Pecan Pie

2 eggs, beaten
1/2 cup butter, melted
1 cup light brown sugar
1/4 cup white sugar
1 tbsp all-purpose flour
1 tbsp milk
1 tsp vanilla extract
1 1/2 cup chopped pecans
1 unbaked 9-inch pie shell

Preheat your oven to 350 degrees. In a large bowl, beat eggs until foamy. Stir in melted butter. Stir in both sugars, flour, milk and vanilla. Add in chopped pecans and mix well. Pour into unbaked pie shell. Bake at 350 degrees for 10 minutes and then 300 degrees for another 50-55 minutes. Enjoy!
Oh the pecans! You have to use lots of pecans in this pie...so good!
First place two eggs in a large bowl and beat until foamy...
Then melt 1/2 cup of butter...
And add it to those foamy eggs.
Then you are going to measure 1 cup of light brown sugar and 1/4 cup of white sugar...
1 tablespoon of flour, 1 tablespoon of milk, and 1 teaspoon of vanilla extract...
and add them all to the butter/egg mixture.
Take 1 1/2 cups of your delicious chopped pecans...
And add them in too, stirring well.
Pour the pecan mixture into your homemade or store bought unbaked pie shell and bake at 350 degrees for about 10 minutes. Then turn your oven down to 300 degrees and bake for an additional 50-55 minutes.
The crust should be nice and golden brown and the pecan filling should be crusty and cracking...heaven in a pie plate if I do say so myself!
I love to eat it just the way it is but if you desire add a dollop of whipped cream!

Peach Raspberry Crumble

Ingredients
2 lbs of peaches (be sure they are NOT cling peaches)
1 pint of raspberries
1 tbsp of cornstarch (or arrowroot)
1 cup of rolled oats
½ cup of white whole-wheat flour
½ tsp kosher salt
¾ tsp cinnamon
½ cup brown sugar1/2 cup of chopped pecans
½ cup of fat-free Greek yogurt
3 tbsp butter, melted
Directions
Preheat the oven to 350F degrees.

Cut your peaches into bite-sized (about an inch or so) and pop them into a large bowl. Toss with cornstarch making sure that all of the cornstarch is absorbed (you don’t want to see any white areas) and then pour into a 9-inch pie plate. Sprinkle the raspberries over the top of your peaches.

In a separate bowl, combine the oats, flour, salt, cinnamon, brown sugar and pecans. Stir in the butter and the yogurt and mix until you have a crumbly, dough-like texture (I prefer to use my hands here!).
Sprinkle the crispy-crumble mixture over the top of your peaches and raspberries.

Place the baking dish on a rimmed backing sheet and then pop into the middle of the oven, and bake for about 30-40 minutes**, or until the fruit is bubbling and the crumble is golden. Enjoy!

Enjoy warm or at room temperature.

Serves 6.

**I did not add any extra sugar to my peaches because they were very sweet and perfectly ripe. If you’re peaches are not-so-stellar, you may want to toss your peaches w/ a couple of tbsp of brown sugar before adding them into your pie pan.


**If you notice that the top is getting really golden before the fruit is ready, simply cover the top of your crisp with a piece of aluminum foil.
Nutritional Analysis
Calories: 296; Total Fat: 7.7g; Saturated Fat: 3.1; Cholesterol: 15mg; Sodium: 48mg; Carbohydrate: 54; Dietary Fiber: 8.1; Sugars: 32.7; Protein: 6.8

So Mom had some peaches and raspberries and so she looked up this recipe online. She asked Kim and me (Justin) to make it for dinner. we used the pecans and it turned out great. -JJH

Chocolate Zucchini Bread (2 loaves)

2 oz (2 blocks) unsweetened chocolate (melted) **
2 c zucchini, grated
2 c flour
1 t salt
1 t soda
1 t baking powder
1 t cinnamon
3 eggs
1 c brown sugar
1 c oil
1 t vanilla
1 c chocolate chips

Measure flour, salt, soda, baking powder, and cinnamon, mix and set aside.  Beat eggs in large bowl, add sugar oil, melted chocolate and vanilla until creamy.  Add zucchini and stir well.  Mix in dry ingredients.  Add choc. chips.  Bake at 325 for 45-60 minutes.  Also makes excellent muffins.

**substitution:  1 square unsweetened chocolate = 3 T cocoa powder + 1 T butter

Homemade Syrups

Basic Syrup
2 c sugar
1 c boiling water
1/2 t maple flavoring

Vanilla Syrup
Melt: 1 cube butter, 1 c sugar, 1/2 c buttermilk
Add: 1 t vanilla, 1 t soda

Vanilla Syrup, Food Storage Version
Melt: 1 cube butter (dehydrated butter w/ water = 8 T)
1 c sugar
1/2 c buttermilk (dehydrated milk w/ water (1/2 c ) + 1 T vinegar)
Then add:  1 t vanilla, 1 t soda

Sister Hinckley's Wheat Bread

Dissolve 2 packages (about 2 Tbsp) dry yeast in ½ cup water with ½ Tbsp honey or sugar.  Mix the following ingredients (with the dissolved yeast) in bread mixer:

3 ½ cups warm water
1 1/2 cups dry milk powdered milk
1 c oil
4 eggs, beaten
3/4 c honey
2 T salt
1 or 2 c white flour
About 10 c whole wheat flour

After kneading in a bread mixer, let rise until doubled.  Divide into 6 small loaves.  Knead and shape.  Let rise in greased pans.  Preheat oven to 400 degrees F.  Reduce to 300 degrees and bake 1 hour.

Cafe Rio"ish" Pork

Simmer the following for 30 minutes:
1 1/2 c catsup
4 T Worcestershire sauce
2 T mustard
1 1/2 T brown sugar
1 T liquid smoke
1 c. Dr. Pepper
Pour over large pork loin in crock pot and cook over night.  Shred.

Hot Fudge Cake

2 c flour
1 1/2 c sugar
12 T cocoa, divided
4 t baking powder
1/2 t salt
1 c milk
4 T oil
2 t vanilla
2 c brown sugar
2-3 c hot water

Combine flour, sugar, 4 T cocoa, baking powder, and salt.  Stir in the milk, oil and vanilla till smooth. Spread in ungreased 9 x 13 pan.  Combine brown sugar and remaining cocoa; sprinkle over batter.  Do not stir.  Pour hot water over all.  Again, do not stir.  Bake at 350 for 35-40 minutes.  Serve warm with ice cream.

Sugar Cookies

1 1/4 c sugar
1 cup crisco
2 eggs
1/4 c light corn syrup or regular pancake syrup
1 T vanilla
3 c flour
3/4 t baking powder
1/2 t baking soda
1/2 t salt

Chill dough for 1 hour before rolling out.
Bake at 375 for 5-9 minutes depending on cookie size.  DO NOT OVER BAKE.  Cool 2 minutes on sheet before removing to foil to cool completely before decorating.

Oatmeal Cookies

Cream:
1 c shortening
1 c brown sugar
1 c sugar
Add:
2 eggs
2 t vanilla
2 T milk
Sift and add:
2 c flour
1 t baking soda
1 t baking powder
1 t salt
some cinnamon
Add 2 c oatmeal and 3/4 c chips

Bake 10 minutes at 350

Gingersnaps

1 c sugar
1 egg
1/4 c molasses
3/4 c butter crisco
4 1/2 t water
2 c flour
2 t baking soda
1 t cinnamon
1/2 t ground cloves
1/2 t ginger
1/2 t salt

Form dough into small balls, press with sugared glass. Bake at 350 for 8-10 minutes.  Cookies will appear moist and slightly rounded when done.  Be careful not to overbake.  Cool for 2 minutes on cookie sheet before removing.

*if you don't have butter crisco, you may substitute margarine and omit water, but crisco will give the best texture.

Pizza Dough (or bread or rolls)

3 c warm water
1 1/2 T dry yeast
1 heaping T salt
4 T sugar
1/3 c oil
5-7 c flour  (more for pizza, less for bread/rolls)

Dissolve yeast in warm water, then add remaining ingredients.  Let rise 1 hour, beat down shape.  Bake pizza or let rolls/bread rise again then bake.

This makes 3 pizza crusts, 3 loaves of bread or 1 BIG cookie sheet of cinnamon rolls.

Pizza bake at 425 until light brown
Cinnamon rolls 2nd rise only for 20-30 minutes.  Bake at 350 for 20-30 min or until just browned.

Yeast Pancakes

1 ½ c water
2 1/2 t yeast
3 c freshly ground whole wheat flour
1/2 t salt
3 eggs
1/3 c sugar
4 T melted butter
2 t vanilla
1 1/4 c milk (more)
Mix all ingredients together. Let sit 30-6- minutes (if you have time. If not, they'll still be good.) Cook on a medium/hot griddle.

Whole Wheat Chocolate Chip Cookies

1 stick butter

½ c brown sugar

½ cup white sugar

1 egg

½ tsp of the following: vanilla, salt. baking powder, baking soda.

2 c whole wheat flour

Chocolate Chips

Bake at 350 for 10-12 minutes

French Bread

2 1/2 c warm water
2 T yeast
1 T salt
1 T butter, melted
6-8 c flour (half whole and half white)


Add ingredients to mixer bowl in order lister. Add flour until dough cleans side of bowl. Let knead 3-4 minutes. Let rise in bowl unti doubled in size. Form into 2 long skinny loaves and place on a cookie sheet. Cover and let rise until doubled. With sharp knife, make 4 diagonal cuts on top of each loaf. Bake @ 425 degrees for 25 minutes. Remove from baking sheets immediately and cool on wire racks.

Whole Wheat Belgian Waffles

1 ½ C warm water
1 T yeast
3 eggs, separated + 1 egg white
1 1/2 c milk
8 T butter melter
2 t oil
2 t vanilla
3 c whole wheat flour (freshly ground is best)
1/3 c sugar
1/4 t salt


Dissolve yeast in warm water with a pinch of sugar. Once yeast begins to foam, add the egg yolks, one of the egg whites and remaining ingredients. Stir to blend. Meanwhile, beat egg whites until stiff peaks form. Fold the egg whites into the batter. Let the batter stand for 1 hour (or more) stirring every 15 minutes. Waffles may be kept warm in a 200 degree oven, arranged on a cookie sheet. Serve with fresh fruit and whipped cream, if desired.

Whole Wheat Blender Pancakes

In blender,  mix 1 c whole wheat berries, 
1 c milk on high for 2 minutes
Add 1/2 c milk and mix on high 2 minutes more.
Add 2 eggs
1/3 c oil
1 t salt
1 T honey
Mix.
Add 1 T baking powder
Mix, cook on hot pan or griddle.

Yummy Wheat Pancakes

1 egg

1 c buttermilk

2 T oil

1 c wheat flour

1 T sugar

1 t baking powder

1/2 t soda

1/2 t salt

Cook on hot griddle

Chocolate Igloo Cake

1 pkg Devil's Food Cake mix
1 T gelatin
1/4 c cold water
1/3 c sugar
1/4 t salt
1 3/4 c milk
1 pkg Baker Sweet German Chocolate
3 eggs, separated
1 t vanilla
Soften gelatin in 1/4 c cold water, set aside.  Combine sugar, salt, and milk in saucepan.  Add 1 pkg chocolate.  Cook over medium heat, stirring constantly until chocolate is completely melted.  Blend mixture well with egg beater.  Add small amount of hot liquid to 3 slightly beaten egg yolks, whisking vigorously.  Gradually add remaining hot mixture.  Return to saucepan and cook over low lear until mixture is slightly thickened, about 5 minutes.  Remove from heat and add gelatin/water, stir well.  Pour into large bowl and chill until partially thickened.  Stir in 1 t vanilla.  In separate bowl, beat 3 egg whites till foamy.  Gradually add sugar, then beat until very stiff.  Fold into chocolate mixture.  Chill overnight.  (Chill in a large round bowl to make the igloo dome.  Line the bowl with plastic wrap to facilitate removal.)

Prepare cake mix in 2 round pans.  When completely cooled, place igloo on top of cake, frost with cool whip, garnish with chocolate curls.

Princess Pasta

2 T butter
1 T minced onion
4 oz mushrooms, sliced thin
1/8 t salt
4 oz ham cut in thin strips or bacon
1 T fresh minced parsly
1 lb short pasta (like penne or mostaccioli)
1 c cream
1 c Parmesan cheese

Saute onion in butter until soft. Add mushrooms and salt.  When mushrooms are done, add ham and parsly.  Remove from heat.  Cook and drain pasta.  Return pasta to its pot and place on med-high heat.  Pour in cream.  Stir until cream bubbles.  Add cheese.  Blend well and remove from heat.  Stir in ham mixture and serve immediately.

Ultimate Chocolate Chip Cookies

3/4 c crisco
1 1/4 c brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 c flour
1 t salt
3/4 t baking soda
1 c chips

Heat oven to 375.  Bake for 8-10 minutes

Frog's Eye Salad

1/2 c sugar
1 T flour
1/4 t salt
1 can (20 oz) pineapple chunks, undrained
1 can (8 oz) crushed pineapple, undrained
1 egg, beaten
2 t lemon juice
1 1/3 c acini di pepe, uncooked
2 cans mandarin oranges, drained
3 c cool whip
3 c mini marshmallows
1/2 c flaked coconut
Maraschino cherries

In saucepan, whisk sugar, flour and salt.  Drain pineapple, reserving juice equal to 1 cup.  Whisk egg and pineapple juice into sugar mixture.  Cook over medium heat, stirring frequently, until it comes to a boil.  Remover from heat and stir in lemon juice.  Allow to cool to room temp.  Meanwhile, cook pasta according to package directions, drain, rinse with cold water to halt cooking.  Stir pasta in with cooled pineapple sauce.  Cover, refrigerate for several hours.  Add pineapple, oranges, marshmallows, coconut, and 2 cups cool whip.  Stir well, but gently.  Refrigerate until cold, top with remaining cool whip and garnish with cherries.

Cucumber Salad

4 c thinly sliced cucumbers
1 c mayonnaise
1/4 c suagr
1/4 c vinegar
1/4 t salt
dill
Place cucumbers in serving dish.  In separate bowl, mix remaining ingredients.  Pour over cucumbers, stir to coat.  Refrigerate at least one hour before serving.

Quick Yeast Rolls

1 T yeast
1 c warm water
1/4 c sugar
3/4 t salt
1 egg
1/2 c oil
3 1/2 c flour
In bowl  dissolve yeast and water.  Add sugar, salt, egg and oil.  Beat well.  Add flour.  Stir just enough to moisten all flour.  Let rise 1 hour.  Form into rolls. (any shape works fine, but I'm partial to crescents: split the dough in half.  Roll each half into a circle.  Using a pizza cutter cut each circle into quarters, then each quarter into thirds, so you end up with 12 wedges.  Roll them up from the big end to the little and curve slightly as you place on baking sheet.)  Rise again for 1 hour.  Bake at 400 for 8-15 minutes depending on roll shape and size.  Just watch for that golden brown.

Blender Pancakes

1 c dry wheat
1 c milk
Blend in blender on high 2 minutes
Add 1/2 c milk, blend 2 minutes more.
Add 2 eggs
1 T honey
1/4 c oil
1 t salt
Blend
Just before cooking, add 1 T baking Powder, blend well, cook on hot griddle.

Healthiest, yummiest breakfast ever!

White Cheddar Popcorn

2 T. oil

1/2 C. popping corn

1/2 C. white cheddar powder (in popcorn aisle)

1/4 tsp. salt (optional)

Oil and popping corn into “whirley pop”. Pour into bowl, add cheese powder and salt.

MerryLee’s Caramel Cashew

10 large marshmallows

1/2 C. butter

1/2 C. brown sugar

4 quarts popped popcorn

Bring to boil, brown sugar, butter, and marshmallow. Pour over popcorn. Add cashews!

Whitnie's Caramel Corn

3 bags microwave popcorn

1 stick butter

1 C. brown sugar

1 C. Karo Syrup

1 can sweetened condensed milk

Boil butter, brown sugar, & karo syrup for 5 minutes. Remove from heat, add sweetened condensed milk. Pour over popcorn.

Moose Munch

2 C. brown sugar

1/2 C. karo syrup

2 cubes margarine

1/2 tsp. soda

Less than 1/8 tsp. cream of tartar

Dash of salt

1 C uncooked popcorn

1 – 2 bags chocolate chips or melting chocolate.

Mix sugar, syrup, and margarine, and boil for 5 minutes. Preheat oven to 200. Remove from heat, add soda, cream of tartar, and salt. Pour liquid over plain popped corn. Put caramel corn into 9 x 13 pans. Bake 1 hour, stirring every 15 minutes. Pour onto wax paper to cool. Melt chocolate on high in microwave for 1 minute. Once popcorn cooled, drizzle melted chocolate onto caramel corn.

White Chocolate Popcorn

3 bags (light) microwave popcorn popped, remove unpopped kernals

White Almond Bark (Walmart by choc. chips)

Pretzel sticks

Peanuts, cashews, almonds

(Add as many as you think looks good, I never measure it). Melt in a glass bowl the whole bar of white Almond Bark in microwave according to package instructions. Pour half of it onto one bowl of popcorn and then other half onto the other bowl. Stir with a wooden spoon until evenly coated. Spread on wax paper to let it set up (15-20 minutes). When the chocolate looks cloudy, its ready to eat!

Italian Breadstick-style Popcorn

1 T. Basil

1 T. Parsley

1 lg. clove garlic (or 1/4 tsp. garlic powder)

1/2 tsp. salt

2 T. olive oil

1/4 C. popping corn

2 T. olive oil

Prepare spices, salt, & olive oil in liquid measuring cup. Put popping corn and olive oil into popper. Once popped, pour

mixture of spices over popcorn. (Recipe recommends “Whirley Pop”)

Cookies and Creamy White Popcorn

10 oreo’s, finely crumbled

3 T.cocoa

1/2 tsp. salt

1/4 C. popping corn

1/4 C. oil

1/4 C. sugar

10-12 oreo’s broken into pieces

Put oil, popping corn, and sugar into stove top popper. Once popped. Pour into bowl that has finely crumbled cookie

crumbs, cocoa, and salt. Stir until evenly coated. (This recipe recommends using the “Whirley pop”)

Zucchini Bread

3 cups shredded zucchini (about 3 medium)
1 2/3 c sugar
2/3 c vegetable oil
2 t vanilla
4 eggs
3 c flour
2 t baking soda
1 t salt
1 t cinnamon
1/2 t ground cloves
1/2 t baking powder
1/2 c coarse chopped nuts

Heat oven to 350.  Grease loaf pans.  Mix first 5 ingredients in large bowl.  Stir in remaining ingredients.  Pour into pans.  Bake 50-60 minutes or until pass toothpick test.  Cool 10 minutes, remove from pans.  Cool completely before slicing.

Banana Bread

1 1/4 c sugar
1/2 c butter, softened
2 eggs
1 1/2 c ripe mashed bananas (3-4 medium sized)
1/2 c buttermilk (1/2 c milk w/1 T lemon juice)
1 t vanilla
2 1/2 c flour
1 t baking powder
1 t salt
Cream sugar and butter.  Add eggs, mix until well blended.  Add bananas, milk, vanilla, mix until smooth.  Add remaining ingredients, stir just until moistened.  Pour into well greased loaf pans.  Sprinkle with cinnamon and sugar.  Bake on lowest oven shelf at 350.  8" loaves: 1 hour, 9" loaves: 1 1/4 hour. or until they pass the toothpick test.

Pie Crust

One Crust Pie 9"
1/2 c + 1 T shortening
1 c flour
1/4 t salt
2-3 T water

One Crust Pie 10"
1/2 c shortening
1 1/3 c flour
1/2 t salt
3-4 T water

** Two Crust 9" **
2/3 c shortening
2 c flour
1 t salt
4-5 T water

Two Crust 10"
1 c shortening
2 2/3 c flour
1 t salt
7-8 T water

Mix flour and salt well.  Add shortening, chop up with pastry cutter.  Use COLD water.  Mix just until you can form a ball.  The less water and mixing, the lighter the crust.  Roll out, cut according to pie pan size.

For single crust, prick bottom and sides thoroughly with fork, bake at 475 for 8-10 minutes or until light brown.

When filling double crust, bake at 425 for 40-50 minutes.

Crazy Bread

1 T yeast
1 1/2 c warm water
2 T sugar
1/2 t salt
3 1/2 c flour

Dissolve yeast in water.  Add sugar and salt, then flour.  Mix, knead 3 min.  Let rise 10 min.  Brush cookie sheet with melted butter.  Put dough in, spread out, brush with more melted butter.  *Sprinkle with garlic salt, parmesan cheese and season salt.  Cut into slices with a pizza cutter.  Let rise 10 min more.  Bake at 325 for 20 minutes.  Cut again while hot.

*May sprinkle with cinnamon and sugar for dessert sticks.

Red Potatoes and Peas with White Sauce

Wash and cut baby red potatoes into bite sized pieces.  Cook in boiling water.  Meanwhile, thaw, do not cook the baby peas.  When the potatoes are close to being done, make the white sauce.

2 T butter
2 T flour
1/4 t salt
1/8 t pepper
1 c milk
Melt butter in saucepan, add all but milk.  Stir unti smooth and bubbly.  Remove from heat and stir in milk. Return to boiling, stirring constantly.  Boil 1 minute, remove from heat. (Double this amount for a larger group.)

Immediately drain potatoes.  Pour sauce over potatoes and peas, stir and serve immediately.