from Diane B.’s book, Corvallis, OR
Ingredients
4 c. oats
1 c. canola oil
1 box brown sugar
2 eggs, pinch of salt
1 t vanilla
chopped walnuts to taste.
Preparation instructions
Mix together oats, oil and brown sugar and let stand overnight. Then add 2 eggs, salt, vanilla and nuts.
Bake 325 about 12 minutes. when done, let stand in pan for about 1-2 min and then remove with spatula. These are delicate cookies but oh so good.
Submitted by: Diane B
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Oatmeal icebox cookies
from Diane B.’s book, Corvallis, OR
Ingredients
1 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 t. vanila
1 1/2 c. flour
1 t. salt
1 t. soda
3 cups qq oats
1/2 c. chopped nuts.
Preparation instructions
Blend shortening and sugars; add eggs. Add flour mixture. Cookie dough will be stiff. Shape into logs, about 3. Wrap in plastic wrap or wax paper. Freeze or chill until firm. Slice 1/4″ slices and bake at 350 oven for approx 10 minutes.
If you use butter instead of shortening, cookies will be chewy instead of crunchy.
Submitted by: Diane B
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Mississippi mudcake
from Diane B.’s book, Corvallis, OR
Ingredients
4 eggs
2 c. sugar
2 sticks butter
1/3 c. cocoa
1/2 t. salt
1 t. vanilla
1 1/2 c. nuts
1 1/2 c. flour
1 t. bkg powder.
Icing
1/3 c. cocoa
1 stick butter
1 box powdered sugar
6 T milk
Cream butter, add cocoa and sugar alternately with milk until reach desired consistency.
Preparation instructions
Melt butter with cocoa. Beat the eggs and add the sugar, salt, vanilla. Beat till fluffy. Add cocoa and butter. Then add flour and bkg powder and nuts.
Grease and flour 9 x 13″ pan. Bake 350 for 30 minutes. Remove and add bag of mini marshmallows. Put back in oven until melted and puffy. Cool and then ice.
Submitted by: Diane B
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Ginger crinkles
from Diane B.’s book, Corvallis, OR
Ingredients
2/3 c. canola oil
1 cup white sugar
2 eggs
4 T molasses
2 1/2 c. flour
2 t. soda
1/2 t. salt
1 t. cinnamon
1 t. ginger
1/4 c. sugar for dipping.
Preparation instructions
Preheat oven to 350. Mix oil and sugar thoroughly. Add eggs and beat well. Stir in molasses. Mix dry ingredients together and add to mixture. Chill dough. Drop by rounded teaspoonful into sugar and form into balls. Place on ungreased cookie sheets 3″ apart. Bake 15 min.
Submitted by: Diane B
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Coffee cake
from Diane B.’s book, Corvallis, OR
Ingredients
1 1/2 c. flour
3 t. bkg powder
1/4 t. salt
3/4 c. sugar
1/4 c. shortening
1 beaten egg
1/2 c. milk
1 t. vanilla
Preparation instructions
Mix together flour, bkg powder, salt and sugar. Then add the shortening and to that add 1 egg, milk and vanilla till it’s a smooth batter. Pour 1/2 batter into a floured cake tin. Sprinkle with 1/2 of the streusel filling. Top with remaining batter and then the other half of streusel.
Streusel Filling
1/2 c. brown sugar
2 T. flour
2 t. cinnamon
2 T melted butter
1/2 c. chopped nuts
Bake coffee cake 20-30 minutes 350 degree oven.
Submitted by: Diane B
| Posted in:
Green pepper steak
from Diane B.’s book, Corvallis, OR
Ingredients
2 lbs of well trimmed top round steak, cut in 1/2″ strips.
2 cloves garlic
2 lge onions
2 lge green peppers
2 c. sliced mushrooms
1/2 t. black pepper
2 t. salt
1 c. red wine (burgundy)
5-6 pinches curry powder
Preparation instructions
In a heavy skillet, brown well the beef strips in 2 T. olive oil and a clove of garlic.
In a 2nd skillet, saute the onions and green peppers and garlic. When vegetables are near tender, add the mushrooms and continue to saute until mushrooms are tender. Add the pepper, salt and an additional garlic clove, minced.
Mix the sauteed vegetables with the browned beef and add 1 c red wine. Cook slowly for 1/2 hour. Then add the curry powder and simmer for another hour.
You may eat now or simmer for more time or store overnight when flavor will be even better. Be sure to place curry powder in at least an hour before serving so that it will not taste bitter.
Serve this over white rice and a nice salad.
Submitted by: Diane B
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Chicken marsala with pancetta & creme
from Stacy A.’s book, El dorado hills, CA
Ingredients
Olive Oil
2 ounces pancetta (about 1/4 inch thick slice)
4 Mushrooms, Sliced
diced into 1/4 inch cubes
Flower for dredging (about 1/2 gup)
4 thin chicken breast cutlets, about 1/2 pound total
Course salt
Freshly ground black pepper, preferrably on the course side
1/2 cup dry Marsala wine
2-4 tablespoons heavy creme
minced fresh flat leaf parsley (optional)
Preparation instructions
Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crisp and lightly browned. Remove with a slotted spoon, leave the fat in the pan, and set aside. Put the flower on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about two table spoons. Fatten the pan. When the fat is hot, dredge a cutlet through the flower on both sides. shake off the excess flower and immediately put the cutlet in the pan. Do the same with as many cutlets as the pan will hold without touching. Sauté the rest, adding more oil if necessary. Transfer these to the plate as well. Pour off the excess fat. With the the pan over medium high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the creme and boil until you get a nicely thickened sauce. Add mushrooms and stir. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.
Submitted by: Stacy A
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Scalloped potatoes
from Stacy A.’s book, El dorado hills, ca
Ingredients
4 potatoes
Cheddar Cheese
1 small onion, finely chopped
1 pinch salgt and pepper
1 can chicken broth
Preparation instructions
Thinly slice 4 potatoes, layer with cheese, onion, salt and pepper. Keep layering and top with cheese, pour canned chicken broth over until it almost comes to top and bake at 400 degrees for about 1 hour.
Submitted by: Stacy A
September 30, 2012 | Posted in:
Waffle cookies
from Mandy D.’s book, Colton, SD
Ingredients
1 Stick Margarine
3/4 C. Sugar
1 Egg
2 squares chocolate ( or 3T cocoa & 1 T fat for each sq of choc.)
1/2 t Vanilla
1/2 C. Milk
2 C. Flour
1/2 t soda
1/4 t salt
Preparation instructions
Mix all of the ingredients together and bake in a waffle Iron
Chocolate Butter Cream Frosting:
6 T Butter (softened)
3/4 C. Cocoa (or less)
2 2/3 C. Powdered Sugar
1/3 C. Milk
1 t vanilla
Mix all together with an electric mixer
Submitted by: Rebecca P
| Posted in:
Congo bars
from Mandy D.’s book, Colton, SD
Ingredients
2 3/4 c. flour
2 1/2 tsp. baking powder
1 cup butter or oleo
1 lb. brown sugar
1 12 oz. pkg. of chocolate chips
1 tsp. vanilla
3 eggs
1 c. nuts (if desired)
Preparation instructions
Mix flour, baking powder, and salt. Set aside. Melt butter; add sugar and blend well. Add eggs one at a time, beating well. Add flour mixture, nuts, chocolate chips, and vanilla. Pour into 9X13 inch pan and bake for 25-30 minutes in a 350 degree oven. Do Not Overcook! Should be chewy. Will be thick to spread in pan so you may have to use a little water to spread them.
Submitted by: Kim D