Wednesday, March 31, 2010

Family Memories

I have some recipes that are family favorites as the kids were growing up. I have them in this really skinny book that I hand wrote them in, every time I need them I can never find them, so as I was going through all my cookbooks to get rid of 75% of them for a yard sale I found it. Don't worry I still have over 100 left. I am getting better. I sold over a 100 of them at my last sale or gave a lot away to family and church members..
So where to start. I think I will start with one of my husband favorite cakes.

Poppy Seed cake
This one is so easy.

Heat oven to 350

1 yellow cake mix
2 sm lemon instant pudding
1/3 cup poppy seeds
1/2 cup oil
1 cup water

Mix together and beat for three minutes. Grease and flour a bunt pan. cook until tooth pick comes out clean, I would check after 15-20 minutes.

These are my girls favorite cookies, well one of their favorite

Thumb Print cookies,

These are the best I have ever tasted and believe me I have tried many trying to make these cookies.
Heat oven to 375
1 cup butter at room temp
1 cup firmly packed brown sugar
2 large eggs separated
1/2 tea. vanilla
2 1/2 cups flour
1/4 tea salt
1 1/2 cups finely chopped nuts, ( I have used almond, pecan and walnuts. Almond or pecan is my favorite. I have a friend who was one of the bakers for Safeway who loved them so much with walnuts he asked for the recipe and started selling them in the bakery over 25 years ago in Morgan hill.
raspberry jam (or your favorite, we like them with raspberry with seeds)

In a large bowl beat butter with sugar until creamy. Beat in egg yolks and vanilla. In another bowl mix flour and salt, slowly add to butter mixture.
In another bowl lightly beat egg whites with fork.
Roll dough into balls dip each in egg white and roll in nuts press thumb in middle. bake for 15 minutes, cool and fill with jam.

Turkey Turnovers.
I was talking to my daughter about these and she could not remember them. They are east and really good. I use to use left over turkey and make tons and freeze them.
Heat oven 375

Pastry for 1 single crust pie crust.
2 Tablespoon soft butter
1 cup cooked turkey (diced or shredded)
1/3 cup chopped green onions
2/3 cup sliced celery
1/3 cup sour cream
Prepare pastry combine turkey, onion, celery and sour cream. Place mixture over half the dough and crimp edges.
I always made small ones instead of one large one.

The next recipe is my favorite for bread Sticks

1 pkg yeast
1 1/3 cup warm water
3-3 1/2 cups flour
3 T vegetable oil
1 tbl honey or 1 tea sugar
1 tea salt
1 egg white beaten.
Dissolve yeast in warm water in a large bowl. Stir in one cup flour, oil, honey and salt. Beat until smooth. Stir in remaining flour. Cover and let rise in a warm place until double in size, about 45 minutes.
Heat oven to 400 stir down dough by beating about 25 strokes. Shape into ropes, brush with egg white sprinkle with coarse salt and bake until golden about 15 minutes.
I like to brush with butter when they are done and sprinkle with Parmesan cheese. These make great pretzels also.

I will add more later since I need to get ready for my son's ball game.

Okay these are my favorite cutout cookies, every time I go to make these I cannot find the recipe, now I will have it on here and be able to find it when I need it.

Butter Cookies
2 1/2 cups flour
1 1/4 cups powder sugar
1 cup butter, soften
1 egg
1 tsp baking soda
1 tsp cream of tarter
1 tsp almond extract
Frosting....I will admit I do not frost mine, I don't like really sweet cookies.
4 cups powder sugar
1/2 cup butter
3-4 tbsp milk
2 tsp vanilla
food coloring
In large mixer bowl combine all cookie ingredients, beat at medium speed, scraping bowl often until mixed well ( 3-4 minuted. If necessary chill dough about 2 hours. Heat oven to 375. Roll out dough 1/2 at a time on well floured surface ( I also do not like to use flour but powder sugar)
Roll 1/4" thickness, cut with cookie cutters. Place 1" apart on cookies sheets. Bake for 6-10 minutes or until edges are lightly browned.
In mixing bowl combine all of frosting ingredients, beat at low speed, scraping bowl often, until fluffy. If desire add food coloring. Decorate cookies.
if you would like to hang these on your tree at Christmas then while still warm use a straw to put a hole in the cookie.

24 hour Mexican Chicken Casserole

1 can cream of mushroom soup
1 can cream of chicken soup
1 large can diced green chili's
2 can's Ortega green salsa
Corn tortillas cut into triangles
onion, diced
Chicken breast
Mexican blend cheese

Mix soups and salsa and diced onion together, Chop up chicken and cut tortilla into triangles. Butter casserole pan. Lay down tortilla to cover bottom of dish, add some soup salsa mixture, chicken, cheese and chopped chilies. Keep layering.
Chill over night.
Cook 1 hour at 350

Thursday, March 25, 2010

Gulten free flour

2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 cups.

Editor’s Notes: Ingredient formulas and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.

Nutrition Facts: 1 tablespoon equals 29 calories, trace fat (0 saturated fat), 0 cholesterol, trace sodium, 7 g carbohydrate, trace fiber, trace protein."

Ginger Steak Salad – Tasty Kitchen

I got this from one of the blogs I belong to. Go over and check out you will love her blog.

2 Tablespoons Soy Sauce
1 Tablespoon Sherry
2 cloves Garlic, Minced
2 teaspoons Brown Sugar
1 whole Rib-eye, Strip, Or Sirloin Steak
2 Tablespoons Olive Oil
2 Tablespoons Olive Oil
2 Tablespoons Soy Sauce
2 Tablespoons White Sugar
1 Tablespoon Lime Juice
2 cloves Garlic, Finely Diced
1 Tablespoon Fresh Ginger, Minced
½ whole Jalapeno, Seeded And Diced
2 whole Green Onions
8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)
Preparation Instructions
Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.
Combine salad dressing ingredients and slice green onion.
When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly.
Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top. Sprinkle green onions over the salad, and add cherry tomatoes if that makes your skirt fly up."

Sugar Cookies

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely"

Chocolate Cutout Cookies

We had a baseball theme for my son's 11th birthday, I made the cookies the same color as his little league Jersey.

1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup butter, softened
1 1/4 cups white sugar
1 egg
Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely."

Sugar cookie icing

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup1/4 teaspoon almond extract
assorted food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush"

Italian Sausage Sandwiches

I made these for my son's little league team. I forgot to take a picture of them but the next time i make them I will post one. They are a huge hit every time I make them.

20 Italian sausages
4 large green peppers, thinly sliced
1/2 cup chopped onion
1 can (12 ounces) tomato paste
1 can (15 ounces) tomato sauce
1 cup water
1 tablespoon sugar
4 garlic cloves, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
20 sandwich buns
Shredded mozzarella cheese, optional

In a large Dutch oven, brown sausages a few at a time; discard all but 2 tablespoons drippings. Saute peppers and onion in drippings until crisp-tender; drain. Return sausages to pan along with tomato paste, tomato sauce, water, sugar, garlic, basil, oregano and salt; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve on buns. Top with cheese if desired. Yield: 20 servings."

Wednesday, March 24, 2010


I was thinking about how much Rhonda's daughter Jessica likes to cook when I was making these so I thought i would post the recipe for her.

1-¾ cup All-purpose Flour
1-¾ teaspoon Baking Powder
⅛ teaspoons Salt
2 whole Eggs, Large (room Temperature)
1 whole Egg White, Large (room Temperature)
1-½ cup Milk ( I use almond milk)
½ teaspoons Vanilla Extract
¼ cups Butter, (melted)
¼ cups Granulated Sugar

Whisk the flour, baking powder, and salt together in a medium bowl.
Separate the 2 eggs and put all of the egg whites (3 total) in a large bowl.
In a large liquid measuring cup or bowl, whisk together the egg yolks, milk, vanilla and melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over-mix the batter.
Whip the egg whites with an electric mixer until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites.
Preheat a waffle iron to medium high. Brush the inside surface of the waffle iron with melted butter. Pour in enough batter to barely fill each hole of the waffle iron (keeping in mind that the batter will spread once the lid is closed). Close the iron and cook until crisp and the waffle iron stops steaming, about 5 minutes. Serve as the waffles come off the iron or transfer to a dish in the oven heated to 200 degrees F. Repeat with the remaining batter.

add in if using fruit or chocolate chips add them in after you fold in the egg whites and fold in gently
If using pumpkin mix in with the egg mixture about 1/4 cup

Have fun and add what ever you like. Just remember wet in with the egg yolk milk mixture and fruit and chips get folded in gently after you fold in egg whites.

Monday, March 1, 2010

German Chocolate Cake Cheesecake

OK I have to tell you I do not like Chocolate and lets get it over with one more time, I really hate coffee. So there I said it once again. I know so many cannot believe this. Now that that is over with I have to tell you I love this cheesecake. I got the recipe from you need to get over there and check out her blog. This is really yummy. When I was young my brother would always want a German Chocolate cake for his birthday, the only thing I would eat was the frosting on it and leave the cake. This is so good and rich.
1 package Duncan Hines German chocolate cake mix
OK I do change something to the recipe, for the water it calls for I add cold coffee.
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups granulated sugar
4 eggs, lightly beaten
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter, cubed (not margarine)
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups flaked coconut
1-1/2 cup chopped pecans
Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the cake batter into a greased 13-in. x 9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan. Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers. Yield: 16 servings"