Thursday, February 24, 2011

Hoisin-Glazed Salmon

1 lb salmon fillet
1/4 cup hoisin sauce
Dash cayenne pepper
1 teaspoon sesame seed
1/4 cup sliced green onions, optional

Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

Broil salmon skin-side-down on prepared baking sheet for 7 minutes.

Meanwhile, combine hoisin sauce, cayenne pepper and sesame seeds.

Brush salmon with hoisin sauce mixture. Broil for an additional 3 minutes or until salmon is firm and begins to flake.

Before serving, sprinkle salmon with the green onions if desired.

Source: Hy-Vee weekly ad from the week of February 16, 2011.

Tuesday, February 15, 2011

Rich Chocolate Cake (Great Grandma Kubes)

1 cup Margarine
2 cups Sugar
2 Eggs
1 cup Sour Milk (Put a little vinegar or lemon juice in a cup of milk.)
2 ½ cups Flour
½ cup Cocoa (Thomas always adds an extra Tbsp.)
1 tsp. Baking Soda
1 tsp. Salt
1 cup Boiling Water
1 tsp. Vanilla
Cream margarine, eggs, and sugar. Add boiling water, sour milk, and flour alternately. Add vanilla.
Bake in cake pan at 350 degrees for 25 minutes. Or in cupcake pan at 350 degrees for 15-20 minutes.

Easy Brownies (Grandma Dixie)

2 sticks of Margarine-melted (MSPI coconut oil)
Mix together:
½ cup Cocoa
2 cups Sugar
4 Eggs
1 ½ Flour
½ tsp. Salt
1 tsp. Baking Powder
4 tsp. Vanilla
Mix all together. Grease and dust pan. Bake at 375 degrees for 15-20 minutes.

Jell-O Cake (Grandma Dixie)

¾ cup Shortening (MSPI substitute coconut oil but DO NOT melt)
1 ½ cups Sugar
1 ½ tsp. Vanilla
2 ¼ cups Flour
3 tsp. Baking Powder
1 tsp. Salt
1 cup Milk (MSPI coconut milk or goat milk)
3 Eggs

Cream shortening and sugar till fluffy.
Add vanilla and eggs, mix well.
Sift together flour, baking powder, and salt.
Add dry ingredients alternately with milk.
Grease 9x13 pan.
Bake at 375 degrees for 25 minutes.
Cool cake completely.
Mix each package of jell-o with 1 cup boiling water.
Poke holes in top of cake. Pour jell-o over cake and chill 3-4 hours.
Top with cool-whip.

Peanut Butter Rice Krispies (Grandma Dixie)

1 cup Sugar
1 cup White Syrup
Bring to boil. Remove from heat.
Mix in:
1 cup Peanut Butter
Pour over 8-9 cups rice krispies. Press into buttered pan and frost
with Jiffy chocolate frosting. (MSPI check the frosting)

Davy Crockett Bars

2 Eggs, beaten
1 cup Oil
1 tsp. Vanilla

Beat together until eggs are mixed in.

2 cups Flour
1 cup White Sugar
1 cup Brown Sugar
1 tsp. Baking Powder
1 tsp. Salt
1 tsp. Baking Soda
2 cups Oatmeal (3 min. quick kind)
1 cup Chocolate Chips (MSPI check for MSPI friendly-- Ghiradeli & Bakers are)

Chocolate Chip Cookies

1 cup Butter
1 cup Sugar
1 cup Brown Sugar
2 Eggs
1 tsp. Vanilla
3 ¼ cup Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
12 oz. Chocolate Chips

MIX. Bake at 350 degrees for 9 ½ minutes.

Cheesecake Supreme

1 3/4 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 8oz packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel (optional)
2 eggs
1 egg yolk
1/4 cup milk
1. For crust, combine crushed Graham crackers, walnuts, and cinnamon. Stir in melted butter. If desired, reserve 1/4 cup of the crumb mixture for the topping. Press the remaining crumb mixture onto the bottom and about 2 inches up sides of an 8 or 9 inch spring form pan. (Use the bottom of a measuring cup to do this.)
2. For filling, in a large mixing bowl beat cream cheese, sugar, flour, vanilla, and if desired, lemon peel with an electric mixer till combined. Add eggs and egg yolk all at once, beating on low speed just till combined. Stir in milk.
3. Pour filing into crust-lined pan. If desired, sprinkle with reserved crumbs. Place on a shallow baking pan in oven. Bake in a 375 degree oven for 45 to 50 minutes for the 8 inch pan, 35 to 40 minutes for the 9 inch pan, or til center appears nearly set when shaken.
4. Cool in pan on a wire rack for 15 minutes. Loosen the crust form sides of pan and cool 30 more minutes. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving. Makes 12 to 16 servings.

For a chocolate cheese cake: prepare as above except omit lemon peel. Melt 4 oz semisweet chocolate. Beat the melted chocolate into the filling mixture just before adding the eggs.

Slice 'N' Bake Lemon Cookies

2 1/4 cups flour
1/4 teaspoon baking soda
1/2 cup butter or margarine -- softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
3 tablespoons lemon juice, bottled
egg white -- beaten
slice almonds
Stir together flour and baking soda; set aside. In large mixer bowl, beat butter, shortening and sugars until fluffy. Add egg; mix well.
Gradually add dry ingredients and lemon juice; mix well.
Chill 2 hours; form into two 10" rolls. Wrap well; freeze until firm.
Preheat oven to 350 degrees. Cut rolls into 1/4" slices; place 1" apart onto greased cookie sheets. Brush with egg white; top with almonds.
Bake 10-12 min. or until lightly browned.

Butterscotch Freeze 'n Slice Cookies

1 cup sugar
1 cup firmly packed brown sugar
1 1/2 cups butter or margarine -- softened
3 eggs
4 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Line two 8x4-inch loaf pans with foil, allowing foil to extend above sides of pans. In large bowl, combine sugar, brown sugar and butter. Beat until light and fluffy. add eggs. Blend well. Add flour, baking powder, baking soda, cinnamon and salt. Mix well. Press half of dough into each foil-lined pan. Fold foil over dough to seal. Freeze 2-3 hours or until well chilled.
Heat oven to 350 degrees. Lightly grease cookie sheets. Unfold foil. Lift dough out of pans. Remove foil. Cut dough into 1/4-inch slices. Place slices 2-inch apart on greased cookie sheets. Bake for 8-12 minutes or until light golden brown. Cool 1 minute. Remove from cookie sheets. NOTES: Pans can be omitted. Shape dough into two 8x4x2-inch rectangles. Wrap tightly in foil. freeze. Bake as directed.


4 oz unsalted butter
12 oz semisweet chocolate chips
4 egg yolks
1 t vanilla
2 t sweet condensed milk
cocoa for rolling the finished truffles in

In a saucepan and over low heat, melt the butter. Stir in the chocolate chips until they're melted and smooth. Take some of this mixture and spoon it into the egg yolks, then add the yolks to the saucepan, stirring constantly. Cook over low heat for two minutes, stirring throughout. A rubber spatula that clears the mixture from the sides of the pan works well for this. Take the pan off the heat, stir in the liquids. Chill the mixture for at least four hours. Later, use a scoop, like a melon ball scoop, to scoop out the chilled and hardened mixture. Roll it into a ball between your palms and then roll in cocoa (do this on wax paper). The finished truffles will keep on week in the refrigerator. They can be frozen and kept for two months. Best served at room temperature.

Patty Cake Cookies

2 T milk
2 eggs
1 t vanilla
1 CHEEP yellow cake mix
½ c oil

MIX into THICK batter
Sprinkle on top and pat down
½ pkg chocolate chips
9x 13 ungreased
Bake 20 min at 350
(This is a recipe my mom learned in junior high. This is also the first recipe I ever memorized because the ingredients are 2, 2, 1, 1, ½, and ½. )

Top Hat Pie

These amounts obviously are approximate.

with a mixer:
one 8 oz. package of cream cheese, softened
a good chunk of Kool Whip
a good chunk of powdered sugar

(I often add vanilla or strawberry-banana yogurt as well.)

Pour into a pre-made graham cracker pie crust

Top with anything you want -- blueberries, strawberries, kiwi. Cool in the fridge.

Chocolate, Cranberry & Oat Bars

1 cup dried cranberries
¼ cup orange juice
1 ½ cups flour
1 ½ cups quick-cooking oats
1 tsp. Baking powder
¼ tsp salt
¾ cup (1 ½ sticks) margarine, softened
1/1/2 cups firmly packed brown sugar
2 eggs
4 squares semi-sweet baking chocolate, coarsely chopped
½ cup pecan pieces

Preheat oven to 350 degrees. Combine cranberries and orange juice in microwaveable bowl. Microwave on HIGH 30 seconds. Let stand 10 min. Meanwhile, combine flour, oats, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans.

Spread dough into 13 x 9 inch baking pan sprayed with cooking spray. Bake 20 to 22 minutes or until center is set. Cool completely on wire rack before cutting to serve.

Spicy Chocolate Cookies

1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon cinnamon
¼ teaspoon salt
? teaspoon freshly ground black pepper
? to 1/4 teaspoon cayenne pepper
½ cup unsalted butter (1 stick)
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
Combine the first 6 ingredients in a medium bowl. Mix thoroughly with a whisk and set aside. In a mixing bowl, beat the butter and brown sugar until creamy. Add the egg and vanilla extract and beat on high until fluffy, about 1 minute. Gradually stir the flour mixture into the butter mixture until the butter is just incorporated.

Turn the dough out onto wax paper. Use the paper to shape and roll the dough into a cylinder about 10 inches long and 1 1/2 to 2 inches in diameter. Wrap tightly in more wax paper, folding or twisting the ends to seal. Chill for at least 45 minutes or freeze (for up to 3 months) until needed.

Before baking, preheat oven to 375° F. Unwrap the dough (if frozen, let thaw for 5 minutes). On a cutting board, cut it into slices about 1/4 inch thick. Place the slices about 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes. Let cool until the cookies are firm enough to be moved. Transfer to a rack to cool completely.