Sunday, September 18, 2016

German Potato Salad

Monday, December 01, 2014

Janet Diemer's Raisin Puffs

Janet's Raisin Puffs

1 cup water
1 1/2 cups raisins
3 1/2 cups flour
1 t. baking soda
1 1/2 cups sugar
1 cup butter
2 eggs
1 t. vanilla
1/2 cup sugar
1 t. cinnamon

1)  In a sauce pan, boil water. Add raisins, boil until the water is gone.
Combine flour, soda and 1/2 t. salt in large bowl.

2)  Beat together sugar and butter until combined in a large bowl.
Add eggs and vanilla. Beat well.  Add dry ingredients to wet ingredients.
Beat until blended.  Stir in raisins.

3)  Combine the 1/2 cup sugar and the cinnamon in a bowl.
Shape dough into 1" balls.  Roll in cinnamon-sugar.
Place 2" apart on an ungreased cookie sheet.

4)  Bake 375ยบ for 8 minutes.
Don't over cook.

Seems short.  But it's correct.

If you like raisins (or don't) you may just love these cookies....

Saturday, November 17, 2012

Eggs Benedict a la Miz Booshay


The ingredients.

Bays English Muffins
Knorr's Hollandaise Sauce
Kentucky Legend Ham
Wisconsin Colby Cheese
Large Eggs

Toast your muffins, butter lightly.
Make Knorr's hollandaise sauce according to package. (milk and butter needed)
Fry two eggs.  Sunny Side Up.
Place small slice of ham on each muffin.
Place small slice of cheese on each muffin.
Place fried egg on each muffin.
Pour hollandaise sauce over it all.


Better than a restaurant!!!

Wednesday, November 23, 2011

Grandma Glyman's Graham Cracker Cake

1/2 lb butter
1 cup sugar
2 1/2 packages Gram crackers
1 cup milk
2 t. baking powder
1 t. vanilla
pinch salt
2 eggs

Bake in a 9 x 9 pan at 350 for 30 min. (Or until the center is set.)
Serve with whipped cream.


Thursday, September 15, 2011

chicken and dumplings


Here is the final product.
Do you like my hardware store bowl?

Pay no attention to the styling.

I use The Pioneer Woman's Recipe that is a take on Gourmet Magazine.
BUT I don't like I make plain dumplings.

Ree and Tyler's and Gourmet Magazine's Chicken and Dumplings

2 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 cup All-purpose Flour
1 whole Chicken, Cut Into Pieces (cut Up Fryer)
Salt And Pepper
1/2 cup Finely Diced Carrots
1/2 cup Finely Diced Celery
1 whole Medium Onion, Finely Diced
1/2 teaspoon Ground Thyme
1/4 teaspoon Turmeric
6 cups Low Sodium Chicken Broth
1/2 cup Apple Cider
1/2 cup Heavy Cream

Dumplings: This part is from Tyler Florence

Buttermilk-Chive Dumplings

2 cups all-purpose flour
1 T. baking powder
1 t. salt
2 eggs
3/4 to 1 cup buttermilk
1/4 cup chives

okay. this is where I come into the picture. I do not use chives and I didn't have buttermilk. I made my own with milk and vinegar.

Carry on.

Preparation Instructions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
*Adapted from Gourmet Magazine

Tuesday, July 12, 2011

Greek Salad...Opppa

Greek Salad.

This is how we do it, do it.

Buy some tomatoes or pluck them from your garden.
Cut them up into bit size pieces. I used cherry tomatoes and cut them in half...along with a little left over tomato.
Get a nice big cucumber. Cut it in half and scoop out the seeds with a spoon.
Then cut your cuke into bit size pieces.
Take an onion and cut it into reasonable pieces and toss those into your bowl.
I used one half of a baseball sized sweet onion.

Let's see. Oh yes. Open your jar of kalamata olives. Use between 1/3 and 1/2 of the jar. Grab them with your fingers and start slicing them in half. Get the olives without the pit.

Drizzle some olive juice into the bowl with the veggies.
I like salty stuff.

Now, pour some very good olive oil into the bowl.
If you have a lemon cut it in half and squirt lemon in there too.
If you don't have a lemon use vinegar. Red wine is best.

Sprinkle salt and grind pepper and pinch a big pinch of oregano next.

Stir it together. Wait a minute. Taste.

Add more olive oil, lemon/vinegar/olive juice, or whatever you think it needs.

I always add more 'dressing'. I love wet food.

Now don't forget the the feta cheese. I buy the traditional, crumbled kind from the grocery store.
Use the whole container if you want. I do.

(I think if the feta was as strong as it was when I was a little girl, I would not use very much, but feta from the grocery store is very mild.)

Adjust seasonings until it tastes fabulous.

Eat as much of this as you want. It is very very good for you.

Tuesday, March 15, 2011

White Chocolate Cranberry Loaf

Here is a very good recipe, on loan from Weight Watchers and my friend Ann :o)

White Chocolate Cranberry Loaf

1 box white cake mix
3/4 C. flour
1 tsp orange peel
1 cup fresh cranberries
1 large egg
2 large egg whites
3/4 cup water
1/2 cup orange juice
2 Tbsp unsweetened applesauce
1 cup white chocolate chips

Grease two loaf pans and set oven at 350.
Mix cake mix, flour and orange peel. Add wet ingredients. Fold in cranberries and chips.

Bake @ One hour.

One slice of bread is 4 points. Which means about 200 calories.

(I have searched for this recipe all day. Finally found it from Jan. 2005)