Some Favorite Recipies

CANDY - Delma’s Penuche

3 Cups sugar
3/4 Cup brown sugar
1 Tablespoon Karo Syrup
1-Cup Heavy Whipping Cream
1/3 Cup Water
2 Cup chopped walnuts

In heavy, smooth bottom pan, mix all ingredients except walnuts together and heat over high heat until boils. Put lid over for a few minutes to wash down sides. Remove lid and reduce heat to medium. Cook to firm ball. Dump all at once into glass bowl (Do Not Drip). Let cool and beat.
Add nuts. Note: if mixture turns to sugar, recook adding 1/4 cup water.



Karen’s Chocolate Pudding Cake

1 tbsp. Butter
3/4 cup sugar
1-cup flour
1/2 tsp cocoa
1 tsp. Baking powder
 cup milk
1 tsp. Vanilla

Mix & spread in 9x9" pan. Mix 2 cup brown sugar, 2 cup sugar, 1/4 cup cocoa- Sprinkle this over batter in pan. Pour ½ cup boiling water over top just before putting in oven. Bake for 40 min. At 350.

Apple Cake in a Jar

3 Cups flour 2/3 c. shortening
2 2/3 cup sugar 4 eggs
2 tsp. Baking soda 3 cups grated apple
2 tsp baking powder 2/3 c. raisins (optional)
1/2 tsp. Salt 2/3 c. nuts (optional)
1 tsp. Cinnamon 2/3 c. water
2 tsp. Nutmeg

Sift together dry ingredients. Cut in shortening. Mix in remaining ingredients.
Grease 8 wide mouth pint canning jars. Fill jars half full - DO NOT OVERFILL.
Carefully wipe rims of jars clean. Place jars directly on wire rack in oven uncovered and bake at 325 for 45 min.

As soon as cake is done, take out one at a time and carefully place sterilized lid & rim on jar.
JARS WILL BE HOT - use gloves. Jars will seal as they cool and keep for up to one year.
Great for gifts or last minute treats.


Wacky Cake

In 9" x 13" cake pan mix all ingredients:

3 cups flour
2 cups sugar
1 tsp salt
7 TBSP cocoa
2 tsp baking soda
10 TBSP oil
2 TBSP vinegar
2 tsp vanilla
2 cups water

Bake at 350 for 25 - 30 min.


Apple Crisp.

Spray 9"x13" pan with non-stick cooking spray. Then add:

6 cups sliced apples
2 c. corn syrup 1/4 c. hot water

Place sliced apples in pan. Combine hot water and syrup, and then pour over apples.
In separate bowl following ingredients until crumbly:

1 c. rolled oats
2 c. brown sugar
1/4 c. melted butter
1/4 c. flour
1 tsp. Salt

Sprinkle mixture over top of apples and bake at 350 until apples are translucent and tender (about 45 min to 1 hour depending on the apples).

Grandma’s 5 layer cookies
1 cup (1 stick) margarine
1 package graham crackers, crushed
1 cup chocolate chips
1-cup walnuts
1 1/3 cup flaked coconut
1 15 oz can Eagle Brand Sweetened condensed Milk

Pour melted butter into bottom of 9"x13" pan. Spread graham cracker crumbs evenly in pan, pressing down by rolling a drinking glass across surface until smooth. Scatter chocolate chips and nuts over graham cracker crust. Sprinkle coconut over this. Pour sweetened condensed milk over coconut. Bake at 350 for 25 min or until lightly brown on top. Cool in pan 15 - 20 minutes. Cut into bars. Makes about 2 doz 1 x 3 inch bars.



Pudding Surprise

1st Layer:
1 stick margarine
1 c. finely chopped walnuts
2 TBSP sugar
1 C. flour

Mix and press in 9"x13 pan. Bake at 350 about 15 min. Let cool completely and then add other layers.

2nd Layer:
1 c. powdered sugar
8 oz cream cheese
1 c. dream whip

3rd Layer:
2 pkg 3 oz instant chocolate pudding, prepared according to pie directions

4th Layer:
2 pkg 3 oz instant vanilla pudding, prepared according to pie directions

5th Layer
Cool whip, then sprinkle with chopped walnuts.


Fruit Pizza

1 c. margarine, softened
1/4 c. brown sugar
1-cup flour
1/4 quick oats
1/4 cup finely chopped walnuts
1 8 oz pkg cream cheese, softened
1/3 c. sugar
1 tsp vanilla
Assorted fruits (mandarin orange segments, strawberry halves, kiwi slices, banana slices, pineapple chunks, blueberries, raspberries or seedless grapes, halved).

In small mixing bowl, cream together margarine and brown sugar. Work in flour, oats and walnuts. Press dough onto lightly oiled 12-inch pizza pan. Prick dough in about a dozen places with a fork. Bake in preheated 375-degree oven 10-12 min or until golden brown. Cool; leave crust on pizza pan or move to round cake plate or cardboard.

In medium mixing bowl, combine cream cheese, sugar, and vanilla, beating until well blended. Spread over crust.

Arrange fruit on cream cheese mixture. Chill. Cut into wedges with pizza cutter.




Larry’s applesauce cookies
1-cup sugar
1 egg
1 tsp salt
1 tsp baking soda
2 c. shortening
1 c applesauce
2 tsp cloves
2 tsp cinnamon
3 tsp nutmeg
2-cup flour
1 pkg chocolate chips
optional – add walnuts or pecans.

Cream eggs, shortening and sugar together. Add applesauce, then dry ingredients.
Roll into small balls. Bake at 350 for 12 min.

Blueberry Buckle
2 c shortening
3/4 c sugar
1 egg
2 cups sifted flour
2 tsp baking powder
1/4 tsp salt
2 c milk
2 c fresh blueberries
(topping)
2 c sifted flour
1 tsp cinnamon
1/4 c. margarine

Thoroughly cream shortening and 3/4 c. sugar; add egg and beat till light and fluffy. Sift together 2 c. flour, baking powder & salt; add to creamed mixture alternately with milk. Spread in greased baking pan. Top with berries. Mix  c. sugar,  flour & cinnamon; cut in margarine until crumbly. Sprinkle over berries. Bake at 350 for 45 min. Cut into squares. Serve warm.


BREADS

Bran Muffins

2 1/4 c four
2/3 c brown sugar
 c sugar
2 Tbsp. Baking powder
 tsp salt
4 cups All-Bran
2 beaten eggs
2 1/4 c. buttermilk
 c. cooking oil.

To make batter: In a large mixing bowl, combine dry ingredients, stir in cereal. Make a well in center of mixture. In another bowl, stir together eggs, buttermilk, and oil. Add egg mixture all at once to cereal/flour mixture. Stir just till moistened. (Batter will be lumpy). Store in a covered container in refrigerator for at least 4 hours or for up to 2 weeks. (Batter will be stiff).

To Bake: When ready to bake, spoon batter into desired number of greased or paper-lined muffin pans, filling one quarter full. Then add desired filling (dried fruit, frozen blueberries, nuts,  tsp fruit preserves, etc.). Top with more batter to fill cups no more than 3/4 full. Bake at 400 for about 20 minutes or till lightly browned. (Optional, replace half the oil in recipe with applesauce)


Zucchini Bread
3 eggs, well beaten
1 tsp each: cinnamon, baking soda, and vanilla
1/4 tsp baking powder
 tsp salt
2 c sugar
3 c flour
2 c shredded zucchini
1 cup cooking oil (optional, replace up to half with applesauce)
 c chopped walnuts (optional)

Blend all ingredients. Bake in greased pan at 350 for 50 min or till toothpick comes out dry.


Main Dish

Italian Black Bean and Zucchini Casserole

4 c. cooked rice Mix all ingredients and place in baking.
1 can (15 oz) black beans, drained pan or casserole dish. Bake at 350 for
2 small zucchini thinly sliced 25 - 30 min. May sprinkle more cheese on top
1-cup chunky salsa when removed from oven.
1 c shredded cheddar cheese (Optional, can be cooked on top of stove
1/4 c cilantro at medium heat about 10 min.)



Bag-O-Turkey

Wash & dry completely thawed turkey and stuff as desired.
Rub all over with Crisco.
Slide bird into a large brown paper grocery sack.
Fold the end over and staple shut. Put that into another bag,
with stapled end going in first. Staple closed again.

Place the bag of turkey in a roaster pan breast up and put in preheated oven.
Cook at 350, 20 min per pound if over 12 lbs, and 25 min per pound if under 12 lbs.
NO PEEKING. Comes out moist and tender every time!

Scarborough Fair Chicken

1-cup flour
1 TBSP Parsley
1 TBSP Sage
1 TBSP Rosemary
1 TBSP Thyme

mix ingredients in plastic bag. Shake chicken breasts one at a time in mixture.
Place coated chicken pieces in hot skillet (use small amount of oil if necessary).
Brown on each side and then reduce heat. Put small amount of water into pan, and then cover immediately with lid, allowing steam to build. Open lid carefully to avoid scalding. Add one can mushroom soup. As you continue cooking, turn chicken often. Cook until done, judging
by color when chicken is cut.

Omelets at Elk Camp

My beloved has been out tromping through the hills for the past couple days trying to murder an elk. He saw some in the distance, but was never able to get close enough to shoot one. But it sounds like he and his three buddies that were hunting together had a pretty good time just hangin' out in nature shooting stories. Besides, he came back with a great new recipe. Who would have guessed?

Put eggbeaters, (or whipped real eggs if you are a purist), cheese, cut up ham and whatever else you like in omelets (tomatoes? peppers? onion? Whatever!) all into a heavy duty zip lock bag. Put bag in pan of boiling water ....cook however long it takes to get to the consistency you like - soft and mushy or hard as rubber.

Pour out of zip lock onto plate and yummy yummy - elk camp omelets! Sounds good enough to try at home. No mess, no fuss, and don't have to do a dance turning the thing.

The other thing zip locks are good for is mixing up the egg yolks and mayonnaise for Deviled Eggs. Squeeze till sufficiently mushy then cut of the tip of the bag and squirt into the eggs. No pan to wash and it makes pretty good looking eggs.

Yeah - I know, using all that petroleum based plastic just to toss it out is wasteful and bad for the planet. I admit it, I'm a lazy American blissfully sucking resources for my own convenience. I make no excuses. I pick and choose the areas where I conserve and do try to use things responsibly, but I'm a sucker for the many uses of good old zip locks!