Wednesday, January 15, 2020
Sunday, November 24, 2019
Friday, November 1, 2019
Saskatoon Berry BBQ Sauce
2 cups saskatoon berries
2 Tbsp minced red onion
1/2 cup balsamic vinegar
3 Tbsp ketchup
3 Tbsp sugar
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp salt
1/2 tsp Worchestershire sauce
1/4 tsp cayenne pepper
Combine all ingredients over medium-high heat. Once it boils, turn heat down and simmer for 15 minutes. Stir occasionally. Remove from heat and let cool. Blend in blender until smooth.
2 Tbsp minced red onion
1/2 cup balsamic vinegar
3 Tbsp ketchup
3 Tbsp sugar
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp salt
1/2 tsp Worchestershire sauce
1/4 tsp cayenne pepper
Combine all ingredients over medium-high heat. Once it boils, turn heat down and simmer for 15 minutes. Stir occasionally. Remove from heat and let cool. Blend in blender until smooth.
Tuesday, October 22, 2019
Green Bean Soup (Schaubel Zup)
Cooked farmers sausage, ham or back bacon, chopped in to bite size pieces
3 cups green beans, cut in to bite size pieces
4 medium potatoes, cut in to bite size pieces
2 cups carrots, sliced
1 medium onion, minced
1 stalk celery, chopped
1 Tbsp summer savory
1 Tbsp parsley
1 bay leaf
1/2 tsp salt
1/2 tsp pepper
Optional: Add 2 cups shredded zucchini
Put all ingredients in to a slow cooker and simmer all day.
3 cups green beans, cut in to bite size pieces
4 medium potatoes, cut in to bite size pieces
2 cups carrots, sliced
1 medium onion, minced
1 stalk celery, chopped
1 Tbsp summer savory
1 Tbsp parsley
1 bay leaf
1/2 tsp salt
1/2 tsp pepper
Optional: Add 2 cups shredded zucchini
Put all ingredients in to a slow cooker and simmer all day.
Tuesday, September 10, 2019
Grandma W's Donuts
4 cups flour
3/4 cups Crisco
1 cup sugar (can use a little less)
1 tsp salt
Cut up as in making pie pastry
2 pkg yeast in 4 cups lukewarm water. Let rise.
6 beaten eggs. Add to flour mixture with the yeast. Add flour as necessary to make soft dough.
Let rise. Punch down. Rise again (can let it rise once to save time). Make into donuts.
Let rise and roll dough into 1/3" thickness. Fry.
Glaze while warm
1 lb (approximately - can use less) icing sugar
1 Tbsp butter
Vanilla and hot water to make paste.
Makes 100 donuts. Can half the recipe.
3/4 cups Crisco
1 cup sugar (can use a little less)
1 tsp salt
Cut up as in making pie pastry
2 pkg yeast in 4 cups lukewarm water. Let rise.
6 beaten eggs. Add to flour mixture with the yeast. Add flour as necessary to make soft dough.
Let rise. Punch down. Rise again (can let it rise once to save time). Make into donuts.
Let rise and roll dough into 1/3" thickness. Fry.
Glaze while warm
1 lb (approximately - can use less) icing sugar
1 Tbsp butter
Vanilla and hot water to make paste.
Makes 100 donuts. Can half the recipe.
Tuesday, August 13, 2019
Monday, August 12, 2019
Reese Peanut Butter No Bake Bars
Ingredients
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1-3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips
Instructions
1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!
1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1-3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips
Instructions
1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
2. Pour peanut butter mixture into a 9 x 13 pan.
3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!
Subscribe to:
Posts (Atom)