We are so glad you hopped over to share your cherished family recipes with us.
We will be sharing these recipes in our news letter and each week one person will be chosen for a Prize... what the prize is will be announced each week when we pick the winner. You can enter as many times as you like and Winners will be picked from all entry's not just the ones posted each week.
I will start out with our traditional Breakfast recipe that I have made for years..
Butterscotch Bubble Loaf
Ingredients
24 Rhodes Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans or walnuts chopped
1/2 cup brown sugar
1/2 cup butter or margarine
Instructions
Cut dinner rolls in half re-roll and dip in dry pudding mix. Arrange rolls in sprayed Bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Share your recipe in the comments to be eligible for the give away !
Hugs Carol & Barrie
Scandinavian Almond Cake
ReplyDeleteSpray pan with Pam or Cooking Spray ( loaf pan )
Beat well: 1 1/4 cup sugar, 1 egg, 1 1/2 teaspoons pure almond extract, 2/3 cup milk
Add: 1 1/4 cup flour, 1/2 teaspoon baking powder
Add: 1 Stick melted margarine
Mix well
Bake at 350* for 40 - 50 minutes, Edges must be golden brown. Cool in pan before removing. Cake will break if removed to soon. Sprinkle with confectioners sugar.
Variation: Before pouring batter into the pan, sprinkle sliced almonds on the bottom.
Lois Radford =)
Peanut Butter Balls
ReplyDelete3 cups crushed Rice Krispies
18 oz. Peanut Butter
1 stick Margarine, softened
1 box (1 lb) powdered sugar
White Bark (chocolate)
Mix Rice Krispies, peanut butter, margarine and powdered sugar together. When mixed well and ingredients stick together, roll into balls.
Melt white bark with a little Crisco. Roll balls until all covered with the white bark. When peanut butter balls are all covered, place on wax paper so that the chocolate can set up.Enjoy!
I have been making these for years, they happen to be my sisters favorite...so I make them every year for her for Christmas, well, yes, the rest of the family loves them too!
Lois Radford =)
Microwave Christmas Pudding
ReplyDelete1 1/2 jars luxury mincemeat (I use the non suet type but any will do)
Grated rind and juice 1 orange
2 tablespoons rum or brandy
2 oz self raising flour (2 oz plain flour with 1/4 tsp baking powder)
2 oz freshwhite breadcrumbs
1 egg beaten
Mix well
place in pudding bowl, cover with circle of greasproof paper
microwave on high 8-10 mins (depends on microwave wattage)
Stand for 5 mins before turning out
Dust with iciing sugar (powdered sugar)
serve with cream or brandy butter
(NB UK Self Raising flour does not contain salt)
30 second individual Brownie
ReplyDeleteeasy peasy all you need to remember is 1 tablespoon of -
1 tablespoon Cocoa Powder
1 tablespoon Flour
1 tablespoon Brown Sugar
1 tablespoon water
1 tablespoon vegetable oil
Pinch salt
Mix well, place in ramekin dish microwave for 30 secs
Yummmmmmmmm
er having a very easy Christmas this year lol
ReplyDeleteas I am the only one who loves brownies the recipe I gave is fab. Saves me making a whole batch and then being greedy lol.
Dead simple recipe
ReplyDeleteBottle Mulled Wine warmed
Raspberry Liqueur to taste
stir gently
sit back, feet up, slurp contentedly watching a film
EMPANADAS
ReplyDeleteMEAT FILLING:
1 lb hamburger
1 onion, finely chopped
1 green pepper, finely chopped
1-2 cloves garlic, minced
1/4 teaspoon salt
2 tablespoons tomato paste (enough to hold meat together)
Brown meat. Add rest of ingredients and let simmer while preparing pastry.
PASTRY:
3 cups flour
1-1/4 cup shortening
1 teaspoon salt
5 tablespoons ice cold water
1 egg, beaten
1 tablespoon apple cider vinegar
Combine flour and salt. Cut shortening into flour mixture. Combine egg, water and vinegar. Pour liquid into dry mixture all at once. Blend until moist.
Roll out and cut into 4" circles. Place approximately 1 heaping tablespoon of meat mixture into center of circle and fold in half. Seal with a fork and using the fork punch holes in top.
Brush top with a egg and milk wash (1 beaten egg and 1/4 cup milk).
Bake at 450 degrees for 20 to 25 minutes.
These are great reheated! My boys loved them for breakfast with a glass of chocolate milk!
I have to make the butterscotch bubble loaf, Merry Christmas you all
ReplyDeleteCherry Supreme Gelatin
ReplyDelete1 small package raspberry gelatin
2 cups water (divided)
21 ounces ( 1 can) cherry pie filling
1 small package lemon gelatin
3 ounces cream cheese
1/3 cup of mayonnaise
1 cup crushed pineapple ( 1 can including juice)
1/2 cup cream whipped
1 cup small marshmallows
Dissolve raspberry gelatin in 1 cup of the water ( boiling ).
Add cherry pie filling, chill until set.
Dissolve lemon gelatin in remaining 1 cup of water ( boiling ) cool
Beat cream cheese with mayonnaise and gradually add to lemon gelatin.
Add crushed pineapple, whipped cream and marshmallows. Spoon onto top of raspberry gelatin. Chill in a 9 inch square pan until serving time.
I make this every year it is delicious.
Trust me.... this is absolutely delicious!!! I had some the other day at Karens! Super YUMMY!!!!
DeleteLois =)
These all look very yummy!,,
ReplyDeleteslow cooker bacon jam
ReplyDelete1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
COOK'S NOTE
Spread this savory bacon jam on bread, baked potatoes for a holiday appetizer and send your guests home with a jar.
DIRECTIONS
STEP 1
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
STEP 2
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
love this, i dont burn myself when blitzing it lol
ReplyDeleteNigelas sweetcorn soup
frozen sweetcorn 500g rinse in warm water
2 spring onions
clove of garlic
3 dessertsp semolina
blitz
into pan add 1 litre of water just under and
concentrated veg stock
Cook 10 mins
garnish with cheese melted tortilla chips
Sugar Cookies by Aunt Gert
ReplyDelete1) 4 Cups flour, sift 2 tsp baking powder, set aside
2) 1 cup milk, 1 tsp soda, 1 tsp salt, mix, set aside to sour
3) Cream, 1 cup brown sugar, 1 cup white sugar, 1 cup butter, 2 eggs, 1 tsp vanilla, beat until smooth
4) Pour in milk in cream mixture, add 1 tsp nutmeg, slowly add flour mixture
Pre-Heat oven 375, bake 15-20 min
Cut and roll dough out on floured surface
When I was a child, I lived in Ohio We always made buckeyes ( peanut butter balls dipped in chocolate. This is our recipe
ReplyDelete1 lb butter melted
3 lbs powder sugar
12 oz peanut butter
(roll this into balls)
18 oz of choc
1 brick of wax
double boil this until melted dip balls several times part way using tooth picks. place on wax paper to set
RUM-SCENTED MARBLE CAKE
ReplyDeleteBase Batter:
2 2/3 cups all purpose flour (spoon flour into dry-measure cup and level off)
1 2/3 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
12 ounces (3 sticks) unsalted butter, softened
7 large eggs
3 tablespoons dark rum
Chocolate Batter:
2 tablespoons dark rum
2 tablespoons milk
1/2 teaspoon baking soda
6 ounces bittersweet (not unsweetened) chocolate, melted and cooled
2 cups Base Batter, above
Procedures
1
Set a rack in the lower third of the oven and preheat to 325°F.
2
Combine the flour, sugar, baking powder, and salt in the bowl of an electric mixer. Stir well by hand to mix and add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, about a minute or two.
3
Whisk the eggs and rum together. On medium speed, beat a third of the liquid into the flour and butter mixture. Beat for 1 minute.
4
Stop and scrape the bowl and beater. Beat in another third of the liquid and beat for 2 minutes.
5
Repeat step 4 with the last of the liquid.
6
Remove the bowl from the mixer and use a large rubber spatula give the batter a final mixing.
7
Combine the rum, milk, and baking soda in a medium mixing bowl and whisk well to dissolve the soda. Scrape in the chocolate and whisk it into the liquid. Add the 2 cups of base batter and whisk well to combine.
8
Scrape half the remaining base batter into the prepared pan and smooth the top. Cover with the chocolate batter, making as even a layer as possible. Finally top with the remaining base batter and smooth the top. Use a wide-bladed table knife or a thin metal spatula to marble the batter: Insert the knife into the batter at the central tube with the wide side of the blade facing you. Draw the blade through the batter to the bottom of the pan and up and out the side of the pan closest to you, repeating the motion every inch or so around the pan, describing a spiral into the batter, almost as though you were folding egg whites into it. Stop when you get back to the point where you started. Don’t bother to smooth the top of the batter—it might disturb the marbling.
9
Bake the cake until it is well risen and firm, and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about an hour.
10
Cool the cake in the pan for 5 minutes then invert a rack on it. Invert and lift off the pan. Cool the cake completely.
11
Wrap the cooled cake in plastic wrap and keep it at room temperature. Freeze for longer storage. Defrost cake and bring it to room temperature before serving.
Sharon's Mexican Chicken - One Dish Delight
ReplyDelete3 Large boneless chicken breasts
Salt and Pepper
½ cup flour
2 TBS chili powder
1 tsp cumin
1 bag of frozen veggies – diced
1/3 cup vegetable oil
1 large chopped onion
1 clove garlic – minced
1 ½ cups uncooked rise
1 14.5 oz can diced tomatoes
3 cups chicken broth
2 peppers – one red, one green
Cut chicken into 1 inch cubes - put in Zip Lock with flour, salt, pepper, cumin and chili powder and cover chicken squares thoroughly. Brown chicken in oil for about 10 minutes, turning to brown evenly. Remove chicken from pan and set aside. Add onion and garlic to oil in pan (adding more oil if needed), and sautee until tender (4-5 minutes). Add rice, tomatoes, frozen veggies and chicken broth. Arrange chicken and chopped peppers over rice mixture. Cover and slowly cook until rice is done – about 35-40 minutes or so.
Scoop onto plate and adding a couple tablespoons of salsa on top of the chicken/rice mixture is TO DIE FOR !!!! Mix it all together and enjoy !!!!
My husband LOVES veggies, so I also add a small bag of frozen mixed vegetables to the mixture right before adding the chicken on top, and then simmering 35-40 minutes until the rice is cooked !!!!
ReplyDeleteRocky Road Candy
ReplyDelete1-12 oz pkg choc chips
1 Can (14 oz) Sweetened Cond. Milk
2 Tbl. butter
2 C. dry roasted salted peanuts
1-10 1/2 oz pkg mini marshmallows
In top of double boiler melt the choc. chips , milk and butter.
In lrg bowl bowl, combine marshmallows and peanuts, pour chocolate mixture over all and mix well. Spread mixture in wax paper lined 13 x 9 pan. I cover my fingers in butter to help pat it all into place. Chill and cut into bite size pieces and shake in a plastic or paper bag with powdered sugar. Remove and store in a covered container. YUMMY !!!!
Cherry Garcia Cookies
ReplyDelete1/4 tsp kosher salt
1/2 tsp baking soda
1 1/2 cups of flour
1 stick butter-room temperature
1/2 cup light brown sugar-firmly packe
1 egg
1 1/2 tsp vanilla
1/4 tsp almond extract
1 pkg cherry flavored craisins
6 oz white chocolate chips
6 oz milk chocolate chips
6 oz. semi-sweet chocolate chips
(I use Ghiradelli chips)
Preheat oven to 350 degrees-Line baking sheet with parchment
Whisk together salt, baking soda and flour in small bowl
In a large bowl, cream together butter and two sugars
Beat in egg, vanilla and almond extracts
Add flour mixture half at a time-mix until combined
fold in cherries, then all the chocolates
Refrigerate cookie dough 30 to 45 inutes
Drop by teaspoonfuls onto prepared sheets about 2" apart
(or roll into medium size meatballs)
Bake 12 minutes until lightly browned around the edges
Let cool 10 minutes on the cookie sheets
Remove to racks to cool completely
Store in a covered container-Can be frozen
Enjoy!
We love these: Cinnamon Sugared Nuts
ReplyDelete1 lb. Pecans or any nut you love
1 1/2 c UNREFINED sugar
1 c milk
2 tsp. cinnamon
1/2 tsp salt
1 tsp vanilla
over medium heat combine sugar, milk, cinn. and salt and stir. stop stirring when it comes to a boil and continue cooking about 15 minutes to 235/245 degrees. remove from heat and add vanilla and nuts. spread on parchment paper covered cookie sheet. NJOY
Happy Holidays
Tamarind fish curry
ReplyDeleteIngredients
4 fillets fish (king, or any firm fleshed sea fish about 6 ounces each)
1 tsp turmeric (powder)
kosher salt
51/2 tbsps vegetable oil
3 cloves garlic (sliced fine)
6 curry (leaves)
11/2 tsps chilli powder (red)
1 tsp coriander (powder)
2 tsps cumin (powder)
1 tsp toasted (and ground fennel seeds)
1 tbsp tamarind
11/2 cups water
2 tsps rice flour
1/4 cup water
1
In a bowl, toss fish with turmeric and salt. Meanwhile, heat oil in a medium saucepan over medium-low heat until shimmering. Add garlic and stir until fragrant, about 30 seconds. Add curry leaves and stir until fragrant, about 30 seconds longer. Reduce heat to low. In quick succession, add red chilli powder, coriander powder, cumin powder, and fennel powder, and stir until fragrant, about 1 minute (take care not to burn the spices. Add a few teaspoons of water if you smell burning and stir it vigorously).
2
Add the fish to the spiced oil mixture and stir gently to coat the fish with the oil. Let this infuse for about 10 seconds. Add the tamarind soaked water and gently stir the mixture to combine. Cover and bring to a boil. Once at a boil add the rice flour dissolved in water and stir. Allow to simmer uncovered for 1 minute then remove from heat. Serve hot with white rice and papadums.
This isn't a Holiday recipe but it does see many Birthdays and Church potlucks.
ReplyDeleteCrock-Pot Mac and Cheese
I lb cooked Macaroni
2 Tbsp Oil
1 stick butter, cut into chunks
12 oz Evaporated Milk
1 can Cheddar Cheese Soup
3 cups shredded Cheddar or Colby Cheese
Mix all in a crock pot and cook on low for 6 hours stirring often or 3-4 hours on high.
no bake cheesecake i can sweet and condensed milk, 1 room temp block of cream cheese 1 tablespoon lemon juice 1/2 tablespoon vanilla. mix all together until smooth and pour into a already made grahm cracker crust. chill for 2 hours. this was my grandma recipe and we make it every year.
ReplyDeleteAlmond Roca
ReplyDelete1 lb. Real Butter (no substitutes)
2 Cups Sugar
16 oz. Hershey Bar (frozen), plain, no almonds
8 oz Slivered Almonds
Grate 1/2 (4 oz.) almonds in blender ( I use a food processor); sprinkle evenly on ungreased cookie sheet. Grate remainder of almonds, put in a bowl and set aside. Grate 8 oz. of chocolate and sprinkle over almonds and chocolate on the cookie sheet. Grate remaining chocolate and set aside. I put in the refrigerator so that it does not melt. Combine butter and sugar ( I melt the butter first and then add sugar) in saucepan; on medium heat. Stir constantly until caramel color - roughly 25 minutes or more. Pour evenly over chocolate. Sprinkle remaining chocolate over caramel. Sprinkle remaining almonds over chocolate. Let it cool then take a knife and pound into the almond roca to break apart. Enjoy!!!
Lois R. =)
Roast pork, avocado and spinach salad
ReplyDeleteIngredients
1 1/2 tablespoons olive oil
1 large brown onion, finely chopped
2 garlic cloves, crushed
1/3 cup unsalted pistachio kernels, chopped
1/3 cup dried cranberries, chopped
1 1/4 cups fresh breadcrumbs
1 tablespoon chopped fresh oregano leaves
3 teaspoons finely grated orange rind
2 tablespoons fresh orange juice
1 egg, lightly beaten
2.2kg boned and rolled pork shoulder
1 teaspoon sea salt
baby spinach, sliced avocado and cucumber ribbons, to serve
Heat 2 teaspoons oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until onion has softened. Add pistachios and cranberries. Cook, stirring, for 2 minutes. Add breadcrumbs. Cook, stirring, for 4 to 5 minutes or until lightly toasted. Remove from heat. Stir through oregano, orange rind, orange juice and egg.
Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper. Untie pork shoulder and unroll. Place, fat-side down, on a chopping board. Place stuffing along centre. Roll up pork to enclose filling.
Using kitchen string, tie pork at 4cm intervals to secure. Place in prepared roasting pan. Brush with remaining oil. Rub with salt. Season with pepper. Roast for 30 minutes. Reduce oven temperature to 180°C/160°C fan-forced. Roast for 1 hour or until juices run clear when pierced with a skewer. Set aside to cool.
Strawberry macarons
ReplyDeleteIngredients Online Specials
1 cup almond meal
3/4 cup icing sugar mixture
3 egg whites (from 55g eggs)
1/4 cup caster sugar
Pink food colouring
1/4 cup thickened cream
180g Plaistowe white chocolate, chopped
2 Tbsp strawberry puree
Line 2 large baking trays with baking paper. Process almond meal and icing sugar in a food processor until finely ground.
Place the egg whites in a large bowl. Transfer 1 tbsp egg white to a small bowl and reserve. Using an electric mixer, beat remaining egg whites until firm peaks form. Add caster sugar, 1 tbsp at a time, beating constantly until thick and glossy. Stir in enough food colouring to give the desired shade of pink. Add the almond mixture in 2 batches, gently mixing until combined and the mixture slides down the side of the bowl when tilted. Add the reserved egg white and stir to loosen mixture.
Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe forty-six 3cm discs, about 3cm apart, on the prepared trays. Tap the trays on the bench to spread slightly. Stand at room temperature for 1 hr or until a crust forms.
Preheat oven to 180°C or 160°C fan. Place trays in oven and reduce temperature to 160°C or 140°C fan. Bake for 10-12 mins or until the macaron shells are dry to touch. Cool on the trays.
Meanwhile, to make the strawberry filling, bring the cream just to a simmer in a small saucepan over high heat. Remove from heat. Stir in the chocolate until melted and smooth. Stir in the strawberry puree. Chill for 1 hr or until thick enough to spread.
Sandwich macaron shells together with strawberry filling.
Salted Caramel Sauce
ReplyDeleteGreat for Gift giving with apples, or for a teacher's gift. Can also add to your coffee or pour over ice cream.
If you are making this for gifts, I recommend getting some 4 oz mason jars. One recipe fills 4 jars.
Tools needed:
Heavy Saucepan
Heavy Whisk
Large glass 2 cup Measuring Cup
Measuring spoons
Ingredients:
1 1/2 Cups white sugar
1/2 cup water
1 Cup Heavy Whipping Cream
2-3 Tablespoons butter
1 Teaspoon Vanilla Extract
1/2 teaspoon flaked sea salt
Method:
Pour sugar into a heavy saucepan over high heat and add the water. The water will float into the sugar and it will resemble wet sand. Leave it alone for 5 minutes, but keep a close eye on it. You will need to shake the pot and lightly whisk on occasion.
Keep boiling the sugar until it turns a light amber color. You will smell it. Remove it from the heat as soon as you detect a full amber color throughout.
Get your whisk ready, (a heavy one is recommended) and pour in the heavy cream. Whisk until you feel like you cannot whisk anymore. I sometimes return the mixture to the heat while I continuously whisk until smooth.
Once smooth, add the butter, vanilla, and salt. Whisk until butter is incorporated, and the sauce is glossy. Pour into a large measuring cup (glass) and let cool.
Once cooled, pour into your jars. Seal the jars, and decorate the lids.
This stuff is very addictive, a little goes a long way.
This Christmas, I put one jar of Salted Caramel Sauce, 1 large Fuji apple, and an apple slicer/corer into a gift bag and gave them to our neighbors. The reviews were wonderful!
Happy Holidays!