Wones Pink Icing Cookies

Pink Icing Cookies

(Grandma Wones recipe)

1 cup shortening or margarine or butter flavored shortening

1 ½ cups sugar

2 eggs

1 cup buttermilk

1 teaspoon baking soda

1 teaspoon salt (optional)

2 teaspoons baking powder

3 cups flour

1 ½ teaspoons vanilla

¼ teaspoon lemon extract


1) Mix buttermilk and baking soda in glass measuring cup (at least 3 cup size as mixture foams and grows)- set aside

2) Cream shortening and sugar, and then add egg, vanilla, lemon, mix until smooth and creamy

3) Sift dry ingredients together (flour, salt, baking powder)

4) Mix dry ingredients into creamed mixture, alternating with milk mixture

5) Chill covered over night

6) Drop by a teaspoon onto a cookie sheet. Gluten free tend to be better if they are a little larger. Bake large sized cookies at 350 degrees for 10-15 minutes; grease and flour pan; jelly roll pan or similar thick cookie sheet works best

Icing:

½ cup of margarine or butter softened

3 ounces cream cheese softened (usually needs more so get 6 oz package)

4 cups powdered sugar

1 teaspoon vanilla

Red food coloring

1) Beat all ingredients together until smooth- may need a couple of tablespoons of milk to make right consistency for frosting but wait until after tasting to add;

2) Tasting by local experts to decide if need more cream cheese or vanilla; beat in more cream cheese and/or vanilla until tastes right; add milk if needed

3) Add a few drops of red food coloring and beat- may add more drops until desired color

4) Frost cookies generously

Salsa Verde

https://www.skinnytaste.com/salsa-verde/#XtbI5QG4Km0xTKVs.99

Lots of tomatillos from the garden can be made into salsa verde

20 calories Total:30 minutes

A fresh, healthy salsa made with roasted tomatillos, peppers, garlic, onion and cilantro. Perfect for dipping your tortilla chips into or used in recipes that call for jarred Salsa Verde.

Ingredients:

3/4 lb tomatillos, husks removed

1 poblano chilli

1 serrano chili (or jalapeno for milder)

1 clove garlic, crushed

2 tbsp chopped onion

2 tbsp chopped cilantro

1/4 teaspoon sugar

1 tsp kosher salt

 

Directions:

Preheat the broiler. Rinse and dry the tomatillos. Line a broiler pan with foil and arrange the tomatillos on the foil along with the poblano and serrano chill peppers. Broil until they are charred on top, about 3 minutes. Use tongs to turn and broil the other sides until charred, 3 to 4 minutes.

 

Wrap the tomatillos and chillies in foil and let them rest for 10 minutes. Unwrap the tomatillos and chillies and peel the skin off the poblano chilli and remove the seeds. The tomatillos and serrano chilli don't need to be peeled or seeded.

 

Place the tomatillos and chillies into the bowl of a food processor. Add the garlic, sugar and salt. Pulse the mixture until the ingredients are coarsely chopped.

 

Add 5 to 6 tablespoons of water, the onion, and cilantro. Pulse quickly until a coarse puree forms then transfer the salsa to a serving dish. Makes about 1 3/4 cup.

 

Nutrition Information

Yield: 7 servings, Serving Size: 1/4 cup

• Amount Per Serving:
• Smart Points: 0
• Points +: 1
• Calories: 20
• Total Fat: 0.5g
• Saturated Fat: g
• Cholesterol: 0mg
• Sodium: 161mg
• Carbohydrates: 4g
• Fiber: 1.2g
• Sugar: 2.3g
• Protein: 0.5g

Toffee Recipes

http://paoniafarmandhome.com/enstroms-style-homemade-toffee/

Enstrom’s Style Toffee Recipe

2 3/4 Cup sugar
1 pound salted butter
1/2 tsp salt
1 cup slivered almonds

1 – 12 oz pkg milk chocolate chip

3/4 cup whole almonds, chopped very, very finely in a blender- almost a powder

NOTE: Follow directions carefully and use a candy thermometer. Be sure to subtract two degrees Fahrenheit from a stated temperature for every 1000 feet you are above sea level. Test your thermometer with boiling water before starting and make any additional adjustments accordingly.

Melt butter in a medium sized sauce pan – about 3 quart size over medium to medium high heat. Add the salt. When the butter is almost melted, add the sugar in quickly. Stir slowly, using a figure 8 motion with a wooden spoon. The sugar will not immediately dissolve or mix in, this is normal.

When the sugar absorbs into the butter the mixture will look more homogeneous and smooth. This takes 5-10 minutes. Then add the slivered almonds. This is what it will look like when you add the almonds. I would call this the blonde stage.

Continue to slowly stir the mixture in the saucepan for about another 10-15 minutes until the mixture reaches the hard crack stage. Do not hurry this process by increasing the heat or you risk failure. This is 290 ° F on a thermometer at sea level. You will notice that the sugar mixture is turning a darker more caramel color and it is almost starting to smell like burnt sugar. You can also drop a small amount of the mixture into iced water to test for the hard crack stage. Do not under cook. This picture shows how much darker the mixture becomes.

After the toffee hardens, about 30 minutes, melt half the chocolate chips in a double boiler and spread over the toffee in a thin layer. Sprinkle lightly with finely diced. like powder almost, almonds. When this is cooled, flip the toffee over and repeat. Spread the other half of the chocolate chips, melted over the toffee and sprinkle with finely chopped almonds. When it is totally cooled, put portions into cellophane bags tied with a ribbon to use for gifts.

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Smaller and different recipe

Adapted from this recipe: https://www.momontimeout.com/better-than-anything-toffee-recipe/

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 24 servings

Ingredients

1 cup coarsely chopped nuts (almonds, pecans, walnuts)

1 cup (2 sticks) butter

1 cup granulated sugar

½ tsp kosher salt

1 tsp vanilla extract

1 cup milk chocolate chips

Instructions:

Spray a 9-inch square baking dish with cooking spray and line with parchment paper.

Spread the chopped nuts in a single layer on top of the parchment.

Add butter, sugar, and salt to a heavy bottomed 3 quart pot

Bring to a boil over medium low heat, stirring frequently to dissolve the sugar.

Once the candy is boiling, stir occasionally, slowly and evenly, until the candy has reached 290F to 300F, or "hard crack" on a candy thermometer.

Once the candy has reached 290F-300F, remove from heat and gently stir in the vanilla extract.

Carefully pour the mixture over the chopped nuts.

Let the candy sit for a few minutes, undisturbed, before sprinkling the chocolate chips over the top.

Cover the baking dish with foil and let sit for 5 minutes or until the chocolate has softened.

Remove the foil and gently spread the softened chocolate into an even layer. An offset spatula works best for this.

Place the candy in the refrigerator and let cool completely. Give it at least 2 hours.

Lift the parchment out of the baking dish and place the toffee on a cutting board or solid surface.

Use a knife to gently break it into smaller pieces.

Store in an airtight container in a cool place.

Pumpkin Pie

3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger spice
1/4 teaspoon cloves
2 large eggs
1 15 ounce can of pumpkin puree
1 12 ounce can evaporated milk
1 unbaked pie crust (4 cup volume)
Whipped cream for serving

Mix sugar, salt, cinnamon, ginger and cloves in a small bow. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees F and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Note: 1 3/4 teaspoon of pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, but it may change the taste slightly.

Sweet Potato Pie

Recipe from "An African American Cookbook, Traditional and Other Favorite Recipes" by Phoebe Bailey, page 166.

Makes 6 to 8 servings.

4 to 6 medium sized sweet potatoes
1/2 lbs. (2 sticks) butter, softened
1 1/2 cups sugar
4 to 6 eggs
2 tablespoons flour
1/2 cup milk
ground nutmeg to taste
9 inch unbaked pie crust

1. Boil potatoes until soft. Peel then mash to smooth consistency.
2. Add butter, sugar, eggs, and flour. Mix well.
3. Add milk and nutmeg. Mix well.
4. Pour into pie shell.
5. Bake at 350 degrees for 1 3/4 to 2 hours until lightly brown and set. Cool before slicing.

Persimmon-cranberry-sauce

https://www.epicurious.com/recipes/food/views/persimmon-cranberry-sauce-233000

Yields: 2 1/2 cups sauce

3/4 pounds fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry white wine
2 tablespoons water
1/2 star anise, or 1/4 teaspoon star anise pieces
1/2 to 2/3 cups sugar
3 firm ripe Fuyu persimmons (about 1 pound) peeled and diced into 1/4 inch pieces

PREPARATION: Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving. Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.

Liver Dumpling Soup

From the recipe used by the Bohemian Cafe in Omaha, Nebraska, before it closed.

Creamy Tomato Soup from Tomato Juice

https://www.tasteofhome.com/recipes/creamy-tomato-soup

MAKES:4 servings
TOTAL TIME:Prep/Total Time: 20 min.

INGREDIENTS
2 tablespoons all-purpose flour
1 tablespoon sugar
2 cups milk, divided
4 cups tomato juice, heated
Chopped fresh parsley

DIRECTIONS

In a large saucepan, combine flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley. Yield: 4 servings.

Originally published as Creamy Tomato Soup in Taste of Home April/May 1996, p 19

Dog Food

From cousin Debbie

Dog Food

This will feed approx 2 /25lb dogs for 8 days

8 lbs chicken, dark and light mixed
5 large sweet potatoes
1 cup dried lentils ground
1T flax seed ground
2 hands full of spinach or parsley
1 large bag frozen green beans
(My dogs only like French Cut )
1 large bag frozen peas
Second large bag of peas or peas and carrots
Or 4 large carrots

All meat can be ground first in processor or
2 lbs with greens and carrots in processor
My dogs like chunks so it has evolved.

Bake before starting or night before Sweet Potatoes for 45 min @ 400 degrees. Turn off oven let sit.

Grind lentils and flax in coffee grinder. add water to bottom of lg frying pan with lid. Place ground lentils and flax in water.
Low heat. Cover.

In large pot water, frozen vegetables, and 6 lbs chicken,
boil.

In food processor grind 2 lbs chicken and greens or fresh carrots if using.

Add processed mixture to lentils and flax. Add more water if needed. Medium heat, cover cook until meat is finished. Stir often. 10-20 min.

On counter have plastic containers ready.

Some are meal size, some are halves for snacks.

Approximately 12 sandwich size
4-6 smaller

Twice a day I split one for both dogs. Leave 6 in fridge, the rest in freezer.

Peel and Chop Sweet potatoes.

Approx 1/2 cup lentil, flax, ground meat mix per serving.

Portion out frozen vegetables until gone.

Cut boiled chicken into small pieces until gone.

Raw Potato Dumplings, No. 1

https://ia601405.us.archive.org/18/items/bohemianamerican00rosi/bohemianamerican00rosi.pdf

This recipe is how my family made potato dumplings without the eggs or boiled potatoes.

Tutti Frutti Angel Food Cake

Tutti Frutti Angel Food Cake

From cousin Trudy, the cake her mother made for everyone's birthday.

1 ½ cups egg whites,

1 ½ cups sugar

1 1/3 cups flour

1 ½ teaspoon cream of tartar

½ teaspoon salt

1 teaspoon vanilla

1 teaspoon lemon juice

½ teaspoon red fruit coloring

1 bottle maraschino cherries

1 slice pineapple diced

½ cup coconut

½ cup chopped nuts

Measure all ingredients. Add salt and cream of tartar to egg whites and beat 100 revolutions with rotary beater. Add half of sugar, 2 tablespoons at a time. Sift all of flour and other half of sugar together, and add 2 tablespoons at a time. Fold in the rest of ingredients.

Bake 1 hour at 325 degrees Fahrenheit.

Blue Cheese Salad Dressing

"I try to make it when I make mayo because most commercial mayo starts with soybean oil and includes sugar and starch." recipe from Sentry

1/2 cup real mayonnaise
1/4 cup heavy whipping cream
1/4 cup sour cream
1/2 tsp worcestershire sauce
1/3-1/2 cup real blue cheese crumbles
1-2 drops of liquid sucralose or stevia, if desired
Sea salt
Fresh ground black pepper

In medium mixing bowl add mayonnaise, heavy cream, sour cream and worcestershire sauce, stir until combined. Fold in the blue cheese and add SF liquid sweetener (if desired), salt and pepper to taste.

Colorado Green Chili

http://allrecipes.com/recipe/214191/colorado-green-chili-chile-verde/

6 servings 

Ingredients
1 tablespoon olive oil
1 1/2 pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 1/2 cups tomatillo salsa
5 cups chicken broth
1/2 teaspoon dried oregano
1 pinch ground cloves

Directions
Prep: 20 m
Cook: 1 h 15 m
Ready In: 1 hour 35 minutes

Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

Return the pork to the pot, and stir in the green chilies, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chilies. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Butter Bob's Famous Chili

http://www.buttermakesyourpantsfalloff.com/butter-bobs-famous-chili/

1. Brown 3 1/2 pounds of hamburger meat. (1 3/4 pounds for half recipe)

2. While the meat is browning, use a food processor to chop two green bell peppers and one yellow onion.

3. Measure the spices on a plate (so you can add easily when the hamburger is browned).
– 2 tsp of garlic powder (1 tsp)
– 1/8 cup of cumin
– 1/4 cup of chili powder
– 1/2 to 1 tsp cayenne pepper ( the more you use the hotter!!)
– 3 tsp salt

4. Open the two cans –
one 10.5 oz can of Rotel Tomatoes and Green Chilies.
one 10.75 oz can of Tomato Puree.

5. Drain the fat off the browned hamburger into a bowl. (Do not throw away).

Pour about half the drained fat back into the pot (over a cup of fat, I reused about half of that, a little over 1/2 cup this time), you could use all the fat, but it might make the chili too greasy.

6. Add the spices you prepared into the pot with the meat and mix.

7. Add chopped onions and peppers into the pot with the meat and mix.

8. Add a full box of beef broth or about 32 ounces.

9. Mix in 10.5 oz. can of Rotel tomatoes and green chilies and 10.75 oz. can of tomato puree.

10. Mix it all up and let it cook for 30-45 minutes on medium heat, stir often.

Serve it up with some shredded real whole fat cheese and/or sour cream. And hopefully Enjoy.

It is almost impossible to figure exact calorie or macro-nutrient numbers, but the following is my best calculated guess.

297 grams of fat for full pot of chili – this is if you drain and throw away a 1/2 cup of fat from browning the meat.

272 grams of protein for full pot.
83 grams of Total Carbs for full pot.
60 grams of Net Carbs for full pot.

Green Pozole

http://www.pizcadesabor.com/pozole-verde-de-pollo/

Translated from Spanish

Ingredients

400 grams pozzolan corn precooked (almost a pound = 14.1096 ounces)
2 chicken breasts
2 cloves garlic
6 green tomatillos (green tomato)
1 chile serrano
1 cup cilantro
2 tablespoons pumpkin seeds
2 ½ liters of water
¼ white onion
1 branch epazote, optional*
¼ teaspoon ground cumin
¼ teaspoon dried oregano
Salt and black pepper, to taste
Radishes, lettuce, avocado and lemons, to serve
Toasts, tortillas or bread, to serve
Raw green sauce:
2 lemons
½ cup cilantro
1 to 2 chiles serranos

Elaboration
Green pozole:
Wash the pozolero maize very well until the water comes out transparent. Cook in plenty of water until the corn bursts and is soft, about 50 to 70 minutes. Strap and reserve.
Put 2 ½ liters in a large pot and cook the chicken over medium heat until it is cooked and you can crumble it, depends on the chicken breast, it takes about 15 to 25 minutes.
Blend the tomatillo with garlic, onion, cilantro, salt, cumin, oregano, epazote (optional) and pumpkin seeds with 1 cup of water until it has a smooth consistency. Strain through a strainer and place in a hot pan without oil. Cook about 5 to 10 minutes or until I changed color.
Remove the chicken from the water and crumble. Add the cooked pozolero corn, the green sauce of the frying pan, the shredded chicken and season to taste.
Covered kitchen 20 minutes more so that the flavors are mixed well.
Serve with cabbage or lettuce, radishes, dried oregano, lemon and avocado.
Raw green sauce:
For the sauce or what you reserved of the strainer, place in the blender along with the lemon juice, cilantro and chili, either 1 or 2, depends on how spicy you like it. Blend until smooth and serve with the pozole, perfect for those people who like spicy.

Notes
I note that I put the epazote as an option in the recipe more than anything because I was very allergic for many years to epazote. Apparently I no longer have that allergy (I have not done the new studies) but I do not risk, that is why I do not use it in my recipe but can add if they wish.

Garlic Bread

from Margaret Williams

1/2 cup butter, softened
1/4 cup grated Parmesan cheese
2 cloves garlic, pressed
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 (16 ounce) loaf of French bread, cut into 1-inch slices

Combine the butter Parmesan cheese, garlic, marjoram and oregano. Spread between bread slices.
Reassemble the loaf and wrap it in heavy-duty aluminum foil; place on a baking sheet.
Bake at 360 degrees for 20 minutes. Open the foil and bake an additional 5 minutes or until crisp and golden.

Carrot Muffins

Makes 10 Muffins

Ingredients:

 1 1/14 cup almond flour
 1 cup brown rice flour
 ½ cup shredded coconut
 2 tablespoons flaxseed meal
 1 teaspoon baking soda
 1 teaspoon ground cinnamon
 ¼ teaspoon ground ginger
 ¼ teaspoon nutmeg
 ½ teaspoon salt
 ¼ cup and 2 Tablespoons coconut nectar
 1 teaspoon vanilla extract
 ¼ cup coconut oil (melted)
 1/3 cup unsweetened organic applesauce
 1 cup shredded carrot
 ½ apple (grated)
 3 dates (diced)
 ¼ cup chopped walnuts

Instructions:

Preheat oven to 350˚F. Prep your ingredients and line your muffin tin with paper liners.

Zucchini Cheesy Bread

SERVES: 4

3 medium zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. Freshly Chopped Parsley
Marinara, for dipping

DIRECTIONS
Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara.

Artisan Bread

Ingredients: 
6.5 cups bread flour 
3 cups lukewarm water
two packets fast rising yeast
1.5 tbsp of salt

Pour the yeast into the water.
Mix the salt into the flour.
Pour the yeast and water into the flour and salt mixture. Stir until mixed. It will be a wet dough. Sprinkle the top with a little flour.
Allow the dough to rest in a warm area for 2 hours. It will more than double. Divide the dough into two parts and put onto two sheet pans that have a little cornmeal spread on them. Allow to rest for 40 minutes. Sprinkle the top with flour. Put 3 slashes across the top of each loaf. Bake at 375 degrees for 30 minutes.

Chocolate Zucchini Bread

https://www.twopeasandtheirpod.com/chocolate-zucchini-bread/

yield: 1 LOAF

prep time: 15 MINUTES

cook time: 50 MINUTES

total time: 1 HOUR 5 MINUTES

INGREDIENTS:

1 cup all-purpose flour
1/2 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, at room temperature
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided

DIRECTIONS:

Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
Stir the dry ingredients into the wet ingredients, don’t over mix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

Harlan Kilstein’s Keto Cabbage Soup

http://www.completelyketo.com/harlan-kilsteins-keto-cabbage-soup/

Harlan Kilstein’s Keto Cabbage Soup

1-2 strips of short ribs

1 lg onion (diced)

1(28) oz can diced tomatoes

1(28) oz whole tomatoes

1 med cabbage shredded

1(14) oz can sauerkraut (no sugar)

1/4 tsp black pepper

1/4 cup sweetener

6 cups water

Step Two: Mix and Simmer

Combine all ingredients in a pot.

Bring to a boil and then simmer for 2 hours on very low heat.

The longer you cook it the more the fat from the meat and the bones flavor the soup.

Zucchini Bread Recipes

From Lesley Moore Raley

Preheat oven to 350 degrees.

1 cup sugar
1/2 cup butter
2 eggs
1 1/2 teaspoon orange zest
1 1/2 cup flour
2 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg or mace
1/8 teaspoon ginger
1 cup grated zucchini
1/2 cup chopped nuts

Beat sugar, butter and eggs together, add orange zest and dry ingredients and beat until smooth. Add zucchini and mix. Pour into well greased loaf pan and bake at 350 degrees about 35 minutes to test doneness. Cool and sprinkle with powdered sugar. Slice and spread with butter. It can be be warmed.

https://butterwithasideofbread.com/best-ever-zucchini-bread/

Best Ever Zucchini Bread

• 1 cup white sugar
• 1 cup brown sugar
• 3 eggs
• 1 cup vegetable oil (you can substitute applesauce for ½ the oil)
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tsp nutmeg
• 3 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups grated zucchini (you can add a little more, I always do!)
• 1 cup chopped walnuts

1. Grease two 8 x 4 inch bread pans or 6 mini loaf plans. Preheat oven to 325 degrees F.
2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. {I always sneak in a few spoonfuls of flax!}
4. Add dry ingredients to the egg mixture and stir until combined.
5. Grate zucchini.  Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.
6. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. My mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes.
7. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. Enjoy!

http://www.lemontreedwelling.com/2017/03/lemon-zucchini-bread.html

Lemon Zucchini Bread

INGREDIENTS

·      1½ c. all purpose flour

·      ½ tsp. baking soda

·      ¼ tsp. baking powder

·      ¼ tsp. salt

·      ¾ c. sugar

·      1 c. finely shredded, unpeeled zucchini

·      ¼ c. cooking oil

·      1 egg

·      2 Tbsp. lemon juice

·      2 Tbsp. finely shredded lemon peel

Glaze

·      ½ c. powdered sugar

·      1 Tbsp. lemon juice

·      1 tsp. lemon zest

·      *glaze can be doubled if desired

INSTRUCTIONS

1.   In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.

2.   In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon peel. Stir to combine.

3.   Add dry ingredients to zucchini mixture; stir just until combined.

4.   Spoon batter into greased bread pan.

5.   Bake at 350 degrees for 50-55 minutes or until golden brown and set.

6.   Cool in pan on a wire rack 15 min, then remove from pan and cool completely.

7.   Once cool, combine ingredients for glaze and drizzle over bread.

Gluten free Zucchini Bread

https://glutenfreeonashoestring.com/chocolate-chip-zucchini-bread/

Laura made this recipe and it was absolutely delicious. Her only thought is that it could use a little less chocolate chips.

Prep time: 10 minutes Cook time: >50 minutes Yield: 1 loaf

INGREDIENTS


1 1/2 cups (210 g) all-purpose gluten-free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

2/3 cup (4 ounces) semi-sweet chocolate chips (use dairy free chips to keep the recipe dairy free, if necessary)

1/2 cup (100 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

2 1/8 cups (215 g) grated zucchini

2 eggs (100 g, weighed out of shell) at room temperature

1/4 cup (56 g) neutral oil (like grapeseed, canola or vegetable oil)

1 teaspoon pure vanilla extract

DIRECTIONS

Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder and cinnamon, and whisk to combine well. Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. To the flour mixture, add the granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Add 1 1/4 cups (125 g) of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.

Place the remaining 7/8 cup (88 g) of grated zucchini, the eggs, oil and vanilla in a blender, and pulse until well-blended and beginning to emulsify. Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. The batter will be very wet. Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Scatter the remaining chocolate chips on top and press down lightly to adhere.

Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.

Chewy Flourless Chocolate Cookies

 1 ¾ cup powdered sugar

½ cup cocoa powder

2 teaspoons corn starch

¼ teaspoon salt

2 egg whites

1 cup chopped walnuts

Bake at 300 degrees for 16 to 19 minutes.

Sopapillas

https://iamnm.com/10-traditional-new-mexico-recipes/

Yield: 4 dozen medium sopapillas

Temperature: Medium-High

Freezes Well

Ingredients

• 1 1/2 cups warm water
• 4 cups flour
• 2 teaspoons baking powder
• 4 tablespoons shortening or manteca (lard)
• 1 teaspoon salt

Instructions

1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.

2. Make a well in center of dry ingredients. Add water to dry ingredients and work into dough.

3. Knead dough until smooth, cover, and set aside for 20 minutes.

4. Heat 2 inches of shortening in a heavy pan at medium-high heat.

5. Roll dough to a 1/8-inch thickness on a lightly floured board. Cut dough into 4-inch squares and fry until golden on both sides, turning once. (If shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.)

6. Drain sopaipillas on absorbent towels.

Classic Coleslaw

Classic Coleslaw
(from Lisa)

Serves 4

3/4 cup mayonnaise
3 tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 1/2 teaspoons sugar
1 teaspoon caraway seeds
1 head green cabbage
2 large carrots, peeled
4 scallions, white and light green part only, thinly sliced
1/4 cup loosely packed parsley leaves, roughly chopped

In a small bowl, whisk together the mayonnaise, vinegar, salt, pepper, sugar and caraway seeds.
Slice the cabbage in half, through the stem end. Remove and discard the core. Thinly slice the cabbage into long, thin strips.
Grate the carrots on the large hole of a box grater.
In a large bowl, combine the cabbage, carrots, scallions and parsley. Add the dressing and toss. Cover and refrigerate at least an hour before serving.

You can improvise with other vegetables on hand, such as brocolli and peas.

Herby Cucumber Salad

Recipe says not to make the recipe in advance as the cucumbers will release too much water.

Herby Cucumber Salad
from Lisa

1/4 cup plain low-fat yogurt
2 tablespoons coarsely chopped dill
1 tablespoon coarsely chopped parsley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons coarsley chopped fresh mint
2 teaspoons Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 garlic clove
5 1/2 cups thinly sliced cucumbers
2 1/2 cups thinly sliced red onions

Combine the first 11 ingredients in a processor or blender and process until well blended.  Combine the cucumbers and onions in a large bowl. Drizzle with the yogurt mixture and toss well.

Serves 6.
65 calories per serving

Gluten free Sausage Gravy

http://allrecipes.com/recipe/232272/gluten-free-sausage-gravy/

Ingredients:

1 pound bulk pork sausage
1 cup unsalted butter
10 tablespoons gluten-free all purpose baking flour
1 teaspoon salt
60 grinds black pepper, divided
6 cups milk, divided
salt to taste (optional)

Prep 10 m

Cook 25 m

Ready In 35 m

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low.
Stir butter into cooked sausage until melted; whisk in flour. Cook, whisking constantly, until mixture is the color of peanut butter, 5 to 10 minutes. Season with 1 teaspoon salt and 30 grinds of black pepper.
Increase heat to medium and pour in 3 cups milk. Bring to a simmer, stirring constantly. Stir in remaining 3 cups milk, 1/4 cup at time, allowing mixture to return to a simmer after each addition, 10 to 15 minutes. Continue cooking and stirring until desired thickness is reached, 5 to 10 minutes. Season with 30 grinds of black pepper and salt to taste.

Gluten free biscuits, Laura

https://www.whattheforkfoodblog.com/2015/05/04/gluten-free-biscuits/#.WV0ivL-lw2x

gluten free biscuits

Ingredients

2 cups All-Purpose Gluten Free Flour
1 teaspoon Xanthan Gum
1 teaspoon Fine Sea Salt
2 1/2 teaspoons Baking Powder
6 tablespoons Butter, Cubed and cold
3/4 cup Milk

Directions

Preheat oven to 425°F.
In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
Roll the dough out on a floured board to desired thickness. I made mine about 2 inches thick by 1 1/2 inches is the ideal thickness. Use a 2 inch biscuit cutter to cut the biscuits. Re-roll dough as needed.
Place biscuits on an ungreased baking sheet and bake 10-14 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.

Another biscuit recipe to consider:
https://glutenfreeonashoestring.com/easy-20-minute-gluten-free-drop-biscuits/

Copycat Olive Garden Salad Dressing

http://www.delish.com/cooking/recipe-ideas/recipes/a46101/copycat-olive-garden-salad-dressing-recipe/?visibilityoverride

INGREDIENTS

1/2 c. extra-virgin olive oil
1/4 c. mayonnaise
Juice of 1 lemon
1 packet Italian seasoning
1 clove garlic, minced
1 tbsp. freshly grated Pecorino Romano or Parmesan
kosher salt

DIRECTIONS
In a small bowl, whisk together ingredients and season with salt.

Hamburger Steak with onion gravy

http://78recipes.com/hamburger-steaks-with-onion-gravy/

1 lb. ground beef
1 egg
1/3 cup bread crumbs
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1 tsp. Worcestershire sauce
1 tbsp. oil
1 1/2 cup thinly sliced onion
2 tbsp. all-purpose flour
1 cup beef broth
1/2 tsp. salt

How to make it :

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. Form into thick patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth. Season with seasoned salt.
Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. Serve with a big bowl of mashed potatoes.

Sunkofleky~ Czech ham and noodle casserole

https://recepty.vareni.cz/sunkofleky/

Serves 4
Popular Czech classic. The recipe for a quick and tasty meal.

Ingredients:

-400 grams (14 ounces) spots pasta (for those of us who are unfamiliar with this, it is flat, square noodle type pasta.

-5 eggs

-100 ml milk (3.4 fluid ounces)

-300 g  (10.5 ounces) smoked meat (ham)

salt and pepper

oil

Preparation

Cook the pasta in salted water with a few drops of oil.Drain, rinse briefly with cold water and drain. Cooked smoked meat or ham cut about a centimeter cubes.Preheat oven to 220 ° C.

Put in baking dish drained pasta, toss with cubes of meat, stuffed and put on 15 minutes in the oven.

Meanwhile, whisk the eggs in milk, enough salt and pepper. Pour egg mixture partially baked šunkofleky. Turn down the temperature to 180 ° C and šunkofleky dopečeme.

Šunkofleky baked taste great with pickle. We can also add fresh salad. According to taste, you can add corn or other vegetables. Some people recommend adding onion.

Easy Peach Freezer Jam

http://12tomatoes.com/peach-freezer-jam/

20 minutes active; 2 hours inactive to prepare serves 8-10

INGREDIENTS
1 (1.75 oz.) package no-sugar-needed fruit pectin

5-6 ripe peaches, peeled and diced
3/4 cup white sugar
3/4 cup unsweetened white grape juice
5 (8 oz.) mason jars or tupperware containers
1/2-1 tablespoon lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg

PREPARATION
Bring a large pot of water to boil and carefully lower peaches into water. Cook for 30 seconds, then remove from water and place in an ice bath to prevent further cooking.
Once cool, peel skin off and dice into small pieces. Purée peaches in food processor until smooth.
Pour grape juice and lemon juice into a medium saucepan and bring to a boil over medium-high heat, then stir in pectin.
Make sure mixture is at a rolling boil and use a wire whisk to stir until pectin is fully dissolved. Cook for 1 minute.

Shrimp Creole

Shrimp Creole

recipe from Margaret Williams

2 tablespoons butter
3 large onions, rough chopped
2 large bell peppers, seeded and rough chopped
6 large tomatoes, skinned and seeded, rough chopped
1/4 teaspoon thyme leaves
3 bay leaves
1 teaspoon paprika
4 cloves garlic, minced
2 tablespoons, minced parsley
2 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper, or to taste
3 pounds who raw shrimp, peeled and headed
3 cups hot cooked rice
Parsley sprigs for garnish

In a large skillet or saucepan, melt the butter and saute the onions and bell peppers until they become limp. Add the chopped tomatoes and all remaining ingredients except the shrimp, rice and parsley. Simmer together just long enough to eliminate excess liquid. Add the shrimp and continue cooking for a few minutes or until the shrimp become fully but not over cooked.
Serve each portion over 1/2 cup rice and garnish with parsley sprigs.

Serves 6 to 8.

Margaret's Spinach Lasagne

2 bunches fresh spinach, cleaned
1 garlic clove, chopped
3 tablespoons flour
2 cups ricotta cheese
2 eggs, slightly beaten
1/2 teaspoon pepper
2 cups mozzarella cheese, grated
spaghetti sauce
1/2 cup chopped green onion
3 tablespoons butter or margarine
1 1/2 cups light cream or half & half
1/4 cup chopped parsley
1/8 teaspoon salt
8 lasagne noodles, cooked
1/2 cup fresh parmesan cheese, grated

Cook the spinach until tender in water that clings to it; drain well and chop
In a 1 quart saucepan, cook the onion and garlic in the butter until tender. Stir in the flour.
Gradually add the cream. Cook, stirring, for 3 minutes or until thickened. Add the chopped spinach. Set aside.
Combine the ricotta cheese, parsley, eggs, salt and pepper. Mix well.
Coat the bottom of a lasagne casserole dish (9 x 13) with a thin layer of spaghetti sauce.
Arrange 3 lasagne noodles in bottom of pan. Spread 1/2 of the ricotta cheese mixture evenly over noodles. Top with 1/2 of the spinach mixture, and then 1/3 of the mozzarella cheese and 1/3 of the parmesan cheese. Coat with a layer of the spaghetti sauce.
Repeat the above layer once more, and then top with remaining 3 lasagne noodles. Add a layer of sauce, and the remaining mozzarella and parmesan cheese. (May be refrigerated at this point and baked the following day.)
Bake in a 350 degrees for 30 to 40 minutes. (If lasagne was refrigerated prior to baking, be sure to let the casserole dish stand at room temperature for at least 15 minutes prior to placing in oven.)
Let stand 10 to 15 minutes before serving.

Rhubarb Strawberry Ice Cream

https://iowasue.blogspot.com/2017/06/rhubarb-strawberry-ice-cream.html

Iowa Sue has another rhubarb recipe and I have to save it to my growing collection of rhubarb recipes. I copied the post and pasted it in my blog so I could save it, but it comes from them!

Rhubarb Strawberry Ice Cream
I have been meaning to try this ice cream since last year but we ate all the rhubarb in pies. This year I saved enough to make a batch of Rhubarb and Strawberry ice cream using a recipe from Martha Stewart Living.
If you like rhubarb you will like this ice cream. Not too sweet and not too strawberry tasting which I liked. Also we thought it had a excellent flavor and texture.
I must say it involves a little work, but worth it. I didn’t have any kirsch so used chambord. You could also use the juice from maraschino cherries or just milk.
The alcohol however, keeps it from getting icy crystals when it is in the freezer as well as a flavor boost. There isn’t a lot for the amount of ice cream and we feel that is a good trade off to keep ice cream from getting icy. I thought there was a little more than a quart of ice cream when it was finished.

Rhubarb Strawberry Ice Cream
YIELD: 1 QUART
Ingredients
1 pound trimmed rhubarb, cut into ½ inch pieces (about 3 ½ cups)
½ cup sugar
2 tablespoons water
8 ounces ripe strawberries
1 cup heavy cream
½ cup milk
6 tablespoons sugar
2 tablespoons kirsch

Directions
Place rhubarb, ½ cup sugar, and the water In a saucepan over medium heat; bring to a boil; reduce heat to medium-low and let simmer, stirring often until rhubarb is very tender and beginning to fall apart. Remove from heat; transfer to a bowl; set aside.
Place strawberries in a food processor and puree. Strain through a fine sieve into a bowl; set aside. Scald cream and milk in a saucepan over medium heat. Do not let boil. Remove from heat, add the remaining 6 tablespoons sugar and stir until sugar is dissolved. Allow mixture to cool to room temperature. Combine cooked rhubarb, strawberry puree, cream mixture and kirsch. Cover with plastic wrap and chill at least 2 hour or overnight. Freeze in an ice- cream maker according to the manufacturer’s instructions.

Loretta Lynn's Dill Pickles in the Oven

Recipe from Shirley Klebsch

This recipe was Loretta Lynn's , the country singer. 

DILL PICKLES IN THE OVEN. 

6 cups of vinegar.
3 quarts of distilled or osmosis water.
One third cup of pickling salt.
Garlic..... one or two small pieces. 
Alum size of pea.

Mix all together . Put pickles and dill in the jars. Pour liquid to within a fourth an inch to the top. Put hot seal and lids on. Screw tight. Place them on a cookie sheet a few inches apart on middle rack. Cook at 250 degrees for 3 hours. Take them out and they should seal. 

Anita Zastrow gave me this receipt and it really works.

Zelnicky--Czech crackers made with kraut

http://www.food.com/recipe/zelnicky-77314

2 cups sauerkraut, undrained

1⁄2 cup vegetable shortening

1 3⁄4 cups flour


caraway seed (optional)

Directions


Put sauerkraut and its liquid in a large mixing bowl.


Add the shortening and blend well.


Add the flour, mixing carefully with your fingers.


Gather into a ball.


Lightly flour a pastry board and roll out the dough until it is 

1/8-inch thick.


Cut into 2- x 4-inch strips with a sharp knife.


Add caraway seeds if desired.


Place the strips on an ungreased cookie sheet and bake in 

preheated oven until lightly brown.


If the zelnicky get too brown they become bitter.


Remove immediately to a rack and cool.

Serve as snack with beer and cheese or with soup.


OVEN TIPS: If using cushioned baking sheets (double 

sheets), bake at 375 F degrees.


If using regular baking sheets, bake at 350 F degrees.