Food Recipes Page 5
I used to own a B & B and here is my recipe
for stuffed french toast....
Orange marmalade
eggs
Butter (A must)
milk
Cream Cheese
Plain white bread ( like wonder)
beat eggs and milk together til thoroughly mixed
spread orange marmalade on what will be the inside of two
slices of
bread...on one slice also add cream cheese..put together
like a
sandwich..dip into egg mixture...fry in shallow pan with
lots of butter will
crisp on outside...voila...no syrup needed...so rich...but
I did serve
either maple or apple syrup with this...
enjoy
Anne
artichoke quiche...
1 lb swiss cheese coarsely grated
6 oz artichoke hearts, chopped
3 large eggs
1 1/2c heavy whipping cream
Mix ingredients tog. Pour into deep dish pit pan,
Bake 20 mins at 400
degrees or until done...then pig out...
Toodles
Anne
This is too easy to be so divine!
1 large jar of Marshmallow Crème
1 large bar crème cheese.
At room temp mix together with mixer. Could lightly color
it pink and garnish with mint leaves.
This is a family favorite.
Jan S
Green Onion Spread
…. Cream cheese softened to room temperature and green
onions sliced thin and mix(handheld or freestanding mixer)… easy
peasy…smoosh it in a container and refrigerate…a little sour cream
would make it a tad softer if you like that, depends on how you wanna
use it. I love this with pretzels, crackers, pita chips …ok ok anything
firm I can scoop it up on. And you can change it sooo easy, add roasted
garlic, fresh herbs, whatever tickles your fancy!
Dawnna Rieves
Spice Plum Bread
16 oz plums, pitted, skinned and chopped
2 cups all-purpose flour
1/4 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
2/3 cup sugar
1/2 cup honey
2 egg whites
1 tsp vanilla
1/2 cup chopped walnuts (optional)
vegetable cooking spray
Whisk together flour, salt, baking soda, cinnamon and
cloves; set
aside. Whisk together sugar, honey, egg whites, and
vanilla until
combined; stir in plums and walnuts. Add flour
mixture, stirring
only until combined. Spread in 9x5x3-inch loaf pan
coated with
cooking spray. Bake at 350 for about 55 minutes or
until golden
brown and wooden pick inserted in center comes out
clean. Remove
from pan an dcool on wire rack.
I have one of those Pampered Chef stoneware mini-loaf pans
that make
four small loaves... that's what I used tonight. I
cooked them for
about 47 minutes in the mini-loaf pan... YUMMY!!!
Two of them are
already gone. :-)
Enjoy!
Faye
Vanilla Popcorn
1/4 cup corn oil
1 Split Vanilla Bean
3/4 cup popping corn
1 Tablespoon white sugar
2 Tablespoons Butter---melted
Salt
In a heavy pot, heat corn oil over high heat until
the oil smokes.
Add 1 kernel corn and heat until kernel pops. Add vanilla
bean and
rest of popping corn, cover pot and shake gently until
corn starts to
pop.
Shake vigorously until popping subsides. Remove
from heat. Remove
vanilla bean and toss popcorn with sugar,salt and melted
butter.
Scrape seeds from vanilla bean and add to popcorn. Enjoy.
Kathy's Sangria Recipe
1 cup orange juice
1/4 cup lemon juice
1/2 cup sugar
Half a bottle of chilled red wine
Half a bottle of chilled white wine
Club soda, chilled
Fruit slices - apples, oranges, limes, lemons (optional)
Marischino cherries (optional)
Combine the wine, orange juice, lemon juice and sugar. Mix
well to
dissolve the sugar. This takes a little while with cold
liquids. Add
fruit slices if using. Up to this point can be made ahead.
Chill.
Right before serving, add club soda to fill the pitcher
and some ice
cubes.
Our personal touch: Add a shot or two of rum. We've also
been known to
ALSO add a shot or two of tequila. It's very powerful with
both,
though. Also, feel free to use only red or only white if
you prefer;
we like half and half.
Individual-ish Apple Pies
Filling
6 cups eating apples, peeled, cored, chopped
(I
just used the ones from the tree... dunno what sort they
are
except everyone says they're eating ones)
1 cup dark brown sugar
(preferably
the sort that smells strongly of molasses)
couple of tablespoons white sugar if it needs it
(mine
did)
about a tablespoon and a half of butter/margerine
3-4 tablespoons flour
2 tsp-ish cinnamon
1/4 tsp ground coriander
1/8 + a bit tsp ground cloves
1/8 tsp fresh nutmeg
1/4 tsp ground allspice
dash of ground mace
Crust:
Open a packet of the stuff you have to roll out
yourself.... Ahem.
Or make your favorite. ;) This made ten little pies,
so I expect I
used nearly enough dough for two full sized double crusted
pies.
1 egg (or so), lightly whisked
To put together:
Heat the oven to 350* F
Mix together all the appley stuff really well (until the
butter is
sort of little cous-cous sized bits in it) - you might
have to go in
with your hands (also preferably clean) and break up any
bits of
brown sugar that don't disolve.
lightly flour a surface (preferably clean) and plop a bit
of dough on
it about the size of... er... a walnut with its skin on -
and roll to
about... oh, yay-thick. Um. You know.
Pie crust thickness. And
about 8 inches around. Lay the circle over a saucer,
making sure not
to stretch it and letting the crust hang over the edges
(unless you
have one of those kewl little meat-pie maker things that
folds over
and does the crimping for you, in which case, use that!)
and fill one
side with apple-stuff. Moisten the bits of dough
directly on the
edges of the saucer with the egg white. Fold the
unfilled half of
the dough over the filled half and press together
lightly. Cut of
the extra bits of dough by running a butter knife along
the edge of
the plate. Crimp both sides of the pie with a fork
(or your
fingers.... whatever's handy). Place gently on a
lightly oiled
baking tray (preferably one with raised sides... ask me
how I know.
Ahem) and pierce the top with the fork at least three
times. Repeat
until tray is filled and/or you run out of apple
goo. Brush the tops
of the pies with egg.
Bake each trayful for between 25-35 minutes - until
golden. Mine
dribbled a *lot*, but they were still quite edible,
apparently (I
forgot to seal most of the with the egg. Blah. :)
Chocolate Chip Cookie Oatmeal
1/2 c. old fashioned oats
1 c. water
dash salt
Combine the above in a one quart microwave safe
dish. Microwave for
2-4 minutes (my microwave takes just under 2 minutes).
Add in:
2 1/2 Tablespoons brown sugar
2 1/2 Tablespoons white sugar
a little vanilla extract
1 1/2 Tablespoons of Nestle mini morsels
Stir all together. The mini chocolate chips will
melt nicely in the
hot oatmeal.
Linda K.
Microwave Peanut Brittle
Ingredients:
1 cup dry roasted peanuts (if you use cashews
bake them at 350 degrees for 20 min. on a sheet pan before proceeding
with recipe)
1 cup sugar
½ cup white corn syrup (Karo)
1/8 teaspoon of salt
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda
Combine peanuts, sugar, corn syrup, and salt in a 1-1/2
quart casserole dish. Microwave
on High for 7 to I minutes, stirring well after 4
minutes. Add butter and vanilla to syrup,
blending well. Microwave for 1 to 2 minutes
more. Peanuts should be lightly browned
and syrup very hot. Add soda and gently stir until
light and foamy. Pour mixture onto
lightly greased cookie sheet; let cool for ½ to 1
hour. When cool, break into small pieces and store in an airtight
container.
If you want to put a chocolate topping on, place chocolate
in microwave, heat then stir,and then heat again until completely
melted. Frost cooled brittle with chocolate and then
let the chocolate harden before breaking brittle.
You can put the pan into the refrigerator to speed up the cooling
chocolate.
Camille's Ginger Whipped Cream
1/2 cup chilled whipping cream
1 tablespoon sugar (I'd sub Splenda - cp)
1/4 teaspoon ground ginger
*Beat 1/2 cup chilled whipping cream at high speed in
chilled small bowl,
scraping bowl often, until soft peaks form. Add 1
tablespoon sugar and
ginger. Continue beating until stiff peaks form (1 to 2
minutes).
* To serve, top each serving with a dollop of whipped
cream. Sprinkle with
additional ground ginger, if desired. Store pie and
whipped cream
refrigerated.
Drunken Sweet Baked Yams
4-5 Yams depending on size - today we had huge ones and I
only needed 3 cut in half lengthwise and then cut into slim half
circles.
Brown Sugar
Butter (real not margarine as you don't really want the
water content)
Hard Alcohol of your choice (best is Rum or Scotch/Whisky
but I've used Tequila and Vodka with good results too - LOL I just use
whatever I have leftover, although once I snuck the Crown Royal when my
dh wasn't looking! ROFL)
In a large rectangular backing dish layer the yams, with
blobs of butter (just randomly placed) and sprinkling brown sugar and
keep doing that until you reach the top, making sure to end with the
brown sugar and butter blobs. Then pour your alcohol over the top
and let it sit for about 1/2 hour or so, longer if you can. Then
bake at 350deg for about an hour or until the yams are tender which may
depend on how thick your slices are. While baking check on them
several times and baste with the juices on the bottom, so the top
doesn't get dry.
When I started doing Thanksgiving about 14 years ago I
made this up one time and it's been a hit ever since. Sorry it's
not so specific as to amounts but you just get a feel for what will
work for you. I use lots of brown sugar, butter and booze.
These are my version of candied yams.
Apple Crisp
12 medium apples, peeled and sliced
1 1/2 cups sugar
4 teaspoons cinnamon
2 tablespoons water
Cook apples, sugar, water and cinnamon over medium
heat until apples are soft. Just until they are soft,
not until they are mush; that would be the way my Aunt
does it! We call her apple crisp, oatmeal-applesauce
cake! LOL
1/2 cup shortening
1/2 cup butter
1 cup brown sugar
1 1/2 cups flour
1 1/2 cups oatmeal (I don't like it as well using the
'Quick' oats)
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cinnamon hearts
Combine shortening, butter and brown sugar in bowl and
cream. Combine flour, oats, soda and salt; add to
creamed butter mixture. Put half in the bottom of a
greased 9X13 pan and pat down. Pour cooked apples
onto this and sprinkle with the cinnamon hearts and
top with the remaining oat mixture. Bake at 400
degrees until golden brown, somewheres around 30-40
minutes. Serve warm with vanilla ice cream!
Denise in PA
Puppy Chow
1 cup chocolate chips
1 cup peanut butter chips
2/3 cup peanut butter (chunky or creamy, whichever you
prefer)
1 stick (1/2 cup) butter or margarine
Combine all in large (big enough to hold the box of
Crispix too) saucepan
and melt on med-low heat, stirring constantly.
Pour in 1-12 oz. box Crispix and mix well.
Add 1 cup powdered sugar into clean, unused paper grocery
bag (the large
ones),
add chocolate/cereal mixture and
SHAKE SHAKE SHAKE !!!! ......... then....... SHAKE
some more! A good job to
give to the little ones ;) They love this part!
Pour out onto wax paper to cool, and store in an air-tight
container.
ENJOY!!!!
~Kim
Carrot Cake
3 cups flour
2 cups sugar
1 cup coconut
2 1/2 teaspoons cinnamon
2 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded carrots
1 1/4 cup vegetable oil
2 teaspoons vanilla
1 teaspoon grated orange peel/zest
3 eggs
1 cup chopped walnuts
1 cup raisins
Combine all ingredients in bowl and mix well. Pour
into 9X13 cake pan and bake at 350* for 45 to 50
minutes.
~~~~~~~~~~~~
You can lower the sugar, too, as it gets a great deal of
the 'sweetness'
from the raisins.
Camille
Mom Brock's Sweet Potatoes/Yams
Peel and cut them up like fat french fries. You have
to have a quality
pot (heavy bottom) for these.
I use my club aluminum dutch oven. Melt a stick of
butter (more
depending on amount of yams) on medium heat and shake your
potatoes
around to coat, sprinkle about a half cup of white sugar
and a half cup
of dark brown sugar. Cover and shake, shake,
shake. Cook on low or
med. low for about an hour or more until they are covered
with glaze and
sift. If there is too much syrup, take the lid off
and continue to cook
until it is reduced some. Note: You don't ever
stir these as you don't
want to break them up. Well, if you do they will
taste the same, but
Mom Brock said not to and I don't!!! (I
always wind up singing that
silly Shake your Bootie song in my head everytime I make
these).
Bone aw puh tee!!!
Pam in GA.
Drunken Yams with Pecans and Maple Butter
2 pounds of yams
1/4 pound sweet butter
½ c. toasted pecans
½ c. maple syrup
1 tsp. cinnamon
1 T kosher salt
½ tsp. ground black pepper
½ c. brandy
Method: Boil yams with skin on. Remove and cool. Peel, cut
into large cubes.
Place into foil pouch or baking dish. Dab with butter,
sprinkle with pecans,
add syrup, brandy and spices. Cover and bake for 1 hour.
Pumpkin & Crab Soup
Small pumpkin approx 3 lbs (or substitute with 24 oz. can
of pumpkin)
6 cups chicken stock
1 large onion, sliced
3 tablespoon olive oil
1 teaspoon cumin seeds
1/2 teaspoon nutmeg
1/2 teaspoon paprika
1 /2 teaspoon cayenne pepper
1 teaspoon dried basil
1/2 teaspoon salt
3/4 lb. crab meat cut up in 1/2 inch pieces
4 oz. heavy cream
freshly ground pepper to taste
If you are using fresh pumpkin, cut it up in pieces
leaving the skin on and
bake on a cookie sheet in the oven for 45 minutes at 350
F. Remove the flesh
from the skin and keep on hand. Heat the oil in a skillet
and add the onion.
Sauté for 5-8 minutes. Add the cumin, nutmeg, paprika,
cayenne, and basil.
Stir for a minute. Pour in the chicken stock and add
pumpkin. Simmer covered
for 15-20 minutes. Puree the soup in a blender in batches.
Return soup to
pot. Add the crab meat and simmer the soup for 3-5
minutes. Add cream and
stir. Serve with freshly ground pepper to taste.
Maple Pecan Pancakes
1 cup flour
1 teaspoon balking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup pecan (broken into pieces)
1/4 cup *real* maple syrup
1 1/4 cup milk
1 egg
2 tablespoons melted butter
Mix dry ingredients. In another bowl, combine all wet
ingredients and whisk together. Add wet ingredients
to the dry. Stir only enough to mix. Allow
batter to
rest 20 to 30 minutes. Cook on pancake
griddle...makes 6-8 pancakes. Top with additional
butter and *real* maple syrup. Enjoy!
Denise in PA
Baked Cranberry Pudding
Sift together:
2 c flour
1 c white sugar
2 tsp baking powder
1 tsp salt
Add:
1 c milk
4 tbsp melted butter
2 c whole new cranberries
Stir well. Pour into 9 X 12 cake pan (lightly oiled
-- I use Pam). Bake at 350 until brwon and springs back...check
it at about 25 minutes into bake. Remove from oven. Cool
slightly, and then pour over the Hot Butter Sauce.
Hot Butter Sauce
Melt 1/2 c. butter
Add 1 c. white sugar
Add 3/4 c. thin cream (I use half and half)
Boil and stir for 10 minutes in a double boiler
Let it soak into the cake...and enjoy.
Sue K.
Carrot Cake
3 cups flour
2 cups sugar
1 cup coconut
2 1/2 teaspoons cinnamon
2 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded carrots
1 1/4 cup vegetable oil
2 teaspoons vanilla
1 teaspoon grated orange peel/zest
1 small can mandarin oranges with juice
3 eggs
1 cup chopped walnuts
Combine all ingredients in bowl and mix well. Pour
into 9X13 cake pan and bake at 350° for 45 to 50
minutes. Cool and frost with the following:
Cream Cheese Frosting
6 ounces cream cheese (room temperature)
4 tablespoons softened butter
1/2 teaspoon vanilla
1 cup powdered sugar
Combine all ingredients in bowl and mix well. Spread
on cool carrot cake.
Denise in PA
From Khadijah
SHURBAH - the basic recipe
Ingredients:
1 cup of finely chopped onion
1 cup of finely chopped tomato
2 Tablespoons of butter
1/2 cup of regular oatmeal
1 teaspoon ground cardomom
1/2 teaspoon black pepper
1 Tablespoon thyme leaves ("zatar" flakes or oregano
leaves)
2 Maggi bouillon cubes (chicken, beef or vegetable flavor)
In a saucepan, saute the onions in the butter until they
are
translucent. Add
the chopped tomatoes, and saute until the tomatoes are
tender. In a
bowl on the
side, mix the oatmeal with one cup of cool water. Add this
mixture
to the
saucepan. Add another 4 cups of water and all of the
remaining
ingredients.
Bring to a boil. Reduce heat and simmer for 20-30 minutes,
or until
the oatmeal
is well cooked and the onion is soft.
---------------------------------------------------------------------
SHURBAH - Blended Vegetable Soup
Ingredients:
2 Tablespoons of butter
1 cup of chopped onion
3/4 cup of chopped carrot
3/4 cup of chopped potato
3/4 cup of chopped cabbage
1/2 cup of regular oatmeal
2 Tablespoons of tomato paste
1/2 teaspoon ground cardomom
1/2 teaspoon Omani mixed spices (or a pinch each of cumin,
cinnamon,
coriander)
1 Tablespoon thyme leaves (or oregano leaves)
1 1/2 Maggi bouillon cubes (chicken, beef or vegetable
flavor)
2 Tablespoons chopped fresh corriander or cilantro
(optional)
1/2 of a green bell pepper (optional)
lemon (optional)
In a saucepan, saute the onions in the butter until they
are
translucent. Add
the chopped carrots, potatoes, cabbage, and about 3 cups
of water.
Bring to a
boil and cook until the vegetables are tender, about 45
minutes.
Remove from the
heat and allow to cool. (You can add a little ice or very
cold water
to speed up
the process.) When cool enough not to damage the blender
(or food
processor),
puree in the blender. Return the pureed vegetables and
their liquid
to the
saucepan.
In a bowl on the side, mix (stir) the oatmeal with 1 cup
of water.
Add the
oatmeal to the saucepan. Add the rest of the ingredients
and about 2
cups of
water and bring the mixture to a boil. Reduce heat and
simmer for
about 20
minutes. Add more salt and black pepper to taste. If the
soup is to
thick for
your liking add more water while it is cooking.
Serve in bowls and sprinkle with lemon.
Enjoy!
Bob's Jerky
Camille I use ,The cheapest meat I can, Like top round Or
bottom round, as long as there is
very little fat in it , this is what we sent to our
children when they were in Suadi and Iraq, cut
your strips along the grain I know every body else
cuts a cross the grain but the jerky will be brittle and break to easy
that way.
2Lbs meat cut into strips
1\3 cup soy sauce
1\3 cup worcestershire sauce
2 tlbs tomato sauce
1.5 tlbs cider vinegar
1tsp sugar
1/2 Tbls garlic chopped
1 Tbls dried onion-------I use onion soap mix sparingly
1cap full liquid smoke
2 tsp bell stuffing seasoning
remove all traces of fat , cut about 3\16 in thick.
chill meat before trying to slice, almost frozen is good,
mix all
(ingredents)? in stainless steel pot or pan (no aluimiun)
heat till hot let
set till warm then
put meat into dish and layer the meat and suace till all
gone then let set
over night,
then put in dehydrator untill dry or as dry as you want it
to be. Now if you
want to make black pepper jerky you can use part of the
above recipe
just the tomato and the vineagr and crushed black
pepper soak the mmeat
over night and then lay the strips into the crushed pepper
on both sides and
then dry same as above.
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