Jennie's Cinnamon Coffee Cake

Cinnamon Coffee Cake 

Preheat oven to 375 degrees

Cream together:
1 cup sugar
1 cup oil (I use canola oil)


Add:
2 eggs


Mix together in separate bowl:
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda

Add dry ingredients to creamed mixture gradually with 1 cup milk and 1 tsp vanilla

Filling:
1 1/2 c brown sugar
2 tsp cinnamon
1 c chopped nuts

1. Spread 1/2 of the cake i a greased, floured, 9x13" pan
2. spoon 1/2 the filling on top
3. put on the reminder of the cake
4. and the rest of the filling       

Pour 3/4 cup melted margarine or butter over the top

Bake for 30 minutes - ENJOY

Sydney brought this to Recipe Club, but it was originally served by Merry L. at a function.  Sydney checked with Merry to see if it was OK to share.  Merry told her that this was actually a recipe from her daughter, Jennie.

Strawberry Divine or Blueberry Danube

A Sweet Summer Salad Duo-

Ingredients:

1 large (16 oz) container of whipped topping
1 can of strawberry pie filling (for Strawberry Divine) 
or  1 can of blueberry pie filling (for Blueberry Danube)
1 cup marshmallows
1 - 8 oz can of drained crushed pineapple
1 box of powdered vanilla instant pudding mix

Ingredients:

1. Mix everything together 
2. chill covered in the fridge for at least one hour
3. serve and accept all the compliments

Candy Bar Salad

 Summers' Best --- Candy Bar Salad

Ingredients: 

• 1 large 16 ounce carton of whipped topping
• 1 small box of powdered vanilla instant pudding
• 1 large (King size) frozen candy bar
• 1 granny smith apple or pear

Directions:

1. freeze the candy bar
2. put the candy bar into a zip-lock bag and hit with a hammer or meat tenderizer to break it into small pieces
3. peel and core the apple or pear
4. cut into small pieces - or grate on a cheese g rater
5. mix everything together
6. put in the fridge for at least an hour

Launa - This is a great salad to make all through the summer - just keep lots of king size candy bars frozen in the freezer. Our personal favorites are butterfingers, Baby Ruth, Snickers, and Whoppers.  

For the sample I made for Recipe Club I used mini Reese's peanut butter cups - it was fabulous!

Chicken Kiev Casserole

Bertha's recipe:

Ingredients-

• 4 chicken breasts- cooked and cubed
• 1 1/2 tsp oregano leaves
• 1/2 tsp garlic salt
• 1/4 tsp pepper
• 2 T melted butter
• 2 cans cream of chicken soup
• 1 T chopped parsley

Directions-

1. combine all the ingredients, spread over chunks of chicken in a casserole dish
2. top with 2 cups of shredded Monteray jack cheese
3. combine 1/2 c dry bread crumbs and 1/2 c grated Parmesan cheese
4. Bake at 400 degrees F for 30 minutes

Bertha likes to serve this with rice.

Congo Cookies

Charlene's recipe for Congo Cookies

2 1/4 c. brown sugar
2/3 c veg oil
3 eggs
1 tsp vanilla
2 1/2 c flour
1 tsp salt
1 pkg chocolate chips
1 tsp salt 1 c nuts

Mix together
Press into cookie sheet
Bake 350 degrees for 15 minutes
Cut into squares

Recipe Club Meeting - June 21, 2012

We had a great meeting! and great food!  

We missed  all who couldn't make it.

Attending this night:

• Elaine
• Muriel
• Sydney
• Bertha
• Charlene
• Launa

Blueberry Muffins

(this is a mini muffin)

Makes 12 LARGE muffins

2 c. flour

1 TBL. baking powder

½ tsp. salt

1 large egg

1 c. sugar

4 TBL. unsalted butter, melted and cooled slightly

1 ¼ c. sour cream (low fat and fat free are definitely not as good)

1 ½ c. frozen blueberries regular size, not Wild

Directions

·         Preheat oven to 350º.

·         Spray standard muffin tin with nonstick cooking spray, or use paper liners. (Only use the liners if you will be serving the muffins cool, because they won’t come off of warm muffins.)

·         Whisk flour, baking powder, and salt in medium bowl until combined. Set aside.

·         Whisk egg in second medium bowl until well combined and light colored, about 20 seconds.

·         Add sugar to eggs and whisk vigorously until thick and homogenous, about 30 seconds.

·         Add melted butter in 2 or 3 additions, whisking to combine after each addition.

·         Add sour cream in 2 additions, whisking just to combine.

·         Add frozen berries to dry ingredients and gently toss just to combine.

·         Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds. (Small spots of flour may remain and batter will be very thick. Do not over mix.)

·         Use ice cream scoop or large spoon to drop batter into greased muffin tin. (Heaping Full!) 12 large sized. And when it says heaping full it really means HEAPING! They don't rise.

·         Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25-30 minutes, rotating pan from front to back halfway through baking time.

·         Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. 

3 mini muffins

Melinda Radmacher made these for us to enjoy after her RS lesson on scripture study. 
The muffins we had on Sunday were made mini muffins- and more healthy with the following substitutions:    1 cup of sugar = (1/4 cup of honey + 1/4 cup maple syrup) or 1/2 cup of maple syrup. white flour = whole wheat flour equal parts same measurements.

Vegan Chili

1 onion, diced
3 cloves garlic, minced
1 red, yellow or orange pepper, diced
1 14-16 oz can black beans, drained and rinsed
1 14-16 oz can kidney beans, drained and rinsed
1 14-16 oz can chili beans with sauce
2 14.5 ounce cans, no salt diced tomatoes
1 small can tomato sauce
1/4 c salsa, mild, medium or hot
2 T & 1 tsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp tumeric
1 tsp dried basil
3 12oz package ground veggie "meat" from Trader Joes (or Yves brand)
*add water as needed  --Kitty uses 1/2 can

Add all ingredients to a slow cooker or large crock pot and mix well. heat on high for 5 hours stirring occasionally

• top with grated cheese.
• serve with corn bread

Kttty Tetak brought this recipe to share at recipe club. It was very yummy!

Carrot Pineapple Cake

2 c grated raw carrots
3 c flour
2 c sugar
1 1/2 c oil
1 1/2 c chopped nuts
1/2 c coconut
1 small can crushed pineapple
3 eggs
2 T grated orange peal
2 tsp soda
2 tsp vanilla
1/2 tsp salt
1 tsp cinnamon

Mix dry ingredients
Add the rest
bake at 350 degrees (for two thick layers)  50 minutes
if making 3 thinner layers 40- minutes
use a toothpick to check for doneness
YUM!

Frost with cream cheese frosting!

Charlene got this recipe from BYU Wilkinson Center in 1966

Cookie Salad

1- Large package of instant Vanilla pudding
1- Cup of buttermilk
Mix together like you would the pudding/ until it is thick.
Stir in 1 medium size container of Cool Whip.
Then Add:
1 Can of Pineapple tidbits or crushed (Drained well)
2 small cans of Mandarin Oranges drained
Put in refrigerator to set up a bit.
Just before serving:
1- pint of fresh Strawberries sliced or 1 small package of frozen Raspberries.
1- package of Fudge Stripe Cookies broken up

-This is Diane's recipe, but I made it for recipe club on April 19th.- Launa

Forget Me Not - RS luncheon casserole

Ham and Cheese Brunch Squares

1 tsp vegetable oil

2 c (8 oz.) grated Colby and Monterey Jack Cheese, blend, divide

1 package (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)

8 oz. cream cheese, softened

12 eggs

1/2 tsp coarsely ground black pepper

8 oz. thickly sliced deli ham 

4-5 green onions with tops, divided (1 cup sliced)

3 plum tomatoes

1. Preheat oven to 450 degrees. Oil 9" x 13" pan. Grate cheese. Crumble hash browns over bottom of pan; press gently into an even layer. 

Sprinkle half of the cheese evenly over the hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

2. Meanwhile, whisk cream cheese until smooth. Gradually add eggs and black pepper; whisk until smooth. Coarsely chop ham. Slice green onions, reserving 1/4 cup of the tops for garnish. Place ham and remaining green onions into a saute pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.

3. Remove pan from oven. Pour egg mixture over crust. Return pan to oven; bake 6-8 minutes or until center is set. Meanwhile slice tomatoes in half lengthwise; scrape out seeds and dice. Remove pan from oven; top with remaining cheese, tomatoes and reserved green onions. Sprinkle with additional black pepper if desired. Cut into squares and serve.

Makes 12 servings.

 

Recipe Club - Tonight - April 19th

Tonight!

Bring your recipe and your memory.  7:30 pm at Elaine's house

See you there!

Recipe club report- after the fact...
attendees- Margaret S., Muriel M., Elaine F., Launa S., Charlene P., Kitty T.

Marie Calendar's Famous Golden Cornbread (copycat!) and Honey Butter

1-1/4 c flour
3/4 c cornmeal
2 tsp baking powder
1/3 c sugar
3/4 tsp salt
1-1/4 c whole milk (it is possible to use low fat or skim milk, but whole milk makes it taste better)
1/4 c shortening
1 egg

Preheat oven to 400 degrees --- Combine all dry ingredients in medium bowl --- Add the milk, shortening, and egg and mix only until all ingredients are well combined - do not over mix --- Pour batter into a greased 8x8-inch pan --- Bake 25-30 minutes or until top is golden brown --- Let cool slightly before slicing.

Honey Butter
1/2 c butter softened
1/3 c honey
Mix together

Sydney found this recipe on the internet years ago and it is the one she always makes as her family likes a soft, moist cornbread.

Orange Slice Cookies

1 c light brown sugar, firmly packed
1 c white sugar
1 cut butter flavor crisco, or 1/2 c shortening, 1/2 c butter
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 c quick oats
2 c orange slice candies, finely snipped*
1 c flaked coconut

• In a large mixing bowl, cream sugars and shortening  until light and fluffy.  
• Add the eggs and vanilla and beat well.
• In a separate bowl combine flour, baking powder, baking soda and salt. Stir to blend.
• Stir the dry mixture into the creamed mixture.
• Stir in oats, orange slice candy and coconut.
• Shape into 1-inch balls
• Place on a greased cookie sheet.
• Bake at 350 degrees for 10-12 minutes, until lightly browned
• Remove to wire cooling racks

*to cut the orange slice candy- put 2 T flour in a soup bowl, spray kitchen shears with Pam, cut the candies in half and then about 5-6 more snips. Put the snipped candy pieces in the flour so they don't stick together.

Launa made orange slice Christmas tree ornaments for the grandkids but Kirt thought they looked like a pizza.  So when she sent the ornaments she also sent a box of orange stuff- jello, kool-aid, whack chocolate orange, etc...and a bag of orange slice candies and this recipe.

Broccoli Salads

Broccoli Cranberry Salad

 3-4 heads of broccoli, chopped
 1 bag craisins or raisins
1 small-medium red onion, chopped
1 c sunflower seeds or chopped nuts of your choice
1 jar or small bad bacon bits

Dressing #1

1 cup mayo
2 T white vinegar
4 T sugar

OR

Dressing #2

3/4 c mayo
1/4 c white vinegar
1/4 c sugar

1. combine first 5 ingredients in large bowl and mix well
2. combine last 3 ingredients in small bowl and mix well
3. combine mayo mixture with broccoli mixture and mix well
4. salt and pepper to taste
5. tastes way better if it has time to sit in the fridge before serving, over night is best

Broccoli Cashew Salad

1 bunch of tender broccoli tops- cut up
1 c grated cheese
1 c raisins or craisins
1 c cashews broken up or chopped nut of your choice
1 very small red onion, chopped up
Combine all ingredients and toss, add dressing and toss again

Dressing - use one from the recipe above.

Julia said her family always liked this salad when other brought it to a potluck, but she had to finally get the recipe off the internet. They have tried different combinations of cashews, sunflower seeds, raisins, & craisins, etc.

No Bakes

1 c butter
2 c sugar
1 c milk
pinch of salt
Melt together over Medium heat til milk boils white.

In a bowl- have ready:
6 c Quick Oats
12 oz semi-sweet chocolate chips
1/2 c peanut butter

Pour oats mixture into the heated mixture and stir.  Drop by spoonfuls onto a cookie sheet lined with wax paper.  Let cool.

For half the recipe:

1/2 c butter
1 c sugar
1/2 c milk
pinch of salt
Melt together over Medium heat til milk boils white.

In a bowl, have ready:
3 c Quick Oats
6 oz semi-sweet chocolate chips
1/4 c peanut butter

Pour oats mixture into the heated mixture and stir.  Drop by spoonfuls ont a cookie sheet lined with waxed paper. Let cool.

Elaine told us about hos she made them as a student at BYU and she and her roommate were taking them to the drive-in as their treat. Unfortunately they were left on the top of the car and when they went over a bump they fell off. Guys in the car behind them scooped them up and drove off with them.

Crock Pot Chicken

3-4 boneless, skinless chicken breasts, cut into pieces (can use chicken tenders)
2 cans cream of chicken soup, undiluted
1 pkg dry Zesty Italian dressing mix
4-8 oz. cream cheese, softened
8 oz. sour cream
Red onion, chopped

In a crock pot, add chicken, soup and dressing mix.
Mix to coat chicken. Cook on low for 6-8 hours or until chicken is no longer pink.
30 minutes to 1 hour before serving, add cream cheese, sour cream and red onion.
Stir until melted.
Serve over rice or noodles.

Judy got this recipe from her daughter Jennifer, who got if from a RS sister in Hollister. Her family loves it!

Home Made Oreo Cookies - Super Easy!

1 pkg. chocolate cake mix
1/2 c shortening
2 eggs

Mix, mold, roll balls.
Bake at 350 degrees for 10 minutes.
Match up with canned frosting in between.

Charlene says "even if you only have a cake mix and can of frosting you can make a quick and easy last minute dessert!"

The Recipe Club begins...

It was the first meeting of our recipe club on 3/15/2012. We shared food, fun and fellowship. Along with the recipes which were shared we had some great conversations. In addition to the stories that went specifically with the recipes we shared some of our cooking mishaps:

• Annie told about when she was make 10,000 baking powder biscuits when working in food service- she used baking soda instead of baking powder
• Charlene told an experience of when her kids worked at McDonald
• Elaine told us about an applesauce cake that was made ahead and an apple was stored in the middle, It was wrapped and set aside for the flavors to blend. When she went to share it at a jewelery party it was somewhat fermented, everyone said it was very delicious and they all really enjoyed themselves
• Launa told of making an anniversary cake for her parents when she was younger- the frosting kept turning out too runny, so she dumped it down the toilet and tried again, several times. Finally, she asked for help from her mom who when they read the recipe it was noted that she was adding in 1 cup of milk instead of 1 Tablespoon of milk.

Attending:
Jolene, Annie, Judy, Elaine, Leslea, Bertha, Muriel, Julia, Megan, Paige, Launa, Charlene

Please join us next month- 7:30 pm, April 12th

Yeast Cornbread

Next time, I’m going to double this recipe.  This bread is good stuff.   My sister gave me the recipe, but I think it originally comes from Taste of Home Magazine.  Don’t be afraid of the yeast in this recipe.  It’s very easy to make.
Here’s what you’ll need:

• 1 package active dry yeast (2 1/4 tsp)
• 1 1/4 cups warm water, divided
• 1 cup cornmeal
• 1/4 cup non-fat dry milk powder
• 3 Tbs. butter, softened
• 2 Tbs. sugar
• 1 1/4 tsp. salt
• 2 1/2 – 2 3/4 cups flour

Dissolve the yeast in 1/4 cup of warm water in a mixing bowl.  Add all the other ingredients, except the flour and beat until smooth.  Gradually mix in enough flour to form a soft dough.
Turn the dough out onto a floured surface and knead it for 6-8 minutes.  Work in extra flour if needed.  Place the dough in a greased bowl, turning it to bring up the oiled side.  Cover lightly with a clean towel and let rise about an hour.
Punch the dough down and shape it into a loaf.  Put it in a greased loaf pan and cover it with the towel again.  Let it rise until double in size, about 30 minutes.  Bake at 375 degrees for 35-40 minutes.