Contributors:
Barb Deer, Ann Lemmenes, Mary Williams-Norton, Olwen Morgan Welk, Keri Simacek,
Connie Kindler, Rennae Quast, Kira Corsten, Christina Forster, Chris Wright,
Lisa Faust, Suzanne Katz, Renea Vorpahl, Lisa Graf, Menai Baugh, Katie Piccirillo,
Bryant Bednarek, Stephanie Heinzelman
(Red Dragon Pizza graphic created by Meg Schwemmer)
Appetizers | Soups
and Salads | Breads | Main Dishes
| Vegetable Dish | Cookies, Pies, Desserts
| "Dragon Pizza"
APPETIZERS
Marinated Beef Chanticleer
Rennae Quast
In a bowl blend until until smooth:
1 cup sour cream
1.5 tbsp dijon style mustard
1 tbsp lemon juice
1 small garlic clove crushed
salt and white pepper to taste
In another bowl combine:
1/2 lb cooked roast beef cut into thin strips
1 small onion grated
1 tbsp lemon juice
Add the marinade
Cover and chill for several hours
Eat with crackers!
HIDDEN VALLEY RANCH SAUSAGE STARS
Christina Forster
2 c. (1 lb.) cooked crumbled sausage
1 1/2 c. grated sharp Cheddar cheese
1 1/2 c. Monterey Jack cheese
1 c. prepared Hidden Valley Ranch Original Ranch salad dressing mix
1 (2.25 oz.) can sliced ripe olives
1/2 c. chopped red pepper
1 pkg. fresh or frozen wonton wrappers (or egg roll wrappers), cut in fourths
Vegetable oil
Preheat oven to 350 degrees. Blot sausage dry with paper towel and combine with
cheeses, salad dressing, olives and red pepper. Lightly grease a miniature or
regular muffin tin and press 1 wrapped in each cup. Brush with oil. Bake 5 minutes
or until golden.
Remove from tins, place on baking sheet. Fill with sausage mixture. Bake 5 minutes
until bubbly. Makes 4 to 5 dozen
Vegetable (or Beef**) Barley Soup
Mary Williams-Norton
Serves 3-4 as meal, 6-8 as soup course with meal
In kettle combine
1 20 ounce can vegetable broth and 2-3 cups water or
3 cups homemade vegetable stock
3 carrots sliced thin
3 stalks of celery, diced
1 large onion, diced
1 20 ounce can diced tomatoes
about 12 large white mushrooms (or 12 baby portabella mushrooms), sliced
1 cup whole-kernel corn (fresh, frozen, or canned)
0.5 cup frozen baby lima beans
3 Tablespoons medium barley (not quick type)
0.5 teaspoon dried basil
0.5 dried rosemary
0.125 teaspoon ground black pepper.
Heat to boiling, turn down heat to simmer, and cook covered for 45 minutes or
more or until barley kernels are large and soup begins to thicken slightly.
Serve with wheat bread, garlic bread, bagels, or corn bread.
**For beef barley soup, omit corn and lima beans, add 0.5 pound lean beef (round, sirloin) cut in small pieces and use beef broth in place of vegetable broth.
Cawl Cennin a Thatws/ Leek and Potato Soup
(Vegetarian Version)
Mary Williams-Norton
(to serve about 6)
Cut into bite-size pieces
3 leeks (using tender green and white parts)
2 large onions (peeled)
6-8 peeled potatoes
Place in pot, add vegetable broth and water to cover vegetables. Season with salt (if needed) and pepper.
Bring to a boil, reduce heat, simmer until vegetables are tender.
(Note: some recipes call for pureeing the soup in a blender in small batches
and then adding milk and/or cream to the puree for a smooth soup.)
Serve hot with bread, cheese, etc.
Ethnic Dish:
German Potato Salad
Lisa Graf
Ingredients
8-10 Potatoes
6-8 Slices of Bacon
4-6 Hard Boiled Eggs
1 ½ Tablespoons of Flour
4 Tablespoons of White Sugar
2 Tablespoons of Brown Sugar
1/3 Cup of Water
¼ White wine vinegar
½ cup chopped green onions (optional)
Directions
1 - Bring a large pot of salted water to a boil. Add the potatoes; cook until
tender, but not mushy. Drain, cool, and chop.
2 - Slice the hard boiled eggs and set aside.
3 - Place bacon in a large, deep skillet. Cook over medium heat until evenly
brown. Drain, crumble, and set aside. Keep the bacon fat!
4 - Add the flour, sugars, water, and vinegar to skillet and cook in reserved
bacon fat over medium heat until dressing is thick. Do not let it boil!
5 - Add bacon, potatoes, and green onions to the skillet and stir until coated.
You can mix 2-3 eggs into the salad, and decorate the top of the salad with
remaining egg slices.
Makes one large dish.
Bara Brith
(Speckled Bread)
Mary Williams-Norton
Preheat oven to 350 degrees F for bread, 375 degrees for muffins.
Makes 1 medium loaf or about 12 medium muffins
In saucepan place
0.25 cup dark brown sugar
0.25 cup white granulated sugar
0.5 cup golden raisins
0.25 cup (0.5 stick) margarine
0.5 cup currants
1 cup milk
Heat over medium heat until bubbles begin to form around edge and margarine
melts. Stir often while mixture heats. Turn off heat and allow to cool to room
temperature. In the meantime combine
1 cup whole-wheat flour
1 cup all purpose white flour
0.5 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
1 teaspoon baking powder
0.5 teaspoon baking soda
in a large bowl. When sugar, milk, fruit mixture is cool, pour into flour mixture
along with
1 beaten egg
and stir to blend just long enough to moisten dry ingredients. If batter is
very stiff, add a little more milk.
Pour batter into greased (non-stick sprays work very well) medium loaf pan and
bake about 25 minutes or until cake-tester inserted in the center comes out
clean.
For muffins: pour batter into greased muffin tin.
Bara Ceirch
(Oat flat bread)
Ann Lemmenes
Mix together with pastry blender
4 cups quick oatmeal
1 cup all-purpose white or unbleached flour
0.75 cup lard (margarine does work, but lard is recommended)
1 teaspoon baking soda
1 teaspoon salt
until of uniform consistency. Add
1 cup boiling water
and stir to make stiff dough (similar in consistency to pie-crust dough). Cover
and chill in refrigerator.
Preheat oven to 375 degrees F.
Cut chilled dough into 6 to 8 pieces and roll out to about 0.125 inch thickness
between sheets of waxed paper. Place pieces on greased cookie sheets and bake
about 8 minutes or until edges begin to brown (lower surface will also be brown).
Remove carefully-bread is fragile-and cool on paper towels. Store in covered
container. Makes about 8 6" X 8" pieces.
Rice Pilaf (originated in Armenia)
Stephanie Heinzelman
Ingredients:
1 cup fine egg noodles
¾ teaspoon salt
1 can chicken broth
1 cup rice (not instant)
¼ cup butter
½ can water
Melt butter. Add noodles and brown slightly. Add rice and brown. Add chicken broth and ½ can of water and the salt. Bring to a boil. After boiling point is reached, immediately turn down to simmer. Cook for another 20 minutes. Let stand for five minutes. Serves 6-8.
Meal in a Skillet
Keri Simacek
Brown 1 pound turkey (or ground beef)
Stir in 2 cans Stewed Tomatoes
Stir in 2 cans canned corn
Variations: Add other vegetables as desired.
Makes about 6-8 large servings.
Jambalaya
Suzanne Katz
1 lb. andouille sausage
3/4 lb. chicken (pieces or boneless chicken breast both work)
1 large onion, chopped
4 stalks celery, chopped
6 c. water
3 c. white rice
1/4 c. Kitchen Bouquet (tm) seasoning
1/2 c. Worstershire Sauce
Cajun seasoning blend (to taste- start with 1/2 T.)
Tabasco (to taste)
Brown sausage in a heavy pot (cast iron works best) over medium heat. Remove
sausage to drain on separate plate. Brown chicken in the fat rendered from the
sausage, again over a medium heat. Remove chicken. Add onion and celery and
saute until onion is translucent. Turn heat up to high and add water, rice,
Kitchen Bouquet (tm), Worstershire, and Cajun seasoning to the onion and celery.
Stir to combine, wait until rice settles on the bottom, then add sausage and
chicken. Bring to boil. Cover and simmer over low heat for 20 minutes. Serve
with Tabasco (tm).
Makes about ten servings
My Family's Favorite Recipe and Version of Tuna Casserole
(Never knew anyone who made it this way..)
Kira Corsten
Ingredients
1 (12 ounce) package macaroni
1 (12 ounce) can tuna
1 1/2 cups miracle whip or mayonnaise
1 (12 ounce) can of green peas
(Optional)small chunks of cheddar cheese
Directions
1. In a large pot of boiling water, cook pasta until al dente, rinse under
cold water and drain.
2. In a large bowl, combine the pasta, peas and tuna.
3. Mix in mayonnaise to pasta salad, and ready to serve.
Meat Loaf
(also my mother's version and is it good.. another Family Favorite)
Kira Corsten
Ingredients
1 ½ pounds ground beef
2 eggs, beaten
¼ cup ketchup
1(1 ounce) package dry onion soup mix
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine meat, eggs, ketchup, and onion soup mix.
3. Shape into loaf and fit into 9 x 5 inch loaf pan. Spread ketchup on top.
4. Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50
to 60 minutes, or until meat is thoroughly cooked.
5. Let cool and ready to serve
Kaese Spaetzle
Christina Forster
A tasty homemade pasta tossed with onion and Emmentaler
cheese. A German version of macaroni and cheese. Prep Time:
approx. 10 Minutes. Cook Time: approx. 20 Minutes. Ready in:
approx. 1 Hour . Makes 8 servings.
Printed from Allrecipes, Submitted by NDBR
1 ½ cups all-purpose flour
¾ teaspoon ground nutmeg
¾ teaspoon salt
1/8 teaspoon pepper
3 eggs 3/8 cup 2% milk
3 tablespoons butter
1 onion, sliced
1 ½ cups shredded
Emmentaler cheese
Directions
1 Sift together flour, nutmeg, salt and pepper. Beat eggs
in a medium bowl. Alternately mix in milk and the flour
mixture until smooth. Let stand for 30 minutes.
2 Bring a large pot of lightly salted water to a boil.
Press batter through a spaetzle press into the water. You
may also use a potato ricer, colander, or a cheese grater.
When the spaetzle has floated to the top of the water,
remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
3 Melt butter in a large skillet over medium-high heat.
Add onion, and cook until golden. Stir in spaetzle and
remaining cheese until well blended. Remove from heat, and serve immediately.
Here are some added things my family does to speed up the process and make it
even better:
*Spaetzle can be bought pre-made and boiled similarly to noodles if time is
an issue.
*Also, bacon and sauerkraut are great to add in extra when frying the onion.
*If Emmentaler cheese is not available, substitute swiss.
Pennsylvania Hot Pot
Chris Wright
My husband and I enjoy this recipe frequently. It was taken from TV Guide, April 3, 1976.
3-lb. Smoked Pork Tenderloin
1 Quart Water
1 Quart Apple Cider or Juice
1/3 Cup Firmly Packed Brown-Sugar
1/3 Cup Cider Vinegar
1 Head Green Cabbage, Cut Into 6 Wedges
6 Carrots, Scraped and Cut Into 1-Inch Pieces
1 Pound Whole Green Beans, Trimmed
12 Small White Onions, Peeled and Left Whole
3 Cooking Apples, Cored and Cut into Thick Wedges
Salt and Pepper
Place tenderloin in a kettle and add water, cider, sugar and vinegar. Cover and simmer gently until tenderloin is tender, about 1 to 1 ½ hours. Remove tenderloin and place vegetables and apples into liquid. Sprinkle vegetables with salt and pepper. Cut tenderloin into ½-inch-thick crosswise slices. Place slices on top of vegetables. Cover and simmer for 20 minutes or until vegetables are tender. Serve sliced tenderloin with vegetables. Serve with mustard and horseradish. Add dark bread slices and beer.
French Fry Casserole
Barb Deer
1 # or about 2 cups of ready cooked diced chicken (can use more)
1 T. of butter
chopped green peppers (about ¼ cup)
1 can of cream of chicken soup
1 can of cream of mushroom soup
salt and pepper as needed
2 bags of shoestring olass fries
1. Preheat oven to 375 degrees
2. Grease a jelly roll pan or a cake pan
3. Mix the chicken pieces, butter melted, green peppers and soups together in
a microwave bowl. Heat until warm.
4. Place one bag (or a little less) of the olass fries in the bottom of the
pan, then spread the warm chicken mixture over the top and finally place the
rest of the olass fries on top of that
5. Bake 30 to 40 minutes until the top olass fries are brown
Yield about 4 - 6 servings.
Note: I increase all the ingredients slightly when I use the jelly roll pan
and heap it high to fill up a growing family of 5.
HOMEMADE ITALIAN SPAGHETTI SAUCE (this is not the one that my family makes…
there is not a written recipe for what we make)
Katie Piccirillo
1 lb. ground beef
1 chopped onion
1 clove garlic, minced
1 tbsp. dried parsley flakes
1 tsp. Italian seasoning mix
2 (6 oz.) cans sliced mushrooms
2 (6 oz.) cans tomato paste
2 tbsp. butter butter
2 (6 oz.) cans water OR
1 ½ c. water
Melt butter in large skillet or olas pan with a lid. Saute onion and garlic
in melted butter until soft. Add mushrooms, parsley, Italian seasoning, and
ground beef. Cook until beef is browned.
Family Favorite: Carrot Dish
Lisa Faust
3lbs peeled/cut/fully cooked carrots
White Sauce (4TB melted butter, add 4TB flour, add 2 cups milk) Stir constantly until sauce becomes thickened. Stir in ½ tsp pepper and ½ tsp salt
1 cup shredded cheddar cheese
1lb cooked bacon-crumbled
½ loaf of bread cut into 1"x1" pieces
½ cup melted butter
In a 9x13 pan, evenly lay carrots
Pour evenly over white sauce
Add bacon
Sprinkle cheese
Add bread pieces
Drizzle melted butter
Bake at 350 degrees for 45 min.-1 hour or until heated through and bread is
lightly toasted brown Prep time: appox. 1 hour
Serves: 12-15
Great Pumpkin Cookies
Barb Deer
4 cups flour
2 cups quick or old fashioned oats, uncooked
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp.salt
1 ½ cups butter or marg., softened
2 cups firmly packed brown sugar
1 cup sugar
1 egg
1 tsp. vanilla
16 ounce can of solid pack pumpkin
1 cup semi sweet chocolate chips
assorted icings, candies, raisin, nuts, candy corns, M&M - for decorating
Preheat oven to 350 degrees. Combine flour, oats,soda cinnamon and salt; set
aside. Cream butter; gradually add sugars, beating until light an fluffy. Add
egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin,
mixing well after each addition. Stir in choc. Chips. For each cookie drop a
large ball of dough onto lightly greased cookie sheet. Spread into a pumpkin
shape using a metal spatula or wet fingers. Bake at 350 degrees for 20 - 25
minutes until cookies are firm and lightly browned. Remove from cookie sheets;
cool on racks. Decorate using icing and affix candies, raisins, nuts, M &
M, candy corns, etc. I usually make a face.
Dough may be frozen in air tight container and thaw in refrigerator.
Kolacky (pronounced - ka-lawch-skis)
from Scott Simacek's Czechoslovakian grandmother, Grandma Simacek
Mix together in a bowl:
2 c. warm water
½ c. sugar
½ c. shortening
2 eggs
1 cake yeast dissolved in ½ c. warm water
6 c. flour (approximately)
2 tsp. salt
a little bit of nutmeg
Knead thoroughly until well blended. A little more may be needed to make soft dough. Let rise until double in bulk. Punch down and let rise again. Turn on floured board and cut into squares. Put in filling (prune, poppyseed, dates, or apricot) on each. Fold corners together. Put in pans to rise. Bake 25 minutes at 375.
Raspberry Dessert (or Pie)
Mary Williams-Norton
Makes 4 to 6 dishes of dessert or, as pie, six pieces
In a medium bowl place
1 package (size to serve 4) sugar-free raspberry flavor gelatin-dessert powder
1/3 envelope unflavored gelatin powder (about 0.5 tsp)
Add 1 cup boiling water and stir until gelatin is dissolved.
Stir in 2 cups fat-free plain yogurt. Mix with whisk until well blended. Stir
in 1.5 cups fresh or thawed unsweetened red raspberries.
For dessert: pour mixture into individual serving dishes, chill until set. Serve with whipped topping.
For pie: pour mixture into cooled graham-cracker crust** and chill until gelatin mixture sets. Serve with whipped topping.
** Graham cracker crust: Crush 1 packet (1/3 box) graham crackers into crumbs. (Put crackers in zip-loc bag, squeeze out excess air, and roll over bag with rolling pin until nothing but crumbs remain.) Mix crumbs with 0.25 cup granulated white sugar and 0.25 cup margarine (0.5 stick) with pastry blender until consistency is uniform. Pour mixture into 9 inch diameter pie pan and pat into place to cover bottom and sides. Bake about 7 minutes in 375 degree F oven (or until edges begin to brown). Allow to cool before adding filling.
Variations: use strawberry flavor gelatin and sliced unsweetened raspberries.
Note: This recipe was a special favorite of my late father-in-law Richard S.
Norton.
Welsh Cakes
(Pice ar y maen)
Adapted by Mary Williams-Norton from a recipe from Olwen Morgan Welk, Ripon,
WI
Cream together:
1 cup margarine
1 cup sugar
Beat in:
3 eggs
1.5 teaspoons vanilla
Mix in until soft dough forms:
3 cups flour
3 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
Mix in 1.5 cups currants. Chill dough at least 2 hours in
Refrigerator (overnight for best results).
Heat griddle (heavy cast iron, well seasoned, works well) to medium (about 320
F on electric griddle).
Form dough into 1.5 inch diameter balls, then flatten each ball to about 1/3
inch and place on griddle. Turn when brown. Remove from griddle and sprinkle
with sugar or cinnamon sugar when second side is also brown and edges are not
too sticky. Makes about 3 dozen cakes.
Sugar Cookies
Connie Kindler
1 cup butter softened
1 cup powdered sugar
1 cup sugar
¾ cup olass oil
2 eggs
1 tbs vanilla
1 tsp baking soda
1 tsp cream of tartar
½ tsp salt
4 cups flour
Mix together in order given. Refrigerate dough for several hours or overnight.
Roll in ball size of walnut. Place on cookie sheet. Flatten with glass dipped
in sugar. Bake in 350 degree oven for about 12 min.
Chocolate Chip Cookies
Connie Kindler
Cream 1 cup butter with ¾ cup brown sugar.
¾ cup white sugar
2 eggs
olasses 1 tsp baking soda in 2 tbs water
2 ¾ cup flour
1 cup nuts (optional)
1 package chocolate chips
salt
vanilla
Combine ingredients. Bake in 350 degree oven for 12-15 minutes.
Pot de Crème
Rennae Quast
¼ lb German sweet chocolate
Use ½ lb sweet chips
Use ½ lb regular chips
1 tbsp sugar
½ cup creme
2 egg yolks (slightly beaten) may need 3 yolks
½ tbsp vanilla
salt
Combine chocolate, sugar, and cream in saucepan
Heat over medium heat until chocolate is melted
Remove from heat, slowly pouring into egg yolks, stirring constantly. Blend
in vanilla. Pour into cups. Chill, and if mixture is too hot egg yolks will
curdle. Makes 6 pot de creme cups when doubled - don't double recipe. Put in
eggs when small bubbles form around edge or when it's too hot to hold finger
in.
Molasses Cookies:
Chris Wright
This recipe was my grandmothers. She had it memorized and knew just the right consistency for the dough. She told it to me giving her best guesses about amounts. Her ancestry was English.
1 Cup Sugar
1 Cup Butter
1 Egg
½ Cup Hot Water
1 Cup Molasses
2 tsp. Soda
1 tsp. Cinnamon
½ tsp. Ginger
½ tsp. Ground Cloves
½ tsp. Nutmeg
½ tsp. Salt
___ Flour enough to roll out the cookies. (I usually use about 4 ½ cups)
Cream sugar and butter. Add egg and beat. Add molasses and hot water. Stir. Add spices, salt, soda, and flour. Refrigerate overnight. Roll and cut out. Bake 375 degrees for 10 - 12 minutes.
Heritage Recipe: German Chocolate Crispies
Lisa Faust
1 TB butter
¼ cup sugar
1 LG egg white
2TB flour
1 TB baking cocoa
½ oz finely chopped unsweetened chocolate or semi-sweetened choc. Chips
1tsp vanilla dash salt ½ cup powdered sugar
In a small saucepan, on medium heat, melt butter until lightly brown stirring occasionally for 1 minute. Pour into a medium bowl and whisk in sugar and remaining ingredients. Stir well.
Spray cookie sheet with non-stick spray or lightly coat with oil. Drop heaping teaspoon of cookie dough 2" apart. Bake 12-15 minutes at 300 degrees. Dust with powdered sugar.
Prep time: 15-20 minutes
Makes 21-29 smaller/thin cookies
Pecan Pralines
Suzanne Katz
2 c. brown sugar
1 c. white sugar
1 c. water
1 c. cream
3 c. pecans
Combine sugar, cream and water in a heavy saucepan and cook slowly over low
or medium-low heat until mixture reaches 238 degrees F. (this temperature is
also called 'soft ball stage'… if a small amount of mixture is placed in
a cup of cold water, it forms a soft ball…. USE A CANDY THERMOMETER!) Remove
from heat and stir until mixture is a creamy consistency. Add pecans. Stir gently
until just combined. Quickly drop by spoonfuls (size is your choice here) onto
wax paper or a buttered cookie sheet. Cool olasses y before eating.
Makes about 24 medium pralines
Notes: This is an easy recipe, however, until you have made this recipe a number of times, do not 'eyeball' the mixture to guage the correct temperature. Use a candy thermometer (available at most grocery stores.) Also, if you are working with children (or if you have a killer sweet-tooth) resist the temptation to taste the mixture out of the saucepan or while dropping it onto the wax paper. Though it is delicious, you would not be able to taste it. Water boils at 212 degrees F. This mixture is 238 off the stove. Be careful!
Monster Cookies
Renea Vorpahl
3 eggs
1 cup sugar
¼ lb butter
1 cup packed brown sugar
¾ tsp. Light Karo syrup
2 tsp. baking soda
1 ½ cup peanut butter
¼ lb bag M&M's
1 cup chocolate chips
4 ½ cups oatmeal
Mix together and drop on cookie sheet. Bake at 350 for 10-12 min. Makes a BIG batch
Ginger Snaps
Renea Vorpahl
¾ cup Shortening, part chicken fat
1 cup sugar
¼ cup dark olasses
1 beaten egg
Mix well and add:
2 cup flour
¼ tsp salt
2 tsp soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
Roll into small balls and roll in sugar.
Bake at 375 for 10 min.
Makes 5 doz.
6- Serve warm or cold
Makes about 1 large dish!
Home Made Apple Pie
Lisa Graf (original recipe)
Ingredients
8-10 Medium Sized Apples (best if picked fresh rather than store bought
2 Cups of Flour
¼ cup of vegetable oil
1/3 cup of milk
2 teaspoons nutmeg
1 Tablespoon of Cinnamon Sugar
Directions
1 - Combine the milk and vegetable oil in a medium sized bowl and mix well.
2 - Add 2 cups of flour to the mixture
3 - Use a fork to mix, doing the least amount of mixing as possible (this will
make for a more flakey crust)
4 - Divide the dough into 4 separate pieces, wrap with plastic wrap and refrigerate.
5 - Core, Peal, and Cut the apples.
6 - Put prepared apple pieces into a bowl and add the nutmeg and cinnamon sugar.
Add more for stronger flavoring.
7 - Mix the apples and spices with hands.
8 - Remove 2 of the pieces of dough from the refrigerator and mold pieces to
the bottom of a pie stone. (Stones work much better than a metal pie tin)
9 - Add the apple mixture to the crust and sprinkle with a little nutmeg and
cinnamon
10 - Remove the remaining dough pieces and form the top of the pie crust. Pinch
the top crust to the bottom crust and sprinkle top with sugar.
11 - Cook the pie for about 20-30 minutes at about 350 degrees. (The longer
cooked the more 'mushy' the insides will be)
Bisgedi Aberffraw
(or as they say on Anglesey Bisgedi 'Berffro)
Menai Baugh
6oz plain flour
4oz margarine or butter
2oz caster sugar
1 Cream the margarine/butter together .
2 Add the flour , gradually, beating well until you get a soft dough.
3 Roll the dough out to a thickness of approx 2cm and cut into biscuits.
Cook in a moderately hot oven for 15 mins.
Aberffraw is a well known historical village on the Isle of Anglesey.
Menai Baugh, Ysgol Rhydgaled.
The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie
Recipe
Katie Piccirillo
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, ½ pound) butter, softened
¾ cup granulated [white] sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 ½ cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
SOUR CREAM APPLE PIE
Bryant Bednarek (favorite dessert)
2 T. flour
¼ tsp. salt
¾ C sugar
1 egg
1 C sour cream
½ tsp. vanilla
2 C. chopped apple
-Mix dry ingredients
-Beat eggs and sour cream, then stir in apples.
- Pour into unbaked pie shell
- Start baking at 425 for 15 minutes, turn down 350 and bake for 30 minutes
longer.
Topping
1/3 C. sugar
1/3 C. flour
1 tsp. cinnamon
¼ C. butter
mix together and spread over the top and bake for 10 minutes at 425. Enjoy!
Magic Cookie Bars (traditional family recipe)
Stephanie Heinzelman
Ingredients:
¾ stick butter
1.5 cups crushed graham cracker crumbs
1 (14 oz) can of Eagle-brand sweetened condensed milk
½ package semi-sweet chocolate chips
1 cup flaked coconut
1 cup chopped nuts
Preheat oven to 350 degrees F (325 degrees F for glass pan). In 13" by 9" baking pan, melt butter, pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature. Serves 24
Dragon Pizza
Bryant, Katie P., Barb, and Chris (Project Madog Workshop 1 Pizza Investigators)
Ask your family dragon what she likes on her pizza. Then, for best results, prepare it according to the basic recipe below. This was discovered after much careful investigation.
Ingredients for each mini-pizza:
half of an "English muffin"
2 Tablespoons pizza sauce (dragon's favorite blend or brand)
2 Tablespoons grated mozzarella cheese
Preferred toppings
(note from investigation: use 2 pepperoni slices if your dragon likes pepperoni
as the investigators did)
Procedure:
Toast/heat muffin for 2 minutes (350 degrees Fahrenheit in toaster oven). Remove
carefully, using oven mitt or potholder. Place toasted/heated muffin on plate.
Spread sauce on muffin.
Add cheese and other toppings.
Return to toaster oven at 350 degrees Fahrenheit and toast/bake for 5 minutes.
Again, remove carefully, place on dragon's plate, and remind her to let it cool
to a safe eating temperature before eating.
Last updated 15-Oct-2003