MollyBel Recipes

Kaju Anjeer Roll I've been making this for a few years after seeing this simple demonstration. 1 cup cashews - powdered 1/4 cup sugar 2 T. water 1/2 t. cardamom 1/4 t. nutmeg 9 dried figs 2 T. butter 1.Soak the figs for about 5 minutes.  Drain.  Add water and boil for about 5 minutes.  2. In the meantime, mix sugar and water in a small pot until low heat.  Add spices and make a syrup.  Add butter to melt.  Remove from heat and add to powdered cashews.  Mix. 3. Mash the figs.  Add butter and put until med heat to thicken the figs.  4. Kneed then roll the cashew mix between two piece of plastic.  5.  Put all the fig mixture on one side of the flattened cashew and roll.  Close off edges and cut into 1/2" slices. 

Part of my Indian Thanksgiving No Bake Pumpkin Pie 1 (9 inch) prepared graham cracker crust 1 (.25 ounce) package unflavored gelatin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (14 ounce) can sweetened condensed milk 2 eggs, beaten 1 (15 ounce) can pumpkin puree       In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

 Made in India to celebrate the American Thanksgiving   "Three Sisters" Stew  1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds) 1 tablespoon olive oil 1 medium onion, chopped 2 cloves garlic, minced 1/2 medium green or red bell pepper, cut into short, narrow strips 14- to 16-ounce can diced tomatoes, with liquid 2 cups cooked pinto beans (about 3/4 cup raw), or 16-ounce can, drained and rinsed 2 cups corn kernels (from 2 large or 3 medium ears) 1 cup homemade or canned vegetable stock, or water 1 or 2 small fresh hot chiles, seeded and minced, or 4-ounce can chopped mild green chiles 1 teaspoon each: ground cumin, dried oregano Salt and freshly ground black pepper 3 to 4 tablespoons minced fresh cilantro 6 servings Preheat the oven to 400 degrees. Halve the pumpkin or squash and scoop out the seeds and fibers. Place cut side up in a shallow baking dishes and cover tightly with foil. Bake for 40 to 50 minutes, or until just done bu...

The Pooh Cook Book: tea sandwich style. Radish Sandwiches with Bread and Butter Prickles 1 small bunch young red radishes, washed and dried 6-8 bread and butter pickles Mayonnaise Sandwich bread or crackers Grate the radishes and moisten them with mayonnaise to a firm spreading consistency. Spread the mixture on thin slices of sandwich bread or crackers. Sprinkle with bread and butter pickles cut into prickle shapes. Without the prickles these taste and look a little like lobster salad. "What's the matter?" asked Pooh. "Hot!" mumbled Tigger. "Your friend," said Eeyore, "appears to have bitten on a bee." Pooh's friend stopped shaking his head to get the prickles out... -- The House At Pooh Corner

One-Pan Chicken Drumsticks with Rice and Beans recipe from Epicurious 8 chicken on the bone 2 1/2 tsp. kosher salt, divided 1 tsp. freshly ground black pepper 3 Tbsp. extra-virgin olive oil 1 onion, finely chopped 1 tsp. ground cinnamon or cumin 1 tsp. ground turmeric, curry powder, or ground coriander 1/2 cup white rice (any type except for sticky rice) 1 (15-oz.) can chickpeas, white beans, black beans, or other beans, drained, rinsed 1/2 tsp. crushed red pepper flakes (optional) 1/4 cup coarsely chopped tender herbs, such as cilantro, parsley, mint, basil, and/or dill Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper. Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate. Add onion, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice a...

Sausage and Greens Sheet-Pan Dinner recipe from Epicurious  1 1/2 lb. potatoes (or any hearty veg), cut into 1" pieces 1/2 cup extra-virgin olive oil, divided 1 3/4 tsp. kosher salt, divided 1/2 tsp. freshly ground black pepper, divided 1 lb. sausage optional: onion, grapes or apples 3 Tbsp. red wine vinegar 1 1/2 tsp. Dijon mustard 1 1/2 tsp. honey 1 large bunch Tuscan kale or collard greens, stems removed, leaves torn into large pieces Preheat oven to 450°F. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and 1/4 tsp. pepper on an 18x13" rimmed baking sheet. Prick sausages all over with a sharp knife, then nestle among potatoes. Roast, turning sausage and tossing potatoes halfway through, until potatoes are lightly browned and just barely fork-tender and sausage is just cooked through, 12–14 minutes. Meanwhile, whisk vinegar, mustard, honey, and remaining 6 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Pour about 1/4 cup dressing into a smal...

Molly's Candlemas Potato Soup  A simple slow cooker potato soup.  Leeks are expensive and can be made without them. 6 cups cubed peeled potatoes 5 cups water 2 cups chopped onions 1/2 cup chopped celery 1/2 cup thinly sliced carrots 4 chopped leeks 1/4 cup butter, cubed 2 vegetable bouillon cubes 2 teaspoons salt 1/4 teaspoon pepper 1 can (12 ounces) evaporated milk 3 tablespoons minced fresh parsley In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.

Caraway Cheese Ball ¾ (8 ounce) package cream cheese, softened 2 tablespoons Dijon mustard 1 teaspoon caraway seeds 2 tablespoons vegetable oil 1 pound shredded Cheddar cheese 2 tablespoons white wine (optional) 3 tablespoons caraway seeds, for rolling Beat the cream cheese in a large bowl until fluffy and soft. Stir in the mustard, sherry, and 1 teaspoon of caraway seeds, mixing thoroughly. Beat in the Cheddar cheese and vegetable oil. Shape mixture into a ball and roll in the remaining 3 tablespoons of caraway seeds. Wrap coated ball in plastic and refrigerate until firm, at least 4 hours.

Lentils and Egg 1 cup cooked lentils garlic salt pepper lemon juice Dice onion soak in warm salt water Poor off water cook in olive oil with lemon juice top with a fried egg mix all together

Tzatziki Potato Salad Adapted from SmittenKitchen 2 lbs potatoes, peeled and cut into half-inch cubes 1 cup plain greek yogurt 2 T sour cream 2 T. mayonnaise juice from 1/2 lemon 1 T white wine vinegar 1 T minced fresh dill 1 med. garlic clove, minced 1 t. salt pepper to taste 1 cucumber, unpeeled bu t quartered lengthwise, seeds removed then grated. Simmer potatoes until they are tender, 20-30′. Drain and let cool. While the potatoes are cooking, combine the yogurt, sour cream, lemon, vinegar, dill, garlic, salt, and pepper in a large bowl or two. Combine cucumber and yogurt mixture. Chop the potatoes into bite-sized pieces and add potatoes to the bowl. Mix and serve cold or at room temperature.

This can be made with any meat.   Lamb Madras Curry Curry Paste 1 1/2 tablespoons coriander seeds 1 1/2 teaspoons cumin seeds 1/2 teaspoon salt 5 whole dried red chile peppers 6 fresh curry leaves 3 tablespoons garlic paste 2 teaspoons ginger paste 1 1/2 teaspoons ground turmeric 2 1/4 pounds lamb meat, cut into 1 1/2 inch cubes 1/2 cup ghee (clarified butter), melted 1/4 cup vegetable oil 4 onion, sliced 1/4 inch thick 1 (13.5 ounce) can coconut milk 2 cups water, divided 1 teaspoon fennel seeds 6 cardamom pods 1 cinnamon stick 1 1/2 teaspoons garam masala 1 teaspoon sugar 3 tablespoons warm water 1 tablespoon tamarind paste Directions: Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to ...

My Favorite Smoothie 2 cups kale (chopped) 1/4 cup Greek yogurt 1/2 cup milk 1/2 frozen banana 3 or more strawberries 1 T. maple syrup

One Bowl Jalapeno Cheddar Cornbread   1/2 cup unsalted butter   2/3 cup white sugar   2 eggs   1 cup buttermilk   1/2 tsp. baking soda   1 cup cornmeal   1 cup all-purpose flour   1/2 tsp. salt   1 cup shredded cheddar cheese   1 can oz. diced jalapenos, drained   1 jalapeno, thinly sliced   6 tbsp. honey (drizzle on top, optional) 1. Start by melting a stick of butter in a microwave safe bowl. Microwave the butter for 30 second intervals until the butter has completely melted. 2.Then whisk in some granulated sugar. 3. Next, whisk in two eggs. 4. Now you're going to mix together some buttermilk and baking soda and pour this into the mixture. Stir until well combined. 5. Lastly, pour in cornmeal, flour, salt, shredded cheddar cheese, and canned diced jalapenos! Make sure you mix this until the mixture is *just* combined. Don't over mix, or you'll end up with tough bread! 6. Preheat your oven to 375 degr...

Apple & Radish Salad 1/4 cup cider vinegar 1/2 cup extra-virgin olive oil 1 shallot, minced Salt and freshly ground black pepper 2 bunches arugula, thick stems removed, rinsed and dried 1/2 pound radishes, thinly sliced on mandoline 1 red apple, peeled, cored and finely diced Whisk together vinegar, olive oil, shallot, salt and pepper. Toss arugula, radishes and red apple together. Toss salad with dressing right before serving.

Asparagus Gnocchi in Lemon Sage Butter 80g lightly salted butter 2 garlic cloves sliced 1 small bunch of fresh sage juice and zest of 1 lemon salt and cracked black pepper 500g gnocchi 2 bundles of asparagus trimmed and cut into 3cm lengths 50g vegetarian Parmesan-style cheese 1. Put a large pan of salted water on to boil. 2. Heat a large frying pan and add the butter. When the butter begins to brown slightly, add the garlic and sage and cook for a minute or until the sage begins to crisp at the edges. Then add the lemon zest and juice, season with salt and pepper. Remove from the heat. 3. Place the gnocchi and asparagus in the pan of boiling water and cook until the gnocchi rises to the top of the water, approximately 2 -3 minutes. 4. When the gnocchi and asparagus are cooked, strain in a colander, then tip them into the frying pan with the sage and butter, gently toss the pan to make sure the butter coats the gnocchi. Serve in warm bowls, sprinkled with vegetarian Par...

Apple Dumplings 2 frozen pie crusts 4 apples halved 1 stick of butter 1.5 cup sugar 2-3 T cinnamon 1.5 cup of water Preheat oven to 350. Pool core ans tut 4 apples into halves making a total of 8 apples.  Wrap each of the halves with a pie crust.  Then place the wrapped apples in a 9x13" glass pan. Pour melted butter on top of dumplings.Then mix together in separate small bowl, the sugar and cinnamon.  Pour th e cinnamon and sugar mixture on top of the buttered dumplings. Bake for 45-60 mins. To see if the apples are done, test with a fork.  You want the water to have a syrup like consistency and the crust to be crispy and golden brown on the outside.  Tip: Serve with vanilla ice cream or cool whip. This recipe was contributed to the Wayne County New Holiday Cookbook, Dec. 2004 by Brittany Mynes.  I may have received this recipe from Lois Perry.

Baked Fried Pickles Flour egg pickles (sliced) panko melting butter garlic powder paprika dill 15 mins at 450.

This salad comes from the Food Network Magazine as "Asian Watermelon Salad".  I'm not sure what's Asian about it so choose not to label it as such.  This salad is meaty!  It's hard to believe you're just eating watermelon.  One note, these items are too expensive to buy just for this salad.  Only my this if you have most of the ingredients at hand.   Watermelon Salad 1/3 cup peanut or vegetable oil 2 small shallots (1 thinly sliced, 1 finely chopped) Kosher salt Juice of 3 limes 1 tablespoon fish sauce 1 tablespoon soy sauce 1 clove garlic, minced 1 2-inch piece ginger, peeled and minced 1 red jalapeno pepper, thinly sliced 4 cups chopped seedless watermelon 1/3 cup chopped fresh cilantro 1/3 cup chopped fresh basil 1/3 cup chopped fresh mint 3 tablespoons cocktail peanuts, roughly chopped 1. Heat the peanut oil in a small saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Add the sliced...

Tandoori Chicken Wraps This is for leftover tandoori chicken. Sauce: 1/2 cup yogurt 2 T. cilantro 1/4 t. salt 1/4 t. paprika lettuce tomato onion tortillas or other wrap

Colcannon 6 potatoes 2-4 cups kale 1/4 cup finely chopped green onions 1 stick butter salt and pepper 1. Peel and boil potatoes 2. Pour boiling water over kale then boil 2-4 mins.  Then blend with greens 3. Mash potatoes.  Add greens and butter.

Gingersnap-Mango Icebox Cake I've made this with pears but it could be with the candied citrus too. 1 1/2 cups cold heavy cream 1/2 cup cream of coconut 30 gingersnap cookies (about half of a 16-ounce package) 1/2 cup unsweetened coconut flakes 1 large mango Juice of 1/2 lime 1 tablespoon sugar Kosher salt Directions 1. Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Fold in the cream of coconut until just incorporated. 2. Spread about 1 heaping teaspoon of the coconut whipped cream onto each gingersnap. Press the cookies together on their sides to form a 12-inch-long log on a serving platter. Cover the log with the remaining coconut whipped cream. Cover with plastic wrap and refrigerate at least 6 hours or overnight. 3. Preheat the oven to 350 degrees F. Spread the coconut flakes in a single layer on a baking sheet and bake until just golden, about 5 minutes. Let cool completely. 4. Peel, pi...

Cranberry Chicken Salad de-boned chicken cut into bite sized chunks cashews combine the above Dressing: 1 1/4 cup dried cranberries soaked in hot water for 10 minutes 1 cup raw cashews 1/4 cup Parmesan cheese sage or other fresh herb oil lemon juice

Vegetable Pasta pasta 1/4 cup olive oil 2 T. lemon juice 2 T. capers asparagus 2 cups broccoli mushrooms 1/4 cup water (or broth) optional: red pepper, garlic, lemon zest, onion, Parmesan Cook pasta. Saute mushrooms in olive oil. Add lemon juice and capers, Then asparagus and broccoli.

Braisen Celery with Lentils and Eggs 1. Cook a batch of lentils (about 2 cups cooked) 2. Dress lentils: - 1/8 cup olive oil - 1/8 cup red wine vinegar - 1/4 t. honey - 1/4 t. paprika ce 3. Cut celery in 3"x1/2" then cook in 1/4 cup olive oil 4. Add 6 cloves of garlic and cook for 5 minutes 5. Add 1/2 cup wine and fresh herbs (rosemary, thyme or sage), cook for 2 minutes 6. Add lentils, broth or water and heat. 7. Top with fried egg

Pasta Puttanesca 1 pound linguine or penne 1 (2-ounce) can anchovies, drained, oil reserved, chopped 6 garlic cloves, chopped 1 (28-ounce) can crushed tomatoes with added puree 1 pound shrimp, peeled 1 cup pitted kalamata olives, halved 1/2 cup banana peppers 1/2 cup sundried tomatoes 1/4 cup capers, drained 1/2 teaspoon dried crushed red pepper 1/3 cup chopped fresh parsley leaves, for garnish In a large pot, cook pasta in boiling salted water until tender but still firm to bite, stirring occasionally with a spoon. Drain and set aside. In a large skillet, heat the reserved oil from anchovies over medium-high heat. Add chopped anchovies; saute until aroma is released. Add garlic and saute 1 minute. Add tomatoes, shrimp, olives, capers, and dried crushed red pepper. Simmer over medium heat until slightly thickened, stirring occasionally, about 5 minutes. To the skillet add drained pasta and toss in anchovy mixture to coat, garnish with parsley. Season with salt...

Chocolate Mint Coffee Mix 1¼ c. Non-dairy creamer 1¼ c. sugar ¾ c. instant coffee 1/3 c. cocoa 4 candy canes, crushed In a blender, process all ingredients.   Store in airtight container.   1½ T mix with 6oz boiling water.   Garnish with candy cane.

Candied Citrus Peel I tied these up in netting and lace as attendance gifts for Rachel's bridal shower.   They’re pretty, they smell good and they taste good.   I’ve used them in cookies, on cakes, in coffee and tea.   If you keep it in an airtight container they should stay good for 6 months. 2 grapefruits 2 oranges 2 lemons 3½ c. sugar 2 c. water Using a sharp knife, cut off peel or each, you want as little of the white underneath as possible.   Slice them into 3”x1/3” strips.   Place all the peels in a large saucepan.   Add enough cold water to cover and bring to a boil.   Boil 2 minutes.   Drain.   Repeat this process 5 times, filling the pan with fresh water each time.   Drain and remove from the saucepan.           Combine 2 cups sugar and 2 cups water in the saucepan.   Stir over medium heat until the sugar dissolves.   Add the peels and bring it to a b...

Pear Honey 9 cups ripe pears 1 cup crushed pineapple rind and juice of 1 lemon 5 cup sugar Wash, pare, and core pears.   Slice before measuring.   Put through a food processor or blender and grind.   Measure 9 cups ground pears and combine with pineapple in a large kettle.   Add lemon juice and rind.   Add sugar and cook over low heat, stirring frequently for 20 minutes. Pour into sterilized jars and seal while hot.

Sweet Potato Pie 2 sweet potatoes, about 10 ounces each graham cracker pie crust 2 large eggs 1/2 cup plus 1 tablespoon dark brown sugar 1/2 cup heavy cream 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon vanilla extract Directions Preheat the oven to 350 degrees F. Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool. To make the filling: Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk . Pour the filling into the partially baked crust . Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes. Allow the pie to cool completely before cutting. Serve at room...

When we took the family trip to Nova Scotia in 1995 I bought a cookbook, Out of Old Nova Scotia Kitchens (Nimbus Publishing Limited, 1989).  My favorite kind of cookbook, one that tells the stories of the recipes within.  Here’s one old recipe… Scotch Oats 4 cups rolled oats 1 cup brown sugar (or maple sugar) 2/3 cup melted butter Spread the rolled oats on a flat shallow pan, together with the brown sugar which has been rubbed in with the fingers.   Add the melted butter and stir to moisten.   Put in a very hot oven for 10 minutes or a slower oven for 20-30 minutes.   Store in glass jars. Note:   This will burn easily in a hot oven so must be stirred occasionally.

Cranberry Almond Biscotti A Christmas recipe 2 ¼ cups flour 1 cup white sugar 1 t. baking powder ½ t. baking soda 2 egg whites 2 eggs 1 T. vanilla ¾ c. sliced almonds 1 c. sweetened-dried cranberries orange zest Preheat oven to 325. Combine dry ingredients.   In separate bowl whisk together egg whites and vanilla, add to dry.   Add cranberries, almonds and orange zest.   On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 ½ inches thick.   Place on a cookie sheet and bake 30 minutes or until firm.   Cool on drying rack.   Reduce oven temp to 300.   Cut biscotti into ½ inch slices.   Place cut biscottie on a cookie sheet and bake for an additional 20 minutes.   Let cool and store in loosely covered container. * The following “candy” was remembered by an elderly lady from the days of her childhood.   She says she used to sneak into the kitchen t...

This is a shortcut recipe but it’s good and easy (hence the shortcut). Terri gave me this recipe.  She got it from the back of Maxwell House instant cappuccino.  I use any brand or flavor.   Cappuccino Biscotti 2 cups flour 2 helping of instant flavored cappuccino – dry 1½ t. baking powder ½ c. butter or margarine – soft ¼ t. salt ¾ c. sugar 2 eggs 1t. vanilla 1 c. chopped nuts Heat oven to 325.   Mix cappuccino, baking powder and salt.   Beat butter, sugar, eggs and vanilla in large bowl on medium until well blended.   Gradually beat in flour mixture.   Stir in nuts.   Divide dough into 2 equal portions; shape into 2 (14 inch) logs on lightly floured surface.   Place 2 inches apart on greased and floured cookie sheet.   Bake 25 minutes or until lightly browned.   Remove from cookie sheet.   Cool 5 minutes.   Cut logs diagonally into ¾ inch slice.   Place on cookie sheet ½ inch apart. ...

Butter Cream Frosting ¼ c. soft butter or margarine 2 c. sifted confectioner’s sugar 3 T. milk 1 t. vanilla Beat butter and about 1/3 of the sugar until it’s very light and fluffy.   Add the rest of the sugar and enough milk to make a smooth spreading consistency.   Add vanilla. * This is a shortcut recipe but it’s good and easy (hence the shortcut). Terri Silleck, Marita’s mom, gave me this recipe.   She got it from the back of Maxwell House instant cappuccino.   I use any brand or flavor.  

Cream Cheese Frosting 3 oz. cream cheese 4 T. margarine 1 t. vanilla 2 c. powdered sugar Beat ingredients till creamy and fluffy.   Add nuts if desired.

Easy, easy, easy. Peaches and Cream Pie ( Refrigerator) Crumb Crust: 1 ¼ cup graham cracker crumbs ¼ cup sugar ½ t. cinnamon 6 T. very soft butter or margarine Peach Pie Filling: 1 (8 ½ oz.) can sliced peaches, well drained 1 package instant vanilla pudding mix 1¾ - 2 cups very cold milk whipped cream 1 (1 oz) square semi-sweet chocolate or choc. chips Combine crumbs, sugar and cinnamon in bowl with fork.   Add very soft butter or margarine; mix very well with a fork.   Add very soft butter or margarine; mix very well with   a fork.   Press crumbs evenly over bottom and side of 9 inch pie plate.   Chill uncovered in refrigerator 1 hour. Drain peaches well on paper towels to remove syrup.   Place slices evenly over bottom of chilled crumb crust. Combine instant pudding mix with very cold mild in medium bowl.   Check back of package for quantity of mild to use.   Beat milk...

Credit goes to Dreen Burton, whose original version of this recipe is in her book, Livin’ La Vida Vegan! Maple-Pecan Chocolate Chip Cookies 1 cup all purpose flour or whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup brown sugar 1/4 teaspoon salt 1/3 cup maple syrup 1 teaspoon vanilla extract — (1 to 2) 1/4 cup canola oil 1/3 cup chocolate chips 1/4 cup pecans, toasted Preheat oven to 350 degrees F.   Stir together flour, baking powder and soda. Add sugar and salt and stir again.   In a separate bowl, combine syrup, vanilla and oil.   Make a funnel in the flour mixture and pour liquid into it. Stir to combine.   Add chips and nuts and nuts, being careful not to overmix.   Drop by large spoonfuls onto parchment lined baking sheet. Bake 10 minutes or just-set. Don’t over bake. Remove from oven and place cookies on cooling rack. Serves: 8-12 Note: These last a long time and taste great chilled.

Pudding Cookies 1 cup Bisquick 1 package instant pudding ¼ cup salad oil 1 egg Heat oven to 350.   Mix all until dough forms a ball.   Shape into 1 teaspoon balls.   Place on ungreased baking sheet.   Dip bottom of glass into sugar; press on balls to flatten.   Bake 8 min. Makes 2-3 dozen.

PUMPKIN CHOCOLATE CHIP COOKIES 1 c. pumpkin 3/4 c. sugar 1/2 c. oil 1 egg 2 c. flour 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 1 tsp. baking soda 1 tsp. milk 1 c. chocolate chips 1 tsp. vanilla Nuts (optional) Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.

Chocolate Pecan Pie 1 cup chopped pecans 1 cup mini semi-sweet choc. Chips 9 – inch baked pastry shell 1 envelope Knox gelatin ¼ cup cold water ¼ cup sugar ¼ cup butter or margarine 1-1/2 cups whipping or heavy cream 2/3 cup dark corn syrup 1 t. vanilla extract Sprinkle pecans and ½ cup chocolate in bottom of pastry shell; set aside. In med. saucepan, sprinkle Knox gelatine over water; let stand 1 minute.   Stir over low heat until gelatine is completely dissolved, about 3 minutes.   Add remaining ½ cup choc., sugar, butter, butter, cream, corn syrup and vanilla.   With wire whisk, stir over low heat until mixture is smooth.   Pour into prepared crust; chill until firm, about 4 hours.  

Cherry Fudge Brownies 2 cups chocolate chips ¼ cup butter 2 cups bisquick baking mix 1 cup brown sugar 1 t. vanilla 2 T flour ½ t baking powder ¼ t. salt 3 eggs ½ t. almond extract ½ cup cherries 1/3 cup sliced almonds Melt 1 cup chocolate chips and butter, stir until smooth.   In a mixing bowl, combine bisquick, milk, eggs, vanilla, flour, baking powder, salt   and almond extract.   Stir in chocolate mixture, mix well.   Fold in cherries and remaining chocolate chips. Pour into a greased 13”x9” baking pan.   Sprinkle with almonds.   Bake at 350 for 20 minutes or until a toothpick inserted near the center comes out with moist crumbs and the edges pull away from the sides.   Cool on a wire rack.

I didn’t grow up on apple butter, but now that I live in the hills I have plenty.   Everyone loves this cake. Apple Butter Spice Cake 1 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup chopped pecans 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 1 cup white sugar 3/4 cup apple butter 1 teaspoon vanilla extract 1/2 cup whole bran cereal or    wheat germ 1 cup sour cream 2 eggs, beaten   1.   Preheat oven to 350 degrees F (175 degrees C). Spray or    grease one 9x13 inch pan. 2.   Prepare the topping by mixing together the brown sugar,    cinnamon, nutmeg and chopped pecans. 3.   Sift together the flour, baking powder, baking soda and salt. 4.   Blend together butter and sugar; add eggs and beat    well. Add ...

Meringue 3 egg whites ¼ t. cream of tartar 6 T. sugar Beat egg white with cream of tartar until frothy.   Gradually beat in sugar, a little at a time.   Continue until stiff.

Apple Cream Pie 3 cups chopped tart apples ½ cup sugar 1 T flour pie crust 2 T. butter ¾ cup sugar 1/3 cup flour 1/8 t. salt 2 eggs 2 cups scalded milk 1 t. vanilla meringue Combine apples, ½ cup sugar and   1 tablespoon flour.   Place apple mixture in pie crust.   Dot with butter.   Bake at 450 for 10 minutes.   Turn oven down to 350 and bake for at least 35 minutes until apples are tender.   Allow to cool. Mix ¾ cup sugar, 1/3 cup flour and salt.   Add eggs slightly beaten.   Gradually pour into scalded milk.   Cook 15 minutes in double boiler, stirring constantly until thickened.   Once pie is cool, cover with milk mixture.   Top with meringue.   Place pie back in oven until meringue is slightly brown on top.

I’m told that “rivel is German for “crum”.  This is an Amish recipe.  Good when finished, even better to nibble at while mixing! Rivel Pie 1 cup flour ½ cup sugar ½ cup butter and shorting, mixed 2 T. molasses Mix or “crumb” the above ingredients together with your hands to form small lumps or rivels.   Put rivels into prepared pastry shell.   Spread top with molasses.   Bake in a hot oven (400) for 30 minutes.  

Here’s a Christmas Cookie I haven’t made since I was in high school.   I loved it though.   I always cut them into bell shapes and was very delicate with the icing. Lemon Crisps ½ cup margarine, room temp. 1-cup sugar 1 egg 2 t. grated lemon peel 2 T. lemon juice 1 t. lemon extract 2-cup flour 3 T. powdered sugar 2 T. cornstarch ½ t. baking soda Glaze: 2/3 cup powdered sugar 1 t. grated lemon peel 1 ½ T. lemon juice In a large bowl, beat together margarine and sugar until well blended and creamy.   Add egg, lemon peel, juice and extract; beat well. In separate bowl, combine flour, sugar, cornstarch and soda and sift over margarine mixture; mix well. Divide dough into 4 equal portions.   Turn each portion out onto piece of waxed paper, shaped into logs about 2 inches thick and wrap well.   Set in plastic bag and freeze 45 minutes, or until needed. Preheat oven to 350.   Lightly grease ba...

Berry Special Cheesecake 1-cup graham cracker crumbs 3 T. sugar 3 T. margarine, melted 2 8-oz.   pkgs. Cream cheese 3 eggs 1 t. vanilla 1-cup jelly or jam Combine crumbs, sugar and margarine; press onto bottom of a 9-inch pan.   Bake at 325, 10 minutes.   Increase oven temperature to 450. Combine softened cream cheese and sugar, mixing at medium speed on electric mixer until well blended.   Add eggs, one at a time, mixing well.   Blend in vanilla.   Pour mixture over crust; bake at 450, 10 minutes.   Reduce oven temperature to 250; continue baking 25 to 30 minutes.   Remove from pan.   Before serving, top this jelly.

At church in Genoa we took turns who would bring the refreshments after Mass.   It was mid-summer and I was up.   If I turned on the oven it would heat up the whole trailer.   So I did a Google Search on the internet – my key words were “No bake desert”.   This is what a found and it was rich and wonderful. No Bake Dessert Bars 20 chocolate sandwich cookies (like Oreos), crushed 8 oz. cream cheese, softened 2 cups confectioners’ sugar ¾ c. peanut butter 12 oz. frozen whipped topping, thawed Press crushed cookies into the bottom of a 9”x13” pan, reserving a few for decoration.   In a medium bowl, beat together the cream cheese and sugar.   Stir in the peanut butter until well blended, then fold in the whipped topping.   Spread over the crushed cookie base, sprinkle the remaining cookie chunks on top.   Freeze for 1 – 2 hours.   Thaw 10-15 minutes before cutting and serving.

Stephanie’s Cake   16 oz. crushed pineapple 1 large can of cherry or apple pie filling 1 package of yellow cake mix ½ - 1 c. nuts 1½ sticks of margarine Grease 9”x13” pan.   Dump undrained pineapple then cherries.   Sprinkle cake mix.   Sprinkle with nuts: melt margarine and pour over top.   Bake for 1 hour at 350.

Orange Rock Cakes with Icing ½ c. butter ½ c. sugar 2 eggs 3 c. flour 3 t. baking powder 1/3 t. salt 2 oranges Cream butter and sugar, add eggs, one at a time, then flour, salt and baking powder, sifted together.   Add orange juice and rind.   Needs to be stiff to hold together, put little heaps on greased pan.   Bake 10 minutes at 350.           Use the juice from the 2 nd orange.   Add sifted powdered sugar until thick enough to spread – about 1½ cups.   Beat well and pour over baked cakes.

Chocolate Chip Cookies ½ c. margarine (melted) 1 package choc. pudding 1 egg 1 c. flour ½ t. baking soda 1 package (6 oz) semi-sweet choc. chips Cream together margarine and pudding.   Blend in egg, then flour and baking soda.   Add choc. chips.   Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 350 about 12 min. or until done.   Cool on wire racks.

Cake Mix Cookies ½ c. oil 2 eggs 1 package cake mix Mix ingredients together.   Drop by teaspoon onto greased cookie sheet.   Bake for 12 minutes at 350 F. You could add nuts, coconut, a t. orange extract or chocolate chips if you want.  

Choo Choo Peanut Butter Pasta - A+! Sauce: 1/2 cup low fat, low sodium chicken or veggie broth 1/3 cup creamy peanut butter 3 tablespoons teriyaki sauce 2 tablespoons brown sugar 1 tablespoon lime juice 1/2 teaspoon garlic powder 1/8 to 1/4 teaspoon red pepper Noodles: 6 cups cooked spaghetti noodles 3/4 cup chopped green onion 1 1/2 cups grated carrots 1 1/2 cups broccoli flowerets, cut in thin slices 1 cup snow peas 1/2 cup thinly sliced red cabbage 4 tablespoons dry roasted, salted peanuts, chopped In a large bowl, mix chicken broth, peanut butter, teriyaki sauce, brown sugar, lime juice, garlic powder and red pepper. Place cooked noodles in the bowl and coat with the sauce. Remove noodles from the bowl, saving remaining sauce. Place noodles into a covered dish and put into a warm oven. Pour the remaining sauce into a large skillet. Stir fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes in the sauce. Add the red cabbage and stir fry for an ad...

Pumpkin Dumplings 1/2 cup canned solid pack pumpkin 1 large egg 1/2 teaspoon salt 1/8 teaspoon grated nutmeg 1/8 teaspoon (generous) baking powder 1/2 cup all purpose flour 3 tablespoons butter 1/2 cup grated Parmesan cheese Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft). Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough  to drop.   Do not touch the dumplings are they cook. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain. Melt butter in heavy large skillet over medium heat. Add dumplings. Saut� until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese ...

Chana Masala (Spicy Chickpeas) With Spinach 1 (14 ounce) can chickpeas (in water or precooked,also called garbanzo beans) 1/2 cup water 1/2 onion , diced 3 garlic cloves , diced 3 tablespoons olive oil 1 lemon, juice of (approx 2 tbsp) 1/2 teaspoon curry powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin 1/2 teaspoon garam masala 1 bunch fresh spinach , rinsed Directions: In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes. Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft. Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately.

Yorkshire Beef Pie ¾ lb ground beef 1 sm. Onion, thinly sliced ½ cup cooked vegetables 1/4 gravy ½ cup water 1 T. Worcestershire sauce 2 T. butter or margarine 1 cup milk 2 eggs 1 cup flour ¼ t. salt 1/8 t. pepper In a large skillet cook ground beef and onion till meat is brown and onion is tender; drain.   Add vegetables and ¼ cup gravy.   Stir water and Worcestershire sauce into remaining gravy.   Set aside.   In a 10 inch pie plate place butter or margarine (not melted).   Put in oven, set the oven to 425 ( do not set the oven before this step, I’ve broken a pie plate doing just that.) . In a small mixer bowl combine mild and eggs.   Add flour, salt, and pepper.   Beat until mixture is smooth.   Remove dish from oven.   Pour egg mixture into hot dish.   Spoon meat mixture evenly over bottom, keeping 1 inch from the ed...

Fig and Goat Cheese Pizza Ingredients 1 cup lukewarm water 1 (.25 ounce) envelope active dry yeast 3 cups all-purpose flour 1 teaspoon vegetable oil 1 teaspoon salt 8 dried figs 1 medium red onion, thinly sliced 1 tablespoon olive oil 1 pinch salt 1 teaspoon dried thyme 1 teaspoon fennel seeds 4 ounces goat cheese 1 tablespoon olive oil, or as needed Directions Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes. Place the figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside. Meanwhile, hea...

Rigatoni, Sausage, Pepperoni Casserole for a Crowd This was the main dish of the dinner for Annalisa’s birthday fundraiser for Smile Train.   Easy and really good!   Serves about 25. 1 lb Bob Evans sausage 1 lb pepperoni 1 large onion , chopped 1 large green pepper , chopped 16 ounces sliced mushrooms 2 lbs rigatoni pasta 2 lbs mozzarella cheese , cheese-shredded 1 gallon ragu spaghetti sauce Directions: Fry onions, pepper, sausage, pepperoni, and mushrooms together until onions look clear. Drain grease off. Cook noodles according to package directions. Add Spaghetti sauce, the cooked meat, noodles and 1/2 the cheese. Pour in pan. Sprinkle the remaining cheese on top. Bake until heated through and the cheese is melted. 350 degree oven.

Beef Stew 1 sm. Onion, diced 2 T. Diced green pepper 2 T. oil ½ lb. Raw beef or 1 c. diced left over meat 1 11 oz. can veg. Soup 1 c. water ½ t. salt dash of cayenne pepper Sauté onions and pepper in oil.   Add meat, and brown, cooking thoroughly if raw meat is used.   Add soup and remaining ingredients and simmer until thoroughly heated.  

Dinner in a Pumpkin Ingredients 1 medium sugar pumpkin 1 1/2 pounds lean ground beef 1 onion, chopped 1 clove garlic, minced 1 1/2 teaspoons honey 1 1/2 teaspoons Italian seasoning            1 1/2 teaspoons salt 1/8 teaspoon ground black pepper 4 cups broth 1½ cups peas 1½   cups shredded cabbage 1/2 pound fresh green beans, washed and trimmed 1 cup uncooked white rice Directions Preheat oven to 350 degrees F (175 degrees C). Wash pumpkin, cut off top, scrape out seeds and discard. Heat water and cook rice. Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Drain fat, add onion and garlic; saute slightly. Add honey, Italian herbs, salt, pepper, broth and rice; mix thoroughly. Layer inside of pumpkin with 1/3 of cabbage, peas, green beans and beef and rice mixtur...