January 23rd, 2007 by alice
Tags: Crock, Oatmeal, Porridge, Pot
INGREDIENTS
- 2 1/2cups flakerolled oats(old fashioned)
- 5cupswater
- 1/2teaspoonsalt
DIRECTIONS
- Mix all 3 ingredients in a 3 1/2 quart slow cooker.
- Cover.
- Cook on low for 7 to 8 hours overnight.
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January 23rd, 2007 by alice
Tags: Chowder, Lox
INGREDIENTS
- 1largeyellow onion, thinly sliced or chopped(or 2 smaller ones!)
- 1tablespoonbutter
- 4mediumpotatoes, peeled and diced
- 3/4cupfresh dill, chopped
- 8ounces salmonlox, chopped(container of “lox bits” works well too, just drain & rinse to remove excess oil)
- 2tablespoonsflour
- 6cupschicken brothor vegetable broth
- 2cupsmilk
- 1cupspinach, finely chopped(I use half a package of frozen spinach)
- 1 (8 ounce)packagecream cheese
- 1/3cupwhite wine
- 2tablespoonslemon juice
- 1dashnutmeg
- salt and black pepper
DIRECTIONS
- In your favorite soup pot, melt the butter over medium heat.
- Add onions and cook until soft and golden, about 10-15 minutes.
- (You want the onions to be slightly brown, but not black!) Add the drained lox and chopped dill.
- Cook 3 minutes, then add the flour and stir well.
- If it looks like a lox-paste mixture, don’t worry, that’s how it’s supposed to be.
- While stirring the lox mixture, gradually add the broth.
- Add potatoes, spinach, salt, and pepper.
- Turn up heat until mixture boils, then reduce heat to medium/low and simmer for 20 minutes.
- Add milk.
- Simmer 5 more minutes.
- Cut the cream cheese into small pieces (1 oz. or 1/2 oz works best).
- Stir each piece into the soup, one at a time, until each piece has melted into the soup.
- When the soup is completely smooth, add the nutmeg, wine, and lemon juice.
- Ladle into bowls and enjoy!
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January 23rd, 2007 by alice
Tags: Bisquick, Cake, Cappuccino, Chocolate, Coffee
INGREDIENTS
- 1/3cupcoconut
- 1/4cup choppednuts
- 1/4cupsugar
- 1tablespoonbutter, melted
- 2cups originalBisquick baking mix
- 2/3cupmilkor half-and-half
- 1/4cupsugar
- 2tablespoonsbutter, melted
- 1egg
- 1/3cupsemi-sweet chocolate chips, melted
- 2teaspoonspowdered instant coffee(dry)
DIRECTIONS
- Set oven to 400 degrees.
- Set oven rack to second-lowest position.
- Grease a square 8×8x2-in baking pan.
- Mix coconut, nuts, 1/4 cup sugar and 1 tbsp melted butter; set aside.
- Beat remaining ingredients except chocolate chips and coffee, in a large bowl for 30 seconds, scraping bowl.
- Beat on med speed 4 mins, scaping bowl.
- Pour into pan.
- Stir together, melted chocolate and coffee; spoon over batter.
- Lightly swirl chocolate mixture through batter several times with a knife for a marbled design.
- Sprinkle coconut mixture evenly over top.
- Bake for 20-25 mins, or until golden brown, and cake tests done.
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January 23rd, 2007 by alice
Tags: Cheese, Cream, Muffins, Pumpkin
INGREDIENTS
- 1 (8 ounce)packagecream cheese
- 1egg
- 1teaspoonvanilla
- 3tablespoonsbrown sugar
- 4 1/2tablespoonsflour
- 5tablespoonswhite sugar
- 3/4teaspooncinnamon
- 3tablespoonsbutter
- 3tablespoons choppedpecans(toasted these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes. Just)
- 2 1/2cupsflour(I used half white, half whole wheat)
- 2cupswhite sugar
- 2teaspoonsbaking powder
- 2teaspoonscinnamon
- 1/2teaspoonsalt
- 2eggs
- 1 1/3cupscanned pumpkin
- 1/3cupolive oil
- 2teaspoonsvanilla extract
DIRECTIONS
- Preheat oven to 375 degrees.
- Grease and flour 18 muffin cups.
- FILLING: Beat cream cheese until soft.
- Add egg, vanilla and brown sugar.
- Beat until smooth.
- Set aside.
- STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
- Add butter and cut it in with a fork until crumbly.
- Set aside.
- MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.
- Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.
- Beat together until smooth.
- Fill cups with pumpkin mixture until they’re about 1/2 full.
- Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
- If you’re using paper cups, try to keep cream cheese from touching the paper.
- Sprinkle on the streusel topping.
- Bake at 375 degrees for 20 to 25 minutes.
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January 23rd, 2007 by alice
Tags: Cornbread, Curleys, Fashioned, Old
INGREDIENTS
- 1cupall-purpose flour
- 1cupcornmeal, my mother used stoneground but any is fine(not mix)
- 1tablespoonbaking powder
- 1/4teaspoonsalt
- 1/4teaspoonbaking soda
- 1-3tablespoonsugar, depending on how sweet you like it
- 1 1/4cupsbuttermilk
- 1largeegg
- 1/4cupcorn oil
- 3tablespoonsbutter
DIRECTIONS
- Preheat oven to 375 In a large bowl, combine flour, cornmeal, baking powder, salt, baking soda, and sugar.
- (If baking powder or soda appear at all lumpy, sift them in).
- Stir well to combine.
- In a small bowl, whisk together buttermilk, egg, and oil.
- Place the butter in a 9 or 10 inch skillet and place in the oven and heat until the butter melts and is sizzling seriously.
- Tilt the pan to coat the sides of the skillet.
- As the butter’s melting, quickly pour the wet ingredients into the dry, and, using a wooden spoon, stir the wet and dry together with as few strokes as possible— only as many as are needed to combine the two.
- Don’t beat it!
- Scrape the batter into the hot, buttery skillet.
- It should sizzle.
- Place it in the oven immediately.
- Bake until golden brown on top, about 25 to 30 minutes.
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