Yet another random recipe that should've been on here for ages but somehow isn't? Just in case anyone asks for it.
1 block cream cheese (softened, not melted)
1/4 c. brown sugar
1 tsp. lemon juice
Combine and set in the fridge for 20+ minutes. Enjoy with pineapple, strawberries, or apple slices.
1 c. mayo
1 c. sour cream
1 Tbs. dried dill weed
2 tsp. Lawry's seasoning (add more to taste if desired)
Combine all your ingredients, cover, and let it set in the fridge for at least 30 minutes. Use carrots, celery, or other veggies as a shovel to put this obviously healthy dip in your body.
Yummy after school snack for the fall!
o 1 ½ c. flour
o ½ c. nonfat dry milk
o 1/3 c. sugar
o 2 t. baking powder
o ½ tsp. cinnamon
o ½ tsp. salt
o 1 egg
o ½ c. water
o 1 c. finely chopped apple
o ¼ c. melted butter
o 1/3 c. chopped nuts
o ¼ c. Brown sugar
o ½ tsp. cinnamon
Combine dry ingredients in a large bowl. Beat egg w/ water. Stir in apple and butter. Add all at once to flour mixture and stir until just moistened—leave a few lumps. Batter will be very stiff. Fill greased muffin cups 2/3 full. Combine nuts, brown sugar, and ½ tsp. cinnamon, and sprinkle over each muffin. Bake at 375* 15-20 minutes. Serve warm.
This quick easy sauce is great on top of vanilla ice cream or for any recipe calling for caramel--it makes about enough for one cake...or 8 oz.
· 1 cup light-brown sugar
· 1/2 cup (1 stick) unsalted butter
· 1/4 cup evaporated milk
· 1 teaspoon pure vanilla extract
· Pinch of salt
1. Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.
* i like to double the batch and keep it in a jar in the fridge...it will last for up to 3 weeks!
This is it! the real deal from the woman herself...
o 1 lb. ground beef
o 5 or 6 sweet Italian sausages (opt.)
o 1 lg. onion, chopped
o 1 gr. Peppers, chopped
o 1 qt. whole tomatoes
o 1 lg can tomato paste
o 1 small can tomato paste
o 1 small can mushrooms
o 1 Tbsp. Basil
o 1 Tbsp. Oregano
o 1 Tbsp. Italian Seasonings
o Dash of Worcestershire sauce
o 1-2 tsp. chili powder
o 2 bay leaves
o 1 garlic clove or garlic powder
o Salt and pepper
o Water or tomato juice to thin
Brown meat thoroughly and add seasonings and tomato paste. Combine rest of ingredients and simmer for ½ hour. Serve on any pasta!
*If you prefer it to be thicker, throw the whole tomatoes into a blender minus half of the juice.
Cream butter and sugar. Add egg and bananas. Mix well. Add sifted dry ingredients, oats, and nuts. Place teaspoonful on greased cookie sheet. Bake at 350* for 12 minutes or till done. Makes 4 dozen.
o 2 tsp. gr. Ginger
o 1 tsp. baking soda
o ¾ tsp. cinnamon
o ½ tsp. gr. Cloves
o ¼ tsp. salt (opt.)
o ¾ c. butter or margarine
o 1 c. sugar plus 2 Tbsp. for rolling
o 1 egg
o ¼ c. molasses
Combine dry ingredients. Beat butter and sugar; beat in eggs and molasses. Stir in dry ingredients. Roll into dough balls 1 ½ in thick and roll in sugar. Place on ungreased cookie sheet. Bake 10 minutes until light brown.
Uncle Glen's Fabulous breakfast treat--similar to a Fritatta
Courtesy of my father (aka, Uncle Glen) and thanks to Grandpa Sellers, we now have the recipe you've all been waiting for (now we need to get the one for plum syrup): Ingredients: - sourdough start (for instructions on how to get a start going, click here, or steal some from Uncle Glen) - milk - flour (white, wheat, or both) - eggs (3-5) - 1 tsp. salt - 1 tsp. baking powder - 1 tsp. baking soda - 3-6 Tbs. sugar (more sugar=less sour) - about 6 Tbs. cooking oil Instructions (straight from the horse's mouth):
First of all, you have to have a sourdough start which you keep in the fridge in a glass jar…pull out the start and put it in a big glass bowl (not metal), add flour (all white, whole wheat, or half and half) and then gradually mix in milk (with an electric beater) to a texture where you can see some bubbles on the top…then put some wax paper over it, and stick it in your oven. Turn on the oven light, and let it sit over night. The next day the dough should have risen substantially…the wax paper helps keep the dough from developing a tough outer skin. Take out the portion of the dough necessary to replace your sour dough start (you'll need about 4 cups start for this large recipe). Put it in the glass jar again and it goes back to the fridge. Now, add eggs (3-5, depending on batch size), add 1 tsp of salt, baking powder, baking soda, and from 3-6 Tsp of sugar (more sugar = less sour). Also add about 6 Tsp of cooking oil. Mix it up well…you could cook it on a hot griddle now, but I suggest you put it back in the fridge (with a tight lid on it for a couple of days. If you do, the yeast in the start will continue to work its magic and get more tangy. The day you cook it, simply stir it up good, heat the griddle good and hot (do the water test on it…if the water drops sizzle, it’s ready), and ladle it on. More milk for thinner cakes, less for thicker. Good luck.If you have any questions, you can send my Dad an e-mail at: sellersdad@sbcglobal.net or give him a ring.
