Tag Archives: Betsy Codier

Recipes by Betsy Codier, dearly missed Grandmother.

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Jumbo Chocolate Chip Peanut Butter Cookies (Betsy Codier)

1/2 c butter
1/2 c creamy peanut butter
1/2 c packed brown sugar
1/2 c granulated sugar
1 egg
1 tsp vanilla
1 1/2 c all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c chocolate chips

Mix butter and peanut butter, beat until light and fluffy.  Add egg and vanilla.  Mix, then add:  flour, soda, baking powder, and salt.
Shape 1/4 c dough into ball.  Place balls on greased cookie sheet about 5″ apart.  Flatten with glass dipped in sugar.
Bake 13-15 minutes at 350 or until firm.  Cool before eating.

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Golden Apple Boston Brown Bread (Betsy Codier)

Cream together:
1/4 c butter
1/3 c honey
1/3 c light molasses

Mix together and then add to the first, alternating with 2 c buttermilk:
1 c whole wheat flour
1 c rye flour
1 c yellow cornmeal
2 tsp baking soda
1/2 tsp salt

Stir in 2 c chopped Golden Delicious apples.

bake one hour at 350.  Cooking time on this is a little twitchy – not sure yet if that has been my ovens for the past few years or a high altitude issue.  Definitely have to check it, and the cook time, for me, has varied between the recipe stated hour and 90 minutes.

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Baked Apples with Sausage (Betsy Codier)

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.

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Morning Cookies (Betsy Codier)

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.

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Sticky Buns (Betsy Codier)

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.

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Roasted Potatos (Betsy Codier)

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.

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Cantonese Meatballs (Betsy Codier)

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.

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Honey Mustard Baked Chicken (Betsy Codier)

2 chicken breasts (Actually works with at least four with these ratios, with extra sauce left for putting with the chicken and underneath whatever bit)
1/2 c honey
1/2 tsp salt
1/4 c butter, melted
1/4 c. mustard (my house prefers spicy)

Skin and bone chicken, if necessary.  Place in baking dish.  Combine butter, mustard, and honey.  (Amounts above are completely elastic, other than making sure there is enough butter.  My house prefers more mustard than stated above, some others might prefer more honey.)  Spread or pour over chicken.  Bake for 35-40 minutes, basting and turning every 10 minutes or so, at 350 degrees.  Should be browning a bit before it is taken out, though as long as the chicken is cooked, it is delicious.  Serve on a bed of rice, noodles, or with french fries or salad, or …

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Hamburger Strogonoff (Betsy Codier)

1 – 1 1/2 lb burger (works quite well with buffalo, too, not so much with elk)
1 can mushrooms (8 to 12 oz) (I don’t tend to use canned anymore, much better flavour with fresh, particularly Portabella.)
2 medium chopped onions (So far vidalia seems to produce the best flavour)  1-2 cloves chopped garlic (or more, or less, or…  basically make it as garlicky as you like)
worcestershire to taste
1 can cream of mushroom soup or eq
1/2 pt sour cream
1 T dill pickle juice
(salt and pepper to taste)

Saute onions and garlic until soft and clear.  Add a little spicing as they saute.  Add meat.  Little more seasoning as that cooks.  Pour off excess fat  Add everything except the sour cream.  Heat through.  Add sour cream.  Heat through.  Serve on rice or noodles or bread or…  I often add a package of frozen vegets after the meat is cooked, but before adding the soup.  Peas work particularly well, as does spinach.

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Honey Oat Loaf (Betsy Codier)

1 1/2 c flour
4 tsp baking powder
1 tsp salt
1 c rolled oats
3 T melted butter
2 eggs, beaten
1/4 c water
1/2 c honey, warmed
3-6 T milk as needed for consistency

Sift flour, salt, baking powder. Combine rest.  Stir all together.  Pour into greased loaf pan.  Bake 40-45 minutes at 350.  Let stand five minutes.  Turn out and cool.