Friday, September 28, 2012

Cake-Like Brownies

2 sticks butter
4 Tbsp cocoa
1 cup water

Heat until butter melts, pour over:
2 cups flour
1/2 tsp salt
2 cups sugar

Add:
2 eggs
1 tsp soda
1 tsp vanilla
1/2 cup milt
1 tbsp vinegar

Bake in an ungreased 15*10 pan (sheet cake pan) for 30 minutes at 350' 

Frost while warm with:
3/4 stick butter
3 Tbs cocoa
(heat until melted)
Add:  4 tbsp milk
1 tsp vanilla
enough powdered sugar until spreads


Oven Carmel Corn

7 1/2 quarts popped corn

Bring to a boil:
2 cups of brown sugar
2 sticks of butter
1/2 cup of white corn syrup
1 tsp salt
Add last: 1 tsp baking soda

Stir and pour over popped corn on greased cookie sheet.  Bake at 200' for 1 hour stir every 15 minutes.

French Toast Casserole

1 loaf french bread or buns cut in cubes (or Gluten Free Bread for Gluten Free)
8 eggs
3 cup milk
4 tsp sugar
dash of salt
1 tsp vanilla

Topping
2 Tbs butter
3 Tbs sugar
2 Tsp cinnamon

Place cubes in greased 9*13 pan.  Mix eggs & milk, sugar, vanilla, and salt.  Pour over bread.  Cover and refrigerate 8 hours or overnight.  Remove 30 minutes before baking.  Top with butter.  Combine sugar and cinnamon and sprinkle over the top.  Cover with aluminium foil.  Bake at 350' for 40-45 minutes or until knife comes out clean.  Serve with syrup.

Thursday, September 27, 2012

Frozen Fruit Cup

2 10 oz boxes frozen strawberries, partially thawed
2 11 oz cans mandarin oranges, drained
12 oz can crushed pineapple with juice
4 bananas, sliced
1 1/2 cup sugar
1 cup water

Mix all fruit.  Combine sugar and water and boil two to three minutes.  Pour over mixed fruit.  Freeze mixture in clear plastic cups.

Fruit Bars

1 cup margarine
1 3/4 cup sugar
4 eggs
1 tsp vanilla
1 1/2 tsp baking powder
 3 cup flour
1 21 oz can blueberry, cherry, apple, or lemon filling

Cream margarine and sugar.  Add eggs and vanilla.  Stir in flour and baking powder.  Place 2/3 batter in 11*17 inch ungreased pan.  Spread pie filling over the batter.  Spread remaining 1/3 of batter by teaspoon over the top.  Bake 30-40 minutes at 350'.  Drizzle favorite powdered sugar frosting over top when cooled.

Pumpkin Cake Pie

1 can pumpkin
4 eggs
 1 can evaporated milk
1 ½ cup sugar
2 tsp cinnamon
1 tsp ginger
½ teas nutmeg

Mix all ingredients and put into 9*13 greased pan
Sprinkle 1 package yellow cake mix on top.  Pour 1 cup melted butter on top.  Spinkle chopped nuts.  Bake 350’ for 1 hour.

Pumpkin Bread

Combine – 3 cup sugar and 1 cup oil (blend well)
Add – 4 eggs (1 at a time) beating after each. 
Combine in Bowl – ½ tsp. salt, 1 tsp. cinnamon, 1 tsp. nutmeg, 2 tsp. baking soda, & 3 1/3 cup flour
Combine 2 cup pumpkin and 2/3 cup water
Blend dry ingredients and mix pumpkin mixture. 

Bake 350’ 1 hour in 9*5 loaf pans

Taco Casserole

6 oz. broad egg noodles (I used Quinoa for Gluten Free)
1 lb. ground beef
1 med. onion
1 can tomato soup
Chili powder to taste
Salt & pepper to taste
16 oz. can red kidney beans, drained
Corn chips, crushed
1 c. grated sharp Cheddar cheese
 
Cook noodles and drain. Saute ground beef and onion. Stir in tomato soup, chili powder, salt and pepper. Simmer 10 minutes. Add kidney beans. Arrange alternate layers of meat mixture and noodles in 2 quart dish. Sprinkle crushed corn chips over top and cheese. Bake at 350 degrees for 30 minutes. Serves 6-8.

Monday, September 24, 2012

Pasta Sauce

Ingredients:
4 lbs. tomatoes (about 12 medium sized tomatoes)
3 Tablespoons olive oil
1 onion
1 green pepper
4 garlic cloves
1 tablespoon sugar
2 teaspoons basil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
optional: 1, 6 oz. can tomato paste

Directions:
Bring a pot of water to a boil.  Cut an X on the bottom of all the tomatoes. Prepare a bowl of ice water.  Blanche tomatoes, a few at a time, X side down for 30 seconds. Remove and place in ice water for 20 seconds. Remove and set aside. Repeat with remaining tomatoes.  Peel the tomatoes. It should be really easy to do.

Cut the tomatoes in half or quarters and remove as many seeds as possible. Place the tomatoes in a kitchen towel and squeeze to remove as much moisture as possible. Roughly chop up the tomatoes and set aside.

Warm up the olive oil in a large saucepan on medium heat.  Finely chop up the onion and green pepper. Add to the pan and cook for 8 minutes. Next, mince the garlic and add to the pan and cook for 1 minute.

Add all the tomatoes and the rest of the ingredients and simmer for at least an hour, stirring occasionally. Using a potato masher or a fork press down on the tomatoes occasionally to help them break down. If you want thicker sauce add the tomato paste. Serve over your favorite type of pasta.

*Variations: You can add celery or carrot along with the onion and green pepper.  Also, you can add cooked Italian sausage or ground beef to the pasta sauce.

Homemade Canned Salsa

8 cups tomatoes, peeled, chopped and drained

2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:
~Mix all together and bring to a slow boil for 10 minute.

~Seal in jars and cook in hot water bath for 10 minute.

~This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

~Yields 3-6 quarts or pints.

Friday, September 21, 2012

Gluten Free Cream of Tomato Soup

Ingredients:

  • 3 tablespoons light olive oil
  • 3 tablespoons potato starch OR sweet rice flour
  • 1 1/2 cup milk OR cream OR dairy free milk substitute (I use organic light coconut milk)
  • 1 1/2 cups Muir Glen brand Organic Pizza Sauce
  • 1/2 cup water
  • 1/2 teaspoon honey
  • Salt and pepper to taste

Preparation:

  1. Heat light olive oil in a medium saucepan over medium heat.
  2. Add amaranth flour and whisk until smooth and bubbly.
  3. Add pizza sauce and whisk until blended and smooth.
  4. Add milk or dairy free substitute, honey and water and continue to whisk until soup mixture is smooth and creamy.
  5. Salt and pepper to taste.
Makes about 3 1/2 cups of soup.

Thursday, September 6, 2012

Flourless Banana Pancakes

2 bananas
2 eggs
1/4 cup almond butter
1/4 tsp vanilla
1 tsp coconut oil
1/4 tsp cinnamon
Pinch of nutmeg

Add all together and bake on a grill - tastes like banana bread!

Saturday, September 1, 2012

Master Cookie Mix - with a variety of cookies

Master Cookie Mix

4 ½ cup flour
1 ½ cup sugar
1 ½ cup packed brown sugar
2 tsp. salt
2 tsp. baking soda

Mix above n mixing bowl and add:
1 ½ cup shortening, blend until crumbly. Store in air tight container for up to 6 months. Yield 10 cups

Cinnamon Raisin Cookies
2 eggs
½ tsp. cinnamon
½ tsp. almond extract
2 ½ cups master cookie mix
½ cup raisings
½ cup chopped nuts

Combine eggs, cinnamon, extract, and cookie mix. Mix well. Bake 350’ 10-12 minutes.

Banana Cookies
2 eggs
½ cup mashed bananas
¼ cup all-purpose flour
1 tsp. vanilla
2 ½ cup master cookie mix
½ cup chopped nuts

Combine and mix well, then add nuts. Drop by tablespoons on onto ungreased cookie sheet. Bake 350’ for 10-11 minutes.

Peanut Butter Cookies
½ cup peanut butter
2 eggs
1 tsp. vanilla
2 cups master cookie mix

Combine all ingredients, mix well. Drop by rounded tablespoon, flatten slightly. Bake 305’ 0-12 minutes or until browned.

Zucchini Peanut Butter Cookies

In a small bowl combine and cut to make crumble: 1 ½ cup flour, ½ cup crunchy peanut butter, ½ cup set aside.

In another bowl thoroughly combine and beat well: ½ cup butter softened, ½ cup brown sugar, ½ cup white sugar, 1 cup grated unpeeled zucchini, 1 tsp. baking soda. Add 1 egg blend well and add 1 tsp. vanilla, combine with the flour peanut butter mixture and stir in 1 cup chopped roasted peanuts, ½ cup chocolate chips. Chill dough 2 hours; drop by tablespoons onto greased baking sheet.

Bake 375’ 12-15 minutes let cool.

Zucchini Cookies

Blend ½ cup butter softened, 1 ½ cups sugar.
Add 1 egg, 1 ½ cup grated zucchini, 1 tsp. vanilla
Add and blend well: 3 ½ cup flour, 2 tsp. baking powder, 2 tsp. baking soda, ½ tsp. salt, ½ cup chocolate chips, and ½ cup chopped nuts.
Bake 350’ 13-15 minutes. Yield 4 dozen, drop by tablespoons, you may frost with white icing.

Zucchini Bread

Beat together 2 cups sugar, 1 cup oil, 3 eggs, 2 cups grated zucchini, 3 tsp. vanilla. Add 3 cup flour, 1 tsp. cinnamon, ½ tsp. nutmeg, 1 tsp. salt, 1 tsp. baking soda, ¼ tsp. baking powder, and blend well. Add 1 cup chopped nuts if desired.

Bake 350’ for 50-60 minutes in bread pans o can use smaller bread pans adjust for the time. Yield 3 large loaf pans or 15 small loaf pans. Small pans take 20-30 minutes to bake.

Chocolate Zucchini Cake

Cream together: ½ cup soft butter, 1 ¾ cup sugar, ½ cup oil

Add and Beat together: 2 eggs, 1 tsp. vanilla, and ½ cup sour milk

In a small bowl combine: 2 ½ cup flour, 1 tsp. baking powder, 1 tsp. soda, ½ tsp. cinnamon, ½ tsp. cloves, 4 tbsp. cocoa and mix together

Add this to wet ingredients and blend well. Add 2 cups of finely diced zucchini and stir in. Pour into greased and floured 13*9 baking pan. Sprinkle ½ cup chocolate chips and ½ cup chopped nuts on top. Add 1 cup coconut on top. Bake 325 degrees for 40-50 minutes.