Cook Book

I've always wanted to write a cookbook.  I haven't done so yet, but so you don't have to wait too long for some of my favorite recipes, I'll put a few of them here.  I love the old fashioned ways the best.  What do you think?  Try one or two & send me a pic.

Let me know how they work out for you.

-Stir Fry-

2 cups diced meat or tofu; 3 cloves of garlic, 1 big or 2 small carrots; 2 ribs of celery; 1 medium onion; 1 zuchinni; splash of soy sauce to taste; roasted sesame seeds (optional)

Prep by slicing and dicing the meat, tofu, and vegetables into small bite size pieces.

Heat wok or big skillet to Medium High with 2 - 3 tablespoons cooking oil.  Add meat and let sizzle stirring occaisionally until almost done, about 7 - 10 minutes depending on the kind of meat you are using, then add carrots and garlic. Let cook for about three to five minutes stirring often (don't let the garlic burn) then add the rest of the veggies and soy sauce.  Cook for about five to ten minutes stirring occaisionally until veggies are softened, but still a little crispy.  Place on serving dish and garnish with a sprinkling of roasted sesame seeds, if desired.

Takes less than 30 minutes and serves 2.

*Note - Teryaki sauce can be used instead of, or in addition to, soy sauce for added flavor.

-Bread Pudding-

1 cup sugar; 1 teaspoon molasses; 4 slices buttered bread; 2 eggs; 2 cups milk; 1/2 teaspoon salt 1 teaspoon vanilla 1/2 cup rasins (optional)

In a medium cassarole or baking dish, layer in bread slices.  In a mixing bowl combine the rest of the ingredients until well blended.  Pour mixture over bread and place in a preheated 325* oven for 1 1/2 hours.  Serve warm or chilled.

Aunt Marie liked it warm with a little cream poured over the top.

*Note - If you don't have molasses, you can just leave it off or replace the sugar with an equal amount of brown sugar.  At times I have just used white sugar and the recipe worked well.

-Spiced Oat Cake-

1 1/2 cup water; 1 cup oats; 1 1/2 cup sugar; 1/2 teaspoon molasses; 1/4 cup butter; 2 eggs; 1 1/3 cups flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon salt; 1 teaspoon vanilla; 1 cup rasins

On the stovetop or microwave cook the water, butter, and oats.  Set aside and let it rest for 20 minutes.

in a medium mising bowl blend flour, baking soda, cinnamon, nutmeg, and salt. Then set it aside.

In a large mixing bowl blend remaining ingredients.  Add cooled oatmeal to wet mixture.  When those are fully incorporated, gradually add dry ingredients.  Pour batter into a large greased cakepan, and place in a preheated 375* oven for 35 - 40 minutes.  Cake is done when it is golden brown and an inserted toothpick comes out clean.

-Coconut Topping-

1 teaspoon milk; 1 teaspoon softened butter; 1 cup chopped nuts; 1 cup coconut; 1/2 cup sugar; 1 teaspoon vanilla; 1 pinch of salt

In a small bowl mix all ingredients together using a big fork.  Spread topping over cake.  Place under a low broiler until coconut begins to turn brown.  WARNING - Watch this part of the process closely because it goes from beautifully carmalized to burned in a matter of seconds.

*Note - This is an old recipe and makes a big cake.  The recipe can easily be cut in half to make it more managable.

If you don't have molasses replace the sugar with 1 cup sugar and 1/2 cup brown sugar.

 -Oatmeal Cookie-

1 cup softened butter; 1 cup sugar; 1 teaspoon molasses; 2 eggs; 1 1/2 cups flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon salt; 3 cups quick oats; 1 cup rasins (optional)

In a medium mixing bowl add oats, flour, baking soda, salt, and cinnamon. Blend then set aside.  In a large mising bowl add remaining ingredients and mix well.  Gradually add dry ingredients to wet mixture.  Pour into a buttered cakepan or two deep buttered pie dishes.

Bake in a preheated 350* oven (325* for glass bakeware) for 20 - 25 minutes.  Cookie is done when it is golden brown and the center is starting to resist a touch.

-Chocolate Top-

12 ounces chocolate chips; 6 large marshmellows or 1/3 cup of minis; powdered sugar

In a double boiler melt chocolate chips and marshmellows together.  Once blended pour chocolate evenly over cookie.  Garnish with a sprinkling of powdered sugar.  When chocolate has set, cut and serve.

*Note - Topping should firm up to the consistency somewhere between that of soft fudge to a chocolate bar.

For a thinner layer of topping cut the Chocolate Top portion of the recipe in half.  Personally, I like it thick.

If you don't have molasses replace sugar with 1/2 cup sugar and 1/2 cup brown sugar.

-Pumpkin Nut Cake-

3 eggs; 2 cups pumpkin puree; 3/4 cups softened butter; 1/2 cup water; 2 1/2 cups flour; 1 1/2 cups sugar; 1 teaspoon molasses; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon vanilla; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon allspice; 1 cup rasins; 1 cup chopped nuts

In a medium size bowl mix flour, baking soda, salt, and spices. Set aside.

In a large mixing bowl combine remaining ingredients.  Gradually add dry ingredients to wet mixture.

Pour into a greased cakepan and bake at 350* (325* for a glass baking dish) for 1 hour and 15 minutes.  Cake is done when it is golden brown and when and inserted toothpick comes out clean.  Set cake to cool down to room temperature.

-Cream Cheese Frosting-

4 ounces cream cheese; 3tablespoons softened butter; 1 teaspoon lemon juice; 1 teaspoon vanilla; 1 cup powdered sugar

With a hand mixer combine all ingredients until smooth and creamy.  Spread over cooled cake.

*Note - This is an old recipe that makes a big cake.  It can easily be cut in half to make it more managable (use 2 eggs) and you will want to reduce the cooking time a bit.

If you don't have molasses change sugar to 3/4 cup sugar & 3/4 cup brown sugar.

-Pumpkin Custard-

1 cup pumpkin puree; 2 eggs; 1 1/2 cups milk; 1 teaspoon vanilla; 1/2 cup sugar; 1/2 teaspoon molasses; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 2 teaspoons cornstarch; 3 tablespoons warm water

I a large bowl dissolve cornstarch in water.  Add the rest of the ingredients and mix well.  Pour into a buttered baking dish.

Bake in the oven at 325* for 50-60 minutes.  Chill for three hours.

-Whipped Cream-

2 cups whipping cream; 5 tablespoons sugar

Whip cream with a hand mixer or wisk.  Add sugar gradually until peaks form.  Chill for 30 minutes.

-Construction-

Spoon custard into desert cup.  Top with whipped cream and garnish with a dash of cinnamon or nutmeg.

*Note: if you don't have molasses, replace sugar with an equal amount of brown sugar.

Cinnamon and nutmeg can be replace with an equal amount of pumpkin pie spice.

I hope you enjoy making and eating these yummy treats as much as I do.  Check back periodically as I will be changing up the recipes now and then to keep things fresh in the kitchen.  One should never let things go stale in the heart of the house.

If there is recipe you would like ot see here, just let me know, I probably have it in my box.

Just remember; if it's made with love it has to be healthy.