Miso-Ginger Marinated Grilled Salmon

Thank you Bobby Flay

Ingredients

• 1/4 cup white miso (fermented soybean paste)
• 1/4 cup mirin
• 2 tablespoons unseasoned rice vinegar
• 2 to 3 tablespoons soy sauce
• 2 tablespoons minced green onions
• 1 1/2 tablespoons minced fresh ginger
• 2 teaspoons toasted sesame oil
• 4 salmon fillets, 8 ounces each
• Salt and freshly ground pepper
• Yuzu juice, for drizzling, optional

Directions

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Old-fashioned Apple Crisp

From the Barefoot Contessa

5 pounds McIntosh or Macoun apples
Zest of 1 orange
Zest of 1 lemon
2 Tbs fresh orange juice
2 Tbs fresh lemon juice
1/2 cup sugar
2 tsp cinnamon
1 tsp ground nutmeg

Topping
1 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar packed
1/2 tsp kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter diced

Preheat oven 350.  butter 9x14 oval baking dish.

Peel, core and cut apples into large wedges.  Combine the apples with the zests, juices, sugar and spices.  Pour into the dish.

To make the topping combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of a mixer .  Mix on low speed until the mixture is crumbly and the butter is th size of peas.  Scatter evenly over the apples.

Place the crisp on a sheet pan and bake 1 hour until the top is brown and the apples are buble.  Serve warm with ice cream or whip cream.

Apple Crisp

6 apples peeled and sliced
3/4 cup flour
1 1/4 cup quick oats
1 1/4 cup brown sugar
2 tsp cinnamon
3/4 cup chopped nuts
3/4 cup butter

Put apples in greased 9x13 baking dish.  Mix all other ingredients and cut in butter.  Sprinkle over apples.

Bake at 350 for 40-45 minutes.

Lemon-Glazed Butter Cookies

1 cup (2 sticks) unsalted butter at room temperature
1/3 cup powdered sugar
1 cup all purpose flour
2/3 cup cornstarch

2 1/2 cups powdered sugar, sifted
1/2 cup (1 stick) butter melted
2 Tbs fresh lemon juice

Preheat oven to 350 degrees.  Cream butter and sugar.  Sift together flour and cornstarch and add to butter.  Blend until dough is soft, about 1 minute.  Drop by teaspoonfuls onto ungreased baking sheet.  Bake until very lightly browned, about 15 minutes.  Transfer cookies to racks to cool.

Meanwhile, combine sugar, melted butter and lemon juice.  While cookies are still warm, mound 1/2 teaspoon icing on each, icing will melt.  Cool cookies completely.

Refridgerator Bran Muffins

1 1/2 cups sugar
1 cup 100% bran
2 cups AllBran cereal
1/2 Crisco
2 eggs
2 1/2 cups flour
2 1/2 tsp soda
1/2 tsp salt
2 cups buttermilk
1 cup boiling water
3/4 cup golden raisins

Pour hot water over AllBran cereal and let stand until absorbed and cooled slightly.
Cream sugar and shortening.  Add eggs one at a time.  Add flour, soda, salt, buttermilk.   Blend alltogether and add raisins and remaining ingredients.

Refrigerate covered up to 5 weeks. When ready to use, dip batter from container without stirring, into a greased muffin tin. 

Bake at 400 degrees for 20 minutes.

Clam Chowder

2 - 6.5 oz cans of clams
1 cup minced onion
1 cup chopped celery
2+ cups potatoes
1/4 cup butter
1 quart half and half (don't try to skimp)
1 1/2 tsp salt
pepper

Saute onion and celery in butter until soft.  Add potatoes and simmer.  Add remaining ingredients.  Add clams last and clam juice to taste.  If you cook the clams too long they will be chewy.

Jeanne Mackley's Butterflake rolls

2 eggs (beaten)
1 1/2 cups evaporated milk (whole can)
2 Tbs yeast (heaping)
1 Tbs salt (heaping)
1/3 cup sugar
1 1/4 cup hot water
6 cups flour (more or less)

Roll 1 inch thick and spread shortening.  Fold and repeat 5 times.  Raise for 3 hours in muffin tins.  Bake at 400 for 15 minutes.

Dill Dip

1 cup sour cream
1 cup mayo (try with Greek Yogurt)
1 Tbs chopped onions
1 Tbs Chopped parsley
1 Tbs dillweed (to taste)
1 tsp of Beaumond

Aunt Dianne's Banana Cake

1 1/2 cups sugar
1/2 cup crisco
2 eggs
2 1/4 cups flour sifted
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup mashed bananas
1 tsp vanilla
3/4 cup Buttermilk

Beat sugar and Crisco until creamy.  Add eggs.  Resift flour and Baking Powder, Soda and Salt.  Add bananas and vanilla and buttermilk.

Bake 350 for 30 minutes if in two 9 inch cake pans.

Frost with Cream Cheese frosting

Pavlova with Lemon Curd

4 egg whites
1/4 tsp cream of tartar
1 cup sugar

Whip whites stiff and add tartar.  Add sugar gradually and beat well.
Bake on a well greased parchment paper in a pie pan. Bake 1 hour 300 degrees.
Cool and leave in oven until cooled.

Lemon Curd

4 egg yolks
1/2 sugar (plus 3 Tbs)
3 tsp lemon rind

1/2 pint cream

Beat egg yolks slightly and then add sugar and rind.  Cook in double boiler until thickened. Cool and spread on pavlova.  Let stand in Merangue overnight with whipped cream. Take cream with NO SUGAR and you can make a day ahead or early morning.

Sweet Pie Crust (Sugar Cookie)

This is a great crust for Strawberry Pie, etc.

Cream
1 cube butter
2 Tbs sugar

Add
1 cup flour (stir or pulse in your mixer)

Put into pie tin as you would a graham cracker crust and flute the edges.

Bake 12 minutes at 350 degrees.

Lady Di's Ice Cream

1 half gallon pineapple sherbet
1 half gallon vanilla ice cream
1 package frozen raspberries (use juices too) thawed
2 bananas
1-2 cups blueberries

Soften ice cream.  Stir all ingredients together and refreeze.

Grandmommy's Cole Slaw Dressing

1 Cup Mayo
1/3 cup sugar
3 tsp vinegar (white plain)
onion juice (or chopped green onions in the blender)

Optionals

green pepper
bacon bits
cilantro


Serve over shredded cabbage

Nana's Creamed Tomato Bisque

1/4 lb butter
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped carrots
1/3 cup flour
2 (1lb 12 oz 1 can whole tomatoes) drained and chopped
2 tsp sugar
1 tsp basil

1 tsp marjoram
1 bay leaf
4 cup chicken broth
1/2 pint whipping cream
1/2 tsp curry powder
salt to taste
1/2 tsp paprika

Melt butter in large saucepan.  Saute celery, onions and carrots until tender.  Stir in flour.  Cook 2 minutes.  Stir up constantly.  Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth.  Cover and simmer 30 minutes.  Stir up occasionally and discard bay leaf.  Puree 1/3 of mix at a time in blender.  Add cream, paprika, curry, and pepper.  Stir to blend.

My mom uses 2 14 1/2 oz cans of whole tomatoes and 2 14 1/2 oz cans of Italian style stewed tomatoes.

Pot Roast

This is from Alton Brown

1 (2-pound) blade cut chuck roast
2 tsp kosher salt
2 tsp cumin
vegetable oil
1 medium onion, chopped
5-6 garlic cloves, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Popovers, Yorkshire Pudding

Popovers


2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon, melted solid vegetable shortening
additional vegetable shortening for greasing pans/cups


Preheat oven to 475 degrees.  Thoroughly grease interiors of cups in a 6-cup popover pan, muffin pan, or 6 oven-proof muffin cups.


Into a mixing bowl, break eggs, and beat gently.  Add milk, flour, and salt.  Beat 1 1/2 minutes, add melted shortening, and continue beating 1/2 minute more.  Do not over beat.  FIll cups half full or slightly more.


Place popover pan or cups on a cookie sheet, into preheated oven and bake for 10 minutes at 475 degrees.  Reduce heat to 350 degrees and continue baking for 25-30 minutes, until puffed.  DO NOT OPEN OVEN DOOR TO CHECK UNTIL LAST 10 MINUTES OF COOKING.  A few minutes before popovers are golden brown and done, prick each, on one side, with a skewer to allow air and moisture to escape and interior of popover to dry somewhat.


Yorkshire Pudding


Preheat the oven to 450 degrees.  (Or adjust oven temperature to 450 after removing the prime rib).  


Remove prime rib from oven, and pour 1/4 cup of the beef drippings from the roasting pan into a 9 '' x 9 '' baking pan.  or an 11 '' x 7'' pan.  Place the pan with the drippings into the hot oven to keep sizzling while you prepare the batter.


Prepare the batter as above, EXCEPT eliminate the melted shortening, and beat a bit longer than for popovers - until large bubbles rise to the surface of the batter.


Pour the batter into the pan with the sizzling drippings, and bake for 25-30 minutes, until golden and puffed around the sides.  Cut into squares to serve.


NOTE - batter may be made in advance, and allowed to stand.  Bring to room temp if batter has been refrigerated.  Be sure to beat batter again thoroughly before using.

Lemon Curd

• 3 lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature
• 4 extra-large eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon kosher salt

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Giant Chocolate Toffee Cookies

From Epicurious...

1/2 cup all purpose flour
1 tsp baking powder
1/4 teaspoon salt
1 pound bittersweet or semisweet chocolate chopped
1/4 cup (1/2 stick) unsalted butter

1 3/4 cups packed brown sugar
4 large eggs
1 Tablesppon vanilla extract
5 1/4 ounce chocolate covered English toffee bars (such as Heath) coarsely chopped
1 cup walnuts toasted chopped

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

French Onion Soup

This is from America's Test Kitchen.

2 Tbs unsalted butter
5 medium red onions (about 3 pounds) sliced thin
table salt
6 cups low-sodium chicken broth
1 3/4 cups low sodium beef broth
1/4 cup dry red wine
2 sprigs fresh parsley leaves
1 sprig fresh thyme leaves
1 bay leaf
1 tablespoon balsamic vinegar
ground pepper
1 baguette, cut on the bias into 3/4 inch slices (2 slices per serving)
4 1/2 ounces swiss cheese, sliced 1/16 inch thick
1 1/2 ounces grated Asiago cheese (about 3/4 cup)

Melt butter in large soup kettle or dutch oven over medium high heat.  Add sliced onions, and 1/2 teaspoon salt and stir to coat onions thoroughly with butter.  Cook, stirring frequently, until onions are reduced and syrupy and inside of pot is coated with very deep brown crust, 30-35.  Stir in the chicken and beef broths, red wine, parsley thyme, and bay leaf, scraping pot bottom with wooden spoon to loosen browned bits, and bring to simmer.  Simmer to blend flavors, about 20 minutes and discard herbs.  Stir in balsamic vinegar and adjust seasonings with salt and pepper.  (Can be cooled to room temperature and refrigerated in airtight container up to 2 days; return to simmer before finishing soup with croutons and cheese).

For the crusts, adjust an oven rack to the upper-middle position and heat the oven to 350 degrees.  Spread the bread out on a rimmed baking sheet and bake, flipping once, until lightly browned, about 15 minutes.  Remove the bread from the oven and turn the oven to broil.

Set heat-safe soup bowls or crocks on rimmed baking sheet and fill each with about 1 1/2 cups soup.  Top each bowl with two toasted baguette slices and divide Swiss cheese slices, laying them in a single layer if possible on bread.  Sprinkle each serving with about 2 Tbs grated Asiago Cheese and broil until well browned and bubbly, 7-10 minutes.  cool 5 minutes and serve.

Tortilla Soup

1 large onion
garlic cloves
1 can tomatoes
1 bell pepper
1 small can chopped ripe olives with jalapenos
2 large cans of chicken broth
cumin
sharp cheddar cheese
pace picante sauce
tortilla strips

Pumpkin Soup

4 Tbs butter
1 large onion chopped
1 med leak chopped
1 lb can pumpkin
4 cups chicken broth
1 tsp salt
1/2 tsp curry
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp white pepper
1 bay leaf
1 cup Half and Half add at end

chopped parsley and sour cream on top

Saute the first 3 ingredients.
Stir in next 2 ingredients, lower heat and simmer with by leave.  (remove leaf before serving)

Carrot Soup from Mt. Kenya Safari Club

This is from My Grandmother.

1/4 cup butter
1/2 cup chopped onion

Cook until soft

3 2/3 cup minced carrot
1 cup flour
8 1/2 cup chicken stock

add. stir, cook constantly 2 min

add grated rind of one orange to stock

1/2 cup whip cream - blend in

slat and pepper to taste, add and serve immediately

Aunt Kaye's Chicken Adobo

2-3 lbs chicken parts (thighs)
1 cup (better if less) water
1/4 cup vinegar
1 tsp whole peppercorns
2 tbs soy sauce
3 cloves garlic chopped
1 bay leaf
1/2 tsp salt
1 med onion (quartered)
1/2 Tb cornstarch in 1/2 cup water
boil simmer till tender

Nana's Orange Rolls

Scald 1 1/2 cup milk
Add 1 cube butter and cool
Add 2 packages of dry yeast to 1/2 cup warm water
Add 2 tsp sugar

Beat 2 eggs in large bowl and add 1/4 cup sugar and 1 1/2 tsp salt
Then add milk, butter and yeast.

Sift about 4 1/2 cups flour into milk mixture and let rise until double.

Work dough and let rise again.

Then make into rolls.  Grate orange and add to sugar mixture and yeast.  Bake until light brown and butter with powdered sugar and orange juice.

Chicken Mushroom Soup

salt and pepper chicken
1 can of corn
1 can of cream of chicken
3/4 carton sour cream

Do not cover. No cheese.

Julia's Chicken Enchilada Casserole

3-4 skinless cooked chicken breast
1-2 cans of cream of chicken soup
1 1/2 cups sour cream
1/4 cup milk
1 can corn
1 can chopped green chili
grated cheddar and jack cheese
pepper
tortillas

layer 1- tortillas (turn into strips), sauce, corn, cheese
layer 2 - tortilla, sauce, corn cheese
layer 3 - tortilla, chicken cheese

Carnitas

1 Bone-in pork shoulder or butt roast (about 4-5 pounds)
4 cups ish of chicken broth
1 large onion - quartered or cut in sixths
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon dried oregano leaves
3 canned chilies in adobe sauce (optional)

Place pork with all remaining ingredients in a 5-6 quart pot, ie dutch oven.  Use a pot large enough to contain the roast and other ingredients.  but not so large that a lot of liquid must be added in order to cover the meat.  Add enough water (if needed) to just cover the meat.  Cover the pot, place over high heat, and bring liquid to a boil.  When the liquid boils, immediately reduce the heat and simmer gently for 3-4 hours, until the meat can be pulled apart easily with a fork.  Remove pot from heat.  Preheat oven to 450 degrees.

Allow meat to cool in its cooking liquid for a half hour or so, then remove the meat from the pot, pat it dry, and place it in a shallow roasting pan.

NOTE: the cooking liquid may be strained, skimmed of fat, and reserved for other uses, if desired.  Roast the pork uncovered, until it is sizzling and browned, about 20 minutes.  Allow to stand for about 20 minutes before serving by pulling apart with forks.

Amish Bread

This recipe comes from one Lady Di's dearest friends, Glenna Mae.  She once gave it to me as my first bread recipe and said "You can't screw this up."  It's a classic in our home.  And every year when we make our fresh strawberry jam, we have to quickly make some Amish Bread.

In a medium bowl mix …

2 ½ cups water

4 Tbs sugar

2 Tbs butter

1 Tbs salt

… heat in microwave on high for about 1 ½ minutes

cool 125–130 degrees (using thermometer)

6+ cups of bread flour

2 pkgs (or 4 ½ tsp) of rapid rise yeast

Add flour to the liquid cup by cup & stir with electric beater.  Add yeast.  Gradually add rest of flour till dough pulls away – needs about 5 minutes on beaters, or hand knead if you prefer.  Grease bowl and dump it in.  Put in oven with no light to help the dough rise. 

Let rise 8 minutes and punch it down.  Repeat this 4 times total. 

Divide the dough in two pieces.  Roll out on floured surface with rolling pin.  Roll into a log and bend it like an arch.  Cut ½ inch deep along top of bread.  Spread egg yolk and 1 tsp milk over bread.  Place in oven and let rise 30 minutes.  Turn oven on 375 degrees and cook 20 minutes.  (Start the 20 minutes when you turn on the oven with the bread in it and not when the oven is heated)

Whole Wheat Pancakes

These are some of my favorite pancakes.  I made them for Lady Di and she was hesitant because they are "whole wheat."  Well she loved them.  And here we are.  Thank you Vegetarian Planet!  It's a great cookbook.

1 cup whole wheat flour

2/3 cup white flour

1/3 cup wheat germ or rolled oats

1 ½ tsp baking powder

½ tsp baking soda

2 Tbsp brown sugar

1 tsp salt

5 1/3 tablespoons cold unsalted butter (2/3 stick)

2 ½ cups buttermilk

2 large eggs, beaten

Popovers

1 cup flour
1/2 tsp salt
2 eggs
1 cup milk
2 Tbs melted shortening (crisco)

Sift the flour and the salt together.  Beat eggs.  Add milk and shortening.  Add the flour and beat hard for 2 minutes.  Pour into a muffin pan that is greased generously and heated.  Bake in a very hot oven - 450 degrees for 15 minutes.  Reduce heat to 350 degrees and bake another 15-20 minutes.  Serve warm.

Great accompaniment for Roast Beef.

Orange Rolls

2 packages of butter flake rolls (pillsbury)

1 cup sugar
1 cube butter
grated orange peel
3 Tbs Orange Juice

Dip the rolls in the mixture and put them in a greased bundt pan.  Cook according to directions on package.

Monster Cookies

These cookies are MONSTERS!  Literally.  You have to make huge cookies so that when you eat them they feel like you're eating a meal.

6 eggs
2 cups brown sugar
2 cups white sugar
1 cup butter
3 cups peanut butter
4 tsp baking soda
1 Tbs vanilla
1 Tbs light Karo syrup
1 cup chocolate chips
2 cups M&Ms
8-10 cups oats

Mix together and bake for about 10 minutes at 350 degrees.

Lemon Bars That WORK!

So Lady Di has cooked quite a few Lemon Bars in her time.  In the process we have learned that not all lemon bars are created equals.  These ones work!!! They aren't too crumbly or too soft ... just perfect.

¾ cup all purpose flour

1/3 cup confectioners sugar + 1 Tbs for sifting on top

¼ cup corn starch

¼ tsp salt

½ cup (1 stick) cold unsalted butter cut into small pieces

FILLING

4 large eggs

1 cup granulated sugar

2/3 cup fresh lemon juice

¼ cup all purpose flour

½ tsp baking powder

½ tsp salt

350 with rack in center.  Coat a 9 inch square pan with parchment paper leaving a 2 inch overhang in all sides.  Make crust in a food processor on a pulse.  Then add cut butter and pulse until crumbly.   Press into bottom and ¾ inch up the side.  Fridge it for 15 minutes.  Bake crust until lightly brown – 20 minutes.  Let cool slightly in pan.  Reduce oven to 325. 

make filling while it is cooling.  Beat eggs with electric mixer until thick.  Beat in sugar, lemon juice, flour, baking powder and salt.  Pour over warm crust.  Bake until set about 20 minutes.  Cool to room temp.  fridge for an hour.

Tortilla Soup

2 large onion chopped

3 cloves garlic pressed

saute together

add 1 can tomatoes chopped

add small can of olives

2 large cans chicken broth (or top ramen flavoring)

1 tsp cumin

salt

pepper

pace picante sauce to taste

saute bell peppers and serve on top with grated cheddar cheese

Lemon-glazed Butter cookies

Yields: 3 dozen

1 cup (2 sticks) unsalted butter (room temp)

1/3 cup powdered sugar

1 cup all purpose flour

2/3 cup corn starch

frosting

2 ½ cups powdered sugar sifted

½ cup (or 1 stick) butter melted

2 Tbs fresh lemon juice

350 degrees.  With electric mixer, beat butter & 1/3 cup powdered sugar at medium speed for 1 minute.  Turn off.  Sift together flour and corn starch and add to butter.  Blend until dough is soft, about 1 minute.  Drop by tsp full on ungreased baking sheet.  Baking until VERY lightly brown (prettier white) about 5 minutes.  Transfer to racks to cool.

Meanwhile, make frosting.  While still warm, pour frosting into center. 

Dragon Salad

1 head cabbage (half red & half green)

1 bunch green onions

½ cup toasted slivered almonds

½ cup sesame seeds

2 pkgs top ramen soup noodles

½ cup oil

½ cup sugar

½ cup wine vinegar

salt (to taste)

2 pkgs flavor or Ramen

Add dressing just before serving

Texas Sheet Cake

This comes from my Grandmommy.  We've inherited it and it's still one of my favorite cakes with a big scoop of vanilla ice cream on top.

In large bowl mix …

2 cups flour

2 cups sugar

melt in saucepan then mix with above …

2 sticks margarine

4 Tbs unsweetened cocoa

1 cup water

then add …

½ cup buttermilk

2 eggs beaten

½ tsp soda

1 tsp vanilla

Pour into sheet cake (11x17) and bake 20 minutes at 400 degrees. 

While cake is baking, bring to a boil in saucepan …

1 stick marjarine

1/3 cup sweet milk

4 Tbs unsweetened cocoa

add 1 cup powdered sugar

1 cup chopped mixed nuts

pour onto cake as soon as it comes from the oven and spread quickly.

Confetti Salad

 1 can mandarin oranges

1 bag spring lettuce

¼ cup craisins

1 chopped fuji apple

½ cup blue cheese

1 cup chopped celery

4 green onions

½ cup sliced almonds

3 Tbs sugar

heat till melted

DRESSING

½ tsp salt

½ tsp pepper

2 Tbs sugar

¼ cup oil

1 Tbs + parsley

2 Tbs white wine vinegar

Rocky Road Fudge Bars

BAR

1/2 cup butter
1 oz unsweetened chocolate
1 cup sugar
1 cup flour
1/2 -1 cup chopped nuts
1 tsp baking powder
1 tsp vanilla
2 eggs

FILLING

8 ox cream cheese, softened (reserve 2 oz for frosting)
1/2 cup sugar
2 Tbsp flour
1/4 cup butter softened
1 egg
1/2 tsp vanilla
1/4 cup chopped nuts
6 oz (1 cup semi-sweet chocolate chips

FROSTING

2 cups miniature marshmallows
1/4 cup butter
1 oz unsweetened chocolate
Remaining 2 oz cream cheese
1/4 cup milk
3 cups powdered sugar
1 tsp vanilla

Preheat oven to 350 degrees.  Grease and flour 13x9 pan.  In a large saucepan over a low heat, melt 1/2 cup butter and 1 oz chocolate.  Add remaining BAR ingredients, mix well.  Spread in prepared pan.

In a small bowl, combine 6 ox cream cheese with next 5 filling ingredients.  Beat 1 minute at medium speed until smooth and fluffy, stir in nuts.  Spread over chocolate mixture.  Sprinkle with chocolate pieces.  Bake 25-25 minutes until a toothpick inserted in the center comes out clean.

Remove from oven and sprinkle with marshmallows.  Bake 2 minutes longer.  Meanwhile, in a large saucepan, over low heat, melt 1/4 cup butter, 1 oz chocolate, remaining 2 oz cream cheese and milk.  Stir in powdered sugar and vanilla until smooth.  Immediately pour over marshmallows and swirl together.  cool and cut into bars.  Store in refrigerator.

Friendship Cake

Sometimes it's great to surprise your friends with a small individual cake.  Here is a quick and easy way to make an individual cake for a friend.  Bring a little Ben & Jerry's on the side and voila!  You've got a perfect "I'm thinking of you" gift.

1/2 cup cake mix
1/3 cup water

Mix together and microwave for 1 1/2 minutes in a cereal bowl.  Easy right?!?!?!?

Shortbread

This is also a Rose special.  And though this is fabulous shortbread ... I might also add some chocolate to dip the shortbread in when it's all done ... because chocolate makes everything better right?

1 lb salted butter (softened)
1 cup powdered sugar
3/4 cup corn starch (or rice flour)
3 cups flour

Cream butter and sugar for a few minutes and then add cornstarch.  Then add the flour.  This will be a dry dough.  Form into a ball with a fork and cut into thirds.  Rose likes to make them into pie shapes and cut wedges.  You could put them in a rectangular dish as well if you prefer and cut squares.

Put out on cookie sheet and keep edges as high as the middle.  Using a fork poke some holes in the top and put in the fridge for 1/2 hour.

Bake at 275 degrees for 45 minutes.  Do not let brown and cut when they are warm so they don't crack when cut. 

Oh! Henry

This recipe comes from Rose, one of Lady Di's dear friends from long before I was around. 

1 cup sugar
1 cup light Karo syrup
1 cup chunky peanut butter
1 cup peanuts
3 cups Rice Krispies
1 3/4 cups milk chocolate chips
1/4 cups semi-sweet chocolate chips

Bring sugar and syrup to a boil only until the sugar dissolves.  Stir in peanut butter until melted.  Add peanuts and rice krispies.  Pat into buttered 9x13 pan.  Now butter your hands and press down.  Melt it on low until the lumps are gone.

Pour it on top and cover with non-stick reynolds wrap or 2 layers of saran wrap.  Set in fridge.

Salted Peanut Chews

Lady Di has been a teacher for about 30 years.  The women she works with have become like family.  So this recipe comes from one of her co-workers.  

CRUST

1 1/2 cup flour
2/3 cup firmly packed brown sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup butter softened
1 tsp vanilla
2 egg yolks
3 cups miniature marshmallows

TOPPING

2/3 cup corn syrup
1/4 cup butter
2 tsp vanilla
2 cup peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

Heat oven to 350 degrees.Combine all crust ingredients except marshmallows until crumb mixture forms.  Press in the bottom of an ungreased 13 x9 pan.  Bake for 12-15 minutes or until light golden brown.  Immediately sprinkle with marshmallows.  Return to oven for 1-2 minutes or until the marshmallows just begin to puff. 

Cool while preparing topping.  In a large saucepan, heat corn syrip, butter, vanilla and peanut butter chips just until chips are melted and mixture is smooth., stirring constantly.  Remove from heat and stir in cereal and nuts.  Immediately spoon warm topping over marshmallows and spread to cover.  Chill and cut into bars.

Oatmeal Cookies a la mode

1 cup butter (or margarine for a crisper result)
1 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups oatmeal
3/4 cup coconut
1/2 cup pecans (or walnuts)
1 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 cup chocolate chips (or raisins)

Preheat oven to 375.

Cream together the butter and sugars until fluffy (a few minutes).  Add the egg and vanilla.  Blend thoroughly.  Add the oatmeal, coconut and pecans.  Add the flour, baking soda and pwowder.  blend well then fold in the chocolate chips.

Drop spponfuls on the ungreased cookie sheet and bake for 10 ish minutes.

Popcorn Scramble

This serves a ton!  This is a perfect compliment to Friday night Movie night on the couch.

#1
12 cups popcorn - popped
4 cups rice chex
4 cups cheerios
2 cups peanuts (or mixed nuts)

#2
1 1/2 cups butter
3 cups brown sugar
1 1/2 cups light corn syrup
3/4 tsp baking soda
3 tsp vanilla

Heat the first 3 ingredients in #2 until boiling.  Take off hte unitand add soda and vanilla.  Stir

Pour #2 over #1 and stir until lightly coated.

Spread on a cookie sheet with edges.  Bake 30-45 minutes at 250.  Occasionally open the oven to stir the mix as the coating tends to melt to the pan.

Chocolate Chip Cookies

Who doesn't love a good Chocolate Chip Cookie?  It's the perfect dessert.  So what a great way to start my mother's recipe blog and get rid of ALL the paper recipes she has in her basket.  Oddly enough this recipe happens to be a recipe that I gave her eons ago and I have completely forgotten about it.  I think I will have to pull it out again.  So here we go ...

Ingredients

1 cup brown sugar
1 cup white sugar
1 cup crisco
1/2 cup vegetable oil
1/2 cup butter (1 cube)
2 eggs
1 tsp vanilla
4 cups flour
2 tsp baking soda
2-3 tsp cream of tarter
1 tsp salt
2+ cups chocolate chips

350 degrees for 10-12 minutes on a lightly greased cookie sheet.