1/2 c butter, softened
3/4 c granulated sugar
2 eggs
1 tsp vanilla
1 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c sour cream
1/2 c brown sugar
1 tsp cinnamon
1 c chopped pecans
1 c blueberries
Preheat oven to 350 degrees; grease an 8" or 9" square pan.
Cream butter and sugar until light and fluffy; add eggs and vanilla and beat well. Combine flour, baking powder, baking soda and salt. Add alternately with sour cream to butter mixture; mix until smooth. Toss brown sugar, cinnamon and nuts together.
Pour half of batter into prepared pan. Mix blueberries with half of the brown sugar mixture and spread over batter. Spread with remaining batter and sprinkle with remaining brown sugar mixture.
Bake 35-40 minutes.
NOTES
Original source unknown.
Thursday, May 21, 2009
Chocolate Raspberry Bars
1 1/4 c flour
1/2 c sugar
1/2 c softened butter
1/2 c seedless raspberry jam
10 oz raspberry and chocolate chips
Crumb Topping:
2/3 c flour
6 Tbsp softened butter
6 Tbsp sugar
1/2 tsp vanilla
Combine flour and sugar; use a pastry blender to 2 knives to cut in butter until mixture resembles fine crumbs. Press into a greased 9" square pan and bake at 350 degrees for 20-25 minutes.
Remove from oven and spread with jam. Sprinkle with chips. Top with crumb topping. Bake an additional 15-20 minutes.
To make crumb topping; combine all ingredients with a fork until the mixture resembles coarse crumbs.
NOTES
From my mom.
1/2 c sugar
1/2 c softened butter
1/2 c seedless raspberry jam
10 oz raspberry and chocolate chips
Crumb Topping:
2/3 c flour
6 Tbsp softened butter
6 Tbsp sugar
1/2 tsp vanilla
Combine flour and sugar; use a pastry blender to 2 knives to cut in butter until mixture resembles fine crumbs. Press into a greased 9" square pan and bake at 350 degrees for 20-25 minutes.
Remove from oven and spread with jam. Sprinkle with chips. Top with crumb topping. Bake an additional 15-20 minutes.
To make crumb topping; combine all ingredients with a fork until the mixture resembles coarse crumbs.
NOTES
From my mom.
Hamburger Casserole
2 medium sliced potatoes
2 medium sliced carrots
1/3 c uncooked rice
2 small sliced onions
1 lb ground beef
1 quart canned tomatoes
salt and pepper
1 Tbsp brown sugar
In a 2-quart greased casserole dish, layer potatoes, carrots, rice, onion, beef and tomatoes, sprinkling salt and pepper to taste over each layer. Sprinkle brown sugar over all. Bake at 300 degrees for 1 1/2 - 3 hours.
NOTES
I think this comes from an Amish or Mennonite cookbook.
Untried.
2 medium sliced carrots
1/3 c uncooked rice
2 small sliced onions
1 lb ground beef
1 quart canned tomatoes
salt and pepper
1 Tbsp brown sugar
In a 2-quart greased casserole dish, layer potatoes, carrots, rice, onion, beef and tomatoes, sprinkling salt and pepper to taste over each layer. Sprinkle brown sugar over all. Bake at 300 degrees for 1 1/2 - 3 hours.
NOTES
I think this comes from an Amish or Mennonite cookbook.
Untried.
Seven-Layer Cookies
1 stick butter
1 c graham cracker crumbs
1 c coconut flakes
1 c chocolate chips
1 c butterscotch chips
1 c chopped nuts
1 can sweetened condensed milk
Melt butter in a 9"x13" pan. Press graham cracker crumbs into butter to make crust. Layer crust with nuts, chips and coconut flakes. Pour sweetened condensed milk over all. Bake at 350 degrees for 20-30 minutes.
NOTES
Source unknown, though this is a pretty common cookie bar.
This recipe is a good starting point but the crust was greasy and a whole can of sweetened condensed milk felt like too much.
When I make them again I'll play with amounts -- I think they'd be good with a thicker crust.
1 c graham cracker crumbs
1 c coconut flakes
1 c chocolate chips
1 c butterscotch chips
1 c chopped nuts
1 can sweetened condensed milk
Melt butter in a 9"x13" pan. Press graham cracker crumbs into butter to make crust. Layer crust with nuts, chips and coconut flakes. Pour sweetened condensed milk over all. Bake at 350 degrees for 20-30 minutes.
NOTES
Source unknown, though this is a pretty common cookie bar.
This recipe is a good starting point but the crust was greasy and a whole can of sweetened condensed milk felt like too much.
When I make them again I'll play with amounts -- I think they'd be good with a thicker crust.
Cheesy Potato Casserole
5 large potatoes
1 c sour cream
1 can cream of chicken soup
1/4 c water
1 1/2 c sharp cheddar cheese, shredded, divided
2 Tbsp chopped onion
1/4 c melted butter
salt and pepper
Wash and peel potatoes. Boil until tender. Let cool and then grate.
Mix together sour cream, soup, water, 1 c cheese, onion, butter, and salt and pepper to taste.
Layer potatoes and cheese mixture in a baking dish; top with 1/2 c cheese. Bake at 350 degrees for 30 minutes.
NOTES
From my friend Jessica.
Really delicious, but these days I'd probably play around to find a substitute for the cream soup.
1 c sour cream
1 can cream of chicken soup
1/4 c water
1 1/2 c sharp cheddar cheese, shredded, divided
2 Tbsp chopped onion
1/4 c melted butter
salt and pepper
Wash and peel potatoes. Boil until tender. Let cool and then grate.
Mix together sour cream, soup, water, 1 c cheese, onion, butter, and salt and pepper to taste.
Layer potatoes and cheese mixture in a baking dish; top with 1/2 c cheese. Bake at 350 degrees for 30 minutes.
NOTES
From my friend Jessica.
Really delicious, but these days I'd probably play around to find a substitute for the cream soup.
Cider Glaze for Ham
2 c apple cider or juice
1 c honey
1/2 c cider vinegar
1/4 c Dijon mustard
2 tsp chili powder
1 Tbsp butter
1/2 tsp apple pie spice, divided
In a large saucepan, combine the cider or juice, honey, vinegar, mustard and chili powder. Bring to a boil; reduce heat and boil gently, uncovered, about 15 minutes, stirring frequently.
Remove half of sauce to a small bowl; stir in butter and 1/4 tsp apple pie spice. Set aside to serve with ham.
Bring remaining sauce to a boil. Reduce heat and boil gently for 5 minutes or until sauce is thickened and reduced to about 1/2 c; stir frequently. Add 1/4 tsp apple pie spice.
Brush ham with the glaze during the last 20-30 minutes of baking. Pass reserved sauce with ham.
NOTES
From my friend Jessica.
Yum!
1 c honey
1/2 c cider vinegar
1/4 c Dijon mustard
2 tsp chili powder
1 Tbsp butter
1/2 tsp apple pie spice, divided
In a large saucepan, combine the cider or juice, honey, vinegar, mustard and chili powder. Bring to a boil; reduce heat and boil gently, uncovered, about 15 minutes, stirring frequently.
Remove half of sauce to a small bowl; stir in butter and 1/4 tsp apple pie spice. Set aside to serve with ham.
Bring remaining sauce to a boil. Reduce heat and boil gently for 5 minutes or until sauce is thickened and reduced to about 1/2 c; stir frequently. Add 1/4 tsp apple pie spice.
Brush ham with the glaze during the last 20-30 minutes of baking. Pass reserved sauce with ham.
NOTES
From my friend Jessica.
Yum!
Creamy Chicken Pasta Soup
3 Tbsp butter
4 oz sliced mushrooms
1 c sliced celery
1 c shredded carrots
1 medium chopped onion
3 Tbsp flour
6 c chicken stock
1 1/2 c half and half
2 Tbsp chopped fresh parsley
1/2 lbs chicken, cut into 1/2" pieces
1 c penne pasta
1/4 lb sugar snap peas, halved
3 Tbsp lemon juice
salt and pepper
Melt butter in a large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook about 5 minutes until celery and onion are tender. Add flour; cook 3 minutes, stirring frequently. Gradually mix in chicken stock and bring to a simmer. Stir frequently.
Add half and half and parsley; simmer 5 minutes. Add chicken pieces; cook until chicken is cooked through, about 5 minutes.
Cook penne separately and add to simmering soup along with peas; simmer 2 minutes. Add lemon juice and salt and pepper to taste before serving.
NOTES
Original source unknown.
I liked this, but it was not a universal hit with my family.
4 oz sliced mushrooms
1 c sliced celery
1 c shredded carrots
1 medium chopped onion
3 Tbsp flour
6 c chicken stock
1 1/2 c half and half
2 Tbsp chopped fresh parsley
1/2 lbs chicken, cut into 1/2" pieces
1 c penne pasta
1/4 lb sugar snap peas, halved
3 Tbsp lemon juice
salt and pepper
Melt butter in a large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook about 5 minutes until celery and onion are tender. Add flour; cook 3 minutes, stirring frequently. Gradually mix in chicken stock and bring to a simmer. Stir frequently.
Add half and half and parsley; simmer 5 minutes. Add chicken pieces; cook until chicken is cooked through, about 5 minutes.
Cook penne separately and add to simmering soup along with peas; simmer 2 minutes. Add lemon juice and salt and pepper to taste before serving.
NOTES
Original source unknown.
I liked this, but it was not a universal hit with my family.
Subscribe to:
Posts (Atom)
