It's Gingersnap season at the Inn Above Onion Creek Bed and Breakfast. Here is our favorite Gingersnap recipe.
Ingredients:
1 cup sugar
2 cups flour
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cloves
¾ cup vegetable shortening
¼ cup molasses
1 egg, slightly beaten
Sugar
Mix first 7 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in molasses and egg.
Preheat oven to 350°. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets and bake for 10-15 minutes. Remove from oven promptly. Cool on sheets a few minutes; then remove cookies to wire rack.
Yield: 4 1/2 dozen
Innkeepers
Inn Above Onion Creek
Thursday, October 29, 2009
Thursday, October 15, 2009
Oatmeal Currant Cookies
Oatmeal Currant Cookies
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
1½ cups flour
1 teaspoon soda
1 teaspoon ground nutmeg
1½ teaspoon ground cinnamon
½ teaspoon salt
1 cup chopped pecans and/or currants
3 cups uncooked oatmeal (quick type)
Cream shortening and sugar. Add eggs and vanilla; beat well. Combine flour, soda, nutmeg, cinnamon, and salt and add to creamed mixture, a small amount at a time; mix well. Add nuts and oatmeal and chill dough. Roll into balls about the size of a small walnut. Bake at 350 degrees for about 10-12 minutes.
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
1½ cups flour
1 teaspoon soda
1 teaspoon ground nutmeg
1½ teaspoon ground cinnamon
½ teaspoon salt
1 cup chopped pecans and/or currants
3 cups uncooked oatmeal (quick type)
Cream shortening and sugar. Add eggs and vanilla; beat well. Combine flour, soda, nutmeg, cinnamon, and salt and add to creamed mixture, a small amount at a time; mix well. Add nuts and oatmeal and chill dough. Roll into balls about the size of a small walnut. Bake at 350 degrees for about 10-12 minutes.
Mixed Fruit Walnut Crisp
Mixed Fruit Walnut Crisp
By: Janie Orr
2 Quart baking dish
Serves 8 or so
3 lbs. fruit – Mix Fruit – grapes (MUST use grapes), peeled or unpeeled tiny pieces of Granny Smith apples, fresh cranberries, cherries, pear, frozen rhubarb, fresh or frozen strawberries. There’s no real ratio of fruit. You can use most anything – take this as a perfect opportunity to clean out your refridgerator!
2 tablespoons lemon juice
1 tablespoon sugar
Mix lemon juice and sugar with fruit. Transfer fruit mixture to 2 quart buttered baking container
Crumble Topping:
1 cup flour
1 stick butter, cut into bits and softened
¾ cup oatmeal, quick or old-fashioned
¾ cup firmly packed light brown sugar
1 teaspoon cinnamon
½ teaspoon salt
1 cup chopped walnuts
Mix together until it resembles coarse meal. Stir in 1 cup of chopped walnuts. Crumble topping evenly over the fruit – being careful to cover all the fruit.
Bake at 375 degrees until the top is golden and crisp (about 25-45 minutes depending on your oven). Make sure it gets crisp on top.
Serve warm with ice cream or half and half.
Janie’s Tip – Use seasonal fruit. Berries and peaches in the summer, and apples in the fall. Adding some dried fruit to the mixture is OK. Easy to make for large groups of people.
By: Janie Orr
2 Quart baking dish
Serves 8 or so
3 lbs. fruit – Mix Fruit – grapes (MUST use grapes), peeled or unpeeled tiny pieces of Granny Smith apples, fresh cranberries, cherries, pear, frozen rhubarb, fresh or frozen strawberries. There’s no real ratio of fruit. You can use most anything – take this as a perfect opportunity to clean out your refridgerator!
2 tablespoons lemon juice
1 tablespoon sugar
Mix lemon juice and sugar with fruit. Transfer fruit mixture to 2 quart buttered baking container
Crumble Topping:
1 cup flour
1 stick butter, cut into bits and softened
¾ cup oatmeal, quick or old-fashioned
¾ cup firmly packed light brown sugar
1 teaspoon cinnamon
½ teaspoon salt
1 cup chopped walnuts
Mix together until it resembles coarse meal. Stir in 1 cup of chopped walnuts. Crumble topping evenly over the fruit – being careful to cover all the fruit.
Bake at 375 degrees until the top is golden and crisp (about 25-45 minutes depending on your oven). Make sure it gets crisp on top.
Serve warm with ice cream or half and half.
Janie’s Tip – Use seasonal fruit. Berries and peaches in the summer, and apples in the fall. Adding some dried fruit to the mixture is OK. Easy to make for large groups of people.
Cream Cheese Brownies
Larry’s “Nearly Famous” Cream Cheese Brownies
By: Larry Gregg
8 tablespoons unsalted butter, at room temperature
4 ounces semisweet chocolate
½ to ¾ cup chopped nuts, pecans or walnuts
8 ounces cream cheese
½ cup plus 4 tablespoons unsifted flour
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¾ teaspoon baking powder
¼ teaspoon kosher salt
4 eggs
1 cup sugar
In a small sauce pan or top of a double boiler, melt 6 tablespoons butter and chocolate; set aside to cool. Cream 2 tablespoons butter with cream cheese; gradually adding ¼ cup sugar, cream until fluffy. Blend in 2 eggs, 4 tablespoons flour, and ½ teaspoon vanilla extract. Set aside to chill slightly.
Beat 2 eggs until lemon colored. Slowly beat in remaining ¾ cup sugar until thick. Add baking powder, salt, and ½ cup flour. Blend in chocolate mixture, 1 teaspoon vanilla extract, nuts, and almond extract.
Spread ½ to 2/3 of chocolate in bottom of greased 8- or 9-inch square pan. Spread cream cheese mix in second layer. Spoon remaining chocolate mix over cream cheese and zig-zag a knife through to create a marble look on top. Bake 35-45 minutes until a toothpick comes out of the chocolate clean. Let cool slightly and serve a la mode as a sundae.
By: Larry Gregg
8 tablespoons unsalted butter, at room temperature
4 ounces semisweet chocolate
½ to ¾ cup chopped nuts, pecans or walnuts
8 ounces cream cheese
½ cup plus 4 tablespoons unsifted flour
¼ teaspoon almond extract
1 ½ teaspoons vanilla extract
¾ teaspoon baking powder
¼ teaspoon kosher salt
4 eggs
1 cup sugar
In a small sauce pan or top of a double boiler, melt 6 tablespoons butter and chocolate; set aside to cool. Cream 2 tablespoons butter with cream cheese; gradually adding ¼ cup sugar, cream until fluffy. Blend in 2 eggs, 4 tablespoons flour, and ½ teaspoon vanilla extract. Set aside to chill slightly.
Beat 2 eggs until lemon colored. Slowly beat in remaining ¾ cup sugar until thick. Add baking powder, salt, and ½ cup flour. Blend in chocolate mixture, 1 teaspoon vanilla extract, nuts, and almond extract.
Spread ½ to 2/3 of chocolate in bottom of greased 8- or 9-inch square pan. Spread cream cheese mix in second layer. Spoon remaining chocolate mix over cream cheese and zig-zag a knife through to create a marble look on top. Bake 35-45 minutes until a toothpick comes out of the chocolate clean. Let cool slightly and serve a la mode as a sundae.
French Silk Pie
French Silk Pie
By: Barbara Murray
½ cup Land O’Lakes® margarine
1 ounce unsweetened chocolate, melted and cooled
¾ cup sugar
1 teaspoon vanilla
2 eggs
Combine margarine and sugar, blend well. Stir in chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition. Pour into cooled pie shell. Chill 2 hours. Top with chocolate shavings and Cool Whip®.
It tastes better when it’s made the day before you serve it!!
By: Barbara Murray
½ cup Land O’Lakes® margarine
1 ounce unsweetened chocolate, melted and cooled
¾ cup sugar
1 teaspoon vanilla
2 eggs
Combine margarine and sugar, blend well. Stir in chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition. Pour into cooled pie shell. Chill 2 hours. Top with chocolate shavings and Cool Whip®.
It tastes better when it’s made the day before you serve it!!
Apple Pie
Apple Pie
By: Cindy Watkins
Preheat oven to 350 degrees.
FILLING:
5-6 Granny Smith apples
¼ teaspoon salt
1 cup sugar
2 tablespoons flour
1-2 tablespoons butter
1 tablespoon cinnamon
½ teaspoon nutmeg
*You can add nuts and/or raisins to this: ½ cup nuts, ¾ cup raisins
TOPPING:
1 cup brown sugar
1 cup flour
½ c. butter
Place pie crust (see recipe for Barbara’s Pie Crust) in an 8 or 9" deep dish. Mix sugar, flour, and salt; set aside. Peel and core 5-6 apples and slice into medium wedges. Arrange wedges in pie crust (pile higher in center for top crust pie). Sprinkle spices over apples, then sprinkle with sugar. Mix, then dot evenly with butter. Add topping evenly. Bake for about 30 minutes or until very bubbly and top crumbles are golden brown.
**This may also be done with a top pie crust. Cut designs in crust – very pretty! Dust crust with cinnamon and sugar instead of making a topping.
By: Cindy Watkins
Preheat oven to 350 degrees.
FILLING:
5-6 Granny Smith apples
¼ teaspoon salt
1 cup sugar
2 tablespoons flour
1-2 tablespoons butter
1 tablespoon cinnamon
½ teaspoon nutmeg
*You can add nuts and/or raisins to this: ½ cup nuts, ¾ cup raisins
TOPPING:
1 cup brown sugar
1 cup flour
½ c. butter
Place pie crust (see recipe for Barbara’s Pie Crust) in an 8 or 9" deep dish. Mix sugar, flour, and salt; set aside. Peel and core 5-6 apples and slice into medium wedges. Arrange wedges in pie crust (pile higher in center for top crust pie). Sprinkle spices over apples, then sprinkle with sugar. Mix, then dot evenly with butter. Add topping evenly. Bake for about 30 minutes or until very bubbly and top crumbles are golden brown.
**This may also be done with a top pie crust. Cut designs in crust – very pretty! Dust crust with cinnamon and sugar instead of making a topping.
Pie Crust
Pie Crust
By: Barbara Murray
1 ¾ cups flour
½ cup vegetable oil
½ teaspoon salt
¼ cup milk
Put flour and salt in a large bowl. Make a well in the middle and pour in the oil and milk. Mix with a fork. Roll dough into a ball. Place dough between two sheets of wax paper. Roll with a rolling pin until about ¼ inch thick. Once in the pie pan, prick crust all around before baking. Bake at 450 degrees for 9-13 minutes.
Makes 1 - 8” pie crusts
By: Barbara Murray
1 ¾ cups flour
½ cup vegetable oil
½ teaspoon salt
¼ cup milk
Put flour and salt in a large bowl. Make a well in the middle and pour in the oil and milk. Mix with a fork. Roll dough into a ball. Place dough between two sheets of wax paper. Roll with a rolling pin until about ¼ inch thick. Once in the pie pan, prick crust all around before baking. Bake at 450 degrees for 9-13 minutes.
Makes 1 - 8” pie crusts
Peanut Butter Cookies
Peanut Butter Cookies
By: Barbara Murray
½ cup shortening, softened
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar
1 egg
1 ¼ cups flour
½ teaspoon baking soda
¼ teaspoon salt
Mix shortening, peanut butter, sugars, and egg thoroughly. Blend all dry ingredients together. Add dry mixture to creamed mixture. Chill dough for at least 1 hour.
Roll dough into balls the size of large walnuts. Place 3 inches apart on a lightly greased baking sheet. Flatten balls with a fork dipped in flour…crisscross.
Bake at 375 degrees for 10-12 minutes.
Makes 3 dozen cookies.
By: Barbara Murray
½ cup shortening, softened
½ cup peanut butter
½ cup granulated sugar
½ cup brown sugar
1 egg
1 ¼ cups flour
½ teaspoon baking soda
¼ teaspoon salt
Mix shortening, peanut butter, sugars, and egg thoroughly. Blend all dry ingredients together. Add dry mixture to creamed mixture. Chill dough for at least 1 hour.
Roll dough into balls the size of large walnuts. Place 3 inches apart on a lightly greased baking sheet. Flatten balls with a fork dipped in flour…crisscross.
Bake at 375 degrees for 10-12 minutes.
Makes 3 dozen cookies.
Almond Flan
Almond Flan
By: Ana Rosa Albelais Magee (published in Southern Living)
Preparation time: 1 hour
½ cup sugar
1 2/3 cups sweetened condensed milk
1 cup milk
3 eggs
3 egg yolks
1 teaspoon vanilla
1 cup slivered almonds, coarsely ground
Sprinkle sugar evenly in a 9-inch cake pan; place over medium heat. Using oven mitts, caramelize sugar by shaking pan occasionally until sugar is melted and a light golden brown. If a gas burner is used, a little stirring may be necessary when caramelizing the sugar. Cool. (Mixture may crack slightly as it cools.)
Combine remaining ingredients in container of electric blender; blend at high speed for 15 seconds. Pour over caramelized sugar; cover pan with aluminum foil and place in a larger shallow pan. Pour about 1 inch of hot water in larger pan. Bake at 350 degrees for 55 minutes or until a knife inserted near the center comes out clean.
Remove pan from water and uncover; let cool on wire rack at least 30 minutes. Loosen edges with a spatula. Place serving plate upside down on top of cake pan; quickly invert flan onto serving plate.
May be garnished with fresh fruit
Makes 8 servings
By: Ana Rosa Albelais Magee (published in Southern Living)
Preparation time: 1 hour
½ cup sugar
1 2/3 cups sweetened condensed milk
1 cup milk
3 eggs
3 egg yolks
1 teaspoon vanilla
1 cup slivered almonds, coarsely ground
Sprinkle sugar evenly in a 9-inch cake pan; place over medium heat. Using oven mitts, caramelize sugar by shaking pan occasionally until sugar is melted and a light golden brown. If a gas burner is used, a little stirring may be necessary when caramelizing the sugar. Cool. (Mixture may crack slightly as it cools.)
Combine remaining ingredients in container of electric blender; blend at high speed for 15 seconds. Pour over caramelized sugar; cover pan with aluminum foil and place in a larger shallow pan. Pour about 1 inch of hot water in larger pan. Bake at 350 degrees for 55 minutes or until a knife inserted near the center comes out clean.
Remove pan from water and uncover; let cool on wire rack at least 30 minutes. Loosen edges with a spatula. Place serving plate upside down on top of cake pan; quickly invert flan onto serving plate.
May be garnished with fresh fruit
Makes 8 servings
Porcini Pilaf
Porcini Pilaf
By: Larry Gregg
Serves 6
1/3 cup long grain white rice
1/3 cup brown rice
1/3 cup orzo
½ cup dried Porcini mushrooms
4 radishes
2 tablespoons bacon drippings
½ cup finely chopped carrot
2 cups chicken broth
2 l/2 cups water
1 small yellow bell pepper
1/3 cup dry white wine
Rinse rice. Grill bell pepper. Soak mushrooms in wine. Thinly slice radishes.
In a large skillet, heat bacon drippings. Add drained rice and slightly brown for 5-6 minutes. Shake or stir frequently. Add 1 cup of the chicken broth, carrots, mushrooms, wine (if extra from soaking the mushrooms), and diced bell pepper. Simmer uncovered for 10 minutes until most of the liquid is gone. Add water one cup at a time and add the rest of broth. Cover and simmer until rice is at desired doneness (about 20 minutes) – stirring occasionally.
In Larry’s famous words…“Remember that all recipes are guidelines – feel free to experiment”.
By: Larry Gregg
Serves 6
1/3 cup long grain white rice
1/3 cup brown rice
1/3 cup orzo
½ cup dried Porcini mushrooms
4 radishes
2 tablespoons bacon drippings
½ cup finely chopped carrot
2 cups chicken broth
2 l/2 cups water
1 small yellow bell pepper
1/3 cup dry white wine
Rinse rice. Grill bell pepper. Soak mushrooms in wine. Thinly slice radishes.
In a large skillet, heat bacon drippings. Add drained rice and slightly brown for 5-6 minutes. Shake or stir frequently. Add 1 cup of the chicken broth, carrots, mushrooms, wine (if extra from soaking the mushrooms), and diced bell pepper. Simmer uncovered for 10 minutes until most of the liquid is gone. Add water one cup at a time and add the rest of broth. Cover and simmer until rice is at desired doneness (about 20 minutes) – stirring occasionally.
In Larry’s famous words…“Remember that all recipes are guidelines – feel free to experiment”.
Mexican Marigold Chicken
Mexican Marigold Chicken
3 tablespoons unsalted butter
2 tablespoons olive oil
4 whole, skinless, boneless chicken breasts, halved
2 medium shallots, finely chopped
½ cup chicken stock
½ cup white wine
2 medium cloves of garlic
¾ cup whipping cream
3 tablespoons grainy mustard
1 tablespoon finely chopped fresh tarragon (or Mexican Marigold) or 1 teaspoon dried
1 teaspoon thyme (½ teaspoon if dried thyme)
½ teaspoon salt
Pinch of course white pepper
Garnish: 1 tablespoon chopped parsley
In a large skillet on medium heat, heat 2 tablespoons butter and 1 tablespoon olive oil. Add chicken and sauté until golden brown on both sides (searing in juice). Remove and keep warm. Add remaining butter and oil and heat until foamy. Add shallots and sauté for 2 minutes until soft. Add wine, stock, and garlic, and bring to boil until liquid is reduced to about ½ cup. Whisk cream and mustard, and bring to boil. Cook until just thickened. Add tarragon, thyme, salt, and pepper. Taste for seasoning. Return chicken to mixture and cook for 5 minutes.
3 tablespoons unsalted butter
2 tablespoons olive oil
4 whole, skinless, boneless chicken breasts, halved
2 medium shallots, finely chopped
½ cup chicken stock
½ cup white wine
2 medium cloves of garlic
¾ cup whipping cream
3 tablespoons grainy mustard
1 tablespoon finely chopped fresh tarragon (or Mexican Marigold) or 1 teaspoon dried
1 teaspoon thyme (½ teaspoon if dried thyme)
½ teaspoon salt
Pinch of course white pepper
Garnish: 1 tablespoon chopped parsley
In a large skillet on medium heat, heat 2 tablespoons butter and 1 tablespoon olive oil. Add chicken and sauté until golden brown on both sides (searing in juice). Remove and keep warm. Add remaining butter and oil and heat until foamy. Add shallots and sauté for 2 minutes until soft. Add wine, stock, and garlic, and bring to boil until liquid is reduced to about ½ cup. Whisk cream and mustard, and bring to boil. Cook until just thickened. Add tarragon, thyme, salt, and pepper. Taste for seasoning. Return chicken to mixture and cook for 5 minutes.
Raspberry Sauce
Raspberry Sauce
By: Cindy Watkins
1/8 cup water
16 ounce bag frozen raspberries
1/8 cup raspberry liquor
1/8 cup brown sugar
½ cup white sugar
2-3 teaspoons lemon juice
Place all ingredients in a sauce pan, stir, and bring to a boil. Once this reaches a rolling boil, reduce heat, and simmer until the berries fall apart (about 5 minutes). Do not allow this to remain at a hard-rolling boil the entire time or it will burn.
Strain mixture and pour back into the same sauce pan.
In a separate cup, mix together 1 teaspoon corn starch and 2 teaspoons water. Make sure this is completely mixed!
Bring the strained sauce to a boil and add the cornstarch/water mix to slightly thicken. Boil until sauce is thick – about 1-2 minutes.
This is great with a variety of foods – key lime mousse, vanilla ice cream, chocolate cake, pork, bananas…
By: Cindy Watkins
1/8 cup water
16 ounce bag frozen raspberries
1/8 cup raspberry liquor
1/8 cup brown sugar
½ cup white sugar
2-3 teaspoons lemon juice
Place all ingredients in a sauce pan, stir, and bring to a boil. Once this reaches a rolling boil, reduce heat, and simmer until the berries fall apart (about 5 minutes). Do not allow this to remain at a hard-rolling boil the entire time or it will burn.
Strain mixture and pour back into the same sauce pan.
In a separate cup, mix together 1 teaspoon corn starch and 2 teaspoons water. Make sure this is completely mixed!
Bring the strained sauce to a boil and add the cornstarch/water mix to slightly thicken. Boil until sauce is thick – about 1-2 minutes.
This is great with a variety of foods – key lime mousse, vanilla ice cream, chocolate cake, pork, bananas…
Lime Cilantro Vinaigrette
Lime Cilantro Vinaigrette
By: Bette Spain
2, 2-inch stripes of lime zest (rind only)
2 ½ tablespoons freshly squeezed lime juice
2 cloves garlic, peeled and roughly chopped
½ fresh Chile Serrano (seeded and roughly chopped)
1 tablespoon fresh cilantro, chopped
2/3 cup vegetable oil
3 tablespoon feta cheese crumbles
½ teaspoon salt (depending on saltiness of cheese)
In a blender, whiz all ingredients until smooth. Taste for salt.
Cover and refrigerate.
Makes 8 servings
By: Bette Spain
2, 2-inch stripes of lime zest (rind only)
2 ½ tablespoons freshly squeezed lime juice
2 cloves garlic, peeled and roughly chopped
½ fresh Chile Serrano (seeded and roughly chopped)
1 tablespoon fresh cilantro, chopped
2/3 cup vegetable oil
3 tablespoon feta cheese crumbles
½ teaspoon salt (depending on saltiness of cheese)
In a blender, whiz all ingredients until smooth. Taste for salt.
Cover and refrigerate.
Makes 8 servings
Pimento Cheese Recipe
Pimento Cheese
By: Janie Orr
1 pound Colby cheese (also good with Longhorn, Monterrey Jack, or a mixture)
4 ounces diced pimentos
Tiny bit of garlic powder or garlic salt
Cut cheese into chunks, then put into a food processor and whirl until it is in small pieces. Add pimentos and garlic powder/salt. Stir with a wooden spoon until all ingredients are evenly dispersed.
When you are ready to serve, add a tiny bit of mayonnaise**. Best served on whole wheat or another dark bread, lettuce, and Mom’s Bread and Butter Pickles (see our recipe).
**Janie’s Tip – Most people tend to add too much mayonnaise. Only use enough to allow the pimento cheese to easily spread onto the bread.
By: Janie Orr
1 pound Colby cheese (also good with Longhorn, Monterrey Jack, or a mixture)
4 ounces diced pimentos
Tiny bit of garlic powder or garlic salt
Cut cheese into chunks, then put into a food processor and whirl until it is in small pieces. Add pimentos and garlic powder/salt. Stir with a wooden spoon until all ingredients are evenly dispersed.
When you are ready to serve, add a tiny bit of mayonnaise**. Best served on whole wheat or another dark bread, lettuce, and Mom’s Bread and Butter Pickles (see our recipe).
**Janie’s Tip – Most people tend to add too much mayonnaise. Only use enough to allow the pimento cheese to easily spread onto the bread.
Garlic Ginger Vinaigrette
Garlic Ginger Vinaigrette
Serves 4-6
3 tablespoons vegetable oil
3 tablespoons rice vinegar
2 teaspoons honey
1 clove garlic, minced
½ teaspoon grated, peeled, fresh ginger root
1/8 teaspoon salt
In blender, whiz all ingredients until smooth – be sure to not have chunks of ginger root!
Good over any lettuce salad and spinach greens. Janie says to try spinach, red bell pepper, cucumber, and three thinly sliced scallions. YUM!
Serves 4-6
3 tablespoons vegetable oil
3 tablespoons rice vinegar
2 teaspoons honey
1 clove garlic, minced
½ teaspoon grated, peeled, fresh ginger root
1/8 teaspoon salt
In blender, whiz all ingredients until smooth – be sure to not have chunks of ginger root!
Good over any lettuce salad and spinach greens. Janie says to try spinach, red bell pepper, cucumber, and three thinly sliced scallions. YUM!
Blue Cheese Dressing
Blue Cheese Dressing
By: Cindy Watkins
½ cup sour cream
½ cup real mayonnaise or Miracle Whip®
Juice of ½ of a lemon
¼ teaspoon red chili powder
½ to 1 teaspoon garlic powder
½ teaspoon paprika
¼ cup blue cheese crumbles
Blend all ingredients together with a wire whisk. Salt and pepper to taste.
Makes 1 cup of dressing.
By: Cindy Watkins
½ cup sour cream
½ cup real mayonnaise or Miracle Whip®
Juice of ½ of a lemon
¼ teaspoon red chili powder
½ to 1 teaspoon garlic powder
½ teaspoon paprika
¼ cup blue cheese crumbles
Blend all ingredients together with a wire whisk. Salt and pepper to taste.
Makes 1 cup of dressing.
Roasted Sweet Potato Pancakes
Roasted Sweet Potato Pancakes
By: Cindy Watkins
4 tablespoons brown sugar
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 ½ cups milk
1 cup roasted, peeled, and mashed sweet potatoes
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 ½ teaspoon vanilla extract
Canola oil for griddle
Toppings: Butter, warm maple syrup
In a large bowl, sift together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a second large bowl, whisk together milk, sweet potatoes, eggs, butter, and vanilla.
Make a well in the center of the dry ingredients and add the sweet potato mixture. Gently stir together with a wooden spoon until ingredients are just combined – do not over mix.
Place a griddle or large sauté pan over medium-high heat and lightly coat with canola oil. Ladle batter onto hot griddle in ¼ c measurements and cook until bubbles appear on the surface of the cakes. Gently flip and cook until light brown.
Serve with butter and warm maple syrup. Brush with melted butter when you plate the pancakes.
Makes about 18 to 20 cakes.
By: Cindy Watkins
4 tablespoons brown sugar
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 ½ cups milk
1 cup roasted, peeled, and mashed sweet potatoes
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 ½ teaspoon vanilla extract
Canola oil for griddle
Toppings: Butter, warm maple syrup
In a large bowl, sift together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a second large bowl, whisk together milk, sweet potatoes, eggs, butter, and vanilla.
Make a well in the center of the dry ingredients and add the sweet potato mixture. Gently stir together with a wooden spoon until ingredients are just combined – do not over mix.
Place a griddle or large sauté pan over medium-high heat and lightly coat with canola oil. Ladle batter onto hot griddle in ¼ c measurements and cook until bubbles appear on the surface of the cakes. Gently flip and cook until light brown.
Serve with butter and warm maple syrup. Brush with melted butter when you plate the pancakes.
Makes about 18 to 20 cakes.
Baked French Toast
Baked French Toast
Serves 6
Active time: 15 minutes
Start to finish: 2 ¼ hr
1 (13- to 14-inch long) loaf of soft-crust supermarket Italian bread
½ stick (1/4 cup) unsalted butter, softened
2 large eggs
1 2/3 cups whole milk
¼ teaspoon salt
3 tablespoons sugar
Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use.
Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13 x 9 x 2 inch glass baking dish, squeezing them slightly to fit if necessary.
Whisk together eggs, milk, and salt until combined well, and then pour evenly over bread. Chill, covered, until bread has absorbed all of custard – at least 1 hour and up to 1 day, depending on bread.
Preheat oven to 425.
Bring mixture to room temperature and sprinkle bread with sugar.
Bake uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.
Serves 6
Active time: 15 minutes
Start to finish: 2 ¼ hr
1 (13- to 14-inch long) loaf of soft-crust supermarket Italian bread
½ stick (1/4 cup) unsalted butter, softened
2 large eggs
1 2/3 cups whole milk
¼ teaspoon salt
3 tablespoons sugar
Cut 12 (1-inch-thick) diagonal slices from bread, reserving ends for another use.
Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13 x 9 x 2 inch glass baking dish, squeezing them slightly to fit if necessary.
Whisk together eggs, milk, and salt until combined well, and then pour evenly over bread. Chill, covered, until bread has absorbed all of custard – at least 1 hour and up to 1 day, depending on bread.
Preheat oven to 425.
Bring mixture to room temperature and sprinkle bread with sugar.
Bake uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.
Green Chile Grits
Green Chile Grits
By: Cindy Watkins
1 cup grits – Quick grits, not instant
2 cups water
Pinch of salt
½ stick butter
1 cup milk or cream
2 eggs, beaten
1 cup Monterey Jack cheese
4 tablespoons green chilies
1 green onion, chopped
Bring water to a boil. Add grits and salt. Turn the heat down to medium or medium-low and simmer for 5 minutes. Please note, grits may become very thick – that’s OK!
Remove from heat and add milk and butter. Next add beaten eggs and stir very well. Stir in cheese, chilies, and green onion. Pour into a greased 8 x 8 glass baking dish. Bake at 350 degrees for 35-40 minutes.
By: Cindy Watkins
1 cup grits – Quick grits, not instant
2 cups water
Pinch of salt
½ stick butter
1 cup milk or cream
2 eggs, beaten
1 cup Monterey Jack cheese
4 tablespoons green chilies
1 green onion, chopped
Bring water to a boil. Add grits and salt. Turn the heat down to medium or medium-low and simmer for 5 minutes. Please note, grits may become very thick – that’s OK!
Remove from heat and add milk and butter. Next add beaten eggs and stir very well. Stir in cheese, chilies, and green onion. Pour into a greased 8 x 8 glass baking dish. Bake at 350 degrees for 35-40 minutes.
Green Chile Egg Puff
Green Chile Egg Puff
By: Janie Orr
Beat well:
10 eggs
Add & beat in:
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cumin powder (optional)
Stir in:
2 cups small curd cottage cheese
½ - 1 pound Monterey Jack Cheese
½ pound Cheddar or Colby cheese
½ cup melted margarine
8 ounces chopped green chilies
Pour into 9 x 13 greased pan.
Bake at 350 degrees for 35 minutes or until golden brown.
Allow to set a few minutes before cutting into squares.
Can be prepped the night before and refrigerated until baking.
Serves 8-10.
By: Janie Orr
Beat well:
10 eggs
Add & beat in:
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cumin powder (optional)
Stir in:
2 cups small curd cottage cheese
½ - 1 pound Monterey Jack Cheese
½ pound Cheddar or Colby cheese
½ cup melted margarine
8 ounces chopped green chilies
Pour into 9 x 13 greased pan.
Bake at 350 degrees for 35 minutes or until golden brown.
Allow to set a few minutes before cutting into squares.
Can be prepped the night before and refrigerated until baking.
Serves 8-10.
Granola
Granola
4 cups of old-fashioned oats
2/3 cup sunflower seeds
½ cup sliced almonds
½ cup pecans
¼ cup coconut chips (large shreds, unsweetened)
¼ cup wheat germ
¼ cup wheat bran
¼ cup peanut oil
½ cup honey
1 teaspoon vanilla extract
1 teaspoon almond extract
Spray a non-stick roasting pan and mix all dry ingredients in it. Drizzle with oil. Next, mix the honey and extracts in a separate container. (Measure honey first, then oil in the same measuring cup. Honey will flow better.) Drizzle the honey mixture. Bake at 350 degrees for 30-45 minutes, stirring every 10 minutes. Always turn the browned parts in and under to expose untoasted areas. Timing may vary with the oven – just toast until all parts are golden brown. Allow to cool completely before storing in an air-tight container.
4 cups of old-fashioned oats
2/3 cup sunflower seeds
½ cup sliced almonds
½ cup pecans
¼ cup coconut chips (large shreds, unsweetened)
¼ cup wheat germ
¼ cup wheat bran
¼ cup peanut oil
½ cup honey
1 teaspoon vanilla extract
1 teaspoon almond extract
Spray a non-stick roasting pan and mix all dry ingredients in it. Drizzle with oil. Next, mix the honey and extracts in a separate container. (Measure honey first, then oil in the same measuring cup. Honey will flow better.) Drizzle the honey mixture. Bake at 350 degrees for 30-45 minutes, stirring every 10 minutes. Always turn the browned parts in and under to expose untoasted areas. Timing may vary with the oven – just toast until all parts are golden brown. Allow to cool completely before storing in an air-tight container.
Aunt Thelma's Banana Bread
Aunt Thelma’s Banana Bread
By: Thelma Albaugh, John Orr’s Aunt
Serves 12
Preparation Time: 1 hour 30 minutes
1 stick of margarine
1 ½ cups sugar
2 eggs
4 tablespoons buttermilk
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup bananas – coarsely mashed, but not mushy
½ cup ground pecans
Cream margarine, sugar, and eggs together in a large mixing bowl – add buttermilk and vanilla and set aside. In another bowl, sift the dry ingredients together. Add the dry mixture to the creamed mixture alternately with bananas and nuts. Hand stir until well-blended, but be sure not to over-beat the mix.
Bake in a greased 5” x 9” loaf pan at 350 degrees for about 1 hour. It will split slightly at the top. Test with a toothpick for doneness. When done, let stand in the pan for 10-15 minutes. Remove from pan and immediately seal in plastic wrap. Then wrap again with aluminum foil and place in the freezer while it’s still hot. Leave the bread in the freezer for several days or longer. This is what makes the bread so moist!
By: Thelma Albaugh, John Orr’s Aunt
Serves 12
Preparation Time: 1 hour 30 minutes
1 stick of margarine
1 ½ cups sugar
2 eggs
4 tablespoons buttermilk
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup bananas – coarsely mashed, but not mushy
½ cup ground pecans
Cream margarine, sugar, and eggs together in a large mixing bowl – add buttermilk and vanilla and set aside. In another bowl, sift the dry ingredients together. Add the dry mixture to the creamed mixture alternately with bananas and nuts. Hand stir until well-blended, but be sure not to over-beat the mix.
Bake in a greased 5” x 9” loaf pan at 350 degrees for about 1 hour. It will split slightly at the top. Test with a toothpick for doneness. When done, let stand in the pan for 10-15 minutes. Remove from pan and immediately seal in plastic wrap. Then wrap again with aluminum foil and place in the freezer while it’s still hot. Leave the bread in the freezer for several days or longer. This is what makes the bread so moist!
Homemade biscuits
Homemade Biscuits
By: Cindy Watkins
2 cups flour
4 teaspoons baking powder
1/8 teaspoon salt
¼ cup shortening
1 cup buttermilk
Mix all dry ingredients. Cut in shortening until coarse ground look. Add buttermilk and mix well with a wooden spoon. Turn mixture out onto a floured surface and sprinkle the top with flour. Easily turn over in the flour until it is no longer sticky (adding more flour if needed). Pat out dough to about 1” thick. Cut into rounds with a cutter or a glass dipped in flour. Put into a metal pan (or glass, but Cindy prefers metal) and let sit for 5-15** minutes. Bake in a preheated oven 400-425 degrees for 15-20 minutes until golden brown.
When done, brush the top with butter!
**Cindy’s Tip – the biscuits need to sit for at least 5 minutes, but you can let them sit for up to 30 minutes. The longer they sit before you cook them, the taller and fluffier the biscuits will be. But, be sure to not leave them out more than 30 minutes!!
By: Cindy Watkins
2 cups flour
4 teaspoons baking powder
1/8 teaspoon salt
¼ cup shortening
1 cup buttermilk
Mix all dry ingredients. Cut in shortening until coarse ground look. Add buttermilk and mix well with a wooden spoon. Turn mixture out onto a floured surface and sprinkle the top with flour. Easily turn over in the flour until it is no longer sticky (adding more flour if needed). Pat out dough to about 1” thick. Cut into rounds with a cutter or a glass dipped in flour. Put into a metal pan (or glass, but Cindy prefers metal) and let sit for 5-15** minutes. Bake in a preheated oven 400-425 degrees for 15-20 minutes until golden brown.
When done, brush the top with butter!
**Cindy’s Tip – the biscuits need to sit for at least 5 minutes, but you can let them sit for up to 30 minutes. The longer they sit before you cook them, the taller and fluffier the biscuits will be. But, be sure to not leave them out more than 30 minutes!!
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