Chocolate Icing

2 tbsp butter
2 tbsp cocoa
1 cup icing sugar
pinch of salt
1 tsp vanilla
1 tbsp of boiling water

Blend all until smooth
Use to ice 9x9 square pan of brownies and double if needed
ENJOY!

Butter Icing

2 tbsp softened butter
1 cup icing sugar
pinch of salt
1 tsp vanilla
1 tbsp boiling water

Blend all until smooth

This will cover a 9x9 pan of squares, brownies
If using larger pan just double the recipe
ENJOY!

Chocolate Brownies

1/2 cup shortening
1 cup white sugar
2 tbsp cocoa
1/4 tsp salt
2 eggs
1/2 cup flour
1 cup chopped walnuts if desired
1 tsp vanilla

Blend all and pour into lightly greased 9x9 baking pan
Bake at 350 degrees for about 20 minutes or until toothpick comes out clean

When brownies are cool ice with chocolate icing
ENJOY!

Squash Soup

1 cooked acorn squash
3 leeks
3 stalks celery
1 potato
4 oz cream cheese
salt and pepper to taste

Chop leeks, celery and potato and boil in salted water.
Blend cooked squash, boiled vegetales and enough liquid to get desired soup consistency
Blend in cream cheese
Puree all in food processor and add salt and pepper to taste.
ENJOY!

Baguettes

2 cups water
2 tbsps butter
1 1/2 tbsps sugar
1 tbsp salt
1 pkg active dry yeast
6-6 1/2 cups all purpose flour
1 tsp cornstarch dissolved in 2/3 cup water

In a pan combine water, butter, sugar and salt. Heat and stir until butter almost melted and salt and sugar dissolved
Pour into a large bowl and stir in yeast and let stand until bubbly - about 15 minutes
Beat in about 5 1/2 cups of the flour to form a stiff dough
Turn dough out onto floured board or counter top and knead until smooth and satiny - about 5-20 minutes, adding flour as needed to prevent sticking.
Turn dough over in a greased glass or oven wear bowl, cover and let rise in a warm [;ace until doubled - about 1-1 1/2 hours
Punch dough down and divide into three equal pieces

On a lightly floured board form one piece of dough into a smooth log by gently kneading and rolling the dough back and forth until it is about 10-12 inches long.
For a smooth well shaped loaf, press a trench lengthwise down the centre of the dough and fold the dough in half lengthwise along trench. With a gentle kneading motion, seal along edge by pressing against fold with heel of hand, rolling and pushing sealed edge underneath.
With palms of hands on centre of loaf, begin rolling it back and forth rapidly, gently pulling from caenter to ends as you slide your hands toward ends until loaf is about 18-20 inches long.
Place one or more loaves diagonally across a greased baking sheet, cover and let rise in oven with light on until puffy but not doubled - about 15 minutes.
If only baking one loaf at a time, wrap others separately in plastic wrap and place in frig.
In a pan heat cornstarch and water to boiling and cool slightly. Brush entire loaf with mixture and then with a sharp floured knife cut slashes across loaf about 1/2inch deep at 2 inch intervals along the loaf.
Bake in a 375 degree oven with rack in middle of oven for 15 minutes then brush loaf again and bake for 15 more minutes and again brush with cornstarch mixture and bake for about 10 more minutes or until loaf is golden brown and sounds hollow when tapped.
Cool on rack.
Then cook consecutive loafs and give a bit longer for rising for each consecutive loaf.
I keep second and third loaves in frig up to one week after making but they do not rise as much thus making a smaller but still tasty baguette.
ENJOY!

Oatmeal/Raisin Cookies

1 cup softened butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon (may want to double this)
1/2 tsp salt
3 cups quick cooking oatmeal
1 cup raisins or craisins or other dried fruit
2 cups pecans if desired

Heat oven to 350 degrees
Beat together butter and sugars until creamy
Add eggs and vanilla and beat well
Add combined flour, baking soda, cinnamon and salt and mix well
Stir in oats and raisins and nuts if desired and mix well
Refrigerate batter after rolling it into long 18 inch roll and wrapping in plastic wrap
When chilled, unwrap and slice and bake on ungreased cookie sheet about 10-12 minutes
ENJOY1

Vinaigrette Salad Dressing

4 cloves garlic
1/2 tsp dijon mustard
2 tbsp balsamic vinegar
6 tbsp olive oil
salt and pepper to taste

Mix all and enjoy over mixed spring greens
ENJOY1

Dale's Cheddar and Red Pepper Jelly Mini Tarts

2 cups shredded old cheddar cheese
1/2 cup softened butter
1/4 tsp cayenne pepper
1 cup all purpose flour
Red Pepper jelly 3:1 mixed with raspberry jam/jelly enough for about 24 tsps of filling

Beat together cheese, butter and pepper. Stir in flour until forms a dough. Shape into 24 balls and place each ball in mini muffin tin. Press ball with something small that fits ie. bottom of round wine stopper or bottom of shot glass so sides form up in tart shape.
Fill tarts with jelly mixture.
Bake for 10 minutes in 400 degree oven.
ENJOY!

Broccoli Salad

3-4 cups broccoli flowerettes
1 pound bacon cooked and crumbled
1 cup shredded cheddar cheese
1 cup sliced mushrooms
Diced red onion to taste

DRESSING
1 cup mayonnaise
2 tsp sugar
1 tsp white vinegar Mix All

Mix all salad ingredients and add dressing before serving. Mix well.
ENJOY!

Cheese Sauce

2tbsp butter
2 tbsp flour
1 cup milk
1/4 tsp salt
1/8 tsp pepper
1/2 -1 cup shreadded cheese
Melt butter, stir in flour and add rest of ingredients stirring constantly until smooth and thickened
Use over steamed vegetables
ENJOY!

Sugar and Spice Muffins

1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/3 cup vegetable oil
3/4 cup white sugar (first amount)
1 egg
3/4 cup milk

AFTER BAKING
2/3 cup melted butter or margarine
3/4 cup white sugar (second amount)
1 tsp cinnamon

Sift together flour, baking powder, salt and nutmeg
Beat oil, first sugar, egg and milk
Add this mixture to dry ingredients
Stir to blend
Fill 12 greased muffin cups 1/3 full of batter ( no muffin cups) and bake 15 min at 350
When baked remove immediately from pans
Melt butter in saucepan or microwave
While muffins still hot dip them in melted butter and dredge in second white sugar and cinnamon mixture.
ENJOY!

Chicken Strips

Raw chicken breasts cut into strips

2 eggs beaten with fork
cracker crumbs mixed with dried basil, salt, pepper, and grated parmesan cheese to taste

Coat raw chicken strips with egg then dip in cracker mixture and cook at 350 on slightly greased cookie sheet until brown.
Serve with liquid honey, honey mustard dressing or bleu cheese dressing for dipping,
ENJOY!

Waffles

3 eggs
1 cup milk
1/2 cup melted butter or margarine
1 tbsp vanilla
2 cups flour
1/2 tsp salt
1 tbsp baking powder
2 tsp sugar

Beat whole eggs in a bowl until thick
Beat in milk and melted butter
Combine remaining ingredients and stir into egg mixture and beat well.
Bake in waffle iron and serve with maple syrup
ENJOY!

Chocolate Yum Yum Cookies

2 cups white sugar
1/2 cup milk
6 tbsp cocoa
1/2 cup butter
Pinch of salt

1 cup fine coconut
1 tsp vanilla
3 small cups rolled oats


Mix sugar, milk, cocoa, butter and salt in saucepan and bring to boil for one minute.
Remove from stove and add 1 cup fine coconut, 1 tsp vanilla and 3 small cups rolled oats.
Drop from tbsp onto waxed paper and place in frig until cool
ENJOY!

Eggs Benedict with Hollandaise sauce

SAUCE
Melt 1/2 pound butter and set aside
Over double boiler cook 5 egg yolks and about 3 oz white wine whisking constantly
until they form frothy, soft peaks. Add butter and continue to whisk and also add a dash of lemon juice.

Pour sauce over english muffin layered with slice of ham and poached egg and place under broiler to brown.
ENJOY!

Easy Lemon Loaf

One small package lemon jello in one cup hot water and let cool
In large bowl lightly beat 4 eggs with a pinch of salt and 3/4 cup oil
Add lemon jello and one lemon cake mix and beat about 4 minutes
Pour into 2 small loaf pans (greased)
Cook 45 minutes at 350 degrees
Drizzle while warm with one cup icing sugar mixed with 1/4 cup lemon juice
ENJOY!

Easy Bleu Cheese Dip/Dressing

1 cup mayonnaise
2 tbsps buttermilk (1 tbsp white vinegar in 1 cup milk works to make your own buttermilk)
1 tbsp crumbled bleu cheese
1/8 tsp coarse ground black pepper
1/8 tsp garlic powder
1/8 tsp onion powder ( I don't include this)

Mix all by hand in a small bowl until smooth.
Cover and chill 30 minutes before serving

ENJOY!

Sharon's Chocolate Chip Cookies (without oatmeal)

Cream thoroughly
1/2 cup shortening
1/2 cup sugar
1/4 cup lightly packed brown sugar

Add
1 beaten egg
1 tsp vanilla
Beat thoroughly

Blend together and then add to creamed mixture
1 cup flour
1/4 tsp baking soda
1/2 tsp salt
Combine well and fold in 1 cup chocolate chips
Spoon onto baking sheet
Bake 10 minutes at 350 degrees
ENJOY!

Zucchini Bread

3 eggs
2 cups sugar
1 cup oil
1 tbsp vanilla
2 cups grated zucchini
3 cups all purpose flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
1 tbsp cinnamon
1 cup chopped nuts or raisins if desired

Beat eggs until light and fluffy. Slowly add sugar, oil and vanilla. Add zucchini and dry ingredients. Add nuts or raisins. Bake in 3 well greased loaf pans at 325 degrees for 1 hour . Cool and turn out.
ENJOY!

Quick Cinnamon Buns

2/3 cup butter at room temperature
1 cup lightly packed brown sugar
1/2 tsp cinnamon
2 cups all purpose flour
4 tsps baking powder
1 tsp salt
1/2 cup shortening
1 cup milk
1 cup chopped pecans if desired

Grease 12 muffin cups. Mix butter, sugar and cinnamon together and set aside. Using fork stir flour, baking powder, and salt in a bowl until blended. Cut in shortening with two knives until mixture resembles coarse meal. Add milk. Turn onto floured counter. Gently knead ten times. Using floured rolling pin, roll into 9 inch square about 1/3 inch thick. Spread with butter mixture. Sprinkle with nuts. Roll jelly roll style. Slice into 3/4 inch pinwheels and place cut side down in cups. Bake 15-18 minutes in 425 oven until golden and remove from cups and serve warm.
ENJOY!

Pancakes

3/4 cup whole wheat flour
1/2 cup all purpose flour... I just tend to use only all purpose flour
1 tbsp baking powder
2 tbsp white sugar
1/2 tsp salt
1 egg beaten
1 1/4 cups skim milk
2 tbsp vegetable oil

Topping:
1/2 cup yogurt
2 tbsp maple syrup
2 cups blueberries

In mixing bowl combine flour, baking powder, sugar and salt and stir to mix. Pour in egg, milk and oil and stir until dry ingredients are wet...don't worry about a few lumps.
Heat nonstick skillet over medium heat until hot...lightly greased if desired.
Drop batter into skillet from large spoon to form rounds. Cook until surface is full of bubbles and underside is golden brown and turn to brown other side.
Combine topping and spoon over cooked pancakes.
ENJOY!

Mom's Chocolate Chip Cookies (with oatmeal)

1/2 cup shortening
3/4 cup brown sugar
1/2 tsp vanilla
1 egg unbeaten
1/2 tsp baking soda
1 tbsp hot water
3/4 cup flour
1/2 tsp salt
1 cup oatmeal
1/2 cup chopped nuts if desired
1 cup chocolate chips

Cream together shortening, brown sugar and vanilla. Beat until quite fluffy. Add unbeaten egg. Blend until well mixed. Add baking soda dissolved in the hot water. Add dry ingredients and mix all.
Drop onto pan with spoon and cook 10 minutes at 350.
ENJOY!

Kathy's Macaroni and Cheese

4 tbsp butter
3 slices bread torn/cubed into smaller pieces
2 3/4 cups milk
1/4 cups flour
1 tsp salt
1/8 tsp each nutmeg, pepper, cayenne pepper
2 1/4 cups grated white cheddar cheese
1 cup grated gruyere or swiss cheese
1/2 pound elbow macaroni cooked

Mix bread crumbs and 1 tbsp melted butter.
Warm milk in saucepan and melt butter in different pan.Add flour and cook one minute. Whisk in hot milk. cook, whisking constantly until mixture bubbles/ thickens 8 minutes. Remove from heat. Stir in salt, nutmeat, peppers, 1 1/2 cup cheddar and 3/4 cup gruyere. Set sauce aside. Stir into macaroni after it is cooked and drained (don't overcook macaroni) Place in greased ovenproof dish and sprinkle with remaining cheese and top with breadcrumbs.
Bake 30 min at 375 degrees
ENJOY!

Cauliflower Soup

1 medium cauliflower
1/4 cup butter
1 onion chopped fine
2 tbsp flour
2 cups chicken broth
2 cups milk or cream
1/2 tsp worchestershire sauce
3/4 tsp salt
1 cup shredded cheese

Cook cauliflower. Drain and reserve liquid. Cook onion in butter then blend in flour, broth and bring to boil. Stir in worchestershire sauce, 1 cup liquid, milk and cauliflower and heat until thickens. Add soup and stir until melted. I process in food processor at end to make a smoother soup.
ENJOY!

Banana Gumdrop Bread

1 3/4 cup all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
3/4 tsp white sugar
8 oz gumdrops cut up with no black gumdrops
1 egg beaten
1/4 cup oil
2 bananas mashed
1/2 cup orange juice
2 tsp orange zest

Put soda in bananas.
Beat together oil, sugar,and egg.
Add banana mixture, 1/2 cup orange juice, 2 tsp orange zest,flour, baking powder salt and gumdrops and mix together.
Bake in 350 degree oven for 50-60 minutes or until fork comes out cleanly.
Use 1 large loaf pan slightly greased.
ENJOY!

Lasagna

See Spaghetti sauce recipe on this blog for lasagna meat sauce

500 gram container cot tae cheese mixed with one raw egg

large package mozzarella cheese sliced thinly

Pre cooked lasagna noodles

When meat sauce prepared layer 9X12 pan with thin layer of meat sauce, noodles, cottage cheese/egg mixture, sliced mozzarella cheese, meat sauce, noodles, cottage chess /egg mixture, sliced mozzarella cheese, meat sauce and top with sliced mozzarella cheese.
ENJOY!

Kathy's Red Pepper Pasta

2 Red peppers halved, cored, grilled and purreed
1/2 cup chicken stock
1/4 cup parmesan
2 tbsp cream cheese
4 tsps olive oil
1/4 tsp pepper
pinch hot red pepper flakes
1 tbsp each of basil, parsley and oregano

Puree all in food processor and spoon over cooked penne pasta.
ENJOY!

Cabbage Rolls

One large green savoy cabbage(the wrinkly cabbage)

2 pounds ground beef
2 leeks or onions chopped
1 red pepper chopped
2 tbsp dried parsley
2 tbsp dried basil
salt and pepper to taste

Core cabbage and place in pot of boiling water. Let boil until softened through but not too well cooked or leaves will fall apart
Remove and place on cookie sheet to cool and when cool enough to handle separate leaves from cabbage carefully

While cabbage cooking, brown ground beef and add onion, red pepper and seasonings.
Also cook 1 cup white rice/2 cups water and when cooked set aside until ground beef mixture complete. Then mix cooked rice and ground beef mixture.

To fill cabbage rolls, lay cabbage leaf open and add about 3 tbsp of mixture along large vein of leaf. Then roll along the vein and fold in both ends. Place in greased baking dish and top with tomato soup and cook at 350 until heated through.

Pad Thai

1 package of rice noodles for 4x the sauce recipe

SAUCE
1 tsp rice or white wine vinegar
3 tbsps fish sauce
1 tbsp tomato paste
2 tsps sugar
1/4 tsp ground cayenne pepper

GARNISHES
3 tbsp toasted chopped peanuts
2 green onions or scallions thinly sliced
2 eggs, lightly beaten
1 tbsp finely minced garlic
1 jalapeño pepper, seeded and thinly sliced
1 lemon, sliced into wedges
4 oz coarsely chopped lean pork or chicken breast
4 oz small shrimp
1 cup bean sprouts

Pour hot water over noodles to cover and let sit while preparing sauce etc. Replace water as it cools to continue to soften noodles. Drain before mixing with sauce at end.

In a small bowl mix together the sauce ingredients
Prepare the garnishes and set aside in small individual serving bowls
Spray a large skillet or wok with vegetable oil and heat over medium heat. Pour in the beaten eggs. Cook until set. Remove from pan and cut into long thin strips. Set aside.
Heat the vegetable oil over high heat. When the oil is hot add the garlic, pork or chicken and the shrimp. Stir fry until the meat and shrimp just appear done, 2-3 minutes. Push the mixture to the sides of the pan to form a well in the centre. Pour in the sauce and when the sauce begins to bubble, stir to mix with the meat and shrimp mixture. Add the noodles and toss gently to mix. Fold in the egg and bean sprouts.
Remove from heat and serve with garnishes.

Thin Crust Pizza

DOUGH
1 package active dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 cups all purpose or whole wheat flour

Dissolve yeast in warm water. Stir in sugar, salt and oil and let sit 2-3 minutes then add flour.
Knead about 10 times and add bit more flour if sticky.
Divide dough into five equal parts and roll out thinly on floured countertop with floured rolling pin.
Place individually on a baking sheet sprinkled with corn meal to avoid sticking. (I fit two pizzas on each baking sheet generally)
Top with your favorite tomato sauce or pasta sauce thinly on dough and then add toppings and cheese. Personal favorites are chopped sun dried tomatoes, pesto, mushrooms, artichokes, pepperoni, goat or feta cheese and lots of shredded cheddar and mozzarella cheese.
Cook in preheated 400-425 degree oven on middle rack so bottoms don't burn.
Bake until desired texture...I like them crispy and bit browned on the bottom.
ENJOY!

Lemon Coconut Squares

CRUST
1/2 cup flaked sweetened coconut
3/4 cup butter, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1 1/2 cups all purpose flour
1/4 tsp salt

TOPPING
4 eggs
1 3/4 cups granulated sugar
1/4 cup all purpose flour
2 tbsp packed finely grated lemon zest
1/2 cup freshly squeezed lemon juice
1 tsp vanilla
3/4 cup flaked sweetened coconut

Preheat oven to 350 for crust
Line a 9x13 inch metal baking pan with foil, leaving a 2 inch overhang, then line with parchment paper
Spread coconut on a rimmed baking sheet. Toast in oven for 7 minutes, stirring once, or until golden. Let cool.
Reduce oven temperature to 325 degrees
Beat butter and sugar in bowl with mixer until light and fluffy. Beat in vanilla. Using a wooden spoon, stir in coconut, flour and salt until crumbly. Press into bottom of prepared pan. Bake for about 20 minutes or until firm and golden around the edges. Let cool in pan on a wire rack.
For the topping, in a bowl, whisk together eggs, sugar, flour, lemon zest, lemon juice and vanilla until blended but not foamy. Pour over cooled crust and sprinkle with coconut.
Bake for 30 minutes or until topping is slightly puffed at the edges and just set in the centre. Let cool completely in pan on a wire rack. Serve immediately or wrap pan tightly or transfer to an airtight container and ref rig for up to 5 days. Using foil overhang as handles, remove from pan and transfer to a cutting board.
Cut into squares. Makes 24.

Tomato Soup with Pancetta

1 tbsp olive oil
3 oz pancetta, chopped
1 small onion, chopped
3 (3/4 inch thick) slices rustic rye bread, cubed
6 cups chicken broth
1 28 oz can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 tsp dried oregano
1/4 tsp dried crushed red pepper flakes
Fresh ground pepper
!/4 cup mascarpone cheese or sour cream

Heat the oil in a heavy, large pot and add pancetta till browned. Then add onion and cook until tender. Add the cubed bread and toss to coat with pan drippings and sauté until the bread is crisp and golden. Add broth, tomatoes, basil, oregano and crushed red pepper. Bring the soup to a boil and then reduce heat and simmer about 10 minutes. Season with salt/pepper and top with cheese or sour cream.
ENJOY!

Honey Mustard Salad Dressing

2/3 cup mayonnaise
1/4 cup honey
2 tablespoons dijon mustard
1 teaspoon white vinegar
pinch paprika
pinch salt

Mix all ingredients well. Just need a small amount served over salad of mixed greens and dried or fresh fruit and nuts or seeds.
ENJOY!

Barbecued Chicken Wings

12 chicken wings/thighs
1/2 cup honey or maple syrup (I use half and half)
1/2 cup ketchup
1/2 cup favourite BBQ sauce
4 tbsps soya sauce

Brown chicken in 350 degree oven and pour off any juices. While chicken browning mix ingredients and cook in saucepan until begins to thicken. Pour sauce over wings or baste wings with sauce for about 1 hour or until sauce is thick and "sticky"
ENJOY!

Mom's Baked Apple Crisp

3 cups apples peeled and thinly sliced
1/4 cup oatmeal
1/4 cup butter
1/4 cup flour
1 cup brown sugar

Layer apples in 9x9 pan. Mix rest of ingredients, cutting in butter in small pieces, and cover apples with mixture.
Cook at 350 degrees approximately 30 minutes or until apples softened and topping crunchy.
ENJOY!

Caesar Salad Dressing

2 eggs
3 tsp dijon mustard
1/2 - 1 tsp salt
1 tsp pepper
1/2 tsp worchestershire sauce
1 drop tabasco sauce
2 tbsp lemon juice
1 tbsp red wine vinegar
2 cloves crushed garlic

Blend all in blender/food processor and slowly add 1 1/2 cup olive oil. Keeps three weeks in frig.
ENJOY!

Risotto

1/2 cup butter
1/2 cup finely chopped onion
1 1/2cup uncooked arborio rice
3 1/2 cups chicken broth
1/2 cup dry white wine
1 tsp crushed saffron
2 tbsp chicken broth
2 tbsp fresh parmesan cheese

Melt 1/4 cup butter and saute onion in butter until tender
Add rice, broth and wine and boil until rice tender
Add 1/4 cup butter
Soften saffron in 2 tbsp chicken broth and add to rice
Cook 4 more minutes until desired texture achieved and sprinkle with parmesan cheese
ENJOY!

Pat's Chili

1 pound ground beef
1 onion chopped
1 green pepper chopped
garlic to taste chopped
2 beef bouillon cubes
1 tin diced tomatoes
1 tin chili beans
1-2 cups tomato juice
1 tin mushrooms if desired
chili powder to taste

Brown ground beef and add vegetables and cook until tender. Add tomatoes, bouillon, beans and mushrooms. Add 1 cup tomato juice and chili powder to taste. Cook 2-3 hours adding more tomato juice and chili powder to get desired thickness and taste.
May put all ingredients in slow cooker and cook 6-8 hours if desired.
ENJOY!

Bruce's Spaghetti

1 pound ground beef
garlic minced to taste
1 onion finely chopped
1 red or green pepper finely chopped
2-3 stalks celery finely chopped
1 tbsp dry mustard
1 tbsp brown sugar
1tsp worchestershire sauce
1 tin Bravo spaghetti sauce
1 tin tomato sauce

Brown ground beef and add vegetables etc and cook until tender. Add sauces and cook until thickened and heated through.
Serve over pasta.
ENJOY!