Deep Dish Pie from Canned Peaches Crust: 1 cup flour 1/4 teaspoon salt 1/3 cup shortening 3 tablespoons cold water Filling: 2 - 29 ounce cans of peaches 2 cups juice from the canned peaches (add water to make 2 cups if necessary) 1/4 cup Instant Clear-Jel 1/2 cup sugar 1 tablespoon lemon juice 1/4 teaspoon nutmeg First prepare the crust. In a large bowl combine the flour and salt. Add the shortening, and mash it into the flour until it is crumbly. Add 3 tablespoons water and stir to combine. Now use your hands to press everything together to try and form a ball of dough. If it is too crumbly, then add more water a little at a time. You may not need any water. You may need another tablespoon, maybe even more. Keep pressing and gently kneading the mixture together until you get a stiff pie dough. Rip off two sheets of waxed paper. Place the ball of dough between the sheets and flatten it some with your hands. Use a rolling pin, or sturdy bottle or jar to roll the dough out between sheets of waxed paper. Work slowly and diligently, trying to make a large rectangle, a little bigger than your baking pan (I use a 9 by 9-inch square pan, but a 2-1/2 quart casserole would also work very well). It doesn't have to be perfect, so just do your best and don't worry about it. When you are done, set the dough (still wrapped up in the waxed paper) aside while you prepare the rest of the recipe. Drain the juice from the canned peaches into a measuring cup. If you have more than 2 cups of liquid, you can drink or discard the extra (I put it in kool-aid usually). If you don't have 2 cups of liquid, then add enough water to make 2 cups. In a very large saucepan, combine the cornstarch, sugar and nutmeg. Gradually stir in the peach liquid, and the lemon juice. Stir to dissolve the cornstarch. Heat the mixture over a medium flame, stirring very frequently. You could even stir constantly, if you had a mind to. Bring the mixture to a boil and boil for at least a minute, or until the mixture is very thick. Remove the pan from the heat and gently stir in the canned peaches. The mixture will thin out some. Turn the thick peach filling into a well oiled 2-1/2 quart casserole dish, or an oiled 9 by 9-inch square pan. Loosen the waxed paper on both sides of the rolled out crust. Arrange it carefully on top of the filling. Crimp the edges if you have enough dough, otherwise, just let them lay where they fall. Score the dough into 6 servings. Bake it at 425° for about an hour. The top will be golden brown, the filling will be bubbly, and it will be very hot. Allow it to cool for a little bit before serving. Great with whipped topping or vanilla ice cream. This is a delicious way to make a very elegant dish out of inexpensive canned peaches. ===== Lemon Curd 2/3 cup fresh lemon juice 3 TBSP finely grated lemon peel 2 cups sugar 1 cup (2 sticks) unsalted butter---NO SUBSTITUTE 4 eggs Mix lemon juice, grated peel, and sugar in a 2-qt. microwave-safe casserole. Add butter, cover with waxed paper and microwave on HIGH for 4-1/2 minutes--whisk--microwave for 30 seconds on HIGH--whisk. Beat eggs until frothy and blend in about 1/2 cup of hot lemon mixture. Stir back into casserole and whisk well. Cover with waxed paper and microwave on MEDIUM for 2 minutes--whisk. Microwave on MEDIUM for another 2 minutes--whisk. Microwave on MEDIUM-LOW for 1 minute-- whisk again-- microwave for 1 more minute on MEDIUM-LOW--whisk- the mixture should be as thick as mayonaisse (if not, continue cooking on MEDIUM-LOW until it is). When lemon curd is done, whisk well and ladel into hot, sterilized half-pint jars. Cover and cool to room temperature, then refrigerate. MAKES 4 HALF-PINTS. ===== Friendship Brownie Mix in a Jar 1 cup flour 1 tsp. baking soda 1/2 tsp. salt 2/3 cup brown sugar 1/3 cup cocoa 1/2 cup vanilla chips 1/2 cup semi sweet chocolate chips 1/2 cup chopped nuts (walnuts or pecans) 2/3 cup white sugar Combine flour, baking soda, and salt. Layer the ingredients in a wide-mouth quart jar. Decorate jar and add this gift tag: Friendship Brownies: Combine contents of jar with: 3 eggs, 1 tsp. vanilla, and 2/3 cup vegetable oil. Pour into a greased 9x13-inch baking pan. Bake at 350 for 35 minutes. ===== hocolate Lover's Cookie Mix in a Jar Layer the following ingredients in the order given in a 1 quart glass jar: 1/3 cup milk chocolate chips 1/3 cup white chocolate chips 1/3 cup semisweet chocolate chips 1/2 cup dark brown sugar 1 cup baking mix (like Jiffy mix or Bisquick) 1/2 cup litht brown sugar 1 cup baking mix Attach the following recipe: Chocolate Lover's Cookies: 1 jar Chocolate Lover's Cookie mix 1 stick of butter or margarine, melted 1 large egg 1 tsp. vanilla Empty contents of jar into a medium bowl. Stir in the butter, egg and vanilla until well-combined. Shape into 1-inch balls. Place on baking sheet coated with cooking spray or lined with parchment paper. Bake at 350 for 10-12 minutes or until cookies are golden brown. Makes 2-1/2 dozen. ===== Cheesy Baked Ziti Tip: Just add a tossed salad for a complete meal in a snap. Also, leftovers will freeze well. Serves: 6 Preparation Time: 20 minutes Baking Time: 25 minutes 1/2 pound dried ziti 15 or 16 ounces ricotta cheese (part skim) 3 cups (or 12 ounces) shredded mozzarella cheese 3 cups (or a 26-ounce jar) spaghetti sauce 1/2 cup Parmesan cheese Heat the oven to 350. Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, drain the pasta. Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9 x 13 casserole dish. Spread half of the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and the remaining mozzarella. Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges. ===== Parmesan-Dijon Chicken Perfectly seasoned and coated baked chicken breasts. Finally a way to wake up those boring weekday meals. 1/4 cup butter or margarine, melted 2 tablespoons Dijon mustard 3/4 cup Progresso® dry bread crumbs (any flavor) 1/4 cup grated Parmesan cheese 6 boneless skinless chicken breast halves (1 3/4 pounds) Heat oven to 375. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. ===== TINTED ANGEL COOKIES 1 16 oz. one step Angel Food Cake Mix 1/2 no sugar strawberry, cherry, orange or grape flavored soda 1 1/2 t. almond extract Heat oven to 350 degrees. Cover baking sheet with foil or heavy brown paper. In large mixing bowl, blend cake mix, pop and extract on low speed, scraping bowl constantly, for 1/2 minute. Fold in 1 7 oz. pk. cookie coconut if you wish(I never do, dh doesn't like coconut) and drop batter by measuring teaspoonsful about 2 inches apart on cookie sheet. Bake about 10-12 minutes, or until set. Slide foil or paper off onto wire rack, cool completely before removing. May store cookies in freezer(yeah, like there will be any left over....) Recipe says it yields about 8 dozen cookies but I don't think so. If you are diabetic, three cookies= one fruit exchange(45-60 calories???) ===== Camp Biscuit-Dumpling-Cobbler Mix First off I wanna say that everyone has different tastes, and some folks don't mind the ready made biscuit mixes, such as bisquick (Da Yellow box) and other such mixes made by different flour mills. Thats fine with me! However! I can always tell when someone is using one of these "mixes" in a batch of biscuits, and so can you! It's got that bisquick taste! I believe the reason for this taste, is because of the shortening they use--this shortening must have a very long "shelf life" so the oils in the shortening have been treated in some way to hold up well while waiting to get sold! So, make your own biscuit mix! I don't believe it will hold up on a store shelf for 6 to 8 months, but that's fine too, cause I don't plan on getting into the retail biscuit mix business! Howsoever, there are times when I'm planning an expedition out into the woods, and plan on making some biscuits, and some dumplings, or perhaps some quicky cobbler topping, and don't wanna mess with cutting in the shortening (labor intensive) especially under field cooking conditions. I used to make this mix using dry milk powder, but have found that it stores for less time when i do that, and using whole milk or canned milk mixed with water makes a better biscuit anyway! This mix recipe should be done at home where ya got a stand mixer, or food processor to cut the shortening in with-here's all ya have to do: 2 cups self-rising flour 1/2 cup solid shortening (lard is best) 1 tsp sugar Mix the dry stuff, then add the shortening-and cut the shortening into the flour mixture till you gots fine crumb looking flour. That's it! Throw it in a 3 lb coffee can, and drag it with you! This should hold up for a week or two just fine! If it gets real hot, I would throw the mix in the cooler. How to use this mix: No Rocket Science needed here! To make biscuits: Throw 2 cups of this mixture in a mixing bowl, start adding milk till you have a good biscuit dough-pat down on floured work board with hand-till about 1/2 inch thick-cut out biscuits, and bake till golden brown-serve. To make dumplings: Same as above, but add whatever flavorings you want, dried onion and galic bits or whatever, and make a thick batter, instead of a biscuit dough. Drop by spoonfulls on top what ever you want them dumplings cooking with. Down and dirty Cobbler topping: Do the same thing as dumpling recipe, howsoever, do not add dried onion and garlic bits! Instead, add 1/2 cup white sugar to batter. Mix well and add by spoonfuls on top whatever fruit filling you are going to use. Then bake till done-serve. How To Make Self-Rising Flour If your recipe calls for self-rising flour and you only have all-purpose, here's how you can adapt. Time Required: 1 minute Here's How: Using a dry measure, measure the desired amount of flour into a separate container. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine. Tips: - You can use self-rising flour in yeast bread recipes, but you'll need to omit the salt. - If you use self-rising flour as a substitute for all-purpose flour in a quick bread, omit salt and baking powder. ===== Cap's Ranch House Butter Rolls Here is a yeast risen roll that's hard to beat! Cap's take on camp baking: I know it's hard to do baking business out in the woods. You don't have a kitchen full of equipment, or a nice kitchen range that won't give you trouble on maintaining baking temps. For some reason, beyond Cap's understanding (there is a lot of stuff that falls in this grouping) camp bakers either go quick breads (baking powder biscuits) or they jump off into the deep end of the pool, and go for sourdough! Why? While I love sourdough, it is (by far) the most ornery yeast for baking you will ever run across! Sourdough, on a good day, in your home kitchen, will try to give you trouble! Out at camp, sourdough has a field day! When you add baking powder to a sourdough, you have left the yeast baking field of honor, and have joined the motley crew of quick bread baking! If the dough or batter, has baking powder in it, it is NOT a yeast bread anymore! Don't believe me? Ask Betty Crocker!** What to do? Use commercial dry baking yeast! If you want to go to the trouble of baking (real) yeast risen rolls at camp, with the first and second rise, use the recipe found below. If you want to produce a wonderful sourdough flavored roll, use the recipe found below and sub 2 cups of real sourdough starter* (a starter that is half water, half flour) for 1 cup of the flour, and the water called for in this recipe. The SOUR in sourdough does not come from the wild yeast! It comes from the bacteria (lactobacilli) the same stuff that makes pickles, and sour cream, sour. Ranch house butter rolls Ever now and then, the Cap shares a recipe that I make at home, this roll recipe is one of them.. 4 1/4 to 4 1/2 cups white flour 1/4 cup white sugar 1/4 cup dry skim milk 1/2 stick real butter or 1 stick margarine-melted-go ahead and use a whole stick if using margarine - margarine is about 1/2 water now days. 1 cup water 1 large egg-beaten 4 tsp dry yeast Mix dry stuff. Mix wet stuff. Add dry to wet by the cup full. When too hard to hand mix, flop out on drain board and knead till you have a smooth dough ball. Flop in a greased bowl and let rise till about twice the size it started. This is called doubled in the baking business. Grease a baking pan (Dutch oven) put some grease on your fingers and pinch off chunks of dough about the size of a jumbo sized egg-make into a ball and place in baking pan about an inch apart on all sides. Let this rise till doubled again. The sides of roll will be touching and it will be puffing up high. Place in a 400 American degree oven and bake about 12 to 15 minutes or until golden brown. EAT!! These rolls will have a nice yellow inside from the butter and egg. They are mighty good! * Note: To get sourdough flavor in your favorite bread or roll recipe, just do the starter sub for the flour and water called for in your recipe. ** Note: For real sourdough bakers, please do not send hate mail to Betty Crocker, send it to Da Cap'n! Cap receives hate mail only on the 5th friday of the month, any sent before that time will not be read til the following month that has a 5th friday in it. ===== Mom's Oatmeal Cake Ingredients 1 cup brown sugar 1 cup white sugar 1 1/3 cup flour 1 tsp. baking soda 1 t salt 1 tsp. cinnamon 1 1/2 cup cold water 2 eggs 1/2 cup oil 1 cup oatmeal Frosting: 1 stick butter or margarine 1 cup brown sugar 3 Tbsp. milk 1/2 cup chopped nuts meats 1/2 cup shredded coconut Directions Cake: Beat all ingredients together and pour into an ungreased 9x13 pan or baking dish. Bake at 350 degrees F for 35 minutes. Frosting: Boil butter, sugar, and milk together for about 1 1/2 minutes. Remove from heat and add nuts and coconut. Spread on cake while both are still warm. ===== Warm Winter Lemon Cake Ingredients 1 pkg. (2 layer size) yellow cake mix 2 cups cold milk 1 1/4 cup water 2 package Lemon flavor instant pudding 1/3 cup granulated sugar 2 Tbsp. powdered sugar Directions Preheat oven to 350 degrees F. Prepare cake mix as directed on package. Pour batter into greased 9x13 inch pan. Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 minutes or until well blended. Pour over cake batter in dish. Place baking dish on baking sheet to catch drippings, as mixture does bubble. Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. (Mixture will thicken slightly as ti cools.) Sprinkle with powdered sugar. Spoon onto serving dishes. Serve warm; garnish with raspberries, if desired. Very pretty and yummy! ===== Gift in a Jar Websites http://www.budget101.com http://www.frugalhomemaker.com/giftsinajar.htm http://www.allfreecrafts.com/giftsinajar/index.shtml http://dcrafts.com/giftsinajar1.htm http://www.recipegoldmine.com/foodgift/foodgift.html http://www.creativeladiesministry.com/jarrecipes.html http://www,christmas-cookies.com/recipes/ http://www.recipelink.com/holiday/merrygifts/html http://www.kitchenmixes.com http://www.members.tripod.com/~Tweezle/makemix.html http://members.tripod.com/~MaryMae/jarlinks.htm http://www.cyber-kitchen.com/ubbs/archive/ http://www.kitchencraftsnmore.net http://dmoz.org/Home//Cooking/Gifts_in_a_Jar/ http://www.recipepark.com http://chef2chef.com/dir/Gifts_in_a_Jar/index.html ===== Dark Cocoa Buttermilk Cake with Cocoa Mascarpone Frosting 3/4 cup butter 3 eggs 2-1/3 cups all-purpose flour 3/4 cup cocoa powder 1 teaspoon baking soda 3/4 teaspoon baking powder 1/2 teaspoon salt 1 cup granulated sugar 1 cup packed brown sugar 2 teaspoons vanilla 1-1/2 cups buttermilk Cocoa Mascarpone Frosting (see recipe below) White and dark chocolate shavings (optional) Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8 x 1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13 x 9 x 2-inch baking pan. Set pan(s) aside. Preheat oven to 350 degrees. In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. In a small bowl, combine granulated and brown sugar. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s). Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean, or bake 45 to 50 minutes for the 13 x 9 x 2-inch pan. Cool cake layers in pans for 10 minutes on wire rack. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or, place 13 x 9 x 2-inch cake in pan on a wire rack; cool thoroughly. To assemble, place a cake layer on a cake plate. Spread with 1/2 cup of the Cocoa Mascarpone Frosting. Top with second cake layer; spread with another 1/2 cup of the frosting. Top with the remaining cake layer. Frost top and sides with remaining frosting. Top with chocolate shavings, if you like. For the 13 x 9 x 2-inch pan, frost just the top of the cake with half of the frosting; cover and chill remaining frosting for another use. Top with chocolate shavings, if you like. Cover and store frosted cake in the refrigerator. Makes 12 to 16 servings. Cocoa Mascarpone Frosting: In a large mixing bowl, beat one-half of an 8-ounce tub mascarpone cheese or one-half of an 8-ounce package cream cheese, softened; 1/2 cup butter, softened; 1/3 cup Dutch-processed unsweetened cocoa powder or unsweetened cocoa powder; 2 tablespoons milk and 2 teaspoons vanilla with an electric mixer on medium to high speed until creamy. Gradually add one 16-ounce box powdered sugar, sifted (4-1/4 to 4-1/2 cups), beating until smooth. Beat in enough additional milk, 1 teaspoon at a time, to reach spreading consistency. Makes 3 cups. ===== Chocolaty Caramel Layer Bars Crunchy cereal, creamy caramel and easy Pillsbury® cookie dough stack in a crowd-pleasing bar. 1 roll (18 oz) Pillsbury® refrigerated chocolate chip cookies 1 bag (11.5 oz) milk chocolate chips 1 container (18 oz) caramel apple dip (1 1/2 cups) 3 cups Rice Chex® cereal 1 cup chopped peanuts Heat oven to 350. Break up cookie dough into ungreased 13 x 9-inch pan. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes. Meanwhile, in large saucepan, combine 1 cup of the chips and 1 cup of the dip. Cook over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and peanuts. Spread cereal mixture over cooled crust. In small saucepan, heat remaining chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate about 30 minutes or until chocolate mixture is set. For bars, cut into 6 rows by 6 rows. Makes 36 bars. ===== Chewy Chocolate-Peanut Butter Bars 1 (18-oz.) roll Pillsbury® Refrigerated Sugar Cookies Filling 1 (14-oz.) can sweetened condensed milk (not evaporated) 1 cup crunchy peanut butter 1 teaspoon vanilla 3 egg yolks Topping 1 (12-oz.) pkg. (2 cups) semisweet chocolate chips Heat oven to 350. Spray 13 x 9-inch pan with nonstick cooking spray. With floured fingers, press dough evenly in bottom of sprayed pan to form crust. Bake at 350 for 10 minutes. Meanwhile, in medium bowl, combine all filling ingredients; mix until smooth. Remove partially baked crust from oven. Spoon and carefully spread filling evenly over crust. Return to oven; bake an additional 20 to 25 minutes or until set. Remove bars from oven. Sprinkle with chocolate chips; let stand 3 minutes to soften. Spread chocolate evenly over top. Cool 1 1/2 hours or until completely cooled. Refrigerate 30 minutes to set chocolate. Cut into bars. Makes 36 bars. ===== Chocolate Mud Pudding Cake 2 cups packed brown sugar 2 cups flour 1/2 cup unsweetened cocoa 4 teaspoons baking powder 1 1/2 teaspoons salt 1 cup milk 2 teaspoons vanilla extract 1/2 cup melted butter 1/2 cup unsweetened cocoa 1 1/2 cups packed brown sugar 3/4 cup chopped walnuts or pecans 3 1/2 cups boiling water 4 cups vanilla ice cream, approximately Recipe portions work best in a 3 1/2 qt crock pot. If a larger crock pot is used - increase ingredients to fill crock pot at least 1/2 full. In crock pot mix together 2 cups brown sugar, flour, 1/2 cup cocoa, baking powder, and salt. Stir in milk, vanilla, and melted butter. In small bowl, stir together 1/2 cup cocoa, 1 1/2 cups brown sugar, and chopped nuts. Sprinkle over batter. Pour boiling water over top – Do Not Stir. Place lid on crock pot, cook on high 2 1/2 - 3 hours. Serve warm with scoop vanilla ice cream. Serves 12. OVEN METHOD: Preheat oven to 350 F. Cut all ingredients in half. Mix as directed above. Place in a 9x13x2 baking pan. Use cool rather than boiling water. Bake 30 minutes. Serves 6. ===== Monterey Spaghetti Casserole 4 ounces spaghetti, broken into 2-inch pieces 1 egg 1 cup sour cream 1/4 cup Parmeans cheese, grated 1/4 tsp. garlic powder 2 cups Monterey Jack cheese, shredded 10 oz. frozen chopped spinach, thawed and drained 1 (2.8-oz.) can French-fried onions, divided Cook spaghetti. Meanwhile, beat egg in medium bowl. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the French-fried onions. Pour into a greased 2-quart baking dish. Cover and bake at 350 for 30 minutes or until heated through. Top with remaining onions; return to oven uncovered for 5 minutes or until onions are golden brown. Yield: 6 servings. ===== Fudgy Chocolate Fondue Provided by: HersheysKitchens.com 1/2 cup butter 1/2 cup HERSHEY®'S Cocoa Powder 3/4 cup white sugar 1/2 cup evaporated milk 1 teaspoon vanilla extract Melt butter in small saucepan over low heat. Remove from heat; immediately stir in cocoa. Add sugar and evaporated milk. Cook over low heat, stirring constantly, until sugar is dissolved and mixture is smooth. Remove from heat; stir in vanilla. Serve warm with assorted fondue dippers. ===== Mild Cheese Fondue This fondue is a nice change from the classic swiss or gruyere cheese recipe. 1/4 cup butter 3 Tbsp. flour 1/2 cup chicken broth or vegetable broth 1 cup heavy cream 1-1/2 cups shredded Swiss cheese 1-1/2 cups shredded Havarti cheese 1 cup shredded Colby cheese 1 Tbsp. lemon juice In large saucepan over medium heat, melt butter. Add flour; cook and stir until bubbly, about 2-3 minutes. Stir in chicken broth and cream and cook over medium heat until thickened. Add cheeses, about 1 cup at a time, stirring constantly until melted and blended. Cook for a few minutes until slightly thickened. You may need to add more cheeses to reach the desired consistency. Stir in lemon juice until smooth. Pour into heated fondue pot set over a candle or sterno. Serve with breadsticks and fresh vegetables for dipping. ===== Sandwiches 1 stick of butter [butter in this is better than margarine] 3 tablespoons of mustard 1 finely diced onion 1 tablespoon of Worchester sauce Mix well. Spread both halves of a bagel, a bun or a split croissant. Next a slice of Swiss cheese and a slice or ham. Wrap in foil. This sandwich is WONDERFUL heated and is good cold. I heat them in my toaster oven [wrapped in foil] for 10 minutes. My daughter unwraps hers and zaps it in the microwave for a minute or so. ===== Buttermilk Wheat Bread (ABM or Food Processor) Yield: 1 (1 1/2 lb) loaf 2/3 c whole grain hard red wheat (ground to 1 c flour) 2/3 c whole grain hard white wheat (ground to 1 c flour) 1 c buttermilk (110°) 1 (500 mg) Vitamin C tablet 1 Tbsp butter, cut into pieces 2 Tbsp honey 1 tsp salt (up to) 1 c bread flour 1 1/2 tsp lecithin powder 1 1/2 tsp vital wheat gluten 1/4 tsp baking soda 1 1/2 tsp Saf® instant yeast Dough: Combine ingredients and knead with DOUGH cycle in an Auto Bread Machine (or knead in a Cuisinart for 40 seconds only). Check dough ball, it should be soft and tacky (add 1 Tbsp water or flour, as needed, until soft and tacky). Allow dough to rise until double. Shape & Rise: Preheat your regular oven to 170. Roll out and shape dough into a loaf; place in the oven and TURN HEAT OFF. Let rise until double. Bake: Don't remove the bread pan, but increase the heat to 350; bake 25-30 minutes and golden brown on bottom of loaf. Glide a cold cube of butter over the top. Per Serving: 115 Calories; 2g Fat (12.5% calories from fat); 5g Protein; 21g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 175mg Sodium. ===== Buttermilk Wheat Bread Yield: 4 loaves 2 3/4 c whole grain hard red wheat (ground to 4 c flour) 2 3/4 c whole grain hard white wheat (ground to 4 c flour) 2 Tbsp Saf® instant yeast 2 Tbsp lecithin powder 2 Tbsp vital wheat gluten 1 Tbsp Instant ClearJel® 4 tsp salt 1 tsp baking soda 2 (500 mg) Vitamin C tablets (crushed to a powder) 3 3/4 c buttermilk (110°) 1 1/4 c water (room temp) 1/2 c honey 4 Tbsp salted butter, melted 4 c bread flour cooking spray Dough: Combine 6 cups of wheat flour with the yeast and remaining dry ingredients. All at once, add buttermilk, water, honey and butter. Blend until mixture is smooth (cover to sponge for 20 minutes, opt.) Add the remaining mixed wheat flours and the bread flour. Knead (on speed 2) for 7 minutes in a bread mixer or until the dough cleans the sides of the bowl; cover rise until double in bowl. Shape & Rise: Preheat oven to 170. Divide dough into 4 portions; roll each into a rectangle. Roll up, tightly, jellyroll fashion, to form loaves. Pinch ends and seam securely; place in heavily, cooking-sprayed loaf pans. Place the loaves in oven and TURN HEAT OFF. Let rise until double. Bake: Don't remove the bread pans, but increase the heat to 350; bake 25-30 minutes and golden brown on bottom of loaves. Glide a cold cube of butter over the tops. ===== White Chicken Lasagna Mix and hold in a bowl: 1 large can cream of chicken soup 1 cup whole milk 1 tsp. Italian seasonings Sauté in a skillet: 1 cup butter 2 cups diced green onion 1 cup diced celery 1 clove minced garlic Combine with all the above ingredients: 1 pound cream cheese 2 cups cottage cheese 2 cups cooked, shredded chicken breast 1 small can diced pimento Have ready: 12 cooked lasagna noodles 2 cups shredded Monterey Jack cheese Layer mixture and noodles filling your oblong pan. Bake at 350 degrees for 25 to 30 minutes. Cool before serving. ===== Coconut Cream Torte FIRST LAYER (Crust): 1 c. flour 1 stick butter, softened 2 TB sugar 1/2 c. chopped pecans Mix well. Press in bottom of 9"x13" pan. Bake for 15 minutes at 350 degrees; let cool. SECOND LAYER: 1 (8 oz.) pkg. cream cheese, softened 1 c. powdered sugar 1 c. Cool Whip, thawed Blend cream cheese and sugar together, then fold in Cool Whip. Spread over cooled crust. THIRD LAYER: 2 small boxes instant coconut cream pudding 3 c. milk Mix together and spread over second layer. FOURTH LAYER: Spread with 1 cup Cool Whip and top with shredded coconut. Chill before serving. Serves 12. ===== Soft and Chewy Oatmeal Cookies 3/4 cup butter flavored Crisco 1-1/4 cups light brown sugar, packed 1 egg 1-1/2 tsp. vanilla 1/3 cup milk 3 cups old-fashioned oats 1 cup flour 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. cinnamon 1 cup raisins 1 cup chopped walnuts Combine first 5 ingredients. Beat at medium speed until well blended. Mix in next 5 ingredients at low speed, just until blended. Stir in raisins and nuts by hand. Drop by spoonfuls on lightly greased (or parchment paper lined) cookie sheets. Bake at 350 for 10 to 12 minutes or until lightly browned around the edges. Cool 2 minutes before removing to cooling racks to finish cooling. They are better if they are undercooked a little. ===== Fresh Broccoli And Ham Casserole 8-oz. macaroni (small elbows, small shells or other), cooked 1/4 cup butter or margarine 1/4 cup flour 2-1/2 cups milk 3/4 cup sharp Cheddar cheese, shredded 1 tsp. grated onion (optional) 1 tsp. dry mustard 1 cup mayonnaise 1 cup diced leftover ham 2 cups cooked, chopped broccoli 2 tsp. salt 1/8 tsp. pepper 1 cup Cornflakes or bread crumbs, mixed in 2 tsp. melted margarine Cook macaroni. Rinse with boiling water. Make a white sauce of margarine, flour and milk (White Sauce: In pan, melt butter, add flour and stir for about 30-60 seconds, gradually add milk. Cook until thickened and bubbly). Add cheese, onion and mustard. Fold in mayonnaise, ham, broccoli, macaroni and seasonings. Top with Cornflake or bread crumbs which have been mixed in melted margarine. Bake in a 2-qt. casserole dish at 375 for 25 to 30 minutes or bake in several smaller casseroles. Freezes well. ===== Creamed Chicken 1/4 cup margarine 1 onion, finely chopped 1 clove garlic, minced OR 1/4 teaspoon garlic powder 1/3 cup flour 1-1/2 cups chicken broth (use 2 bouillon cubes & 1 1/2 cups water) 1-1/2 cups milk 2 to 3 cups of chopped, cooked chicken 1/2 to 1 teaspoon of salt 1/4 teaspoon pepper Melt the margarine in a 3-quart sized saucepan. Add the onion and garlic and saute until the onions are tender and fragrant. Stir in the flour, until it is absorbed by the fat and clinging to the vegetables. Gradually add the chicken broth and milk. Cook and stir until the mixture boils. Boil for a full minute. Stir in the chicken and salt and pepper to taste. Cook and stir for a few more minutes to thoroughly heat the chicken and to blend the flavors. Serve over rice or biscuits or toast or noodles. This is only the beginning . . . . Chicken Crepes: Prepare Creamed Chicken above. Also prepare a batch of Crepes. Use a slotted spoon to scoop up a good juicy lump of chicken from the sauce, and fill each crepe in turn. Some of the meat will stay in the sauce, but most of it will be rolled up in the crepes. Arrange the prepared crepes in a well oiled 9 by 13-inch pan. Drizzle all of the remaining sauce over top of them, and sprinkle with 1/2-cup shredded cheese. Bake at 400° for about 20 minutes, or until the cheese is nicely melted. Serve hot with a fruit salad and Brussels sprouts or green beans. Chicken A'la King: Prepare Creamed Chicken above. Sauté a chopped green pepper and 2-cups of sliced mushrooms along with the onions in step 1. If you don't have a pepper, you can use a cup of canned or frozen peas instead. Add them in step 4. If you use canned mushrooms instead of fresh, then drain them well and add in step 4 too. Serve over popovers, or toast, or fresh biscuits. You can make this without the mushrooms if you don't have any on hand. It won't be authentic A'La King, but it will still taste very good. Chicken Pot Pie: Prepare Creamed Chicken above. In step 4 add 2- cups of leftover, canned, or frozen vegetables (slightly thawed). I like to add peas and carrots, but mixed vegetables or green beans and corn would be fine too. Simmer for a few minutes to heat the vegetables all the way through. While the sauce is cooking, prepare a double pie crust and line a large pie plate with the crust. Turn the prepared chicken and vegetable mixture into the crust. Arrange the top crust over the pan and crimp the edges to seal. Cut a few slits in the top to allow steam to escape. Bake at 400° for about 40 minutes, or until the top is brown. Serve hot with lots of green vegetables, and fresh fruit for dessert. Chicken with Biscuits: Prepare Creamed Chicken above. In step 4 add a pound of partially thawed, frozen mixed vegetables, or about 3 cups of cooked or well drained canned vegetables. Stir it all up and let it boil While the mixture cooks prepare a batch of drop biscuits by combining 2-1/2 cups of home made biscuit mix and a cup of milk. The dough will be very soft. Turn the boiling chicken and vegetable mixture into a well oiled 9 by 13-inch pan. Drop the biscuit dough on top of the hot mixture. Bake at 400° for about 20 minutes, or until the biscuits are golden brown. Serve hot with apple wedges, tall glasses of milk, and oatmeal raisin cookies for dessert. Chicken Tetrazzini: Prepare Creamed Chicken above. In step 1 add 2 cups of sliced mushrooms. If you want to use canned mushrooms instead, then drain them well and add in step 4. If desired, add a dash of wine or lemon juice or sherry in step 4 too. While this is cooking, boil up 6 to 8 ounces of spaghetti. When it is tender, drain it well and mix it with the creamed chicken mixture. Turn this into a well oiled 9" by 13" pan and sprinkle liberally with Parmesan Cheese. Bake at 350° for half an hour. Serve with spinach, butter-bread and orange sections. Chicken Divan: Prepare the Creamed Chicken above. If desired add a dash of wine or lemon juice or sherry in step 4. While the creamed chicken is cooking, steam or microwave a pound of fresh or frozen broccoli. Arrange the broccoli in a well oiled 9 by 13-inch pan. Pour the creamed chicken mixture over top of the broccoli. Sprinkle 1/2 to 1 cup of shredded cheese over top of the mixture. Bake at 400° for about 20 minutes, or until the cheese is melted and the sauce is bubbly. Serve with biscuits, muffins or noodles. Chicken Curry: In step 1 above cook 1-cup of sliced celery, 1 chopped apple (with the peel; red is pretty), and 2-teaspoons of curry powder along with the onion. Proceed as directed. Serve the chicken curry over rice. Accompaniments may be arranged in small bowls at the table. Choose from homemade yogurt, coconut, raisins, canned pineapple chunks, chopped peanuts, finely chopped boiled eggs, tart jelly, chopped pickles, and minced onions. Plain sugar cookies make the perfect dessert. ===== Old Time Skillet Biscuits What? No Dutch Oven? No problem! Back in the old days when folks were traveling light, you would not find many of them carrying heavy Dutch ovens in their saddle bags. They would, however, usually carry a skillet, and a coffee pot. When at camp, they would make their biscuits in the skillet, it was sometimes called skillet bread. These biscuits cook on top the camp fire coals, or camp stove-no Dutch Oven needed. 2 cups self-rising flour Note: self-rising flour is flour with the baking powder and salt already added. 2 tsp white sugar 1/2 cup shortening 3/4 cup milk Mix all dry stuff. Cut in the shortening with a fork until it looks like fine crumbs. Add milk and mix up just enough to form a dough ball. (Cap's camp tip: over working biscuit dough is the cause of most hard biscuits) On work board, pat the dough flat with your hand untill dough is 1/2 inch thick. Cut out biscuits and place in a hot, lightly greased skillet. Cook about 4 or 5 min per side or until golden brown. Serve. ===== Homeade Breakfast Sausage I usually try to make my own breakfast sausage at home, the reason being I can't seem to find an honest made sausage at the store anymore. This is a spice mix for breakfast sausage-add 1 tbl and 2 tsp of spice mix for each pound of meat. 2 tbl salt 2 tbl black pepper 3 tbl hand rubbed sage 2 tsp thyme powder 1 tsp dark brown sugar 1/2 tsp dried red chili flakes-use 1 tsp if you like hot sausage Mix it all up well-and store in Mason jar with good lid. (this will easilly store over a year) Note: A lot of people have different ideas concerning nitrates in food products. If you wish the color of this sausage to hold better, and increase it's storage time in the freezer or frige, add 1 tsp Morton's Tender Quick per pound of sausage meat.(add this to the spice mix you are planning on using-do not store(pre-mixed in your basic spice mix in jar) I wait for Boston butt pork roast to go on sale to make my sausage, if you use this cut, you will have a nice lean sausage. Cut roast into pieces that will fit your grinder-put meat on kitchen scale to find out how many pounds you have. In a small bowl, put 1 Tbsp. and 2 tsp. of sausage spice for each pound of meat you have. Run all your meat through the grinder with the big hole plate. Put in mixing bowl and add spice. Hand mix well, then run through grinder again using small hole plate. At this time you may make either sausage patties, or breakfast links. For links, use the small tube for your stuffer (approx 8mm) and natural small casings(available from butcher's supply) attach casing over stuffing tube and knot or tie off end. Start stuffing casing and give the casing a couple twists about every 4 inches of sausage stuffed. If you use Boston butt, do not trim any fat off roast as it will make lean sausage the way it is. I usually have to add a little corn oil to the pan when I cook them. Copyright 1998 by Phil Mahan Cooking with Da Cap'n ===== Chocolate Peanut Butter Fudge We were too poor for fancy ingredients. But even now, it’s my all-time favorite fudge! BTW, the final consistency purely depends on correct cooking temperature. But, if you get it too hard, it’s great sprinkled on ice cream; if you get it too soft, it’s still great on ice cream! First Ingredients 2 cups sugar ¾ cup milk 3 tablespoons cocoa Pinch salt Second Ingredients 1 teaspoon vanilla 6 tablespoons peanut butter 3 tablespoons marshmallow Cook first ingredients together on medium high. Use a rather large sauce pan because it tends to bubble up. Remove from stove when mixture forms a soft ball when dropped in water. (If using a candy thermometer, this is about 230 degrees depending on your climate and altitude. For me 225-26 degrees is perfect.) Add second ingredients. Spread into a buttered pan, any size you like. I use an 8 inch square pan. My mom used a pie pan. Mom’s advice: Cook hard and quick. ===== Crockpot Beans 1 lb dried pinto beans 8 cups well water 4 or 5 oz salt pork cut into chunks 1/2 small onion-diced (it was a icebox leftover so I threw it in) 6 green onions, chopped (include green tops) 2 good sized cloves garlic-chopped 2 dried hot chili peppers (de arbol or Asian chili is good) couple goodly grinds of black pepper Throw all this stuff in your CrockPot, turn the knob to high speed and go on to bed. Them beans will be ready to eat fer breakfast when you wake up! ===== CANDY BAR FUDGE 1 (6-ounce) package semisweet chocolate chips 1 (6-ounce) package butterscotch or peanut butter chips 1 can Chocolate Fudge Creamy Supreme or milk chocolate frosting 2 bars Snickers, Heath or other favorite candy (about 2 ounces) Line an 8-inch square pan with foil, extending foil over edges. Lightly grease foil and set aside. Melt chips in double boiler over low heat, stirring constantly. (See Cook's note.) Stir in frosting and all but 2 tablespoons of chopped candy bar. Blend well. Spread in foil-lined pan and sprinkle with reserved candy bar. Refrigerate for 1 hour or until firm. Remove fudge from pan and peel off foil. Cut in squares. Cook's note: Chips also can be melted in microwave. ===== Healthy Sugarless Cookies 1 cup flour 1-1/2 tsp. cinnamon 1 tsp. baking soda 1/2 tsp. salt (optional) 1/4 tsp. nutmeg 1 tsp. ground cloves 1 tsp. allspice 1-1/2 cups raisins 1 cup unsweetened applesauce 1/2 cup oil 2 eggs 1 tsp. vanilla 1/2 cup chopped nuts 1 cup quick oats Mix dry ingredients and add remaining ingredients to moisten. Drop by teaspoonfuls onto greased (or parchment paper lined) cookie sheets. Bake at 375 for 12 minutes. ===== Sour Cream-Milk Chocolate Chip Cookies 1-1/2 cups sugar 1/2 cup sour cream 1/4 cup butter or margarine, softened 1/4 cup shortening (I used Crisco stick) 1 tsp. vanilla 1 egg 2-1/4 cups all purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1 pkg (11-1/2-oz.) milk chocolate chips (2 cups) Heat oven to 350. Beat sugar, sour cream, butter, shortening, vanilla and egg in a large bowl with electric mixer on medium speed or mix with a wooden spoon. Stir in flour, baking soda and salt. Stir in the milk chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased (or parchment paper lined) cookie sheets. Bake 12 to 14 minutes or until set and just beginning to brown. Cool 1 to 2 minutes on cookies sheet, then remove from the cookie sheets and transfer to wire racks to cool completely. Yield: about 3-1/2 dozen. ===== Peanut Butter-Oatmeal Chip Cookies 1 cup flour 1 cup quick cooking or old fashioned oats 1/2 tsp. baking powder 1/2 cup butter or regular margarine, softened 1/2 cup packed brown sugar 1/2 cup white sugar 1/3 cup creamy or chunky peanut butter 1 large egg 1 tsp. vanilla 1/2 cup unsalted dry roasted peanuts, coarsely chopped 2/3 cup chips: either semisweet chocolate, butterscotch, peanut butter, vanilla milk chocolate or combination Preheat oven to 350. Mix flour, oats, and baking powder; set aside. Beat butter, sugars, peanut butter, egg and vanilla in a large bowl with electric mixer until well blended. With the mixer on low speed, gradually add the flour mixture. Beat just until blended. Stir in the nuts and the chips. Drop by rounded tablespoonfuls 2 inches apaart on ungreased (or parchment paper lined) cookie sheets. Bake for 13 to 15 minutes or until the tops look dry and the edges are lightly browned. Tops will still feel soft to the touch. Cool on cookie sheets for 2 to 3 minutes, then transfer to wire rack to cool completely. YIELD: about 24 cookies ===== Cheesy Enchilada Stack This hearty, one-dish meal features ground beef seasoned with Pace Enchilada Sauce, layered with tortillas, refried beans, green chiles and cheese. 1 lb. ground beef 1 jar (17.5-oz.) Pace Enchilada Sauce 6 flour tortillas (10-inch) 2 cups shredded Cheddar cheese 1 can (16-oz.) refried beans 2 cans (4-oz. each) chopped green chilies, drained Chopped green onions Cook ground beef in skillet until browned. Pour off fat. Add 1/2 cup enchilada sauce. Stray baking sheet with vegetable cooking spray. Place 1 tortilla on baking sheet. Top with 1/3 of the meat mixture and 1/4 cup cheese. Top with 1 tortilla, 1/2 of the refried beans, 1/2 cup enchilada sauce, 1 can of chopped chilies and 1/4 cup cheese. Repeat layers. Top with 1 tortilla, remaining meat mixture and 1/4 cup cheese. Cover with foil. Bake at 400 for 40 minutes or until hot. Uncover. Top with remaining enchilada sauce, cheese and green onions. Bake for 5 more minutes. Cut into wedges. Makes 8 servings. ===== Apple Dew 2 packages crescent rolls 2 Granny Smith apples 2 cups sugar 2 sticks butter 1 tsp. vanilla 10-oz. Mountain Dew Peel apples and slice itno 8 sections. Separate crescent rolls and roll 1 apple slice in each. Place in a 9x13-inch baking dish. Melt butter, add sugar and vanills; stir well and pour over rolls. Finally add Mountain Dew. Bake at 350 for 40 minutes. This recipe is so easy, takes 10 minutes to prepare and can be baking while you are eating dinner. Serve warm with a little ice cream on top!! YUM!! ===== German Chocolate Cake 1 pkg. Baker's German's sweet chocolate (4 oz.) 1/2 cup Water, boiling 1 cup Butter or margarine 2 cup Sugar 4 Eggs, separated 1 teaspoon Vanilla extract 2 cups Flour, all-purpose 1 teaspoon Baking soda 1/2 teaspoon Salt 1 cup Buttermilk Coconut-pecan frosting Melt chocolate in water and cool. Cream butter and Sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, greased , and lined on bottoms with waxed paper. Bake at 350 degrees for 30 minutes or until cake springs back when lightly pressed in center Cool 15 minutes; remove and cool on rack. The Filling and Topping: 1-14 oz. can of sweetened condensed milk such as Eagle Brand or Magnolia 1/2 C water 3 egg yolks 1 tsp vanilla 1/2 C butter (2 sticks) 1 1/3 C pecans chopped, reserve 10 whole pecan halves for garnish. 1 3/4 C Angel flake coconut (If you can not find sweetened condensed milk then use this substitute mix 1 cup + 2 T (250 gr.) powdered milk with 1/2 C water and 3/4 C granulated sugar Cook the milk eggs and water over a double boiler until thickened. For faster results cook in a pan over direct heat, however stir constantly or the eggs may curdle. Then add the vanilla and butter and whisk in until it is melted and smooth. Add the chopped pecans and coconut. Chocolate Frosting: 1 stick ¼ C (125 gr) butter, softened 9 squares (50 ml) Baker's German Chocolate, melted and cooled 1-1/2 cups (350 gr) powdered sugar 1 tsp (5 ml) vanilla 1-1/2 Tbs (45 ml) milk For a richer chocolate flavor, add cocoa powder. or buy more German chocolate Mix butter and chocolate in mixing bowl. Stir in powdered sugar. Beat vanilla and milk until smooth and of spreading consistency. Assembly: Divide the filling evenly between the 3 cakes putting the 1st layer down. Then spread the filling evenly. Repeat with the other layer. Frost the side of the cake only. Place the pecan halves around the top edge. You can add a maraschino cherry half also next to the pecan half. Note: You can shave off any high spots with a bread knife to make the cakes flatter so they will stack evenly. You can use any scraps from the shavings also to fill in any low spots. ===== Chicken Spaghetti With Velveeta Cheese Whenever you make chicken spaghetti, and the last thing you add to the dish is the velveeta cheese, just cut the cheese in cubes and stir in chicken spaghetti, and turn the pot off. It will be hot enough that the cheese will melt, and all you have to do is stir. This way it will not scorch. 2-3 chicken breasts 1 lb. spaghetti 1 bell pepper 1 small onion 8 ozs. Velveeta cheese spread 1 can Rotel tomatoes and peppers 1 can cream of chicken soup 1 stick margarine Boil chicken. Remove from broth. Tear apart chicken when cool. Boil spaghetti as package directions and drain. Saute chopped onion and bell pepper with margarine. Mix Rotel and soup. Add spaghetti and chicken, along with onion mixture. Add cheese and heat on low till cheese is melted, stirring occasionally. ===== Lemon Yogurt Cookies This makes a pretty white cookie and can easily be changed to make orange flavored cookies. 3 cups cake flour 1/2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1-1/2 cups sugar 1/2 cup lemon low fat yogurt (6-oz. carton) 2 large eggs, lightly beaten 1/3 cup vegetable oil 1/2 tsp. lemon peel, finely grated 1 tsp. fresh lemon juice Preheat oven to 375. Combine flour, baking soda, baking powder and salt; set aside. In a large bowl, combine sugar, yogurt, eggs, oil, lemon peel and lemon juice; stir until well blended. Add dry ingredients; stir until dry ingredients are moistened. Drop by rounded teaspoonfuls, 2 inches apart on baking sheet coated with non-stick spray (or lined with parchment paper). Bake for 9 to 12 minutes or until edges are lightly browned. Cool 1 minute; remove from baking sheet to wire rack and cool completely. Makes 40-43 cookies. ===== Marinated Brussel Sprouts 2 (10-oz.) packages Brussel sprouts 1 bottle Kraft Zesty Italian dressing 1 tsp. dried dill weed (or you can use fresh if you have some) Cook Brussel sprouts as directed on package. Cool. Put sprouts into tight fitting container. Add dressing and dill weed. Refrigerate for 24 hours, periodically stirring. ===== Blueberry Scones 1 tsp. cinnamon 1 cup blueberries 1-3/4 cups flour---plus 2 tsp. 1 TBSP. baking powder 1/4 cup sugar 1/3 cup butter 2 large eggs 3 to 4 TBSP heavy cream or evaporated milk 2 TBSP milk Cinnamon sugar Mix 2 tsp. flour, cinnamon and blueberries together lightly. Set aside. Sift the remaining flour, baking powder, sugar and salt together; cut in butter. Break eggs into a measuring cup; beat with a fork. Add enough cream (or evaporated milk) to make 2/3 cup liquid. Lightly stir egg mixture and berries into the dry ingredients. Handle dough as little as possible. Turn dough out onto a floured board; divide into two portions. Place on an ungreased (or parchment paper lined) baking sheet(s). Pat each dough portion into a circle 6 inches across and 3/4 inch thick. Cut into six wedges but leave in a circle. Brush with milk and cinnamon sugar. Bake at 400 for 15 minutes. ===== Oreo Truffles 20 oz. package Oreo cookies, finely crushed or ground 1 8oz pkg cream cheese, softened 20 oz white almond bark (can use chocolate, if you like) Sugar crystal sprinkles (optional) Pulverize oreos in blender. Mix the Oreos and cream cheese well. Roll into 1" balls and place on cookie sheet. Refrigerate for 1 hour. Melt almond bark. Dip balls in almond bark and sprinkle with colored sugar crystals, or drizzle with melted milk chocolate. Put back in refrigerator until firm. Makes about 4 dozen depending on size of balls. (They can be frozen) ===== Dat'll Do Dumplings One of the things that will really help make you stand out as a camp cook, is the dumplings and biscuits you make! Now Da Cap'n ain't kidding one bit! You get dem biscuits and dumplings down real good, you gonna be surprized how many fishing and hunting trips you gets invited to! In the fall and winter there ain't much that can beat a big pot of beef or chicken stew with some nice fat dumplings just floating around on top dat stew ! 1 1/2 cups self-rising flour 4 Tbl Oleo (see note below) 1 tbl dried onion flakes 2 tsp dried parsley flakes 1/4 tsp dried garlic flakes (not powder) 3/4 cup milk Put the flour in a bowl and cut in the Oleo till your mixture resembles fine crumbs. Add the dried spices, and mix well. Add the milk and stir this up till well blended (not to much stiring). Place this thick batter by the large spoonfu into the slowly simmering stew. Cook this for 10 minutes with the lid off the pot, then replace the lid and simmer about 10 minutes more. That's it! These dumplings will puff up and be really tasty, and will also help thicken your stew while they are cooking! Note: The very best Oleo for baking and dumplings is the kind that has 80 percent oil in it! Most Oleo margarine today has about 50 percent oil in it. The low oil Oleo is not as good as the 80 percent for baking. Look around, you'll find it. It will have the oil percentage on the package. Copyright 1998 by Phil Mahan Cooking with Da Cap'n ===== Lemon Chiffon Pie 1 small can frozen lemonade 1 can condensed milk 1 carton Cool Whip 1 ready made graham cracker pie crust Thaw frozen lemonade and Cool Whip. Mix lemonade and condensed milk. Fold Cool Whip into mixture. Put into pie crust. Refrigerate. ===== Apple Brownies Cream together: 1/4 cup shortening 1 cup sugar Add to the above mixture and cream well: 1 egg Sift together and add to the above mixture: 1 cup flour 1/2 tsp. nutmeg pinch of salt 1 tsp. soda 1/2 tsp. cinnamon Add to above mixture: 1/2 cup nutmeats 2 cups dried raw apples This makes a thick batter. Bake in greased 9x9 inch pan at 350 degrees F for 35-40 minutes. Serve warm with the following sauce: 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup coffee cream (I use evaporated milk) Boil together for 3-4 minutes. ===== Dirty Rice Courtesy of Captain Midnight This is fairly a low impact dirty rice. It also makes a great stuffing for bell peppers , or a side dish. 8 cups cooked white rice 1 lb ground beef meat-I grind my own 1 lb chicken livers, saute' in butter , then chop 1 lb mild lean pork pan sausage(home made is best) 1 big white onion-chopped 1 stick celery-chopped 1/2 cup fresh parsley -chopped 4 cloves garlic-minced 1 bunch green onions-tops and all chopped 1 cup green cabbage-fine chop-yep-cabbage! 1 cup fairly dry white wine 1 tbl worcestershire sauce good shake Tabasco sauce couple good shakes Cajun spice-either Tony's or Nu Nu's works good 1 14.5 oz Chicken stock Crumble up ground beef and sausage and fry up till done. Remove from pan and throw in your big pot. Throw the cooked, and chopped chicken livers in the big pot. Remove all but 3 tbl grease from pan and saute onions, garlic, celery,parsley,cabbage till onions are clear. Add wine simmer about 5 minutes. Throw this in the big pot. Throw the cooked rice in the big pot-mix all well, if rice is not moist, add the chicken stock til it is. ===== Dirty Rice 2 cups uncooked rice 1 pound chicken livers and gizzards 1/2 pound ground beef 1 cup chopped onions 1 green pepper - chopped 1/2 cup chopped celery 1 cloves garlic - chopped 2 green onions or scallions chopped 1 tsp salt 1/2 tsp black pepper Cook the rice according to package instructions. Cooking rice is an art unto itself so I won't tell you how to cook it. I grew up adding a few pats of butter to the cooking water so that the grains did not stick together. Now, in my household we use a rice cooker and want the rice to stick together. After spending several years in the orient, rice is actually a staple around my house. Anyway, cook the gizzards and livers in a separate pot. After about 10 minutes over medium heat they should be done enough. Strain and then chopped the livers and gizzards. Brown the ground beef in a skillet. Pour off the grease after the ground beef is done. Add all of the other ingredients except the rice. Cook for another 15 minutes over medium heat. Stir in the rice and continue cooking over medium heat for another 5 minutes stirring a few times. ===== Dirty Rice A Cajun-style dirty rice recipe. 3/4 pound chicken gizzards 3 1/2 cups hot chicken broth or beef broth 1 to 2 tablespoons bacon drippings 4 tablespoons butter, divided 1/2 pound ground lean pork 1/2 cup chopped onions 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1/2 cup chopped green onions with tops 2 medium cloves garlic, minced 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon paprika 1/4 to 1/2 teaspoon cayenne pepper, or a few dashes Tabasco sauce 1 1/2 cups long-grain rice 1/2 pound chicken livers, finely diced Simmer gizzards in the chicken or beef broth for 20 to 30 minutes. Remove gizzards with a slotted spoon; grind or mince. Reserve broth. Heat bacon drippings and 2 tablespoons of the butter in a heavy casserole. Sauté the pork and gizzards over high heat until pork is no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes. Add rice and reserved broth; bring rapidly to a boil, stir once, cover, and lower heat. Simmer for 15 minutes, until rice is tender. Sauté minced chicken livers in remaining butter for 3 minutes. Toss with the rice, taste for seasoning, and add salt and pepper if necessary. Cover and let rice fluff in a 225° oven for 10 minutes . Serves 4 to 6. ===== Dirty Rice 4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used); OR 1 stick butter 2 cups converted rice 1 cup celery, chopped 2 cups onions, chopped 1 cup bell pepper, chopped 2 tablespoons garlic, minced 4 tablespoons parsley, chopped 1 quart water Chicken livers, gizzards, necks, wings, backs "If you bought a whole chicken, season and broil the breasts, legs and thighs to serve as an entree with the rice. If you're making this as a side dish for something else, then ... "Put the gizzards, livers, wings, necks, backs, etc., in the water, bring to a boil and simmer for about 30 minutes. (Skim off any scum that rises to the surface.) Let cool and remove the meat from the bones. Finely mince the meat and giblets, then return to the water; set aside for the moment. "Melt the butter in a heavy pot, then add rice and fry until brown. Add onions, garlic, celery, bell pepper and parsley, and fry until transparent. "Heat the chicken and broth again, and add to the rice. The water should be about one inch above the rice; if needed add extra water. "Add seasoning, bring to a boil and cook until the water has almost evaporated and is just bubbling on top of the rice. Stir to prevent sticking. Cover and cook over low heat for about 25 minutes. Remove from heat and let rice set for about 10 minutes. When ready to serve, stir rice well. ===== Dirty Rice In the Southern states of the U.S., there is a popular (and tasty) dish that makes use of some ingredients that may have fallen out of favor in other parts of the country. Like most recipes from the south, everyone's got a different way to prepare dirty rice, including a few recipes that don't even call for chicken livers and gizzards. Here's a simply, yet full-flavored, version of dirty rice that even those in the South will approve of. Dirty rice is named "dirty" because of the inclusion of chicken livers which gives the rice a fine-grained brown coating - making it look like it's dirty. In my book, if the dirty rice doesn't have livers and gizzards, then it isn't dirty rice. Be sure to purchase your livers and gizzards the same day you prepare this dish for the best flavor. Livers and gizzards tend to go bad much faster than the rest of the chicken, so it's best to get them as fresh as possible. A quick survey of my local supermarkets revealed that about half of them carried livers fresh in plastic containers in the refrigerated meats section, but none carried fresh gizzards. All the supermarkets sold gizzards and hearts together in a plastic wrapped tray in the frozen meats area. These work just fine for this recipe. Start by laying out your ingredients (clockwise from top left): 4 cups chicken stock one medium onion one celery rib one red bell pepper 1/2 teaspoon ground black pepper 1/4 teaspoon ground cayenne pepper 1/2 pound chicken livers (about 5 livers) 1/4 pound chicken gizzards (about 6 gizzards) 3 cloves garlic 2 cups rice. Finely chop of the onion, celery, and bell pepper. Mince the garlic. Chop up the livers and gizzards into small pieces (to about 1/4-in. or 5-mm cubes). Heat a medium saucepan with a tablespoon of vegetable oil, butter, or bacon drippings until the fat just shimmers. Brown the gizzards over medium heat for about 5 minutes, turning occasionally to evenly brown. Add the chopped liver to the mixture and cook until the liver browned. Some moisture will probably seep out of the livers as they cook, so they won't brown up as nice as the gizzards, but that's okay. As soon as the livers aren't red or pink anymore, move to the next step. Add the onions to the liver and gizzards. Cook, while stirring, for another couple minutes until the onion just starts to turn translucent and tender. Mix in the bell peppers and garlic and cook for another three minutes while stirring occasionally. Pour the rice into the pan and stir to mix. Once the rice has been completely mixed, pour in the chicken stock and season with the ground black pepper and cayenne pepper. Add salt to your taste. If this is a dish to accompany others, you may want to use only a couple pinches of salt, but if this is your main entree, then go ahead and use a teaspoon of table salt (assuming your stock was unsalted). Bring the stock to a boil. (If your pan doesn't distribute heat effectively, hot spots may cause the rice and food at the bottom to cook onto your pan. If you suspect that may happen, then stir while brining the stock to a boil.) Once the mixture is boiling, cover and reduce the heat to low - just enough to keep the mixture simmering. I check this by listening for the steady sound of small bubbles popping (or use a glass lid). Allow the rice to simmer for twenty minutes, then remove from the heat. Fluff the rice and cover again for ten more minutes. Serve. ===== ORANGE CURD Serve the curd with scones, use as a dip for shortbread or dollop on angel food cake. 1/2 cup sugar 1-1/2 tablespoon cornstarch 1 teaspoon all-purpose flour Pinch of salt 3/4 cup orange juice Grated zest of 1/2 lemon 1/4 cup fresh lemon juice 2 tablespoons heavy cream In a 2-quart nonreactive saucepan (off the heat) whisk together the sugar, cornstarch, flour and salt. Slowly whisk in the orange juice, lemon zest and lemon juice, blending until there are no lumps. Set the pan over medium-high heat and stir with a wooden spoon for about 1 minute, then raise the heat to high and stir constantly, bringing the mixture to a full bubbling boil. Still stirring and making sure to reach into the pan's edges, boil for 1 full minute or longer, until the mixture is smooth and thick enough to generously coat the back of a spoon. Remove from the heat, beat in the cream and set aside to cool before using or refrigerate. ===== Emerils Essence (BAM) 5 Tbsp. Paprika 1/4 cup Salt 1/4 cup Garlic Powder 2 Tbsp. Oregano (dried) 2 Tbsp. Thyme 2 Tbsp. Onion Powder 2 Tbsp. Fresh Ground Pepper 2 Tbsp. Ground Red pepper (cayenne) Blend together. Store in tightly sealed container in cool dark place for up to 6 months. ===== Buttermilk Rye Bread Makes a 1 1/2 lb loaf 1 1/3 cup Buttermilk 3 cups Bread flour, + 1 Tbsp. 3 tsp. Gluten 1 cup Med. rye flour 1 1/2 tsp. Salt 1 1/2 Tbsp. Butter or margarine 2 Tbsp. Brown sugar 1/4 tsp. Baking soda 1/4 tsp. Caraway seeds (more or less To taste 3 tsp. yeast pinch of baking soda Place all ingredients in bread pan, select Light Crust setting, and press Start. I used the dough option and baked it in the oven 15 minutes at 400 and 30 at 350. ===== Buttermild Bran Muffins Yields: 12 muffins (24 mini muffins) 1/2 cup dried cranberries 1/2 cup dried apple dices (see Notes*) 1 cup All-Bran® Cereal 1 cup boiling water Preheat oven to 375. Combine dried fruit with bran cereal and add boiling water; set aside to hydrate. 2 Tbsp. salted butter, melted 1/3 cup honey 1 1/4 cups buttermilk (B.B. Buttermilk*) 1 egg In a medium-sized bowl, combine melted butter with the honey. Stir in the buttermilk and beaten egg. 1 1/4 cups all-purpose flour 2 tsp. Instant ClearJel® (ICJ*) 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt (use 1 tsp. salt, for unsalted butter) ===== Fruit Cocktail Cake 2 cups flour 2 tsp. soda sifted with flour 1 cup sugar 2 eggs 1 can fruit cocktail or crushed pineapple -- (16 oz.) Put all of the cake ingredients in large mixing bowl and beat for 2 minutes. Bake in a well greased and floured 13x9x2 baking pan for 30 or 40 minutes at 300 degrees. (Put on top of batter, 1/4 cup brown sugar and 1/2 cup of chopped pecans if you want to.) Icing: 3/4 cup brown sugar 1/2 cup evaporated milk 1 stick margarine1 tsp. vanilla 1 cup coconut (optional) Bring to boil first 3 ingredients -- boil for 2 minutes. Add coconut at this time, punch holes in cake pour icing over cake while it is hot. ===== Luhr-Jensen Sausage Recipe Provided by Captain Midnight (Phil Mahan) This is a sausage recipe that appears in Luhr-Jensen's recipe book that comes with the Little Chief smoker. It comes out a little like a summer sausage and a salami, it is very good and the garlic is almost over powering! My name for this sausage is "locomotive breath sausage" When you eat it, make sure your company eats it too, or go back on the back porch steps, eat it yourself and have a ball! 5 lbs. medium grade ground beef 5 rounded teaspoons Morton Tender Quick Salt* 2-1/2 tsp. mustard seed 3 tsp. coarse ground pepper 1-1/2 tsp. garlic powder 1-1/2 tsp. onion powder 1 tsp crushed red pepper flakes (optional) I add this, it's not part of the recipe. Mix all ingredients in large bowl, cover and refrigerate. Next day, mix thoroughly again and refrigerate. Let set all of the next day (refrigerated). On the fourth day, form into 5 rolls. Place in Little Chief Smoker and smoke for 12 hours, using your choice of Little Chief "Chips-n-Chunks"* - about 5 pans. This sausage forms its own casing. A note of warning** - Use only Tender Quick Salt and as specified; do not reduce the amount or proportion. However, the amounts of spices may be varied to suit your taste. * cap note: if you use red oak of this recipe, you will be happy, hickory is also good. ** cap note: this is a very important ingredient! Do not leave this out of the recipe! Mortons tender quick is a curing salt, it contains nitrates, just like ham, bacon and other sausage does. ===== Broccoli Cornbread 2 boxes Jiffy corn muffin mix 1 1/2 sticks melted margarine (6 ounces) 1 pkg. chopped broccoli -- (10 oz) thawed and drained 4 eggs, beaten 1 medium onion, chopped 1 cup cottage cheese Combine all ingredients and pour into greased 9x13-inch baking dish. Bake at 375 degrees for 35 to 40 minutes, or until brown. Serve with big pot of pinto beans and green salad. ===== Chewy Oatmeal Chocolate Chippers Makes 4 doz. 1 cup margarine (good quality) 3/4 cup granulated sugar 3/4 cup brown sugar, firmly packed 2 eggs 1 Tbsp. vanilla extract 2 Tbsp. Ultra Gel (MFS*) 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. salt 2 cups all-purpose flour, stirred 1 3/4 c quick cooking oats 6 (to 12) oz. semisweet chocolate chips 1 cup walnuts, chopped (opt.) Preheat oven to 375. Beat together margarine and sugars until light and fluffy. Add eggs one at a time, beating well after each addition and stir in vanilla. Combine dry ingredients and mix in; stir in oats. Add chocolate chips and nuts. Spacing 2" apart, drop by large rounded teaspoonsfull onto parchment-lined baking sheets. Bake about 12 minutes, tops appear dry and surface is lightly crackled. DO NOT OVERBAKE. Cool for 5 minutes on baking sheet, then transfer cookies to cooling racks. ===== Cajun/Creole Red Beans Here is another tasty dish that we cook down here in gator country. I have been told by many folks that this is by far one of the most easy, red bean recipe they have run across, that taste like the real thing! You can cook this on top the stove, or in a Dutch oven, or (like I'm doing) inside a CrockPot. If your cooking dutch, I would suggest pre-soak overnight on the beans to cut down the cooking time. If you're gonna use a CrockPot-I would suggest at least the 4 1/2 quart to 5 quart size-cause this makes a pretty good sized batch. 1 pound dried red beans, or pinto beans 7 to 8 cups water (start with 7 cups) 1 pound Kielbasa, or other smoked sausage-cut into 1/4 inch pieces 1/4 pound salt pork, or hog jowl-diced 1 large bunch green onions-chopped (green tops and all) 1/4 cup fine diced celery 1 big bell pepper-seeded, stemed, and chopped 1 rounded tablespoon onion powder (not salt) 1 tbl dried parsley flakes 1/2 tsp rounded garlic powder (not salt) 1/4 Tsp black pepper 1/4 to 1/2 tsp crushed dried red chili flakes -------------------------------------------------------------- about a tablespoon Cajun spice, or to taste (after cooked) ------------------------------------------------------------- Throw all this in a pot and set to simmer (on the CrockPot, set to high). Simmer about 3 to 3 1/2 hours (stove top) or about 5 to 5 1/2 hours in the Crockpot on high, or keep cooking till the beans are very soft and making their own gravy. Take out a cup or so of cooked beans, and mash them. Then return them to the pot. Just before done cooking, add your favorite Cajun spice. (I like Tony's or Nu Nu's) I will add about a tablespoon of spice (this might be too spicy for you so add a tsp, and adjust from there). Serve in a big bowl with a pile of steamed rice in the middle of the bowl, along with chopped onions, and jalapenos, and maybe some cold beer, or buttermilk to drink. That's it! Mighty good stuff! Copyright 1999 by Phil Mahan Cooking with Da Cap'n ===== Chili Rellenos Recipe courtesy of Captain Midnight (aka Phil Mahan) Them pablano and Anaheim chili peppers are mighty good stuffed! I make TexMex chili rellenos, that are mighty good, however, being deep fried, the Doc don't like me eating them! I'm gonna try to lean more towards grilled and baked stuffed chili now days. Here is my Texmex recipe: I was quite lucky to have a Mexican lady for a next door neighbor bout 35 years ago, and she taught me a lot about Mexican cooking. I sometimes make the real chili relleno at the house, but it is very labor intensive! You will need: some fresh large green chili-like Anaheim chili some eggs some white flour some white jack cheese some cooking oil and a small skillet additional cooking equipment: A propane powered blow torch a large pair of pliers a brown paper bag You might wonder about the blow torch, but it's the best way to skin them big chilies! You can use any open flame to blister the skin, or try to broil the chili-but broiling them makes them mushy. Grab the fresh chili by the stem with a pair of pliers, light the torch and play the fire on the chili skin until it blackens and bubbles-throw the chili in the brown paper sack, and go to the next chili and do the same thing. Next, peel the chili skin under running water-it will peel off pretty good. After it is peeled, make a cut along the side of the chili and remove the seeds. Then take a slice of cheese and insert it into the chili-lay this stuffed chili aside, and do the rest of the chilies the same way. next, the batter: Only make a 3 egg sized batter! This batter is full of air, and will "fall" after you've cooked about 3 to 4 chilies! Take three eggs and separate the yolks from the whites and place them in two different bowls. Using a high speed electric mixer, beat the whites till they are stiff, and forming peaks. Add 2 Tbsp. of white flour to the yolks, and beat this until it is well mixed. At this time, fold the yolks (carefully) into the beaten whites. You now have a frying batter for the chilies! Have a small fry pan about half full on hot oil. Take the stuffed chili and roll it into the fry batter, then place the chili in the oil and fry till golden brown. You will have to turn this chili halfway through the frying to brown the other side. It is especially important to not damage the chili stem while prepping them because the chili is handled by the stem while frying. Place the fried chili on paper towels to drain. Serve with a salsa ranchero. ===== Boudin blanc Boudin Blanc is a Cajun pork and rice sausage, and it's mighty good! You can stuff it in sausage skins, or use it as a great stuffing in bell peppers, baked chicken, or just as a side dish. 1 big onion, chopped 1 bell pepper, chopped 1 bunch green onions, chopped, tops and all big handful fresh parsley, chopped 5 cloves garic, minced 1 tsp. cayenne red pepper 1 tsp. crushed red chili flakes 1/2 tsp alspice 2 tsp. jalapeno salt(Texas Gunpowder) -------------------------------------------------- 3 cups pork stock 5 cups cooked white rice -------------------------------------------------- 8 cups cooked pork meat with some fat in it. Put a little oil in a skillet and saute the first group of stuff till onions are clear. Then add pork stock and rice. Mix well and simmer about 10 min, then put in pork and simmer about 5 minutes more. Remove and cool. Stuff in natural pork casings and tie off about every 6 to 12 inches. This will freeze for about a month, but is best when it is fresh cooked. To serve, prick skins and heat in a fry pan with water, or prick skin and throw on the pit or grill with a low temp, smokey fire. Cook till warmed through (remember, don't over cook - this is already cooked sausage). You can also do boudin balls - don't stuff - just make balls out of mixture and deep fry about 2 to 3 minutes. Drain on paper and serve. Or use the Boudin to stuff your next chicken you're gonna bake or try it in stuffed bell peppers with a nice Cajun tomato sauce on top. Or do stuffed cabbage rolls with Boudin!! It don't take long to find out you needs more Boudin! I especially like Boudin stuffed bell peppers!! I alway make extra so I can sneak in the frige late at night and snag a few and nuke em quick in the microwave! Cooking with da cap'n ===== Apple Pecan Bread Preheat oven to 350. Grease a 9"x5" loaf pan. 1 cup sugar 1 cup sour cream 2 eggs 2 tsp. vanilla 2 cups flour 1 tsp. baking powder 1 tsp. salt 1-1/2 cups apples, peeled and diced 1/2 cup chopped pecans Mix first 4 ingredients, then add next 3 ingredients, then add apples and nuts. Put batter into prepared pan. Bake for 60 minutes at 350 degrees. TOPPING: 1/2 cup butter 1/2 cup brown sugar 1/2 cup chopped pecans 2 Tbsp. milk Cook on top of stove; pour over baked bread and bake for 5 more minutes. NOTE: You may not be able to pour all of the topping over the bread. I found it to be a little too much, so you might want to make a little less of it. ===== Smoked Eggs Hard boil and peel eggs. Inject with a shot of Carribean Jerk marinade. Coat with olive oil and roll in your favorite bbq rub. Smoke for 30 to 45 minutes. ===== Oatmeal Pancakes/Waffles Ingredients 1 cup milk 3/4 cup rolled oats 1 tsp. vanilla 1 Tbsp. sugar 1/2 tsp. salt 3 Tbsp. vegetable oil 1 egg 1/2 cup flour 1 1/2 tsp baking powder Directions Pour 1 cup milk over 3/4 cup rolled oats, let set 5 minutes. Add 1 tsp. vanilla, 1 Tbsp. sugar, 1/2 tsp. salt, 3 Tbsp. vegetable oil, and 1 beaten egg. Mix well. Mix together 1/2 cup flour and 1 1/2 tsp. baking powder and add to oatmeal mixture, stir till just combined. Bake on hot griddle till bubbly on top and golden brown on bottom, then flip over to bake the other side till golden. Serve with desired toppings. We like to use applesauce on them. ========== Tangy Lemon Bars Ingredients CRUST: 2 cups flour 3/4 cup butter, softened 3/4 cup sugar FILLING: 4 eggs 2 cups sugar 2 tsp. grated lemon peel 1/8 tsp. salt 1/4 cup lemon juice 1/4 cup flour 1 tsp. baking powder GLAZE: 1 cup powdered sugar 1 Tbsp. butter, softened 1 1/2 to 2 Tbsp. lemon juice 1/2 tsp vanilla Directions Preheat oven to 350 degrees. In mixing bowl combine crust ingredients. Mix at medium speed until well mixed and particles are fine, 2 to 3 minutes. Pat into ungreased 13x9x2 in pan. Bake in 350 degree oven for 18 to 22 minutes or until very light brown at edges. Meanwhile, in same bowl combine eggs, sugar, lemon peel, salt and lemon juice. Blend on medium speed for 1 to 2 minutes or until well blended. Add flour and baking powder; blend well. Pour filling onto hot crust; return to oven and bake 23 to 25 minutes or until top is golden brown. Glaze when completely cool. GLAZE: In mixing bowl combine all glaze ingredients; blend on medium speed for 1 to 2 minutes or until smooth. Delicious! ========= German Chocolate Upside Down Cake Ingredients 1 cup coconut 1 cup chopped pecans 3 cups powdered sugar 1 stick margarine 1-8 oz. pkg. cream cheese 1 pkg. German chocolate cake mix Directions Place nuts and coconut into the bottom of a greased 9x13x2 inch baking dish. Mix cake mix according to pkg. directions and pour on top of the nuts and coconut. In a saucepan, melt margarine and cream cheese. Stir in sugar. Pour over the cake mix. Bake at 350 degrees for 35-40 minutes or until the cake tests done. ===== Oatmeal Pancakes/Waffles Ingredients 1 cup milk 3/4 cup rolled oats 1 tsp. vanilla 1 Tbsp. sugar 1/2 tsp. salt 3 Tbsp. vegetable oil 1 egg 1/2 cup flour 1 1/2 tsp baking powder Directions Pour 1 cup milk over 3/4 cup rolled oats, let set 5 minutes. Add 1 tsp. vanilla, 1 Tbsp. sugar, 1/2 tsp. salt, 3 Tbsp. vegetable oil, and 1 beaten egg. Mix well. Mix together 1/2 cup flour and 1 1/2 tsp. baking powder and add to oatmeal mixture, stir till just combined. Bake on hot griddle till bubbly on top and golden brown on bottom, then flip over to bake the other side till golden. Serve with desired toppings. We like to use applesauce on them. ========== Tangy Lemon Bars Ingredients CRUST: 2 cups flour 3/4 cup butter, softened 3/4 cup sugar FILLING: 4 eggs 2 cups sugar 2 tsp. grated lemon peel 1/8 tsp. salt 1/4 cup lemon juice 1/4 cup flour 1 tsp. baking powder GLAZE: 1 cup powdered sugar 1 Tbsp. butter, softened 1 1/2 to 2 Tbsp. lemon juice 1/2 tsp vanilla Directions Preheat oven to 350 degrees. In mixing bowl combine crust ingredients. Mix at medium speed until well mixed and particles are fine, 2 to 3 minutes. Pat into ungreased 13x9x2 in pan. Bake in 350 degree oven for 18 to 22 minutes or until very light brown at edges. Meanwhile, in same bowl combine eggs, sugar, lemon peel, salt and lemon juice. Blend on medium speed for 1 to 2 minutes or until well blended. Add flour and baking powder; blend well. Pour filling onto hot crust; return to oven and bake 23 to 25 minutes or until top is golden brown. Glaze when completely cool. GLAZE: In mixing bowl combine all glaze ingredients; blend on medium speed for 1 to 2 minutes or until smooth. Delicious! ========= German Chocolate Upside Down Cake Ingredients 1 cup coconut 1 cup chopped pecans 3 cups powdered sugar 1 stick margarine 1-8 oz. pkg. cream cheese 1 pkg. German chocolate cake mix Directions Place nuts and coconut into the bottom of a greased 9x13x2 inch baking dish. Mix cake mix according to pkg. directions and pour on top of the nuts and coconut. In a saucepan, melt margarine and cream cheese. Stir in sugar. Pour over the cake mix. Bake at 350 degrees for 35-40 minutes or until the cake tests done. ===== Cap's Homeboy Adobo Wet Rub This is a Caribbean adobo, it is different from the the adobos you run into other places. 1 pork roast 3 to 6 lbs 4 to 6 large cloves garlic (chopped) 3 tsp. salt 1 1/2 tsp. oregano 1/2 tsp. black pepper 1/2 tsp. cumin powder 1/2 tsp. cayenne red pepper 2 Tbsp. cooking oil 2 Tbsp. regular white vinegar Place the garlic and salt into a bowl and mash the garlic and salt together with a spoon till you have a fine mush. Add everything else but the pork roast, and mash and mix well. Wash the roast and pat dry with paper towels. Then take a sharp knife and make tiny little cuts all over the roast (cuts should be less than 1/8 inch deep) and place this roast in a large bowl. Pour the adobo marinade in, then rub the roast all over with the adobo. Let the roast rest a minute, then rub the adobo all over the roast again. Remember, this is a "wet rub". Remove the roast from the bowl and let any remaining adobo drips drop off the roast. Place the roast in a food safe plastic bag (supermarket bags are good) and tie the end of the bag closed. Place this in another bag, and do it again, now do it one more time. The roast is now wrapped in three bags. We do it this way, because this adobo will stink up your icebox or cooler if you don't! Throw the remaining adobo away (do not put in with roast). Place the roast in a cooler, or icebox and let sit for 12 hours. Remove roast from bags. Smoke BBQ, or place a trivet in the Dutch Oven bottom then put in the pork roast and roast over moderate coals till done. Cooking time will vary with size of roast. The rule of thumb is about 35 to 40 minutes per pound. As always when cooking pork products, test the roast with a meat thermometer for an internal temp of 170 American degrees. Copyright 2004 by Phil Mahan Cooking with Da Cap'n ===== Pineapple casserole 1 cup sugar 6 Tbsp. all-purpose flour 2 cups grated sharp cheddar 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved 1 cup cracker crumbs (recommended: Ritz) 8 Tbsp. (1 stick) butter, melted, plus extra for greasing pan Preheat the oven to 350 degrees. Grease a medium-size casserole dish with butter. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish. In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown. =====