Wednesday, November 30, 2011

MOSTACCIOLI WITH GROUND BEEF

Just another of my old, old recipes.

1 lb ground beef
3 1/2 cups spaghetti sauce
1 cup cottage cheese
1/2 cup shredded Mozzarella cheese
1 egg
1 tbsp dried parsley flakes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
8-oz Mostaccioli, cooked according to pkg directions
Grated Parmesan cheese

Preheat oven to 350 degrees.
Spray a 2-quart baking dish with nonstick cooking spray; set aside.

Brown the ground beef in in a large skillet; drain well.

Return beef to skillet and add the spaghetti sauce; simmer 10 minutes.

Combine the cottage cheese, mozzarella cheese, egg, parsley flakes, salt, garlic powder, and pepper; set aside.

Reserve a half cup of the meat sauce; toss the mostaccioli with the remaining sauce.  Place half the mostaccioli mixture into the prepared pan.  Spread the cheese mixture over the mostaccioli.  Layer with the remaining half of the pasta and top with the reserved sauce.  Sprinkle with the Parmesan cheese.  Cover dish with foil and bake at 350 degrees 25 minutes or until bubbly and heated through.

Yield: 4 to 6 servings.

Tuesday, November 29, 2011

CABBAGE AND GROUND BEEF DISH

As I have said repeatedly, I love these old recipes.  When I was a child my dad planted 3 or 4 gardens.  He loved to garden, he loved having the vegetables, and he loved giving to others.  For many years he was the local township trustee.  Part of his job was giving out subsidies to those who qualified.  He often gave them what the county allowed then sent them home with bags of his garden produce.  The one vegetable I anxiously awaited was the large cabbages.  I think I like cabbage anyway you can prepare it!  Almost every time I buy a head of cabbage I think about the large ones dad grew in his gardens.

1 small head of green cabbage, cut in chunks
tea kettle of boiling water
1 onion, diced
1 lb ground chuck
1/4 cup raw rice (not instant)
1 can tomato soup
1 soup can of water

Place cabbage in a large pan or heat-proof bowl and pour the boiling water over it to wilt; drain. 

Brown the ground chuck with the onion, adding salt and pepper to taste.  Cook until the meat is no longer pink and the onion is tender; drain well.

Mix the drained cabbage with the ground beef/onion mixture.  Stir in the rice, tomato soup and soup can of water until mixed together well.  Pour into a greased casserole dish.

Bake, covered, at 350 degrees for approximately 1 1/2 hours.

Monday, November 28, 2011

ORNAMENTAL FROSTING FOR COOKIES

Please note this is not a vintage or even old fashion recipe.  I only put it here because it works so well to decorate sugar cookies that I thought some of you might want to use it with the old cookie recipes.

1 lb powdered sugar
3 tsp meringue powder
1/3 cup warm water
assorted food colorings (paste colors work the best)

In a mixing bowl with the mixer at medium speed, beat the powdered sugar, meringue powder and water until blended and the mixture is so stiff that a butter knife drawn through it will leave clean-cut path.  This will take about 5 minutes.

If you wish to use different colors, separate out into separate bowls and mix in colors to desired shades.

If needed, you may add drops of warm water to make a smooth spreading consistency.


NUTMEG SUGAR COOKIES

2 cups granulated sugar
1 cup butter, softened (do not substitute)
2 large eggs
2 tsp vanilla extract
3 1/2 cups all-purpose flour
4 tsp baking powder
1 tsp salt
1 tsp ground nutmeg

In a large bowl, with mixer set at medium speed, beat the sugar and butter until creamy.  That should take about 2 minutes. 

Reduce the speed to low and beat in the eggs and vanilla until blended.  Gradually beat in the flour, baking powder, salt, and nutmeg until well blended.  Scrape down sides of the bowl as needed during mixing.

Divide the dough into 3 equal parts and flatten each into a disk.  Wrap each dish in plastic wrap and refrigerate until the dough is firm enough to roll out, probably about 2 hours.

Preheat oven to 350 degrees. 

On a lightly floured surface, with a floured rolling pin, roll 1 of the dough disks to 1/8-inch thickness.  With floured cookie cutters, cut shapes as desired.  Gather up the trimmings, ball up, wrap and refrigerate.  Place the cookies about an inch apart on large ungreased cookie sheet.

Bake cookies at 350 degrees for 10 to 12 minutes or until very lightly browned (do not overbake).  Transfer the cookies to wire racks to cool completely.

Repeat the process with the remaining dough, including trimmings, until all the dough is used up.

When cooled, decorate with the ORNAMENTAL FROSTING recipe on this blog, if desired.

Cookies should be stored in airtight container at room temperature.  They will keep this way for up to 2 weeks.  Can be frozen for up to 3 months.

Note: File photo

BLUSHING PEARS

These pears are considered a salad but would also make a good dessert.  This is another old recipe from my Hoosier days!

1 can pear halves, drained
1/2 cup crushed pineapple, drained
1 pkg. (3-oz) cream cheese, softened
1/2 cup chopped nuts
2 tbs. chopped maraschino cherries

Drain pears and pineapple.  Work cream cheese until soft then blend with the nuts, pineapple, and cherries.  Spread the filling between two pear halves and press pears together.  Chill.  Stand pears upright on crisp lettuce leaves to serve.  Garnish with a mint sprig, if desired.  Makes 4 salads.  If your pear halves are large, you may want to add more filling and use each half as a salad serving.

Sunday, November 27, 2011

BAKED SPICY FISH FILLETS

6 (4-oz each) fish (flounder, sole, cod, tilapia, etc) fillets
1 beaten egg
1/2 cup grated Parmesan cheese
1/2 cup cornflake crumbs
1/4 tsp ground red pepper or 1/2 tsp paprika

Preheat oven to 450 degrees.
Grease a shallow baking dish; set aside.

In a small shallow bowl or pie plate, combine the Parmesan cheese, cornflake crumbs, and red pepper.  Dip the fish fillets in the beaten egg then coat with the cornflake crumb mixture.  Place fillets in the prepared baking dish.  Bake 5 to 10 minutes or until the fish flakes easily with a fork.

Serves 6 people, 1 fillet per person.

Saturday, November 26, 2011

SWEET AND SOUR BAKED BEANS

8 bacon slices, fried crisp and broken into medium-size pieces
4 large sweet onions, cut into rings
1 tsp dry mustard
1 tsp salt
1/2 cup cider vinegar
1 cup brown sugar
2 cans butter beans
1 can green lima beans
1 can red kidney beans, drained
1 large can baked beans

Combine the onions, brown sugar, vinegar, salt, and mustard in a large skillet.  Cook mixture on medium-low heat for 20 minutes to dissolve sugar and tenderize onions.  Add the bacon and all the beans.  Put in an ovenproof pan or dish and bake for 1 hour at 325 degrees.

Note:  You can also make this in a crockpot or slowcooker.  Cook on low setting for 3 to 4 hours.

Friday, November 25, 2011

PUMPKIN CHIFFON PUDDING WITH COCONUT

This is a little different way to enjoy that healthy pumpkin.  Now that I am diabetic I have updated my use of this recipe by replacing the sugar with Splenda granulated.  No need to hunt for unsweetened coconut since you use fresh grated!  But here is the original recipe for those of you who can still enjoy sugar.

1 cup sugar
2 tbsp butter
2 large eggs, separated
2 tbsp flour
3 cups cooked, mashed pumpkin
1 tsp vanilla
1/2 cup grated fresh coconut

In a large bowl cream the sugar, butter, an egg yolks.  Add the flour, pumpkin, vanilla and mix together well.  Beat the egg whites until stiff and gently fold into the pumpkin mixture.  Pour into a lightly greased 9-inch square baking dish or pan.  Sprinkle the coconut over the top.  Bake at 350 degrees for 30 minutes.

Serves 6

Tuesday, November 22, 2011

ORANGE CANDIED SWEET POTATOES

6 sweet potatoes, halved
2 tsp salt
1/2 cup boiling water
3 tbsp oleo*
1 tbsp orange juice
3/4 cup corn syrup
1/4 cup brown sugar

Combine the sweet potatoes, salt, and boiling water in a saucepan and simmer, covered, until tender (about 15 to 20 minutes).  Pour off all but 1/4 cup of the stock from the cooking.  Dot with the oleo. 

Combine the orange juice, corn syrup, brown sugar in a bowl and blend well.  Pour over the sweet potatoes.  Simmer, basting frequently for 15 minutes.

*I do not change these old recipes and try to type them word for word.  However, I personally believe you should use butter instead of margarines.  It is my belief that the body can better handle what nature supplies over manufactured products.


Monday, November 21, 2011

CORNBREAD DRESSING

I do not like turkey but I do love the dressing.  I especially like it made with these soups.  Hope you will, too.  Some like the chopped boiled eggs so I have included them.  I don't particularly like them but they supply more of the protein I need as a diabetic.  Dressing is just as good without them and I make it both ways.

2 tbsp vegetable oil
1 large onion, chopped
1 rib celery, chopped
1 can condensed cream of celery soup
2 cans condensed cream of chicken soup
4 cups chicken or turkey broth
9 x 11-inch pan unsweetened cornbread, crumbled
3/4 loaf stale white bread, crumbled
6 hard boiled eggs, chopped
4 large eggs
2 tsp poultry seasoning
1 tsp ground sage
1 tsp ground thyme
salt to taste
pepper to taste

Saute the onion and celery in the vegetable oil until tender.  Add the soups and the broth and cook until heated through.

In a large bowl combine the crumbled cornbread, crumbled white bread, chopped eggs, raw eggs, and seaonings.  Add the soup/broth mixture and mix together well.  Pack into a large pan that has been greased and bake for 45 to 50 minutes at 350 degrees.

WALNUT WALDORF SALAD

3 cups chopped apples
2 cups miniature marshmallows
1 cup thin celery slices
1/2 cup chopped walnuts
Mayonnaise-type salad dressing

Combine the apples, marshmallows, celery and walnuts.  Add just enough salad dressing to moisten.  Toss lightly and chill.  Before serving, if salad is too dry, add an additional small amount of salad dressing.

Saturday, November 19, 2011

BUTTERSCOTCH SUGAR COOKIES WITH BLACK WALNUTS

If you follow my posts, you know I grew up with big black walnut trees.  So I have black walnuts in this recipe.  Feel free to substitute other nuts, if you don't have or don't like black walnuts.

1/2 cup butter, softened
1/4 cup shortening
1 cup brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 cup chopped black walnuts, optional

In a large mixing bowl, combine the butter, shortening, brown sugar, eggs, and vanilla extract until creamy.  Blend in 1 cup of the flour along with the baking powder and salt until combined.  Blend in the remaining flour.  Chill dough for at least an hour or until easy to handle.

Preheat oven to 400 degrees.

On a lightly floured surface, using a lightly floured rolling pin, roll dough out to about 1/8-inch thickness.  Use cookie cutters to cut into shapes or using a glass and cut out circles.  Place on ungreased baking sheets and bake at 400 degrees for 6 to 8 minutes or until very lightly browned.  Do not overbake!

Yield: Approximately 4 dozen depending on shapes and sizes.

Friday, November 18, 2011

HOMEMADE PUMPERNICKEL BREAD

3 pkgs active dry yeast
1 1/2 cups warm (105-115 degrees) water
1/2 cup molasses
3 1/2 tsp salt
2 tbsp solid shortening
2 tbsp caraway seed
2 3/4 cups rye flour
2 3/4 - 3 1/4 cups all-purpose flour
cornmeal

In a large mixing bowl dissolve the yeast in warm water.  When yeast is dissolved, stir in the molasses, salt, shortening, caraway seed, and rye flour.  Beat mixture until smooth.  Mix in enough of the all-purpose flour to make the dough easy to handle. 

Turn the dough out onto a lightly floured surface, cover and let rest 10 to 15 minutes.  Knead dough about 5 minutes until smooth.  Place dough in a greased bowl, turn once so the greased side is up.  Cover dough and let rise in a warm place until double in size, about an hour.  Punch down the dough; re-ball, cover, and let rise again until double.  This will take around 40 to 45 minutes.

Grease a baking sheet and sprinkle with cornmeal.  Punch down the dough again, then divide into two equal parts and shape into loaves.  Place loaves in the opposite corners of baking sheet.  Cover and let rise for 1 hour.

After about 45 minutes, heat the oven to 375 degrees.  Bake at 375 degrees for 30 to 35 minutes until lightly browned.

Yield: 2 bread loaves.

Thursday, November 17, 2011

CRANBERRY SURPRISE

This is an old clipping from the hometown newspaper in the Southern Indiana town where I was born and raised.  I found this clipping in my mother's recipe box after her death.  Talk about being politically incorrect!  Poor Farm Road was the official name of a street (it has since been changed).  I remember going to the Poor Farm, the actual name of the place, to visit someone my dad knew.  It was a big old house and had people sitting on the porch and in the yard in chairs.  No one looked down on the people or made disparaging remarks about them.

Can you imagine naming an institution or a road that now?

Tuesday, November 15, 2011

MAPLE SYRUP CAKE

When I was growing up in Southern Indiana, one of the farmers in the area had a maple sugar camp on his property.  Every Fall he would hold a community weiner roast at the camp and the men would help stir the cooking syrup while the women served food and we kids played with our friends by running up and down the hillside.  It is another one of my favorite childhood memories.  It was so much fun and a good lesson, too, seeing how the syrup we enjoyed on our pancakes was made.

2 eggs
1 cup packed brown sugar
1 cup real maple syrup
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 tsp vanilla
2 cups flour
powdered sugar for garnish

Combine eggs and brown sugar in a mixing bowl and mix well.  Stir in the maple syrup, baking powder, bakin soda, and sour cream.  Add the flour and vanilla while mixing well.  Pour into a greased oblong cake pan (9 x 13).  Bake cake at 325 degrees for approximately 40 minutes or until it tests done.  Cool on a wire rack.  To garnish, dust with powderd sugar if desired. Cut into 24 squares.

My great-nephew tapping the maple trees for his family's maple syrup making process.



Monday, November 14, 2011

PINEAPPLE CARROT BREAD

This is a delicious sweet bread and is perfect for brunches, gifting, and holiday breads from Easter to Christmas.

2 1/4 cups all-purpose flour
1 pkg active dry yeast
1 can (8-oz) crushed pineapple in its own juice
1/4 cup granulated sugar
1/4 cup butter
1/2 tsp salt
1 egg
1 tsp vanilla extract
1/2 cup shredded carrot
1/2 cup chopped pecans or walnuts, optional

Lightly greased an 8-inch loaf pan and set aside.

In a large mixing bowl stir together the 1/4 cup of the flour and the yeast; set aside.

Drain the pineapple and reserve 1/3 cup of juice.  In a saucepan, heat and stir reserved pineapple juice, sugar, butter, and salt just until warm (120-130 degrees) and butter is almost melted.  Add to the flour and yeast mixture.  Add the egg and vanilla extract.  Using an electric mixer on low speed, beat the mixture for less than a minute, scraping down sides of bowl.  Increase speed to high and beat for 3 minutes.

Stir the pineapple and carrot into the mixture.  Using a wooden spoon or silicone spatula, stir in the remaining 2 cups of flour and the nuts, if using.  This batter will be sticky.  Spoon into the prepared pan.  Cover and let rise in a warm place until almost double.  This will take about 45 to 60 minutes depending on heat.

Preheat oven to 375 degrees a few minutes before ready to bake.

Bake at 375 degrees for 35 to 40 minutes or until golden brown, covering with a piece of foil the last ten minutes or so if it starts to get too brown.

Remove bread from the pan to a wire rack to cool completely.

Yield: 1 loaf of about 16 slices.


OLD FASHION EGGNOG

6 beaten egg yolks
2 1/4 cups milk
1/3 cup sugar
1 tsp vanilla extract
1 cup heavy cream
2 tablespoons sugar
Ground nutmeg

In a large heavy-duty saucepan combine the egg yolks, milk, 1/3 cup of sugar.  Cook the mixture over medium heat, while stirring, until the mixture coats a metal spoon.  Remove mixture from the heat.  Cool quickly by placing in a sink (or a pan) of ice water while stirring for a couple of minutes.  Stir in the vanilla.  Refrigerate at least 4 hours but up to 24 hours.

To serve:
In a mixing bowl, whip the heavy cream with the 2 tablespoons of sugar until soft peaks (tops fold over when beaters are removed) form.  Transfer the chilled eggnog to a large punch bowl.  Gently fold in the whipped cream and sprinkle with ground nutmeg.

Yield: 8 to 10 servings

Sunday, November 13, 2011

GRANDMA'S CHOCOLATE FUDGE

This is a delicious chocolate fudge made with marshmallow creme, chocolate chips, and evaporated milk.  My mom always made her fudge with evaporated milk and I still like mine that way today.

4 cups sugar
2 cans (5-oz each) evaporated milk
1 cup (2 sticks) butter
1 pkg (12-oz) semisweet chocolate chips
1 jar (7-oz) marshmallow creme
1 cup chopped walnuts*
1 tsp vanilla

Line a 9 x 13-inch baking pan with foil and extend the foil over the edges.  Butter the foil and set aside.

Butter the sides of a heavy 3-quart saucepan.  Combine the sugar, evaporated milk, and butter in the saucepan.  Cook, stirring, over medium-high heat to boiling.  Continue to cook while stirring until the mixter reaches the soft-ball stage or 236 on a candy thermometer.  This will take 10 to 15 minutes.

Remove the pan from the heat.  Add the chocolate chips, marshmallow creme, walnuts, and vanilla.  Stir hard until the chocolate melts.  Spread the mixture into the prepared pan.  While still warm, score the candy into squares.  When firm, cut all the way through the squares.  Store in refrigerator or a cool place.

Yield:  Aproximately 3 1/2 lbs

*We had a black walnut tree across from our home in Southern Indiana.  We used them or hickory nuts in our fudge.  For you who don't know what a hickory nut is, it is a lot like pecans and we used them in recipes that called for pecans.  I later, as a mother living outside Indiana, started using mostly pecans.  Since I live in Texas now, we have pecans instead of hickory nuts.  And my children never cared much for walnuts.  In my opinion, just about any nut would be good in this fudge.


Saturday, November 12, 2011

CHRISTMAS PICKLES

1-gallon of dill pickles
2-oz Tabasco sauce
3 garlic cloves. chopped
5 lb granulated sugar

Drain pickle juice and discard.

Slice the pickles lengthwise and place back in the jar.  Add the Tabasco sauce and the garlic.  Add approximately 1 1/2 pounds of the sugar.  Screw lid tightly back on the jar.  Gently tip the jar back and forth several times to allow the sugar, garlic, and Tabasco to blend.  Leave sitting out a room temperature for a week.  As the sugar dissolves, add more until all the sugar has been used.  Tip jar each time you add sugar so it can mix in.  By the time all the sugar has dissolved, the pickles will be bright green and crisp.

Note: File Photo

BAKED MASHED POTATOES

I have updated this delicious casserole with almonds for taste and health.  This is great for family dinners and guests as it serves 10 to 12.

5 lbs potatoes, peeled and quartered
1 stick butter
1 1/4 cups evaporated milk
8-oz cream cheese, softened (In my updated version, I like to use the tub of softened cream cheese with chives)
1 tsp garlic salt
1 tsp dried onion flakes
1 cup sliced plain almonds
1 tbsp fresh chopped parsley for garnish

Preheat the oven to 350 degrees.
Butter a 9 x 13-inch baking pan or dish; set aside.

Bring the potatoes to a boil in a large pot of hot, lightly salted water.  Simmer until fork tender, approximatley 20 minutes.  Drain in a colander.

In a large bowl, mash the potatoes using an electric mixer.  Add the butter, evaporated milk, cream cheese, garlic salt, and onion flakes.  Whip on medium speed until potatoes are fluffy.  Spoon the potato mixture into the prepared pan or dish.

Bake potatoes uncovered at 350 degrees for half an hour.  Sprinkle the sliced almonds over the top of potatoes and bake another 15 minutes until lightly browned.

EASY BREAD PUDDING

1 pkg (4-serving size) vanilla pudding mix
4 tbsp granulated sugar, divided
3 cups milk, divided
1/4 cup raisins
1 tbsp butter
1/2 tsp vanilla extract
6 slices dry white bread, cut into cubes
1/2 tsp cinnamon
1/8 tsp nutmeg

In a medium saucepan combine the pudding mix and 2 tablespoons of the sugar; blend in 2 cups of the milk.  Add the raisins.  Cook, while stirring, over medium heat until the mixture comes to a full boil.  Remove from the heat and add the butter and vanilla extract.  Place the bread cubes in a bowl and pour the remaining milk over them to soften; stir into the pudding mixture.  Pour mixture into a 1-quart baking dish that has been very lightly buttered. 

Heat broiler.

Combine the remaining sugar with the cinnamon and nutmeg; sprinkle over the pudding.  Broil about 5-inches from the heat for 4 or 5 minutes until the top is lightly browned and pudding is bubbly.

Yield: 6 servings

Friday, November 11, 2011

HEARTY HAM SUPPER

A quick, easy meal and a good way to use up leftover ham.

1/4 cup butter
1/4 cup flour
2 cups scalded milk
2 cups cooked ham cut into cubes
1 can whole kernel corn, drained
1 cup cooked diced potatoes
1/4 cup minced fresh parsley or 1 1/2 tablespoons dried parsley flakes
1 tablespoon finely chopped onion
1/4 teaspoon paprika
1 cup shredded American cheese

Melt the butter and add flour.  Blend until smooth.  Add scalded milk and stir until boiling.  Combine other ingredients, except cheese, in baking dish.  Pour the sauce over the ham mixture and top with cheese.  Bake in 350 degrees F. oven for 30 minutes.  Feeds 4 to 6.

Wednesday, November 9, 2011

BAKED CHICKEN CASSEROLE

I I have had this recipe for so long I have no idea where I got it.

Mix together:
1 can cream of celery soup
1/3 cup water
1/2 package dry onion soup mix

Pour into a 9 x 13-inch baking dish and sprinkle 2 cups instant rice over this.  Lay six skinless chicken breasts on top of rice.

Mix:
1 can cream of mushroom soup
1/2 package dry onion soup mix
1/3 cup water

Pour over the top of the chicken breasts and seal with foil.  Bake 2 hours at 350 degrees.

Remove the foil and put under broiler for a few minutes.  This can be made earlier and refrigerated until ready to bake.

Tuesday, November 8, 2011

MOM'S HANDWRITTEN PEANUT BUTTER PIE RECIPE

This is an old recipe in my late mother's handwriting.  The word on the left that is cut off is salt.
As with a lot of these old recipes, you have to read between the lines.  Of course you need to bake this in an unbaked pie shell.

Monday, November 7, 2011

OVEN BAKED CARAMEL CORN

6 qt (1 1/2 cups or more, unpopped) popped corn
2 cups firmly packed brown sugar
1 tsp baking soda
2 sticks butter
1 1/2 cup clear corn syrup
1 tsp salt

Place the popped corn in a very large heat-proof bowl (I prefer a large aluminum dishpan).

Combine the brown sugar, butter, corn syrup, and salt in a medium, heavy saucepan; bring to a boil and cook for 5 minutes.  Remove syrup from the heat and add in the baking soda; stir well.  Pour the syrup mixture over the popped corn and mix until the corn is well coated with the syrupy mixture.

Spread in two large shallow pans and bake at 200 degrees for 1 hour; stir every 15 minutes.  Remove from the oven.  Stir until the corn is cooled enough that it won't stick together.

Store the cooled corn in tightly covered metal tins to keep it crisp.


Sunday, November 6, 2011

CARROT-ORANGE JELLIED SALAD FOR DIABETICS

When I was young my paternal grandmother was a diabetic and a few years later my maternal grandfather was also diagnosed with the disease.  I remember thinking how awful it was for them and hoping I would never have that problem.  Of course at age 60, it got me, too.  This is one of their old recipes.

1 envelope unflavord gelatine
1/2 cup cold orange juice
1/4 tsp salt
1/2 cup shredded raw carrot
1/2 cup cubed orange sections
1 cup very hot water
3 tbs. lemon juice
1/4 cup crushed pineapple
9 non-caloric sweetening tablets or equivalent

Drain the unsweetened crushed pineapple.  Sprinkle the gelatine on the cold orange juice to soften.  Add the softened gelatine to the very hot water and stir  to thoroughly dissolve.  Add the salt, lemon juice and non-caloric sweetener.  Chill to unbeaten egg white consistency.  Fold in carrots, pineapple and orange sections that have been well drained.  Turn into one large mold or six individual molds.  Chill until firm.

Saturday, November 5, 2011

MIX IN THE PAN TRIPLE CHOCOLATE CAKE

This is an old recipe from the days when I was young and raising a family.

1 box (2-layer size) favorite chocolate cake mix
1 pkg (4 serving size) instant chocolate pudding
4 eggs
1 1/4 cups water
1 cup chocolate chips
1/4 cup oil
1/2 cup chopped nuts
powdered sugar for garnish, if desired
Combine all the ingredients in 13 x 9-inch baking pan and stir with a fork until blended, 2 to 3 minutes. Bake at 350 degrees for 40 to 45 minutes or until the cake springs back when lightly touched. Cool in the pan, sprinkle with powdered sugar or frost with your favorite frosting, if desired.



Thursday, November 3, 2011

BRASILEIRAS (COCONUT COOKIE DROPS)

For several years I lived next door to an American citizen who came from Brazil.  Her mother, would visit often from Brazil, and loved to cook.  Even though her mother and I could not speak each others languages, we learned to communicate effectively often over food.  This is an old Brazilian recipe in honor of my friends.

1 1/2 cups granulated sugar
1/2 cup water
1 tablesp. butter OR margarine
1 fresh coconut, grated OR 2 cups flaked coconut
4 egg yolks, beaten
1 tablesp. flour

In saucepan, boil sugar and water until mixture spins thread when dropped from spoon (about 240 degrees F. on candy thermometer).  Add butter and remaining ingredients, one at a time, mixing well after each addition.  Cook, stirring, until mixture thickens--about 5 minutes.  Cool.  Meanwhile, start heating oven to 350 degrees F. When mixture is cool, shape into small balls.  Bake on greased cookie sheets 12 min. or until golden.

Wednesday, November 2, 2011

AUNT NORMA'S APPLE CUSTARD PIE

This is a recipe from my late mother-in-law's sister.

6 medium apples
1 cup sugar
2 tbsp flour
1/2 tsp salt
1/2 tsp cinnamon
2 eggs plus milk to make 1 cup
1 unbaked pie shell

Beat the eggs in a cup and fill with milk to make 1 cup.  Place sliced apples in circle in unbaked pie shell.  Cover with the dry ingredients.  Pour the milk/egg mixture over the top.  Bake at 450 degrees for 5 minutes.  Reduce the heat to 350 degrees and cook until done.


Tuesday, November 1, 2011

BLACK WALNUT BARS WITH SAUCE

This is another old Indiana Recipe.  We had lots of black walnut trees there and found lots of uses for the nuts.  As a child, I hated gathering the nuts and cracking them.  But I sure enjoyed the goodies made with them!

Preheat oven to 350 degrees.
Lightly grease and flour a 15-inch jelly roll pan and set it aside.

2 cups sifted all-purpose flour
1/2 tsp salt
3/4 cup butter, softened
1 1/2 cups firmly packed brown sugar
3 large eggs, unbeaten
2 tbsp milk
1 tsp vanilla extract
1 cup ground coconut
1 cup black walnuts, chopped fine

Sift the flour and salt together; set aside.

In a large mixing bowl cream the butter and brown sugar together until creamy.  Add the eggs, milk, and vanilla to the butter mixture, beating well.  Gradually blend in the flour.  Add the coconut and walnuts, stirring to blend in well.  Spread the mixture into the prepared pan; set aside.

Prepare the following sauce:
3/4 cup firmly packed brown sugar
2 tbsp butter
1/4 cup cream
1 tsp corn syrup
1 tsp vanilla extract

In a saucepan combine the brown sugar, butter, cream, and corn syrup stirring until well blended.  Cook over medium heat, stirring occasionally, to the soft ball stage (234 degrees on a candy thermometer).  Remove from the heat and add the vanilla extract.  Drizzle over the prepared batter before baking.

Bake at 350 degrees for 25 to 30 minutes until done.  Cool in the pan for 30 minutes then cut into 54 bars.  To serve, remove carefully from the pan.