From Jackie Schuler
Ingredients
2 cups dry macaroni (or other pasta shape)
4 teaspoons minced onion
6 Tablespoons butter or margarine, divided
3 Tablespoons flour
2 cups milk
1 teaspoon Dijon mustard
2 cups shredded (8 oz) extra sharp Cheddar cheese (reserve some for top
½ cup dry bread crumbs
Directions
Cook pasta. Preheat oven to 350 degrees. In a medium skillet over medium high heat, sauté the onion in 3 Tablespoons butter. Stir in the flour and mix well. Stir in the milk. Cool until slightly thickened. Add the mustard, salt, pepper and cheese. Do not boil. Mixture will curdle if the heat is too high. Pour mixture into a 3 quart dish. Top with reserved cheese and bread crumbs. Dot with remaining 3 Tablespoons butter. Bake for 20 minutes.
Wednesday, January 14, 2009
Bread: Ann Schmidt's Blueberry Muffins
From Mary Carey
Ingredients
1 ¼ cups fresh or frozen blueberries
½ cup sugar
2 cups flour
½ cup sugar
¾ teaspoon baking soda
¼ teaspoon salt
1 egg beaten slightly
¾ cups butter or some milk
¼ cup vegetable oil
6 teaspoons sugar
Directions
Heat oven to 375. Line 12 medium muffin cups with paper baking cups or grease (only) bottoms with vegetable oil cooking spray. In small bowl, combine blueberries and ½ cup sugar; set aside. In large bowl combine dry ingredients. Stir in egg, buttermilk and oil just until dry ingredients are moistened. Fold in blueberry mixture. Spoon butter into muffin cups. Sprinkle top of each muffin with ½ teaspoon sugar. Bake 25 minutes.
Yields 12 muffins.
Ingredients
1 ¼ cups fresh or frozen blueberries
½ cup sugar
2 cups flour
½ cup sugar
¾ teaspoon baking soda
¼ teaspoon salt
1 egg beaten slightly
¾ cups butter or some milk
¼ cup vegetable oil
6 teaspoons sugar
Directions
Heat oven to 375. Line 12 medium muffin cups with paper baking cups or grease (only) bottoms with vegetable oil cooking spray. In small bowl, combine blueberries and ½ cup sugar; set aside. In large bowl combine dry ingredients. Stir in egg, buttermilk and oil just until dry ingredients are moistened. Fold in blueberry mixture. Spoon butter into muffin cups. Sprinkle top of each muffin with ½ teaspoon sugar. Bake 25 minutes.
Yields 12 muffins.
Dessert / Cookies: Lori's Nestle Toll House Chocolate Chip Cookies
From Mary Carey
Ingredients
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
¾ cups granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet morsels
1 cup chopped nuts
Directions
Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in a large bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in flour mixture. Stir in morsels and nuts. Drop by rounded Tablespoonfuls onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Let stand for 2 minutes. Remove to wire rack to cool completely.
Ingredients
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
¾ cups granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet morsels
1 cup chopped nuts
Directions
Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in a large bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in flour mixture. Stir in morsels and nuts. Drop by rounded Tablespoonfuls onto ungreased baking sheets. Bake for 9-11 minutes or until golden brown. Let stand for 2 minutes. Remove to wire rack to cool completely.
Dessert / Cookies: Saltine Toffee Cookies
From Shelly Carey
Ingredients
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semi-sweet chocolate chips
¾ cup chopped pecans
Directions
Preheat oven to 400 degrees. Line a cookie sheet with saltine crackers in a single layer. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers immediately.
Bake at 400 degrees for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
Ingredients
4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semi-sweet chocolate chips
¾ cup chopped pecans
Directions
Preheat oven to 400 degrees. Line a cookie sheet with saltine crackers in a single layer. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers immediately.
Bake at 400 degrees for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
Appetizer: 40 Party Cream Puffs
From Mary Carey and Jackie Schuler
Note: You can stuff these cream puffs with something savory like egg or tuna salad or something sweet, like cream.
Ingredients
½ cup water
1 ½ cups sifted flour
¼ cup butter
2 eggs
Directions
Heat water and butter to boiling point in saucepan. Mix in all flour at once. Stir constantly until mixture leaves sides of pan and forms into a ball – about 1 minute. Remove from heat. Cool about 5 minutes. Beat in eggs one at a time, beating until smooth after each addition. Whip mixture until velvety. Drop by leveled teaspoons in small mounds onto lightly greased cookie sheets. Bake in hot oven 400 degrees for 20 minutes. Cool. Cut off tops and fill with favorite filling. Note: level spoon makes very small puffs. You can make them larger, if you prefer.
Note: You can stuff these cream puffs with something savory like egg or tuna salad or something sweet, like cream.
Ingredients
½ cup water
1 ½ cups sifted flour
¼ cup butter
2 eggs
Directions
Heat water and butter to boiling point in saucepan. Mix in all flour at once. Stir constantly until mixture leaves sides of pan and forms into a ball – about 1 minute. Remove from heat. Cool about 5 minutes. Beat in eggs one at a time, beating until smooth after each addition. Whip mixture until velvety. Drop by leveled teaspoons in small mounds onto lightly greased cookie sheets. Bake in hot oven 400 degrees for 20 minutes. Cool. Cut off tops and fill with favorite filling. Note: level spoon makes very small puffs. You can make them larger, if you prefer.
Dessert / Cookies: Peanut Butter Cookies
From Mary Carey
Ingredients
1 ¾ cups sifted flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
½ cup granulated sugar
1 egg
2 Tablespoons cold water
1 teaspoon vanilla
½ cup Peter Pan creamy peanut butter
½ cup brown sugar
Directions
Mix and sift flour, baking soda and salt. Cream butter and peanut butter; add sugars gradually and cream until fluffy. Add remaining ingredients and mix well. Add sifted ingredients gradually and mix. Using about one Tablespoon dough for each and shape into balls; crease each cookie with the tines of a fork to flatten to about 3/8 inch thickness. Sprinkle with colored sugar if desired.
Bake on ungreased baking sheets in a preheated 350 degree oven about 10 minutes.
Yields 3 dozen.
Ingredients
1 ¾ cups sifted flour
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
½ cup granulated sugar
1 egg
2 Tablespoons cold water
1 teaspoon vanilla
½ cup Peter Pan creamy peanut butter
½ cup brown sugar
Directions
Mix and sift flour, baking soda and salt. Cream butter and peanut butter; add sugars gradually and cream until fluffy. Add remaining ingredients and mix well. Add sifted ingredients gradually and mix. Using about one Tablespoon dough for each and shape into balls; crease each cookie with the tines of a fork to flatten to about 3/8 inch thickness. Sprinkle with colored sugar if desired.
Bake on ungreased baking sheets in a preheated 350 degree oven about 10 minutes.
Yields 3 dozen.
Dessert / Cookies: Cinnamon Walnut Refrigerator Cookies
From Mary Carey
Note: This recipe originated with Granny Puza
Ingredients
1/3 cup butter
3 Tablespoons Crisco
1/3 cup sugar
1/3 cup brown sugar, packed
2/3 cup finely chopped walnuts
1 ½ cups sifted flour
1 teaspoon cinnamon
¼ teaspoon soda
1 egg
Directions
Cream butter and Crisco. Add sugars gradually; beat in egg. Blend in sifted dry ingredients and nuts. Chill until firm enough to handle. Shape into bars 1 ¼ inch square. Wrap in waxed paper. Chill overnight. Cut into thin slices; place on greased cookie sheets. Bake at 350 degrees about 8 minutes.
Yields 7 dozen cookies.
Note: This recipe originated with Granny Puza
Ingredients
1/3 cup butter
3 Tablespoons Crisco
1/3 cup sugar
1/3 cup brown sugar, packed
2/3 cup finely chopped walnuts
1 ½ cups sifted flour
1 teaspoon cinnamon
¼ teaspoon soda
1 egg
Directions
Cream butter and Crisco. Add sugars gradually; beat in egg. Blend in sifted dry ingredients and nuts. Chill until firm enough to handle. Shape into bars 1 ¼ inch square. Wrap in waxed paper. Chill overnight. Cut into thin slices; place on greased cookie sheets. Bake at 350 degrees about 8 minutes.
Yields 7 dozen cookies.
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