Copyright©2007- 2010 Donna Goff

Tuesday, November 4, 2014

Creamy Pink Pomegranate Dressing

Makes 1 quart

1 1/2 cup Granulated C & H Sugar (cane sugar not beet sugar) 

2 teaspoons ground Dry Mustard Powder 
2 teaspoons fresh ground Himalayan Sea Salt 
2/3 cup Pompeian brand--Pomegranate Infused Red Wine Vinegar 
1/2 Red Onion, peeled 
 2 cups Crisco Vegetable Oil

Blend the sugar, mustard powder, salt, raspberry vinegar, red onion, and vegetable oil in a blender for 1 minute, or to the smoothness you desire. I like to have little flecks of red onion in my dressing. Store in an airtight container. Will store for 1-2 weeks in the fridge. Shake before serving.

Serving Suggestion:
Great over romaine salad with the other half of the red onion used in the dressing, thin sliced, and separated into rings.

After Thanksgiving, drizzled over turkey chunks on a bed of romaine.

* Star brand Red Raspberry vinegar which is fruity or red wine vinegar, which is not as delicate and fruity.
* Yellow Onion
* Optional: Add three tablespoons of Poppy seeds after blending.

Tuesday, April 8, 2014

Dottie's Savory Green Beans

 This is how my Hoosier mother made green beans. They are very tender and savory.

1 can Green Giant French Cut Blue Lake Green Beans (or any other canned or frozen green beans)
1 Knorr Bullion cube cut in half because it is a double sized cube. (or any other beef bullion)

Open can and drain liquid only into a sauce pan. Add bullion cube and bring to a boil. Stir in beans and simmer about 5 minutes. Serve and Enjoy!

Wednesday, December 4, 2013

Scottish Shortbread

I this has been in our family for decades.  I got it from a friend, Meg Matson, when we lived in Colorado.

1 Cup Butter
1/2 Cup Sugar
2 Cups Flour

Cream Butter and Sugar together. Gradually add 1 cup of flour while beating into the creamed mixture. Pour 1 cup flour on a clean counter and knead creamed mixture into the flour. Press into pie plate. Take a fork and indent around the edges. Sprinkle with sugar. Bake i n a 375 degree oven for 30 minutes. Bake 3-5 minutes at 425 degrees to crisp up. Enjoy!!!

Saturday, June 22, 2013

Chocolate Cocoa Macadamia Nut Brownies

This begins with a homemade dry mix.  This dry mix can be made ahead and dry bottle canned. This makes a great gift too.  Just put in a bottle and attach the recipe.
2 C Granulated Sugar
1 C Hershey's Cocoa
1 C All Purpose Flour
1 C Macadamia Nuts
1 C Chocolate Chips

Optional substitute pecans or walnuts in place of macadamia nuts.

Bottle in a mason jar and vacuum seal for convenience another day or make fresh! Store in freezer to keep macadamia nuts fresh tasting.

Brownie Ingredients
1 C Butter (softened)
4 Eggs
1 Jar Chocolate Cocoa Macadamia Nut Brownie Mix

Preheat oven to 325, grease a 9x13 baking pan.  Cream softened butter.  Add eggs one at a time, beating to incorporate after each egg is added. Add dry mix and beat until smooth. Pour and spread in greased baking dish. Bake 40 to 50 minutes.

Thursday, May 2, 2013

Chicken Teriyaki Stirfry

This is a dish that can be made fresh or made and frozen then heated when needed. The frozen dish is ready in 10 minutes.


1-2 cups cooked chicken strips or turkey
1 package cooked and chilled Lo Mein or spaghetti noodles 
1/4 sliced water chestnuts
1 small onion diced
1 small red pepper sliced in strips
2 medium size carrots cut in thin match sticks
1/2 cup cubed celery (for frozen)  or diagonal sliced (for fresh)
1 cup broccoli florets broken up and stem sliced
1 cup sugar snap peas
1 tablespoon sunflower oil or oil of choice
1/3 cup Donna's teriyaki marinade
1/3 cup water

Adjust the amount of veggies and meat to your desired proportions.

When I buy chicken breasts I cook some up so I can have some on hand for quick meals such as this.  You can also use left over turkey for this. Noodles can be boiled ahead of time until firm and then chilled or frozen. Steam veggies till bright green but crisp, and chill or freeze.  Heat one tablespoon oil, toss in chilled noodles. Heat and stir.  Add Veggies, Chicken and 1/3 cup water. Heat thoroughly, about 7 minutes for frozen. Less if made fresh.  Food should be heated through and veggies bright in color. Stir in teriyaki.


Optional.  Make a double batch, remove half the noodles while still firm but cooked, veggies while still crisp, and meat when cooked. Cook completely and freeze for a future meal.

Saturday, March 30, 2013

Sugar Cookies

Sugar cookies can be adapted for any celebration. These can be frosted with butter cream frosting and decorated.  These can also be sprinkled with granulated sugar or colored sugar crystals. Also these can be left plain and used as mini dessert pizzas to be assembled on the spot. Makes about 5 dozen.


1 1/2 Cup Softened Butter (room temperature)
2 Cups Granulated Vanilla Sugar (white granulated sugar stored with a vanilla bean in the canister)
4 eggs
1 Teaspoon Homemade Vanilla
 5 Cups White or Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt

  1. Cream together sugar and butter. 
  2. Add in eggs and vanilla; mix well. 
  3. Mix salt and baking powder in a small bowl, then whisk into flour. 
  4. With mixer on pour dry ingredients into wet ingredients and mix well. 
  5. Cover and refrigerate 1 hour to over night. Preheat oven to 400 degrees.  
  6. On a lightly floured surface roll out cookie dough to an even thickness of 1/4- 1/2 inch. 
  7. Using a cookie cuter cut out shapes and place about 1 inch apart on a parchment lined cookie sheet. 
  8. Place cookie sheet in the freezer. Placing the cookie sheet in the freezer for a few minutes before cooking helps cookies maintain their shape!
  9. Immediately fill out the next cookie sheet. 
  10. Then take the second cookie sheet and place in the freezer. 
  11. Take the chilled cookie sheet out of the freezer and leave plain for frosting later or sprinkle with granulated or crystal sugar for sugar cookies. 
  12.  Place chilled cookie sheets immediately in the preheated oven.
  13. Bake 6-8 minute, till firm but not browned. 
  14. Cool on rack.

Wednesday, March 13, 2013

Williamsburg Orange Cake

I used to make this cake for bake sales when I was in high school, and they always fetched a pretty penny!  this is yummy and moist!  This is a really easy all in one bowl-- mix and pour recipe. This is not your typical buttermilk cake recipe and is a great from scratch cake for beginners!

2 1/2 Cups All Purpose Flour ( or 2 2/3 cup Cake Flour)
1 1/2 Cups Granulated Sugar (I keep a vanilla bean in my sugar jar and only use cane sugar)
1 1/2 Teaspoons Baking Soda
3/4 Teaspoon Salt
1  1/2 Cups Buttermilk
1/2 Cup Sweet Cream Butter, Softened
1/4 Cup Crisco Shortening
3 Large Eggs (about 2/3 cup)
1  1/2 Teaspoon vanilla
1 Cup Golden Raisins, Cut Up (Or for a zip substitute Crasins!)
1/2 Cup Finely Chopped Walnuts or Peacns
1 Tablespoon Orange Zest or grated Orange Peel (like to heap the tablespoon)

Top with Williamsburg Buttercream

Preheat oven to 350 degrees. Grease and flour three 8-9 inch round cake pans.

Measure and pour all ingredients for the cake into a large bowl. Mix 1/2 minute on low spread will you use the spatula to scrape down bowl sides constantly. Beat on high speed for 3 more minutes, scraping occasionally to make sure all the dry mixture is evenly dispersed. Pour mixture evenly into three pans. Bake 30-35 minutes until a toothpick comes out clean. Cool completely.  Then frost with the Williamsburg Butter cream frosting.

Williamsburg Butter Cream Frosting
1 Stick (1/2 Cup) Butter, softened at room temperature.
4 1/2 Cups C & H Confectioners Sugar
4-5 Tablespoons Orange Flavoring, Orange Juice or Orange Liqueur - (each adds its own touch, when I was in high school I made this with Orange Liqueur, it had less alcohol than the flavoring had! Or Make your own Orange Extract!)
1 tablespoon Orange Zest or Grated Orange Peel

Whip butter and sugar until fluffy. Stir in flavoring. Add orange zest or grated peel and beat until smooth. Ice the cakes by spreading a little icing in between each layer, frost the top, then the sides. Sever with a smile!