Hamburger Tarts

Hamburger Tarts

1 lb. ground beef

¼ cup finely chopped onion

Salt and pepper to taste

1 can Cream of Chicken soup

½ cup bread crumbs

½ cup diced celery

1 egg

½ cup grated cheddar cheese

¼ cup milk

Bread slices, crust removed, buttered on one side

1. Fry meat with salt, pepper and onion.

2. Remove from heat and add rest of ingredients.

3. Place bread slices in muffin pans, buttered side down.

4. Spoon meat mixture into bread cups.

5. Bake at 350* for 20 - 25 minutes.

Banana Cake

Banana Cake   

1 ½ cups all purpose flour

1 tsp. soda

1/8 tsp. salt

½ cup butter

1 ½ cups sugar

2 eggs

1 cup mashed banana (about 3)

1 tsp. vanilla

½ cup sour milk or buttermilk

Preheat oven to 350*. Grease and lightly flour a 9 inch square pan.

Measure first three ingredients into small bowl, stir to blend.

Cream butter and sugar until well blended.

Add eggs, one at a time, and beat well after each addition.

Mix in mashed banana and vanilla.

Add dry ingredients alternately with milk, starting and ending with dry ingredients. Mix well until well blended after each addition.

Spread batter in prepared pan.

Bake 50-60 minutes.

Ice it with butter icing with peanut butter added according to your taste.          ¼ cup soft butter

            2 cups icing sugar

            1 tsp. vanilla

            3 Tb. warmed milk  (the book says cold milk will cause it to                                                          curdle)

            2 Tb. or more of peanut butter

Or here is a recipe for Peanut Butter Broiled Frosting. It is enough for a 9x13 cake so you’ll need to have thick topping or reduce the quantities

¾ cup brown sugar

¼ cup soft butter

¼ cup cream or milk

¼ cup peanut butter

1 cup chopped peanuts

Mix all together and spread over baked cake. Place under broiler until mixture bubbles and browns (about 1 min.) watch closely to prevent scorching.

Lemon Rosemary Cake - Nicole

FLUFFY LEMON ROSEMARY CAKE WITH LEMON CREAM CHEESE FROSTING

yield: 14 Servings  

Bottom of Form

FOR THE CAKE

• 2 ½ cups (280 gr) cake flour, plus extra for dusting pans
• 1 ¼ tsp (5 gr)  baking powder
• ¼ tsp (2 gr) baking soda
• ¾ tsp (3.6 gr) table salt
• 1 ¾ cups (343 gr) granulated sugar (divided)
• 10 tablespoons (140 gr) unsalted butter, melted and cooled slightly
• 1 cup (237 ml) buttermilk, room temperature
• 3 TBSP (44 ml) vegetable oil
• 2 tsp vanilla extract
• 1 TBSP lemon zest
• 1 TBSP fresh rosemary, minced
• 6 large egg yolks, room temperature
• 3 large egg whites, room temperature

FOR THE FROSTING

• 8 oz (224 gr) cream cheese, softened
• ½ cup (1 stick, 112 gr) unsalted butter, softened
• 1 TBSP lemon zest
• 2 TBSP lemon juice
• 1 tsp vanilla
• 2 ½ cups (298 gr) confectioners sugar

For the Cake

1. Preheat oven to 350F. Grease two 8" or 9" round cake pans. Dust pans with flour and tap out excess any excess.
2. In a large bowl whisk together flour, baking powder, baking soda, salt, and 1 1/2 cups sugar. In another bowl whisk together the melted butter, buttermilk, oil, vanilla, lemon zest, rosemary and egg yolks.
3. For the meringue: In the bowl of your stand mixer fitted with whisk attachment, beat egg whites at medium speed until foamy. With machine running, stream in the remaining 1/4 cup sugar. Beat at high speed just until stiff peaks form. Gently transfer to a bowl and set aside.
4. Add flour mixture to the empty stand mixer bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix for about 10 seconds. Stop mixer and thoroughly scrape down the bowl. Mix again on medium for 20 more seconds just until combined.
5. Using rubber spatula, gently fold in 1/2 of the meringue just until incorporated. Then fold in the rest of the meringue. Be very gentle to not deflate the air in the meringue. You will have a few white streaks in the batter. Divide batter evenly between your prepared cake pans.
6. Place pans on a half-sheet pan and bake on the center rack in the oven at 350F for 20-25 minutes, rotating halfway through. The cake will begin pulling away Bake until cake layers begin to pull away from sides of pans and will no longer jiggle in the center when it is finished.
7. Cool cakes in pans on wire rack for 20 minutes. Run a thin bladed knife around the sides of the pans to loosen cakes then invert on a greased wire rack. Allow to cool completely (about 1 more hour) before frosting.

Dodies Chocolate Cake

Dodies Chocolate Cake

                    - Olivet Prince

Stir together:  1 cup flour

                                    1 cup sugar

                                    1/3 cup sifted cocoa

                                    1 teaspoon baking powder

Add:    ½ cup sour milk

            ½ cup oil (Canola)

            1 egg

            Beat well.

Add:    ½ cup boiling water in which

            1 teaspoon baking soda is dissolved

            Beat lightly.

Pour into greased 8"x 8" pan.

Bake 40 minutes at 325*F

White Bread

White Bread - 4 loaves

          (by hand or using a hand mixer or a Bosch mixer)

5 cups water

6 Tablespoons sugar

2 packages (2 Tb.) instant Active Dry Yeast

3 cups unsifted all-purpose flour

2 more teaspoons sugar

4 teaspoons salt

6 Tablespoons Canola oil

1 cup flour

7-8 cups (about) unsifted all-purpose flour

1. In a large bowl thoroughly mix 3 cups flour, sugar and undissolved yeast.

2. Heat water until hot to touch (120*F). Add to dry ingredients.

3. Beat 3 minutes at medium speed of electric mixer, or vigorously with mixing spoon, scraping           bowl occasionally.

4. Add additional sugar, flour, oil and salt.

5. Beat at medium speed one minute or vigorously with mixing spoon.

6. Now using hands add enough additional flour (1 cup at a time) to make a soft dough.

7. Knead until smooth and elastic; about 8 to 10 minutes.

8. Place in greased bowl, cover with plastic and let rise in warm place, until doubled in bulk,             about 1 hour.

9. I like to punch down and let rise again.

10. Punch dough down; turn out onto greased counter.

11. Divide dough into 4 pieces and shape into loaves.

12. Place in greased pans (9x5x3 inches). Cover with plastic; let rise until doubled in bulk.

13. Bake in hot oven (350*F about 25-30 minutes or until done.

14. Remove from pans and cool on wire racks.

Sheet Pan Baked Salad

Sheet Pan Baked Salad  

Creamy Balsamic Dressing

¼ cup olive oil

2 tablespoons white balsamic vinegar

2 tablespoons mayonnaise

1 tablespoon freshly squeezed lemon juice

2 teaspoons pure maple syrup or liquid honey

1 teaspoon mustard

½ teaspoon minced garlic

¼ teaspoon each salt and pepper

Whisk all together and keep in fridge.

2 cups peeled, cubed beets

3 teaspoons olive oil, divided

2 cups peeled, cubed sweet potato

1 small red onion, quartered

2 cups coarsely chopped kale, ribs removed

¼ cup walnut pieces

2 cups hot, cooked quinoa (½ cup quinoa rinsed then cooked in 1 cup water)  or brown rice

¼ cup crumbled feta or gorgonzola cheese

1. Preheat oven to 425*

2. Line baking sheet with parchment or silicone sheet

3. In medium bowl toss beets with 1 teaspoon oil. Place beets in single layer on pan. Roast 15 minutes. Remove pan from oven and move beets to one side.

4. Toss sweet potatoes and onion with 1 teaspoon oil and add to pan in a single layer. Roast 15 minutes. Move potatoes and onion to side by beets.

5. Toss Kale with remaining teaspoon oil and massage it in. Place next to veggies on pan, sprinkle with walnuts (no more oil). Roast 5 more minutes.

6. To assemble: divide quinoa and place into 2 bowls

Top with cooked veggies and nuts. Sprinkle with cheese. Drizzle dressing over top and fluff altogether. 

Serve warm.