This is an old recipe I remember making with my Mom in childhood. It is a very large recipe so when I made it recently I made half the cookie dough but made the full recipe of the marshmallow and what I did not use on the cookies I poured into an 8x8 pan. After it set I cut it into squares and then rolled them in coconut.
Cookie dough
3 cups brown sugar
1 cup margarine, softened
1 tsp. vanilla
1 Tbsp. cream of tartar (dissolved in a little vinegar~1tsp.)
4-5 eggs (if using small - 5 if using large - 4)
3 tsp. baking soda
6 1/2 cups flour
Mix as usual. Roll out and cut into shapes with cookie cutter. Bake at 350F for 8-10 minutes. Cool on rack.
Marshmallow topping
2 pkgs. Knox gelatin
4 Tbsp. cold water
3/4 cup boiling water
2 tsp. vanilla ( or any flavoring of your choice)
1 1/2 cups white sugar
optional: food coloring
In a medium mixing bowl dissolve gelatin in cold water. Add boiling water stirring till blended. Add sugar and coloring then starting beating with a electric beater till thick. This takes about 12-15 minutes.
Dunk cookies or spoon marshmallow onto the cookies and dip into shredded coconut. Let cookies set before storing in between layers of waxed paper. Enjoy!!
Yield: A LOT!!!
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
Sunday, March 3, 2013
Saturday, January 12, 2013
TURKEY TETRAZZINI
This is an easy dish to make with left over turkey or even chicken. It freezes well.
250g box of spaghetti, broken into 2 inch pieces (I use enough for 4 servings)
2 cups cubed cooked turkey
1 cup (4 oz) shredded cheddar cheese
1 1/2 cans condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 can sliced mushrooms, drained
1/3 cup milk
1/4 cup green or red pepper1/4 tsp. salt
1/8 tsp pepper
Additional shredded cheese, optional
Cook spaghetti according to package directions; drain. Transfer into large bowl; add the rest of the ingredients and mix well. Spoon into a greased 2 1/2 qt. casserole dish; sprinkle with cheese if desired. Bake, uncovered, at 350F for 45 minutes or until heated through.
Yield: 6-8 servings
250g box of spaghetti, broken into 2 inch pieces (I use enough for 4 servings)
2 cups cubed cooked turkey
1 cup (4 oz) shredded cheddar cheese
1 1/2 cans condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 can sliced mushrooms, drained
1/3 cup milk
1/4 cup green or red pepper1/4 tsp. salt
1/8 tsp pepper
Additional shredded cheese, optional
Cook spaghetti according to package directions; drain. Transfer into large bowl; add the rest of the ingredients and mix well. Spoon into a greased 2 1/2 qt. casserole dish; sprinkle with cheese if desired. Bake, uncovered, at 350F for 45 minutes or until heated through.
Yield: 6-8 servings
SHEPHERD'S PIE CASSEROLE
I found this recipe in an old magazine and have adapted it to my liking. I sometimes make it with ground beef or stewing beef. I sometimes use half sweet potato for added interest. This casserole freezes well.
3 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
2 lbs. boneless round steak, cut into 1/2 inch cubes
2 Tbsp. cooking oil
1 cup water
1/2 cup beef broth (I use a beef boullion disolved in 1/2 cup water)
1-2 garlic cloves, minced
1 Tbsp. dried minced onion (I use a small onion, chopped)
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
2 cups fresh mushrooms (I sometimes use 1 can, drained)
2 cups frozen peas, thawed (I sometimes use corn, carrots or a combo)
3 cups mashed potatoes (mashed with milk and butter)
1 Tbsp. butter (optional)
Paprika
In a large resealable bag, combine flour, salt and pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown beef in oil. Add water, broth, mushrooms, garlic, onions, thyme and Rosemary; bring to a boil. Simmer uncovered for 5 minutes. Pour into a greased 9X13 pan. Cover and bake at 350F for 1 1/2-1 3/4 hours or till beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. If desired brush with melted butter; sprinkle with Paprika. Bake 15-20 minutes more.
Yield: 6-8 servings
3 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
2 lbs. boneless round steak, cut into 1/2 inch cubes
2 Tbsp. cooking oil
1 cup water
1/2 cup beef broth (I use a beef boullion disolved in 1/2 cup water)
1-2 garlic cloves, minced
1 Tbsp. dried minced onion (I use a small onion, chopped)
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
2 cups fresh mushrooms (I sometimes use 1 can, drained)
2 cups frozen peas, thawed (I sometimes use corn, carrots or a combo)
3 cups mashed potatoes (mashed with milk and butter)
1 Tbsp. butter (optional)
Paprika
In a large resealable bag, combine flour, salt and pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown beef in oil. Add water, broth, mushrooms, garlic, onions, thyme and Rosemary; bring to a boil. Simmer uncovered for 5 minutes. Pour into a greased 9X13 pan. Cover and bake at 350F for 1 1/2-1 3/4 hours or till beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. If desired brush with melted butter; sprinkle with Paprika. Bake 15-20 minutes more.
Yield: 6-8 servings
Tuesday, November 6, 2012
CHICKEN CHEESE LASAGNA
I found this recipe in a Taste of Home magazine many years ago. I have adapted it to be my own. It is a new twist on a classic dish. It freezes well should you have leftovers.
The sauce
1 medium onion, chopped
2-3 garlic cloves, minced
1/3-1/2 cup margerine or butter
1/2 cup flour
1/2 tsp salt
2 cups chiken broth ( or 2 pkgs chicken boullion & 2 cups water)
1 1/2 cups milk
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese, grated
1 tsp dried basil
1 tsp dried oregano
1/2 tsp pepper
Saute onion and garlic in butter in a sauce pan. Stir in flour and salt: cook until bubbly. gradually whisk in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Stir in the cheeses, pepper, basil and oregano. Set aside.
The fillings
2 cups ricotta cheese or cottage cheese ( dry or creamed but then I drain off most of the liquid)
2 cups shredded mozzarella cheese
1 tbsp. minsed fresh parsley
9 lasagna noodles, cooked and drained
1 pkg (300gm) frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken
1/2 cup grated parmesan
In a small bowl mix together the ricotta and mozzaella cheeses with the parsley. Set aside.
Spread one-quarter of the sauce into a greased 13x9x2 pan: cover with one third of noodles. Top with half of the ricotta mixture, half the spinach and half the chicken. Cover with one-quarter of the sauce and one third of noodles. Repeat layers of ricotta, spinach and chicken and another one-quarter on sauce. Follow this by last layer of noodles and rest of sauce. Sprinkle with 1/2 cup Parmesan cheese. Bake at 350F, uncovered, for 35-40 minutes. Let stand 15 minutes before serving.
Yield: 8-10 servings
The sauce
1 medium onion, chopped
2-3 garlic cloves, minced
1/3-1/2 cup margerine or butter
1/2 cup flour
1/2 tsp salt
2 cups chiken broth ( or 2 pkgs chicken boullion & 2 cups water)
1 1/2 cups milk
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese, grated
1 tsp dried basil
1 tsp dried oregano
1/2 tsp pepper
Saute onion and garlic in butter in a sauce pan. Stir in flour and salt: cook until bubbly. gradually whisk in broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Stir in the cheeses, pepper, basil and oregano. Set aside.
The fillings
2 cups ricotta cheese or cottage cheese ( dry or creamed but then I drain off most of the liquid)
2 cups shredded mozzarella cheese
1 tbsp. minsed fresh parsley
9 lasagna noodles, cooked and drained
1 pkg (300gm) frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken
1/2 cup grated parmesan
In a small bowl mix together the ricotta and mozzaella cheeses with the parsley. Set aside.
Spread one-quarter of the sauce into a greased 13x9x2 pan: cover with one third of noodles. Top with half of the ricotta mixture, half the spinach and half the chicken. Cover with one-quarter of the sauce and one third of noodles. Repeat layers of ricotta, spinach and chicken and another one-quarter on sauce. Follow this by last layer of noodles and rest of sauce. Sprinkle with 1/2 cup Parmesan cheese. Bake at 350F, uncovered, for 35-40 minutes. Let stand 15 minutes before serving.
Yield: 8-10 servings
Friday, October 19, 2012
GINGER SNAPS
This is the best ginger snap recipe I have found. I love the combo of ginger and molasses. My collegues love when I bring these to work. I always underbake my cookies just slightly to have that crispie outside and chewy inside.
1 1/2 cups lard 2 tsp. baking powder
2 cups sugar 4 tsp. baking soda
1 cup molasses 1 tsp vinegar
4 1/2 cups flour 2 tsp. ground ginger
2 eggs 1/4 tsp each of salt and pepper
Cream together lard, sugar, eggs and molasses. Add rest of ingredients. blend well. Roll into walnut sized balls. Dip in granulated sugar (may use decorative colored granulated sugar ie. for Christmas) Place on greased cookie sheet. Press down slightly. Bake for 9-10 minutes at 350F. Cool slightly before removing from pan.
YIELD: approx. 7 dozen
1 1/2 cups lard 2 tsp. baking powder
2 cups sugar 4 tsp. baking soda
1 cup molasses 1 tsp vinegar
4 1/2 cups flour 2 tsp. ground ginger
2 eggs 1/4 tsp each of salt and pepper
Cream together lard, sugar, eggs and molasses. Add rest of ingredients. blend well. Roll into walnut sized balls. Dip in granulated sugar (may use decorative colored granulated sugar ie. for Christmas) Place on greased cookie sheet. Press down slightly. Bake for 9-10 minutes at 350F. Cool slightly before removing from pan.
YIELD: approx. 7 dozen
DAD'S COOKIES
This is a favorite of mine. I like to add white chocolate chips for something different. If the dough is too stiff I add a splash of milk.
1 cup butter
2 cups brown sugar
2 eggs
1 cup coconut (shredded - semi sweet or unsweetened)
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp vanilla
2 cups quick oatmeal
2 cups flour
pinch of salt
1 package white chocolate chips
Mix in order given. roll into balls, flatten with a fork. Bake at 350F for 9-10 minutes
YIELD: approx 4 1/2 dozen
1 cup butter
2 cups brown sugar
2 eggs
1 cup coconut (shredded - semi sweet or unsweetened)
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp vanilla
2 cups quick oatmeal
2 cups flour
pinch of salt
1 package white chocolate chips
Mix in order given. roll into balls, flatten with a fork. Bake at 350F for 9-10 minutes
YIELD: approx 4 1/2 dozen
Wednesday, August 29, 2012
Apple Oatmeal Raisin Nut Muffins
The title says it all! They are loaded and I must say really good! I am into making mini muffins for sharing at work as you can pop it into your mouth and keep right on working!! I call them muffin poppers! It is a big recipe which can be easily halved but I figure you're heating up the oven so just make the big batch and freeze them for another day!!!
2 cups apple sauce (or peeled and finely chopped would work as well)
2 eggs
2/3 cup oil
3/4 cup milk
2 cups flour
2 cups Oatmeal
2/3 cup Brown sugar
6 tsp. baking powder
1/2 tsp salt
1 tsp. nutmeg
1 tsp. cinnamon
2 cups raisins
3/4 cup walnut crumbs
In a large bowl mix dry ingredients. Blend well. Make a "well" and add wet ingredients. Mix with spoon, just enough to moisten. Spoon into greased or paper lined muffin tins. Bake at 350F for 20-25 minutes. For mini muffins about 15 minutes.
Yield: 2 dozen large muffins
2 cups apple sauce (or peeled and finely chopped would work as well)
2 eggs
2/3 cup oil
3/4 cup milk
2 cups flour
2 cups Oatmeal
2/3 cup Brown sugar
6 tsp. baking powder
1/2 tsp salt
1 tsp. nutmeg
1 tsp. cinnamon
2 cups raisins
3/4 cup walnut crumbs
In a large bowl mix dry ingredients. Blend well. Make a "well" and add wet ingredients. Mix with spoon, just enough to moisten. Spoon into greased or paper lined muffin tins. Bake at 350F for 20-25 minutes. For mini muffins about 15 minutes.
Yield: 2 dozen large muffins
Subscribe to:
Posts (Atom)