Frozen Ice Cream Dessert

Recipe from Berlin High School foods class (1998??)

1 stick of butter, melted
1 cup light brown sugar
2 1/2 cups crushed riced chexs
1 pkg (3 1/2 oz) Angel flake coconut
1/2 cup chopped nuts
2 quarts vanilla ice cream

Stir all ingredients EXCEPT ice cream together in medium sized bowl.  Spread half of the mixture in a 9x13 pan.  Cover with 2 quarts of softened ice cream.  Spread the remaining crumbs on top and freeze.  Cut into squares to serve.

Shepherd's Pie

recipe dated 3/6/97! An early marriage favorite, made often

1 lb ground beef
1 clove garlic
Mushrooms
Carrots
Celery
Onion
1 T thyme
cheese
mashed potatoes
Chicken stock

Brown ground beef and onion and garlic. Saute mushroom, carrots, and celery until tender.
Stir in 1 T thyme, salt and pepper.

in a measuring cup, stir together 1 cup chicken stock and 1T flour.  Stir into vegie mixture.  Bring to boil, lower heat, and simmer uncovered for 10 minutes.

Add 1 can corn, beef and any juices.  Spread in a deep pie plate or casserole.
Spread mashed potatoes on top.  Bake uncovered @350 for 30 minutes

Another version written on a phone message page - the first is more of a gravy filling.
this one adds 1/2 can (small) tomato sauce and cooked corn to the beef mixture instead of the broth.  Place layer of cheese over beef mixture, then mashed potatoes. Bake

Apple Pie Spice

I 4x the recipe and stored in old cinnamon jar.  great for pies as well as overnight oats in a jar!

To make 1 teaspoon Apple Pie Spice use:

• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice

If using cloves, ground dried ginger, or both, add just a dash or to your liking. Allspice already has a clove-like flavor, with a hint of nutmeg and cinnamon, also, with the cloves being more pronounced.

Turkey Medallions with Orange Teriyaki Sauce

1 large celery stalk, minced
1/2 small onion, minced
1/2 tsp salt
1/2 tsp ground ginger
1 lb lean ground turkey
2 tsp prepared white horseradish
chopped parsley
6 small carrots, cut inot 1 inch chunks
1/4 lb chinees pea pods
1/3 cup orange juice
1 T light teriyaki sauce
1 tsp all purpose flour
About 40 minutes before serving"

In 1 quart saucepan over medium heat, in 2 tsp oil, cook celery, onion, salt and ground ginger until tender.

In medium bowl, mix ground turkey, vegetable mixture, horseradish and 1 T chopped  parsley until blended. With slightly dampened hands, shape turkey mixture into eight 3" round medallions.

In a 12-inch skillet over medium heat, in 1 T oil, cook medallions until golden brown on both sides and turkey loses its pink color, about 10 minutes.  Arrange on warm platter, keep warm.

Meanwhile, in 3 qt saucepan over high heat in 1 inch boiling water, heat carrots to boiling.  Reduce heat to low, cover and simmer 5 minutes or until carrots are tender crisp.  Stir in pea pods and cook, covered,  2 minutes longer.  Drain.  Arrange vegetables on platter with medallions

In cup, mix oj, teriyaki, flour, 1 T parsley, and 1/3 cup water until smooth. stir into skillet. Heat to boiling stirring to loosen browned bits.  Boil 1 minutes.  Pour sauce over medallions on platter. Garnish with parskey.  Makes 4 servings.

Good Housekeeping December 1991!

Poppy Seed Cake (Fog City Diner, SFO)

2 oz poppy seeds
1 cup buttermilk
1 cup butter
1 1/2 cup sugar
4 eggs
1 tsp almond extract
2 1/2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 Tbs zest of lemon, fine grated

Preheat over to 350.  Soak poppy seeds in buttermilk one hour before baking.  Cream butter and 1 cup sugar until light and creamy.  Add 4 egg yolks and almond extract.  Beat well and set aside.  In large bowl, sift the flour, soda, baking powder, salt.  Add egg mixture, poppy seeds, buttermilk, and zest.  In separate bowl, beat egg whites with 1/2 cup sugar until stiff but not dry.  Fold into flour mixture.  Pour into a buttered and floured pan.  Bake at 350 for 45 minutes.  I used mini muffin pans and start watching them at 20 minutes.

Maple Granola

from a Wonderland of Words

Ingredients

• 1 ½ cups oats
• 1 cup chopped nuts (the granola in the picture has hazelnuts, but I often use walnuts, pecans or almonds)
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ¼ cup vegetable oil
• ¼ cup maple syrup
• ¼ cup water
• 1 ½ teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 cup dried fruit (the granola in the picture has dried cherries, but I often use dried blueberries, cranberries, or raisins)

1. Preheat oven to 350 degrees.  Line a baking sheet with parchment.
2. Toss the oats, nuts, cinnamon, cloves, nutmeg, and salt in a large bowl.
3. Put the oil, maple syrup, and water in a small bowl and microwave for 1 minute.  Add the vanilla and almond extract.
4. Pour the wet ingredients over the oat mixture and toss to coat.   Spread out over baking sheet.  Bake for 25 minutes, stir to make sure it cooks evenly, and then bake another 25-30 minutes, or until granola is golden brown.   Sprinkle dried fruit over mixture and let cool completely.

Tyler Florence's pizza dough

Recipe found on food network

Giada  DeLaurentis recipe - larger quantity but very similar

Ingredients: 1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt (impt - not regular salt)
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting

1. In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
2. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
3. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
4. Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
5. Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Fajita Seasoning Mix

Fajita Seasoning Mix 

• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon cumin

Mix all ingredients together.
To use:
Coat your meat and vegetables lightly with olive oil  - then coat with the dry mix to prepare for cooking.  Tip: for your fajitas shells  - dip them in water before you place them in the hot pan or grill, it acts like a steamer and keeps the shells soft.  (don’t use this tip if you microwave, use the oven etc).

Limoncello

So, my first attempt at making Limoncello is half way through the process. I read through many, many recipes and reviews and settled on one that I thought I'd try.  Tough decisions: to use 100 proof,  grain alcohol, or everclear! I settled on 100 proof absolut.  Then, how much sugar to add to make the simple syrup. Heard too many people say that results were too sweet so I chose a 3/1 ratio of water/sugar.  Oh, and I added some of the juice from a lemon to get a more lemony flavor.  So many recommended using organic lemons, but the only ones I could find were in Stop and Shop and some in the bag were moldy. Ended up with lemons from Expect!

Today I add the simple syrup to the vodka/lemon blend, will let it "brew" for another few weeks and keep my fingers crossed.  Keep you posted!

1 750 bottle of 100 proof vodka (absolut)
10 lemons
6 cups water
2 cups sugar
1 large glass jar with stopper/tight lid

Use a vegetable peeler to remove the peels, being careful not to take any of the white pith. Add to large glass jar. Pour vodka over peels and store in cool, dark place (winter has it's advantages!) Swirl the mixture often. After the lemon oils have done their thing, strain liquid.  Boil the water, add sugar and simmer until the sugar is completely dissolved. Cool completely. Add to strained liquid. Put this into the glass jar and store again in a cool, dark place. After 3 weeks (longer if you can) pour into smaller bottles and store in freezer.

Cinnamon-Raisin Granola

Found this on Allrecipes.com, The best online site for trusted recipes. Simple, few ingredients. Makes a great snack or with milk as morning cereal. I double it and keep in large canister. I usually add some chopped walnuts or almonds and some flax seed. Anything goes, I guess.

Ingredients:

4 cups old-fashioned oats 1 cup shredded coconut 1/4 cup packed brown sugar 1/4 cup vegetable oil

1/4 cup honey 1 teaspoon ground cinnamon 1 1/2 teaspoons vanilla extract 1 cup raisins

Directions:

1.

In a large bowl, combine oats and coconut; set aside. In a saucepan, combine brown sugar, oil, honey and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally. Cool. Add raisins, 1/4 cup ground flax. 1 cup nuts. Store in an airtight container.