tag:blogger.com,1999:blog-123356863209757582024-03-05T02:18:04.534-08:00FAVORITE RECIPESJemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-12335686320975758.post-90519692451108970312013-11-29T09:12:00.005-08:002013-11-29T09:12:50.923-08:00Chocolate Dreams<b>Chocolate Dreams</b><br />
Yield:<br />
<i>Melt</i><br />
1/2c butter<br />
4 oz unsweetened chocolate (2 squares)<br />
<i>Add</i><br />
2c sugar<br />
1/2c milk<br />
Cook 5 minutes, stir constantly<br />
Remove from heat<br />
<i>Add</i><br />
1 tsp vanilla<br />
1c chopped nuts<br />
1c coconut<br />
<i>Fold in </i><br />
3c uncooked oatmeal<br />
Pour into greased pan or drop from spoon onto waxed paperJemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-48642501485486455912013-11-29T09:09:00.002-08:002013-11-29T09:09:16.283-08:00Chocolate Marshmallow Creme Fudge<b>Chocolate Marshmallow Creme Fudge</b><br />
yield: 9x13 pan<br />
<i>Combine</i><br />
3c sugar<br />
3/4c butter<br />
2/3c evaporated milk<br />
Bring to a rolling boil, stir constantly<br />
Boil 5 minutes over medium heat, stir constantly<br />
Remove from heat<br />
<i>Add</i><br />
2c chocolate chips<br />
2c marshmallow creme<br />
1c chopped walnuts<br />
1 tsp vanilla<br />
Beat until well blended<br />
Pour into greased 9x13 pan<br />
Cool<br />
Cut into squaresJemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-22475315161199978462013-11-29T08:58:00.003-08:002013-11-29T08:58:58.857-08:00Oatmeal Chocolate Chip <b>Oatmeal Chocolate Chip Cookies</b><br />
yield: 8 dozen<br />
<br />
1c butter<br />
1c sugar<br />
1c brown sugar<br />
2 eggs<br />
2 Tbsp water<br />
1 tsp vanilla<br />
1 1/2c flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
3c uncooked oatmeal<br />
2c chocolate chips<br />
1c finely chopped walnuts<br />
<br />
Drop by teaspoon onto sheet<br />
Bake 350* for 10 minJemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-81252736744090719012013-11-29T08:56:00.001-08:002013-11-29T08:56:04.108-08:00Snowballs<b>Snowballs</b><br />
yield: 3 1/2 dozen<br />
<br />
<i>Cream together</i><br />
1c butter<br />
1/3c sugar<br />
<i>Add</i><br />
2 tsp milk<br />
2 tsp vanilla<br />
<i>Add</i><br />
2c flour<br />
1/2c finely chopped nuts<br />
<br />
Chill dough<br />
Form into 1" balls<br />
Place on ungreased sheet<br />
Bake @ 375* for 12-15 min<br />
cool, roll in powdered sugar Jemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-82584954961244252282013-11-29T08:53:00.001-08:002013-11-29T08:53:06.776-08:00Chewy Bars<b>Chewy Bars</b><br />
yield : 1 9x11 pan<br />
<br />
<i>Cream together</i><br />
1 stick butter<br />
2c light brown sugar<br />
<i>Add</i><br />
pinch salt<br />
2 well beaten eggs<br />
<i>Stir in</i><br />
1 heaping cup flour<br />
1 tsp baking powder<br />
1c pecans, chopped<br />
1 tsp vanilla<br />
Pour into greased 9x11" pan<br />
Bake @ 350* for 30 min<br />
Cool and cut into squaresJemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-23048780594790036962013-11-29T08:48:00.001-08:002013-11-29T08:48:17.347-08:00Cathedral Windows<b>Cathedral Windows</b><br />
yield: 2 logs<br />
<br />
Melt:<br />
1 stick butter<br />
2c chocolate chips<br />
Add<br />
1c finely chopped nuts<br />
1 bag colored mini marshmallows<br />
<br />
Note: cool the choc mixture before adding the marshmallows<br />
Roll into 2 logs in waxed paper<br />
Chill<br />
Slice into 1/2" slices before servingJemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-12877460469404622682013-11-29T08:45:00.000-08:002013-11-29T08:45:00.651-08:00Holly Cookies<b>Holly Cookies</b><br />
yield: depends on how large the wreaths are<br />
<br />
Melt together:<br />
4 c big marshmallows (12/cup)<br />
1 stick butter<br />
Add<br />
2 tsp green food coloring<br />
Add<br />
5c corn flakes<br />
<br />
Shape into wreaths and decorate with red hotsJemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-48756578270759397562013-11-29T08:42:00.002-08:002013-11-29T08:42:21.907-08:00Toll House Cookies<b>Toll House Cookies</b><br />
yield: depends on how small/large the cookies are<br />
<br />
2 1/4c flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
2 sticks butter<br />
3/4c sugar<br />
3/4c brown sugar<br />
3 tsp vanilla<br />
2 eggs<br />
2c choco chips<br />
1c chopped nuts<br />
Cream together :<br />
butter, sugars, vanilla<br />
add eggs, beat well<br />
add flour, soda, salt slowly~incorporate well<br />
Add the chips and nuts and mix well<br />
Drop from teaspoon onto greased cookie sheet, bake 9-11 min @ 375*<br />
or<br />
spread onto greased jelly roll pan- bake 20-25 min @ 375*Jemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-33561355793035205982013-11-29T08:29:00.002-08:002013-11-29T08:29:34.644-08:00Shortbread<b>Shortbread</b><br />
yield 20-24 pieces<br />
<br />
Cream together:<br />
1 1/2 sticks butter<br />
2/3c powdered sugar<br />
Add and knead:<br />
1 3/4c flour<br />
1/2 tsp salt<br />
<br />
Pat into bottom of 11" pie plate<br />
Use sharp knife to cut dough into 24 wedges<br />
Prick all over with fork<br />
Bake until pale yellow, firm to touch<br />
Do not allow to brown<br />
Cool, turn out right side upJemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-41838519409271604362013-11-29T08:26:00.002-08:002013-11-29T08:26:27.528-08:00Pecan Tassies<b>Pecan Tassies</b><br />
yield 24 tassies<br />
<br />
<b>Cream together:</b><br />
1/4c butter<br />
3 oz cream cheese<br />
1c flour<br />
1/4 tsp salt<br />
Shape into 24 balls and press into tassie pans<br />
<b>Filling:</b><br />
2 eggs<br />
1 1/2c brown sugar<br />
1/4 tsp salt<br />
2 Tbsp melted butter<br />
1 tsp vanilla<br />
1c chopped pecans<br />
Pour the filling into the shells<br />
Bake @ 350* for 30 min <br />
<br />
<br />Jemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-22251992458253504602013-11-29T08:21:00.002-08:002013-11-29T08:21:45.483-08:00Peanut Butter blossoms<b>Peanut Butter Blossoms</b><br />
yield 4 doz<br />
<br />
1/2c butter<br />
1/2c peanut butter<br />
1/2c sugar<br />
1/2c brown sugar<br />
1 egg<br />
1 1/3c flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
2 Tbsp milk<br />
1 tsp vanilla<br />
48 unwrapped kisses<br />
Mix all ingredients together except the kisses<br />
Roll into 1" balls <br />
bake @350* for 12 minutes<br />
While hot from the oven, insert a kiss in the centerJemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-60269647537431379702013-11-29T08:18:00.001-08:002013-11-29T08:18:30.771-08:00Quick Peanut butter blossoms<b>Quick Peanut Butter Blossoms</b><br />
yield 5 doz<br />
<br />
1 (14 oz) can Eagle brand condensed milk<br />
3/4c peanut butter<br />
2c Bisquick<br />
1 tsp vanilla<br />
Mix together thoroughly<br />
Roll into 1" balls<br />
Bake 375* for 6-8 minutes<br />
When taken from oven, while hot, insert a Hershey kiss in the centerJemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-48708569031693073332013-11-29T08:13:00.001-08:002013-11-29T08:13:49.262-08:00Vienna Tarts<b>Vienna Tarts</b><br />
yield will be determined by the size one cuts the pastry<br />
8 oz cream cheese~ softened<br />
3c flour<br />
1c butter<br />
1/2c milk<br />
Mix above to make pastry<br />
Roll thin<br />
Cut in 2" squares<br />
Bake on ungreased sheet 10-15 min @ 375*<br />
<b>Filling:</b><br />
nut paste<br />
jam<br />
jellyJemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-83280515838092148282013-11-29T08:10:00.001-08:002013-11-29T08:10:12.006-08:00Mini Lady Locks<b>Mini Lady Locks</b><br />
yield: 6-7 dozen<br />
clothespins or cut a 1/2" dowel into 4" sections<br />
<br />
Mix together with hands:<br />
4c flour<br />
2c butter or margarine (1# butter or 4 sticks )<br />
Blend well<br />
Add:<br />
2 egg yolks<br />
2c sour cream (1 pint)<br />
Mix very well. It will be sticky<br />
Wrap in 2 sheets floured waxed paper<br />
Refrigerate overnight<br />
----------<br />
Divide dough into 4 pieces<br />
Roll into large rectangle (floured) about 1/4" thick<br />
Cut into strips about 6" long and 3/4" wide<br />
Wrap each strip around rods<br />
Place loose end underneath on lightly greased baking sheet<br />
Bake 350* oven for 15 minutes<br />
Remove from rods/pins while hot<br />
Cool and let dry thoroughly<br />
---------<br />
<b>Cream filling for lady locks</b><br />
Cook to paste<br />
1c milk<br />
2 1/2 Tbsp flour<br />
Cover and cool in refrigerator<br />
----<br />
Beat together until sugars are incorporated and smooth<br />
1c Crisco<br />
1 1/2c powdered sugar<br />
1/2c granulated white sugar<br />
Add this to the cold paste<br />
1 tsp vanilla<br />
Beat with mixer until very light<br />
Add<br />
6 heaping Tbsp marshmallow creme<br />
Mix till no trace of sugar is left<br />
----<br />
Fill horns with pastry bag (10") with #21 tip (big, Wilton)<br />
After using the rods/pins, do not wash but just wipe them off<br />
<br />Jemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-78289954435118292822011-11-18T09:02:00.000-08:002011-11-18T09:02:15.618-08:00GROUND BEEF SOUP<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUDSi9qfYoWY-dk9NbY7_u6CAT9f3QkWRRw9GvXhEobF6BGBCzwFbB6NzPKF6bFyk5JeY4n5GBM2ekTSGh7pG7QTaXzB0WYSXxI0mC6SgMDotZNPtSl8ROiz79wzt8-P6ak5ZKiqVzQ/s1600/BAKING+SUPPLIES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUDSi9qfYoWY-dk9NbY7_u6CAT9f3QkWRRw9GvXhEobF6BGBCzwFbB6NzPKF6bFyk5JeY4n5GBM2ekTSGh7pG7QTaXzB0WYSXxI0mC6SgMDotZNPtSl8ROiz79wzt8-P6ak5ZKiqVzQ/s1600/BAKING+SUPPLIES.jpg" /></a></div><span style="font-size: large;"></span><span style="font-size: large;">This is a tough recipe... when I made it, I was remembering Campbell's Noodles and Ground Beef.. and wanted to make something similar, as Wendell always loved that. I can't eat it because of my beef intolerence, but wanted to make something other than chicken soup which he really doesn't care for.. though every time he eats it, he says how good and savory it it. :)</span><br />
<span style="font-size: large;">So here goes...</span><br />
<span style="font-size: large;">I dumped about 2 gallons of spring water into a huge pot and brought it to a boil.</span><br />
<span style="font-size: large;">Add about 2# of good low fat ground beef </span><br />
<span style="font-size: large;">Stir it up breaking all the little bits of beef into tiny particles.</span><br />
<span style="font-size: large;">Add 2 Mayan sweet onions, chopped coarsly</span><br />
<span style="font-size: large;">Add 8 large carrots, also chopped coarsly</span><br />
<span style="font-size: large;">Add 6 large stalks of celery, chopped coarsly</span><br />
<span style="font-size: large;">I added 1 packet of onion soup mix to all of this.</span><br />
<span style="font-size: large;">Then add about a quart or more of stewed tomatoes- I used my own home canned </span><br />
<span style="font-size: large;">Add a large can of any brand vegetable soup</span><br />
<span style="font-size: large;">Keep this simmering for several hours..</span><br />
<span style="font-size: large;">I added some shredded cabbage- about 2 cups.</span><br />
<span style="font-size: large;">Taste it.. needs some black pepper from my pepper grinder.. to taste</span><br />
<br />
<span style="font-size: large;">I serve the first bowl to Wendell for his opinion.. if he gives me 'thumbs up', I proceed to the next step, which is canning the batch.</span><br />
<span style="font-size: large;">I use 8 oz canning jars</span><br />
<span style="font-size: large;">One large scoop of meaty mixture and fill the rest up with broth</span><br />
<span style="font-size: large;">Wipe the top of the jar, apply the seal and pop them into the pressure canner.</span><br />
<span style="font-size: large;">60 minutes @ 10# pressure.</span><br />
<span style="font-size: large;">Each jar is a single serving of soup and he counts 2 proteins/1 vegetable on his ADA diet. </span><br />
<span style="font-size: large;">I'm amazed that when the jars cool, there is nearly NO fat accumulated in the jars. </span>Jemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-74154974408837988082011-07-28T10:09:00.001-07:002011-07-28T10:09:58.899-07:00Mayo home made.....Maria's Farm Country Kitchen A Visit to My Kitchen: Claudia Dreifus<br />
<br />
<br />
by Maria Rodale<br />
<br />
<br />
.Rodale NewsHow to Make Your Own Mayo and Creamy Salad Dressings<br />
<br />
<br />
Bring one of these homemade salad dressings or sandwich toppings to your next summer cookout.<br />
<br />
. Spread the joy: Homemade mayo is the base of all sorts of flavorful dressings.<br />
<br />
RODALE NEWS, EMMAUS, PA—Why dress your fresh local veggies with a tasteless, processed, mass-market spread? Making your own mayo and salad dressings from scratch is quick, lets you use the healthiest ingredients, and the results taste better than anything that comes in a bottle. Basic vinaigrette recipes abound in most cookbooks, but when you're craving something creamy, like a ranch or blue cheese dressing, I've got some solutions for you. <br />
<br />
<br />
<br />
Mayonnaise and mayonnaise-based salad dressings (which is what ranch and blue cheese dressings are) started with the French, but U.S. cooks and sandwich fans have enthusiastically embraced them as our own. However, since commercial shelf-stable mayo was introduced a century ago, most people have forgotten how easy it is to make homemade mayonnaise. Basically it's just oil blended with egg yolk so that the tiny oil droplets get suspended in the egg and the mixture becomes uniform and creamy (this process is known as emulsification). Once you learn how to make it, your options for sandwich toppings and salad dressings are endless. (By the way, it's easier than you think to make your own ketchup and other condiments too.)<br />
<br />
<br />
<br />
Basic Homemade Mayonnaise<br />
<br />
(makes about 1 cup; double the ingredients if you need more)<br />
<br />
<br />
<br />
Ingredients:<br />
<br />
<br />
<br />
1 whole organic egg, pasture-raised if possible, or 2 egg yolks (see note below)<br />
<br />
1/4 teaspoon dry mustard powder<br />
<br />
1/8 teaspoon salt<br />
<br />
Pinch cayenne powder or ground black pepper (optional)<br />
<br />
1 tablespoon vinegar, lemon juice, or lime juice<br />
<br />
3/4 to 1 cup mild-flavored organic vegetable oil such as canola or grapeseed<br />
<br />
<br />
<br />
Directions:<br />
<br />
<br />
<br />
Combine everything except the oil in small mixing bowl, and beat well with a wire whisk or immersion blender. Add 1/4 cup oil and beat well, then continue adding oil a small splash at a time, beating each addition in well until the mixture becomes thick and creamy. You may not need the full cup of oil, and if you add too much the mayonnaise may get runny and even start to separate. So stop adding oil when the texture is right. Taste and adjust seasonings as desired. <br />
<br />
<br />
<br />
You can also make mayonnaise in a blender or small food processor. Just drizzle the oil in a steady stream while the machine is running. Serve immediately or transfer your finished mayonnaise to a glass jar with a tight lid (if you're using an immersion blender, save yourself some time, and a dish to wash, by making the mayonnaise right in a pint-sized glass jar). Store in the fridge for up to two weeks; mayonnaise doesn't freeze well.Jemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-40706669433657751702011-06-29T10:06:00.000-07:002011-06-29T10:06:16.223-07:00Hoagie RollsHOAGIE ROLLS<br />
<br />
2 pkg dry yeast<br />
3c warm water<br />
2 Tb sugar<br />
1/4c oil<br />
1 Tb salt<br />
8 1/2c flour<br />
<br />
In a bowl,<br />
Dissolve yeast in 1/2c warm wate<br />
Add 1 Tb sugar and let set 5'<br />
Add remaining water and sugar<br />
Mix in oil, salt, 4c flour till smooth<br />
Stir in enough flour to make a soft dough<br />
Knead 6-8 min<br />
Place in greased bowl turning once to grease the top of the dough<br />
Cover and let set 45 min<br />
Punch down dough, turn onto a board<br />
Divide into 18 pieces and shape into ovals or mini loaves<br />
Place 2" apart on greased baking sheet<br />
Cover and raise for 20 min<br />
Bake 400* for 13-18 min or till golden brownJemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-28598890310290186052011-05-15T09:43:00.000-07:002011-05-15T09:43:01.325-07:00Vegetarian Pies<span style="font-size: large;"><strong>From Backwoods Home Magazine:</strong></span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Vegetarian pies can be stuffed with a never-ending variety of nonmeat ingredients and most are simple to prepare. They can be made in advance and frozen, then removed and allowed to thaw half an hour before being baked. Very delightful when served hot, they lose only a little of their mouth-watering taste if eaten cold. </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Dough:</span><br />
<span style="font-size: large;">1 Tbsp. sugar </span><br />
<span style="font-size: large;">1 pkg. dry yeast </span><br />
<span style="font-size: large;">1 cup lukewarm water </span><br />
<span style="font-size: large;">3 cups flour </span><br />
<span style="font-size: large;">1/2 tsp. salt </span><br />
<span style="font-size: large;">1/8 tsp. ground ginger </span><br />
<span style="font-size: large;">4 Tbsp. olive oil </span><br />
<span style="font-size: large;">Dissolve sugar and yeast in 1/4 cup of the lukewarm water, then allow to stand until yeast begins to froth. </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">In the meantime, combine flour, salt, and ginger in a mixing bowl, then make a well in the middle. Add the yeast, water, and oil. Knead into a dough, adding more flour or water if necessary. (Do not allow the dough to become sticky.) Shape into a ball, then brush the outside with a few drops of oil. Place on a floured tray or pan, then cover with a damp cloth. Allow to rest in a warm spot until it becomes double in size. </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Note: An equal amount of frozen dough will serve equally well for all the following recipes. </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;"><strong>Potato and tomato pies</strong></span><br />
<span style="font-size: large;">Eaten just out of the oven, these pies are simply delicious. </span><br />
<span style="font-size: large;">1 dough recipe </span><br />
<span style="font-size: large;">4 cups shredded potatoes </span><br />
<span style="font-size: large;">2 medium tomatoes, finely chopped </span><br />
<span style="font-size: large;">1 large onion, finely chopped </span><br />
<span style="font-size: large;">1 small hot pepper, very finely chopped </span><br />
<span style="font-size: large;">2 cloves garlic, crushed </span><br />
<span style="font-size: large;">2 Tbsp. finely chopped fresh coriander leaves (cilantro) </span><br />
<span style="font-size: large;">2 Tbsp. melted butter </span><br />
<span style="font-size: large;">1 egg, beaten </span><br />
<span style="font-size: large;">1 tsp. salt </span><br />
<span style="font-size: large;">1 tsp. cumin </span><br />
<span style="font-size: large;">1/2 tsp. pepper </span><br />
<span style="font-size: large;">Prepare the dough for the pies, then set aside. </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Make a filling by thoroughly combining all the remaining ingredients, then set aside. </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Form the dough into 20 balls, then place them on a floured tray. Cover with a damp cloth and allow to stand in a warm place for 30 minutes.</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Roll the balls into five to six-inch rounds, then divide the filling and place two heaping tablespoons of filling on each round, stirring the filling each time. (Preferably the filling should be divided into 20 equal parts.) Fold the dough over the filling, then close by firmly pinching edges together into half moon or triangle shape. </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Place the pies on well-greased baking trays, then bake in a 350° F preheated oven for 20 minutes or until pies turn golden brown. Remove from the oven, then brush with olive oil. Serve hot or cold. </span><br />
<span style="font-size: large;">xxxxxxxxxxxxxxxxxxxxxxxx</span><span style="font-size: large;"><br />
<strong></strong></span><br />
<span style="font-size: large;"><strong>Mushroom pies</strong></span><br />
<span style="font-size: large;">1 dough recipe </span><br />
<span style="font-size: large;">4 cups thinly sliced mushrooms, thoroughly washed </span><br />
<span style="font-size: large;">1 1/2 cups chopped green onions </span><br />
<span style="font-size: large;">1 medium sweet green pepper, finely chopped </span><br />
<span style="font-size: large;">1/4 cup finely chopped parsley </span><br />
<span style="font-size: large;">2 cloves garlic, crushed </span><br />
<span style="font-size: large;">4 Tbsp. olive oil </span><br />
<span style="font-size: large;">1 tsp. salt </span><br />
<span style="font-size: large;">1 tsp. marjoram </span><br />
<span style="font-size: large;">1/2 tsp. pepper </span><br />
<span style="font-size: large;">1/4 tsp. cayenne </span><br />
<span style="font-size: large;">Prepare the dough for the pies, then set aside. </span><br />
<span style="font-size: large;">Make a filling by thoroughly combining all remaining ingredients, then set aside. </span><br />
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<span style="font-size: large;">Form the dough into 20 balls, then place them on a floured tray. Cover with a damp cloth and allow to stand in a warm place for 30 minutes, then roll the balls into five to six-inch rounds. </span><br />
<span style="font-size: large;">Follow the above recipe for making and baking the mushroom pies. </span><br />
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<span style="font-size: large;"></span>Jemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-29619607970459699012011-05-15T09:09:00.000-07:002011-05-15T09:09:46.313-07:00Strawberry Shortcake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF6wzEA803gqZUtLVFV0ZiNOPUs_C-N4G9PeYjqANBdpiKcSAAPJZIjm_3bu-FqWCog_qd9u_mC0AfsCBHJtNhkhiolTKaaejL5Vq1gzuM4EonvakX8O64KP2oIunCuE1Wndz_7pr1A/s1600/imagesCAIR8JPG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF6wzEA803gqZUtLVFV0ZiNOPUs_C-N4G9PeYjqANBdpiKcSAAPJZIjm_3bu-FqWCog_qd9u_mC0AfsCBHJtNhkhiolTKaaejL5Vq1gzuM4EonvakX8O64KP2oIunCuE1Wndz_7pr1A/s1600/imagesCAIR8JPG.jpg" /></span></a></div><span style="font-size: large;"><strong>Strawberry Shortcake</strong></span><br />
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<span style="font-size: large;">3c Original Bisquick</span><br />
<span style="font-size: large;">1c Sugar or Splenda</span><br />
<span style="font-size: large;">1/4c butter, softened</span><br />
<span style="font-size: large;">1c milk</span><br />
<span style="font-size: large;">2 tsp vanilla</span><br />
<span style="font-size: large;">2 eggs</span><br />
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<span style="font-size: large;"><strong>Topping:</strong></span><br />
<span style="font-size: large;">1c whipping cream</span><br />
<span style="font-size: large;">1 8oz pkg cream cheese, softened</span><br />
<span style="font-size: large;">1/3 c powdered sugar or splenda</span><br />
<span style="font-size: large;">1 tsp vanilla</span><br />
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<span style="font-size: large;">6c sliced fresh strawberries (about 2 #)</span><br />
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<span style="font-size: large;">Heat oven to 350*</span><br />
<span style="font-size: large;">Grease bottom and sides of 9x13 pan</span><br />
<span style="font-size: large;">Lightly flour</span><br />
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<span style="font-size: large;">In a large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally.</span><br />
<span style="font-size: large;">Pour into pan.</span><br />
<span style="font-size: large;">Bake 30-35 min or till toothpick inserted in center comes out clean.</span><br />
<span style="font-size: large;">Cool completely- about an hour</span><br />
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<span style="font-size: large;">In chilled small bowl, beat whipping cream on high speed till soft peaks form: set aside.</span><br />
<span style="font-size: large;">In medium bowl beat cream cheese, sugar, vanilla on medium speed till well blended. </span><br />
<span style="font-size: large;">Fold in whipped cream</span><br />
<span style="font-size: large;">Frost top of cooled cake with whipped cream mixture.</span><br />
<span style="font-size: large;">Refrigerate if desired</span><br />
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<span style="font-size: large;">Cut cake into squares and top with strawberries</span>Jemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-24041679109462743632011-05-04T13:46:00.000-07:002011-05-04T13:46:31.540-07:00Glazed Lemon Pound Cake<span style="font-size: large;">makes 12 servings-</span><br />
<span style="font-size: large;"><strong>Cake:</strong></span><br />
<span style="font-size: large;">2 1/2c biscuit mix</span><br />
<span style="font-size: large;">2/3c Splenda (or granulated sugar)</span><br />
<span style="font-size: large;">1/4c melted butter</span><br />
<span style="font-size: large;">3 eggs</span><br />
<span style="font-size: large;">3/4c milk</span><br />
<span style="font-size: large;">1 tsp vanilla</span><br />
<span style="font-size: large;">3 tbsp grated lemon peel (or orange peel)</span><br />
<span style="font-size: large;">1 1/2c applesauce</span><br />
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<span style="font-size: large;"><strong>Glaze:</strong></span><br />
<span style="font-size: large;">1/2c powdered sugar</span><br />
<span style="font-size: large;">1 Tbsp lemon juice (or orange juice)</span><br />
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<span style="font-size: large;">I have to be honest.. we didn't use the glaze and this bread came out moist and delicious.</span><br />
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<span style="font-size: large;">Heat oven to 325*. Spray bottom only of 9x5" loaf pan with baking spray with flour.</span><br />
<span style="font-size: large;">In large bowl, beat all cake ingredients except the lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.</span><br />
<span style="font-size: large;">Bake 45-50 min or till toothpick comes out clean. </span><br />
<span style="font-size: large;">Cool 10 min. Loosen sides of cake from pan with spatula.</span><br />
<span style="font-size: large;">Remove cake to cooling rack for 1 hour </span><br />
<span style="font-size: large;">In small bowl, mix powdered sugar and lemon juice with spoon until smooth. Drizzle over cake.</span>Jemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-56278916962341891442011-05-03T06:55:00.000-07:002011-05-03T06:55:45.428-07:00Canned Sausage<span style="font-size: large;">I'm assuming that we'll be using ground sausage. This is real easy to home can. But you will need to use a pressure canner for safety and good results. Simply make your patties a little oversized, as they will shrink. Then lightly brown them in a frying pan until they start to shrink. Then pack them in a stack in wide mouthed pint canning jars to within 1 inch of the top of the jar. I add water to the fat they were cooked in and add about 3 Tbsp. to each jar. Be sure to wipe the jar rims very clean of grease; it will prevent the jars from sealing. Then place a hot, previously simmered lid on the jar and screw down the band firmly tight. Process in a pressure canner at 10 pounds pressure (unless you live at an altitude over 1,000 feet and must adjust your pressure to suit your altitude, if necessary; consult your canning manual for directions) for 15 minutes for pints and 90 minutes for quarts. </span><br />
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<span style="font-size: large;"></span>Jemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-83632932924587386992011-05-03T06:53:00.001-07:002011-05-03T06:53:54.742-07:00Canned Mushrooms<span style="font-size: large;">To can mushrooms, soak them in lightly salted ice water for 10 minutes. This not only helps clean them, but rinses out any hidden insects. Trim the dirty and tough parts of the stems, then rinse in cold water. You may leave small ones whole and cut large ones into convenient pieces. Boil three minutes in water. Pack into hot jars. Add a tsp. of salt to each quart or 1/2 tsp. to each pint, if desired. Fill to within 1/2 inch of top of jar with water mushrooms were boiled in. Put hot, previously simmered lid on jar and tighten down ring firmly tight. Process in a pressure canner at 10 pounds pressure (unless you live at an altitude above 1,000 feet and must adjust your pressure to suit your altitude, if necessary; consult your canning manual for instructions) for 25 minutes for pints and 35 minutes for quarts. </span><br />
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<span style="font-size: large;"></span>Jemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-64666666999519730242011-05-03T06:52:00.000-07:002011-05-03T06:52:23.720-07:00Crock Pickles<span style="font-size: large;"><strong>Crock pickles</strong></span><br />
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<span style="font-size: large;">To crock your pickles, line the bottom of your crock with dill and any other spices you wish. Add well-rinsed small cukes. Make a brine by mixing 1/2 water and 1/2 vinegar, along with about 1/3 measure of salt (depending on what size crock you are using, use a gallon, pint, or cup measure). Pour on top of cukes in crock in a cool dark place. Weight down pickles with a plate. Remove the scum daily. When the bubbles stop forming, fermentation is complete. You may now can the pickles. </span><br />
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<span style="font-size: large;">In the old times, folks just kept the pickles weighted down and skimmed off any scum that formed. In a cool, dark place, these pickles would usually last all winter. But sometimes they didn’t and would go soft and rot. </span><br />
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<span style="font-size: large;">To can, dip out cukes and soak overnight in ice water, which removes much of the salt. The next day, pack pickles into hot jars. Strain pickle brine (if clear) and bring to a boil. Pour over the pickles, leaving 1/4'' of headspace. Process in water bath canner for 15 minutes. Then the pickles will last for a long, long time, without going soft or bad. </span><br />
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<span style="font-size: large;"></span>Jemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-58212424372235663452011-05-03T06:49:00.000-07:002011-05-03T06:49:55.440-07:00Canned cheese #3<span style="font-size: large;"></span><br />
<span style="font-size: large;">As with butter, 11 pounds will fill about 12 1/2 pint jars -- or just over 3/4 pound per pint jar.</span><br />
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<span style="font-size: large;">1. Cut up your cheese into cubes, or if it's frozen, just crumble it into a pan. Gradually melt the cheese, and add more to the pan as it melts. A double boiler works best for this since cheese tends to stick to the bottom of the pan if it's directly on the stove. This works best for smaller batches, unless you have a large double boiler or a way to keep it a good temperature while you fill the jars.</span><br />
<span style="font-size: large;">2. Sanitize your jars</span><br />
<span style="font-size: large;">3. Sanitize new canning lids according to package instructions. </span><br />
<span style="font-size: large;">4. When the cheese has melted and is hot enough, ladle, spoon or pour it into prepared jars. A canning funnel is helpful. </span><br />
<span style="font-size: large;">5. Wipe the rims of each jar clean, place the hot lids and bands, then hand tighten the bands. </span><br />
<span style="font-size: large;">6. Process 40 minutes in a boiling water bath. When ready, remove jars from water with a jar lifter. Leave undisturbed until completely cooled. Check to make sure all the lids have sealed before labeling and storing. </span><br />
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<span style="font-size: large;"></span>Jemithttp://www.blogger.com/profile/01423853268899280674noreply@blogger.com0tag:blogger.com,1999:blog-12335686320975758.post-2377321640898773282011-05-03T06:45:00.000-07:002011-05-03T06:45:17.855-07:00Canned Cheese #2<span style="font-size: large;"></span><br />
<span style="font-size: large;"><strong>Canning Velveeta Cheese:</strong></span><br />
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<span style="font-size: large;">6 pounds of Velveeta cheese makes 7 pints plus a little extra. </span><br />
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<span style="font-size: large;">1 1/3 cup milk powder</span><br />
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<span style="font-size: large;">2 cups water</span><br />
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<span style="font-size: large;">6 pounds Velveeta cheese</span><br />
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<span style="font-size: large;">1/4 cup distilled white vinegar</span><br />
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<span style="font-size: large;">1 Tbsp. salt </span><br />
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<span style="font-size: large;">3 Tbsp. prepared mustard</span><br />
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<span style="font-size: large;">Mix the milk powder with the water, then let stand awhile to get out all the lumps. Then cut the Velveeta into large chunks and put it in the top of a double boiler. If you don't have a double boiler that big, put a little water in a large stainless steel bowl used for making bread, then put the cheese in a stock pot in the water. When the cheese began to melt, stir in the prepared milk. Keep the lid on the stock pot except when stirring occasionally. When it is all melted, I stir in the other ingredients. </span><br />
<span style="font-size: large;">Leave the pot in the bowl of water, then ladle the sauce into hot, dry wide mouth pint canning jars, leaving about 1 inch head space. Place new lids that had been simmered according to instructions, tightened the bands. Do a boiling water bath for 15 minutes.</span><br />
<span style="font-size: large;">The milk powder mixture is more concentrated that you'd normally make for milk, but since the recipe calls for evaporated milk, you can double the milk powder.</span><br />
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