Old Farmhouse Cooking

Sweet Roll Dough ~ Cinnamon Rolls

2011-10-11T18:53:00.000-05:00

Sweet Roll Dough

1 package active dry yeast

1 cup warm water (105 to 115 degrees)

1/3 cup dry milk

1/3 cup sugar

1/3 cup shortening

1 tsp. salt

1 egg

3 1/2 cups flour

+ flour for kneading

Dissolve yeast in warm water in a large bowl.

Stir in milk, sugar, shortening, egg, salt and 2 cups of the flour.

Beat by hand until smooth.

Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface.

Knead until smooth and elastic, minimum of 5 minutes.

Place in a greased bag and refrigerate overnight.

Cinnamon Rolls

The next day, remove dough from refrigerator and allow to return to room temperature.

Punch down and roll into a rectangle.

Spread dough with softened butter, leaving one long edge "naked".

Sprinkle with sugar and cinnamon mixture...be sure to leave the one long edge "naked".

Stretch and roll toward the "naked" edge, and seal.

With seam side down, cut into 16 rolls.

(for tips...click here)

Place cut side down in a greased 9 x 13" baking pan.

Bake at 375 degrees for 18 to 20 minutes.

Drizzle with Powdered Sugar Glaze.

Submitted by,

~Natalie

Tins and Treasures

Harvest Zucchini

2011-09-03T09:52:00.001-05:00

1 1/4 pound zucchini

1/3 cup chopped onion

1/4 cup butter

1/2 cup sour cream

2 tbsp. milk

2 tsp. paprika

2 tsp. poppy seed

1 tsp. salt

Wash zucchini, remove stem and blossom ends, but do not pare.

Cut into slices.

Heat butter in a 10 inch skillet,

Cover and cook zucchini and chopped onion, stirring occasionally, until the zucchini is tender.

Mix paprika, poppy seeds, and salt together.

Gently stir into cook zucchini and heat through.

This recipe makes 4 servings.

(Notice, I use fat-free sour cream

and next time I will use less butter than the original recipe.)

Take care,

~Natalie

Tins and Treasures

White Bread

2011-08-27T19:16:00.000-05:00

I've tried many different white bread recipes over the years and this one has to be the BEST one yet!!!

Below is the recipe for the bread that Walter Sands made faithfully once a week for years. Walter was the father of Frank E. Sands, King Arthur Flour's current chairman of the board. Because of his arthritic hands, he used a bread bucket with a crank, which kneaded hundred of loaves of this fragrant bread with all its happy associations.

2 cups (16 ounces) warm water
2 tablespoons (7/8 ounce) sugar or honey (1 1/2 ounces)
1 scant tablespoon or packet active dry yeast
1/2 cup (2 ounces) dry milk powder or granules (1 1/4 ounces), optional
2 tablespoons (1 ounce) butter, softened, or vegetable oil (7/8 ounce)
6 cups (25 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons salt

Pour the warm water into a mixing bowl. Add and let dissolve the sugar or honey and then the yeast. When the yeast is bubbling, add the dry milk, butter and 3 cups of flour and the salt. Mix together and then stir in a further 2 1/2 cups of flour. Sprinkle the remaining 1/2 cup on the surface you intend to use for kneading.

Knead the dough for 3 to 4 minutes, until it begins to behave as if it belonged together. Let it rest while you clean and grease the bowl. Continue kneading a further 3 to 4 minutes, until the dough feels smooth and springy.

Let the dough rise until doubled (1 to 2 hours). Knock it down, knead out any stray bubbles, cut it in half and form two loaves. Place them in two lightly greased 4 1/2 x 8 1/2-inch bread pans. Let rise until almost doubled (45 minutes to 1 hour).

Preheat the oven for 15 minutes to 350°F. Bake the loaves 35 to 40 minutes, or until nicely browned. Remove bread from oven and cool completely on a wire rack. Yield: 2 loaves.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 6, July-August 1992 issue.

German Sweet Chocolate Cheesecake

2011-06-20T08:52:00.001-05:00

German Sweet Chocolate Cheesecake

2 4 oz. packages German Sweet Chocolate

2/3 cup milk

1/3 cup sugar

2 8 oz. packages softened cream cheese

7 cups whipped topping

Graham Cracker Crust

(google image)

Measure the 2/3 cup milk in a liquid measuring cup.

Take out 1/4 cup milk and place in a saucepan with the squares of chocolate.

Using low heat, melt the chocolate, stirring constantly.

Allow to cool slightly.

google image

Prepare graham cracker crust following the instructions on the box.

Press in the bottom and slightly up the sides of your spring-form pan.

Beat sugar into cream cheese.

Add remaining milk and chocolate mixture and beat until smooth.

Fold into whipped topping, blending until smooth.

Spoon into crust. Spread until smooth.

Freeze until firm.

If you do not have a spring-form pan, you may half the recipe and prepare in a pie pan.

Scroll down to find a link to a printer friendly version of the recipe.

Click on 'no images' to remove my photos, then print.

Take care,

~Natalie

Tins and Treasures

Chickpea Pasta with Almonds and Parmesan

2011-06-10T12:17:00.001-05:00

Chickpea Pasta with Almonds and Parmesan

1 tablespoon olive oil
3 cloves garlic, minced
7 cups low-sodium chicken broth
1/2 teaspoon crushed red pepper
kosher salt (optional)
1 pound whole wheat pasta
1 15.5-ounce can garbanzo beans, drained and rinsed
1 cup flat-leaf parsley, chopped
1/4 cup unsalted roasted almonds, sliced
1/2 cup grated Parmesan cheese

Heat the oil in a large saucepan over medium-high heat.

Stir in the garlic and cook for 1 minute.

Add the broth, crushed red pepper, and optional salt.

Bring to a boil.

Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about 9 to 11 minutes.

Stir in the chickpeas or garbanzo beans and parsley.

Heat through.

Top with the sliced almonds and Parmesan cheese.

This is delicious by itself, as an entree...

or as a side-dish with chicken, beef, fish or pork on the grill.

by Natalie, Tins and Treasures

The original recipe was found on Real Simple and has been adapted for our tastes.

Scroll down for a 'printer friendly' version...

click on 'no images'.

Enjoy!

Elegant Salad

2011-05-26T10:10:00.001-05:00

Elegant Salad

1 bunch broccoli

2 stalks celery, chopped

Small bunch green onions, chopped

1/2 pound bacon, crisp and crumbled

1 cup sliced almonds

1 cup yellow raisins

1 cup red seedless grapes

1 cup shredded cheddar cheese

Dressing

1 cup mayonnaise

1/3 cup sugar

1 tbsp. vinegar

Wash broccoli and cut into bite size flowerettes.

Chop celery and green onion.

Add to broccoli.

Wash grapes.

If they are large I cut them in half.

Add yellow raisins and shredded cheddar...

Crumbled bacon and sliced almonds...

Make dressing and toss before serving.

This is a family favorite. I make it for every holiday.

It is also a perfect accompaniment for summer grilling.

Natalie

Tins and Treasures

p.s. Click the 'Printer Friendly' bar below...then check the 'no images' box...

Print a copy of this recipe for your Weekend Family Get Together!

Beer Butt Chicken

2011-05-24T19:15:00.000-05:00

Thank you, Lucy, for the great grilling tips.

We are all anxious to get outside and taste the outdoor goodness of cooking on the grill.

One of our favorites is the Beer Butt Chicken

You can purchase a kitchen gadget that fits up into the cavity of the bird...

or you can use the actual can of beer.

I have an old 8"x8" cake pan that is reserved just for grilling.

Start with a 3.5 to 4 pound whole chicken.

Brush generously with olive oil...

as if you were applying sunscreen!

Coat with your favorite poultry seasoning.

I think it all depends on my hubby's mood!

We are lucky enough to have my hubby's home brew.

But any beer will do.

(Remember the alcohol evaporates away)

If you don't want to use beer, you can use apple juice or chicken broth.

What ever liquid you use, pour in enough to have some moisture in the pan.

Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 1/4 to 1 1/2 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.

Remove from grill and let rest for 10 minutes before carving.

While the skin looks dark,

the inside is tender and moist.

It is mouth watering delicious!

Submitted by Natalie

Tins and Treasures

Grillin' Time

2011-05-06T21:25:00.000-05:00

As the weather warms up, so do the grills. While most of us like to use gas grills, there's nothing like an old-fashioned charcoal grill which gives everything a wonderful smoky flavor. From chicken, to ribs, to steaks, to seafood, to vegetables, you can cook just about everything on a grill.

To help start the grilling season, we thought it would be a good idea to give some tips on cooking on a charcoal grill:

Start with a clean grill. The best time to clean your grill is right after you finish grilling while the grates are still hot.
Before beginning to start your grill, brush or spray with a light coat of vegetable oil which will prevent your meat from sticking.
About 1/2 hour before grilling, you want to light your coals. The best temperature is a medium temp. Your coals will be ash-covered when it reaches medium. If you spread your coals out in a single layer and hold the palm of your hand at the height you will be cooking at, you should be able to hold your hand for about 4 seconds before having to pull away.
You don't want to place your food directly over an open flame. What you'll get is a black residue on the meat which isn't appetizing or appealing.
Never use a fork to turn meat. Only use tongs. Forks will puncture the meat which lets the natural juices escape drying out the meat or causing it to lose flavor and texture.
Add barbecue sauces right before the meat is ready to be served. Make sure you turn the meat often so the sauce doesn't burn.

Bread in a Bag

2011-04-12T18:35:00.001-05:00

1 Large Heavy Duty Freezer Bag

1 package active dry yeast

1 cup warm water (105 - 115 degrees)

1/3 cup powdered milk

2 tbsp. sugar

2 tbsp. margarine

1 tsp. salt

3 cups + 1/2 cup flour

Dissolve yeast in warm water in the bag.

Add all ingredients except the flour.

Close the bag with one hand, using the other hand to mix the ingredients.

Add the flour, one cup at a time.

When the dough begins to form a ball, empty the bag onto a lightly floured surface.

Knead the dough about 5 minutes, until it becomes a smooth round ball.

Do not add too much flour.

Place dough into a greased bag and place in refrigerator overnight.

The Next Day

Allow dough to return to room temperature.

Shape into a loaf or dinner rolls.

For crescent rolls,

roll dough into a circle, using your hands to help shape the dough.

Spread with softened butter or margarine.

Using a pizza cutter, cut into uniform sized wedges.

Starting at the base of the triangle, stretch and roll.

Bend the roll to create a crescent shape.

Place on a greased baking sheet, tip side down.

Allow rolls to rise until double in size.

Bake at 400 degrees for about 12 minutes until golden brown.

Enjoy!

recipe by Natalie from Tins and Treasures

Egg Dyeing

2011-03-22T20:49:00.000-05:00

Brown eggs vs white eggs?

I was always under the assumption that brown eggs would not dye well, if at all. Last year, owning my own chickens that were only brown egg layers, I purchased white eggs from the supermarket just to dye for Easter. For some reason, those eggs didn't cook well nor did they dye well. I had a mess on my hands! Because I needed to have dyed eggs for a breakfast that I was serving, I bit the bullet and tried dyeing my farm raised brown eggs.

The result - gorgeous!!! Rich, gorgeous, "country colored" eggs.You may want to allow them to sit a little longer than you would your white eggs, but well worth the extra few minutes. If you have never dyed brown eggs, I encourage you to try them for youself. I really believe you will absolutely love the results!!!

Pizza...Pizza...

2011-03-01T18:09:00.001-06:00

Pizza Crust

2 1/2 to 3 cups flour

(in my fitness class, we mixed 1/2 cup whole wheat flour

with 2 cups all purpose flour to start with)

1 package active dry yeast

1 teaspoon salt

1 cup water (115 to 120 degrees)

2 tablespoons olive oil

In a large mixer bowl, combine 1 1/4 cups of the flour, the yeast, and salt. Add warm water and olive oil. Beat at low speed of your electric mixer for 1/2 minute, (Use your dough hooks if you have some) scraping the bowl. Beat three minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately still dough that is smooth and elastic (6 to 8 minutes total).

Cover and let rest 10 minutes.

Roll dough into a circle and transfer to your greased pizza pan.

Pre-bake your "naked" crust at 425 degrees for 10 to 12 minutes or until lightly browned.

Spread Pizza Sauce over hot crust. Sprinkle meat, vegetables, herbs and shredded cheese on top. Bake 8 to 10 minutes more or until bubbly and golden brown.

(Have you looked at the label on the pepperoni package? Regular pepperonis have 13 g. fat/serving...turkey pepperoni, pictured here, has 4 g. fat/ serving. Try it...you'll like it.)

Enjoy,

~Natalie, Tins and Treasures

Happy Valentines Day to all Farmhouse Friends

2011-02-13T19:31:00.001-06:00

Cut-Out Sugar Cookies

1 cup margarine

1 ½ cup sugar

2 eggs

½ teaspoon vanilla

3 ½ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

Cream margarine and sugar until light and fluffy. Add eggs. Stir in vanilla. Mix dry ingredients. Gradually add the dry ingredients to the moist. Chill dough thoroughly.

Preheat oven to 375 degrees. Roll to 1/8” thick. Bake 6 to 8 minutes.

These cookies were baked and decorated by my Basic Foods Students at Central High School.

Best wishes for a wonderful Valentines Day

with your family and friends.

Recipe by Natalie of Tins and Treasures

Breakfast Burritos

2011-02-08T18:08:00.000-06:00

Breakfast Burritos

1/2 pound breakfast sausage

1 tbsp. butter

6 eggs, beaten

4 to 6 four tortillas

Filling options:

1/2 cup grated Monterey Jack cheese

1 plum tomato, chopped

1 small onion, diced

1/4 green and/or red pepper, chopped

1/2 avocado, sliced

Salsa

Black olives

In a small skillet brown Italian Breakfast Sausage, drain grease.

In another skillet, melt butter and scramble the eggs.

Meanwhile, warm the tortillas for a few minutes on the rack of a 250 degree oven, then fill with egg, sausage and your choice of ingredients. Fold into a burrito.

Recipe submitted by Natalie of Tins and Treasures

Oatmeal Berry Muffins

2011-01-13T18:40:00.003-06:00

"Make Half Your Grains Whole"

This is a delicious recipe and incorporates whole grain into your diet.

Oatmeal Berry Muffins

1 1/3 cup all purpose flour

¾ cup rolled oats

2 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 beaten egg

¾ cup milk

½ cup brown sugar

¼ cup cooking oil

½ tsp. vanilla
3/4 c. fresh or frozen berries

When baking, always read through your recipe,

gather your ingredients,

Preheat your oven,

and prepare your pan.

Preheat oven to 400˚. Grease 12 muffin cups or line with paper cups. Set aside.

In a large bowl, stir together flour, oats, baking powder, baking soda, and salt. Make a well in the center.

In a small bowl, combine the egg, milk, brown sugar, oil and vanilla. Add to flour mixture all at once. Stir just till moistened (batter will be lumpy).

Gently fold berries into the batter.

(This is a package of frozen mixed berries. We cut the larger berries into small pieces.)

Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 16 to 18 minutes or till golden. Cool in muffin cups for 5 minutes; remove muffins from cups.

(You can clean up your kitchen while the muffins are in the oven!)

These are good and good for you.

Enjoy!

(recipe by Natalie from Tins and Treasures)

Old Fashioned Oatmeal Cookies

2010-12-14T22:12:00.002-06:00

Old Fashioned Oatmeal Cookies

3/4 cup margarine or butter

1 3/4 cup all-purpose flour

1 cup packed brown sugar

1/2 cup sugar

1 egg

1 tsp. baking powder

1 tsp. vanilla

1/4 tsp. baking soda

2 cups rolled oats

In a mixing bowl beat maragirne or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, sugar, egg, baking powder, vanilla and baking soda. Beat untill thoroughly combined. Beat in remaining flour. Stir in oats.

Add-Ins

For the Holidays:

Add 1/2 cup craisins

and 1/2 cup (or more) white chocolate chips

For anytime:

Add 1/2 cup raisins

and 1/2 cup (or more) semisweet chocolate chips

Add 1/2 cup chopped walnuts to either recipe

Drop by rounded teaspoons, 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 12 minues or till edges are golden. Cool cookies on a wire rack.

Makes 48 cookies.

(Recipe submitted by Natalie from Tins and Treasures)

Apple Crisp

2010-11-23T16:20:00.001-06:00

Apple Crisp

4 cups peeled, sliced apples

2 tbsp. granulated sugar

For Filling:

Place apples in an ungreased 2-quart baking dish.

Stir in the granulated sugar.

1/2 cup regular rolled oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 cup margarine

1/4 cup chopped nuts

For Topping:

In a mixing bowl, combine oats, brown sugar, flour, nutmeg & cinnamon. With a pastry blender, cut in the margarine until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle topping over filling.

Bake:

Place in a 375 degree oven for 30 to 35 minutes or until the fruit is tender and topping is golden.

Serve warm with ice cream.

Best wishes for a wonderful Thanksgiving with your family and friends.

Recipe by Natalie from Tins and Treasures.

Impossible Pumpkin Pie

2010-10-17T22:00:00.004-05:00

The Impossible Pumpkin Pie...

...it creates its own crust.

It's like Magic!

Preheat oven to 350 degrees.

3/4 cup sugar

2 eggs

1 can evaporated milk

1 15 oz. can pumpkin

1 tsp. vanilla

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 cup bisquick

Measure all ingredients into a blender.

Blend 1 minute or until smooth.

Pour into pie plate.

Bake for 50 to 55 minutes.

Knife in center of pie should come out clean.

This is one of my favorite recipes in the fall.

It's so easy and tastes so good!

Garnish with whipped topping and freshly ground nutmeg.

recipe submitted by Natalie at Tins and Treasures

The Old Farmhouse is full of excitement as their

Winter Holiday Celebration begins tomorrow.

*Click the celebration banner to see everyone's new creations*

Drop Spice Doughnuts

2010-09-28T19:29:00.001-05:00

Drop Spice Doughnuts

1 cup milk

2 eggs

1 cup sugar

3 cups flour

2/3 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

2 heaping tbsp. baking powder

Combine all ingredients.

Use a spoon to drop batter into hot oil.

After several minutes flip doughnuts and fry on the other side.

Check to be sure they are fried all the way through.

Place on paper towels.

Roll in granulated sugar or shake in powdered sugar.

My high school Basic Foods students loved these.

It's not something you should eat everyday...

but definately an occasional treat!

Recipe submitted by Natalie at Tins and Treasures.

Peanut Butter Rice Krispie Bars

2010-09-08T21:13:00.002-05:00

2 cups sugar

2 cups white corn syrup

Bring to a boil in a saucepan, stirring frequently.

Remove from the heat and add 2 cups peanut butter.

Stir until smooth.

Pour over 12 cups Rice Krispies.

Fold together until all the cereal is coated.

Turn out into a 9 x 13" cake pan

or a jelly roll pan.

Cover with a sheet of waxed paper and press flat into the pan.

Cut into desired size rectangles for serving.

These are a favorite of my daughters and their friends

and were always requested for snacks at swim meets and cross country gatherings.

Take care,

Natalie, Tins and Treasures

Zucchini Cake

2010-08-16T03:39:00.000-05:00

I think I've made this cake a hundred times and it comes out perfect every time. It is delish!!!

Zucchini Cake

2 cups flour

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 1/2 cups oil

2 cups sugar

4 eggs

2 cups grated zucchini (can also substitute carrots)

1 tsp vanilla extract

In a medium bowl, sift together dry ingredients. Set aside.
Combine oil and sugar in large mixing bowl. Beat thoroughly with an electric mixer. Add eggs one at a time, beat well after each addition.
Add sifted dry ingredients to egg mixture and beat thoroughly. Add remaining ingredients.
Spread batter evenly into well greased and floured 9" x 13" pan. Bake in a 350 degree oven for 1 hour or until cake tests done. Cool in pan for 5-10 minutes. Turn onto cake rack. Cool completely. Dust with confectioners sugar, if desired. (Actually I just leave mine right in the 9 x 13 and when ready to serve I cut each individual piece and dust with sugar.)

Carrot Cake Jam

2010-07-22T09:19:00.010-05:00

This is so good and you don't have to have a garden or go to a farmer's market for the ingredients. If you are a beginning canner, this just may get you hooked!

Carrot Cake Jam

Makes about six 7 - 8 ounce jars

1 ½ cups finely grated peeled carrots
1 ½ chopped, cored and peeled pears
1 ¾ canned pineapple, including juice
3 tbsp lemon juice
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
1 package (1.75 oz) powdered fruit pectin
6 ½ cups granulated sugar

Prepare canner, jars, and lids. (See a canning manual for more info if you are new to canning.)
In a large, deep stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves and nutmeg. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin, until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly for 1 minute. Remove from heat and skim off foam.
Ladle hot jam into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in a canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Remember to label the jars.

Homemade Pancake Syrup and Pancake Mix

2010-07-09T08:19:00.000-05:00

Baskets by Rose

Pancake Syrup

12 cups berries (strawberries, blueberries, blackberries, etc) Use one kind or mix them up.

5 to 7 cups sugar

Wash all fruit, place in a pan, mash well (potato masher works well).

On low heat start to cook down, when the juices start to flow start adding the sugar. After you add the 5 cups check to see how sweet it is, if you use the full 7 cups it will also be a little more thicker.

Cook to it starts to boil, and the sugar dissolves.

Remove from heat and let cool.

Place in a blender, or run though a food mill. A food mill will leave you with juice, the blender will give you some pieces of fruit. I like a little fruit in mine, but this is up to you.

While the syrup is cooling down, get your jars and lids ready.

Return the blended juice to your pot and heat to boiling again.

Fill each jar to about a 1/2" from the top.

Water bath 1/2 pints 10 minutes, pints 15 minutes. Remove from canner, and listen to your lids pop.

There are great web site with basic canning directions if this is new to you.

Pancake Mix

12 cups flour

3/4 cup sugar

4 cups powder milk

2 tablespoons salt

3/4 cup baking powder

Mix together, and place in a tightly sealed container.

To make pancakes use

1 1/2 cups of the above mix

1 egg beaten

1 cup water

2 tablespoon salad oil

Mix well, cook on a hot grill, serve hot with butter, and your homemade syrup.

Strawberry Shortcake

2010-04-25T15:47:00.002-05:00

Ingredients:

4 cups sliced fresh strawberries

1/4 cup sugar

Vegetable cooking spray

1/4 cup margarine, softened

1/3 cup sugar

1 large egg, separated

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup skim milk

1/2 teaspoon vanilla extract

1 egg white

2 tablespoons sugar

1 1/2 cups thawed, reduced-calorie frozen whipped topping

Garnish: Strawberry fan

Combine strawberries and 1/4 cup sugar; cover and refrigerate 2 to 3 hours, stirring occasionally.
Coat a 9-inch round cakepan with vegetable cooking spray; dust with flour, and set prepared pan aside.
Beat margarine at medium speed with an electric mixer until soft, gradually add 1/3 cup sugar, beating well. Add egg yolk, beating just until blended. Combine flour, baking powder, and salt in a small bowl; add dry ingredients to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
Beat egg whites until foamy. Gradually add 2 tablespoons sugar, one at a time, beating until stiff peaks form. Stir about 1/2 cup beaten egg whites into batter; fold in remaining egg whites. Spoon batter into prepared pan. Bake at 350 degrees for 30 minutes or until a wood pick inserted in center comes out clean. Let cool in pan on a wire rack 10 minutes. Remove cake from pan; let cool completely on a wire rack.
Slice shortcake in half horizontally. Place bottom half, cut side up, on a serving plate. Drain strawberries, reserving juice, and drizzle half of juice over bottom layer. Set aside 1 tablespoon whipped topping, spread 3/4 cup whipped topping over cake layer, and arrange half of strawberries over topping. Top with remaining cake layer, cut side down, and repeat procedure. Dollop with reserved 1 tablespoon whipped topping; garnish with strawberry fan.

Company Corned Beef

2010-03-21T16:51:00.005-05:00

Company Corned Beef from

Farm Journal's Country Cookbook

4 to 5 lbs corned beef

5 bay leaves

4 peppersorns

2 sprigs parsley

1 branch celery, cut in chunks

1 small onion, sliced

Whole cloves

2 tblsp. butter or margarine

1 tblsp. prepared mustard

1/3 c.brown sugar, firmly packed

1/3 cup ketchup

3 tablsp. vinegar

3 tablsp. water

Wash corned beef thoroughly to remove brine. Place in a large kettle and cover with cold water. Add bay leaves, peppercorns, parsley, celery, and onion. Cover and simmer 3 to 3 3/4 hours, or until tender.

Remove hot beef to shallow baking dish. Insert whole cloves in it to decorate and season.

Melt butter, add remaining ingredients and mix thoroughly. Cook over medium heat until ingredients are well blended.

Pour sauce over corned beef and bake at 350 for 15 minutes. Serve with homemade bread, and boiled cabbage, potatoes, and carrots. Enjoy!

Submitted by: Rose Clawson of Baskets by Rose

Perfect Cream Scones

2010-03-09T05:11:00.007-06:00

Ingredients:

3 cups flour **(I use naturally white whole wheat)
1/2 cup sugar
2 Tbsp. baking powder
1/2 tsp. salt
2 cups heavy whipping cream
pinch of cinnamon

Directions:

Sift flour, sugar, baking powder & salt together in a large mixing bowl. Make a well in the center of the flour and slowly add the cream stirring by hand just until the batter is evenly moistened.
Place dough on a cookie sheet and pat out into a circle. Cut into 6-8 triangular pieces.

Bake at 350 degrees for 30 minutes.

Variation: Add Dried Cherries or Cranberries

~ Recipe by Heidi Dunbar of Heidi's Designs 2

Onion Patties

2010-03-04T09:36:00.004-06:00

3/4 Cup Flour
1 Tablespoon Sugar
1 Tablespoon Cornmeal
2 Teaspoons Baking Powder
2 Teaspoons Salt (or less)
3/4 Cup Milk
2 1/2 Cups finely Chopped Onion

Mix dry ingredients together, then add milk. Batter should be fairly thick. Add onions and mix thoroughly.

Drop by tablespoonful into 1/2" of oil in skillet. (I personally use a tad less than the directions state.) Flatten slightly as you turn them. Brown on both sides. Drain on a paper towel lined plate.

My husband loves these Onion Patties. They are great to serve as a side with any meat etc.

Enjoy!
Susan

Cheddar Muffins

2010-02-21T17:53:00.002-06:00

Yield: 24 mini-muffins

2 cups unsifted all-purpose flour
1 TBS baking powder
1 tsp sugar
1/2 tsp salt
1 cup milk
1/4 cup butter, melted
1 large egg
1 cup shredded Cheddar cheese
2 tsp fresh chives

Heat oven to 400 degrees. Grease mini-muffin pans or line with paper muffin liners.

In large bowl, combine flour, baking powder, sugar and salt.

In small bowl, with wire whisk, combine milk, butter and egg.

Stir milk mixture into flour mixture just until flour is moistened. (Batter will be lumpy.) Fold in cheese and chives. Using small spoon, divide batter among muffin cups.

Bake 10 to 12 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins on wire rack for 5 minutes. Remove from pan and serve warm.

Submitted by: Lucy Galgano of The Farmer's Attic

Potato Soup

2010-01-07T16:18:00.011-06:00

3 cups potatoes, peeled and cubed

1 carrot, peeled and sliced

1 stalk celery, washed and chopped

1/2 onion, minced

4 tbsp. butter

4 tbsp. flour

1 tsp. salt

1/2 tsp. pepper

5 cups milk

6 slices bacon, cooked and crumbled

Cook potatoes, carrot and celery until fork tender. Drain.

Prepare roux: Using medium heat, melt butter. Saute onion until translucent. Add flour, salt and pepper. Add milk, a little at a time, stirring constantly until mixture thickens and bubbles. Add cooked vegetables and crumbled bacon.

This is a favorite in our Basic Foods Class at Central High School

and at home. We like to have some leftover...

...It tastes even better the second day.

~Natalie, Tins and Treasures

Traditional Christmas Snowball Cookies from Irish Rose Creations

2009-12-20T09:15:00.005-06:00

Ingredients:

1 cup butter softened

1 cup powdered sugar (plus more for topping)

1-1/2 tsp. vanilla

2-1/4 cups all-purpose flour

1 cup finely chopped pecans

3/4 tsp. salt

Preparation:

Heat oven to 350 . Mix butter, 1 cup powdered sugar and the vanilla. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place about 1 inch apart on ungreased cookie sheets. Bake for 17 to 20 minutes or until set but not brown. Roll in powdered sugar while warm. Cool. Roll in powdered sugar again.

Chicken Waldorf Salad

2009-11-24T19:05:00.008-06:00

Pictured is a serving of our Waldorf Chicken Salad, which can be eaten as a salad or spread on homemade breads as a sandwich. Yummm.

Ingredients: Chicken, Apples, Grapes, Walnuts, Sweet Pickles, Boiled Eggs, Mayonnaise

This is the Firecrackerkid's version of a Chicken Salad. It's pretty quick and easy to fix, and pretty healthy also providing it's eaten in moderation. I don't normally follow a recipe. I so hope there are others out there like me. Well, sometimes I do, depending on the circumstances, but mostly not. So here's, at best, my preparation of our Waldorf Chicken Salad.

Use canned chicken, drained and rinsed. Put the eggs on to boil. While those are cooking chop, slice, and/or dice other ingredients by hand. I don't have the fancy slap chop or any of those other infomercial products for the kitchen, so if you do, by all means use them. That's not to say I wouldn't mind having them. LOL. Anyhow, measure your ingredients according to how many people you will be serving.

After your boiled eggs have cooled some, peel the shells away, rinse and slice them. Get out your favorite serving bowl and pour everything in together, spoon in the mayonnaise, stir and mix until everything is mingled and "shazaam" you have your Waldorf Chicken Salad.

You can alternate or add ingredients to your need or preferences, i.e., sliced almonds, spices, etc. That's the fun of making this dish.

Oh, and yes, I did devour the serving in the photo:)

Happy Thanksgiving!

Pumpkin Cheese Cake

2009-11-23T12:36:00.005-06:00

Crust:
1 1/2 cups gram cracker crumbs
1/4 cup sugar
1/4 cup butter

Melt butter add to cracker and sugar mixture, press into spring form pan.

Three packages 8oz each cream cheese softened
1 can 14oz sweetened condensed milk
1 can 15oz. pure pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoons salt

Beat cream cheese till fluffy, slowly add milk till smooth, add pumpkin, eggs, syrup, cinnamon, salt, nutmeg. Beat well pour into crust. Bake 325 for 1 hour and 15 minutes.

Amish Spoonbread

2009-11-18T00:15:00.004-06:00

1 c. yellow corn meal
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. sugar
1 1/2 c. shredded cheddar cheese
2 eggs, beaten
1 can cream style corn
1/4 c. oil
3/4 c. milk

Preheat oven to 350*. Combine everything except cheese . Pour half the batter into a greased 1 1/2 qt. baking dish or pan. Sprinkle the cheese over the batter, and top with remaining batter. Bake 40-45 min. or until a pick inserted in center comes out clean. Spoon into plate and top with butter or syrup.

Linda~~PrairieRose

Colonial Squash and Apples

2009-11-06T17:52:00.001-06:00

This is a very old recipe for fixing Butternut Squash. It was requested to be served at the very first Thanksgiving Dinner in the White House and has been a staple for many of our Presidents Thanksgivings since.

I Butternut Squash, sliced into 1 in. pieces and then into bite size piecess
4-3 apples ( I like Gala), cut into quarters, then into bite size pieces
2 Tbsp. butter
1/2 c. brown sugar (more or less depending on taste. this is not real sweet)
2-3 tsp. cinnamon
pecans, broken into pieces , optional

Saute the squash and apples in the melted butter until juices start to flow, over med. heat. Sprinkle the brown sugar and cinnamon over top and mix in.Cover, and lower heat a little and continue cooking and stiring occasionally, until squash is tender, for 25 min. Remove the lid and allow some of the juice to cook down for a few minutes. Add pecans now.This can also be baked in the oven at 350 deg. for 25-30 minutes if desired. Delicious! Perfect for a cold winter night's supper!

Linda--PrairieRose

Spicy Cranberry Apple Relish

2009-11-05T15:13:00.002-06:00

This is an old Victorian recipe that has been handed down . It is wonderful for the holidays, as well as on a hot summer day. Flavor and color are excellent!

1-1lb. pkg cranberries, sorted and rinsed
5 or 6 apples,cored and chunked
2 c. sugar
1 sm. pkg red hots (app. 1/2 cup)
1/2 tsp. mace
1 c. water

Combine in saucepan and cook till apples are soft. Mash with a potato masher and simmer till thick. Let cool a while and pour into a pretty dish.

Linda--PrairieRose

Beef Burritos

2009-10-30T17:12:00.002-05:00

Beef Burritos by Rose Clawson

1 – 1 ½ pounds beef cubes
¼ cup taco seasonings
1 cup water

In a pressure cooker add meat, taco seasoning, and water. Bring pressure cooker to rocker stage and cook 10 minutes. After 10 minutes remove from heat and let pressure drop. Carefully open and let the meat sit for a few minutes. When cooled enough to handle, cut the meat into small pieces.

Dice a large onion
1 can refried beans, heated up in a microwave for 2 minutes
Shredded Cheese (your favorite – cheddar, Mexican blend, taco cheese)
10 Large flour burrito shell – place in the microwave for 1 minute to heat them up so they will roll better.
Take one burrito shell, spread some refried beans on it, place small about of meat toward one end, and then add onion and cheese. Fold the sides in the roll up. To serve - warm them up in the microwave oven. Enjoy!

Pumpkin Pie

2009-10-28T16:46:00.002-05:00

This is a recipe I got from my 8th grade Home Ec. teacher, and is the only Pumpkin Pie I make to this day. It's spicy and full of the best flavor!

Makes 2 pies

I recipe Pie crust
1 1/2 c. Brown sugar
3 1/2 c. pumpkin ( may substitute Butternut Squash or Sweet Potatoes if desired)
4 eggs
3 Tbsp. melted butter
2 Tbsp molasses
1 Tbsp. cinnamon
3/4 tsp. Ginger
1/2 tsp. nutmeg
1 1/4 tsp. salt
1 1/2 c. milk

Roll out pastry, line two pans.Add sugar to pumpkin.Beat eggs until thick, add melted butter,molasses, seasonings,and milk to pumpkin mixture, stir well. Pour pumpkin mix into two pastry lined pans. Bake at 425 for 10 min,; reduce heat to 325 and bake for 25 min. more. Cool and serve with whipped cream. Mmmmm!

Linda Foster--PrairieRose

Stuffed Cabbage Rolls

2009-10-22T13:11:00.004-05:00

by Rose of basketsbyrose

1 Large head of cabbage washed well

2 lb hamburger

2 eggs

1 cup cooked rice

1 – 2 large onions

1 cup chopped fine celery

2 tablespoons parsley

Cut the core form the cabbage, place in a large pot filled with water. Boil till the leaves start to fall off. Place the leaves in a large bowl and keep cooking to all the leaves are removed. You may have to re-cut the core to get more leaves off. The leaves should be soft enough to roll. While the cabbage is cooking, cook the rice and let cool. Mix the hamburger, eggs, rice, celery, onions together. Take one cabbage leave add some meat mixture and roll up, place in a large roaster pan. After all the cabbage leaves are rolled up, add some tomato juice, can tomatoes, or soup. Use what you have in the house. Cook in the oven at 350 for about 2 hours, or simmer on the stove for 3 to 4 hours. Check to make sure they are done. Serve with fresh rye bread and butter. According to my husband very cold beer!

Double Decker Pineapple Upside Down Cake

2009-10-17T18:23:00.013-05:00

WARNING!! Just looking at this picture can make you gain 10 pounds!

Melt 3/4 Cup of butter

Divide and pour into two two round cake pans
Rotate pans so melted butter coats bottom and sides of pans
Divide 1 1/2 Cups Packed brown sugar and sprinkle evenly over pan bottoms and smoosh some up the sides of the pans as well.

Arrange Drained canned Pineapple rounds (save some juice) with cherries in the center, all over pan bottom.

Make one Yellow Cake according to manufactures instructions (from your favorite cake mix.) Divide and carefully pour into each cake pan. Try not to disturb sugar coated sides of pan.

Bake according to manufacturers instructions. Cool cake thoroughly in pans. Carefully, remove from pan. When cool, carefully remove from pan place one layer on plate. (pineapple side up)

Pineapple Buttercream Frosting

1/2 Cup Butter Softened

2 Tablespoons Reserved Pineapple Juice from can
3 1/2 Cups Confectioners Suger

In a medium Bowl, beat butter and Pineapple Juice with an electric mixer until creamy. Gradually beat in confectioners Sugar until smooth
Spread a thin layer over top of pineapple-topped caker layer.
Carefully remove second cake layer from pan and place on top of first layer again, with pineapple side up. (I use a very large spatula)
Frost sides of cake with Pineapple Buttercream Frosting.

Serve only when you have several people to help you eat this!

Lemon Zucchini Bread

2009-10-12T07:16:00.004-05:00

By Kimberly of Sugar Creek Hollow

This has been a family favorite for years now! I recently bought a rather large zucchini at the local farmer's market and baked EIGHT loaves of bread from it.
Fortunately, this recipe also freezes well!
LEMON ZUCCHINI BREAD RECIPE
INGREDIENTS:
3 cups All-purpose Flour
1-1/2 cups Sugar
1 cup chopped Walnuts
4-1/2 teapspoons double-acting Baking Powder
1 teaspoon Salt
4 Eggs
2/3 cup Vegetable Oil
2 cups grated Zucchini
2 teaspoons grated Lemon Peel
DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease two 8-12" by 4-1/2" loaf pans. In large bowl with fork, mix flour, sugar, walnuts, baking powder, and salt.
2. In medium bowl with fork, beat eggs slightly; stir in vegetable oil, zucchini, and lemon peel
3. Stir liquid mixture into flour mixture just until flour is moistened; spread evenly in pans.
4. Bake bread 1 hour. Cool in pans on wire racks 10 minutes; remove from pans. Serve warm or cold.
ENJOY!

Country Biscuits

2009-09-30T14:07:00.001-05:00

by Linda Foster~~PrairieRose

This is a recipe I have used for 40 years~~makes your mouth water to just smell them baking!

2 c. flour

4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cream of tartar

2 tsp. sugar

1/2 c. shortening

2/3 c. milk

Sift together all dry ingredients. Cut in shortening with a pastry blender or two knives until it looks like coarse crumbs. Pour milk in all at once. Mix quickly with a fork until dough follows around the bowl. Do not over mix! Dough will be sticky. Dump dough out onto a well floured board and knead lightly 6 to 10 times and dough is smooth. You may have to add a bit more flour to keep dough from sticking. Roll or pat out to 1/2 in. thickness and cut out. Place biscuits in a 9"sq. or 8-9" round cake pan to bake. Bake at 425 deg. for 10-12 minutes. Remove from oven and place in your prettiest calico lines basket and serve with lots of butter and strawberry jam! Makes 12 biscuits. Enjoy! Can also be served with Sausage or Bacon Gravy for a genuine county breakfast! I usually double the recipe when serving with gravy.Yumm!

Variation:

Country Roll-ups

Roll dough out into a rectangle, 1/4" thick. Spread with butter, sprinkle with sugar and cinnamon. Roll up starting with the long side like for Cinnamon Rolls. Slice 1" thick and place in 9" baking pan. Sprinkle tops with cinnamon a sugar mixture and let set for a min. or two. Bake as for biscuits ( may take a few minutes longer). Delicious for breakfast, or after school treat, or anytime!

Chuckwagon Wheels:

Roll out as for the cinnamon rolls. Spread one can of Roast Beef Hash over the dough.Sprinkle with shredded cheddar if desired. Roll up and slice 1 in. thick. Bake same as above. Serve with white gravy. A real man pleaser!