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Our garden fresh beets! First scrub the beets. Place in a large stockpot with salted water and boil for 30-45 minutes or until fork tender. In a seperate sauce pan heat 3/4 C. sugar, 2 tsp.cornstarch, 1/3 C vinegar, 1/3 C water and boil for 5 minutes. Drain the beets and with a paper towel peel the skins off, quarter the beets. Place vinegar mix in the stockpot with the beets and simmer for 30 minutes. Add 3 T butter season with salt and pepper. Serve.
3 eggs
1 cup vegetable oil
1 cup packed brown sugar
1 cup white sugar
3 teaspoons maple flavored extract
2 1/2 cups all-purpose flour
1/2 cup wheat germ
2 teaspoons baking soda
2 teaspoons salt
1/2 teaspoon baking powder
2 cups grated zucchini
1 cup chopped walnuts
In a mixing bowl, beat the 3 eggs; add oil, sugars and flavoring, mixing until foamy. Blend in the flour, wheat germ, baking powder, soda, and salt. Stir in zucchini and nuts. Pour batter into 2 greased bread pans
Bake at 325 degrees F (165 degrees C) for 1 hour. Cool.
1 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1 cup semi sweet chocolate chips
6 tablespoons unsweetened cocoa powder
1/4 cup butter, room temp.
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl add confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mix. Spread over cooled brownies before cutting into squares.
4 russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil
4 ounces sharp cheddar cheese, shredded (about 1 cup)
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons unsalted butter, room temperature
3 medium scallions, white and green parts sliced thin (about 1/2 cup)
1/2 teaspoon salt
Ground black pepper
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and a skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes.
2. Using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving 1/8- to 1/4-inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including ground black pepper to taste, until well combined.
3. Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel, spoon mixture into crisped shells, mounding slightly at the center, and return to oven.I topped with extra cheese and bacon.
Broil until spotty brown and crisp on top, 10 to 15 minutes. Allow to cool for 10 minutes. Serve warm.
In a crockpot Layer half of the carrots( fresh from our garden) then the corned beef the other half of the carrots, and 1 head of cabbage( also fresh form our garden) add 1-1 1/2 cups water salt and pepper to taste and 3 bay leaves.
1 cup water
3 cups dried figs
1 cup white sugar
1/2 cup butter, softened
1 cup white sugar
1 tablespoon milk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.
In a large bowl, cream together the butter and sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/4 inch thickness. Line the prepared pan with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.
2 cups all-purpose flour
1&1/2 teaspoons baking powder
1/4 teaspoon salt
1-7 oz box
Odense Almond Paste
1&1/2 sticks (12 tablespoons) butter, room temperature
1 cup sugar, divided
2 large egg whites, room temperature
1/2 teaspoon vanilla extract
40 almonds or halved marashino cherries
Preheat oven to 325° F with rack in center. Line cookie sheets with parchment paper or aluminum foil.
Sift flour, baking powder, and salt into a small bowl. Set aside.
Grate almond paste on large hole side of grater.
Combine almond paste, butter and 1/2 cup of the sugar in mixing bowl. Beat on high speed for 3 minutes, or until soft and fluffy.
Add egg whites and vanilla. Beat until well mixed.
Mix in flour mixture on low speed until just incorporated.
With a tablespoon or small ice cream scoop, scoop enough dough to form a 1-inch ball.
Roll dough between palms to make balls. Roll balls in remaining 1/2 cup of sugar.
Place balls on prepared baking sheets, leaving 2 inches between for spreading.
Firmly press an almond on top of each cookie.
Bake for 15 - 17 minutes or until bottoms are light golden. Remove from pans and cool on wire racks.
6-7 C Raisin Bran cereal
2 C boiling water
1 C vegetable oil
4 eggs
5 C all purpose flour
3 C sugar
5 tsp. baking soda
4 C buttermilk
In a large mixing bowl, combine cereal and boiling water;stir in oil and eggs. Add flour, sugar, baking soda and buttermilk;mix well. Spoon batter into greased muffin tins, 2/3 full. Bake in oven at 400 degrees F for 15-20 minutes or until golden. Batter keeps in refrigerator tightly covered for up to 6 weeks.
*1 lb. boneless, skinless chicken breastthick
* 2 eggs
* 3 tablespoons water
* 1 (6 oz.) package cornbread stuffing mix
* 1/4 cup grated Asiago or Parmesan cheese
* 2 tablespoons poppy seeds
* 1/4 cup butter-flavor shortening
Cooking Directions
Beat together eggs and water in a small bowl until foamy. Pour into a shallow bowl.
Place stuffing mix in a self-sealing plastic bag; finely crush with a rolling pin.
Stir in Asiago or Parmesan cheese and poppy seeds. Transfer to a second shallow bowl.
Coat chicken with crushed mixture. Dip into egg mixture and coat with crushed mixture again.
Heat the vegetable oil in a large skillet over medium-high heat until it sizzles.
Reduce heat to medium. . Cook chicken in batches. Transfer to a serving platter; cover to keep warm.
Here is a fun project to do with the kids. The bread was excellent and the whole project was easy and fun. Here are great photos and excellent directions. We did not make 3 small loaves just 1 whole loaf with instead.
http://www.skiptomylou.org/2007/02/16/making-bread-in-a-bag/
Ingredients
Pork:
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1 tablespoon peanut butter
2 teaspoons sugar
2 teaspoons fish sauce
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground coriander
2 garlic cloves, minced
1 pound pork tenderloin, trimmed and cut into 16 (4-inch-long) strips
Sauce:
1 1/2 tablespoons sugar
1 tablespoon chopped fresh cilantro
2 tablespoons seasoned rice vinegar
2 tablespoons fresh lime juice
2 tablespoons mirin (sweet rice wine)
1 teaspoon fish sauce
1 T crushed red pepper
2 tablespoon honey roasted peanuts, chopped
1. Prepare grill to medium-high heat.
2. To prepare pork, combine first 9 ingredients in a medium bowl, stirring until smooth. Add pork to bowl; toss well to coat. Let stand at room temperature 15 minutes.
3. To prepare sauce, combine 1 1/2 tablespoons sugar and next 6 ingredients (through peppe), stirring with a whisk. Stir in peanuts.
4. Thread 2 pork pieces lengthwise onto each of 8 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Serve with sauce.
Yield
3 medium zucchini, cored, seeded, shredded (about 5 cups)
2C corn
2T dehydrated onion
1T dried oregano
1 1/2 cups Bisquick
1 tsp salt
1/2 tsp pepper
3 Eggs
1/4 C Parmesean cheese
1/2 C vegetable oil
Blend zucchini, corn, onions, oregano, Bisquick, salt, pepper, eggs, and cheese in large bowl until well-mixed.
Heat vegetable oil in large skillet or griddle on MEDIUM until oil faintly smokes.
Drop 1/2 cup batter onto large skillet and spread to form 3 to 4-inch pancake with back of spoon. Make 3 more pancakes. Cook about 3 min on first side, until golden-brown. Turn over; cook 2 min. Transfer to serving plate; keep warm.
1 lb. zucchini, grated
2T salt
2 1/4 tsp. active dry yeast
1 1/4 C lukewarm water
3 1/2 C bread flour
olive oil for brushing
granulated garlic
grated Parmesan cheese
In a colander, alternate layers of grated zucchini and salt. Leave for 30 minutes then squeeze out the moisture with your hands. Combine yeast with 1/4 c of the water. let sit for 15 minutes. Place the zucchini, yeast and flour in a bowl. Stir together and add just enough of the remaining water to obtain a rough dough. Transfer to a floured surface and knead until smooth and elastic. Return the dough to an oiled bowl, cover with plastic wrap and let sit for 1 1/2 hours or until double in size. Grease a baking sheet. Punch down the risen dough and knead into a tapered cylinder. Place on the baking sheet cover with plastic wrap and let sit for 45 minutes, until double in size. Preheat oven to 425 degrees F. Brush with olive oil and sprinkle with Parmesan cheese and granulated garlic. Bake until golden brown 40-45 minutes. Cool on a rack. For extra crispness double bake the loaf. When you are ready for serving place bake in the 425 degree oven for 15-20 minutes.
1 egg, beaten
½ cup butter, softened
½ cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract
Combine in large bowl.
1 cup white flour
1 cup whole wheat flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
Combine in a separate, small bowl and blend into liquid mixture
1 cup finely shredded zucchini
12 oz chocolate chips
Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350 degrees F for 10-15 minutes. Today I doubled the recipe and placed them in a greased 9"X 13" pan and baked for about 30 minutes.
4T butter
3 eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 teaspoon allspice
1 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 cups grated zucchini
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoons baking powder
1 C semi sweet chocolate chips
In a saucepan melt butter. Set aside to cool. Combine flour, baking powder, baking soda, and salt. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon,allspice and nutmeg. Blend in zucchini and melted butter. Stir flour mixture into zucchini mixture.Stir in chips. Pour batter into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 60-70 minutes. Let stand 10 minutes before unmolding. Cool on wire racks.
4T butter
3 eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 teaspoon allspice
1 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 cups grated zucchini
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoons baking powder
1 C raisins
1 C chopped walnuts
In a saucepan melt butter. Set aside to cool. Combine flour, baking powder, baking soda, and salt. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon,allspice and nutmeg. Blend in zucchini and melted butter. Stir flour mixture into zucchini mixture.Stir in raisins and walnuts. Pour batter into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 60-70 minutes. Let stand 10 minutes before unmolding. Cool on wire racks.
4 eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 C raisins
cinnamon sugar
Combine flour, baking powder, baking soda, and salt.
In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture.Stir in raisins. Pour batter into two greased and floured 9 x 5 inch loaf pans.Top with 1T cinnamon sugar mix on each loaf. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
For stuffing mixture:
In a large bowl combine-2 eggs, 1 C Italian bread crumbs, 1T granulated garlic, 3T dehydrated onion, 2 T jalapeno pepper sauce, 1 T sugar, 1 tsp. oregano, salt and pepper, 2 T cornmeal, 1 oz. dry Vermouth, 1T Tabasco sauce, 2 lb. ground beef
Stuff sweet pepper. Place 1 bottle of meat sauce on the bottom of a crock pot. Place peppers upright in the sauce, pour another bottle of meat sauce on the top. Keep crockpot on low setting for at least 8 hours.
1 T sugar
1 1/2 C self rising flour
1/2 C cornstarch
3 tsp. celery salt
2 tsp. paprika
1/2 tsp. baking soda
1/2 C biscuit mix
1 pkg. Italian dressing mix
1 pkg. onion soup mix
Combine all ingredients in a 4 C container. Mix to blend thoroughly. Store tightly covered at room temperature up to 3 months. To use dip chicken (boneless, skinless cutlets) in an egg mixture(2 eggs beaten with 1/4 C cold water) and the into dry mix, egg again and dry mix. Heat 1 C vegetable oil to piping hot in a skillet. Brown each piece and flip and brown on the other side.
From allrecipes.com called A very popular BBQ Sauce
INGREDIENTS (Nutrition)
1 1/2 cups brown sugar
1 1/2 cups ketchup
1/2 cup red wine vinegar
1/2 cup water
1 tablespoon Worcestershire sauce
2 1/2 tablespoons dry mustard
2 teaspoons paprika
2 teaspoons salt
1 1/2 teaspoons black pepper
2 dashes hot pepper sauce
DIRECTIONS
In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
FOOTNOTE
RECIPE INGREDIENTS:
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne (optional)
1/4 teaspoon pepper
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
2 teaspoons brown sugar
1/4 cup olive oil
Salt and pepper
1. I a small bowl, combine all ingredients and mix well.
2. You can either cut into pieces and place in a gallon-size zip-lock bag, or keep the cutlet whole as i did. Refrigerate overnight.
3. Prepare a charcoal a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
4. Grill the chicken turning once, until the chicken is no longer pink inside, about 8 to 10 minutes on a gas grill. Serves 6 to 8.
Pastry for a 2 crust pie
6 C fresh blueberries
1 C sugar
1/2 c flour
1 tsp. ground cinnamon
1 T lemon juice
1 T. lemon zest
2T butter
Preheat oven to 425 degrees F. In a prepared pan, place bottom crust. In a large bowl toss all remaining ingredients except for the butter. Place filling ingredients into the bottom crust. Place pats of butter on top of filling and finish with top crust. Make slits in the top crust. Brush top crust with milk and sprinkle on 1/2 T sugar. Bake for 40-45 minutes or until the pie is golden and bubbly.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts(I used 1 C semisweet chocolate chips instead)
DIRECTIONS
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup white chocolate chips
1 tablespoon Lemon zest
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
DIRECTIONS
Sift together flour, baking powder, soda, salt, and spices.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before
