Ingredient list
2 cups sugar
1 Tbsp flour
3 Tbsp cocoa
2/3 cup evaporated milk
1/4 lb butter/oleo
1 cup pecans
2/3 box confectioners sugar
1 tsp vanilla
Instructions
Melt butter in a 2 quart boiler. Add sugar, flour, cocoa, evaporated milk & vanilla. Boil 1 minute, stirring constantly. Remove from heat. Add confectioners sugar and vanilla. Wisk well. Add pecans. Drop on wax paper.
* Please use real butter! Before starting spread newspaper on table with wax paper on top.
February 24, 2019 | Posted in:
Big batch cookies, or 10 cup cookies
Ingredient list
1 Cup Butter or Margarine
1 Cup Peanut Butter
1 Cup White Sugar
1 Cup Brown Sugar
~Cream Butter or Margarine with Peanut Butter & Sugars
~Add 2 eggs, mix well
~.1 Cup Flour, 1 teaspoon baking soda; 1/2 teaspoon baking powder;
~1 Cup Oatmeal
~1 Cup Coconut
~1 Cup Butterscotch Chips
~1 Cup Chopped Walnuts
Instructions
~Cream Margarine,(or Butter) Peanut Butter, & Sugars
~Add Eggs, mix well
~Mix together: Flour, baking soda, baking powder,
Oatmeal- add to creamed mixture
~Stir in: Coconut, Chocolate Chips, Butterscotch Chips, Cut Chopped Walnuts
Heat Oven to 350`
Place heaping tablespoon of dough on greased baking sheet. Makes about 6 dozen cookies
Bake for 10-12 minutes
February 23, 2019 | Posted in:
Creamy cheese soup
Ingredient list
½ stick butter
1 c. sliced carrots
½ c. chopped onions
1 c. chopped celery
2 ½ c. chicken broth, divided
3 Tbl. cornstarch
2 c. half and half
½ tsp. salt
1/8 tsp. pepper
1 tsp. baking soda
2 c. grated colby
Instructions
Melt butter in large heavy saucepan. Sauté carrots, onions, and celery until vegetables are tender. Add cornstarch and stir to blend. Put in blender and add ½ c. chicken broth and blend until smooth. Return to pan and add remaining 2 cups broth and half and half. Heat, stirring occasionally until thickened and add salt, pepper, soda, and cheese. Stir until cheese melts and soup is smooth and hot. This soup freezes well. I always double it for my family, and have even successfully quadrupled it!
February 11, 2019 | Posted in:
Quick and easy tomato soup
It’s mid February and winter shows no sign of letting up. My go to food is definitely soups and stews during these chilly months, and I feel proud that I can basically make a soup out of pretty much anything! (I know, it’s the small things in life.) So when my husband asked what was for lunch today (he’s working at home these days but apparently hasn’t learned how to turn the stove on yet, lol!), I immediately thought of making soup.
I opened the fridge to find some sad looking winter tomatoes that had been lying in the bottom of the crisper drawer for far too long, along with a limp carrot. No problem I thought. Out comes the Instant Pot (I’m still obsessed) and 30 minutes later, delicious hearty tomato soup.
Ingredients
6 or 7 medium tomatoes
2 tbsp good quality olive oil
1 medium carrot
1 onion
1 clove garlic
5-6 cups chicken broth
Preparation Instructions
Put a small pot of water to boil.
Peel and cut the onion and carrot.
Score the tomatoes on the top with an x. While you are waiting for the water to boil, set your Instant Pot (or saucepan) to saute and heat up the oil.
Add the onion and carrot, and saute about 6 minutes, until translucent.
While they cook, drop the tomatoes into the water, two or three at a time, and leave in the water about 10 seconds. Scoop them out and repeat with the remaining tomatoes. When cool (almost instantly), peel the tomatoes. Cut them in half, and use your fingers to scoop out the seeds. I’m told tomato seeds and skins are very hard on the digestive system, which is why I bothered with this extra step.
When the onion is cooked, add the tomatoes, and squeeze one clove of garlic over top. Saute 3-4 minutes
Add the broth, close your Instant Pot and pressure cook on high for 10 minutes.
If making this in a saucepan, you may need to cook it for 45 minutes to obtain the same richness of taste.
Release the pressure, and use an immersion blender to puree. Season to taste
Serve with crostini (I use Ace crackers), a drop of olive oil, lots of fresh ground pepper and sea salt.
February 6, 2019 | Posted in:
Valentines Day Molton Chocolate Cake For Your Recipe Book
There isn’t much more to say really. Molton. Chocolate. Cake. I had you there, didn’t I? I could also add ooey, gooey, sticky, rich and chocolatey, but I’m not sure I even need to go that far!
There. There’s also that beautiful visual. And the fact that it has a mere 5 ingredients. It’s really just a big brownie.
I just know your loved ones, be they your partner, kids, parents, friends or anyone else, will love you for making this on Valentines day!
Ingredients
6 oz good quality baking chocolate (dark, not milk)
2/3 cup sugar
2/3 cup butter
3 eggs
1/2 cup all purpose flour
Preparation Instructions
Preheat oven to 320. Grease and flour an 8 or 9″ pan.
Melt the chocolate over a double boiler. Add butter and stir until melted. Beat egg yolks with sugar until soft ribbon forms. Add to chocolate mix and stir. Add flour and mix.
Beat egg whites until smooth. Gently fold egg whites into chocolate mixture.
Bake 40 minutes, or until just set.
January 17, 2019 | Posted in:
We Want To Hear From You
2019 is going to be a big year! I’m working hard with my IT team to launch a new and improved version of HeritageCookbook, with more features, more images, more flexibility and more products. I have lots and lots of ideas (did I mention I’m a creative-type?! ideas are never lacking), but what I want, are your ideas.
Drop me a line at virginie@heritagecookbook.com, or post a comment on this thread, or even on our facebook page https://www.facebook.com/HeritageCookbookcom-131351536988113/ with the title “My big ideas” and let me know your thoughts on any of these:
1. What types of book bindings would you like to see
2. Do you use our image library?
3. Would it be helpful to have recipes you could add to your books?
4. Do you want more templates to choose from?
5. Do you want more layout options?
6. Is there anything else?
Looking forward to hearing from you!!!
Virginie
December 8, 2016 | Posted in:
Cheese Ball Recipe For Your Custom Cookbook
Prep Time: 10 min.
Total Time: 2 hours, 10 min.
Ingredients
2 (250g) pkgs cream cheese, at room temperature
1 cup grated cheddar cheese
6 slices bacon, diced, cooked, drained & cooled
1 bunch green onions, finely sliced
1 tsp Worcestershire sauce
1/2 tsp black pepper
1 cup toasted pecans, finely chopped
Directions
1. In a large bowl combine cream cheese, grated cheddar cheese, bacon, green onions, Worcestershire sauce and black pepper. Place mixture on a large sheet of plastic wrap. Shape into a ball and wrap completely.
2. Chill cheese ball in the refrigerator for at least two hours. Remove cheese log from the fridge at least 30 min., before serving. Roll in pecans to coat. Serve with crackers and sliced vegetables.
November 30, 2016 | Posted in:
No-Knead Irish Soda Brown Bread
Prep Time: 10 min.
Total Time: 50 mins., plus cooling time
Ingredients
2 cups whole wheat flour
1 cup all-purpose flour
2 tsp baking soda
1 tsp salt
1 tbsp molasses
2 cups buttermilk
3 tbsp unsalted butter, melted
Directions
1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a large bowl combine whole wheat flour, all-purpose flour, baking soda and salt.
3. In a separate bowl combine molasses, buttermilk and melted butter. Pour liquid ingredients into flour mixture. Stir with a wooden spoon until dough comes together. Tip mixture onto a lightly floured work surface. Shape into a round loaf shape and place onto prepared baking sheet. Using a sharp knife slice a large X in the top of the loaf.
4. Bake in the oven for 35-40 mins., until the dough is golden brown on top and sounds hollow when tapped on the bottom. Remove loaf to a wire rack. Let cool 1 hour., before slicing.
November 22, 2016 | Posted in:
Classic Pumpkin Pie Recipe For Your Family Cookbook
Prep Time: 15 min.
Total Time: 1 hour, 15 min., plus chilling time
Ingredients
Pie Dough:
1 ¼ cups flour
¼ tsp salt
1 tbsp sugar
1 cup cold, unsalted butter, cut into small cubes
2-3 tbsp ice water
Filling:
2 cups pumpkin puree (either from a can or homemade)
2 eggs
½ cup brown sugar
1 cup 35% cream
1 tbsp pumpkin pie spice
¼ tsp salt
Directions
1. In the bowl of a food processor pulse to combine flour, salt and sugar. Add cubed butter and pulse until mixture resembles coarse meal. Add 1 tbsp ice water at a time, pulsing to combine. Mixture should hold together when pressed together but will still look a bit crumbly. Transfer crumbly dough to a lightly floured countertop. Knead a few times to press into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
2. While the dough is chilling, make the pie filling. Whisk together pumpkin puree, eggs, brown sugar, cream, pumpkin pie spice and salt.
3. Preheat oven to 425F. Roll out dough into an 11-inch circle. Place in a 9” pie dish. Trim edges so that there is only ½-inch overhang. Fold edges underneath and crimp. Pour filling into pie shell. Bake for 15 mins., then reduce temperature to 350F. Bake for an additional 45 min., until filling is set and pie crust is golden brown. Let cool completely before slicing.
4. Serve with whipped cream and a sprinkle of cinnamon.
November 16, 2016 | Posted in:
Oven Roasted Root Vegetables with Balsamic Glaze
Prep Time: 15 min.
Total Time: 1 hour.
Ingredients
1 red onions, cut into quarters
2 medium sized sweet potatoes, cut into 1” dice
3 beets, cut into 1” dice
4 carrots, peeled and cut into 1” dice
4 parsnips, peeled and cut into 1” dice
2 cups celery root, cut into 1” dice
½ small rutabaga, cut into 1” dice
2 tbsp olive oil
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp balsamic reduction (optional)
Directions
1. Preheat oven to 400F.
2. Toss veggies in a large bowl with olive oil, salt and pepper. Divide between two large baking sheets. Bake in top and bottom third of oven, for 45 min., rotating sheets and flipping vegetables halfway through.
3. Drizzle with balsamic reduction before serving.