December 2009 Recipes Family Favourites And Easy Company Recipes by Linda Huisman And Nancy Bremner Volunteers, And Residents Of Pinawa This month features family favourites and easy recipes to prepare for all the family gatherings that will be happening this month. The Christmas Morning Wife saver seems to be a favourite in Linda s (Grandma s Christmas Morning Wife Saver) and in my family s household. So easy to prepare and cook while the presents are being opened! When I have a wide range of ages at the table I usually make a few smaller oven designed dishes that I have gotten from the many Company s Coming cookbooks I have a favourite source for everyday and all types of occasions. Recommended Recipes From Nancy Overnight Oven French Toast ¼ cup (60mL) melted butter or hard margarine Pour over baking sheet or large (9x13) shallow casserole plate Icing sugar to sprinkle on top 7 large eggs 2 cups (450 ml) Milk or eggnog 1/3 cup (75 ml) Granulated sugar ¼ tsp (1mL) ground nutmeg ¼ tsp (1mL) cinnamon ¼ tsp (1mL) salt 1 ½ tsp (7 ml) vanilla Beat the above ingredients together well. French Bread Loaf, cut into 1-inch (2.5 cm) slices (to serve 6 or 8) Dip both sides of each bread slice into egg mixture. Lay on the baking sheet. Pour any remaining mixture over slices and cover and refrigerate overnight. Next morning uncover and bake in 450º F (230º C) oven on bottom rack for 20-25 minutes. Place on a rack to cool. Dust with icing sugar when warm and serve with warm maple syrup. Eggs Lyonnaise This recipe can easily be doubled or tripled. Try it with Campbell s condensed cream of mushroom soup with a bit of milk instead of the white sauce; a family favourite. Have on hand 4 hard-boiled eggs or multiply by the number of guests (1 egg per serving) slice thinly 2 tbsp (30 ml) Butter or hard margarine 3 tbsp (50 ml) Chopped onion Melt butter in saucepan add onion and sauté until soft and golden. 1 tbsp (15 ml) all purpose flour 1 tbsp (15mL) chopped fresh parsley Or ½ tsp (2 ml) dried parsley ¼ tsp (1 ml) salt and pepper sprinkle or to taste 1 cup (250 ml) milk
Mix in flour, parsley, salt and pepper in the butter onion mix. Stir in milk until mixture boils and thickens (Nancy s hint: place flour than milk into a jar and shake until dissolved then add to saucepan, stir until thickened). Gently add the egg slices once sauce is thick. When ready make toast and spoon egg and sauce over toast and serve on warm plates. Serve with fruit, Linda s scones, and bacon or sausage rolls. Pigs In A Blanket Gently simmer sausage links (not breakfast or seasoned sausages) in water until cooked. Remove from liquid and drain well. Retain the liquid for a soup stock such as borscht or other vegetable soup (remove fat once cooled and hardened and give to birds). Slice each link in half or do it the lazy way and wrap each sausage in pastry dough and then cut in half. Roll out pastry thinly on a lightly floured surface and cut in strips wide enough to cover the sausage link. Seal well. Place on a cookie sheet in a 425º F oven; using a pastry or small paint brush wash with a beaten egg and cook until pastry is golden brown about 12 minutes. Diane s Pastry Recipe a favourite by everyone in her family and now mine; and so easy, freezes really well. 5 ½ cups of flour, 1 tsp salt 1 lb lard or shortening 1 egg beaten, 1 tsp vinegar, and enough water to make one cup of fluid Work shortening into the flour until crumbly then add liquid mixture. Wrap in wax paper and place in the refrigerator for 1 hour. I use the food processor by mixing the shortening first and adding a cup or 2 of the flour until the mix starts getting crumbly and then all the flour. I gently blend in the liquid mix until the dough pulls away and forms a loose ball; it is so very quick in the processor. This recipe makes 3 double crust pies. Dust the work surface with flour and roll out the desired amount. Dust with flour before freezing the ball of pastry. Oven Apple Pancake Always a favourite with the younger children and it is almost a dessert for brunch. Serve with warm maple syrup and your choice of breakfast meat. Serves 4 to 6 ¼ cup (60 ml) Butter or margarine Melt butter in a 9-inch (22cm) pie plate in 425º F (220º C) oven. 1/3 cup (75mL) Brown sugar packed Cinnamon, light sprinkle 2 Apples, peeled, cored and sliced in wedges ¼ (6 mm) thick Stir brown sugar into melted butter. Sprinkle with cinnamon. Overlap apples in a single layer. Cook in oven for 10 minutes. Could do this day or two before wrap and store in refrigerator. 3 Large eggs, ¾ cup (175mL) Milk, ½ tsp (2mL) Salt, ¾ cup (175 ml) All purpose flour
Recommended Recipes From Linda Grandma s Christmas Morning Wife-Saver 16 slices bread, crusts removed, Slices of cooked bacon, or ham Slices of sharp cheddar cheese 6 eggs, ½ tsp. salt, ½ tsp dry mustard, ½ tsp pepper, 1/4 cup minced onion 1/4 cup green pepper, optional, 1-2 tsp. Worcestershire sauce, 3 cups milk 1/4 cup butter, ½ cup cornflakes, crushed Grease 9 x 13" pan. Put 8 pieces bread in bottom to cover. Cover bread with your choice of cooked bacon or ham. Cover with slices of cheddar cheese. Cover with second layer of bread. In bowl beat eggs; add salt, pepper, mustard, onion, green pepper, Worcestershire sauce, and milk. Pour over bread. Cover and refrigerate over night. In morning melt the ½ cup butter. Pour over top of bread and cover with cornflake crumbs. Bake uncovered for 1 hour at 350º F. Let stand 10 minutes before serving. Focaccia Buns 1 tbsp. yeast, 1 ¼ cups warm water, ¼ cup olive oil, 2 tsp. salt, 1 tsp. each dried thyme, rosemary, and basil, 3 ½ cups flour In large bowl, sprinkle yeast into water; let stand until frothy, about 10 minutes. Whisk in 2 tbsp. of the oil, salt, and ½ tsp. each of the thyme, rosemary, and basil. Stir in 3 cups flour to make soft dough. Turn out onto lightly floured surface; knead for 10 minutes or until smooth and elastic, adding enough of the remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1-½ hours. Grease 12 large muffin tins. Punch dough down. Divide into 12 portions; shaping each into round bun. Place in prepared tins. Cover with plastic wrap; refrigerate for 12 hours. Can be made ahead up to 24 hours. Let stand at room temperature for about 1 hour. In small bowl, mix remaining oil, thyme, rosemary and basil; brush over buns. Bake at 400º F until golden and buns sound hollow when tapped on bottom, about 25 minutes. Cranberry Orange Scones 2 cups flour, 7 tsp. sugar, Zest (grated peel no white pulp from one orange) 2 tsp. baking powder, ½ tsp. salt, 1/4 tsp. baking soda, 1/3 cup cold margarine 1 cup fresh or frozen cranberries, tossed with 1 tbsp. flour, 1/4 cup orange juice 1/4 cup milk, 1 egg, 1 tbsp. milk, sugar to sprinkle In bowl, combine flour, sugar, orange peel, baking powder, salt, and baking soda. Cut in cold margarine until mixture resembles coarse crumbs; gently toss in cranberries and set aside. In a small bowl, combine orange juice, milk, and egg. Add to flour mixture and stir until soft dough forms. On a floured surface, gently knead 6-8 times. Cut dough in half. Pat each half into a 6" circle. Cut into 8 wedges. Separate wedges and place on a greased baking sheet. Brush with 1 tbsp. milk and sprinkle each wedge lightly with sugar. Bake scones at 400º F for 12-15 minutes or until lightly browned.
Warm scones can be drizzled with ½ cup icing sugar mixed with 1 tbsp. orange juice if desired. Grandma s Yorkshire Pudding 1 cup flour, 1 tbsp. baking powder, ¼ tsp. salt, 1 egg, 1 cup milk 1 tbsp. fat, i.e. shortening Preheat oven to 375º F. Mix dry ingredients. Add the wet, but not the fat. In an 8 x8 pan, add the fat and place into the oven until melted. Immediately pour the pudding batter into the hot fat. Bake for 30 minutes or until brown. Favourite Popovers Mix two eggs and 1 cup milk. Cover and let sit all day on the counter at room temperature. Preheat oven to 450º F. Place ½ tsp. oil into 12 medium-sized muffin tin. Place muffin tin in oven until pan is very hot. Meanwhile mix 1 cup flour with a pinch of salt. Whisk in milk and egg mixture. Immediately pour into hot pan. Bake 15 minutes at 450º F. Reduce heat to 350º F and bake 10 more minutes. Chicken or Turkey Casserole 2 cups cooked chicken, chopped, 1 cup chopped celery, 1 cup toasted almonds 2 cups cooked rice, 1 cup light mayonnaise, 2 tbsp. chopped onion, 1 can cream of chicken soup, 1 can cream of mushroom soup, ½ tsp. salt, ½ tsp. pepper 2 tbsp. lemon juice, 2 tsp. chicken base, dissolved in ½ cup water Crushed regular potato chips Mix all ingredients except the potato chips. Spread in greased 9 x 13" pan. Cover with light layer of crushed potato chips. Bake at 350º F for 40-45 minutes or until hot and bubbly. Quilters Recipes of the Month Enjoy these tasty Treats! Mum Mum s Chocolate Cookie Sheet Cake from Sigga (Sigga has often brought this fantastic chocolate cake to Guild functions). Sift into a bowl: 2 cups flour, 2 cups sugar, ½ tsp salt, 1 tsp soda Melt: 1 cup margarine, 4 tbsp cocoa, 1 cup water Bring to a rapid boil and pour over dry ingredients. Add: ½ cup buttermilk or sour milk, 2 eggs, 1 tsp. vanilla Bake on greased cookie sheet at 350º F for 20-30 minutes. Sigga s Hint: Line the cookie sheet with waxed paper. Let cake cool. Icing: Melt ½ cup margarine. Add 4 tbsp. cocoa and 6 tbsp. buttermilk. Bring to a boil. Take off the stove and add 2 ½ - 3 cups icing sugar, 1 tsp. vanilla, and 1 cup chopped walnuts if desired. Sigga s Note: I let this cool just a couple of minutes, then pour the hot icing onto cooled cake. The icing can run off the cake, so keep an eye on it. Don t ice the cake on top of your stove or you could end up cleaning a mess. Just keep pushing the icing back onto the cake and it will soak in and harden up nicely. This cake is great frozen. For lunches
just take out frozen and put it in saran wrap. The icing stays on the cake, not on the saran wrap! Chocolate Chip Banana Bread - Another favourite from Sigga 1 ½ cups flour, ½ cup margarine, 1 cup sugar, 2 large eggs 1 tsp. soda, ¼ tsp. baking powder, 1 tsp. salt, 2 bananas mashed, ½ cup sour cream 1 tsp. vanilla, ½ cup chopped nuts OR chocolate chips Mix dry ingredients. Cream margarine and sugar until fluffy. Add eggs, sour cream, and vanilla. Add bananas and beat. Add dry ingredients and stir gently. Fold in nuts or chocolate chips. Bake at 350º F for 1-¼ hours or for a large loaf pan, or 50 minutes for a small pan. Zucchini Muffins by Ann 1 cup all purpose flour, 1 cup whole wheat flour, 1 ½ tsp. baking powder, ½ tsp. baking soda, 1 tsp. cinnamon, ½ tsp. allspice, 1 tsp. salt, 1 egg, ¼ cup cooking oil, ½ cup granulated sugar, 1 cup grated zucchini, ½ cup milk Measure first 7 dry ingredients into a large bowl. Stir thoroughly. Make a well in center. In smaller bowl beat egg until frothy. Mix in cooking oil, sugar, zucchini, and milk. Pour into well. Stir only to moisten. Fill greased muffin cups ¾ full. Bake in 400º F oven for 20-25 min. Makes 12 large muffins. Tourtiere by Emily Pastry for double crust pie (9 or 10 ) Filling: 1 ½ lb. Ground pork, 1 onion chopped, 2 cloves garlic minced, 1 tsp. salt ¼ tsp. each pepper, dried thyme and savory, Pinch ground cloves 1 small bay leaf, crushed (I leave it whole and remove it before filling the pie.) ¾ cup water In skillet, lightly brown pork, stirring with fork to break meat up finely and drain fat if necessary. Add remaining ingredients. Cover and simmer for about 15 minutes or until most of the liquid is absorbed, but mixture is still very moist. Taste and adjust seasoning if necessary. Cool briefly. Pour into prepared crust. Cover with top crust, seal, and flute edges. Cut a few slashes in top to let steam escape. Bake at 425º F for about 30 minutes. Beefy Taco Dip by Ann 1 pkg. cream cheese softened, 1 cup sour cream, ¾ cup mayonnaise, 1 lb. ground beef 1 envelope taco seasoning mix, 1 can tomato sauce, 2 cups shredded cheddar or taco cheese, 4 cups shredded lettuce, 2 medium tomatoes diced, 1 small onion, diced (or green onions), 1 medium green pepper diced, Tortilla chips Beat cream cheese, sour cream, and mayonnaise. Spread on 12-14 serving dish. Refrigerate 1 hour. Over medium heat, brown beef & drain. Add taco seasoning and tomato sauce; cook and stir for 5 min. Cool completely. Spread over cream cheese layer. Refrigerate. Just before serving, sprinkle with cheese, lettuce, tomato, onion and green pepper. Serve with chips. Yield: 16-20 servings. Amish Cinnamon Bread by Linda
I received the starter many years ago. It is like a sour dough starter that you keep frozen until you are ready to make your cakes Day 1 Receive starter Day 2, 3, 4 Stir starter once each day Day 5 Add 1 cup each: flour, sugar, milk and stir well Day 6, 7 Stir once each day Day 8, 9 Do nothing Day 10 Add 1 cup each: flour, sugar, milk and stir well. Take 1/3 cup of the mixture and place into 3 containers (removing 1 cup altogether). Give away and keep one for yourself to start the process over again. This starter can be frozen for future use. To the remaining mixture add: 1 cup oil 2 cups flour 4 eggs 1 tsp. baking soda 1 cup sugar 1 tsp. baking powder 2 tsp. vanilla 1 small pkg. instant vanilla pudding mix Mix all ingredients really well. You can use an electric mixer at medium speed, mixing long enough to make batter smooth. Cinnamon swirl mixture: ½ cup brown sugar and 4 tsp. cinnamon Grease angel food pan. Pour half of the batter into the pan. Sprinkle with half of the cinnamon mixture. Pour remaining half of the batter on top, and finish with the remaining half of the cinnamon mixture. Cut through the batter with a knife to give a marble effect. Bake at 325º F for 1 hour and 30 to 40 minutes. Linda s Note: The original recipe calls for 2-4 tsp. cinnamon in the mixture - adjust to your taste. It also says to bake for an hour - which for this size of cake has never been enough. Test your cake well to be sure it is cooked all the way through. The top will be nice and brown. I start the cake in an ice cream pail, adding the ingredients as listed, and even finish the final cake in the pail as it is nice and deep for mixing such a thick batter, and has a lid as well. You can also bake the cake batter in two loaf pans - takes about an hour 20 min. Both Sigga and I have Cinnamon Cake Starter for those interested in making a batch of these delicious cakes!