The top recipes are mothers and below them are some of my favorite recipes that I have been making.


3 eggs
½ Tsp salt
Beat well
Next, mix in;
2 cups of sugar
1 Tsp Vanilla
Slowly melt to gether in a pan 1 stick of butter and 3 bars of cooking chocolate once melted though and mixed together add this to the above mixture
Add 1 cup flour
1 -2 cups of coconut (to taste)

Bake 350 degrees for 30 minutes, 9 X 13 pan


325 degrees for around four hours, add brown sugar


Meat 1 LBP
Bread crumbs
2 eggs
Onion to taste
2 tablespoons flour
1 can of mushrooms

Mix all ingredients except mushrooms, make meat balls and slightly flatten, don’t worry about cooking all the way through.  Cook in a hot frying pan.  Remove most of the grease and meat balls, add 2 tablespoons flour and brown, add water / flour at med heat, this will make the gravy.  Place meat into a casserole dish and then gravy with mushrooms, bake at 350 degrees for 1 hour.


5 eggs
1 Tsp salt
½ cup sugar
1 cup sugar
1 Tsp vanilla
½ cup water
1 ½ cups flour

Separate the eggs (oaks and whites) in a large bowl, add ½ cup sugar to the whites mix well, add salt to yolks then 1 cup sugar, vanilla, slowly add water, and then flour.  Once both are mixed well mix them together by folding, do not use a blender, fold by using a spatula.  Cook 350 degree for 55 minutes.


Peel and quarter potatos, bring water to a broil add a little salt and continue to cook.  Test by putting a fork into one, if it breaks easily their finished.  Drain all water / add 2 tablespoons of butter and mash well next slowly add a ¼ cup of milk, keep thick add a little salt and pepper to taste.


Add flour – salt – peperika – little sugar – to a bag.  Heat vegetable oil around ¼ inch thick in a fry pan, and cook in medium heat.  Cook at a slow sizzle around 13 minutes per side.  Rmove chicken and then remove most of the oil, leave around a ¼ cup of oil and left overs.  Mix 2 tablespoons of flour with the left over oil and brown on high heat.  Slowly add 2 cups of milk at medium heat.  If its to thick add more milk, salt and pepper to taste.


Add water enough to boil everything around 8 cups of water
I like 8 thighs, or one whole chicken
One whole stock of celery
A lot of carrot
One whole onion
Some parsley
2 chicken bouillon cubes

Add everything to the pot and cook for around two hours, remove chicken after it’s fully cooked, and de bone / de skin.  Leave the chicken out, bring the mixture to a broil, add noodles and cook for 20 minutes.  Once the noodles are done add the chicken back and cook for another 10 minutes.  Salt and pepper to taste.

My wife adds additional spices that really bring out some flavors, such as chicken stock ect.


1 TSp Salt
3 Eggs

Mix well with a fork, keep adding flour until it cant take any more, bring water to a broil add a little salt, takes around 20 minutes.


Cooks noodles for around 20 minutes with very little salt.  Remove noodles and drain well, add 2 tablespoons of butter to the fry pan and finely cut onions and fry until done.  Add noodles to the butter / onions mixture toss until mixed well.  I like the noodles slightly browned.


Take 1 bag livers and fry in butter  1/2 stick, with finely chopped onions and mushrooms.  When done add two cups of hot water  spoon full of chicken bullion, shake 3 heaping table spoons flower and water,

Noodles when completed and washed, add the 1/2 stick butter and onions melt and then add noodles after the noodles brown


Take 1 lbs of hamburger and a 1 lbs of  Italian sausage and a onion, fry until done, drain oil, add spaghetti sauce and maybe some Italian spice, let it cook for awhile, let cool, once meat sauce has cooled add shredded mozzarella cheese, take a half of a bun and place a good amount of sauce on it broil it for until bread starts to harden


1 cup powdered sugar
1 cup sugar
3 ½ cups of flour
1 cup oil
1 cup butter
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon cr of tarter
10 minutes at 350 degrees

Add the first 4 ingredients and 4 teaspoons flower, then add 2 eggs 1 at a time, add vanilla and dry ingredients. roll in balls and place on an ungreased pan


1/2 cup boiling water
1 cup butter
1 cup dark brown sugar
1 cup molasses
6 to 7 cups flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon cloves

pour water over butter, add sugar and molasses, sift dry ingredients, put all spices – baking soda and salt into three cups of flour, -  add to mixture blend well, “chill thoroughly” bake at 375 degrees 10 to 20 minutes

Candy ideas, M & M’s, life savers, peppermint sticks, mint leaves, hard candies, red cinnamon dots.

FROSTING  decorating cakes

4 tablespoons Crisco
1/4 teaspoon salt
1 teaspoon vanilla
2 1/2 to 3 cups powdered sugar
4 to 6 tablespoons warm milk
mix well

mix well, add one tablespoon of soft butter, then add milk until a little thin

FROSTING GLAZE  for exam – Long Horns

1 cup powdered sugar, little salt, a couple drops of vanilla,

mix well, add one tablespoon of soft butter, then add milk until a little thin


1 1/2 cups brown sugar
1 1/2 cups white karo
1 tablespoon vinegar
add ingredients together bring to 300 degrees, add 1 tablespoon of baking soda.  pour into 9 X 13 pan (cool) coat with chocolate


3 cups sugar
1 cup white syrup
1 cup water
2 1/2 cups raw Spanish peanuts
1 teaspoon salt
1 tablespoon butter
1 tablespoon baking soda, put through a sift, no bumps
cook sugar water and syrup to hard ball - 250 degrees, add peanuts and continue cooking until mixture is golden brown around 300 degrees remove from heat and stir in butter and salt stir in soda, beat well pour on greased pan, 13 X 15 with an edge


3 1/2 cups flour (put aside)
3 cups sugar
2 teaspoons baking soda
1 cup oil
2 cups canned pumpkin  = (1/2 of lg can)
1/2 teaspoon salt
1/2 teaspoon ginger
3 teaspoons cinnamon
3 teaspoons nutmeg
4 eggs
2/3 cups water

set oven at 350 degrees, mix all and add flour slowly, grease and flour pans, pour into pans bake until fork comes out clean, about 1hour and 30 minutes, and makes 2 loaves


2 1/2 cup flour
2 sticks butter
1 tsp spoon salt
-- 2 break eggs, put yolk into measuring cup
fill with 2/3 milk
cut butter into flour and salt then add milk
roll out dough
1 cup and 3/4 sugar
1 tsp cinnimon
1 tsp salt
2 heaping tbls spoons flour
4 heaping Tsbls tapica
mix put over apples, place top crust on wip up egg white brush over top, then spinkle suagr and cinimon over top, place into oven at 450 degrees for 10 minutes the lower oven to 400 degrees for 30 - 35 minutes


1 cup flour
5 tbls sugar
1/2 cup butter

mix well, use pie cutter, 7 X 11 pan bake 20 minutes at 350, remove and put it aside

2 eggs beat extra well,
add graduly 1 cup sugar
3 tsp baking podwer
1/4 cup flour
1/2 tsp vanilla
dash of cinamon
mix solowly
add 2 cups rubarb finely chopped

add everthing into the pie crust after it bakes, and bake at 350 for 35 -40 minute4s


Cream Puff

1/2  Cup butter
1 Cup water
1 Cup flour
4 eggs “beat well”

In a medium suace pan bring water and butter to a broil, add flour all at once, lower heat immediately and stir until a ball forms, take off heat and add eggs all at once, stir vigorously until smooth drop by large spoon fulls, keep 2 inches apart, bake at 400 degrees for 35 - 40 minutes.  Cool, cut off tops and take out the inside.

Add anything from pudding, fruit/whip cream/, ice cream to a white suace with fish/shrimp/other sea food.  


Preheat oven to 500 %
Pan ½ inch water with rack
Baste top with butter and then lightly sprinkle with paprika
8 oz = ½ pound cook at 15 – 20 minutes

Raison Bran Muffins

1 15 OZ Post Bran cereal
1 Qt butter milk
3 ½ cups sugar
4 eggs
1 cup vegetable oil
5 cups flower
2 tsps salt
5 tsps baking soda
nuts and raisins
400 degrees 25 – 30 minutes,  3 ½ dozen


Stuffing big bag Brown Berry croutons with sage and onion
Jimmy dean Sausage with sage

- First broil broth 3 cups of water, celery, onion, turkey neck, heart, everything
- Fry sausage and drain
- Seperatley fry 1 stick of butter and 3 sticks of finely chopped celery, big onion, parsley, fry slowly when completed add sausage
- Put croutons in a big bowl, strain broth / celery mix pour in slowly and don’t add to much “don’t make it runny” wait a while 15 minutes.  Add meat and 3 eggs mix with hands.

325 degrees 15 – 16 minutes per pound usually 4.5 – 5 hours, add a little time for stuffing,  add water to the bottom of the pan.  Melt one stick of butter and add 1 Tbls of flour and paint the turkey.  Cover the whole turkey either with a top or aluminum foil for the first 3 hours

---Gravy Add water to the bottom of the pan, bring to a broil add chicken bullion 1 tsp.  Shake water and flour in a jar, slowly add it to the broiling water.

Beans and Ham

Use dried pinto or navy Beans

#1 way cooks faster
Soak beans all night, put cooked ham, beans, onions, all together in a big pot and cook until meat falls away from the bone and salt and pepper to taste.  Of course remove fat, skin, and bones before eating 

#2 way
Cook beans all day, add ham, and onions around 2 hours into cooking, eat when beans are soft

Butter Horns

1 ½ pack dry yeast
¼ cup water
4 cups sifted all purpose flour
1 tsp salt
1 1/4 cups butter
3 egg yolks beaton
1 cup sour cream
Tsp vanilla

Soften yearst in warm water, sift flour and salt into mixing bowl, cut butter into flour, combine all other ingredients separately , then mix with flour last, then refrigerate doe

3 egg whites
1 cup sugar
1 ½ fine chopped walnuts
1 tsp vanilla

Beat egg whites and add sugar slowly until stiff, fold in nut and vanilla. 
Roll flour into powerdered sugar not flour,
Bake on greased “Crisco” baking pan at 375 for until light brown.  Frost while hot

Ham and potatoes au gratin “from mikes house of pain”

Real simple, this is only for a large baking dish, if you have a normal size oven dish use 1 ½ cups heavy cream and ¾ a container of ricotta cheese.

4 Tbls butter
Onion or charlottes what ever you like
Ham as much as you want
4 potatoes medium size or smaller
2 cups heavy cream
2 cups or small container of ricotta cheese
2 cups shredded cheddar cheese

Fry 3 tbls of butter in pan with onions cook until lightly brown 20 minutes or so, “low heat” heavy cream in sauce pan once its warm add ricotta cheese and mix well – add salt, pepper, garlic, parsley if desired or to taste, slice potatoes thin and place them into a bowl add cooked onions and butter and mix, then add ham and hot cream and mix again.  Take 1 tbls of butter and coat inside of oven dish.  Set oven to 375 and cook for 35 minutes, pull out mix 1 ½ cups of sharp cheddar cheese and mix again sprinkle the last half cup on top for a brown crunchy effect and cook for an additional 25 minutes or until potatoes break apart with ease.


7 Cups water
3 cups sugar
Bring to a broil

2 OZ frozen orange juice
6 OZ frozen lemon aid
2 cups brandy

Stir and freeze

Spoon into cups with seven - up

Apple Crunch Pie

Serves 8 Active: 30 min/Total: 11/2 hr
There are lots of apples in this pie, but they cook down during baking. Good topped with vanilla ice cream.
Planning Tip:
This pie is best served the day it/s baked.
1 refrigerated ready-to-bake pie crust (from a 15-oz box)
1/2 cup plus 2 Tbsp all-purpose flour
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1 stick (1/2 cup) cold butter, cut in small pieces
7 medium to large tart apples (about 3 1/4 lb), such as Granny Smith, Pippins or Greenings
1 Tbsp lemon juice
1/2 cup granulated sugar
3 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1. Have ready a 9-in. pie plate and a baking sheet. Place oven rack in lowest position in oven. Heat oven to 450°F.
2. Line pie plate with pie crust as package directs. Flute or crimp edge.
3. Topping: Mix flour, sugars and cinnamon in a medium bowl. Cut in butter with a pastry blender (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.
4. Filling: Peel, quarter and core apples. Cut in 1/8-in.-thick slices by hand (or with slicing disk of a food processor). Put into a large bowl. Toss with lemon juice to coat. Mix remaining ingredients in a small bowl. Sprinkle over apple slices; toss to coat.
5. Layer apple slices in pie shell, mounding them higher in center. Pat topping evenly over apples to form a top crust.
6. Place pie on the baking sheet to catch any drips. Bake 15 minutes. Reduce oven temperature to 350°F and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced (apples will continue to cook after pie is removed from oven) and topping is golden brown. If topping is browning too quickly, drape a piece of foil over pie. Cool pie completely on a wire rack before serving.

Hot Crab Dip
Al Roker's Holiday Forecast

Serves 10
Active: 10 min/Total: 30 min

Planning Tip: Can be made through Step 2 up to 24 hours ahead. Refrigerate tightly covered.
8 oz 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup light mayonnaise
1 Tbsp lemon juice (from 1 lemon)
1/4 tsp hot-pepper sauce
3 scallions, finely chopped
12 oz lump crabmeat (2 cups)
1/2 tsp each salt and freshly ground pepper
2 to 3 Tbsp freshly grated Parmesan cheese
Dippers: sliced French bread or bagel chips
1. Heat oven to 400°F. Have ready a 3-cup baking dish.
2. With a wooden spoon, mix cream cheese and mayonnaise in a large bowl until light and fluffy. Stir in lemon juice, pepper sauce and scallions; fold in crabmeat, salt and pepper. Spread in baking dish; sprinkle with cheese.
3. Bake 15 to 20 minutes until bubbly and top is golden. Serve hot or warm with Dippers.

Braised Lamb Shanks with White Beans


Serves: 4 (with leftovers)

Prep: 25 min
Cook: 2 hr

Cost per Seving: $2.04
Lamb shanks are combined with white beans for a hearty one-pot meal. Serve this slowly simmered dish with a simple green salad and a hearty red wine.
1 tablespoon olive oil
4 lamb shanks (about 12 ounces each)
2 cups chopped onions
1 can (28 ounces) whole tomatoes in juice
1 teaspoon dried rosemary leaves, crumbled
4 cloves garlic, peeled and crushed
1 tablespoon all-purpose flour
1 cup beef broth
1 can (about 15 ounces) cannellini beans, rinsed and drained
1. Heat oil in a 5-quart nonaluminum pot or Dutch oven over medium-high heat. Add shanks in batches and brown on all sides, about 10 minutes. Remove to a plate.
2. Add onion to pot and cook 5 minutes, stirring often, until softened. Return shanks to pot.
3. Add tomatoes, rosemary and garlic. In a small bowl, mix flour with 1 cup broth until well blended. Stir into pot with remaining broth. Cover and simmer 1 hour 30 minutes or until meat is tender.
4. Add beans to pot. Cover and simmer 15 minutes or until hot.

Moroccan Lamb Dinner


Click here for larger image

Serves 6
10 min/Total: 30 min

1 butternut squash (about 2 1/2 lb) peeled, seeded, cut lengthwise in quarters, then crosswise in 1/2-in.-thick slices
1 large red pepper, cut in 1/2-in.-wide strips, strips cut in half
1 medium onion, cut in 1/2-in. wedges, wedges cut in half
2 tsp minced garlic
1 Tbsp Tandoori or Garam Masala spice blend
1/2 tsp salt
3 Tbsp olive oil
2-lb boneless top round lamb or leg of lamb, cut in 1-in. pieces
1 Tbsp chopped cilantro

1. Heat oven to 500ºF. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.
2. Mix squash, pepper and onion in a large bowl. Combine garlic, spice blend, salt and oil in a small bowl. Add 2 Tbsp to vegetables; toss to coat. Spread evenly on 1 baking sheet.
3. Place on high oven rack; roast 10 minutes.
4. Meanwhile, put lamb in large bowl; add remaining spice mixture; toss to coat. Spread on other baking sheet. Move vegetables to low rack; put meat on high rack.
5. Roast 10 minutes, or until lamb is cooked through and vegetables are tender. Gently toss meat with the vegetables; sprinkle with cilantro.


Hooters Wings

¼ cup butter
¼ cup crystal Louisiana hot sauce or franks red hot cayenne sauce
Dash ground pepper
Dash garlic powder
½ cup all purpose flour
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
10 chicken wings

Oil 375 degrees
Mix the butter, hot sauce, garlic, and ground pepper in a small sauce pan over low heat.  Make sure all ingredients are blended well.  Mix flour, paprika, caynne pepper, and salt in a small bowl.  Sprinkle wings with flour mixture over them, coating teach wing.  Put the wings in the refrigerator for 60 -90 minutes.  Put wings in oil for 10 – 15 minutes or wings start to turn brown.  Put on paper towel and remove real quick.  Place the wings into a big bowl with hot sauce and mix to cover all wings.  


Crackle Barrel Hash Brown Casserole

1 26 Oz bag frozen country style hash bowns
2 Cups shredded Colby cheese
¼ Cup minced onions
1 Cup milk
½ cup beef broth, or stock
2 Tbls spoons buttermelted with garlic powder
1 teaspoon salt
¼ teaspoons ground black pepper

Preheat oven to 425 degrees.  Mix frozen hash brown, cheese, and onion in large bowl.  Combine milk, beef stock, half the belted butter, the garlic powder, salt, and black pepper in another bowl.  Mix until well blended then pour the mixture over the hash browns and mix well.  Heat the remaining butter in a large oven proof skillet over high heat.  When the skillet is hot spoon the hash browns mixture.  Stir occasionally until hot and all the cheese is melted around 7 minutes.  Put the skillet into the oven and bake for 45 – 60 minutes or until the surface of the hash browns is dark brown.

Tony Roma’s Baby Back Ribs

1 Cup Ketchup
1 Cup Vinegar
½ Cup dark corn syrup
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon Tabasco pepper sauce

4 Lbs pork ribs

  1. Mix all ingredients in a sauce pan over high heat, mix until smooth
  2. When mixture boils, reduce heat and simmer uncovered
  3. Cook for 30 – 45 minutes until mixture thickens
  4. preheat oven to 300 degrees
  5. coat ribs, put into aluminum foil and rap tightly
  6. place ribs with the slit on top, cook for 2 – 2 ½ hours
  7. remove ribs and cover with sauce again
  8. BBQ or broil for 2 – 4 minutes per side, until you see them start to burn

Hint:  prep ribs 24 hours ahead of time, follow steps 1 – 5, next day continue with steps 6 – 8

Potatoes Au gratin

3 – 4 medium russet potatos
1 cup heavy cream
½ cup milk
1 ½ tablespoons flour
1 large clove of garlic, pressed
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter, softend
1 ½ cups grated cheddar cheese
1 teaspoon finely chopped parsley
Shredded sharp cheddar cheese

  1. Oven 400 degrees
  2. cut potatoes into ¼ slices, then quarter each slice
  3. coat the sides of the pan with the butter
  4. put ¼ of the potatoes in the pan, the pour some of the liquid over
  5. repeat this 3 more times
  6. cover potatoes and bake for 20 minutes, uncover and bake another 40 minutes
  7. sprinkle top of the potatoes with grated cheese, and bake for another 5 – 10 minutes

Country fried steak

2 cups flour
1 tablespoon salt
¼ teaspoon pepper
2 cups water
4  4 ounce cube steaks
Vegetable oil for frying

Country gravy

1 ½ tablespoon ground beef
¼ cup flour
2 cups chicken stock
2 cups whole milk
¼ teaspoon pepper
¼ teaspoon salt

  1. prep steaks several hours prior to serving, sift flour, salt, and pepper into a large bowl.  Put the water into another bowl
  2. remove all fatpress down on the steaks you don’t want them to thick.
  3. place each steak into the water and then the flour, repeat so they are covered twice
  4. place all steaks on waxed paper and then put them into the freezer for several hours, they need to be hard
  5. 10 minutes prior prep the gravy, brown hamburger in a sauce pan make sure to break it up into small pieces
  6. add ¼ cup of flour to the meat while still browning and the rest of the ingredients and bring to a broil, cook for 10 – 15 minutes until thick.  Reduce heat to keep warm
  7. heat oil in a frying pan, or use a deep fryer, oil must cover steaks, cook for 8 – 10 minutes, drain on paper towl
  8. serve with mashed potatoes

Sunday Oven Pot Roast
Sunday Oven Pot Roast

Prep: 30 minutes
Roast: 2 hours 5 minutes


1. Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with salt and pepper. In a roasting pan or large Dutch oven brown roast on all sides in hot oil over medium heat. Carefully drain fat from pan; discard. Add beef broth, onion, and celery to pan.
2. Roast, covered, for 1-1�4 hours. Remove celery with slotted spoon; discard. Add desired vegetables around roast. Roast, uncovered, for 50 to 60 minutes more or until meat and vegetables are tender, spooning juices twice during roasting.
3. Using a slotted spoon, remove meat and vegetables to platter. For gravy, measure pan juices; skim off any fat. Discard enough pan juice or add enough water to equal 1-1�2 cups. In a saucepan whisk together the cold water and flour until well combined; add the 1-1�2 cups pan juices. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season with salt and pepper. Pass gravy with meat and vegetables. Makes 6 to 8 servings.
Slow Cooker instructions: Place vegetables in a 5- to 6-quart slow cooker. Trim fat from meat. Sprinkle with salt and pepper. Cut roast to fit, if necessary; place on top of vegetables. Omit cooking oil. Add beef broth to cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1�2 to 5-1�2 hours. Remove meat and vegetables from cooker; cover to keep warm. Using 1-1�2 cups of the cooking juices, prepare gravy as directed in Step 3. Season to taste with salt and pepper. Pass gravy.

German Chocolate Cake
German Chocolate Cake

12 servings
Prep: 50 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour


1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans; set pans aside. Stir together flour, baking soda, and salt; set aside.
2. In a saucepan combine chocolate and 1/2 cup water. Cook and stir over low heat until melted; cool.
3. Beat sugar and shortening with an electric mixer on medium to high speed until fluffy. Add eggs and vanilla; beat on low speed until combined; Beat on medium speed 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition just until combined. Pour batter into the prepared pans.
4. Bake in a 350 degree F oven for 30 minutes for 9-inch layers, 35 to 40 minutes for 8-inch layers or until a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly. Spread Coconut-Pecan Frosting over top of layers; stack. Makes 12 servings.
Coconut-Pecan Frosting: In a saucepan slightly beat 1 egg. Stir in one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat; stir in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.

Banana Bread
Banana Bread

2 loaves (32 servings)
Prep: 15 minutes
Bake: 50 minutes


1. In a large mixing bowl combine 1 cup of the flour, the sugar, baking powder, baking soda, and salt. Add mashed ripe banana, margarine or butter, and milk. Beat with an electric mixer on low speed until blended. Beat on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in walnuts.
2. Pour into two greased 8x4x2-inch loaf pans. Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool 10 minutes. Remove from pans; cool thoroughly on wire racks. Wrap and store overnight, for easier slicing. Makes 2 loaves (32 servings).
Make-Ahead Tip: Up to 1 month ahead, make and bake banana bread. Cool completely. Place each loaf in a freezer bag and freeze for up to 1 month. Thaw for 1 hour at room temperature

Apple Strudel Bread
Apple Strudel Bread

16 servings
Prep: 40 minutes
Rise: 45 minutes
Bake: 30 minutes


Add the first 7 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.
Line a 15x10x1-inch baking pan with foil; grease foil and set aside. On a lightly floured surface, roll dough into a 24x12-inch rectangle. Brush with the softened margarine.
For filling, in a medium bowl combine apples, brown sugar, raisins, the 4 teaspoons flour, and cinnamon. Starting about 2 inches from a long side, spoon filling in a 3-inch-wide band across dough. Starting from the long side, carefully roll into a spiral. Brush edge with a little water; seal seam and ends. Carefully place roll, seam down, in the prepared pan, curving to form a crescent shape.
Cover and let rise in a warm place about 45 minutes or until nearly double. Bake in a 350 degree F oven for 30 to 35 minutes or until golden brown. Cool completely in the pan on a wire rack.
In a small bowl combine powdered sugar and vanilla. Stir in enough milk (2 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over bread. Makes 16 servings.
Nutrition Facts
Nutrition facts per serving:

  • Servings Per Recipe 16 servings
  • Calories 251
  • Total Fat (g) 7
  • Saturated Fat (g) 1
  • Cholesterol (mg) 13
  • Sodium (mg) 187
  • Carbohydrate (g) 44
  • Fiber (g) 2
  • Protein (g) 4
  • Vitamin C (DV%) 2
  • Calcium (DV%) 2
  • Iron (DV%) 9

Cinnamon-Swirl Bread
Cinnamon-Swirl Bread

Prep: 30 min.
Bake: 45 min.


1. Preheat oven to 350 degrees F. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan. In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside. In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
2. Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper down through batter and up in a circular motion to marble. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.
3. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store bread overnight before slicing.
4. Makes 1 loaf (14 servings)
Nutrition Facts
Nutrition facts per serving:

  • Calories 217
  • Total Fat (g) 9
  • Saturated Fat (g) 1
  • Cholesterol (mg) 17
  • Sodium (mg) 113
  • Carbohydrate (g) 32
  • Fiber (g) 1
  • Protein (g) 3
  • Vitamin C (DV%) 0
  • Calcium (DV%) 4
  • Iron (DV%) 6

*Percent Daily Values are base on a 2,000 calorie diet


Vermont Streusel Cake
Vermont Streusel Cake

Prep: 50 min.
Bake: 50 min.


1. Grease and flour a 10-inch fluted tube pan; set aside. For streusel mixture: In a medium bowl, stir together the 3 tablespoons flour, the 3 tablespoons brown sugar, and the cinnamon. Using a pastry blender, cut in the 3 tablespoons butter until crumbly. Stir in 3/4 cup of the nuts; set aside.
2. Preheat oven to 350 degrees F. In a large bowl, beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in granulated sugar and the 1/2 cup maple sugar or brown sugar until combined. Add eggs, one at a time, beating well after each addition.
3. In a large bowl, stir together the 2-1/2 cups all-purpose flour, the whole wheat flour, and the baking powder. In a small bowl, stir together sour cream and vanilla. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined. Spoon half of the batter into prepared pan. Sprinkle with the streusel mixture. Spoon remaining batter over streusel mixture.
4. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan.
5. For icing: In a small bowl, stir together powdered sugar and maple syrup; drizzle over warm or cooled cake. Sprinkle with remaining 1/4 cup nuts. Serve warm or cooled.
6. Makes 16 servings
7. Bake-ahead tip: Prepare as directed. Completely cool cake; do not drizzle with icing. Place in a freezer bag or airtight container. Seal and freeze for up to 4 months. To serve, thaw at room temperature for several hours. Drizzle with icing.
Nutrition Facts
Nutrition facts per serving:

  • Calories 401
  • Total Fat (g) 21
  • Saturated Fat (g) 10
  • Cholesterol (mg) 76
  • Sodium (mg) 148
  • Carbohydrate (g) 50
  • Fiber (g) 1
  • Protein (g) 6
  • Vitamin C (DV%) 0
  • Calcium (DV%) 7
  • Iron (DV%) 9

*Percent Daily Values are base on a 2,000 calorie diet


Cherry Tea Ring
Cherry Tea Ring

2 rings (24 servings)
Prep: 50 minutes
Rise: 2 hours
Cook: 25 minutes


1. In a small saucepan heat and stir milk and butter until warm and butter almost melts. Cool to lukewarm (105 degree F to 115 degree F).
2. In a large mixing bowl dissolve the yeast in the 1/2 cup warm water. Stir in the milk mixture, 3-1/2 cups of the flour, 1/2 cup granulated sugar, eggs, and salt. Using a wooden spoon, stir in as much of the remaining flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1-1/2 hours).
4. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes.
5. In a medium saucepan bring the 2 cups water to boiling; remove from heat. Add cherries; let stand 5 minutes. Drain, squeezing to remove excess water.
6. Roll half of the dough into a 15x9-inch rectangle. Sprinkle half of the Cinnamon Filling evenly over dough. Sprinkle with half of the cherries. Roll up, jelly-roll style, starting from a long side. Seal seam. Grease a large baking pan.
7. Place dough roll on prepared baking sheet. Attach ends together to form a circle; pinch seam to seal. Using a sharp knife, cut slits at 1-inch intervals around the ring. Gently turn each slice so one of the cut sides is down. Cover; let rise until nearly double in size (about 30 minutes). Repeat with remaining dough, remaining Cinnamon Filling, and remaining cherries.
8. Bake in a 350 degree F oven about 25 minutes or until tea rings sound hollow when you tap tops (the centers may be lighter in color) (if necessary, cover rings with foil for the last 5 to 10 minutes of baking to prevent overbrowning). Transfer to wire racks; cool completely. Drizzle with Almond Glaze.
Cinnamon Filling: In a medium mixing bowl stir together 2/3 cup granulated sugar, 2/3 cup packed brown sugar, 1/3 cup all-purpose flour, and cinnamon. Using a pastry blender or fork, cut in 1/2 cup butter until crumbly.
Almond Glaze: In a small bowl stir together powdered sugar, corn syrup, vanilla, and almond extract. Stir in enough evaporated milk, half-and-half, or light cream to make drizzling consistency. If desired, stir a few drops red food coloring into half of the glaze. Makes 2 rings (24 servings).

Cinnamon Filling: In a medium mixing bowl stir together 2/3 cup granulated sugar, 2/3 cup packed brown sugar, 1/3 cup all-purpose flour, and 1 tablespoon ground cinnamon. Using a pastry blender or fork, cut in 1/2 cup butter until crumbly.

Almond Glaze: In small bowl stir together 2-1/2 cups sifted powdered sugar, 2 teaspoon light-colored corn syrup, 1/2 teaspoon vanilla, and 1/2 teaspoon almond extract. Stir in enough evaporated milk, half-and-half, or light cream (3 to 4 tablespoons) to make drizzling consistency. If desired, stir a few drops red food coloring into half of the glaze.
Nutrition Facts
Nutrition facts per serving:

  • Servings Per Recipe 2 rings (24 servings)
  • Calories 346
  • Total Fat (g) 9
  • Saturated Fat (g) 5
  • Cholesterol (mg) 40
  • Sodium (mg) 229
  • Carbohydrate (g) 62
  • Fiber (g) 2
  • Protein (g) 5
  • Vitamin A (DV%) 14
  • Vitamin C (DV%) 0
  • Calcium (DV%) 3
  • Iron (DV%) 13

*Percent Daily Values are base on a 2,000 calorie diet

Laminated lusciousness. That’s what I’ve always thought Puff Pastry to be.
It’s kind of like a miracle block of butter that’s folded into dough and rolled out over and over again to created hundreds of layers that, when baked, puffs and separated into tons of light and flaky sheets of buttery bliss. It’s not the usual suspect—yeast—that makes this dough rise. It’s the moisture trapped in between the layers of butter and dough that turns to pressurized steam and expands when heated. Poof! Perfection. This divine dough, also known as mille-feuilles
(A thousand leaves) has been around since the mid-1500’s, but it never fails to fascinate, whether it’s in sheets or shells.
I was heading in a different direction for a New Year’s Eve buffet menu, but then I saw a chef make a sandwich similar to one of my old puff pastry favorites.
My version has a fully loaded center, making the inside as layer-filled as the puff pastry itself. It’s hearty enough to satisfy the old appetite while bringing on a new year. And the best part, the dough creates the wow factor all by itself! Cheers, buon appetito, and I’ll see you in 2009!
1 package (2 sheets) frozen puff pastry, defrosted
3 tablespoons spicy mustard
¼ to ½ cup Boursin or Rondele  (gourmet spreadable cheese)
¼ to ½ pound each:
thin sliced salami, thin sliced prosciutto and thin sliced Swiss cheese
½ teaspoon course ground Pepper
½ teaspoon sea salt
1 egg + 1 tablespoon water  (for egg wash)

Thaw puff pastry according to the package instructions. (Keep frozen until ready to use, let thaw at room temperature for about 40 minutes or until pastry is easy to handle. Look for frozen puff pastry dough (Like Pepperidge Farm) in freezer section of grocery store.)
Preheat oven to 375 degrees. In a small bowl, beat the egg and water with a fork.
Unfold the first pastry sheet on a lightly floured surface and roll into an approximate 14 X 12 inch rectangle. Place it on a sheet pan (slightly greased or with parchment paper). Brush mustard on pastry sheet, then crumble or lightly coat sheet with spreadable cheese, leaving a 1-inch border around the edge. Brush the border with some egg wash. Next, add layers of remaining meats and Swiss cheese, again, leaving a border. Sprinkle course ground pepper over Swiss cheese.
On floured surface, roll out second sheet to same size as first. Place the second sheet on top of the filled pastry, lining up the edges. Seal the edges with fork or pie crimper. Brush the top with remaining egg wash and cut 4
½ inch long slits in the top to allow steam to escape. Sprinkle top with sea salt.
Bake for about 20 to 25 minutes or until golden brown. Cool for just a few minutes and then serve hot or warm.