Last Tuesday we had a great Recipe Group!
Our theme for September was "Just like Mama used to make" and we enjoyed sharing recipes and stories about the women who have inspired our cooking and best recipes.
Below are a sampling of the recipes and dishes we shared!
English Toffee
(brought by Sheelagh Evans)
*Never Double Recipe!*
First take a piece of aluminum foil and bend the sides of corners to make a pan about 5x8 inches. Use a heavy cooking pan, aluminum, copper bottom or a small frying pan. It just takes about ten minutes to make the Toffee so have everything ready.
1/2 C. Butter
2/3 C. Sugar
2 Tbls. Water
Place ingredients in pan, and cook on medium heat, stirring constantly until it foams, then thickens and turns tan. When it acquires the color of a light tan paper sack, and starts to smoke, it is done. Pour immediately into the foil pan and before it sets, mark shallow squares on it. It sets so quickly sometimes you can't make a mark in it. If you would like to add nuts to it, add them at the very last of cooking. When cold spread with cool melted chocolate and sprinkle with nuts (optional).
Peanut Butter Cups
(brought by Sheelagh Evans)
1 1/2 cups graham crackers (crushed)
1 1/3 cup peanut butter
1 lb powdered sugar (approx. 3 1/2 to 4 cups)
1 1/2-2 cubes butter, melted
Candy paper cups
2 to 3 lbs of dipping chocolate
Combine ingredients and make into small patties or round balls. Melt chocolate put a small amount in the bottom of paper cup. Place patties in cup, then pat it down and pour 1/2 tsp of melted chocolate over top and smooth out chocolate over patty.
This makes about 60-80 small cups or 40 large.
Chocolate Chip Zucchini Cake
(brought by Kim Routsong)
1/2 C. butter, softened
1/2 C. vegetable oil
1 3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 cup Sour Milk*
4 Tbsp. Cocoa
1 tsp. Baking Soda
1 1/2 C. Flour
1/2 tsp. Baking Powder
1/2 tsp. Cinnamon
1/2 tsp. Ground Cloves
2 Cups freshly grated Zucchini
3/4 Cups Chocolate Chips
In a mixer; cream butter, oil and sugar together. Add eggs,vanilla, and sour milk. In a separate bowl sift together dry igredients (cocoa, soda, flour, baking powder, cinnamon and cloves). Add dry ingredients to butter mixture and mix until smooth. Fold in grated zucchini.
Pour batter into a greased 9x13 pan. Sprinkle chocolate chips on top.
Bake at 325 for 40-45 minutes.
Cool. Serve in squares topped with whipped cream or vanilla ice cream.
*Sour milk is made by combining 1/2 cup milk and 2 Tbsp vinegar or lemon juice.
Chicken Tetrazzini
(brought by Doreen Bench)
1 (7 oz.) pacakge spaghetti
1/4 C. butter
1/4 C. flour
1/2 t. salt
1/4 t. pepper
1 C. chicken broth
1 C. milk
2 T. water
2 C. cooked chicken
1 can (4 oz.) sliced mushrooms, drained
1/2 c. grated Parmesan cheese
Heat oven to 350. Cook spaghetti according to package. While spaghetti is cooking, melt butter in saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly. Boil and stir 1 minute. Drain spaghetti. Stir spaghetti, water, chicken and mushrooms into sauce. Pour spaghetti mixture into ungreased casserole dish. Sprinkle with cheese and bake uncovered for 30 minutes.
Easy Maple Syrup - Nancy Hillyard
(brought by Loni Gibb)
1 C. White Sugar
1 C. Brown Sugar
1 C. Water
Bring to boil add 2 tsp. Maple Extract. Stir and remove from heat.
Mom's Pancakes - Shirley Hayman
(brought by Jessica Gibb)
1 1/4 C. flour
1 T. baking powder
1 T. sugar
1/2 t. salt
1 egg
1 C. milk
Cookie Salad - "Aunt Teea"
(brought by Melanie Keene)
1 Large container of Cool Whip
1 Large package of Vanilla Instant Pudding
2 1/2 pint carton of Buttermilk
1 Large can of pineapple tidbits
2 Large cans of mandarin oranges
1 package of KEEBLER striped cookies (the off-brands get mushy faster)
Mix the pudding and buttermilk together so it's very creamy. Add the cool-whip. DRAIN the fruit very well, then add it in. Break the cookies into bite-size pieces and add them in right before serving.
Monkey Bread
(brought by Amanda Childers)
3-4 Cans of biscuits
1/2 C. white sugar
1 T cinnamon
1 C packed brown sugar
1 cube butter
2 T water
Preheat overn to 350. Quarter biscuits then shake them with cinnamon/white sugar mix in a gallon ziploc bag. Put in GREASED bundt pan. Then boil brown sugar, butter and water for 2 minutes. Pour over biscutis then bake for 25 minutes at 350. Serve warm.
Kentucky Cobbler
(brought by Lucy Benson)
6-8 C. sliced peaches sweetened with 1 cup sugar (if the peaches are extra sweet you can leave out some of the sugar!)
1 stick of margarine (melt in 9x13 pan)
Mix together into a thin batter:
1 C flour
3/4 C sugar
1/2 t salt
2 t baking powder
3/4 C milk
1/4-1/2 t cinnamon
a shake of nutmeg
Pour batter in pan over melted margarine- don't stir!
Pour fruit over batter - don't stir!
Bake 45 min- 1 hr at 350.
Serve warm with vanilla ice cream.
Special K Cookies
(brought by Melissa Tate)
3 C Special K cereal
1 C Peanut Butter
1/2 C white syrup
1/2 C sugar
Bring syrup and sugar to a boil to melt sugar. Take off stove, add peanut butter. Stir until well mixed. Add cereal last.
Iced Fruit
(brought by Leighann Hill)
3 eggs
3 C water
-Blend in blender
3 oranges, cut up fine
1 Large can crushed pineapple with the juice
3 bananas sliced thin (sprinkle with 3 T lemon juice)
Medium size jar of Maraschino cherries- cut up
Mix well and place in covered dish. Place in freezer and stir every half hour until frozen. Put out 1 hr before serving to soften.
Peach Heaven
(brought by Leighann Hill)
1 box yellow cake mix
2 cans peach pie filling
2 sticks of butter (melted)
combine ingredients. Bake 350 for 30-40 minutes.
Chinese Coleslaw
(brought by Leighann Hill)
Dressing:
stir 1 C oil
1/2 C sugar
1/3 C vinegar
2 powder packets from Ramen Noodles
Refrigerate 3-4 hrs.
1 Hr before serving mix together:
1 lb package cole slaw mix
1/2 C - 1 C dry roasted sunflower seeds
1/2 C - 1 C coarsely chopped pecans
1 bunch sliced green onions
2 packages Ramen Noodles, uncooked, crushed.
Pour dressing over salad mix.
Lemon Bars - Nancy Hillyard
(brought by Loni Gibb)
CRUST:
1 c soft butter
1/2 C powdered sugar
dash of salt
2 C flour
Combine all ingredients and mix well. Press into 9x13 pan. Bake 350 for 15 minutes.
FILLING:
3 eggs beaten well
2 C. sugar
1/4 C flour (mixed with sugar)
6 Tbs Lemon Juice (I use bottled)
Mix and pour over hot crust and bake 350 for 25 minutes, or until set. Watch so the crust doesn't get too brown. Cool and cut into bars, sprinkled with powdered sugar.
Mexican Casserole - Nancy Hillyard
(brought by Loni Gibb)
2 (15 oz) cans of Chili con Carne
1 (18 oz) can enchilada sauce
1 onion chopped
Mix together and put in layer within a 9x13 pan
4 C grated cheese
1 (11 oz) pkg. corn chips crushed
Cover with foil and bake 1 hr at 300/
Top with lettuce, tomatoes and sour cream.
Caramel Popcorn - Grandpa Hillyard
(brought by Loni Gibb)
Bring to boil:
2 C brown sugar
1/2 C margarine
1/2 C white corn syrup
Add: 1 can sweetened condensed milk- to make it creamier and smoother. Bring to boil again.
Pour on popcorn!
Banana Bread
(brought by Aubrey Clayton)3-4 very ripe Bananas
1 Cup Sugar
1/2 Cup butter (I love to bake with "I Can't Believe it is not Butter")
2 Eggs
2 Cups Flour
1 tsp Baking Soda
Pre-heat oven to 350. Grease a bundt pan or two bread pans.
Cream bananas, sugar, butter, and eggs. Mix in flour and soda. Pour into baking pan(s) and bake for 50-60 minutes.
Let cool in pan for 5-10 minutes and then remove from pan and cool on rack.
* When I have bananas that are getting too ripe I peel them and freeze them in banana bread size batches. They look really gross when thawed but make terrific bread.
Join us for Recipe Group next month!
Our theme will be Halloween and Fall Holiday Favorites
Our theme will be Halloween and Fall Holiday Favorites
Tuesday October 4th, 2011
7:30PM @ Loni Gibb's Home
