Iced Chai

6 tea bags
3 cups water
3 cups milk
2-5cm cinnamon sticks
6 cloves
6 cardamom pods
2 allspice berries
2-2cm peeled quarter-size pieces fresh ginger

Add spices to water, bring to boil and simmer 10 minutes. Remove from heat. Steep tea 10 minutes. Strain, add milk, sweeten to taste and refrigerate until cold. Enjoy over ice.

Muesli

1/2 cup yogurt
1/2 cup rolled oats or large flake oatmeal
1/4 cup toasted slivered almonds
1 peach, pitted and chopped
1 cup mixed berries

In a cereal bowl, stir yogurt with oatmeal and almonds until mixed. Enjoy right away or, if making ahead, refrigerate yogury-oatmeal mixture overnight. Just before eating, top with fruit and enjoy.

Tip: Try any combination any of your favorite fruit or nuts/seeds. Sweeten with honey or add vanilla for a slightly different flavour.

Baked Banana Oatmeal With Walnuts And Raisins

Temp: 375 deg F  Baking Time: 35-40 minutes

2 Tbsp plus 1 tsp of unsalted butter or coconut oil, melted and cooled slightly
1 cup old-fashioned rolled oats
1/4 cup chopped walnuts or pecans, lightly toasted, divided
1/2 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 Tbsp brown sugar
1/4 cup maple syrup or maple-flavored agave syrup
1 cup milk or almond milk
1 large egg, lightly beaten
1 tsp vanilla
2-3 ripe bananas, peeled and sliced 1/2 inch thick
1 cup raisins, cranberries or craisins

Lightly grease a 2 quart baking dish with 1 tsp of butter or oil. In a medium bowl, combine rolled oats, half of the nuts, baking powder, cinnamon, nutmeg, salt and brown sugar. Stir with a fork to combine. In a liquid measuring cup, combine the maple or agave syrup, 1 cup milk, egg, butter or oil and vanilla.

Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the raisins or cranberries. Spring the dry oat mixture over the fruit in an even layer.

Pour liquid ingredients over the oats.Sprinkle remaining nuts and berries over top. Bake 35-40 minutes until top is browned and oats have set. Let cool 10 minutes before serving.

Huevos Rancheros

4-5 tomatoes, pureed with 1/2 cup water in blender
6 Tbsp white onion, finely chopped
6 Tbsp green pepper, finely chopped
4 Tbsp cilantro, chopped
2 Tbsp cooking oil
pinch of garlic salt
4 drops Tabasco sauce
2 Tbsp ketchup
salsa
1 avocado
6 eggs
6 corn or flour tortillas

Saute onions and green peppers in a pot with cooking oil, then add garlic salt and cilantro. Add blended tomatoes with water and cook over medium heat for 12 minutes, then add Tobasco sauce and ketchup for more color and flavor. Add salsa to thicken and extend the volume as needed.

Fry eggs sunny side up and put on tortillas that have been heated either in microwave or on the grill. Use one egg per tortilla and ladle sauce over the egg. Garnish with cilantro leaves and avocado wedges. This can also be served with hot refried beans topped with grated Monterey jack cheese. Serves six.

Poppycock

300 grams mixed nuts
8 cups fresh popcorn
1-1/3 cups sugar
1/2 cup butter
1/2 cup white corn syrup
1/2 tsp cream of tartar
1/2 tsp soda
1 tsp vanilla

Mix nuts and fresh popcorn in large bowl. Mix sugar, butter, corn syrup and tartar and boil to "soft crack" stage. Stir in soda, then vanilla. Pour onto popcorn mixture, then press onto cookie sheet. Cool, then break into pieces.

Turkey Soup For The Slow Cooker

Place a leftover turkey carcass in a stock pot, cover with water and boil for two hours. Pull the meat off. Strain. Add stock to slow cooker and add the meat. Chop 1 onion, 2 stalks celery, slice 2 carrots and add 2 spoonfuls of minced garlic and add to stock. Add 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp thyme, 2 Tbsp parsley and a bit of basil to taste, plus a bay leaf. Add extra chicken stock or water, if necessary.

Cook all day on low.

Add egg noodles the last hour or half hour before serving.

Grandma W's Bubbat Stuffing For Turkey

Temp: 350 deg F  Baking Time: 20 minutes

1 cup flour

1-1/2 tsp baking powder

1/2 tsp salt

2 Tbsp shortening, melted

1 egg

1/3 cup milk

1 cup raisins

2 Tbsp sugar, if desired

Mix dry ingredients; add beaten egg, shortening and milk. Mix well and add raisins. Bake separately or use as a filling in chicken or turkey.

Apple Bread Stuffing For Turkey

Temp: 350 deg F  Baking Time: 30-45 minutes

1 cup onions, chopped
3 cups celery, chopped
1 cup butter or margarine
12 cups soft bread cubes
2 tsp salt
1-1/2 tsp dried sage leaves
1 tsp dried thyme leaves
1/2 tsp pepper

Cook and stir onion and celery in butter in skillet until onion is soft and tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Place in a 9 x 13 greased pan and bake.

Apple-Raising Stuffing: Decrease bread cubes to 7 cups and increase salt to 1 Tbsp. Add 3 cups finely chopped apples and 3/4 cup raisins with the remaining ingredients.

Optional: Add 3/4 cup fresh or frozen cranberries.

Mom's Carrots Supreme

6 medium carrots, cut in large matchsticks or coins
Salted water

1/4 cup butter or margarine
2 medium onions, thinly sliced

2 Tbsp all purpose flour
1 cup water
2 tsp chicken bouillon powder
1/2 tsp sugar

Cook carrots in salted water until tender. Drain.

Meanwhile, melt butter in frying pan. Add onion. Sauté until onion is soft and clear.

Mix in flour. Stir in water, bouillon powder and sugar until it boils and thickens. Add carrots.

This may be kept hot or reheated in oven. Serves 4.

Green Bean Casserole

Temp: 350 deg F  Time: 30 minutes

1 can cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
4 cups frozen cut green beans
1 cup onions, chopped

Mix soup, milk and pepper in a 1 1/2 quart baking dish. Stir in bean and onions. Bake.

Spinach Strawberry Pecan Salad

Spinach
Strawberries
Toasted pecans or sliced almonds

Dressing:
1/3 cup sugar or 1/4 cup liquid honey
1/2 cup vegetable or olive oil
1/4 cup apple cider vinegar
2 Tbsp poppy seeds
1/4 tsp paprika
1/2 tsp Worchestershire sauce
2 Tbsp toasted sesame seeds (optional)
1/2 tsp minced onion (optional)
1/4 tsp onion powder (optional)

Mix dressing together and toss over first three ingredients.

Mashed Sweet Potatoes

3 medium sweet potatoes, peeled and cut into 1 inch chunks (about 2 lbs altogether)
2 medium garlic cloves, peeled
1/2 cup plain, fat-free yogurt, Greek variety recommended
4 tsp sugar
1/8 tsp salt, or more to taste
1/8 tsp freshly ground black pepper, or to taste

Place potatoes and garlic in large saucepan, add water to cover. Boil over high heat until potatoes are fork-tender, about 8 minutes. Drain; transfer to large bowl. Add yogurt and sugar; mash until smooth. Season with salt and pepper.

Plumi Moos #2

10 cups water
2 cups dried mixed fruit
1/2 cup sugar
3 Tbsp cornstarch

Cut fruit and cook in water until very well done. Make a paste of the sugar, cornstarch and a little water or evaporated milk (enough to make 1 cup). Let come to a boil.

Mom's Plumi Moos

4 quarts water

3 cups mixed dried fruits (combination of raisins, prunes, dried apricots,pears, apples, peaches, any or all of them)

1 pkg cherry jello

1 1/2 cups sugar

4 Tbsp cornstarch

Cook fruit in water until very well done. Now mix sugar with cornstarch and enough water to make thin paste. Let it cook for a few minutes to take away the starchy taste. Then take from stove and add cherry jello.

Optional: Can add either a tin of canned cherries, added when you add the sugar and cornstarch, or include dried cherries in the dried fruit.

Ginger Snaps

Temp: 350 deg F  Baking Time: 15 minutes

2 cups flour, sifted
2 tsp baking soda
1/4 tsp salt
3/4 cup vegetable shortening
1 cup sugar
1 large egg
1/4 cup molasses
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
sugar to roll dough in

Sift flour, baking soda and salt. Set aside.

Blend together the vegetable shortening and sugar. Mix well. Add egg, molasses, ginger, cinnamon and cloves.

Blend in the flour mixture in two parts making sure to blend well.

Refrigerate dough for two hours. Roll a teaspoon full of dough into a ball and roll in sugar. Place on greased cookie sheet and bake.

Chocolate Raspberry Layer Bars

Temp: 375 deg F (190 deg C)

Base:
1 cup flour
¼ cup icing sugar
½ cup butter

Filling:
1/3 cup raspberry jam
1 cup white chocolate chips
4 oz cream cheese, softened
2 Tbsp light cream or milk

Topping:
1 cup semi-sweet chocolate chips
3 Tbsp butter

Combine flour and icing sugar. Cut in butter until mixture is crumbly. Press firmly into greased 9” square pan. Bake 15-18 minutes, or until golden.

Spread jam on warm crust. Melt white chocolate chips as directed on packaged. Beat cream cheese and cream in small mixer bowl. Add melted chocolate, beating until smooth. Mix well. Spread evenly over jam. Chill to set, about 1 hour.

Melt chocolate chips and butter together over low heat, stirring until smooth. Spread over filling. Chill until set.

Tip: Use your favorite jam. Apricot, peach and strawberry are all great.

Chocolate Caramel Raspberry Bars

Temp: 375 deg F (190 deg C)  Time: 12-15 minutes

Topping:
2/3 cup all purpose flour
1/2 cup chopped pecans
1/3 cup brown sugar
6 Tbsp butter, softened

Combine all ingredients until crumbly. Set aside.
Base:
1-1/4 cups all purpose flour
1/2 cup sugar
1/2 cup butter
1/3 cup raspberry jam
1 pkg milk chocolate covered caramels

Combine flour, sugar and butter, mixing until crumbly. Press firmly into greased 9" square pan. Bake until 12-15 minutes, or until light golden. Spread with jam and sprinkle chocolate covered caramels evenly on top. Sprinkle with topping. Bake 15-20 minutes longer, or until lightly browned. Cool completely, cut into bars.

Tip: Try strawberry or apricot jam for another great taste.

Toffee Bars

Temp: 350 deg F

1/2 cup pecans
2 cups all purpose flour
1 cup butter or margarine, softened
1 cup firmly packed dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt
1-16 oz package semi-sweet chocolate morsels

Preheat oven. Spread pecans on a 15” x 10” x 1” jelly roll pan and toast in the oven, stirring frequently until golden, about 10 minutes. Remove and chop finely.

Lightly grease the jelly roll pan and set aside. In a medium bowl with mixer at medium speed, beat flour, butter, sugar, egg, vanilla and salt until smooth. Dough will be stiff. Press dough into pan and bake 20 minutes, or just until dough begins to pull away from the sides of pan.

Turn oven off. Sprinkle chocolate evenly over the top and return pan to oven for 5 minutes.

Remove from oven and immediately spread chocolate evenly over cookie and sprinkle with chopped pecans. While still warm, cut crosswise into 2 inch strips, then diagonally into diamond-shaped bars.

Magic Chocolate Toffee Bars

Temp: 350 deg F (180 deg C) 

1-1/2 cups semi-sweet chocolate chips
3/4 cup flaked coconut
3/4 cup Skor toffee bits
1/2 cup sliced almonds
1-1/2 cups all purpose flour
1/3 cup sugar
3/4 cup butter
1 can sweetened condensed milk

Combine chocolate chips, coconut, Skor toffee bits and almonds. Set aside.

Combine flour and sugar. Cut in butter until mixture is crumbly. Press firmly into greased 9 x 13 pan. Bake for 12 minutes or until a light golden. Pour sweetened condensed milk evenly over crust. Sprinkle with chocolate chip mixture. Press down firmly. Bake 25-30 minutes or until lightly browned. Cool. Cut into bars.

Tip: Substitute milk chocolate or white chocolate chips for semi-sweet.

Chocolate Caramel Cookie Bark

Temp: 350 deg F (180 deg C)  

Cookie:
1 cup butter, melted
½ cup granulated sugar
¼ brown sugar, packed
1 tsp vanilla
2 Tbsp water
2 cups flour
½ tsp baking soda
¼ tsp salt

Topping:
1 cup butter
1 cup brown sugar, packed
2 pkg milk chocolate chips
1 cup toasted almonds, finely chopped (optional)

Beat butters, sugars, vanilla and water until smooth. Add remaining 3 ingredients and beat until mixture is combined. Spread dough to cover a greased 17” x 11” baking sheet and line with parchment paper, overlapping the ends for easy removal. Bake for 15 minutes.

Meanwhile, over medium heat, bring butter and brown sugar to a boil. Stir to combine. Spread mixture over partially baked cookie dough. Return to oven and bake an additional 8 minutes until caramel is bubbling. 

Remove from oven, immediately sprinkle chocolate chips over hot caramel. Wait 5 minutes and spread melted chocolate over cookie. If using nuts, sprinkle over chocolate.

Cool in refrigerator until chocolate is set. Once at room temperature, break or cut cookie slab into irregular pieces or into your favourite cookie cutter shapes.

Candy Bar Cookies

Temp: 350 deg F (180 deg C)  Baking Time: 8-10 minutes


4 (39 to 62g) candy bars with chocolate, enough to equal about 1-1/4 cups
1 cup walnuts or pecans
1 cup all purpose flour
½ tsp baking soda
1 tsp salt
1 cup brown sugar
½ cup unsalted butter, at room temperature
½ cup vegetable oil
1 egg, slightly beaten
1-1/2 tsp vanilla
2 cups old-fashioned or quick-cooking oats

Coarsely chop candy bars. Coarsely chop nuts. Set aside.

In a small mixing bowl, use a fork to stir flour with baking soda and salt. In a large mixing bowl, beat sugar with butter and oil until blended. Beat in egg and vanilla. Gradually stir in flour mixture until just combined. Stir in oatmeal, chopped candy bars and nuts until evenly mixed.

Drop slightly rounded tablespoonfuls at least 1 inch apart on lightly greased cookie sheets. Bake in centre of oven until golden around edges and just firm to the touch.

Tip: Mix up dough without candy bars. Then divide into 4 separate bowls and stir in a different chopped candy bar into each bowl.

Sweet Marie Bar

1 cup white sugar
1 cup corn syrup
1 cup peanut butter
6 cups Rice Krispies

Combine sugar and syrup in a large saucepan. Cook over moderate heat, stirring until mixture starts to bubble. Remove from heat, add peanut butter and cereal. Press into a greased 9 x 13 pan.

Topping:
6 oz. chocolate chips
6 oz. butterscotch chips

Combine both and melt in double boiler. Spread over cereal in pan. Cool. Cut into squares.

Or melt a square of unsweetened chocolate and drizzle it overtop.

Coffee Crisp Bar

3/4 cup corn syrup
3/4 cup brown sugar
3/4 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
3 cups crushed Corn Flakes
3 cups Rice Krispies

Topping:
2 Tbsp cocoa
2 Tbsp butter
1 cup icing sugar
3 Tbsp hot coffee

In a saucepan, mix the corn syrup and brown sugar. While stirring constantly, melt and cook over medium heat until syrup bubbles. Remove from heat and add peanut butter, butter and vanilla. Mix well. Then add two cereals and mix. Press into a 9 x 13 greased pan.

Mix cocoa, butter, icing sugar and hot coffee until smooth. Spread over cereal and enjoy.

Oh Henry Bar

Temp: 350 deg F (180 deg C)  Time: 15 minutes

2/3 cup butter or margarine
1 cup brown sugar
4 cups quick-cooking rolled oats
1/2 cup corn syrup
1 tsp vanilla
pinch salt
1 cup semisweet chocolate chips
1 cup peanut butter
1-1/2 cups coarsely chopped unsalted peanuts

In a large bowl, cream butter and sugar. Add rolled oats, syrup, salt and vanilla. Press firmly into a greased 9 x 13 pan. Bake for 15 minutes and cool slightly. Melt chocolate chips and peanut butter in a double boiler or microwave. Pour over base. Sprinkle with chopped peanuts and press gently into the base. Refrigerate until set. Cut into bars.

Skor Bar

Temp: 350 deg F 

3/4 cup butter or margarine
3/4 cup packed brown sugar
1-1/2 cups flour
1 can sweetened condensed milk
2 Tbsp butter or margarine
1 pkg milk chocolate chips
1 pkg Skor chips

Cream the first three ingredients together and press lightly into a greased 9 x 13 pan. Bake for 20-25 minutes or until light brown. Remove from the oven.

Heat the condensed milk and two tablespoons butter or margarine in a saucepan until thickened. Spread over baked base. Bake for another 10 minutes. Remove from oven. Spread chocolate chips over the top. As they melt, spread evenly over the top. Sprinkle with Skor bits and press them lightly into the chocolate.

Turtles

1 cup butterscotch chips
1 can sweetened condensed milk
2 tsp white vinegar
4 cups pecan halves
1 pkg chocolate chips
1 tsp vanilla

In a double boiler, melt butterscotch chips and 1/3 cup sweetened condensed milk over low heat. Remove from heat and stir in the vinegar.

Drop from a small spoon onto a wax paper lined baking sheet. Arrange three pecan halves on each dropful. Melt chocolate chips with the remainder of the milk and vanilla.

Remove from heat and cool for a few minutes. Drop by heaping spoonfuls on the top of the pecan clusters. Chill and then indulge.

Ammonia Cookies

Temp: 350 deg F  Time: 10-12 minutes

Mix together:
1 cup butter or lard
1 cup milk (warmed)
3 eggs
4 tsp baking ammonia* (dissolved in 2 Tbsp hot water)
2 tsp lemon flavor

Then add:
3 cups flour
1 1/2 cups sugar
2 tsp cream of tartar
1/2 tsp baking soda

Gently blend until smooth by hand with a wooden spoon. Refrigerate overnight. Roll out dough on floured counter in small amounts and cut into desired shapes. Bake. Cookie should be white on top and light brown on bottom when done. Glaze with a little icing sugar mixed with milk.

*This is a leavening agent and can be purchased in health food stores or some pharmacies.

J's Magic French Fudge

3 cups (1 - 500g pkg) semi-sweet chocolate chips
1 Tbsp butter
1 can sweetened condensed milk
Dash of salt
1-1/2 tsp vanilla extract
1/2 cup chopped nuts (optional)

In top of double boiler, melt chocolate and butter over boiling water, stirring occasionally. Remove from heat; stir in sweetened condensed milk, salt, vanilla and nuts. Spread mixture evenly into waxed paper lined 8 x 8 inch baking pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.

Peppermint Shortbread

Temp: 325 deg F  Time: Approx. 20 minutes

1 cup butter, softened
1/4 cup granulated sugar
1/4 cup finely ground peppermint candies
2 cups flour

In a large bowl, cream butter, sugar and candies until fluffy. Gradually add flour and stir just until blended (do not overmix). Divide dough into two thirds. Pat each third into a 6" circle on a baking sheet lined with parchment paper. Score each round into 8 wedges. Using a fork, prick tops. Bake until lightly browned. Cool 10 minutes.

Pfeffernusse (Peppernuts)

Temp: 375 deg F  Time: Approx. 25 minutes

1 1/2 cups brown sugar
1/2 cup white corn syrup
1/2 cups water
1/2 cup butter
2 beaten eggs
4 cups flour
1/2 tsp cinnamon
1/2 tsp anise seed, crushed
1/2 tsp cloves
3/4 tsp baking soda (dissolved in 1 Tbsp water)

Bring brown sugar, syrup and water to a boil and cool slightly. Add remaining ingredients and mix well. Chill. Roll dough into long rolls as thick as your finger. Cut off 1/4 inch slices and bake on greased cookie sheet until nicely browned, approx. 25 minutes. Baking longer provides crunchy peppernuts; shorter makes them softer.

Blueberry Oatmeal Breakfast Smoothie

1/4 cup rolled oats
1 cup almond milk
1/2 cup blueberries (or mixed berries)
1 tsp ground flax seed
1 small banana
1/4 cup plain, vanilla or blueberry Greek yogurt
1 Tbsp honey (if using flavoured yogurt, omit honey)

Place the oats and milk in the blender and let soak for about 15-20 minutes. Add the remaining ingredients and blend until smooth.

Note: If you're using fresh berries that have not been frozen, add about 1/2 cup of crushed ice.

Wifesaver Breakfast Casserole

Temp: 350 deg F  Baking Time: 90 minutes

16 slices bread, crusts removed
Ham, sliced thin
Cheese slices

6 eggs
1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1/4 cup onion, minced
1/4 cup green pepper, minced
1-2 tsp Worchestershire sauce
3 cups milk
1/4 lb margarine or butter
Crushed corn flakes (enough to cover)

Grease a 9 x 13 pan. Line bottom of pan with 8 slices of bread. Layer ham, then cheese. Cover with remaining 8 slices of bread.

Beat eggs. Add salt, pepper, mustard, onion, green pepper, Worchestershire sauce and milk. Mix well.

Pour over the sandwiches. Cover. Stand in fridge overnight.

In the morning, melt margarine or butter and pour over the top. Cover with cereal.

Bake uncovered. Let cool 10 minutes before serving.

Birds Nests

2 eggs
Margarine or butter
2 slices bread (white or brown)
Garlic powder

Butter both sides of bread. Cut square out of centre. Place bread in frying pan. Sprinkle garlic in bread hole and break egg into same hold and fry nest until white. Flip over and continue cooking until white is totally cooked.

Breakfast Oatmeal Muffins

Temp: 350 deg F  Baking Time: 18 minutes

1 cup flour
1/2 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 cup vegetable oil
2 eggs, lightly beaten
1 cup leftover oatmeal
1 cup raisins
1 tsp vanilla

In large bowl, combine flour, brown sugar, baking powder and baking soda. In another bowl, combine oil, eggs, oatmeal, raisins, and vanilla; add to dry ingredients and stir until just moistened (the batter will be thin). Spoon into 12 greased muffin cups. Bake until the muffins test done.

Overnight Raisin-Nut Oatmeal

2 cups milk
1/4 cup brown sugar
1 Tbsp melted butter
1/4 tsp salt
1/2 tsp cinnamon
1 cup rolled oats
1 cup peeled, chopped apple
1/2 cup chopped dates or raisins
1/2 cup chopped walnuts

Spray the inside of a 3-4 quart slow cooker with non-stick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on low setting. Cook overnight or 8-9 hours. Stir well.

Note: This is a very gooey dish!

Baked Pancake With Apples

Temp: 425 deg F (220 deg C)

1 Tbsp butter or margarine
1-1/2 cups rice crispies cereal
3 eggs
1 cup skim milk
1/2 cup all purpose flour
1/4 tsp salt
1 tsp icing sugar
1 Tbsp firmly packed brown sugar
2-1/2 tsp cornstarch
1 tsp cinnamon
1 cup apple juice
3 cups thinly sliced apples (unpeeled)
1/2 cup each: fresh blueberries and raspberries (optional)

Place margarine in a 9 inch pie plate or large oven-safe skillet. Heat in oven about 2 minutes until margarine melts.

Meanwhile, in blender, combine cereal, eggs, milk, flour and salt. Blend 15 seconds or until smooth. Pour into hot pie plate. Return to oven, bake about 15 minutes or until golden brown and puffed.

Make apple topping while pancake bakes. In medium saucepan, mix together brown sugar, cornstarch and cinnamon. Gradually stir in apple juice. Cook, stirring over medium heat until mixture boils and thickens. Stir in apples. Cook, stirring occasionally until apples soften slightly. Stir in berries, if desired.

When pancake comes out of oven, sift icing sugar over top. Cut into wedges and serve immediately with apple topping.

Pancakes

1-1/2 cups flour
3 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
2 Tbsp oil
1 egg
Enough milk to make it thin enough to pour

Mix all ingredients together in order given and pour onto greased, hot surface until done.

Old Fashioned Waffles

2 cups all purpose flour
4 tsp baking powder
1 tsp salt
1 Tbsp sugar
1 1/2 cups milk
2 eggs, separated
2 Tbsp butter or margarine, melted

Preheat waffle maker.

In a small bowl, beat egg whites until stiff, but not dry. Set aside.

In a medium sized bowl, beat egg yolks until thick and creamy. Continue beating adding milk. Mix dry ingredients together and gradually add to milk and egg mixture; beat until smooth.

Fold in stiffly beaten egg whites and melted butter.

Add 1/2 cup batter to preheated waffle maker. Close waffle maker. Bake until golden, about 3 minutes. Repeat with remaining batter.

Variations:

Cheese waffles: fold in 1 cup of shredded cheddar, swiss or gruyere cheese into batter.

Fruit waffles: fold in 1 cup of your favorite fruit (blueberries, raspberries, bananas, etc) into batter.

Dessert waffles: fold in 1 cup of chocolate chips, butterscotch chips. or 1-1/2 cup chopped nuts into batter.

Onion waffles: add 1-2 Tbsp of dried onion flakes or onion soup mix into batter.

Overnight Baked French Toast

Temp: 350 deg F   Time: 45-50 minutes or until lightly browned

1 pkg (8 oz) cream cheese, softened
1/2 cup sour cream
18 slices bread
1/2 cup jam
1 tsp vanilla
6 eggs
1/4 cup cream
1-1/2 tsp ground cinnamon

In a bowl, beat cream cheese and sour cream. Spread about 3 tablespoons on each slice of bread. Combine preserves and vanilla; spread over cream cheese mixture on 9 slices. Top with remaining bread, cream cheese side down, to make a sandwich. In a large bowl, whisk the eggs, cream and cinnamon; pour over bread. Cover and refrigerate overnight. Remove from the fridge 30 minutes before baking. Bake, uncovered.

Baked French Toast #3

Temp: 375 deg F   Time: 25 minutes or until puffed and golden

2 large eggs
4 large egg whites
1 cup milk
3 Tbsp sugar
1-1/2 tsp vanilla
1/2 tsp cinnamon
10 slices bread
1 Tbsp unsalted butter or margarine

In a medium bowl, whisk together eggs, egg whites, milk, sugar vanilla and cinnamon until well blended.

Place the bread slices in a large shallow baking dish and pour the egg mixture on top; turn the bread to coat it completely. Allow the bread to soak for 15 minutes or overnight in the refrigerator (if you choose to make it ahead, places a sheet of wax paper directly on the bread and cover the baking dish with plastic wrap).

Line a baking sheet with parchment paper or wax paper. Use the butter sparingly to grease the parchment or wax paper. Arrange the bread on the sheet. Dab a little butter on the tops of the bread.

Bake until brown and slightly puffy. You may want to turn the bread once after 15 minutes. Serve with sliced fruit and maple syrup

Baked French Toast #2

Temp: 375 deg F   Time: 35-40 minutes or until puffed and golden

6-8 thickly cut slices of bread
2 cups whole milk
4 eggs
1/3 cup sugar
unsalted butter
1 tsp vanilla or almond flavouring
1/2 tsp orange zest
1/2 tsp cinnamon

Any type of bread is fine in this recipe. French bread, challah, raisin bread or cinnamon buns are also good. Be creative with flavourings like cinnamon, nutmeg, raisins and nuts. Instead of sugar, try maple syrup. Fresh or frozen blueberries or saskatoons can be added on top of the bread slices.

Grease a 9 x 13 glass baking dish. Butter the thick slices of bread. Place the bread, buttered side up, one layer deep in the dish.

Whisk milk, eggs, sugar and flavourings. Pour over the bread slices. Cover tightly with plastic wrap and refrigerate for 30 minutes or up to 12 hours. Bake. Cool for a few minutes, slice and serve with maple syrup, berries and dusted with powdered sugar.

Baked French Toast #1

Temp: 425 deg F (220 deg C)  Time: 5-10 minutes or until golden

3 eggs, slightly beaten
1 can evaporated milk
1/2 tsp ground cinnamon
6 thick slices of bread

Stir together eggs, evaporated milk and cinnamon in a medium bowl. Arrange bread slices evenly in single layer in two rectangular glass baking dishes.

Pour equal amounts of egg mixture over bread, turning slices over once to coat. Cover and refrigerate one hour or until liquid is absorbed.

Place soaked bread in single layer on a lightly greased non-stick baking sheet. Bake. Serve with maple syrup.

Raisin Bread French Toast

4 eggs
1/3 cup milk
1 Tbsp sugar
Capful of almond extract
1/2 capful of vanilla extract
Sprinkle of cinnamon

Mix all ingredients in a shallow pan (a pie plate works well). Using artisian raisin bread, cut it in thicker slices, dip in the egg mixture and fry in melted butter in a frying pan. Serve with Roger's golden syrup, or maple syrup.

French Toast

Combine 2 slightly beaten eggs, 1/2 cup milk and 1/2 tsp salt. Dip day-old bread into milk-egg mixture (enough for 4-6 slices of bread). Fry in small amount of hot fat until golden brown. Serve hot with syrup, icing sugar, or tart jelly.

Optional: Add 1/2 tsp vanilla, a pinch of nutmeg and/or cinnamon to the egg mixture.

Spicy Taters

Temp: 450 deg F   Time: 60 minutes

2 lb diced potatoes (3/4" squares)
1 medium onion, coarsely chopped
1 red pepper, coarsely chopped
1 orange pepper, coarsely chopped
1 handful fresh mushrooms, sliced
1/4 cup olive oil
2 tsp crushed garlic
1/2 tsp black pepper
1 tsp seasoning salt
2 Tbsp parsley

Place all ingredients into a suitable sized roaster. Mix together. Cook until potatoes are soft. Serve with mushroom gravy, if desired.

Spicy Potato Bumps

Temp: 425 deg F (220 deg C)  Time: 45 minutes

6 unpeeled medium baking potatoes
4 Tbsp olive oil
2 tsp parsley flakes
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp thyme
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1/16 tsp ground rosemary

Cut each potato in quarters lengthwise. Cut each quarter crosswise into three pieces.

Combine remaining ingredients in small cup, Sprinkle over potato Toss to coat. Spread on a large greased baking sheet with sides. Bake, uncovered, in center of oven, until browned and tender. Serves 6.

Note: Can also add yams, sweet potatoes, carrots, mushrooms or onions.

J's Roasted Potatoes

Temp: 450 def F Time: 45-55 minutes

Cut 2 lb. red potatoes in quarters

Mix with:
3/4 cup of BBQ sauce
3 Tbsp vegetable oil
1 tsp dried basil
1 tsp oregano pepper to taste

Bake uncovered in a greased baking dish, stirring occasionally.

J's Peanut Butter Chocolate Chip Cookies

Temp: 375 deg F (190 deg C)  Time: 10-12 minutes

1 cup butter or margarine, softened
1 cup brown sugar, packed (I use 1/2 cup)
1 cup granulated sugar (I use 1/4 cup)
2 eggs
1 cup peanut butter

3 cups all purpose flour
2 tsp baking soda
1/4 tsp salt
1-2 cups semi-sweet chocolate chips

Cream butter and both sugars together. Beat in eggs, one at a time. Mix in peanut butter.

Stir in flour, baking soda and salt. Add chocolate chips. Shape into small balls. Place on ungreased cookie sheets, allowing room for expansion. Press with fork - dip fork in flour as needed to prevent batter stickiness. Bake. Makes 6 dozen.

Mom's Blueberry Buckle

Temp: 375 deg F Time: 45-50 minutes

Mix until well blended:
3/4 cup sugar
1/4 cup vegetable shortening
2 eggs
1/2 cup milk

Stir in:
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Fold in:
1 1/2 cup blueberries

Spread batter in greased 9 inch square pan.

Combine and mix with fingers:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup soft butter or margarine

Spread over batter. Bake until top springs back when lightly touched.

Grandma W's Sweet Buns

As told to me by Grandma Willms (she never had this recipe written down anywhere):

2 cups milk, scalded. Cool.
Add 1 Tbsp yeast. Let rise.
Separate 7 eggs.
Beat egg yolks and 1 cup sugar together.
Beat egg whites separately.
Add 1/2 to 3/4 cup butter.
Add all to yeast mixture.
Add 6-7 cups of flour gradually. Dough will be firm (like buns). Let rise. Knead down and let rise. Roll into circles, cut into pie wedges, add butter and roll. Let rise and bake.

Or, if you're like me and don't have time for all this, I have modified the recipe for the bread machine (you'll notice it's very similar to the paska recipe):

1 cup milk
3 eggs
1/4 cup butter
1/2 cup sugar
3 cups flour
1/2 Tbsp yeast

Roll into circles, cut into pie wedges, add butter and roll. Let rise and bake at 350 deg F for 12 minutes. When cool, add lemon flavoured icing.

Paska For The Bread Machine

Add to the bread machine in this order:

2/3 cup milk
2 eggs
1/8 cup butter
1/2 cup sugar
pinch salt
3 cups flour (may have to add a bit more)
1/4 pkg yeast

If you just use the dough setting and want to bake it in the oven, bake at 350 deg F for approx. 30 minutes. Cool, then spread cream cheese icing on it and sprinkles.

Grandma W's Salad Dressing

2 eggs, beaten
1 cup sugar
1/2 Tbsp mustard
1/4 tsp each salt and pepper
1/4 cup water
1/2 Tbsp flour
1/4 cup vinegar
1 Tbsp butter (can add more, if you prefer)

Beat eggs first, add remaining ingredients. Bring to boil - add butter.
Cool and store in refrigerator.

Auntie M's Dark Delicious Vinegar Chocolate Cake

Temp: 350 deg F (180 deg C)  Time: 50-60 minutes

3 cups flour
2 cups sugar
2/3 cup cocoa
2 tsp baking soda
1/2 tsp salt
2 egg yolks
1 cup vegetable oil
2 Tbsp vinegar
2 cups cold water
1 tsp vanilla

Combine flour, sugar, cocoa, baking soda, salt, stirring well together. Make a well.
Add egg yolks, oil, vinegar, water and vanilla. Mix well and pour into a 9" x 13" pan. Bake.

Chocolate Chip Cookie Cake

Temp: 375 deg F Time: 15 minutes

Beat until light and fluffy:
1 cup margarine
1 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla

Add:
3 cups flour
1 tsp baking soda
1 tsp salt

Stir in in slowly and then stir in 1 1/2 cups chocolate chips. 
Bake in a 9 x 13 greased pan.

$250 Cookies

Temp: 375 deg F  Time: 8 minutes

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 1/2 cups oatmeal (blended in a blender to a fine powder)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup chocolate chips
4 oz Hershey bar (grated)
1 1/2cup chopped nuts

Cream the butter and both sugars, add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Rolls into balls and place two inches apart on a cookie sheet. Bake, but don't overbake.

Grandma D's Oreo Cookies

Temp: 350 deg F  Time: 10-12 minutes

2 boxes Duncan Hines cake mix (chocolate or white)
4 eggs
3/4 cup olive oil or other

Mix together with spoon. Make little balls the size of a big marble or hazelnut. Place on cookie sheet. Bake.

Filling:
8 oz pkg cream cheese
1/4 cup margarine
4 1/2 cups icing sugar
1 tsp vanilla

Mix well. Spread between two cookie halves and press together.

Mom's Potato Puff Rolls for the Bread Machine

Temp: 350 deg F Time: 15 minutes

 

1 egg

1/2 cup mashed potatoes

1-1/4 cups milk (or use water and add up to 1/2 cup instant milk powder)

1/4 cup shortening (or vegetable oil)

1/4 cup sugar

1 tsp. salt

1 pkg active dry yeast (2-1/4 tsp.)

4 to 4-1/2 cups all-purpose flour (or a combination of white and whole wheat...

2 cups of each, or 2 cups multigrain flour instead of the whole wheat, or any variations you like)

 

Mom's Apricot Chicken

Temp: 350 deg F   Time: 1-1/4  to 1-1/2 hours

3 lb chicken parts, skin removed
1/2 cup Russian salad dressing
1/2 cup apricot jam
1/2 x 1-1/2 oz envelope dry onion soup mix (stir before dividing)
1 tsp curry powder

Arrange chicken pieces in small roaster. Combine next 4 ingredients in bowl. Stir well. Pour over chicken, being sure some is between layers. Cover. Bake until tender. Serves 4 to 6.

Mom's Fish Fillets With Rice

2 lb fish fillets
2 cups chopped onion
1 1/2 cups chopped green pepper
2 Tbsp margarine
1-16 oz can tomato sauce
2 cups chicken broth
2 bay leaves
2 tsp ground oregano
3 cups cooked rice
1 cup cooked green peas
1/4 cup chopped parsley, divided

Cut fillets in 1-1/2" pieces. Season with salt and pepper. Set aside. In large skillet cook onion and green pepper in margarine until soft but not brown. Add tomato sauce, chicken broth, bay leaves, oregano, and 1/2 tsp pepper. Cook 20 minutes. Add fish and cook 10 minutes or until fish flakes easily. Remove bay leaves. Combine rice, peas and 2 Tbsp parsley. Heat, stirring lightly. Form into a border on large serving platter. Spoon fish fillets in the centre. Sprinkle with remaining parsley. Makes 6 servings.

Mom's Salmon Stuffed Sole Fillets

Temp: 400 deg F Time: 15-20 minutes

1/2 lb ground salmon or 1 can (7 oz/198g) of sockeye salmon
1 egg, beaten
1 clove garlic, finely minced
1 tsp dill weed
4, 4oz/125 g sole fillets
2 Tbsp butter
1/2 cup chicken broth
2 tsp lemon juice
1/4 tsp dry mustard
2 Tbsp flour
1/2 cup white wine
1/2 tsp sugar
Dill weed for garnish

In a bowl, combine salmon (if canned, mash very well), egg, garlic and dill weed. Place sole fillet on working surface. Spread fillet with 1/4 of the salmon mixture and roll up jelly roll fashion. Place rolled fillets, seam side down, on a casserole dish. In a saucepan, melt butter, stir in flour and whisk in broth, wine and lemon juice and cook, stirring constantly until a smooth sauce. Add sugar and dry mustard, adjust seasonings to taste. Pour over rolled fillets. Bake until fish flakes easily. Serve with sauce spooned over fillets. Makes 4 servings.

Mom's Stroganoff Meatballs

2 lb ground beef
1 cup bread crumbs
1 cup water
2 tsp salt
1/2 tsp pepper
2 cups water
1 small onion, finely chopped
1/4 cup beef bouillion powder
1 tsp salt
1/4 tsp pepper
1/4 cup cornstarch
1/4 cup water
10 oz canned sliced mushrooms, drained
10 oz cream of mushroom soup
2 tsp parsley flakes
1/4 tsp paprika
2 cups sour cream

In a large bowl mix beef, crumbs, first amount of water, salt and pepper. Shaped into about 40 meatballs. Put on cookie sheet with sides. Bake in 425 deg F oven for 15 minutes. Pile into casserole dish. In medium saucepan, combine second amount of water, onion, and soup powder, second amount of salt and pepper. Bring to a boil. In a small bowl, stir cornstarch into third amount of water. Pour into boiling liquid, stirring until thickened. Stir in mushrooms, soup, parsley, paprika, and sour cream. If too thick, stir in a bit of water. Pour over meatballs. Cover. Bake in 350 deg F oven for 25-30 minutes until heated through. Serves 6.

Mom's Sweet and Sour Meatballs

Meatballs – Temp: 350 deg F (180 deg C)  Time: Approx. 20 minutes

1 1/4 lb ground beef
3/4 cup oats or bread crumbs
1/2 cup milk
1 egg
1/2 tsp onion salt
1/2 tsp garlic powder

Mix together and form meatballs.  Bake.

Sauce: 
1/2 cup sugar
1/2 cup brown sugar
3/4 cup pineapple juice
1/2 cup water
2-3 Tbsp cornstarch, dissolved in water
3/4 cup vinegar
1 tsp paprika
1/2 tsp salt

Cook and stir 5 minutes until clear.  Add meatballs and simmer 30 minutes.
 
Add and simmer 10 minutes more:
1 cup pineapple chunks

Mom's Meat Loaf

Temp: 350 deg F (180 deg C) Time: 60 minutes

2 lb ground beef
2 eggs, beaten
1 1/2 cups bread crumbs
3/4 cup ketchup
1/2 cup warm water
1 pkg dry onion soup mix

Combine all ingredients and mix thoroughly. Place in loaf pan and bake.

Mom's Baked Lasagne

Temp: 375 deg F (190 deg C)  Time: 30 minutes

1 lb ground beef
1 clove garlic, minced
1 Tbsp parsley flakes
1 Tbsp basil
1 1/2 tsp salt
1-1 pound can (2 cups) tomatoes, pureed
2-6 oz cans (1 1/3 cups) tomato paste

Brown meat slowly; spoon off excess fat.  Add next 6 ingredients.  Simmer uncovered for 30 minutes to blend flavours, stirring occasionally.
Cook 10-12 lasagne noodles in boiling salted water until tender; drain; rinse in cold water.

3 cups cottage cheese
2 beaten eggs
1 tsp salt
1/2 tsp pepper
2 Tbsp parsley flakes
1/2 cup Parmesan cheese
Mozarella cheese, grated

Combine cottage cheese with eggs, seasonings, and Parmesan cheese.
Place half the noodles in 9 x 13 baking dish; spread half the cottage cheese mixture over; add half the Mozarella cheese and half the meat sauce.  Repeat layers.
Bake.  Let stand for 10-15 minutes before cutting into squares – filling will set slightly.

Grandma W's Apple Strudel

As told to me by Grandma Willms:

When you make apple strudel, don't make your pastry as rich as regular pastry – use half the butter and half the lard. Use milk instead of water. Roll out to fit the bottom of a baking sheet. Put sugar and flour on the bottom of the pastry and the apples on top. Cover with pastry, seal together and bake.

Mom's Sour Cream Softies

Temp: 400 deg F (200 deg C)  Time: 12 minutes

3 cups flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1 cup sour cream
Cinnamon-sugar mixture (1 tsp cinnamon + 3 tsp sugar)

Measure flour, salt, baking powder, and baking soda into a sifter.  Cream butter with sugar until well blended in a large bowl; beat in eggs and vanilla.  Sift in flour mixture, adding alternately with sour cream and blending well to make a thick batter.  Drop by rounded tablespoonfuls, 4 inches apart, on greased cookie sheets; spread into 2 inch rounds; sprinkle with cinnamon-sugar.  Bake until lightly golden around edges.  Remove from cookie sheets; cool completely on wire racks.

Mom's Rice Pudding

For every cup of cooked rice use:

1 1/4 cup milk
1 egg yolk, slightly beaten
1/3 cup sugar
1/3 cup raisins
Cinnamon to taste
Vanilla (optional)

Bring to a boil in the microwave. Let stand for 20 minutes then stir or chill if you like it better cold.