Pie Crust (with egg white)

1 1/2 cup flour


1/2 cup crisco

Butter walnut size

1/2 tsp salt

1/4 cup cold water

1/2 egg white
 
 
Never can find the slip of paper I wrote this on. 

Pumpkin Log

Ingredients:

-Cake --

3 Eggs

1 C. sugar

3/4 C. flour

2/3 C. pumpkin (canned)

1 Tsp. baking soda

1/2 Tsp. cinnamon

-Filling --

2 Tbsp. butter, softened

8 oz. cream cheese, softened

3/4 tsp. vanilla

1/2 c. powdered sugar (or up to 1 cup)

Directions:
Cake: Preheat oven to 375 degrees. Mix ingredients together. Line a 10" x 15 cookie sheet with waxed paper. Pour mixture onto cookie sheet and bake for 15 minutes. Sprinkle powdered sugar on a clean/new dishtowel. Turn cake out of cookie sheet onto the dishtowel. Remove the waxed paper and roll cake in towel while cake is still hot. (Roll it lengthwise, from one 15" side to the other 15" side.) Cool completely, then refrigerate overnight (but no more than one day). Unroll carefully (it will still retain its basic curled shape), removing towel, and spread filling inside. Sprinkle chopped nuts on top of filling, if desired, and re-roll. Filling recipe is below. The log can be frozen if wrapped tightly in aluminum foil Filling: Blend the ingredients together with a mixer until smooth.

Low-fat, foolproof 9″ pie shell

By SusieJ

* 1/3 cup rolled oats (not the instant kind) or almonds or pistachios or walnuts
* 3/4 cup unbleached all-purpose flour
* 1 teaspoon sugar
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 14 tablespoons (1/2 stick) cold unsalted butter, cut in slices.
* 1 teaspoon apple cider vinegar — I learned this from Aunt Joyce. (This keeps the crust flaky and light, and no you can’t taste it. Technically, it keeps the gluten from forming in the dough, which would make the pie crust chewy.)
* 3 tablespoons sour cream (Low fat is fine.)

If you want to quadruple this recipe, which I highly recommend to save yourself some time, just multiply all the quantities times four. Today, I multiplied everything by 5, and ended up with six shells. (Might have had something to do with all the distractions I had today with the Legos?)


1. Grind the oats or nuts in a food processor for about 30 seconds until they form a fine coarse grain, 30-45 seconds.
2. You can continue to use the food processor here, and add the flour, baking powder and salt. Or mix these ingredients into a bowl.
3. Add the butter slices. If you’re using the food processor, add the butter slices all at once. If you’re doing this by hand, add the butter into the dry ingredients a bit at a time, and work the mixture with your fingers until it is a coarse meal.
4. Sprinkle in the vinegar, then add the sour cream all at once into the food processor. If you’re working by hand, only add a tablespoon of the sour cream at a time.
5. Knead the dough on a floured surface, preferably on waxed paper a couple of times.
6. Set the ball in the refrigerator for 15-30 minutes

# If you have doubled or tripled the dough, divide the dough into the appropriate quantities and pull out enough for one pie shell.
# I used two sheets of waxed paper to make the dough wide enough to fit into my 9″ pie shell. I smeared a bit of olive oil on the sheets and my rolling pin to keep the dough from sticking.
# Once I had the disc in the right shape, I laid a fresh waxed paper sheet into the pie pan, smeared on a little olive oil and carefully laid this disc on the waxed paper, letting the dough take on the shape of the pie shell.
# I continued the steps, pulling a new ball of dough out until I had the six, with waxed paper layered between each shell. The whole time I was thinking about how to make sure I had enough left-over dough to make pinwheels. Whenever my Mom baked a pie, she would cut off the leftover dough around the edges, and make pinwheels. She’d slather the dough with butter, cover in cinnamon and sugar and roll the whole pastry piece up into a roll, about 1 inch around. Then she’d slice them and bake them in a pie shell.
# Once I had rolled out each disc, and layered them in the pie shell, they are ready for the freezer. Tonight, once they are firmly frozen, I will CAREFULLY, as they are fragile, remove the pie shell from underneath, and place the entire stack into a large freezer bag. They will keep for three months

No-Bake Peanut Butter -Toblerone Cheesecake

By Colors of Dawn

Prep: 20 min. / Total: 3 hours 20 min. (incl. refrigerating)

* 1 1/4 cups Oreo Baking Crumbs
* 1/4 cup butter, melted
* 2 pkg (250 g each) Philadelphia Brick Cream Cheese, softened
* cup Kraft Smooth Peanut Butter
* 1 cup sugar
* 1 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
* 1 1/2 cups thawed Cool Whip Whipped Topping, divided

MIX crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 min.

BEAT cream cheese, peanut butter and sugar with electric mixer on medium speed until well blendd. Stir half of the chocolate into cream cheese mixture. Gently stir in 1 cup of the whipped topping. Spoon over crust. Refrigerated 3 hours.

MICROWAVE remaining 1/2 cup whiped topping and chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cake. Refrigerated until ready to serve.

Makes 12 servings, 1 slice each.

HOW-TO: Make this reicpe in a 13×9-inch pan by increasing Oreo Baking Crumbs to 1 1/2 cups and butter to 1/3 cup. Prepare crust as directed in 13×9-inch pan. Double all remaining ingredients and prepare cheesecake filling as directed.

Click the link for photos.

http://pensieve.typepad.com/pensieve/2008/01/bacon-tomato-cu.html?cid=98557530#comment-98557530


Ingredients:

* 1 10-count can biscuits
* 1 pound bacon, crisp-fried, crumbled
* 2 small or 1 large tomato, seeded, chopped
* 1 medium onion, chopped
* 6 ounces Swiss cheese, shredded
* 1/2-1 cup mayonnaise, enough to bind the ingredients
* 2 teaspoons basil

Preheat oven to 375ºF. Spray mini-muffin cups with non-stick cooking spray. Separate biscuits; cut into quarters. Spread out in prepared muffin cups. Combine remaining ingredients in bowl, add enough mayonnaise to bind them together, and fill muffin cups. Bake for 20 minutes, remove from oven, spoon mixture which has overflowed back into the cups. Return to oven and bake about 5 more minutes. Cool in pan 5-10 minutes before removing

Scribbits Apple Donut Recipe

Combine the following ingredients in this order in your bread machine and set your machine to "dough" cycle:

1 cup milk
¼ cup wheat germ
3 ¾ cups flour
3 tablespoon olive oil
3 tablespoon brown sugar
1 large grated apple
1 large egg
2 ½ teaspoon cinnamon
1 teaspoon salt
1 teaspoon ginger
1 tablespoon fast-acting yeast

When the dough is ready, shape into 14 donuts and let them rise 30 minutes. Bake at 350 degrees for 15-20 minutes or until browned and done. Immediately dip in a cinnamon/sugar mix (you can dip it in butter first if you dare, the taste is worth it but the calories may kill you).

Apple Goodie

1/2 cup of sugar
2 tbsp. flour
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 qt. apples, sliced

Top Part:
1 cup oatmeal
1 cup brown sugar
1 cup flour
1/4 tsp. soda
1/3 tsp. baking powder
2/3 cup butter

Mix sugar, flour, salt and cinnamon. Add to apples and mix. Put on the bottom of a greased pan.

Mix the ingredients of top part until crumbly, then put on apples and pat firmly. Bake at 350º until brown and crust is formed.

Serve warm with ice cream, milk or cream.

This is to die for strawberry dessert.

Frozen Strawberry Dessert

Thursday, June 06, 2002

This is a family recipe from Rebecca Sodergren. When she didn't want strawberry pie for her birthday, she wanted this.

1 cup flour
1/4 cup brown sugar
1/2 cup chopped nuts
1/2 cup margarine or butter
2 tablespoons lemon juice
2 egg whites
1 cup sugar, see note
2 cups sliced fresh strawberries, see note
1 cup whipping cream, whipped
Additional sliced fresh strawberries, optional

Preheat oven to 350 degrees.

Stir together first four ingredients and spread evenly in shallow baking pan. Bake for 20 minutes, stirring occasionally.

Sprinkle 2/3 of baked crumbs in a 13-by-9-by-2-inch pan.

Combine egg whites, sugar, berries and lemon juice in large bowl. With electric mixer, beat at high speed to stiff peaks, about 10 minutes. Fold in whipped cream.

Spoon cream mixture over crumbs and top with remaining crumbs. Freeze six hours or overnight.

Serve with additional sliced strawberries. Makes 10 to 12 servings.

Note: One 10-ounce package frozen berries, partially thawed, may be used. Reduce sugar to 2/3 cup.

Breakfast Pizza by Scribbit

[Photo]This may not be fancy but it has beaten out Pigs in a Blanket as the number one Birthday Breakfast Choice.

1 8-ounce can refrigerated crescent rolls
1 pound pork sausage, cooked and drained
1 cup shredded sharp Cheddar
1 cup shredded mozzarella
5 large eggs, beaten
1/2 cup milk
3/4 teaspoon dried oregano
1/8 teaspoon pepper

Unroll the crescent rolls, separating them into 8 triangles. Arrange the triangles like slices of pizza, points toward the center and press into a pizza pan, smoothing the perforations together to make a crust. Bake at 375 for 8 minutes the reduce the oven temperature to 350. Combine eggs, milk, oregano and pepper and beat thoroughly. Scramble the egg mixture in pan then spoon it over the crust along with sausage. Top with the cheeses. Bake at 350 for 30 minutes until the crust is golden.

Gut buster

I just stuck this in the oven. Had a little taste before it went in. YUMMMM.

Thanks to my niece Kris. Will pack on a couple pounds I'm sure.



Lazy Man Perogie


16 oz can Sauerkraut

1 can cream of mushroom soup

¼ pound bacon

1 box spiral noodles

2 sticks butter

1 medium yellow onion

8 oz can mushrooms



Cook bacon until crisp. Break bacon into small pieces. Cook spiral noodles, drain well and rinse with cold water. Drain and rinse sauerkraut. Drain can of mushrooms. Cut onion into small pieces. Cook onion, sauerkraut, mushrooms, and melted butter simmering with pot cover on until tender. Add bacon and cream of mushroom soup. Stir. Add noodles and stir until noodles are coated. Pour into casserole dish and cover with foil. Cook at 350 for 30 minutes.

Squash and Pumpkin blossoms

photo by www.capnbob.us/blog

Remove only the male blossoms-- those with thin, trim stems-- if you'd also like to harvest some squash. I like to use the pumpkin blossoms also. They also seem to be a little larger. I pick early in the morning, rinse and put in a baggie until dinner time to use. They stay fresh and plumb until then. I also use this same recipe for onion rings or deep fried mushrooms.

1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. ground cumin
1 egg
1/2 c. milk
1 T. canola oil

12 large blossoms.

Mix altogether with mixer until smooth. Dip blossoms in batter and deep fry in at least 2 in. of oil until crisp.


by norma parsons

Green Chilie

Green Chilie

Click on the photo and you can choose to watch a slide show or enlarge photos. Enjoy!

No-fuss Potato Soup

6 sups cubed peeled potatoes
5 cups water
2 cups chopped onions
½ cup chopped celery
½ cups thinly sliced carrots
¼ cup margarine or butter
4 t chicken bouillon granules
2 t salt
¼ t pepper
1 can (12oz) evaporated milk
3 T chopped fresh parsley

In a large slow cooker, combine the first nine ingredients
Cover and cook 7 hours or until the vegetables are tender.
Add Milk and parsley
Mix well
Cover and cook 30-60 minutes longer or until heated through.

Bourbon Dogs

1 16 oz pkg Hillshire Farm Lit'l Links
any variety
2 cups ketchup
3/4 cup brown sugar
3/4 bourbon
1 Tb. onion
1/2 cup water

Combine ingredients and heat for 25 minutes in saucepan or 300 degree oven. Links can be heated separately, it desired. Makes appx. 50 appetizers

I don't follow this recipe strictly. A little extra this or that is always good.

Elegante Mother's recipe

arrrgh web site

I'm assuming that this is a 9" pie. The instructions simply begin with the words PIE CRUST. As I recall, you prepare the crust and put it in the pan, but don't bake it ahead of time. Also, prepare a narrow band of foil to cover the edge of the crust for part of the baking time.

1 1/2 cups canned solid pack pumpkin
3/4 cup sugar
3 whole eggs
3/4 cup evaporated milk
1 cup milk
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/1/4 teaspoons ground cinnamon

Mix all the ingredients well. Add to pie shell. Bake at 450 degrees for 10 minutes, then lower the heat to 325 degrees for 50 minutes. Use foil to cover the rim of the pie to prevent overbaking.

One large can of pumpkin will make two pies. (214 calories per slice, serves 8)

Motherpie Recipe

Famous Chicken Spaghetti

motherpie blog

1 large chopped onion
3 stocks celery, chopped
6 strips bacon
2 cans mushroom soup
1 large can condensed milk (Carnation, Pet or other brand)
1 can sliced mushrooms
1 pound sharp NY cheese (sharp cheddar)
1 5 pound hen or two small ones, or large fryer
1 9 ounce package of spaghetti

Wash chicken. Put in a pot, cover with water, bring to a boil and then turn down heat and simmer for one hour. Let cool, then de-bone and de-skin chicken and shred into small pieces.

Fry bacon, drain. Saute onions and celery in bacon grease (now I use olive or canola or safflower oil) and cook over low heat until tender. Add soup, milk, stir in shredded cheese. Save some shredded cheese to put on top.

Cook spaghetti in the chicken stock. Add chicken and spaghetti to above mixture. Put into a casserole dish, sprinkle with cheese and cook at 300 - 350 for an hour.

Mac and Cheese

The Ultimate Mac ‘N Cheese With Peas & Bacon
Six to eight servings

INGREDIENTS

• Kosher salt
• 1 pound elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups warm milk
• 5 1/2 cups shredded sharp white cheddar cheese
• freshly ground black pepper
• 1/4 cup chopped fresh flat leaf parsley
• extra virgin olive oil
• 4 slices bacon, cut crosswise into thin strips
• 1 large onion, diced
• 2 garlic cloves, smashed
• leaves from 1/4 bunch fresh thyme
• 2 cups frozen peas, thawed in a colander under cool water

Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400 degrees.

Melt the butter in a large, deep skillet over medium high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps form forming. Gradually whisk in the milk and, whisking vigorously, cook until the mixture is thick and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.

While that going, heat a 2 count of olive oil in a sauté pan. Add the bacon, onion, garlic and thyme and cook for about 5 minutes to soften the onion. Fold in the peas and season with salt and pepper.

To serve, scatter the pea and bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking pea mixture on each spoonful.

Kate's Recipe

Yum!!!

Velma’s/Frankie's version:
1 head of cabbage (chopped) 2-4 cups
1 cup chopped celery
1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tomatoes, chopped, OR 1 can stewed tomatoes, drained and chopped
2 tbls. Sugar
2 tbls corn oil
Salt and Pepper to taste

Place cabbage, celery, onion, red and green peppers, sugar, salt and pepper in skillet with small amount of oil in skillet.

Cook on medium heat approximately 5 minutes, stirring constantly. Put lid on skillet, reduce temperature and simmer, covered, approximately 5-10 minutes.

Kate’s adjustments:
I always make a bigger batch; it keeps well in the frig and we like it cold, too.
I use olive oil.
We leave out the peppers, but add crushed red pepper flakes to heat it up. Do this to taste.
I use fresh tomatoes and only one.
I add Basil and Oregano (or try something different each time).
I add fresh garlic.
I use quite a bit more Splenda (sugar substitute). We like it sweet/hot!
I add about 1 cup of fat-free chicken or vegetable stock and cook it about 10 minutes, then remove the lid and reduce the liquid to concentrate the flavors.
As you can tell, the recipe is Very flexible and Very good. Try it for yourself. Enjoy!

Yummy Peach Cobbler

1/2 cup white sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh peaches - peeled,
pitted and sliced
1 teaspoon lemon juice

1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
3. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make topping.
4. To Make Topping: In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.
5. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
6. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.

Easy Lasagna

2 cups sauce (I use Prego)
1 ½ cups chopped cooked meat**
1 cup cooked vegetables (I add a can of drained spinage)
½ teaspoon dried oregano or dried basil, crushed
1/8 teaspoon pepper
1 cup cottage cheese
1 beaten egg
4 lasagna noodles or 4 oz of wide noodles, cooked and drained
4 ounces mozzarella cheese, Monterey Jack cheese or mild cheddar cheese, thinly sliced or shredded
2 – 3 tablespoons of grated Parmesan cheese

In saucepan combine desired sauce, meat, vegetables, herb and pepper. Simmer, covered, about 10 minutes, stirring occasionally. Combine the cottage cheese and egg. Place half of the cooked noodles in a 10x6x2-baking dish. Spread with half the cheese-egg mixture.
Top with half the mozzarella, then half the meat-vegetable mixture. Repeat layers. Sprinkle with Parmesan cheese. Bake, covered, in a 375 degree oven about 40 minutes or till bubbly. Let stand 10 minutes before serving.

I got this from Better Homes and Gardens October 1982. I have been making it for years. I don’t follow the directions exactly. I don’t skimp on the cheese sometimes I’ve used canned string beans and most of the time I don't use meat.