*Last updated: December 5, 1999*

My Recipe Collection

Breakfast Foods
Breads, Cakes, Pies & Cookies
Main Dishes
Holiday Delights!


Beat 3 eggs Add alternately while mixing: 3/4 cup flour, 3/4 cup milk In a 9x13 pan, or 9" pie pan (glass works best)put 1/4 cup of butter or margarine. Place in oven until butter/margarine is melted. Pour batter over melted butter/margarine. Bake for 15-20 minutes at 350 degrees or until lightly browned. Cut and serve. Maple syrup tastes good with these!


Basic White Bread (from the James Beard Cookbook)
1 package of active dry yeast
2 cups lukewarm milk, approx. 110 degrees F (or 2 cups of warm water; or 1 cup of milk, 1 cup of water)
2 Tablespoons sugar
4 Tablespoons butter
1 Tablespoon salt
5 to 6 cups of all-purpose flour
Mix the yeast in a large bowl with 1/2 cup of the warm milk and the sugar, and let stand for a few minutes to "proof" - that is, begin to bubble and ferment, which shows the yeast is active. Melt the butter in the remaining milk and add the salt. Combine with the yeast mixture.
Add the flour a cup at a time, and stir it in with a wooden spoon. Continue mixing until the dough is thoroughly blended. If you are using an electric mixer equipped with a dough hook, knead at a moderately slow speed for about 3 or 4 minutes, adding more flour if necessary, until the dough is smooth and pulls away from the side of the bowl. If you are kneading by hand, turn the dough out on a floured board or tabletop and knead.
When the dough is smooth and satiny, transfer to a well-buttered bowl, and cover with a towel. Place in a warm spot to rise until double in bulk. This should take about 1 to 2 hours. Deflate the dough by punching it firmly two or three times, turn out on a lightly floured board, and knead for another minute or so. Divide it into 2 equal parts. Shape into loaves and place into well-buttered bread pans (I prefer glass). Cover and set in a warm spot to rise a second time until doubled in bulk. Bake in a 375 degree F oven until nicely brown and hollow-sounding when rapped. This will take 40 to 45 minutes.

Zucchini Bread
2/3 cup shortening
2-2/3 cups sugar
4 eggs
3 cups shredded zucchini
2/3 cup water
3-1/3 cup flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
2/3 cup chopped nuts (optional)
2 teaspoons vanilla
Heat oven to 350 degrees. Grease and flour whole pan of 2 loaf pans, 9x5x3" or 3 loaf pans 8-1/2x4-1/2x2-1/2". Mix shortening and sugar. Add eggs and water. Blend in flour, baking soda, salt, baking powder, cinnamon, cloves and vanilla. Stir in nuts and zucchini. Pour into pans and bake 60 to 70 minutes.

Buttermilk Coffee Cake
3 cups all-purpose flour
1 cup buttermilk
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 cups sugar
1/2 cup soft shortening
2 eggs
1-1/2 cups water
2/3 cup brown sugar
1 teaspoon cinnamon
6 Tablespoons soft butter or margarine
1/2 cup flour
Preheat ove to 350 degrees. Grease a 13x9x2" pan. Mix all ingredients for TOPPING together and set aside. Place remaining ingredients in large mixer bowl. Beat on low speed 30 seconds. Scrape bowl and beat 1-1/2 minutes more on medium speed, scraping bowl occasionally. Do not overbeat. Spread half the batter in pan and sprinkle with half the TOPPING. Top with the remaining batter, sprinkle with remaining TOPPING. Bake 30 to 35 minutes or until tested done. *Note*Be sure the butter used for your topping is just soft and not melted. Melted butter causes the topping to be to wet for easy sprinkling.

Hot Fudge Sundae Cake
1 cup all-purpose flour
3/4 cup granulated sugar
2 Tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt 2 Tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts (optional)
1 cup packed brown sugar
1/4 cup cocoa
1-3/4 cups hottest tap water
vanilla ice cream
Heat oven to 350 degrees. Mix flour, granulated sugar, 2 Tablespoons cocoa, the baking powder, and salt together. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in ungreased square 9x9x2 inch baking pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Serve warm, topped with ice cream. Spoon sauce from pan onto each serving.

Rhubarb Pie
Pastry for 9-inch two-crust pie
1-1/3 to 1-2/3 cups of sugar
1/3 cup all-purpose flour
1/2 teaspoon of grated orange peel if desired 4 cups cut-up rhubarb (1/2 inch pieces)
2 Tablespoons of margarine or butter
Heat oven to 425 degrees F. Prepare pastry. Mix sugar, flour and orange peel. Turn half of the rhubarb into pastry-lined pie plate; sprinkle with half of the sugar mixture. Repeat with remaining rhubarb and sugar mixture. Dot with margarine/butter. Cover with top crust that has slits cut in it; seal and flute. Sprinkle with sugar if desired. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessibe browning' remove foil during last 15 minutes of baking.
Bake until crust is brown and juice begins to bubble through tslits in crust, 40 to 50 minutes.

Two-Crust Pie
8- or 9-Inch
2/3 cup plus 2 Tablespoons shortening or 2/3 cup lard
2 cups all purpose flour
1 teaspoon salt
4 to 5 Tablespoons of COLD water
Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 Tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. (For Two-Crust pie, divide pastry into halves and shape into two rounds).
Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin.
Fold pastry into fourths, unfold and ease into plate, pressing firmly against bottom and side.
Turn desired filling into pastry-lined pie plate. Trim overhaning edge of pastry 1/2 inch form rim of plate. Roll other round of pastry. Fold into fourths; cut slits so steam can escape.
Place over filling and unfold. Trim overhaning edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on the rim to seal; flute.

Chocolate Chip Cookies
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
2 - 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups milk chocolate chips
1 cup of nuts (OPTIONAL)
Heat oven to 375 degrees. In large bowl, beat butter, granulated sugar, brown sugar, and vanilla with electric mixer until creamy. Add eggs; beat well. Stir together flour, baking soda, and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Drop by teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Irresistible JIF Peanut Butter Cookies
3/4 cup Jif Extra Crunchy Peanut Butter
1/2 cup shortening
1 - 1/4 cups firmly packed light brown sugar
3 Tablespoons of milk
1 Tablespoon vanilla
1 egg
1 - 3/4 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
Heat oven to 375 degrees. Combine JIF peanut butter, shortening, light brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of a fork. Bake for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies from baking sheet and put on sheet of foil or cooling rack.


Potato Soup
3 cups chicken, vegeteble, or beef broth
2 cups water
6 cups cubed potatoes
1-1/2 cups sliced celery
1/2 cup sliced carrots
2 Tablespoons dehydrated onions
1 Tablespoon dried parsley
1 - 2 teaspoons salt (to taste)
1/2 teaspoon of pepper (to taste)
Cook above ingredients until veggies are soft.

Shake together: 1 cup water, 4 Tablespoons flour
Add to ingredients in pot - stir and cook for 5 minutes.
Add 4 Tablespoons butter and 1 cup half and half to pot...stir
and heat until hot. Take half of mixture (4 cups) and blend until smooth.
(A food processor works nicely!) Add to pot and stir. Soup will be thick
with chunks of vegetables.

Chicken Bisque Soup
3 lb. Chicken
16 cups water
1-3 Tablespoons salt (to taste)
cooked & chopped chicken
1/2 teaspoon of pepper (or to taste)
1 tsp. MSG
8 drops yellow food coloring
1 package egg noodles
1 cup flour
1/2 cup melted butter

Boil hen in water with salt until tender (1 hour).
Strain off 8 cups of stock. Make a roux of butter and flour
(mix together). Add strained stock to roux and mix together.
Simmer 15 minutes. Add chopped chicken from the chicken you boiled
and add remaining ingredients (except egg noodles). Stir until heated.
Add cooked egg noodles to soup and serve!


Ramen Vegetable Steak Skillet
2 teaspoons oil (optional)
3/4 lb. beef top sirloin, cut into thin strips
2 (3 ounce) packages beef flavored ramen noodle soup mix (or roast beef flavor)
1 (16 ounce) package of frozen broccoli, carrots, water chestnuts, & red peppers
1 (4.5 ounce) jar sliced mushrooms, drained
1 - 1/2 cups water
Heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir 2 to 3 minutes or until no longer pink. Crumble ramen noodles. Add noodles, contents of flavor packets, frozen vegetables, mushrooms and water to meat. Bring to a boil. Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally.
I marinated the steak (after it was cut) in worcestershire sauce, a little soy sauce, about a Tablespoon of red cooking wine and some minced garlic. I cooked the steak in the marinade, drained it after it was cooked, and proceeded with the recipe. I added additional minced garlic and soy sauce with the rest of the ingredients as well as a bit of pepper. It was mm-mm good!

Pepper Steak with Blackberry Sauce
1/2 cup blackberry jam
1/4 cup red wine vinegar
3 teaspoons coarse ground black pepper
4 (4 ounce) boneless beef strip steaks, trimmed of fat
1/2 cup fresh or frozen blackberries, thawed
In a small saucepan, combine jam and vinegar. Cook over medium heat until jam is melted, stirring constantly. Remove from heat.
Rub pepper onto both sides of each steak. Place steaks on broiler pan (or barbeque them if you want to). Broil 4 to 6 inches from heat for 7 to 10 minutes or until of desired doneness, turning once halfway through cooking. To serve, spread steaks with blackberry glaze; top with blackberries.

Halibut Fillets with Teriyaki Sauce
1/2 cup pineapple juice
3 Tablespoons teriyaki sauce
1 Tablespoon honey
3/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
2 Tablespoons seasoned bread crumbs
4 (6 ounce) halibut fillets, skinned, about 1 inch thick
1 Tablespoon of vegetable oil
Combine first 6 ingredients in a small bowl; stir well with a whisk. Set aside.
Combine bread crumbs and halibut in a large zip top plastic bag. Seal and shake to coat; set aside.
Heat oil in a large non-stick skillet over medium heat. Add fillets; cook 4 minutes on each side or until halibut flakes easily when tested with a fork. Remove halibut from skillet; set aside, and keep warm.
Add teriyaki mixture to skillet. Bring to a boil; cook 1 minute, stirring constantly. Pour over halibut.

Sausage Rice Casserole
1 pound "Jimmy Dean" Sausage (I like the country mild)
1/2 cup chopped onions
1/2 cup chopped celery
1 quart (32 oz) stewed tomatoes(Italian style is good!)
1 & 3/4 cups Minute Rice (or other instant rice)
1/2 cup of cheese (any kind) *optional*
salt & pepper to taste
Saute onions, celery, and sausage. Pour off grease. Add tomatoes and rice, stir. Put cover on pan and simmer 20 minutes or until rice is soft and juice is absorbed. Top with cheese. Serve!

Calico Beans
1 pound hamburger or ground turkey
4 strips of bacon, cooked and chopped
1/2 cup chopped onions
1/4 cup brown sugar
1/2 cup ketchup
2 Tablespoons apple cider vinegar
1/2 teaspoon salt 1 - 15 ounce can white beans 1 - 31 ounce can pork & beans, or 2 - 15 ounce cans
1 - 15 ounce can kidney beans
1 Tablespoon dry mustard
Brown beef/turkey, bacon, and onion. Drain. Combine all ingredients except dry mustard. Combine meat and bean mixture together and stir in dry mustard. Bake one hour at 350 degrees or cook very slowly (2 hours at 300 degrees) in oven as it seems to enhance the flavor.

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Holiday Delights!

Graveyard Pudding Desert
3-1/2 cups cold milk
2 packages (4-serving size) instant chocolate pudding
1 tub (12 ounces) Cool Whip or other whipped topping, thawed
1 package (16 ounces) of chocolate sandwich cookies (Oreos!), crushed
Decorations: assorted rectangular shaped cookies (for tombstones), decorator icings, candy corn and pumpkins
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk or electric mixer on lowest speed for 2 minutes or until blended. Gently stir in whipped topping and 1/2 of the crushed cookies. Spoon into 13 X 9-inch dish. Sprinkle with remaining crushed cookies.
Refrigerate 1 hour or until ready to serve. Decorate rectangular-shaped cookes with icings to make "tombstones." Stand tombstones on top of dessert with candies (use candy corn for a fence alternating pointy [white] side up then yellow side up) to resemble a graveyard. (There are now GHOST PEEPS! They make a wonderful addition!)

Sensational Peppermint Pattie Brownies
24 small peppermint patties
1-1/2 cups (3 sticks) butter or margarine, melted
3 cups sugar
1 Tablespoon vanilla extract
5 eggs
2 cups all-purpose flour
1 cup cocoa
1 teaspoon baking powder
1 teaspoon salt
Heat oven to 350 degrees. Remove wrappers from the peppermint patties. Grease 13x9x2-inch baking pan. In large bowl with spoon or whisk, stir together butter, sugar and vanilla. Add eggs; stir baking powder and salt; gradually add to butter mixture, blending well. Reserve 2 cups batter. Spread remaining batter into prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved batter over patties. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares. Makes about 36 brownies.

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