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).