Easter Lamb Cake Antoinette Pope

1/2 cup butter or margarine

1 cup granulated sugar

2 large eggs

2 1/2 cup sifted cake flour (or 2 1/4 cups all purpose)

2 1/4 teaspoon double acting baking powder

3/4 cup milk

1 teaspoon vanilla or other flavoring

Have ingredients at room temperature at least 1 hour during cold weather.

With electric mixer cream butter well. Add sugar a small amount at a time, and beat several minutes. Add eggs, 1 at a time and beat each about 1 minute. Add flour sifted with baking powder several times alternately with milk combined with vanilla, and beat after each addition only until batter is smooth. Grease each side of lamb mold with generous  shortening, and sprinkle with all purpose flour to coat everything. Shake out loosed flour. Pour batter into the half containing the lambs face. Insert a heavy toothpick in the nose for reinforcement, and a toothpick in each ear. Press toothpick down partly into batter. Cover with other half of mold, being sure the edges lock. Place mold on a small old baking sheet and bake at 375 F. for approximately 45-50 minutes. Use a thermometer to check for doneness around 200 F. Remove from oven: let cool about 15 minutes before removing upper part. Let cake in lower part of mold cool further about 30 minutes: Then gently turn it out onto a cake rack. Le it become cold before icing. At this point you could freeze it without icing. Serves 8  I iced it with American buttercream Wilton recipe.

Wilton Buttercream

INGREDIENTS

 

• ½ Cup Solid Vegetable Shortening (can be substituted for an additional 1/2 cup unsalted butter)
• ½ Cup Unsalted Butter (1 stick softened)
• 4 Cups Sifted Powdered Sugar (confectioners' sugar)
• 2 Tablespoons Milk, Heavy Cream or Water
• 1 Teaspoon clear vanilla extract(Pure or Imitation)
• Pinch of Salt 
• You can play around with the ratio of shortening to butter. 

 

Best of Bran Muffins

 3 cups shredded bran cereal(All Bran)

1/2 cup vegetable oil

1 cup raisins 

1 cup boiling water

2 eggs, lightly beaten

2 cups buttermilk

1/4 cup molasses

2 1/4 cups whole wheat flour

4 teaspoons sugar

2 1/2 teaspoons baking soda

1/2 teaspoon salt

1. In a large bowl, combine the cereal, oil and raisins, and pour the boiling water over them. Set the mixture aside to cool slightly.

2. In a small bowl, combine the eggs, buttermilk and molasses. Add this to the partly cooled cereal mixture.

3. In another small bowl, combine the flour, sugar, baking soda and salt. Add the dry ingredients. Cover the batter with plastic wrap, wax paper, or a damp towel, and let it stand for at least 15 minutes, preferably an hour.

4. Preheat the oven to 400 degrees. Grease 24 muffin cups, and divide the batter among them, filling each cup about three fourths full. Bake the muffins for 20 to 25 minutes. Remove the muffins from the oven, and when they are slightly  cooled, take them out of the tin and place them on a rack to cool completely.

Jane Brody's Good Food Book. This recipe has become my go to bran muffin choice. You can substitute any dried fruit for the raisins. You can add a few nuts in if you wish. You can half the fat and add in a replacement such as  a tablespoon of chia seeds softened in 1/4 cup of water or applesauce.

Corinne's Brownies

 4 eggs, well beaten

2 cups sugar

3/4 cup melted margarine or butter

1 1/2 cup flour

1/2 cup cocoa

Pinch of salt

1 teaspoon vanilla

1 cup chopped nuts

1/2 lb. Hershey bar

Mix the eggs, sugar and butter together. 

Add the flour, cocoa, salt and vanilla.

Mix well. 

Add chopped nuts. 

Spread batter in greased 9x13 pan.

Bake at 350 for 25 -30 minutes. Frost with chocolate broken into small pieces and placed on the brownies as soon as they get out of the oven. Spread over entire top. Cut into squares when cooled.

One of Barb's favorites. Original recipe came from Mrs. Kipp, our neighbor on Kildare Avenue in Chicago. Never did know who Corinne is!

Aunt Betty's Sloppy Joes

 1 lb. ground beef

1c. chopped peppers

1c. chopped onions

1T. sugar

1T. prepared mustard

1T. vinegar

1/2 t. salt

1 c. ketchup

Brown meat until crumbly and cooked through. Drain the grease. Add the remaining ingredients. Cover and simmer about 30 minutes. Serve on buns.

You can make variations on the recipe. If you don't like peppers than don't use them. If you like less onion don't put in a whole cup. I don't put in the extra tablespoon of sugar because I think the ketchup is plenty sweet already.

Seasoned with Love St. Cletus Parish Cookbook 1988

Baked Beans Weber Style

 1 can (31 oz.) pork and beans with tomato sauce

1/4 cup firmly packed brown sugar

1 small onion finely chopped

1/4 cup catsup

1 t. yellow mustard

1/2 t. salt

Dash of pepper

3 slices bacon, cut in quarters

Combine and mix first 8 ingredients; pour into casserole. Cover beans with bacon pieces. Center casserole on cooking grill' cover kettle and heat about 45 minutes or until piping hot. Yield 4-6 servings.

This is from the Weber cookbook Barbecuing the Weber Covered Way Copyright 1979 and 1972 by Tested Recipe Publishers, Inc.

I use these basic proportions and add or subtract ingredients depending on my audience. I also cook them down on the top of the stove the day before. I usually don't add bacon because I don't have it around.  I've also added an extra can of straight up beans that have been drained to make it thicker and less runny. Cooking it down thickens up the sauce and mellows the onion. 

Classic Macaroni and Cheese

 1/2 package Creamette  elbows(8oz)

3T. butter

3T.flour

2 1/2 c. milk

1/2 t. salt

1/8 t. pepper

1/4 c. onion minced

2 c. (8oz) shredded cheese

1/2 c. bread crumbs

1. Cook pasta. Preheat oven to 350 F.

2. In a medium saucepan, melt butter. Stir in flour. Gradually stir in milk.

3. Cook stirring constantly over medium heat until sauce thickens. Stir in salt and pepper. 

4. Add onion and cheese. Stir until melted and distributed throughout the sauce.

5. Add noodles. Spoon into 2 quart baking dish.

6. Top with bread crumbs. Bake 30 minutes

Makes 4-6 servings

Recipe off of the side of the box of CREAMETTE noodles.

Here are some of my tricks. Sometimes I use 10 ounces of noodles. 

For the cheese I like to add different types. Last time I used 4 ounces of reduced Colby Jcck, 2 oz. mozzarella and 2 oz. shredded gruyere. That was a hit.

Sometimes I add extra an extra bit of flour and butter and milk. Last time I used 1/4 c. flour and 1/4 c. butter. I softened the onion in the butter before adding the flour and milk.

The basic recipe is great but sometimes you want to tweak it because you are stretching it for a crowd. That's when you can just add more noodles to the sauce. Don't go too far off the recipe or it might get less good and cheesy. 

Marinated Portobello Mushroom Burgers

 

Ingredients

• 2 Tbsp soy sauce $0.12
• 1 Tbsp apple cider vinegar $0.03
  

        1 tsp brown sugar $0.02

• 1/4 tsp oregano $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp onion powder $0.02
• 1 tsp smoked paprika $0.10
• 2 Tbsp olive oil $0.08
• 2 portobello mushroom caps (about 1/2 lb. total) $2.94
• 2 buns $0.83
• 
  
• Instructions
• • In a small bowl, stir together the olive oil, soy sauce, apple cider vinegar, brown sugar, oregano, garlic powder, onion powder, smoked paprika, and a little freshly cracked pepper (about 10 cranks of a pepper mill).
  • Remove the stems from the portobello mushrooms.* Place the mushrooms in a shallow dish, gill sides up. Pour some of the marinade into the gills, then flip the mushrooms and pour the rest over the top. Let the mushrooms marinate for 30 minutes, flipping occasionally.
  • Heat a grill or grill pan over medium to medium-high heat. Once hot, add the marinated portobello mushrooms and cook for about 7 minutes on each side, or until the mushrooms are soft and have released most of their liquid.
  • Build your marinated portobello mushroom burgers on a bun with your preferred toppings. I love the classic mix of mayonnaise, sliced tomato, onion rings, and lettuce or spring mix.

Heavenly Honey Oatmeal Bread

 1 cup quick oats

2 cups boiling water

1 pkg. active dry yeast

1/4 cup warm water (105-115)

1/3 cup honey

1 T. butter or oil

2 t. salt

5 1/2 cups flour, all purpose

1. Place oats in large bowl. Pour boiling water over oats. Let sit 15 min. or until lukewarm. (105-115)

2. Proof yeast in 1/4 cup warm water. Add smidge of sugar to help activate the yeast. Let stand until bubbly about 5 minutes

3. Add honey, butter, salt and yeast mix to the oats. Mix well. Stir in enough flour so dough can be handled. (The oats and honey make this a stickier dough than regular bread dough.)

4. Knead for two minutes. Let rest for ten minutes. Knead again adding more flour as needed. Let dough rise.  Punch down, form into two loaves. Let rise again until high. 

5. Bake at 350 around 45 minutes. Quick temp should be around 200.

St. Bede Abbey, Father Dom

Sage Bread Stuffing

 1 1/2 cups chopped celery with leaves

3/4  cup finely chopped inion

3/4 cup butter

9 cups bread cubes 

1 t. salt 

1 t. dried ground sage

1/2 t. dried thyme

1/4 t. pepper

1/4 cup parsley minced

Chicken broth

Cook and stir celery and onion in butter until tender. In a large bowl in which you have put the bread cubes add the cooked ingredients on top of them. Stir it up. If the bread cubes look dry then add chicken broth and squeeze it through the cubes until you get the consistency of stuffing that you like.

Bale om a 2 quart casserole. Cover and bake at 375 for about 30 minutes

Betty Crocker recipe

Notes: I like to toast the bread in the oven for more flavor. Then I need to add chicken broth to the final product to get to the consistency of stuffing that I remember from my childhood.

My mother used two loaves of ordinary white bread, chicken broth that she dipped the bread into and squeezed out excess moisture. She used 2 medium onions, 1 cup of celery approximately, 1/4-1/2 cup minced parsley, 2 eggs, 1/2 stick of margarine in small bits, 1 t.  salt, 1/4 t. pepper and 1 t. sage.

Working at Casey's I learned that the egg isn't really necessary for the stuffing. Plus it's an allergen for a lot of people so they just didn't put them in. 

I'd like to say that this recipe is a blueprint or jumping off point for stuffing. If you don't like parsley don't use it. If you want to toast your bread go ahead. If you want it mushier than add more chicken broth.

Lemon Curd

 

Ingredients

• 4 large egg yolks (see note)
• 2/3 cup (134g) granulated sugar
• 1 Tablespoon lemon zest (about 1 lemon)
• 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
• 1/8 teaspoon salt
• 6 Tablespoons (86g) unsalted butter, softened

Instructions

1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
4. Refrigerate the curd for up to about 10 days.

Notes

1. Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying.
2. Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
3. Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
4. Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe.
5. No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan of simmering water– you will cook the curd in the top pot/bowl.
6. No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect its texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mesh sieve if you want to take the extra step.
7. Notes: This turned out very well. I used it as the filling between the poppyseed cake layers.

Poppyseed Cake

 

3/4 c. poppyseed                                                     

3/4 c. milk

2 c. flour all purpose

2 1/2 t. baking powder

1/2 t. salt

4 egg whites

1/2 c. butter, soft

1/3 c. shortening

1 1/2 c. sugar

 1/4 c. milk

1 t. vanilla

Oven 375 F -25 minutes

2 -9 inch cake pans greased and floured or parchment bottomed

Soak poppyseed in the 3/4 c. milk for two hours.

Sift together flour, baking powder and salt. 

Beat egg whites until stiff but not dry.

Cream butter and shortening.

 Gradually add sugar beating well.

Add the 1/4 c. milk and vanilla to poppyseed milk mixture

Add flour mix alternately with milk mix.

Fold egg whites into batter gently.

Bake 375 for approximately 25 minutes.

Fill with lemon custard filling or lemon curd.

Sift with confectioners sugar or frost with white frosting.

Recipe from Slovak Catholic Sokol Cook Book 3rd edition 1976

Pork Meatballs Asian Style

 1 pound ground pork

2 eggs

1/2 cup bread crumbs

2 T. water

1 t. garlic crushed

1t. ginger root paste

1 t. sesame oil

1 t. soy sauce

1 T. small amount of chives or scallions

Mix all. Fry or bake balls. Keep them small. Finish with a spray of sesame seeds.

Dipping Sauce

2 T. soy sauce

1T. rice vinegar

I also like to use soy vay or similar product to sweeten the sauce. This can be on the side to dip as well.

This recipe is meant to be modified to the diners tastes. If you like a stronger amount of any of the ingredients than try it! It's all about the exploration of initial ingredients. Modified recipe from:

https://www.keepingitsimpleblog.com/food/oven-baked-asian-style-meatballs/

Mushroom Pasta Sauce

 

Mushroom Pasta Sauce

AUTHOR The Culinary Institute of America and the Mushroom Council

Ingredients

SCALE

• 2 pounds mushrooms, minced
• kosher salt to taste
• 3 tablespoons olive oil
• 1 yellow onion, medium, chopped
• 1 garlic clove
• 2 basil sprigs
• 1 bay leaf
• 1/2 cup white wine, dry
• 4 cups tomatoes, canned or fresh, crushed, juices reserved
• 1/4 cup tomato paste
• 1 pound pasta

Instructions

1. In a large pot, add the minced mushrooms and season with salt to taste. Add the olive oil and heat the mixture on medium. Add the onion, garlic, basil, and bay leaf, stirring over medium for 5 – 6 minutes, or until the onion is soft. Add the wine. Stir to release any of the drippings that are sticking to the bottom of the pan. Allow the mixture to cook for 5 more minutes, or until the wine is mostly evaporated.
2. Add the tomatoes, and tomato paste. Stir well and bring the sauce up to a gentle simmer over low heat for 3 hours. Partially cover the pot and continue to simmer, stirring occasionally and adding the reserved tomato juices or a bit of water if the sauce seems too thick as it cooks. The finished sauce should have a deep, rich red color. The sauce is ready to add to your cooked pasta now, or will store in the fridge for up to 4 days.
3. Bring a large pot of salted water to a rolling boil. Add the pasta at once and follow package directions until pasta is cooked.
4. Drain the pasta in a colander when finished. Shake well and remove any extra water clinging to the pasta. Pour the pasta in a large serving bowl. Add the sauce and toss together until the pasta is evenly coated.
   
   
   

Chicken Pot Pie

 

Betty Crocker and her old fashioned chicken pot pie. 

Homemade Cookie Cake Recipe

 

The perfect way to celebrate birthdays or other special occasions! It tastes so much better than store-bought and only costs about $8 to make! Leave unfrosted or top with my favorite vanilla buttercream and sprinkles for a simple homemade cake!

 Course Dessert

 Category Cookie

 Prep Time 10 minutes

 Cook Time 12 minutes

 Total Time 22 minutes

 Servings 12 slices

 Calories 353 kcal

 Author Melissa Rose

Ingredients

Cookie Cake Recipe

• 1/2 cup unsalted butter (1 stick) You will be melting this
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1.5 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1.5 cups all-purpose flour
• 1 cup semi-sweet chocolate chips (You'll be chopping 1/2 cup and adding the remaining 1/2 cup whole).

Vanilla Buttercream Frosting

• 1/4 cup unsalted butter softened to room temperature
• 1 1/4 cups powdered sugar
• 3/4 teaspoons vanilla extract
• Pinch of Salt
• 1-2 tablespoons milk

Instructions

1. Preheat oven to 350 degrees.

2. Place 1/2 cup of the chocolate chips in a plastic bag and use a rolling pin to break them down into small pieces (set the other 1/2 cup of unchopped chocolate chips aside). The goal here is to have a mixture of tiny chocolate flakes throughout the dough, while still have the whole chunks in there for texture. Once chopped, set aside.

3. In a small microwave-safe bowl, melt the butter for 20-30 seconds until JUST melted. 

4. Add in white sugar and brown sugar and use a spatula to stir until combined (* do not use a mixer!). Add in egg and vanilla, then mix. Next, add in baking soda, baking powder, and salt and mix again. Add in flour and mix until all the flour disappears into the dough.

5. Add the 1/2 cup of chopped chocolate chips and 1/2 cup of whole chocolate chips into the dough and mix.  Immediately proceed to pressing into pan (you don't want the dough sitting out or it will set too much with the melted butter).

6. Grease a 11.5" metal cookie cake pan (don't have one? See notes below.) Although this cookie removes cleanly, if you are worried about it sticking, line the bottom and sides of the pan with parchment paper first. Using a spoon or your clean hands, drop the dough into small chunks in the pan. This will help disperse everything so that you can easily smooth it out. Once all dough as been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners).

   Tip: If you notice 2-3 chocolate chips are stuck together, separate them before baking. This will allow the chocolate to be evenly dispersed and prevent the cookie from having a giant clump of chocolate in one spot (which could cause it to more easily break while cutting).

7. Bake at 350 degrees for 12-14 minutes - do NOT overbake or your chocolate chip cookie cake will not be soft. You want the cookie cake to be slightly brown on the top and look slightly underbaked (my oven was perfect at 12 minutes). Remove from oven and place entire pan on a cooling rack. Allow the cookie cake to cool completely before removing.

   Tip: To remove from pan, use a knife to go around the edges, place a flat platter on top, then flip over the pan to remove. If you used parchment paper, this should come out rather smoothly. After flipping over the cookie cake, flip it over again on the final decorate plate or platter (I LOVE these cute paper trays and the largest one in the pack is perfect for a 10" cookie cake).

8. Using a large star piping tip, pipe around the edges then immediately add sprinkles (the frosting will start hardening quick, so add sprinkles right away!).

   If you're feeling fancy, you can double the frosting recipe to have enough to pipe phrases like "Happy Birthday" on the top. Or use this fool-proof letterboard cake topper kit (these are made from plastic so you can wash and reuse for years!).

To Make Frosting:

1. Beat the softened butter on medium-high speed for 2-minutes until smooth. Turn the mixer to low speed then add the powdered sugar 1/4 cup at a time. You may need to stop and scrape down sides. Add vanilla and salt and turn mixer to medium speed. One tablespoon at a time, add milk. Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency.

   This will make just enough frosting to pipe a border along the edges. If you would like more frosting to cover the top or to write words on top, simply double the frosting recipe!

2. Notes: I replaced 1/2 cup flour with 1/2 cup oat flour without a problem.

Oatmeal Cottage Cheese Pancakes ( high protein)

 

INGREDIENTS

  

• 1 cup lowfat cottage cheese
• 3/4 cups old fashioned oats or oat flour
• 2 large eggs (probably could get by with just one egg or two egg white)
• 1/2 tsp baking powder or (1/2 t. baking soda  instead if soaking oats in buttermilk)
• 1 tsp vanilla(optional)
• 1/4 tsp nutmeg or ginger or cinnamon optional

INSTRUCTIONS

 

• Place dry oats in a large bowl.
• Pour in warm water until oats are almost covered.
• Let sit 30 minutes – or cover and place in fridge the night before.
• Once oats have soaked up most/all of the liquid place in blender with cottage cheese, vanilla, baking powder, and whatever spices you would like.
• Blend until oats and cottage cheese are mixed together – add eggs and blend til smooth
• Heat a pan (or non-stick griddle) over medium heat until a drop of water sizzles; brush lightly with butter or a cooking spray.
• In batches, ladle batter on to skillet, in any size you desire. Cook until bubbles form on the surface and the bottoms are golden – 2 to 4 minutes.
• Scatter a few blueberries or chocolate chips over the top if desired
• With a wide spatula, flip over and cook a few minutes more.
• Enjoy!

Notes: I like them! I did notice a hint of egginess. If you don't care for that or are married to someone who doesn't care for eggs I would try changing the two eggs to one or two egg whites instead of two eggs.

Pizza Dough

 1 cup warm water (105 to 115)

1 package active dry yeast

1 teaspoon sugar

1 teaspoon salt 

1-2 tablespoons oil

3 cups flour, approximately

1. Place 1/4 cup of warm water in a small dish and sprinkle yeast and a pinch of sugar over the top. Stir to dissolve. Let the mix stand until it is bubbly. 

2. In a large bowl combine the rest of the warm water with a teaspoon of sugar, salt and oil. Add the activated yeast mixture. 

3. Add a cup of flour at a time until the dough no longer sticks to the sides of the bowl. I use a spatula to wipe down the side of the bowl as the dough gets thicker. Towards the end I am adding small amounts of flour and encouraging the dough not to stick to the sides of the bowl by scraping bits off with the spatula. Mix the dough for around three minutes to encourage gluten development.

4. The mixer should be fairly clean if you use the spatula  to clean the sides. Leave the dough ball in the container and oil it. Flip it over to get the oil on the bottom too. Cover it up and place in a warm location to rise. That should take about an hour.

5. Punch the dough down and spread onto a greased pan or skillet. Let it rise for awhile. Maybe 20 minutes if you can wait. Add your toppings and bake in a 425-450 degree oven.

Notes: Sometimes I don't add the salt and I l part  the flour yeast mix sit quietly for 20-30 minutes. It helps condition the dough so it is easier to stretch or pat out into the pan. After its quiet time I add the salt and the rest of the flour. They say the salt is not conducive to this resting period.

Sometimes I use my old sourdough in place of some of the flour.

Sometimes I add some whole wheat flour to give it a little more nutrition and flavor.