Carribean Pumpkin Soup

I'm always looking for the make ahead ~ going to give this one a try - even though I know I may be the only one eating it!!

• Sauté 1 onion chopped, 1 red pepper diced, 2 cloves garlic, and 1/2 tsp cumin
• 1 can pumpkin
• 2 1/2 cups chicken broth
• 1 can black beans, drained
• 1 can diced tomatoes
• salt and pepper to taste

No other instructions on this than the ingredients, but it's soup...

=)

Condensed Milk

ok, so I didn't know you could make your own...but in the event you are out and can't make it to the store...

• 1/3 cup evaporated milk
• 3/4 cup sugar
• 2 T butter

Mix and heat until sugar dissolves.

Mounds Balls

Another we haven't made in what seems like forever...worth bringing back for an exchange of some sort?

• 2 lb sugar
• 1 lb flake coconut
• 2 cups walnuts, chopped
• 1 can eagle brand condensed milk
• 1 tsp vanilla
• 1/2 cup butter melted

Mix in large bowl - shape into small balls and chill.  Melt 1 large bag chocolate chips and 1/2 packet wax.  With a toothpick dip ball into chocolate to cover.

Special Note:  Instead of dipping into a large pan of chocolate, use an ice cream scoop for the chocolate and dipping.

Mounds Bars

• 20 graham crackers, crushed or 1 1/2 cup crumbs
• 1/4 cup sugar
• 1/2 cup melted butter
• 1 package flaked coconut
• 1 can sweetened condensed milk

Mix crackers, sugar, and melted butter and pat in a pan.  Then put coconut and milk.  Bake at 350˚ for 15 min.  then frost.  Melt in double boiler 1 1/2 -2 cups chocolate chips 2 T peanut butter and 2 T butter.  For a change use the minted chocolate chips.

Peanut Brittle

Haven't made this in a very long time...but remember it as being very good.
Combine and cook to soft ball stage using candy thermometer:

• 2 cups sugar
• 1 cup light syrup
• 1 cup water

Add 2 cups raw peanuts and 1/4 tsp salt.  Cook to hard crack, stirring constantly.

Add 1/2 tsp butter and 1/4 tsp soda, stir to blend, then pour into buttered pan.  cool completely and break into pieces.

"SNACK"

No other fancy name with this one - just straightforward SNACK!

• 2 cups Golden Graham cereal
• 1 can salted peanuts
• 1 cup raisins
• 1 cup banana chips
• 1 cup coconut, wide flakes
• 4 cups popcorn

mix and cook:

• 3 T butter
• 3 T honey
• 1 tsp ground ginger
• 1/2 tsp salt

Toss with first mix and heat 5-10 minutes in slow oven

Doughnuts

Straight from Grandma Nellermoe's tried and true cookbook...
Makes: 40

• 1 cup sugar
• 4 T melted butter
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup sour milk
• 1/2 tsp salt
• 1 tsp soda
• 3 cups flour

Combine the sugar, butter, beaten eggs and salt.  Add sour milk to which soda has been added.  Mix in the flour thoroughly. 

Roll out to about one-third inch thickness and cut with doughnut cutter.  Fry in deep fat till golden brown.

Candy Cane Cookies

Have yet to try these, but they sound good!!

• 1 cup butter
• 1 cup powdered sugar, sifted
• 1 egg
• 1 1/2 tsp almond extract
• 1 tsp vanilla
• 2 1/2 cups flour
• 1 tsp salt
• 1/2 tsp red food coloring
• 1/2 cup crushed peppermint candy
• 1/2 cup granulated sugar

Mix butter, sugar, egg, and flavoring.  Add combined flour and salt.  Divide dough in half.  Blend food coloring in 1.  Roll 4" strips of each color.  Place strips side by side and lightly press together.  Twist like a rope.  Curve top down to create candy cane shape.

Bake at 375˚ for 9-10 minutes.  While still warm, sprinkle with candy and sugar.

Spritz

Always makes me think of great aunt Josie.

• 1 cup butter
• 1/2 cup sugar
• 1 egg
• 1/2 tsp salt
• 1 tsp almond flavor (or vanilla)
• 2 1/4 cup flour (recipe card calls for Gold Medal brand)

Mix butter, sugar, egg, salt & flour
Measure flour
Work with 1/4 of the dough at a time in press. 
Bake 6-8 minutes at 400˚.

"To Die For Blueberry Muffins"

 Even JJ will eat these!  Lots of ingredients, but well worth putting it all together!!
Muffin Ingredients:

• 1 1/2 cup AP flour
• 3/4 cup white sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup FRESH blueberries

Crumb Topping Ingredients: (mix together with fork)

• 1/2 cup white sugar
• 1/3 cup AP flour
• 1/4 cup butter, cubed
• 1 1/2 tsp cinnamon
• **almond flavoring (was on card, but no amt given...)

Preheat oven to 400˚.  Grease muffin cups or line
Combine 1 1/2 cup flour, sugar, salt and baking powder.  Place vegetable oil into a 1 cup measure  and add egg and enough milk to fill cup.  Mix this with flour mixture.

Fold in blueberries.  Fill muffin cups to top and sprinkle with crumb top mix.

Bake 20 - 25 minutes

Rosettes

I've feared making these for some reason...it's perhaps now time to try them.  I am, after all, submitting the recipe!

• 4 eggs - whipped
• 1 pt sweet milk (I can assume this is whole milk?)
• 2 tsp sugar
• 1/4 tsp salt
• vanilla
• 2 cups flour

Mix, coat rosette iron, deep-fry and coat with powdered sugar/sugar mix

I'm thinking there's room for clarification here - will update as soon as I ask mom!

English Toffee

Not yet tried, but I found it on allrecipes.  Will re-post with thoughts after trying.
     *Before beginning, butter a cookie sheet - or line with foil and spray.

• 1 cup butter
• 1 1/2 cups white sugar
• 2 T water
• 1/2 cup slivered almonds (or your preferred)
• 1 cup chocolate chips

First, melt butter.  Then add sugar and water and stir continually for 5 minutes.  Turn down heat, cook for 15 minutes, stirring every 5 minutes.  Add almonds.  Place thermometer in pan, continue to stir ~ every 5 minutes.

When thermometer reaches 300˚, raise heat and stir continuously until reaching 312˚ and mix is rich caramel color.    (skip this part if 300˚ brings it to caramel color).  Remove from heat and quickly pour onto cookie sheet.  Heat chocolate chips in microwave for ~ 2 minutes, stirring once, at 1 minute.  Spread chocolate over caramel and top with nuts.  Cool completely and break into pieces

Krum Kake III

Must have the right iron to make this work.

• 4 eggs, beaten
• 1 1/2 cups sugar
• 1 cup cream, whipped
• 1 cup melted butter
• 1 cup buttermilk
• 1/4 tsp soda
• 1/2 tsp vanilla
• 2 3/4 cup flour
• 1/2 tsp cardamon

Add sugar & butter to beaten eggs.  Fold in cream.  Add buttermilk & flour, alternating.  Bake on krum kake iron.

Butternut Crunch Candy

A sort of toffee...
Before beginning: Butter a cookie sheet & set aside

• 1 cup sugar
• 1/2 tsp salt
• 1/4 cup water
• 1/2 cup butter

*Cook together to 285˚ and add 1/2 cup chopped nut.  Pour into prepared cookie sheet.
*Melt 6 oz of chocolate and spread over candy.  Sprinkle with 1 cup chopped nuts.  Cool til firm and break into pieces.

Amish Friendship Cake

Do not refridgerate or use mixer. Stir with metal spoon. Bake in well greased and flowered bundt pan. 350 for 40-50 min.

Day 1- With cake starter pour into glass bowl, stir and cover with plastic and leave on counter for 10 days.
Day 2,3,4- Stir
Day 5 add 1 cup sugar, 1 cup flower and 1 cup milk- stir.
Day 6,7,8,9- Stir
Day 10- add 1 cup sugar, 1 cup flour, 1 cup milk, stir. Take out 3 cups and give to 3 friends.

To remaining starter:

2/3 cup oil
3 eggs
1 cup sugar
2 tsp vanilla
2 cup nuts
1 1/2 tsp cinnamon
2 cup flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp soda

Freezes well
Optional Ingredients: 1/2 or 1 cup of raisins, coconut, chocolate chips or oatmeal.

Ultimate Power Bar

Get to it! ☺

• 3 ½ C Organic oats
• ¾ C raisins
• 2/3 C sunflower seeds
• ½ C toasted sesame seeds
• ½ C wheat germ
• ½ C oat bran
• 3 T flax seeds
• 1 T cinnamon
• 1 t salt
• **

• 1 ½ C Marantha peanut butter (natural of some sort)
• 1 C honey
• 4 T butter, melted
• 1 C chocolate chips - dark is best

In large bowl combine 1st 9 ingredients. Stir in peanut butter, honey and melted butter. Press mixture firmly into foil-lined 9x13" pan. Bake in preheated 350° oven for 15 minutes. Remove oven; sprinkle chocolate chips over bars. Return to oven until chocolate is softened (about 2 minutes). Spread chocolate to even out over bars. Cool slightly. Refrigerate until firm (about 2 hours). Cut into bars, wrap individually and store in fridge

Köttbollar (Swedish Meatballs)

Tried and true ~

• 3 lbs ground beef - lowest fat possible
  
• 1 lb ground pork
  
• 2 C cream
• 1 C bread crumbs - plain
  
• 2 t salt
• ½ t pepper
• ½ t allspice
• 1/8 t nutmeg
• ½ onion VERY FINELY diced

Mix together the beef and pork with cream using mixer, beat thoroughly. Add seasonings and bread crumbs. Mix with beater until light. Form into small balls, brown in butter and make gravy from drippings. Simmer meat balls therein.

Strawberry Pizza Dessert

Crust
2 cups flour
1/2 powdered sugar
1 cup margarine

Mix and pad into a cookie sheet 10x14


Bake 20-25 min. at 350 degrees (should look like a sugar cookie)

Cool and frost
8oz. cream cheese
1 cup sugar
1 tsp vanilla

Put fresh fruit (strawberries, kiwi, blue berries, apricots- or any desired fruit)
1 pkg gelatin dessert mix
follow pie directions, pour over fruit and chill.

Caramel Puffcorn

1 pkg puffcorn curls (8 oz. bag)- place in large roaster pan.

In a 2 quart sauce pan cook together for 2 minutes (mixture foams).
1 cup brown sugar
1/2 cup light corn syrup
2 sticks butter (not margarine)
1 tsp baking soda
peanuts (optional)

Pour caramel mixture over puffcorn curls and stir until mixed. Place in a 250 degree oven for 45 minutes. Stir at least every 10-15 min. Remove from oven, pour on wax paper and break apart.

Søtsuppe (Sweet Soup)

Grandma's recipe, from the most fragile and well used cookbook I've ever seen!

• 2 Qts water
• 1/2 C sago...from the book I'm quoting.  My best guess: tapioca
• 1 C raisins
• 1 C prunes
• 1 lemon
• 2 sticks cinnamon
• 1 C sugar
• 1 T vinegar
• 1 glass jelly or grape juice

Wash sago, raisins, and prunes.  Cook them in water for an hour.  Add sugar, cinnamon, sliced lemon and vinegar.  Boil again for thirty minutes.  Add jelly or juice about fifteen before soup is fully cooked

Peanut Butter Buckeyes

 A new favorite and much less tedious than the traditional peanut butter cups.  

• 1 1/2 cups Creamy Peanut Butter
• 1/2 cup Butter, softened
• 1 tsp Vanilla extract
• 4 cups Powdered Sugar
• 6 oz. Semi-Sweet Chocolate chips
• 2 T Shortening 
• Wax paper

Mix peanut butter, butter, vanilla, powdered sugar to form a stiff dough. Shape into balls. about 1 - 2 tsp per ball. Cool long enough to set.
Melt shortening and chocolate together.
Dip peanut butter balls into chocolate with toothpick and return to fridge/freezer to set. If the hole from the toothpick bothers you, just smooth over the hole while they're still a little warm.

Nut Goodie Bars

These were one of Jen's favorite - the trick is getting the layers to stick together after cutting.

Melt together:

• 1 - 12 oz pkg chocolate chips
• 1 - 12 oz pkg butterscotch chips
• 2 C peanut butter

Divide in 2 - spread one 1/2 on bottom of 11x15 pan, chill.  You will keep the other half warm. 

Middle Layer:

• Melt 1 C butter add 1/2 C milk and 1 pkg vanilla pudding (not instant).  Stir until dissolved.  
• Beat in 6 C of powdered sugar.  
• Add 1 tsp maple flavoring.

Spread mixture over chocolate layer til firm. 
To remaining chocolate mix, add 2 C dry roasted nuts.  Spread on top.

Store in fridge or freezer.

Flat Bread

Flat bread...how long has it been!!

• 1 1/2 C buttermilk
• 1 tsp soda
• 2 C quick oatmeal
• 3/4 C shortening
• 1 tsp salt 
• 1/4 C sugar 
• 3 C flour

Roll out with a grooved rolling pin.  Bake on sheets in oven ~ 350*.  Cut into pieces before completely done.  Watch carefully to allow for cutting before getting brown on edges.

Date Balls

Supposedly from "Auntie Cassy" - at least that's what the package of dates says...but they are simply divine.

• 2 8oz. packs pitted dates
• 1 stick butter
• 1 C brown sugar
• 4 T water
• 1 tsp vanilla
• 2 C Rice Crispies
• Coconut for coating

Mix together in 12" Sauce pan: dates, brown sugar, water).  Cook over medium heat for 10 - 12 minutes or until it thickens to paste.  Remove from heat and add 1 t. vanilla.  Mix in 2 c Rice Crispies.  Allow mix to cool to touch and roll into small balls.  Roll balls in finely shredded coconut or powdered sugar.  Makes about 4 dozen.

Deviled Eggs with Avocado

In filtering through all the recipes saved from time gone by, you never quite know what you'll find...

• 12 eggs
• 1/2 C mayonnaise
• 4 tsp prepared mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 med onion finely diced...dunno, this sounds like a lot!
• 1 stalk celery finely diced
• 1 lg avocado

1. Hard boil, peel and remove the yolk from the eggs - set aside to be filled.
2. Sauté onion and celery til tender.  Place into food processor and puree.  Add yolks, mayo mustard, salt, pepper, and avocado and blend all together well.
3. Fill egg whites and sprinkle with Paprika (if desired)

De De's Granola

This one is from Mary.  A must have go-to munchy!

• 3 C Oatmeal - 3 minutes in microwave to soften without water
• 1/3 C brown sugar
• 1/3 C wheat germ
• 1/3 C coconut
• 1/3 C slivered almonds, chopped
• 1/3 C sesame seeds
• 1/3 C flax seeds
• 1/3 C vegetable oil (olive oil also an option)
• 1/4 C honey
• 1 tsp vanilla
• 1 tsp cinnamon

Stir together - put in microwave 5 minutes, stirring every 2 minutes.  Add preferred dried fruit after cooled.

Almond Peanut Butter Blossoms

1/2 cup butter, softened                                
1/2 cup almond butter
1/2 cup granulated sugar
1/2 cup packaged brown sugar
3/4 tsp. baking soda
1/2 tsp. cream of tarter
1/4 tsp. salt
1 egg
2 Tbsp. milk
1/2 tsp. Vanilla
1 cup whole wheat flour
1 cup all-purpose flour
3 Tbsp. granulated sugar
2 Tbsp. finely ground almonds
48 to 60 milk chocolate kisses with almonds

1. Preheat oven to 350 degrees F.  In a large mixing bowl beat butter and almond butter with electric mixer on medium to high speed for 30 seconds.  Add 1/2 cup granulated sugar, brown sugar, baking soda, cram of tartar, and salt.  Beat until combined, scraping bowl occasionally.  Beat in egg, milk, and vanilla until combined.  Beat in whole wheat flour and as much of the all-purpose flour as you can with the mixer. Stir in any remaining flour.

2.  In a shallow dish combine 3 tablespoons sugar and ground almonds.  Shape dough in 1-inch balls.  Roll balls in sugar mixture to coat.  Place balls 2 inch apart on ungreased cookie sheet.  Bake 8 to 10 minutes or until edges are firm and tops are cracked.  Remove from oven; immediately press a chocolate kiss in the center of each cookie.  Transfer to wire rack.  Cool. Makes 48 to 60 cookies. 

Jim Jams

I love these and haven't had them in so long!  You need a cookie press for this one...worth the effort.

• 1 C sugar
• 1 C shortening
• 2 eggs
• 1/2 C molasses
• 2 tsp cinnamon
• 1/2 t salt - no quantity was listed on the tried and true card...so we're guessing!
• 2 tsp soda in 3 T water
• 1 tsp vanilla
• 4-5 C flour - should be firm batter

Put through cookie press.  Use flat corrugated disc.  Bake at 350*, check at 7 minutes.  Cut in desired cookie length AS SOON AS REMOVED from oven.  Cool.  frost with powdered sugar frosting between 2 flat sides.

Roasted Basil Tomato Soup

Gio's most excellent recipe ~ I'm thinking a nice warm me up on a cold winter's day.

• 1 Head of garlic - roasted as follows: Cut top, drizzle oil, bake 30 minutes at 500*, then cool
• 2 28 oz. cans of fire roasted tomatoes 
• 1/8 C olive oil 
• 56 oz water (use the 28 oz cans * 2)
• 1 1/2 T chicken base
• Salt & Pepper to taste
• 8 oz cream rinse w/ 4 oz H2O 
• 1 oz fresh chopped Basil

Simmer then add a roux as follows: 2 T melted Butter add Flour enough to make the roux.  Simmer again.

No-Bake Nut Goodie Bar

1/2 cup butter
1 pkg. butterscotch chips
1 pkg. Chocolate chips
3/4 cup peanut butter
1/2 pkg. peanuts
Melt butter, add chips and peanut butter.  Pour mixture over a layer of miniature marshmallows and nuts in 13x9 pan. Keep Refrigerated.

Almond Cake With Cardamom and Pistchio

 

• 1/2 Cup Vegetable oil, plus additional for pan
• 7 Large eggs, separated
• 3 cups almonds
• 1 cup sugar
• 1 tablespoon matzo meal
• 2 teaspoons ground Cardamom
• 1 tablespoon almond extract
• Confectioners sugar (kosher for passover), for dusting finally chopped pistachio nuts, far garnish.

1. Heat oven to 350 degrees.  Oil a 9 inch bundt pan or a 9-inch square pan and set aside.  Using a  stand mixer, whisk egg whites until stiff but not dry, and set aside.
2.  Using a large food processor, pulse almonds until very finely ground, stirring once or twice to prevent them from turning into a paste.  In a medium bowl, combine egg yolks and sugar, and whisk to blend.  Add ground almonds, matzo meal and cardamom.  Add almond extract and 1/2 cup oil.  Gently fold in egg whites.
3.  Pour batter into prepared pan.  Bake until a toothpick inserted in the center comes out clean, about 50 minutes.  Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack.  To decorate, dust with confectioners sugar and chopped pistachios.

Yield: One 9-inch cake (10 to 12 servings).   

Recipe Quest

In light of how poorly I've done in maintaining the original reason for this post, I've decided to attack mom's recipe box while over for the traditional fanfare feast!  Given that time and distance have made the concept of tradition foggy if not non-existent, food is the final bastion!  I simply must get the recipes for the following tomorrow!!

1. Nut Goodie Bars (Ryan's favorite)
2. Jim Jams - can't remember the last time I've had these yum yums!
3. Sandbakkels - not just any recipe!  It has to be grandma's or bust!
4. Rosettes - ditto!
5. My new favorite - Date Balls 
6. English Toffee!!    Don't know if mom has one, but it's one that must become tradition!

I'm sure, nay, I'm counting on the idea, that there will be more to add once I'm actually in the depths of the recipes cards...we shall see!!

"Best Rolled Sugar Cookies"

Well, I had high hopes for the Cut-Out Cookies until I realized I didn't have the cream cheese or the lemon...so I decided to try this one now and that one later.

• 1 1/2 C butter, softened
• 2 C white sugar
• 4 eggs
• 1 t vanilla extract
• 5 C AP flour
• 2 t baking powder
• 1 t salt

Cream sugar and butter until smooth.  Beat in eggs and vanilla.  Stir in flour, baking powder, and salt.  Cover and chill dough for at least an hour - or overnight

Preheat oven to 400º.  Roll out dough on floured surface 1/4 to 1/2 inch thick.  Cut into shapes and place 1 inch apart - they do rise and if close, will connect

Bake 6 - 8 minutes.  Cool completely

*Note: I used a 360º oven and went 10 minutes because I wanted to avoid burn potential as I made the next pan...with 5 year-old hands in the mix it took me a little longer to fill the pan

"Best Cut-Out Sugar Cookies"

I've been looking for the ultimate in roll cookies.  I found this one and am going to try it today.  It's from Faith Durand's site: "The kitchn, inspiring cooks, nourishing homes".  I'm copying the huge batch here, but I am going to make the smaller batch to see how it goes.  

• 3 C unsalted butter, softened for an hour
• 3 C granulated sugar
• 3 eggs
• 6 oz cream cheese (3/4 of standard package)
• 1 t vanilla extract
• 1 t almond extract
• 2 t lemon zest
• 9 C flour
• 4 1/2 t baking powder
• 1 1/2 t salt

Cream the butter and add sugar.  Cream until light and fluffy.  Add the eggs, one at a time and beat until golden.  Add the cream cheese and again, beat until well incorporated.  Add the flavorings and lemon zest.

Mix the flour, baking powder, and salt in a separate bowl, then add, bit by bit to the butter/sugar mix until fully incorporated.  (You will need a very large bowl for this!)

Refrigerate the dough for at least an hour - best overnight.

Heat the oven to 350º.  divide the dought into smaller balls and roll out 1/4 to 1/8 inch thickness.  Cut out cookies.  

Suggestion:  Cut the dough directly on parchment paper and just slide onto baking sheet ~ much easier transition!

Bake cookies for 8-12 minutes, depending on thickness.    Let cool before icing. 

Enchilada Casserole

Yum! Not much else to say - we all enjoyed this one. As a size reference, we have a 4 qt cooker, this was perfect for it.

• 2 C cubed cooked chicken
• 1 28 oz enchilada sauce (mild was our choice)
• 6 - 8 corn tortillas ( I used small size)
• 1 orange bell pepper - cubed
• 1 yellow bell pepper - cubed
• 1 15 oz can black beans, drained & rinsed
• 1/2 C + black olives, sliced
• 2 1/2 C shredded cheddar cheese
• Garnish/Toppings to taste: Sour cream, avocado

Combine chicken, sauce, and set aside. Mix together the peppers, beans, and olives. Start with corn tortillas on bottom of crockpot. (I used 3 on bottom.) Then layer as follows:

• chicken/sauce,
  
• peppers/beans/olives mix
• cheese

Repeat and finish with cheese and add 1 T of water over the top of it. Cook low 4-6 hours.

Outside-In Turkey Tamale Pie

Still trying to find the best proportions of corn meal for this - but want to get it somewhere more permanent.

• 1 1/4 lbs ground turkey - I use Sweet Italian seasoned
• 3/4 C corn meal
• 1 C chicken broth
  
• 1 14.5 oz can diced tomatoes with chilies
  
• 1 small onion, diced
• 3/4 C sweet corn - drained
• 1/2 C kidney beans
• 1/2 C black olives, sliced
• 2 t chili powder
• 1 t cumin
• optional - diced fresh red, green, or yellow peppers
  

Brown sausage with cumin and chili powder, add onion, peppers, corn, beans, black olives to sauté 2 - 4 minutes. Add diced tomatoes. In separate bowl, add chicken broth and cornmeal, let stand 5 minutes. Stir all together, add to crockpot. Cook 3-4 hours high or 7-8 hours low.

I think the next time I make this, I will prop open the cover to let a little steam out or add more cornmeal. It was a little on the mush side last time.