September 25th, 2006 by alice
Tags: Georges, Halushki
INGREDIENTS
- 1headcabbage
- 1largeonion, chopped
- 1/2cupbutter
- 4mediumpotatoes, like yukon gold
- 1lbwide egg noodles
- salt and pepper
DIRECTIONS
- Dice entire cabbage and onion and add to pan with butter.
- Cook over medium heat until the cabbage is wilted.
- This will take some time.
- Meanwhile, peel and cut potatoes into bite size pieces and boil in a pot of water till soft.
- Also, cook egg noodles according to package directions.
- Drain the potatoes and the noodles and combine both with the cabbage mixture in a large bowl.
- Add salt and pepper to taste.
Posted in Recipes | No Comments »
September 25th, 2006 by alice
Tags: Coffeecake, Crumb
INGREDIENTS
-
CRUMB
- 2 1/2cupsunbleached all-purpose flour
- 1 1/4cupssugar
- 1/2teaspoonsalt
- 1 1/2teaspoonscinnamon
- 1cupbutter, melted
- 1teaspoonvanilla extract
- 3/4teaspoonalmond extract
-
CAKE
- 8tablespoonsbutter
- 1cupsugar
- 2largeeggs
- 1teaspoonvanilla extract
- 1cupsour cream
- 2cupsunbleached all-purpose flour
- 1/2teaspoonbaking soda
- 1/2teaspoonsalt
- 1teaspoonbaking powder
- confectioners’ sugar, for dusting
DIRECTIONS
- Preheat oven to 350° Grease (your choice) 2 8-inch round pans or 1 9×13-inch pan.
- The Crumb: in a medium mixing bowl, whisk together the flour, sugar, salt and cinnamon Melt the butter in microwave or small saucepan and add the extracts to it.
- Pour the melted butter into the flour mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture; set aside while you make the cake batter.
- The Cake: In a large mixing bowl, cream the butter and sugar until light and fluffy; add the eggs one at a time, and beat between additions.
- Scrape down the mixing bowl, then beat in the vanilla and sour cream.
- In a medium bowl, whisk the flour, baking soda, salt and baking powder together; add to the butter/sour cream mixture, mixing until evenly combined.
- Pour the batter into the greased pan (s) of your choice, crumble the crumb mixture over the top, until the batter is completely covered.
- Bake for 20-25 minutes for the 8-inch round pans, or 30-35 minutes for the 9×13 pan.
- Bake until a tester inserted in the center comes out clean.
- Remove cake from the oven and cool on a rack; dust the top with confectioners’ sugar, if desired.
Posted in Recipes | No Comments »
September 25th, 2006 by alice
Tags: Ball, Cheese, Holiday
INGREDIENTS
- 2cups shreddedsharp cheddar cheese
- 4ouncesVelveeta cheese
- 8ouncesPhiladelphia Cream cheese
- 4ouncesport wine cheese
- 1 1/2tablespoons finely choppedonions
- 1teaspoonworcestershire sauce
- 2cupsCracklin’ Oat Bran cerealor crushedpecans, almonds, walnuts
DIRECTIONS
- Soften cheeses.
- Mix all ingredients (except cereal or nuts) together thoroughly by using hands and squeezing through fingers (fun!).
- Form into three (3) equal balls or logs.
- Crush approximately 2 cups of Cracklin’ Oat Bran cereal (or nuts) by placing in large plastic ziploc bag, close, and use a rolling pin to crush to desired texture (preferably fine).
- In a large bowl, gently roll balls or logs in Craklin’ Oat Bran cereal or nuts.
- Chill and serve with pretzels and crackers.
Posted in Recipes | No Comments »
September 25th, 2006 by alice
Tags: Candy, Cream, Sour
INGREDIENTS
- 2cupsbrown sugar, well packed
- 1/2cupsour cream
- 1/4teaspooncream of tartar
- 1teaspoonvanilla
DIRECTIONS
- mix sugar,sour cream and cream of tartar in saucepan Cook over medium heat, stirring to prevent burning.
- Cook until soft ball forms when a little is dropped into a cup of cold water.
- Remove from heat, add vanilla and let cool in cooking pan.
- When cool, beat until creamy and pour onto a buttered plate.
- Let cool and cut into 1 inch squares.
Posted in Recipes | No Comments »
September 25th, 2006 by alice
Tags: Cheesepie, Chocolate
INGREDIENTS
- 3 (8 ounce)packagescream cheese, softened
- 3/4cupsugar
- 1teaspoonvanilla extract
- 3eggs
- 2cupssemi-sweet chocolate chips(12oz divided)
- 1 (9 ounce)graham cracker crumb crust(packaged)
- 2tablespoonswhipping cream
DIRECTIONS
- Beat cream cheese and sugar in large bowl.
- Add eggs and vanilla and then stir in 1 2/3 cps chocolate chips.
- Pour into crust.
- Bake for 10 min’s in oven at 450 deg.
- Reduce temperature to 250 deg; (without opening door) continute to bake another 30 min’s.
- Cover, refrigerate when cooled off until thoroughly chilled.
- Place remaining 1/2 chips and whipping cream in a microwave bowl and microwave at (high 100%) 20 to 30 seconds or until chips are melted.
- When slightly cool; spread over top of the cheesepie.
- Put in refrigerator for 15 min’s or until topping is set.
- Cover if there is any left over cheesepie.
- Note: always stir chocolate halfway through heating it in a microwave to prevent it for scorching.
Posted in Recipes | No Comments »
