This is a recipe I got from Grandma V. that she used after she moved to town from the ranch.
Mix:
1 1/2 cup sifted unbleached flour
1 1/2 cup whole wheat flour
1 1/2 cup sugar
2/3 cup nonfat dry milk powder
1 teaspoon baking soda
2 tablespoons baking powder
1/2 t salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 1/2 - 2 cups chopped nuts
Mix together all the ingredients in a large bowl. At this stage, it can be put in a plastic bag, labeled, and kept on the pantry shelf for a few days.
Preheat oven to 350 degrees. Grease a 10 inch Bundt pan.
Beat into the dry mix:
6 eggs
1 cup poly-unsaturated oil
1 pound carrots, shredded in food processor
Pour the batter into the pan, bake 50 to 60 minutes or until done. Let cool 15 minutes in pan and turn out onto a serving platter. This will keep a week in the refrigerator and freezes beautifully.
Time to prepare: 15 to 20 minutes.
Monday, January 14, 2008
Grandma S. Banana Bread
This is always a hit, wherever it is served. Sugar had that kind of seduction and this is especially sweet.
1 1/2 cup sugar
1/2 cup shortening (I use butter)
1 teaspoon vanilla
2 eggs
6 Tablespoons sour milk (can be made with a little vinegar added to regular milk)
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
3 ripe bananas, mashed
Chopped nuts, optional
Preheat oven to 350 degrees F.
Cream shortening and sugar together. Add vanilla, eggs and sour milk. In a separate bowl, mix flour, salt, baking powder and soda. Mix dry ingredients into moist ingredients. Add the bananas and nuts. Pour batter into bread pans which have been greased and floured.
1 1/2 cup sugar
1/2 cup shortening (I use butter)
1 teaspoon vanilla
2 eggs
6 Tablespoons sour milk (can be made with a little vinegar added to regular milk)
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
3 ripe bananas, mashed
Chopped nuts, optional
Preheat oven to 350 degrees F.
Cream shortening and sugar together. Add vanilla, eggs and sour milk. In a separate bowl, mix flour, salt, baking powder and soda. Mix dry ingredients into moist ingredients. Add the bananas and nuts. Pour batter into bread pans which have been greased and floured.
Snickerdoodles
Always one of cousin Linda's favorites.
1 cup soft shortening
1 1/2 cup sugar
2 eggs
Combine and mix thoroughy
Sift together:
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Stir the dry ingredients into the liquid mixture.
Chill the dough and roll into walnut size balls. Roll in a mixture of 2 tablespoons each sugar & cinnamon. Place about 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes until slightly brown but still soft.
Bake at 400 degrees. Makes 5 dozen 2 inch cookies.
1 cup soft shortening
1 1/2 cup sugar
2 eggs
Combine and mix thoroughy
Sift together:
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
Stir the dry ingredients into the liquid mixture.
Chill the dough and roll into walnut size balls. Roll in a mixture of 2 tablespoons each sugar & cinnamon. Place about 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes until slightly brown but still soft.
Bake at 400 degrees. Makes 5 dozen 2 inch cookies.
Date Filled Cookies
This is a recipe that both of my grandmothers used to make. I have never made the recipe, but remember it as a good recipe.
Dough
2 cups brown sugar
1 cup shortening
3 beaten eggs
Dough
2 cups brown sugar
1 cup shortening
3 beaten eggs
1/2 cup water
1 teaspoon vanilla
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 teaspoon soda
3 3/4 cups flour
Mix shortening thoroughly with brown sugar and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, soda and cinnamon. Drop with teaspoon on ungreased baking sheet. Place ½ teaspoon date filling on dough. Cover with another ½ teaspoon dough. Bake at 375 degrees for 10 to 12 minutes.
Filling
1 cup ground dates
1 cup boiling water
1 cup sugar
1 Tablespoon flour
Boil and add 1 teaspoon vanilla. Cool.
Yield: Makes 5 to 6 dozen cookies.
3 3/4 cups flour
Mix shortening thoroughly with brown sugar and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, soda and cinnamon. Drop with teaspoon on ungreased baking sheet. Place ½ teaspoon date filling on dough. Cover with another ½ teaspoon dough. Bake at 375 degrees for 10 to 12 minutes.
Filling
1 cup ground dates
1 cup boiling water
1 cup sugar
1 Tablespoon flour
Boil and add 1 teaspoon vanilla. Cool.
Yield: Makes 5 to 6 dozen cookies.
Gooey Butter Cake
From Kansas City days
Dough
1/4 cup sugar
1/4 cup shortening
1/4 teaspoon salt
1 egg
2 1/2 cup flour
1/2 cup milk
1 Tablespoon vanilla
1 pkg yeast
For gooey butter:
2 1/2 cups granulated sugar
1 cup butter
dash of salt
1 egg
1/4 cup white corn syrup
2 1/2 cup flour
1/4 cup water
1 tablespoon vanilla
1. Make a sweet dough by mixing sugar, shortening and salt. Add egg and beat 1 minute until well blended.
2. Dissolve the yeast in the milk. Add flour, then milk with yeast and vanilla to batter. Mix 3 minutes.
3. Turn the dough out on floured board and knead for 1 minute. Place on a lightly greased or oiled bowl, cover lightly with a towel and set in a warm place to rise for 1 hour.
4. Make gooey butter by combining sugar, butter and salt. Add egg and white corn syrup. Mix enough to incorporate. Add flour, water and vanilla.
5. Divide dough into 2 pieces. Place each piece in a different well-greased 9 x 9 x 2inch pan. Crimp edges half way up the side of the pans so butter will not run out underneath. After dough is spread, punch holes in the dough with a fork (to keep the dough from bubbling when baking).
6. Divide gooey butter into 2 equal parts. Spread over dough in each pan. Let cakes stand for 20 minutes, then bake in a 380 degree oven for 30 minutes.
Do not overbake as gooey butter will not be gooey if cakes are over baked.
7. After cakes are baked, top with confectioners sugar.
Yield: 2 cakes, 9 servings each.
Dough
1/4 cup sugar
1/4 cup shortening
1/4 teaspoon salt
1 egg
2 1/2 cup flour
1/2 cup milk
1 Tablespoon vanilla
1 pkg yeast
For gooey butter:
2 1/2 cups granulated sugar
1 cup butter
dash of salt
1 egg
1/4 cup white corn syrup
2 1/2 cup flour
1/4 cup water
1 tablespoon vanilla
1. Make a sweet dough by mixing sugar, shortening and salt. Add egg and beat 1 minute until well blended.
2. Dissolve the yeast in the milk. Add flour, then milk with yeast and vanilla to batter. Mix 3 minutes.
3. Turn the dough out on floured board and knead for 1 minute. Place on a lightly greased or oiled bowl, cover lightly with a towel and set in a warm place to rise for 1 hour.
4. Make gooey butter by combining sugar, butter and salt. Add egg and white corn syrup. Mix enough to incorporate. Add flour, water and vanilla.
5. Divide dough into 2 pieces. Place each piece in a different well-greased 9 x 9 x 2inch pan. Crimp edges half way up the side of the pans so butter will not run out underneath. After dough is spread, punch holes in the dough with a fork (to keep the dough from bubbling when baking).
6. Divide gooey butter into 2 equal parts. Spread over dough in each pan. Let cakes stand for 20 minutes, then bake in a 380 degree oven for 30 minutes.
Do not overbake as gooey butter will not be gooey if cakes are over baked.
7. After cakes are baked, top with confectioners sugar.
Yield: 2 cakes, 9 servings each.
Spinach Dip
From Barbara B, college classmate, Avila College (now University), Kansas City, MO
2 cups Mayonaise (Hellman's is a must)
1 package cooked & chopped spinach, drained
1/2 cup onion, chopped
1/2 cup chopped parsley
Mix all together and allow to chill a few hours.
2 cups Mayonaise (Hellman's is a must)
1 package cooked & chopped spinach, drained
1/2 cup onion, chopped
1/2 cup chopped parsley
Mix all together and allow to chill a few hours.
Yogurt
Equipment
1 large heat proof bowl
measuring cups, spoons
jars to store yogurt in
oven
3 cups instant powdered milk
1/2 teaspoon unflavored gelatin
1 Tablespoon sugar or honey
1 large can evaporated milk
3 Tablespoons yogurt
water
Add 1 cup boiling water to softened gelatin. Add sweetener (It takes the edge off) and let the mixture cool a bit.
Preheat oven to about 275 degrees.
Mix 3 cups powdered milk with 3 cups water. Add 1 large can evaporated milk, 2 more cups tepid water and the gelatin mixture. Add yogurt and stir thoroughly. Cover bowl, put in oven and TURN THE OVEN OFF. Leave overnight or 8 to 10 hours. Makes 2 quarts and is foolproof.
1 large heat proof bowl
measuring cups, spoons
jars to store yogurt in
oven
3 cups instant powdered milk
1/2 teaspoon unflavored gelatin
1 Tablespoon sugar or honey
1 large can evaporated milk
3 Tablespoons yogurt
water
Add 1 cup boiling water to softened gelatin. Add sweetener (It takes the edge off) and let the mixture cool a bit.
Preheat oven to about 275 degrees.
Mix 3 cups powdered milk with 3 cups water. Add 1 large can evaporated milk, 2 more cups tepid water and the gelatin mixture. Add yogurt and stir thoroughly. Cover bowl, put in oven and TURN THE OVEN OFF. Leave overnight or 8 to 10 hours. Makes 2 quarts and is foolproof.
French Onion Soup
4 large onions
2 Tablespoons butter
2 cans beef broth
soup can of water
1 teaspoon Worcestershire sauce
8 - 12 slices from tiny loaf of French bread, toasted
4 - 6 1/4 inch thick slices brick cheese
Slice and cook onions in butter. Add broth, water, and Worcestershire sauce. Cover and simmer 20 minutes. Season with salt and pepper.
Pour soup into individual bowls. Float toasted bread on top. Top with cheese. Broil until cheese is melted and slightly brown.
2 Tablespoons butter
2 cans beef broth
soup can of water
1 teaspoon Worcestershire sauce
8 - 12 slices from tiny loaf of French bread, toasted
4 - 6 1/4 inch thick slices brick cheese
Slice and cook onions in butter. Add broth, water, and Worcestershire sauce. Cover and simmer 20 minutes. Season with salt and pepper.
Pour soup into individual bowls. Float toasted bread on top. Top with cheese. Broil until cheese is melted and slightly brown.
Sunday, January 13, 2008
Taco Soup, another recipe
1 ½ pounds cooked hamburger
1 package Taco seasoning
1 package dry ranch dressing mix
1 can kidney beans (do not drain)
1 can pinto beans (do not drain)
1 can corn or hominy (drained), or 2 cups frozen corn
1 cup chopped onion
2 cans diced Rotel tomatoes
1 ½ cups water
Mix all ingredients and simmer at least one hour in crockpot or on low on the stove top. Serve with Fritos and grated cheese, if that appeals to you.
1 package Taco seasoning
1 package dry ranch dressing mix
1 can kidney beans (do not drain)
1 can pinto beans (do not drain)
1 can corn or hominy (drained), or 2 cups frozen corn
1 cup chopped onion
2 cans diced Rotel tomatoes
1 ½ cups water
Mix all ingredients and simmer at least one hour in crockpot or on low on the stove top. Serve with Fritos and grated cheese, if that appeals to you.
Saturday, January 12, 2008
Healthy Taco Soup
We have staff lunches provided the parents of our students a few times a year. I had Taco Soup and then searched for a recipe and found this one at: http://www.recipezaar.com/148168
However, as per comments on the page, I changed the recipe and included Rotel tomatoes to spice it up and added another tomato sauce (originally called for 1 can). Another commenter says to leave the carrots out. I am always trying to find ways to get my veggies, so I would keep them and add celery and sometimes an extra onion.
10 servings 1¼ hours 10 min prep
2 teaspoons canola oil (or olive oil)
1 large onion (sliced or diced)
1 1/2 lbs ground beef (I prefer lean)
1 can Rotel tomatoes
2 (15 ounce) can tomato sauce
4 cups water
1 (35 g) envelope taco seasoning mix (regular or spicy, your call)
4 large carrots, peeled and sliced into coins
1-2 cup frozen corn (more is better)
1 (19 ounce) can black beans or beans, of your choice (rinsed and drained)
Heat oil over medium heat in a large soup pot and saute onion a couple minutes.
Add beef and brown.
Drain fat off the onions and beef and return to the pot.
Add tomatoes, tomato sauce, water, seasoning and carrots. Simmer for at least 45 minutes, reducing heat to low.
Add corn and beans and simmer 15 minutes. Taste for salt and pepper.
However, as per comments on the page, I changed the recipe and included Rotel tomatoes to spice it up and added another tomato sauce (originally called for 1 can). Another commenter says to leave the carrots out. I am always trying to find ways to get my veggies, so I would keep them and add celery and sometimes an extra onion.
10 servings 1¼ hours 10 min prep
2 teaspoons canola oil (or olive oil)
1 large onion (sliced or diced)
1 1/2 lbs ground beef (I prefer lean)
1 can Rotel tomatoes
2 (15 ounce) can tomato sauce
4 cups water
1 (35 g) envelope taco seasoning mix (regular or spicy, your call)
4 large carrots, peeled and sliced into coins
1-2 cup frozen corn (more is better)
1 (19 ounce) can black beans or beans, of your choice (rinsed and drained)
Heat oil over medium heat in a large soup pot and saute onion a couple minutes.
Add beef and brown.
Drain fat off the onions and beef and return to the pot.
Add tomatoes, tomato sauce, water, seasoning and carrots. Simmer for at least 45 minutes, reducing heat to low.
Add corn and beans and simmer 15 minutes. Taste for salt and pepper.
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