Recipes

Cheddar Cheese Soup from DoLores Kounovsky

Cheddar Cheese Soup from DoLores Kounovsky

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Sauté onion and celery in butter in kettle 3 minutes or until soft.
  • Stir in flour, mustard and Worcestershire sauce.
  • Cook, stirring, 2 minutes or until vegetables are evenly coated and mixture is bubbly.
  • Stir in broth, carrots, and potatoes.
  • Optional: add kielbasa sausage cut into ¼” slices, if you wish.
  • Bring to boiling.
  • Lower heat; cover; simmer, stirring occasionally, 25
  • minutes or until potatoes and carrots are tender.
  • Add milk.
  • Cook over medium heat until ALMOST boiling; do not boil.
  • Reduce heat to low; stir in cheese until melted.
  • Add pepper and salt, if you wish.
  • Ladle into soup tureen or heated soup bowls.
  • Garnish with extra cheese.
————————————————————————————————–
Course; Cheese / Soup

Cheese & Potato Wild Rice Soup

Cheese & Potato Wild Rice Soup

Deel op Facebook Print Recipe

Ingredients

  • ½ cup wild rice uncooked
  • carrot curls
  • 1 ½ cups water
  • 2 10 oz. cans cream of potato soup,
  • ½ pound bacon cut into pieces
  • diluted with 1 can liquid
  • ¼ cup chopped onion
  • ½ milk, ½ water
  • 1 quart milk
  • 2 ½ cups grated American cheese

Instructions

  • Combine wild rice and water.
  • Cook over low heat for 45 minutes.
  • Drain; set aside.
  • Fry bacon and onion.
  • Drain on towel.
  • Place soup in large kettle and dilute.
  • Stir in milk, bacon, onion, cheese, and cooled rice.
  • Stir until cheese is melted.
  • Garnish with carrot curls.
————————————————————————————————–
Course; Soup

Cranberry Bread

Cranberry Bread

Deel op Facebook Print Recipe

Ingredients

  • 1 cup sugar
  • 1 teaspoon baking powder
  • 2 tablespoons melted butter
  • ½ teaspoon soda
  • water
  • ½ teaspoon salt
  • 1 egg well beaten
  • zest and juice of 1 orange or 2 tablespoons 1 cup sliced raw cranberries
  • Realemon juice
  • ½ cup nuts
  • 2 cups flour

Instructions

  • Sift together flour, baking powder, soda, and salt.
  • Add sugar.
  • Put orange juice and zest or lemon juice into a one-cup measure.
  • Add melted butter and enough water to make ¾ cup liquid.
  • Add liquid to dry ingredients and mix well.
  • Add egg, then cranberries and nuts.
  • Beat well.
  • Bake 1 hour at 350º in a 9 x 5 loaf pan.
  • Can be made in two small (about 7½ x 3 ½) loaf pans–bake 45 minutes.
————————————————————————————————–
Course; Bread / Fruit

Six Week Bran Muffins

Six Week Bran Muffins

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Mix cereal, sugar-honey, flour, soda, and salt.
  • Add eggs, oil, and buttermilk.
  • Store in covered container in refrigerator up to 6 weeks.
  • Bake at 350º for 12-15 minutes.
————————————————————————————————–
Course; Cupcakes-Brownies

Raspberry Muffins from DoLores Kounovsky

Raspberry Muffins from DoLores Kounovsky

Deel op Facebook Print Recipe

Ingredients

Yield: 2 dozen muffins.

Muffin Batter:

Topping:

Glaze:

Instructions

  • Preheat oven to 350º.
  • Combine flour, granulated sugar, baking powder, salt, and cinnamon in medium mixing bowl.
  • Make a well in the center of the dry ingredients and add the egg, melted butter, and milk.
  • Stir just until all ingredients are combined.
  • Gently stir in raspberries and 1
  • teaspoon lemon peel.
  • Fill each cup of 12 cup paper-lined muffin tins ¾ full with batter.
  • Combine topping ingredients, adding butter after other items are mixed together.
  • Sprinkle mixture over the top of each muffin.
  • Bake 20-25 minutes or until golden brown.
  • Combine glaze ingredients; stir until smooth.
  • Drizzle over warm muffins.
————————————————————————————————–
Course; Cupcakes-Brownies

Rhubarb Muffins from Kathryn Stanley

Rhubarb Muffins from Kathryn Stanley

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Combine and beat together brown sugar, oil, vanilla, egg, and buttermilk.
  • Sift together flour, salt, baking soda, and baking powder.
  • Mix with liquid mixture; add rhubarb and pecans.
  • Place in greased muffin tins and top with mixture of cinnamon, sugar, and butter.
  • Bake 20 minutes at 400º or until they are brown and spring back when lightly touched.
  • Let cool slightly and remove from muffin pans.
  • I run my rhubarb through my food processor to dice.
————————————————————————————————–
Course; Cupcakes-Brownies

Applesauce Muffins

Applesauce Muffins

Deel op Facebook Print Recipe

Equipment

  • Mixing bowl

Ingredients

Makes about 18 muffins.

Instructions

  • In mixing bowl, cream sugar and butter.
  • Add eggs, one at a time, beating well after each addition.
  • Combine dry ingredients; add to the creamed mixture alternately with applesauce.
  • Mix until just combined.
  • Fill greased muffin cups 2/3 full.
  • Bake at 350º for 20-25 minutes.
————————————————————————————————–
Course; Cupcakes-Brownies / Fruit

Blueberry Muffins from Richard Jacobson

Blueberry Muffins from Richard Jacobson

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Mix egg, milk, and oil.
  • Sift together flour, sugar, baking powder, and salt.
  • Add blueberries.
  • Do not overmix.
  • 20 stirs should mix flour in.
  • Grease muffin tins.
  • Bake at 375º for 20-25
  • minutes.
  • J Amy tells us that her dad has been making these muffins every Sunday morning since he and Olive got married.
  • They would eat the entire batch all by themselves.
  • Now that their kids are out of the house, they are back to eating the entire batch again.
————————————————————————————————–
Course; Cupcakes-Brownies / Fruit

Corn Fritters from Kathryn Stanley

Corn Fritters from Kathryn Stanley

Deel op Facebook Print Recipe

Ingredients

  • â…” cup flour
  • ¼ cup butter melted
  • 1 teaspoon baking powder
  • 1 12 oz. can whole kernel corn
  • ½ teaspoon salt
  • ½ cup milk
  • 2 teaspoons sugar
  • 2 eggs beaten
  • 1 tablespoon minced onions

Instructions

  • Heat pancake griddle as for pancakes.
  • Sift together flour, baking powder, salt, and sugar.
  • Mix together onion, butter, corn, milk, and eggs.
  • Add flour to corn mixture, beat until smooth.
  • Use ¼ cup batter for each fritter.
  • Cook as you would pancakes, and butter as you take them off, serve hot.
  • These are really good with steak, meatloaf, anything!
————————————————————————————————–
Course; Pastry

Flour Tortillas

Flour Tortillas

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Blend flour, salt, and shortening with pastry blender or forks until shortening is very well distributed.
  • Add lukewarm water and blend well.
  • Turn out onto lightly-floured board and knead about 50 strokes.
  • Divide dough into 15 roughly equal sections.
  • Cover with cloth; rest for at least 15 minutes.
  • Roll each section of dough into a very thin “circle”.
  • (My circles usually aren’t very circular.
  • ) Cook on a moderately hot ungreased skillet, turning once.
  • It works well to roll one tortilla while another is cooking, especially if you have a helper.
  • Your skillet should be warm enough to cook one side in about one minute.
  • You will need to experiment with your cookware and stove to achieve the right combination.
  • I usually have to sacrifice the first one as a “test tortilla” and throw it out.
  • I like using our heavy cast iron skillet.
  • After cooking one tortilla, put it on a plate and cover with a towel.
  • Pile rolled tortillas on top as they wait to cook and they will get soft and more elastic from the warmth.
  • You can gently tug them even thinner with your fingers before cooking.
  • Wrap and store in refrigerator or freeze.
  • To reheat, pat both sides with water and warm directly on the rack in a 300º oven for a few minutes.
  • This will also make the tortillas softer, as long as you don’t leave them in too long.
————————————————————————————————–
Course; Tortilla