Chicken and Dumplings - Suzy B.

This is a recipe from my "Calling All Chefs - Giveaway"

SOUP
2 Tbls. Vegetable Oil
1/2-1 Onion (Depending on how much you like onion. I usually do 1/2)
1 whole store bought roast chicken or precook chicken (1-2 pounds depending on how meaty you like your soup)
6 Cans Chicken Broth (14oz. each - Low sodium or regular)
2 tsp. Poultry Seasoning
1 tsp. Salt
1/2 tsp. Pepper
2-3 Carrots2 Celery Stalks
1 Can (10.5 oz.) Condensed Chicken Gravy


Biscuits(You can make them from any recipe or follow this recipe:)
2 1/4 Cups Bisquick
2/3 Cup Milk

Mix together and form into loose balls. In a Hot pan add vegetable oil over medium heat. When oil is hot, add chopped onions and sauté to soften. Add Broth, Poultry Seasoning, Salt, Pepper, Chopped Carrots, and Chopped Celery. Bring to a boil. Reduce to simmer. Simmer for 5 minutes. While it simmers, shred the chicken and take off the skin if you use a whole chicken. Add chicken. Drop in biscuits. Cover and cook on Medium Low heat for 10 minutes. Uncover and cook for another 10 minutes.

Spiced Cider

1/2 gallon apple cider
2 C. orange juice
3 - 3" cinnamon sticks
10 whole cloves
zest of 1 orange
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice

Bring all ingredients to a boil, boil 15 minutes. Strain through fine mest into a thermos or back into pan. Serve hot.

Hot cocoa mix and homemade marshmallows

Mixture:

3/4 C. unsweetened cocoa
3/4 C. sugar
1/2 tsp. cinnamon
1/2 C. crushed peppermint candy (opt.)

Mix all ingredients and keep in an airtight container

To make cocoa:

Add 2 Tbsp. cocoa mixture
Mix to 8oz. (1 Cup) hot milk; stir until dissolved.
Pour hot cocoa over 2 fresh marshmallows.

Homemade marshmallows:

1/2 C. powdered sugar
1/2 C. cornstarch
3 packets powdered gelatin (=21 gm or 2 Tbsp + 3/4 tsp)
1 C. water
1 3/4 C. sugar
3/4 C. light corn syrup
1/4 tsp. salt
1 1/4 Tbsp. vanilla

Lighlty spray a 9"x9" baking pan with vegetable oil. Sift together powdered sugar and cornstarch and dust pan with a spoonful of this mixture. In a large wide mixing bowl, combine the gelatin w/ 1/2 C. water and set aside. In a medium sacuepan, combine the sugar, corn syrup, salt and 1/2 C. water - cook over medium heat until sugar melts, stirring occassionally. Turn heat on high and cook until candy thermometer reads 250 degrees. Slowly pour hot mixture into gelatin, beating on low speed w/ electric mixer. Turn on high, beat 15 minutes, add in vanilla and beat another minute - pour into baking pan. Sprinkle over reserved powdered sugar and cornstarch. Set aside for 6 hours or overnight. Cut into 1" squares (cold water on knife helps) and make sure each one is rolled in the powdered sugar on top. Keep in an airtight container....OR, better yet, just go buy a bag of marshmallows at your local grocery store. :)

Cream Scones

2 C. flour
1/3 C. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 C. currants (opt.)
1 C. heavy cream

Preheat oven to 425 degrees. Stir together first 5 ingred. Gradually stirn in cream. Gather dough together and knead lightly on a floured board; this will start off seeming impossible, but don't give up. Pat out to 1/2" thick. Cut w/ a 2" heart-shaped cookie cutter dipped in flour. Arrange on ungreased cookie sheet. Bake 10-12 minutes until golden brown. You can glaze them with a creamy mixture of 1/2 C. powdered sugar, 1 tsp. orange zest and about 1 Tbsp. fresh o.j. or serve hot with Orange Butter:

With a wooden spoon beat together 1 stick of unsalted butter(softened), 2 Tbsp. frozen o.j. concentrate, zest of 1/2 orange, 1/4 C. + 1 Tbsp. powdered sugar. Spoon into ramekin and smooth top.

Brownies

2 oz. (square) unsweetened chocolate
1/3 C. butter (5 1/2 Tbsp.)
3/4 C. sugar
1 egg
pinch of salt
1/2 C. flour
1 tsp. vanilla

Preheat oven to 325 degrees. Butter and 8" square pan well. Melt chocolate and butter in large saucepan. Stir in rest of ingredients in order iven. Spread in pan. Bake 30 minutes. Cool completely for chewiest results.

Macaroni & Cheese

10oz. elbow macaroni
2 eggs
1 Tbsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
2 C. half & half
1 lb. sharp cheddar cheese, grated

Preheat oven to 375 degrees. Cook and drain macaroni. In a large bowl, lightly beat eggs w/ mustard, salt and pepper. Stir in half and half, then cheese, then macaroni. Pour into buttered, 2-qt. casserole dish; bake 25 minutes. Put under broiler 1 minute to make top brown and crisp.

Corn Bread with Bee Butter

1 egg
1 C. whole milk
1 Tbsp. orange zest, finely grated
3 Tbsp. butter, melted
1 1/4 C. flour
3/4 C. cornmeal
1/4 C. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger

Preheat oven to 400 degrees. In a small bowl, whisk egg well; stir in milk and zest and set aside. Melt butter. Sift together dry ingredients and mix well. Stir in milk mixture and butter and pour into buttered 8" square pan. Bake 20-25 min. until knife comes out clean. Serve hot with bee butter:

Cream together 1 stick of butter and 2 Tbsp. honey. Spread on hot corn bread.

Baby BLT's

Cut rounds of sourdough bread, lay them on a cookie sheet and toast under broiler. Turn them over and top each piece with a slice of cherry tomato, salt and pepper, a dollop of mayonnaise and a piece of bacon on top.

Spaghetti squash spaghetti

Spaghetti squash is my FAVORITE squash. I love it with LOTS of butter and salt and pepper...but here is a great variation:

All you need is a spaghetti squash and a jar of good tomato sauce! Preheat oven to 350 degrees. Pierce squash and place on baking sheet. Bake 45 min., turn and cook 15 min. more until shell give to the touch. Meanwhile heat up the sauce; you can jazz it up with sliced mushrooms, celery, fresh basil, crushed garlic, grated carrot, freshly ground black pepper. Cut squash in half lengthwise - discard seeds. Draw a fork through pul to make "spaghetti." Top with tomato sauce and serve with parmesan cheese.

rice with coconut and lime

2 3/4 C. chicken broth
2 C. white rice
1/2 C. dried, unsweetened coconut
1/3 C. fresh mint, chopped
2 Tbsp. cilantro, chopped
zest of one lime
juice of one lime

Preheat oven to 350 degrees. In a large saucepan bring chicken broth and rice to boil. Stir, cover, reduce heat to low and cook 15-20 minutes (till liquid has been absorbed). Meanwhile, toast coconut on cookie sheet in oven for 7-10 min, until golden. Remove rice from heat, stir in coconut and all other ingred. Serve

Seeded Pita Crisps

2 pita breads
olive oil spray
2 tsp. sesame seeds
2 tsp. poppy seeds
1 tsp. parmesan cheese
a sprinkle of paprika
salt and freshly ground pepper

Preheat oven to 350 degrees. Cut pitas into 8 wedges, then separate each wedge into 2 pieces. Arrange on baking sheet and spray lightly with olive oil; sprinkle all other ingred. evenly over tops. Bake for 10 minutes.

Baked Apples

6 Golden Delicious apples
3 Tbsp. brown sugar
3 Tbsp. chopped walnuts (if you don't like your friends who are allergic to nuts)
1/4 C. soft butter
6 Tbsp. oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1 Tbsp. lemon juice
1 C. apple juice
6 fresh mint sprigs
1 1/4 C. half and half

Preheat oven to 350 degrees. Core each apple, careful not to break through bottom - leave lots of room for filling. Mix together next 7 ingredients. Fill apples, place in baking dish, pour apple juice around and bake 25 minutes. Set each in a small dish, pour over a little cream, garnish with mint and serve.

Lemon-Limeade

1/4 C. water
1/4 C. sugar
zest from 1 lemon
zest from 1 lime
juice of 3 lemons
juice of 3 limes
5 C. cold water

In a small saucepan bring water to boil; add sugar and stirl until dissolved. Remove from heat. Add zest (don't get the bitter white part) and the juice to the sugar water. To make a pitcherful, stir mixture into 5 C. cold water and add ice.

Rosemary Potatoes

Preheat oven to 400 degrees - brush a baking sheet with olive oil. Cut small red potatoes in half (or large potatoes into pieces). Dip cut surfaces into a mixture of fresh rosemary leaves, salt and cracked pepper & lay them face down on baking sheet. Brush with olive oil and bake till toasted brown - 30 minutes. For spicier potato try using Cajun seasoning salt.

Fried Green Tomatoes

2/3 C. yellow cornmeal
2 Tbsp. brown sugar
2 lrg. green tomatoes
2 eggs, beaten
1/2 C. flour

Mix together cornmeal and sugar. Cut tomatoes in 1/4" slices. Beat eggs; put flour in another dish. Dip tomatoes: egg - flour - egg - cornmeal. Fry till brown in vegetable oil. Serve with salt and pepper and lemon wedges.

Cream Corn

3 C. fresh corn cut off the cob
2/3 C. heavy cream
1 tsp. dried thyme leaves
pinch of cayenne
salt and pepper
1/4 C. + 2 Tbsp. fresh bread crumbs
3 Tbsp. parmesan cheese

Stir together corn, cream, thyme and cayenne. Pour mixture into a buttered baking dish, grind pepper over, sprinkle lightly with salt. Mix together bread crumbs and parmesan cheese and sprinkle over corn. Bake in preheated 350 degree oven for 30 minutes till topping is brown. Serve hot.

Potato Pie

5 medium Idaho potatoes
3 Tbsp. butter
3 Tbsp. flour
1 C. milk
1/4 C. minced parsley
3 Tbsp. minced fresh chives
1 1/4 tsp. salt
lots of freshly ground pepper
1 C. grated sharp cheddar cheese

Butter a 10" pie plate. Peel, quarter and cook potatoes in a large saucepan in salted boiling water until fork-tender. Drain. In same pan, melt butter, whisk in flour till blended and bubbly. Pour in milk and whisk constantly till thickened. Remove from heat. On a dinner plate, slice potatoes thinly (1/4") and add them (and all the crumbs) to the saucepan; add parsley, 2 Tbsp. of chives, salt and pepper. Stir gently. Spread mixture in prepared pan and refrigerate till serving time. When ready, preheat oven to 375 degrees. Sprinkle cheese evenly over pie and bake 30-35 minutes till golden, toasty brown. Sprinkle over remaining 1 Tbsp. chives and serve.

Topped Breads

Herb and Cheese Bread:

1 loaf French bread
1/4 C. butter
1-8oz. package cream cheese, softened
2 Tbsp. minced parsley
2 Tbsp. coarsely chopped walnuts (leave these off if you're bringing this to my house, or any party I will be at....even if you're unsure I'll be there.)
1 Tbsp. dried thyme (3 Tbsp. fresh) or rosemary

Preheat oven to 400 degrees. Split bread lengthwise & butter both sides. Mix together remaining ingredients and spread on bread. Put loaf together again - wrap in foil and bake 20 minutes. Leave bread togethr; using a serrated knife cut bread into thick slices. Wrap in a clean dish towel to keep warm.

Quick Pesto Loaf:

One container prepared pesto - 1 loaf French bread. Preheat oven to 400 degrees. Split bread length wise - spread pesto on both sides. Put bread back together, wrap in foil and finish as above.

Crusty Olive Loaf:

2 Tbsp. pine nuts
1/2 lb. calamata olives, pitted and coarsely chopped
1 loaf French bread
butter
2 Tbsp. rosemary
1 clove garlic, minced
1 1/2 Tbsp. olive oil
pinch of black pepper

Preheat oven to 400 degrees. In a small skillet toast pine nuts in a little butter. Split loaf lengthwise and butter both sides. Pit olives (with pitter) & chop - put them & all remaining ingredients into food processor, pulse until mixture is a thick paste. Spread mixture on both sides. Put bread back together, wrap in foil and finish as above.

Zucchini Sticks

1/2 C. + 1 Tbsp. bread crumbs
1/4 C. parmesan
1 1/2 tsp. fresh oregano, finely minced
3 medium zucchini
olive oil spray
freshly ground black pepper

Preheat oven t 475 degrees. Combine bread crumbs, parmesan & oregano on a plate. Cut squash into evenly sized spears. Put them on a baking sheet in one layer, spray them with olive oil. Turn them all over & spray again. Roll each in crumb mixture and back to oiled baking sheet. Bake 8-10 min. till brown. Serve hot.

Tomato Salsa

5 medium vine-ripened tomatoes
1/2 tsp. salt
5 green onions, minced
1 jalapeno pepper, seeded & minced
2 tsp. minced cilantro
2 tsp. balsamic vinegar
2 tsp. olive oil
pepper and salt, to taste

Core and dice tomatoes into medium bowl - add salt and let sit 1/2 hour; pour off juice. Add green onions, jalapeno peppers (wash your hands after touching seeds) & rest of ingredients. Chill. Serve with tacos, quesadillas, steak, fish, chicken, and chips.

Bruschetta

First make the crostini or fettuntas. Cut a French bread baguette into 1/3" slices - either broil until crisp or rub bread with a cut piece of garlic, brush with olive oil and then broil or grill until crisp. Choose from topping or serve plain with a dip.

Bruschetta:

You can spread crostini with soft goatcheese, then broil, then pile on the tomato mixture.

1 C. fresh summer tomatoes, minced and drained
2 Tbsp. fresh basil, slivered
2 Tbsp. green onion, minced
1 clove garlic, minced
1 Tbsp. olive oil
a splash of balsamic vinegar
pinch of red pepper flakes (opt.)
salt and pepper
whole basil leaves

Mix everything together and allow to sit at room temperature for 1 hour or more - strain some of the excess juice before serving. Pile mixture onto crisps, top with a fresh basil leaf.

Cheese Biscuits

1/8 tsp. salt
1/4 lb. butter, softened
1/2 lb. sharp cheddar, grated
1 C. flour
dash of tobasco

Preheat oven to 350 degrees. Mix all ingredients together with fingers - roll into balls. Bake on ungreased cookie sheet 15 minutes until light brown. Serve hot.

Heart Shaped Waffles

If you don't have a heart shaped waffle iron, this recipe can be used with any waffle iron.

2 eggs, beaten
1 C. + 2 Tbsp. milk
3 Tbsp. salad oil
1 1/2 C. unbleached flour
3 tsp. sugar
3 tsp. baking powder

Follow instructions for your iron - oil and preheat. In a bowl with a pouring spout, beat eggs & whisk in milk and salad oil. Stir in dry ingredients - whisk to remove bumps. Pour into waffle iron and cook till very brown and crisp. Serve with heated raspberry syrup. Refrigerate any extra batter.

Potatoes Anna

3 large Idaho potatoes
1/4 C. butter, melted
salt and freshly ground pepper
sour cream & fresh chives (opt.)

Preheat oven to 425 degrees. Peel potatoes & carefully slice them into 1/16" rounds. Put about 1 Tbsp. butter into a small oven-proof skillet. Thoroughly dry each slice of potato with paper towels as you line the bottom of the pan with overlapping slices. Dribble or brush on a bit more butter, salt & pepper and continue layering in this way until potatoes are used up. Bake 50 minutes and press potatoes down with spatula every so often. Turn heat up to 500 degrees and cook another 10 minutes. Turn out onto a plate and serve with sour cream and chives.

Candied Orange Peel

You can use this recipe with all citrus fruits.

1 C. peel (about 1 1/2 oranges)
1/4 C. water
1/2 C. sugar

Score oranges in quarters & remove peel. Scrape a sharp knife over skin to release oils. Cut into small squares; put in small heavy saucepan with enough cold water to cover. Bring to a boil, reduce heat and simmer 10 minutes. Drain, rinse and repeat this boiling, simmering and rinsing process 2 more times - this takes most of the bitterness from the peel. Add 1/4 C. water plus the sugar to the peel; slowly bring to boil, stirring until sugar dissolves - reduce heat to simmer, watching closely until syrup is almost absorbed, stir gently until completely absorbed. Pour out onto oiled (vegetable) surface to cool and dry somewhat. Store in an airtight container in freezer or refrigerator.

Chocolate Dipped Coconut Macaroons

2 2/3 C. flake coconut, firmly packed
2/3 C. sugar
1/4 C. unbleached flour
4 egg whites, unbeaten
1 C. sliced almonds
1 tsp. vanilla extract
1 tsp. almond extract

8oz. semi-sweet chocolate, coarsely chopped

Preheat oven to 325 degrees. Combine coconut, sugar & flour. Stir in egg whites, almonds, vanilla & almond extract. Form balls from rounded tablespoonfuls & place 2" apart on lightly greased cookie sheets. Bake 20-25 minutes until golden. Remove from pans while hot and allow to cool. Chocolate edge: Melt chocolate in double boiler, stirring until 2/3 melted; remove from heat & continue stirring until completely melted. Dip one edge of each cookie into chocolate and set on wax paper to allow chocolate to set.

Orange Ice

This recipe is from Sweets to the Sweet by Susan Branch.  You can find her adorable books and more at www.susanbranch.com.

3 C. fresh orange juice

1/2 C. sugar

1/2 C. lemon juice

grated rind of 2 oranges

Bring orange juice to a boil.  Stir in sugar till dissolved.  Cool.  Add lemon juice and rind.  Freeze in handcranked or electric ice cream maker.  You can also freeze it in a metal bowl, stirring every so often.  Ices are best when served slightly mushy - not frozen stiff.

Kiwi Ice

This recipe is from Sweets to the Sweet by Susan Branch.  To purchase her adorable books, please visit www.susanbranch.com.

4 kiwi fruit (reserve a perfect slice for each serving) Serves 4.

4 Tbsp. fresh lemon or lime juice

1/4 Tbsp. grated rind

1 C. water

1/2 C. sugar

1/2 C. light corn syrup

Puree fruit, juice and rind in blender.  cook water, sugar and corn syrup until sugar dissolves.  Mix it all together and our into a shallow pan.  Put it in the freezer for 1 1/2 hours.  Take it out and beat it till light and fluffy.  Then back to the freezer for at least 2 hours more.  Garnish with slices of fresh fruit.  Another garnish idea would be fresh mint sprigs or pineapple slices.

Crunchy Granola Ice Cream Squares with Caramel Sauce

This recipe is from Sweets to the Sweet by Susan Branch.  To buy this adorable book, please visit www.susanbranch.com.

3 1/2 C. really good granola

1/2 C. Hershey's chocolate syrup

1 qt. vanilla ice cream, softened

Caramel sauce

Spread 2 C. granola evenly in the bottom of a 9"x9" pan.  Drizzle chocolate sauce over the granola & spread on the softened ice cream as evenly as possible.  Sprinkle remaining 1 1/2 C. granola  over ice cream & press down gently and make it level.  Freeze till ready to serve.  Cut into squares and serve with either cold or heated caramel sauce.

Caramel Sauce:

1 C. sugar

3 Tbsp. water

1 C. heavy cream

Heat sugar and water together non-aluminum pan.  Bring to a simmer & cook without stirring until amber in color.  Heat cream in another pan.  When sugar is amber, slowly pour in hot cream, whisking constantly until well blended.  Good hot or cold.

Fruit Sauces

These recipes are from Sweets to the Sweet by Susan Branch.  To buy this book, which is adorable, please visit www.susanbranch.com.

Delicious sauces to put on waffles, pancakes, french toast, german pancakes, and ice cream.

Strawberry Sauce:

Makes 2 Cups

20oz. bag frozen, whole strawberries

1/2 C. water

1/2 C. sugar

Coarsely chop 2/3 of the berries - set aside the rest.  Put chopped berries, water, and sugar in a stainless steel saucepan and bring to a boil - reduce heat to medium and continue to cook 15 min.  Stir in whole berries and heat through.  Serve warm.

Apple Sauce:

Makes 2 Cups

3 lg. green apples (granny smith)

1 C. water

1 Tbsp. sugar

1 tsp. cinnamon

Peel, core, and coarsely chop apples.  Put all ingredients in a stainless steel saucepan and bring to a boil.  Reduce heat to medium and continue to cook 10 minutes, stirring often.  Serve warm.

Blueberry Sauce:

Makes 1 1/3 Cups

12oz. bag frozen blueberries

1/3 C. water

1/3 C. sugar

1 tsp. lemon rind

Place all ingredients in a stainless steel saucepan and bring to a boil.  Reduce heat to medium - cook 5 min. Gently strain out berries and continue cooking liquid 5 more minutes.  (this helps to keep berries intact.)  Reduce berries to juice and heat through.  Serve warm. 

Raspberry Sauce:

2 c. fresh (or frozen) raspberries

2 Tbsp. currant jelly

1-2 Tbsp. sugar

1 tsp. cornstarch

Crush the raspberries and force through sieve to remove seeds.  Put the raspberry juice, along with the jelly, into a small saucepan and bring to a boil.  Add sugar to taste; simmer 2 minutes.  Mix the cornstarch with 1 Tbsp. cold water till smooth; slowly whisk mixture into sauce.  Cook, stirring, 5-7 min. till thickened.  Chill.

Easy Fruit Desserts

These recipes are taken from Sweets to the Sweet by Susan Branch.  To buy this book, please visit www.susanbranch.com.  

 

Sliced Peaches & Cream: Briefly dip whole ripe peaches into boiling water, peel with a sharp knife & cut into slices.  Sprinkle with sugar and chill at least one hour.  Serve with or without a wee soupcon of heavy cream.

Cantaloupe & Ice Cream:  Cut a cantaloupe in half, scrape out seeds & fill cavity with a scoop of vanilla ice cream.  

Lemon Ice:  Hollow out whole lemons and fill them with Lemon Ice and freeze them.  To Serve:  Pile them in a pyramid and tuck in mint sprigs.  Recipe:  3 1/2 C. water 1 1/4 C. sugar  3/4 C. fresh lemon juice  2 Tbsp. lemon zest.  Boil water, stir in sugar until dissolved, add lemon juice & zest & freeze in a bowl.  Remove from freezer, beat till fluffy, fill lemons and refreeze till ready to serve.

Watermelon Surprise:  Remove visible seeds from a slice of watermelon, spread with sour cream & sprinkle over brown sugar.  

Red, White, and Blueberry Sundaes:  Strawberry ice cream drizzled with blueberry sauce topped with whipped cream & a big fresh strawberry.

Blueberry Sauce:  Delicious over ice cream.  12oz. fresh or frozen wild blueberries, 1/3 C. water, 1/3 C. sugar, & 1 Tbsp. grated lemon rind.  Place all ingredients in a non-aluminum saucepan & bring to a boil.  Simmer gently for 10  minutes.  Serve hot or cold.  

Fruit Fondue with Orange Chocolate Sauce:  Skewer fresh strawberries, pineapple, bananas, pears, apples, and pieces of angel food cake & dip them into this heated chocolate sauce:  12oz. semi-sweet chocolate, 2/3 C. heavy cream & 2 Tbsp. orange liqueur.  Heat chocolate and cream, stirring over low heat till chocolate melts.  Stir in liqueur.  Keep warm over very low heat.  

Baked Bananas with Ice Cream:  Put one rip banana per person on a cookie sheet (in it's skin).  Bake at 350 degrees until it turns completely black, about 20 minutes.  Slit open and mush up, same as you would with a baked potato.  Serve with a scoop of vanilla ice cream.

Almost Fruit - for the kids:  Hollow out halfed oranges and fill with Jell-O.  Serve with a dot of whipped cream.  This makes 10 halves:  make a 6oz. pkg. of Jell-O according to instructions except use only 1 1/2 C. boiling water.

Cherries Jubilee

This recipe is from Sweets to the Sweet by Susan Branch.  Check out her adorable book and more at www.susanbranch.com.

1/4 C. sugar

dash salt

1 1/2 Tbsp. cornstarch

2 cans (16 1/2 oz. each) pitted dark sweet cherries in syrup

4 Tbsp. brandy

1 1/2 pts. good vanilla ice cream

In a large skillet mix together sugar, salt and cornstarch; add syrup from cherries, but reserve cherries for later.  Bring to a boil, stirring constantly until thickened.  Reduce heat to simmer & gently stir in cherries.  Warm the brandy, ignite it & pour over cherries.  Scoop ice cream into dessert dishes and pour hot cherries over.

Banana Fritters

This recipe is from Sweets to the Sweet by Susan Branch.  Check out her adorable books at www.susanbranch.com.

1 egg

1/3 C. milk

1/2 C. flour

2 tsp. sugar

1/2 tsp. baking powder

1/2 tsp. salt

2 tsp. melted butter

4 bananas

juice of one lemon

2 Tbsp.  powdered sugar

cooking oil

sour cream (or ice cream)

Separate the egg & beat the white until stiff.  Beat the yolk with milk.  Stir in the flour mixed with sugar, baking powder, and salt.  Stir in the melted butter.  Fold in beaten egg white.  Cut the bananas into chunks and squeeze the lemon juice over them.  Sprinkle them with the powdered sugar.  Dip the banana pieces into the bottom and fry in two inches of hot oil.  Top with sour cream or ice cream, and serve immediately.

Heart Shaped Strawberry Shortcake

This recipe is from Sweets to the Sweet by Susan Branch.  You can check out her products at www.susanbranch.com.  She has adorable books...a perfect gift.

You'll need a heart-shaped cookie cutter, about 2 inches.

To prepare strawberries & make them juicy:  Keep back a few small, whole berries for garnish.  Cut the rest in bite-sized pieces; sprinkle a couple of spoonfuls of sugar over & toss gently.  Refrigerate for 1 hour.

Biscuits:

2 C. unbleached flour

1 Tbsp. baking powder

1 tsp. salt

2 1/2 tsp. sugar

1 1/2 C. heavy cream

4 Tbsp. melted butter

Preheat oven to 425 degrees.  With a fork, stir together flour, baking powder, salt & sugar.  Slowly add 1 to 1 1/2 C. cream, stirring constantly, just until dough comes together.  Place dough on floured board and knead for 1 minute.  Pat dough flat to about 3/4" thick.  Cut with heart-shaped or round 2" cookie cutter & brush both sides with melted butter.  Place them 1" apart on ungreased cookie sheet.  Bake 15-18 minutes till browned.  (makes about 14)

To Serve:

Whip cream with a spoon of sugar & a tsp. of vanilla to taste.  Split the biscuits, spoon berries over bottom half, add a dollop of whipped cream, replace top - more berries and cream.

Coca-Cola Cake

For Cake:

1 C. butter

1/4 C. cocoa

1 C. Coca-Cola

2 C. flour

2 C. sugar

1 tsp. baking soda

1/2 C. buttermilk

2 eggs, beaten

1/2 tsp. vanilla extract

1 1/2 C. miniature marshmallows

For Frosting:

1/2 C. butter

1/4 C. cocoa

6 Tbsp. coca-cola

1 C. miniature marshmallows

1 (1 pound) box of powdered sugar, sifted)

1/2 tsp. vanilla extract

1 C. chopped nuts (sick...leave these out if you're making this for me.)

Preheat oven to 350 degrees.  Grease 13x9" baking pan.

1.  Prepare cake.  Heat butter, cocoa and coca-cola to boiling in a saucepan.  Add flour, sugar and baking soda and mix gently.

2. Stir in buttermilk, eggs, vanilla extract and marshmallows.  Pour into greased baking pan; bake in preheated oven until toothpck inserted in center comes out clean, about 30-35 minutes.

3. Prepare frosting.  heat butter, cocoa and coca-cola to boiling in saucepan.  Add marshmallows, stirring until dissolved.

4.  Beat in powdered sugar and vanilla extract.  Stir in nuts.  Spread over warm cake.

8-10 servings

Grandma Dalton's Mayonnaise Cake

1 C. sugar

1 C. Mayonnaise

1 C. hot water

2 C. flour

2 level tsps. soda

4 Tbsp. cocoa

1 Tbsp. vanilla

1 tsp. salt

Beat sugar and mayo.  Add half of water.  Mix together flour, cocoa, salt and soda.  Add vanilla, mix all and beat 3 minutes.  Bake 25 to 30 minutes at 375 degrees.

2 Tone Dessert

#1 - Crust

1 C. flour

1/2 C. butter

1/2 C. chopped nuts (leave them out if you want friends)

mix well and press into a 9x13" pan. 

Bake 15 min. @ 350 degrees or until done.  Cool.

#2 - 1 pkg. cream cheese (room temperature)

1 C. powdered sugar

Beat well.  Fold in 1 medium container of cool whip.  Spread over cooled crust.

** #3 - 2 small pkg. instant chocolate pudding

Mix pudding with 2 1/2 C. milk until thick.

Spread over layer 2

#4  Spread 1 large container cool whip over layer 3 and sprinkle with nuts.

** You can substitute any flavor instant pudding in this latyer.

Holly Dolly Cakes - Auntie C

Melt 1 cube of oleo in a 9x13 cake pan.

Spread 1 C. to 1 1/2 C. of graham cracker crumbs in pan.

Sprinkle 1 C. of coconut on crumbs.

Sprinkle 1 C. of chocolate chips on coconut.

Sprinkle 1 C. of chopped walnuts on chips (I wouldn't do this if I were you)

Over all dribble 1 can of sweetened condensed milk.

Bake at 350 degrees for 30 minutes.

Applesauce Cookies - Aunt Mary

1 C. unsifted all purpose flour

1/3 C. nonfat dry milk

1 Tsp. cinnamon

3/4 tsp. salt

1/2 tsp baking soda

1/2 C. butter or margarine

1/2 C. firmly packed brown sugar

1 egg

1 tsp. vanilla

1/3 C. applesauce

2 C. C.W. Post Cereal

Mix flour with dry milk, cinnamon, sald and soda.  Cream butter.  Gradually beat in sugar and continue beating until light and fluffy.  Add egg and vanilla and beat well.  Add flour mixture alternatively with applesauce, blending well.  Stir in cereal.  Drop by heaping tablespoonfuls onto ungreased baking sheets, about 2 inches apart.  Bake at 375 degrees for 10 - 12 minutes, or until edges are lightly browned.  Makes about 2 dozen.

Rusty's Cilantro Lime Rice

I love to make this to have with the creamy chicken enchiladas recipe.

1 C. uncooked rice

1 tsp. margarine

1 clove garlic, minced...I leave this out

1 tsp. grated lime peel

1/8 to 1/4 tsp. ground black pepper

2 C. chicken broth

2 Tbsp. chopped fresh cilantro

Combine rice, margarine, garlic, lime peel, pepper and broth in 2-3 quart saucepan.  Bring to a boil; stir once or twice.  Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.  Stir in cilantro.

Servings:  6

To make this recipe better, do the following:

Add in Herdez salsa verde sauce at the same time the cilantro was stirred in.  For this recipe 2-3 Tbsp. were added.

I also added some lime juice at the beginning and the end.