Cocoa Cake

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Cocoa Cake
Submitted By: 
Recipe Type: Cake
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8
 
Ingredients
  • ⅔ C. margarine
  • 1⅔ C. sugar
  • 3 eggs
  • ½ tsp vanilla
  • 2 C. flour
  • ⅔ C. cocoa
  • 1¼ tsp baking soda
  • 1 tsp. salt
  • ¼ tsp baking powder
  • 1⅓ C. water
Instructions
  1. Beat together the margarine, sugar, eggs and vanilla.
  2. Add remaining ingredients and mix well.
  3. Bake in a 9x13 greased pan at 350 for 30-35 minutes.

 

Posted in Cakes, Chocolate, Dessert

Magic Cake

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Magic Cake
Submitted By: 
Recipe Type: Cake
Prep Time: 
Cook Time: 
Total Time: 
Serves: 8
 
Ingredients
  • 2 C. chopped dates
  • 2 C. coconut
  • 1 C. chopped walnuts
  • 1 C. eagle brand milk
Instructions
  1. Bake in a greased pan for 45 minutes at 325
  2. Cut in squares and dab with cream.

 

Posted in Cakes, Dessert

Boston Baked Beans

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Boston Baked Beans
Submitted By: 
Recipe Type: Beans
 
Ingredients
  • 1 large onion, thinly sliced
  • ½ tsp. olive oil
  • 3 slices bacon, finely chopped
  • 24 oz jar beans, rinsed and drained
  • ½ tsp. onion powder
  • 28 oz can Pork and Beans
  • 1 tbsp. maple syrup
  • 1 c. ketchup
  • ⅓ c. BBQ sauce
Instructions
  1. Saute onion in with bacon and ½ tsp olive oil.
  2. In a 4-5 quart baking dish, combine Pork and Beans, ketchup, BBQ sauce, onion powder, maple syrup, onion and bacon.
  3. Bake, uncovered at 350F about 30-35 minutes.
  4. Stir 2-3 times during baking.

 

Posted in Comfort Food, Side Dish, Vegetables

Cheerios Treats

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Cheerios Treats
Submitted By: 
Recipe Type: Kids
 
Ingredients
  • ¼ c. butter
  • 8 c. Cheerios
  • 1 10 oz bag of marshmallows
Instructions
  1. In large saucepan, melt butter. Add marshmallows and stir until melted and blended with the butter.
  2. Remove from heat and add Cheerios. Mix until evenly coated.
  3. Scoop into 13x9x2 greased pan. Cool for an hour or two, cut into small squares and enjoy!

 

Posted in Dessert, Kids, Snacks

Rhubarb Jam

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Rhubarb Jam
Submitted By: 
Recipe Type: Preserves
 
Ingredients
  • 5 c. diced rhubarb
  • 3 c. granulated sugar
  • 1 pk. unflavored gelatin
Instructions
  1. Wash rhubarb stalks thoroughly and cut into ½ inch pieces.
  2. Put into a large bowl.
  3. Pour 2¾ cups of the sugar on top of the rhubarb and leave in refrigerator overnight. The sugar will draw water from the rhubarb.
  4. Bring the rhubarb and sugar mixture to a boil in a saucepan or in the microwave.
  5. Cook for 10 minutes or until tender.
  6. Mix the remaining ¼ cup of sugar with the package of gelatin.
  7. When the rhubarb is cooked, remove from heat and add the gelatin while stirring until the gelatin is dissolved.

 

Posted in Preserves

Corned Beef Hash

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Corned Beef Hash
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 2 tsp. olive oil
  • 1 med. onion, minced
  • 2 cloves garlic, minced
  • 1 red or green bell pepper, seeded & minced
  • 2 (15½ oz.) cans corned beef hash
  • ¼ c. finely chopped fresh parsley
  • ¼ tsp. dried thyme
  • ¼ tsp. pepper
Instructions
  1. In 12" skillet, heat the oil over medium heat.
  2. Add onion, garlic and pepper; saute until softened.
  3. Stir in the other ingredients and cook over medium high heat until thoroughly heated.

 

Posted in Breakfast, Main Course, Meats

Dill Hamburgers

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Dill Hamburgers
Submitted By: 
Recipe Type: main
 
Ingredients
  • 1 Lb. ground beef
  • 1 c. sour cream
  • 1 tsp. prepared mustard
  • 3 tbsp. fresh dill weed
Instructions
  1. Combine all ingredients. Form mixture into 4 to 6 patties ½ inch thick. Broil over hot coals 9 minutes turn and sprinkle with salt and pepper. Broil 6 minutes longer, or until desired doneness.

 

Posted in Main Course, Meats

Caramelized Onions

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Caramelized Onions
Submitted By: 
Recipe Type: Garnish
 
Ingredients
  • 2 lg. onions (1 lb.)
  • 2 tbsp. salad oil
  • 2 tbsp. red wine vinegar
  • 1 tbsp. brown sugar
Instructions
  1. Cut onion into thick slices.
  2. In 10-inch skillet over medium heat, in hot oil, cook onion until tender.
  3. Stir in vinegar and brown sugar and cook until golden.

 

Posted in Side Dish, Vegetables

Lobster Newburg

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Lobster Newburg
Submitted By: 
Recipe Type: Main
 
Ingredients
  • 4 tbsp. butter
  • Meat of 1 (2-3 lb.) boiled lobster
  • 2 tbsp. flour
  • 1½ c. milk
  • Salt,
  • paprika,
  • slight grating of nutmeg
  • ½ c. cream
  • 2 egg yolks
  • 2 tbsp. sherry
Instructions
  1. Melt half the butter and cook lobster in it for three minutes.
  2. Remove lobster, add remaining butter and blend flour smoothly with it.
  3. Scald and add milk and bring again to boiling point, stirring constantly.
  4. Add seasonings and lobster.
  5. Cook five minutes, beat and add cream, egg yolks, and sherry.
  6. Cook 2 minutes without boiling.

 

Posted in Main Course, Seafood

Corned Beef Marinade

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Corned Beef Marinade
Submitted By: 
Recipe Type: Marinade
 
Ingredients
  • ½ cup salt
  • 3 tbsp. sugar
  • 10 peppercorns
  • 2 bay leafs
  • 1 clove garlic , minced
  • 2 qt. water
  • 1 tbsp. pickling spices (optional)
Instructions
  1. Combine all ingredients in a large plastic bowl.
  2. Marinate beef (typically a brisket) for 2 days in the refrigerator. Longer time means more flavor in the meat.
  3. Drain off and discard the marinade after soaking.

 

Posted in Marinades

Pickling Spices

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Pickling Spices
Submitted By: 
Recipe Type: Canning
 
Ingredients
  • 2 cinnamon sticks, broken coarsely
  • 1 tablespoon mustard seeds
  • 2 teaspoons black peppercorns
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice
  • 1 teaspoon juniper berries
  • 1 teaspoon crumbled whole mace
  • 1 teaspoon dill seeds
  • 4 dried bay leaves, crumbled
  • 1 small piece dried ginger, broken coarsely
Instructions
  1. Mix all ingredients together and store in a sealed jar.

 

Posted in Marinades, Preserves

Stroopwafel (Syrup Waffle)

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Stroopwafel (Syrup Waffle)
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • 1 teaspoon instant yeast
  • 1 teaspoon sugar
  • ½ pound unsalted butter
  • ⅓ cup sugar
  • Pinch of salt
  • 1 rounded tablespoon ground cinnamon (Generous)
  • 3 cups flour
  • 1 large egg
  • syrup:
  • 1 tablespoon ground cinnamon
  • 1 cup Karo light syrup
  • ⅞ cup light brown sugar
  • ¼ cup butter
Instructions
  1. Proof yeast in 3 tablespoons water with 1 teaspoon sugar until bubbly.
  2. Beat butter until light, adding sugar, salt and cinnamon.
  3. Mix in the yeast mixture, flour and egg(s) and knead or beat well.
  4. Set in a warm place for about an hour. It will not look like it's raising much; don't worry.
  5. Meanwhile, make the syrup (stroop).
  6. Syrup: Heat cinnamon, syrup and sugar on stove and cook slowly until thickened a bit (about 10 minutes).
  7. Remove from heat and beat in butter.
  8. Should thicken as it cools, but still be slightly warm and thin enough to spread easily.
  9. If it cools too much, reheat gently; if it thickens too much, add a bit of liquid.
  10. To make waffles: Heat waffle iron and oil lightly only once.
  11. Using scoop to measure, place dough in center of heated wafel iron and bake for one minute (no longer, or you'll risk burning them).
  12. When done, remove from iron, place flat on counter and immediately slice waffle horizontally into two thin wafers, using the sharp fillet knife.
  13. Spread syrup on one cut surface, reassemble pressing gently but firmly, and trim to a uniform shape with the 3" cookie cutter.
  14. Cool, at least slightly, flat on a rack before eating.

 

Posted in Dessert, International

Italian Marinated Pork Chops

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Italian Marinated Pork Chops
Submitted By: 
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
 
Ingredients
  • 4 boneless pork chops (about ¾-inch thick)
  • ¾ cup Italian salad dressing
  • 1 tsp. Worcestershire sauce
Instructions
  1. Place all ingredients in a Ziploc bag. Seal bag and place in refrigerator for at least 20 minutes.
  2. Remove chops from bag, discarding marinade, and grill over a medium hot fire, turning once, until just done, about 8 to 11 minutes total cooking time.

 

Posted in International, Italian, Main Course, Meats

Eggnog

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Eggnog
Submitted By: 
Recipe Type: beverage
 
Ingredients
  • 2 large eggs
  • 1½ cups sugar
  • ½ teaspoon salt
  • 2 quarts milk
  • 2 tablespoons vanilla extract
  • 2 cups heavy whipping cream
  • ground nutmeg
Instructions
  1. In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended.
  2. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170 F to 175 F. but do not boil or it will curdle).
  3. Pour custard into large bowl; stir in vanilla extract, 1 teaspoon ground nutmeg, and remaining milk.
  4. Cover and refrigerate until well chilled, about 3 hours.
  5. To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. with wire whisk, gently fold whipped cream into custard mixture.

 

Posted in Beverage, Christmas, Holiday
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