Preheat the oven to 325° F, butter two baking sheets. Onto a piece of waxed
paper, sift the flour and salt. In a medium-size bowl, with an electric mixer
on high, cream the butter and granulated sugar until light and fluffy.
Blend in the vanilla.
Using a wooden spoon, stir in the flour mixture, then the pecans. Dust your
hands with a little of the confectioners sugar and roll the dough into 1-inch
balls. Place 2 inches apart on the baking sheets and bake for 25 minutes
or just until light brown.
Transfer to racks to cool for 15 minutes, then roll in the Confectioners
sugar. These cookies keep well in an airtight container for up to 2 weeks.
Do not freeze them. Makes about 4 dozen cookies.
Preheat the oven to 375° F. Heat 1 tablespoon of the oil in a 12 or 13-inch
frying pan over medium heat. Saute the carrots, celery, onions, and garlic
for 3 minutes. Put the remaining oil into the frying pan, add the zucchini
and mushrooms, and saute 2 minutes longer.
Add the vegetable juice, parsley, herbs and pepper, then stir in the veggie
ground round and the corn. Heat for 3 to 5 minutes. Spoon the mixture into a 2½-
quart casserole, and top with the potatoes. Bake for 20 minutes. Sprinkle
the cheese over the potatoes.
Preheat oven to 350° F. Grease and flour a 9X13-inch baking dish. Melt the
butter over low heat. Pour into a medium-sized bowl. Beat in the sugar and
molasses. Add the eggs, one at a time, and beat. Beat in the applesauce.
Sift the flour, baking soda, ginger, and cinnamon into the applesauce mixture
and stir well to combine thoroughly. Spoon into the baking dish and bake for
35 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the oven and let cool for 5 minutes. Turn onto a wire rack; cool
completely. Serve with whipped cream or vanilla ice cream, if desired.
Makes 18 servings.
Pre-heat the oven to 350°. Butter a medium spring-form pan. Press the graham
cracker crumbs into the bottom. Place in the refrigerator for 30 minutes.
Whip the cream cheese in a mixer. With the mixture running slowly, sprinkle
in the sugar and cornstarch, then add in the eggs and vanilla. Slowly add
the cream until all ingredients are well mixed. Pour into the spring-form
pan. Place on a cookie sheet and bake for 40-45 minutes (or until the top
begins to brown and the cake is firm). Cool at room temperature. Refrigerate.
Serve well chilled. Serves 8 to 10. Cheesecake can also be topped
with your favorite fruit.
Glaze (optional)
1 tsp. minced lemon zest
¼ cup lemon juice
¾ cup sugar
Preheat oven to 350°F. Whisk together the flour, baking powder and salt.
In another bowl, whisk the eggs until mixed. Add the sugar and beat until
thick and smooth. Now add the butter, a little at a time. Add sour cream
and whisk until all the ingredients are mixed. Add the blueberries to the
dry ingredients and gently toss to combine. Add the wet ingredients to the
dry ingredients and fold gently just until the batter forms and the berries
are evenly distributed through the mixture.
Fill a greased muffin tin with the muffin batter. Bake until lightly browned
and cooked through, 25 to 30 minutes.
(optional glaze) While the muffins are baking, mix the lemon zest with ½ cup
sugar. Mix the remaining ¼ cup sugar with the ¼ cup lemon juice and simmer
until thick and syrupy. Brush the tops of the muffins with the lemon syrup,
and then dip the muffin into the sugar mixture.
1 tsp. olive oil
½ cup chopped onion
1 clove garlic, minced
½ cup diced green bell pepper
1 zucchini, halved lengthwise and cut in ¼-inch slices
2 cups cooked and diced potatoes
1 cup chopped fresh tomato
2 Tblsp. black olives
4 eggs
salt and pepper to taste
¼ tsp. dried oregano
1 pinch cayenne pepper
½ small tomato, sliced
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Preheat the broiler on your oven.
In a frying pan with an ovenproof handle heat the oil and saute onion, garlic
and green bell pepper over a low heat. Saute until vegetables are just tender
but not browned. Add the zucchini and continue cooking, stirring occasionally,
until crisp-tender. Add the potatoes, stir well to combine, and continue
cooking, stirring frequently, until the potatoes are heated through and
starting to stick to the pan.
Then add the tomatoes and black olives, stirring well to combine with the other
ingredients, and cook just until the tomatoes have begun giving up their juice.
Beat the eggs with the salt, pepper, oregano, and cayenne. When all the
vegetables are cooked, pour the eggs over them. Arrange the tomato slices
over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses
over the tomato slices. Cook gently over low heat until the eggs are almost
set (they'll be firm around the edges and a bit runny in the middle).
Slip the pan under the broiler for a minute or two, until the eggs are fully
set and the cheese has melted and begun to brown. Cut into wedges and serve.
Pour filling into the unbaked pie shell, and dot with butter or margarine.
Cover with top crust, and seal edges. Cut slits in top of outer crust. Press
almonds into crust. Bake at 400 degrees for 1 hour, or until crust is a nice
golden brown color. Let pie cool, and serve at room temperature.
Note: You may substitute peach nectar for apple juice for variety.
When the potatoes are almost ready (or wrap the cooked potatoes in a towel
to stay warm), clean the mushrooms and thinly slice into bite-sized pieces.
Clean and coarsely chop the onion, frying it until golden in the butter/oil.
Add the mushrooms, stirring constantly until the juice starts to run from
them. Add the sherry if desired and simmer until alcohol has evaporated.
Cut an "X" into the top of the potatoes and spoon mushrooms, onions and juice
into the openings. Top with grated cheese to taste. Serves 4 with a tossed
greens salad for dinner.
1 can each of red kidney beans, pinto beans, white beans,
black-eyed peas and chick peas, drained well
2 cans stewed tomatoes, any flavor
1 large onion, coarsely chopped
1 head garlic, coarsely chopped
4 ribs celery, chunked
3 large parsnips, peeled and chunked
3 large carrots, chunked
3 large potatoes, chunked
Combine all ingredients in a crockpot or large dutch oven and simmer until
vegetables are tender but not mushy (6 to 8 hours in crockpot or about 2
hours in a dutch oven). If broth is too bland, add a dash of hot sauce, Cajun
seasoning, cayenne pepper or whole fresh jalapeno. Simmer 5 minutes more.
Serve in large soup bowls with loaves of crusty bread or rolls. Makes about 8 servings.
