I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Thursday, November 21, 2013

Spice Cake

Spice Cake

2 C flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger

1/4 C butter, softened
1/4 C coconut oil

1 1/2 C sugar
1/2 tsp vanilla

2 eggs

1 1/4 C sour milk

Oven to 350.

Grease desired pans.

Sift first group together.

In mixing bowl beat butter and oil.  Cream in sugar and vanilla until well combined.  Add eggs, one at a time, beating well after each.  Add dry mixture and sour milk alternately on low until just combined.

Pour into pan/s.

Bake as needed for pan chosen.

Yellow Cake

Yellow Cake

2 1/2 C flour
2 1/2 tsp baking powder
1/2 tsp salt

2/3 C butter
1 3/4 C sugar
1 1/2 tsp vanilla

2 eggs

1 1/4 C milk

Oven to 375.

Grease and lightly flour appropriate cake tins.

Combine first group, set aside.

Cream second group.  Add eggs, one at a time, beating 1 minute after each.

Add dry ingredients and milk alternately, mixing on low until just combined.

Pour into pans and bake for 30-35 minutes or until toothpick comes out clean.

Oven to 375.

Salmon Patties

Salmon Patties

1 egg white, beaten
2 Tb milk
1 tsp dried minced onion
2 tsp fresh dill

1 7 3/4oz can salmon, drained, flaked, cleaned
1/2 C finely crushed wheat crackers or bread crumbs

1 Tb cooking oil

1 Tb butter
2 tsp flour
1/2 C milk
1/2 C shredded cheese

In a medium bowl combine egg, milk, onion, dill, and a little pepper.  Add salmon and crackers, mix well.  Form into 3/4" patties.  In a large skillet, cook in hot oil until golden brown, turning once.

For sauce, in a small saucepan, melt butter.  Stir in flour and a dash of pepper.  Add milk all at once.  Cook and stir over medium heat until thickened and bubbly.  Cook 1 minute more.  Spoon over patties.

Serves 3

Cheesy Brunch Roll-Ups

Cheesy Brunch Roll-Ups

2 C mushrooms, sliced
1/2 C green onions, sliced
1/2 C green pepper, chopped
2 Tb butters

8 7" flour tortillas

4 eggs, beaten
2 C milk
1 Tb flour
1/4 tsp garlic powder

few drops hot pepper sauce

1/2 C shredded cheese

Oven to 350.

In a saucepan, cook first group until tender.

Divide evenly, spooning along center of each tortilla.  Roll up and place seam side down in a greased 2-quart baking dish.

In a bowl, combine next group.  Pour over rolled up tortillas.

Bake for 35-40 minutes or until set.  Sprinkle cheese over the top.  Let stand, cut into 6 squares.

Serves 6

Oven Fried Chicken

Oven Fried Chicken

1 egg, beaten
3 Tb milk

1 C finely crushed crackers or bread crumbs
1 tsp dried thyme, crushed
1/2 tsp paprika
1/8 tsp pepper

2 to 2 1/2 pounds breasts, thighs, and drumsticks
2 Tb butter, melted

Oven to 375.

Combine egg and milk in a small bowl.

Combine coating mixture in a shallow dish.

Rinse chicken and pat dry.  Dip into egg mixture, then coat with crumb mixture.

In a greased 15x10x1 or 13x9x2 pan, arrange chicken so pieces don't touch.  Drizzle with melted butter.

Bake for 45-55 minutes or until done.  Do NOT turn while baking.

Serves 6

(For Parmesan chicken, remove bread crumbs and thyme and substitute 1/2 C grated Parmesean, 1/4 C fine bread crumbs, and 1 tsp dry oregano.)

Layered Tuna Pasta Salad

Layered Tuna Pasta Salad

1 1/3 C medium shell pasta

4 C shredded Romaine lettuce
1 C cucumber, seeded and chopped
1 C tomato, seeded and chopped
12 oz chunk white tuna, water packed
1 C frozen peas
1 2 1/4 oz can sliced olives, drained
3 hard cooked eggs, sliced
2 Tb green onion, sliced

1 recipe herb dressing (follows)
1/2 C shredded cheddar cheese

Cook pasta, rinse with cold water, drain and set aside.

Place lettuce in serving dish.

Layer pasta,and remaining salad ingredients in order.

Carefully spread herb dressing evenly over top of salad.  Sprinkle with cheese.  Cover tightly with plastic and chill 4-24 hours.  Toss lightly and serve.

Herb Dressing

1/2 C mayonnaise
1/3 C plain yogurt
1/4 C snipped fresh parsley
1 Tb snipped fresh chives
1 Tb lemon juice
1 Tb dijon mustard
1/8 tsp pepper

Makes about 1 cup.

Chicken Cabbage Salad

Chicken Cabbage Salad

1 3-oz package ramen noodles
1/4 C slivered almonds
2 Tb sesame seeds

3 C shredded Napa or green cabbage
2 C chopped cooked chicken or turkey
1/4 C green onions, thinly sliced
1/4 C red pepper, chopped

3 Tb salad oil
2 Tb white wine vinegar or rice vinegar
2 Tb soy sauce
1 tsp sugar
1/2 tsp sesame oil

Break up noodles and place in 15x10x1 pan, along with almonds and sesame seeds.  Bake at 350 for 5-8 minutes until golden.  Remove from oven.

In large salad bowl, combine cabbage, chicken, onions, and pepper.  Toss to mix.

Combine dressing ingredients well and pour over cabbage mixture.  Add toasted mixture and toss to coat.

Serve immediately.

Makes 4 main-dish servings.

Pan Gravy

Pan Gravy

Pan drippings from roast poultry
1/4 C flour
chicken broth

Pour pan drippings into a large measuring cups along with brown bits and whatnot.  Skim and reserve the fat from the drippings.

Pour 1/4 C of the fat into a med saucepan.  Stir in flour.

Add enough broth or water to remaining drippings in the measuring cup to equal 2 cups.  Add all at once to flour mixture in saucepan.

Cook and stir over medium heat until thickened and bubbly.  Cook and stir 1 minute more.  Season to taste.

Makes 2 cups.

Sausage Stuffing

Sausage Stuffing

12oz bulk pork sausage

3/4 C onion, finely chopped
1/2 C green pepper, chopped
1/2 C celery, chopped
1/2 C butter

2 eggs, beaten
1 tsp poultry seasoning
5 C Mrs Cubison's herbed cubes
5 C Mrs Cubison's corn bread stuffing

3/4 C pecans, toasted
1 to 1 1/2C chicken broth

In a huge pot, cook sausage until brown.  Drain and set aside.

In same pot, cook onion, pepper, and celery in the butter.  Set aside.

In same pot, combine eggs, seasoning, and bread, toss until coated.  Add sausage, pepper, and celery, stir.  Add enough broth to moisten, tossing lightly to mix.

Use to stuff one 10-12 pound turkey.

Place any remaining stuffing in a casserole and drizzle with enough chicken broth to moisten as desired.  Cover and bake, 325 for 30 minutes or so.

Sunday, November 17, 2013

Cranberry Nut Muffins

Cranberry Nut Muffins
12 regular or 24 minis

2 1/2 C flour
3/4 C sugar
4 tsp baking powder

1 C milk
2 eggs
1/4 C coconut oil, melted

1 C coarsely chopped cranberries
1/2 C chopped walnuts
1 Tb orange peel, grated

Oven to 400.

In large bowl, combine first group.

In separate bowl, combine second group.  Add to flour mixture and stir just until moist.

Fold in cranberries, walnuts, and orange peel.

Fill greased muffin pan about 2/3 full.

Bake 20-25 minutes, cool for 5.

Yummy with whipped cream cheese!

Old-Fashioned Blueberry Muffins

Old-Fashioned Blueberry Muffins
Makes 12 regular or 24 minis

1/4 C butter
1/4 C sugar
2 eggs

2 C flour
4 tsp baking powder

1 C milk

1 1/2 C blueberries
1 Tb flour

Preheat oven to 375.

In a large bowl, cream together butter and sugar.  Add eggs and beat well.

In separate bowl, combine flour and baking powder.

Add to creamed mixture alternately with milk, stir until just moist.

Toss berries with flour, fold into batter.

Fill greased cups about 2/3 full.

Bake 20-25 minutes.  Cool for 5 minutes.

Spicy Banana Nut Muffins

Spicy Banana Nut Muffins
Makes 12 full or 24 mini muffins.

1 3/4 C flour
1/3 C brown sugar
1 Tb baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves

2 eggs, beaten
1/3 C butter or coconut oil, melted
1/2 C milk
1 C mashed, ripe bananas (about 2)

1/2 C chopped nuts

In large bowl, combine first group.

In separate bowl, mix second group.

Add to first group and stir just to moist.  Fold in nuts.

Filled greased cups about 2/3 full.

Bake 20-25 minutes and cool on a rack for 5.

Apple Streusel Muffins

Apple Streusel Muffins
Makes 12 full, or 24 minis

2 C flour
1/4 C sugar
1 Tb baking powder

1 egg
1 C milk
1/4 C coconut oil, melted

1 apple, med, peeled and chopped


1/2 C flour
1/3 C brown sugar
1 tsp cinnamon
1/4 C chopped nuts
1/4 C melted butter

Combine until crumbly.

Oven to 400.

In a large bowl, combine flour, sugar, powder.

In a separate bowl, beat together egg, milk, and oil.

Add to flour mixture and stir just until moist.  Fold in apple.

Fill greased muffin cups about 1/3 full w/batter.  Add 2 tsp streusel and top w/ batter until about 2/3 full.

Bake 20-25 minutes.

Blintz Blissness

Blintz Blissness
From the Enchanted Broccoli Forest

Blintz Pancakes

3 lg eggs
1/2 tsp salt
3/4 C flour
1 1/3 C milk
2 Tb coconut oil or melted butter

Combine everything in a blender, pour just enough into a hot pan to coat the bottom, cook.

To fill - 1 heaping Tb of filling in the center of the bottom third.  Fold in the sides, then the bottom, then roll it on up.

To fry - use about 1 Tb butter for every 3 blintzes.  Fry on both sides, until brown and crisp.

Cheese Filling

1 lb cottage cheese
1 egg, beaten
2 Tb sugar
3 Tb flour
1/4 tsp salt

Press cottage cheese through a sieve.

Add remaining ingredients and mix well.

Blintz Souffle'
Serves 6-8

Oven to 350.

1/4 C butter, melted
18 cheese filled blintzes (unfried)

2 C sour cream (or sour cream/yogurt 50/50)
6 eggs
1/3 C sugar
1 tsp vanilla
1 tsp cornstarch
1/4 tsp salt

Coat bottom of 9x13 pan with melted butter.

Arrange blintzes in 2 rows in the pan.

Beat together sour cream and eggs until very light and fluffy.  Add remaining ingredients.  Beat well.  Pour custard over blintzes and bake for 1 hour, uncovered.

Serve hot with fresh fruit.  (While in the over, we slice and saute apples, strawberries, blueberries, or peaches, with honey in a little sauce pan.  Delish!

Curried Apple Soup

Curried Apple Soup
From The Enchanted Broccoli Forest
Serves 4-6


apple peels and cores
garlic skins, cleaned
onion skins, cleaned
2 cinnamon sticks
2 1/2 C apple juice
2 1/2 C water

Combine and boil gently about 45 minutes.  Remove from heat and let stand 1 hour.  Strain and discard solids.


3 Tb butter
1/2 tsp fresh grated ginger root
2 med cloves garlic, minced

1 1/2 C onion, chopped
4 C heaping, apples, peeled, chopped (anything but Delicious)
1 tsp salt

juice from 1 lemon


3 Tb flour
1 tsp each: dry mustard, turmeric, ground cumin, ground coriander
1/4 tsp each: ground cloves, cayenne pepper

2 C mixed yogurt and sour cream (any proportion, one, or the other)

Make the stock.  Take out yogurt and sour cream and let come to room temperature.

In a heavy skillet, add butter, ginger, garlic, and a dash of salt.  Stir and cook over moderate heat a minute or so, then add onions.  Saute another 5 minutes, then add apples and salt, stirring well.  Add lemon juice, sprinkle Seasoning in, stir well.  Cover and cook 8-10 minutes over low heat, stirring occasionally.  turn off heat, and let rest about 10 minutes.  Heat the stock.

Puree stock and sauteed mixture together, bit-by-bit in a food processor or blender.  Make sure the result is very smooth.  Once back in a saucepan, whisk in yogurt/sour cream.  Don't cook the soup any more, only heat it over low right before serving time.

It's really good chilled too!

Fresh Corn Chowder

Fresh Corn Chowder
From The Enchanted Broccoli Forest
Serves 3-4

2 Tb butter
1 onion, chopped

1/2 C celery, minced

1 sweet red bell pepper, minced

4 C sweet corn (4-5 cobs'-worth)

1/2 tsp salt
1/4 tsp thyme
1/2 tsp basil

1 C stock or water

1 C evaporated milk

In medium-sized saucepan, cook onions in butter over medium low heat, stirring.  After 3-5 minutes, add celery and cook another 5 minutes.  Add pepper and corn.

Add seasonings, stir well and cover.  Reduce heat and let cook 5 minutes.

Add stock, cover and simmer 10 minutes.  Using a stick blender, puree about half the solids.

Add milk about 10 minutes before serving time and only heat it through.

Vegetable Soup

Vegetable Soup

Serves 4-6

1 large potato, diced into 1/2" cubes
4 C water or stock
dash salt

2 Tb butter
1 Tb evoo
1 onion, chopped
1 cl garlic, crushed
3/4 tsp salt

1 stalk celery, chopped
1 lg carrot, diced
1/2 lb mushrooms, chopped
1/2 tsp each thyme, dill, marjoram, basil
ground pepper

3/4 C dry white wine
1 C raw peas

scallions, freshly minced for garnish, optional

Cook potato in water/stock with salt.

Sautee second group in large skillet for 5 minutes.  Add next group.

When it's all tender, add it to the potatoes, and simmer all for 15-30 minutes.

Add last group 15 minutes before serving.

Crock Pot Lasagna

Crock Pot Lasagna
Serves 6-8

1 lb ground beef
1 med onion, chopped
2 cl garlic, minced

29-oz tomato sauce
6-oz tomato paste
1 tsp salt
1 tsp dried oregano

8-oz lasagna noodles, uncooked

4 C (16oz) shredded mozzarella cheese
1 1/2 C (12-oz) cottage cheese
1/2 C grated Parmesan cheese

Cook beef, onion, and garlic until browned.  Drain.

Stir in sauce, paste, salt, and oregano, mix well.

Mix cheeses together.

In ungreased slow-cooker, layer . . .

1/4 meat sauce
1/3 noodles over sauce
1/3 cheese mixture

Repeat twice, top with remaining meat sauce.

Cook on low 4-5 hours.

Broccoli Linguine

Broccoli Linguine
Serves 4

1 bunch broccoli, cut into florettes
1 9-oz package fresh linguine

1 C sour cream
1 egg yolk
1/4 tsp pepper
1/2 tsp thyme
1 tsp oregano

1/2 C grated romano or parmesan cheese
2 Tb butter

Prepare broccoli.  Cook linguine.  Cook broccoli.  Meanwhile . . .

Combine next 5 ingredients.

Drain linguine and broccoli and toss with cheese and butter in a large bowl.  Combine with sour cream mixture and serve.

(From Pasta Favorites)

Monday, October 28, 2013

Garlic Cauliflower "Mashed Potatoes"

Garlic Cauliflower "Mashed Potatoes"

1 large head cauliflower (cut into florets and peeled/chopped stem)
5 large cloves garlic, sliced

2 Tb butter

Layer cauliflower stems, half the florets, garlic, then rest of florets, salt/pepper, and steam.

Drain and blend in Vitamix with pepper and butter until smooth.

Easy Spanish Rice

Easy Spanish Rice

6 Tb butter
2 onions, chopped
2 jalapeno peppers, chopped
2 14.5oz cans Rotel
1 C uncooked white rice
1/2 C sour cream
1/2 C shredded cheese

Melt butter and saute onions and peppers until soft.

Add Rotel, rice, salt, and pepper.  Bring to a boil.

Reduce heat, cover and simmer 40-5 minutes.

Garnish with sour cream and cheese to serve.

Pesto Chicken Stuffed Shells

Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
4 oz cream cheese, softened
1 C grated parmesean or asiago cheese + 1/4 C for topping
3 Tb pesto
2 C shredded cooked chicken
2 cloves garlic, minced

Cook pasta shells until al dente at most - drain and set aside.

In large bowl, combine the rest of the ingredients except the topping.  Fill shells and place in baking dish.  Sprinkle topping over - well - the top!

Oven to 350 and bake shells uncovered for 30 minutes.

To freeze - load shells in a freezer/oven proof dish, top with topping, cover and freeze.  Defrost when ready to prepare.  Oven to 350 and cook 35-40 minutes.

Honey Lime Chicken

Honey Lime Chicken

 chicken breasts, cut into strips or bite-sized pieces
1 1/2 tsp garlic salt
1 Tb oil
1 20oz can pineapple tidbits (keep the juice)
1/2 C honey
3 Tb lime juice
2 Tb soy sauce
2 tsp corn starch

Sprinkle chicken with garlic salt.  heat oil in skillet over med-high heat and add chicken.  Cook until golden brown.  Drain pineapple and add 1/4 C juice to the skillet.  Cover and simmer 6-8 minutes.  Remove chicken from pan.

Add honey, lime juice, soy sauce, corn starch, and remainder of juice to the pan.  Bring to a boil, stirring constantly.  cook and stir until thick and clear, about a minute.  Add chicken and pineapple and heat through.

Serve over rice or chow mein noodles, and garnish with lime wedges.

Freezes well.

Monday, October 14, 2013

Church Ladies' Quick Rolls

Church Ladies' Quick Rolls

1 C sour cream
1 stick butter
1 3/4 C flour
1 Tb baking powder
1 tsp salt

Oven to 400.

Cream sour cream and butter.  Add flour, powder, and salt.  Load into ungreased muffin tins.  Bake 20 minutes and serve hot.

Tuesday, July 2, 2013

Blakeley Salad

Blakeley Salad

baby spinach
hard boiled eggs chopped
dried cranberries
grated Swiss cheese
crumbled bacon
toasted slivered almonds

Johnny's Jamaica Mistake dressing, or Ken's Visalia Onion Dressing

Thursday, June 6, 2013

Fast, Organic Orange Marmelade

Fast, Organic Orange Marmelade

Cut up an organic orange and place in the blender with 1Tb water.  After blending, pour into a pan with 1/2 C sugar and boil 15 minutes.  Cool and refrigerate.  Keeps for weeks!

Universal Quiche

Universal Quiche


Filling - 1 - 2 C filling - meats and/or veggies

Cheese - 1 C of grated hard cheese, or 2Tb to 1/2 C Parmesan or Romano

Eggs - 3 or 4

Milk - 1 - 2 C milk, half & half, cream, evaporated milk, or powdered milk made w/ half the usual water.  You can also use part sour cream, cottage cheese, or yogurt.

Seasoning - salt, pepper, chives, taco sauce, dry mustard, Worcestershire sauce, cayenne, sherry, parsley, paprika, dill, garlic, onion powder, basil, oregano . . .

To Make:

Prep the crust in a 9" pie plate.
Spread filling ingredients into crust.
Sprinkle cheese over top.

Beat eggs, milk, and seasonings together and pour over top.

Bake 10 minutes at 425 and another 45 at 350.

Peanut-Butter Snacks

Peanut-Butter Snacks

1/2 C honey (or less, if you want them less sweet)
1/2 C peanut butter (or any nut butter)
3/4 - 1 1/2 C dry milk

Combine all ingredients and roll into small balls.  Roll ball in coconut, sunflower seeds, or chopped nuts.

Thursday, January 3, 2013

Lasagna Soup

Lasagna Soup

2 tsp olive oil
3 C chopped onions
4 garlic cloves, minced
1/2 tsp crushed red pepper flakes

1 1/2 pounds ground Italian sausage

2 Tb tomato paste
1/2 tsp salt
1/2 tsp pepper

1 (28-ounce) can fire roasted diced tomatoes
2 bay leaves
2 Tb oregano, chopped
6 C chicken stock

8 oz mafalda or fusilli pasta

1/2 C finely chopped fresh basil leaves

2 C shredded mozzarella cheese

Cheese Base
8 oz ricotta cheese
1/2 C grated Parmesan cheese
1/4 tsp salt
ground pepper

In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Add the onions, garlic, and red pepper flakes. Cook for 8-10 minutes, or until the onions have softened and browned.

Add the ground Italian sausage and cook, using a wooden spoon to break up large pieces, until no longer pink, about 5 minutes.

Add the tomato paste, salt and pepper and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, oregano and chicken stock. Stir to combine.

Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente.

While the soup is simmering, combine the ingredients for the topping in a large bowl; set aside until ready to use.

Right before serving, stir in the basil and season to taste with additional salt and freshly ground black pepper if desired.

To serve, place a spoon of cheese base in each soup bowl.  Ladle soup over it, and top with mozzarella.

Cooking the pasta separately and adding to bowls to serve allows you to control the pasta and doesn't give it a chance to get mushy.  This isn't a problem if you're eating it all in one go, but if you are aiming for leftovers, cook it separately.