Copyright©2007- 2010 Donna Goff

Friday, August 17, 2007

Fresh Apple Bars

Ingredients:

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.

Directions:

Heat oven to 375 degrees.
Grease
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.
Cool.
Drizzle
with glaze.
Cut into 2x1 1/4 inches.
Makes 2 dozen.

Glaze Directions:
Beat
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.

Ingredients:


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

Directions:

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

Ingredients

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

Directions

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
1/2
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:
Mix
four and sugars.
Melt
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
Ingredients:
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)
Directions:
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

Ingredients:
10 inch Two crust pie
2 2/3 cup flour
1 teaspoon salt
1 cup Butter
7 - 8 Tablespoons water.
Directions:
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?

Scriptures:

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

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


Thursday, August 16, 2007

Chocolate Cookies

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions

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

Directions:

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.

Add
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

Ingredients:

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


Directions:

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.

Ingredients:


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

Direction:

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

Ingredients:

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

Directions:

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

Ingredients:

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


Directions:

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

Ingredients:
(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)

Directions:

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

Crust

Ingredients:

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

Directions:

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.

Filling

Ingredients:

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

Directions:

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.


Enjoy!!!

Julia's Whole Wheat Pancakes

Ingredients:

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

Directions:

Mix together well with wisk. Cook. Eat

Pineapple Upsidedown Bars

Ingredients

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)

Directions

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

Ingredients

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

Directions

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

Ingredients:

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

Ingredients:

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

Directions:

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.

Ingredients:

(Single)
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)

Directions:

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

Ingredients:

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

Directions:

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.

Ingredients:
4 - 5 medium potatoes, peeled and diced
1 onion, diced
1 stick butter
salt
pepper
milk

Directions:
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

Ingredients:

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
Salt
Pepper
a pinch of cinnamon

Directions:
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

Ingredients:

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

Directions:

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.

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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.

Salad Supreme Hor' dourves

Ingredients:

2 Tablespoons Salad Supreme Dip Mix
1 small brick cream cheese
red bell pepper
green onion

Optional:

salad shrimp, de-veined and rinsed

Directions:

Work Salad Supreme Dip Mix into a small brick of softened cream cheese and form into a cheese ball or into a dip dish. Serve with crackers or crudités. For fancy party food, soften, place in a cake decorator bag with a large star tip or a large dot tip. Apply rosettes or large dots to crackers or slices of baked potato with the skin edge still on them. Top with chopped red pepper and green onion. Optional: add one salad shrimp to the top of each.

Salad Supreme Sour Cream Dip

Makes 1 cup

Ingredients:

1 cup sour cream
2 tablespoons Super Salad Supreme Dip Mix.

Directions:

Blend ingredients and chill one hour, to let the ingredients blend well, before serving as a dip.

Super Salad Seasoning Mix

Makes 3 cups

Ingredients:

2 cups grated Parmesan cheese
2 teaspoons salt
1/2 cup sesame seed
1/2 teaspoon garlic salt
1 tablespoon instant minced onion
2 tablespoons parsley flakes
1/2 teaspoon dried dill seed
2 tablespoons poppy seeds
3 tablespoons celery seed
2 teaspoons paprika
1/2 teaspoon fresh ground pepper ( I use a blend of black, red, and green peppercorns)

Directions:

Mix all ingredients in a small mixing bowl, until thoroughly mixed and evenly distributed. Store in an air tight container and refrigerate. If refrigerated, will keep 6 months or longer. If stored in a cool dry place, use within 3-4 months.

Great sprinkled on salads, baked potatoes, white rice, on butter topped rolls, and as a garnish on potato salad.

Seasoned Salt Mix

Makes 1 ½ cups

Ingredients:
3/4 cup salt
1/4 cup garlic salt
1 teaspoon ground pepper (I use a fresh ground blend of red, black, and green peppercorns)
1/2 teaspoon oregano
1 teaspoon paprika
1/8 teaspoon celery seed
1/4 teaspoon ground white pepper
1/4 teaspoon dry mustard

Directions:
Stir and blend all ingredients together in a large mixing bowl. Store in an air tight container. Pour into a shaker container, for easy use.

Lemon Pepper Seasoning Mix

makes 2 cups

Ingredients:

1 cup ground black pepper
1/3 cup lemon peel
3 tablespoons coriander seeds
1/4 cup dried minced onion
1/4 cup dried thyme leaves

Directions:

Stir ingredients together and store in an airtight container.

Donna's Shrimp Pasta Salad

Ingredients:

1 lb bag of shell or Rotini pasta, cooked, rinsed, and cooled
2 cups salad shrimp. de-veined and rinsed
1 cup diced celery
1/4 diced yellow onion
1 cup rinsed frozen peas (or fresh garden peas cooked to brighten color, do not over cook)
1/2 cup grated cheddar cheese
1/2 cup cubed swiss cheese
1/3 cup Good Season's Zesty Italian made with red wine vinegar or raspberry vinegar.

Directions:

Put all ingredients in a large bowl and mix thoroughly. Chill one hour.

Donna's Catalina Potato Salad

I had never eaten potato salad before I was 22 years old. I was visiting my brother and his wife. We had a picnic and my sister-in-law served potato salad. I asked for the recipe and she said it was in the Better Homes and Garden Cookbook. When I pulled out my cookbook, the next time I wanted potato salad, it called for "Clear French." I had no idea what that was. So, I substituted Catalina and it made a nice pink potato salad with a really good flavor blend. It was a hit. I usually double the recipe. This is a great recipe to use with Easter eggs at Easter time. When I saw her later, she said clear French was Italian.  Well, I had made it with Catalina and it was a family favorite, so I am changing nothing. 

Ingredients:

4-5 medium potatoes
4-5 boiled eggs
1 cup diced celery
1/4 cup diced yellow onion
1/2 cup mayonnaise
1/4 cup Catalina dressing
1/2 teaspoon salt
1/2 teaspoon celery seed

Directions:

Rinse potatoes. Boil potatoes in their skins, until a knife can poke it. The potato will be firm, not too soft. While potatoes are boiling , boil eggs. When potatoes are done, peel under cold water. Cut into cubes. Poor Catalina over potatoes, cover with a lid, foil, or wrap. Chill 2 hours. Add eggs, mayonnaise, onion, celery, salt, and celery seed. Mix well. Chill for 4 hours. This is even better the second day.

To Boil Eggs:

During the winter I have to let eggs sit on the counter for and hour before cooking, or they do not seem to cook fully otherwise. Cover eggs with cold water, about 1 inch over the top of the eggs. Add 1 teaspoon salt. Bring to a boil. Cover with lid and remove from heat. Let sit for 23 minutes. Remove eggs immediately, and place in cold water, to stop the cooking. If eggs over cook, the surface of the yolk turns green. Harmless, but not appealing to look at. Peel under cold running water. Cut in an egg slicer one way, then rotate the egg and cross cut. I have been known to cut horizontal, vertical , then roll egg over and cross cut again, but this can be tricky.

Ranch Style Dressing and Dip Mix

Ranch Style Dressing and Dip Mix
Makes 1/4 cup of mix.

Ingredients:

1 1/2 tablespoons of dried parsley
1 tablespoon of salt
1/2 tablespoon of dried chives
1/4 tablespoon dried oregano
1/4 tablespoon dried tarragon
1/2 tablespoon garlic powder
1/2 tablespoon lemon pepper

Directions:

Mix well and store in an air tight container.

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Ranch Dressing

makes 2 cups

Ingredients:

1 cup mayonnaise
1 cup buttermilk
2 tablespoons Ranch Dressing and Dip Mix

Directions:

In a large bowl, whisk ingredients together. Refrigerate for one hour before serving.

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Ranch Dip

makes 2 cups.

Ingredients:
2 cups Sour cream; or 1 cup sour cream and 1 cup mayonnaise
2 tablespoons Ranch Dressing and Dip Mix

Directions:
Blend ingredients together. Refrigerate for two hours before serving with raw vegetables, chips, as a topping for baked potatoes, or mixed into mashed potatoes.


See also: Ranch potatoes and quick ranch cheese ball.

White Long Grain Rice

Ingredients:

2 cups water
1 cup rice (we use Jasmin Rice)
1 teaspoon salt
1 tablespoon butter

Bring two cups water to a boil, add 1 tablespoon butter (the rice will be lightly coated with butter as they drop into the boiling liquid, this will both flavor and keep rice separate), one teaspoon salt. Add one cup rice, cover and reduce heat just below medium. Cook 20 minutes with lid on.

Note:
Cold left over rice can be used with veggies, teriyaki sauce, and left over meat for a one dish meal.

Chicken Garden Harvest Rice Pilaf

8 servings; 1/4 servings

Ingredients:

4 cups boiling water
1 double Knorr chicken bullion cube (you can substitute other bullions, but it won’t taste the same)
2 tablespoons butter (I use butter, never margarine– the taste will be different if you use margarine)
2 teaspoons salt
2 cups Par Excellence– Garden Harvest Long Grain and Rice Pilaf (must order from the company Par Excellence, comes in case of 6).

Directions:

Bring water to boil with bullion, butter, and salt. Add rice mix and stir into water. Cover with lid and simmer on medium-low heat for 20 minutes or until liquid is absorbed. Fluff with a fork and serve.

Optional:

I have tossed leftover frozen vegetables into this rice with great results. Peas are especially good!

Donna's Chili

Ingredients:

2 lbs ground beef , browned with ½ cup onion
2 cans chili beans with gravy (15 ½ oz.)
2 cans stewed tomatoes 916 oz.) chopped
2 cans tomato sauce (8 oz)
2 Tablespoons chopped green chili (optional)
2 Tablespoons Chili Powder (optional)
Thicken with potato flakes if needed.

Directions:

Brown meat and onion; drain. Add remaining ingredients and simmer 30 minutes. Serve with grated cheese.

Spiced Citrus Baked Ham

4 servings per pound

Ingredients:

1 boneless Farmland Smoked & Fully Cooked Ham
(you can do this with canned hams, bone in hams, etc, as long as they are smoked and fully cooked- for the time and temperature used here)
1 fresh orange (For a sweeter juicier glaze, substitute 1 can crushed pineapple)
whole cloves
½ cup brown sugar

Directions:

Pre-heat oven to 325°. Remove ham from wrapper, remove paper wrapper off ham. Place in a baking dish. Score ham with a sharp knife, making diagonal cuts about 1/4 inch deep, then cut diagonally the other way, making diamond cuts. At each point where cuts cross, press a whole clove into the ham. Evenly spread brown sugar over the top of the ham, pressing it into the scored ham surface. Thinly slice the orange. Place orange slices, peel and all, on the top and sides of ham;,using toothpicks to secure the slices, so they will not slide off the ham. Leave about ½ inch of toothpick sticking out so that you can safely remove them before serving. Bake 15 minutes per pound. Though the ham is already cooked, baking it will improve its texture and flavor. Remove cloves, toothpicks and orange slices before serving. Spoon drippings over top of ham before cutting.

Donna's Teriyaki Sauce Marinade

This is an Island style teriyaki recipe from my youth in Hawaii.
Makes 1 cup

Marinade Ingredients:

2/3 cup soy sauce
1/3 cup brown sugar
1 teaspoon ground ginger or fresh grated ginger
1 crushed clove garlic

Directions:

Combine the above ingredients and mix well. To keep in the refrigerator for later use– heat to just below boiling, stirring to dissolve sugar and prevent burning, cool and then pour into a bottle.

Marinating Directions:

Marinate chicken, beef, pork, turkey, or seafood for 30 minutes or longer (overnight is best). Meat may be frozen with marinade, and will marinate the meat, as it thaws in the fridge. Cook meat as usual. Grill, bake, braise (in a lid covered pan), broil, or cook in a frying pan.

Honey Rosemary Citrus Chicken

Ingredients:

Chicken, whole or cut up
1/4 cup honey
Lemon, lime, or orange
Rosemary

Directions:

Place cut up rinsed chicken in a lidded baking dish. If you do not have a lidded baking dish you can line a dish with foil then when chicken is prepared for oven, top with foil and seal edges. Pat chicken dry with paper towels. Pour honey in a liquid measuring cup. Squeeze the juice of a lemon, lime, or orange into the honey; stirring until thin and runny. Pour over chicken. Sprinkle top of chicken with Rosemary. Place in a covered baking dish, a soaked clay baking dish with a lid or seal in foil. Bake at 350 for 1 ½ hours.

Donna's Savory Herb Chicken

Ingredients:

Chicken, whole or cut up
Seasoning salt
Basil
Lemon pepper
Butter

Directions:

Place rinsed and patted dry chicken in baking dish. Place a butter pat on each piece. Butter makes this dish extra savory, but this dish can be baked without adding butter. Sprinkle seasoning salt over chicken. Sprinkle lemon pepper over chicken. Sprinkle basil over chicken. Bake in a 350°F oven for 1 1/2 hours.

Chicken Adobo

6-8 Servings

This a Filipino recipe from my youth in Hawaii. I obtained this recipe from the wife of my mother’s boss, when I was in High School.

Ingredients
6 - 8 pieces of chicken
6 - 8 bay leaves
6 - 8 peppercorns
1 Crushed garlic clove
1/3 cup soy sauce
3 tablespoons apple cider vinegar

Directions
Place chicken in a foil lined baking dish, a covered baking dish, or a covered clay pot. Pour soy sauce, vinegar, and garlic over chicken. Place a bay leaf and a pepper corn on each piece of chicken. Seal in foil, or bake in a covered dish at 350° for 2 hours. Remove foil or lid, the last 15 minutes, to brown chicken.

This is great with Dottie's Savory Green Beans , rice, and tossed green dinner salad.


Ranch Mashed Potatoes

makes 6 servings

Ingredients:

6 medium potatoes
2 tablespoons Ranch Dressing and Dip mix (dry powder, not mixed up into a dressing yet)
1 stick of butter
Milk as needed for creamier potatoes

Directions:

Start with 6 medium potatoes. Peel them. Wash potatoes and remove eyes and blemishes. Quarter the potatoes and then cut lengths into 1-2 inch lengths. Place in a pan and cover with water. Bring to a boil and then turn down the heat to simmer. Simmer until tender; about 20 minutes. Potatoes should pierce easily with a fork. Drain the water. Mash potatoes. Mix in one dry package of ranch dressing mix. For creamier potatoes, add milk or sour cream while beating. Add 1 stick of butter and whip the potatoes. Serve hot.

Savory Fancy Green Beans

makes 4 servings

Ingredients:

1 can French cut green beans
1 beef bullion cube ( I use ½ Knorr bullion cube)

Directions:

Open can of beans, pour the liquid from the can, into a sauce pan. Put bullion in the liquid, and boil until bullion is dissolved. Add in green beans. Heat until thoroughly heated through.

Quick French Peas

6 Servings; ½ cup servings

Ingredients:

1 pound bag frozen peas
1 cup boiling water
2 tablespoons butter (not margarine)
2 pinches of ground nutmeg

Bring water to a boil. Add peas, cook until peas dimple when lifted from the water with a slotted spoon. Drain. Toss with butter. Add nutmeg and mix gently.

Pumpkin Cinnamon Rolls with Caramel Frosting

Ingredients:

1/3 cup milk
2 tablespoons butter
½ cup mashed cooked
pumpkin, or canned pumpkin
2 tablespoons sugar
½ teaspoon salt
1 beaten egg
1 package active dry yeast
1 cup unbleached flour
1 cup bread flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter
Caramel Frosting

Directions:


1. In a small saucepan, heat milk and two tablespoons butter until warm (120°-130° F) and butter is almost melted, stirring constantly. In a large mixer bowl, combine pumpkin, sugar and salt. Add the milk mixture; beat with an electric mixer until well mixed. Beat in egg and yeast.

2. In a mixing bowl, stir together unbleached flour and bread flour. Add half of the flour mixture to the pumpkin mixture. Beat mixture on low speed for 5 minutes, scrapping the sides of the bowl, constantly.

3. Add remaining flour; mix thoroughly (dough will be very soft). Turn into lightky greased bowl; grease surface of dough lightly. Cover and let rise in a warm place until double; about 1 hour.

4. Punch the dough down. Turn on to a floured surface. Knead a few turns to form a smooth dough, sprinkle with enough additional flour to make the dough easy to handle.
On a lightly floured surface, roll the dough into a 12x10 inch triangle.

5. Combine brown sugar and cinnamon. Brush surface of the dough, with melted butter. Sprinkle with brown sugar mixture. Beginning with the longest side of the dough, roll up jelly roll style; seal seam. With a sharp knife (or long piece of thread– it works better than a knife), cut roll into 12 one inch pieces. Place rolls, cut side up in a greased 9x9x2 baking pan. Cover; let rise till nearly double; 30-45 minutes.

6. Bake in 350° F oven for 20 minutes or until done. Meanwhile prepare caramel frosting. When rolls are done, immediately remove from pan to wax paper lined wire rack. Cool 10-15 minutes. Drizzle with Caramel Frosting.


Caramel Frosting

Ingredients:

1/4 cup butter
1/2 cup brown sugar
2 tablespoons milk
1/4 teaspoon vanilla
a dash of salt
1/2-3/4 cup powdered sugar

Directions:

In a small saucepan heat one 1/4 cup butter till melted. Stir in ½ cup brown sugar and 2 tablespoons milk. Cook mixture over medium-low heat for one minute. Transfer to a small mixer bowl and cool. Add 1/4 teaspoon vanilla, a dash of salt, and ½-3/4 cup powdered sugar. Beat with an electric mixer until well blended.

Double Fudge Brownie Mix and Recipe

Ingredients:

2 cups sugar
1 cup cocoa
1 cup all purpose flour
1 cup chocolate chips
optional: 1 cup pecans, almonds, or walnuts

Directions:

Mix ingredients together and store in an airtight container.

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Double Fudge Brownies
makes 24

Ingredients:

1 cup butter, softened
4 eggs
1 batch of Double Fudge Brownie Mix

Directions:

Pre-heat oven to 325°F. Grease a 9x13 inch baking pan. Using a large mixing bowl and an electric mixer, cream the butter. The add the eggs, one at a time, beating after each addition. Add the Brownie mix and keep beating until smooth. Spread mixture evenly in the prepared pan. Bake for 30- 40 minutes.

Caramels

Melt in Your Mouth!

Ingredients:


1 cup white corn syrup
2 cups granulated sugar
3 cups heavy whipping cream (for the creamiest results use cream that has no additives, including no carrageenan)

Directions:

Blend corn syrup, sugar and 1 cup of cream in a heavy pan, and cook to the chewy ball stage (test in a bowl of ice water).
Add second cup of cream and repeat cooking to the chewy ball stage.
Add third cup of cream and repeat cooking to the chewy ball stage.
The candy becomes a lovely caramel color as it cooks.

Pour into a buttered 9x13 pan.

Cool. Turn out onto cutting board, cut into small squares, and wrap individual pieces in waxed paper.

Optional:

Place pecans (or any other nut) in the bottom of the buttered pan. Pour Caramel over the nuts. Cut, then lay squares on waxed paper and pour melted semi sweet chocolate chips or melted milk chocolate (I prefer Merkins Marquee Chocolate) over each individual square. Pack in an airtight container once the chocolate hardens.

Donna's Quick Ranch Cheese Ball

Makes 1 cheese ball

Ingredients:

2 – 8 ounce packages of softened cream cheese
2 – 3 tablespoons of Ranch Dressing and Dip mix
1/4 cup finely chopped almonds or walnuts

Directions:

Blend softened cream cheese and Ranch Dressing and Dip mix. To make a cheese ball: spoon on to a large piece of Saran Wrap, gently form a ball, and chill till firm. Roll in chopped nuts.

To make a quick cracker dip: mix chopped nuts into the Ranch– cream cheese mixture, place in a small serving bowl and serve with crackers.

Optional:

Add a few tablespoons of chopped red pepper to the softened cream cheese and 1/4 cup well drained crushed pineapple.

Butter Cookies

I love this recipe because it is so versatile. They can be simple or elegant. You can even make your own variety tins like the danish cookies sold in tins that are abundant at Christmas time. When dough is fluffy and light it makes drop cookies that stay light for days!
Ingredients:
Cream together-
2 cups unsalted butter, softened
1 1/2 cup granulated sugar (I use cane sugar instead of beet sugar)


Mix well into creamed mixture-
4 egg yolks
2 tsp vanilla (or 1 teaspoon vanilla extract and 1 teaspoon lemon extract)


Sift the following ingredients together. Beat into the rest of the ingredients.
4 1/2 cups all purpose flour
1/2 teaspoon salt


Directions:
Preheat oven to 350 degrees. Cream together butter and sugar until fluffy. Add egg yolks and vanilla, mix well. Sift flour and salt together. Beat flour mixture into butter mixture until well mixed. Place 1 ” apart on an un-greased cookie sheet. Bake about 10 minutes, do not brown cookies. Remove cookies from sheet while still warm. Cool on wax paper or cooling rack.

This recipe can make a variety of cookies. We rolled them out on a floured counter, and cut them into heart shapes. They can be frosted with butter cream frosting, with cinnamon hearts, silver balls, or a tubed frosting. I have sometimes added cinnamon to the frosting.

Cookie Options:
  • Add 1 teaspoon of cinnamon to dough.

  •  Replace Vanilla with 2 Teaspoons Pure Lemon..

  • Put into a pastry bag with food dye in stripes, down the inside of the bag, so they come out through a large star cake decorating tip. Then they can be piped into fancy shapes. You can also use the star tip to drop a large star blob, and once this is cooked, fill the center with red jelly, jam, or preserves.
  • The dough can be divided in half and one side dyed another color, or not. Then they can be rolled in long ropes and twisted together and then twisted into candy canes or pretzels. The sprinkled the canes with crushed peppermint candy.
  • Make a long roll of the dough and place in wax paper, then chill. Slice into 1/2 inch thick slices and place on un-greased cookie sheet. You can also roll the chilled roll in mini chocolate chips, colored sprinkles, peppermint candy, etc.
  • For cookie cutter shapes- chill dough for a few hours and roll our about 1/2 in thickness. These shapes can be decorated as usual, be made into sandwich cookies with pastel icing (you can even add flavoring to the icing) the the edges of the icing can be sprinkled with a topping. These can also be made into ice cream sandwiches.
  • Make drop cookies.
  • Sometimes we cut the cookies a little thicker and they are much like shortbread cookies. You can roll out the dough and cut with a knife into squares. Then when they come out of the oven sprinkle with cinnamon sugar.
  • You can also add chopped almonds, pecans, macadamia nuts, or walnuts to the dough or on top of the cookies.

  • Make Individual Fresh Fruit Pizzas-  Roll out Cookie dough and cut into large circles or squares. Mix 8oz Cream Cheese into 2 boxes Instant Vanilla Pudding using directions for Pie filling, top with Fresh Fruit! 
Topping Options:
  • Colored Sugar
  • Butter Cream Icing
  • Butter Cream Icing with 1 teaspoon cinnamon
  • Coconut
  • Cake decorating candies
  • Chopped nuts
  • Crushed candy canes
  • Jams, jelly, or preserves
  • Dipped or drizzled with chocolate
  • Chocolates formed in molds and put on cookies when warm and chilled
  • Enjoy! These make wonderful Easter and Christmas Cookies. 
  • The dough can be dyed green for St. Patrick's Day.

Gingerbread Cookies


This recipe can be cut into shapes and is a soft gingerbread cookie.

Ingredients:

1 1/2 cups sugar
1 cup softened butter
3 Tbs molasses
2 Tbs milk
1 egg
3 1/2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp salt

Directions:

Heat oven to 350 degrees. In a large bowl combine sugar, butter, molasses, milk, and egg: mix well. Lightly spoon flour into measuring cup and level off, place in a medium bowl. Take soda, cinnamon, ginger and salt and stir together in a small bowl. Stir spices into flour, and flour mixture into butter mixture. Blend well. Divide dough into thirds. Roll out 1/3 of the dough at a time, on a floured surface to 1/8 th inch thickness. Cut into shapes and place on an ungreased cookie sheet, 1 inch apart. Cook 7-10 minutes. Immediately remove from cookie sheet and cool completely. Frost with buttercream frosting. Decorate.

Buttercream Frosting Recipes

Buttercream
Cream together 1/2 cup (1 stick) softened butter and 1/2 cup shortening, or use all butter (2 Sticks). Gradually add 4 cups (about a lb.) of powdered sugar, 2 Tbs Milk, and 1 tsp real vanilla extract. Blend until creamy. For a smoother creamier spreadable icing, add 1 additional Tbs of milk. This can be used to frost cakes and cookies, and can be used to decorate them, as well.
Lite Cocoa Buttercream --to use on chocolate cake
Melt 1 stick of softened butter. In a medium bowl, mix 2/3 cup cocoa and three cups powdered sugar. Stir dry mixture into butter gradually, alternating with 1/3 cup milk, a little at a time, on medium speed until spreadable. Add 1 tsp vanilla and blend well.
Lemon Buttercream 
Whip 1 cup softened butter until creamy and gradually add 4 cups (about a lb.) of powdered sugar, 2 Tbs Milk, and 1 tsp lemon extract. Blend until creamy.
Cinnamon Buttercream
Cream together 1/2 cup softened butter and 1/2 cup shortening, or use all butter. Add 4 cups (about a lb.) of powdered sugar, 2 Tbs Milk, and 1 tsp real vanilla extract. Blend until creamy.  Add 1/2- 1 teaspoon ground cinnamon. 

Donna's Cinnamon Chicken Noodle Soup

Serves about 8

Ingredients:
Basic soup base–
4 chicken quarters or 2 large Chicken breasts
1 yellow onion, diced
1 cup celery, diced
1-2 garlic cloves, peeled and crushed
2 Knorr chicken bullion double cubes
2 quarts water

Soup–
Country egg noodles
Cubed chicken
1 cup celery, diced
1 -2 diced carrots
2 quarts of water
2 Knorr Chicken bullion cubes
salt, to taste (I use fresh ground sea salt)
pepper, to taste (I use fresh ground)
2 - 4 pinches of cinnamon

Directions:
Combine chicken, onion, celery, bullion, garlic, and water to cover the other ingredients about two inches above. Boil until chicken is tender. Remove chicken, de-bone, cut into cubes, and add chicken back into broth. Add optional step here if desired.

(Optional- Pour soup liquid through a strainer. Reserve cooked vegetables to freeze and add to a Broccoli Cheese Soup, or a Potato Soup, at a later time.  Add 1 cup of diced celery and diced carrots.)


Add 2 more quarts of water and the bullion, bring to a boil. Add noodles. Boil until noodles are tender. Season with salt and pepper to taste. Add 2-4 pinches of cinnamon. Serve with saltine crackers.