaping, start preheating the oven to 425 degrees, using convection bake setting.

5. Cut the dough into 12 pieces. Roll each one until it’s about 15-inches long and the thickness of your finger. Twist each into a pretzel.

6. Mix water and baking soda in your largest stock pot. Bring to a boil.

7. Dip each pretzel in boiling soda water for 5 seconds. Place on greased baking sheet, lightly sprinkle with kosher salt and bake for 8-10 minutes. Cut each pretzel in half before serving. Serve with mustard.

Calzones

2 ½ cups very warm water (120˚ to 130˚)

2 tablespoon yeast

¼ cup sugar

1 teaspoon salt

6-7 cups bread flour

3 c. part skim Ricotta cheese
3 cups shredded Mozzarella cheese

12 oz. finely chopped cooked ham
1 tablespoon dried oregano leaves

2 green peppers, chopped

1 small onion, chopped

2 tablespoons olive oil

1 jar (28 oz) spaghetti sauce for dipping

1. In your Kitchen Aid bowl, dissolve yeast in warm water.

2. Add sugar, salt and 6 cups flour, using flat beater.

3. Mix to form dough. If more flour is needed, add enough until dough no longer sticks to bowl. Mix about 3 minutes, using dough hook. Let dough rest for 10 minutes on a greased plate, loosely covered with plastic wrap in proofing oven.

4. Meanwhile, mix cheeses, ham and oregano in a bowl.

5. Heat olive oil in skillet over medium heat. Add pepper and onion and sauté until soft and onion becomes translucent.

6. Form dough into 11 balls. Roll each ball into a circle.

7. Place a portion of cheese filling and vegetable mixture in center of circle.

8. Fold circle and seal with water and fork.

9. Place on a baking sheet. Continue to form remaining calzones. Pierce each calzone once on top with a fork for venting.

10. Let rest another 10 minutes in proofing oven.

11. Bake at 375 degrees on convection setting (lower oven) for 20 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just place on separate racks.

12. Cut calzones in half for serving, heat spaghetti sauce and serve with warm calzones.