Sunday, November 25, 2012

Michael's Chocolate Syrup

My grandson, Michael, is allergic to milk.  He LOVES chocolate soymilk, but likes to make his own.  This nifty little recipe is easy to make and keep on hand.  We store it in a "re-used" creamer bottle with a flip-top lid.


2/3 cup unsweetened cocoa
1 2/3 cups white sugar
1 1/4 cups water

1 teaspoon vanilla extract

Bring first 3 ingredients to a boil in a small saucepan and boil for 1 minute while stirring. Remove from heat and stir in vanilla.

Use to make chocolate soy milk {or regular milk}, or in place of chocolate syrup in any recipe. Michael chooses his own amount...  I'd guess about 1 Tablespoon in an 8 oz. glass.

Sunday, November 18, 2012

Corn Cakes

The first time I had corn cakes similar to these was in a spiffy bed and breakfast in Salt Lake City. They were served with spicy black beans on top. They were a wonderful and new experience.  I searched for a recipe and tried out many variations and finally came up with this.  They can be savory or sweet depending on your choice of topping. 

Corn Cakes {makes 6-7 cakes}

Slice and cook 6 slices of bacon with 1/3 cup chopped onion.

Meanwhile, in a medium bowl combine:
         1 cup flour
         ¼ cup diced green chili
         1 t. baking powder
         ½ t. salt
         a pinch of cayenne

Stir in:

         2/3 cup milk
         1 egg, slightly beaten
         1 T. oil
         1 can whole kernel corn
         2/3 cup shredded cheese, your choice

Add:  cooked, drained bacon and onion

Cook on 350° griddle by 1/3 cup.

Serve with maple syrup, melted jalapeno jelly, salsa & sour cream, or black beans.  Your choice, savory or sweet!

Sunday, November 11, 2012

Cari's Bean Dip

I teach school and let me tell you, school teachers are some of the best cooks alive.  They know many quick and easy recipes that taste like they took all day when, in reality, they took only minutes.  This is one of them.

Cari’s Bean Dip

1 can white corn (drained)
1 can black beans (rinse & drain)
3 green onions, chopped
¼ cup chopped cilantro
6 diced roma tomatoes
2 diced avocados
1 package Good Seasons dry Italian salad dressing mix

Stir together. Refrigerate to allow flavors to blend.
Serve with chips of any kind.

Cranberry Relish

My long-time friend Suzie is a WONDERFUL cook!  {She's even writing a book!}  This recipe is hers.

Cranberry Relish

1 bag fresh cranberries
1 orange, peeled
1 apple, cored
3/4 cup sugar or 1/2 cup sugar substitute (spenda, etc.)

Blend to desired consistency.  We like ours a little coarse.

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We eat this as a Thanksgiving side, on sandwiches, and sometimes just plain.
It's good with any meat, fowl, or fish.

It is wonderful frozen in ice cube trays and added to 7-up or ginger ale for a light and delicious punch.

Chocolate Gobs

I have 4 brothers and these cookies are their favorite, hands down.  I have many fond memories of my mom having these coming out of the oven when we arrived home from school.

Chocolate Gobs
2 cups sugar
1 cup shortening
2 eggs
2 t. vanilla
8 T. cocoa
4 cups flour
2 t. soda
1 ½ cups milk

Cream sugar and shortening. Add eggs and vanilla. Add sifted dry ingredients alternately with milk. Drop on greased cookie sheet with a teaspoon (rounded). Bake @ 350° for 15 minutes. Spread filling between two cookies, bottom sides together.


1 cup margarine
1 pound powdered sugar
4 Tablespoons of flour
4 teaspoons of milk
4 teaspoons of vanilla

Cream ingredients together. Spread between cookies.

Ginger Cream Cookies

These yummy cookies are comfort food for my daughter Emily.  
I believe she likes the process of making them as much as she does eating and sharing them.  She makes them often and we all enjoy the results!

Ginger Cream Cookies

3/4 cup shortening
2 cups sugar
3/4 cup butter

Add and continue to cream:
2 eggs
1/2 cup molasses

Add & mix:
4 cups flour
2 Tablespoon of ginger, powdered
4 teaspoons baking soda
2 teaspoon cinnamon
1 teaspoon salt

Roll into balls. Roll in sugar if desired.
Bake @ 350° for 9-11 minutes.
Use silpat or parchment paper to line cookie sheet.
Cool on wire rack. Store in cookie jar.

Diana’s Delicious Bread

Diana is my neighbor and my friend.  She willingly shared this flexible recipe with me and 18 young ladies who needed bread-making lessons.  We used both Kitchen Aid and Bosch mixers and it worked well in both styles of machine with Diana’s expert directions.

Diana’s Delicious Bread

If you use a Bosch mixer the dry ingredients go in first.  If you are using a Kitchen Aid or other hook down mixer, the wet ingredients go in first.  
With that in mind, allow the following to
knead for at least 20 minutes
in your machine.

8 cups of flour
2 T. SAF instant yeast
1 T. salt
¾ cup sugar
¼ cup powdered milk
3 ½ cups very warm water
2 eggs
1 cup softened (NOT melted) butter or margarine

Allow bread to rise double in the bowl, covered with a towel.  Turn on mixer to punch down.
Form rolls or loaves.  Allow to rise again.

Bake @ 425° for about 20 min.

As all bread makers know, measurements and times are approximate in bread making.  These things are often weather, elevation and temperature related so try it once and adjust for your area.
This recipe will yield 2 loaves or 2-dozen rolls. If you want to make sweet rolls (cinnamon rolls, orange rolls, etc.) double the sugar in the dough recipe.

Yard Sale Cookies

I love to go to yard sales in the summer or really any time of the year! One day when out and about we happened to purchase some yummy little cookies.  We liked them so well that we went back and bought all the rest and asked for the recipe.  They obliged, and here it is.

Yard Sale Cookies

1 devils food cake mix
2 eggs
1/2 cup shortening
1, 8oz. package of cream cheese

1 store bought can of vanilla frosting

Pre-heat oven to 350°. Mix first four ingredients. Roll dough into smallish balls, maybe 3/4 of an inch-ish. Bake 8-10 minutes.  Cool. stick 2 together with frosting.

Any flavor of cake and frosting may be used.

Gingersnap Dip

I don't remember where or when I acquired this tasty recipe, but it's fun to serve in a little hollowed out pumpkin.

Gingersnap Dip

8 oz. cream cheese (softened)
8 oz cool whip
1 cup powdered sugar
2 teaspoons pumpkin pie spice

Mix together well.  Serve with gingersnaps, ginger cream cookies {see recipe on this blog}, or even plain old graham crackers.

*Mini chocolate chips are a fun addition, but I like it best plain.