Monthly Archives: September 2013

MARSHMALLOWS

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Ever wonder how marshmallows got their name?

They were once sweet treats made from the roots of the marsh mallow plant (known as Althaea officinalis), and the pharaohs of ancient Egypt were especially fond of them. Today marshmallows are no longer constructed from the plant that gave them a name. Instead, they’re made of corn syrup, sugar, and gelatin. And they’re associated with some of America’s most child-friendly recipes. They are toasted and sandwiched into campfire food like s’mores; they crown whipped sweet potato casserole; they are stirred into the classic Cola Cake, spread atop Mississippi Mud Cake, and dropped into hot cocoa. How can a child or an an adult possibly resist marshmallows?

CINNAMON SUGAR MUFFIN MIX IN A JAR

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2/3 cup sugar mixed with:1 tbs cinnamon and 2 tbs buttermilk powder
2/3 cup lightly packed brown sugar
2 ½ cups flour mixed with: 2 tsp baking powder and 1/2 tsp baking soda
SPRINKLE MIX:
2 tbs sugar
1 tsp cinnamon

Layer ingredients in order given in a 1 quart “wide mouth” canning jar. Press each layer firmly in place.

Put sprinkle ingredients into a sandwich bag and label it “Sprinkle”. Place this into the jar last, pressing in well. Use large ball of aluminum foil to tightly fill space at top of jar.

Attach the following recipe to the jar:

CINNAMON SUGAR MUFFINS

Remove “Sprinkle” packet. Set aside.

Empty jar into a large mixing bowl.

Blend dry ingredients thoroughly.

Add: ½ cup oil
½ cup water
2 eggs

Mix until just blended. Don’t overmix.

Fill 15 standard size muffin cups ¾ full. (Use liners or spray with cooking spray.)

Sprinkle cinnamon sugar from reserved packet over batter.

Bake at 350 degrees for 20-23 minutes.

CINNAMON OATMEAL DOG TREATS

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1 cup white flour
1 ½ cups whole wheat flour
½ cup old-fashioned oats
¾ tsp cinnamon
1 cup hot water
¼ cup oil

Place dry ingredients in a medium mixing bowl. Blend with a whisk.

Add hot water and oil. Mix.

Place dough on waxed paper. Knead for 3 minutes.

Roll 1/4” thick. Cut with 2 1/2” round cookie cutters or cut into rectangles.

Place on a sprayed baking sheet. Bake at 350 degrees for 30 minutes.

Makes 32-36 treats

CHOCOLATE OATMEAL CHIPS

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1 ¼ cups flour
dash of salt
1 cup packed brown sugar
1 tsp vanilla
2 cups semisweet chocolate chips
1 ½ cups quick-cooking oats
½ cup cocoa
2 sticks butter, softened
½ cup sugar
2 eggs
1 tsp baking soda
1/2-3/4 cup chunky peanut butter

Preheat oven to 350 degrees. In a bowl, combine flour, cocoa, baking soda, salt and oats; set aside. In a large mixing bowl, beat the butter, brown sugar, sugar and vanilla until creamy. Add peanut butter and eggs, one at at time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Mix well. Grease cookie sheet and drop slightly rounded teaspoonfuls onto cookie sheet. Bake until edges are slightly browned, approximately 9-10 minutes. Let stand for 2 minutes before removing from cookie sheet.

Makes about 4 dozen 3” cookies

EASY GARLIC MASHED POTATOES

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6 medium potatoes, peeled, if desired, and cut into chunks (about 3 lbs)
water
1 envelope dry garlic-mushroom soup mix
½ cup milk
½ cup margarine OR butter

In a 4-qt saucepan, cover potatoes with water; bring to a boil over high heat.

Reduce heat to low and simmer, uncovered, 20 minutes or until potatoes are very tender; drain.

Return potatoes to the saucepan, then mash. Stir in remaining ingredients.

Makes about 8 servings

EASY STICKY BUNS

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2 loaves frozen bread dough, thawed
chopped walnuts
1 cup brown sugar
2 tsp cinnamon
2 tbs milk
1 (3 oz) box vanilla pudding (NOT INSTANT)
1 stick butter

The night before, grease the bottom of a 13”x9” cake pan. Put chopped walnuts in the pan. Tear bread dough into walnut-sized pieces; roll into balls; place in the pan until they just touch. In a saucepan, mix brown sugar, cinnamon, milk, butter and dry pudding mix. Heat just until the butter melts. Pour evenly over the bread dough. Cover and refrigerate overnight. The next morning, bake at 350 degrees for 30 minutes. Immediately invert onto a plate or in another pan. ENJOY!

LEMON-GARLIC CHICKEN & RICE

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4 boneless, skinless chicken breast halves
1 tsp paprika
salt and pepper, to taste
2 tbs margarine OR butter
2 cloves garlic, minced
1 (6.9 oz) pkg chicken-flavored rice-a-roni
1 tbs freshly squeezed lemon juice
1 cup chopped red OR green bell pepper
½ tsp freshly grated lemon zest

Sprinkle chicken with paprika, salt and pepper.

In a large skillet, melt margarine over medium-high heat. Add chicken and garlic; cook 2 minutes on each side or until browned. Remove from skillet; set aside, reserving drippings. Keep warm.

In the same skillet, saute rice-vermicelli mix in reserved drippings over medium heat until vermicelli is golden brown. Stir in 2 ¼ cups water, lemon juice and special seasonings. Top rice with chicken; bring to a boil over high heat.

Cover, reduce heat. Simmer 10 minutes. Stir in red (or green) bell pepper and lemon zest.

Cover; continue to simmer 10 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink inside.

4 servings.