1 c brown sugar 1/4 t salt
1/2 c butter 1 t vanilla
1 egg Filling:
1 1/4 c flour 1 can sweetened condensed milk
1 1/2 c oatmeal 1 T butter
1/2 t soda 6 oz chocolate chips
Mix oatmeal mixture thoroughly. Pat 2/3 of the mixture on the bottom of 9 X 13 greased pan. melt the filling ingredients over low heat. Spread filling on top of the oatmeal mixture. Sprinkle remaining mixture over filling. bake 20 at 350*F.
Wednesday, April 27, 2011
Broccoli salad
5 c chopped broccoli 3 T vinegar
1/2 c raisins 1 c mayonnaise
1/4 c chopped red onion 10 slices cooked bacon
2 T brown sugar 1 c sunflower seeds
Mix vinegar, mayo, and brown sugar. Add to vegetables. just before serving add the bacon and sunflower seeds.
1/2 c raisins 1 c mayonnaise
1/4 c chopped red onion 10 slices cooked bacon
2 T brown sugar 1 c sunflower seeds
Mix vinegar, mayo, and brown sugar. Add to vegetables. just before serving add the bacon and sunflower seeds.
Graham Crackers
1 3/4 c whole wheat flour 1/2 c flour
1/3 c brown sugar 1 t baking powder
1/2 t baking soda 1/2 t salt
1/4 t cinnamon 5 T honey
1/4 c water 1 t vanilla
1/2 c butter, melted
Heat oven to 350* F Mix the dry ingredients all together. then add the liquid ingredients stir this all well until a ball forms.put dough onto a greased bar pan and spread with a greased rolling pin or hands to cover the pan.
Cut into 2 in squares and prick with a fork. Place in the oven and bake for 18 minutes. turn the oven off and leave crackers in the oven for another 20-40 minutes.
1/3 c brown sugar 1 t baking powder
1/2 t baking soda 1/2 t salt
1/4 t cinnamon 5 T honey
1/4 c water 1 t vanilla
1/2 c butter, melted
Heat oven to 350* F Mix the dry ingredients all together. then add the liquid ingredients stir this all well until a ball forms.put dough onto a greased bar pan and spread with a greased rolling pin or hands to cover the pan.
Cut into 2 in squares and prick with a fork. Place in the oven and bake for 18 minutes. turn the oven off and leave crackers in the oven for another 20-40 minutes.
Granola
10 c oatmeal 1/2 c oil
2 c wheat germ 1/2 c honey
2 c coconut 2 t vanilla
1 1/2 c brown sugar 1 t salt
1 cup walnuts
Mix together the ingredients and pour the mixture into shallow pans. toast it at 275* F for 30 to 40 minutes or until golden brown stirring it occasionally.
2 c wheat germ 1/2 c honey
2 c coconut 2 t vanilla
1 1/2 c brown sugar 1 t salt
1 cup walnuts
Mix together the ingredients and pour the mixture into shallow pans. toast it at 275* F for 30 to 40 minutes or until golden brown stirring it occasionally.
Apple Donuts
1 1/2 c flour 1/3 c. shortening
1 3/4 t. baking powder 1 egg
1 3/4 t. baking powder 1 egg
1/2 t salt 2/3 c grated apple
1/2 t nutmeg 1/4 c milk
1/2 c sugar 1/2 c butter
Mix dry ingredients. cut shortening. Mix in egg, milk and apples. fill greased muffin tins 2/3 full. bake20-25 min at 350 degrees. remove from pans and roll in butter and cinnamon and sugar.
Monday, April 4, 2011
English Sticky Toffee Pudding
Ingredients:
Preheat oven to 350* F. grease 10 in round or square baking dish. Sift the flour and baking powder together. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda, set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla, mix well. gradually beat in the flour mixture.Add the date mixture to the batter and fold until blended with a rubber spatula. pour into the prepared baking dish. Bake until pudding is set about 35 minutes. Remove from oven to wire rack
Toffee sauce:
Combine the butter, heavy cream and sugar in a small heavy sauce pan, heat to boiling stirring constantly. boil gently over medium low heat about 8 minutes. Spoon about 1/3 cup of the sauce over the pudding. spread evenly over the top. Place pudding under broiler until the pudding is bubbly.about 1 minute. serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream.
- 1 cup plus 1 T. flour
- 1 t. baking powder
- 3/4 cup pitted chopped dates
- 1 1/4 cup boiling water
- 1 t baking soda
- 1/4 cup butter
- 3/4 cup sugar
- 1 egg
- 1 t. vanilla
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 cup packed light brown sugar
Preheat oven to 350* F. grease 10 in round or square baking dish. Sift the flour and baking powder together. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda, set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla, mix well. gradually beat in the flour mixture.Add the date mixture to the batter and fold until blended with a rubber spatula. pour into the prepared baking dish. Bake until pudding is set about 35 minutes. Remove from oven to wire rack
Toffee sauce:
Thursday, February 3, 2011
Yankee Pot Roast
Six generous servings:
1 bone – in piece of chuck roast, 4- 5 pounds, trimmed of excess fat
Sea salt or kosher salt and freshly ground pepper
Vegetable oil, such as canola
4-5 cloves garlic, sliced
1 large carrot, chopped
1 onion, chopped
1 celery stalk, chopped
2 teaspoons dried thyme or 6 sprigs fresh
2 bay leaves
3 tablespoons flour
3 ½ cups water or half chicken stock, half water. Do not use beef stock.
2 tablespoons tomato paste
8 – 10 small onions
5 carrots in 1 -2 inch pieces
1 pound red potatoes or larger white potatoes in chunks
1 pound large mushrooms, quartered
Over high heat, pour sufficient oil to cover the bottom of a large Dutch oven or
other large heavy pot (we use a large French enameled iron pot), generously salt
and pepper both sides of the roast and sear meat until well browned on both
sides. Remove meat and pour off oil. Return pot to medium heat and add
chopped carrot, celery, onion and the garlic. Cook stirring, adding a small
amount of oil if necessary, until softened but not browned. Sprinkle flour over
vegetables and stir for 2-3 minutes. Return meat, adding water, tomato paste and
herbs.
Bring to a simmer on top of the stove, cover (use aluminum foil under cover if it
does not fit tightly). Place into preheated 325 degree oven and cook for 2 hours.
Check at 1 hour and turn meat if it is not covered by liquid; add additional water
if liquid is too thick – it should be the consistency of thin gravy.
At 2 – 2 ¼ hours, add remaining vegetables; the time varies according to size.
Cook for a total of 3 hours. If the vegetables are not quite cooked, cover and let sit
– cooking will continue using retained heat. Check for seasoning, adding salt or
pepper to taste.
Skim excess fat from the liquid, cut meat into serving size pieces, arrange on a
heated platter and surround with vegetables. Moisten with some of the liquid,
pass the remainder at the table and enjoy a true New England tradition.
1 bone – in piece of chuck roast, 4- 5 pounds, trimmed of excess fat
Sea salt or kosher salt and freshly ground pepper
Vegetable oil, such as canola
4-5 cloves garlic, sliced
1 large carrot, chopped
1 onion, chopped
1 celery stalk, chopped
2 teaspoons dried thyme or 6 sprigs fresh
2 bay leaves
3 tablespoons flour
3 ½ cups water or half chicken stock, half water. Do not use beef stock.
2 tablespoons tomato paste
8 – 10 small onions
5 carrots in 1 -2 inch pieces
1 pound red potatoes or larger white potatoes in chunks
1 pound large mushrooms, quartered
Over high heat, pour sufficient oil to cover the bottom of a large Dutch oven or
other large heavy pot (we use a large French enameled iron pot), generously salt
and pepper both sides of the roast and sear meat until well browned on both
sides. Remove meat and pour off oil. Return pot to medium heat and add
chopped carrot, celery, onion and the garlic. Cook stirring, adding a small
amount of oil if necessary, until softened but not browned. Sprinkle flour over
vegetables and stir for 2-3 minutes. Return meat, adding water, tomato paste and
herbs.
Bring to a simmer on top of the stove, cover (use aluminum foil under cover if it
does not fit tightly). Place into preheated 325 degree oven and cook for 2 hours.
Check at 1 hour and turn meat if it is not covered by liquid; add additional water
if liquid is too thick – it should be the consistency of thin gravy.
At 2 – 2 ¼ hours, add remaining vegetables; the time varies according to size.
Cook for a total of 3 hours. If the vegetables are not quite cooked, cover and let sit
– cooking will continue using retained heat. Check for seasoning, adding salt or
pepper to taste.
Skim excess fat from the liquid, cut meat into serving size pieces, arrange on a
heated platter and surround with vegetables. Moisten with some of the liquid,
pass the remainder at the table and enjoy a true New England tradition.
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