My Recipes

Pear Bread

2/3 cups sugar
1/3 cup soft butter
2 eggs
3 tblsp milk
1 cup grated or diced (small pieces) pear
2 cups of flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Optional: 1 teaspoon cinnamon, 1/2 teaspoon allspice or nutmeg

Combine sugar, butter, and eggs until creamy. Add milk and pear.

In separate bowl combine dry ingredients: flour, baking powder, baking soda, and salt. Add optional spices at this time.

Add dry mixture about 1 cup at a time and stir until wet. Once all ingredients have been combined pour into greased bread pan. Let sit for 20 minutes.

Bake in 350 degree oven for 45 to 55 minutes - until inserted knife or pick comes out clean. Cool.

 

Homemade Pizza    

Favorite homemade bread dough (enough for one loaf)  (Alternately, you can use refrigerated dough from the grocers.)

Olive Oil

Toppings (meat, cheese, veggies)

Pizza Sauce (see recipe to right)

Make bread dough and allow to rise for 30 minutes. (You can place it in the refrigerator for later use. Just allow to sit at room temperature 45 minutes before using.)

For individual pizzas pull off baseball size amount of dough. Form into shape of ball. Hand flatten, moving dough and stretching it as you turn. The thinner you make the dough, the crispier it is. Remember that this dough will rise slightly in the oven. (For large family-size pizza use half of dough, forming into ball and stretching as with individual pizzas.)

Brush crust with olive oil.

Spread desired amount of pizza sauce.

Top with favorite toppings followed by cheese.

Bake in preheated oven - 425, on a pizza stone for 7 minutes. Remove from oven. Cool 2 to 3 minutes before slicing.

Brownie Cake Squares

8 tablespoons butter or margarine
2 ounces unsweetened chocolate

2 large eggs
2/3 cup white sugar
1/3 cup brown sugar (packed)
1 tsp vanilla
2/3 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

1/2 cup chopped nuts (optional)

Preheat over to 350; rack in middle position.

Melt butter in pan, add unsweetened chocolate pieces and stir until melted. Add sugar and stir. Set aside to let cool.

In separate bowl mix dry ingredients. Add 1/2 dry mixture to melted chocolate and stir. Add eggs, one at a time. Beat well. Add vanilla and remaining flour mixture. Batter should be dropping consistency.

Drop into greased square pan (usually 8x8 or 9x9)

Bake in oven for approximately 20 minutes. Toothpick inserted into brownies should come out clean. Area left behind should look cake-y.

Cool in pan, cut into squares. Squares will be a combination brownie/cake texture. Can be served with or without frosting.

Granola

1 cup dark brown sugar

½ cup water
1/4 molassess
2 tablespoons butter (or margarine)
4 teaspoons vanilla

1 teaspoon salt

8 cups oats

Other (nuts and dried fruit)
 

G-Bob's Pizza Sauce

1 1/2 cups crushed tomatoes

1 tbls olive oil

1 tsp salt

1 tsp oregano

1/4 tsp basil

1/8 tsp thyme

1/8 tsp chervil

Fresh ground black pepper to taste

Mix all ingredients well. Store in refrigerator up to 2 weeks. 

Coconut Dundee Cake

2/3 cup butter
2/3 cup white sugar (or caster sugar)
3 eggs
1 tsp vanilla
1 cup flour
1/2 tsp baking podwer
1 cup shredded, unsweetened coconut

Preheat oven to 350 degrees; grease and flour (I use sugar instead) round cake pan

Cream butter and sugar; add eggs one at a time; add vanilla; beat well.

In separate bowl mix dry ingredients then add to creamed mixture.

Add coconut, mix for 1-2 minutes. Batter should be dropping consistency, not runny. If batter is too dry to drop off spoon, add a few drops of milk.

Drop into cake pan bake for 40 minutes to an hour. (This really varies for me. Sometimes it only takes 40 minutes sometimes a full hour. I think it has to do with the type of coconut used - the more moist the coconut, the longer it takes.) Toothpick, inserted in center should come out clean.

Remove for oven, let sit for 5 minutes. Remove from pan and onto cooling rack.

Can drizzle with white sugar frosting if desired. (We usually do this when serving it to guests at tea.)

Mulling Spices

1 cup Rapadura Sugar (unrefined, unbleached sugar)
2 teaspoons ground cinnamon
2 teaspoons allspice
1 teaspoon cloves
1/2 teaspoon ground orange
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg

Add 1-2 teaspoons to pot of tea. Use 1/4 to 1 teaspoon per cup of cider.

 

Cous Cous Medley

1 1/2 cups dry cous cous
2 cups water
1 cup diced fresh vegetables
(broccoli, asparagus, peas, and carrots are great choices)
3/4 cup diced cooked meat such as chicken
(meat can be replaced with veggies if vegetarian)

 

Western Fries

1 medium baking potato per person
olive oil
salt to taste

Preheat oven to 425 degrees.

Wash potatoes and cut into lengthwise wedges.

Brush all sides of wedges with olive oil, sprinkle sides with salt (very lightly) and place on baking sheet.

Cook for 12-15 minutes; turn wedges over and cook for another 12-15 minutes. For crispier wedges cook all three sides of wedges (bottom where skin is and then both sides) for 8-10 minutes each.

Southwest Casserole
 

1-15 ounce can black beans (drained)

1-15 ounce can corn, drained (or 1-15 ounce package of frozen corn)

1 can diced Rotel (drained)

1 cup cooked chicken (or 1-9.75 ounce can of cooked chicken, drained)

 Optional: olives, diced tomatoes, cheese (use more or less as desired)

 Mix ingredients (including optional choices) into casserole dish. Cover with foil.

Cook at 350 degrees for 45 minutes.

Serve with warm tortillas or tortilla chips.

Fluffy Pancakes

1 cup flour

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup buttermilk

2 tablespoons melted butter/margarine

1 egg

Mix dry ingredients, add buttermilk, butter, and egg. Whisk well. This should be a thick batter but not stiff. If your batter is stiff, add a small amount of milk to thin.

Cook on griddle until each side is golden brown.

Blueberry Crumb Cake
 

2/3 cups butter (or margarine)
1 1/2 cups sugar
2 3/4 cups flour
2 1/2 tsp baking powder
1 tsp salt
1 cup of milk
1 1/2 cups of rinsed and drained fresh blueberries
3 eggs, beaten

Topping
1 cup brown sugar (more or less as desired)
1 tablespoon butter (or margarine)

Preheat over to 350 degrees.
Grease and flour two 8" cake pans (or a 13 x 9 pan)

Cream butter and sugar.

In separate bowl mix dry ingredients.

Add dry ingredient mix alternately with milk to the cream mixture.

Add eggs one at a time. Mix well.

Add blueberries, mixing only enough to incorporate evenly.

Pour into prepared pans.

Cook for 35 - 45 minutes depending on oven. (NOTE: this takes a little bit longer to bake than a normal cake. Usually about 5 or 6 minutes. My oven time is approximately 40 minutes.) Cakes are done when knife inserted in center comes out clean.

Remove cakes from oven and let cool.


For topping:

Cream brown sugar and butter with a fork. Sprinkle over top of cake. Put in hot oven for 8 to 10 minutes - long enough for topping to melt slightly. (NOTE: the cake needs to be cool before you stick it back in the oven so you don't overcook it. I have also learned that if you sprinkle the topping on as soon as you take the pans out of the oven, the topping melts fairly well.)

 Spinach Enchiladas

2 cups cooked spinach – drained

¼ cup sour cream

4 ounces cream cheese

½ cup shredded cheese (use more cheese if desired)

Salt to taste

Corn tortillas

2 cups Red Enchilada Sauce (see recipe)

Preheat oven to 350 degrees

Combine cooked spinach, sour cream, cream cheese, and shredded cheese to form mixture.

Pour enough enchilada sauce in 9 x 13 casserole dish. Set aside the remaining sauce.

Take one corn tortilla, spoon spinach mixture into center (usually about 2-4 tablespoons), roll tortilla, place in casserole dish fold side down. Repeat until all enchiladas have been made and placed in dish.

Pour remaining sauce over enchiladas – they should be covered entirely in sauce.

Cover dish with wax paper (or aluminum foil) and bake for 45 minutes.

Great Gramma Conway's Pineapple Jell-O Salad

1 - 3 ounce pkg. lemon Jell-O

1 - 3 ounce pkg. lime Jell-O 

1 small tub Cool Whip

1 small can crushed pineapple

1/2 cup chopped pecans

3 ounces softened cream cheese

Dissolve lemon Jell-O in 1 cup hot water; add 1 cup cold water and refrigerate. In a large container (big enough for both Jell-O mixtures together) prepare lime Jell-O the same way as lemon and add drained pineapple and 1/2 cup chopped pecans and refrigerate until both Jell-O mixtures are completely set.

Beat lemon Jell-O until stiff and white.

Beat softened cream cheese in a separate bowl until creamy; add Cool Whip.  Mix thoroughly until smooth. Fold this mixture into lemon Jell-O and put all of it on top of lime jello.

Variation to this recipe:

Replace 3-ounce lime Jell-O with 1-6 ounce lime Jell-0.

Use pineapple juice drained from crushed pineapple as part of cold liquid for lemon Jell-O. (Add water to bring to 1 cup.)

Add 1/2 cup shredded coconut to lemon Jell-O, cream cheese, and cool whip mixture.

Red Enchilada Sauce

2 tablespoons butter (room temperature)
3 tablespoons flour
2 tablespoons red Chile powder (less if you don’t like spicy)
1 teaspoon of cumin
1 teaspoon garlic powder
2 c. water
salt to taste(1/2 teaspoon should do it)

Note: This is a basic recipe – add other spices/ingredients as you desire.

Melt butter and add flour to make a roux. Gradually add remaining ingredients. Stir constantly until well blended. Cook 2 or 3 more minutes.

Country Quick Bread

(Makes 2 loaves)

2 cups white flour
1 cup wheat flour
1 cup sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
3 eggs
1 cup melted butter/margarine/oil
1 cup juice - apple/orange/tomato (any juice except grape will work)
1 1/2 cups diced/shredded fruit/veggies (raisins, carrots, zucchini, apples, pears, etc.)


Preheat oven to 350 degrees

Grease two, 9x5x3 loaf pans

Mix sugar and butter, add eggs, one at a time.

Mix dry ingredients separately. Add alternately with juice to sugar and butter mixture.

Add veggies/fruit.

Put into loaf pans. Cook 45 to 55 minutes; until a knife inserted in the center comes out clean. Cool 15 minutes in pan before removing.

Note - this is a very hearty (dense) bread. It's wonderful with soup or as a snack.

Revie's Black Bean Soup

1 lb cubed beef

1/2 cup diced onions

1 1/2 cups diced carrots

3 medium diced potatoes

2 slices of diced bacon

3 cups cooked black beans

1 cup vegetable stock

salt to taste

Cook diced bacon in the bottom of a large dutch oven, set aside. Sautee onions, set aside. Brown cubed beef. Add remaining ingredients including the bacon and onion. Simmer for approximately 30 minutes; salt to taste.

Vegetarian Version

Substitute roasted vegetables or tofu for beef and bacon. 

In large soup pot lightly saute onions and garlic. Add vegetable broth and bring to a boil. Add beans and remaining ingredients. Reduce heat to low simmer for 20 minutes.

I usually serve this soup with slices of fresh bread or cornbread.


Other possible additions:

diced meat
diced potatoes
corn
peas

Country Sweet Potatoes