Paulette's Scalloped Potatoes

These are absolutely delicious and the kind of recipe people request once they have them. This recipe is from Laura's cousin, Paulette Hall from North Dakota.


Ingredients
Sliced potatoes
a small amount of onion
salt and pepper
flour (we make them gluten free)
whipping cream
margarine (I use butter)


Grease a casserole dish. (I use butter when I do.) Add potatoes, onion, salt and pepper. Sprinkle 2 tablespoons flour over the top. Cover mixture with equal amounts of cream and water, or use all whipping cream. If you don't have cream, use all milk and no water. Dot with margarine (butter). Sprinkle with cheese if you wish. Bake at 350 degrees for 1.5 hours uncovered.


It doesn't curdle.

Toffee Squares

Delicious! These Toffee Squares nicely makes approx. 40 pieces

40 Saltines

1 cup butter

1 cup brown sugar

6 to 8 oz. chocolate chips

1 cup finely chopped nuts

Line a jelly roll pan with foil and place saltines flat in the pan. Melt butter and add sugar, boil 3 minutes, stirring occasionally. Pour over crackers. Bake 5 minutes in a 350 degree oven. Remove from oven and sprinkle chocolate chips over the top. Let melt and smooth over the top. Sprinkle nuts over chocolate. Refrigerate until hard and peel off the foil before cutting. Let them reach room temperature before cutting to get nice even squares.

(I usually just break them into pieces.)

I chop nuts in a little chopper I have. Also use mini chips, they melt faster.

Rosemary Bowe, Peggy Bowe's mother



Make your Own Vinaigrette

Make  your own Vinaigrette

60% oils
30 % acids
10% Flavors
OILS                                      
Olive Oil 
Grape seed oil   
Sesame oil    

Acids                                                                  
Vinegars (red wine, balsamic, etc.)                                  
Lemon juice 

Other Flavors  
Mustard (prepared)  
Jams                                                   
Herbs (parsley, basil, garlic)
Nut oils  
Avocado oil                                                                                                        
shallots 
Ginger                                            
Soy sauce 
Tahini

+ Standard seasoning
Preferred sweetener (Used to balance out the tartness of acids)
Salt and pepper


Dressing from:
http://www.recipechart.com/recipes/appetizer-recipes/autumn-crunch-pasta-salad
 4 tablespoons olive oil or vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons white wine vinegar
2-4 tablespoons white sugar
1/8 teaspoon each: paprika, onion powder
1 tablespoon poppyseeds

Broccoli - Caulifower Salad

When I was participating in a small group from church, we had a potluck once a month. I always took a salad and the salad depended on what was in season and what was on sale. My now deceased friend, Sheila, asked how I always had a different kind of salad? The answer is that I love fresh food and especially salads.
I recently made this salad, and it was to die for. It is not my recipe, but it is delicious. I have been thinking that one thing I might add would be black olives.


http://www.chef-in-training.com/2015/02/broccoli-cauliflower-salad/

Ingredients

• 2 cups cauliflower, cut in bite size pieces
• 2 cups broccoli, cut in bite size
• ½ cups celery
• 1 cup frozen peas
• 1½ cups cooked and chopped bacon

Dressing

• 2 cups mayonaise
• ¼ cup sugar
• ¼ cup Parmesan cheese
• 2 teaspoons vinegar
• ¼ teaspoons salt
• ¼ cup chopped onion (I use red onions in salads)

Instructions

1. In a large bowl toss cauliflower, broccoli, celery, peas, and bacon.
2. In a medium bowl combine mayo, sugar, Parmesan cheese, vinegar, salt and onion. Mix well. Pour over salad and toss to mix well and serve.

Grandma V's Rhubarb Crunch

Grandma V's Rhubarb Crunch

Topping:
1 cup flour
¾ cup uncooked oatmeal
1 cup brown sugar
1 tsp cinnamon
½ cup melted butter

Blend mixture together and set aside.

Fruit Mixture

4 cups diced rhubarb
1 cup sugar
2 tbsp corn starch
1 cup water
1 tsp vanilla

Put this fruit mixture in bottom of a 12 x 9 pan. Sprinkle topping over it. Bake one hour at 350 degrees.

Pat's Western Slope Pear & Ginger Cake, Pat O'Connor

Colorado pears a winner

 

Grandma's recipe takes the cake in national contest

Posted: 08/30/2006 01:00:00 AM MDT

By The Denver Postdenverpost.com

 

Denver caterer Pat O'Connor won a national contest with his grandmother's pear cake recipe, which will appear with 49 others in a cookbook sponsored by Thermador ovens to celebrate the 50th anniversary of its built-in wall oven. O'Connor, his mother and brother run Le Petit Gourmet Catering. He calls his liqueur-spiked cake a "showcase for Colorado pears." Chef Bradley Ogden, winner of the James Beard Foundation 2004 "Best New Restaurant" award for his self-named restaurant at Caesar's Palace, Las Vegas, led a panel of experts in judging the recipes and selecting one winner per state. "Pat's Western Slope Pear & Ginger Cake was chosen for utilizing the scrumptious pears from Colorado's Grand Junction area - a regional favorite - and pear liqueur for an exciting twist," said Ogden in a release. The book, "Taste of America," features color photos of each recipe and is available on thermador.com. The Denver Thermador showroom is located at 11220 E. 53rd Ave.

Western Slope Pear & Ginger Cake

Pat O'Connor won a Thermador oven contest with his grandmother's recipe. Serve it warm with vanilla ice cream or whipped cream. Makes 8 servings. Ingredients Cake:

Butter for pie dish

1 cup all purpose flour

1 teaspoon ground ginger

1/4 teaspoon salt

6 tablespoons (3/4 stick) butter, room temperature

2/3 cup (firmly packed) golden brown sugar

1 tablespoon grated peeled fresh ginger

2 large eggs

3/4 cup whole milk

3 tablespoons pear liqueur

  Topping:

2 firm but ripe pears

1 tablespoon melted butter

2 tablespoons (firmly packed) golden brown sugar

1/4 teaspoon ground ginger

Powdered sugar Directions For cake: Preheat oven to 350 degrees. Butter 9- inch-diameter pie dish. Combine flour, ground ginger, and salt in small bowl. Using an electric mixer, cream butter, brown sugar and fresh ginger in a medium bowl. Add eggs 1 at a time, beating well after each addition. Beat in milk and pear liqueur. Beat in flour mixture. Spread batter in prepared dish. For topping: Peel and core pears. Cut into quarters, then cut quarters into slices. Arrange pear slices in a spoke pattern on batter. Brush pears with melted butter. Mix brown sugar and ginger in a small bowl. Sprinkle over pears. Bake cake until browned and tester inserted near center comes out clean, about 50 minutes. Sprinkle with powdered sugar. Serve warm.

Read more: Colorado pears a winner - The Denver Post http://www.denverpost.com/ci_4253232#ixzz2Oh7AUN4V
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Chocolate & Mint Cheesecake Bars

~~*** Chocolate & Mint Cheesecake Bars***~~

I would like to give credit to the designer of this recipe, but it came to me on facebook. If it is your recipe, please let me know and I will give you credit.

INGREDIENTS:
1 (18.25 ounce) package chocolate fudge cake mix with pudding (such as Betty Crocker® Triple Chocolate Fudge
cake mix)
1/2 cup butter, softened
3 (8 ounce) packages cream cheese, softened
1 (16 ounce) container cream cheese flavored frosting (such as Betty Crocker ® Rich and Creamy)
3 eggs
6 drops green food coloring, or as needed
3 drops creme de menthe candy flavoring (such as Wilton®), or as needed
1 (10 ounce) package dark chocolate and mint chips (such as Nestle® Toll House ® Dark Chocolate and Mint Morsels)

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C).

2. Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.

3. Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.

4. Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.

5. Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.

6. Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.

7. Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.

8. Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.

9. Pour batter over the chocolate crust in the 9x13 pan.

10. Sprinkle 1 cup reserved crumb mixture over cheesecake batter.

11. Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.

12. Place the pan in the preheated oven and bake until set, 42 to 45 minutes.

13. Remove pan from oven and cool completely.

Grandma S. Overnight Rolls

When I lived in Kansas City, Grandma S would come through on her way to and from her daughter's homes. I think I would drive her, but I do not remember that for sure. I do remember her going to Des Moines once to see her son, my uncle, Richard.

When she would come to Kansas City, my roommate, Susan  and grandma would share recipes.  Susan just posted this on facebook.

Rita’s Grandma’s Overnight Rolls

by Susan B. O. on Saturday, December 8, 2012 at 9:49am ·

Makes 60 to 80 rolls
1 ½ cups Sugar
4 cups Water
1 pkg. or 2 ½ tsp. yeast
½ cup water
4 eggs well beaten
2 tsp. Salt
1 cup Oil
12 cups Flour
At 6:00 p.m.

Dissolve sugar in 4 cups water. Boil together for 5 minutes and cool to lukewarm.

Mix yeast in ½ cup warm water.

Add 4 eggs, salt, and oil to above mixture. Mix well and gradually add 12 cups of flour or enough to make a soft dough.

(I use a kitchenaid mixer for the first 8 cups of flour. Then I dump the last 4 cups of of flour on the counter, pour the dough into it and use a pastry scraper to incorporate on the flour into the dough.)

No need to knead…this will be a very soft dough. Place in a greased bowl and cover.

At 8:00 p.m. Punch down dough.

At 10:00 shape dough into buns. Stretch and tuck to form nice round balls. Cover with a kitchen towel and let sit overnight to raise.

Bake the next morning in a 350 degree oven for 15 minutes.


I also make cinnamon rolls out of this dough. Roll the dough out flat and brush with butter. Sprinkle with cinnamon sugar. Roll up the dough jelly roll style then slice in 1” pieces. Cover and let rise overnight. After baking, drizzle with powder sugar glaze.

Rosie Bowe's sugar cookies

from Peggy Bowe

Rosie Bowe's sugar cookies:
3/4 cup soft shortening (part butter)
1 cup sugar
2 eggs
1/2 teaspoon, flavoring (ex. vanilla or lemon or almond or a combination of two)
...

Mix these items thoroughly.
Then sift together and stir in the following items
2 1/2 cups gold medal flour
1 tsp baking powder
1/2 tsp salt
then chill overnight. Roll out 1/8" thick. Cut into desired shapes. Place on ungreased baking sheet (we now use parchment paper to line the cookie sheets) Sprinkle with colored sugar if desired. Bake until delicately golden.
Temp. 375 degrees
Time 6 to 8 minutes (you must watch the oven diligently or they will burn)
Yields about 4 dozen 3" cookies.

The secret to cut out cookies (in my humble opinion) is a rolling pin cover and a fabric pastry sheet. Rub both the rolling pin cover and the pastry sheet with flour.
Roll a small amount of dough at a time --about a cup to cup and a half. Sprinkle additional flour on the dough as needed to prevent the dough from sticking.
Cut as many cookies from each rolling as possible. Take left over dough and reform into ball and re-roll. You can do this a couple of times but the scraps will get tough if you do it too many times. It also sometimes helps to dip the cookie cutters in flour before using, then shake off the excess and cut.

Anyone who went to elementary school would recognize these cookies. My Mom made them for every holiday. She even baked dozens to have at my wedding along with the cake. Her "specialty" was being able to roll the dough out almost paper thin.
From the time I was old enough to help I was the official "sugar-er" and as I got older, I manned the oven as well. Last Thursday morning, I recreated the role, by helping my neighbor Charlotte --old skills never die, I fell right back into the rhythm. One person rolls the dough and cuts, the other sugars and mans the oven. Rosie was in heaven smiling and her spirit will be with each of you as you make these. They were her pride and joy.
PS she made cookies almost every night between Thanksgiving and Christmas so she could give a plate or a tin of cookies to almost everyone she knew for Christmas and then she made them for every other major holiday.

Banana Oatmeal Cookie Recipe, Peggy Bowe

Banana Oatmeal Cookies

recipe from Peggy Bowe (it was her mother's recipe and had been lost for a while)

The banana oatmeal cookie recipe as requested.
1 1/2 cups of sifted all purpose flour
1/3 tsp salt
3/4 tsp nutmeg
1 cup sugar
...

1 cup mashed bananas
1 1/2 cups rolled oats
1/2 tsp baking soda
3/4 tsp cinnamon
3/4 cup shortening
1 egg
1/2 tsp lemon juice
1/2 cup chopped walnuts

Sift flour, salt, cinnamon and nutmeg together. Blend shortening and sugar, beat in egg. Add bananas and lemon juice. Gradually add flour mixture. Stir in (by hand) the oats and walnuts. Drop by teaspoonfuls onto lightly greased cookie sheets (we now use parchment paper found in baking departments at kitchen or craft stores).
Bake at 350 degrees for 12 to 15 minutes. Enjoy!!