Recipes
conventions used here: c. = cups, t. = teaspoon, T. = tablespoon
other recipe pages: Grandma
Dot's Recipes, Netherlands
Recipes
Apple Cheese Crisp
4 large apples
1/2 c. sugar
1 t. cinnamon
2 T. water
1 c. flour
1/2 c. sugar
1/2 t. salt
1/2 c. melted butter
1 c. grated cheese
Slice apples as for pie and mix with 1/2 c. sugar, cinnamon and water.
Place in 9 x 9" pan and top with flour, sugar, salt, butter and cheese.
Bake at 350 degrees for 45 minutes.
Corn Flake Cookies
1 c. corn syrup
1 c. sugar
2 c. peanut butter
6 c. corn flakes, slightly crushed
Bring corn syrup and sugar to active boil for 1 minute.
Remove from heat and add peanut butter, mixing well.
Pour over corn flakes and mix.
Drop teaspoonfuls onto waxed paper and cool.
Cowboy Cookies
2 c. flour
1 t. baking soda
1/2 t. salt
1/2 t. baking powder
1 c. margarine
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
2 c. rolled oats
8 oz. semi-sweet chocolate chips
Mix flour, baking soda, salt, and baking powder, and set aside.
Blend margarine and sugars until fluffy. Add eggs one at a time,
and vanilla.
Add flour mixture and mix well. Add rolled oats and chocolate
chips by hand.
Bake at 350 degrees for 10 minutes.
These also store well in the refrigerator or freezer.
Fingers
1 egg
1/2 c. sugar
1/2 c. brown sugar
1/2 c. margarine
1 c. flour
1/2 t. baking soda
1/4 t. salt
1 c. oatmeal
1/2 t. vanilla
1/3 c. peanut butter
1 c. chocolate chips
1 c. powdered sugar
1/2 c. peanut butter
3 T. evaporated milk
Mix egg, sugars, margarine, flour, soda, salt, oatmeal, vanilla and 1/3
c. peanut butter together.
Spread out in 9 x 13" pan and bake at 350 degrees for 20-25 minutes.
While hot out of the oven, sprinkle with chocolate chips.
When melted, spread with mixture of powdered sugar, 1/2 c. peanut
butter and milk.
Ginger Cookies
5 c. flour
1 c. sugar
1 T. baking soda
1 t. salt
1/2 t. ground nutmeg
2 1/2 t. ground ginger
1/2 t. ground cinnamon
1 c. margarine
1 scant c. hot water
1 c. molasses
Mix dry ingredients together with margarine until like pie-crust.
Bring water to boil and add molasses. Pour in dry mixture, mixing
on low until blended.
Roll cookies out. You may need to knead lightly with a little
flour before rolling.
This makes a large recipe and can be used for gingerbread houses or
sandwich cookies with 7-minute icing inside.
Bake at 350 degrees until puffy and golden.
Maid Service Pancakes
6 eggs
4 c. buttermilk
1/4 c. vegetable oil
1 c. cream
1 pkg. dry yeast
4 c. flour
2 T. baking bowder
2 T. baking soda
2 T. sugar
1 t. salt
Beat eggs. Add buttermilk, oil, cream and yeast. Stir, then
add remaining ingredients, and stir throroughly.
Set in refrigerator overnight. Remove from refrigerator when
needed. Bake on hot griddle.
Batter will keep no longer than 2 weeks. Use as needed.
Monkey Bread
4 tubes refrigerated biscuits
2/3 c. sugar
1 t. cinnamon
1/2 c. butter
1 c. brown sugar
1 T. cinnamon
Cut biscuits into quarters and shake in a bag with sugar and 1 t.
cinnamon.
Put in greased bundt pan.
In saucepan, bring to boil butter, brown sugar and 1 T. cinnamon.
Pour over biscuits.
Bake at 350 degrees for 35 minutes, and turn on to platter immediately.
Peach Crisp
6 c. sliced peaches
2/3 c. sugar
2 eggs
4 T. flour
1 c. brown sugar
1 c. margarine
1 1/2 c. flour
Mix together peaches, sugar, eggs and 4 T. flour, and pour into 9 x 13"
pan.
Cover with mixture of brown sugar, margarine and 1 1/2 c. flour.
Bake at 400 degrees for 30 minutes.
Peanut Butter Sauce
1/3 c. brown sugar
1/2 c. corn syrup
1 T. butter
2 1/2 T. beanut butter
1/4 c. light cream.
Put brown sugar and corn syrup into a saucepan with butter and simmer 5
minutes.
Add peanut butter and cream. Stir until smooth. Store in
covered jar. Makes about 1 cup.
Pumpkin Bread
1 c. oil
4 c. sugar
3 c. cooked and mashed pumpkin
5 c. flour
4 t. baking soda
1/2 T. cloves
1/2 T. cinnamon
2 c. nuts
2 c. raisins or dates
Mix together oil and sugar. Add pumpkin and blend. Add
mixture of flour, soda, and spices and blend well.
Optionally, add nuts and raisins or dates.
Pour into 4 small greased loaf pans.
Bake at 350 degrees for 75 minutes.
Quick Chocolate Oatmeal Cookies
1/2 c. water
3 T. cocoa powder
1/2 c. butter
2 c. sugar
1 t. vanilla
1/2 t. salt
1/2 c. peanut butter
3 c. quick oats
Bring water, butter, sugar, and cocoa powder to active boil for 3
minutes.
Turn down heat and add vanilla, salt and peanut butter, stirring until
melted.
Add to oats and mix.
Drop by teaspoonfuls onto waxed paper and cool.
Scones
in 20 Minutes
Easily doubled, though make two rounds for cutting into wedge shapes
instead of one big one. May use all-purpose flour rather than
whole wheat. Since we don't usually stock whole milk in our
refrigerator, we use a bit of cream and skim milk instead. Sugar
levels may be adjusted downwards or eliminated if you always spread
something sweet on them. Sugar can be in any form (white, brown,
honey, golden syrup, ginger jam, etc.). Additions that may be
good include nuts, seeds, cut up fruit, ginger, or even savory things
like ham. Very versatile. Originally from Cook's
Illustrated '94 Mar/Apr p. 7
2 c. whole wheat flour
1/4 c. sugar
1 t. cream of tartar
1/2 t. baking soda
1/2 t. salt
4 T. unsalted butter
3/4 c. whole milk
Heat oven to 450 degrees. Mix flour, sugar, cream of tartar,
baking soda, and salt into a medium bowl. With a pastry blender,
cut butter into flour mixture until it resembles coarse meal with a few
slightly larger butter lumps. Pour in milk. Working
quickly, blend ingredients together with a rubber spatula into a soft,
slightly wet dough. Turn dough onto a well-floured work surface.
Quickly roll or pat dough into a 1/2" thick disk and cut the disk into
eight pieces. Tuck in the points with your fingers so they don't
burn, separate and bake on a baking sheet 10-11 minutes.
Sour Cream Cookies
1 c. sugar
1 egg
1 c. sour cream (not low fat)
2 c. flour
1 t. baking soda
1 c. chocolate chips
Mix sugar and eggs, then sour cream and flour and soda. Add
chocolate chips last.
Bake at 350 degrees until done.