Sunday, March 8, 2009

March--Treats and Sweets

Mmmm. What a yummy night! I love treats! Anything with sugar, really...

Saucy Apple Dumplings
By Morgan Somers

Prep: 45 minutes Bake: 1 hour
Oven: 350°F Makes: 6 servings

2 cups water
11⁄4 cups sugar
1 teaspoon ground cinnamon
1⁄4 cup butter or margarine
2 cups all-purpose flour
1⁄2 teaspoon salt
2⁄3 cup shortening
1⁄3 to 1⁄2 cup half-and-half, light cream,
or whole milk
2 tablespoons chopped golden raisins
or raisins
2 tablespoons chopped walnuts (optional)
1 tablespoon honey
2 tablespoons sugar
6 small cooking apples (about 11⁄2 pounds),
such as Granny Smith or Rome Beauty
1 tablespoon butter or margarine

1. For sauce, in a medium saucepan combine the
water, the 11⁄4 cups sugar, and 1⁄2 teaspoon of the
cinnamon. Bring to boiling; reduce heat. Simmer,
uncovered, for 5 minutes. Add the 1⁄4 cup butter
or margarine. Set aside.
2. Meanwhile, for pastry, in a medium bowl combine
the flour and salt. Using a pastry blender, cut
in shortening until pieces are pea-size. Sprinkle
1 tablespoon of the half-and-half over part of the
mixture; gently toss with a fork. Push moistened
dough to the side of the bowl. Repeat, using
1 tablespoon of the half-and-half at a time, until all
of the dough is moistened. Form dough into a ball.
On a lightly floured surface, roll dough into an
18×12-inch rectangle.* Using a pastry wheel or
sharp knife, cut into six 6-inch squares.
3. In a small bowl combine the raisins, walnuts,
and honey. In another small bowl stir together the
remaining 1⁄2 teaspoon cinnamon and the 2 tablespoons
sugar. Set aside.
4. Peel and core the apples (see photo 1, below).
Place an apple on each pastry square. Fill centers
of apples with raisin mixture. Sprinkle with
sugar-cinnamon mixture; dot with the 1 tablespoon
butter or margarine. Moisten edges of each
pastry square with water; fold corners to center
over apple (see photo 2, below). Pinch to seal
seams. Place dumplings in a 13×9×2-inch baking
pan. Reheat sauce to boiling and pour over
dumplings. Bake, uncovered, in a 350° oven
about 1 hour or until apples are tender and pastry
is golden. To serve, spoon sauce over dumplings.


Dorothy Winters


Follow any brownie recipe, or make a brownie mix you like according to the package instructions. (use a 9X13 pan) and cool completely.

Mint Layer:

4 Tbsp butter, softened

2 C sifted powdered sugar

1/2 tsp peppermint flavoring (more or less to taste)

green food coloring

1-2 Tbsp milk

beat together all ingredients except milk. Add enough milk to make the mixture a spreading consistency. Spread the mint layer over the brownies and cool in the refrigerator for 1 hour.


2/3 cup semisweet chocolate chips

6 Tbsp butter

2 tsp vanilla

In the top of a double boiler (I just use a sauce pan and keep the heat fairly low) melt the chocolate chips and butter stirring frequently. Add vanilla. Remove pan and let cool slightly. Carefully spread the cooled topping over the chilled mint layer. Let the bars stand for 1 hour. Cut into Bars. I think they are yummiest when refrigerated!

Oatmeal Caramel Cake
Laura Hawkins

1 1/2 c. boiling water
1 c. instant oatmeal
Mix together and let sit while:
1/2 c. margarine, soft
1 c. brown sugar
1 c. white sugar
Cream together. Add:
2 eggs
1 T. vanilla
Add oatmeal and the following ingredients:
1 1/2 c. flour
1 t. soda
1 t. cinnamon
1/2 t. salt
Bake 350 for 25 min. or until done. While cake is baking. make the topping.
1 c. margarine
2 c. brown sugar
1 c. cream
Simmer together for 5 minutes. Add:
3 c. coconut
1 1/2 c. chopped nuts (pecans)
Let cake cool slightly. (5 minutes or so) Pour topping and spread evenly. Broil in oven until slightly brown; about 3 minutes.

Oops! February--Breakfast

So, I didn't get around to posting the recipes for February because... You guys are terrible at sending me your recipes!!!!! I WANT RECIPES!!! Gimme, gimme, gimme! So, here's Dorothy's and mine:

Dutch Babies (aka German Pancakes)

Dorothy Winters

Preheat oven to 400. Put 9x13 pan in oven with ½ Cup butter to melt.

Mix in Blender:

6 eggs

1 C milk

1 C flour

dash of salt

Pour mixture into 9x13 pan (already containing melted butter) cook for 20-30 minutes at 400. Serve with fresh squeezed lemon juice and powdered sugar.

Coffee Cake
Morgan Somers

preheat oven to 350

for cake:
1 c butter or margarine
1 1/2 c sugar
2 eggs
1 c milk
1/2 t salt
1 1/2 t baking powder
3 c flour

Cream butter and sugar. Add eggs and milk. Add dry ingredients. Put in greased 13x9 pan.

for topping:
1 stick butter (not margarine and don't soften too much)
2 c brown sugar (plus a little bit)
2 1/2 T cinnamon

Put all ingredients in food processor to combine. Pour over batter in pan. Cook at 350 for 45 min to 1 hour.

Okay, so you guys aren't the only slackers... I think some of you brought hard copies to this one and I have, er, misplaced them. Sorry! Send them to me ASAP!

Wednesday, January 7, 2009


I liked having hard copies at recipe group! It helps motivate you guys to e-mail them to me since you've already typed them up, and if you don't e-mail them I can type it up from the hard copy. Good thinking, Dorothy!

Lemon Pepper Chicken

Jen Haws

4 chicken breasts, cut into pieces

1 can cream of chicken

3/4 cup milk

3/4 cup water

1/2 tbs lemon pepper seasoning

1/2 to 1 tsp paprika

1/2 tbs minced garlic

Combine all ingredients in the crockpot-cook on low about 6 hours

When finished squeeze the juice of one lemon into the pot

Serve over rice

Whole Wheat Penne with Cauliflower Sauce

Dorothy Winters


1 lb whole wheat penne rigate

3 T extra virgin olive oil (EVOO)

3 garlic cloves, smashed, skins removed, and thinly sliced

1 medium onion, finely chopped

1 head cauliflower (about 2 lbs), stemmed and chopped

1 cup chicken broth

4 sprigs rosemary, leaves stripped and finely chopped

¾ cup grated Pecorino Romano cheese (a few generous handfuls)

Freshly ground pepper

2 cups arugula or baby spinach, whole or coarsely chopped

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Set aside a ladle of pasta water and drain the pasta.
2. Meanwhile, heat the EVOO, 3 turns of the pan, in a large, deep skillet over medium heat. Add the garlic and cook for 3 minutes, then add the onion and cook for 5 minutes. Add the cauliflower, broth and rosemary, cover and cook for 10 minutes. Mash the cauliflower with the back of a spoon and cook until golden and caramelized, 7 to 8 minutes. Add the reserved ladle of pasta water to the cauliflower sauce. Stir in the pasta, then add the cheese and toss. Season to taste with salt and pepper. Divide the pasta among shallow bowls and top with the arugula.

Lentil Soup

Morgan Somers

1 lb of dried lentils

8-10 cups water

½ of an onion

2 T + 2 t (8 t) chicken bullion (approx. proportional to initial amount of water)

½ - 1 T lemon pepper (or to taste)

Rinse lentils. Put in large pot with about 8 cups of water. Bring to a boil. Meanwhile, dice onion and sauté in a little olive oil until softened. Add to lentils. About halfway through cooking time, add bullion and lemon pepper. I usually cook it for 30-40 minutes until the lentils are soft, but towards the end I add water little by little to keep it from burning and to get the consistency I want. For this batch I used almost 1 T of lemon pepper and the bullion I used is new and more potent than what I usually use—next time I’ll use less than 8 t. Serve with a hearty bread and butter.

Winter White Wheat Bread
Leanne Jessee

3 1/2 cups white wheat flour

1/3 cup gluten flour

1 T. instant yeast

(Mix first three ingre. together)

Add: 2 1/2 cups hot tap water-mix for 1 minute. Let sit for 10 minutes. Add:

1 T. salt

1/3 cup veg. oil

1/3 cup honey

1 T. lemon juice

Mix together

Add: 2 1/2 cups more white wheat flour. Mix until sticky but sides of bowl are clean (5-10 min). Put in 2 1 lb. loaf pans greased. Let rise in oven with light on for 20 min.. Turn heat up to 350. Bake 30-35 min.

Joanna's smoothies

Coming soon

Jennifer's bean pasta

Coming soon

Tuesday, December 2, 2008

Quick and Easy

No Bake Peanut Butter Cookies
Morgan Somers

2 cups sugar
1/2 cup milk
1/2 cup butter
1 t. vanilla
1/2 cup peanut butter
4 cups oats

Put sugar, milk, and butter in saucepan. Heat over medium heat until butter is melted. Turn heat to high and bring to rapid boil. Boil for 1 minute. Reduce heat. Add peanut butter and vanilla. Stir until peanut butter is combined. Remove from heat. Add oats. Drop by spoonfuls onto wax paper. Cool--they will harden as they cool.

Dorothy Winters

3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts
1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Compared to making fudge the "old fashioned way" which I often try and fail at. This is easy, and it is much harder to screw up. None of that beating. I love some good fudge but my arms just can't take it.

SouthWest Chicken Salad

Jen Haws


Lime juice



Diced tomato

Cheddar cheese


Black beans

Tortilla chips

Ranch dressing


Cook chicken with a little lime juice and cilantro. Cut into chunks. Add corn and black beans to warm. Add on top of all other ingredients (tortilla chips on top of everything else). For dressing, mix 2 parts ranch dressing with 1 part salsa.

Easy Burritos

Jennifer Christensen

1 can black or kidney beans (drained and rinsed)
1 can corn (drained and rinsed)
garlic powder
Combine all ingredients (add spices and salsa to taste) in a saucepan and heat through. Put about 1/3 cup of bean mixture on each tortilla and sprinkle with grated cheese before rolling each into a burrito. Bake at 425 for about 7 minutes or until tortillas are slightly crisp. Top with sour cream and salsa as desired.

Well, these are the only recipes I have for this month! Keep 'em coming and I'll post them.