2 medium to large onions, diced
3-4 Tbsp oil
1 pkg firm Tofu (420 g.) diced small(Use scrambled eggs or Diced Vege chicken for Vegetarian Chicken Soup)
½ teaspoon Tumeric
8 Tbsp Vegetarian Chicken Soup Mix (Bulk Barn)
1 teaspoon salt (or more to taste)
Noodles, broken into 1-2” lengths (about 200 grams of dry noodles)
Sautee onions in a Dutch oven with oil until tender
Add tofu and continue to sautee
Add chicken seasoning and turmeric
Stir well and continue to sautee
Add 16 cups water. Bring to a boil. Add salt to taste.
Just before serving, add noodles and cook until tender.
Garnish with fresh or dry parsley.
Makes one large Dutch oven.
EnjoyRosemary’s Vegan Chicken Noodle Soup
Posted at http://heritagegreen22.adventistchurchconnect.org/article/64/church-family/soup-recipes/rosemary-s-vegan-chicken-noodle-soup
and http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1998103 this site also gives a nutritional breakdown
Wednesday, March 18, 2015
Titer Cabbage
- Ingredients:
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 105.4
- Total Fat: 4.5 g
- Cholesterol: 92.5 mg
- Sodium: 520.7 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.7 g
- Protein: 6.2 g
Cabbage, red, fresh, 8 cup, chopped
Onions, raw, 2 cup, chopped
Mushrooms, fresh, 1 cup, pieces or slices
Garlic, 2 cloves
*Canola Oil, 1 tbsp
*Kikkoman Soy Sauce, 4 tbsp
Granulated Sugar, 2 tsp
Egg, fresh, 4 large
Nutritional Info
Granola March 18/15
Went to Bulk Barn for the majority of dry ingredients - so have weights and costs
1 kg -10 cups Large flake rolled oats cost $2.85 per kg $2.85
0.62 kg 3 1/2 cups Organic Buckwheat Groats $7.26 per kg $4.50
0.165 kg- 1 1/2 cups sliced blanched almonds @$25.56 /kg $4.22
0.27 kg -2 cups raw hulled sunflower seeds @ $7.28 kg $1.97
0.13 kg - 1 1/4 cup Hemp 50% protein powder @$28.19 kg $3.66
also 40 grams 1/4 cup chia seeds
30 grams 1/4 cup white sesame seeds
2 tsp salt
2 Tbsp Artificial vanilla
1 cup Oil
1 tsp Louisiana Hot Sauce
1 tetra pak 200 ml Oasis fruit juice Strawberry Banana flavour
1 jar Presidents Choice 500 ml Twice the Fruit- Strawberry & Rhubarb
Using
Spark
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2897347allowing for 40 servings
Amount Per Serving
| ||
 | ||
| Calories | 418.7 | |
| ||
| Total Fat | 12.4 g | |
| ||
| Saturated Fat | 1.2 g | |
| ||
| Polyunsaturated Fat | 4.8 g | |
| ||
| Monounsaturated Fat | 4.4 g | |
| ||
| Cholesterol | 5.2 mg | |
| ||
| Sodium | 12.8 mg | |
| ||
| Potassium | 162.9 mg | |
| ||
| Total Carbohydrate | 64.1 g | |
| ||
| Dietary Fiber | 10.1 g | |
| ||
| Sugars | 5.1 g | |
| ||
| Protein | 13.0 g | |
Sunday, March 15, 2015
Spreads Dressing
Guacamole Spread or
Dressing
2 ripe avocados
1 slice fresh tomato (or canned tomatoes)
2 tsp chopped onion
1 Tbsp lemon juice
1/2 tsp salt
garlic salt to taste
Blenderize until smooth or mash avocados, add salt, garlic
salt, lemon juice. Chop tomato and onion fine and combine all ingredients.
Chill covered to keep avocados from turning dark. May make thinner consistency
for salad dressing by adding small amount of water.
Tofu Mayonnaise
1 lb soft tofu
4 Tbsp fresh lemon juice
2 cloves garlic
1 tsp salt
2 tsp onions
1 tsp dill weed
2 Tbsp honey
water as needed
Whis all ingredients together using water as needed for
blending. Start and stop blender until smooth.
Tofu Sour Cream
Use Recipe for Tofu Mayonnaise but
use 6 Tbsp lemon and
less sweetening
Holiday Ring Cake
1 cup butter -room temperature
8 oz cream cheese softened
1 1/2 cup sugar
1 tsp vanilla
2 tsp lemon rind
4 eggs
1 3/4 cup flour
1 1/2 tsp baking powder
1/2 cup seedless raisins
1/2 cup golden raisins
1/2 cup candied fruit
1/2 cup chopped nuts
1/2 cup maraschino cherries (red and green)
1/4 cup flour
With electric mixer, cream butter and cream cheese together.
Add sugar and cream well. Beat in vanilla and lemon rind. Add eggs one at a
time, beating well after each. Sift flour with baking powder and blend in.
Combine fruit and nuts and toss with 1/4 cup flour. Stir into batter. Pour into
greased and floured 10 inch bundt pan or tube pan. Bake in 300 F oven for 70-80
minutes or until toothpick comes out clean. Cool in pan 10 minutes, then turn
onto wire rack to cool completely. Dust cake with icing sugar or drizzle with a
glaze made with icing sugar and a little milk.
Bachan Buns
Bachan Buns by
Bachan Hamade
1 pkg yeast
1/4 cup warm water
1 tsp sugar
Let stand for 10 minutes
1 3/4 cup warm water
1 rounded Tbsp milk
3 Tbsp sugar
3 Tbsp liquid shortening
1 tsp salt
1 egg
6 cups flour
Combine water, milk, sugar, shortening and salt. Add 3-4
cups flour. Mix well. Add egg and mix well again. Add yeast mixture and mix.
Add remaining flour. Put in greased bowl and let stand at 70-75 F for 1 hour
(until twice the bulk) Punch down. Cut into bun size and place on greased pan.
Brush top with evaporated milk. Let stand in warm place (about 1 hour.) Bake at
400 F ove 10-12 minutes or till golden brown on top.
Hash Brown Potatoes
Hash Brown Potatoes
by Bea MacCrae
1 bag frozen hash browns
1 cup onions diced
1 can celery soup
1 large sour cream
1/4 cup butter or margarine
1/2 lb grated cheese
Mix everything together into 9 by 13 dish. Bake 1 hour at
325 F
Vichy Carrots
5 cups diagonally cut carrots
3/4 cup boiling water
1/4 tsp nutmeg
1 Tbsp lemon juice
1 Tbsp margarine
2 tsp salt
2 tsp sugar
1/4 cup fresh parsley or 1 Tbsp dry parsley
Add butter to to boiling water in saucepan. Add salt, nutmeg, sugar and carrots. Simmer covered 8-10 minutes or until tender-crisp. Stir in lemon juice and parsley
3/4 cup boiling water
1/4 tsp nutmeg
1 Tbsp lemon juice
1 Tbsp margarine
2 tsp salt
2 tsp sugar
1/4 cup fresh parsley or 1 Tbsp dry parsley
Add butter to to boiling water in saucepan. Add salt, nutmeg, sugar and carrots. Simmer covered 8-10 minutes or until tender-crisp. Stir in lemon juice and parsley
Dilly Beans
Dilly Beans
5 cups green beans
3/4 cup boiling water
1/2 - 1 tsp garlic
1 Tbsp margarine
1 tsp salt
2 tsp dill
Add butter to boiling water in saucepan. Add salt, garlic,
beans. Simmer covered for 8-10 minutes or until tender-crisp. Add in dill.
Cucumber Relish
Cucumber Relish
1 small basket cucumbers
1 cauliflower
3 red peppers
1 qt onions
1 cabbage
3 green peppers
1 cup salt
8 cups sugar
3 pints vinegar
1/2 cup flour
2 oz mustard seed
1/2 oz tumeric
Remove seeds from cukes and pepper. Do not peel cucumbers.
Blender all vegetables. Make brine. Pour salt into vegetables. Stir well
Adapted recipe- cut sugar and vinegar by half.
Wednesday, March 11, 2015
Quiche Recipe
Another recipe from the Good Housekeeping Cookbook
page 345- called Switzerland Cheese and Onion Pie
On the page with Quiches
Mainly as a reference for the quantities of milk and eggs
1 9" unbaked pie shell
2 onions, large, thinly sliced (about 1 cup)
2 tablespoons butter or margarine
1/2 lb natural Swiss cheese, grated
1 tablespoon flour
3 eggs
1 cup milk or light cream
1/2 teaspoon salt
1/8 teaspoon pepper
Summary of directionsF
Preheat oven to 400
Saute onions, put in pie plate,
Toss cheese with flour, add to onions
Beat eggs well
Stir in milk, salt
pour over cheese
Bake 20 minutes
Reduce heat to 300, bake for another 25 minutes or until knife inserted in centre comes out clean
Serve hot
page 345- called Switzerland Cheese and Onion Pie
On the page with Quiches
Mainly as a reference for the quantities of milk and eggs
1 9" unbaked pie shell
2 onions, large, thinly sliced (about 1 cup)
2 tablespoons butter or margarine
1/2 lb natural Swiss cheese, grated
1 tablespoon flour
3 eggs
1 cup milk or light cream
1/2 teaspoon salt
1/8 teaspoon pepper
Summary of directionsF
Preheat oven to 400
Saute onions, put in pie plate,
Toss cheese with flour, add to onions
Beat eggs well
Stir in milk, salt
pour over cheese
Bake 20 minutes
Reduce heat to 300, bake for another 25 minutes or until knife inserted in centre comes out clean
Serve hot
Blueberry Muffins
From The Good Housekeeping Coookbook Edited by Dorothy Marsh 1963
Chapter The Best of Susan page 116
Ingredients(See ingredients for 6 recipes at the end of this recipe)
1 cup fresh blueberries(6 oz(170 g)container in grocery stores.
Granulated sugar
2 cups sifted all-purpose flour
3 teasp double acting baking powder
1 teasp salt
1 egg
1 cup milk
6 tablesp melted shortening(I use vegetable oil)
1. Wash and drain fresh berries; pat dry on paper towels; set aside.
2. Start heating oven to 375 F. Grease 14 2 1/2" muffin pan cups well. Into mixing bowl, sift flour, baking powder, salt, 2 tablesp sugar.
3. Beat egg until frothy; add milk and shortening; mix well. Make small well in center of flour mixture; pour in milk mixture all at once. Stir quickly and lightly - don't beat - until just mixed, but still lumpy. Quickly stir in berries.
4. Quickly fill muffin cups to just below the top of the cup with batter; wipe off any spilled drops. (If batter does not fill all cups, fill empty ones with water to keep grease from burning.) Sprinkle tops of muffins with a shake of granulated sugar.(optional - if you want to do it, just a little shake will do)
Bake 25 minutes or until wire cake tester, inserted in center of muffin, comes out clean. Then run spatula around each muffin to loosen it; lift out onto napkin lined basket and serve piping hot. Makes about 14.
p.s. If muffins are done before rest of meal, loosen, then tip slightly in pans and keep warm right in the pans so they won't steam and soften.
Feb 15, 2016
Made with Skim Milk, and vegetable oil, fresh blueberries
Lose-it says 265 calories per muffin
Chapter The Best of Susan page 116
Ingredients(See ingredients for 6 recipes at the end of this recipe)
1 cup fresh blueberries(6 oz(170 g)container in grocery stores.
Granulated sugar
2 cups sifted all-purpose flour
3 teasp double acting baking powder
1 teasp salt
1 egg
1 cup milk
6 tablesp melted shortening(I use vegetable oil)
1. Wash and drain fresh berries; pat dry on paper towels; set aside.
2. Start heating oven to 375 F. Grease 14 2 1/2" muffin pan cups well. Into mixing bowl, sift flour, baking powder, salt, 2 tablesp sugar.
3. Beat egg until frothy; add milk and shortening; mix well. Make small well in center of flour mixture; pour in milk mixture all at once. Stir quickly and lightly - don't beat - until just mixed, but still lumpy. Quickly stir in berries.
4. Quickly fill muffin cups to just below the top of the cup with batter; wipe off any spilled drops. (If batter does not fill all cups, fill empty ones with water to keep grease from burning.) Sprinkle tops of muffins with a shake of granulated sugar.(optional - if you want to do it, just a little shake will do)
Bake 25 minutes or until wire cake tester, inserted in center of muffin, comes out clean. Then run spatula around each muffin to loosen it; lift out onto napkin lined basket and serve piping hot. Makes about 14.
p.s. If muffins are done before rest of meal, loosen, then tip slightly in pans and keep warm right in the pans so they won't steam and soften.
Feb 15, 2016
Made with Skim Milk, and vegetable oil, fresh blueberries
Lose-it says 265 calories per muffin
Recipe x 6 which makes 4 dozen large muffins
Ingredients
6 cup fresh blueberries
1 cup Granulated sugar
12 cups sifted all-purpose flour
6 Tbsp. double acting baking powder
6 teasp salt
6 eggs
6 cups milk
2 1/4 cups vegetable oil
1 cup Granulated sugar
12 cups sifted all-purpose flour
6 Tbsp. double acting baking powder
6 teasp salt
6 eggs
6 cups milk
2 1/4 cups vegetable oil
Old Fashioned Sugar Cookie
From the Bake Off Cookie Favorites Book Page 51
3 cups Pillsbury All Purpose Flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine
1 egg
3 tablespoons light cream or evaporated milk
1 teaspoon vanilla
Oven 400 F About 52 Cookies
In a large mixing bowl, combine flour, sugar, baking powder and salt. With pastry blender or mixer, cut in butter until crumbly. Stir in egg, cream and vanilla; blend well. Refrigerate dough, if desired. Roll out dough on floured surface to 1/8 inch thickness. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheets. Sprinkle with sugar, if desired. Bake at 400 F for 5 to 8 minutes until light brown. Cool.
Tip-Cookies may be frosted with Pillsbury Ready-to-Spread Vanilla Frosting and decorated as desired.
=======================
3 cups Pillsbury All Purpose Flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine
1 egg
3 tablespoons light cream or evaporated milk
1 teaspoon vanilla
Oven 400 F About 52 Cookies
In a large mixing bowl, combine flour, sugar, baking powder and salt. With pastry blender or mixer, cut in butter until crumbly. Stir in egg, cream and vanilla; blend well. Refrigerate dough, if desired. Roll out dough on floured surface to 1/8 inch thickness. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheets. Sprinkle with sugar, if desired. Bake at 400 F for 5 to 8 minutes until light brown. Cool.
Tip-Cookies may be frosted with Pillsbury Ready-to-Spread Vanilla Frosting and decorated as desired.
=======================
Oatmeal Chip Cookies
Original Recipe
2 cups Pillsbury All Purpose Flour
1 teaspoon salt
1 teaspoon soda
1 cup sugar
1 cup firmly packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 cups quick cooking rolled oats
1 cup chopped almonds, walnuts or pecans
1 cup (6 oz pkg) semi-sweet chocolate pieces
OVEN 375 F About 96 Cookies
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+++++++++++++++
Revised recipe - healthier- less sugar, less salt
2 cups flour
1/2 teaspoon salt
1/2 teaspoon soda
1/2 cup brown sugar
1/4 cup margarine
1/4 cup shortening
2 eggs
2 cups rolled oats
1 cup walnuts (optional)
1 cup chocolates or carob chips or raisins
Sunday, March 8, 2015
Four Layer Pistachio Dessert by Chris
1st Layer
1 cup flour
1/4 cup margaine
1/4 cup chopped nuts (optional)
2 Tbsp white sugar
Cut with pastry blender into small cornmeal size pieces and press into 9 x 12" pan. Bake 20 minutes at 325 F. Cool then cover with second layer.
2nd Layer
8 oz cream cheese
2/3 cup icing sugar
1/2 large container (900gr) Cool Whip
Cream sugar and cream cheese and add to cool whip
3rd Layer
2 pkg pistachio instant pudding
2 1/2 cups milk (2%)
Mix together and spread on cream cheese layer
4th Layer
Cover with remaining Cool Whip. May be decorated with cherries, etc
Chill and keep refrigerated
1 cup flour
1/4 cup margaine
1/4 cup chopped nuts (optional)
2 Tbsp white sugar
Cut with pastry blender into small cornmeal size pieces and press into 9 x 12" pan. Bake 20 minutes at 325 F. Cool then cover with second layer.
2nd Layer
8 oz cream cheese
2/3 cup icing sugar
1/2 large container (900gr) Cool Whip
Cream sugar and cream cheese and add to cool whip
3rd Layer
2 pkg pistachio instant pudding
2 1/2 cups milk (2%)
Mix together and spread on cream cheese layer
4th Layer
Cover with remaining Cool Whip. May be decorated with cherries, etc
Chill and keep refrigerated
Jam Jam Cookies by Amy
1 cup sugar
2 eggs
3 cups flour
1 cup butter or margarine
4 tsp baking powder
4 Tbsp milk
1 tsp salt
Cream butter, add sugar, add eggs, milk, dry ingredients. Make dough into a ball the size of a walnut. Press centre. Fill depression with jam. Bake 350 F for 12-15 minutes.
2 eggs
3 cups flour
1 cup butter or margarine
4 tsp baking powder
4 Tbsp milk
1 tsp salt
Cream butter, add sugar, add eggs, milk, dry ingredients. Make dough into a ball the size of a walnut. Press centre. Fill depression with jam. Bake 350 F for 12-15 minutes.
Play Dough
1 cup flour
1 cup water
1/2 cup salt
2 tsp cream of tartar
2 tsp cooking oil
food colouring
Mix in a pan. Cook over low heat until it forms into a ball
1 cup water
1/2 cup salt
2 tsp cream of tartar
2 tsp cooking oil
food colouring
Mix in a pan. Cook over low heat until it forms into a ball
Amy's Harvest Coffee Cake
1 1/2 cup all purpose flour
3 3/4 tsp baking powder
1/2 tsp salt
3/4 cup sugar
3/4 cup butter or margarine
2 cups finely chopped peeled apples
1 1/2 cup raisins
2 large eggs
1 Tbsp milk
sugar for top
Resift flour with baking powder, salt and sugar into mixing bowl. Add butter or margarine and rub win with hands until mixture is like fine bread crumbs. Stir in apples and raisins. Add well-beaten eggs, milk. Beat thoroughly. Batter will be very stiff. Spread evenly in well-greased 9" square pan. Sprinkle top generously with sugar. Bake in moderate oven 350 F for 55-60 minutes. Allow to cool slightly in pan before cutting. Best served fresh and warm, plain or with butter.
March 20, 2015
Made double recipe- used 1 cup of raisins instead of 1 1/2
used less sugar on top but drizzled some left over caramel sauce (1/2 cup) over the surface
3 3/4 tsp baking powder
1/2 tsp salt
3/4 cup sugar
3/4 cup butter or margarine
2 cups finely chopped peeled apples
1 1/2 cup raisins
2 large eggs
1 Tbsp milk
sugar for top
Resift flour with baking powder, salt and sugar into mixing bowl. Add butter or margarine and rub win with hands until mixture is like fine bread crumbs. Stir in apples and raisins. Add well-beaten eggs, milk. Beat thoroughly. Batter will be very stiff. Spread evenly in well-greased 9" square pan. Sprinkle top generously with sugar. Bake in moderate oven 350 F for 55-60 minutes. Allow to cool slightly in pan before cutting. Best served fresh and warm, plain or with butter.
March 20, 2015
Made double recipe- used 1 cup of raisins instead of 1 1/2
used less sugar on top but drizzled some left over caramel sauce (1/2 cup) over the surface
Shortcake as in Strawberry
2 cup flour
1/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/2 cup shortening
1 egg
3/4 cup milk
Sift together flour, sugar, salt and baking powder. Add shortening and cut it in. Beat egg, add milk. Beat together and add to flour mixture. Mix lightly. Bake in oven 400 F for 20 minutes
1/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/2 cup shortening
1 egg
3/4 cup milk
Sift together flour, sugar, salt and baking powder. Add shortening and cut it in. Beat egg, add milk. Beat together and add to flour mixture. Mix lightly. Bake in oven 400 F for 20 minutes
Tea Biscuits
2 cups sifted all purpose flour
3 tsp baking powder
1/2 tsp salt
4 Tbsp shortening
2/3 cup milk
Preheat oven to 450 F. Sift then measure flour. Add baking powder and salt. Cut in shortening until mixture is fine. Add milk gradually with as little mixing as possible. Turn onto lightly floured board. Knead for a few seconds. Roll to 3/4" thickness. Cut with floured biscuit cutter. Arrange on greased pan. Bake for 12-15 minutes.
3 tsp baking powder
1/2 tsp salt
4 Tbsp shortening
2/3 cup milk
Preheat oven to 450 F. Sift then measure flour. Add baking powder and salt. Cut in shortening until mixture is fine. Add milk gradually with as little mixing as possible. Turn onto lightly floured board. Knead for a few seconds. Roll to 3/4" thickness. Cut with floured biscuit cutter. Arrange on greased pan. Bake for 12-15 minutes.
Daphne's Madeira Cake
1 cup flour
1/2 cup margarine
5/8 cup sugar
2 tsp baking powder
1 tsp vanilla
1/4 cup milk
shake of salt
1/2 cup margarine
5/8 cup sugar
2 tsp baking powder
1 tsp vanilla
1/4 cup milk
shake of salt
2 eggs
Recipe from internet
2 1/2 cups all-purpose or cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 1/2 sticks (10 ounces) unsalted butter, at room temperature, plus more for the pan
1 cup plus 2 tablespoons granulated sugar, divided
Finely grated zest of 1 medium lemon
3 large eggs
Juice of 1 medium lemon
New Frenda Youth Camp Corn Bread + vegan alternative
Original recipes is 3 times
2 1/4 cups flour
1 cup cornmeal
5 tsp baking powder
3/8 tsp salt
2/3 cup sugar
3 beaten eggs
1 1/3 cup milk
2/3 cup oil
Mix dry ingredients. Beat eggs and add milk and oil. Pour into well in centre of dry ingredients. Mix only until blended. Do not over mix. Bake at 350 F until brown (about 20 minutes)
vegan cornbread
from https://www.food.com/recipe/vegan-cornbread-115929
uses flaxseed ground- just mixed it, did not cook it
READY IN: 50mins SERVES: 9 UNITS: US
INGREDIENTS
2 tablespoons ground flax seeds
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1⁄4 cup sugar
4 teaspoons baking powder
3⁄4 teaspoon table salt
1 cup soymilk
1⁄4 cup canola oil
DIRECTIONS
Preheat oven to 425°F
Spray 8-inch-square baking dish with nonstick cooking spray.
Bring the water to a boil in a small saucepan.
Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
Set aside.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
Beat just until smooth (do not overbeat.)
Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
2 1/4 cups flour
1 cup cornmeal
5 tsp baking powder
3/8 tsp salt
2/3 cup sugar
3 beaten eggs
1 1/3 cup milk
2/3 cup oil
Mix dry ingredients. Beat eggs and add milk and oil. Pour into well in centre of dry ingredients. Mix only until blended. Do not over mix. Bake at 350 F until brown (about 20 minutes)
vegan cornbread
from https://www.food.com/recipe/vegan-cornbread-115929
uses flaxseed ground- just mixed it, did not cook it
READY IN: 50mins SERVES: 9 UNITS: US
INGREDIENTS
2 tablespoons ground flax seeds
6 tablespoons water
1 cup all-purpose flour
1 cup cornmeal
1⁄4 cup sugar
4 teaspoons baking powder
3⁄4 teaspoon table salt
1 cup soymilk
1⁄4 cup canola oil
DIRECTIONS
Preheat oven to 425°F
Spray 8-inch-square baking dish with nonstick cooking spray.
Bring the water to a boil in a small saucepan.
Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
Set aside.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
Beat just until smooth (do not overbeat.)
Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
Saturday, March 7, 2015
Tried this- Overnight oatmeal makes breakfast fast and easy
Overnight oatmeal makes breakfast fast and easy
Hamilton Spectator
By Melissa D’Arabian
The trick to making a nutritious breakfast a daily habit is never being more than 60 seconds away from something healthy. In the morning rush, it's too easy to grab something unhealthy.
Lately, my go-to quick and healthy choice has been oat pudding, mostly because my kids love it. But I also like the staying power the complex carbs and fibre have to keep us feeling full.
Oats or oatmeal — plain, not the flavoured quickie pouches — are on just about every list of heart healthy foods, as it has a nice dose of both soluble and insoluble fibres.
Oats also bring a few grams of protein to the party, while having less than a gram of sugar.
Even non-instant rolled oats are really only a few minutes away from being cooked into the iconic breakfast porridge I grew up eating (at the insistence of my grandma).
But sometimes five minutes feels about four minutes too long, at least at our house. More to the point, my family doesn't love oatmeal as much as I learned to.
Oat pudding solves these problems and more.
Oat pudding is made the night before, only takes a few minutes and can be customized to your tastes. It's easy to add almond butter, cocoa powder, maple syrup, berries, cinnamon, applesauce, fresh or frozen fruit, shaved coconut, or whatever else you enjoy.
The key is to mix about equal parts oats and liquid, add the flavourings, and let the pudding rest in the refrigerator for at least an hour and up to 48 hours.
Pull the pudding out of the fridge, top with any extras, such as fruit, nuts, honey or maple syrup, and enjoy. Or pop in the microwave for a minute for a warm pudding.
Easy and so much better than grandma's big pot of sticky porridge.
Overnight Cherry Chocolate Chip Oatmeal Pudding
Serves two
½ cup plain low-fat Greek yogurt
½ cup low-fat milk
1 ½ tablespoons cherry jam
2 teaspoons chia seeds (optional)
1/8 teaspoon vanilla or almond extract
1 tablespoon mini chocolate chips
½ cup rolled oats or oatmeal (not instant)
2 tablespoons slivered or sliced almonds, toasted
In a medium bowl, whisk together the yogurt, milk and jam until smooth. Add the chia seeds, vanilla, chocolate chips and oats and mix until well blended. Cover and chill for at least one hour or up to two days. To serve, top with toasted almonds.
Nutrition information per serving: 250 calories; 70 calories from fat (28 per cent of total calories); 8 g fat (2.5 g saturated; 0 g trans fats); 10 mg cholesterol; 34 g carbohydrate; 3 g fibre; 18 g sugar; 11 g protein; 50 mg sodium.
The Associated Press
from the Hamilton Spectator March 4, 2015
http://www.thespec.com/living-story/5457393-overnight-oatmeal-makes-breakfast-fast-and-easy/
Hamilton Spectator
By Melissa D’Arabian
The trick to making a nutritious breakfast a daily habit is never being more than 60 seconds away from something healthy. In the morning rush, it's too easy to grab something unhealthy.
Lately, my go-to quick and healthy choice has been oat pudding, mostly because my kids love it. But I also like the staying power the complex carbs and fibre have to keep us feeling full.
Oats or oatmeal — plain, not the flavoured quickie pouches — are on just about every list of heart healthy foods, as it has a nice dose of both soluble and insoluble fibres.
Oats also bring a few grams of protein to the party, while having less than a gram of sugar.
Even non-instant rolled oats are really only a few minutes away from being cooked into the iconic breakfast porridge I grew up eating (at the insistence of my grandma).
But sometimes five minutes feels about four minutes too long, at least at our house. More to the point, my family doesn't love oatmeal as much as I learned to.
Oat pudding solves these problems and more.
Oat pudding is made the night before, only takes a few minutes and can be customized to your tastes. It's easy to add almond butter, cocoa powder, maple syrup, berries, cinnamon, applesauce, fresh or frozen fruit, shaved coconut, or whatever else you enjoy.
The key is to mix about equal parts oats and liquid, add the flavourings, and let the pudding rest in the refrigerator for at least an hour and up to 48 hours.
Pull the pudding out of the fridge, top with any extras, such as fruit, nuts, honey or maple syrup, and enjoy. Or pop in the microwave for a minute for a warm pudding.
Easy and so much better than grandma's big pot of sticky porridge.
Overnight Cherry Chocolate Chip Oatmeal Pudding
Serves two
½ cup plain low-fat Greek yogurt
½ cup low-fat milk
1 ½ tablespoons cherry jam
2 teaspoons chia seeds (optional)
1/8 teaspoon vanilla or almond extract
1 tablespoon mini chocolate chips
½ cup rolled oats or oatmeal (not instant)
2 tablespoons slivered or sliced almonds, toasted
In a medium bowl, whisk together the yogurt, milk and jam until smooth. Add the chia seeds, vanilla, chocolate chips and oats and mix until well blended. Cover and chill for at least one hour or up to two days. To serve, top with toasted almonds.
Nutrition information per serving: 250 calories; 70 calories from fat (28 per cent of total calories); 8 g fat (2.5 g saturated; 0 g trans fats); 10 mg cholesterol; 34 g carbohydrate; 3 g fibre; 18 g sugar; 11 g protein; 50 mg sodium.
The Associated Press
from the Hamilton Spectator March 4, 2015
http://www.thespec.com/living-story/5457393-overnight-oatmeal-makes-breakfast-fast-and-easy/
Chicken Rice Casserole
1 cup uncooked rice
2 cups water
1 onion chopped and sauteed
1 Tbsp vege chicken seasoning
1 can diced soy chick
1 can mushroom soup
Mix rice, water and seasoning into casserole dish. Spoon mushroom soup and chicken on top of casserole. Then bake 90 minutes at 375F
2 cups water
1 onion chopped and sauteed
1 Tbsp vege chicken seasoning
1 can diced soy chick
1 can mushroom soup
Mix rice, water and seasoning into casserole dish. Spoon mushroom soup and chicken on top of casserole. Then bake 90 minutes at 375F
Friday, March 6, 2015
Baked Chicken Puff
1 can mushroom soup
1/3 cup milk
1/2 tsp salt
2 cups diced vege chicken ( 1 can of Worthington Diced Chicken)
1 cup cooked peas
2 eggs separated
1 cup grated cheddar cheese
Combine undiluted soup, milk and salt in 1 1/2 quart casserole. Add chicken and peas. Bake 10 minutes at 375 F. Beat egg white until stiff. then beat egg yolk and add cheese. Lightly fold yolks into whites and place on top of chicken mixture Bake 30 minutes.
1/3 cup milk
1/2 tsp salt
2 cups diced vege chicken ( 1 can of Worthington Diced Chicken)
1 cup cooked peas
2 eggs separated
1 cup grated cheddar cheese
Combine undiluted soup, milk and salt in 1 1/2 quart casserole. Add chicken and peas. Bake 10 minutes at 375 F. Beat egg white until stiff. then beat egg yolk and add cheese. Lightly fold yolks into whites and place on top of chicken mixture Bake 30 minutes.
Special K Roast
Special K Roast
3 eggs, slightly beaten
1 cottage cheese (500 gr) or 2 cups soft tofu mashed
1/4 cup ground nuts such as ground walnuts or pecan meal
1 tsp vegetarian beef or chicken seasoning
1/2 cup dry rolled oat flakes
3 cups Special K (or Rice Krispies or Corn Flakes)
Finely chopped Onion to taste (up to 1/2 cup)
1/4 cup oil (optional)
Combine all ingredients
Place in greased loaf pan or casserole dish. Cover with foil.
Bake 1 hour at 350 F (remove foil for last 15 minutes)
Notes on seasoning
Vegetarian chicken seasoning- can be substituted with soy sauce
Some people vegetarian chicken soup mix from Bulk Barn
Some follks omit the oatmeal
Some omit the oil
Some omit the onions
Notes on seasoning
Vegetarian chicken seasoning- can be substituted with soy sauce
Some people vegetarian chicken soup mix from Bulk Barn
Some follks omit the oatmeal
Some omit the oil
Some omit the onions
Communion Bread
1 1/2 cup whole wheat flour
1/2 tsp salt
1/3 cup cold water
1/2 cup olive oil
From Binder-
Unleavened Communion Bread
3/4 cup flour
1/4 cup whole wheat flour
1/4 tsp salt
1/4 cup vegetable oil
3 1/2 Tbsp cold water
Beat oil and water together. Add flour and salt. Mix and roll thin. Bake on back of cookie sheet
1/2 tsp salt
1/3 cup cold water
1/2 cup olive oil
From Binder-
Unleavened Communion Bread
3/4 cup flour
1/4 cup whole wheat flour
1/4 tsp salt
1/4 cup vegetable oil
3 1/2 Tbsp cold water
Beat oil and water together. Add flour and salt. Mix and roll thin. Bake on back of cookie sheet
Land of Nod Cinnamon Buns
INGREDIENTS
SERVINGS 8-10
20 frozen dough rolls
1 cup brown sugar
1⁄4 cup instant vanilla pudding
1 -2 tablespoon cinnamon
3⁄4 cup raisins (optional)
1⁄4-1⁄2 cup melted butter
DIRECTIONS
Before you turn in for the night, grease a 10" bundt pan and add frozen rolls.
Sprinkle with brown sugar, pudding powder, cinnamon and raisins.
Pour melted butter over all.
Cover with a clean, damp cloth.
(Leave out at room temperature).
Off to bed you go!
In the morning, preheat oven to 350 and bake for 25 minutes.
Let sit for 5 minutes and then turn out on a serving plate.
http://www.food.com/recipe/land-of-nod-cinnamon-buns-22526
other links to similar
http://www.bestofbridge.com/2001/03/01/land-of-nod-cinnamon-buns/
http://allrecipes.com/recipe/land-of-nod-cinnamon-buns/
dd
and along same lines but different
http://www.bettycrocker.com/recipes/overnight-orange-and-vanilla-bean-sticky-buns/b841a824-511c-4ca9-862f-f26e924704b2
http://www.bettycrocker.com/How-To/TipsLibrary/Baking-Tips/Overnight-Orange-and-Vanilla-Bean-Sticky-Buns
SERVINGS 8-10
20 frozen dough rolls
1 cup brown sugar
1⁄4 cup instant vanilla pudding
1 -2 tablespoon cinnamon
3⁄4 cup raisins (optional)
1⁄4-1⁄2 cup melted butter
DIRECTIONS
Before you turn in for the night, grease a 10" bundt pan and add frozen rolls.
Sprinkle with brown sugar, pudding powder, cinnamon and raisins.
Pour melted butter over all.
Cover with a clean, damp cloth.
(Leave out at room temperature).
Off to bed you go!
In the morning, preheat oven to 350 and bake for 25 minutes.
Let sit for 5 minutes and then turn out on a serving plate.
http://www.food.com/recipe/land-of-nod-cinnamon-buns-22526
other links to similar
http://www.bestofbridge.com/2001/03/01/land-of-nod-cinnamon-buns/
http://allrecipes.com/recipe/land-of-nod-cinnamon-buns/
dd
and along same lines but different
http://www.bettycrocker.com/recipes/overnight-orange-and-vanilla-bean-sticky-buns/b841a824-511c-4ca9-862f-f26e924704b2
http://www.bettycrocker.com/How-To/TipsLibrary/Baking-Tips/Overnight-Orange-and-Vanilla-Bean-Sticky-Buns
Rhubarb Crumble by Arlene Mussche
Not sure what book (page 94) but passed on by Susan
4 cups diced rhubarb
1 cup all purpose flour
3/4 cup rolled oats
1 cup brown sugar
1 tsp salt
1 tsp cinnamon
1/2 cup melted butter
Mix flour,oats, sugar, salt and cinnamon with butter. Firmly press 1/2 of this mixture into 9 inch square greased baking dish. Spread rhubarb on this.
In saucepan, mix 1 cup water with 3.4 cup sugar. Bring to a boil and thicken with cornstarch. Pour this mixture over rhubarb.
Sprinkle remaining crumbs on top. Bake 45-55 minutes at 350 F
2 cups of rhubarb can be replaced with strawberries
Serve with ice cream or whipped cream
4 cups diced rhubarb
1 cup all purpose flour
3/4 cup rolled oats
1 cup brown sugar
1 tsp salt
1 tsp cinnamon
1/2 cup melted butter
Mix flour,oats, sugar, salt and cinnamon with butter. Firmly press 1/2 of this mixture into 9 inch square greased baking dish. Spread rhubarb on this.
In saucepan, mix 1 cup water with 3.4 cup sugar. Bring to a boil and thicken with cornstarch. Pour this mixture over rhubarb.
Sprinkle remaining crumbs on top. Bake 45-55 minutes at 350 F
2 cups of rhubarb can be replaced with strawberries
Serve with ice cream or whipped cream
Dosai by Roseanne
2 cups Jasmine rice
1 cup white dahl
1 Tbsp fenugreek seed (uluhal)
Soak all together for 4 or 5 hours. blend together to relatively smooth batter. Add salt to taste. Cook
1 cup white dahl
1 Tbsp fenugreek seed (uluhal)
Soak all together for 4 or 5 hours. blend together to relatively smooth batter. Add salt to taste. Cook
Amy's Pie Crust
1 package Crisco (cold)
5 cups flour- use half pastry flour and half regular flour
1 cup water
1 egg
1-2 Tbsp lemon juice
scant teaspoon salt
5 cups flour- use half pastry flour and half regular flour
1 cup water
1 egg
1-2 Tbsp lemon juice
scant teaspoon salt
mix the salt into the flour
cut Shortening into the flour
mix the liquids together
add the liquids to the dry ingredients
mix together and press together
roll out thin
Amy says should make 7 pic crusts (9" size)
1 9 inch pie crust = 222g pie dough
see also Tart Crust
Mock Chicken Seasoning
Mix well in a small bowl
1 cup nutritional yeast flakes
2 teaspoons onion powder
1 teaspoon onion salt
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon marjoram
3 Tablespoons parsley flakes, powdered in coffee grinder or rubbed to powder between palms of hands
1 1/2 teaspoons garlic salt
1 1/2 teaspoon celery salt
1/4 teaspoon savory
Store in an airtight jar
From Caring Kitchens by Gloria Lawson
Serving size: 1 Tablespoon
Servings: 20
20 calories. sodium 370 mg (15%), total carbohydrates, 2 g (1%); dietary fibre, 2 g (7%), protein, 3 g; iron 4%
1 cup nutritional yeast flakes
2 teaspoons onion powder
1 teaspoon onion salt
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon marjoram
3 Tablespoons parsley flakes, powdered in coffee grinder or rubbed to powder between palms of hands
1 1/2 teaspoons garlic salt
1 1/2 teaspoon celery salt
1/4 teaspoon savory
Store in an airtight jar
From Caring Kitchens by Gloria Lawson
Serving size: 1 Tablespoon
Servings: 20
20 calories. sodium 370 mg (15%), total carbohydrates, 2 g (1%); dietary fibre, 2 g (7%), protein, 3 g; iron 4%
Updated Macroni and Cheese Recipe
Previous posts
Latest Recipe- with quantities of cheese 1 1/2 package cheese per package of pasta
2 900 gr package of pasta- elbow is preferred shape
2 or 3 of the inner bags from 4 litre bags of milk- (holds 3 bags)
2 blocks of cheese 400-450-500 gram package- old cheddar preferred
6 Tbsp vegetarian chicken seasoning (vegetarian soup base from Bulk Barn)
1 more package of cheese for top
6 Tbsp margarine
http://adventurouscuisine.blogspot.ca/2014/02/rosemarys-macaroni-cheese-big-batch.html
this one has directions but uses skim milk powder and more cheese packages- 2 packages cheese per package of pasta
http://adventurouscuisine.blogspot.ca/2012/03/homemade-macaroni-and-cheese.html
this recipe uses less cheese 1 package cheese per package of pasta
Latest Recipe- with quantities of cheese 1 1/2 package cheese per package of pasta
2 900 gr package of pasta- elbow is preferred shape
2 or 3 of the inner bags from 4 litre bags of milk- (holds 3 bags)
2 blocks of cheese 400-450-500 gram package- old cheddar preferred
6 Tbsp vegetarian chicken seasoning (vegetarian soup base from Bulk Barn)
1 more package of cheese for top
6 Tbsp margarine
http://adventurouscuisine.blogspot.ca/2014/02/rosemarys-macaroni-cheese-big-batch.html
this one has directions but uses skim milk powder and more cheese packages- 2 packages cheese per package of pasta
http://adventurouscuisine.blogspot.ca/2012/03/homemade-macaroni-and-cheese.html
this recipe uses less cheese 1 package cheese per package of pasta
Tuesday, March 3, 2015
Thosay
1 lb Vrad flour
1 pkt Fleishman's Yeast
1 tsp heaped salt
1 tsp sugar
Method
Mix yeast and sugar in 1/2 cup warm water, leave 10 minutes
Pour into Vrad flour. Add enough warm water to make a very soft dough. Cover and leave til morning. Thin with lukewarm water to consistency of pancake batter. Pour onto greased frying pan and fry
1 pkt Fleishman's Yeast
1 tsp heaped salt
1 tsp sugar
Method
Mix yeast and sugar in 1/2 cup warm water, leave 10 minutes
Pour into Vrad flour. Add enough warm water to make a very soft dough. Cover and leave til morning. Thin with lukewarm water to consistency of pancake batter. Pour onto greased frying pan and fry
Sambol
2 green chilies
2 medium onions
2 or 3 curry leaves
1 coconut grated
Juice of one lemon
1 tsp chili powder (cayenne)
2 tsp paprika
3/4 to 1 cup water
blend all ingredients to soupy consistency
2 medium onions
2 or 3 curry leaves
1 coconut grated
Juice of one lemon
1 tsp chili powder (cayenne)
2 tsp paprika
3/4 to 1 cup water
blend all ingredients to soupy consistency
Basil and Garlic Pesto
Had a lot of basil and of course a lot of garlic
so make some pesto
Searched the web for recipes without pine nuts
Found several
here are 3
Exact ingredients not crucial
we picked an average of the 3 recipes
so make some pesto
Searched the web for recipes without pine nuts
Found several
here are 3
Exact ingredients not crucial
we picked an average of the 3 recipes
|
|
A
|
B
|
C
|
|
Basil
|
1 bunch
|
1 cup
|
3 cups
|
|
Garlic
|
3 cloves
|
1 clove
|
2-3
cloves
|
|
Olive
Oil
|
1/2 cup
|
2 1/2
Tbsp
|
1/2 cup
|
|
Parmesan
Cheese
|
1/3 cup
|
1/4 cup
|
1/4 cup
|
|
Lemon
Juice
|
1-2 tsp
|
|
splash
|
|
Salt/Pepper
|
to taste
|
to taste
|
to taste
|
Monday, March 2, 2015
Vegan Cake
1 1/2 cups unsifted flour
1 cup sugar
1/2 tsp salt
1/4 cup cocoa
1 tsp baking soda
1 Tbsp lemon juice
1/3 cup oil
1 tsp vanilla
1 cup cold water
1 cup sugar
1/2 tsp salt
1/4 cup cocoa
1 tsp baking soda
1 Tbsp lemon juice
1/3 cup oil
1 tsp vanilla
1 cup cold water
Slow Cooker Baked Beans
Slow Cooker Baked Beans
4 cups tomato puree
1/2 to 1 onion in large chunks
6 Tbsp brown sugar or
1/4 cup molasses + 2 Tbsp sugar
1/2 - 1 tsp salt
Sunday, March 1, 2015
Pineapple Zucchini Bread
Updated September 16, 2022
Mix oil and sugar. Beat in eggs. Blend in the flour. Add remaining ingredients. Pour batter into two greased pans and bake 1 hour at 350 F or until done
Final version: 3/4 cup oil = just right
3 eggs
3 cups all-purpose flour
1 cup sugar
2 cups unpeeled zucchini, grated in blender
1 cup crushed pineapple, drained
3/4 cup raisins
1 tsp salt
3/4 cup vegetable oil Just right
2 tsp vanilla
11/4tsp baking soda
11/4 tsp baking powder
3/4 cup chopped nuts
3 cups all-purpose flour
1 cup sugar
2 cups unpeeled zucchini, grated in blender
1 cup crushed pineapple, drained
3/4 cup raisins
1 tsp salt
3/4 cup vegetable oil Just right
2 tsp vanilla
11/4tsp baking soda
11/4 tsp baking powder
3/4 cup chopped nuts
Mix oil and sugar. Beat in eggs. Blend in the flour. Add remaining ingredients. Pour batter into two greased pans and bake 1 hour at 350 F or until done
Makes 2 loaves regular size or 3 loaves in foil pans
====f=f==f==f=f=f=f=f=f=f=f=f==ff==f=f=f=ff=f=f=f=f=f=
Aug 2014-
3 eggs
3 cups all-purpose flour1 cup sugar
2 cups unpeeled zucchini, grated
1 cup crushed pineapple, drained a little greasy
1/2 cup raisins
1 tsp salt
1 cup oil
2 tsp vanilla
1 tsp baking soda (increased to 1.5 tsp.)
1 tsp baking powder (increased to 1.5 tsp.)
1 cup chopped nuts
makes 2 loaves
bake 1 hour at 350 F
2 eggs
3 cups all-purpose flour
1 cup sugar
2 cups unpeeled zucchini, grated in blender
1 cup crushed pineapple, drained a little dry
3/4 cup raisins
1 tsp salt
1/2 cup vegetable oil
2 tsp vanilla
1 tsp baking soda
1 tsp baking powder
3/4 cup chopped nuts
Mix oil and sugar. Beat in eggs. Blend in the flour. Add remaining ingredients. Pour batter into two greased pans and bake 1 hour at 350 F or until done
Trial August 25, 2021
3 eggs
3 cups all-purpose flour
1 cup sugar
2 cups unpeeled zucchini, grated in blender
1 cup crushed pineapple, drained
3/4 cup raisins Just right
1 tsp salt
3/4 cup vegetable oil
2 tsp vanilla
11/4tsp baking soda
11/4 tsp baking powder
3/4 cup chopped nuts
3 cups all-purpose flour
1 cup sugar
2 cups unpeeled zucchini, grated in blender
1 cup crushed pineapple, drained
3/4 cup raisins Just right
1 tsp salt
3/4 cup vegetable oil
2 tsp vanilla
11/4tsp baking soda
11/4 tsp baking powder
3/4 cup chopped nuts
Apple Crisp
Apple Crisp
8-10 apples, peeled, cored, sliced
2 Tbsps. whole wheat or white flour
2 Tbsp. Ground Cinammon
Topping with Oats(revised April 9, 2023)
1 1/8 cup all-purpose flour
1/4 tsp salt
1/2 cup brown sugar
1 1/8 cup rolled oats
1/2 cup butter or margarine
Heat oven to 350 degrees. Combine flour, salt, sugar and oats. Melt margarine. Stir into dry ingredients until crumbly. Work the mixture with your hands until no big lumps remain. Place apples in a bowl, combine with cinnamon and flour until apples are well coated(see apple crisp recipe above). Put apple mixture in a 9 x 13 inch pan. Sprinkle flour/butter mixture on top. Bake 45 minutes until golden brown.
(4 recipes covers 4 x 9 x 13 pans)
8-10 apples, peeled, cored, sliced
2 Tbsps. whole wheat or white flour
2 Tbsp. Ground Cinammon
Topping without Oats
- 1 cup light brown sugar
- 1 ½ cups all-purpose flour
- ½ teaspoon cinnamon
- Pinch of kosher salt
- 1 stick(1/2 cup)unsalted butter, cold and diced
Topping with Oats(revised April 9, 2023)
1 1/8 cup all-purpose flour
1/4 tsp salt
1/2 cup brown sugar
1 1/8 cup rolled oats
1/2 cup butter or margarine
Heat oven to 350 degrees. Combine flour, salt, sugar and oats. Melt margarine. Stir into dry ingredients until crumbly. Work the mixture with your hands until no big lumps remain. Place apples in a bowl, combine with cinnamon and flour until apples are well coated(see apple crisp recipe above). Put apple mixture in a 9 x 13 inch pan. Sprinkle flour/butter mixture on top. Bake 45 minutes until golden brown.
(4 recipes covers 4 x 9 x 13 pans)
Spaghetti sauce recipes
Amy's original spaghetti sauce recipe
1 can tomato paste large 13 oz
1 can tomato soup + add can full of water
1 can tomato juice + add can full of water
Onions, celery, or pepper
4 bay leaf
garlic
1 Tbsp salt
accent
1/2 cup sugar
chopped chili (oregano)
Large batch sauce
1 100 oz tomato paste
10 32 oz jars tomato juice (homemade)
4 32 oz water
salt 1/4 cup
sugar 11 1/2 cup
spices- garlic, bay leaves, oregano, sweet basil, celery salt
Pattie Pastry
2 cups flour
1 egg yolk
salt
2 Tbsp margarine
a little warm water to make nice pastry
Knead well and roll out
======================
From the cooking school binder
Maam's Pattie Pastry
2 cups flour
2 egg yolk
salt
1/4 cup margaine
up to 1/2 cup warm water
Mix well
Filling: potato, carrot, celery, onion, tomato paste, cumin, garlic, salt, saffron
1 egg yolk
salt
2 Tbsp margarine
a little warm water to make nice pastry
Knead well and roll out
======================
From the cooking school binder
Maam's Pattie Pastry
2 cups flour
2 egg yolk
salt
1/4 cup margaine
up to 1/2 cup warm water
Mix well
Filling: potato, carrot, celery, onion, tomato paste, cumin, garlic, salt, saffron
Hoppers
1 cup flour
1/4 tsp sugar
2 rounded tsp baking powder
1 rounded Tbsp bread crumbs
1 cup coconut milk
1 cup milk
1 tsp baking powder
salt to taste
1/4 tsp sugar
2 rounded tsp baking powder
1 rounded Tbsp bread crumbs
1 cup coconut milk
1 cup milk
1 tsp baking powder
salt to taste
Audreys dill pickle recipe
14 cups water
4 cups vinegar (adjusted by RO to 2 cups)
2 cups sugar (adjusted by RO to 1 cup)
1 cup pickling salt
dill and garlic
(enough brine for approx 10 quarts)
Put washed cucumbers, dill and garlic into jar
Pour in brine which has been brought to a boil
Seal jars
Bake 20 minutes in 200 degree oven
1 bushel cucumbers makes approx 40 jars of pickles
You need about 1 gal vinegar, 3/4 box pickling salt, and 4 lbs sugar
Sweet & sour sauce
Recipe below for recipe with and without vinegar
no vinegar recipe
2 cups tomato juice
1/2 cup sugar
2 Tbsp lemon juice
1/2 tsp salt
Accent (optional)
Garlic
thicken with 2 Tbsp cornstarch
Pour hot sauce into cornstarch
============================
2 cups tomato juice
1 cup apple juice
3 Tbsp lemon juice
1 Tbsp brown sugar
salt
garli
(probably needs corn starch also)
Original Sweet and Sour Recipe
Sweet and sour sauce
1/3 cup vinegar
2/3 cup water
½ cup sugar
3 Tbsp ketchup (for colour)
¾ tsp salt
Heat all ingredients bring to a boil
Stir in 2 Tbsp corn starch and 4 Tbsp water
no vinegar recipe
2 cups tomato juice
1/2 cup sugar
2 Tbsp lemon juice
1/2 tsp salt
Accent (optional)
Garlic
thicken with 2 Tbsp cornstarch
Pour hot sauce into cornstarch
============================
2 cups tomato juice
1 cup apple juice
3 Tbsp lemon juice
1 Tbsp brown sugar
salt
garli
(probably needs corn starch also)
Original Sweet and Sour Recipe
Sweet and sour sauce
1/3 cup vinegar
2/3 cup water
½ cup sugar
3 Tbsp ketchup (for colour)
¾ tsp salt
Heat all ingredients bring to a boil
Stir in 2 Tbsp corn starch and 4 Tbsp water
Akio's Cream pie
Makes 2 pies
1 quart milk
1 cup sugar
4 eggs
3 Tbsp vanilla
1/2 tsp salt
10 Tbsp corn starch
Boil milk in double boiler
add all of the ingredients in mixing bowl and whip well
When milk boils, mix in (dorn starch)
Stir till stiff
Put in shell
Elderberry pie
Florence's
5 cups berries
2 cups sugar
1 cup water
2-3 tsp corn starch
1/2 tsp cinnamon
make 1 large and 1 small pie,
best with a top crust
bake 1 hour at 400 degrees
Sour cream cake
1 cup sour cream ( or often she uses milk that has gone sour)
1 tsp baking soda
Mix 2 above together in a bowl
1/2 cup soft butter
1 cup sugar
2 eggs
1 tsp vanilla
1 3/4 cup cake flour
1 tsp baking powder
Topping
1/4 cup brown sugar
2 Tbsp chopped nuts
1 Tbsp cinnamon
bake at 350 F for 45-50 minutes
Photo of Sour Cream Cake baked March 8/15- put into Loaf pans instead of 8 by 8. Tasty
Original Recipe from Binder
Amy's Sour Cream Coffee Cake
1 cup sour cream
bake at 350 F for 45-50 minutes
Photo of Sour Cream Cake baked March 8/15- put into Loaf pans instead of 8 by 8. Tasty
Original Recipe from Binder
Amy's Sour Cream Coffee Cake
1/2 cup soft butter or margarine
1 cup sugar
2 eggs
1 tsp vanilla1 cup sour cream
1 tsp baking soda
Mix 2 above together in a bowl
1 3/4 cup cake flour
2 tsp baking powder
Topping
1/4 cup brown sugar
2 Tbsp chopped nuts
1 Tbsp cinnamon
Cream butter and sugar together. Add eggs, beat well. Add vanilla. Add sour cream and baking soda. Mix well. Combine flour and baking powder. Stir into wet mixture. Grease 8 by 8 square pan. Pour in half of batter. Sprinkle with 1/2 of topping. Pour remaining batter. Then top with remaining topping. Bake at 350 F for 40 minutes.
Cream butter and sugar together. Add eggs, beat well. Add vanilla. Add sour cream and baking soda. Mix well. Combine flour and baking powder. Stir into wet mixture. Grease 8 by 8 square pan. Pour in half of batter. Sprinkle with 1/2 of topping. Pour remaining batter. Then top with remaining topping. Bake at 350 F for 40 minutes.
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