Chocolate Angel Food Cake

I recently made this chocolate Angel Food Cake for a friend's birthday. If you like Angel Food and chocolate, you won't want to miss this one. The icing is a whipped cream combo, so cake is very light and so tasty!! It comes from "Taste of Home" magazine, several years ago.

1. 1-1/2 cups powdered sugar


2. 1 cup cake flour


3. 1/4 cup baking cocoa


4. 1-1/2 cups egg whites(about 11 eggs)


5. 1-1/2 teaspoons cream of tartar


6. 1/2 teaspoon salt


7. 1 cup sugar

Frosting:

1. 1-1/2 cups whipping cream


2. 1/2 cup sugar


3. 1/4 cup baking cocoa


4. 1/2 teaspoon salt


5. 1/2 teaspoon Mexican vanilla

Move oven rack to lowest level and preheat oven to 375 degrees. Sift together sugar, flour, and cocoa 3 times; set aside. In another large metal mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add granulated sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa/flour mixture, about 1/4 at a time. Spoon into an ungreased 10 inch tube pan. Carefully run a knife thru batter to remove air bubbles. Bake on lowest rack for 35-40 minutes, or until top springs back when lightly touched. Immediately invert pan and cool completely. Run a knife around edges to loosen cake and remove from pan. For frosting, In a mixing bowl, combine the first 5 frosting ingredients, cover and chill for 1 hour. Take out of frig and beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator. Garnish with chocolate sprinkles, flowers in center, etc. Serves 12-16

Carol's Zuchinni Beef

What a great summer skillet meal, from my friend Carol Nystrom, who grows much of this in her own garden and generously shares with her friends!!! My husband loves this and it makes enough for 4 people. Easy to whip up too, after a long, hot day outdoors. This is a great one, Carol!!

1. 1 1/2 pounds ground beef


2. 1 cup chopped onion


3. 3/4 cup green pepper


4. 3 garlic cloves, minced


5. 1/2 teaspoon salt


6. 1/4 teaspoon pepper


7. 5 cups sliced zuchinni


8. 2 Large tomatoes peeled and chopped


9. 1 1/4 cups whole kernel corn


10. 1/4 cup chopped fresh parsley


11. 4 ounces shredded cheddar cheese

Saute beef, onion, green pepper and garlic in large skillet, drain. Add remaining ingredients except cheese and simmer for 25 minutes, until veggies are done. Add shredded cheddar cheese and melt on top. Serve, fresh and yummy!!

Bobbie's Mexican Hot Dip

This delicious appetizer dip comes from my dear friend, Bobbie Edwards Kobberman. She used to make it lots when her girls were in high school sports and on the go. She said her family also loved it as a filling for Burritos when there were leftovers. I tried it and loved it too.!! Bobbie said it comes from a book called "Pig Out". Thanks so much, Bobbie(be watching for more of her great recipes!!!)

1. 1- 8 ounce pkg. cream cheese, softened
2. 1 small can refried beans
3. 1- 15 ounce can chili without beans
4. 1/2 jar Mexican Salsa, mild or medium
5. 8 ounces cheddar cheese, grated
6. 1- 15 1/2 ounce can ripe olives, drained and chopped
7. 2 to 3 green onions, chopped
8. Nacho chips

Preheat oven to 350 degrees. Layer in a 10 inch pie pan or quiche dish: cream cheese,can of refried beans, chili, 1/2 jar of salsa, grated cheddar cheese, chopped olives, chopped green onions. Bake at 350 degrees for 20-30 minutes or until bubbles begin to form. Let stand 5 minutes and serve with nacho chips

Fabulous Spaghetti Sauce

This is a truly wonderful spaghetti sauce and makes lots, so you can freeze some if you want. It will also feed a crowd, at least 12 people. Combine with a nice salad and some bread, and you have a marvelous winter "comfort food" meal!! Oh for a snowy night in the mountains!!

1. 2 1/2 pounds ground beef


2. 1 pound mild Italian sausage


3. 4 medium onions, finely chopped


4. 8 garlic cloves, minced


5. 4 cans (14 1/2 oz. each) diced tomatoes, undrained(I chop mine in my Cuisinart food processor, as my family doesn't like chunks of tomatoes)


6. 4 cans (6 ounces each) tomato paste


7. 1/2 cup water


8. 1/4 cup sugar


9. 1/4 cup Worchestershire Sauce


10. 1 Tablespoon Canola Oil


11. 1/4 cup minced fresh parsley


12. 2 Tablespoons minced fresh basil or 2 teaspoons dry


13. 1 Tablespoon minced fresh oregano or 1 teaspoon dry


14. 4 Bay leaves


15. 1 teaspoon rubbed sage


16. 1/2 teaspoon salt


17. 1/2 teaspoon dried marjoram


18. 1/2 teaspoon pepper


19. Hot cooked spaghetti

In a Dutch oven, cook the beef, sausage, onions, and garlic over medium heat until the meat is no longer pink, Drain. Transfer to a 5 quart slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worchestershire sauce, oil and seasonings. Cover and cook on low for 8 hours or until bubbly. Discard Bay leaves. Serve with spaghetti.

Mozzarella Cheese Dip

I love this dip and it is good with chips and as a veggie dip. I have used it for 35 years and still go to it whenever I want a dip. Will be using it for my Halloween get together as always. Gets better as the flavors blend together, so try to make it early in the day or night before you are going to serve it.

1. 3/4 cup sour cream


2. 3/4 cup mayonnaise(NOT MIRACLE WHIP)


3. 3/4 teaspoon dried parsley


4. 1/2 teaspoon sugar


5. 1/2 teaspoon garlic salt


6. 1 Tablespoon Parmesan cheese, grated


7. 1/2-3/4 cup mozzarella cheese, shredded


8. 1/8 teaspoon onion powder


9. Raw veggies or Frito Scoops or potato chips for dipping

Combine all dip ingredients. Chill for several hours or overnight to allow flavors to blend. Makes about 2 cups..

Ann's Baked Beans

You all asked for it, so here it is, my baked bean's. I've never taken these anywhere that I wasn't asked by 2 or 3 people for the recipe. Easy, and always good. Hope you enjoy them!!!

1. 4 cans ( 16 ozs. each) baked beans, DRAINED (I use Bush's original baked beans)
2. 1 bottle ( 12 ozs.) CHILI sauce
3. 1 Large onion, chopped
4. 1/2 pound sliced bacon, cooked and crumbled (Can use up to a pound)
5. 2 cups packed brown sugar

Preheat oven to 350 degrees. In a large baking dish, combine all of the ingredients above. Stir until blended. Bake, uncovered, for 45-60 minutes or until completely heated through. Serves 12-14.

Ann's Tomato/ Cucumber and Basil salad

I've had so many requests for this recipe and my baked beans, that I decided to post them. Just kind of developed this thru the years and of course, one of the "secrets" is really good tomatoes, like the one in So. Missouri!! It is nice to mix tomatoes like red and yellow, large and cherry, heirloom, etc. Same with the cucumberas. Friends gave me some the English ones as well as the regular and they looked and tasted great together. so use some imagination and what you can find or firends are kind enough to give you, and go with it. You could also try some different basils but I generally like the big leaf basil or some of the ruby basil mixed with it. Great summer barbeque dish!! fresh and light!!

1. 3 large tomatoes, sliced or use large and cherry sliced in half, or smaller ones also sliced


2. 1 large cucumber or 2 smaller, mix regular and English too


3. 2 green onions, I also like red onions sliced thin, and use them lots


4. 3 Tablespoons Italian dressing(I like Kraft Lite Zesty Italian, but Wishbone is good too)


5. 1 Tablespoon good Balsamic vinegar (You can use cider vinegar too)


6. 2 tablespoons or more of fresh Basil, cut up on top


7. 1/4 teaspoon salt


8. Sprinkle of Lawry's seasoned pepper and garlic salt

Slice tomatoes, cucumbers, and onions and place in a pretty bowl. Drizzle all over with vinegar and Italian dressing. Cut up the Basil over the top and sprinkle with seasonings. With a fork, toss lightly. Serve garnished with pieces of parsley. Keeps several days and if you have dressing left in bottom of bowl, just add some more tomato, cucumber and onion and toss. Everyone loves this!! Great on burgers too...

Jefferson Davis Jackson Bar-B-Que Sauce

Boy are you going to love this recipe and the story that goes along with it!! My lifetime friend, Dennis Nabors, who is a good cook himself and hails from the Great old Southern state of Alabama, sent this to me. I tried it for a picnic this summer with a slow cooked brisket and it was wonderful!! Basted the brisket in it and also served the sauce on the side. Den likes to serve it with ribs and a very slowly cooked BBQ Boston Butt Roast, he also likes it on chicken. Try it on meat of your choice. YUMMY!

Here is the story about it that Den sent me, along with the recipe. Jefferson Davis Jackson, 1869-1971, son of a slave, was wagon driver, cook and assistant to Dr. Eugene Allen Smith, State Geologist and Un. of Alabama professor. During the Spring and Summer, Jackson would travel the State with Dr. Smith. Throughout the day while the professor gathered geological samples, Jackson took the covered wagon and tent to set up camp at the next location for the night and cooked dinner(very frequently Bar-B-Que). After Dr. Smith's death, Jackso continued to work for the Geological Survey for many years, where old-time employees fondly remembered his cooking. This is the Bar-B-Que Sauce Jackson used on those trips with Dr. Smith and throughout his life. There are 2 recipes, one for 2.5 gallons, and another for a smaller amount, little over a half gallon. I made the smaller.

1. Catsup 5 Quarts or 46-48 ounces


2. Cider Vinegar 3 quarts or 1 Quart


3. Salt 1/2 Cup or 1/8 cup


4. Sugar 1 Cup or 1/3 cup


5. Prepared Mustard 1 cup or 1/3 cup


6. Ground Red Pepper 2 Tablespoons or 1 level teaspoon


7. Ground Black Pepper 2-3 Tablespoons or 1 teaspoon+


8. La. Hot Sauce 6 oz. or 3 oz.


9. Worchestershire Sauce 8 oz. or 4 oz.

Combine all of the above in a large pot, and watching CAREFULLY, bring to a boil, stirring frequently(it can boil over suddenly, because of the sugar). When you can't "stir down" a boli. turn it off.

ADD:

Fresh lemon (or lime)- juice of 8-10 lemons for large batch or 4-5 lemons, for smaller batch.

Butter- 1 pound for large batch, or 1/3 pound for smaller batch. After butter melts, bring it back to a boil and it's done!! NOTE: If you leave the butter out, the sauce lasts longer- won't get rancid. Keep sauce in refrigerator if you use butter. My note, I used butter, adding some as I use it instead of putting in the whole batch at once. Heated it a little so butter would melt into the sauce. As Paula Deen says, "Just a little more buttah"!! makes everything better.

Mediterranean Carrot Salad

One of my good friends, Lorraine Kohrs, served this at our quilt group. It is a new and delicious way to serve carrots. I love Organic carrots, as they have such a sweet, good taste. Use them if at all possible. It also calls for fresh mint, which I grow and it does add a wonderful flavor too. Great for luncheons. It is light and flavorful!!

1. 1/2 pound carrots(Organic, if possible), peeled
2. 2 Tablespoons extra-virgin olive oil
3. 2 Tablespoons fresh lemon juice
4. 1 garlic clove, crushed
5. 1 Tablespoon chopped fresh mint
6. 1/4 teaspoon Kosher Salt

With a box grater, mandoline, or food processor, coarsely grate carrots. Combine with remaining ingredients and toss to coat. chill or serve at room temperature. Serves 4.

Quaker Oats Vanishing Oatmeal Raisin Cookies

I had forgotten how much I love these old standby oatmeal cookies!! My friend, Kathy Bacino, brought them to the annual 4th of July picnic and they literally flew "out of the window". Kids and grownups alike were eating them 2 at a time!! She sent this to me so we could share it with you, if it isn't in your cookie repertoire, it should be soon.

1. 2 sticks (1 cup) butter, softened Can use some margarine or shortening, too)
2. 1 cup firmly packed brown sugar
3. 1/2 cup granulated sugar
4. 2 Eggs
5. 1 teaspoon Mexican vanilla
6. 1 1/2 cups unbleached flour,INCREASE flour to 1 3/4 cups at high altitude(I prefer King Arthur or Pillsbury)
7. 1 teaspoon baking soda
8. 1 teaspoon cinnamon
9. 1/2 teaspoon salt
10. 3 cups Quaker Oats (quick or old fashioned, uncooked)
11. 1 cup raisins

Preheat oven to 350 degrees. Beat together butter, brown sugar, and granulated sugar, until creamy. Add eggs and vanilla, beat well. Whisk together in a separate bowl, the flour, baking soda, cinnamon, and salt; mix well. Add to creamed mixture, and mix well. Stir in oats and raisins. Drop by rounded tablespoons onto UNGREASED cookie sheets. Bake for 10-12 minutes, until golden brown. Cool one minute on cookie sheet, remove to wire rack to finish cooling. Graba big glass of milk and Enjoy!! Makes about 4 dozen.

Egg's Helen Breakfast Casserole

This fabulous breakfast casserole was given to me by my little friend, Tracy Wolfe in Kansas. Her Dad and mom are our best friends and she shared this with me at the annual 4th of July party she and her family come to each year and they make this dish, everyone loves. It would be perfect for any of the big holidays as you make it the night before and just bake in the morning. Add some of my homemade cinnamon rolls or orange rolls(recipes on website), fresh fruit and you are good to go. Enjoy!! Thanks, Tracy!!

1. 12 Eggs
2. 2 TBLS. of butter- always use real stuff!
3. 1 small can of mushrooms, drained
4. 2/3 cup of cream or half and half
5. 2 lbs. Jimmy Dean original sausage
6. 1 cup Cheddar cheese, shredded

Evenly coat bottom and sides of a 9x13 baking dish with the butter. Brown sausage and drain. Break eggs into the baking dish and spread over pan. Yokes should be broken but NOT mixed in with whites. Spread mushrooms over eggs. Add cream or half and half, pour over evenly. Again, DO NOT MIX!! Sprinkle browned sausage over all evenly and top with the shredded cheese. Cover tightly with foil and refrigerate overnight- THIS IS A MUST!!

Preheat oven to 350 degrees, the next morning. Uncover and bake casserole for 1 hour. this may take longer depending on your oven, just make sure the center is set up. YUMMY!!

Sour Cream Cucumbers

Another delightful summer recipe from my friend, Janet Bauer, served at our quilt group. This is also from "Taste of Home" magazine. Always good with burgers, ribs, steaks or just to have, and easy to do. Plan to make it ahead!!

1. 1/2 cup sour cream
2. 3 TBLS. white vinegar
3. 1 TBLS. sugar
4. pepper to taste
5. 4 medium cucumbers, thinly sliced(use vegetable peeler, works great!)
6. 1 small sweet onion, thinly sliced and separated into rings

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in the cucumbers and onion. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. 8 Servings

Beef Stroganoff

Another great family recipe from my friend, Jamie Henderson Swensen. This is one of my favorite recipes, I have received over the last month to post. My husband loves it too. Just add a nice green salad and some French Bread and you have a nice meal. Great for a cool Fall evening meal, and sure to become a favorite of yours too.

1. 1lb. 1/4-1/2 inch thick round steak( I use about a lb. and a half as my husband likes lots of meat!!) You can also use good quality stew meat- 1 1/2 lbs.
2. 2/3 cup water
3. 1 cup sour cream
4. 1 8oz. pkg. cream cheese
5. 8 oz. fresh mushrooms, sliced or 1 small can sliced mushrooms
6. 1 pkg. dry onion soup mix
7. 1 pkg. cooked egg noodles
8. 1 TBLS. flour

Slice steak to desire thickness( strips or chunks, I prefer strips). Brown in skillet in 2 TBLS. oil. Add water, fresh mushrooms or undrained canned mushrooms, and soup mix. Heat to boiling. Blend sour cream, cream cheese, and flour in bowl and add to meat mixture. Simmer for 15 minutes.( I added a TBLS. or 2 of cooking sherry to this and really liked that taste too) Serve over hot noodles. Serves 4.

Layered Salmon Loaf

Wonderful dinner dish form my little friend, Jamie Henderson Swensen(who I babysat), here in Colorado City. She is a mom herself now, and sent me 4 great recipes to share. Since I love salmon croquettes, knew I was going to like this one. Hope you and your family enjoy it too. Thanks, Jamie...

1. 1 1lb. can Salmon
2. 3/4 cup Herb seasoned stuffing mix(such as Pepperidge Farm)
3. 1 Egg
4. 2 TBLS. Milk
5. 2 TBLS. grated onion
6. 1 TBLS. Lemon Juice
7. 1 TBLS. Chopped Parsley
8. Salt and pepper to taste
9. 2 TBLS. Butter
10. 1/4 cup Chopped Celery
11. 1/4 cup Chopped Green Pepper
12. 1/4 cup Chopped Carrots(if desired)
13. 1 TBLS. Flour
14. 1- 1/3 cups cooked Rice
15. 1/2 cup Shredded Swiss Cheese
16. Bread Crumbs, if desired

Preheat oven to 350 degrees. Drain and flake Salmon, reserving 1/4 cup of the fluid. Combine Salmon, stuffing mix, egg, onion, lemon juice, parsley, salt and pepper. Spread 1/2 salmon mixture in greased loaf pan. Melt butter in medium pan over moderate heat. Add celery, green pepper and carrots, cook for 2 minutes. Blend in Flour. Cook a few minutes over moderate heat, stirring. Add reserved 1/4 cup salmon liquid to pan. Continue cooking, stirring constantly until smooth and thickened. Add cooked rice and cheese. Mix lightly but thoroughly. Spread rice mixture over salmon in pan. Top with remaining salmon mixture. Sprinkle breadcrumbs over the top, if desired. Bake uncovered in 350 degree oven for 50 minutes, or until set. Serves 6.

Betty's Cheesecakes

A very dear friend of mine, gave me this recipe many years ago. She is one of the best cooks ever and mother-in-law to one of my best friends. These are individual cheesecakes and one of my most requested dessert recipes. They travel well and are easy to eat. I always take them to 4th of July picnics(2 this year) and they are festive and nice for the holidays too. You can use any kind of topping you like, I prefer cherry and blueberry, or you can make your own out of fresh fruit(I've used fresh peaches before and they were good.) This makes exactly 2 dozen and most people can't eat only one so you may want 2 batches. Bon Appetit!!

1. 3 - 8 oz. pkgs. cream cheese


2. 5 Eggs


3. 1 1/2 teaspoons vanilla (preferably Mexican)


4. 1 cup sugar

Filling:

1. 1 cup sour cream


2. 1/2 cup sugar

Topping:

1. Can or cans of fruit pie filling of your choice, I use cherry and blueberry. 2 cans will do 48 cheesecakes or 2 batches.

Preheat oven to 350 degrees and line 24 cupcake pans with foil cupcake papers. Combine the cream cheese, eggs, vanilla sugar in a large bowl and beat with mixer until very smooth, creamy and no lumps. Fill cupcakes 2/3 full. Bake at 350 degree for 45 minutes on middle rack. Remove from oven and let rest for 3 or 4 minutes.

Meanwhile combine the sour cream and sugar in a small bowl. After the centers have rested and fallen slightly, put 1 teaspoon of filling in each cupcake, on top of baked portion. Return to oven and bake 10 minutes more. Let cool. When cool, top each cheesecake with a TBLS. or so of pie fillng and refrigerate until serving. THE VERY BEST!!!!

Rich Coffee Cake

This was served at my quilt group recently, by my friend Janet Bauer. It is fabulous!!! You won't have one slice left, I assure you. I am not a chocoholic, but the chocolate drizzle just makes it perfect. Fall is in the air and the holidays; this is definitely a holiday worthy coffee cake. Another recipe from the wonderful "Taste of Home" magazine...

1. 1 cup butter, softened


2. 2 cups sugar


3. 2 Eggs


4. 2 cups unbleached flour( I prefer King Arthur or Pillsbury)


5. 1 1/2 teaspoons baking powder


6. 1/2 teaspoon salt


7. 1 cup (8 ounces) sour cream


8. 1/2 teaspoon vanilla extract

TOPPING:

1. 1 cup chopped pecans


2. 2 TBLS. sugar


3. 1 teaspoon cinnamon

Chocolate Glaze:

1. 1/2 cup semisweet chocolate chips


2. 1/4 cup butter, cubed

Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, and salt. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients.

Combine topping ingredients; sprinkle 2 TBLS. into a greased and floured 10 inch tube pan. For glaze, in a microwave-safe bowl, melt chocolate chips and butter: stir until smooth. Spoon half of the batter over the topping; sprinkle with half of the remaining topping. Drizzle with half of the glaze. Top with remaining batter; sprinkle with the remaining topping.

Bake at 350 degrees for 60-70 minutes or until toothpick inserted near the center of the cake, comes out clean. Cool for 10 minutes before removing from the pan to a wire rack. Warm remaining glaze; drizzle over coffee cake. Serve warm, if desired. Yield: 12 servings

Scrumptious Flag Cake

Absolutely love this cake and I have had sooo many requests since I made it for the Big 4th of July picnic, that I wanted to get it up. Many of the folks had taken pictures and wanted to have the recipe too. It is from "Barefoot Contessa Family Style" and is just overflowing with butter and cream cheese and lots of good things. Had to remember how to use my pastry bag and attachments and need more work, but it turned out quite festive and was enjoyed by all and I had to hide a piece to take home, so know it was well received. One thing, you need a large 18x12x1-1/2 inch cake pan. I found them at the Wilton Cake website and ordered from there. Maybe make it for Labor Day??? So Fun!!!

CAKE:

1. 2 1/4 sticks unsalted butter, at room temperature (I used 1/2 cup butter flavor Crisco at high altitude)


2. 3 cups sugar (cut down to 2 3/4 at high altitude)


3. 6 extra-large eggs, at room temperature


4. 1 cup Sour Cream, at room temperature


5. 1 1/2 teaspoons Mexican vanilla or pure vanilla extract


6. 3 cups unbleached flour(I like King Arthur or Pillsbury)


7. 1/3 cup cornstarch


8. 1 teaspoon Kosher salt


9. 1 teaspoon baking powder

For the Icing:

1. 1 pound(4 sticks) unsalted butter, at room temperature


2. 3 -8oz. pkgs. cream cheese, at room temperature


3. 1 pound powdered sugar( I added another 1/2 cup or so, thought it was too runny)


4. 1 1/2 teaspoons Mexican vanilla or vanilla extract


5. 2 half-pints blueberries


6. 3 half pints raspberries

Preheat oven to 350 degrees. Butter and flour an 18x12x1 1/2 inch cake sheet pan(see above).

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed until light and fluffy. On medium speed, add the eggs one at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, powdered sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing until smooth. Spread 3/4 of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag with lg. star tip and pipe 2 rows of icing below raspberiies. Alternate rows of icing with raspberries until flag is complete. Pipe stars on top of the blueberries. WA-la a 4th of July centerpiece!

Ann's yummy Potato Salad

Since it is picnic season and I have had many requests for this recipe. Decided to post it. I have combined a couple of my old potato salad recipes over time and this is what I came up with for cookouts and such. It is hard to beat a good potato salad at a picnic!! Be sure and try my baked bean recipe too. Serves a lot also.

1. 8 medium potatoes
2. 1/4 cup red onion, finely chopped(sometimes I will use Sweet Vidalias or Walla-Walla's when they are in season)
3. 1 teaspoon salt
4. 1/8 teaspoon pepper
5. 1/3 cup Italian salad dressing
6. 1/2- 3/4 cup mayonnaise(not Miracle Whip)
7. 1/2 cup celery, chopped
8. 4 hard boiled eggs, chopped
9. 1 teaspoon celery seed
10. 2 teaspoons prepared mustard

Peel and cut potatoes into cubes, place in large pan, cover with water and add some salt to water. Cook until tender, drain and cool. Combine cooled potatoes with onion, 1 teaspoon salt and pepper. Add Italian dressing, cover and refrigerate at 3 hours but overnight is better. Just before serving, add mayonnaise, mustard, eggs, celery and celery seed. Mix well. Refrigerate until using. Garnish with fresh parsley and more chopped eggs, if desired. Happy Picnicking!!!!!

Tarragon Chicken Salad

I originally got this recipe from "The Martha Stewart Cookbook". It was the first time I had found a recipe for chicken salad where you cook the chicken on a bed of herbs. Since I grow my own herbs, it seemed like a nifty way to infuse the chicken with more flavor. Boy does it!! I've made some changes over the years, and I have included those. In the photo, you will see the chicken salad served with my homemade croutons which are included on this baking site. Chicken Salad is wonderful with fresh fruit and homemade rolls(lots of recipes on my site).

1. 1 onion, sliced thin


2. Fresh herbs, use a combination and I cut large sprigs to line my Pyrex baking dish. This last time I used parsley, sage, tarragon, thyme, and oregano. I also sometimes add rosemary and or bay leaves


3. 8 whole chicken breasts( I also use chicken breast filets without skin)


4. Juice of 1 lemon


5. Kosher salt and freshly ground pepper(I like to use seasoned salt on mine for more flavor and Lawrey's seasoned pepper)


6. 2 TBLS. chopped Fresh Tarragon


7. 1/2 cup sour cream(I use about 2/3 cup to 3/4 cup)


8. 1/2 cup mayonnaise( NOT Miracle Whip, use real mayo or Lite Mayo, I also use 2/3 cup to 3/4 cup)


9. 2 cups finely chopped celery


10. 1 cup toasted chopped pecans or toasted chopped almonds (the original recipe calls for 1 1/2 cups chopped pecans but I prefer them toasted(much more flavor) and not so many, I also like almonds in this so added) NUTS are OPTIONAL


11. 2 hard boiled eggs, chopped (this is my addition also, you can not use eggs if you don't want them)

Preheat oven to 375 degrees. Butter a baking pan or pans very generously(Use butter not spray). Scatter onion slices and herbs in the pan and lay the halved breasts on top, skin side up, in a single layer. Sprinkle with lemon juice and salt and pepper. Roast for 40-45 minutes or until done. Do not overcook. Cool

Remove the skin and bones from meat and cut or shred into small cubes or slivers. Put in a bowl and mix with salt and pepper to taste and add 2 TBLS. tarragon. Add celery and chopped eggs.

Mix sour cream and mayonnaise together and stir into chicken a little at a time until creamy. Mix in more sour cream and mayo if necessary. Taste for seasoning and add chopped nuts, if desired. To serve, spoon chicken salad onto a bed of lettuce with cucumbers, tomatoes, etc. or spoon into a hollowed out tomato. Serve on cantaloupe slices or in a hollowed out cantaloupe. Top with homemade croutons.

Homemade Croutons a la Ann

Thought many of you would enjoy making your own croutons to go with fresh summer salads. I grow many of my own herbs so I have access to different ones all summer. Remember to mix it up as far as the herbs you use go, try different combinations for different salads, etc. this is just a basic recipe I use. In this picture, I show the croutons on Tarragon Chicken Salad(recipe on this site), with fruit. Have Fun!!

1. Older bread or rolls, about 4-5 cups


2. 1 stick Unsalted butter, melted


3. Chopped herbs of your choice... Some of the ones I like are tarragon, thyme, basil, parsley, rosemary


4. Onion powder to taste


5. garlic salt to taste

Preheat oven to 300 degrees. Cut bread or rolls into small bite size pieces. Put in bowl. Melt butter, add herbs of choice, garlic salt and onion powder. Toss well. Spread in a single layer on a sided cookie sheet. Bake for 15 minutes, turn croutons, and then bake for 15 minutes more. Cool on cookie sheet and put in plastic bag. Will keep quite a while in a bag or you can freeze part for later. HINT: Instead of using herbs, you can add grated parmesan cheese to herbs and a little parsley for a different taste. These are really good on the top of soups also.

Ann's Italian sausage, hamburger, mushroom and red onion pizza

All of The girls in my cooking class, wanted to learn to make homemade pizza. A couple of them had tried to make it before, but didn't like the results.  I have experimented over the years and finally came up with my own version. It makes 2 large pizzas, so for 2 people you can have one for dinner and freeze another one for later. They freeze nicely. You can use any toppings you like, but most things should be sauteed before putting on the pizza. It cooks and softens the veggies and brings out the flavors. The exception is pepperoni, which can just be layered directly onto the pizza. Also, you can make plain cheese pizza, which is how my grandson likes it. My kids and grandkids always request this pizza when they visit or I go to see them. My favorite mix is hamburger and mild Italian sausage mixed together with mushrooms and red onions sauteed together and added on top of the meat mixture. THE MOST IMPORTANT thing is to spread the pizza sauce on thin!!! You should have about one half of a jar left. This pizza just says home, family and comfort food to the max!! The girls in the picture are from my May Cooking class. Good friends and good fun, You can't beat it!!

1. 1 pkg. instant yeast (can use regular)



2. 1 cup lukewarm water



3. 1 TBLS. sugar



4. 1 teaspoon salt



5. 2 TBLS. oil(I like Crisco vegetable)



6. 2 1/2 - 3 cups unbleached flour(I like Pillsbury or King Arthur)

Toppings:

1. 1 jar Ragu Pizza Quick Sauce



2. 1 12 oz bag grated 5 cheese Italian



3. 1 12 oz bag mozzarella cheese



4. pepperoni, sliced (If using instead of sausage/hamburger mix)



5. 1 lb. Italian sausage and 1/2 lb. hamburger, crumbled and browned.
6. about 1/2 small red onion, sliced
7. 1/2 of an 8 oz. pkg. of mushrooms sliced 
8. green or red peppers, sauteed(I prefer red cause they are milder)

In bowl dissolve yeast in warm water. Add sugar, salt amd oil. Mix well. Gradually add flour to form a stiff dough. Knead on floured surface until smooth. Put a little oil in medium bowl, turn dough to oil both sides, and cover with a damp towel. Let rise until doubled in bulk.


Empty dough out on pastry cloth that has been floured and divide in half. Roll out thin and put each half in a pizza pan or on a pizza baking stone. (For grandkids, I use 7 inch cast iron skillets). Crimp the edges to hold toppings. Spread Ragu on very thin, covering surface and then almost 1/2 of the grated cheese from each bag(you will have a little left but you also can use it all). Put the meats on next and then veggie toppings. Bake at 400 degrees about 15-20 minutes or until golden brown. So much fun to make with friends or family!!

Kathy's Fresh Strawberry pie

The grand finale to our cooking class was a pie brought by Kathy Neve. It is a very fresh Spring/summer pie made with fresh strawberries. I have made a followers of my class in using real whipped cream instead of Cool Whip. There is sooo much difference. We worked on whipping cream and I taught them how to not overwhip so it turns to butter. We all enjoyed this dessert. I garnished the slices with fresh mint and a fresh strawberry sliced with stem.

1. 1 1/3 cups finely crushed vanilla wafers(about 42 wafers)


2. 2 TBLS. sugar


3. 1 1/2 teaspoons Mexican vanilla


4. 5 TBLS. unsalted butter, melted


5. 8 cups of hulled strawberries, divided(small ones work better)


6. 2 TBLS. water


7. 2/3 cup sugar


8. 2 TBLS. cornstarch


9. 1 TBLS. lemon juice


10. 1/2 pint whipping cream, whipped

Preheat oven to 350 degrees. Combine cookie crumbs, sugar, 1/2 teaspoon vanilla and the melted butter; Press into a 9 inch pie pan. Bake 10 minutes or until set and barely beginning to brown. Cool the crust.

Slice 2 cups strawberries. Combine with 2 TBLS. water in a saucepan. Bring to a boil while mashing strawberries. Cook about 2 minutes. Push thru a sieve with a spoon. Discard solids that remain. Measure juice and water to equal 1 cup.

Combine sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over medium heat until thickened. Boil 1 minute. Remove from heat and stir in remaining vanilla. Place 1/3 of the berries in pie shell; drizzle with 1/3 of the glaze. Repeat twice. Chill 2 hours or until set. Serve whith whipped cream. Serves 6-8. Wonderful on a hot summer's evening!

Spicy Cucumber Salad

Another recipe from our May cooking class brought to us by Carol Nystrom, as a side to the homemade pizza we were making. These are delicious and perfect for that summer picnic, now that cukes are coming in season. Thanks, Carol

1. 3/4 cup Rice Wine Vinegar


2. 1/2 cup sugar


3. 2 teaspoons Kosher


4. 1 teaspoon crushed red pepper flakes, can adjust according to how "hot" you like things


5. 1 TBLS. plus 1 teaspoon finely grated, peeled fresh ginger


6. 4 lbs. seedless cucumbers, halved crosswise

Whisk together vinegar, red pepper flakes, ginger, and sugar in a large bowl for dressing. Using a vegetable peeler, cut cucumber lengthwise into ribbons and add to bowl with dressing, tossing to combine. Salt to taste. Chill at least 15 minutes or more, stirring once before serving. Serves 8

Warm Bacon Cheese Spread

At my last cooking class here in Colorado City, we made this yummy appetizer. The ladies in the picture, holding the bread bowl are my friends from the class, Lisa Wachob on the right and Sue Phillips. Men love it too and it would be GREAT for that Super Bowl Party!!! It is from the Taste of Home magazine, that I love. Can make ahead and then heat it when ready to serve.

1. 1 Round loaf Sourdough bread(Can use wheat or multigrain, etc., Whole Foods has several choices)


2. 1 - 8oz package cream cheese, softened


3. 1 1/2 cups(12 oz) sour cream


4. 2 cups(8 oz.) shredded cheddar cheese(sharp is best)


5. 1 1/2 teaspoons Worchestershire Sauce


6. 3/4 pound sliced bacon, cooked and crumbled(Applewood Farms smoked is great!)


7. 1/2 cup chopped green onions


8. Assorted crckers bread cubes from loaf

Cut the top 1/4 off the loaf of bread; carefully hollow out the bottom, leaving a 1 inch shell all around. Cut the removed bread and top of loaf into cubes; set aside. In a mixing bowl, beat the cream cheese. Add the sour cream, cheddar cheese and Worchestershire Sauce until combined; stir in the bacon and green onions.Spoon into bread shell. Wrap in a piece of heavy duty foil(about 24 in. by 17 in). Bake at 325 degrees for 1 - 1 1/4 hrs or until heated thru. Serve with crackers and reserved bread cubes. Yield 4 cups

Italian Cream Cake

Before moving to Colorado, I had never heard of Italian Cream Cake. There is a large Italian contingent in Pueblo and many of Italian descent around Southern Colorado. Some of my friends, who are Italian, put me onto this wonderful cake. It is one of my top 2 most requested and I made it for several graduations this year, by request. If you like coconut or carrot cake, this would be in the same family, only BETTER. The cake in the picture, I made and decorated for a special friend's birthday. All of our gorgeous lilacs were in bloom then. Know you will love this if you try it!!!!

1. 1/2 cup Crisco( I use 1 cup butter flavor Crisco at high altitudes!!! and leave off the butter)


2. 1/2 cup butter


3. 1 2/3 cups sugar


4. 5 Eggs, separated


5. 1 cup buttermilk


6. 3/4 teaspoon baking soda


7. 1/2 teaspoon salt


8. 2 cups unbleached flour, sifted (I use Pillsbury or King Arthur)


9. 1 teaspoon Mexican vanilla


10. 1 cup pecans, toasted and then chopped


11. 1 - 3 1/2 oz. can flaked coconut

Cream Cheese Frosting:

1. 8 oz. cream cheese, softened


2. 1/4 cup butter, softened


3. 1 lb. Powdered sugar


4. 1 teaspoon vanilla


5. 2 TBLS. or more whipping cream(can use milk)


6. 1 cup toasted, chopped pecans

Cream butter and Crisco, add sugar gradually and beat until fluffy. Add egg yolks, one at a time and beat well after each addition. Add buttermilk alternately with dry ingredients starting and ending with flour. Stir in vanilla, pecans, and coconut. Fold in stiffly-beaten egg whites. Bake in 3 greased and floured pans that also have a round of parchment or wax paper on top and then grease the paper too. Bake at 350 degrees for 30-40 minutes or until done when checking with a toothpick. Cool in pans for 20 minutes and remove. Ice with cream cheese frosting and sprinkle with toasted pecans.

To make frosting: Cream cheese and butter until smooth. Add remaining ingredients, ending with cream to make the proper spreading consistency.

Eileen's Italian Cream Cake

Supreme Double- Coconut cream pie

I love this pie!!! I just found this recipe again and I remembered it is the best ever. While the original coconut cream pie I have on the website is good, this is heavenly. It uses both cream of coconut and flaked coconut. Wait until you taste it!!!!

1. 3 Egg whites (I use 4 or 5 to make a high meringue, just use heaping measures of the sugar and cream of tartar)


2. 1/4 cup cornstarch


3. 2 cups milk


4. 3/4 cup Cream of coconut


5. 3 beaten egg yolks


6. 2 TBLS. butter or margarine


7. 1 cup flaked coconut


8. 2 1/2 teaspoons vanilla


9. 1/4 teaspoon cream of tartar


10. 1/3 cup sugar


11. 2 TBLS. flaked coconut


12. 1 baked 9 inch pie crust(recipe found on this website)

Preheat oven to 350 degrees. Let egg whites stand at room temperature for 30 minutes. Meanwhile for filling, in a medium suacepan combine cornstarch and 1/4 teaspoon salt; stir in 1/4 cup of the milk, with a wire whisk, until smooth. Stir in remaining milk and the cream of coconut. Cook and stir over medium heat until thickened. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into the egg yolks, stirring constantly. Pour egg yolk mixture into remaining hot filling in the saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted. Stir in 1 cup flaked coconut and 2 teaspoons of vanilla. Keep warm...

For meringue, in a large metal mixing bowl combine egg whites, remaining 1/2 teaspoon vanilla, and the cream of tartar. Beat with an electric mixer on fairly high speed for 1 minute or so until soft peaks form(soft peaks are when you pull up meringue with mixer(not on) and the peak "droops", stiff peaks are when they stand straight up in the air). Gradually add the 1/3 cup sugar, 1 TBLS. at a time, beating on high speed 4 minutes or more, until mixture holds stiff peaks. Spoon hot filling into baked pie shell. IMMEDIATELY spread meringue over hot filling, carefully sealing to edge of crust to prevent shrinkage. Sprinkle with the remaining 2 TBLS. flaked coconut. Bake for 15 minutes, watching carefully, until meringue and coconut are nicely browned. Cool for 1 hour. Chill for at least 3 hours before serving. However, I like to bring to room temperature to serve. Think it tastes the best!!

Blueberry Pie

I absolutely love this pie recipe and I originally found it in Better Homes and Gardens. However, I have made a couple of my own changes over the years. Blueberry season is in full swing and the blueberries are very reasonable right now, so make several for friends and neighbors. You will be much appreciated, believe me!! Another taste of summer...

1. Pastry for 2 crust pie


2. 4 Cups fresh blueberries


3. 1- 14 oz. can small wild blueberries, drained well


4. 3/4 to 1 cup sugar


5. 3 heaping TBLS. flour


6. 1/2 teaspoon grated lemon peel


7. 1/2 teaspoon cinnamon


8. 1/2 teaspoon nutmeg


9. dash salt


10. 1 teaspoon lemon juice


11. 1 TBLS. butter

Combine 4 cups fresh blueberries and wild blueberries with sugar, flour, lemon peel, cinnamon, nutmeg, and salt. Line bottom of pie pan with pastry and add filling. Sprinkle with lemon juice and dot with butter. Add top crust and make slits for steam. Brush with milk and sprinkle with cinnamon sugar. Put on baking sheet with sides and bake for 35-40 minutes until browned and bubbly. Serve warm with ice cream!!! DELICIOUS!!

Grapefruit Pie

An unusual and really good recipe, using grapefruits!! It was given to me by one of my workout friends, who used to live in Florida,Charmaine Anderson, hence the abundance of citrus!! A bit of sun during the winter months when one can use a taste of the sunny southern climes. this is also for my Arizona friend, Laurie who has a fabulous grapefruit tree in her yard.

1. 1- 9 inch BAKED pie shell(see my recipe for pie crust on this site)
2. 4 pink grapefruit
3. 1/4-1/2 cup sugar, depending on grapefruit sweetness
4. 1 TBLS. cornstarch
5. 3/4 cup grapefruit juice
6. 1- 4oz. box strawberry jello(Charmaine says she has used all flavors and they are good with it)

Peel grapefruit, removing pith. Cut into bite size pieces. Drain in a strainer over a pan, collecting the juice for a couple of hours. Combine sugar, cornstarch, and juice in a small saucepan(if the collected juice does not measure 3/4 cup, add water to make that amount). Bring to a boil, stir in jello. Cool slightly. Spread grapefruit in the bottom of the baked pie shell; pour jello over fruit. Refrigerate and serve with whipped cream or cool whip. HINT: After baking pie shell, brush with melted butter and refrigerate for an hour or so before putting in the filling; this keeps fruit juice from leaking thru crust!! Relish your taste of sunshine, Thanks, Charmaine!!

Kristine Ritter's Ultimate Pull-apart Coffee Cake

This recipe is an easy, breezy one but wonderful for guests or holidays when on a time crunch. It is wonderful and everyone loves it!! Kristine got it from a Paula Deen publication and I have personally used it several times since she gave it to me last Fall. This is much like a "monkey bread" Thanks, Kristine!!

1. 16-18 unbaked frozen dinner rolls, such as Rhodes
2. 1- 3 oz. pkg. REGULAR(not instant) butterscotch pudding mix
3. 1/2 cup brown sugar, packed
4. 1/2 cup chopped pecans
5. 1/2 cup(1 stick) butter, melted

The night before, place frozen rolls in a well-greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle pecans over sugar. Pour melted butter over all. BE SURE melted butter is not hot. Cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, 8-10 hours. Preheat oven to 350 degrees. Uncover rolls and bake for 30 minutes. Remove from oven and cool for 5 minutes. Invert pan onto serving platter, remove pan. Serve by pulling apart with forks. Makes 6 servings or more.

Mrs. Rice's Honest To God Memphis Pound Cake circa 1910

My dear friend form Springfield, who also lives in Colorado, Jill Woodruff Manos, shared this wonderful pound cake recipe. Interestingly, it is from a mutual family friend back home and has been handed down in their family. Jill provided a high altitude adjustment which I will include for those of us in the Rocky Mountain area. Know you will enjoy this cake recipe. It's a keeper!!

1. 1/2 lb. butter (2 sticks)
2. 6 Eggs
3. 3 cups sugar
4. 3 cups flour
5. 1/4 teaspoon salt
6. 1/4 teaspoon soda
7. 8 oz. sour cream
8. 1 heaping teaspoon nutmeg
9. 2 TBLS. whiskey (optional)
10. Preheat oven to 300 degrees. Cream butter and sugar. Beat in eggs, one at a time. Add whiskey, if using(Jill says can't imagine leaving it out). Sift flour. Add 1 cup flour, then 1/2 of sour cream and alternate, ending with 1 cup flour. Pour batter into a WELL GREASED and FLOURED angel food cake pan. Bake @ 300 degrees for 1 1/2 hours. Cool on rack for 20 minutes and then remove from pan to finish cooling. FOR HIGH ALTITUDE: Reduce sugar to 2 3/4 cups and bake at 325 degrees for 1 1/2 hours. Great holiday cake!!

Blackberry Cobbler

This is a good ole Missouri Ozarks recipe and one I've used for 35 years. Where I'm from in the Ozarks has the biggest, juiciest blackberries you've ever tasted and we used to go blackberry picking every summer. Inevitably I got poison ivy, but well worth it!! It is easy and just use my crust recipe on this site. Always yummy good with a scoop of vanilla bean or peach ice cream. Oh, those lazy days of summer!!

1. 4+ cups of blackberries, rinsed and picked over and drained



2. 2 TBLS. tapioca



3. 1 1/3 cups sugar



4. Dash of nutmeg



5. 2 TBLS. butter



6. 2 pie crust- recipe on this site

Preheat oven to 375 degrees. Mix berries, tapioca, sugar, and nutmeg togther. Pour into bottom pie crust and dot with the 2 TBLS. of butter. Do a lattice top crust by cutting 1 inch strips and weaving them together. Do this by laying strips one way with small space in between and then lay the strips over the first ones from the other direction or side.(See picture). Brush lattice top with milk and then sprinkle with cinnamon sugar. Put on baking sheet with sides and bake at 375 degrees for app. 1 hour until crust is browned and juices are bubbling. It's heaven!!

Apricot Pie

This absolutely FABULOUS Apricot pie comes from my friend, Bev Giffin. She is part of my quilt group and we have been meeting for 24 years!!! We not only quilt, but everyone is a great cook and we enjoy exchanging recipes. This came from her grandmother. It uses 2 crusts and you can find that recipe in the index. Be sure and roll the crusts very thin for this pie. If you like the peach pie, you will love this too!!

1. 1 28oz. can apricots
2. 1 16oz. can apricots
3. 3/4 cup sugar
4. 3 TBLS. minute tapioca
5. dash of salt
6. 2 TBLS. butter
7. 2 crusts- For this pie, roll VERY thin!!

Preheat oven to 450 degrees. Drain apricots, saving about 1/3 cup of juice. combine sugar, tapioca, salt and juice, add to drained apricots. Let stand while making crusts or for 15 or 20 minutes. Fill bottom crust and top with 2 TBLS. of butter. Put on top crust and cut slits in a decorative way. Brush with milk and sprinkle with cinnamon sugar. Put pie pan on cookie sheet and bake for 15 minutes @ 450 degrees. Lower oven to 350 degrees and bake 30 minutes more. Serve with vanilla bean ice cream. YUMMY!!

White Texas Sheet Cake

A nice "opposite" to all of the yummy chocolate sheet cakes. Really different with the almond flavoring and love those toasted pecans on top. Just made this for my bridge group April birthday people and they loved it!! For a large crowd, can make both this and chocolate to serve. I've been asked to do cakes for a big high school graduation party and this + chocolate is what I may use. I got this from the "Cooking with Paula Deen" magazine. Always a little more butter... Enjoy!!

2 cups all-purpose flour (can use unbleached and I like King Arthur or Pillsbury)

2 cups sugar

1 teaspoon salt

1 teaspoon baking powder

1 cup butter

1 cup water

1/2 cup sour cream

2 large eggs, lightly beaten

1 teaspoon almond extract

Butter Frosting(Recipe follows)

1 cup toasted, chopped pecans

Preheat oven to 350 degrees. Grease and flour a 15x 10-inch jellyroll pan. In a large bowl, combine flour. sugar, salt, and baking powder; set aside.

Ina small saucepan, combine butter and water; bring to a boil, stirring occasionally.

Add to flour mixture, stirring to combine. Stir in sour cream, eggs, and almond extract. Pour into prepared pan, and bake for 22-25 minutes, or until a wooden toothpick inserted in center comes out clean. Spread WARM(very important that it is still warm) cake with butter frosting. Sprinkle with chopped pecans.

Butter Frosting:

1/2 cup butter(1 stick)

1/4 cup milk

1/2 teaspoon almond extract

3 cups powdered sugar

In a medium saucepan, combine butter and milk. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Whisk in almond extract. Gradually beat in the powdered sugar until smooth. Ice WARM CAKE... Serves 16 people anyway--

Strawberry Glaze Pie

I love this wonderful, Springtime fresh Strawberry pie!! It is easy and looks beautiful. I got it years ago out of a cookbook, I can't remember, but have enjoyed it many times. this makes a lovely Easter or Mother's Day dessert. Remember to look for JUICY strawberries... Whipped cream, ooo lala!!!!

1 9-inch baked pie shell, brushed with butter(find recipe for single pie crust on my website)

1 1/2 quarts strawberries, washed and hulled

1 cup sugar

3 TBLS. cornstarch ( I add an extra TBLS.)

1/2 cup water

1 TBLS. lemon juice

Lots of whipped cream(small carton)

Crush enough strawberries to make one cup. Combine sugar and cornstarch in saucepan. Add crushed strawberries and water. Cook, stirring constantly, until thick. Blend in lemon juice. Cover. Cool to lukewarm

Brush inside of cooled, baked pie shell with melted butter and chill. This coating keeps the filling from soaking into the crust!!. Place 3 cups sliced strawberries(can leave some whole, if you like), in the pie shell. Pour glaze over berries. Chill. Serve topped with whipped cream and garnish with whole strawberry.

Yukon Gold "To die For" Cinnamon Rolls

I found this recipe in "Bon Appetit", but found some of the directions to be wrong. Redid it some and here you are... the biggest, softest cinnamon rolls you have ever eaten!!! You will be the hit of the kitchen. Be sure and use Yukon Gold potatoes to achieve the texture and flavor you will want. Splurge and relish!!!

Dough:

1 pound Yukon Gold potatoes, peeled, cut into 2 inch pieces

1 TBLS. Kosher salt

1/2 cup (1 stick) unsalted butter

3 Large Eggs

7-8 cups(or more) unbleached flour(I prefer King Arthur's or Pillsbury)

1/2 cup warm water( 105-115 degrees)

3 - 1/4 oz. envelopes active dry yeast (Scant 2 TBLS.)

2 TBLS. sugar

Filling:

1 1/3 cups packed golden brown sugar

2 1/2 TBLS. ground cinnamon

3 TBLS unbleached flour

9 TBLS ( 1 stick + 1 TBLS.) unsalted butter, room temperature

Glaze:

2 cups powdered sugar

1/4 cup (1/2 stick) unsalted butter, melted

2 TBLS. or more whole milk (can use Cream or half and half, which I prefer)

1 teaspoon vanilla(I prefer Mexican)

1/8 teaspoon Kosher salt

Dough: Combine potatoes, 2 cups water, and 1 TBLS. kosher salt in a large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan(do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.

Meanwhile, pour 1/2 warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Continue adding flour until dough is barely sticky. Turn dough out on a pastry cloth, spread with 1/2 cup of flour. Knead until dough is smooth and elastic, adding a little more flour if too sticky, about 8 minutes.

Coat large bowl with butter or oil. Transfer dough to bowl and turn once to coat. Cover bowl with plastic wrap, then damp kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Meanwhile make filling: Mix brown sugar, cinnamon, and flour in a medium bowl. Using fork, mix in butter. ( I used my electric mixer with the whipping beaters on it. Worked well). You WILL WANT TO DOUBLE FILLING!)

Position rack in center of oven and preheat to 425 degrees. Line 2 large rimmed baking sheets with parchment(very important to do this!!). Turn dough out onto well-floured surface. Roll out dough to 2- 24x16 rectangles. Sprinkle filling evenly over dough. Starting at one long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut each roll crosswise into 12 rolls. Transfer rolls to baking sheets, leaving an inch or more between them. Cover baking sheet loosely with plastic wrap. Let rise again until double, obnly about 20-25 minutes, this time. (rolls will be very puffy)

Bake cinnamon rolls uhtil golden brown, about 20 minutes. Cool rolls for 10 minutes on baking sheets.

Make glaze: Whisk powdered sugar, melted butter, 2 TBLS. milk or cream, vanilla, and salt in a small bowl. If glaze is too thick to spread, add more milk by teaspoonfuls as needed. Spread over warm rolls. May need to make more glaze too.

Note: Could add toasted, finely chopped pecans and spread over filling before rolling up!!

Lemon Mousse with Strawberry/Raspberry Sauce

It's another great recipe from the cookbook "Past and Repast" put out by the Missouri Mansion Preservation Committee in the 1980's. Just made this in my cooking class last week and already one of the girls is making it for a special dinner this weekend. It is light and lucious and you can do it ahead. All of the proceeds from this cookbook went to restore the Governor's mansion in Missouri and the then first lady, Carolyn Bond was instrumental in it's production. This is a true Springtime/ Summer dessert!

Mousse:

4 Eggs

3 Eggs, separated

9 TBLS. sugar, divided

2 envelopes unflavored gelatin

3 TBLS. lemon juice

3 TBLS. water

Grated rind of 1 lemon

1/4 cup frozen lemonade concentrate, defrosted

2 cups heavy cream, whipped

Beat eggs, the 3 egg yolks and 6 TBLS. of sugar until thick and smooth.

In a heatproof measuring cup, soften gelatin in lemon juice and water for 5 minutes. Place cup in simmering water and stir until gelatin dissolves, add to egg mixture with lemon rind and lemonade. Fold in whipped cream. Beat the 3 egg whites and remaining 3 TBLS. of sugar, until stiff peaks form. Fold into mousse.

Pour into a straight-sided crystal bowl, with fairly high sides. Smooth top with a spatula, chill 6 hours or overnight until firm. Serve with Strawberry/Raspberry sauce.

Strawberry/Raspberry Sauce:

1 10 oz. package sweetened frozen strawberries, defrosted

1 10 oz. package sweetened frozen raspberries, defrosted

2 teaspoons cornstarch

1 teaspoon water

1 teaspoon lemon juice

1/3 cup currant jelly

1 TBLS. Kirsch

1 teaspoon Frambois

Place strawberries and raspberries in a food processor or blender, puree. Strain through a sieve with very small holes or a sieve lined with cheesecloth. Dissolve cornstarch in water. Combine cornstarch and puree in a saucepan, cook over low heat until mixture begins to thicken. Add lemon juice and jelly, stir until jelly dissolves. Remove from heat, cool. Blend in Kirsch and Frambois. Chill in refrigerator.

Sausage-Leek-Artichoke Quiche

What a great recipe!!! In my cooking class last week, one of the main things we learned, was how to make pie crust. After I made the crust, My friend, Lisa Wachob, who had us to her house for the class, made this filling, and we all enjoyed it so much. A Cuisinart or food processor is a real help with this recipe, as there is lots of chopping involved. Thaks, Lisa, It turned out beautifully and now you can make your own crust!! You can find the pie crust recipe here on my website also.

Quiche Shell- Find recipe for single pie crust on this site or you can buy Pillsbury pie crusts in the grocery. Rollout to fit in a quiche or tart pan or 10 inch pie pan. this really makes about enough to fill 2- 8 or 9 inch pie pans. Bake the crusts in a 375 degree oven for 10-15 minutes, or very slightly brown on bottom.

Meat Filling:

1 lb. ground sausage(Use Jimmy Dean sage, regular or you could mix in some mild Italian sausage)

3 Leeks(clean carefully) and slice thin

1 TBLS butter

2 cups Gruyere cheese, shredded(use Cuisinart!)

4 canned artichoke hearts, chopped(Cuisinart) this is one can

Cook sausage in a skillet, breaking it up with a spoon. Put cooked sausage in a bowl. Add the butter to the skillet used to cook the sausage and saute the leeks until soft. Place the leeks in the bowl with the sausage. chop the artichokes and add to the sausage mixture- Stir to combine.

Batter:

2 cups whole milk

2 cups cream

6 Eggs

2 teaspoons Kosher salt

1 teaspoon white pepper

1 teaspoon nutmeg

You may also add a little paprika, black pepper, garlic powder, or oregano.

Choose the ones that appeal to you. I usually add a little garlic and oregano.

Combine the eggs, cream, milk, and seasonings in a food processor or blender. Process on low about 5 seconds and then blend until batter is light and foamy, about 30 seconds. Don't over process, don't want all foam.

Place the tart pan on top of a RIMMED cookie sheet covered with foil. Spoon half of the meat mixture into the bottom of the tart pan. Top with half of the cheese. Pour half of the batter over the top of it all. Spoon in the remaining sausage mixture, sprinkle with the cheese and pour the rest of the batter over all. It will be VERY full. Bake at 375 degrees for 1 hour and 15 minutes to 1 hour and 30 minutes.If top is getting to dark when you check, place a piece of tented foil on top to stop browning. Let stand at least 15 minutes before serving.

DO NOT SUBSTITUTE FOR WHOLE MILK AND CREAM!! ALSO use GRUYERE not SWISS cheese.

You can make it ahead, bake it, refrigerate over night, cut in slices and freeze and then reheat frozen slices in a 375 degree oven for 20-25 minutes, covered lightly with foil.

Soft Lemon-Ginger cookies

A very lovely cookie recipe from my friend, Ada Clark. When I was going thru breast cancer treatment, she made me a big plate of cookies and brought them to me. What a treat!!! She makes the best cookies. Can use these in the summer with a bowl of ice cream or as a holiday treat!! Different and soooo good!

1/2 cup butter, softened(Can use butter flavor Crisco at high altitudes so they don't spread)
1 cup brown sugar
1 Egg
3 TBLS. sour cream
1/2 teaspoon lemon extract
1/2 teaspoon vanilla
2 cups + 2 TBLS. flour
1 teaspoon soda
1 teaspoon cream of tartar
1 teaspoon ginger
1/4 teaspoon salt
grated rind of one lemon

Cream butter and brown sugar. Beat in egg, sour cream, and flavorings. Combine 5 dry ingredients and gradually add to creamed mixture. Mix in lemon rind. Drop by rounded teaspoonfuls, 2 inches apart on an ungreased cookie sheet, flatten slightly. Bake in 350 degree oven for 10-12 minutes or until lightly browned. Remove to wire rack to cool. Yield- about 2 dozen cookies

Tiramisu Bowl from Ada Clark

This luscious Tiramisu won GRAND PRIZE here in our valley for recipes in our local paper. It was then served at our restaurant here for an evening. My friend, Ada Clark who is a wonderful cook, entered it in the competition. Looks spectacular and does not have the heavy liquor taste of many Tiramisu's. Use a pretty, kind of deep glass bowl for a pretty presentation. Everyone will love it!!!

1 pkg.(8 oz.) Cream cheese, softened
3 cups cold milk
2 pkg.(small) instant vanilla pudding
1 8 oz. container whipped topping, thawed
48 vanilla wafers or 1 loaf pound cake, cut in cubes
1/2 cup cooled, divided coffee
2 squares semi-sweet chocolate, coarsely grated
1 cup fresh raspberries or fruit of your choice

Beat cream cheese until creamy. Gradually add milk, beating during each addition. Add dry pudding mixes; mix well for 2 minutes. Fold in 2 cups whipped topping. Place 1/2 vanilla wafers or cake cubes on bottom and up sides of bowl; drizzle with 1/2 of the coffee(1/4 cup). Top with 1/2 of the pudding mixture and grated chocolate. Repeat the layers.Top with remaining whipped topping. Garnish with raspberries. Refrigerate at least 2 hours or longer before serving.
NOTE: Unwrap chocolate squares, leave on plain wrapper. Microwave on high for 10 seconds, then grate on coarsest holes og grater...

Green Chili a la Lee Cumba

Wondeful, wonderful is how I would describe Lee's green chili. It is NOT TOO HOT, which I really like, but you can make it hotter if you like and it has fabulous flavor. I never knew green chili , only Texas red chili until I moved to Colorado 25 years ago. I absolutely love Mexican food but sometimes it is just too hot. When Lee made this for bridge group, I told her I needed to put it up on my website. Try it!! You will love it!! with four tortillas or over enchiladas, burritos or as a bowl of chili by itself!!
Lee says,"This is the basic recipe I use, but I add many variations, like adding cubed steak with the pork and other ingredients. Also I like to add some Cumin(powder) or any other spices you prefer".

1 lb. diced pork (Use a good quality roast and trim all fat or add additional steak as above)
1/2 cup flour
3 TBLS. olive oil
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon pepper
1/2 teaspoon salt
1 onion, chopped
1 quart jar tomatoes or 2- 16 oz. cans diced tomatoes
1 Large can(24-28 oz) Hatch green chiles(Albertson's has them here in Colorado)
Lee also recommends roasting fresh ones on the grill and peeling them. Use 6 or 7 whole chiles
For mild flavor use Anaheims and use the jalapenos, mia sols,or other hot ones if you like it
hotter. Either way, chop the chilis to add to mixture.
1 quart water

Instructions: Dust the pork pieces with the 1/2 cup flour and saute in the olive oil. When browned, add the rest of your ingredients and simmer till the pork is completely cooked and the chili has thickened. Probably about an hour and 15 minutes to an hour and a half. You want flavors to meld.

Vanilla Ring Cake

Another good recipe from "Taste of Home" magazine! I used this at a Valentine's luncheon I did with Mexican food and it was a wonderful ending. Ice cream would be good with it too. I "sparkled" it with pink but you could use any color the occasion called for and in fact, I just found Watermelon sprinkles the other day that are darling and are watermelon pink with green and even have a faint watermelon taste! Bon Appetit!!

1 cup shortening ( I use butter flavor Crisco)

2 cups sugar

4 Eggs

2 TBLS. vanilla(Mexican is the best!!!)

3 cups unbleached flour ( I use King Arthur or Pillsbury)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

Drizzle Icing"

1 cup powdered sugar

1-2 Tbls. milk(I use half and half or cream)

1/2 teaspoon vanilla( Use Mexican it is best)

Preheat oven to 350 degrees. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with the buttermilk, beating well after each addition.

Pour into a greased and floured 10 inch fluted(Bundt) pan. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted in the center, comes out clean. Cool 10 minutes before removing from the pan to a wire rack to cool. Combine icing ingredients and drizzle over cake. Put colored sprinkles on if desired. Serves 12

Lee's English muffins

My friend, Lee Cumba, says these are the best breakfast treat ever, and you will never want to eat store bought English muffins again. Well worth the little extra effort!!!! Thanks, Lee, will enjoy these, I'm sure.

Combine in a small bowl and let sit for 3-5 minutes:

2 TBLS. Hot water (105-115) degrees) and 1 pkg. active dry yeast

Combine in a large bowl:
1 cup water
1/2 cup milk
2 teaspoons sugar
1 teaspoon salt

Combine the 2 above mixtures and add 2 cups of unbleached flour (sift before measuring). Gradually beat in the 2 cups flour to the milk/yeast mixture. Cover bowl and let the sponge(milk/yeast/flour mixture) rise in a warm place(85 degrees) for about 1 1/2 hours - or until it collapses back into the bowl. Add 2 TBLS. of softened butter to sponge.
Sift and measure an additional 2 cups flour, and beat into the sponge mixture. Roll out dough on a pastry cloth or board sprinkled with a combination of flour and cornmeal. Roll about 1/2 to 1 inch thick and cut into 3 inch rounds or so. Carefully pick up rounds and place them on a cookie sheet to rise again. When double in bulk, VERY CAREFULLY, so they don't deflate, and using a spatula, transfer onto a hot buttered griddle and cook on both sides like a pancake until golden brown. They taste fabulous right off of the griddle with butter and your favorite jam!!!

Crabmeat Carolyn

I jus posted a recipe for a crab and cream cheese appetizer from one of my friends. I found a very similar recipe in an old cookbook that I thought I would post too. It comes from the cookbook "Past and Repast, which was published by the Missouri Mansion Preservation Board back in the 1980's when Carolyn Bond was the first lady of Missouri and head of the Preservation Board. She was very instrumental in the renovation of the governor's mansion Located in Jefferson City, Missouri.

1 8 oz. Pkg. cream cheese, softened

2 Tbls. Worchestershire sauce

1 small onion, grated(I prefer red onions)

1 Tbls. Lime juice

3 Tbls. fresh lemon juice, divided

Garlic salt to taste

2 6 oz. pkgs. frozen Alaskan King crabmeat, thawed

3/4 cup prepared chili sauce

Parsley for garnish

Thoroughly combine cream cheese, Worchestershire sauce, onion, lime juice and 2 Tbls. of lemon juice. Add garlic salt, mix. Taste and adjust seasonings. Mound on a 12 inch platter.

Drain, rinse refresh frozen crabmeat by tossing with the remaining Tbls. of lemon juice.

Pour chili sauce on cream cheese mixture and sprinkle with crabmeat. Garnish with parsley and serve with crackers. 12 - 15 Servings

NOTE: canned crabmeat may be substituted for the frozen.

Crab and cream cheese appetizer

An appetizer that is lovely and everyone will like!!! It comes from Lisa Wachob, who is a friend and held my first valley baking/cooking class at her home last week. She gave me the recipe and I made it first thing in class so all the "girls could nibble on it. If you have a Cuisinart or other food processor, it works great in this recipe. I mean, who doesn't love crab??

12 oz. cream cheese, softened

small red onion finely chopped(in food processor, if possible)

1 small garlic clove(mince with onion)

2 Tbls. Worchestershire sauce

2 Tablespoons mayonnaise

1 Tbls. fresh lemon juice

1/4 teas. salt

1/2 cup chili sauce

Fresh snipped parsley, for garnish

Combine the first 7 ingredients and beat with hand mixer until smooth. Spread evenly on a 12 1/2 inch flat plate. Spread chili sauce over the first layer, leaving a 3/4 inch margin all around. Shred crab, and pile on top. Garnish all over with parsley. Serve with crackers. Yummy!!

Rich and Easy Chocolate Topping

If you love chocolate, you'll love this recipe!! It comes from my bridge friend, Ann Marie Kottenstette. She said it is from an old Hershey's pamphlet she got years ago, and her family loves it. Made it myself the other night and everyone oohed and aahed. It is simple to do too. Viva la ice cream with chocolate sauce!!

1/3 cup Hershey's cocoa( I like their new "Special Dark" 100% cacao, chocolate cocoa)
1 cup sugar
3/4 cup evaporated milk
1/4 cup butter
1/8 teaspoon salt
1/2 teaspoon vanilla(as always Mexican vanilla gives the most flavor)

Combine cocoa and sugar in small saucepan; blend in evaporated milk. Add butter and salt. Cook and stir constantly till mixture just begins to boil. Remove from heat; add vanilla. Serve warm over ice cream or other desserts. Makes about 2 cups sauce.

Oriental cabbage salad

This yummy, crunchy salad came from my friend, Carol Nystrom. We had a cooking class recently and I taught several of my friends here in the valley about baking, and they in turn brought lots of good things. We had a blast and I think everyone learned something!! this salad is crisp and different and went perfectly with the Sausage-Leek-Artichoke quiche we made(It is in the blog also). The original recipe calls for Napa cabbage, but Carol says it is great with regular cabbage and could certainly be made, Using both mixed. Enjoy!

4 TBLS. butter or margarine

2 pkg. Ramen chicken noodles..... Lightly brown noodles in butter and cool. ADD NO SEASONINGS AT THIS POINT.

2 bunches green onions, chopped

1 Large head Napa Cabbage, or regular cabbage or the 2 mixed, chopped

4 oz. sunflower seeds

4 oz. sliced almonds

Dressing:

1/2 cup sugar

scant 1/4 cup red wine vinegar

1 TBLS. good quality Balsamic vinegar

1 TBLS. soy sauce

1/2 cup Olive Oil

1 Pkg. Ramen seasoning from the chicken noodles above

Heat all of the above EXCEPT OLIVE OIL in the microwave for about 1 minute. Cool 2 or 3 minutes and add olive oil. Chill in the refrigerator.

Assemble salad.. Toss cabbage with noodles, green onions, sunflower seeds, and sliced almonds. Toss with dressing just before serving.

Sunday Morning Biscuits

This is just the best biscuit recipe from my mom, Nancy Aton. We fixed these New Year's Day 2010 and used them for ham sandwiches. They are light, fluffy and just plain delicious. would be wonderful as "Biscuits and Gravy" too!!

2 cups unbleached flour

4 tsp. baking powder ( cut down to 3 1/2 tsps. at high altitude)

1/2 tsp. salt

1/2 tsp. cream of tartar

2 tsp. sugar

1/2 cup(1 stick) slightly softened butter

2/3 cup cream or whole milk

Preheat oven to 400 degrees. Mix all dry ingredients in medium bowl. cut in butter,using a pastry fork, until the size of peas. Quickly add cream and stir until just moistened. Gather into ball and turn onto a floured board. Knead lightly about 5 times. Cut biscuits with a 2 inch cutter or smaller if you like.Place on lightly oiled(sprayed) baking sheet. Brush with cream. Bake about 10-12 minutes or until golden brown. Can freeze these after cutting them out on baking sheet and then transfer to plastic bag. Will need to bake a little longer, about 18 minutes or so. Makes about16 biscuits.