I made this for a shower several years ago. Yummy!
(From better homes and gardens biggest book of slow cooker recipes)
6 inches stick cinnamon broken
8 cardamom pods
1 vanilla bean split or 2 tsp. Vanilla
3 cups half and half or light cream
3 cups milk
1 1/2 cups white baking pieces
Place the cinnamon, cardamom, and vanilla bean, if using, on a square of 100% cotton cheesecloth. Bring up corners of cheesecloth and tie with a clean kitchen string.
In a 3 1/2-4 qt slow cooker stir together the cream, milk, and baking pieces. Add spice bag. Cover and cook on low heat setting for 4-5 hours or on high heat setting for 2-21/2 hours stirring halfway through cooking time. Remove and discard spice bag. Stir in vanilla if using.
Thursday, August 12, 2010
Cream Puffs
1 cup water
1 square margarine
¼ teaspoon salt
4 eggs
1 cup sifted flour
Bring water and margarine to boil. Stir flour into mixture real fast until it forms a ball. Remove from heat. Add eggs, one at a time, quickly beating after each egg. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 50 minutes or until golden brown.
I actually use my easy accent decorator with a star tip to make them somwhat uniform in shape/size.
Then I just fill them with the filling tip on the same decorator. I usually just use instant pudding to fill them. I know, I'm a slacker. If I can ever get my mother in law's homemade custard recipe, I will include that...that would be much better!
1 square margarine
¼ teaspoon salt
4 eggs
1 cup sifted flour
Bring water and margarine to boil. Stir flour into mixture real fast until it forms a ball. Remove from heat. Add eggs, one at a time, quickly beating after each egg. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 50 minutes or until golden brown.
I actually use my easy accent decorator with a star tip to make them somwhat uniform in shape/size.
Then I just fill them with the filling tip on the same decorator. I usually just use instant pudding to fill them. I know, I'm a slacker. If I can ever get my mother in law's homemade custard recipe, I will include that...that would be much better!
Tater Tot Casserole
1 lb ground beef
2 lb tater tots
2 cans cream of mushroom soup
1 med chopped onion
steamed vegetables (optional)
Brown and drain ground beef. Mix beef, soups, and vegetables. Pour in 9x13 pan. Top with tater tots. Bake at 350 degrees for 30 minutes.
2 lb tater tots
2 cans cream of mushroom soup
1 med chopped onion
steamed vegetables (optional)
Brown and drain ground beef. Mix beef, soups, and vegetables. Pour in 9x13 pan. Top with tater tots. Bake at 350 degrees for 30 minutes.
Grandma Christiansen’s Fudge
4 cups sugar
½ cup margarine
1 can evaporated milk
2 8 oz Hershey chocolate bars
1 large jar marshmallow cream
12 oz chocolate chips
Boil sugar, margarine, and evaporated milk together for 7-8 minutes. Add remaining ingredients. Pour into 9x13 pan and cool in fridge. Optional: add chopped walnuts.
½ cup margarine
1 can evaporated milk
2 8 oz Hershey chocolate bars
1 large jar marshmallow cream
12 oz chocolate chips
Boil sugar, margarine, and evaporated milk together for 7-8 minutes. Add remaining ingredients. Pour into 9x13 pan and cool in fridge. Optional: add chopped walnuts.
Homemade Cornbread (Mom’s favorite)
3 cups flour
1 teaspoon salt
1 cup corn meal
2 tablespoons baking powder
2 cups milk
½ cup sugar
¾ cup oil
4 large eggs slightly beaten
Combine dry ingredients in large bowl. Make a well then pour all liquid ingredients in. Stir just to moisten with fork. Batter will be lumpy and floury. Pour into well-buttered 9x13 pan. Bake in Preheated 425 degree oven for 25-30 minutes or until toothpick comes out clean. (In glass dish lower temperature to 400 degrees instead of 425)
1 teaspoon salt
1 cup corn meal
2 tablespoons baking powder
2 cups milk
½ cup sugar
¾ cup oil
4 large eggs slightly beaten
Combine dry ingredients in large bowl. Make a well then pour all liquid ingredients in. Stir just to moisten with fork. Batter will be lumpy and floury. Pour into well-buttered 9x13 pan. Bake in Preheated 425 degree oven for 25-30 minutes or until toothpick comes out clean. (In glass dish lower temperature to 400 degrees instead of 425)
Chloanelle’s Chocolate Cake
1 cup boiling water
½ cup cocoa
2 teaspoons baking soda
2 cups sugar
3 cups flour
6 heaping tablespoons dry buttermilk
1 cup oil ½ teaspoon salt
1 cup water
2 eggs
2 teaspoons vanilla
Combine hot water, cocoa, and soda. Cream sugar and oil. Add eggs, vanilla, and cocoa mixture. Combine flour, buttermilk, and salt. Add alternately with 1 cup water. Bake at 375 degrees for 25 minutes or until cake springs back.
½ cup cocoa
2 teaspoons baking soda
2 cups sugar
3 cups flour
6 heaping tablespoons dry buttermilk
1 cup oil ½ teaspoon salt
1 cup water
2 eggs
2 teaspoons vanilla
Combine hot water, cocoa, and soda. Cream sugar and oil. Add eggs, vanilla, and cocoa mixture. Combine flour, buttermilk, and salt. Add alternately with 1 cup water. Bake at 375 degrees for 25 minutes or until cake springs back.
Creamy Jello Jigglers
I have these fun jello molds that are shaped like jelly beans..."jello beans" I haven't made them in years but I made them several times for easter in all of the jello-y colors of the rainbow and they were so much fun! Once I used this recipe to make pastel jello beans. Very yummy :).
2 1/2 cups boiling water
4 pkgs (3 oz) gelatin, any flavor
1 cup cold milk
1 small box instant vanilla pudding
Stir boiling water into gelatin in lg bowl till dissolved. Cool 30 minutes at room temperature. Prepare molds. Pour milk into med bowl and beat in pudding mix. Quickly pour into cooled gelatin. Stir with whisk until well blended. Pour mixture into cup with spout and fill molds immediately. Refridgerate till firm.
2 1/2 cups boiling water
4 pkgs (3 oz) gelatin, any flavor
1 cup cold milk
1 small box instant vanilla pudding
Stir boiling water into gelatin in lg bowl till dissolved. Cool 30 minutes at room temperature. Prepare molds. Pour milk into med bowl and beat in pudding mix. Quickly pour into cooled gelatin. Stir with whisk until well blended. Pour mixture into cup with spout and fill molds immediately. Refridgerate till firm.
Granola Recipes
My mom made the best homemade granola when I was a kid. I just ran across the recipe. I was craving that granola a couple years ago and found one that sounded like it. Since I enjoyed that recipe I am also including it. I was unaware I had her recipe in my possession!
Here is her recipe.
Granola
7 cups oatmeal
1 cup sesame seeds ( I think she used sunflower seeds though, I'll have to ask her and update this)
2 cups coconut
1 cup wheat germ
1 cup oil
1 cup honey or brown sugar ( or a mix of both, so neither overpower?)
1 cup soy flour
grated lemon peel
1 tsp vanilla
1 tsp salt
raisins*
Mix all ingredients and bake on a cookie sheet at 200 for 2 hours stirring periodically.
Granola recipe I found.
8 cups rolled oats
1 1/2 cups wheat germ ( I used wheat bran...I don't know the difference)
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 heaping cup shredded coconut
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups raisins or sweetened dried cranberries*
DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
In a large bowl, combine the oats, wheat germ, oat bran, sunflower seeds, almonds, and pecans. In a saucepan over medium heat, stir together the salt, brown sugar, maple syrup, honey, oil, and cinnamon. Bring to a boil then remove from heat and add vanilla. Pour over the dry ingredients and stir to coat. Spread the mixture out evenly on the baking sheets.
Bake for 20 minutes in the preheated oven, or until toasted. Stir once about halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.
*Just a little note, I didn't add raisins or cranberries because I am not fond of them. I just assumed everyone else likes them. I might add costco's dried blueberries next time...I LOVE those!
Here is her recipe.
Granola
7 cups oatmeal
1 cup sesame seeds ( I think she used sunflower seeds though, I'll have to ask her and update this)
2 cups coconut
1 cup wheat germ
1 cup oil
1 cup honey or brown sugar ( or a mix of both, so neither overpower?)
1 cup soy flour
grated lemon peel
1 tsp vanilla
1 tsp salt
raisins*
Mix all ingredients and bake on a cookie sheet at 200 for 2 hours stirring periodically.
Granola recipe I found.
8 cups rolled oats
1 1/2 cups wheat germ ( I used wheat bran...I don't know the difference)
1 1/2 cups oat bran
1 cup sunflower seeds
1 cup finely chopped almonds
1 cup finely chopped pecans
1 heaping cup shredded coconut
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups raisins or sweetened dried cranberries*
DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
In a large bowl, combine the oats, wheat germ, oat bran, sunflower seeds, almonds, and pecans. In a saucepan over medium heat, stir together the salt, brown sugar, maple syrup, honey, oil, and cinnamon. Bring to a boil then remove from heat and add vanilla. Pour over the dry ingredients and stir to coat. Spread the mixture out evenly on the baking sheets.
Bake for 20 minutes in the preheated oven, or until toasted. Stir once about halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.
*Just a little note, I didn't add raisins or cranberries because I am not fond of them. I just assumed everyone else likes them. I might add costco's dried blueberries next time...I LOVE those!
Halloween jello worms
I know we are a little early for halloween, but I wanted to make sure this got into my collection because it was such a fun recipe. Definitely worth the effort.
Jello “blood” Worms
Make at least a day ahead of time, very time consuming
100 flexible straws (place flexible side down in the container)
An empty cleaned quart milk or orange juice carton to hold straws (the taller the better, the straws will fill to the height of the container)
1 6 oz box raspberry or grape jello (LARGE BOX)
3 packets unflavored jello
3 cups boiling water
¾ cup whipping cream
12-15 drops green food coloring
Wax paper
Combine gelatins in bowl and add boiling water. Mix till completely dissolved. Chill till lukewarm about 20 min
Meanwhile gently pull straws to extend to full length. Place in container flexible side down and wrap loosely with rubber band to hold them together Blend cream and food coloring with jello mixture and pour into container filling straws Chill until firm 8 hours or cover and chill up to 2 days
Pull out straws or tear away paper carton from the straws. Pull straws apart. Run hot tap water for about 2 seconds over 3-4 straws at a time.
Starting at the empty end push worms from straws with a rolling pin or use your fingers
Lay worms on wax paper lined baking sheet. Cover and chill at least one hour before serving or up to 2 days.
I doubled the recipe and used a half gallon carton. Then I used half for each of two parties we planned. Getting the worms out of the straws is difficult at first, but you get the hang of it. It does take time though, so plan ahead. They ended up being a fun addition to our halloween last year!
Tuesday, August 3, 2010
Teriyaki Chicken
I'm not a big fan of brown meat...but I couldn't resist the 50 cent a pound leg quarters at Winco, so I set out to find a way that I would like them. I remembered when I was a kid that my mom made teriyaki chicken legs that I liked, so I called her and here is what I ended up doing...
I had about 5 lbs of them. I brined them in salt water for about 5 hours and then rubbed garlic powder on them under the skin. I wanted them to have a grilled taste so I put them out on the grill solely to brown the outside. I am not so good at grilling and they kept flaming up. So it didn't take long for them to look grilled. Then I crammed them into a pan and poured the sauce over them and baked them for 1 hour at 350 degrees. They ended up tasting amazing!! Very tender, and delicious.
The sauce was simply 1 1/2 cups of soy sauce and 1 1/2 cups brown sugar. You are supposed to baste them but I used so much sauce and they were so crammed in that it pretty much covered them. I only basted it once. I was really glad I had grilled them, because for me it was a necessary flavor. Hope you enjoy!
I had about 5 lbs of them. I brined them in salt water for about 5 hours and then rubbed garlic powder on them under the skin. I wanted them to have a grilled taste so I put them out on the grill solely to brown the outside. I am not so good at grilling and they kept flaming up. So it didn't take long for them to look grilled. Then I crammed them into a pan and poured the sauce over them and baked them for 1 hour at 350 degrees. They ended up tasting amazing!! Very tender, and delicious.
The sauce was simply 1 1/2 cups of soy sauce and 1 1/2 cups brown sugar. You are supposed to baste them but I used so much sauce and they were so crammed in that it pretty much covered them. I only basted it once. I was really glad I had grilled them, because for me it was a necessary flavor. Hope you enjoy!
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