FoodAskew » salt

Nutmeg Feather Cake

Trish — Thu, 29 Jul 2010 19:00:15 +0000

Submitted by Marilyn Braunger

¼ c. butter		¼ c. shortening
¼ tsp salt		1½ c. sugar
½ tsp vanilla extract		3 eggs
2 c. sifted all-purpose flour		1 tsp baking soda
1 tsp baking powder		1½-2 tsp ground nutmeg
1 c. buttermilk or sour milk

Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.

Sugar Cookies

Trish — Sun, 25 Jul 2010 19:00:52 +0000

Submitted by Marilyn Braunger

1 c. butter flavored Crisco		1 c. sugar
1 egg		2 c. flour
½ tsp baking soda		½ tsp salt
½ tsp cream of tartar		1 tsp vanilla extract
colored sugar

Blend Crisco & sugar; add egg & mix well. Add remaining ingredients & blend. Roll into walnut size balls. Roll into colored sugar & flatten with a glass. Bake 7-10 minutes in preheated 350°F oven.

Rocky Road Bars

Trish — Wed, 21 Jul 2010 19:00:26 +0000

Submitted by Michelle Fawver

1 c. butter or margarine		1 c. water
3 tbsp cocoa		½ c. buttermilk or sour milk
2 c. sugar		2 c. flour
2 eggs		1 tsp baking soda
dash of salt

Topping

2-3 c. mini marshmallows

¾ c. chopped walnuts

Frosting

½ c. butter or margarine		7½ tbsp milk
3 tbsp cocoa		6½ c. powdered sugar

Combine butter, water, & cocoa & bring to a boil. Mix all ingredients, except topping & frosting ingredients, well (batter will be thin). Bake at 350°F in a greased 11″x16″ pan for 20 minutes. Cover with the topping ingredients.

Bring to a boil the butter & milk from the frosting ingredients. Add additional frosting ingredients & beat until smooth. Frost bars.

Chocolate Chip Cookies

Trish — Sat, 17 Jul 2010 19:00:48 +0000

Submitted by Mary Clare Fawver

4 c. flour		1½ tsp baking soda
1 tsp salt		1½ c. butter
1¼ packed brown sugar		1¼ c. sugar
3 eggs		1½ tsp vanilla extract
2 c. chocolate chips

Heat oven to 350°F. Cream butter & sugar. Add eggs & vanilla extract. Add dry ingredients. Add chocolate chips. Bake about 10 minutes.

Toasted Butter Pecan Cake

Trish — Fri, 09 Jul 2010 19:00:46 +0000

Submitted by Monica Fawver

1 c. butter, softened		2 c. chopped pecans, toasted
2 c. sugar		4 eggs
2 tsp vanilla extract		3 c. flour
2 tsp baking powder		½ tsp salt
1 c. milk

Frosting

8 oz. cream cheese, softened		1 c. butter, softened
2 lb. powdered sugar		2 tsp vanilla extract
2-3 tbsp milk		2/3 c. chopped pecans, toasted

In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.

For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers, inserting toothpicks to stabilize layers. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.

Berry Buckle

Trish — Mon, 05 Jul 2010 19:00:34 +0000

Submitted by Monica Fawver
Serves 6-8

2 c. flour		2½ tsp baking powder
¼ tsp salt		½ c. shortening
¾ c. sugar		1 egg
½ c. milk		2 c. fresh or frozen berries
½ c. flour		½ c. sugar
½ tsp ground cinnamon		¼ c. butter or margarine

Grease bottom & ½” up sides of a 9″x9″x2″ baking pan.

Combine the 2 c. flour, baking powder, & salt. In another mixing bowl, beat shortening for 30 seconds. Add the ¾ c. sugar. Beat on medium to high speed until light & fluffy. Add egg; beat well. Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition. Spoon batter into prepared pan. Sprinkle with fruit. Combine the ½ c. flour, ½ c. sugar, & cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake in a 350°F oven for 50-60 minutes or until golden.

Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!

Cheesy Rice Casserole

Trish — Thu, 01 Jul 2010 19:00:23 +0000

Submitted by Marilyn Braunger
Serves 8

1 c. raw long grain rice		¾ lb. shredded Monterey Jack cheese
¾ lb. shredded Cheddar cheese		16 oz. sour cream
7 oz. chopped green chilies		salt

Bring to a boil 2 c. water (½ tsp salt added). Add rice; stir well & cover. When it comes to a boil, turn to low & cover for 50 minutes without lifting the lid. Spray a 3 qt. oven-proof casserole with nonstick vegetable spray. Preheat oven to 350°F.

In a large bowl, mix all ingredients together. Bake in preheated oven 45 minutes uncovered. Serve hot as a side dish.

Chef’s Note: This is a great side dish – goes well with ham.

Barbecued Country Style Pork Ribs

Trish — Mon, 28 Jun 2010 19:00:25 +0000

Submitted by Michelle Fawver
Serves 6-8

3 lb. country style pork ribs		1 small onion, sliced
1 lemon		garlic powder

Barbecue Sauce

14 oz. ketchup		5 oz. water
1/3 c. Worcestershire sauce		1 tbsp brown sugar
2-3 dashes Tobasco sauce		1 tsp salt
dash black pepper

Combine & bring to a boil.

Place ribs on a flat pan. Sprinkle ribs with garlic powder. Arrange onion & lemon slices on top. Bake, uncovered, in oven at 450°F for 30 minutes. Drain. While ribs are baking, make the sauce. Place ribs, onions, & lemon in heavy baking dish or pan with lid. Pour hot barbecue sauce over ribs. Cover and bake in 325°F oven for 1½ hours.

Chicken Cacciatore

Trish — Thu, 24 Jun 2010 19:00:14 +0000

Submitted by Marilyn Braunger
Serves 6

3 ½ – 4 lb. chicken, cut up		½ c. flour
½ c. olive or cooking oil		1 clove garlic, minced
2 medium onions, finely chopped		1 can tomato paste
1 green pepper, finely diced		2 c. diced tomatoes
¼ lb. mushrooms, sliced		2 tsp. salt
¼ tsp pepper		½ tsp oregano

Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.

Shepherd’s Pie

Trish — Sun, 20 Jun 2010 19:00:49 +0000

Submitted by Monica Fawver
Serves 6-8

5 potatoes		1 lb. ground beef
4 oz. sliced mushrooms, canned		2 c. fresh or frozen vegetables, assorted
1 can Condensed Cream of Mushroom Soup		1 can Condensed Cream of Celery Soup
3 tbsp butter		salt
pepper

Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.

In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.

Chef’s Note: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.