2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup shortening
zest of one orange
3/4 cup orange juice
1 egg, slightly beaten
1 cup cranberries, chopped (I used craisens)
1/2 - 3/4 cup chopped walnuts or pecans (opt.)
Mix dry ingredients and zest of orange; cut in shortning; add orange juice and egg.
Mix just enough to dampen. Fold in cranberries (or craisens).
Bake in greased loaf pan at 350 degrees for about 1 hour. Cool 15 minutes and remove from pan to cool on rack. Best the next day.
This recipe can be doubled or tripled. It can also be made with fresh or frozen blueberries.
Thursday, June 23, 2011
Friday, June 3, 2011
Super Sliders
Sandwiches
24 Costco rolls
24 slices roast beef
24 slices swiss cheese
Sauce
1/2 cup butter
4 tablespoons worcestershire sauce
1 teaspoon garlic pepper (or garlic powder and black pepper)
2 tablespoons poppyseeds or sesame seeds (or some of each)
Directions
Cut the rolls in half and place one folded slice of roast beef and cheese inside. Place in a 9 x 13 pan, making room for 12 rolls.
Melt butter and mix all sauce ingredients together. Brush generously onto the rolls (sauce will make enough for 2 pans or 24 rolls). Cover pans with tinfoil and cook at 350 degrees for 30 minutes. Serve with honey mustard or horseradish.
24 Costco rolls
24 slices roast beef
24 slices swiss cheese
Sauce
1/2 cup butter
4 tablespoons worcestershire sauce
1 teaspoon garlic pepper (or garlic powder and black pepper)
2 tablespoons poppyseeds or sesame seeds (or some of each)
Directions
Cut the rolls in half and place one folded slice of roast beef and cheese inside. Place in a 9 x 13 pan, making room for 12 rolls.
Melt butter and mix all sauce ingredients together. Brush generously onto the rolls (sauce will make enough for 2 pans or 24 rolls). Cover pans with tinfoil and cook at 350 degrees for 30 minutes. Serve with honey mustard or horseradish.
Thursday, June 2, 2011
Zucchini Bread
1 cup vegetable oil (variation: 1/2 cup oil, 1/2 cup applesauce)
1 cup sugar
1 cup brown sugar
3 eggs
2 cups zucchini
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp vanilla
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
Mix well. Divide evenly in 2 loaf pans and bake 1 hour at 325 degrees.
1 cup sugar
1 cup brown sugar
3 eggs
2 cups zucchini
3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp vanilla
1 tsp cinnamon
1 tsp allspice
1/2 tsp cloves
Mix well. Divide evenly in 2 loaf pans and bake 1 hour at 325 degrees.
Quick Chick and Noodle Soup
Recipe courtesy of Rachael Ray
2 Tbsp extra-virgin olive oil
2 medium carrots, peeled, chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
salt and pepper
6 cups good quality chicken stock
1 lb chicken breast tenders, diced
1/2 lb wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped
Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.
(Note: If you are serving immediately, and don't plan to have left-overs, then the wide egg noodles work well. Otherwise, they become quite "thirsty" and will soak up all of your broth. A good hearty noodle is preferred; Amish noodles are the best, but hard to find in the West.)
2 Tbsp extra-virgin olive oil
2 medium carrots, peeled, chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
salt and pepper
6 cups good quality chicken stock
1 lb chicken breast tenders, diced
1/2 lb wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped
Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.
(Note: If you are serving immediately, and don't plan to have left-overs, then the wide egg noodles work well. Otherwise, they become quite "thirsty" and will soak up all of your broth. A good hearty noodle is preferred; Amish noodles are the best, but hard to find in the West.)
Chicken Roll-Ups
1 8oz package cream cheese
4 Tbsp melted butter
1/8 tsp pepper
2-3 cups chicken, cooked, cubed
1/2 cups bread crumbs
2 -3 cans cresent rolls
1/2 cup (1 cube) butter
chicken gravy
Combine cream cheese, 4 Tbsp butter, pepper and chicken. Separate rolls. Put chicken mixture in widest part of roll dough, fold the dough up around it, and pinch the edges together to seal. Dip in melted butter, then roll in bread crumbs. Bake on ungreased cookie sheet @ 375 degrees for 15 minutes. Top with chicken gravy to serve.
(This also works great with turkey left-over from Thanksgiving -- especially if you have left-over turkey gravy to top it off with! I usually skip the dipping in butter and bread crumbs, just to save calories; I also usually throw some veggies into the chicken mixture.)
4 Tbsp melted butter
1/8 tsp pepper
2-3 cups chicken, cooked, cubed
1/2 cups bread crumbs
2 -3 cans cresent rolls
1/2 cup (1 cube) butter
chicken gravy
Combine cream cheese, 4 Tbsp butter, pepper and chicken. Separate rolls. Put chicken mixture in widest part of roll dough, fold the dough up around it, and pinch the edges together to seal. Dip in melted butter, then roll in bread crumbs. Bake on ungreased cookie sheet @ 375 degrees for 15 minutes. Top with chicken gravy to serve.
(This also works great with turkey left-over from Thanksgiving -- especially if you have left-over turkey gravy to top it off with! I usually skip the dipping in butter and bread crumbs, just to save calories; I also usually throw some veggies into the chicken mixture.)
Wednesday, June 1, 2011
Fresh Fruit Ice Cream
2 cups sugar
1 quart half and half
Juice of 1 lemon
2 cartons of fruit, washed, stems/pits removed, crushed
Place all ingredients in Ice Cream maker, and follow Ice Cream maker instructions.
1 quart half and half
Juice of 1 lemon
2 cartons of fruit, washed, stems/pits removed, crushed
Place all ingredients in Ice Cream maker, and follow Ice Cream maker instructions.
Subscribe to:
Posts (Atom)