From Tracy Carey
Streusel Topping
½ cup cold unsalted butter, cut into 8 pieces
¼ cup packed light brown sugar
¾ cup + 2 tablespoons all-purpose flour
Muffins
2 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon grated lemon zest
Pinch of salt
½ cup whole milk
½ cup heavy cream
2 teaspoons vanilla extract
½ cup unsalted butter at room temperature
½ cup packed dark brown sugar
2 eggs
1 ½ cups fresh or frozen blueberries
Directions:
Preheat oven to 400 F. Grease a 12-cup standard muffin pan.
Streusel topping:
In a food processor, combine the butter, sugar, and flour. Pulse until the mixture is the consistency of oatmeal. Transfer to a bowl and work the mixture with your hands until it will stick together when squeezed between your palms. The streusel should be lumpy so you’ll have big streusel crumbs on your muffins. Cover and refrigerate while you make the muffin batter.
Muffins:
In a small bowl, whisk together the flour, baking powder, cinnamon, lemon zest, and salt. In another small bowl, combine the milk, heavy cream, and vanilla.
In a medium bowl, using and electric mixer set on medium speed, cream the butter and the sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl, if necessary. With the mixer on the lowest speed, add the dry ingredients to the butter mixture in 2 additions, alternating with the milk mixture. Mix until just moistened. The batter will be lumpy. Gently fold in the blueberries, taking care not to break the fruit or overmix.
Spoon the batter into each muffin cup, filling it level with the rim. Sprinkle each muffin with some of the streusel topping, dividing it evenly among the muffins.
(Note from Shelly - I put the filled muffin (already topped with streusel) tins in the refrigerator for 5-10 minutes, to keep the streusel topping a little chilled, as it seemed "pasty" when it came out of the food processor. Not sure if it helped, or not, but I would think that if I left it in the "pasty" consistency, that the butter wouldn't have stayed in a "crumb" shape, and would've probably just melted? Just a guess...)
Bake until golden and springy to the touch, or until a toothpick inserted in the center comes out clean, 20-25 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes before unmolding.
Thursday, May 7, 2009
Wednesday, January 14, 2009
Entree / Vegetarian: Macaroni and Cheese
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.
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.
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.
Monday, December 15, 2008
Appetizer: Jenny's Famous Guacamole
From Jenny Ward
Ingredients
3-4 ripe avocados
1 small onion diced small
2 Roma tomatoes diced small w/ seeds removed
lime
salt
cilantro (optional)
Instructions:
Choose 3 to 4 ripe avocados, peel & mash well; save seeds (stone) to put in bowl under mix when complete Mix avocado, diced onion & tomatoes, squeeze 1/2 to 3/4 teaspoon fresh lime juice, add salt to taste, and for the courageous add 1/4 c. chopped cilantro.
Put mixture in bowl on top of avocado stones; helps keep mixture from turning brown.
Serve a/tortilla chips or use as garnish on taco's or sandwiches.
Tuesday, December 9, 2008
Dessert / Cookies: Buckeye Balls
From Kathy Lysen
Ingredients
1/2 cup butter, melted
1 lb. confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 Tablespoon shortening
Directions
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Ingredients
1/2 cup butter, melted
1 lb. confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 Tablespoon shortening
Directions
Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
Entree / Chicken: Chicken Stir-Fry
From Kathy Lysen
Ingredients
1 Tablespoon oil
¾ lb broccoli, chopped
5-6 stalks celery, chopped
½ onion, sliced
2 carrots, sliced
4 oz mushrooms, sliced
1 green pepper, sliced
12 oz chicken breast, cooked and cut into 1-inch pieces
2 chicken bouillon cubes
1 cup water
4 Tablespoons soy sauce
2 teaspoons sugar
2 Tablespoons cornstarch
2 cups rice, cooked
Directions
In large skillet or wok, stir fry vegetables in oil until tender crisp; add cooked chicken and heat through. While vegetables are cooking, in a small saucepan dissolve bouillon cubes in ½ cup warm water. Bring to a boil, then add soy sauce and sugar. Mix cornstarch and remaining ½ cup water together then add to boiling mixture; stir until thickened. Pour over stir fried vegetables and chicken, tossing to coat with sauce. Serve over cooked rice.
Ingredients
1 Tablespoon oil
¾ lb broccoli, chopped
5-6 stalks celery, chopped
½ onion, sliced
2 carrots, sliced
4 oz mushrooms, sliced
1 green pepper, sliced
12 oz chicken breast, cooked and cut into 1-inch pieces
2 chicken bouillon cubes
1 cup water
4 Tablespoons soy sauce
2 teaspoons sugar
2 Tablespoons cornstarch
2 cups rice, cooked
Directions
In large skillet or wok, stir fry vegetables in oil until tender crisp; add cooked chicken and heat through. While vegetables are cooking, in a small saucepan dissolve bouillon cubes in ½ cup warm water. Bring to a boil, then add soy sauce and sugar. Mix cornstarch and remaining ½ cup water together then add to boiling mixture; stir until thickened. Pour over stir fried vegetables and chicken, tossing to coat with sauce. Serve over cooked rice.
Entree / Beef: Sausage Links
From Kathy Lysen
Ingredients
2 lbs Italian sausage links (hot)
4 bell peppers (mixed colors)
1 jumbo onion
4 oz marinara sauce
8 oz Romano / Parmesan cheese
Olive oil
Italian seasoning
Directions
Preheat oven to 350 degrees. Place sausage links in shallow pan with a think layer of water for 15-20 minutes.
Saute peppers and onions in olive oil and seasoning to “sweat” the juices. Add the marinara sauce. Add the cheese to melt. Cover the dish and set aside.
Pull sausage out of oven and cut to style desired. Toss together with onion and pepper mixture. Place all in pan and back in oven for 10-15 minutes.
Ingredients
2 lbs Italian sausage links (hot)
4 bell peppers (mixed colors)
1 jumbo onion
4 oz marinara sauce
8 oz Romano / Parmesan cheese
Olive oil
Italian seasoning
Directions
Preheat oven to 350 degrees. Place sausage links in shallow pan with a think layer of water for 15-20 minutes.
Saute peppers and onions in olive oil and seasoning to “sweat” the juices. Add the marinara sauce. Add the cheese to melt. Cover the dish and set aside.
Pull sausage out of oven and cut to style desired. Toss together with onion and pepper mixture. Place all in pan and back in oven for 10-15 minutes.
Salad: Black Bean Quinoa Salad with Cherry Tomatoes
From Shelly Carey
Ingredients
1 cup quinoa (pronounced keen-wah), rinsed
1 teaspoon whole cumin (seeds)
1 can black beans, rinsed and drained
1 ½ -2 cups cherry tomatoes, halved
2 shallots, thinly sliced
2 Tablespoons olive oil
1/4 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoons salt plus more to taste
Cilantro, chopped (optional for mixing into salad)
Cilantro springs for garnish
Directions
Cook quinoa in a pot or rice cooker with enough water to cover by 1 centimeter.
In a dry pan, toast cumin seeds until fragrant, about 30 seconds.
In a large bowl bowl, toss together cherry tomatoes, shallots (crumple them with your hands), olive oil, cayenne, black pepper, and toasted cumin, optional chopped cilantro, and 1 teaspoon salt.
When quinoa is done, allow it to cool slightly, then add to the bowl. Mix everything well, and add more salt if needed. Garnish with cilantro sprigs and serve.
Ingredients
1 cup quinoa (pronounced keen-wah), rinsed
1 teaspoon whole cumin (seeds)
1 can black beans, rinsed and drained
1 ½ -2 cups cherry tomatoes, halved
2 shallots, thinly sliced
2 Tablespoons olive oil
1/4 teaspoon ground cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoons salt plus more to taste
Cilantro, chopped (optional for mixing into salad)
Cilantro springs for garnish
Directions
Cook quinoa in a pot or rice cooker with enough water to cover by 1 centimeter.
In a dry pan, toast cumin seeds until fragrant, about 30 seconds.
In a large bowl bowl, toss together cherry tomatoes, shallots (crumple them with your hands), olive oil, cayenne, black pepper, and toasted cumin, optional chopped cilantro, and 1 teaspoon salt.
When quinoa is done, allow it to cool slightly, then add to the bowl. Mix everything well, and add more salt if needed. Garnish with cilantro sprigs and serve.
Saturday, December 6, 2008
Appetizer: Neal Jr's Carolina Crab Dip
From Neal Ward Jr., courtesy of Sharon Ward
Ingredients
2 (8 oz) containers lump crab meat,
2 (8 oz) squares Philadelphia cream cheese softened,
2 Tablespoons parmesan cheese
2 Tablespoons paprika
1 Tablespoon cayenne pepper
Directions
Mix all ingredients; bake at 350 degrees until hot; serve with warm pita triangles.
Bread: Grandma Millie Puza's Zucchini Bread
From Sharon Ward
Ingredients
3 eggs
2 cups sugar
1 cup salad oil
2 cups coarse grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon baking powder
½ cup chopped nuts (optional)
Directions
Beat together: 3 eggs, 2 cups sugar, 1 cup salad oil, 2 cups coarse grated zucchini, 3 tsp vanilla.
Sift and add to the above....3 cups flour, 1 tsp salt, 1 tsp baking soda,
1/2 teaspoon cinnamon, 1/4 tsp baking powder.
Add 1/2 cup chopped nuts (optional but really good) Bake 1 hr at 350 degrees in greased & floured bread tins.
Ingredients
3 eggs
2 cups sugar
1 cup salad oil
2 cups coarse grated zucchini
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon baking powder
½ cup chopped nuts (optional)
Directions
Beat together: 3 eggs, 2 cups sugar, 1 cup salad oil, 2 cups coarse grated zucchini, 3 tsp vanilla.
Sift and add to the above....3 cups flour, 1 tsp salt, 1 tsp baking soda,
1/2 teaspoon cinnamon, 1/4 tsp baking powder.
Add 1/2 cup chopped nuts (optional but really good) Bake 1 hr at 350 degrees in greased & floured bread tins.
Salad: Aunt Sharon's Seven Layer Salad
From Sharon Ward
Ingredients
1 head lettuce, ripped up in pieces
1 medium onion, thinly sliced,
1 8 oz can sliced water chestnuts drained,
1/4 cup grated Romano cheese,
1 pint good mayonnaise,
1 (10 oz) package frozen thawed peas,
1/2 lb bacon (fried, crumbled, & drained)
3 or 4 hard boiled eggs
tomato wedges (optional)
Directions
Layer lettuce, onions, water chestnuts, cheese, mayonnaise, peas, and bacon in large bowl in the order given.
Garnish top with eggs & tomato wedges. Refrigerate at least 2 hours.
Ingredients
1 head lettuce, ripped up in pieces
1 medium onion, thinly sliced,
1 8 oz can sliced water chestnuts drained,
1/4 cup grated Romano cheese,
1 pint good mayonnaise,
1 (10 oz) package frozen thawed peas,
1/2 lb bacon (fried, crumbled, & drained)
3 or 4 hard boiled eggs
tomato wedges (optional)
Directions
Layer lettuce, onions, water chestnuts, cheese, mayonnaise, peas, and bacon in large bowl in the order given.
Garnish top with eggs & tomato wedges. Refrigerate at least 2 hours.
Dessert / Cake: Grandma Millie Puza's Orange Banana Cheese Refrigerator Cake
From Sharon Ward
Note: Grandma Puza’s recipe notes that this recipe is “very good”.
Ingredients
Graham Cracker Crust
18 graham cracker, crushed (divided)
½ cup melted oleo
1/3 cup sugar
½ teaspoon cinnamon
Filling
1 (3 oz) package orange Jell-o
1 cup boiling water
1 (8 oz) package cream cheese
3 Tablespoons freshly squeezed lemon juice
1 cup sugar
2 minced bananas
12 oz carton Cool Whip
Directions
For the crust: Roll fine -- 18 graham crackers & mix with 1/2 cup melted oleo, 1/3 cup sugar, 1/2 tsp cinnamon. Line 9 X 13 pan; save 1/2 cup of crust mixture for the top.
For the filling: Dissolve one (3 oz) package orange Jell-o with 1 cup boiling water, cool to room temperature.
In large mix bowl, cream 8 oz softened cream cheese with 3 Tablespoons
lemon juice (real lemon), 1 cup sugar, 2 minced bananas. Beat mixture with electric beater until bananas are well mixed in. Add cooled Jell-o to cream cheese mixture; mix well and set in refrigerator in large bowl until quite thick like egg whites. Fold in one room temperature 12 oz carton cool whip (13-1/2 is okay).
Pour into lined pan; sprinkle saved crumbs on top. Refrigerate 12 hours or over night.
Note: Grandma Puza’s recipe notes that this recipe is “very good”.
Ingredients
Graham Cracker Crust
18 graham cracker, crushed (divided)
½ cup melted oleo
1/3 cup sugar
½ teaspoon cinnamon
Filling
1 (3 oz) package orange Jell-o
1 cup boiling water
1 (8 oz) package cream cheese
3 Tablespoons freshly squeezed lemon juice
1 cup sugar
2 minced bananas
12 oz carton Cool Whip
Directions
For the crust: Roll fine -- 18 graham crackers & mix with 1/2 cup melted oleo, 1/3 cup sugar, 1/2 tsp cinnamon. Line 9 X 13 pan; save 1/2 cup of crust mixture for the top.
For the filling: Dissolve one (3 oz) package orange Jell-o with 1 cup boiling water, cool to room temperature.
In large mix bowl, cream 8 oz softened cream cheese with 3 Tablespoons
lemon juice (real lemon), 1 cup sugar, 2 minced bananas. Beat mixture with electric beater until bananas are well mixed in. Add cooled Jell-o to cream cheese mixture; mix well and set in refrigerator in large bowl until quite thick like egg whites. Fold in one room temperature 12 oz carton cool whip (13-1/2 is okay).
Pour into lined pan; sprinkle saved crumbs on top. Refrigerate 12 hours or over night.
Vegetable / Potato: Aunt Sharon's Hash Brown Casserole
From Sharon Ward
Ingredients
2 (1 lb.) packages frozen hash browns, thawed
1/2 cup melted butter,
1 tsp salt,
1/4 tsp pepper,
1/2 c. chopped onion,
1 can cream of chicken soup (regular size),
1 (8 oz) container sour cream,
2 cups shredded cheddar cheese;
1 cup buttered bread crumbs
Directions
Combine thawed hash browns with all ingredients except bread crumbs.
Pour into buttered 3 qt. casserole; sprinkle with bread crumbs.
Bake at 350 degrees for 75 minutes.
Makes 8 to 10 servings. *Double recipe fits into 5 qt. casserole.
Ingredients
2 (1 lb.) packages frozen hash browns, thawed
1/2 cup melted butter,
1 tsp salt,
1/4 tsp pepper,
1/2 c. chopped onion,
1 can cream of chicken soup (regular size),
1 (8 oz) container sour cream,
2 cups shredded cheddar cheese;
1 cup buttered bread crumbs
Directions
Combine thawed hash browns with all ingredients except bread crumbs.
Pour into buttered 3 qt. casserole; sprinkle with bread crumbs.
Bake at 350 degrees for 75 minutes.
Makes 8 to 10 servings. *Double recipe fits into 5 qt. casserole.
Monday, December 1, 2008
Appetizer: Brie Leek Tartlets
From Jackie Schuler
Ingredients
1 medium leek (white portion only) finely chopped
1 garlic clove, minced
3 Tablespoons butter
Dash salt
Dash pepper
Dash ground nutmeg
1 package (1.9 oz) frozen miniature phyllo tart shells
2 oz. Brie or Camembert cheese, rind removed
Directions
In a small skillet, sauté leek and garlic in butter until tender. Add the cream, salt, pepper and nutmeg; cook and stir for 1-2 minutes or until thickened.
Place tarts shells on a baking sheet. Slice cheese into 15 pieces; place one piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture. Bake at 350 degrees or until heated through.
Yield: 15 appetizers
Ingredients
1 medium leek (white portion only) finely chopped
1 garlic clove, minced
3 Tablespoons butter
Dash salt
Dash pepper
Dash ground nutmeg
1 package (1.9 oz) frozen miniature phyllo tart shells
2 oz. Brie or Camembert cheese, rind removed
Directions
In a small skillet, sauté leek and garlic in butter until tender. Add the cream, salt, pepper and nutmeg; cook and stir for 1-2 minutes or until thickened.
Place tarts shells on a baking sheet. Slice cheese into 15 pieces; place one piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture. Bake at 350 degrees or until heated through.
Yield: 15 appetizers
Sunday, November 30, 2008
Vegetable / Potato: Sweet Potato Casserole
From Shelly Carey
Ingredients
4 lbs sweet potatoes (4 ½ cups peeled, boiled and mashed)
1 ¼ cups brown sugar
½ cup butter, softened
3 eggs, beaten
1 Tablespoon vanilla
1/2 cup whole milk (or evaporated
Topping
¾ cup flour
¾ teaspoon baking powder
1 cup brown sugar
1/3 cup butter, softened
1 cup pecans, chopped
Directions
For filling, mix together sweet potatoes, brown sugar, 1/2 cup butter softened, eggs, vanilla and milk. Grease a 9 x 13 inch pan. Spread mixture into the pan.
For topping, crumble together and spread over sweet potatoes. Bake at 400 degrees for 25 minutes or until light brown.
Ingredients
4 lbs sweet potatoes (4 ½ cups peeled, boiled and mashed)
1 ¼ cups brown sugar
½ cup butter, softened
3 eggs, beaten
1 Tablespoon vanilla
1/2 cup whole milk (or evaporated
Topping
¾ cup flour
¾ teaspoon baking powder
1 cup brown sugar
1/3 cup butter, softened
1 cup pecans, chopped
Directions
For filling, mix together sweet potatoes, brown sugar, 1/2 cup butter softened, eggs, vanilla and milk. Grease a 9 x 13 inch pan. Spread mixture into the pan.
For topping, crumble together and spread over sweet potatoes. Bake at 400 degrees for 25 minutes or until light brown.
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