Archive for Author kelly

Irish Potato Pie

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6-8 potatoes, peeled

6 bacon strips

3-4 leeks

salt

pepper

one cup grated Cheddar cheese

Cook the potatoes in boiling water until tender. Drain. In skillet, fry bacon until crisp and drain on paper towels. Trim leeks so that you have the white part and a small amount of green. Wash well, and slice thin. Add leeks to pan, and sauté over medium heat until soft. Slice the boiled potatoes, and arrange half in the bottom of a pie plate. Season with salt and pepper. Layer with bacon, leeks and one half of the cheese. Cover with remaining with remaining potatoes and season again. Sprinkle with remaining cheese. Bake at 400 degrees for 30 minutes until top is browned and cheese is melted. Makes 6 servings.

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Gingerbread Men

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1/4 cup butter

1/4 cup shortening

1/2 cup sugar

1/2 cup molasses

1 egg yolk

2 cups sifted all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon ground nutmeg

 

In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.

Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

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German Pancake with Buttermilk Sauce

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Pancake:

3 T butter (salted)
7 eggs
1/4 c cream (or use 1 1/2 c milk, no water, and 4 T butter)
1 1/4 c warm water
1 1/2 c flour
1/4 t salt

Melt butter in a large (12″ cast iron skillet) in an oven preheating to 375 degrees. Mix eggs, flour, and milk and pour into the sizzling butter. Bake for 30-40 minutes until golden brown. Serve at once under jam, crushed canned peaches, powdered sugar with lemon juice, applesauce with dash of cinnamon, or fresh strawberries with whipped cream.

[ if center doesn’t puff, try heating middle on stove over low flame for a minute or 2]

Prior recipe (Large – 9×12 + 8×8: 8 eggs, 2 c milk, 2 c flour, 8 T butter; Small – 9×13: 6 eggs, 1 c milk, 1 c flour, 2 T butter)

Sauce:

1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons light corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

Posted in Breakfast tagged with ,

Pumpkin Bread

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3 cups canned pumpkin puree

1 1/2 cups vegetable oil

4 cups white sugar

6 eggs

4 3/4 cups all-purpose flour

1  1/2 teaspoons baking powder

1  1/2 teaspoons baking soda

1  1/2 teaspoons salt

1  1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

 

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9×5 inch loaf pans.

In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.

Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed

This is also very good with 1 ½ cups chocolate chips added.

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Cream Toast

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Mix 6 eggs, ½ cup sugar, and a dash salt in a medium sauce pan.  Mix 4 cups milk and ¼ cup cornstarch; add to egg mixture.  Cook until rapidly boiling; remove from heat.  Add ¼ cup butter, 1 tsp. vanilla and (optional) a dash of nutmeg.

Serve over toast.

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Muffins

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Combine and mix until smooth:
2 eggs
¾ c sugar
½ – ¾  c grated or pureed fruit or vegetable
¾ c oil
2 t vanilla
¼ t other extract (optional)

Combine in separate bowl:
1 ½ c whole grain flour
1 t baking powder
1/3 t salt
¼ c cocoa (optional)
¼ c blueberry powder (optional)
1 t cinnamon (optional)
½ t ginger (optional)

Add dry to moist and mix well.
Optionally add:
¼ c chopped nuts, coconut, chopped cranberries, etc.

Bake at 375 degrees Fahrenheit for 15 – 20 minutes.

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Waffles

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3 ½ or 5 ¼ cups sifted flour

2 or 3 Tbs. baking powder

½ or ¾ tsp. salt

4 or 6 stiffly beaten egg whites

4 or 6 beaten egg yolks

3 ½ or 5 ¼ cups milk

1 or 1 ½ cup oil

(The number after “or” is for 1 ½ recipes, or about 30 waffles)

Sift dry ingredients together.  Mix milk, egg yolks and oil; add to dry.  Fold in whites, leaving a few fluffs. (If you forget to separate and beat the egg whites, just beat the batter for a couple of minutes after everything is combined.)

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Amy’s Pancakes

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1 ½ cups wheat flour

½ cup white flour

2 Tbs. sugar

1 Tbs. cream of tarter

2 tsp. (heaping ½ Tbs.) baking soda

¼ tsp. salt

2 eggs

3 Tbs. oil

1 ¾ cups milk

 

Mix dry and wet separately well, then combine and gently mix.

For Chocolate Pancakes – Add ¼ cup cocoa, an additional 1 Tbs. sugar and an additional ¼ cup milk.

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No Bake Cookies

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Mix – 1½ cups sugar & ¼ cup cocoa

Add – ½ cup milk & ¼ cup butter

Stir until boils & remove from heat.

Add – ½ cup peanut butter & 1 teaspoon vanilla

Mix well, then add – 3 ½ cups oatmeal

Posted in Cookies

Amy’s Bread

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Mix –

3  cups water 110 degrees Fahrenheit

1 tablespoons dry active yeast

¾ cup semolina flour (warmed 15 sec. in microwave)

1 ½ cups bread flour

Allow to sit at room temperature for 1 to 1 ½ hours.

 

Add –

2 tablespoons dry active yeast (let a min. sit to warm)

3 tablespoons gluten

¼   cup oil

½ teaspoon vitamin C granules

8 – 10 ice cubes, crushed & mixed with 1 cup water

½ can white wheat (about 7 cups), ground to flour

1 tablespoon sea salt

Knead in bread machine, let rise, shape into loaves, and rise again.  Bake for 35 minutes at 350 degrees Fahrenheit.

 

Cold day – ovens at 150 F for 2 min., turn off, let bread have 2nd rise in warm ovens

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Corn Bread

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2 c all-purpose flour

¾ c sugar

2 2/3 T baking powder

3/4 t salt

2 c cornmeal

5 eggs

2 c milk

½ c vegetable oil

Combine flour, sugar, baking powder, cornmeal and salt. Combine eggs, milk, and oil, mixing well and then add to dry ingredients. Mix until smooth with a fork, but do not over beat.  Pour into greased 9 x 13 inch pan.  You can also halve the recipe and bake it in an 8×8 inch pan.  Bake at 375 degrees for 20 to 30 minutes, or until a tooth pick inserted in the center comes out clean.

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Cooked Frosting

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2 cups sugar
5 tablespoons plus 1 teaspoon all-purpose flour
2 cups milk
5 tablespoons plus 1 teaspoon heavy cream
2 cups unsalted butter, soft but cool, cut into small pieces
1 1/2 teaspoons pure vanilla extract

In a small heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter then beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

Add the vanilla and food coloring and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Posted in Jams and Spreads, Sauces tagged with

Coconut And Lemon Pie

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For two pies –

3 cups coconut milk

3 cups half-and-half

6 egg yolks

1 cup white sugar

¾ cup corn starch

½ teaspoon salt

2 cups flaked coconut

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1/2 cup sugar

6 egg whites

to buy – 1 (or more?) dozen eggs, coconut milk, half and half, two or three pie crusts

For two pies –

First, separate six eggs. Eggs separate easier when they are cold, but the whites should sit at room temperature for at least 30 minutes before you beat them. Avoid making on a humid day and be sure your bowl and utensils are dry when you make the meringue, as it is sensitive to moisture.

 

Filling –

Combine 2 cups sugar, ¾ cup cornstarch, ½ teaspoon salt. Blend in ½ cup cold water. Add 2 cups hot water and cook until thickened, stirring constantly. Lower heat and continue to cook until clear.

Add 1 cup lemon juice and 2 tablespoons lemon zest. Cook two minutes.

Blend hot mixture slowly into 6 slightly beaten egg yolks. Return to pan and cook two more minutes, stirring constantly.

Add 4 tablespoons butter, stir until melted.

 

Meringue –

Beat six egg whites until frothy. Add and ½ teaspoon cream of tartar and then gradually add ½ cup sugar, beating between additions. Finally beat in 1 teaspoon vanilla, continuing to beat until stiff.

Pour filling into pie crust, top with meringue and bake at 350 12-15 minutes, or until lightly browned.

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Brittany’s Brownies

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In a saucepan – 3/4 cup of butter sliced in little chunks, 1 1/2 cup white sugar & 1/4 cup water – Heat till it boils then immediately remove from heat

In a separate bowl whisk together – 1 1/2 cup flour, 1/2 tsp baking soda & 1/2 tsp salt. Set aside.

In the sauce pan -Add 2 cups chocolate chips & 2 tsp vanilla flavoring – mix together and let cool for a few minutes then add 4 eggs and beat in 1 at a time. Then slowly mix in the flour mixture and mix together just until its all incorporated

Bake at 350 for 35 minutes (depends on your oven)

Enjoy!!!!

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Blender Wheat Pancakes

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1 cup milk  (buttermilk)

1 cup uncooked whole wheat

2 eggs

2 Tbsp oil

2 tsp baking powder

2 Tbsp honey or sugar

1 tsp apple cider vinegar  (as per Cynthia)

1/2 tsp salt

Put milk and wheat in blender.  Blend on highest speed for four or five minutes or until batter is smooth.  Add and blend on low, eggs, oil, baking powder, honey, and salt.  Bake on hot griddle.   Variation- For waffles, add one additional Tbsp wheat and increase oil to 4 Tbsp.

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