Friday, July 7, 2017

Pistachio No Bake Cookies

2 c. sugar (or 1 1/2)
2/3 c. evaporated milk
3/4 c. butter (or 1/2 c.)
3 1/2 c. rolled oats
1 pkg instant pudding  (use flavors you want)  use brown sugar with vanilla

Bring sugar milk and butter to a boil
Keep stirring and take off heat.
Stir in pudding mix and oats
Let rest 10 minutes.

Drop by tsp on foil or wax paper

Sunday, February 15, 2015

Thai Noodle Soup

4 c. chicken stock (I use about 6 cups per recipe)
1/4 lb. ground pork
1 T. finely minced garlic 
1/2 t. freshly ground white pepper (I just use a little bit of black)
1/2 t. salt
1 packet (2oz.) of bean thread noodles (I use rice noodles and the packet is more like 16 oz. so I double/triple the recipe)
1 T. fish sauce
3 slender green onions.... (I actually use about 1/2 of one whole bunch in the double/tripled recipe... I don't use all of the tops)
2 T. fried garlic; for this I put about 1/4 c. Olive Oil in a separate pan over med. heat and press about 2 T. garlic and fry it in the oil until it's lightly               brown and crisp...
A small handful of fresh cilantro leaves (I use about a half a bunch and I dice/mince them until they are small)

Bring stock to a rolling boil.  
Meanwhile, combine pork, garlic, pepper and salt and set aside.
Place bean thread noodles in a bowl and cover with warm water and let soak until softened about 30 mins.(for the rice noodles, I break them before I soak them)
Drop small clumps of seasoned pork into the boiling stock.
Simmer for three mins

Drain the noodles and dump the tangle onto the cutting board.  Cut through noodles crosswise and length wise and then add to the soup.(for the rice noodles, I break them before I soak them and just throw them in when soaked)

Stir in the fish sauce and green onions and remove from heat.  (I leave it on the heat for a bit and let the cilantro cook with the noodles for a bit)
Add a sprinkling of pepper (which I don't do), the garlic and oil, and the cilantro leaves. 

Serve hot and yummy.

(sometimes I add a handful of bean sprouts.  This adds nice flavor, but I decided I like it better without their texture.)

Saturday, February 14, 2015

Heavenly Pie

Heavenly Pie (from Merle's kitchen)

1 1/2 c. sugar
1/4 tsp. cream of tartar
4 egg whites
4 egg yolks
3 Tbsp. lemon juice (fresh)
1 T. lemon zest
1/8 tsp. salt
1 pint heavy cream
3 Tbsp. coconut (optional)

For Crust:

Sift sugar with cream of tartar. Separate eggs then beat whites until stiff, not dry, peaks form. Slowly add sugar while mixing. When mixture is stiff & glossy spread into a well greased 9" pie pan.

Bake meringue crust at 275° for 1 hour or until very light brown. Let cool completely.

For filling: 

Beat 4 egg yolks slightly. In a double boiler, stir in 1/2 c. sugar, 3 Tbsp lemon juice, 1 Tbsp. grated lemon rind & 1/8 tsp salt. Cook until thick (approximately 8-10 minutes).  Let cool. When almost cool, whip 1 cup of whipping cream to fold into lemon mixture. Add mixture to the cooled pie shell. Refrigerate for at lest 12 hours.

Friday, February 6, 2015

Favorite Sugar Cookies

1 c. butter
1 c. sugar
1 large egg
1 tsp. vanilla
2 tsp. baking powder
3 c. flower

Cream butter & sugar
Add egg & vanilla
Add baking powder & flour, 1 cup at a time.
Divide dough in half.
Roll to 1/8" thick (thicker if you want softer cookies (Genene))

Bake @ 400 5-6 minutes.

Tuesday, July 29, 2014

Carrot Cake

2 c plus 2 T. flour
2 t. baking soda
1 3/4 c. sugar
2 t. cinnamon or vanilla ( I prefer cinnamon, a lot)
1 1/4 c. oil
3 c. finely shredded carrots
4 eggs
1 c. chopped nuts

Grease & flour 9x13 pan.

Pour oil over carrots & blend well.

Beat eggs & add to carrots, blend well.

Combine carrot mix & dry ingredients.

Add nuts.

Bake at 350 for 30-35 minutes

Cream Cheese Frosting

1 - 8 oz. cream cheese at room temperature
1/2 c. butter
1 box powdered sugar (3 1/2 - 4 c. )
1/2 t. vanilla

Beat cheese & butter intil smooth. add sugar and beat until smooth.

Zucchini Bread

Recipe given to me by Ermadene Graham

3 eggs 
1 c. oil
2 c. sugar
2 c. grated zucchini
3 t. vanilla
3 c. flour
1 t. soda
1 t. salt
3 t. cinnamon
1/4 t. baking powder
1 c. pecans (optional sadly)

Grease & flour loaf pan.

Blend dry ingredients & set aside. Mix eggs, oil, sugar, vanilla & zucchini well. Add dry ingredients to oil mixture & blend well, add nuts.

Bake at 375 for approximately one hour.

Sunday, June 29, 2014

Cottage Cheese Pancakes with Pecans and Currants (or cranberries)

Whisk together in a large bowl:
1 1/3 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon or nutmeg (I've only ever used cinnamon)
1/4 t. salt

Whisk together in another bowl:
1 c. milk
1 c. cottage cheese
3 T. melted butter
2 egg yolk (reserve whites in another bowl)
1 t. vanilla

Pour wet ingredients over dry ingredients and whisk them together, mixing until just combined.

Stir in:
1/3 c. chopped walnuts or pecans (I used pecans)
1/3 c. dried currants (cranberries), plumped (soaked in boiling water for 10 or 15 minutes) 

Beat until the peaks are stiff but not dry, then fold gently into batter:
2 egg whites

Batter is thick and bubbly, similar to cake batter.  Spoon 1/4 to 1/3 cup of batter onto hot, greased griddle.  (griddle temp about 350 degrees)  Cook until the top of each pancake is starting to dry around the edges and then turn.  (They get very few bubbles in the middle.)

Best served hot when they are light and puffy.