Granola
12 c rolled oats
1 ½ c sunflower seeds (optional)
2 tsp cinnamon
1 c honey
½ c + 1 Tbsp oil
1 Tbsp vanilla
Preheat oven to 300 degrees F. Mix rolled oats, cinnamon and sunflower seeds. In a separate bowl mix honey, oil and vanilla. Pour liquid over dry mixture. Mix well, coating all oats. Grease two sheet trays. Spread granola on sheet trays. Bake for about 1 ½ hours, until golden brown. Stir every 20-30 minutes.
Chocolate Chip Cookies
1 c shortening
1 c brown sugar
1 c + 2 Tbsp sugar
1 tsp vanilla
2 eggs
3 ¼ c flour
1 ¼ tsp baking soda
1 ¼ tsp salt
2 tsp milk or water
1 ½ c chocolate chips
Cream shortening and sugars together. Add eggs and vanilla and cream well, until the color of the mixture becomes a bit lighter. Add flour, baking soda, salt and water. Mix until combined. Do not over mix. Add chocolate chips and mix until combined. Do not over mix.
Scoop onto greased sheet tray and bake for 10-15 minutes until slightly golden brown.
Elissa’s Banana Bread
3 medium mashed bananas for 1 c
1 tsp baking soda
2 eggs
¼ c oil
½ c honey
1 ½ c whole wheat flour
1 ½ tsp baking powder
¼ tsp salt
Stir bananas and baking soda together. Set aside. Beat eggs in small mixing bowl until frothy. Cream oil and honey in large mixing bowl. Add ½ eggs. Beat. Add rest of eggs and beat. Stir in mashed bananas. Add flour, baking powder and salt. Stir until moistened. Spoon into greased loaf pans. Bake @ 350 degrees F for about 1 hour, until wooden pick inserted in center comes out clean. Cut into 16 slices.
Banana Muffins
1 c rolled oats
1/2 c flour
1/2 c wheat flour
1/4 c wheat germ or oat bran
1/2 c sugar (optional)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 c mashed bananas
1 egg
1/4 c butter or oil
1 c chocolate chips (optional)
Combine all dry ingredients. Add all wet ingredients. Add wet ingredients to dry ingredients. Fold in chocolate chips. Fill 12 muffin cups to the top. Bake for 20 - 25 minutes at 350 degrees F.
European Style Bread/Rolls
2 ½ tsp yeast
1 ½ c water
1 c whole wheat flour
1 c white flour (or oat flour)
Mix the above ingredients in a bowl and let sit over night or for at least 8 hours.
Then add:
1 tsp yeast
1 c + 2 Tbsp water, warm
2 c white flour (or oat flour)
2 c whole wheat flour
1 Tbsp salt
Knead well. The dough may be slightly sticky. Let rise in warm place for 1 hour, until double in size. Shape into desired loaves or rolls. Let rise for about 20-30 minutes. While the dough rises, preheat the oven with 2 baking stones inside to 450 degrees F. Put an empty pan on the bottle of the oven. Boil a kettle of water during this time as well. When the dough is ready to bake invert loaves onto baking stones or put the tray of rolls in the oven. Then pour the boiling hot water in the empty pan on the bottom of the oven. Be careful. Turn the oven down to 400 degrees F. Bake loaves of bread for 40-50 minutes. Bake rolls for 20-25 minutes. Bake until crust is brown.
Brownies
2 c flour 2/3 tsp baking powder
1 ¼ tsp salt 2 2/3 tsp vanilla
2 2/3 c sugar 1 1/3 c oil
2/3 c cocoa powder 5 eggs
1/3 c water
Mix dry ingredients together. Add all liquid ingredients and mix well. Pour into greased 9x13” pan. Bake for 30-40 minutes, until the brownies spring back a little bit when touched.
Tres Leche Cake
2 c flour
½ c cornstarch
1 tsp baking powder
½ tsp salt
Sift the above ingredients together.
4 oz butter
¾ c + 1 Tbsp sugar
5 eggs
1 ½ tsp vanilla
Cream butter. Add sugar slowly and cream well. Add one egg at a time and cream well. Add vanilla and mix.
Add dry ingredients in three installments to the creamed mixture. Mix until just combined. Pour into greased 9x13” pan. Bake at 350 degrees F for 25-30 minutes. Cool completely.
12 oz evaporated milk
14 oz sweetened condensed milk
1 cup of coconut milk or half and half
Mix the above milks together. Make a lot of holes in the cake with chopsticks or a fork. Pour milk mixture over the cake. Leave the cake in the fridge overnight so that the milk mixture soaks into the cake.
Top with whip cream: 2 c cream whipped together with 1/3 c sugar and 1 tsp vanilla. Spread over cake and serve with coffee. Yummy!
Doughnuts
1 c water ¼ c mashed potatoes
1 c milk 2 Tbsp yeast
1 ¾ tsp salt 2 eggs
¾ c + 2 Tbsp sugar ¾ tsp nutmeg
¼ c shortening 6 ½ c flour
Note: Mashed potatoes are optional and may be substituted with pureed leftover oatmeal or left out completely.
In a large pot, mix together the first 6 ingredients and heat to 106 degrees F. Empty liguid ingredients into a large mixing bowl and add yeast and eggs. Add flour and nutmeg and knead. (The dough should be softer than bread dough.) You may need to add more flour to get the desired consistency. Punch dough down. Shape dough into desired donut shapes. Cover and let rise in a warm place for 30 minutes. Fry in hot oil, 325 degrees F. Scoop off tray with oiled spatula and drop into oil. When brown, flip to fry other side. Remove and place on tray lined with newspaper and paper towel. Immediately throw into pans of cinnamon sugar or powdered sugar to cover donuts completely.
Cinnamon Rolls
4 to 4 1/3 c flour Filling:
1 Tbsp yeast 6 Tbsp margarine, melted
1 c milk 1 c sugar
1/3 c sugar 4 tsp cinnamon
1/3 c margarine or butter 1 ½ c raisins, optional
½ tsp salt
2 eggs
Put yeast in a bowl. Combine milk, sugar, margarine, salt and eggs in a pot. Heat to 110 degrees F. Pour the heated mixture over the yeast. Mix until dissolved. Add flour and knead until it becomes moderately soft dough. Let rise until double in size, usually an hour.
Divide dough into 2 balls. Roll out dough and spread the filling over it. Roll up the dough and cut into cinnamon rolls and put on greased pan.
Let the cinnamon rolls rise for ½ hour to 1 hour. You can also put them in the refrigerator overnight and take them out the next morning and let them rise for 1 hour. Bake 20 minutes or until brown at 350 degrees F.
Icing: Add some very hot water to a little bit of sifted powdered sugar with a few drops of flavoring (vanilla, almond extract, etc.) And drip the icing over the top of the cinnamon rolls after they have cooled for 10 minutes.
Pizza Sauce
1 small can diced tomatoes
1 small can tomato sauce
1 small onion, diced
1/3 c tomato paste
1 tsp Garlic, diced fresh or granulated
1 tsp Italian seasoning
1 tsp Basil
1 tsp Oregano
¾ tsp Salt
½ tsp Pepper
Sauté onions in 1 Tbsp oil. Add all tomato products and seasonings. Bring to a boil. Taste and add more seasonings if needed.
Basil Whole Wheat Pizza Dough
1 c warm water, 105-115 degrees F
2 1/2 tsp yeast
1 Tbsp honey
1 1/2 c flour
1 c whole wheat flour
1/2 tsp salt
1/8 tsp pepper
1/4 c fresh basil, chopped OR 1 tsp dried basil
Dissolve yeast in warm water with honey. Add flours, salt, pepper and basil, mix well. Knead for about 5 minutes adding more flour if necessary. Cover and let rest 10 minutes. Makes enough dough for one 12” round pizza pan.
Salsa
6 large tomatoes, med dice
2 green chilis, optional
1 med onion, small dice
2 green peppers, small dice
1 Tbsp cilantro, optional
¾ tsp chili powder
1 ½ tsp cumin
1 small hot red chili
2 tsp salt
½ tsp pepper
Put all ingredients in a pot. Bring to a boil. Reduce heat to a simmer. Cook until tomatoes, onions and peppers are cooked and the sauce has reduced to a nice consistency. (not too much liquid) Makes 1 Qt.
Sour Cream
1 can reduced cream or 1 box thickened cream
1 ½ Tbsp white vinegar
Mix well. Refrigerate.
If sour cream becomes too thick in the fridge, add a little bit of milk to make a nice consistency. Makes 1 cup.
Tortillas
4 c flour (2 c whole meal, 2 c white)
2 tsp salt
¾ c shortening
1 ½ c hot water
Mix flour and salt. Cut in shortening. Add hot water and mix gently. Divide into small balls of dough. Roll out into circles, the size of plates. Cook on stop top, 30 sec – 1 minute on each side.
Teriyaki Steak Marinate
1-2 kgs beef, chicken, pork
¼ c soy sauce
1 Tbsp brown sugar
½ tsp salt
1 tsp garlic
1 Tbsp oil
2 Tbsp water
½ tsp pepper
1 ½ tsp ginger
Mix all ingredients together. Pour over cut meat. Marinate for 45 minutes -1 ½ hours. Grill on BBQ.
Sausage
2 kgs pork mince
1 Tbsp + 1 tsp granulated onion
2 tsp fennel
2 tsp thyme
11/3 tsp sage
1 1/3 tsp cardamom
1 Tbsp + 1 tsp garlic
2 tsp pepper
2 tsp salt
Mix all ingredients together. Form patties and freeze or just freeze for later use.
Beth’s Lasagna
1 ¼ gallon Italian sauce (see recipe)
Lasagna noodles
8 c Cheddar cheese
1 can Reduced fat cram
5 eggs
¼ tsp salt
1/8 tsp pepper
Mix together eggs, reduced fat cream, salt and pepper.
Layer in greased 9x13” pans in the order listed below:
Italian sauce with meat (8-14 oz) – noodles – egg mixture (3-4 oz) – cheddar cheese (3/4 c). Repeat layers 5-6 times. The last layer only consists of noodles and sauce.
Bake covered for about 1 hour at 350 degree F. Uncover, top with cheese. Bake until cheese is slightly brown, about 15 minutes. Let set for 10 minute before cutting and serving.
Beth’s Italian Meat Sauce
(for spaghetti and lasagna)
1 kgs Beef/Pork mince
1 medium Onion, small dice
1 kg Tomatoes, fresh, frozen or canned – med dice
1 c Tomato paste
2 c Tomato sauce (about 1, 400 g can)
1 ¼ c Water
2 ¼ tsp Garlic
1 ½ Tbsp Italian herbs
1 ½ tsp Oregano
1 ½ tsp Basil
¾ tsp Pepper
1 ½ tsp Salt
In a large pot sauté onions with a little bit of oil. Add meat and cook until done. Add tomatoes, cook until soft. Add all the remaining ingredients. Bring to a boil. Reduce heat and simmer for about 10 minutes. Add more tomato paste if the sauce is too thin. Add more water if the sauce is too thick. Taste and add more seasonings if necessary.
1 c sauce per person for spaghetti
9 ½ c sauce per 9x13” pan of lasagna
Barbeque Sauce
4 c ketchup
2/3 c brown sugar
¼ c honey
1/3 c molasses
1tsp granulated onion
1 tsp garlic
1 tsp salt
1 tsp pepper
Combine all ingredients. Heat to simmer. Taste and add more seasonings or sweeteners if needed.
Honey Mustard Salad Dressing
2 c mayonnaise
½ c mustard
1 1/3 c honey
Mix ingredients together and use for salad dressing or dip for chicken fingers.
Honey Mustard Chicken
1 whole Chicken
1/3 c honey
2 ½ Tbsp mustard
1 ¼ tsp salt
1 tsp curry
1 1/8 tsp garlic, granulated
1 1/8 tsp onion powder
½ tsp pepper
Cut chicken into 8 pieces. Mix the rest of the ingredients in a bowl and pour over chicken. Put in pan and bake on 350 degrees F for 1 hour. Chicken should reach a temperature of 160 degrees F.
Twice Baked Potatoes
5 potatoes
1 c grated cheese
1/3 c sour cream
¾ tsp salt
½ tsp pepper
1/3 c milk
2 shakes of chili powder
Bake potatoes in microwave (about 10 minutes) or oven (about 1 hour) until soft. Cut off the top of the potato and scoop out the inside of the potato. Set the potato shells aside. Mix the potato insides with the rest of the ingredients. Taste and add more seasonings if necessary. Put mixture back into potato shells. Bake at 350 degrees F for 1 hour.
Meat loaf
1 kg beef/pork mince
1 1/3 c bread crumbs
¾ c + 2 Tbsp milk
2 eggs
½ c onion, chopped and sautéed
2 2/3 tsp salt
1/3 tsp pepper
1/3 tsp dry mustard
1/3 tsp sage
1/3 tsp celery salt
1/3 tsp garlic
1 ¾ Tbsp Worcestershire sauce
¼ c ketchup
Mix all ingredients together very well. Pack into a bread loaf pan until ¾ full. Cut around edges with butter knife and dump onto greased sheet tray. Bake at 350 degrees F for 1 -1 ½ hours. 15 minutes before done put topping on and bake.
Topping: 2/3 c ketchup, 1/3 c tomato sauce, 1 tsp worchestershire sauce, 1 Tbsp soy sauce, 2 tsp mustard, 1 Tbsp brown sugar, 2/3 tsp ginger, 1/4 tsp pepper
Urkust Pizza
1 kg ground beef
1 onion, diced
1 green pepper, diced
1 Tbsp salt
1 tsp pepper
¼ c margarine
12 medium potatoes (peeled and grated)
6 eggs
4 c cheese
2/3 c milk
Brown beef with onion, green pepper and 1 ½ tsp salt in a skillet. Remove meat mixture. Reduce heat to low. Now use two pans. Melt butter in each pan (2 Tbsp per pan). Spread potatoes over butter. Divide between two pans. Sprinkle ¾ tsp salt over each pan. Put beef mixture on top, divide between two pans. Combine eggs and milk. Pour half the mixture over each pan. Push the beef mixture down with your fingers so the milk mixture soaks into everything. Cook covered on top of stove on low until potatoes are tender, about 30 minutes. Top with cheese, cover and heat until cheese is melted or melt cheese in oven. (Make sure your pan is able to go into the oven… it cannot have a plastic handle.) Cut into wedges and serve. Serves 6 hungry people.
Creamy Ice Cream
(Note: the metal part of the ice cream maker must be in the freezer at least 8 hours before making ice cream)
4 boxes thickened cream
½ c sugar
1 tsp vanilla
2 eggs
1/3 c powdered milk
2/3 c water
Mix all the ingredients together. Pour into ice cream maker (1 Qt size) and stir until it becomes like soft serve ice cream. Pour into a container and put in the freezer to finish freezing the ice cream.
Caramel Banana Ice Cream: Swirl in the following ingredients half way through turning the ice cream – ½ c sugar, 1 Tbsp water, 2 Tbsp butter, dash of cinnamon, ½ tsp vanilla and 5 small bananas, smashed.
Lemon Ice Cream: Add the following to the recipe – 4 cubes lemon juice (1/2 c) and ½ c sugar.
Yogurt
8 c water
4 c whole powdered milk
½ cup yogurt
Put ½ kettle of water on to boil. Mix water and milk powder. Add yogurt and mix well. Pour into about 5 small to medium glass jars. Pour boiling water into a cooler and place the jars inside. Seal well. Check yogurt after 3 hours. It is ready when it is set, or thick. Refrigerate for 8 hours or so before eating. Stir in jam or fruit or honey to sweeten. Or eat with granola.
Any questions? Just email.... bethdevine@ethnos.ca
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