The Homeplace

Mushroom and Bacon Quiche

2007-07-14T12:45:00.000-03:00

This recipe comes from cooks.com, and is my favourite of any quiches I've tried. Yum!

1 c. shredded Cheddar cheese (I used medium)
1 c. sliced mushrooms
1 c. cooked bacon, cut in 1” pieces
1/4 c. grated Parmesan cheese (fresh! Don’t bother with the canned stuff!)
1/4 c. minced onion
1 c. shredded Swiss cheese
1 frozen deep dish pie shell, thawed
5 eggs
1 c. half & half (I used Blend - what is half & half anyway?)
1/2 tsp. pepper

Prepare pie shell: Bake thawed shell at 400° until golden in color (5 minutes). Remove from oven. Cool 3 minutes. Brush with beaten egg white, coating shell and edges. Bake a few seconds longer to seal egg white. Cool before filling.

Filling: Place layers of Cheddar cheese, mushrooms, bacon, Parmesan cheese, onion, and Swiss cheese in pie shell. Beat eggs until frothy and add half & half. Season with pepper. Pour custard mixture evenly over layers in pie shell. Bake at 350° for 1 hour or until set. Let stand 15 minutes before cutting.

~ Seven

Hearty Potato Soup

2007-06-04T10:55:00.000-03:00

6 medium potatoes

2 Carrots, diced

6 celery stalks, diced

2 qts Water

1 Onion, chopped

6 Tbsp Butter

6 Tbsp Flour

1 tsp Salt

1/2 tsp Pepper

1 1/2 Cups Milk

In a large pot cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper, gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 Cup or more of reserved cooking liquid until soup is desired consistency. (I use all the liquid)

For our family this recipe would need to be doubled. It just feeds 2 adults and 4 small children. :)

~Shannon

Butter Tart Squares

2007-05-30T16:28:00.000-03:00

I am a big fan of butter tarts. There is only one problem with buying them, and that is that 99.9% of them come with raisins in them. EWWW! And I guess another problem is that they cost more money than it takes to make these great squares, and these squares taste better. :)
So try these ones and you'll fall in love. They are quick and easy and the recipe is easily doubled. I make them without nuts or raisins, then both the kids and me are happy.

Base:
1/2 Cup Butter
1 1/2 Cups Flour
2 Tbsp Icing Sugar
Cream butter and sugar, blend in flour with pastry blender. Pat into 9x9 pan. Bake at 350 for 5 minutes.

Topping:
1 1/2 Cups Brown sugar
1/4 Cup Butter, melted
2 Eggs beaten
1 Tbsp Vinegar
1 Cup Pecans/raisins/nothing :)
1 Tbsp Vanilla
Combine ingredients and pour over base. Bake at 350 for 30-40 minutes (36 min for me), until set. Butter is better than margarine in this recipe.

Thanks to Seven, I think, who gave me this recipe. Not really sure where she got it from, but it's great.

Banana Wafer Pudding

2007-02-20T21:26:00.000-04:00

Such a boring name for a very tasty dessert. Quick and easy, too - I think it was half an hour from start to finish.

3/4 cup granulated sugar
1/4 cup flour
1/8 tsp. salt
3 egg yolks
2 cups milk
1 tsp. vanilla
250 g box vanilla wafers
2 bananas, sliced
3 egg whites, room temperature
1/4 tsp. cream of tartar
1/4 cup granulated sugar

In top of double boiler*, mix sugar, flour and salt. Stir in egg yolks, milk and vanilla. Cook, stirring often, until thickened and coats a metal spoon.

Layer wafers with bananas and pudding in an 8-inch casserole.

Beat egg whites and cream of tartar until soft peaks form. Add sugar gradually, beating until stiff. Spread over top. Bake in 400°F oven for about 4 or 5 minutes until golden brown. Serve cold. Makes 6 servings.

*I don't have a double boiler, so I used a stainless steel mixing bowl over a saucepan.

~ Seven

Benson Beans

2007-02-20T13:30:00.000-04:00

This is the "reasonable facsimile" recipe because I have never seen the original. Mrs. B used to make Benson Beans for every get-together. We loved them so much I started experimenting, and this is close enough for us. If we ever manage to have leftovers, they don't last past that evening. I even like them cold. Yes, I've got it bad.

Combine 1 can cream of mushroom soup, 1/2 cup milk, 1 tsp. chicken bouillon powder, and 1/2 tsp. salt. Toss with 3 cups frozen green beans and 1/2 cup grated mozzarella. Scrape into 1 quart slow cooker and cook on high for 1.5 to 2 hours, until beans are desired tenderness. Top with 1/2 cup grated mozzarella and cook on high until cheese is melted.

If I ever have freshly grated Parmesan (maybe 1/4 cup?) and a can of mushroom pieces when I make this, I will throw them in too. I think the original had Parmesan and mushrooms and it would only make it that much more delish.

You can also make them in the oven: Cook and drain the green beans, then toss with remaining ingredients (except second cheese amount) and put in 6 c. baking dish. Top with remaining cheese and bake at 350°F for about half an hour.

~ Seven

Mrs. Wilt's Stromboli

2007-02-14T00:04:00.000-04:00

Yum, yum, YUM! This was so good. You can click over to The Sparrow's Nest and read Mrs. Wilt's recipe, then rummage through your cupboards and fridge and make up your own interesting filling combinations. I used leftover spaghetti sauce with meatballs, lotsa mozza, a few green peppers and mushrooms. It was so good!

I also used my friend Esther's bread recipe instead of the frozen dough:
Dissolve 2 tbsp. sugar in 2 cups hot water. Sprinkle 2 tbsp. yeast over top and let sit 10 minutes. Add 2 tsp. salt, then knead in 6 - 7 cups of flour. I used these amounts to make two strombolis (strombolii?), and I think I let the dough rise for about an hour before rolling it out, filling it and baking it.

What a delicious way to use up leftovers! Thank you for sharing, Mrs. Wilt.

Icing a la Martha Stewart

2007-02-13T15:22:00.000-04:00

I love chocolate cupcakes, but I'm not a huge fan of icing. I'm also not a huge fan of making icing or of marshmallows. So when I came across this Martha Stewart idea for quick and easy cupcake frosting, I was both thrilled and dubious. I'm pleased to say it is as quick and easy as the recipe said and pretty much the tastiest marshmallows I have ever eaten.

Take cupcakes out of the oven two minutes before the recommended baking time, and set a single (large) marshmallow on top of each. Finish baking, then quickly tap the marshmallows with your hand to flatten. Pretty, easy & yummy! Does it get any better than that?

Just in time for Valentine's Day! Bake up a batch of chocolate cupcakes and give it a try.

Toffee Pudding Cake

2007-02-09T15:31:00.000-04:00

I'm here to tell you. This is really good. The picture doesn't do it justice. Maybe it's enough to see that most of the cake has been thoroughly enjoyed and this poor little piece is all that is left. (And I can assure you it didn't last long.)

(This recipe is from the inside of the Shirriff butterscotch cooked pudding and pie filling mix.)

1 pkg chocolate cake mix (I used this recipe instead, and I'm sure it's way better than a mix would be)
1 pk Shirriff butterscotch cooked pudding and pie filling mix
2 cups milk
1 1/2 cups whipped topping
1/2 cup toffee bits
1/4 cup mini chocolate chips
2 tbsp chocolate sundae syrup (optional)

Prepare cake (or cake mix according to package directions) in two 8 or 9" round cake pans.

Prepare pudding according to package directions using 2 cups milk. Cover surface with plastic wrap and refrigerate until cool. Beat pudding until smooth and blend in whipped topping.

Place one cake layer on serving plate. Spread with about 1 cup butterscotch mixture. Sprinkle with half each of the toffee bits and chocolate chips. Top with second cake ayer. Spread frosting over top and sides of cake and sprinkle top with remaining toffee bits and chocolate chips. Refrigerate until set.

If desired at serving time, drizzle chocolate syrup around top edge of cake, allowing some to drizzle down sides of cake. (Don't do this ahead of time. Trust me. It still tastes good, but doesn't look appetizing.)

Serves 12 - 15.

~ Charmin

Picadillo

2007-02-09T15:25:00.000-04:00

Picadillo is a saucy ground beef stew that is sorta like Sloppy Joe sauce. Next time I hope we have enough leftovers to roll up with cheese in tortillas, like the original Canadian Living recipe suggests.

2 lb lean ground beef
2 onions, chopped
2 cloves garlic, minced
1 can (156 ml) tomato paste
1 cup water
2 tbsp Worcestershire sauce
1 tbsp finely chopped fresh or pickled jalapeño pepper
2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/2 cup sliced pimiento-stuffed green olives
1 sweet green pepper, sliced

In large non-stick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, 5 minutes. (I just used a little oil in a regular skillet.) Drain off fat. Transfer to slow-cooker.

Add remaining ingredients except for olives and green pepper to slow-cooker; cover and cook on low for 6 to 8 hours or until thickened. Add olives and green pepper; cover and cook on high for 15 minutes. Serve over rice or potatoes.

~ Charmin

The Great Pumpkin

2007-02-09T15:04:00.000-04:00

The Hortons gave us a huge platter of home-baked Christmas goodies at Christmas time. HUGE. (Having a husband who is on the Board has its perks.) One of the favourite items included was a melt-in-your-mouth pumpkin loaf. I told her how much we loved it, hoping for a copy of the recipe, of course. She didn't bite. Luckily I found this recipe in my Company's Coming Muffins & More cookbook.

Unfortunately, I didn't think to get a picture of just the loaf. I did take a picture of the cute tag I made for the loaf I took to my sister when she was ~~foolish~~ brave enough to have a houseful of people for a pot luck while in the middle of renovating her kitchen and (only) bathroom.

You can easily make two loaves with one can of pumpkin and one brick of cream cheese, so go ahead and grease two pans. Everyone will love this so much, you'll probably need two anyway.

125g cream cheese
1/4 cup butter or margarine
1 1/2 cups granulated sugar
2 eggs
1 cup canned pumpkin
1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/2 cup chopped walnuts (optional, but very yummy)

Put softened cream cheese, butter an sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.

In another bowl combine all seven remaining ingredients. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3" loaf pan. Bake in 350°F oven for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.

~ Charmin

Gumdrop Cake

2007-02-09T14:58:00.000-04:00

Nothin' says Christmas like gumdrop cake. I don't know why I only make this at Christmas ~ maybe because my mom only makes it at Christmas. So yummy. You'll want this recipe handy when next fall finds you making lists and checking them twice.

1 cup white sugar
1/2 cup butter
2 eggs
1/4 tsp. salt
3/4 cup milk
2 cups flour
2 tsp. baking powder
1 c. chopped gumdrops

Cream butter and sugar. Beat eggs and add to butter mixture. In separate bowl stir to combine salt, flour and baking powder. Add to butter mixture alternately with milk. Stir in gumdrops. Scrape into greased tube pan. Bake at 350° for 1 hour. Remove from oven and let cool in pan on rack for about 10 minutes. Slide knife around sides and middle of pan and carefully turn out onto rack to cool completely.

~ Charmin

Pizza

2007-02-09T14:52:00.000-04:00

Hangman is an interesting game in a house where not everyone is past the phonetic method of spelling. (That picture is from a real game. David probably won't get to pick the word again for a while.)

We had a big ol' 'peetsu' party a couple of weeks ago with the cousins, Grammie & Aunt Erin. As always, I was worried we wouldn't have enough. I made so much pizza I told Shannon to call Jenn and see if they wanted to come over. They did, we all ate our fill, and we still had lots of leftovers.

We love our homemade pizza, and here's how we make it. This recipe makes one large pizza. To double it for two large pizzas, increase the yeast to 4 tsp. and double all the other ingredients.

Pizza Crust:
1 tbsp. yeast
1 cup very warm water
1 tsp. sugar
1 tsp. salt
2 tbsp. olive or vegetable oil
2 1/2 cups flour

Dissolve the sugar in the water in a large bowl and sprinkle the yeast over top. Let sit for 10 minutes. Stir in the salt and oil. Add flour, kneading to make a smooth and not sticky dough. Let rest while you get the toppings ready. Roll out to desired size. I double the dough and make two huge pizzas. Sometimes I make a bunch of 6" rounds and let everyone top their own. Top with your favourite pizza sauce, lots of cheese (I use at least 600g for the two pizzas) and toppings, and bake at 425° for 20 minutes.

We like to do sauce, most of the cheese, toppings, and just a sprinkle on top with the rest of the cheese. That way it's easy to see what is on each pizza and for some reason the whole thing seems to hold together better.

To make garlic fingers, make the dough as directed. After rolling out, spread a tbsp or two of oil (olive oil is the best) over the crust, add a clove or two of minced fresh garlic and spread the garlic through the oil. Top with lots of cheese and bake as for pizza.

Here's a fun 'kid pizza' (just pepperoni & cheese) that we made for Valentine's Day a couple of years ago:

~ Charmin

Eclair Cake

2007-02-09T14:29:00.000-04:00

This recipe comes from our friend and Pastor's wife, Kathy. She is an amazing cook!

Cream Puff Base:
1/2 cup butter
1 cup water
1/4 tsp. salt
1 cup flour
4 eggs

Combine water, butter and salt in heavy saucepan. Bring to a boil. Add flour all at once and stir vigorously with a wooden spoon until mixture leaves the sides of the pan and forms a ball. Remove from heat, add eggs one at a time, beating well after each addition. Mixture should be smooth and velvety.

Spread mixture into a greased 9x13" pan. Bake at 400° for 45 to 50 minutes or until puffed, golden brown and dry. Cool. (Don't be alarmed if your base puffs up like this!)

Filling:
2 packages instant vanilla pudding
3 cups milk
1 250g cream cheese

Beat cream cheese until smooth. Add pudidng mix and milk; beat until smooth and thick. Spread into the cooled cream puff shell. (If the shell is puffed like mine was, just push the bubbles down. The pudding will hold it down.)

Topping:
1 container Cool Whip (I used 1 litre)
1/2 cup chocolate chips, melted

Spread Cool Whip on top of filling. Drizzle with melted chocolate chips. Chill until ready to serve.

*Last time I made this I tried pistachio pudding instead. Yum!

~ Charmin

Grammie's Oatmeal Bread

2007-01-26T15:22:00.000-04:00

You will love this one I'm sure! It was, of course, a favourite of our family growing up. I remember mom making it all the time and dad not waiting for it to cool before slicing off the heel and slathering it with butter. I loved it as toast with mom's strawberry jam for breakfast. UMMMM umm Good!! Put 2 Cups Oatmeal and 1/4 Cup Shortening in a large bowl.
Add 3 Cups boiling water and stir until shortening melts.
Let sit for 20 minutes.

Meanwhile: Add 2 tsp of Sugar to 1 Cup lukewarm water. Add 2 tbsp yeast and let rise for 10 minutes.

Combine the yeast mixture with Oatmeal.
Stir in 2/3 Cup Molasses and 4 tsp Salt.

Add 5-7 Cups All-Purpose Flour, kneading in Flour as needed.
Knead for about 10 minutes.
Cover with damp cloth and let rise 1 hour.

After rising, divide dough into 4 parts and shape into loaves and place in greased pans.
Let raise another hour.
Place in 400 oven for 25-30 minutes
Rub butter over tops of loaves to keep it soft and oh, so tasty!

Enjoy
~Shannon

Marty's Awesome Egg Casserole

2007-01-12T09:41:00.000-04:00

This has been a favourite to all who have tasted the easy and tasty recipe. I made it just before bed last night so it would be ready to place in the oven while we got ready in the morning. It's so nice to wake up knowing you have a great breakfast ready and don't have to do anything but put it in the oven!

Scramble one dozen eggs in lots of butter with salt & pepper to taste.
Scoop them into a casserole dish layering as follows:
(1) Scrambled eggs
(2) Sprinkle Sour cream & Onion popcorn seasoning on eggs
(3) Sprinkle White Cheddar popcorn seasoning on eggs
(4) Spread Sour Cream over top (Marty's adds some more popcorn seasoning on the sour cream again:)
(4) Grate Old Cheddar Cheese over top.

Now stick it in the fridge until you need it.
To cook, just place in 350 oven until cheese is all melted. It's great served with cinnamon rolls!
Enjoy
~Shannon

Garlic Cheese Bread

2007-01-03T21:51:00.000-04:00

Mr. Man. I'm here to tell you. This is really, really good. I had a craving and very little to work with, so here's what I did:

Make garlic butter. Add 1 clove of garlic, minced, to 1/2 cup softened butter and mix it well. (If you don't have any fresh garlic, you could use 1/4 tsp. garlic powder instead but it wouldn't be as good. Go buy some fresh garlic and a good garlic press. Pampered Chef sells an amazing one, and yes, I think it's worth the hefty price tag. We eat a lot of garlic.)

Use thick-sliced bread or a few slabs of your own homemade bread and butter the slices with the garlic butter. Save any extra butter for tomorrow night. If you can wait that long.

Grate some mozzarella cheese and load it on top of the garlic butter, as much as you ~~have on hand~~ like.

Broil (on the top rack at 500°) for a few minutes, just until the cheese melts.

Mr. Man. I'm here to tell you.

(I have a picture but I'm too tired to fight with my camera tonight.)

~ Charmin, as if you hadn't already guessed

Peanut Butter Balls

2006-12-13T20:27:00.000-04:00

We love baking with peanut butter and this is so easy and tasty it's scary. No actual 'baking' involved. :)
All you need:

1 Cup Peanut butter
1 Cup Icing sugar
1 Cup Rice Krispies
1/4 Cup Butter softened

Mix the butter with the peanut butter and add the icing sugar.
Add the Rice Krispies and mix all up.
Roll into 1 inch balls and then roll in icing sugar to coat.

Another option if you don't mind a little mess is to melt milk chocolate chips and use spoons to dip and cover peanut butter balls and let harden on wax paper. These never last long around the kids and have become an expected holiday treat. Just remember that you may need to store them in the fridge for a while so they don't get too soft. All thanks to Grandma for this recipe along with the amazing Melt In Your Mouth Shortbread! :)

Total Melt In Your Mouth Shortbread

2006-12-13T16:16:00.000-04:00

You may think you have the best shortbread recipe in the world, and I don't mean to be rude, but you don't. If you want total melt-in-your-mouth shortbread, just like the olden days, then we've got the recipe for you just in time for the holidays. It is pictured just under those yummy peanut butter balls on the cute snowman plate.
I took a whole big tin of this to a little gathering in Ontario and didn't get to bring a speck of it home. Everyone wanted to know who brought the shortbread and where the recipe was.
And believe me, you have to use your hands to do all the mixing. It really does make a difference. Once I was so energetic I mixed it for 20 minutes instead of 10 and it was even better.
Another must with the recipe is to use Splenda whether you need to or not. Using regular sugar just ruins it for some reason.

1 lb Butter, softened
1 pkg Rice Flour
1 Cup Splenda white sugar
3 1/2 -3/4 Cup All purpose flour

Mix all together with hands only 10 - 15 minutes at least. (The longer you mix it the better it is.)
Make into 1 ball and roll out to 1/2" thickness on floured area.
Cut into bars (just like you were cutting squares to serve) and place on cookie sheet lined with wax paper.
Bake at 225 F for about 40 min. Until top is dry and dusty. (It's hard to tell until you've done it once. Just brush it with your finger to see if it's dusty or damp.) It's another one of those times when you take it out when you think they aren't quite done.
Place on cooling rack and taste test as soon as your lips won't get burned. :)

I'll post another picture when I get some more done in the coming week.

~Shannon

Treason Cookies

2006-11-12T20:08:00.000-04:00

These are really Susan Branch's Molasses Cookies, but I couldn't resist renaming them. Grammie has had the honour of being the only recognized molasses cookie baker in this household for years. Until today. Sarah tasted one of these cookies and said, and I quote, "These are as good as Grammie's, and MAYBE A BIT BETTER."

"Treason!" cries my heart, and "YUM!" cries my tummy.

The dough looks way too wet and gooey for a drop cookie, but they cook up beautifully and look like you spent hours rolling and cutting. They have a light, fluffy, cakey texture, and not-too-sweet icing. (Unfortunately I added 2 tbsp. butter to the icing instead of 2 tsp., so my icing is a little runnier than it should be. Still good, though.)

I also ended up with 6 dozen, so my spoonfuls were obviously smaller than hers. I used silverware teaspoons (not a teaspoon measure) heaped up nicely.

I'm not going to bother typing up the recipe. Follow the link above to Susan Branch's website and her beautifully painted recipe.

~ Charmin

Spinach Stuffed Jumbo Shells

2006-11-12T15:49:00.000-04:00

It takes a bit of time compared to what I usually like to take to prepare a meal but we all love it, including the kids. I never thought that the kids would be asking for a second helping of spinach!! :)

20 Jumbo shells
Filling:
1 lb Italian sausage
2 Eggs
2 Cups grated Parmesan cheese
1/4 Cup dry Bread Crumbs
10 oz frozen Chopped Spinach, thawed
Salt & pepper to taste
1/8 tsp Nutmeg
1/8 tsp Garlic powder

Tomato Sauce:
28 oz canned Stewed Tomatoes
1 Cup Onion, chopped
1 Bay leaf
1/2 tsp Oregano
1/2 tsp Basil
5 1/2 oz Tomato paste

Cook jumbo shells as directed. Stir in a bit of oil so the pasta will not stick together and tear when you are working with it later; drain. Set aside.

Filling: Remove casings from sausage. Scramble-fry meat. Drain and set aside.
Beat eggs lightly in bowl. Add remaining ingredients.
Add sausage meat. Mix together.
Stuff Jumbo Shells being careful not to tear. Set aside.

Tomato Sauce: Combine all ingredients in a saucepan.
Bring to a boil. Simmer, uncovered, stirring often, until sauce has thickened (approximately 15 to 20 minutes. Discard bay leaf.

Spoon enough sauce into bottom of pan to cover. Use large enough pan to hold jumbo shells close together in single layer. Put jumbo shells in pan. Pour remaining sauce over shells. Bake covered in 350 F oven for 20 minutes. Sprinkle with 1/4 cup of Parmesan cheese. Bake 10 minutes more.

~Shannon

Ginger Muffins

2006-11-12T08:05:00.000-04:00

Like dessert for breakfast. These are very popular around here.

1/4 cup butter or margarine
1/4 cup granulated sugar
1 egg
1/2 cup molasses
1/4 cup hot water
1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 cup hot water

Combine butter, sugar, egg, molasses and first amount of hot water in mixing bowl. Beat together well.

Measure next six dry ingredients into same bowl. Stir together.

Gradually stir hot water into batter. Fill greased muffin tins 3/4 full. Bake in 400°F oven for 20-25 minutes until inserted toothpick comes out clean. Cool in pan 5 minutes, then remove. Makes 12 muffins.

~ Charmin

Aunt Edna's Sugar Cookies

2006-11-10T11:07:00.000-04:00

Although we do not have an Aunt Edna in our family I grew up thinking that this was our Aunts recipe. I didn't find out that it's just one that's been in the family, just not of the family, for years.
If you make sure you get them out of the oven before they start turning brown they will be perfectly soft sugar cookies. They are a family favorite.

1 Cup Margarine / Butter
1 1/2 Cup White Sugar
3 Eggs
3 Cups Flour
2 tsp Cream of Tartar (I use Baking powder)
1 tsp Baking soda
1/2 tsp Salt
1 tsp Lemon Juice
1 tsp Nutmeg

Sift flour, cream of tartar, soda, salt & nutmeg.
Cream butter and sugar together. Add eggs and vanilla.
Blend dry and wet ingredients together.
Add enough additional flour to roll out.
Bake at 375 for 9 - 11 minutes.

Icing
Beat together:
2 Cups Icing Sugar
1/5 Cup Butter
1 tsp Vanilla
3 Tbsp Canned milk

This recipe also doubles very nicely.
Enjoy!

~Shannon

Angel Dessert

2006-11-04T11:28:00.000-04:00

Katie is not big on cake but she's real big on Angel Dessert so that's what she chose for her birthday bash. It really is to die for. So good and always a crowd pleaser.
Soften 6 Cups Vanilla ice cream
Crush 60 Ritz Crackers
Melt 1/2 Cup Butter
Mix butter with crackers, keeping 1/4 Cup aside for topping.
Press rest into 9x13 pan.

Beat 2 pkg instant pudding (our favourite is butterscotch) with softened ice cream. Mix thoroughly.
Pour & spread over cracker mixture. Keep in fridge until firm.
Before serving cover with 1 container of softened Cool Whip.
Sprinkle left over crumbs over top.

My oh my, you will love us for giving you this recipe!! :)
~Shannon

Mom's Coconut Cream Pie

2006-09-28T14:40:00.000-03:00

I have to say we all love mom's pies best. Here is Grammie's tried and true recipe from the original 'Homeplace' that was passed down to mom and now we love to use it. For butterscotch or any other cream pie follow same directions (except for adding the coconut! :)

1 Pie Mix
3 Tbsp Sugar
3 Egg Yolks
Mix together with whisk.

Add 3 Cups milk slowly at first with whisk and a handful of coconut.
Microwave 10 minutes stirring every 2 minutes.
When cooked add 1 Tbsp Butter.
Cool 5 minutes, stirring twice.
Put in Baked pie shell.

Merigue

1/3 Cup Sugar
3 Egg whites

Put on pie and sprinkle coconut on top.
Bake at 350 for 15 minutes, until top is nicely browned.

~Shannon

Chocolate Sour Cream Bundt Cake

2006-09-06T13:21:00.000-03:00

I got this recipe online after cleaning out my fridge and realizing I had WAY too much sour cream than I could use up before the expiry date. It's very rich and very delicous! I recommend a scoop of vanilla ice cream on top of each slice.

1 3/4 c. flour
1 3/4 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2/3 c. butter (softened)
1 1/2 c. sour cream
1/4 c. milk
2 eggs
1 tsp. vanilla
Cocoa Glaze (see below)

Combine flour, sugar, cocoa, baking soda and salt in large mixing bowl. Add butter, sour cream, milk, eggs and vanilla; blend on low speed, then beat for 3 minutes on medium speed.
Pour batter into a well-greased and floured Bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool on wire rack. Glaze with Cocoa Glaze and garnish with nuts. Yield: 12 servings.

COCOA GLAZE:

3 tbsp. butter
2 tbsp. cocoa
3 tbsp. milk
1 c. confectioners sugar
1/2 tsp. vanilla

Melt butter in small saucepan over low heat; add cocoa and stir until smooth. Add milk, stirring until well blended. Remove from heat; beat in confectioners sugar and vanilla until smooth. Drizzle over top of inverted cake and down the sides.

Enjoy!

~Anne :)

Cinnamon Swirl Coffee Cake

2006-08-31T14:24:00.000-03:00

This is scrumptous.

I got this recipe from the website of an American bed and breakfast somewhere in Michigan. I made it a couple of weeks ago for a VBS leaders breaky and it was certainly a hit! It makes me think of Fall and Christmas and all things warm and cozy. You'll love it.

1/4 Cup Butter or Margarine
3/4 Cup Sugar
1 Egg, slightly beaten
1 1/2 Cups Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 Cup Milk (Homo is best!)
1 tsp. Vanilla

Topping
1 Cup Brown Sugar
3 Tbsp. Flour
2 tsp. Cinnamon
4 Tbsp. Butter or Margerine

Preheat oven to 350 degrees. Spray a 9-inch square baking pan with cooking spray.

In a medium bowl, cream butter and sugar; beat in egg.

Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk.

Stir in vanilla extract. Pour blended mixture into prepared pan.

To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in butter with pastry blender or fork. Spoon half over batter and swirl. Spoon remaining topping over batter.

Bake for 30 minutes.

**I doubled this recipe and made it in a 9" x 13". It was awesome!

Enjoy!

~Anne

Orange Spiced Coffee

2006-08-29T08:15:00.000-03:00

When Starbuck's is an hour away, it's not very often you get to enjoy a flavoured coffee. This is a nice treat, especially in the fall since it has a Christmasy flavour.

To the grounds in the filter of your coffee maker, add 1 stick of cinnamon broken in half and about a tablespoon of orange zest (grated orange peel). Run cycle as usual.

Add cream & sugar if you like, find a comfy chair and a good book, and enjoy.

~ Charmin

Croutons

2006-08-29T08:10:00.000-03:00

Homemade croutons - so good in your soup or salad!

Cube bread, spread on ungreased baking tray in single layer, and bake at 300° for about 20 minutes (until crisp).

Be creative - experiment with different types of bread for different flavours, or use a mini cookie cutter for different shapes.

~ Charmin

Macaroni & Tomato Juice

2006-08-28T22:58:00.000-03:00

Mom told me that Grammie would make this when the budget was tight and the cupboard was bare. I have made it when the cupboard was bare, when the brain was dead, when I didn't have time to make something else... It's a great desperation meal. I don't know how Mom makes hers, but here's how I do it.

Cook 2 cups elbow macaroni according to package directions. Drain. In 6 cup casserole, toss macaroni with 1/4 cup butter until butter is melted. Pour 500 ml Heinz tomato juice over macaroni. (No Name tomato juice just isn't the same.) Top with 2 or 3 handfuls of crushed crackers. Bake at 350° for about half an hour (until crackers are nicely browned).

Hopefully this isn't one of those family recipes that traumatizes Anne. I understand they ate it every Thursday for supper for the 14 years or so that Anne was home while Mom was an Awana leader. Let's hope this recipe brings back good memories.

~ Charmin

Cream of Mushroom Soup

2006-08-28T22:14:00.000-03:00

Campbell's doesn't even come close. It's fine for the odd casserole, but if it's mushroom soup you're craving (yes, I sometimes crave it), this is the one to make. You don't have to preheat the stocks, but if you do it will cut the cooking time down considerably.

1/4 cup butter or margarine
1/2 cup chopped onion
1 lb fresh mushrooms, sliced or chopped
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder (or 1 clove, minced)
1 cup beef stock, heated
1 cup chicken stock, heated
1 cup milk
1 cup cream, light or heavy
4 tsp. white wine, optional but good (I use 1 tsp. red wine vinegar instead)

Put butter, onion and mushrooms in large pot. Sauté until onion is soft and clear.

Add flour, salt, pepper and garlic. Mix in. Stir in beef and chicken stock, milk and vinegar. Heat and stir until it boils and thickens.

Stir in cream. Bring to boiling temperature and serve. Makes about 5 cups.

Serves 4 comfortably, or 2 somewhat uncomfortably. (We really like it.)

~ Charmin

Marble Squares

2006-08-28T22:12:00.000-03:00

I took these to our Sunday School picnic and when offered one, my friend Tammy said, "Oh, I know what these are! I like these!" Nice and moist, not too chocolatey and not too sweet. Just right, if you ask me.

3/4 cup water
1/2 cup margarine or butter
1/4 cup cocoa
2 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs, beaten
1/2 cup sour cream
1 8-oz package cream cheese, softened
1/3 cup sugar
1 egg
handful or two semi-sweet chocolate chips

Preheat oven to 375°F.

Combine water, margarine and cocoa in saucepan; bring to a boil, stirring to combine. Remove from heat. Stir in combined flour, 2 cups sugar, baking soda and salt. Add 2 beaten eggs and sour cream; mix well. Pour into greased and flour 15x10x1 inch jelly roll pan.

Combine cream cheese and 1/3 cup sugar, mixing until well blended. Blend in 1 egg. Spoon over chocolate batter. Cut through batter with knife several times for marble effect. Sprinkle with chocolate chips.

Bake 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares.

~ Charmin

Peanut Butter Cake

2006-08-13T17:33:00.000-03:00

Allergy people beware!! We can eat this in our house because there is an unwritten rule that I have placed in our family long long ago : No one is allowed to have food allergies! So far so good. :)

1/2 Cup Margarine ( I use oil)
1/4 Cup Peanut Butter
2 Eggs
2 tsp Baking powder
1 Cup Milk
1 1/3 Cups Sugar
1 tsp Vanilla
2 Cups Flour
1 tsp Salt

Cream margarine and sugar. Add peanut butter, vanilla and eggs; beat well.
Mix and add flour, baking powder and salt.
Add milk and mix well with mixer until fluffy.
Pour into 2 greased layer pans (8 inches).
Bake at 325 F for 35 - 40 minutes. Cool. Frost cake with Peanut Butter Cup frosting.

Peanut Butter Cup Frosting:

1/4 Cup Margarine, softened
1/2 tsp salt
3 to 4 Tbsp milk
1/2 Cup Chocolate chips, softened
1/4 Cup Peanut butter
2 1/2 Cups icing sugar
1 tsp Vanilla

Cream together all ingredients until light and fluffy. Spread on cake. You can also drizzle extra melted chocolate chips over this.

~Shannon

Strawberry Lemonade

2006-08-08T22:43:00.000-03:00

We made this for supper on a hot day last week and it got rave reviews!

Juice of 1 lemons
1 tbsp sugar
8 - 10 ripe strawberries
1 cup water

Throw everything into a blender and mix until fairly smooth. Serve over ice.

I doubled everything to serve 6 people comfortably.

Enjoy!

~Anne :)

White Bread

2006-08-02T19:41:00.000-03:00

Here it is, Anne. Instructions for setting the dough to rise overnight will be at the end.

5 1/2 to 6 1/2 cups all-purpose flour
3 tbsp. sugar
2 tsp. salt
1 tbsp. active dry yeast
1/2 cup milk
butter or margarine

In large bowl, comine 2 cups flour, sugar, salt and yeast. In medium saucepan over low heat, heat 1 1/2 cups water, milk and 3 tbsp. butter or margarine until very warm (120° to 130°F). (Butter or margarine does not need to melt.) With mixer at low speed, gradually pour liquid into dry ingredients. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 3 cups) to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80° to 85°F), away from draft, until doubled, about 1 hour. (Dough is doubled when two fingers pressed lightly into dough leave a dent.)

Punch down dough by pushing center of dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; cut in half; cover with bowl for 15 minutes.

Grease two 9x5" loaf pans. With lightly floured rolling pin, roll one dough half into 12x8" rectaingle. Starting with 8-inch end, tightly roll dough, jelly-roll fashion; pinch seam to seal. Press ends to seal and tuck under; place, seam side down, in loaf pan. Repeat with remaining dough. Cover with towel; let rise in warm place until doubled, about 1 hour. (Dough is doubled when one finger very lightly pressed against dough leaves a dent.)

Preheat oven to 400°F. If desired, brush loaves with 2 tbsp. butter or margarine, melted. Bake loaves 25 to 30 minutes until golden and loaves sound hollow when lightly tapped with fingers. Remove from pans immediately; cool on wire racks. Makes 2 loaves.

And now for my adaptations. I don't have a thermometer to determine how hot the milk mixture is so I just guess. You don't want it to be too hot or the yeast won't do its job. Instead of beating with a mixer and stirring in the rest of the flour, I use my dough hooks for both steps. I just have a hand mixer with dough hooks and it does a great job. I finish it off with a little kneading by hand right in the bowl. Then grease the bowl and continue as usual. I never roll out the dough with a rolling pin; I just cut it in half and then stretch and roll it with my hands into a loaf shape and tuck the ends under. I've started mixing up the dough the night before, using only 1 1/2 tsp. yeast, and leaving it greased in the bowl overnight to rise. In the morning I put the dough in the pans and let it rise another hour, then bake it. It is working very well. Just make sure you grease the whole ball of dough so it doesn't get dry and crusty before morning.

Don't you love these abstract recipes? Sorry. Baking bread is not an exact science.

~ Charmin

Ham, Potato and Onion Casserole

2006-08-02T13:25:00.000-03:00

I got this recipe from Charmin. It's great for leftover ham!

6 Tbsp. ham drippings or butter
6 Tbsp. Flour
3 Cups Milk
2 tsp. Salt
1/4 tsp. Pepper **I used crushed red pepper flakes instead to give it a little zing**
1/4 lb. Cheddar Cheese, grated
1 lb. Ham, cooked and diced
4 Cups Potatoes, cubed and cooked
1 Medium Onion, chopped
1/2 Cup Bread Crumbs, buttered

Melt drippings or butter.
Blend in flour and add milk, stirring constantly.
Cook mixture until thickened, boiling about 3 minutes.
Add seasonings and grated cheese.
Cook slowly until cheese melts.
Add cooked ham, potatoes, and onions.
Pour mixture into a greased casserole.
Sprinkle with buttered bread crumbs.
Bake, uncovered, in a 350 F oven for 30 - 40 minutes or until crumbs are lightly browned.

~Anne

Jenn's 'Nice and Moundy' Chipits Cookies

2006-08-01T16:23:00.000-03:00

These cookies are by far the best chocolate chip cookies I have ever made! We have some new neighbors moving in across the street today so I was able to whip these cookies up in less than 1/2 hr to bring as a 'welcome to the neighborhood' gift!

I got this recipe from Charmin a couple of years ago. She got it from Jenn Slauenwhite after receiving these delicious cookies from her!

2/3 Cup Butter, melted
2 Cups Brown Sugar, lightly packed
2 Uggle-Bugs (Eggs)
2 Tbsp. Hot Water
2 2/3 Cups Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt
1 pkg. (300g) Hershey Chipits Milk Chocolate Chips

**I used 1 1/3 Cups President's Choice Milk Chocolate Chips from the bulk section**

Beat together butter, brown sugar, eggs and hot water until well mixed.
Stir in flour, baking powder, baking soda and salt.
Stir in chips.
Drop from small spoon onto ungreased cookie sheet. (To make them look "perfect", I roll the dough in my hands, drop on baking sheet and press lightly with a spoon!)
Bake at 375 F for 8 to 10 minutes.

Makes about 5 dozen small cookies.

~Anne

Lemon Pound Cake Muffins

2006-07-23T08:03:00.000-03:00

I need not say any more than.. you will LOVE these!
I doubled this recipe and it turned out beautifully, so no worries there. :)

1/2 Cup Butter, softened
1 Cup Sugar
2 Eggs
1 tsp Vanilla
1/2 tsp Lemon extract

1 3/4 Cup Flour
1/2 Salt
1/4 tsp Baking soda
1/2 Sour Cream

Topping:
1/2 Cup Brown sugar
1/3 Cup Flour
1 Tbsp Butter, softened
Handful of nuts *Optional

Cream butter and sugar.
Add eggs and extracts, beat well.
Combine dry ingredients and add to creamed mixture alternately with sour cream.
Put on topping.
Bake at 400 for 18 - 20 minutes.
Makes 1 dozen

~Shannon

Picnic Potato Salad

2006-07-08T22:44:00.000-03:00

Everyone who eats Mom's potato salad raves about it. What I don't understand is why they keep on making their own recipe. This is the best potato salad in the world. (Don't worry, if you serve me your own potato salad sometime I will be very gracious and say how tasty it is, but you need to know that inside I will be wondering why you don't just ask Mom for her recipe.)

1 1/2 cups mayonnaise
3 tbsp. dill pickle juice
1 tbsp. prepared mustard
2 tsp. salt
pinch pepper
8 cups peeled and cubed cooked potatoes
1 1/2 cups thinly sliced celery
1/2 cup chopped green onion
1/4 cup chopped dill pickles
4 hard cooked eggs, chopped (Mom uses four, I only use two)

In small bowl, combine mayo, pickle juice, mustard, salt and pepper. In large bowl, combine vegetables, pickles and eggs. Pour dressing over and toss gently until well mixed. Season to taste. Chill at least three hours. Makes 10 to 12 servings.

~ Charmin

Deluxe Cheesecake

2006-07-07T07:52:00.000-03:00

This is as deluxe as it gets. It isn't the kind of recipe you make often, but if you love cheesecake it is well worth the effort. The picture is an adaptation that I made for Marty's Roll Over Party: ROLOver Cheesecake. I'll include the instructions at the end. This serves 16 - 20 people, so it's great for a crowd. Begin early in the day or make it the day before - there's a lot of steps.

1 1/4 cups flour
3/4 cup margarine or butter, softened
1/4 cup sugar
1 large egg yolk
Grated peel of 1 small lemon

5 8-ounce packages cream cheese, softened
1 3/4 cups sugar
5 large eggs
1/4 cup milk
3 tbsp. flour
2 large egg yolks
Grated peel of 1 small lemon
Fresh fruit brushed with melted jelly (optional)

First prepare pastry dough: in small bowl, with mixer at low speed, beat flour, margarine or butter, sugar, egg yolk, and grated lemon peel until well mixed. Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour.

Preheat oven to 400°F. Press one-third of dough onto bottom of 10" by 2 1/2" springform pan; keep remaining dough refrigerated.

Bake crust 8 minutes or until golden; cool in pan on wire rack. Turn oven control to 475°F.

While crust is cooling, prepare filling: in large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add eggs, milk, flour, egg yolks, and lemon peel; beat 5 minutes, occasionally scraping bowl.

Press remaining dough around side of pan to within 1 inch of top. Pour cream-cheese mixture into crust.

Bake cheesecake 12 minutes. Turn oven control to 300°F; bake 35 minutes loger. Turn off oven; let cheesecake remain in oven 30 minutes.

Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.

When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto serving plate.

If you like, arrange fresh fruit on top of cheesecake and brush with melted jelly.

ROLOver Cheesecake: Omit grated lemon peel in both pastry and filling. After bottom crust is cooled and dough has been pressed around side of pan, arrange 2 circles of mini rolos (buy a 203g package) on the bottom of the crust, the first circle about one inch from the side and the second circle about one inside the first circle. Put 5 or 6 rolos in the center of the crust. Carefully pour cream-cheese mixture over rolos and bake as directed. As soon as cheesecake comes out of the oven (after sitting in warm turned-off oven for 30 minutes) arrange remaining rolos on top of cheesecake. Carefully use your hand to lightly press rolos into top of cheesecake. Cool and chill as directed. After removing sides and bottom of pan, drizzle your favourite caramel sauce over top and serve.

~ Charmin

French Cream Custard Filling

2006-07-06T13:30:00.000-03:00

This was the filling for the Canada Day strawberry tarts. I'm not a custard lover, but this is quite yummy. It is also very good as filling for cream puffs.

1 cup sugar
1/4 cup cornstarch
2 tbsp. flour
1/2 tsp. salt
3 c. milk
3 egg yolks, beaten slightly
2 tsp. vanilla
1/2 c. heavy cream, whipped

Combine first 4 ingredients in heavy saucepan. Stir in milk. Cook, stirring constantly, until sauce is thickened and smooth. Add about 1/2 cup of hot mixture to egg yolks, stirring constantly, and stir into hot mixture. Cook, stirring constantly, for 2 minutes. Cool, then chill. Fold in vanilla and whipped cream. Makes about 4 cups.

~ Charmin

Tea Biscuits

2006-07-06T13:20:00.000-03:00

Beautiful biscuits every time. These are a must for strawberry shortcake. I rarely have cream of tartar, so I usually just skip it. It doesn't seem to affect the results at all. I have also used half the butter amount when I was running low, and the biscuits are still delicious.

2 cups flour
2 tbsp. sugar
1 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tartar
1/2 cup butter or margarine, cold
1 cup cold milk

Put first five ingredients in large bowl. Stir thoroughly. Cut in butter until crumbly. Pour in milk. Stir quickly to combine. Dough should be soft. Turn out on lightly floured surface. Knead gently 8 - 10 times. Pat 1/2 to 3/4 inch thick or half the thickness you want the baked product to be. Cut with small round cookie cutter. Place on greased cookie sheet close together for soft sides or apart for crisp sides. Bake in 450°F oven for 12 - 15 minutes. Makes 10. This doubles well!

~ Charmin

Iced Tea

2006-07-06T13:10:00.000-03:00

I doubt if any of us make this the same way. I doubt if Shannon makes it at all. Here is my variation; it's the way we like it best. We drink an embarrassing amount of iced tea in the summer.

Bring 6 cups water to boil in large pot. Add 7 tea bags and let steep 15 minutes. Remove tea bags and stir in 3/4 cup white sugar and 1 can frozen lemonade concentrate until sugar and concentrate are dissolved. Add 8 cups water. Chill.

This fits perfectly in the 4 litre Tupperware pitcher (if you don't have one, you should get one) or a 3.78 litre jug from President's Choice. The Tupperware pitcher is much easier to pour!

~ Charmin

Mom's Chicken Pie

2006-07-06T12:46:00.000-03:00

I give up trying to remember to get a picture of this casserole before it is empty. It just goes too quickly in this house. It has also disappeared at every pot luck where Mom has served it. Everyone raves about Mom's chicken pie, and after you try it, you'll know why. It's the perfect way to stretch a little bit of leftover cooked chicken.

1/2 recipe for pastry, prepared but not rolled (what you would make for a pie without a top crust)
2 tbsp. butter
1/2 cup sliced onions
10 oz can cream of mushroom soup
1/2 cup milk
Pinch marjoram
1 cup cooked chicken, chopped
1 cup cooked vegetables, cut bite size (we prefer potatoes, carrots and a few peas)

In large frying pan heat butter until foamy. Add onions and cook until transparent. Blend in soup, milk and marjoram. Heat thoroughly but do not boil. Arrange chicken and vegetables in 8 inch baking dish or deep pie plate. Pour hot mushroom sauce over top. Cover with prepared pastry. Seal and flute edges. Slit top. Bake at 425°F for 25 minutes.

We double this for our family of 6, bake it in a 9x13" pan, and rarely have leftovers.

~ Charmin

Recipe Index

2006-07-03T10:20:00.000-03:00

A new addition: the Recipe Index on the sidebar should make it easier to find what you need! I'll keep working away at it and should have all the recipes sorted in a day two.

~ Charmin

Chicken hint :)

2006-06-30T17:44:00.000-03:00

This is a great hint for chicken that our family received from our new friend Michelle M. :) Why didn't we ever think of this before I do not know. What a well kept secret!

It's simple: Boil your chicken before cooking it. Place whatever seasoning, herbs, bouillon, or whatever in the boiling water and place in chicken and boil until done. This goes for both whole chickens as well as pieces.
Boiling the chicken allows it to stay moist and juicy even when you give it a quick bbq after.
Thanks Michelle for the idea!

~Shannon

Boiled Eggs

2006-06-19T10:00:00.000-03:00

This one's for Shannon.

Put eggs in a pot and cover with cold water. Bring to a boil, cover, turn heat off and leave pot on burner. After 10 minutes, drain the eggs and serve. Perfect hard-boiled eggs every time. (They stay hot in the water so I will often start them way before I need them and then I can putter around and breakfast will be ready whenever we are.)

For soft-boiled eggs, only let them sit about 3 minutes before serving them.

Better luck next time!

~ Charmin

Seafood Cocktail Sauce

2006-06-19T06:19:00.000-03:00

I love finding ways to cut down the grocery list - I was glad when I learned that the ingredients for this sauce are all things I usually have on hand anyway. And of course, I think mine is better (and prettier) than storebought!

1/2 cup chili sauce
1/4 cup ketchup
3 tbsp. relish
1/2 tsp. horseradish
1/2 tsp. Worcestershire sauce

Mix together all ingredients. Chill. Makes about 1 cup.

~ Charmin

Homemade BBQ Sauce

2006-06-16T18:07:00.000-03:00

We used this on pork chops tonight - breaking in the new-to-us bbq - and Jon told me I don't need to buy sauce anymore. This is delicious!

1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tbsp. balsamic vinegar (cider vinegar would work as well)
2 tbsp. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. ground mustard
1 tbsp. dried onion flakes

Mix all ingredients together. Store in mason jar in fridge. Makes about 1 1/2 cups.

~ Charmin

Chili Con Carne

2006-06-16T16:22:00.000-03:00

So easy and turns out perfect every time! Freezes well too. We like to put a dab of sour cream and cheese in our bowls too. :)

1 lb Ground beef
1 Cup Onion, chopped
3/4 Cup Green pepper, chopped
Cook above until evenly browned.

Stir in:
28oz Canned diced tomatoes
7 1/2oz Can Tomato sauce
2 x 14oz Red Kidney beans
1 Tbsp Chili powder
1 tsp Salt
1 tsp Dried parsley flakes
1 Bay leaf

Bring to a boil, cover, reduce heat and simmer 1 hour.
Remove bay leaf & serve.

~Shannon

Old Fashioned Baked Mac n' Cheese

2006-06-13T22:20:00.000-03:00

This never lasts long in our home. We all love tomatoes and cheese and pasta. How can you go wrong with this recipe then!

1/2 lb Macaroni
1/2 lb Cheddar cheese
28 oz Canned Tomatoes, diced
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Pepper
1 tsp Worcestershire sauce
2 Eggs, beaten
1 Cup Milk

Cook Macaroni. Do not overcook.
Drain well and put into buttered casserole dish.
Shred 1/2 of cheese and set aside.
Pour tomatoes into large bowl. Add shredded cheese, sugar, salt, pepper and Worcestershire sauce. Pour over macaroni: mix well.
Top with leftover cheese.

In small bowl blend eggs and milk. Pour over cheese covered macaroni but do not stir.
Bake uncovered at 350 F for 40 to 45 minutes or until top is golden brown.
Enjoy! :)

*For the record. I never measure the cheese. I probably put more in. I just keep shredding until I think it's enough to satisfy. Sometimes I've had to use less when supply was low and it still tasted great. The recipe is now in your hands, you can do what you want with it! :)

~Shannon

Hamburger Helper Stroganoff

2006-06-12T10:26:00.000-03:00

Hamburger Helper was one of my favourites as a child. I have become a firm believer that everything tastes better from scratch, and I've even found that Hamburger Helper doesn't take any longer to make that way. I usually make a tomato-based italian style, but I didn't have any tomato sauce on hand yesterday so I improvised. The results were scrumptious. I used the yogurt because I didn't have any sour cream, and quite honestly couldn't tell the difference. I love sour cream so that's saying a lot!

1 lb ground beef
1 tbsp. dried onion flakes OR about 1/2 cup. chopped onion
1 can cream of mushroom soup
3 c. hot water + 1 tbsp. beef bouillon (or 3 c. homemade beef stock if you're lucky enough to have it!)
1 tsp. dillweed
1 tsp. salt
1/2 pkg. extra broad egg noodles
1/4 c. sour cream or Balkan-style plain yogurt

Brown ground beef (and chopped onion if using) in large frypan. Drain if necessary, and stir in soup, onion flakes (if using), water, bouillon, dillweed and salt. Bring to a boil. Add noodles, cover and reduce heat to simmer. Cook until noodles are done, stirring occasionally. Stir in yogurt or sour cream. Serves 4 - 6.

~ Charmin

Jonny's Favourite Coleslaw Dressing

2006-06-12T10:23:00.000-03:00

1/2 c. mayonnaise or Miracle Whip
1 tbsp. milk
1 tbsp. vinegar or lemon juice
1/2 tsp. sugar
1/4 tsp. salt
dash paprika
dash pepper

Mix together well. Add grated cabbage and carrot and enjoy!

~ Charmin

Sauced Butterscotch

2006-06-06T20:25:00.000-03:00

This is just like Mom's Apple Pudding, only with raisins instead. I do not enjoy baking, so this is an excellent dessert recipe for me to have on hand - very quick to mix up, and best of all, you only dirty one bowl and one spoon in the process!

1 cup flour
1/2 cup granulated sugar
2 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
2 tbsp. butter, softened
1/2 cup raisins

1 cup packed brown sugar
1 tbsp. butter
1 tsp. vanilla
2 cups hot water

Measure first 7 ingredients into bowl. Mix together with spoon. Turn into greased 8-inch casserole or pan.

In same bowl stir brown sugar, 1 tbsp. butter, vanilla and hot water until sugar dissolves. Pour over batter. Do not stir. Bake in 350°F oven for about 30 minutes or until sauce is on the bottom and top crust is firm to touch. Serves 6.

~ Charmin

Banana Cake

2006-06-05T19:40:00.000-03:00

A great recipe for wonderfully moist cake. I had to try to take a picture of it before it all disappeared. :)

2 Cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
3/4 Cup Butter or Margarine (I use oil)
1 1/2 Cups Sugar
2 Eggs
1 tsp Vanilla
1 Cup(3) Bananas, mashed
1/2 Cup Sour Milk

Sift together flour, soda, powder and salt.
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
Blend well.
Add dry ingredients alternately with milk.
Pour into one 13x9 pan.
Bake at 350 for 45 minutes or until tests done in center.

Maybe using oil instead of butter helps to make it extra moist. Mine was awesome.
Also My cake was done a few minutes early so make sure to check it during the last while. :)
!!!ERIN, GREASE THE PAN BEFORE PUTTING THE CAKE BATTER IN!!!

Cream Cheese Icing
1 pkg Cream cheese
4 tsp Cream, or milk
2 tsp Vanilla
1/4 tsp Salt
4 1/2 Cups Icing Sugar
Blend all together and spread on cake. (I didn't even have milk and just used water for the icing. I just put a little bit at a time so it didn't get runny and it tastes great!)

Enjoy.

~Shannon

Taco Salad

2006-06-04T23:04:00.000-03:00

We first enjoyed this at a friend's house last summer, and I make my version from what I remember was in that one. It goes very well with the Baked Macaroni & Cheese.

1 lb. ground beef
1 head lettuce, leaf or iceberg
2 or 3 tomatoes, chopped
grated cheddar, as much as you like
green onions, chopped, as much as you like
1 250-ml bottle Catalina Dressing
Tostitos, about 1/2 bag

Brown the ground beef until cooked through. Drain and set aside.

Wash and chop the lettuce into bite size pieces. If you are making the salad ahead, it's nice to layer the ingredients in a big bowl: lettuce, tomatoes, ground beef, cheese, and green onions. Just before serving, add the Catalina, give it a good toss and garnish with Tostitos. Next time I think I will add a little ground cumin to the ground beef when I brown it to add more of a South of the Border flavour.

~ Charmin

Baked Macaroni & Cheese

2006-06-04T22:51:00.000-03:00

This recipe comes from the Meadows side, but we eat it often and Mom always raves about it so I'm including it. It's one of those recipes that drives you crazy the first time you make it, because there aren't exact measurements. You really don't have to worry, though. The worst thing you can do to it is to overcook the macaroni or add too much milk, and even then it still tastes good. Here's what I make to feed six:

2 cups elbow macaroni
approx. 300 g old or extra-old cheddar, grated
milk
2 or 3 slices of bread, buttered and cut into cubes

Cook macaroni in boiling salted water until just cooked. Drain. Layer macaroni & grated cheese in casserole dish; I usually put a small amount of cheese in the bottom of the dish, then 1/3 of the macaroni, 1/3 of the cheese, etc. Pour milk over layers - try not to add too much. (If you butter the dish, it will be much easier to wash.) If I'm using a clear dish, I add milk until it comes up to about 1/4 or 1/3 of the height of the macaroni. If I can't see through the dish I just guess. Top with buttered bread cubes and bake in 350°F oven for 30 - 40 minutes, or until bread is toasted, cheese is melted and most or all of milk has been absorbed.

~ Charmin

Split Pea Soup

2006-05-27T17:27:00.000-03:00

Mom's all-time favorite.

I remember something about a story about Uncle Darrell staying with them when they lived in Toronto, and Mom coming home after work to the aroma of Pea Soup filling the apartment - she could even smell it in the hall... She can barely tell the story without gagging. Oh well. It's a hit in our house - it's barely enough for our family so I'll soon be doubling it, and it's a great way to use up that last bit of Roast Fresh Ham that is clinging to the bone.

2 cups dried split green peas (I usually use yellow peas, but the green gives it such an authentic color!)
1 can of flakes of ham, with liquid, broken up; or 1 cup diced ham; or one ham bone with some meat left on it; or one smoked pork hock, approx. 1 1/2 lbs
1 medium carrot, thinly sliced
1/2 cup diced celery
1 cup finely chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. parsley flakes (optional - I rarely have these on hand, but they do make it look prettier)
1 tbsp. chicken bouillon powder (I've also used beef)
1/4 tsp. ground thyme
5 cups water

Combine all ingredients in 3 1/2 qt. (or 6 qt.) slow cooker. Stir. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours. If using ham bone, remove bone before serving and chop up remaining meat, adding to soup. The more ham, the better it is! Makes 7 3/4 cups.

~ Charmin

Pulled Pork Sandwiches

2006-05-22T08:54:00.000-03:00

This is such a great recipe for feeding a crowd - you can't get much easier as far as preparation goes, and you can't get much yummier!

1 3-4 lb pork roast (I usually buy a shoulder blade roast)
Salt & pepper
Dinner rolls (soft, not crusty)
Butter for spreading
Sauce:
3/4 cup cider vinegar
1/4 cup brown sugar
1 cup ketchup
1 tbsp. Worcestershire sauce
1 tsp. hot sauce (optional)
Salt to taste (I've never needed to add any)
Dinner rolls (soft, not crusty)
Butter for spreading

Put roast in slow cooker and sprinkle generously with salt and pepper. Cover and cook on low for 8 - 10 hours or on high for 4 - 5 hours until done. Meanwhile, combine sauce ingredients and store in fridge until ready to serve.

When roast is done, remove to large bowl and using two forks shred the meat (this is the "pulled" part of the name) and return to slow cooker with juices from meat. Stir to combine. If you are not serving the sandwiches right away, set slow cooker to keep warm.

When ready to serve, slice rolls almost in half, spread with butter and load up with shredded meat. Pile sandwiches on a platter and set out with sauce (that way those who don't care for the sauce can still enjoy the yummy sandwiches). These are filling, so a salad is really all you need to make a great meal.

You can also use 3/8 cup balsamic vinegar in place of cider vinegar for a tangier, gorgeous brown sauce.

~ Charmin

Georgia Pound Cake

2006-05-22T08:35:00.000-03:00

Makes 2 9x5 loaves! One for now, and one for the freezer.

This is a rather tedious recipe for this non-baker, but the results are so delicious it is worth it! (I don't have a stand mixer, so it's a mini workout for my arms to beat for 10 minutes with my hand mixer.)

1 1/2 cups butter
5 eggs
1 cup milk
3 cups flour
1/2 tsp. baking powder
2 1/3 cups backed brown sugar
1 cup granulated sugar
1 tsp. vanilla
1 cup chopped pecans

Allow butter, eggs and milk to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x5x3-inch loaf pans; set aside. In a medium bowl combine flour and baking powder; set aside. In a large mixer bowl, beat butter with an electric stand mixer on medium to high speed for 30 seconds. Gradually add brown sugar and granulated sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl frequently. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in pecans. Pour batter into prepared pans and bake in a 325° oven about 65 minutes, or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely.

~ Charmin

Kool-Aid Play Dough

2006-05-20T20:55:00.000-03:00

I was given this recipe by a friend in Ontario and I love it. It's so easy, it smells good, and it doesn't matter if little ones eat it. Though I really can't imagine it tastes very good. ;)

1/2 Cup Salt
2 1/2 Cups Flour
2 Pkgs Kool-Aid

Mix dry ingredients in large bowl.
Add 2 Cups boiling water and 3 Tbsp of Oil.
Mix and knead as mixture cools. About 10 minutes.
(It will seem too sticky at first but keep kneading and it gets nice and smooth).
I keep mine in a freezer bag and it lasts quite a long time.

It's a cute gift to make some up for a child and then give the recipe on the tag or card. :)

~Shannon

Homemade Brownie Mix

2006-05-20T13:10:00.000-03:00

This is a great brownie recipe! It's makes enough for about 8 square pans. Very convenient to have a bag of homemade brownie mix on hand when unexpected company calls. :)And just so you know, I always put chocolate chips in, I've never added nuts.
I have also wrapped the mix and chocolate chips up in a cute bag and given it as a little gift.

Brownie Mix
4 Cups Flour
6 Cups Sugar
3 Cups Cocoa
4 tsp Baking powder
3 tsp Salt
2 Cups Vegetable shortening

Combine and mix well flour, sugar, cocoa, baking powder and salt. Using pastry blender thoroughly cut in vegetable shortening. Store in airtight container in cool dry place (can freeze, but bring up to room temperature before making).
Yield: 16 brownies

To use mix:
2 Cups Homemade brownie mix
2 Eggs
1 tsp Vanilla
1/2 Cup Chopped nuts or Chocolate chips

Combine all ingredients; stir until moist. Spread in lightly greased 8' square pan. Bake in preheated 350 degree oven for 20-25 minutes, or until set in the center. Cut into 2" squares.

~Shannon

Rude Barb Muffins

2006-05-19T16:23:00.000-03:00

No, they are really rhubarb muffins, but ever since I read through the Looneyspoons cookbook, that is what I think of. Jon just ate one and said it was the best rhubarb muffin I've ever made. Our rhubarb looks great this year, so expect lots of rhubarb recipes in the coming days!

2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk (or 1 cup soured milk*)
1 tsp. vanilla
2 cups chopped rhubarb
butter & cinnamon sugar for top

Combine flour, baking powder and salt. In separate bowl, whisk together first amount of sugar and oil; whisk in egg, buttermilk and vanilla. Pour over dry ingredients in large bowl and stir until dry ingredients are moistened. Fold in rhubarb. Spoon into muffin cups - the cups will be full. Bake in 350°F oven for 20 - 25 minutes or until toothpick inserted in center comes out clean. Remove to rack, butter tops and sprinkle with cinnamon sugar. (I keep a salt shaker filled with 1 c. of sugar to 1 tsp. cinnamon.)

*If you don't have buttermilk, you can make soured milk by putting 1 tbsp. vinegar or lemon juice in a 1 cup measure and add milk to make 1 cup. Let it sit for 5 minutes.

~ Charmin

Isaac's Ketchup Chip Cheeseburger

2006-05-18T20:27:00.000-03:00

Start with the best hamburgers in the world. In order to do this, you need ground beef from Meadowbrook Meat Market, and Jon to bbq them. When you put the patty on the bun, make sure you do it cheese-side-down so that you can still put the toppings on it without pulling the bun apart. Place three ketchup chips on top of the burger and add ketchup to the top bun. Carefully position top of bun over chips and push down hard. Enjoy!

~ Charmin

Eggsaronius

2006-05-18T20:13:00.000-03:00

That's how Sarah spelled it. (She carefully labelled all the leftovers when she was cleaning up after supper. She's that kind of girl.) I spell it "Eggs Erroneous" and it is delicious on fish. I also enjoy it on my mashed potatoes. It used to be plain old egg gravy until we watched Ernest Goes to Camp. I think Eggs Erroneous tastes much better than plain old egg gravy. This recipe makes just over one cup of gravy, but you can easily double it if you need more.

2 tbsp. butter or margarine
2 tbsp. flour
1 cup milk
2 hard boiled eggs, chopped
salt and pepper to taste

Melt butter over medium heat in small saucepan. Mix in flour, then slowly add milk while stirring with whisk. Stir and heat until boiling and thickened. Remove from heat. Stir in eggs and season to taste. Serve immediately.

(This isn't Mom's recipe - I just used my basic white sauce recipe and added the egg. Add as much egg as you like. For supper tonight I doubled everything, except that I used three eggs because we get our eggs from a friend whose chickens lay extra-huge eggs.)

~ Charmin

Grasshopper Brownies

2006-05-17T10:54:00.000-03:00

This is a recipe I got from my sister-in-law, Amy. I'll be making in the next couple of days so I'll post a pic when I do so! It looks fun and yummy :) .

Bake 13x9 pan of Brownies (use own recipe or boxed mix)
Filling:
4 c. icing sugar
1 pkg cream cheese
1/4. c. margarine
3 T. milk
1/4 t. peppermint extract
1 t. vanilla
3 drops green food colouring

Mix well together and top COOL brownies.

Melt 1 c. chocolate chips and 2 T. Marg. Spread carefully over cream cheese mixture or swirl in if desired.

~Anne

Cinnamon Rolls

2006-05-12T22:07:00.000-03:00

I can't believe no one has posted this yet! I know we all have the recipe, but a blog of our family recipes would never be complete without this one.

Mix 1 tsp sugar in 1/2 cup warm water and then add 1 tbsp yeast. Let rise 10 minutes.

Meanwhile, scald 1 1/2 cups milk.

Add the following ingredients to the milk and let the butter melt:
1/2 cup sugar
2 tsp salt
2 eggs
1/2 cup butter or margarine, softened

Add yeast mixture to the milk mixture.

Gradually add 5 - 7 cups flour, kneading after each addition.

Let rise one hour. Divide dough in half. Roll into rectangle 1/4" thick and butter dough all over. Sprinkle generously with brown sugar and cinnamon. Roll up and slice into 1/2 - 3/4 inch slices and place cut side down in greased baking dish or pie plate. Let rise one hour.

Bake at 350°F for 20 minutes. Cool in pans on wire racks. When cool, pour glaze over them.

Glaze: Combine 2 cups icing sugar, 1 tsp vanilla, and enough water to make runny icing in glass measure and pour over rolls.

I cut each dough half into 12 slices, to make four pie plates with 6 huge, mouth-watering rolls each.

~ Charmin

Roasted Potatoes

2006-05-12T21:58:00.000-03:00

I peeled and cut the potatoes for "Herb-Roasted Potatoes Poupon", a Grey Poupon recipe, and then realized I was out of Dijon mustard. So I improvised, and everyone liked this version better than the original. Phew! Unfortunately, I didn't measure some of the ingredients, so this will be one of those figure-it-out-as-you-go recipes.

Potatoes, peeled and cut in chunks, enough to cover 15x10" (or 13x9") pan in single layer
2 tbsp olive oil
2 tbsp mustard
1 clove of garlic, minced
a generous sprinkle each of parsley, thyme, oregano and marjoram

In large bowl, toss all ingredients together to coat potatoes well. Spread potatoes in single layer in lightly greased 15x10" pan (use a 13x9" if you don't have a jelly roll pan) and bake at 425°F for 35 to 40 minutes or until potatoes are fork tender. I used a stoneware pan and didn't have to stir it, but you might want to give it an occasional stir to make sure the potatoes aren't sticking.

Everyone loved this, and with four children sitting at the table that's quite an accomplishment!

~ Charmin

Apple Pie Muffins

2006-05-12T20:05:00.000-03:00

This is one of my most favorite muffin recipes. I put half the recipe in a muffin tin and the other half in an 8x8 cake pan. Yummy!

1 1/2 Cups Brown Sugar
2/3 Cup Vegetable Oil
1 Egg
1 Cup Buttermilk (I use soured milk)
1 tsp Vanilla
2 1/2 Cup Flour
1 tsp Baking soda
1 tsp Salt
2 Cups Diced peeled apples

Topping:
6 Tbsp Flour
1/4 Cup Butter
1 tsp Cinnamon

Mix wet & dry ingredients seperately and then stir together until just combined. Into mixture, add apples. Fill muffin tins 2/3 full and top with topping.
Bake at 350 for 25 minutes. For a coffee cake bake about 5-8 minutes extra.
Makes 2 dozen muffins.

~Shannon

Pond Punch

2006-05-11T16:02:00.000-03:00

I had decided on a fishing theme for Roddy's birthday cake, and wanted a blue punch to go along with it. I couldn't find a blue punch in my recipe books and didn't want to take the time to search any further so I decided to wing it. We all agreed that the results were most enjoyable. I had hoped to find some gummy fish to freeze in the ice cubes, but alas, there were none to be found (in Berwick, that is).

4 litres lemon-lime pop
1 pkg Ice Blue Kool Aid
1/2 can frozen lemonade
vanilla ice cream

Pour pop into punch bowl and mix in Kool Aid crystals. (They didn't want to dissolve for us, so we used a whisk.) Stir in the lemonade and add ice cubes. Add a few scoops of ice cream to the top, stir to make it foamy and serve.

~ Charmin

White Cake

2006-05-11T16:00:00.000-03:00

Isn't that a creative name??

This is an old-fashioned, heavy but not dry cake. Delicious. Mom always says it is just like the birthday cakes her mom used to make. I like to make it into cupcakes, as you can see.

2 1/2 cups all-purpose flour
1 3/4 cups sugar
3 tsp baking powder
1/4 tsp salt
1 1/2 cups milk
1/2 cup vegetable shortening
2 tsp vanilla
4 egg whites

Preheat oven to 350°F. Combine flour, sugar, baking powder and salt in large bowl. Add milk, shortening and vanilla. Beat with electric mixer on low speed 30 seconds or until well blended, scraping side of bowl once. Beat on high speed 2 minutes, scraping side of bowl occasionally. Add egg whites; beat 2 minutes more, scraping bowl once. Grease and flour bottoms and sides of 2 (8-inch) round or square cake pans or 1 (13x9-inch) cake pan (or 24 muffin tins). Pour batter evenly into pans.

Bake 30 to 35 minutes for 8-inch round or square cakes or 35 to 40 minutes for 13x9-inch cake (or 20 - 25 minutes for cupcakes). Cakes are done when toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen sides of cake layers from pans with knife or metal spatula. Remove to wire racks; cool completely.

Butter-Cream Frosting

1 16-ounce pkg icing sugar (about 3 cups?)
6 tbsp butter or margarine, softened (use butter - you'll be glad you did)
3 to 4 tbsp milk or half-and-half
1 1/2 tsp vanilla
1/8 tsp salt

In large bowl, with mixer at medium speed (or with spoon), beat all ingredients until very smooth, adding more milk if necessary to make of good spreading consistency. Fills and frosts 2-layer cake; frosts 13x9" cake, tube cake, or 2 dozen cupcakes.

~ Charmin

Deep Dark Chocolate Cake

2006-05-11T15:58:00.000-03:00

The moistest (is that a word?), easiest chocolate cake you'll ever make.

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan (or 24 muffin tins).

In large mixer bowl, stir together sugar, flour, coca, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.

Remove from mixer; stir in boiling water (batter may be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan (and 20 minutes for cupcakes) or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pan to wire racks. Cool completely. (Cake may be left in rectangular pan if desired.)

One-Bowl Buttercream Frosting

6 tbsp butter or margarine (butter is best)
2 2/3 cup icing sugar
1/2 cup cocoa
1/3 cup milk
1 tsp vanilla extract

In bowl, beat butter. Add icing sugar and cocoa alternately with imlk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. Makes about 2 cups frosting.

~ Charmin

Berry Bundt Cake!

2006-05-08T15:33:00.000-03:00

I got this "bund-t" recipe from a google search. I made it this morning for some company and, although I was the only one who ate it, I found it delicious!

5 Eggs
1 2/3 Cups Sugar
1 1/4 Cups Butter, at room temperature
2 Tbsp. Water
2 1/2 Cups Flour
3 Cups Mixed Berries, fresh or frozen
1 tsp. Baking Powder
Icing Sugar

Blend the eggs and sugar with an electric mixer.

Add the butter and water and beat until light and fluffy.

Toss the berries with 2 tablespoons of the flour to coat well.

Add the remaining flour and baking powder to the egg mixture and beat until the batter is smooth.

Fold in the berries and pour the batter into a greased and floured 9-in bundt or tube pan.

Bake in a preheated 325 oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.

Remove from the oven and cool for 20 minutes before removing from the pan.

Allow to cool completely on a wire rack and dust with powdered sugar immediately before serving.

Enjoy!

~Anne

Graham Cracker Squares

2006-05-04T15:42:00.000-03:00

1 Cup Shortening
1/2 Cup Brown Sugar
2 Tbsp Cocoa
1 Egg
1 tsp Vanilla
30 Graham crackers broken into quarter size pieces

In medium saucepan, whisk together egg and brown sugar.
Whisk in cocoa and vanilla.
Add shortnening and bring to a boil over medium high heat.
Boil 1 minute. Immediately pour over graham wafers.
Put in 8x8 pan. Press down slightly to smooth top.

Icing:
1 Cup Icing Sugar
2 Tbsp Flour
1 1/2 Tbsp Cocoa
1 Tbsp Vanilla
Lump of Butter
1/4 tsp Salt

Mix with milk to make icing and spread over top of graham wafer mixture.
Put in fridge 1 hour or more to set.

* I must say it is very important to mix the egg with the sugar, cocoa and vanilla before heating!
I just made these today to have for our Awana closing at church tonight. I just know they'll be a hit! :)

~Shannon

Grammie Irene's Apple Pudding

2006-05-02T20:55:00.000-03:00

Yum! Need I say more????

1 Cup Sugar
1 1/2 Cup Flour
3 tsp Baking Powder
2/3 Cup Milk
2 Cup Apples, sliced
Mix and put in 2 Quart Casserole dish.

Mix and Pour over:
2 1/2 Cups Hot water
1 Cup Brown Sugar
2 Tbsp Butter
2 tsp Vanilla

Bake at 350 for 50 -60 minutes.

There was a big cheer at our house when everyone found out this was baking in the oven for dessert tonight. :)

~Shannon

Coconut Squares

2006-05-01T13:12:00.000-03:00

This is going to be our treat for the No-Training-Wheels-Party today. We've already sampled them just to be sure they would be okay. :)

1 Cup Flour
2 tsp Baking powder
1/2 tsp Salt
1 Egg, beaten
2 Tbsp Butter
1/2 Cup Sugar
1/2 Cup Milk
1 tsp Vanilla

Combine flour, baking powder, and salt.
Add the rest of the ingredients. Beat well.
Pour into 8x10 pan.
Bake at 350 for 20 minutes.

After baking spread the following mixture over top and bake again until brown:
1 Cup Coconut
3 Tbsp Butter, melted
3/4 Cup Brown sugar
2 Tbsp Milk

I always double this recipe and it always turns out great!

~Shannon

Broccoli & Cucumber Salad

2006-04-30T14:05:00.000-03:00

I love Broccoli Salad, but had forgotten all about it until a friend brought us some 6 weeks ago. She brought it over in separate containers so it wouldn't get soggy before we ate it, and I was very surprised to see cucumbers and grated cheese among the ingredients. I wasn't sure that cucumbers and grated cheese would work with the broccoli salad I remembered, but was pleasantly surprised. It was delicious! I made it again today and managed to get a picture of the last little bit before it was eaten up. So here's Mom's Broccoli Salad recipe with two new ingredients:

5 or 6 slices of bacon, fried and chopped
A little grated onion (we skipped this today)
3 tbsp. mayonnaise
1 tsp. vinegar
2 tsp. sugar
enough milk to make it creamy
pinch of salt
Florets from 1 bunch of broccoli, cut small
Cucumber cut into chunks, approximately same amount as broccoli (we used half of an english cucumber)
Grated cheddar, as much as you like

To make dressing, combine mayo, vinegar, sugar and onion (if using) in small bowl. Whisk in milk to desired consistency. Combine remaining ingredients in large bowl, pour dressing over top and stir well.

~ Charmin

Doughnut Muffins

2006-04-29T22:29:00.000-03:00

Just in case someone doesn't have this one yet. We have these often because everyone loves them.

1 3/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/3 cup oil
3/4 cup white sugar
1 egg
3/4 cup milk
1/4 cup melted butter
3/4 cup white sugar
1 tsp. cinnamon

Mix the first 5 ingredients together in large bowl. Combine oil, sugar, egg and milk in another bowl then add to dry ingredients. Scoop into greased or paper-lined muffin tins (my ice cream scoop is a great size for this) and bake for 20 - 25 minutes at 350°F. Remove from pan to rack. Combine sugar and cinnamon in small bowl. When muffins are cool enough to handle, dip tops in melted butter then in cinnamon sugar. If you use paper liners, it is much easier to dip the muffins with the liners off! Makes 12.

I only seem to need 2 or 3 tbsp. of melted butter, and I only use about half of the cinnamon sugar (at the most) so I save the leftover sugar for the next batch.

~ Charmin

Roast Fresh Ham

2006-04-28T10:26:00.000-03:00

I've been craving this ham, even though we enjoyed it at The Homeplace at Easter. It's the best ham I've ever eaten, and if you are fortunate enough to live near Meadowbrook Meat Market, I highly recommend their ham. It is mouth-watering good. I have made it with and without the rub - it is delicious both ways, but the rub gives it that little extra (and makes you drool the whole time it's cooking.) I have put the rub on the night before and I've also put it on just before putting it in the oven. I've never basted it; I just put it fat side up in the roasting pan and then it is self-basting. You just can't go wrong with ham. And who doesn't love ham? It's a great way to feed a crowd.

1 1/4 tsp. rubbed sage (I just use ground since I never have whole leaves)
1 1/4 tsp. ground ginger
1/2 tsp. black pepper
4 bay leaves, crumbled
4 cloves garlic, minced
1 fresh ham, shank or butt portion, including bone (about 4 kg)

In a small bowl, stir together sage, ginger, pepper, bay leaves and garlic until well mixed. Remove any rind from ham but do not remove fat. Rub the herb mixture all over the ham. Wrap tightly in aluminum foil or plastic wrap and refrigerate overnight. Preheat the oven to 425°F. Unwrap the ham and place it in a 13x9x2" roasting pan. Roast for 20 minutes. Reduce heat to 325°F and baste with pan drippings. Roast, uncovered, basting every 30 minutes, for about 4 hours or until a meat thermometer inserted near but not touching the bone registers 160°F. If the ham seems to be browning too fast, cover loosely with aluminum foil. Transfer to a platter and let rest for 20 minutes before carving.

Recipes using leftover ham will be coming soon.

(I will try to remember to take a picture next time I make this.)

~ Charmin

Blueberry Coffee Cake

2006-04-27T22:48:00.000-03:00

I made two of these this afternoon; one for us for breakfast tomorrow and the other for a friend who has had company all week and will probably appreciate having something yummy to eat without having to make it herself. Come to think of it, one probably wouldn't need company all week to appreciate that. This recipe makes a large coffee cake, because we have a large family and we like coffee cake. You could halve the recipe and bake it in a 9" square pan if you don't want that much coffee cake.

2 cups sugar
1/2 cup vegetable oil
2 eggs
1 cup milk
2 cups all-purpose flour
2 cups whole wheat flour
4 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
2 cups blueberries, fresh or frozen
butter for greasing and for top of cake
sugar and cinnamon for sprinkling

Preheat oven to 375°F. Grease 9x13" pan. Mix together the sugar, oil and eggs. Stir in the milk. Add flour, baking powder, salt and vanilla and stir well. Fold in the blueberries. Scrape into pan and spread batter to evenly cover bottom of pan. Bake 45 - 50 minutes or until a toothpick inserted in centre of cake comes out clean. As soon as cake comes out of oven, spread top with butter to melt and sprinkle sugar and cinnamon over top. (I just use a small spoon and lightly sprinkle all over.) This makes 12 yummy servings.

You don't need to use whole wheat flour - all white is fine if that is what you prefer (or what you have in the cupboard). I have also substituted 1 cup of chopped strawberries for half of the blueberries and the results were delicious.

~ Charmin

Yummy Beef Nacho Dip!

2006-04-27T21:52:00.000-03:00

This recipe is MEATY and DELICIOUS... it could almost pass for a meal! I got the original recipe from my sister-in-law Amy, but I tweaked it a bit and gave it my own little touch! :)

8 Oz. Cream Cheese
1 Cup Sour Cream
3 Tbsp. Mayo
1 Tsp. Lemon or Lime Juice
1 lb. Ground Beef
1 Tbsp. Cooking Oil
3 Tbsp. Mexican Seasoning (taco, etc... you can improvise with salt and pepper)
Salsa
Shredded Cheddar Cheese
1 Chopped Tomato
1/2 Chopped Green Pepper

Mix cream cheese, sour cream, mayo and lemon juice until smooth. Spread on the bottom of roughly 9" x 13" dish. Spread a thin layer of salsa over top, only using enough to cover the surface of the spread.

Brown ground beef well in frying pan with oil and drain. Put drained beef back into frying pan and remove from heat. Sprinkle with seasoning and stir until evenly coated.

Layer beef mixture on top of salsa, followed by shredded cheddar cheese, tomato, then green pepper.

Bake in 350 degree oven until cheese is melted and bubbly.

Enjoy!

~Anne

The BEST Hamburger Casserole!

2006-04-27T13:39:00.000-03:00

Your hubby will love it, your kids will love it, and you will love it! This creamy, cheesy casserole will instantly become a family favorite!

2 lbs. Ground Beef
1 Chopped Onion
1/4 Cup Cooking Oil
2 x 10oz Tomato Soup (I just use cheapy no-name brand)
1 tsp. Salt
1/2 tsp. Pepper (or for a little "zing" use red pepper flakes)
1 Tbsp. Ketchup
3 Cups Uncooked Noodles (penne or rotini is best, but any kind will be great!)
Cheddar Cheese

Combine ground beef, onion and cooking oil in frying pan. Stir to break up meat as it browns. Drain off and discard fat. Put meat mixture into large bowl.

Add soup, salt, pepper and ketchup. Stir to mix with meat.

Prepare noodles according to package directions. Drain. Combine with all ingredients in bowl. Pour into casserole dish.

Sprinkle grated cheese over top to cover mixture. Cover dish. Bake at 350 for 45 minutes. Remove cover and continue to bake until cheese is melted and bubbly.

Serves approx. 6 people.

Enjoy!

~Anne

Mushroom Potato Chowder

2006-04-26T13:48:00.000-03:00

1/2 Cup Chopped Onion
1/4 Cup Butter
2 Tbsp Flour
1 tsp Salt
1/2 tsp Pepper
3 Cup Water
1 lb Fresh Mushrooms, sliced
1 Cup Celery
1 Cup Potatoes, cubed
1/2 Cup Carrots
1 Cup Light Cream
1/4 Cup Parmesan Cheese

In a large kettle, saute onion in butter until tender.
Add flour, salt and pepper. Stir to make a smooth paste.
Gradually add water, stirring constantly. Bring to a boil. Cook and stir for 1 minute.
Add the mushrooms, celery, potatoes, and carrots.
Reduce heat. Cover and simmer for 30 minutes or until tender.
Add cream and Parmesan Cheese.
Heat through.

For our family of 6 we double this recipe. It is positively divine! :)

~Shannon