2 1/3 cups flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 tsp cinnamon
pinch of nutmeg
pinch of clove
pinch of allspice
1 ½ cups sugar
¼ cup oil
½ cup sour cream
3 eggs (beaten)
2 cups carrots (grated)
1 (8 oz) can crushed pineapple
Sift flour, baking powder, baking soda, salt, and spices into a large mixing bowl. Combine sugar, oil, sour cream and eggs; mix well. Add carrots and pineapple, then add flour mixture. Fold until moist. Bake at 425 degrees for 15-20 minutes.
1 can cream of mushroom soup
¾ cup milk
2 (9 oz) pkgs frozen cut green beans, thawed
2 cups (12 oz) cubed cooked turkey OR chicken
1 1/3 cups french fried onions, divided
1 ½ cups (6 oz) shredded cheddar cheese, divided
3 cups hot mashed potatoes
1/8 tsp black pepper
Preheat oven to 375 degrees. In a 3-qt casserole, combine soup, milk and pepper; mix well. Stir in beans, turkey or chicken, 2/3 cup french fried onions and 1 cup of cheese. Spoon mashed potatoes on top.
Bake, uncovered, 45 minutes or until hot. Sprinkle with remaining ½ cup cheese and 2/3 cup french fried onions. Bake 3 minutes or until french fried onions are golden.
6 servings
2 cups whole wheat flour
¼ cup yellow cornmeal
¾ cup water
¼ cup oil
½ cup tomato paste
½ tsp garlic powder
fresh parsley
Place flour and cornmeal into a medium mixing bowl. Blend with a whisk.
Add water and oil. Mix.
Place dough onto waxed paper. Knead for 2-3 minutes until smooth.
Roll 1/4” thick. Cut with 2 ½” round cookie cutters.
Mix garlic powder into tomato paste. Spread a little tomato paste evenly over tops of each circle and press a little chopped parsley into tomato paste.
Place on a sprayed baking sheet. Bake at 350 degrees for 25 minutes.
Makes 24-30 treats
Do not substitute chocolate chips – either semisweet or white – when the recipe calls for simply semisweet or white chocolate. Use bar chocolate. The chips have a tighter consistency because they have been specially formulated to withstand heat and not melt. Frostings and glazes made from them are not as creamy.
Chocolate in a recipe may cause it to bake more quickly. For this reason, you want to keep your eyes on that chocolate cake in the oven. Don’t let it overbake!
Cocoa powder is an excellent addition to a cake mix cake, and you can add up to 3 tbs (the equivalent of 1 oz of unsweetened chocolate) to give the mix more flavor. Use unsweetened cocoa powder, NOT Dutch-processed cocoa, which has been treated with an alkali to make it more soluble and more delicate in flavor.
Milk chocolate is fine when you want a mild chocolate flavor, but it doesn’t have the intensity or the shelf life of either semisweet or unsweetened chocolate.
White chocolate isn’t chocolate at all, for it contains no chocolate liquor (just cocoa butter, milk, and flavorings). But it does have a creamy consistency that works well in frostings, and its milky flavor contrasts nicely with a deep chocolate cake.
It’s easy to amplify the chocolate taste by adding pure vanilla extract, dark rum, or toasted nuts.
1 ¼ cup boiling water
4 tbs margarine OR butter, melted
4 cups herb seasoned stuffing
2 cups cooked broccoli cuts
2 cups cubed cooked turkey
1 can cream of celery soup OR 98% fat free cream of celery soup
½ cup milk
1 cup shredded cheddar cheese (4 oz)
Mix water and margarine. Add stuffing. Mix lightly.
Spoon into a 2-qt shallow baking dish. Arrange broccoli and turkey over stuffing. In a small bowl, mix soup, milk and ½ cup cheese. Pour over broccoli and turkey. Sprinkle remaining cheese over soup mixture.
Bake at 350 degrees for 30 minutes or until hot.
6 servings
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter, melted
1/2 cup of milk
Juice from 1 lemon
1 tsp vanilla
2 eggs
Zest from 1 lemon
8 oz fresh raspberries
Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons brown sugar
2 tablespoons finely chopped walnuts (optional)
In place of walnuts, you may substitute ½ cup Quaker oats
Preheat the oven to 400 degrees F.
Line a standard 12-cup muffin tin with paper liners.
In a bowl, whisk together flour, sugar, baking powder, baking soda, salt.
In a large bowl, beat the eggs with the melted butter. Add milk, vanilla, lemon juice and lemon zest and whisk to combine.
Add the dry ingredients to the wet and stir just to combine. Batter will still be somewhat lumpy; do not overmix.
Gently fold in the raspberries so the berries do not break open and pour into the prepared muffin tin.
Mix together the topping ingredients until crumbly.
Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
Let cool in the tins for 10 minutes, then remove and cool on wire racks.
2 1/2-3 lbs frying chicken pieces
vegetable oil
2 ¼ cups flour
1 ¼ tbs dried dill weed
1 ½ tsp salt
¾ tsp pepper
2 ½ cups buttermilk
Rinse chicken and pat dry; set aside. Fill a large deep-fry pot or electric skillet to no more than half its depth with oil. Heat oil to 325 degrees to 350 degrees. In a medium bowl, combine flour, dill, salt and pepper. Fill another bowl with buttermilk. Place chicken, one piece at a time, in buttermilk; shake off excess liquid. Coat lightly in flour mixture; shake off excess flour. Dip again in buttermilk and flour mixture. Fry chicken, a few pieces at a time, skin side down, for 10-14 minutes. Turn chicken and fry 12-15 minutes longer or until juices run clear; drain on paper towels. Let stand 7 minutes before serving.
4-6 servings
1 stick butter
2 ½ oz unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla
¼ cup flour
¼ tsp salt
½ tsp ground cardamom
1 ½ tbs instant espresso
Preheat oven to 325 degrees.
Grease and flour an 8” square pan. Shake out excess flour.
Melt the butter and chocolate in a 3 qt saucepan over low heat. Remove from heat; cool slightly. Stir in sugar, eggs, and vanilla.
In a separate bowl, whisk together flour, salt, cardamom and coffee. Stir into the chocolate mixture, combining just until the flour disappears. DO NOT OVER STIR!
Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool the pan on a wire rack completely before cutting into squares.
Serve with your favorite coffee, cappuccino or espresso!
1 tbs olive OR vegetable oil
4 medium carrots, sliced (about 2 cups)
3 ribs celery, chopped (about 1 cup)
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 lb boneless, skinless chicken breast halves OR thighs, cut into chunks
1 (26-28 oz) jar pasta sauce
2 (15 oz) cans cannellini OR white kidney beans, rinsed and drained
pinch of crushed red pepper flakes (optional)
In a 12” skillet, heat oil over medium heat and cook carrots, celery, onion and garlic, stirring occasionally, 5 minutes or until vegetables are tender. Remove vegetables and set aside.
In the same skillet, thoroughly brown chicken over medium-high heat. Return the vegetables to the skillet. Stir in the pasta sauce, beans and red pepper flakes. Bring to a boil over high heat. Reduce heat to medium and simmer covered, stirring occasionally, 15 minutes or until chicken is no longer pink. Garnish, if desired, with fresh parsley and serve with toasted Italian bread.
6 servings
1 (8 oz) bag shredded cheddar cheese (2 cups)
2 cups whole wheat flour
½ cup oil
½ cup milk
Place cheddar cheese and flour into a medium mixing bowl. Blend with a whisk.
Add oil and milk. Mix.
Place dough on waxed paper. Knead 1 minute.
Roll to 1/4” thickness. Cut with 2 1/2” cookie cutters or cut into rectangles.
Place on a sprayed baking sheet. Bake at 350 degrees for 25 minutes.
Makes 24-30 treats
