1/2 c butter
1 c brown sugar
2 eggs
2 tsp vanilla
1 1/2 c flour
1 tsp baking soda
3 T cocoa, heaping (practically a 1/4 c, very heaping T)
2 tsp cinnamon
4 bananas, mashed (either very ripe, or freeze and thaw them)
Cream butter and sugar. Add eggs (beat them first, of course). Add vanilla. Sift dry ingre, then add slowly, stirring smooth each portion. Add bananas. Bake at 350 for 50-60 minutes.
Combine: 1 c cake flour
1 tsp sugar
1/2 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
Beat 1 egg
add 1 c buttermilk and 1-2 T melted butter to the egg.
Add egg mixture to dry ingredients. Cook. Serve.
1-2 lb burger
1-2 c tomato
2 med onions
1/2 – 1 green pepper
1-2 cloves garlic
1 small can tomat paste
1 can kidney beans
1 tsp salt
1 T sugar
2 tsp chili powder
Saute onion and garlic, add some of the spices as it sautes. Add everything else. Simmer at least 2-3 hours. Serve with something. Better if it ages a little in the fridge. Ratios on this aren’t really accurate anymore. Making chili starts with “this is how much meat I want to use” – and everything else ends up in the “looks right or smells right or tastes right” category. Sometimes I add some tumeric, too, which is becoming one of my favorite add-at-random spices.
12-14 small tart apples (this, of course, can be entirely varied based on how many you need. The full recipe feeds a TON of people. Granny Smith are excellent with this.)
1 lb mild sausage (I found about a half pound to work with 5 normal sized apples)
salt
brown sugar or maple syrup
apple cider or juice (cider is better)
Cut a slice off the top of each apple. Wash and core. Scoop out enough pulp to leave 1/4-1/2 inch in apple. Pour 1 T maple syrup or plop 1 T brown sugar into each apple (or eyeball it, making sure to leave space for sausage). Fill heaping with sausage. Bake in pan with 1/4 in juice or cider in bottom for 1 1/2 hours at 300 degrees. Time for cooking will vary.
2 lbs mushrooms
6 T butter
8 oz cream cheese
1/2 c crumbled Bleu Cheese
2 T ch onion
Remove mushroom stems. Chop up enough to make 1/2 c. Cook/Saute stems in butter for a bit. Combine cheeses, add stems and onions. Brown backs and tops of caps a little in the butter. Put cheese mixture into caps. (Generally a good idea to make to this point and then take them to wherever they will be eaten before broiling.) Broil until golden brown.
I never really follow the ratios here, especially the cream cheese to other cheese one. Works more as “mix crumbled other cheese into cream cheese until you think it looks right.” I also always have more goo than mushrooms to put the goo in, but it makes really tasty sandwiches, so I’ve never minded. Particularly good using portabella, but you want to saute both sides of those fairly thoroughly before cheesing and broiling them. Also works well with feta replacing the bleu.
1/4 c butter, softened
1/2 c brown sugar, packed
1 egg
3/4 c whole wheat flour
3/4 c applesauce
1/2 c rolled oats
1/3 c wheat bran or germ
1/4 c dry milk
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
1 c raisins (can toss in some chocolate chips, too, if wanted)
1/4 c chopped nuts
Cream butter and sugar. Add egg. Stir or lightly mix everything but the chunky bits (fruit and nuts and chips). Add. Stir in chunky bits. drop by T 2″ apart on greased cookie sheet. Bake 10 minutes at 375. I still want to come up with a curried variant of these. One of my favorite breakfast foods, when I remember to eat breakfast. You can mess around with what fruit and nuts you use – I’ve done quite a few variants.
olive oil (veget) (1 1/2 tsp)
4 med onions, sliced
4 cloves garlic, minced (originally 1)
1/3 c. apple cider (originally sherry)
2 sprigs fresh thyme
1 bay leaf
salt, pepper, W-sauce to taste
6 c beef broth
shredded cheese
baguette
Heat oil. Add onions. Saute. raise heat and brown onions stirring to keep from burning. Add salt, pepper, w-sauce. Add garlic, cook another minute or so. Add cider, thyme, bay leaf. Cook until cider is mostly evaporated. Add broth. Simmer. Spice more if needed. Heat broiler. Slice bread, 1 per bowl. Put slices on baking sheet. cover with cheese. Broil until cheese melts and bread browns.
Scald: 2/3 c milk
Add: 1/2 c sugar
1 1/4 tsp salt
6 T butter
Cool to lukewarm
Mix: 2/3 c warm water
2 T sugar
2 pkgs yeast
let stand until bubbly (10 minutes or so)
Add: Milk mixture, 3 eggs, 3 cups of flour
Mix until smooth. Add approx 3 c flour, kneading on floured counter or board. Place in greased bowl. Brush top w/ melted butter, cover with damp cloth. Let rise until double (1 hourish). Place back on floured surface, divide in two, let stand 10 minutes. Pound and pull into rectangles about 1/2 in thick. Spread each rectangle with butter, brown sugar, cinnamon, raisins (currants), nuts. Roll up. Cut into slices. Grease a pan, put a layer of karo on the bottom. Put slices in. Let rise until double. Bake 10 minutes @ 400. Then drop heat to 350 and bake another 30-40 minutes, until browning on top.
2 lb potato – skin on, cut up into bite sized pieces
2 cloves of garlic (give or take your taste for it) – skin on
1/4 c parsley
1 1/2 tsp grated orange rind
1 tsp thyme
salt and pepper to taste
Put oil in roasting pan. heat 5-10 minutes at 450. Add garlic, heat another 5-10 minutes. Add potatos, make sure get fairly covered with the garlic oil. Bake for 50 minutes, stirring every 10, adding salt and pepper as seems apt. Peel and crush garlic, mix with spices, stir into potats. The parsley I generally cut back on a bit in the mixture, sometimes other spices used, etc… Even just the potats roasted this way with just the salt and pepper and garlic is pretty spiffy.
20 oz pineapple
3T brown sugar
6T teriyaki
1T vinegar
1T ketchup
1 lb ground beef
2 T onion
1/4 c water
Drain pineapple. Combine syrup, brown sugar, half teriyaki, vinegar, and ketchup. Mix beef with rest of teriyaki and onion (using a cheese grater works really well for dealing with the onion). Shape into meatballs. Brown. Drain off fat. Add syrup mixture. Simmer 10 minutes. Add thickener to sauce. Add pineapple. Stir and cook until sauce thickens. Side note: If you think you have any chemical allergies – be very very cautious about teriyaki sauces. I’ve only found one I’m not allergic to, as far as premades are concerned.