Homemade, Gourmet Dog Treats and Cookies
These make great gifts for other pet owners, especially if you have cookie cutters to make bone shapes (or dog shapes). Store these biscuits in a loosely covered container, or use a pretty jar if giving them away as gifts.
Dog and Bone Cookie Cutters
1 cup quick-cooking rolled oats
1 cup boiling water
2 tsp. beef bouillon granules (optional)
1/3 cup melted margarine
1/2 cup cornmeal
1 tsp. granulated sugar
1 cup peanut butter
1/2 cup milk
1 whole egg, lightly beaten
3 cups (or a little more) whole wheat flour
Preheat oven to 325 degrees F.
Place oats in bowl and pour boiling water on top. Stir in bouillon granules (if using). Mix and let stand 10 minutes.
To the oat mixture, add melted margarine, cornmeal, sugar, peanut butter, egg, and milk. Mix well.
Gradually add just enough flour to form a stiff dough.
Knead dough for several minutes until it is smooth and not sticky, adding flour as necessary.
Roll dough to 1/2" thickness & cut into shapes (bone or dog-shaped cookie cutters are nice, especially if you're planning to give away some biscuits as gifts. If you don't have cookie cutters, simply slice the dough into squares. The dogs
Place cookies 1/2" to 1" apart on lightly greased cookie sheet.
Bake for 35 to 45 minutes until golden (check on cookies in 30 minutes to make sure that the bottoms aren't browning too much).
Cool the cookies... then call your dogs over for a homemade treat!
Homemade Dog Treat Recipe
Bad Breath Banishers
2 cups brown rice flour
1 Tablespoon activated charcoal (find this at drugstores, not the briquets!)
3 Tablespoons canola oil
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
2/3 cup lowfat milk
Preheat oven to 400F. Lightly oil a cookie sheet. Combine flour and charcoal. Add all the other ingredients.Drop teaspoonfulls on oiled sheet,
about 1 inch apart. Bake 15-20 minutes. Store in airtight container in the refrigerator.
Homemade Dog Treat Recipe
2 cartons plain or vanilla yogurt (32 oz each)
1 small can tuna in water (8oz.)
2 tsp. garlic power
24 3 oz. plastic cups (not paper)
Open yogurt, if they are full to the top use a spoon & scoop out one cup (these will be frozen as plain yogurt). Put half of the can of tuna in
each yogurt container add the garlic power (1 tsp. in each) & stir thoroughly.
Use a spoon & scoop the mixture into the cups. Place on a tray & freeze overnight.
Makes about 24 treats.
Homemade Dog Treat Recipe
Peanut Butter Puppy Poppers
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk
Preheat oven to 375'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness
and use a cookie cutter to cut out shapes.
Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. --- This is the original recipe, but I have found the cookies burn easily.
*****FOR PEOPLE ONLY******
From Ansley at NYC Food Discovery:
I love banana bread. When I was a kid I liked it with chocolate chips and more recently I’ve been baking dense, fudgy versions. I got the inspiration for this new recipe from Brooklyn Brewery’s Brown Ale. The notes of caramel, chocolate,
and coffee are a natural match for banana. Plus this recipe calls for half a bottle, so please give the other half a good home. The result is a fluffy, complex banana bread with a moist crumb. I use a mix of regular and whole wheat flour so I can feel less
guilty about eating this for breakfast.
1 and 3/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3-4 very ripe bananas (I store mine in the freezer once they start to go south)
1/3 cup melted butter
6 oz (half a bottle) Brooklyn Brown Ale
1.Preheat oven to 350 degrees. Mix your dry ingredients (flour, sugar, baking power and soda, and salt) together in a large bowl.
2.Mash up all but one of your bananas. Cut the last banana into coins. Mix together your wet ingredients in a small bowl. (Make sure the melted butter has cooled or it will cook your eggs!) Stir your wet ingredients into the dry ingredients
3.This makes one 9 x 13 loaf or two smaller loaves. Bake for 45 mins or longer- make sure the middle of the bread doesn’t jiggle when you remove it from the oven.
After the bread cools, enjoy with coffee, chocolate milk, or of course, a Brooklyn Brewery Brown Ale.
2013 Homemade pasta sauce
2 28 oz cans Dei Fratelli crushed tomato
1 small can tomato sauce
Garlic (LOTS of it, powder is fine)
Onion, chopped (as much as you like)
Red wine, if you like (but no more than 1/8 cup)
Ground black pepper
Ground beef 15% fat
Barely cover the bottom of a stock pot/dutch oven (whichever is big enough to fit all the ingredients) with oil. Just enough so that the meat and onions won’t stick to the bottom. Brown the beef until mostly cooked, drain some of the fat.
Sautee the onions until half way cooked. Put in your spices and mix all of it together so the spices are well blended. Add the wine, if you want. Then put all the tomato products in the pot and
mix EVERYTHING together until it is mixed well.
Let simmer for about 10-15 minutes. (If you can keep your family out of it from tasting it. LOL). Then put a generous portion on top of whole wheat spaghetti.
Apple Cheddar Pancakes
2007 May 9
This recipe was gleaned from an Egg Cookbook my MIL gave me. I gave the book on and lost the copy I had made of the recipe. So after a long internet hunt I found the exact same recipe at the Alberta Egg Producer’s Website. They called
it Golden Cheddar Pancakes.
1 3/4 cup flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
pinch of cinnamon
Once that is stirred mix in:
1 1/2 cup grated cheddar
1 grated apple ~note if the peel cooks soft, I include it. But not the core!
1 1/4 cup milk
1 tsp vanilla
Mix the two together quickly. If you want super fluffy pancakes, let the batter sit a few minutes for the Baking Powder to go through its first action. This will make a very thick batter. If you like thinner pancakes because cooking thick
ones seems to always result in burnt pancakes, up the milk by 1/4 cup.
I always use butter when “cooking” pancakes. Perhaps the next time I make these, I will remember to take a photo and include that for your drool factor.
Savory Sweet Potato Bread - the barefoot kitchen witch
Here's the list of ingredients I used:
1 cup vegetable stock (because I had some and needed to use it up)
1 cup hot water
1/2 cup cold milk.
2 T yeast
1 medium-large sweet potato, baked, cooled enough to handle, and peeled.
2 T unsalted butter
2 tsp sugar
1 1/2 T salt
6-8 grinds of pepper (I didn't measure it - it's probably about 1/8-1/4 tsp.)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried thyme
1/4 tsp dried sage
5 1/2 - 6 1/2 cups flour
And here's what I did:
I combined the vegetable stock, water and milk in one container and stirred in the yeast. (the hot water and cold milk and stock balance out the temp so it's not too hot or too cold. Like the baby bear's porridge, it's just right. Then,
while the yeast was proofing, I mashed together the sweet potato, butter, sugar, salt, pepper, cumin, coriander, thyme, and sage. And then I tasted it, which was stupid, considering the amount of salt I'd included. So if you make this, and you want to taste
it, don't be like me. Leave the salt out til after you've tasted it. Or, even better, just whisk the salt into some of the flour you'll be using instead. Just to be safe.
Next, I combined the yeast mixture with the sweet potato mixture in my KA stand mixer (the bigger one - I use the 6 quart for breads) and about 5 cups of the flour. Once everything was blended, I set the speed on 2 and let it go for a
while. Probably about 10 minutes. At that point I added additional flour, a little at a time, until the dough was just about in a ball. It wasn't completely all pulled away from the sides, but I like to work the dough by hand toward the end anyway.
And I have to tell you, this was one of the best feeling doughs I've worked with in a while. It was soft and cohesive and elastic...really nice to knead. Kind of sticky, partly because hey, it's dough, and also because of the sweet potato,
but not as sticky as the regular potato bread dough can be. Less starch in the sweet potato makes for a less sticky bread dough.
After a few minutes - five or so, I think - of kneading, I put the dough in a greased bowl, covered the bowl with plastic wrap, and left it to rise. I didn't keep track of how long it took to rise. I was doing other things - probably making
the gnocchi at that point. It probably took around an hour or so to double - it wasn't any faster or slower than, say, the regular potato bread. At least, not that I noticed. Once the dough had doubled, I rolled it out of the bowl and onto my lightly floured
I divided my dough into two balls and let them rest a bit on the counter while I greased a couple of loaf pans.
I flattened the balls and shaped them into loaves and set them in the pans to rise until they were about an inch or so above the tops of the loaf pans. (Sorry - no pictures of that part) Then I popped them into a 375 degree F oven and
baked them for about 50 minutes, rotating the pans at about the 30 minute mark.
They smelled wonderful while they baked. Here's what they looked like when I pulled them from the oven:
Leg of Lamb
For the lamb:
1 4-5 lb boneless leg of lamb (butterflied)
2 tbsp fresh rosemary chopped
2 tbsp fresh thyme chopped
2 tbsp fresh oregano chopped
4 cloves garlic finely diced
1/4 cup extra virgin olive oil
Juice and zest of 1 lemon
Roll lamb out on a sheet pan.
Add herbs, oil, and lemon juice to a bowl and whisk to combine.
Rub herb mixture all over lamb coating both sides.
Salt and pepper the leg.
Let marinate in the fridge for 2 or more hours.
Prepare grill for high heat. I used a charcoal grill. It is easier to control flare-ups for me. Plus I like the flavor that the hard wood charcoal imparts.
Roll leg up and skewer crosswise to keep it closed.
Place lamb on grill directly over heat. Due to the fat in the lamb, there will be flare-ups, so don’t walk away!
Grill the lamb until it is browned all over.
Move the leg off of the heat for indirect cooking.
If you have one, stick a thermometer in the leg to monitor it. If not, roast the lamb until desired temperature. It should take about 45 minutes to an hour. DO NOT OVERCOOK! I suggest 130 degrees-f for medium rare. No more than 150 degrees-f
Let lamb rest for 15 minutes before carving.
For tzatziki sauce:
16 ounces plain Greek yogurt
1 medium cucumber, peeled, seeded, chopped
5-7 cloves garlic, finely minced (I used 10 or 11)
1 tbsp olive oil
2 tsp red wine vinegar
6 mint leaves minced
Whisk all ingredients together in a bowl.
Cover and chill for at least 2 hours.
For potato salad:
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes.
Bring a large saucepan of salted water to a boil.
Add the potatoes and cook until tender, about 10 minutes.
Drain, shaking out the excess water.
Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.
Gently toss with about a cup and a half of the tzatziki sauce.
Chill and serve.
Grilled Butterflied Leg of Lamb
This leg of lamb recipe from the American Lamb Board is a great way to grill up a leg of lamb without a rotisserie and without having to worry about drying out the lamb before the center gets cooked. Typically a boneless leg of lamb is
already butterflied but you want to make sure that it has a uniform thickness so it will cook evenly.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: Serves 8
1 tablespoon dry mustard
1 teaspoon ground cardamom (may substitute ground ginger)
1 tablespoon apple cider vinegar
1/2 cup frozen apple juice concentrate, thawed
1/2 cup Dijon mustard
1 tablespoon fresh rosemary
2 tablespoons olive oil
coarse kosher salt
4 to 6 lbs. American Lamb Leg, boned and butterflied
Combine first 3 ingredients in a small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, mustard, rosemary, and oil. Season marinade to taste with coarse salt and pepper.
Place lamb in glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup of the marinade over the top to coat. Turn over. Sprinkle with salt and pepper. Spread remaining marinade over lamb. Cover dish with plastic wrap and chill
Preheat grill to medium heat and spray grill rack with nonstick spray. Place lamb on grill and reserve dish with marinade. Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again
and grill until thermometer registers 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well, brushing often with marinade, about 5 minutes longer per side. Transfer lamb to platter. Cover loosely with foil and let rest 15 min. Slice
lamb thinly and arrange on a platter to serve.
VEGETABLE POT ROAST (cooks.com 9/19/10)
1 beef rump pot roast
1 can tomatoes
2 or 3 lg. carrots
1 sm. or 1/2 lg. green pepper
3 stalks celery
2 cloves garlic
2 sm. onions
Sprinkle of dried parsley
Brown pot roast on all sides in Dutch oven or heavy pot and while it is browning, cut up all the vegetables in tiny pieces. Add to pot roast but do not add any water - that's it no water - vegetables juices will take care of liquid. Cook
2 1/2 to 3 hours (simmer). Serve as is or if desired, add 1 envelope of French's Au Jus gravy mix just before serving. Add salt and pepper and a dash of cayenne when vegetables are added.
Sara moulton’s creamy cauliflower soup with chorizo and greens
Makes 6 servings
Hands-on time: 35 minutes
Total preparation time: 45 minutes
2 tablespoons extra virgin olive oil
10-ounces chorizos or andouille sausage, sliced
1 medium onion, sliced (about 1 cup)
1 medium head cauliflower (about 2 pounds)
1 small Yukon gold potato (about 4 ounces)
4 cups canned chicken broth or Chicken Stock (Sara’s Secrets for Weeknight Meals)
1 bunch mustard greens, kale, or spinach, or a mixture, rinsed, dried, and thinly sliced
3 tablespoons fresh lemon juice
Kosher salt and freshly milled black pepper
Paprika, preferably smoked for garnish
(Grilled or broiled slices of homemade-style bread, rubbed with a cut garlic clove, optional)
Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the chorizo, and cook, stirring occasionally, until the pieces are lightly browned on both sides, about 5 minutes. Transfer the chorizos with a slotted
spoon to a plate. Add the onion to the pan and cook, stirring occasionally, until softened, about 5 minutes.
Meanwhile, cut 2 cups of small florets from the cauliflower and chop the rest. Peel and thinly slice the potato. When the onion has softened, add the chicken broth, chopped cauliflower, and potato to the saucepan; bring the mixture to
a boil over high heat. Reduce the heat to low and simmer for about 8 minutes or until the cauliflower and potato are very tender. Transfer to a blender in three or four small batches and puree until very smooth.
Measure the pureed soup and return it to the saucepan. Add water, if necessary, to make 7 cups. Stir in the cauliflower florets and simmer for 4 minutes or until they are almost tender. If you are using mustard greens or kale, add them
to the soup with the florets. When the florets are just tender, stir in the chorizo and lemon juice; add salt and pepper to taste. If using spinach, stir it in with the chorizo. Ladle the soup into bowls; sprinkle each with some paprika and serve with garlic
bread, if desired.
Foolproof Standing Rib Roast?
Recipe courtesy Paula Deen
Cook 1 hr 30 min Total: 1 hr 41 min
1 (5-pound) standing rib roast
1 tablespoon House Seasoning, recipe follows
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours.
About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Chris Keeley’s Oriental Cole Slaw
Bag of Slaw Mix
1 bunch of green onions - chopped
1 pkg. chicken flavored ramen noodles - broken up
1 c. sliced almonds (you can use less)
1 c. sunflower kernals (you can use less)
Mix all together then add dressing
¼ c. vinegar
½ c. sugar
½ c. oil
Mix with seasoning from ramen noodles. Pour over slaw and mix.
Cumin Curried Hummus Becky Luigart-Stayner; Cindy Barr
The flavor of the hummus is similar to that of Indian lentil dal but is much easier to prepare. Serve with warm pita wedges.
Yield: 3 cups (serving size: 1/4 cup)
1 tablespoon olive oil
3 garlic cloves, chopped
1 tablespoon curry powder
1/2 teaspoon cumin seeds
1/2 cup water
3 tablespoons fresh lemon juice
3/4 teaspoon salt
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
Heat oil in a small skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add curry and cumin; cook 30 seconds or until fragrant, stirring constantly. Place garlic mixture, water, and remaining ingredients in a food
processor; process until smooth.
Blueberry Coffee Cake | WholeFoodsMarket.com Serves 12
This coffee cake relies on a healthy portion of blueberries for sweetness,
almonds for richness and yogurt for moistness.
Nonstick cooking spray
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 tablespoons butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat plain yogurt or bluberry yogurt
1 teaspoon vanilla extract
2 cups fresh or frozen, thawed and drained blueberries, divided
1/3 cup sliced almonds
Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray; set
aside. Put 2 tablespoons of the whole wheat pastry flour, sugar, butter,
cinnamon and cardamom in a medium bowl and mix together with a fork or your
fingers until well combined and mixture is in large clumps; set streusel aside.
Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking
powder, baking soda and salt in a large bowl and stir to combine; set aside. In
a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with
dry ingredients and stir until combined. Gently fold in 1 cup of the
Spoon batter into prepared pan and sprinkle reserved streusel over the top.
Scatter remaining 1 cup blueberries over the streusel then top with almonds and
bake until a toothpick inserted in the center cake comes out clean, 30 to 40
minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into
slices and serve.
Pan Fried Daikon Cake
Prep Time: 15 Min
Cook Time: 6 Min
Ready In: 51 Min
Servings Original Recipe Yield 4 servings
1 1/2 cups grated daikon radish
2 teaspoons salt
1 clove garlic, minced
1/2 red onion, chopped
1 egg, beaten
1/2 cup Italian seasoned bread crumbs
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon chile-garlic sauce (such as Sriracha®)
1 1/2 cups vegetable oil for frying
Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.
Salad Niçoise From Julia's Kitchen Wisdom, by Julia Child.
1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed
1-1/2 tablespoons minced shallots
1/2 to 2/3 cup basic vinaigrette
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 "boiling" potatoes, peeled, sliced, and cooked
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets
1/3 cup small black Niçoise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley
Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes
in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each. Spoon more vinaigrette
over all; scatter on olives, capers, and parsley, and serve.
Yield: Serves 6
Mrs. Seelig’s Holiday Noodle Kugel
1 lb egg noodles
½ cup sugar
1 tsp vanilla
1/8 tsp salt
3 Tsp margarine
1 cup raisins
Beat eggs, gradually adding sugar until thick
Add remaining ingredients except noodles, mixing as you add
Fold into the noodles, pour into greased 8 x 11 pan
Bake at 350 for 45
Gwennie Robbins’ Fool-Proof Rustic Pie
1 cup flour
1 cup sugar
1 stick butter
8 oz cream cheese
Juice of ½ lemon
Dash or 2 of ground cinnamon
6 Granny Smith apples
Let butter, cream cheese warm to room temp
Place flour, butter, cream cheese in bowl, mix with hands
Put aside half dough for top
Press rest in ungreased pie pan
Peel and wedge apples, place in bowl (blueberries and peaches work as well)
Pour sugar over apples
Add lemon juice
Mix with hands
Pour into crust
Top with remaining dough, however you like
Back at 375 for 30 - 40 minutes
Mrs. Nguyen’s Vietnamese Spring Rolls (Cha Gio)
2 oz cellophane noodles
1 lb ground lean pork
1 lg onion
2 Tbsp dried mushrooms
3 cloves garlic chopped
8 oz crab meat
4 oz shrimp, chopped
½ tsp pepper
20 sheets dried rice paper
4 eggs, beaten
Soak noodle in warm water for 30 minutes, cut into 1-inch segments
Soak dried mushrooms in warm water for 30, drain, chop finely
Combine mushrooms, pork, onion garlic, crab and shrimp in bowl, set aside
Cut rice paper sheet into quarters, place on flat surface, brush on egg. Wait couple minutes before filling.
When wrapper looks transparent, place tsp of filling near curved side , fold side over to enclose and roll up
Fry finished rolls in medium hot oil for 20-30 minutes.
COTTAGE HAM with Green Beans
Cottage hams are cured and smoked but they are not fully cooked.
Things You'll Need:
One COTTAGE HAM Butt
One celery stalk
Four new potatoes
Step 1 Freshly snap a very large handful of GREEN BEANS.
Clean and cut in large chunks one stalk of CELERY.
Cut in large chunks one large SWEET ONION.
WASH 4 to 6 NEW POTATOS (the small red potatos keeping skin on).
Step 2 Get a large pot and fill it with water and ADD:
the COTTAGE HAM Butt, the freshly snapped green beans,
the onion, and celery. Do NOT add the new potatoes yet.
Step 3 Cook to boil then simmer on low for SEVERAL HOURS (4-7 hours).
During the last 45 minutes add the NEW POTATOES with skin on.
Basic Beer Bread Mix:
3 cups all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder (make sure it's fresh!)
12 ounces beer
2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
Optional glaze: 1 egg & 2 teaspoons water, beaten
Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze
if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes. Remove from pan and cool
10 more minutes. Serve warm or at room temperature.
Flavor Variations (also see the comments section at the end of this post for lots more beer bread flavor inspiration):
Garlic & Herb: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2
minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. For fresh herbs, use 1 chopped Tablespoon of each.
Dill & Chive: Add 2 Tablespoons chopped fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.
Rosemary & Feta (courtesy of my bread baking pal, Beth): Add 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese (about 4 ounces) to the basic mix.
Italian: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or romano cheese to the basic mix.
Other Additions: Any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place
of 1/2 cup of the all-purpose flour. Or practically anything else you can think of--just use your imagination.
KUGEL (per my mom from a jewish cookbook)
1 lb. noodles (wide)
32 oz. Cottage cheese
15 1/2 oz. pineapple
8 oz. sour cream (use half)
1 c. raisins
2 tbsp. spoon butter
1 tbsp. sugar or Sweet & Low
Preheat oven to 350 degrees. Cook noodles until 3/4 done; drain and in same pot mix butter. Add Cottage cheese; mix well sour cream, raisins, 2 eggs (beaten), pineapples, sugar or Sweet & Low; mix well. Butter baking pan thoroughly. Place
kugel evenly and sprinkle cinnamon over top before entered into oven, and bake until golden brown.
REFRIGERATOR DILL CUCUMBER PICKLES
Whole pickle sized cucumbers
Chopped fresh garlic
1 tbsp. pickling spice
Crushed dried red hot pepper (or a whole dried hot pepper)
Brine - 3/4 c. distilled white vinegar
4 tbsp. Kosher salt to each qt. of water
In a gallon jar (ingredients can be divided up into smaller jars if desired), layer fresh dill on the bottom and lots of chopped fresh garlic, 1 tablespoon pickling spice, some crushed, dried red hot peppers. Pack in whole, pickle-size
cucumbers, then add more dill.
For the brine, combine 3/4 cup distilled white vinegar and 4 tablespoons of Kosher salt to each quart of water that has been boiled and cooled first.
Leave out on the counter for 2 days, then store in refrigerator. The pickles keep well until Christmas and are also fine after that.
Mama’s balsamic vinagrette-all recipes.com
3/4 cup extra virgin olive oil
3/4 cup balsamic vinegar
1 clove garlic, crushed or to taste
1/2 teaspoon dried oregano
2 teaspoons Dijon mustard
1 pinch salt
1 pinch freshly ground black pepper
Combine the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a jar with a tight fitting lid. Shake well before serving. Store in the refrigerator.
Basic black beans
16 oz. dried black beans
1 tablespoon of lard, bacon grease, peanut oil or canola oil
1 onion, diced
4 cloves of garlic, minced
1 carrot, diced
4 chipotles in adobo, chopped
1 tablespoon of epazote or 2 sprigs fresh
1/2 teaspoon of cumin
1/2 cup cilantro. chopped
1 tablespoon tomato paste
1/4 cup lime juice
Six cups of water
Two cups of chicken or vegetable broth
Salt to taste
Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour. Drain the soaked beans.
In the pot you’re going to cook the beans, sauté the onions and carrots in your preferred fat for 10 minutes and then add the garlic for one minute. Add the beans, chipotles, epazote and cilantro.
Cover beans with water and chicken broth, bring to a boil, and then reduce heat to low (liquid may still be moving and all the ingredients may still be jumping around the pot, just not as vigorously as when the heat is high. That's fine.).
After 1 1/2 hours, add the cumin, tomato paste, lime juice, salt and remaining cilantro and cook for 30 more minutes or until beans are tender. At this point, smash a few against the side of the pot with a spoon to thicken the broth a
bit, stir the pot and serve.
Feeds six or four hungry people.
Baking Powder Biscuits (from a 1933 Recipe)
2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk
Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on
slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits
that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.
Stewed Lentils with Cabbage
This humble and hearty combination makes a satisfying main dish, especially on a cold night. Lentils are an excellent source of folate and molybdenum and a very good source of dietary fiber, protein and manganese. Any type of lentil will
work in this recipe.
2 tablespoons extra virgin olive oil
1 medium onion, half of it chopped, half sliced
3 garlic cloves, minced
1/2 pound lentils (brown, green, or beluga), rinsed and picked over
3 1/2 cups water (more as needed)
1 dried red chili
1 bay leaf
Salt to taste
6 ounces waxy potatoes, scrubbed and sliced about 1/2 inch thick
1 1/2 pounds green cabbage (1 medium head), cored and cut crosswise in 3/4-inch wide ribbons
1 tablespoon chopped flat-leaf parsley
Freshly grated Parmesan for serving (optional)
1. Heat 1 tablespoon of the olive oil in a 3-quart saucepan or casserole over medium heat. Add the chopped half of the onion and cook, stirring often, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until
fragrant, 30 seconds to a minute. Add the lentils, water, chili, and bay leaf, and bring to a simmer. Reduce the heat, cover and simmer over low heat for 15 minutes. Add 1 teaspoon salt and the potatoes and continue to simmer gently for 30 minutes, until the
lentils and potatoes are tender. Add more salt and freshly ground pepper to taste.
2. While the lentils are simmering, cook the cabbage with the remaining onion and garlic in a wide lidded skillet. Heat the remaining tablespoon of olive oil over medium heat and add the sliced onion. Cook, stirring often, until tender,
about 5 minutes. Add 1/2 teaspoon salt and the garlic and stir together until the garlic is fragrant, about 1 minute. Add the cabbage and turn the heat to medium-high. Cook, stirring, until the cabbage begins to wilt. Add 1/4 cup water, turn the heat down
to medium, cover and simmer 10 minutes, or until the cabbage is tender and sweet, stirring from time to time. Add salt and freshly ground pepper to taste.
3. Spread the cabbage over the bottom of the pan in an even layer. Top with the lentils and potatoes. Sprinkle on the parsley, and serve in wide soup bowls. Sprinkle with Parmesan if desired.
GRANDMA IDA’S CHEESE PIE
1 cup of sugar, 3 eggs, 2 cups of cottage cheese, 1 tablespoon of cornstarch
Add a little vanilla
Pastry or graham crackers
Pour in shell
Top with cinnamon and butter
Bake 1 hour at 250 or 300 degrees
STRAWBERRY PRESERVES 6-4-58
1 quart washed berries mixed with 2 cups sugar. Put over low flame and when it starts to boil (about 4 minutes), then add 2 more cups of sugar and boil 4 more minutes.
Put in a large bowl and let stand for 3 days. Each day at the same time, zigzag the berries with wooden spoon. On the 3rd day, put in jars cold, cover with foil.
PIE-ELIZABETH WEIR 10-29-63
1 small bottle of 7up
1 pint vanilla ice cream
1 package lime Jell-O
Heat 7up, pour in lime Jell-O, then beat in ice cream. Pour into graham cracker crust
2-2 ½ lbs chuck roast
1 large chopped onion
2 TB each: Crisco oil, vinegar, lemon juice, brown sugar
1 cup catsup
3 TB Worcestershire sauce
1 TB mustard
2 tsp chili powder
½ cup each: water, diced celery
1 tsp salt
1 dash of pepper
Mix all the ingredients together, then pour over chuck roast. Bake at 350 degrees for 3-4 hours. Check occasionally, as it may need a little more water. Mash meat with potato masher (meat will shred).
XMAS LASAGNE-ENQUIRER 12/18/74 (per Spechts)
2 lbs lean ground beef
1 lb hot bulk pork sausage
3 (20oz) cans Italian tomatoes
1 can (20oz) each tomato sauce and paste
½ cup each: tangy catsup, olive oil
¼ lb mushroom
3 baseball size onions
2 green peppers
5 cloves garlic
½ tsp each: oregano, parsley, salt, freshly ground pepper
1 tsp each: Worcestershire sauce, mixed Italian seasonings
1 quart prepared spaghetti sauce
1 lb each: ricotta cheese, sharp cheddar cheese, mozzarella cheese.
½ lb grated fresh parmesan cheese
3 lbs lasagna noodles
You really need 2 large cooking utensils to make the sauce and 2 large baking pans for the final product. We use a Dutch oven and then a large soup kettle for the first and second phases of Lasagna, then 2 big throw-away aluminum baking
dishes for the final phase.
In the Dutch oven, heat the olive oil. While the oil is heating , dice and mince together the onion, green peppers, garlic, and mushrooms. Put them in hot oil and cook until onion is yellow and transparent, but not brown. Crumble in all
the meat and cook over relatively high heat until meat is gray and crumbly. Stir frequently to keep it from being lumpy. When meat is gray and appears cooked but not brown, transfer everything to the large cooking pot. It should be at least as large and twice
as big as the Dutch oven. Heat thoroughly, add all other ingredients except the cheeses and noodles.
Bring mixture to a low boil, reduce heat and let everything simmer for about 6 hours. Stir every 5-10 minutes, so it doesn’t burn or stick to the bottom of the pan.
Cook noodles according to directions on the box, but cut 3 minutes off the cooking time. Drain noodles, rinse with cold water. Drain again, and stir in a little oil to keep noodles from sticking. Rub oily hand about baking pans. Line bottom
of the pan with noodles, ladle some sauce over the noodles, and spread it evenly. Put slices of cheese in random order, over the sauce. You should have a layer of noodles, a layer of sauce, and a layer of cheese. Repeat this until you’ve used up everything
except parmesan cheese.
TRY TO HAVE ENOUGH SAUCE FOR THE TOP LAYER. Sprinkle parmesan cheese over the top, bake for 2 hours in a 325 degree oven.
THIS TAKES ME 2 DAYS TO DO AND I USE THOSE ALUMINUM THROW-AWAY ROASTING PANS. ALSO, I RUN OUT OF SAUCE, SO I USE 2 PACKAGES OF NOODLES.
HEALTHY BASIC OATMEAL MUFFINS
1/2 c. whole wheat flour
1/2 c. oat bran
1 c. oatmeal
1/2 c. brown sugar
1/4 tsp. cinnamon
1/4 c. raisins
2 egg whites
1 c. skim milk
1/4 c. vegetable oil
3 tsp. baking soda
1/2 to 1 c. of any of the following (or combination)
Pumpkin (pie mix)
Mince meat (pie mix)
Mix ingredients as for regular muffins. Line muffin pans. Bake in a preheated 425 degree oven for 20 minutes. Add 2 minutes for each extra optional fruit. Try also as a drop cookie. Yield: 12 or 13 muffins.
Simple Spelt Pancakes
The King Arthur Flour Company
The sweet flavor of spelt shines through in these simple pancakes. You can dress up these pancakes with fresh fruit, spices, or nuts, but we find the flavor of the grain is good enough to stand on its own.
2 cups (7 ounces) whole spelt flour
2 tablespoons (7/8 ounce) sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 3/4 cups (14 ounces) milk
2 tablespoons (1 ounce) unsalted butter, melted
2 teaspoons vanilla (optional)
To make the pancake batter: In a medium bowl, whisk together the spelt flour, sugar, baking powder and salt. Combine the milk and melted butter, and the vanilla if you’re using it. Form a well in the center of the dry ingredients, and
pour the wet ingredients into the dry. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very wet, but will thicken as it sits. Let the batter sit for 15 minutes before you use it.
To make the pancakes: Heat a non-stick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not non-stick, brush it lightly with vegetable oil. When the surface of your pan is hot enough that a drop of
water sputters across the surface, give the pan a quick swipe with a paper towel to eliminate excess oil, and spoon the batter onto the hot surface, 1/4-cupful at a time.
Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 2 to 3 minutes. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface, or
being too pale. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides.
©2006 The King Arthur Flour Company, Inc. All Rights Reserved
makes: 16 4-inch pancakes serving size: 2 pancakes
Amish Friendship Bread
This is the Amish Friendship Bread that gets passed around from friend to friend. It includes the recipe for the Amish Friendship Bread starter, and gives complete directions for how to make it once your starter is ready. When you pass
the starter on to a friend, make sure they understand that they will need to follow the instructions beginning at day one then will use the Amish Friendship Bread Recipe (with the oil, eggs, vanilla, etc.) on Day 10.
Amish Friendship Bread is not just a delicious and sweet bread, it’s also a way to bond friends by sharing countless loaves of bread baked in different kitchens that all began from the same bowl of simple ingredients. Choose a few friends
and start this wonderful tradition, they’ll thank you for it!
Amish Friendship Bread Starter
This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread (above). It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at
1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110°F)
1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly.
Consider this Day 1 of the cycle, or the day you receive the starter.
For the next 10 days handle starter according to the instructions above for Amish Friendship Bread
Amish Friendship Bread Recipe
Day 1 - receive the starter (the recipe for the starter is below)
Days 2-4 - stir
Day 5 - Add 1 cup each flour, sugar and milk.
Day 6-9 - stir
Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for
baking the bread.
After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large
2/3 cup oil
1/2 tsp. salt
1 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).
Grease two loaf pans with butter, sprinkle with sugar instead of flour.
Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.
3-4 cups all purpose flour
2 cups milk
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar (for topping)
vegetable oil (for deep frying - heat to 375 degrees)
Beat the eggs, then add the sugar and milk. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture.
Mix while adding more flour until the batter is smooth and not too thick. The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter.
Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!
Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches round.
We used to draw our initials to personalize our cakes! Check it with a pair of tongs and turn it when the bottom becomes golden brown.
When both sides are done, remove with tongs and let it drip on a paper towel.
Funnel cake is often served with powdered sugar on top. You could also use molasses, maple syrup, or fruit preserves.
Submitted by: Robin Moniz
Serve a seafood stew loaded with shrimp, mussels, and fish. Pair with a bright lemon-dressed salad to accent the fresh flavor of the seafood.
4 servings (serving size: about 1 3/4 cups stew and 10 mussels)
1 tablespoon olive oil
1 1/2 cups (1-inch) cubed red potatoes (about 8 ounces)
1 cup prechopped onion
1/2 cup finely chopped fennel bulb
1 tablespoon bottled minced garlic
1/2 teaspoon dried oregano
1/8 teaspoon saffron threads, crushed
1 cup dry white wine
1 (14.5-ounce) can petite-cut diced tomatoes, undrained
1 (8-ounce) bottle clam juice
1 1/2 pounds mussels (about 40), scrubbed and debearded
1/2 pound peeled and deveined large shrimp
1 (8-ounce) cod fillet
2 tablespoons chopped fresh basil
1. Heat oil in a Dutch oven over medium-high heat. Add potatoes and next 5 ingredients (through saffron); sauté 5 minutes or until vegetables start to soften. Stir in wine, tomatoes, and clam juice; bring to a boil. Cover and cook 15 minutes.
2. Add mussels, shrimp, and cod to pan; cover and cook 6 minutes or until cod is done and mussel shells open. Discard any unopened shells.
Stir gently to break cod into chunks. Sprinkle with basil.
Lemon-dressed salad: Combine 1 1/2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 minced garlic clove, stirring with
a whisk. Combine 6 cups gourmet salad greens, 1 cup halved cherry tomatoes, and 1/2 cup slivered red onion. Drizzle dressing over salad; toss gently to coat.
David Bonom, Cooking Light, MARCH 2000
Gluten Free, Dairy Free Banana Bread
2 cups white rice flour or your favorite simple gluten-free flour blend
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs, beaten
1 1/2 cups mashed, ripe bananas (about 5)
1 cup vanilla infused sugar (leave vanilla bean in sugar overnight and then remove bean)
1/2 cup canola oil
Preheat oven to 350F. Spray medium bread pan with nonstick cooking spray or grease with margarine and reserve. Combine dry ingredients in a large bowl and then make a well in the center. Add eggs, banana, sugar, and oil to the center and
combine them before folding into the rest of the dry ingredients. Pour or spoon batter into your bread pan. Bake for an hour or until a toothpick comes out clean. Cool for a few minutes before removing from pan, and then cool on a wire rack until you can’t
stand it any longer (ideally until bread is entirely cool, but hey, I’m only human.) Slice a piece and enjoy!
Curry Pumpkin Soup
2 medium onions, finely chopped (2 cups)
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
4 cups water
1 1/2 cups reduced-sodium chicken broth (12 fl oz)
1 (14-oz) can unsweetened coconut milk (not low-fat)
1/4 cup olive oil
2 teaspoons brown mustard seeds
8 fresh curry leaves