Baked onion dip (jed)



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German Pancakes by Joyce Miskin

6 eggs


1 cup flour

1 cup milk

¼ tsp salt

¼ sq. butter or margarine

Place all ingredients except butter in a bowl and beat until well mixed. Place butter in dripper (2 x 9 x 13) and melt in the oven until butter is bubbly hot. Pour in batter and bake at 350 for 25 min. Serve with jam, jelly, or syrup.

GRANOLA by Kathleen Sneddon
Cook’s Notes: The main reasons I started making granola was because commercial granola is too sweet for me. So this recipe that I have adapted over the years originally used only 4 cups of rolled oats with same amounts of honey and sugar listed here; thus I use more oatmeal so net affect is less sweet. You can adjust the amount of oats to suit your “sweet” tooth. Also, you can add coconut, dried raisins or cranberries or whatever you want! I am currently experimenting using less sugar and more honey as that is what I have in food storage.
8 cups old fashioned rolled oats

1 ½ cups sliced almonds

½ cup brown sugar

½ tsp. salt

3/4 tsp cinnamon (I generally use to ¾ to 1 tsp, depends on freshness of your cinnamon)
1/3 cup canola oil

1/3 cup honey

1 tsp vanilla
Spray a 9 x 12 baking pan with PAM (or similar product). Mix in the pan the first 5 ingredients.
Pour oil into a microwave safe measuring cup, and then pour in the honey. If you put in oil first, the honey will pour out easier. Soften in the microwave. Mixture should be slightly warm so easier to stir and pour. Add the vanilla and pour over the oat mixture and mix well.
Bake 40 minutes in a 300 degree oven. Stir well after 20 minutes then return to oven for final 20 minutes.

FAVORITE GRIDDLE CAKES by Fern Nelson

1¼ cup flour

1 Tbsp baking powder

1 Tbsp sugar

½ tsp salt

1 egg

1 cup milk



2Tbsp oil
GERMAN PANCAKES by Cheryl Floyd

6 eggs


1 cup milk

1 cup flour

½ tsp salt

4 Tbsp butter or margarine


Blend together in blender, all but butter. Melt butter in 9x13 inch pan in hot oven (450) until bubbly. Pour in batter. Bake 15 minutes at 450. It will buff up into all kinds of funny shapes. Serve immediately with syrup, honey or jam. If using glass pan bake at 425. If you’re in a hurry, use a frying pan with lid.





Hash Brown Breakfast Casserole by Chris Elwood
12 oz. package (or more) shredded hash browns—defrosted

(may run under water to defrost, and then drain or pat dry)

Layer hash browns in 9 x 13 pan that has been sprayed with non-stick spray.
Combine the following ingredients:

4 eggs- beaten

¾ cup milk

2 cup grated cheese (any combination)

½ cup (one cube) melted margarine or butter

1 cup cubed ham or browned sausage

Salt and pepper to taste

May add 1 cup diced, sautéed onions if desired.

Pour the above ingredients onto hash browns

and bake in 350 degree oven for 1 hour. Cut into

squares and serve while warm.
MAPLE SYRUP by Peni Floyd

1 cup sugar

1 cup brown sugar

1 cup water

1 tsp vanilla

1 tsp maple flavoring


Put first three ingredients in a saucepan, do not mix. Bring to boil. Add vanilla and maple flavoring. Remove from heat.
MAPLE SYRUP By Lee Hurst

1 cup Water

1 cup brown sugar

1 cup white sugar

1 cup corn syrup

1 tsp. maple flavoring

1 tbsp. Butter

Boil water, sugars, and corn syrup. Add butter and flavoring. Simmer until desired thickness

Syrup by Joyce Miskin

4 cup sugar

2 cup water

¼ cup Karo syrup

1/3 cup brown sugar
Boil. Watch carefully; it boils over quickly. Remove from heat. Add 1 tsp vanilla and 1 tsp mapeline




Rice Pudding by Joyce Miskin

2 cup milk

½ cup + 2 Tbsp sugar

5 1/2 oz. can evaporated milk

2 eggs slightly beaten

¼ tsp. salt

1 Tbsp cornstarch

2 cup cooked rice

1/8 tsp. nutmeg

1/8 tsp. cinnamon

1 tsp. vanilla

Place 1 ½ cup milk plus evaporated milk and 6 Tbsp sugar in pan. Heat until milk is scalded. (You can do this in the microwave.) In mixing bowl, whisk eggs; add salt and remaining 4 Tbsp sugar and whisk again. Add a small amount of scalded milk to eggs, so they don’t cook. Pour egg mixture into scalded milk, stirring constantly with whisk. Cook 15 to 20 min. stirring occasionally. In small bowl, mix reserved ½ cup milk and cornstarch together; slowly pour into milk mixture, stirring constantly until pudding begins to thicken. Cook 10 to 15 more minutes. Add cooked rice and cook seven more minutes. Remove from heat and add nutmeg, cinnamon, and vanilla.

MOM’S BELGIAN WAFFLES by Kram Allen

1 egg


1 cup milk

3 tbsp. oil

1 cup flour

1 tbsp. Sugar

1 tbsp. Baking Powder

pinch of salt


Mix egg, milk, and oil. Mix dry ingredients well. Combine. Makes seven 4 inch waffles or two large 8 inch waffles.

MONKEY BREAD  


1 tbsp. yeast

1/2 cup sugar

2 cup warm water

1 tsp. salt

2 beaten eggs

6 cup flour

4 tbsp. oil

1 cube butter

¾ cup brown sugar

1 Tbsp cinnamon



Mix first 4 ingredients, let rest 5 minutes. Mix in eggs, then half of flour, then oil. Add remaining flour. Let rise until double, 20 minutes. Dough will be sticky. Melt 1 cube butter in bundt pan. Roll dough 1/4 inch thick. Cut into 1 inch by 2 inch strips with pizza cutter. Coat with butter and roll in cinnamon/sugar mixture. Stack in pan, standing up against each other. Let rise 20 minutes (it will rise more during the baking). Bake at 350 degrees for 45 minutes. Cover with tin foil for last ten minutes so it doesn’t brown too much. My "monkeys" really enjoy this unique bread served with honey butter.



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