Posts Tagged ‘recipe’

Faire Cakes — Linda Kean

August 2, 2012


Milk, Sugar, Salt, Butter, Dry yeast, Water, Eggs, Flour, & Honey


Bring a ½ cup of milk to a boil, remove from heat and dissolve ½ cup of sugar, 1½ teaspoons of salt, and ¼ cup of butter in it. Let cool off to the side for a few minutes. Proof a packet of dry yeast in ½ cup of warm water. Add the milk mixture to it and combine well. Beat two eggs and add them to this. Then add five cups of sifted cake flour and mix thoroughly, then knead until nice and smooth and elastic. Cover, put in a warm place, and let it rise until at least doubled in volume. Punch down, divide into a dozen equal balls of dough that you put into individual greased or buttered ramekins. Cover and let rise again until they’ve filled the ramekins and are sticking out the top. Brush with a mixture of equal parts butter, honey, and sugar that you’ve brought to a boil, and then sprinkle with chopped almonds, then brush with more of the syrup. Bake in a 350°F oven for about 30-35 minutes until browned. When ready to serve, pour more syrup, and if you want, some lightly toasted almonds, over the top.



Pudding Pie – Heather Lorman

April 13, 2011

1pkg instant pudding any flavor (This recipe is using Butterscotch)

3 cups of cold milk

1tsp vanilla

1 envelope of Dream whip

1 pie shell of your choice (This recipe uses a graham cracker pie crust)

Take any flavor of pudding that you love and make it according to the package. 2 cups of cold milk and pudding mix, whip together until thick. Take ½ of the pudding mixture and place it in a pie shell of your choice. For this pie a graham cracker pie crust is used. You can buy one already made from the store or you can take a package of graham cracker and 3 tlb. Butter and make your own by crushing up the graham crackers into little pieces pour butter over and mix then press into a pie shell. (You can substitute a Oreo cookie pie shell as well.)Then take the other half of the pudding mixture and mix it with a package of dream whip made according to the dream whip package. One envelope of dream whip, one cup cold milk and one tsp. of vanilla, beat until thick. Take the rest of the pudding and fold it into the dream whip. Beat those together. Then pour remaining mixture into pie shell refrigerate for about 2- hours until pudding and dream whip mixture seems firm enough. Then serve.

Summer Berry Spring Roll – Heather

April 9, 2011

1 cup sugar

1/3 cup hot water

1 tsp. vanilla extract

1 cup all-purpose flour

1 tsp. baking powder

1/4 teaspoon salt

1/4 cup confectioners’ sugar for dusting

1 cup fresh berries of any kind. (strawberries, blueberries, raspberries or a mixture) 

1 cup heavy whipping cream

1 tsp Knox gelatin

1 tbls. white sugar


Preheat oven to 375 degrees. Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

 Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.

 Bake for 15 minutes. or until springy to the touch, and beginning to shrink away from the sides of the pan.

 Lay out a tea towel, and sprinkle it with confectioners’ sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.

 Whip the cream. Add Knox gelatin and 1 tbl. sugar. Fold in berries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.

Yule Log Appetizer By: Miss Linda

January 12, 2010


16 ounces cream cheese

5 garlic cloves, sliced thin

1 tablespoon Worcestershire sauce

1 teaspoon Tabasco sauce

1/2 cup chopped pecans (or any other nuts you like)

1 tablespoon chili powder

1 tablespoon paprika


Mix cream cheese, garlic, Worcestershire, Tabasco and pecans together in a bowl and roll into a log.

Spread wax paper with mixture of Chili Powder and Paprika and roll the log in the mixture.

Refrigerate until ready to use. Serve with crackers.

Serves: 6-10

Cucumber Salad – By Miss Linda

September 8, 2009

3 Med Cucumbers Sliced or cubed

1 Small Onion (Optional)

1/2 cup Red or White Vinegar

1/4 Cup water

1-2 Tbs. Sugar

Salt and Pepper to taste.

Gorgonzola cheese (Optional)

Mix all ingredients minus the cheese in a large bowl and then cover and let sit over night so cucumber will be well marinated.

Serve well chilled topped with the Gorgonzola cheese. This is a great salad to add other things that you like. You can always add peppers, mint, tomatoes etc. You can also pick different cheese to top with. Be creative and have fun. It is a refreshing summer salad

Blackened Tofu – By Miss Jess

July 1, 2009

Blackened Tofu
serves 4-6

2 1-lb blocks firm tofu             

 3/4 tsp ground white pepper salt                        

 3/4 tsp black pepper
1 tbsp sweet paprika                     

1/2 tsp dried oregano
1 tsp onion powder                    

1/2 tsp dried thyme
1 tsp garlic powder  

6 to 8 tbsp butter, melted
1/2 to 1 tsp cayenne (to taste)
Cut tofu into slabs, 1/2″ thick and set on paper towels to drain for at least 30 minutes.  Mix 2 1/2 tbsp slat and the spices and herbs in a bowl.  Brush each piece of tofu with melted butter, then dredge with the spice mixture, patting it firmly into tofu.
Heat a cast iron skillet on the stove or a covered gas grill until it’s white-hot, about 15minutes.  Pour i tsp butter onto each piece, then place, buttered side down on skillet or grill.  Wait two minutes, then turn over and repeat.  Remove to platter and finish cooking remaining pieces.

Serve with coleslaw

Black Magic Cake – By Miss Jess

May 5, 2009

16 servings

2 1/4 c unbleached flour
3/4 c oat flour
1 1 /2 c sugar
1/2 c cocoa powder
2 tsp baking soda
1/4 tsp salt (optional)
2 c water
1/4 c plus 2 tbsp prepared coffee, cooled
1 tbsp cider vinegar
2 tsp vanilla extract

In a large bowl, combine flours, sugar, cocoa, baking soda, and salt.
Stir well to mix.  In a small bowl, add the water, coffee, vinegar, and
vanilla.  Add the wet mixture to the flour mixture, stir well.
Coat a 9 x 13 inch pan with nonstick cooking spray, pour mix into the
pan.  Bake at 350 F for 30 to 35 minutes or until top springs back to
light touch and a toothpick inserted into the center of the cake comes
out clean.  Be careful not to overbake.  Cool cake to room temperature. 

Frost with your favorite chocolate frosting or dust with cocoa powder.
(I often do a combination of cocoa powder with a bit of cinnamon powder
mixed in)

Cooking With The Goddess By SilverMoon

October 16, 2008


Spoon Bread/Scalloped Corn

2 eggs slowly beaten

1 small can creamed corn

1 cup sour cream

2 small corn muffin mixes

1 cup shredded cheese

½ butter

Salt and Pepper to taste

Mix all ingredients but ½ cup of cheese, Pour into oiled baking dish

or pan, bake at 400 degrees for 45 minutes sprinkle remaining

 cheese on top.


For more casserole style add 1 can of kernel corn Use 1 cup of

cheese in recipe and another ½ cup for sprinkle and use 1 package

of corn muffin mix