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Recipe Roundup (misc. Recipes)

Discussion in 'Area Restaurants, Dining and Food' started by foodie, Dec 6, 2006.

  1. foodie

    foodie New Member

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    Here are some Christmas recipes that I have made recently for the season and thought you might try. Feel free to add your own favorites.

    FOR CHRISTMAS BAKING AND OTHER SEASONAL FOODS--


    RED VELVET CAKE


    1 German Chocolate Cake Mix
    1 cup Sour Cream
    1/2 cup Water
    3 Eggs
    1 ounce Red Food Coloring

    Preheat oven to 350 degrees. Mix ALL ingredients well. Pour into TWO 8 inch pans that have been greased and floured. Bake at 30 minutes or until toothpick inserted comes out clean. Allow to cool on counter and remove from pans.


    ICING


    5 tablespoons Flour
    1 cup Milk
    Pinch of Salt
    1 cup Sugar
    1/2 cup Margarine
    1/2 cup Crisco (Crisco is Vegetable Shortening)
    2 teaspoons Vanilla

    Cook flour, milk, salt, and sugar until thick like paste. Let cool until completely cold. Mix remaining ingredients well, then add cooked mixture. Mix well until fluffy.

    ***SPECIAL NOTES--My Georgia grandmothers made this every Christmas for our family. Great cake for Christmas. I like to put cake in freezer until firm and then slice the layers in halves which makes 4 cakes. Frozen cake is EASIER to slice in half and to ice. After icing the cake, I put it back into freezer until ready to use. Allow 1 hour for thawing.


    M & M BARS


    4 cups Cheerios
    2 cups Crisp Rice Cereal
    2 cups Roasted Peanuts
    2 cups M & M's
    1 cup Light Corn Syrup
    1 cup Sugar
    1 1/2 cups Creamy Peanut Butter
    1 teaspoon Vanilla

    In a LARGE bowl, combine the FIRST FOUR ingredients. Set aside. In a saucepan, bring corn syrup and sugar to boil. Cook and stir just until sugar is dissolved. Remove from heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss to coat evenly. Spread into greased 15x10x1 inch baking pan. Cool before cutting.

    ***NOTES--My quads loves this recipe. You can make ahead and freeze after cooled. Cut into bar sizes and freeze up to 2 months in freezer for school lunches and snacks.
     
  2. foodie

    foodie New Member

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    Below are recipes you may find interesting--I have made these recipes for years and had good luck. Any questions--just PM or ask on this thread--enjoy!


    GUMMY FISHBOWL


    1 Glass Fishbowl (3 1/2 Quart)
    18 ounces Blueberry Gelatin (You can JELL-O or Generic Flavored Gelatin)
    1/2 cup Blueberries
    1 cup Grapes
    Gummy Fish

    In a large bowl, prepare JELL-O. Refrigerate until partly set. Place blueberries and grapes in bottom of bowl. Arrange Gummy Fish and JELL-O in bowl--so they look they are swimming!

    Enjoy--great for kids' parties, etc.
     
  3. technosapien

    technosapien New Member

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    Aww come on, cookers!

    Here's another red velvet cake recipe, if you like to cook from scratch. It's my understanding you can replace the red food coloring with beet juice to get the red color, if you have kids who are sensitive to artificial food dyes. I haven't tried it yet, but when I do I'll report back. :)

    Red Velvet Cake recipe
    1/2 cup (1 stick) butter, softened
    1-1/2 cups sugar
    2 large eggs
    1 teaspoon vanilla extract
    1 cup buttermilk
    2 tablespoons red food color (paste, gel, or liquid)
    2 cups all-purpose flour
    1/3 cup cocoa powder, Dutch-process (note: most baking cocoa is Dutch-process, if I recall correctly. If you can find cocoa that isn't Dutch-process, you might not need the red food coloring, as the vinegar will turn the cocoa red.)
    1 teaspoon salt
    1-1/2 teaspoons baking soda
    1 tablespoon white vinegar

    Cream Cheese Frosting
    1 (8-ounce) package cream cheese, softened
    1/2 cup (1 stick) unsalted butter or margarine, softened
    1 pound box confectioners' sugar
    1 teaspoon vanilla extract
    1 cup chopped pecans (optional)

    1. Heat oven to 350 F. Grease and flour 13x9-inch or 2, 9-inch round pans. (Note, I made this recipe with two 9-inch square pans and it came out just fine.)

    2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour promptly into prepared pan.

    3. Bake 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. (If using 2, 9-inch round pans, bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.) Cool completely in pan on wire rack. Frost; garnish with chocolate chips, if desired.

    For the frosting: In a large bowl, cream the cream cheese and butter. Beat in confectioners’ sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake. Slice and serve on individual plates.

    Next up: quick-and-easy butter/shortbread cookies, if I can find the darn recipe....

    Foodie, I still have to make those baked doughnuts. I'll let you know how they turn out. :)
     
  4. foodie

    foodie New Member

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    technosapien and others--

    Thanks and I hope you enjoy the recipes. For those of you wishing a list of Amish and Mennonite cookbooks--if interested PM me or I will post list on thread Area Restaurants... under the post called "Amish Markets...".

    Thanks--also try the Gummy Work recipe I posted today. Great for kids and parties. My quads had this for their birthday party along with other "goodies" this year.

    Foodie
     
  5. technosapien

    technosapien New Member

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    My wife says a teacher at her school last year made this for her pupils once, it was a big hit. However she thought the swedish fish became too gooey in the jello. Not sure if that's because they went in too soon, or because she used swedish fish instead of gummy fish.

    I bet a gummy shark or two would look pretty cool in there... or make it an antarctic scene! Make the gelatin and top it off with a layer made with whip tilted off at an angle so it looks like an ice shelf, and use gummy penguins!

    Too artsy for my own good... now I'm going to have to try it....

    - A
     
  6. foodie

    foodie New Member

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    technosapien and others--

    Yes, you should use Gummy Worms not the Swedish worms. Not a good match-yuk!

    By the way--if you wish butter and/or shortbread cookie recipe--PM and I will post to you. Also, if you had chopped nuts--pecans, walnuts, etc.--you have a great nut cookie.

    When I make homemade ice cream for our family--I put butter pecan shortbread cookies (Southern and Amish recipe that I use) broken up into my vanilla ice cream mixture. Great Butter Pecan ice cream--yummo! Also, I have another easy way to make ice cream without ice cream maker--if interested I will post how to make freezer ice cream--easy to do.

    Have fun--if the donuts turns out okay--take them to broken skull's beer party. Good eats and drinks--

    Foodie
     
  7. foodie

    foodie New Member

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    Favorite dinner menu at our home and in Georgia with our families. My mother and grandmother were visiting with us recently with our other family members and prepared this for our quads and our guests/ourselves. Good eats--enjoy!

    What's for Dinner (Breakfast or Lunch???):) :) :)


    AMISH PEANUT BUTTER


    1 cup Karo
    1/4 cup Marshmallow Cream
    1/2 cup Peanut Butter

    Mix together and use as a spread on bread of your choice.


    RESURRECTION BISCUITS


    1 can Prepared Biscuit Dough
    1/2 cup Sugar
    1/3 cup Butter
    1 Marshmallow for each Biscuit
    2 teaspoons Cinnamon

    Flatten biscuit dough and place marshmallow in center. Wrap dough around marshmallow sealing well. Dip in butter and roll in cinnamon and sugar mixture. Bake in oven according to biscuit directions. When you bite into this biscuit--the center is empty. Just as the tomb was on Resurrection morning. Kids love these biscuits.

    ***NOTES--Our quads enjoy these biscuits all the time--not just at Easter. Pair with the Amish Peanut Butter recipe from above if you like "Sweet Treats"! Easy recipe for kids to make with adults also.


    SCHNITZ UN KNEPP (APPLES AND BUTTONS)


    3 pounds Ham
    1 quart Apples
    2 tablespoons Brown Sugar
    2 cups Flour
    Milk (Enough to make fairly moist--stiff batter)
    4 teaspoons Baking Powder
    1/4 teaspoon Pepper
    1 Egg--well beaten
    3 tablespoons Melted Butter
    1 teaspoon Salt

    Pick over and wash dried apples. Cover with water; let soak overnight or for a number of hours. In the morning--cover the ham with cold water. Let boil for 3 hours. Add the apples and water in which they have been soaked and continue to boil for another hour. Add the brown sugar. Make dumplings by sifting together the flour, salt, pepper, and baking powder. Stir in beaten egg, milk, and shortening (Amish call Melted Butter--Shortening, Margarine, or Oleo). Drop batter by spoonfuls into the hot liquid with the ham and apples. Cover kettle tight. Cook dumplings for 15 minutes. Serve piping hot on a large platter and eat!

    ***NOTES--If you need dried fruit for this recipe (or other Amish/Mennonite bulk foods--baking, etc.)--check out web site below--

    www.dutchvalleyfoods.com (Dutch Valley Foods is a large bulk foods company that ALL Amish and Mennonite businesses--i.e. restaurants, markets, and food companies orders from for their supplies. You can order online ALL types of products, cookbooks, etc.)

    No need for dessert with Apples and Buttons dish.


    For a complimentary salad--try the following recipe--


    BEAN AND KRAUT SALAD


    1 (1 pound) can Sauerkraut--drained
    1 (1 pound) can Green Beans--drained
    1 (1 pound) can Wax Beans--drained
    1/2 cup Diced Celery
    1/2 cup Green Pepper
    1/2 cup Onion--chopped
    3/4 cup Sugar
    1/2 teaspoon Celery Seed and Salt
    Dash of Pepper
    2 tablespoons White Vinegar
    1 bottle Italian Dressing

    Mix together lightly. Cover and chill. (Fresh Beans can also be used)
     
  8. redon1

    redon1 aka Aphioni

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    This Buffalo Chicken Dip is a major improvement on a standard recipe- it's invited to every party _I_ am invited to... I'm starting to get a complex that this DIP is the invited guest and I'm the chauffeur... enjoy!

    REDON'S BUFFALO CHICKEN DIP

    INGREDIENTS
    2 (8 ounce) packages cream cheese, softened
    3/4 cup pepper sauce, such as Franks® Red Hot®
    1 cup Ranch-style salad dressing
    ½ Rotisserie Chicken, diced (skin off or small pieces of it optional)
    1 cup shredded Cheddar cheese
    1 cup shredded Colby/Jack blend
    ½ cup Bleu cheese crumbles (optional) OR ½ cup Parmesan cheese
    SEASONINGS: Black Pepper, Paprika to taste

    DIRECTIONS
    Preheat the oven to 350 degrees F (175 degrees C).
    In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken, Colby Jack and cheddar cheeses. Spread into a 9x13 inch baking dish.
    Sprinkle Bleu cheese crumbles on top, or Parmesan if preferred. Finally, sprinkle paprika on top for looks!
    Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips or celery stalks.
    DELICIOUS ADDITION: Sprinkle fresh chives or parsley on top for additional flavor. Sprinkle with Red pepper flakes if you like it extra spicy.
     
  9. foodie

    foodie New Member

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    redon1 and others--

    redon1--Thanks for your recipe. I will definitely give it a try this week. Feel free to add your own recipes also.

    Our dinner menu today--:D :D

    Here are some more interesting recipes--


    SEAFOOD FRITTERS


    1 cup Minced Seafood

    ***NOTES--Clams, Scallops, Crabs, etc.--You can use the FROZEN Seafood Blend that is in the FROZEN FOODS section of your grocery store. The blend that I used comes from Trader Joe's (other stores have this same blend or you can use canned or use fresh seafood of your choice!)

    1 cup Flour
    2 tablespoons Baking Powder
    3/4 teaspoons Salt
    1/8 teaspoon Pepper
    2 Eggs--beaten
    1/4 cup Shellfish Liquid (Seafood Broth--can use prepackaged) or Water
    1/4 cup Milk
    1 teaspoon Melted Fat (Can use Melted Butter or Oil)

    Drain liquid from shellfish and mince the shellfish meat. Reserve the liquid to combine with milk. Mix and sift dry ingredients. Beat eggs. Add the liquids and stir into flour mixture--mixing to a smooth batter. Add melted fat and minced seafood. Drop batter by teaspoon into hot fat (oil) and fry to golden brown about 350 degrees.


    Below is a great and fun salad for children and adults--we paired it with the above Seafood Fritters recipe. Enjoy!


    RABBIT SALAD (NOT A "REAL RABBIT" SALAD)


    You can make a rabbit salad by placing a piece of canned pear on a nest of shredded lettuce. Half a pear is just right for the shape of a bunny. Use almonds for ears (you can use sliced almonds), cloves for eyes, tiny bits of cherry (use fresh or canned) for nose and mouth--and a chunky piece of marshmallow (use colored marshmallows for a change) for the tail.

    Children are delighted with this "rabbit salad"--our quads loves it!


    For dessert--try the following recipe--


    SIX-IN-ONE COOKIES


    2 cups Margarine
    1 cup White Sugar
    1 cup Light Brown Sugar
    2 Eggs--beaten
    1 teaspoon Vanilla
    4 cups Flour
    1 teaspoon Baking Soda
    1 teaspoon Salt
    1 cup Shredded Coconut
    1/2 cup Finely Chopped Pecans
    1/2 teaspoon Nutmeg
    1 teaspoon Cinnamon
    1 square Unsweetened Chocolate--melted
    1/4 cup Finely Chopped Candied Cherries

    Cream margarine and gradually add white and light brown sugars--creaming until light and fluffy. Add eggs and vanilla--mix well. Sift flour, baking soda, and salt together and gradually add to creamed mixture--beating well after each addition. Divide dough into 6 parts. To the first--add coconut. To the second--add the pecans. To the third--add the nutmeg and cinnamon. To the fourth--add the chocolate. To the fifth--add the cherries. Leave the last (sixth) part--plain.

    Chill dough for about 30 minutes. Shape each part into a roll about 1 1/2 inches in diameter. Wrap and freeze.

    To bake--slice frozen dough into 1/8 inch slices and place on lightly greased (you can use cooking spray instead if you wish) sheets. Bake at 375 degrees for 10 to 12 minutes. You will then have a variety and delicious batch of homemade cookies!
     
  10. redon1

    redon1 aka Aphioni

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    Not really a full on recipe but here are some EXCELLENT quick additions to standard fare:

    BLEU CHEESE OR GORGONZOLA mixed in with your burger patties OR stuff either in your 1 1/2 inch thick filet mignon prior to grilling

    Romano or Parmesan cheese with olive oil, fresh ground black pepper and pesto for a great, quick EASY bread dip

    Squirt of lime juice in your salsa- your dip won't know what hit it!

    tablespoon of ranch dressing in your deviled eggs- I still get raves about those eggs from a party in 2002! (it was accidental when I didn't have enough mayo for the real recipe!

    Rub THYME, crushed garlic, Olive oil and black pepper on your prime rib roast, let it sit for 1/2 hour before baking. Can't take credit for this one- got it from www.allrecipes.com

    this is a FUN thread!!!
     
  11. foodie

    foodie New Member

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    redon1 and others--

    Thanks again!

    Feel free to add as you wish--

    Foodie
     
  12. foodie

    foodie New Member

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    Here is a good recipe for Saturday and Sunday Breakfast(s)--


    BREAKFAST PIZZA


    1 1/2 cans Crescent Rolls
    1 can Mushroom Soup (Use for Pizza Base instead of Tomato Sauce)
    1/2 pound Sausage--browned
    1/4 pound Ham, diced (If desired)
    6 strips Bacon--fried
    2 Scrambled Eggs
    1 large Potato--shredded and cooked
    1 package Shredded Mozzarella/Italian Cheese (As little or as much as you desire)

    Prepare Mushroom Soup for base on pizza by thinning the soup with a little milk. Then put remaining ingredients on Crescent Rolls in ORDER GIVEN ABOVE IN THE RECIPE. Bake at 360 degrees for 30 minutes. Yields--1 pan. DO NOT FORGET TO USE A NON-STICK SPRAY FOR BAKING PIZZA IN YOUR PAN.


    HILLBILLY BREAD


    Dissolve 4 tablespoons Dry Yeast in 7 cups Warm Water.


    NOW ADD--


    6 cups Whole Wheat Flour
    1 cup Oil
    1/2 cup Honey
    1 cup Raw Sunflower Seeds
    6 tablespoons Salt
    1/2 cup Blackstrap Molasses
    Pinch of Ginger

    Let stand for 1 hour. Then mix in--kneading about 10 minutes--about 10 cups All Purpose or Bread Flour (Yes--this is correct!). Let rise--then punch down and let rise again. Form into loaves. If desired--sprinkle Sesame Seeds on top. Bake at 350 degrees for 35 to 45 minutes.


    DUMP CAKE


    Real simple to make and fun for kids!

    Put in bottom of cake pan--

    1 quart of Cherry Pie Filling
    1 can Pineapple

    On top of this--put--

    1 box Cake Mix

    Then--

    1 stick Butter, melted
    Sprinkle with Coconut (You can use Shredded Coconut if desired)

    Bake at 325-350 degrees for 30 to 40 minutes or until done. Cake will be done when you insert a toothpick or knife--and the toothpick or knife comes out clean. Good eats.
     
  13. foodie

    foodie New Member

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    Here are some recipes for making different types of wines (HOMEMADE--NON-ALCOHOLIC)


    DANDELION WINE


    6 quarts Dandelion Blossoms (Yellow Part Only!)
    1 gallon Cold Water

    Mix blossoms with water. Let set 48 hours. Take blossoms out and squeeze out all juice. Discard blossoms. Add 3 pounds sugar to each gallon juice. Add 1 lemon, sliced. Let set 48 hours. Put into bottles with a balloon on top.
    Good remedy for colds.:D


    FRUIT WINE


    1/2 gallon Blackberries or Strawberries
    1 quart Boiling Water
    2 1/2 pounds (5 cups) Sugar

    Mash berries--add water. Let set 4 to 5 days--covered with cloth. Strain through cloth (you can use Cheesecloth) . Add sugar. Put in gallon jugs and fill up with water. Have in warm place 4 to 5 weeks. Then store in cool place and close lids tightly.
     
  14. foodie

    foodie New Member

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    Here are some recipes that are "kid-friendly", easy to make, and other family recipes that we prepare--Enjoy!


    PIZZA CUPS


    1 pound Hamburger
    1 medium Onion--chopped
    1 can Mushrooms
    1 (8 ounce) can Tomato Sauce
    1/2 cup + 2 tablespoons Water
    1 teaspoon Italian Seasoning
    1 teaspoon Margarine (Or Butter if desired)
    1 teaspoon Oregano
    4 tubes Refrigerator Biscuits (Any brand)
    2 cups Mozzarella Shredded Cheese (Can also use Shredded Italian Blend cheese)

    Brown meat and onions--drain. Add mushrooms, tomato sauce, seasoning, and water. Bring to a boil--simmer for 5 minutes--and set aside. Separate biscuits--press into bottom and up the sides of a greased (can use non-stick spray) muffin cups. Spoon mixture into each cup--top with shredded cheese. Additional topping can be added--peppers, bacon, olives, and pepperoni. Bake at 400 degrees for 10 to 12 minutes.

    ***NOTES--SERVE PIZZA CUPS WITH A NICE GREEN SALAD AND LIGHT DRESSING FOR A COMPLETE MEAL. NO NEED FOR BREAD OR ROLLS SINCE BISCUIT DOUGH IS YOUR PIZZA CRUST. ENJOY!


    BEST CHOCOLATE WHOOPIE PIES


    5 cups Granulated Sugar
    2 1/2 cups Canola Oil
    5 Eggs
    1 1/2 teaspoon Vanilla (Real Vanilla Flavoring)
    1 tablespoon Salt
    3 tablespoons Baking Soda
    2 1/2 cups Cocoa
    9 cups Unbleached Flour
    2 1/2 cups Sour Milk or Buttermilk
    2 1/2 cups Hot Water

    Mix sugar, oil, eggs, and vanilla. Blend together dry ingredients. Add to FIRST mixture alternately with water and buttermilk.

    Bake at 375 degrees until center springs back when pressed lightly. When cool--sandwich together with filling.


    FILLING


    6 cups Powdered Sugar
    3 cups Crisco (Crisco is shortening)
    3 teaspoons Vanilla (Real Vanilla Flavoring)
    6 tablespoons Flour
    1/2 cup Milk

    Beat together filling ingredients until real fluffy. Then fill cookies.


    For a great soda recipe--try the following--


    BANANA SPLIT SODA


    1 (6 ounce) can Frozen Hawaiian Punch
    5 cans Cold Water
    2 ripe Bananas--cut up
    1 (12 ounce) can Lemon-Lime Soda

    Combine punch and water--stir until dissolved. Pour 1 cup into blender and add bananas. Blend until smooth. Add to the rest of the punch. When ready to serve--add soda. Serve with 1 scoop of ice cream.
     
  15. foodie

    foodie New Member

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    Greetings Foodies from the Grand Canyon "Y'all"--

    We are camping in our RV until mid-September with kids--

    Below are some more recipes (I prepared the Strawberry-Walnut Bread for Breakfast this morning! Enjoy!)--


    STRAWBERRY-WALNUT BREAD


    2 cups Walnuts--finely chopped
    1/4 teaspoon Nutmeg
    4 Eggs--beaten
    3 cups All-Purpose Flour
    1 1/2 cups Strawberries (May use frozen--thawed or fresh)
    1 teaspoon Baking Soda
    1 1/2 teaspoons Cinnamon
    1 cup Banana--mashed
    1 teaspoon Cardamon (CARDAMON IS A SPICE)
    1 cup Cooking Oil
    1/2 teaspoon Salt
    1 tablespoon Orange Peel

    Grease (may use Cooking Spray) and flour 2 9x5x3-inch loaf pans. Sprinkle 1/2 cup nuts in bottom of each pan. In large bowl--stir together flour, soda, cinnamon, cardamon, salt, and nutmeg. Combine remaining ingredients--add to dry ingredients.

    Stir just till moistened. Stir in remaining nuts. Spoon batter into prepared pans. Bake at 350 degrees in oven for 1 hour. Let cool in pans 10 minutes. Remove to rack to cool. Makes 2 loaves.

    ***NOTES--You may also use the aluminum loaf pans instead of the loaf pans if you wish to freeze bread. Bread freezes up to 3 months well. Try using the Hefty foil loaf pans with plastic lids. Good eats!!:) :)


    Below recipe is great for a quick dinner--we had tonight with a simple green salad--


    SILICIAN MEAT LOAF


    2 Eggs--beaten
    1 1/2 pounds Ground Beef (You may use also Ground Turkey)
    1/2 cup Tomato Juice
    8 thin slices Ham
    2 tablespoon snipped Parsley (May use dried parsley, dill weed, or cilantro)
    1 1/2 cups Mozzarella Cheese--shredded (May use Italian Blend--shredded)
    2 tablespoons Oregano
    1/4 teaspoon Salt
    3/4 cups Bread Crumbs (Use Italian Bread Crumbs for nice flavor or use "day-old" bread)
    1/4 teaspoon Pepper

    Mix ALL ingredients together. Put on foil and pat out to 8x10 inches. Cover with ham slices. Add cheese on top. Roll up like a jelly roll. Bake at 350 degrees for 1 hour and 15 minutes.
     
  16. Lee

    Lee Permanent Vacation

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    Foodie I hate you ha ha ha ha :D

    You and your family just have too wonderful of a life. :)

    Have a wonderful time out west with your family as it sounds like you are having:) Did ya'll drive cross country out there????

    Lee j
     
  17. foodie

    foodie New Member

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    Lee and others--

    Yes, this is only our 2nd trip out West in our RV. We would like to eventually go all across the country. Even though the quads will be going to school in late September--the teachers are emailing their assignments, etc. while we travel--we decided to go to the Grand Canyon area and stay at some National Parks. We left in August and have family members "pitching in" on our farm. (Bad pun--sorry!:huh: ) We will be back in Loudoun County mid to late September (or later?). Just in time for harvest time.

    Hubby was ready for a vacation after traveling and the twins will be 1 year old near Thanksgiving--so it works out for us to travel now. Also, I am taking the rest of the year off from school and online classes (until January 2008), I was convinced that I needed a "break". Oh, well--we also needed some time to ourselves.

    Lee--what do you think of our idea of a Mennonite-style Bulk Foods store and Cafe? Post response under "Area Restaurants..." thread under post called "Opinions of Opening an Amish/Mennonite Restaurant...". Thanks--

    Below are some more recipes to get back on topic--


    WHOLE WHEAT BLUEBERRY CINNAMON BUNS


    2 packages Instant Yeast
    1 cup Dry Milk Powder
    3/4 cups Sugar
    2 teaspoons Salt
    4-6 cups Unbleached or All Purpose Flour
    4 cups Whole Wheat Flour
    3-3/4 cups Warm Water
    1/2 cup Soft Shortening or Butter
    4 Eggs


    FILLING


    1/2 cup Melted Butter
    1 cup Brown Sugar
    2 tablespoons Cinnamon
    4 cups Blueberries (Use Frozen or Fresh)

    Combine dry ingredients in a large mixing bowl, yeast, milk powder, sugar, salt, and flours. Mix separately the water, shortening or butter, and eggs. Stir into the dry ingredients.

    Turn dough onto floured board and add flour as needed. Knead until smooth and elastic. Let the dough rest 10 minutes. Punch dough down and roll into 2 rectangles. Spread each with 1/4 cup butter--then sprinkle with 1/2 cup brown sugar, 1 tablespoon cinnamon, and 2 cups blueberries.

    Roll up--slice and place cut side down on baking trays. Spread with extra butter and sprinkle with brown sugar.

    Cover and let dough rise until double. Bake 15 to 20 minutes at 375 degrees or until rolls are lightly browned. Invert onto wax paper after baking.

    Makes 4 dozen rolls.

    ***NOTES--Cinnamon Rolls freezes well up to 3 to 4 months properly packed in freezer bags. Label with date baked and when you prepared. Reheat in 325 to 350 degrees oven.
     
  18. foodie

    foodie New Member

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    Fellow Foodies--

    Now that our family is back home--I thought I would supply some "tasty" recipes for "y'all".

    Here are some recipes that I recently "tweaked" for an upcoming article in a Canadian publication regarding Mennonite foods and customs. The Cabbage Rolls we had for dinner last night. Hope you enjoy--and feel free to keep adding your own recipes.:)


    CABBAGE ROLLS


    8-10 slices Bacon
    1 Onion--chopped finely
    2-3 sticks Celery--sliced
    1/2 Green Pepper--chopped
    1-2 cloves Garlic
    Salt and Pepper to taste
    1 1/2 pounds Ground Hamburger
    2 cups Rice
    1 head Cabbage


    SAUCE


    1 (28 ounce) can Tomatoes
    1 can Tomato Juice
    1/2-1 cup Sour Pickle Juice

    Cut bacon into small pieces and fry. Add onion, celery, green pepper, garlic, spices, and ground beef. Fry about 10 minutes. Cook rice. Put hamburger mixture into large bowl and mix thoroughly.

    Cut core out of cabbage and place cabbage in a large pot of boiling water. Boil about 5 to 10 minutes--until outer leaves are limp. Remove cabbage and run cold water over it and peel as many leaves as you can that are limp. If inside of cabbage is still crisp--return remainder of cabbage to water and boil a few minutes longer.

    Fill each leaf with hamburger mixture and roll up. Place cabbage rolls into a large roasting pan. Blend sauce ingredients. Pour over cabbage rolls. Cover and bake at 300 degrees for 1 1/2 to 2 hours.

    Enjoy! Great German dish!


    PUMPKIN CHOCOLATE CHIP COOKIES


    1 cup Canned Pumpkin
    1 cup Sugar
    1 cup Oil
    1 Egg
    2 cups Flour
    2 teaspoons Baking Powder
    1 teaspoon Cinnamon
    1/2 teaspoon Salt
    1 teaspoon Baking Soda--dissolved in 1 teaspoon Milk
    1 cup Chocolate Chips
    1 teaspoon Vanilla

    Mix everything together. Drop by teaspoons on cookie sheet. Bake at 375 degrees for 10 to 15 minutes and let cool.

    Our kids loves these simple cookies. Great for Halloween treats and kids can learn about Math and measuring ingredients. Yummo!:clap:
     
  19. foodie

    foodie New Member

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    Below are more recipes that are especially good for Fall--:)

    I will add others--not just breads, desserts--but more "every day" foods--


    BUTTER PECAN TURTLE COOKIES


    1 cup Whole Pecan Halves
    1 cup Chocolate Chips


    CRUST


    2 cups All Purpose Flour
    1/2 cup Butter--softened
    1 cup firmly packed Brown Sugar


    CARAMEL LAYER


    2/3 cups Butter
    1/2 cup firmly packed Brown Sugar

    Preheat oven to 350 degrees. In a 3 quart bowl--combine crust ingredients and mix well. Pat firmly into UNGREASED 9x13x2 inch pan. Sprinkle pecans evenly over unbaked crust.

    Prepare caramel layer. Pour evenly over pecans and crust.
    Bake in 350 degree oven until ENTIRE caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chocolate chips. Allow chips to melt slightly. Slightly swirl chips as they melt--leave some whole for a marbled effect. Do not spread chips. Cool completely. Then cut.

    CARAMEL LAYER-- In a heavy 1 quart saucepan--combine butter and brown sugar. Cook over medium heat--stirring constantly until entire surface of mixture begins to boil. Boil 1/2 to 1 minutes--stirring constantly.

    ***NOTES--Our kids loves this for Fall and Halloween treats. Easy to do.
     
  20. foodie

    foodie New Member

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    Fellow Foodies--

    Now that Harvest time is on our farm in "full swing"--I thought I would post some recipes that I prepared recently for a menu for our kids' school Fall Festival where family and friends attended. Enjoy!:)


    PUMPKIN CINNAMON ROLLS


    2/3 cup Milk
    4 tablespoons Butter
    1 cup Pumpkin (May use Canned Pumpkin)
    4 tablespoons Sugar
    1 teaspoon Salt
    2 Eggs--beaten
    1 1/2 tablespoons Yeast
    4 cups Flour


    CINNAMON/SUGAR MIXTURE


    2/3 cup Brown Sugar
    2 teaspoons Cinnamon
    Soft Butter


    CARAMEL FROSTING


    1/2 cup Oleo (May use Butter or Margarine)
    1 cup Brown Sugar
    4 tablespoons Milk
    1/2 teaspoon Vanilla
    Dash of Salt
    1-1 1/2 cups Powdered Sugar

    Heat milk and butter until just warm and butter is almost melted. Add pumpkin, sugar, and salt. Stir until well mixed--then add the rest. Turn into greased bowl. Cover and let rise 1 hour. Punch dough down and roll out.

    Spread with butter, brown sugar, and cinnamon. Roll up and slice. Let dough rise until double. Bake at 350 degrees for 15-20 minutes or until done.
    THESE ARE VERY SOFT ROLLS.


    FROSTING


    Heat oleo (may use Butter or Margarine) until melted. Stir in sugar and milk. Cook 1 minute. Cool and add vanilla, salt, and powdered sugar. Drizzle over rolls while still warm.

    Let cool. Yields 12 rolls.


    HARVEST ROLLS


    1 package Yeast
    1 1/2 cups warm Water
    1/3 cup Sugar
    1 1/2 teaspoon Salt
    2/3 cup Shortening
    2 Eggs
    1 cup lukewarm Mashed Sweet Potatoes
    7-7 1/2 cups All Purpose Flour

    Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, shortening, eggs, sweet potatoes, and 3 cups flour. Beat thoroughly. Stir in enough of remaining flour to make dough easy to handle. Knead until smooth and elastic. Let dough rise until double.

    Punch down dough. Roll out dough and spread with butter. Cut in wedges and roll wedges to form crescents. Brush with butter. Let rise until light. Bake at 400 degrees for 15 minutes or until golden brown.


    AVOCADO PEA SALAD


    1 cup Fresh or Frozen Green Peas
    1 Whole Avocado--sliced
    Green onions--sliced
    Grape Tomatoes--halved
    Mushrooms--sliced
    Italian Dressing or Vinaigrette
    Pepper--to taste

    Thaw green peas under cool running water. Drain well. Place in medium bowl. Then add onions, tomatoes, and mushrooms. Add dressing to cover.

    Mix gently or the avocado will smash! Add pepper.

    Yum!:)


    AMISH CHICKEN POT PIE SOUP


    1 Chicken--boiled and deboned
    1 teaspoon Salt
    2 stalks Celery--diced
    4 medium Potatoes--thinly sliced
    2 Carrots--diced
    2 tablespoons Parsley or Dill


    POT PIE DOUGH


    2 cups Flour
    1/2 teaspoon Salt
    2 Eggs--beaten
    2-3 tablespoons Water

    Cook vegetables in broth until soft. Make a soft dough. Roll out dough in thin strips. Add to boiling chicken, vegetables, and parsley or dill. Cook another 20 minutes.

    ***NOTES--YES, AMISH AND MENNONITES LOVES POTATOES! IF YOU DO NOT WISH TO MAKE POT PIE DOUGH DUMPLINGS--YOU MAY SUBSTITUTE NOODLES. WE PREFER THE POT PIE DUMPLINGS.


    ECLAIRS (THIS IS AN EASY RECIPE--KIDS CAN HELP!)


    2 (3 3/4 ounce) boxes French Vanilla Pudding Mix
    8 ounce container Whipped Topping (May use Cool Whip or Generic Whipped Topping)
    1 box Graham Crackers


    CHOCOLATE TOPPING


    2 squares Unsweetened Chocolate
    2 tablespoons White Karo Syrup
    3 tablespoons Butter
    3 tablespoons Milk
    1 1/2 cup Confectioners Sugar
    1 teaspoon Vanilla

    Melt 2 squares unsweetened chocolate in top of double boiler over boiling water. Stir in 2 tablespoons white Karo syrup, 3 tablespoons butter, 3 tablespoons milk, 1 1/2 cup confectioners sugar, and 1 teaspoon vanilla.

    Make instant pudding according to package directions. Using only 3 cups milk instead of 4 cups. Stir whipped topping into prepared pudding. Put a layer of graham crackers in the bottom of a 9" x 13" cake pan. Cover with half the pudding mixture.

    Put another layer of crackers and cover with the other half of the pudding. Top with third layer of crackers and cover with chocolate topping. Cover and keep refrigerated. Serves 12.
     

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