French Puffs

French Puffs-Breakfast
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter
Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Caramel Apple Recipe

1 pound brown sugar

2 sticks butter, at room temp

1 can (14 oz) sweetened condensed milk

1 cup light corn syrup

1 1/2 tsp. vanilla

1/4 tsp. salt

12 apples

12 dowels


Topping:

1 (12 oz) bag semi-sweet chocolate chips
2 TB shortening

Combine ingredients in a 2-3 quart saucepan. Heat at medium low temp, stirring constantly but slowly and frequently scraping the bottom of the pan. Cook caramel to the soft ball stage (236) degrees. Pour into a small deep metal or heat proof bowl and let cool to 200 degrees. Line a baking sheet with wax paper. Push a dowel or stick into the top of each apple. Dip apples into caramel using a straight up and down motion. (Too much agitation causes the caramel to separate and become oily). Place dipped apples on baking sheet and place in the fridge for 15 - 20 min. Next, dip caramel apples into melted chocolate, then sprinkle with decorative candy.

TIP: Granny Smith and Fuji apples are the best apples to use. Make sure you wash and dry them because there is a waxy film on the apples which will make the caramel not stick.

To make the sticks I cut a 12 inch dowel in half. Then cut out 5 inch by 1.5 inch scrapbook paper. I spread Mod Podge on the back of the paper and rolled it on the stick. It sealed perfectly!!

Orange Rolls

1/2 cup sugar
1/2 cup shortening
2 tsp salt
1 1/2 cup warm water
4 1/2 cups Better for Bread Flour - divided (note: my mom lives in UT and this works for her, I always end up adding a bit more flour here in OR, so you may need to adjust a little)
3 eggs, well beaten

2 Tbsp rapid rise yeast

Mix all ingredients together in mixer except for yeast and half of the flour. Then sprinkle yeast on mixture and add remaining flour. Mix until sticky. About 5 min. Place in lightly greased bowl and cover with a towel. Raise until double. About 2 hours.

Punch dough down and cover bowl with a damp towel. Refrigerate. (I make the dough the night before and then refrigerate it till whenever I'm ready to make it the next day)

Roll out as desired. Shape. (I divide the dough into thirds, roll each ball into about a 14" circle (about 1/4" thick) like a pizza crust and then use my pizza cutter to cut it into 12 triangles, then I roll them up into crescent shapes) Brush with melted butter. Place on baking sheets and cover lightly with plastic wrap sprayed with cooking spray. Let raise 2-3 hours. Bake at 350 for 15-20 min or 375 for 12 min.

Makes 3 dozen

Filling:
2 Tbsp melted butter
1/2 cup sugar
1 tsp orange rind (I use more)
1/2-1 tsp orange juice

Glaze:
1 cup powdered sugar
2 Tbsp orange juice
1/2-1 Tbsp grated orange rind
1 Tbsp melted butter

Brush filling onto rolls before rolling them up (and before they rise) so it's on the inside, then dip tops of rolls in glaze when rolls have cooled. Makes enough for 16-20 rolls.

Baked French Toast

I got this recipe off of another blog. She uses bread from Kneaders Bakery. I imagine you could use Cinnamon Swirl from another bakery. She insists its what "makes" the recipe. I imagine it does. Sounds SO good:)

1 Loaf Kneaders Chunky Cinnamon Bread cut into 8 slices

6-7 eggs

2 1/2 cups milk

1 Tbsp brown sugar

3/4 tsp salt

1 Tbsp vanilla

2 Tbsp butter

Butter a glass 9x13 pan. Place slices flat in pan. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the tops. Refrigerate overnight. Bake 45-50 min at 350.

Emily's notes: First off, I can't fit it all in a 9x13, I end up using a 9x13 plus an 8x8. Also, I like it best when I refrigerate it overnight and then turn the pieces of bread over and let them sit an hour before you bake it in the morning so both sides really soak up the egg mixture. It is great with maple syrup or with strawberries and whip cream!

Apricot Crumb Cake

I just gave someone this recipe and now I totally want some. I thought I'd add it here too. This recipe is from Mom who got it from Oma.

In a large bowl, stir together:

1 1/2 cups butter
1 3/4 sugar
1/4 tsp almond extract

Mix well. Add:

3 eggs
4 1/3 cups flour
2 1/2 tsp baking powder

Mix well. Chill for 1 hour.
Divide in half.

Spread first half into ungreased cookie sheet. Spread 18-20 ounce apricot jam. (Or raspberry or strawberry - whatever sounds good to you - we did try raspberry and that is delish!)

Crumble remaining dough over jam.

Bake 35-40 minutes. Cool 10 minutes. Drizzle glaze over cake.

Glaze:
2 cups powdered sugar
5-7 Tbs water
1/4 tsp almond extract

We usually cut these into about 2 inch squares.

German people eat this at "kaffee und kuechen". (Coffee and cake - it's their tea time.)


Beinstich anyone??

How about "guten appetit"?

Homemade Bread

I haven't tried this yet, but I am anxious to do so. I LOVE homemade bread.

This will keep in your fridge for up to 2 weeks, so you can just take out what you need each day and cook it. Sounds cool!

3 cups lukewarm water
1-1/2 TB granulated yeast (1-1/2 pkgs)
1-1/2 TB kosher salt or other coarse salt
6 1/2 cups unsifted, unbleached, all-purpose white flour, measured by scooping the flour into the measuring cup and with a knife, scrape the top off the measuring cup

In a 5 quart container, put all the ingredients in and just mix it up with a wooden spoon. Mix it until all the flour is worked into the liquid and it is all moist. Make sure your container is in a 5 qt lidded, but not airtight, bowl. Put the lid on with one corner cracked (to let the gases escape as it rises). Let it sit on your counter for 2-1/2 hours then put it in the refrigerator over night….

To bake:

A video is here.....

3 Bean Chili

3 Bean Chili

• 2 pounds lean ground round beef
• 3 teaspoons chili powder
• 1 small yellow onion, chopped
• 1 small green pepper, chopped
• 2 (16 ounce) cans Dark Red Kidney Beans
• 2 (16 ounce) cans Pinto Beans
• 2 (15 ounce) cans Black Beans
• 1 (14.5 ounce) can tomatoes
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon garlic salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon cumin
• Cinnamon, to taste
• Sour cream

• Brown ground beef in heavy Dutch oven or soup pot. Add chili powder and mix well.
  
• Add onion and pepper to meat and cook for 2 minutes. Drain off excess grease.
  
• Stir in remaining ingredients except sour cream. Simmer on low heat for 10 minutes.
  
• Top with a dollop of sour cream.

I leave out the pepper sometimes and it's still delicious! Also, I don't usually add cinnamon.

Chicken Nachos

3-4 Frozen Chicken Breasts
1 can corn, drained
1 can black beans, drained
1 bottle Salsa

Throw everything in a crock pot on High for 3 1/2 to 4 hours. Shred chicken; leaving it in the pot.

Add 1 package cream cheese.
Dash of Lime Juice (optional)

Let cook for another 30 minutes

Serve with tortilla chips.

Rice Chex Cookies

1 1/2 cup corn syrup
1 cup peanut butter
1/2 cup butter
1 cup sugar
12 cups Rice Chex Cereal (1 box)
8-10 oz can of cashews

Mix cashews and cereal together in large bowl.

Combine syrup, peanut butter, butter and sugar in a large saucepan. Bring to a rolling boil for one minute. Pour over cereal and nuts. Spoon into a large butter cookie sheet. Let cool.

Butterscotch Haystacks

2 Bags Butterscotch chips
2 cups peanuts
1 bag Chow Mein Noodles


In a large bowl, mix the noodles and peanuts.

Melt chips in a double boiler on the stove OR in the microwave - 15 seconds at a time.
Add to the bowl and mix thoroughly. Drop by teaspoon onto wax paper to cool.

Graham Cracker Delights

1 cube butter
1 cube margarine
1/2 cup sugar
3-4 ounces sliced almonds
Graham Crackers

Fill a cookie sheet with a single layer of Graham crackers. Sprinkle almonds over crackers.
Combine butter, margarine and sugar in a saucepan. Cook and stir until it boils. Boil and stir for 2 minutes. Drizzle over crackers evenly.

Bake for 11 minutes at 300.
Remove from oven. Let cool for a minute. Remove (a metal spatula is best) and place on wax paper to cool completely.

Michael Jackson Cookies (aka Oatmeal/Chocolate Chip Cookies)

2 cups Margarine (or 1 1/3 - 1 1/2 cup Vegetable Oil)
4 Eggs
1 1/2 Cup Sugar
1 1/2 cup Brown Sugar
2 tsp Salt
2 tsp Baking Soda
2 tsp Vanilla

Mix together, then add:
2 bags Chocolate Chips (1 bag Milk Chocolate and 1 bag White Chocolate Chips)
3 Cups Flour
4 cups Oatmeal

Bake at 375 degrees for 10 minutes

Makes about 8 dozen

Must do the "Thriller" dance while eating said Michael Jackson cookies!

The BEST Peanut Brittle Recipe

1/2 cube margarine (NOT butter)
1 cup raw Spanish peanuts
1/2 cup white Karo syrup
1 cup sugar
Dash of Salt
1/4 cup water

To add later:
1 tsp baking soda
1 tsp vanilla

Combine all ingredients in saucepan and bring to a boil over medium heat, stirring constantly. Allow to cook to hard crack stage (300 degrees). Take from heat and add soda and vanilla. Stir well, then pour onto greased cookie sheet and cool. Break into pieces. Run paper towel over pieces to dab off excess grease.

You can double this recipe and be fine - I have even tripled it and been okay - just make sure you grease more cookie sheets. Getting this to 300 degrees takes a LONG time. It took over 45 minutes for a triple batch. Have someone help stir or distract yourself with a movie.

Sweet Potato Muffins

Sweet Potato Muffins
Serves 12

1 C mashed sweet potato
2 large eggs
2/3 C milk
1/4 C honey
2 Tbsp unsalted butter, melted
2 C flour
2 tsp baking powder
1/2 tsp cinnamon
12 pecan halves (optional)

In a large bowl beat together the sweet potatoes, eggs, milk, honey and butter until its creamy.

Combine the flour, baking powder, salt and cinnamon.
Add dry ingredients to sweet potato mixture. Just mix until combined.
Fill 12 well-greased muffin cups 2/3 full.
Put pecan half on top of each muffin.
Bake at 400 degrees to 20 minutes.

Cinnamon Butter Recipe
1/2 C butter, softened
1 C honey
1 tsp cinnamon

Turkey Rolls

A nice twist to our traditional chicken roll-ups!

Turkey Rolls

1 1/2 C diced turkey
1/4 tsp onion salt
2 Tbsp butter
1/4 C sliced olives
1/4 C dried cranberries
8 oz cream cheese
2 can crescent rolls

In a medium sauce pan melt butter on low heat and add turkey, olives and cranberries and warm. Add cream cheese, stir and cover to soften.

Open and lay crescent rolls out. Flatten so there are no seams. Cut them into 8 squares. Put heaping spoonfuls of mixture into the center and grab each corner and pinch closed.

Bake on ungreased cookie sheet for 10-15 minutes or until golden brown at 350 degrees.

Cranberry Bread

1 white cake mix
1 small package of instant vanilla pudding
1/2 can of whole berries, cranberry sauce
1/2 cup oil
3 eggs
1 C HOT water
6 pieces cubed pineapple (optional)

Mix, don't beat all ingredients. Oil 2 loaf pans and then sugar them. Pour batter into pans and bake at 350 degrees for 50-55 minutes. Remove from pans and cool on a rack.

Fluffy Potato Casserole

I cannot wait to try this one! How often do we have left over mashed potatoes?!

Fluffy Potato Casserole

4 C mashed potatoes
1 8 oz cream cheese, softened
1/2 onion, chopped
2 eggs, beaten
2 Tbps flour
1/2 tsp salt
1/4 tsp black pepper
1/2-1 can (6 oz) French fried onions

Preheat oven to 300 and grease 1 1/2 quart casserole dish

Combine all ingredients (except fried onions) in a large bowl and mix with a mixer. Beat 2-3 minutes at medium speed. Pour into pan and spread fried onions evenly over the top.

Bake uncovered for 30-35 minutes.

Pumpkin Dump Cake

Pumpkin Dump Cake

1 29 oz can of pumpkin
Ingredients for making pumpkin pie filling according to the directions on the can
1 box of spice cake mix
1/2 C coarsely chopped pecans (optional)
1/2 C melted butter

Preheat oven to 350 degrees and grease a 9x13 pan.

In a large bowl, mix up the pie filling according to the can. Pour into pan.

Sprinkle dry cake mix evenly over the mix.

Sprinkle the pecans and drizzle melted butter over all.

Bake for 50-60 minutes, or until the edges are lightly browned. Allow to cool. Enjoy with cool whip!

Leftover Turkey Casserole

Leftover Turkey Casserole

1 (6 oz) box of stuffing
1/2 C melted margarine
1/2 tsp. poultry seasoning
2-3 C cooked, diced turkey
3 cans Cream of Chicken soup
1 1/2 C milk
2 Tbsp. dehydrated onion
2 C frozen peas
4 oz diced pimiento

In medium sized bowl mix together stuffing, butter and poultry seasoning. Put half of this into a greased 9x13 pan (not glass, if possible) set aside the rest.

Put turkey in the pan on top of stuffing.

In a large bowl combine cream of chicken soup, milk, onions, peas and pimiento.

Pour over the turkey.

Cover with remaining stuffing mix. Bake at 350 for 30-45 minutes, until heated through.

Peanut Butter Bars

For the peanut in all of us!

3/4 C Butter
3/4 Sugar
3/4 C Brown Sugar
2 Eggs
1 TBSP Vanilla
1 1/2 C Flour
3/4 C Crunchy Peanut Butter
3/4 tsp Baking Soda
1/2 tsp Salt
1 1/2 Quick Rolled Oats

Topping:
1/2 to 3/4 C Creamy Peanut Butter
1 Can Chocolate Frosting

Mix all together and smash into a cookie sheet and bake at 350 for 15-20 minutes. Cool for 10 minutes.

Cool completely
Then spread 1 can of chocolate frosting, cut into 1 inch squares. ENJOY!