Prudence Burlison
2 cups sugar
1 cup nut meats
5 tablespoons cocoa
1 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons butter
1 cup milk
16 marshmallows
2 tablespoons syrup
2 cups graham cracker crumbs
Mix dry ingredients and add milk and syrup. Cook until soft ball stage. Remove from heat, add vanilla, butter and marshmallows. Beat until marshmallows are melted. Add nuts and crumbs.
Vena McProud
1 large orange
1 teaspoon vanilla
boiling water
1 beaten egg
1 cup raisins, rind mixture
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 cup sugar
1 cup nuts
1 tablespoon shortening
1/4 teaspoon salt
Squeeze juice from orange into a one-cup measure and finish filling cup with boiling water to equal one cup. Put orange rind through food chopper and add enough raisins to ground orange to equal 1 cup. Place orange-raisin mixture in mixing bowl and add orange juice and water. Stir in soda, then sugar, shortening and vanilla. Add beaten egg, then flour which has been sifted with baking powder and salt. Beat thoroughly and stir in nut meats. Place in greased loaf pan and bake in moderate oven 350 for about 50 minutes. Cool in pan before slicing.
Variation - above recipe may be used with dates instead of raisins - Prudence Burlison
Arleen Childears
4 rounded tablespoons shortening
3/4 teaspoon salt
1 cake yeast dissolved in 1 cup lukewarm water
3 egg yolks
1 cup sugar
1 teaspoon vanilla
2 or 3 cups flour (I use 3 cups
Cream shortening and sugar. Add salt and egg yolks. Then add yeast and water, vanilla and flour. Let stand 15 minutes. Then roll in 1/2 cup shortening by folding and rolling 3 times. (Roll out dough and spread with about 1/3 of the half cup shortening. Fold over lapping one end of the dough over the other and roll flat again. Spread with 1/3 more of the shortening and repeat.) Fold and let stand 1/2 hour. Cut in strips and roll into rolls. Place rolls in greased pan and let rise. Bake in hot oven 450 for 12 to 15 minutes. A half teaspoon of jelly may be placed in the center of each roll before baking. Ice with thin powdered sugar icing.
Prudence Burlison
To 3 squares of chocolate add 1/2 cut cold water. Put in saucepan over low heat until chocolate is melted. Add 1/2 cup sugar and a dash of salt. Blend, stir and boil for 5 minutes. Cool. When cool fold in 1/2 cup cream whipped fairly stiff. Flavor with vanilla. To serve, put a small ladle or a large tablespoon of mixture in each cup and pour hot milk over it.
1 medium onion, chopped
2 tablespoons olive oil
4 parsnips, pared and chopped
1 large rutabaga, pared and cut into 1/2" cubes
1/2 pound greens, chopped
1/2 teaspoon salt, or to taste
freshly ground black pepper, to taste
3/4 cup sour cream (non-fat works fine)
In a medium skillet, heat the olive oil over medium heat. Add the onions and cook just until the onions begin to brown. Turn the heat to low and add the parsnips. Cover and stir every so often. Check the vegetables to make sure they don't burn. Cook for five minutes or so.
Put the rutabaga cubes in a saucepan with a lid, Add enough water (a cup or so) to simmer the rutabaga. Turn the heat to medium high until the water boils, then turn to medium low so that the water continues to simmer. Add the onions and parsnips. Simmer for about fifteen minutes. Occasionally, check the liquid so that the vegetables don't stick or burn on the saucepan. Add the greens (beet, spinach, chard, mustard), and continue cooking for another five minutes.
Taste the vegetable for doneness. The rutabaga should not be crunchy, but have a dry, waxy texture. If necessary continue cooking for a few more minutes. Remove the pan from the stove. Mash the vegetables, and add the salt and pepper. Stir in the sour cream, and serve.
This recipe yields about four servings. It's a wonderful winter recipe. I use non-fat sour cream, and it tastes very good. I suppose you could use butter rather than olive oil. Whatever helps you eat your vegetables.
1 cup dry split peas
5 cups water
2 bay leaves
1-1/2 teaspoons turmeric
1 cinnamon stick, broken in half
4 whole allspice
3 whole cloves
5 - 10 peppercorns
1 medium onion, diced
3 medium stalks celery, diced
2 medium carrots, pared and shredded
2 or 3 large garlic cloves, minced
1-1/2 teaspoon dried basil leaves
1/4 teaspoon red pepper flakes
1/2 teaspoon salt, or to taste
Rinse the split peas. Combine the peas and water in a large saucepan and bring to a boil. Turn down the heat so that the liquid maintains a steady simmer. Add the bay leaves, turmeric, and cinnamon. Combine the allspice, cloves, and peppercorns in a tea ball, and add them to the soup. Cover the saucepan, and continue to simmer the peas.
Heat a heavy skillet over medium heat. Saute the onions, carrots, and celery using pan spray, or just enough cooking oil to keep the vegetables from sticking, and cook them until the onions begin to brown. Add the garlic to the vegetables, and continue cooking for another minute or so.
Remove the skillet from the heat, and add the vegetables to the simmering split peas. Add the basil leaves and the pepper flakes to the soup mixture. Cover the saucepan, and continue cooking until the peas are tender (about 45 minutes). Several minutes before serving, add the salt (to taste).
This soup is great with croutons or crackers. It's a very hearty vegetable soup. If you want to make the soup omnivorian, add 1/4 lb. chopped ham a few minutes before serving. You may not need to add any salt.
Ya know, carrots are really a pretty yukky vegetable, especially steamed. They are not my favorite, but I do like glazed carrots, especially during the winter. If carrots were always cooked like this, I think I would eat them more often. This recipe makes four servings.
4 or 5 medium carrots, peeled and sliced at an angle
1/2 medium onion, finely chopped
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon
2 small cloves garlic, minced
water
In a small cast iron skillet, melt the butter over medium-low heat. Add the onions and sauté until translucent. Add the carrots and cook uncovered, stirring every so often. When the vegetables begin to stick to the skillet, add the water, one or two tablespoons at a time, letting it evaporate before adding any more water. Continue to cook for another 15 minutes or so until the carrots are firm, but no longer crunchy. Add the cinnamon, brown sugar, and garlic, with a little more water, and continue to cook for another 5 minutes.
This is one of those recipes that you have to prepare by taste and feel. Try it a few times until you get it right for you! Then, it's your recipe.
4 yams or sweet potatoes, peeled and sliced
1/2 cup brown sugar
1/4 cup butter or margarine
1/4 cup frozen pineapple juice concentrate
1 tablespoon lemon juice
ground cinnamon
Boil the yams in salted water for 20 to 25 minutes or until they are tender. Drain the yams, and arrange them in a large baking dish in a single layer. In a small saucepan, melt the butter, and add the concentrate and lemon juice. Heat until bubbly. Pour over the yams. Sprinkle with cinnamon. Cover the baking dish and bake at 300 F for an hour. Add orange juice or pineapple juice if necessary during baking.
1-1/2 pounds sweet potatoes, pared and sliced
2 large Granny Smith apples pared and sliced
1/4 cup brown sugar
2 tablespoons butter
1 teaspoon cinnamon
2 teaspoons curry powder
2 cloves garlic, minced
2 T ginger root, peeled and minced
1 lemon, zested and juiced
1 medium onion finely chopped
1/4 cup raisins
Boil the sweet potatoes until tender, about 20 minutes.
In a large skillet, melt the butter on low heat. Add the spices and fry for a few seconds. Add the onion, garlic, ginger. Fry until the onion is limp and transluscent. Add the apples and lemon zest. Stir to coat the apples. Add the raisins. Cover and cook on low heat until the apples are tender.
Drain the sweet potatoes. Break into large chunks, and add to the apple mixture. Mix the lemon juice and brown sugar together. Pour over the apples and sweet potatoes. Cover the skillet, and bake at 300 F for 40 minutes. Add orange juice or apple juice, or other liquid if necessary during baking.
1-1/2 cups dried lentils
4 cups water
1 teaspoon turmeric
1 stick cinnamon
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek
1 teaspoon coriander seeds
2 bay leaves
1/2 teaspoon red pepper flakes
2 tablespoons chili powder
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon salt
1/3 cup raisins
2 tablespoons cider vinegar
1 large chicken breast (uncooked), cut in 1-inch pieces
1 chicken sausage (1/4 lb) sliced (or mild Italian)
2 tablespoons soy sauce
1/4 cup red or white wine (and a glass for the cook)
2 large cloves garlic, peeled and thinly sliced
Rinse the lentils, and put in a large soup pot. Add the water, turmeric, and cinnamon stick. Bring to a boil, then boil over low heat. Check the pot from time to time. You may need to add more water.
While the lentils are cooking, heat a skillet over medium heat, then toast the cumin and fennel seeds. In a grinder, grind together the toasted seeds, fenugreek, coriander, bay leaves, and red pepper flakes. Add the ground spices and the chili powder to the lentils.
In the same skillet, heat 1 tablespoon of the olive oil over medium heat until it shimmers. Add the onions and fry the onions until they are soft and slightly browned. Remove from the heat. Add the onions, salt, raisins, and cider vinegar to the lentils. Turn the heat down to very low heat. Most of the liquid should be absorbed. You may need to add some water to keep the lentils from sticking to the soup pot.
In the same skillet, heat the remaining tablespoon of olive oil over medium heat until it shimmers. Add the cut-up chicken breast and the sliced sausage, and brown the meat. Just when the chicken breast loses its pink color, add the soy sauce and wine, turn the heat to low, cover the skillet, and leave on the heat for about a minute. Add the chicken, sausage, with their liquid to the lentils. Add the thinly sliced garlic.
Let the lentils sit for a few minutes, and serve in bowls as a very thick soup, or over rice.
1 onion, chopped
1 tablespoon cooking oil
4 cloves garlic plus 1 clove garlic, mashed
2-15 ounce cans pink or pinto beans
2 tablespoons plus 1 teaspoon chili powder
1 small can chopped green chillies
3/4 pound cheddar cheese, grated
2 pints sour cream (non-fat is okay)
3 avocados
1/4 teaspoon salt
juice of 1 lime, plus zest
3 green onions, chopped
2 jalapeno peppers, finely chopped
1-27 ounce jar salsa
Fry the onion in the oil over medium heat until it begins to brown. Add the four of the mashed garlic cloves and beans. Cook until the beans are well-heated and the liquid is reduced somewhat. Add the two tablespoons chili powder to the beans. If you want you can add a teaspoon of hot curry paste. In a food processor, puree the beans. Stir in the green chillies. Spread half the mixture in an 9"x13" pan.
Peel, seed, and mash the avocados. Mix in the salt, lime juice and zest, one teaspoon chili powder, and the chopped green onions. Spread half the avocados over the beans.
Spread one pint of sour cream over the avocados. Sprinkle one-half of the grated cheese over the sour cream. Spread one-half of the salsa over the grated cheese.
Repeat, with layers of the remaining beans, avocados, and sour cream. Sprinkle with the chopped jalapeno peppers. Sprinkle with the remaining cheese and top with a layer of salsa. Refrigerate for several hours. Serve with tortilla chips.
Serving Hint: For a taste treat that looks kind of gross but really tastes good, spoon some haystack over chips and zap in the microwave until the cheese is bubbly.
3/4 cup basmati rice
1-16 oz. can black beans
1 carrot pared and grated
1 stalk celery chopped
1/2 teaspoon ground cinnamon
4 cloves garlic, minced
1/4 teaspoon ground cloves
1/2 teaspoon ground cumin
1 hot pepper, seeded and minced
1 onion, chopped
1/4 cup raisins
1 14.5 oz. can diced tomatoes
2 T soy sauce
1/2 lime, zested and juiced
Rinse the rice. Combine with 1-1/2 cups of water, bring to a boil, and cook covered on low for 15 minutes. Remove from the heat.
Spray an iron skillet with pan spray, and heat to medium heat. When the skillet is hot, add the onions and cook, stirring occasionally until they begin to caramelize. Add the carrot and celery and cook for 3 or 4 minutes. Add the garlic, spices, and raisins. Turn the heat to low and cover the skillet.
Drain the black beans, but do not rinse them. Add half of the beans to the vegetables. Mash the rest of the beans until they are a smooth paste, and add them to the vegetables. Stir in the tomatoes and soy sauce.
Seed and mince the pepper (jalapeno, serrano, or habanero). Warning: Habaneros are very hot. Jalapenos are a lot tamer. Wash your hands thoroughly after working with the pepper. Do not touch your face while working with the pepper.* Add the minced pepper to the beans and vegetables. If you want more heat, add some of the seeds. Turn the heat to simmer and let it sit for 20 minutes or so.
Shortly before serving, add the lime juice and zest to the beans. Break up the rice with a fork, and mix it with the beans. Heat and serve.
*You will want to wash your hands thoroughly before going to the men's room, too. I know this from painful, personal experience.
8 oz thin egg noodles, in 2-inch length, cooked
4 T soy sauce
3 T sesame oil
1 lemon juice and zest
1 T minced ginger
2 cloves garlic, minced
1 T sugar
8 oz cooked chicken, bite size pieces (optional)
1 jalapeno pepper, finely chopped
1 carrot, grated
8 oz broccoli or alfalfa sprouts
1 zuchinni, julienned
1 bunch chives or spring onions, in julienned, 2-inch pieces
2 T sesame seeds, toasted
Mix together the soy sauce, sesame oil, lemon juice and zest, ginger, garlic, and sugar to make a dressing. Set aside.
Cook the noodles according to package instructions. Drain and rinse under cold water until the noodles are cold.
In a large bowl toss together the noodles, vegetables, and chicken. Add the dressing and the sesame seeds, and toss until mixed. Refrigerate for a couple of hours before serving.
This salad serves a bunch a people, it tastes good, and it's easy to fix. This is a good one for a hot summer day.
I created this recipe in the wilds of a Montana dude ranch. I had a lot of fun with this. I hope you do, too.
3 salmon steaks
3 kumquats, seeded and coarsely chopped
1 clove garlic minced
2 t. fresh rosemary leaves
2 T olive oil
salt and pepper to taste
Preheat the oven to 350 F.
Combine the kumquats, garlic, rosemary, and olive oil. Bruise together with a pestle.
Sprinkle each steak with salt and pepper. Arrange the steaks in a glass baking dish and spoon the kumquat mixture over the steaks.
Bake for 20 to 25 minutes. Arrange on serving plates. Spoon pan juices over steaks and serve. The dish goes well with beets and asparagus. Try it with a Pinot Grigio.
1 lb sweet or hot Italian sausage
1 onion, chopped
1 green pepper, chopped
32 oz jar pasta sauce
9 lasagna noodles
1/4 lb parmesan cheese, grated
1 lb ricotta cheese
2 eggs
1 lb mozarella cheese, grated
1/2 lb extra sharp cheddar cheese, grated
In a large skillet, fry the sausage, and break it up into small pieces. Add the onion and green pepper, and continue cooking on medium heat until the veggies are soft. Add the pasta sauce, and season to taste. (I add some ground fennel, black pepper, and oregano.)
While the sauce is cooking, grate all of the cheeses. In a small bowl, combine and mix together the ricotta, parmesan, and eggs. Season (if you want) with some black pepper and whatever your grandmother would use.
In the bottom of a very large baking dish (13 x 9 inches or larger) spoon enough sauce to cover the bottom of the dish. Lay three of the noodles over the sauce, so that the noodles are not overlapping. Top the noodles with 1/3 of the ricotta mixture. Spoon some more pasta sauce on top. Sprinkle with 1/3 of the mozarella cheese. Continue layering noodles, ricotta, pasta sauce, and mozarella. Sprinkle the cheddar on top and bake at 350 F for 45 minutes or until the cheese browns.
This dish serves a lot of people. It's great for potlucks.
This recipe will stink up your house, but it's worth it! I tried this very skeptically, and am now a true believer. Those people at Cook's Illustrated turn salmon into a religious experience!
Have a couple of salmon filets or steaks cut about 1-1/4 inches thick. Salt and pepper the salmon.
Heat a 12-inch cast iron skillet on high (yeah!) for three minutes. Add 1 teaspoon canola or peanut oil, and immediately place the fish skin-side down in the skillet. Fry for 30 seconds, then reduce the heat to medium high, and continue cooking for 3-1/2 minutes.
Turn the fish with a metal pancake turner, and continue frying for another 3 minutes. While the fish is cooking, line a plate with paper towels. When the 3 minutes are up, remove the fish to the plate, and blot the fish with paper towels. Let the fish sit for a couple of minutes.
Squeeze a couple of wedges of lemon or lime on the salmon, and serve. Salmon prepared this way is crispy and moist. I'm not a big salmon fan, but fixed this way, it's a winner. Just remember to open the windows and spray the room deodorizer.
1/2 lb mild Italian sausage
1 onion, finely chopped
1/4 lb Greek olives, pitted and sliced in quarters
1/4 lb gorgonzola cheese
2 large cloves of garlic, finely chopped
1-1/2 c instant polenta
4 c boiling water
1 t dried sage
Chop the onion. Pit and slice the olives. Mash the cheese, and separate it into curds about the same size as cottage cheese. Mince the garlic. Lightly grease a 9 X 13 cake pan. Start the water to boil.
Remove the sausage from its casings. Brown over medium heat in a 3 or 4 qt saucepan. When browned, remove the meat to a dish and drain all but 1 T of the drippings.
Add the onion and 1 T olive oil to the saucepan. Fry the onion over medium-low heat until it is cooked and browned. Add the boiling water to the onions. If necessary, bring the water back to a boil.
Add the instant polenta in a steady stream to the boiling water, keeping the water at a boil over medium heat. Stir constantly for 2-1/2 minutes. Remove from the heat, and add the chopped olives and garlic. Return the saucepan to the heat, and continue to stir constantly for another two minutes. Remove the polenta from the heat, and stir in the cheese and sage.
Spread the polenta in the cake pan, and chill for at least a couple of hours. Before serving, slice into 8 or 10 squares. Remove the squares to a cookie sheet, and broil for 2 to 3 minutes until the tops are brown and crispy. Alternatively, you can heat some olive oil in a skillet and fry the pieces until golden on the bottom and top. Serve with a spicy tomato sauce. Serves 4 or 5.
Many years ago, I ran into this eggnog recipe on my way to a winter party. It has quite a kick, and will tame even the most unruly guest, if the guest consumes more than about three cups of this.
6 eggs, separated
2 cups powdered sugar
1 cup brandy
4 cups dark rum
1 quart whipping cream (or half and half)
nutmeg
Beat the egg yolks with the sugar and brandy. Cover and refrigerate for at least an hour.
With a wire whip (or "low" on an electric mixer), add the rum and whipping cream to the egg yolk mixture, beating constantly. Cover and refrigerate the egg nog for at least three hours.
An hour before serving, set the egg whites out so they come to room temperature. Just before serving, beat the egg whites until they are stiff, but not dry. Pour the egg nog into a small punch bowl, and fold the egg whites into the egg nog. Sprinkle with freshly grated nutmeg.
The best chocolate junk-food cookie ever!
1 package (17.5 oz) Betty Crocker Double Chocolate Chunk Cookie Mix
15 (1/2 package) Cool Mint Creme Oreo Cookies
1 cup (4 oz) chopped walnuts
1 large egg
1 tsp vanilla extract
1/4 cup (2 oz) unsalted butter, melted
1/4 cup water
Preheat the oven to 350°F.
Empty the cookie mix into a large bowl. Break 15 Oreo cookies over the cookie mix. (Break each cookie into 5 or 6 pieces. Don't break the cookies into too many pieces.) Add the chopped nuts.
In a pint liquid measuring cup or small bowl, whisk together the egg, water, and vanilla. Whisk in the melted butter. Pour over the dry ingredients, and gently stir until a soft dough forms, and the cookie mix is completely incorporated into the dough.
Drop about an inch apart by tablespoonfuls on a baking sheet covered with parchment paper. Bake about 9 minutes or just until set. The centers will still be soft.
Remove from the oven, and cool for 1 minute on the baking sheet. Remove the cookies to a wire rack, and cool completely.
Store in an airtight container. Place a piece of wax paper between cookies layers to prevent the cookies from sticking together.
Yield: 48 cookies
Prep Time: 20 mins.
Cook time: 9 mins.
Total time: 29 mins.
All right, I know you hate fruitcake, but I don't. This is the best fruitcake I have ever eaten. Unfortunately, making this is a real pain in the wazoo. I last made it in 1999 as kind of an end-of-millennium effort.
2 pounds mixed glazed fruit (pineapple, orange peel, lemon peel, citron, etc.)
1 pound raisins
1/2 pound golden raisins
1/2 pound currants
1/2 pound glazed cherries (I skipped these.)
1/2 pound chopped figs
1/2 pound chopped dates
1 quart Jack Daniels
2 cups chopped walnuts (I increased the walnuts to 4 cups.)
1/4 pound unsalted butter
2 cups sugar (I used dark brown sugar.)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
3 ounces unsweetened chocolate, grated (I substituted 9 tablespoons dutch process cocoa and 3 tablespoons cooking oil. I suppose you could increase the butter and leave out the oil.)
6 eggs, beaten (I didn't beat the eggs.)
1-1/2 cups flour
1/2 teaspoon baking soda
3/4 cup Myers Dark rum (I used 2 T per cake.)
Combine all of the fruits in a very large non-aluminum bowl and mix well. Add the Jack Daniels and toss together. Cover and set aside in a cool spot for a week. Stir the fruit every other day.
Mix the nuts with the fruit.
Cream the butter and gradually add the sugar. Add the spices and chocolate, and beat until well combined. Gradually add the eggs, and beat until mixed. (I added the eggs, unbeaten, one at a time to the creamed shortening/sugar mixture.) Sift together the flour and baking soda. Remove 1/2 cup of the flour mixture and set aside. Combine the remaining flour with the chocolate mixture, and fold together with a large spatula to form a thick batter. (I added the flour to the creamed mixture in three additions, folding the flour in until all of the streaks disappeared.)
Drain the fruit in a colander (save the squeezin's for ice cream), then squeeze to remove most of the liquid. Combine the fruit with the reserved flour and toss well. Then mix into the chocolate batter, mixing with your hands until everything is well combined. (I slowly poured the batter over the fruit, and mixed it in with my hands. This is when it's really good to have another person help you.)
Butter and line loaf pans with baking parchment. (Pan spray and wax paper work just fine.) Fill the lined pans about 3/4 full with the cake batter. Bake in a 275 F oven until test done with a toothpick. Small cakes need 1-1/2 hours to 2 hours. Larger cakes require as much as 3 to 4 hours.
Cool the cakes in their baking pans until just warm to the touch. Then pour 1/4 cup of the rum evenly over each cake. When the liquor has been absorbed, remove the cake from the pan (leave the parchment on the cake). Wrap in a double layer of aluminum foil. (I removed the wax paper, then wrapped the cakes in plastic wrap, after which I wrapped the cakes in aluminum foil.) Store in airtight tins for at least four weeks.
The Millennium Edition yielded 6 small cakes that were baked in 1 quart pans. The recipe should yield 4 large cakes baked in 1-1/2 quart pans. The results were delicious. Ron, who doesn't eat sweet stuff loved this recipe.
These are great for potlucks or tea. If you double the recipe, bake it in a 13 X 9 pan, and add 5 minutes to the final baking time.
Crust:
1/2 cup butter
1 cup flour
1/4 cup brown sugar
1/2 cup chopped walnuts
Apple filling:
1 cup brown sugar
2 eggs, beaten
2 Tablespoons flour
1/2 teaspoon baking powder
1 lime, zested and juiced
1 large apple, peeled, cored, and grated (Granny Smith or Rome)
1/2 teaspoon cinnamon
Preheat the oven to 350. Soften the butter and mix well with the sugar and flour. Thoroughly mix in the nuts. Pat out in an 8 X 8 cake pan. Bake for 15 minutes. Remove pan from oven.
Mix together the sugar, flour, and baking powder. Add the lime juice and the eggs, and mix well. Spread the grated aoples on the crust. Sprinkle the apples with the cinnamon. Sprinkle the lime zest on the apples. Pour the filling batter over the apple mixture.
Return the pan to the oven and continue baking for another 25 minutes. Cool completely and cut into bars.
During the 1980s, I attended St. Margaret's Parish in downtown Washington, D.C. One of the parishioners shared this recipe in the parish's cookbook, Holy Smoke.
12 ladyfingers
1/2 cup sherry or port
cherry or currant jelly
1-3 ounce package cherry Jell-O
1-16 ounce can sweet cherries, drained
2 tablespoons brown sugar
2 teaspoons cocoa
1 small package instant pudding or pie filling
whipping cream
Split the ladyfingers and spread with the jelly. Sandwich the ladyfingers and arrange in the bottom of a large glass dish or trifle mold. Pour the sherry or port over the ladyfingers.
Prepare the gelatin according to package directions. Let the gelatine cool (but not jell!), then pour over the ladyfingers. Drain the cherries, and arrange them over the ladyfingers. Mix the brown sugar and cocoa together and spinkle on top of the cherries. Chill in the refrigerator until firm.
Make the pudding mix according to the package directions (it should yield two cups). If the pudding is cooked, let it cool completely. Spread the pudding over the cherries. Chill until firm. Garnish the top of the pudding with whipped cream.
Ron clipped this recipe from somewhere. I like it.
1/4 pound flat noodles
8 ounces tofu
1/2 cup lowfat plain yogurt
2 tablespoons lemon juice
grated peel of 1/2 lemon
3 tablespoons honey
1-1/2 teaspoons cinnamon
a pinch of freshly grated nutmeg
2 medium apples, cored and grated
1/4 cup raisins
1/2 cup bread crumbs
1/2 cup chopped walnuts
1 tablespoon butter, melted
Cook noodles in salted, boiling water until barely tender. Drain and set aside. In a blender, process the tofu, yogurt, lemon juice, lemon peel, honey, cinnamon, and nutmeg until smooth.
Stir together the noodles, apples, raisins, and tofu mixture. Grease a 2-quart casserole. Pour the mixture into the casserole. Combine the bread crumbs, nuts, and melted butter, and sprinkle over the top. Bake at 350 F for 45 minutes. The kugel will firm up as it cools.
This is another "Susan" recipe that I have since discovered comes from an old Betty Crocker™ cookbook. Susan gave this recipe to my mother, and my mother told me that it came from Betty Crocker. Sure enough, I looked up Betty, and there it was! The ironic twist to all of this, is that I grew up with the Betty Crocker Cookbook, but we never had this dessert while I was growing up. See, marriage does many good things for you. I don't advocate marriage for all gay men, but for some, marriage is a treasure trove of great recipes and laundry tips. Check it out, guys.
1-1/2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons cocoa
3/4 cup milk
3 tablespoons vegetable oil
1-1/3 cup chopped nuts
6 tablespoons cocoa
1-1/3 cup brown sugar
2-3/4 cups very hot water
Sift together the flour, baking powder, salt, sugar, and 3 tablespoons cocoa. Stir in the milk and vegetable oil. Stir in the nuts. Spread the mixture in a 9"x13" pan. Sprinkle the batter with the remaining cocoa and the brown sugar. Pour the hot water over the batter.
Bake at 350 for 45 minutes. Serve warm with whipped cream or topping, although it's really good just by itself.
This recipe comes way back from the days when I was married and living in Kennewick, Washington. These were originally "Sister Hall's Rocky Road Brownies." My former wife, Susan, brought them home one day from Relief Society. These are killers--guaranteed to please. I got these as part of the divorce settlement.
3 sticks butter, divided
2 cups sugar
2/3 cup cocoa, divided
4 eggs
1-1/2 cups flour
1/4 teaspoon salt
1 cup walnuts
4 teaspoons vanilla, divided
1 small package miniature marshmallows
2 cups powdered sugar (1 lb package)
1/3 cup evaporated milk
Grease a 9" x 13" cake pan. Preheat the oven to 350 F. Cream 2 sticks of butter, sugar, and 1/3 cup cocoa. Add eggs, one at a time, beating well after each. Add flour, 2 teaspoons vanilla, and salt. Fold in the nuts. Spread in the cake pan, and bake for 25 minutes. Remove from the oven and cover with the marshmallows. Return to the oven for three minutes. Remove the brownies from the oven and cool completely.
Frost the brownies: Cream the remaining stick of butter. Mix in the powdered sugar, the remaining cocoa, milk, and vanilla. Add a pinch of salt. Beat at medium to high speed until very creamy.
These brownies are a deeply satisfying chocolate experience.
Aunt Virgie and Uncle Harry live in St. Maries, Idaho. When my cousin, Jeannie, lived in Miami, my aunt loved to go and bet at the dog races, which is another story entirely. She also picked up this recipe, which is a great birthday cake.
1 cup (6 oz.) chocolate chips
1/2 cup graham cracker crumbs OR 1 cup angel flake coconut
1/2 chopped walnuts
1/3 cup butter, melted
2 cups flour
1/2 cup butter
1-1/4 cups sour or buttermilk
1 teaspoon soda
1 teaspoon salt
2 eggs
1 teaspoon vanilla extract
Grease and flour two 9-inch layer pans.
In a small saucepan, melt the 1/3 cup butter. Stir in the crumbs or coconut and nuts. Cool, then add 2/3 cup chocolate chips. Set aside.
Melt the remaining 1/3 cup chocolate chips. Cream the 1/2 cup butter. Gradually add the sugar and cream until light and fluffy. Add the eggs, one at a time. Blend in the melted chocolate and the vanilla. Sift dry ingredients together. Divide the dry ingredients and milk and add each alternately in two additions, mixing well after each addition. Pour into the layer pans and sprinkle with the crumb mixture. Bake at 350 F for 30 to 40 minutes, until done.
Cool the cakes completely. Fill and frost the sides of the cake and a small rim around the top with fluffy white frosting (marshmallow, anyone?), or frost with whipped cream.
This salad is bold. It's a mark of courage to serve this, but if you like potatoes, and beets give you a thrill, and life without herring would be unthinkable, you should try this.
5 medium (2 lb) potatoes, pared and boiled, 1/2-inch dice
2 or 3 large dill pickle spears, chopped
18 medium green olives, chopped
1 small bunch green onions, chopped OR 1/2 c chopped onions
1/2 t salt
1/4 t ground black pepper
2 T olive oil (or canola oil)
1/4 c cider vinegar
6 hard-boiled eggs, peeled and chopped
1 pint pickled beets, drained and cubed
1 pint pickled herring in sour cream, cubed
1 c sour cream (regular, low-fat, or non-fat)
2 T prepared mustard
2 t sugar
In a large bowl, combine the potatoes, onions, pickles, salt, pepper, oil, and vinegar. Refrigerate.
Prepare the eggs and add to the potatoes. Drain the beets well, then add the cubed beets and herring to the potatoes. Combine just until mixed.
Mix the sour cream, mustard, and sugar. If you like, thin the sour cream with a little milk. Fold the dressing into the potato mixture, and refrigerate until chilled.
Yield: 3-1/2 lb
Preparation time:1-1/2 hours
Have you noticed how people turn up their noses to mashed potatoes? I think maybe it's because they've eaten too many helpings of the instant variety, which are pretty awful. Mashed potatoes aren't a lot of work, and real potatoes are about as close as you can get to Idaho without actually traveling there. Here's my offering:
3 lb medium or large potatoes (4 or 5), pared and quartered
1 medium onion, peeled and chopped
3 cloves garlic, peeled and minced
2 T butter
1 c (or more) half and half
1/2 t salt (to taste)
1/4 t pepper (to taste)
paprika if you like the 50s
In a large sauce pan, cover the potatoes with cold water, add 1/2 salt to the water, bring to a boil, then turn down the heat so that the potatoes remain at a low boil. Boil for 20 to 25 minutes.
While the potatoes are boiling, melt the butter in a small skillet over low-medium heat and add the onion. Cook until the onion is done, but not browned. Add the garlic, and cook for another minute. Remove the skillet from the heat.
When the potatoes are cooked (you can stick them easily with a fork), drain them carefully (don't burn yourself!), and return them to the saucepan. Add the onion mixture to the cooked potatoes (I use a rubber spatula on the skillet,
just to make sure that all of the onions and butter end up in the potatoes.) With a potato masher (or an electric mixer on low speed), mash the potatoes and onions in the saucepan.
When the potatoes are mashed the way you like them (I love them lumpy), add the half and half and the salt and pepper. Mix the potatoes just until the liquid is absorbed. Don't over mix, or you'll end up with gloppy potatoes. If the potatoes seem a bit dry, add more half and half until you have the consistency that you like. Too much liquid also makes for gloppy potatoes.
Spoon the potatoes into a large bowl. If you think you are Mrs. Cleaver, get a little wild and sprinkle some paprika on top. You can also put a big dollop of butter in the middle, although it's not required.
So there they are, Happydoodle's really FAT mashed potatoes. You can be kinder to your arteries by using nonfat half and half (yes it tastes just fine in mashed potatoes!). You can cook the onions in pan spray rather than butter, but if you do so, add a tablespoon or so of a good butter substitute when you add the half and half. You can always eliminate the butter on the top of the potatoes, although it looks and tastes good. Frankly, if your arteries are up to it, you should prepare and eat these the old-fashioned way.
2 large potatoes
1 medium onion
2 eggs
2 tablespoons flour
1-1/2 teaspoons salt
1/4 teaspoon black pepper
oil for cooking
Peel the potatoes. Grate the potatoes into a bowl of cold water. Peel the onion, and grate it into the potatoes. Let the mixture sit for a few minutes.
Pour the potato mixture into a strainer, catching the liquid in another bowl. Set the potato liquid aside (you'll use it later). Wring out the strained potatoes and onions with your hands, and return them to their bowl. Add the eggs, flour, salt, and pepper to the potatoes and onions, and mix until the batter is of a uniform color.
Carefully pour off the potato liquid, saving the starch that has settled to the bottom of the bowl. Add the starch to the batter and mix it in.
Cover the bottom of a skillet with cooking oil to a depth of 1/8 to 1/4 inch. Heat to medium high. Drop a large spoonful of the batter into the center of the skillet and flatten with a spoon. Fry about 2 minutes or until golden brown on each side. Remove from the skillet and drain on paper towels. Keep the latkes hot in a 200 F oven until ready to eat. Serve with sour cream and applesauce.
Hint: To avoid splattering hot grease on yourself when turning the latkes, use two spatulas, one underneath the pancake, and one on top of the pancake holding it as you turn it over.
When I lived in Richland, Washington, the local newspaper, the Tri-Cities Herald caused quite a stir among the local gay male community when it published a news item that stated in part that a certain man had been admittedinto the Hermiston, Oregon hospital for "the surgical removal of a potato that had been placed in his rectum during an altercation...." We all wanted to meet the guy.
Having said that, potatoes are probably the most perfect food. These Scalloped Potatoes are a fabulous potluck food, for all of you guys who don't cook very well.
4 medium potatoes
1 medium onion
1 or 2 cloves of garlic
1-1/2 cups milk
1-1/2 tablespoons butter
1-1/2 tablespoons flour
1-1/2 cups grated cheddar cheese
grated nutmeg
1/4 teaspoon salt
pepper
Pare and thinly slice the potatoes into a bowl of cold water. Peel and slice the onion, and separate it intorings. Mince the garlic. Set the oven to 375 F.
Melt the butter (or margarine) in a skillet over low heat. Add the minced garlic and sizzle for a few seconds. Whisk in the flour. Cook the flour for 30 seconds or so, stirring constantly. Slowly add 1-1/4 cups of the milk, whisking the mixture constantly to keep it smooth. When the mixture begins to bubble, turn the heat to simmer. Add salt, pepper, and nutmeg to taste. Whisk in one-half of the grated cheese, and stir until smooth. Remove from
the heat.
Grease the bottom and sides of a large (covered) baking dish. Place one-half of the potatoes in a layer in the bottom of the dish. Cover with a layer of one-half of the onions. Pour one-half the sauce over the potatoes. Repeat the layers of potatoes, onions and sauce. Add enough of the reserved milk so that the liquid comes just to the bottom of the top layer of potatoes.
Cover the baking dish, and bake for 30 minutes. Watch the oven closely, because the liquid may boil over. After 30 minutes, remove the cover, and sprinkle the reserved grated cheese over the potatoes. Continue baking for another 30 minutes.
