Saturday, April 19, 2014
I have made this several times for my husband's breakfast.
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1/2 teaspoon salt
2/3 cup butter
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs beaten
1 1/3 cups butter milk or sour milk
1/2 cup chopped pecans, walnuts, or almonds
Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of a 13x9x2 inch baking pan; set aside. In a large bowl combine flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs; set aside 1/2 cup. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.
In a medium bowl combine eggs and buttermilk. Add egg mixture all at once to flour mixture, stirring just until moistened. Spoon batter into prepared pan. Stir together reserved crumb mixture and nuts; sprinkle over batter.
Bake for 35-40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly; serve warm.
Makes 18 pieces.
Very Good!! I made this 8-8-2013
1 cup finely diced cooked ham, roast pork, or chicken
1 cup drained canned bean sprouts
3/4 cup chopped onions
1 tablespoons soy sauce
1/4-1/2 teaspoon salt (smaller amount with ham)
6 eggs slightly beaten
Fat or cooking oil (about 1/4 cup or enough to form an 1/8 inch layer)
Mix the ham, bean sprouts, onion, soy sauce, and salt. Stir in the eggs.
Heat the fat in a large heavy skillet. Drop 1/4 cup portions of the mixture into the hot fat to form patties. Cook about 5 minutes, or until browned on one side; turn and brown other side.
Lift from skillet with a pancake turner or slotted spoon; drain over fat for a few seconds. Transfer to a warm heat-resistant platter; keep warm in a 200 degree oven while cooking remaining patties.
Pour hot sauce over the patties on the platter. Serve with fluffy cooked rice and additional soy sauce.
Blend 2 teaspoons cornstarch, 1 tablespoon cold water, 2 teaspoons soy sauce, 1 teaspoon bead molasses in a small sauce pan. Stir in 1 cup chicken broth. Bring to boiling, stirring constantly. Boil 3 minutes, or until sauce is thickened. Keep hot.
I made this for dinner 03-28-14. Very Good!!
2 pounds lean bulk pork sausage
4 cups soft bread crumbs (If using regular breadcrumbs reduce the amount to make a nice meat loaf consistency.)
2 tablespoons grated lemon peel
1/4-1/2 teaspoon salt
1/2 teaspoon paprika
6 bacon slices
1 cup dairy sour cream
Combine sausage, bread crumbs, egg, lemon peel, salt, and paprika in a bowl; mix thoroughly.
Shape mixture into a loaf and place in a 11x7 inch baking pan. Lay the bacon slices crosswise on top of loaf. Pour about 1 1/2 cups hot water in the bottom of the pan. Cover pan tightly with aluminum foil.
Bake at 350 degrees for 1 hour. Uncover; bake 15 minutes longer. Pour off liquid. Spoon sour cream over top of loaf and bake 15 minutes longer.
Remove to a warm serving platter.
Makes about 6 servings.
Tuesday, August 20, 2013
This was very good!!
1/2 pound sea scallops
1 small onion, finely chopped
1 celery rib, finely chopped
6 tablespoons butter, cubed
7 tablespoons all-purpose flour
1 1/2 cups half and half cream
1 cup (4 oz) shredded sharp cheddar cheese
6 tablespoons sherry or apple juice
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
1 can (6 oz) crab meat, drained, flaked and cartilage removed
1 can (14 oz) water packed artichoke hearts, drained, rinsed, chopped and patted dry
1 can (8oz) sliced water chestnuts, drained
1/2 cup sliced almonds
1/4 cup grated Parmesan
In a Dutch oven or large saucepan, saute the scallops, onion, and celery in butter. Stir in the flour until blended. Add cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add the cheddar cheese, sherry or juice, salt and cayenne, stirring until cheese is melted. Remove from the heat; set aside.
In a greased 11x7x2 baking dish, layer the shrimp, crab, artichokes and water chestnuts. Top with the sauce. Sprinkle with almonds and Parmesan cheese.
Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Let stand for 10 minutes before serving.
Makes 6 servings.
I used this on dinner tonight. I was unable to find the Moroccan spice at the store, so I had to make my own.
5 teaspoons nutmeg
5 teaspoons cumin
5 teaspoons coriander
2 1/2 teaspoons allspice
1 1/4 teaspoons cayenne
1 1/4 teaspoons cinnamon
Mix all ingredients together. Store in an airtight container.
1 tablespoon Moroccan Spice
1 pound 12 oz boneless, skinless chicken thighs, trimmed and halved
1 tablespoon oil
2 oz butter, divided use
1 large onion cut into wedges
1 cinnamon stick
2 garlic cloves, crushed
2 tablespoons lemon juice
1 cup chicken stock
1/3 cup pitted prunes, halved
1 1/2 cups couscous
lemon wedges to serve (I didn't use lemon wedges)
Sprinkle half the spice blend over the chicken. Heat the oil and 1 oz of the butter in a large saucepan of deep sided frying pan over medium heat. Cook the chicken in two batches for 5 minutes, or until they are evenly browned. Remove from the pan, the add the onion and cinnamon stick and cook for 2-3 minutes before adding the garlic. Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered, for 5 minutes.
Add the stock and prunes to the pan and bring to a boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 1 oz of the butter into the sauce.
About 10 minutes before the chicken is ready, make couscous according to package directions. Serve with the chicken.
Makes 4 servings.
These are really great!!
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 teaspoon vanilla
1 teaspoon cinnamon
Mix all ingredients together. Drop cookies by teaspoonfuls on a greased baking sheet. Bake in a preheated 350 degree oven for 15-20 minutes.