Preheat oven to 350 degrees.
Grease a 13 by 9 by 2 inch pan.
Mix together:
2 cups granulated sugar
5 large beaten eggs
2 cups milk
Cinnamon
Add 2 teaspoons vanilla extract
Pour over 3 cups cubed stale bread.
Let sit for 10 minutes.
Mix crumble together- 1 cup packed brown sugar, 1/4 cup butter softened, 1 cup chopped pecans
Pour bread mixture into prepared pan. Spring brown sugar mixture over the top.
Bake for 35-45 minutes until set.
Sauce:
Mix-
one cup granulated sugar, 1/2 cup butter melted, 1 egg beaten, and 2 teaspoons vanilla over medium heat
Stir together until the sugar is melted.
Add 1/4 cup brandy, stirring well.
Pour over bread pudding- serve warm or cold.
Monday, October 11, 2010
Strawberry Tart
1 &1/4 cups buttermilk baking mix
1/4 cup sugar
1 tablespoon orange peel
Mix above together
Cut in margarine (1/4 cup softened) until mixture resembles coarse cornmeal.
Press mixture in bottom of ungreased round pan - 9X1.5 inches.
Bake until light borwn.
10-12 minutes- cool about 30 minutes.
Invert crus on serving plate. Arrange strawberries (1 pint cut into halves) on crust.
Mix in sauce pan:
orange juice (1/2 cup)
water (1/4 cup)
2 tablespoons sugar
1 tablespoon cornstarch
Heat to boiling, stirring constantly. Boil and stir 1 minute; cool completely. Pour orange glaze on strawberries.
Refrigerate 1 hour before serving.
1/4 cup sugar
1 tablespoon orange peel
Mix above together
Cut in margarine (1/4 cup softened) until mixture resembles coarse cornmeal.
Press mixture in bottom of ungreased round pan - 9X1.5 inches.
Bake until light borwn.
10-12 minutes- cool about 30 minutes.
Invert crus on serving plate. Arrange strawberries (1 pint cut into halves) on crust.
Mix in sauce pan:
orange juice (1/2 cup)
water (1/4 cup)
2 tablespoons sugar
1 tablespoon cornstarch
Heat to boiling, stirring constantly. Boil and stir 1 minute; cool completely. Pour orange glaze on strawberries.
Refrigerate 1 hour before serving.
Sunday, October 10, 2010
Pumpkin Bread
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
Mix together the above until it is smooth.
1 cup miniature semisweet chocolate chips (optional)
1/2 cup chopped walnuts (optional)
fold in these ingredients if wanted.
I put both chocolate chips and walnuts in and it was delicious!
Bake on 350 in 3 bread pans for one hour.
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
Mix together the above until it is smooth.
1 cup miniature semisweet chocolate chips (optional)
1/2 cup chopped walnuts (optional)
fold in these ingredients if wanted.
I put both chocolate chips and walnuts in and it was delicious!
Bake on 350 in 3 bread pans for one hour.
Sunday, August 8, 2010
Maple Cream Candies
1/2 cup butterscotch flavored chips
1/4 cup butter
1 (3 oz) package cream cheese, softened
1 teaspoon maple extract
2 and 1/2 cup sifted powdered sugar (no lumps)
Topping-
1 and 1/2 squares (1 & 1/2 oz) semi-sweet baking chocolate, broken
1 teaspoon shortening
In saucepan melt butterscotch chips, butter, cream cheese and extract over low heat (3-5 minutes).
Remove from heat.
With wire whisk, stir in powdered sugar, 1 cup at a time, until smooth.
Refrigerate 30 minutes.
Shape mixture into 3/4" balls.
Place on waxed paper-lined baking sheet.
Flatten balls with bottom of glass to 1/4" thickness.
In 1 quart saucepan melt chocolate and shortening over low heat until smooth (1-2 minutes).
Using fork, drizzle melted chocolate over candies.
Refrigerate until firm (2 hours).
Store refrigerated. Makes 48 candies.
Grandma Betty's Pie Crust
4 cups flour
1 Tablespoon sugar
1 and 3/4 cup solid Crisco
1 egg beaten
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon vinegar
7 Tablespoons cold water
Put water and vinegar in refrigerator while mixing the rest.
Mix flour, sugar, salt, and baking powder.
Add crisco and then mix until crisco is pea sized.
Add beaten egg to the water and vinegar.
Stir dry and liquid ingredients together with a fork or hands.
Refrigerate 30 minutes before rolling out.
Do not work with the dough any more than necessary.
Makes 3 bottom and 3 top crusts.
Can roll the crusts and cut to size then remove from pie pans and place between sheets of waxed paper to freeze.
1 Tablespoon sugar
1 and 3/4 cup solid Crisco
1 egg beaten
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon vinegar
7 Tablespoons cold water
Put water and vinegar in refrigerator while mixing the rest.
Mix flour, sugar, salt, and baking powder.
Add crisco and then mix until crisco is pea sized.
Add beaten egg to the water and vinegar.
Stir dry and liquid ingredients together with a fork or hands.
Refrigerate 30 minutes before rolling out.
Do not work with the dough any more than necessary.
Makes 3 bottom and 3 top crusts.
Can roll the crusts and cut to size then remove from pie pans and place between sheets of waxed paper to freeze.
Wednesday, June 30, 2010
Peach Raspberry Pie
So I haven't learned out to make the innards of pie from scratch, but this is some delicious pie! Buy the peach goop that is for pies, and then buy fresh or frozen raspberries. Mix them together and that is your innards for some amazing pie! :D
Adding fresh fruit to pie filling that is already made really adds an amazing touch to any pie!
Adding fresh fruit to pie filling that is already made really adds an amazing touch to any pie!
Saturday, June 26, 2010
Chicken Pot Pie
Crust: refer to pie crust entry earlier
Innards:
Your favorite veggies canned in small cans. I use:
-lima beans
-dark red kidney beans
-green beans
-corn
-peas
-carrots
-sliced potatoes
Make sure to drain the veggies before putting them into the mix.
Then add chunks of chicken. I used an already baked rotisserie chicken.
Once all these are added, to make it mush instead of just a medley, add flour, milk, and chicken broth. Mix them together until they taste good, can dip finger in to taste and make sure its okay.
Once all of this is mixed together, pour it into the pie crust and then cover it. With the top crust, make sure to poke some holes into it so it can breathe. Bake for about 45 minutes on 375 degrees, until golden brown and flaky.
Innards:
Your favorite veggies canned in small cans. I use:
-lima beans
-dark red kidney beans
-green beans
-corn
-peas
-carrots
-sliced potatoes
Make sure to drain the veggies before putting them into the mix.
Then add chunks of chicken. I used an already baked rotisserie chicken.
Once all these are added, to make it mush instead of just a medley, add flour, milk, and chicken broth. Mix them together until they taste good, can dip finger in to taste and make sure its okay.
Once all of this is mixed together, pour it into the pie crust and then cover it. With the top crust, make sure to poke some holes into it so it can breathe. Bake for about 45 minutes on 375 degrees, until golden brown and flaky.
Friday, May 14, 2010
Kolaches- Family recipe from Evelyn/Hruska side
2 cakes fesh or 2 pkg dry yeast
1 cup lukewarm water
1 tbsp. sugar
Soften yeast & dissolve sugar in water; let rise until double in size.
2 cups milk (lukewarm)
3/4 cup sugar
2 well beaten egg yoks
1 tsp salt
3/4 cup melted butter
9-10 cup all purpose flour
To above mixture add milk, butter, sugar salk and egg yolks. Add enough flour to make a soft dough until smooth and elastic & not sticky. Place in greased bowl. For a fine dough- knead. Grease top of dough and cover.
Let rise until double in size. To shape, cut off tablespoon size pieces of dough and shape into slightly flattened balls by rolling lightly in your hands. Place on greased baking pan.
Brush lightly with melted butter. Make a shallow dent and fill (see fillings) and and top with Crumble topping.
Let rise until double again.
Bake in medium oven (350-375 degrees) for 15-20 minutes. Brush with melted butter again. Makes 4-5 dozen medium sized rolls or about 4 medium coffee cakes.
Extra dough may be stored in fridge until wanted for 3-4 days.
Poppy seed filling-
1 lb. poppy seed
1/2 stick which is 1/4 cup butter
1/2 teaspoon cinnamon
1 and 1/2 cup sugar
2 cups milk
flour if needed to thicken
Crumble topping-
1/2 cup sugar
1/2 cup flour
1/8-1/4 cup melted butter
Dried Fruit (prunes, apricots, etc)
Cook dried fruit. Drain off any juice.
Add about 1-2 cups sugar to taste. 1/4 stick butter.
1/2 tsp cinnamon, 1 tbls flour
cook over very low heat, stirring constantly until thick about 15 minutes.
If filling is to go in side dough, must be thicker.
Top with crumble.
1 cup lukewarm water
1 tbsp. sugar
Soften yeast & dissolve sugar in water; let rise until double in size.
2 cups milk (lukewarm)
3/4 cup sugar
2 well beaten egg yoks
1 tsp salt
3/4 cup melted butter
9-10 cup all purpose flour
To above mixture add milk, butter, sugar salk and egg yolks. Add enough flour to make a soft dough until smooth and elastic & not sticky. Place in greased bowl. For a fine dough- knead. Grease top of dough and cover.
Let rise until double in size. To shape, cut off tablespoon size pieces of dough and shape into slightly flattened balls by rolling lightly in your hands. Place on greased baking pan.
Brush lightly with melted butter. Make a shallow dent and fill (see fillings) and and top with Crumble topping.
Let rise until double again.
Bake in medium oven (350-375 degrees) for 15-20 minutes. Brush with melted butter again. Makes 4-5 dozen medium sized rolls or about 4 medium coffee cakes.
Extra dough may be stored in fridge until wanted for 3-4 days.
Poppy seed filling-
1 lb. poppy seed
1/2 stick which is 1/4 cup butter
1/2 teaspoon cinnamon
1 and 1/2 cup sugar
2 cups milk
flour if needed to thicken
Crumble topping-
1/2 cup sugar
1/2 cup flour
1/8-1/4 cup melted butter
Dried Fruit (prunes, apricots, etc)
Cook dried fruit. Drain off any juice.
Add about 1-2 cups sugar to taste. 1/4 stick butter.
1/2 tsp cinnamon, 1 tbls flour
cook over very low heat, stirring constantly until thick about 15 minutes.
If filling is to go in side dough, must be thicker.
Top with crumble.
Sunday, May 9, 2010
Raspberry Banana Nut Bread
Mix in one bowl:
1 & 3/4 cup all purpose flour
1 &1/2 cups white granulated sugar
1 teaspoon baking soda
1 teaspoon salt
In another bowl mix:
2 eggs
1 cup ripe mashed bananas
1/2 cup vegetable oil
1/3 cup water
Then add the second bowl's ingredients slowly into the first bowl. Mix after you pour in small increments.
Then fold in 1 cup unsweetened raspberries, 1/2 cup chopped walnuts, and 1/4 cup semi-sweet chocolate chips.
Bake in the oven in two bread pans at 350 degrees for 50 minutes.
1 & 3/4 cup all purpose flour
1 &1/2 cups white granulated sugar
1 teaspoon baking soda
1 teaspoon salt
In another bowl mix:
2 eggs
1 cup ripe mashed bananas
1/2 cup vegetable oil
1/3 cup water
Then add the second bowl's ingredients slowly into the first bowl. Mix after you pour in small increments.
Then fold in 1 cup unsweetened raspberries, 1/2 cup chopped walnuts, and 1/4 cup semi-sweet chocolate chips.
Bake in the oven in two bread pans at 350 degrees for 50 minutes.
Saturday, May 1, 2010
Fruit Salsa and Cinnamon Chips
Fruit Salsa:
Mix together:
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
8 ounces blueberries
Diced pineapple
2 tablespoons white sugar
1 tablespoon brown sugar
3-4 tablespoons fruit preserves, any flavor
Cinnamon Chips:
Cut up tortillas, each one into approximately four pieces
Spray Pam Butter Flavor across each piece on each side, cover each side
Sprinkle cinnamon onto one side
Bake in the oven for approximately 10 minutes on 350 degrees, bake until crisp
Tuesday, April 27, 2010
Corny Bread
1 packet of Jiffy mix, Don't add the milk requested by the box, but add the egg plus an additional egg. Also add can of kernel corn and 300g of creme fraiche. Mix together
Cook for the time/temperature it says on the mix packet
Rum/Kahlua/Bourbon Balls
1 cup vanilla wafer crumbs
1 cup chopped pecans
1 cup powdered sugar
2 tablespoons cocoa
2 ounces alcohol of choice (2 oz is about 4 tablespoons)
1 to 1.5 tablespoons Karo (light corn syrup)
Mix together first five ingredients then add Karo syrup.
Form into balls.
Roll in powdered sugar.
1 cup chopped pecans
1 cup powdered sugar
2 tablespoons cocoa
2 ounces alcohol of choice (2 oz is about 4 tablespoons)
1 to 1.5 tablespoons Karo (light corn syrup)
Mix together first five ingredients then add Karo syrup.
Form into balls.
Roll in powdered sugar.
Chocolate Cream Pie Filling
3 tbsp flour
3 tbsp cocoa
1 cup granulated sugar
1.5 cups milk
3 egg yolks
3 tbsp butter
1 tsp vanilla
Mix flour, cocoa, and sugar.
Slowly add milk, egg yolks and butter (add all of it).
Cook until thick, stirring constantly.
When it is thickened, take the pot off the stove.
Add vanilla and stir it in.
Pour into already baked pie crust.
Refrigerate.
3 tbsp cocoa
1 cup granulated sugar
1.5 cups milk
3 egg yolks
3 tbsp butter
1 tsp vanilla
Mix flour, cocoa, and sugar.
Slowly add milk, egg yolks and butter (add all of it).
Cook until thick, stirring constantly.
When it is thickened, take the pot off the stove.
Add vanilla and stir it in.
Pour into already baked pie crust.
Refrigerate.
Pie Crust
Can be used for chicken pot pie, fruit pies, or cream pies.
One crust pie:
8 or 9 inch:
1/3 cup + 1 tablespoon crisco shortening
1 cup all purpose flour
1/2 teaspoon salt
2-3 tablespoons cold water
10 inch:
1/2 cup shortening
1 and 1/3 cups all purpose flour
1/2 teaspoon salt
3-4 tablespoons cold water
Two crust pie:
8 or 9 inch:
2/3 cup + 2 tablespoons shortening
2 cups all purpose flour
1 teaspoon salt
4-5 tablespoons water
10 inch:
1 cup shortening
2 and 2/3 cups all purpose flour
1 tablespoon salt
7-8 tablespoons water
Use fork and crush shortening, flour, and salt until size of small peas.
Sprinkle in water, 1 tablespoon at a time.
Gather pastry into a ball (if two rusts, split ball into two smaller balls).
Do not overwork dough.
If just baked pie shell- bake at 475 degrees.
If baked with filling- bake at 425 degrees.
One crust pie:
8 or 9 inch:
1/3 cup + 1 tablespoon crisco shortening
1 cup all purpose flour
1/2 teaspoon salt
2-3 tablespoons cold water
10 inch:
1/2 cup shortening
1 and 1/3 cups all purpose flour
1/2 teaspoon salt
3-4 tablespoons cold water
Two crust pie:
8 or 9 inch:
2/3 cup + 2 tablespoons shortening
2 cups all purpose flour
1 teaspoon salt
4-5 tablespoons water
10 inch:
1 cup shortening
2 and 2/3 cups all purpose flour
1 tablespoon salt
7-8 tablespoons water
Use fork and crush shortening, flour, and salt until size of small peas.
Sprinkle in water, 1 tablespoon at a time.
Gather pastry into a ball (if two rusts, split ball into two smaller balls).
Do not overwork dough.
If just baked pie shell- bake at 475 degrees.
If baked with filling- bake at 425 degrees.
Chocolate Cheesecake
Ingredients:
18 oreo cookies, finely crushed (makes about 1.5 cups)
2 tablespoons butter, melted
3 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
8 oz. semi sweet baking chocolate, melted
3 eggs
Preheat oven to 325 degrees
Mix cookie crumbs and butter then press onto bottom of a 9 inch pie pan.
Beat cream cheese, sugar, and vanilla until smoothly blended.
Add chocolate and mix it well.
Add eggs, 1 at a time, mix after each. Do NOT over beat.
Pour the batter onto the crust.
Bake one hour or until center is almost set.
Cool, then let refrigerate four hours before eating.
18 oreo cookies, finely crushed (makes about 1.5 cups)
2 tablespoons butter, melted
3 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
8 oz. semi sweet baking chocolate, melted
3 eggs
Preheat oven to 325 degrees
Mix cookie crumbs and butter then press onto bottom of a 9 inch pie pan.
Beat cream cheese, sugar, and vanilla until smoothly blended.
Add chocolate and mix it well.
Add eggs, 1 at a time, mix after each. Do NOT over beat.
Pour the batter onto the crust.
Bake one hour or until center is almost set.
Cool, then let refrigerate four hours before eating.
Pumpkin Swirl Cheesecake Bars
Ingredients:
25 Nabisco Ginger Snaps- finely crushed which should be about 1.5 cups
1/2 cup finely chopped pecans
1/4 cup (1/2 stick) butter, melted
4 pkgs of 8 oz cream cheese, softened
1 cup granulated sugar
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp. ground nutmeg
dash of ground cloves
Heat the oven to 325 degrees.
Mix crumbs, nuts and butter and press onto the bottom of a 13 by 9 inch pan
Beat the cream cheese, 3/4 cup sugar, and vanilla with a mixer until blended. Add eggs one at a time, beating after each until blended. Do NOT overbeat.
Remove 1.5 cups batter and leave it to the side for now.
Stir remaining sugar, pumpkin, and spices into batter left in the bowl.
Spoon half the pumpkin batter onto crust, top with spoonfuls of half the pain batter.
Repeat layers and then swirl with a knife.
Bake for 45 minutes or until center is almost set.
Cool completely and refrigerate for four hours before eating.
25 Nabisco Ginger Snaps- finely crushed which should be about 1.5 cups
1/2 cup finely chopped pecans
1/4 cup (1/2 stick) butter, melted
4 pkgs of 8 oz cream cheese, softened
1 cup granulated sugar
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp. ground nutmeg
dash of ground cloves
Heat the oven to 325 degrees.
Mix crumbs, nuts and butter and press onto the bottom of a 13 by 9 inch pan
Beat the cream cheese, 3/4 cup sugar, and vanilla with a mixer until blended. Add eggs one at a time, beating after each until blended. Do NOT overbeat.
Remove 1.5 cups batter and leave it to the side for now.
Stir remaining sugar, pumpkin, and spices into batter left in the bowl.
Spoon half the pumpkin batter onto crust, top with spoonfuls of half the pain batter.
Repeat layers and then swirl with a knife.
Bake for 45 minutes or until center is almost set.
Cool completely and refrigerate for four hours before eating.
Classic Cheesecake
Crust-
Graham cracker crumbs
sugar
Cinnamon
Melted Butter
Mix together until it sticks and then cover the pan with it.
(or buy a ready made crust)
Filling-
1.5 lbs of cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
Mix the filling together until smooth. Do not over beat.
Pour the filling in the crust.
Bake at 350 degrees for 20 to 30 minutes.
Note: this makes TWO regular 9 inch pies.
Graham cracker crumbs
sugar
Cinnamon
Melted Butter
Mix together until it sticks and then cover the pan with it.
(or buy a ready made crust)
Filling-
1.5 lbs of cream cheese, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
Mix the filling together until smooth. Do not over beat.
Pour the filling in the crust.
Bake at 350 degrees for 20 to 30 minutes.
Note: this makes TWO regular 9 inch pies.
Cookie Cake
1 box of yellow cake mix
1 large box of instant vanilla pudding
2 eggs
1/2 cup oil
Use a large bowl and mix all of the ingredients above together. It is easiest to just wash your hands and use them to mix the batter. It will be very thick.
Then take a cookie sheet pan that has 4 sides. Spread it out in the pan in a very thin layer.
Add as many chocolate chips as you like by hand.
Bake in the oven for 11-15 minutes at 350 degrees. When it comes out it should still be gooey and just slightly browned on the sides. It is better to under bake than over bake. It will continue to harden once out of the oven.
Best somewhat soft and gooey though.
Variations: Can substitute chocolate or strawberry cake mix and make different flavors of cookie cake.
1 large box of instant vanilla pudding
2 eggs
1/2 cup oil
Use a large bowl and mix all of the ingredients above together. It is easiest to just wash your hands and use them to mix the batter. It will be very thick.
Then take a cookie sheet pan that has 4 sides. Spread it out in the pan in a very thin layer.
Add as many chocolate chips as you like by hand.
Bake in the oven for 11-15 minutes at 350 degrees. When it comes out it should still be gooey and just slightly browned on the sides. It is better to under bake than over bake. It will continue to harden once out of the oven.
Best somewhat soft and gooey though.
Variations: Can substitute chocolate or strawberry cake mix and make different flavors of cookie cake.
Bailey's Chocolate Fudge
Put a pot on low heat.
Melt 28 oz. of sweetened condensed milk with 36 oz of semi-sweet chocolate chips.
After completely melted, turn off the heat.
Put in a dash/bit of vanilla extract.
Fully mix the extract in the fudge.
You will use between 2-3 shots of Bailey's Irish Cream.
Pour shot by shot, and between each shot mix thoroughly. When the fudge looks wet and as if it is saturated and can hold no more liquid, quit adding Bailey's Irish Cream.
Pour the fudge onto wax paper that is covering the bottom of a cake pan. It should cover the full cake pan in a thin layer.
This is a FABULOUS recipe! It creates a richer, creamier fudge.
Melt 28 oz. of sweetened condensed milk with 36 oz of semi-sweet chocolate chips.
After completely melted, turn off the heat.
Put in a dash/bit of vanilla extract.
Fully mix the extract in the fudge.
You will use between 2-3 shots of Bailey's Irish Cream.
Pour shot by shot, and between each shot mix thoroughly. When the fudge looks wet and as if it is saturated and can hold no more liquid, quit adding Bailey's Irish Cream.
Pour the fudge onto wax paper that is covering the bottom of a cake pan. It should cover the full cake pan in a thin layer.
This is a FABULOUS recipe! It creates a richer, creamier fudge.
Online Database of Recipes
I have an old fashioned cook book that I use. And its nice to have to keep family recipes secret, but I feel that if food is good, you might as well let the world in on the delicousness. So this blog will become my cookbook. A way for me to keep an easy record of all my successes or recipes that I want to try. :D
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