Sunday, October 17, 2010
Tuesday, September 28, 2010
Friday, September 17, 2010
Wednesday, September 8, 2010
Monday, July 19, 2010
Thursday, July 15, 2010
Wednesday, July 7, 2010
Monday, July 5, 2010
Tuesday, June 1, 2010
Wednesday, May 12, 2010
1/2 cup butter (not margarine)
1 cup brown sugar (cane sugar, not beet sugar)
2 cups unbleached flour (can substitute 1/2 whole wheat)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground all spice
1/4 teaspoon ground nutmeg
1 cup mashed bananas very ripe
1 tablespoon and 1 teaspoon milk.
1/2 cup of chopped walnuts or pecans
Grease or line a loaf pan with wax paper. Preheat oven to 350 degrees. In a bowl or electric mixer cream butter and sugar together. Add eggs, beat well and set aside.In another bowl sift all the dry ingredients together and set aside. In a third bowl combine milk and smashed bananas. Alternately add banana mixture and flour mixture a little bit at a time to the butter mixture; beginning and ending with the banana mixture; mixing in between each. Alternating like this helps insure that the large amount of dry ingredients gets thoroughly mixed in with no dry pockets/ clumps. Pour into greased/ lined pan and bake 1 hour or until a toothpick inserted comes out clean.
Eat warm or let cool on a rack. Enjoy!
One batch will make four Pint Jar Loaves.
Wednesday, February 24, 2010
Saturday, February 20, 2010
handfull of fresh green beans
1 small onion
Fresh ground Multi Colored Peppercorns
Rinse the potato and beans. Quarter potato lengthwise and rinse. Slice onion and divide into rings. Place potatoes in bottom of steamer. Place green beans on top of potatoes. Top with onions. Cover and steam until potatoes are tender, green beans will still have a crunch to them, about 20 minutes. Sprinkle with pepper, serve and Enjoy!
Crook neck squash
Fresh Ground Multi color Pepper
Monday, February 15, 2010
Tuesday, January 12, 2010
1/4-1/2 cup of potato flakes
Just sprinkle a potato flakes over the surface of the soup (in the pot, not the bowl). It does not take much. Then stir into the soup or chili. It will thicken right before your eyes.
Tuesday, January 5, 2010
These are like mini-omelettes. We made these and took them to our New Years Eve party in 2009.
- melted butter (to brush in mini-muffin pans)
- 8 ex-large eggs
- 1/2 cup whole milk (or 1/4 cup home made Ranch dressing and 1/4 cup milk)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 tablespoons cooked, crumbled bacon or 4 oz ham, diced
- 1 scallion finely chopped
- 1/3 cup freshly grated mild cheddar
Preheat the oven to 375 degrees F.
Coat the cups of 3 mini muffin tins (each with 24 cups) with butter. Saute scallions in a little butter. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the bacon, cheese, and scallions. Fill prepared muffin cups 2/3 full with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, or thin knife to loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve hot.
Sunday, January 3, 2010
(1) 2 lb. bag of shredded hash browns
1/2 cup melted butter
2 small cans cream of chicken soup
1 cup grated cheddar cheese
1/3-1/2 cup chopped onions
1 pint sour cream
salt and pepper to taste
2 cups corn flake crumbs mixed with 2 tablespoons melted butter
Mix all ingredients and place in a 13x9 baking dish. Top with cornflake/butter topping. Cover with foil. Bake at 350 degrees for 30 minutes, until baked through, garnish with parsley.
I have cut this recipe in half, used raw potato slices, and placed in a lidded casserole, with good results. Bake longer to cook the potatoes through.