Saturday, October 31, 2009

Yummy and Sweet Cornbread

Here's our family's favorite cornbread recipe. I think I originally got this recipe from a college roommate. Recently we discovered that baking it in a cast iron pan makes it taste even better. (For this 9" skillet I only made half a recipe.)
Corn Bread
1 cup cornmeal
1 1/2 cups flour
3/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
2 eggs
1/2 cup vegetable oil
1 1/2 cups evaporated milk
Combine dry ingredients. Beat eggs, oil and milk together. Add to flour mixture and stir. Pour into greased 9x13" pan. Bake at 350° for 30 minutes.

Chocolate Sheet Cake

You may know this recipe as Texas Mud Cake, but I know it as Quick Cocoa Cake. It's actually way too sweet for our family's tastes, but even so, we make it on occasion and I wanted to archive the recipe. I also remember that the first time I made it, I didn't believe that it had to set hours before cutting and serving. I was wrong! You have to plan in advance, but this makes a great "pot luck" dish because it's easy, makes a lot, and doesn't have expensive ingredients. I made this version without the nuts (using Halloween sprinkles instead), and discovered that I like it better with the nuts.Quick Cocoa Cake
(from the Hollister Relief Society Cookbook)

2 cups sugar
2 cups flour
1 teaspoon salt
1 cup water
1/2 cup butter or margarine
1/3 cup cocoa powder
2 eggs
1 teaspoon soda in 1/2 cup sour milk (or buttermilk)
1 teaspoon vanilla
1/2 cup butter or margarine
1/4 cup cocoa powder
6 tablespoons milk
3 1/2 cups powdered sugar
1 teaspoon vanilla
1/2 to 1 cup chopped nuts

Combine sugar, flour and salt in a bowl. Bring water, 1/2 cup butter and 1/3 cup cocoa powder to a boil and stir into dry ingredients. Stir in eggs, sour milk and vanilla. Pour into a greased 10x15" pan and bake at 350° for 20 minutes.

Bring 1/2 cup butter, 1/4 cup cocoa powder and milk to a boil. Stir in powdered sugar, vanilla and nuts. Spread on warm cake. Chill for several hours before serving.



3/12/2017 note: This was served at the family lunch following Savannah's blessing, and Kara mentioned using 3 sticks of butter. I'm guessing their family recipe is similar to Pioneer Woman's which is just like the above with twice the butter in the cake!

Friday, October 30, 2009

An Argentinian Treat

Empanadas!
Brad made empanads for us the other day. He didn't have a recipe and I wasn't there to watch him put it together. Fortunately, a couple of weeks later, a friend gave me a recipe. But here are the pictures of Brad's yummy treat. The filling: ground beef, onions, cooked potato chunks, hard-boiled eggs and ???
The dough ball.He did this without a rolling pin or a cookie cutter!
Plop in some filling.
Fold it over and pinch.
Twist a fancy edging.
Make them all before cooking.
Fry them a few seconds on one side.Flip and fry on the other.Drain on paper towels and eat while still warm.

A Salmon Chowder

I was in the mood for a creamy corn and salmon chowder, but the rest of the family wasn't, so it was time to try a new recipe. This one says it comes from the Philippines, but I'm sure we Americanized it greatly. It was actually quite good. Abalos Salmon Stew

1 onion, chopped
1 tomato, diced
1 clove garlic, crushed
1 tablespoon olive oil
1 can salmon, drained and cleaned
2 1/2 cups water
1 cup celery, diced
2 carrots, chopped
1-2 cups spinach
salt and pepper to taste
fish sauce to taste, optional
bay leaf, optional

Sauté onion, tomato and garlic in olive oil. Add the remaining ingredients and simmer for a while. Serve over rice if desired.

Plantain Omelet

We'd never tried plaintains before, so weren't sure what to expect from this recipe, but it turned out to be okay. It turns out that the tip I read to cut a slit down the peel to open them was quite helpful!
Then you slice them up.
Heat some oil.
And fry them.
Combine the cooked plantains with some beaten eggs.
And cook again. Voilá - a Plantain Omelet!

Mom's Crescent Rolls

Here's the first roll recipe I ever tried - the one I got from my mom.White Rolls

2 cups warm water
2 tablespoons yeast
1/4 cup sugar
1/4 cup oil
2 teaspoons salt
2 eggs, beaten
1/2 cup powdered milk
7-8 cups flour

Soften yeast in water. Add remaining ingredients. Knead for 8 minutes and let rise until double in size, about one hour. Turn onto floured board and cut in quarters. Let set for 10 minutes. Roll out and make desired rolls. Place on greased pans, cover and let rise 15-20 minutes. Bake at 375° for 9-10 minutes. Makes 4 dozen.

Thursday, October 29, 2009

Is that all you made?

The other day "pizza" was on the menu, yet I didn't really feel like making one. While looking for inspiration I came across a recipe for calzones that used ricotta cheese. Then I remembered we had some that needed to be used, so that's what we had. There really isn't a recipe, but here's the process. I used our regular pizza crust recipe. After rolling some dough into a circle, I spread half with a combination of ricotta, Parmesan, mozarella and cheddar cheeses (just using up what was in the fridge!). A couple of them I left just like that, and on a couple more I added pepperoni, black olives and another sprinkle of mozarella.
Then I folded the dough over and crimped the edges,
And baked them for about 15 minutes at 425°.
They were delicious,
And a little pizza sauce on top made them scrumptious!! We'll definitely have these again.

Pear Salad

Here's a favorite "non-green" salad that we like to have occasionally. It's simply pear halves (fresh or canned, doesn't matter) topped with a dollop of Miracle Whip (or mayonnaise if that's what you prefer) and sprinkled with some cheddar cheese. That's it!

Tuesday, October 27, 2009

Pumpkin Whip

Here's a quick, easy, and fun fall dessert:

Pumpkin Whip

1 pkg (3.4 oz) instant butterscotch pudding
1 1/2 cups cold skim milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups light cool whip

Combine pudding and milk. (Can use cooked pudding if desired; prepare as package directs.) Fold in pumpkin, spice and cool whip. Spoon into individual dessert bowls. Serves 6 (about 135 calories per serving).

Chocolate Pumpkin Brownies

Chocolate-Pumpkin Brownies

2/3 cup packed brown sugar
1/2 cup canned pumpkin
1 whole egg
2 egg whites
2 tablespoons cooking oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup miniature semisweet chocolate pieces

In a large mixing bowl combine brown sugar, pumpkin, the whole egg, egg whites, and oil. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa powder, cinnamon, allspice, salt, and nutmeg. Beat on low speed until smooth. Stir in semisweet chocolate pieces.

Spray an 11x7x1-1/2-inch baking pan with nonstick coating. Pour batter into pan; spread evenly. Bake in a 350 degree F oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut into 2-inch squares. Makes 15 servings.

Holiday Chocolate Pumpkin Torte

I found this recipe last year and never had a chance to try it, so it's on the list for this year! I'll let you know how it turns out, but it sure looks delicious and beautiful.Holiday Chocolate Pumpkin Torte from Diana's Recipe Book

Ingredients for Torte:

2 2/3 cups all-pourpose flour
1/4 cup unsweetened cocoa
1 tbsp. baking powder
1 tsp. pumpkin pie spice
3/4 tsp. baking soda
3/4 tsp. salt
3/4 tsp. ground cloves
1 cup shortening
1 cup firmly packed brown sugar
1/4 cup light molasses, or Lyles golden Syrup
4 eggs
1 cup milk
3/4 cup canned pumpkin
1 tbsp. grated fresh ginger

Ingredients for Filling and Frosting:

2 packages (8 oz. each) cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 tbsp. vanilla extract
8 cups sifted powdered sugar, divided in half
2 tbsp. lemon juice
Finely shredded orange peel (optional)
A few fresh berries (optional)

Preheat oven to 350 degrees F (180 C). Mix flour, cocoa, baking powder, pumpkin pie spice, baking soda, salt and cloves in bowl, set aside. Beat shortening in a large bowl with electric mixer on medium speed for 30 seconds or until creamy. Add brown sugar and molasses; beat on medium speed until blended. Add eggs, one at a time, beating well after each addition. Stir milk, pumpkin and ginger in small bowl. Add dry ingredients and pumpkin mixture alternately to beaten mixture, beating on low speed after each addition until combined. Spoon batter into 2 greased and floured 8-inch by 2-inch round cake pans. Bake 22 to 28 minutes or until tooth-pick inserted in center comes out clean. Cool 10 minutes in pans on wire racks; remove cakes from pans. Cool completely on wire racks.

Beat cream cheese, butter and vanilla in large bowl on medium speed until smooth. Gradually add 4 cups of the powdered sugar and lemon juice, beating until combined. Beat in remaining powdered sugar until combined. If necessary, beat in additional powered sugar or lemon juice to make frosting of spreading consistency.

Split each cake layer in half horizontally. Spread frosting between cake layers and on top of cake. If desired, top with finely shredded orange peel and a few fresh berries. Makes 16 servings.

Monday, October 26, 2009

Our Favorite Sugar Cookies

It's time to bake sugar cookies again! And although these are called Santa Claus Cookies, we're turning them into ghosts and pumpkins today.
Our Favorite Sugar Cookie (aka Santa Claus Cookies)

4 cups sifted flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup butter or margarine, softened
2 cups sugar
3 eggs
1 teaspoon vanilla

Combine dry ingredients and set aside. Cream butter until smooth. Gradually add and beat in the sugar and continue beating until light. Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla. Sift and add the dry ingredients in fourths and stir after each addition to blend well. Cover and chill for at least 2 hours.

Set the oven to 350°. Grease the cookie sheets lightly. Roll out the dough, a little at a time, on a lightly floured pastry cloth or board, to a thickness of ¼ inch. Cut with a floured cookie cutter. Carefully transfer cut-outs to the cookie sheets. Bake 8-10 minutes or until lightly browned around the edges. Remove and cool, then decorate with frosting. About 4 dozen.

Sunday, October 25, 2009

Ham with Pineapple Sauce

We first tried this several years ago, when I hosted Thanksgiving dinner. It turned out to be delicious and we'll have it again and again!
Ham with Pineapple Sauce
1 boneless fully cooked ham (4-6 pounds)
¾ cup water, divided
1 cup packed brown sugar
4 ½ teaspoons soy sauce
4 ½ teaspoons ketchup
1 ½ teaspoons ground mustard
1 ½ cups undrained crushed pineapple
7 teaspoons cornstarch

Place ham on a rack in a shallow roasting pan. Bake at 325° for 1 ½ to 2 hours, until heated through. Meanwhile, in a saucepan, combine ¼ cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes. Serve with the ham.

Dutch Oven Special

Wayne cooked dinner for us once again. That's always a special treat! Note that for this recipe you need to plan in advance.

Dutch Oven Special 15 Beans with Ham

1 package 15 bean mix (with seasoning packet)
2 tablespoons salt
3 ham hocks and/or diced hame
1 large onion, chopped
1 large can tomatoes
1 teasopon chili pwder
1 clove garlic, minced
1 teaspoon lemon juice
pepper to taste

Rinse the beans, place in a pan and cover with water. Add the salt and let soak overnight. When you're ready to start cooking, drain them. Place in the Dutch oven and add 2 quarts of water. Add the ham hocks and let simmer for 2 to 2 1/2 hours, stirring occasionally. Add the remaining ingredients and let simmer 30-45 minutes until everything is cooked. Then stir in the seasoning packet and serve. It's pretty good plain, but it's even better if you top with some tortilla chips and grated cheese and bake for 15 minutes at 300° or until the cheese is melted.
We didn't count all the varieties, but we're assuming there are 15 different types of beans in this bowl.

Thursday, October 22, 2009

Traditional Pumpkin Pie

All of us like frozen pumpkin pie, but some of us need the old-fashioned original occasionally as well. Here's the recipe we like to use.


Pumpkin Pie


2 eggs, beaten
1 can (16 oz) pumpkin, or 1 3/4 cup puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 1/2 cups evaporated milk
pastry for a one-crust pie


Heat oven to 425°. Combine all ingredients and pour into the pie shell. Bake 15 minutes. Reduce oven temperature to 350° and bake about 45 minutes longer.Cool and serve with sweetened whipped cream.

Pot Roast

I usually don't follow a recipe when I make pot roast, but here's what usually happens. Start by placing a chuck roast in the crock pot. Add cut up onions, carrots, and potatoes. Pour in a can of mushrooms with the liquid and salt and pepper to taste. You can add a can of cream of mushroom soup if you want as well. Turn on the crock pot and go to church for several hours.
Come home and remove the meat. If it doesn't fall apart, slice it. Then put it on a platter.
Using a slotted spoon, place the vegetables in a serving bowl.
Pour the liquid into a sauce pan, add some flour (the fine-grained Wondra works best for this), bring to a boil and whisk until thickened.
Then sit down to a delicious dinner.

Peach Pudding

Peach Pudding

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
3/4 cup milk
3 tablespoons cooking oil
1 quart sliced peaches, drained
2 tablespoons sugar
1/8 teaspoon nutmeg

Sift together flour, sugar, baking powder and salt. Beat egg until light. Combine egg, milk and oil; add all at once to the dry ingredients and stir just until smooth. Turn the batter into a greased 7x11" baking pan and spread it out evenly. Arrange the peach slices over the top. Blend remaining sugar and nutmeg; sprinkle over the peaches. Bake 30 minutes at 350°. Serve warm or cooled with pour or whipped cream.

Sugar Bar Cookies

Steven loves sugar cookies. I don't like the mess making them creates. So, when I saw a "Bar Sugar Cookie" recipe, I had to give it a try. The consensus was that they tasted just like sugar cookies, but the cookie/frosting ratio was wrong (too much cookie). Next time I'll try halving the recipe for one cookie sheet and see if that makes a difference.

Bar Sugar Cookies

1 cup butter or margarine
2 cups sugar
4 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

Cream butter and sugar. Stir in eggs and vanilla. Combine dry ingredients and mix in. Pat into a greased 10x15" sheet pan. Bake at 375° for 10-15 minutes. Frost with your favorite icing recipe.Cut into squares to serve.