1 stick margarine
1 1/2 T. sugar
3 eggs
2 tsp. vanilla extract
1 tsp. rum extract
1 c. flour
1/2 cup cornstarch
1 tsp. baking powder
9 oz. milk
1 T. light sour cream
Cream margarine, sugar, eggs. Mix together flour, cornstarch, baking powder. Add dry ingredients alternately with milk to creamed mixture. Mix sour cream, vanilla and rum extracts. Add to dough mixture. Heat waffle iron (griddle). Bake until brown. Serve as a breakfast waffle or as a dessert waffle.
Sunday, March 29, 2009
Pumpernickel Dip
2/3 c. light mayonnaise
2/3 c. light sour cream
1 T. parsley flakes
1 T. onion flakes
1 tsp. dill seed
1 tsp. celery salt
1 tsp. garlic salt
Mix together above ingredients and refrigerate. Cut center out of round pumpernickel. Cut into cubes. Spoon dip into pumpernickel. Use cubes for dipping.
2/3 c. light sour cream
1 T. parsley flakes
1 T. onion flakes
1 tsp. dill seed
1 tsp. celery salt
1 tsp. garlic salt
Mix together above ingredients and refrigerate. Cut center out of round pumpernickel. Cut into cubes. Spoon dip into pumpernickel. Use cubes for dipping.
Spice Cranberry Sauce
1 c. sugar
6 whole cloves
juice and rind of 2 oranges (substitute 1 cup commercial orange juice and 2 T. dried orange peel)
1 stick cinnamon
2 c. fresh whole cranberries
Sort and wash cranberries. Moisten sugar with orange juice. Add chopped rind. Boil 5 minutes. Add spices and cranberries. Cook until cranberries burst. Remove spices, cool and serve.
6 whole cloves
juice and rind of 2 oranges (substitute 1 cup commercial orange juice and 2 T. dried orange peel)
1 stick cinnamon
2 c. fresh whole cranberries
Sort and wash cranberries. Moisten sugar with orange juice. Add chopped rind. Boil 5 minutes. Add spices and cranberries. Cook until cranberries burst. Remove spices, cool and serve.
Quick Crumb Cake
Grease and flour jelly roll pan.
1 box yellow cake mix
Prepare batter according to box directions. Spread onto jelly roll pan and bake at 350 degrees for 20 minutes.
Crumbs:
3 sticks of melted margarine
1 c. sugar
3 cups flour
2 tsp. vanilla extract
2 tsp. cinnamon
Mix well and crumble over hot cake. Bake again at 350 degrees for 45 minutes. Sprinkle confectionery sugar over cake when cooled. For thicker crumbs, double crumb recipe.
1 box yellow cake mix
Prepare batter according to box directions. Spread onto jelly roll pan and bake at 350 degrees for 20 minutes.
Crumbs:
3 sticks of melted margarine
1 c. sugar
3 cups flour
2 tsp. vanilla extract
2 tsp. cinnamon
Mix well and crumble over hot cake. Bake again at 350 degrees for 45 minutes. Sprinkle confectionery sugar over cake when cooled. For thicker crumbs, double crumb recipe.
Friday, March 6, 2009
Garlic Soup
Yes, garlic soup! It is so delicious and SO healthy! When I lived in Arizona, I made this all the time. Garlic grows very well there. I grew my own in the backyard, planted in October, harvested in May. And during the winter I cut the growth on top for salads.
Serves 4-6
1 head garlic
1-1/2 quarts chicken stock
4 oz. stale country bread (2 or 3 days old), crusts removed
salt and pepper
2 large carrots, chopped fine in food processor
2 celery stalks, chopped fine in food processor
Optional garnishes: green garlic leaves, cut very thin, or shredded basil leaves
Peel the garlic and poach the cloves in 2 cups chicken stock. While this is cooking, saute carrots and celery in 1 T. olive oil. In 10 to 15 minutes, when garlic is completely soft,puree stock and garlic in blender. Meanwhile, cube the bread. Soak in warm water until very soft, about 10 minutes. Squeeze out excess water, and crumble the bread.
Add the garlic puree and carrot/celery mix to the remaining broth, and whisk in the softened, crumbled bread. Season with salt and pepper and simmer for 10 minutes. Serve hot, garnished with garlic or basil leaves.
I usually double the recipe if I have company, they always ask for seconds!
Serves 4-6
1 head garlic
1-1/2 quarts chicken stock
4 oz. stale country bread (2 or 3 days old), crusts removed
salt and pepper
2 large carrots, chopped fine in food processor
2 celery stalks, chopped fine in food processor
Optional garnishes: green garlic leaves, cut very thin, or shredded basil leaves
Peel the garlic and poach the cloves in 2 cups chicken stock. While this is cooking, saute carrots and celery in 1 T. olive oil. In 10 to 15 minutes, when garlic is completely soft,puree stock and garlic in blender. Meanwhile, cube the bread. Soak in warm water until very soft, about 10 minutes. Squeeze out excess water, and crumble the bread.
Add the garlic puree and carrot/celery mix to the remaining broth, and whisk in the softened, crumbled bread. Season with salt and pepper and simmer for 10 minutes. Serve hot, garnished with garlic or basil leaves.
I usually double the recipe if I have company, they always ask for seconds!
Cheese Cake, Again
In a very large bowl, combine the following:
1 lb. ricotta cheese
1 lb. cream cheese
4 eggs
½ lb. butter (melted in a saucepan, let cool)
1 ½ cups sugar
Mix well – high speed on mixer, approx. 15 min.
Fold in (one at a time)
2 T. lemon juice
4 T. flour
4 T. corn starch
1 tsp. vanilla
Spoon in 16 oz. sour cream. Mix well.
Grease 10 inch spring form pan.
Bake at 325 degrees for one hour. Turn oven off and leave in oven for two more hours. DO NOT OPEN OVEN AT ANY TIME. Enjoy! From a hand written recipe I found in an old cookbook. It’s a real old fashion cheese cake recipe.
1 lb. ricotta cheese
1 lb. cream cheese
4 eggs
½ lb. butter (melted in a saucepan, let cool)
1 ½ cups sugar
Mix well – high speed on mixer, approx. 15 min.
Fold in (one at a time)
2 T. lemon juice
4 T. flour
4 T. corn starch
1 tsp. vanilla
Spoon in 16 oz. sour cream. Mix well.
Grease 10 inch spring form pan.
Bake at 325 degrees for one hour. Turn oven off and leave in oven for two more hours. DO NOT OPEN OVEN AT ANY TIME. Enjoy! From a hand written recipe I found in an old cookbook. It’s a real old fashion cheese cake recipe.
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