This is a quick dump of some of my favorite recipes.
Makes 90 Cookies
2 C Sugar
2 C Brown Sugar
2 C Shortening
1/2 C Margarine
4 t Vanilla
4 C Whole Wheat Flour
2 C Oatmeal
2 t Baking Soda
1 1/2 t Salt
2 C Chocolate Chips
Mix first group, then mix in second group. Should achieve non-sticky playdough like constancy. Roll in 1" snake and pinch off 1" pieces. Bake at 360 F for 10 minutes or until bottom browns.
Makes 50 Wreaths
18 T Margarine
3 Pkgs Mini Marshmallows or
80 oz Regular Marshmellows
1 Big Box of Corn Flakes 24 oz
Big Bottle of Green Food Coloring
Small Red Hots
Melt margarine in a LARGE saucepan over low heat. Add marshmallows and stir until completely melted. Add enough green food coloring to get the shade you want (it takes quite a bit). Remove from heat. Add Corn Flakes. Stir till well coated. Put sheets of waxed paper on cookie sheets. Wet fingers with a bowl of water (not too wet) and form wreaths by making a ball and smashing it onto wax paper forming a whole in the middle. Quickly place red hots in a group of three into hot wreath. Let cool on wax paper in fridge or eat them warm... Yum!!!
1 C Butter
1/2 C Sugar
1 t Vanilla
2 C Flour
1/4 t Salt
1 C Nuts (Pecans or Walnuts are the best)
Chop nuts (finely) and mix with dry ingredients (except powdered sugar). Cream butter, sugar and vanilla. Mix it all together well. Chill dough. Roll into small balls. Place on ungreased cookie sheet. Bake at 350F until set, but not brown. While still warm, roll in powdered sugar. Bake 15 minutes more at 350F. While still warm, roll in powdered sugar again.
2 C Sugar
2 C Flour
1 C Melted Butter
6 T Cocoa (leveled or maybe a bit less)
1/2 t Salt
1 1/2 C Chocolate Chips (Milk Chocolate unless you're serving with ice cream, because they are a bit too dark)
Mix it all together. Pour in a metal greased and floured 9x13 pan (greased stoneware is better if you have it, although it will take 10-15 minutes longer). Bake at 350 for 25 to 30 minutes. Do not overcook. Because of the melted chocolate chips, the toothpick method can be tricky, so instead after 25 minutes shake the pan a bit to see if the middle jiggles. If it doesn't it is done. One minute it is not, and the next it is so watch carefully toward the end. Serve warm under ice cream.
2/3 C Flour
1/2 t Salt
1 C Milk
Mix in a blender till it foams (aprox 30 sec on high). Leave it in the refrigerator for a while to let the bubbles work themselves out if you care. In a nonstick fry pan just hot enough to sizzle a drop of water. Butter the pan or spray pam on it, and pour just enough batter in the middle of the pan to cover the bottom. Tip the batter to all edges of the pan. Cook till lightly browned and carefully turn over....
Josh's Suggestions for use:
For main course:
Fill with cheese, tomatoes, almonds, mushrooms, zucchini, avocados, olives, chicken.
Or in Geneva: Florentine which is spinach and white sauce and swiss cheese. For dessert:
Fill with blueberry pie filling and sour cream. At La'chi they use pie filling and ice cream...
(Just made this up one day with what was in the house so the measurements are still very approximate)Ingredients
1 Stalk Celery
2 Medium Onions
2 C Large Shrimp (ready to eat frozen)
1/2 C Teriyaki Sauce (maybe a bit more, but too much makes it too salty)
1 C Pecans
4 T Granulated Sugar
2 T Butter
2 C Rice
Start cooking rice as directed. Defrost shrimp dry (not in water) in microwave (don't cook). Slice Celery up into crescents and onions into eighths. Put celery in the microwave at full power till a fork can be easily removed (5 minutes?). While the celery cooks, put onions in a large pan or wok with butter and saute at medium high heat till they start to soften. Drain shrimp and add to onions. Continue to saute.
When the onions start to caramelize and the shrimp are getting dried out a bit add teriyaki sauce. Saute for 1 minute. Add celery to wok and continue to stir fry.
While this is going on, put sugar in a pan on high heat. Add pecans to the sugar pan. Carefully watch for the sugar starting to melt then stir continuously till the nuts are coated in the sugar. As soon as this happens remove the nuts from the pan or they will burn.
Hopefully all three things are done now. Serve the stir-fry immediately over rice and sprinkle with pecans.