Bubbles are usually a favourite of kids in the summer and my mom used to make her own which produced much larger bubbles then the store bought bubbles. I recently tried to make my own, but all the recipes I came across had a water base and the bubbles didn't seem to work, so I called up my mom and she shared her recipe with me. All the ingredients should be readily available at your local pharmacy. Give them a try and let me know what you (or your kids) think.
Bubbles
1c Dawn or Joy (these brands produce the best bubbles)
1/4c glycerin
1T rubbing alcohol
1/4c oil
Mix together, get your bubble wands and have some fun!
Wednesday, June 30, 2010
Banana Oatmeal Cookies
I freeze overripe bananas in my freezer and since I had quite a few I searched the net looking for a cookie recipe using bananas. I came across one and tried it yesterday and was quite impressed with the results and so were the friends I served them to yesterday. I changed a few things, so I'll copy it over here, but the original recipe can be found here: http://www.recipezaar.com/53832.
Banana Oatmeal Cookies
3/4c shortening (I used butter)
1c sugar (3/4c is enough as the bananas add sweetness too)
1 egg
1 1/2c flour (I used oatmeal flour or you could use 1/2 whole wheat)
1t baking soda
1t salt
1/4t nutmeg
3/4t cinnamon
1c bananas, mashed (about 2)
1 3/4c oats (I use large flake)
1/2c walnuts, chopped (optional)
1/2c chocolate chips (optional)
Cream the shortening/butter and sugar. Beat in egg until well incorporated. In a separate bowl mix together the flour, baking soda, salt, nutmeg and cinnamon. Add to shortening mixture. Alternately add the mashed bananas and oatmeal. Add in nuts and chips if using. Drop by teaspoons full on ungreased cookie sheets and bake at 375 degrees F for 10-12 min, or until the edges are golden brown.
Banana Oatmeal Cookies
3/4c shortening (I used butter)
1c sugar (3/4c is enough as the bananas add sweetness too)
1 egg
1 1/2c flour (I used oatmeal flour or you could use 1/2 whole wheat)
1t baking soda
1t salt
1/4t nutmeg
3/4t cinnamon
1c bananas, mashed (about 2)
1 3/4c oats (I use large flake)
1/2c walnuts, chopped (optional)
1/2c chocolate chips (optional)
Cream the shortening/butter and sugar. Beat in egg until well incorporated. In a separate bowl mix together the flour, baking soda, salt, nutmeg and cinnamon. Add to shortening mixture. Alternately add the mashed bananas and oatmeal. Add in nuts and chips if using. Drop by teaspoons full on ungreased cookie sheets and bake at 375 degrees F for 10-12 min, or until the edges are golden brown.
Spicy Raisin Cookies
Not sure where I copied this recipe from, but I made them again last week and they are yummy.
Spicy Raisin Cookies
3/4c butter, softened
3/4c granulated sugar
1/3c molasses
1 egg
2c flour (try all oat flour or half white, half whole wheat)
2t baking soda
2t cinnamon
1/2t cloves
1/2t ginger
1/4t salt
1c raisins
Granulated or coarse sugar
Cream butter and sugar until light and creamy. Add molasses and egg and beat until well blended. Combine flour, baking soda, cinnamon, cloves, ginger and salt. Gradually add to creamed mixture. Mix well. Add raisins. Cover and chill for about 1 hour for easy handling. Shape into 1" balls. Roll in sugar to coat well. Place on greased baking sheet. Press with fork or the bottom of a glass dipped in sugar to flatten slightly. Bake at 350 degrees F for 10-12 minutes until set.
Spicy Raisin Cookies
3/4c butter, softened
3/4c granulated sugar
1/3c molasses
1 egg
2c flour (try all oat flour or half white, half whole wheat)
2t baking soda
2t cinnamon
1/2t cloves
1/2t ginger
1/4t salt
1c raisins
Granulated or coarse sugar
Cream butter and sugar until light and creamy. Add molasses and egg and beat until well blended. Combine flour, baking soda, cinnamon, cloves, ginger and salt. Gradually add to creamed mixture. Mix well. Add raisins. Cover and chill for about 1 hour for easy handling. Shape into 1" balls. Roll in sugar to coat well. Place on greased baking sheet. Press with fork or the bottom of a glass dipped in sugar to flatten slightly. Bake at 350 degrees F for 10-12 minutes until set.
Japanese Chicken Salad
My sister brought this to a potluck that my mom hosted for their anniversary and her birthday while we were in BC. I forgot how good it was. The recipe was shared after it was served at a school dinner years ago. I made it last night for dinner, but didn't have green onions and it was not as tasty as the one my sister made. Some people don't cook the noodles first, but most find it tastier if you do. Hope you'll give it a try sometime this summer.
Japanese Chicken Salad
Combine in large bowl:
2c cubed cooked chicken
1 small white cabbage, shredded
2 packages instant noodles, cooked, rinsed and drained (ie Mr. Noodle)
2 green onions, chopped
In a small bowl combine and pour over the salad 3-4 hours before serving:
1/2c oil
3T vinegar
1T sugar
1/4t pepper
1 1/2T chicken mix (the 2 packages that came with the noodles)
Note: Tastes best if made the day before
Japanese Chicken Salad
Combine in large bowl:
2c cubed cooked chicken
1 small white cabbage, shredded
2 packages instant noodles, cooked, rinsed and drained (ie Mr. Noodle)
2 green onions, chopped
In a small bowl combine and pour over the salad 3-4 hours before serving:
1/2c oil
3T vinegar
1T sugar
1/4t pepper
1 1/2T chicken mix (the 2 packages that came with the noodles)
Note: Tastes best if made the day before
Shredded Cabbage Casserole
We visited my sister Rita's family yesterday for dinner and her daughter Leanne made a yummy cabbage casserole that I just had to share with you all. It's actually Rita's recipe that was passed down to Leanne (don't all the best recipes come from our mom's?). I'm not a huge fan of cabbage, but I'll definitely be making this one soon. It was great to see everyone again, especially since it will be the last time before Rita, her husband Albert and clan will be moving to Alberta. We'll sure miss you guys!
Shredded Cabbage Casserole
1 small cabbage, shredded
1/2t salt
1/4c milk
1/4c chopped onion
2T butter
1/8t nutmeg
1/2c shredded cheddar cheese.
Mix all but the cheese in a 2 qt casserole dish. Cover and microwave on high for 5 minutes. Stir. Cook 5 minutes longer or until tender crisp. Stir in cheese. Cook 2 minutes. Let stand covered for 2 additional minutes. Serves 6.
Shredded Cabbage Casserole
1 small cabbage, shredded
1/2t salt
1/4c milk
1/4c chopped onion
2T butter
1/8t nutmeg
1/2c shredded cheddar cheese.
Mix all but the cheese in a 2 qt casserole dish. Cover and microwave on high for 5 minutes. Stir. Cook 5 minutes longer or until tender crisp. Stir in cheese. Cook 2 minutes. Let stand covered for 2 additional minutes. Serves 6.
Mango Salad
This salad was introduced to me by my former roommate Annette. It has since become one of my favourite summer time salads just because it is so refreshing. If you don't like seafood (and how can you not like seafood), you can omit the shrimp, but I don't know what kind of flavour it would have if you skipped the fish/oyster sauce. It makes quite a bit, so you could half it if you like.
Mango Salad
2 large mangoes (look for ones that are fairly firm)
1T lime juice
1T oil
1 chicken breast, finely chopped
1T Thai fish sauce, or oyster sauce if you can't find the fish sauce
1 1/2t sugar
shrimp (as much or as little as you like; 1/4 of a shrimp ring is sufficient)
some red onion, finely chopped
some red pepper, finely chopped
fresh cilantro (optional)
cashews
Peel, pit and julienne the mangoes. Place in a large bowl and sprinkle with the lime juice. Set aside. Fry the chicken in the oil until no longer pink. Add the fish/oyster sauce, sugar and shrimp. Mix well. If there is a lot of liquid, spoon the mixture onto a paper towel lined plate and let drain and cool. Once cool, add to the mangoes, along with the red onion, red pepper and cilantro. Toss gently. Just before serving add the cashews.
Note: Supposedly this can also be made with Granny Smith Apples (or other tart apples), but I've never tried it.
Mango Salad
2 large mangoes (look for ones that are fairly firm)
1T lime juice
1T oil
1 chicken breast, finely chopped
1T Thai fish sauce, or oyster sauce if you can't find the fish sauce
1 1/2t sugar
shrimp (as much or as little as you like; 1/4 of a shrimp ring is sufficient)
some red onion, finely chopped
some red pepper, finely chopped
fresh cilantro (optional)
cashews
Peel, pit and julienne the mangoes. Place in a large bowl and sprinkle with the lime juice. Set aside. Fry the chicken in the oil until no longer pink. Add the fish/oyster sauce, sugar and shrimp. Mix well. If there is a lot of liquid, spoon the mixture onto a paper towel lined plate and let drain and cool. Once cool, add to the mangoes, along with the red onion, red pepper and cilantro. Toss gently. Just before serving add the cashews.
Note: Supposedly this can also be made with Granny Smith Apples (or other tart apples), but I've never tried it.
Date Krispies
Date Krispies
1/2c butter
1/2c granulated sugar
1 1/2c chopped dates
3 1/2c Rice Krispies
6oz bakers chocolate
Put butter, sugar and dates into a large saucepan. Cook gently until sugar is melted and dates are soft. Remove from heat. Add Rice Krispies and stir well to mix. Press into a greased 9X13 pan and smooth the top. Cool. Melt the chocolate with 1T of butter in a double boiler (or in microwave). Pour over Krispies mixture, spreading evenly. When cool, cut into 18-24 pieces, remove from tin and store in an airtight container.
Chocolate Syrup
I like to make as many things from scratch as possible cuz then you know what's in it and usually have quite a few less chemicals and unnecessary additives. Here is a great chocolate syrup recipe that is from my cousin Doreen. So good over ice cream and also makes good chocolate milk.
Chocolate Syrup
1c cocoa
1 1/2c sugar
1/4t salt
1c boiling water
1t vanilla
In heavy saucepan mix cocoa, sugar and salt. Gradually stir in water. Stir over medium heat for about 8 minutes or until smooth. Remove. Stir in vanilla. Store in refregerator.
Chocolate Syrup
1c cocoa
1 1/2c sugar
1/4t salt
1c boiling water
1t vanilla
In heavy saucepan mix cocoa, sugar and salt. Gradually stir in water. Stir over medium heat for about 8 minutes or until smooth. Remove. Stir in vanilla. Store in refregerator.
Rice Salad
Growing up, summertime = salads. Now, I'm not talking lettuce salads, although we ate those to, but various different salads, many of which you will probably find posted here in the next few months. This particular salad is one of my favourites. It reminds me of road trips as my mom used to pack this with cold fried chicken that we would eat for lunch at one of the rest areas along the way. I have modified it from using minute rice to brown rice, and I think it tastes even better. I hope you'll give it a try.
Rice Salad
1 1/2c frozen peas
3c cooked rice (white or brown), cooled
3/4c mayonnaise
1/2c chopped dill pickles
1/2t salt
dash of pepper
1c cooked ham, cubed (I use the cooked ham steaks)
1c Swiss cheese, cubed (or Gouda, or Monterrey, or Mozzarella, etc)
Rinse peas under cold water to thaw or cook for a few minutes if you like, just don't let them get mushy. Add to cooked rice along with mayo, pickles, salt and pepper. Mix with a fork. Chill. Just before serving add the ham and cheese and mix lightly.
Rice Salad
1 1/2c frozen peas
3c cooked rice (white or brown), cooled
3/4c mayonnaise
1/2c chopped dill pickles
1/2t salt
dash of pepper
1c cooked ham, cubed (I use the cooked ham steaks)
1c Swiss cheese, cubed (or Gouda, or Monterrey, or Mozzarella, etc)
Rinse peas under cold water to thaw or cook for a few minutes if you like, just don't let them get mushy. Add to cooked rice along with mayo, pickles, salt and pepper. Mix with a fork. Chill. Just before serving add the ham and cheese and mix lightly.
Bran Muffins
These are my FAVOURITE breakfast muffins. Nothing to fancy, but they have a light texture compared to comparable muffins. Again, a recipe from my mom and she's been making them every since I remember. Breakfast just doesn't seem complete without them. They make lots, but freeze really well (and those of you who know my family, know how we like to freeze almost anything). Hope you'll give them a try (you can always divide in 1/3 to try first if you like).
Bran Muffins
A
3c natural bran
3c buttermilk (or plain yogurt or sour milk)
B
1c oil
3 eggs
1c brown sugar (can be dropped to 3/4c)
1c white sugar (can be dropped to 3/4c)
1t vanilla
C
3c flour (1/2 white and 1/2 whole wheat works well)
3t baking powder
3t baking soda
2t salt
1c raisins
Preheat oven to 350*F and prepare muffin tins.
Mix A. Set aside. Mix B in large bowl. In yet anther bowl, combine C. Add A to B mixture, then add C just until combined. Divide among muffin tins and bake for 20-25 minutes. Best warm, just out of the oven. I'm drooling just thinking about it.
Apricot Zings
I don't remember where I got this recipe from, but they are very yummy!
Apricot Zings
Crust:
1c graham wafer crumbs
1c flour
1c brown sugar
1/2c medium grind coconut
1/2t salt
1/2c melter butter
Combine crumbs, flour, sugar, coconut and salt. Add melted butter and stir until combined. Reserve 1c for topping. Press rest in 8x8 square pan. Bake in 350 degree F oven for 10 min. Cool.
Filling:
1c dried apricots
2 eggs
1c brown sugar
1T lemon juice
1/3c flour
1/2t baking powder
1/4t salt
In a saucepan, cover the apricots with water and simmer them for 15 min. Drain, chop and set aside. In a bowl, beat the eggs until frothy. Add sugar and lemon juice. In another bowl combine flour, baking powder and salt. Add to egg mixture and mix. Mix in apricots. Spread over the base. Sprinkle with reserved crumbs. Bake at 350 degrees F for 30-35 min. Cool and cut into 36 squares.
Apricot Zings
Crust:
1c graham wafer crumbs
1c flour
1c brown sugar
1/2c medium grind coconut
1/2t salt
1/2c melter butter
Combine crumbs, flour, sugar, coconut and salt. Add melted butter and stir until combined. Reserve 1c for topping. Press rest in 8x8 square pan. Bake in 350 degree F oven for 10 min. Cool.
Filling:
1c dried apricots
2 eggs
1c brown sugar
1T lemon juice
1/3c flour
1/2t baking powder
1/4t salt
In a saucepan, cover the apricots with water and simmer them for 15 min. Drain, chop and set aside. In a bowl, beat the eggs until frothy. Add sugar and lemon juice. In another bowl combine flour, baking powder and salt. Add to egg mixture and mix. Mix in apricots. Spread over the base. Sprinkle with reserved crumbs. Bake at 350 degrees F for 30-35 min. Cool and cut into 36 squares.
Beef Balls Supreme
Here is another recipe I got from my mom. They are slightly more work then your usual hamburger balls as from beginning to end it takes approx. 1 hour to prepare, but they are so worth the effort. The sauce is good over rice or mashed potatoes.
Beef Balls Supreme
1 egg slightly beaten
1/2c milk
1/2c bread crumbs
1/2T season salt
1/2t pepper
1 1/2T parsley
1 1/2 ground beef
1/3c butter or margarine or oil
1 large onion
1 can sliced mushrooms (save the juice)
1T paprika
3T flour
1 can beef broth
Soak egg, milk and bread crumbs until it resembles a paste. NOTE: if you are using 1lb of meat instead, reduce milk and bread crumbs to 1/3c.
Add seasonings and ground beef to the bread paste. Form into large balls. If it's too goopy to form balls, add some more bread crumbs. Brown in fat in large skillet. Remove the balls from the pan and set aside.
Fry drained mushrooms and onion until onion is soft. Sprinkle paprika and flour over the mushrooms and onion and let brown thoroughly. Add broth, mushroom juice and the balls. Simmer 20 min.
Beef Balls Supreme
1 egg slightly beaten
1/2c milk
1/2c bread crumbs
1/2T season salt
1/2t pepper
1 1/2T parsley
1 1/2 ground beef
1/3c butter or margarine or oil
1 large onion
1 can sliced mushrooms (save the juice)
1T paprika
3T flour
1 can beef broth
Soak egg, milk and bread crumbs until it resembles a paste. NOTE: if you are using 1lb of meat instead, reduce milk and bread crumbs to 1/3c.
Add seasonings and ground beef to the bread paste. Form into large balls. If it's too goopy to form balls, add some more bread crumbs. Brown in fat in large skillet. Remove the balls from the pan and set aside.
Fry drained mushrooms and onion until onion is soft. Sprinkle paprika and flour over the mushrooms and onion and let brown thoroughly. Add broth, mushroom juice and the balls. Simmer 20 min.
Hamburger Stroganoff
This is another one of my favourites and one from my childhood. Thanks Mom!
Hamburger Stroganoff
1 lb ground beef
3 slices bacon, diced
1/2c chopped onion
3/4t salt
1/4t paprika
dash of pepper
1can cream of mushroom soup
1c sour cream
In large saucepan, brown beef and bacon. Add onion and cook until tender. Add spices and soup. Cook slowly uncovered for 20 min, sitrring frequently. Stir in sour cream and heat thoroughly. DO NOT BOIL. Serve with pasta, rice or toast.
Hamburger Stroganoff
1 lb ground beef
3 slices bacon, diced
1/2c chopped onion
3/4t salt
1/4t paprika
dash of pepper
1can cream of mushroom soup
1c sour cream
In large saucepan, brown beef and bacon. Add onion and cook until tender. Add spices and soup. Cook slowly uncovered for 20 min, sitrring frequently. Stir in sour cream and heat thoroughly. DO NOT BOIL. Serve with pasta, rice or toast.
Thursday, June 17, 2010
Whole Wheat Pancakes
Whole Wheat Pancakes - 8 servings
Mix:
1 1/3c whole wheat flour
3T brown sugar
1T baking powder
1t cinnamon
1/4t salt
In separate bowl beat:
1 1/4c milk
1 egg, beaten
3T oil
1/2t vanilla
Add liquid ingredients to dry, mixing until almost smooth (disregard small lumps). Heat skillet over medium heat. Brush with oil. For each cake, pour 1/4c batter into skillet. When underside is brown and bubbles break on top, flip over and cook other side until golden brown. Serve with fresh or pureed fruit, or your favourite syrup.
Update:
To make your own pancake mix, mix together all the dry ingredients, multiplying by however much you need depending on how large an airtight container you have to store it in. When you are ready to make a batch, add 1 1/2c of mix to the wet ingredients listed above. So that you don't have to pull the recipe out, simply record the wet ingredients and how much mix you need to your container. The ease of store bought only much much better!
Oven Rice
I find the easiest way to cook rice, is to do so in the oven in a covered casserole dish. Proportions are the same, but use boiling water and cook at 350 degrees F. Cook white rice for 20-25 minutes and brown rice for 45-50 minutes. Never fails and never boils over.
Nixon's Chicken
Don't know who Nixon is but his chicken sure is yummy. This recipe was given to me by my cousin Jeannette. It does contain curry, but it's not overwhelmingly so. It's pretty easy to make and Jeannette suggests cooking the chicken the day ahead to make it even easier.
Nixon's Chicken
1 chicken or chicken pieces (3 chicken breasts work fine)
1 can cream of mushroom soup (or chicken or celery)
1/2c mayonnaise
1/2-1T curry powder
1T lemon juice
1c cheddar cheese
Simmer chicken in salted water (enough to cover the chicken) with a bay leaf for 20 minutes. Remove chicken but save the stock. Combine the remaining ingredients and thin with chicken stock (about 1/2-3/4c). Spray 8x8 ovenproof dish with cooking spray. Place chicken in dish and cover with the sauce. If desired, grate some more cheddar cheese on top. Bake uncovered in 350 degree F oven for 30 minutes. Serve over rice.
Note:
Save the extra chicken stock and use it as the base for your next soup. If that will be a while, freeze it. When it thaws you can remove the fat that has formed at the surface.
Nixon's Chicken
1 chicken or chicken pieces (3 chicken breasts work fine)
1 can cream of mushroom soup (or chicken or celery)
1/2c mayonnaise
1/2-1T curry powder
1T lemon juice
1c cheddar cheese
Simmer chicken in salted water (enough to cover the chicken) with a bay leaf for 20 minutes. Remove chicken but save the stock. Combine the remaining ingredients and thin with chicken stock (about 1/2-3/4c). Spray 8x8 ovenproof dish with cooking spray. Place chicken in dish and cover with the sauce. If desired, grate some more cheddar cheese on top. Bake uncovered in 350 degree F oven for 30 minutes. Serve over rice.
Note:
Save the extra chicken stock and use it as the base for your next soup. If that will be a while, freeze it. When it thaws you can remove the fat that has formed at the surface.
Burritos
Many years ago, I made a cookbook for a friends wedding. I obtained a copy of the guest list from the brides mom and then mailed each guest a recipe card (blue for grooms side and pink for brides) and then inserted the returned recipes into a photo album, which I had covered and personalized. This way the new couple had some great tried and true family favourites to start cooking with. I would copy down some of the recipes that struck my fancy and this was one of them. Thanks Irma for sharing.
Burritos
1 1/2 lbs ground beef
1/2c chopped onion
1pkg taco seasoning (see Note below)
1/4t pepper
1/4t oregano
2T parsley
1c sour cream
1c shredded cheddar cheese
1c salsa
1 1/2c shredded mozzarella cheese,
10 medium tortilla shells
Pre-heat oven to 350 degrees F. Brown beef and onions. Drain fat. Add spices, sour cream and cheddar cheese. Blend well. Place 3T of meat mixture in centre of tortilla and roll up. Place side by side in a 10x15 pan, seam side down. Top with salsa and mozzarella cheese. Bake for 15 minutes, until heated through and cheese is melted. Enjoy!
Note:
If you don't have taco seasoning, you can add the following spices instead and alter the amounts to suit your families taste:
1t chili powder
1/2t paprika
1t salt
1/2t garlic powder
increase oregano to 1t.
Hint:
Prior to baking, these can also be individually wrapped, packaged and frozen for lunches or a quick meal and simply heated in the microwave.
Burritos
1 1/2 lbs ground beef
1/2c chopped onion
1pkg taco seasoning (see Note below)
1/4t pepper
1/4t oregano
2T parsley
1c sour cream
1c shredded cheddar cheese
1c salsa
1 1/2c shredded mozzarella cheese,
10 medium tortilla shells
Pre-heat oven to 350 degrees F. Brown beef and onions. Drain fat. Add spices, sour cream and cheddar cheese. Blend well. Place 3T of meat mixture in centre of tortilla and roll up. Place side by side in a 10x15 pan, seam side down. Top with salsa and mozzarella cheese. Bake for 15 minutes, until heated through and cheese is melted. Enjoy!
Note:
If you don't have taco seasoning, you can add the following spices instead and alter the amounts to suit your families taste:
1t chili powder
1/2t paprika
1t salt
1/2t garlic powder
increase oregano to 1t.
Hint:
Prior to baking, these can also be individually wrapped, packaged and frozen for lunches or a quick meal and simply heated in the microwave.
Spicy Oatmeal Cookies
I found these on the Internet and changed the flour to oat flour (which is basically ground up oats), and use large flake oats. I also use non-hydrogenated shortening (found at the health food store) as I try to avoid hydrogenated oils. I made them for our family reunion cookie contest and they won first prize! Give them a try and let me know what you think.
Spicy Oatmeal Cookies
1/2c shortening
1/2c butter, softened
1c light brown sugar, packed
1/2c white sugar
2 eggs
1t vanilla extract
1 1/2c oat flour
1t baking soda
1t cinnamon
1/2t cloves
1/2t salt
3c large flake oats
1c raisins or chocolate chips or both (which we like the best)
In large bowl, cream together butter, shortening, brown sugar, Splenda, eggs and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves and salt. Stir into the sugar mixture. Stir in oats and raisins and/or chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in 350 degree F oven, 10-12 min until light and golden (DO NOT OVERBAKE). Enjoy!
Note: when using oat flour, be aware that your cookies will turn out very flat.
Spicy Oatmeal Cookies
1/2c shortening
1/2c butter, softened
1c light brown sugar, packed
1/2c white sugar
2 eggs
1t vanilla extract
1 1/2c oat flour
1t baking soda
1t cinnamon
1/2t cloves
1/2t salt
3c large flake oats
1c raisins or chocolate chips or both (which we like the best)
In large bowl, cream together butter, shortening, brown sugar, Splenda, eggs and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves and salt. Stir into the sugar mixture. Stir in oats and raisins and/or chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in 350 degree F oven, 10-12 min until light and golden (DO NOT OVERBAKE). Enjoy!
Note: when using oat flour, be aware that your cookies will turn out very flat.
Penne and Sausage
Here is something for dinner. This was given to me by my sister-in-law, Sue, and has since become one of my favourite pasta dishes. It's quick and easy and delicious and doesn't make too many dishes. You can alter the sausage type and amount of seasoning to suit your family's taste.
Penne and Sausage
1 lb sausage (Italian, Oktoberfest, etc), cut into 1" pieces.
1 onion, chopped
1 garlic clove, minced
1t Italian seasoning
1/4t crushed red pepper flakes
1T cornstarch
2c milk
1 19oz can diced tomatoes
1/2lb penne pasta (approx 250g or 3c dried)
1c grated mozzarella cheese
In a large frying pan, cook sausages over medium high heat until browned on all sides. Add onion, garlic, Italian seasoning and crushed red pepper flakes. Cook until onion is tender. Stir in cornstarch. Add milk; stir until mixture comes to a boil and thickens. Add tomatoes and penne. Return to a boil, cover and simmer for 15min or until pasta is tender. Stir in mozzarella cheese and serve.
Penne and Sausage
1 lb sausage (Italian, Oktoberfest, etc), cut into 1" pieces.
1 onion, chopped
1 garlic clove, minced
1t Italian seasoning
1/4t crushed red pepper flakes
1T cornstarch
2c milk
1 19oz can diced tomatoes
1/2lb penne pasta (approx 250g or 3c dried)
1c grated mozzarella cheese
In a large frying pan, cook sausages over medium high heat until browned on all sides. Add onion, garlic, Italian seasoning and crushed red pepper flakes. Cook until onion is tender. Stir in cornstarch. Add milk; stir until mixture comes to a boil and thickens. Add tomatoes and penne. Return to a boil, cover and simmer for 15min or until pasta is tender. Stir in mozzarella cheese and serve.
The crust, the (whole wheat) crust and nothing but the crust
I know my cousin T would be very disappointed not to see my pie crust recipe below so....here it is.
I make an oil crust as opposed to one made with shortening, as most shortening is made of hydrogenated oil, which we try to stay away from, and we find the oil crust much lighter. However, I don't have much success rolling it out, so I usually just press it into the pie plate and put a crumble topping (like the one for the apple pie) on top.
Whole Wheat Oil Pie Crust
Combine in a bowl:
1 1/2c whole wheat flour
1t sugar
1/2t salt
In another bowl whisk together:
1/2c oil
2T milk
Add to dry ingredients and mix until it forms a ball. Press into a 9" pie plate. Fill and bake or for a baked pie crust, prick all over with fork and bake in center of oven at 400 degrees F for 10-15min.
I make an oil crust as opposed to one made with shortening, as most shortening is made of hydrogenated oil, which we try to stay away from, and we find the oil crust much lighter. However, I don't have much success rolling it out, so I usually just press it into the pie plate and put a crumble topping (like the one for the apple pie) on top.
Whole Wheat Oil Pie Crust
Combine in a bowl:
1 1/2c whole wheat flour
1t sugar
1/2t salt
In another bowl whisk together:
1/2c oil
2T milk
Add to dry ingredients and mix until it forms a ball. Press into a 9" pie plate. Fill and bake or for a baked pie crust, prick all over with fork and bake in center of oven at 400 degrees F for 10-15min.
Mom's Apple Pie
I didn't know what recipe to post first but figured what is better then apple pie and this one is the best (in my opinion anyways).
Mom's Apple Pie
1 unbaked 9" or 10" pie shell
Mix until crumbly:
3/4c brown sugar
1/2c flour
1t cinnamon
1/8t allspice
1/8t cloves
1/8t nutmeg
1/2t dried lemon peel (omit if you can't find)
1/2c butter
Spread 1/3 over the bottom of unbaked pie shell. Peel, core and slice 6 medium apples (I like Granny Smith) and put in crust. Spoon remaining mixture over apples. Put cookie sheet under pie plate in oven to catch drippings. Bake 15min at 400 degrees F, then 35-40min at 350 degrees F.
Mom's Apple Pie
1 unbaked 9" or 10" pie shell
Mix until crumbly:
3/4c brown sugar
1/2c flour
1t cinnamon
1/8t allspice
1/8t cloves
1/8t nutmeg
1/2t dried lemon peel (omit if you can't find)
1/2c butter
Spread 1/3 over the bottom of unbaked pie shell. Peel, core and slice 6 medium apples (I like Granny Smith) and put in crust. Spoon remaining mixture over apples. Put cookie sheet under pie plate in oven to catch drippings. Bake 15min at 400 degrees F, then 35-40min at 350 degrees F.
Welcome!
This blog is for everyone whose ever asked for a recipe from me. I don't consider myself a fabulous cook, but just was taught the basics well by my mom and have acquired some good recipes over the years. I like simple recipes, using everyday ingredients and try to make them using the least amount of processed foods in keeping with our effort to lead a healthy life.
As I use shortcuts in writing the measurements, I've included them here.
t = teaspoon
T = tablespoon
c = cup
Thanks for stopping by and eet smakelijk!
Note: I've transfered these over from another site I had, therefore the abundance of recipes on the same day/month. Once everything is copied over, please do not expect this many all the time!!
As I use shortcuts in writing the measurements, I've included them here.
t = teaspoon
T = tablespoon
c = cup
Thanks for stopping by and eet smakelijk!
Note: I've transfered these over from another site I had, therefore the abundance of recipes on the same day/month. Once everything is copied over, please do not expect this many all the time!!
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