Copyright©2007- 2010 Donna Goff

Wednesday, December 12, 2007

Ginger Snaps

This is the same recipe as another one on this site referred to as Molasses Sugar Cookies. The difference is that this one is made with butter instead of shortening. Jennifer Robertson made these cookies and brought them to Princess Academy December 2007. I must say I prefer the flavor of the butter over shortening. Butter is better for you too.

Ginger Snaps

3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups sifted flour
1/4 tsp salt
2 tsp soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger

Cream butter and sugar together. In a separate bowl, combine dry ingredients. Add egg and molasses to creamed butter and beat well. Mix in dry ingredients. Chill one hour. Roll into 1" balls; roll balls in granulated sugar. Place balls 2" apart on un-greased baking sheets. Bake at 375 degrees for 8-10 minutes. Be careful not to overcook.

Thursday, November 22, 2007

Donna's Apple Stuffing

I do not like to cook my stuffing in the turkey. So, I created this dish that I can bake in the oven.


1 lb. of dry stuffing
2 1/2 cups chicken stock
1 stick of butter
1 cup celery, sliced into moons
1 diced onion
1 cored and sliced apple

Saute' onions and celery in melted butter until celery turns bright green. bring stock to a boil. Toss all ingredients together and mix with a fork until all is moist and mixed. Pour into a 4 quart casserole and bake at 350 degrees for 30 minutes.

Monday, November 12, 2007

Royal Icing


3 egg whites, room temperature
1 pound powdered sugar
½ teaspoon cream of tartar
A drop of peppermint extract if desired


Beat thoroughly in mixing bowl until icing holds stiff peaks, then keep bowl covered at all times with damp cloth. (It will dry out if you don’t.) This will dry hard.

Gingerbread House

I never had gingerbread houses as a child. However, when I married I gained a sweet sister-in-law, Beatrice Jackson, that taught me how to make them. I lost her recipe and I requested it from her this morning. She sent it and I am posting it here so I can find it easily.


2-3/4 cups sifted flour
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon cloves
2/3 cup molasses
1/3 cup packed brown sugar
1 egg
½ cup oil


Mix thoroughly and chill several hours (overnight or longer). Roll dough on an oiled piece of foil. (It helps to place the foil on cookie sheet with sides, and then roll the dough while in pan.) Bake on foil-covered cookie sheet with sides at 300° for 20-30 minutes. Place pattern on hot bread and cut IMMEDIATELY. Lift out pieces carefully and cool on cake racks. The gingerbread should be very hard when cool. (If necessary, the pieces may be laid back on the cookie sheet and placed in the oven for 5-10 minutes longer.) The roof sections will break off if the dough is not thoroughly baked.

Make Royal Icing to use in the assembly and decorating of the gingerbread house. Royal Icing is can be located under the label of "Frosting," in this blog.

If decorator tips and parchment bags are used in applying icing to gingerbread, use a #4 writing tip to draw windows, and a #30 tip to cover cut edges along sides and seams and roof.

CANDIES may be a multitude of various colors and shapes: gumdrops, candy canes, mints, hard candies, chocolate chips, silver balls, colored sugar and sprinkles, etc. Be sure to place candies in icing right away before it hardens.

Draw windows and roof lines with icing. Add candies.
Use icing to fasten one side of house to foil-covered slab.
Put icing on seam of this piece, then add other sides of house, fastening in place with icing.
Very carefully, put icing along roof edges on ends of house pieces. Attach one roof piece at a time, holding until hardened. Repeat with other roof piece. Hold, and PRAY that it doesn’t fall in!
Attach door with icing and decorate its seams with icing.
Decorate outer seams of house sides with icing. Candy canes look nice in the corner edges.
Put icing along rooftop edge. Fasten chimney pieces together with icing. Attach chimney to roof. Decorate with candies.
May add icicles with writing tip. Decorate yard with icing and candies.

Tuesday, October 2, 2007

Donna's Turkey Pasta Salad

I was going to head to the store to "buy" something to make for the Relief Society potluck dinner tonight. I stopped short and went to the storage room, and to the refrigerator, to see what I could create. This is what I made.


1 lb package rotini
12.5 ounce can turkey
1 lb package frozen green peas ( rinsed in warm water)
1 cup diced celery
1 cup ranch dressing
1/2 cup shredded cheddar cheese
1/3 cup diced yellow onion
1/8 cup real bacon bits

Mix all ingredients and chill. Serve.

You can add red pepper, cooked carrots, or sliced radishes for color and zip.

Saturday, September 29, 2007

Donna's Berry Elegance

We served this at my son, Jonathan's, wedding reception.


1 box White Cake Mix
2 small boxes instant white chocolate pudding
1 -- 8 ounce package of cream cheese (softened)
12-18 ounces of fresh blueberries (rinsed and well drained)
16 ounce Cool Whip
Almond slices and or coconut


Bake cake in a jelly roll pan, according to box instructions (I use a pampered chef stoneware jelly roll pan and bake at 400 degrees for 18 minutes). Cool cake completely. Prepare pudding according to pie directions. Blend in softened cream cheese. Rinse and thoroughly drain blueberries. Thaw cool whip. Place cake on the bottom, spread pudding cream cheese mixture evenly over cooled cake. Equally distribute berries over pudding layer. Spread cool whip over berries. Sprinkle almonds (and or coconut) over top. Cut into squares, serve and enjoy!

This is best when assembled just before serving.

Optional: Blackberries, Raspberries, or Strawberries

Donna's Chocolate Raspberry Delight

We served this at my son, Jonathan's, wedding reception.


1 box Devil's Food Cake Mix
2 small boxes instant Devil's Food pudding
1 -- 8 ounce package of cream cheese (softened)
12-18 ounces of fresh raspberries (rinsed and well drained)
16 ounce Cool Whip
Almond slices


Bake cake in a jelly roll pan, according to box instructions (I use a pampered chef stoneware jelly roll pan and bake at 400 degrees for 18 minutes). Cool cake completely. Prepare pudding according to pie directions. Blend in softened cream cheese. Rinse and thoroughly drain raspberries. Thaw cool whip. Place cake on the bottom, spread pudding cream cheese mixture evenly over cooled cake. Equally distribute raspberries over pudding layer. Spread cool whip over berries. Sprinkle almonds over top. Cut into squares, serve and enjoy!

This is best when assembled just before serving.

Pistachio Cake

We used the recipe from my friend Dianne Mildenstein at my son Jonathan's wedding reception. We took the basic recipe and made a blueberry dessert, and a chocolate raspberry dessert.


1 box yellow cake
2 small boxes instant pistachio pudding
1 -- 8 ounce package of cream cheese (softened)
1 can crushed pineapple (well drained)
16 ounce Cool Whip


Bake yellow cake in a jelly roll pan, according to box instructions (I use a pampered chef stoneware jelly roll pan and bake at 400 degrees for 18 minutes). Cool cake completely. Prepare pudding according to pie directions. Blend in softened cream cheese. Drain pineapple for about one hour. Thaw cool whip. Place cake on the bottom, spread pudding cream cheese mixture evenly over cooled cake. Equally distribute or sprinkle pineapple over pudding layer. Spread cool whip over pineapple. Sprinkle coconut over top. Cut into squares, serve and enjoy!

This is best when assembled just before serving.

Sunday, September 16, 2007

Donna's Raspberry Cheesecake Pie


2 boxes Jello instant cheese cake
Bea's Raspberry Pie filling
Whipped Cream or Topping


Prepare cheese cake as instructed on box. Press the graham cracker crust into a 9 x 13 glass baking dish. Bake and cool. Prepare cheesecake as directed on box. Pour into cooled crust. Chill until firm. Combine all Bea's Raspberry pie filling ingredients and chill until thick. Pour over cheese cake. Chill until set. Serve with whipped cream topping.

Bea's Raspberry Pie in a Graham Cracker Crust

Bea is my sister in law, Roger's sister. Roger told his college roommate, Ed, that sins could be forgiven for a raspberry pie in a graham cracker crust. Ed caused some friction one day, he wanted to get back on Roger's good side. So he called Bea and got the recipe. When Roger came home from work, Ed handed him the pie and said, "Here is the pie, now I do not want anymore grief over this!"


1 cup sugar
2 tablespoons corn starch
1 quart raspberries
1 tablespoon butter
1 3 oz. package of raspberry gelatin
1 tablespoon lemon
1 baked graham cracker crust, cooled


In a sauce pan combine sugar and cornstarch. Mash 1 cup raspberries and add water to make two cups. Stir into sugar mixture. Cook and stir until boiling; boil two minutes. Remove from heat. Add butter, gelatin, and lemon juice, stir until gelatin dissolves. Chill until partially set. Spoon 1/3 of gelatin mixture into graham cracker crust, top with whole berries. Spoon remaining gelatin over berries, chill.

Graham Cracker Crust:


1 1/2 cup graham cracker crumbs
1/3 cup sugar

1/4 cup melted butter

Press into a pie pan and bake 8 minutes at 375 degrees. Cool. Fill and Chill. Serve.

For Strawberry Pie:
Exchange strawberries for the raspberries and strawberry gelatin for the raspberry gelatin.

K. K. B. S.

My husband was making this, the little children came in and said, "OOOOOOOOOOOO that looks gross, what is it?" My husband smiled and replied, "Its King Kong Booger Snot, now go away." They did, but not for long. They came back when he was eating and asked for some. I do not like using the name so we call it KKBS. This way grandma and guests would not get grossed out by the name.


Tortilla Chips
Monterey Jack Cheese


Heat chili in a sauce pan and pour over a plate of tortilla chips. Top with shredded Monterey Jack Cheese. Microwave until cheese melts, about 30 - 45 seconds. Time depends on how much cheese you use. Serve on plate that you used to cook the concoction on. Serve with extra chips and small plates for people to put their portion on.

Chili Burritos

This is a quick meal, I used to call it Relief Society Night Supper. It can be made with canned chili, or with leftover Donna's Chili. Reheats well.

Leftover homemade chili or 1 can chunky chili and 1 can hot chili
Flour tortillas
Grated cheddar cheese
Shredded lettuce


Preheat oven to 360 degrees. Heat chili in a sauce pan on the stove. Scoop with a large serving spoon about 1/4 cup chili onto a tortilla, sprinkle with cheese, roll, and place in a 9 x 13 baking dish. Continue until all chili is used. Top with cheese and bake 15 minutes. Serve with grated cheddar cheese.

Leftovers can be stored in the fridge in a ziploc bag and can be eaten either cold or reheated. these can also be frozen.

Donna's Chili


2 lbs ground beef
1/2 onion, diced

! lb can chili with beans and gravy
1 lb can stewed tomatoes
1 8oz. can tomato sauce

Grated Cheddar Cheese

Salt and pepper to taste.


Brown beef and onion together. Drain. Add Beans, Tomatoes and tomato sauce. Simmer 30 minutes. Salt and paper to taste. Serve with grated cheese.

Pumpkin Ice Cream Dessert


1/2 gallon vanilla ice cream, softened
canned pumpkin
pinch of nutmeg
whipped cream.


Add pumpkin to ice cream until desire potency. Add a pinch of nutmeg. Combine well. Freeze, cut into squares and serve, or pour into a graham cracker crust and freeze. Serve as a dessert pie, topped with whip cream.

Pumpkin Cream Trifle


1 package spice cake
1 small package vanill
a instant pudding
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

2 cups milk
2 small packages instant cheesecake pudding mix
4 cups whipped topping
1 cup chopped toasted pecans
3/4 cup English toffee bits or almond brickle chips


In a large mixing bowl combine first eight ingredients.

Transfer to a 9 x13 baking pan. Bake at 350 degrees for 45-50 minutes, until toothpick inserted into the center come out clean. Cool on wire rack.

In a large bowl mix milk and pudding mixes for two minutes. Let stand until soft set. Fold in whipped topping.

Cut cake into one inch cubes.

In a 3 quart glass Trifle dish layer a third of the cake pieces, 1/3 of the pudding mixture, and 1/4 cup toffee pieces. Repeat these layers , in the same order, twice. Refrigerate until serving time. Serves 15-20.

Pumpkin Cookies


1 teaspoon lemon extract
1 cup chopped nuts

1/4 lb of butter
1 cup brown sugar
1/4 cup white sugar
2 eggs
1 cup mashed cooked pumpkin

2 cups flour
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1 teaspoon baking soda


Pre heat oven to 400 degrees. Add dry ingredients and creamed ingredients and blend. Blend in lemon extract and nuts. Drop rounded spoonfuls of dough onto a greased cookie sheet and bake 10-12 minutes.

Lemon Swiss Chicken


7-8 Chicken Breasts, cubed ( cut into 1 1/2 inch pieces)
1 large lemon, juiced and strained
10 slices of swiss cheese
3 small cans Campbell's cream of chicken soup
1 cup melted butter
3 cups cubed stuffing


Place cut up chicken in the bottom of a 9x13 baking dish or pan. Drizzle lemon juice, evenly, over the chicken. Arrange cheese slices evenly over chicken. DO NOT DILUTE THE SOUP. spread evenly over cheese. In a pan melt butter and combine with cubed stuffing until all butter is absorbed. Spread stuffing evenly over soup. Sprinkle with parsley. Cover with foil. Bake at 350 degrees for 45 minutes. Uncover and cook for 30 minutes to crisp the topping.

Meridy's Broccoli Salad Dressing


1 1/2 cup mayonnaise
1/2 cup sugar
3 tablespoons apple cider vinegar


Combine all ingredients and toss with Meridy's Broccoli Salad. Chill. Serve.

Meridy's Broccoli Salad

Meridy is our Relief Society President and makes this delicious salad.


6+ cups of broccoli cut into small pieces
1/2 red onion chopped
12 package of bacon (cooked crisp and cut small)
1 package craisins (cherry flavored)
2 cups shredded mozzarella cheese
4-6 oz sunflower seeds


Combine ingredients and toss with Meridy's Broccoli Salad Dressing. Chill and Serve.

Mandarin Salad


1/2 cup sliced almonds
3 Tablespoons sugar
1/2 head ice berg lettuce
1/2 head romaine
1 chopped celery
2 whole green onion chopped
1 11 oz. can of mandarin margarine

Caramelized Almond Directions:

Combine ½ cup almonds with 3 Tablespoons granulated sugar in a hot skillet. Cook and stir over medium heat until sugar dissolves and coats the almonds. Store in an air tight jar, in the refrigerator.

Salad Directions:

Mix vegetables and fruit together. Toss in caramelized almonds, and Donna's Raspberry Poppyseed dressing Serve chilled.

Donna's Italian Chicken Pasta Salad

Serves 6 one cup servings

1 cup Chicken Chunks (fresh or canned)
1 cup Cheddar or Swiss Cheese chunks
4 cups of Italian Four Bean Salad


Mix all in a large bowl. Place in fridge to chill. 

Italian Four Bean Salad

This makes a huge salad for company. The salad, minus the dressing, can be frozen. Then serving sized portions can be thawed under hot tap water, in a colander, then tossed with Italian dressing.
1 lb. rotini pasta
(cooked, rinsed in cold water, and drained)
1 cup broccoli flowerets (frozen and thawed under hot water, or freshly steamed to bright green and still crunchy).
1 cup steamed diagonally sliced carrots, cooled (steamed carrots should be very firm and bright when done)
1 can of red kidney beans, drained (or boil 1/3 cup dry beans to yield one cup cooked)
1 can small white beans
(or boil 1/3 cup dry beans to yield one cup cooked)
1 can garbonzo beans
1 cup Italian green beans (or snap beans)
1 red pepper diced

Zesty Italian Salad Dressing (I mix the Zesty Italian packets with Star Raspberry Vinegar)


Mix all precooked ingredients (not including salad dressing) in a large bowl. Rinse and drain well. Place in fridge to chill. Rinse chilled salad in cool water, drain and add salad dressing. Serve and enjoy!

Salad to freeze for future quick lunches--Freeze salad on a wax paper lined cookie sheet. Store in large ziploc bags. To serve: Rinse frozen salad under hot water, then cool, before adding salad dressing. Serve and enjoy

Pat's Molasses Sugar Cookies

Makes 2 1/2 -3 dozen cookies. We have enjoyed this recipe for 30 years!


3/4 cup shortening
1 cup sugar
1/4 cup molasses (not black strap)
1 egg
2 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Extra sugar to roll cookies in.


Preheat oven to 375 degrees. Cream shortening and sugar. Add molasses and egg. Beat well. Roll into walnut size balls. Roll balls in sugar. Place two inches apart on foil lined cookie sheet. Bake 13-15 minutes.



Cream together:
1 1/2 cup sugar
1/2 cup butter (softened)
1/2 cup shortening
2 eggs

Stir together:
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking powder
1/4 teaspoon salt

To Roll Cookies in:
2 tablespoons sugar
2 teaspoons cinnamon


Combine creamed ingredients and dry ingredients, until well blended. Shape dough into balls, a rounded teaspoon per ball. Roll balls in sugar/cinnamon mixture. Place 2 inches apart on a cookie sheet. Bake 8-10 minutes. Remove and cool immediately.

Crispy WonTons


3/4 lb. ground pork
8 water chestnuts, finely chopped
2 green onions, finely chopped
1 Tablespoon soy sauce
1 teaspoon grated ginger
1 package square wraps

Combine meat, water chestnuts, green onion, soy sauce, and ginger. Use 1/2 teaspoon of filling per won ton wrap. Folding directions. Heat oil between 350-375 degrees. Deep fry and drain on paper towels.

Donna's Chicken Rice Casserole


1 family size can of Campbell's Cream of chicken soup
6-8 Pieces of Boneless Skinless Chicken (or any kind of chicken pieces)
1 1/3 cups water
1 cup Garden Harvest Long Grain and Wild Rice (or long grain rice)
1/2 cup slivered almonds
3/4 teaspoon curry powder
2 cups mixed vegetables (corn, beans, and carrots or broccoli cauliflower, and carrots)
1/2 shredded cheddar cheese


Mix soup, water, curry powder, rice, and vegetables. Pour into 9 x 13 pan. Place chicken pieces on top of liquid mixture. Top with cheese.

Lemon Poppyseed Pound Cake


1 box lemon cake mix (any kind but chiffon)
1 small box instant vanilla pudding
4 eggs
1 cup water
1/2 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).


Preheat oven to 350 degrees. Grease and flour the bundt pan. Combine all ingredients together and then mix two minutes. Pour into bundt pan. Bake at 350 degrees for 45-55 minutes, or until toothpick comes out clean, do not touch for doneness! Crust will be darker than a normal cake. Cool in pan 25 minutes. Invert and remove from pan, cool completely. Top with glaze or a dusting of powdered sugar.

Lemon glaze:

Blend on cup sifted powdered sugar with 1 tablespoon plus 1 teaspoon milk or lemon juice, and 1 teaspoon vegetable oil. Add more sugar to thicken, more liquid to thin. Spoon over cooled cake.

Sizes of pans:

Tube / Bundt 45-55 minutes
Two 8" layers 32-37 minutes
Two 9" layers 30-35 minutes
13x9 oblong 40-45 minutes

High Altitude Adjustments:

1 box lemon cake mix (any kind but chiffon)
1 small box instant lemon pudding
4 eggs
1 1/2 cup water
1/4 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).

Bake at 375 degrees,
Tube/Bundt 45-60 minutes
Three 8 " layers 25-32
9" and 9x13 use times shown above.

Betty Goff's Lemon Poppyseed Bread

1 January 1980, my father-in-law, Robert Davis Goff, married Elizabeth Jane Bassford. Elizabeth preferred being called Betty. This was Betty's contribution to the family cookbook. We served this for the Princess Academy Open House.


1 box lemon cake mix (any kind but chiffon)
1 small box instant vanilla pudding
4 eggs
1 cup water
1/2 cup oil
1/4 cup poppy seeds (use just under 1/4 cup poppy seeds).


Mix all ingredients together and then mix four minutes. Pour into three small, well greased, bread pans. Bake at 325 degrees for 40 minutes.

Roger's Pumpkin Bread

This is a recipe my husband brought back from his mission in Minnesota-Manitoba Mission 1970-72. We had this for refreshments at the Princess Academies Open House this week.


Single batch Triple Batch

1 cup pumpkin 3 cups pumpkin (1 large size can)
2 eggs 6 eggs
1 1/2 cups sugar 4 1/2 cups sugar
1/2 cup vegetable oil 1 1/2 cups vegetable oil
1 1/2 flour 4 1/2 cups flour
1 teaspoon baking soda 1 Tablespoon baking soda
1/4 teaspoon baking powder 3/4
teaspoon baking powder
1/2 teaspoon nutmeg 1
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon 1 1/2 teaspoon cinnamon
1/2 teaspoon cloves 1 1/2 teaspoon cloves
3/4 teaspoon salt 2 1/4 teaspoon salt
1/4 cup chopped walnuts 3/4 cup chopped walnuts


Mix all spices in a small bowl, then blend well with flour. Add the rest of the ingredients and mix thoroughly. Pour into greased loaf pans. Bake in preheated 325 degree oven for 90 minutes. If baked in a glass pan, 75 minutes. Cool 10 minutes. Remove from the pan. Slice and serve, good hot or cold. Stores well in the freezer. To store in freezer, cool completely, and store in ziplock bag.

Friday, August 17, 2007

Fresh Apple Bars


1 1/2 cups crushed granola
1 cup flour
1/2 cup granulated sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 large apple pared and chopped
Glaze (below)

Glaze Ingredients:

1/2 cup powdered sugar
1/2 teaspoon grated lemon peel
2-3 teaspoons of fresh squeezed lemon juice.


Heat oven to 375 degrees.
a square 8x8x2 inch pan.
Mix all ingredients except apple and glaze; reserve 1 cup of dough.
Arrange apple over dough in pan.
Drop remaining dough by rounded teaspoons on the apple; spread slightly.
Bake until golden brown and wooden toothpick stuck in center comes out clean, about 25-30 minutes.
with glaze.
Cut into 2x1 1/4 inches.
Makes 2 dozen.

Glaze Directions:
sugar and lemon peel with lemon juice, adding juice until desired consistency.

Pat's Applesauce Cupcakes

I got this recipe from my sister-in-law, Pat Goff. This has been the traditional "first Birthday Cake" in our family, ever since. Cupcakes are mild and tasty, and a just right portion for children to play with.


1 1/2 cup sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
7 level tablespoons butter
2/3 cup granulated sugar
1 egg
3/4 cup applesauce
1/2 teaspoon vanilla


Mix baking powder, baking soda, salt, and nutmeg in a small bowl.
Sift the above ingredients with the flour. Set aside.
Cream butter and sugar until light.
Beat in eggs.
Add vanilla.
Fold applesauce into butter mixture, alternating the butter and flour mixture, beginning and ending with applesauce, until batter is smooth.
Fill cupcake cups 3/4 full .
Bake at 375 Degrees for 18 minutes. Cool.

Frost with Butter cream Frosting with 3 dashes of cinnamon added.

Optional Additional Topping: For older people, this is great with frosting topped with chopped nuts.

Donna's Thanksgiving Apple Stuffing


2-6oz bags of Mrs. Cubbins Seasoned Dressing
1/4 cup melted butter
1 cup chopped celery
1 cup chopped yellow onion
1 3/4 cup chicken or turkey broth (may substitute 1 Knorr double bullion cube in water)
4 apple diced and cored, but not peeled
Optional: chicken or turkey bits


Sauté onions and celery in butter, until celery is bright green.
If bullion is used, dissolve bullion in water.
Mix all ingredients together.
Bake at 350 degrees for 30 minutes. Serve with gravy.

Apple Pudding Cake

Cake Ingredients:

1 cup granulated sugar
cup butter
2 eggs
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 cup flour
1/2 cup chopped nuts
1 cup sliced cooked apples (I use home canned Jonathan apples in light syrup-drained)

Frosting/Sauce Ingredients:

1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup evaporated milk
2 tablespoons flour
1/2 teaspoon vanilla

Cake Directions:

Mix sugar, butter, and eggs.
Sift dry ingredients into sugar mixture.
Stir in nuts and apples.
Pour into greased 9x9 pan. Bake at 350 degrees for 45 minutes.

Frosting/ Sauce Directions:
four and sugars.
butter and stir in sugars.
Add milk and vanilla.
Cook until thickened.
Pour over cake and serve.

Grandma Flaugh's Apple Pie

My maternal grandmother, Mary "Effie" Flaugh got this delicious recipe from the Reverend Swan’s wife, her next door neighbor.
Apple Pie Filling
6 peeled, cored, and sliced Jonathan apples ( you can use other pie apples but Jonathans are the best)
3/4 - 1 cup granulated sugar (I use the smaller amount when using pie slices that were canned in light syrup)
2 Tablespoon flour
2 teaspoons cinnamon
1 dash salt
1 dash nutmeg
1 squeeze of freshly squeezed lemon juice ( I do not use the bottled kind because it is bitter and changes the flavor of recipes)
2 pats butter (I slice a tablespoon of butter into small pieces)
Make pie crust and place in pie plate. Put apples in a large bowl. Mix dry ingredients. Toss dry ingredients, lemon juice, butter, and apples together. Also, If you make a deep dish pie, I double to triple the pie filling recipe to fill the pie crust depending on the depth of the dish, usually it takes about 4 quarts of canned apples which I triple the other ingredients for. I like to fill the dish high, as the apples cook down. Pour into pie crust. Cover with second crust. Pinch edges together with a decorative slanted pinch, for a fluted look. . Cut slits in top crust. Place any crust cutout decorations on top of the pie, sealing to the crust with a few drops of water. Sprinkle the top with granulated sugar to which cinnamon has been added. Bake 50-60 minutes at 400 degrees. The shorter time is for canned apples. I place a foil edge around the crust and only remove it the last 10 minutes, so the pie will not over brown. The pie thickens as it cools.

Pie Crust

10 inch Two crust pie
2 2/3 cup flour
1 teaspoon salt
1 cup Butter
7 - 8 Tablespoons water.
Mix flour and salt in a bowl. Add butter and cut through the flour mixture until it looks like meal. Add water one tablespoon at a time, sprinkling over dry mixture, and stirring until flour mixture cleans the side of the bowl. Put in a ziploc or airtight container and refrigerate for three hours. Divide in half and roll into two balls. Roll out pie crust on a floured pie cloth, flour sack cloth, or 2 sheets floured wax paper. When between two sheets of wax paper, make sure to flour under the dough and over the dough so it does not stick to the paper. Fold into quarters, flouring surfaces that will touch when folded. Unfold crust in the pie dish.
Note for Oblong Deep Dish Pie:
I make two recipes of this for a deep dish oblong pie.

Dietary Fiber and "An Apple a Day!"

Apples are a humble food. I was once told that there is more nutrition in a chocolate bar than in an apple. This may be true, but I feel that apple has many more benefits. I was also told that we need fiber in our diet. When I was at BYU, I took a Botany class. We each had to do a project, on anything that had anything to do with plants, and we had to use current research journals; article published in peer reviewed journal during the previous two years. I chose to write my paper on fiber in the diet.

I learned that not all fiber is created of equal value. There are two main groupings-- insoluble and soluble, five types of fiber--Cellulose, Hemi-cellulose, Pectin, Lignins, Gums, and Mucilages. Insoluble cannot be dissolved in water. It moves food through the intestines faster and might reduce colon cancer. Within those two categories are several kinds of fiber. This led me to ask, which fiber to eat, and which is the best? They all have their benefits and jobs, I discovered that it is best to have variety.

In Iran, the men got three times the iron in their diet than they needed, but it was mostly from wheat. The phytates (an insoluble fiber) in the wheat, bound with the iron in the diet and passed it right out of the body. Though wheat may be a good source of fiber, it is probably not a reliable source of iron, and another source of iron should be included in the diet.

What about pectin? WOW! That humble apple has pectin, which is a great aide for people concerned about their cholesterol. The pectin actually encapsulates the bad cholesterol and pass it from the body. Since then, I learned more about apples and the healthful benefits that come from eating them.

Apple Trivia or more than you ever wanted or needed to know about apples:

* There are over 2000 varieties of apples.
* Apples are a member of the rose family.
* Folk lore associates the forbidden fruit with the apple, hence the apple is associated with knowledge. The term "Adam's apple" comes from the tradition that when Adam bit the apple a piece got stuck in his throat.
* The oldest apple seeds found were in the Caucasus Mountains, crab apples. Mount Ararat (or anciently Urartu) is where Noah's ark landed.
* There were apple orchards along the Nile Delta as early as 1300 BC.
* Isaac Newton confirmed gravity while sitting under an apple tree.
* There were only 4 varieties of apples on the Eastern seaboard of America when the Europeans arrived. Europeans brought apple seeds from the "Old World" when they came to America.
* One bushel of apples will yeild about 2 gallons of apple juice.
* John Chapman, known as Johnny Appleseed, was a self appointed Christian missionary and orchardist. He collected apple seeds from the cider presses and used them to plant orchards along the main wilderness trails from Pennsylvania, through Ohio, Indiana, ending at Fort Wayne, Indiana, where he died in March 1845. Along the way, he preached, shared, or spread his Swedenborgian Christian beliefs. He was born 26 September 1744 in Leominster, Massachusetts. He was contemporary to Joseph Smith.
* In 1892, my husband's great-grandfather Emmet Stull Goff, Horticultural professor at the University of Wisconsin, introduced apple orchards to Door County, Wisconsin.
* Brigham Young told the saints to plant orchards to eat and export.
* President Kimball asked the saints to grow apple trees and other fruits.
* My favorite apple for sauce, cakes, and pie, is the Jonathan.
* I cannot eat red delicious, I will double over with stomach pain. Nor worries, there are plenty of other apples that I can enjoy.
* Apples play a role in scripture, folk lore, and fairy tales. Who can forget Snow White and the poison apple?


Deuteronomy 32:10, Psalms 17:8, Proverbs 7:2, Song of Solomon 2:3 (also 2:5 and 8:5), Lamentations 2:18, Joel 1:12, and Zechariah 2:8.

Apple and Health:

On the Up Side--
It is best to eat apples and their skins, as much of the nutrition is just under the skin.
* Apples , as well as their juice, and sauce are high in flavonoids and othe compounds known for their antioxidant activity.
* Cornell University has been doing apple research. There are a number of compounds in the apple skins that inhibit and can even kill cancer cells.
* Apples are low in calories, high in fiber (pectin), and a good source of potassium and vitamin C.
* In a study at Michigan State University, researchers found that those subjects who ate 2 or more apples a day had less headaches and respiratory illnesses and had better health in general than those subjects who ate none.
* A study done at Rutgers University showed that apple pectins trap and prevent cholesterol from building up in the linings of blood vessels. This results in lowered blood pressure and reduced arteriosclerosis symptoms.

Down Side--
Apples are the second most pesticide-ridden fruit, after peaches, according to rankings by The Environmental Working Group (EWG), a Washington-based nonprofit. A single apple can contain as many as 12 different pesticides, even after washing. MSNBC June 21, 2007

* Buy organic
* Grow your own and use alternative controls.

Thursday, August 16, 2007

Chocolate Cookies


1 ¼ cups butter
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
¾ cups cocoa
1 teaspoon baking soda
½ teaspoon salt


Preheat 350˚. Mix butter and sugar in a large bowl. Add in eggs and vanilla. Combine flour, coca, baking soda, and salt. Mix in with creamed mixture... roll into 1" balls and place 2" apart. Bake for 8-9 minutes. Makes 4 ½ dozen.

Oatmeal Cookies


1 ¼ cups butter
¾ cup brown sugar
½ cup sugar
1 egg
1 teaspoon vanilla
1 ½ cup flour
3 cups oats
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg


Preheat oven 375˚. Beat butter and sugars until fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt, and spices. Add to creamed mixture. Stir in oats. Drop by rounded mounds (tablespoons) onto an un-greased cookie sheet. Bake 8-9 minutes (for soft cookie) Cool 1 minute in cookie sheet, then move to cooling rack to finish cooling. Store in air tight container. Makes 4 ½ Dozen

Slow Food and Convivia

I enjoy the process of preparing food, as a social art. I guess it goes back to memories of sitting on the front porch with grandma shelling peas, snapping beans, or shucking corn. Also, making pies with grandma, mom, my aunt, and cousins. There is something to the community process of getting a delicious repast, spread.

I enjoy the sociality as we prepare, enjoy, and clean up. The chatter, the discussion, the connection. The real life, supported by technology in its proper place. Where relationship reigns supreme.

There is a movement afoot, the Slow Food, rather than fast food movement. They call their groups convivia. This movement is only the tip of the iceberg to the movement to just slow down and simplify. I think the baby boomer generation is recalling the simpler life of their childhood and seeking the peace it can bring, to this plugged in, tuned out, high tech world. They are seeking the harmony of life, where technology serves us, rather than controls us. They seek relationship with the living, rather than with objects.

Slow food tastes better and is better for us.

Real Food

As you can see, I prefer to use "real" ingredients, preferring to minimize nutrient loss and minimizing chemical additives.

Butter instead of margarine. I do not buy margarine.

Yes, I use sugar in cookies and cakes, mostly. I rarely use corn syrup, mostly for candy, which is enjoyed sparingly. I do not buy Aspartame, Splenda, High Fructose Corn Syrup or other fake sugar. I do not buy Sugar-free drinks. Sometimes we get gifts of pop from others at Christmas. Sometimes we get root beer with pizza or make root beer floats, again, this is rare, as well. We have done the diet coke and Menthos experiment. No, I have never tried coke on toilet rings.

I prefer scratch to boxed. Really, scratch does not usually take very long. This tends to limit nutrient loss from processing and controls the number of chemical additives to food and limits the amount of high fructose corn syrup.

Though there appears a lot of cookies, cakes, desserts, and snack recipes, they are usually used for family home evening treats, when we have guests, or desserts for celebration. Truly not an everyday fare.

Donna's Whole Wheat Buttermilk Pancakes


4 tablespoons of SACO buttermilk powder
1 cup fresh ground whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup water
2 tablespoons vegetable oil


Stir dry ingredients together

Beat eggs, water, and oil together.

Combine dry and liquid ingredients, beat JUST until batter is smooth--DO NOT OVER BEAT.

Spoon onto hot greased griddle. When bubbles appear on top, its time to flip.

Makes about 10 four inch hardy pancakes.

Dad's Chocolate Chip Cookies

This is the basic recipe that my mother, Dorothy, and her mother, "Effie," used to make chocolate chip cookies. They were inclined to use half butter and half Crisco, and we use pure butter. Yes, these were the cookies that were in the tins that my grandma would serve us up from, and send home with us. My husband added the coconut and chopped nuts. This makes a chewy chocolate chip cookie. For a crunchier cookie just cook them longer.

Basic Ingredients:

4 ½ cups flour
2 teaspoons baking soda
2 teaspoons salt
2 cups butter OR 1 cup Crisco (shortening) + 1 cup butter
1 ½ granulated sugar
1 ½ brown sugar
1 teaspoon vanilla
2- 4 eggs (less eggs make cake like cookies, 2 works great!)
1 cup chocolate chips (or just eyeball to desires amounts!)

Optional Ingredients:

1 cup chopped walnuts
1 cup coconut


Sift and set aside flour, baking soda, and salt

Cream together butter (OR 1 cup Crisco + 1 cup butter), granulated sugar, brown sugar, vanilla, and 2- 4 eggs. Important Note see end note on cookie quality and type of fat used.

Combine flour mixture, liquid mixture, and eggs.

chocolate chips

Optional- Add chopped walnuts and coconut.

Drop by rounded teaspoon on un-greased cookies sheet. Bake at 375 for 8-10 minutes

Important Note: on butter, margarine, and shortenings...For health, taste, and product quality, I use pure butter. In this note I will focus on product quality. I will deal with nutrition in separate posts. I do not recommend margarine as many margarines have changed over the years and have more water and air whipped into them, and this changes the recipe, when cooked. If you have to use margarine or another brand of shortening, you will have to experiment, usually adding a 1/4 cup or more of flour. Even butter sometimes has problems if carregenan is added to thicken the butter instead of milk fat. Though carregenan is a natural thickener, it does not act the same in recipes.

Wednesday, August 15, 2007

Lemon Cheesecake Bars


1 Pkg. Betty Crocker Super moist Lemon cake mix
1/3 Cup Butter
1 Egg
1- 8 oz. Pkg. Cream cheese, softened
1 Cup Powder sugar
2 teaspoons Grated lemon peel
2 Tablespoons Lemon Juice
3 Eggs


Blend cake mix, butter and 1 egg. Press in un-greased 13 x 9 pan. Beat cream cheese until smooth. Gradually blend in powder sugar. Stir in lemon peel and lemon juice until smooth. Reserve ½ cup of this mixture and refrigerate it. Beat 2 eggs into large cream cheese mixture. Spread over cake mixture. Bake until set, at 350° for about 25 minutes. Cool completely, Spread chilled cream cheese mixture on cooled cake. Refrigerate until firm. Cut into bars.

Grandma Flaugh’s Sour Cream Sugar Cookies

When I was a young child, we would drive from Fort Wayne to Decatur, Indiana, to visit my mother's family. My grandmother, Mary "Effie" Flaugh always had a large tin filled with sugar cookies and another with chocolate chip cookies, waiting for us. We would keep them in the freezer. At night she would bring out the frozen cookies and we would each have a few cookies and milk. When it was time to leave, she would give us the tins of cookies to take with us. When we came back, we would return the tins, and we would be given another set of tins when we left. For years I looked for a sugar cookie like my grandmother made. When I was in college I got the recipe from grandma.

This recipe makes light, cake like sugar cookies with a very delicate lemon flavor. I usually double the recipe.


2 cups granulated sugar plus extra sugar to sprinkle on cookies
4 eggs
1 cup sour cream
3 cups flour
1 teaspoon lemon extract
1 teaspoon vanilla
1 teaspoon baking soda
1 cup Crisco shortening


Preheat oven to 400°

Cream: sugar, eggs, and Crisco till fluffy. Add the rest and whip till fluffy. Spoon onto cookie sheet w/ teaspoon. Sprinkle extra sugar on cookies before baking. Bake for 7 minutes.

Cyclops Cookies


½ (1 stick) cup butter
½ cup peanut butter
½ cup sugar
½ cup (packed) brown sugar
1 egg
2 tablespoon milk
1 teaspoon vanilla
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1/8 teaspoon baking soda
1 bag Hershey Kisses


Preheat oven to 375˚

Cream the butter and peanut butter in a large mixing bowl. Then add in sugar and brown sugar. Beat till fluffy. Add egg milk and vanilla. Beat well. In medium mixing bowl combine flour, baking powder, salt, and baking soda. Combine the flour mixture with the peanut butter mixture in the large mixing bowl. Beat well. Shape dough into 1 inch balls. Roll in sugar and place 2 inches apart on un-greased cookie sheet. Bake for 10 -12 minutes. Immediately press a chocolate kiss atop each cookie. lift from cookie sheet and let cool. Makes 60

Brown Rice


2 1/4 cup water
1 teaspoon salt
1 tablespoon butter
1 cup brown rice


Bring water, salt and butter to a boil. Add rice. Cover and turn heat to medium low (one notch below medium). Simmer 50 minutes. Serve.

Donna's Cinnamon Waffles

(single batch)
1 teaspoon cinnamon 1 tablespoon (Tripled)
1 3/4 cup flour 5 1/4 cup (Tripled) * This can be split half and half with whole wheat flour
1 tablespoon baking powder 3 tablespoons (Tripled)
1/2 teaspoon salt 1 1/2 teaspoon (Tripled)
2 egg yolks beaten 6 egg yolks (Tripled)
1 3/4 cup milk 5 1/4 cup milk (Tripled)
1/2 cup oil 1 1/2 cup (Tripled)
2 stiffly beaten egg whites 6 egg whites (Tripled)


Mix together: cinnamon, flour, baking powder, and salt.
Add Milk egg yolks, and oil.
Whip Egg whites until stiff peaks.
Fold in egg whites.
Cook waffles

Preparation notes:
When I make waffles I usually make a triple batch. I assemble the dry ingredients in one bowl and liquid in another. Then I whip the egg whites. Add dry and liquid together and then fold into egg whites.

For another day:

I cool the extras on a wire rack, freeze on cookie sheets, and store in gallon Ziplocs. Reheat in oven, micro wave, or in toaster.

Tuesday, August 14, 2007

Pink Lemonade Pie



14 graham crackers
½ cup sugar
1 tablespoon flour
¾ teaspoon cinnamon
½ cup butter (one stick)


Crunch the graham crackers and mix the crust ingredients. Set aside 1/2 cup of the crust mixture, then press the remaining amount into a 9 x 13 pan. Cook at 300? for 5 minutes, then cool.



1/2 gallon vanilla ice cream
6 oz pink lemonade concentrate


Mix the Ice cream and Pink Lemonade concentrate together and spread over crust. Sprinkle the 1/3 cup crust mixture over the top and chill in freezer for a few hours.


Julia's Whole Wheat Pancakes


2 cups whole wheat flour
2 tablespoons Honey
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups milk
1/4 cup olive oil
2 eggs


Mix together well with wisk. Cook. Eat

Pineapple Upsidedown Bars


1 Can (large No. 2 can) Crushed Pineapple
1 Box Yellow Cake Mix
1 Stick of Butter

1/4 Cup Shredded Coconut
Chopped or whole walnuts or pecans (optional)


Pour and then spread can of pineapple on bottom of a greased 9x13 pan. Sprinkle with coconut. Spread 1 box of yellow cake mix over coconut. Slice butter into thin pats and cover every inch of the top of cake mix. Optional: Sprinkle with chopped walnuts or place whole walnuts or pecans spaced nicely on top.  Cook at 350 for 30 min. Cut into squares and eat hot or cold.

Baby Food from Dried Fruits and Vegetables

Dehydrate vegetables or fruit. Store in air tight container in freezer. Put in a blender and turn to powder. Add water to consistency and season to taste. This saves money and you know what is in there.

Dried Tomato Sauce or Paste

Put dry tomatoes in a blender and make into a powder. Add water to desired thickness. Add herbs to taste. Basil, garlic, oregano, are good herbs. Great for soup too.

Dried Tomato Dressing

Add 1/4 cup dried tomatoes to Zesty Italian dressing, made with red wine vinegar.

Dried Tomatoes

Rinse, slice, and dehydrate tomatoes until they are dry. Store in air tight bag in freezer.

Teriyaki Ground Beef Jerky


1 cup  Donna's Teriyaki Sauce Marinade
1 lb ground beef


This is a messy process. You have to massage the marinade into the ground beef. Let rest 30 minutes. Then roll out the beef with a rolling pin into about 1/4 inch even thickness. Cut into 1 inch strips and dehydrate as usual. This keeps longer in the freezer.

Dehydrator Method
Place strips in one layer on dehydrator trays. Dehydrate at 155 degrees in a dehydrator.

Oven Method
Dehydrate on a broiler pan on the oven’s lowest setting (which is about 180 degrees), over night. Store in air tight container or bag, in the freezer until needed .

A-1 Beef Jerky

Pour A-1 over thin slices of beef and marinate 30 minutes. Dehydrate.

Dehydrator Method:

Place strips in one layer on dehydrator trays. Dehydrate at 155 degrees in a dehydrator.

Oven Method:

Dehydrate on a broiler pan on the oven’s lowest setting (which is about 180 degrees), over night. Store in air tight container or bag, in the freezer until needed .

Teriyaki Beef Jerky


1 cup teriyaki sauce marinade.
thin sliced raw beef

Marinate thin slices of lean beef, like round steak (I have also used chuck or rump roast thinly sliced or shaved) for 30 minutes to over night.

Dehydrator Method:
Place strips in one layer on dehydrator trays. Dehydrate at 155 degrees in a dehydrator.

Oven Method:

Dehydrate on a broiler pan on the oven’s lowest setting, over night. Store in air tight container or bag, in the freezer until needed .

Cannied Fruit from Bottled Fruit

Pour fruit on dehydrator trays and dry as you would fresh fruit. This make a nice candied fruit. Store in air tight bag or container.

Old Canned Fruit Leather

Pour fruit in colander and drain off syrup. Puree and dehydrate as fruit leather.

Apricot Applesauce Fruit Leather


1 ½ cup apricot puree
½ cup applesauce (I use unsweetened applesauce that I canned myself)
1/4 cup honey (this is better than sugar because honey will make more pliable leather)
1 teaspoon of cinnamon


Pit but do not peel, rinsed apricots, then puree the apricots in a blender. Heat apricot puree until thoroughly warm; do not boil. Mix together the following ingredients in a separate bowl, with a wire whip, until well blended: apricot puree, applesauce, honey, and cinnamon.

Dehydrator Method:
When using a dehydrator, oil fruit leather sheets and pour leather mixture on sheets. Dehydrate until leather like. This can take longer than a day, if you are using a tall tower of trays. When the surface is dry, peel the leather off the sheet and then lay leather upside down on tray to dry back side. Cut with poultry scissors. Wrap pieces by placing on plastic wrap and rolling up. Store in a gallon zip lock bag.

Outdoors Method:
You can also set two saw horses 8 feet apart (be sure to place the feet of the saw horse in cans of water so ants do not crawl up the legs. Then place 2" x 4" x 8' board stretched across the saw horses. Cover the board with plastic wrap. Lightly oil. Pour apricot mixture down the center of the board. Loosely tent some cheese cloth or screening over the drying leather to keep flying insects off. Wings and feet are unappetizing to some! Periodically check to see when dry to leather state. Roll into one large roll.

Food Preservation: the Dehydration Method

Dehydrating is one of the oldest methods of food preservation. During times of drought and famine, the food would dehydrate on the vine or stem. Hungry people would glean anything they could find that was edible, even dried and withered food. They would use a pot to cook soups and stews, often keeping the pot going for days. They found that the bottom of the pot would have very concentrated flavor. They would scrape this up, dry it, and carry this dry bullion in a leather pouch with dry vegetables. They would carry this with them on the road. This would be the foundation of a nutritious soup while traveling or hunting. All that was needed was the addition of hot water.

Lemony Belgian Waffles

I often double or triple this recipe and cool the extras on cookie cooling racks, then place them on cookie sheets and freeze them. When frozen they can be placed in a freezer bag and reheated in the oven, microwave, or toaster later. So I have included the measurements for the increased batches.


1 3/4 cups sifted flour 3 1/2 (Doubled) , 5 1/4 (Tripled)
1/4 teaspoons salt 1/2 (Doubled), 3/4 (Tripled)
3 eggs, separated 6 (Doubled), 9 (Tripled)
1 cups heavy cream 2 cups (Doubled), 3 cups (Tripled)
3 tablespoons melted butter 6 tablespoons (Doubled), 9 tablespoons (Tripled)
2 teaspoons baking powder 4 teaspoons (Doubled), 2 tablespoons (Tripled)
2 tablespoons sugar 4 tablespoons (Doubled), 6 tablespoons (Tripled)
1 cups milk 2 cups (Doubled), 3 cups (Tripled)
1 tablespoons plus 1 teaspoons Grated lemon rind 2 tablespoon plus 2 teaspoons (Doubled), 4 tablespoons (Tripled)


Sifted together flour, baking powder, salt and sugar into large bowl. Beat egg yolks slightly in small bowl. Stir in milk and cream. Blend flour mixture until smooth. Stir in lemon rind and melted butter. Beat egg whites in medium-size bowl until stiff but not dry peaks form. Fold gently into batter. Bake in waffle iron following manufacturer's instructions. Serve hot, sprinkled with powdered sugar and garnish with sliced fresh fruit.

Stone Soup

My friend actually adds a clean stone in her soup just for the fun of it, recalling the story Stone Soup. We skip the stone and read the story.

Serves 6


1 pound ground Beef
2 potatoes, peeled and cubed
1 large carrot, peeled and sliced
1/2 onion, diced
1 can whole kernel corn, with liquid
2 Knorr beef bullion
5 cups of water
15 shakes salt
15 grinds fresh pepper (twist the grinder 15 times)
garlic salt, to taste
pinch of basil


Brown beef, with onion; drain. In a large pot, combine water, raw vegetables, meat mixture, and bullion. Simmer until vegetables are tender. Add corn with liquid. Season. Serve. Great with hot rolls.

Potato Soup

This soup is creamy and delicious. Great for a lunch. This soup is mild on the stomach and great for someone who has been ill and is recovering.

4 - 5 medium potatoes, peeled and diced
1 onion, diced
1 stick butter

Cover potatoes with water and bring to a boil, lower heat and simmer until tender. Saute onion in butter, until translucent. Combine onions and potatoes. Add milk to desired consistency. Salt and pepper to taste.

Old Fashioned Chicken Soup

serves 8


5 pounds chicken leg quarters
1 onion, chopped
1 cup celery, chopped
1 cup carrot, sliced
5 medium potatoes, peeled and cubed
10 cups water
4 double sized Knorr chicken bullion cubes
Noodles, rice, or barley
a pinch of cinnamon

Boil all ingredients until chicken is tender. Remove chicken and de-bone; return to soup. Add noodles, rice, or barley. Cook until tender. Season with cinnamon. Salt and pepper to taste. Serve with crackers.

Donna's French Onion Soup

Serves 6


4 large red onions
1/4 cup butter
5 cups beef broth
1 teaspoon Worcestershire sauce
1/2 pound grated Swiss cheese
1/2 pound grated Mozzarella cheese
1 cup grated Parmesan cheese
French bread, sliced and toasted


Saute` onions in butter until lightly brown (10-20 minutes). Add broth and Worcestershire sauce. Bring to a boil and boil 10 minutes. Put into oven proof bowls. Top with bread and cheese. Place bowls on a baking sheet. Place in a hot oven for a few minutes to melt cheese. Serve hot.

Lloya's Broccoli Cheese Soup

This recipe from my good friend Lloya Hall. I served this soup at my son Adam"s wedding lunch.


Cooking the vegetables–
4 - 6 cups chopped vegetables (broccoli, potatoes, celery)
water to barely cover vegetables
1- 3 Knorr chicken bullion cubes

White sauce–

1 cube butter, melted (1/2 cup)
1/2 cup flour, or more, as needed
4 cups milk
½ cup grated cheddar cheese
garlic, lemon pepper, parsley leaves, thyme, or favorite spice


Boil vegetables in water and bullion, until tender. Make white sauce by melting butter and stirring in flour, then adding milk and stirring and cooking until mixture thickens. For thicker soup take a cup of the vegetables and mash them, then add them to the white sauce. Add cheese to white sauce, then add sauce to vegetables. Season to taste.

Donna's Beef Barley Soup

Makes 8 servings


1 Chuck roast, cubed and browned in a fry pan
2 medium onions, diced
1 cup celery sliced into moons
3 double size Knorr beef bullion cubes
6- 8 carrots, scrubbed and sliced into circles
6- 8 potatoes, scrubbed, peeled, and cubed
1 large can Italian Stewed Tomatoes
2 quarts water
3/4 cup pearl barley
salt, 15 shakes
pepper, 15 grinds (I use freshly ground tri colored mixed peppercorns)
onion salt, 15 shakes
basil, 4 pinches


Brown cubed beef, barley, onions, and celery until vegetables are tender. Add all other ingredients and cook until done. Barley takes about 45 minutes to become tender. I add salt, pepper, onion salt, and basil about 5 minutes before serving.