Cathy's Texas Crabmeat Quesadilla

1 c. crabmeat, flaked 2 T lowfat cottage cheese 3 green onions, chopped 1 tsp. chili powder or jalapenos 2 tbsp salsa 1 tbsp. fresh lemon or lime juice 1/2 c. Monterey Jack, shredded Olive oil 4 lg. tortillas (10 inch size) Combine first ingredients in a bowl. Spread 1/5 of crab mixture over half of a tortilla, leaving a 1 inch border. Sprinkle cheese over crab. Brush edge of tortilla with egg white or water and fold other half of tortilla over first half and seal. Keep moist with paper towel if necessary. Heat 1 tablespoon of olive oil over medium high heat and cook tortilla 1 minute per side or until golden. Drain on paper towel. Repeat for remaining tortillas. Keep warm in oven. Serve with salsa or guacamole. Enjoy

Zaida's Guacamole Surprise

Ingr:
2 medium sized ripe avocados
1/4 cup soft tofu (low-fat surprise)
1 tbsp finely chopped green onions
1 tbsp finely chopped shallots
1 finely chopped garlic
1/2 cup Rotel tomatoes
2  finely chopped roma tomatoes
salt to taste
3 tbsp fresh lime juice

Cut the avocado in half and remove the seed, and scoop the flesh out with a spoon. Mash the avocado with hand or a wooden spoon. Add the tofu to the bowl and mash well, mix well till the tofu is completely broken up and mixed with the avocado.Add the rest of the ingredients and mix well to combine. For smoother texture, use a food processor.

Zaida's Farmer's Salad

Ingr:
1 cup small curd cottage cheese
1 tbsp sour cream (or blue cheese dressing)
5 cherry tomatoes, halved
1 radish, sliced
1 stalk celery, chopped
1/4 cup baby carrots, sliced
1/4 small cucumber, sliced
1 tblsp green, red or yellow bell pepper, chopped
1 green onion with top, chopped
1 tbsp crumbled blue cheese
Pinch garlic powder
Lettuce leaves

Mix cottage cheese with sour cream or blue cheese dressing. Mix in next 7 ingredients. Place 1/2 cup of mix in the center of a lettuce leaf, sprinkle with pinch of garlic powder and a few blue cheese crumbles. Serve with toasted whole wheat English muffin.

Pork (or Veal) and Sauerkraut

Ingr:

1 boneless pork shoulder roast, 4 to 5 pounds

Salt and freshly ground pepper, to taste
2 tablespoons canola oil
4 green onions with tops, chopped
4 cloves garlic, minced
1/2 cup parsely, chopped
2 pounds sauerkraut, squeezed dry
1 tablespoon celery seed

Lay the pork flat, boned side up, on a cutting board. Using a sharp knife, trim away fat. . Season the pork generously with salt and pepper. In a dutch oven over medium-high heat saute garlic, green onions and parsely in canola oil. Add the pork and brown on all sides, about 10 minutes.  Cover and cook until the pork is fork-tender and shreds easily, 4 to 5 hours.  Serve with baked apple slices.

Great-great Grandma Mariotti's Mandelbrot

Ingr:
3 1/4 cups unbleached flour
1 cup ground almonds
1 tsp baking powder-
1/4 tsp salt
3 eggs
1 1/4 cups powdered sugar
1 tbsp lemon rind
1 tsp almond extract
1 tsp vanilla extract
1 cup blanched almonds- chopped

Preheat oven to 350 degrees. In a large bowl, sift in all the dry ingredients. Cream the sugar and eggs until light and fluffy. Stir in the lemon rind both the extracts and add the flour and ground almonds little at a time.Stir in the chopped almonds and transfer to a floured surface, kneading well. Divide the dough into two  long flat loaves. Place on a baking sheet and bake for about 35- 40 minutes or until golden brown. Cool slightly. Carefully cut into 1/2 inch diagonal slices. Arrange the slices in a row and bake again for about 7- 8 minutes. Turn the slices over and bake for another 7-8 minutes.

Frau Wertzer's Muerbeteig (All Butter Pie Crust)

Ingr:
1 cup flour
2 tablespoons sugar
1/2 teaspoon salt
1 egg yolk

1/2 teaspoon vanilla

1 tablespoon lemon juice
6 tablespoons butter

Combine and make a well with: flour, sugar and salt.Add vanilla and lemon juice and work with fingers until light. Work butte into it as you would for pastry, using a pastry blender or the tips of your fingers until the mixture forms one blended ball and no longer adheres to your fingers.Cover and refrigerate for at least 1/2 hour. Roll to 1/8-inch thickness for pie dough. Line the greased pans with this dough. Weight them down with beans and bake in a 400°F oven for 10-12 minutes or until lightly browned. Cool on a rack. Fill.

Hanukkah Latkes

Ingr:

2 lbs of potatoes

1 medium yellow onion
½ c. flour
1 T. sea salt
2 t. freshly ground black pepper
3 eggs
Olive oil, for frying

 Peel the potatoes, cut them into eighths as described above (see “tips and tricks”), and place the pieces into a pot filled with water to keep them from browning. Peel and cut the onion into eighths and grate. Drain the grated onion and squeeze through cheesecloth. Put drained onion into a large bowl, and add the eggs, flour, salt, and pepper. Grate the potato pieces and drain the shreds. Add the drained potato shreds to the onion and egg mixture, and stir. Pour a ½ inch layer of olive oil into a sauté pan, and heat over a medium high. The olive oil should never get so hot that it smokes. Use about ¼ c. of batter per latke. Form batter into balls with your hands, and drop into the hot oil. After about 15-20 seconds, press the latkes with a spatula to flatten. Depending on the temperature, cooking time will vary, approx. 2-3 minutes on each side.. Place the cooked latkes on a paper towel to cool and drain. Serve Makes about 20 small latkes

Challah (Partly) in a Bread Machine

Ingr:

1/3 cup oil

1 1/4 cups water
3 egg yolks
3 tbsp “dusting” flour
5 cups flour - a mix of unbleached and bread flour

1/3 cup sugar (I’ve never had any luck substituting honey, though it works for me in other recipes)
1 tbsp kosher salt
1 tbsp instant yeast
¼ cup “spare” flour

1. Combine oil, eggs and water in a 2-cup measure. Set aside so oil will rise.
2. Sprinkle “dusting” flour into an extra-large (non-zip) freezer bag. Shake flour around to coat inside of bag.
3. Add remaining dry ingredients (except ¼ cup spare flour) to bread machine.
4. With slowly pour oil/water mixture into dry ingredients. Process.
5. Continue pouring slowly until mixture pulls away from sides of bowl and forms a “ball” that moves around the machine in one clump.
6. Continue processing for 30-45 seconds.
7. When a nice “ball” texture is achieved, process for an additional 30-45 seconds.
8. Dump dough into floured freezer bag, knot top and set aside to rise (2-8 hours) OR rest in fridge overnight or longer; bring to room temperature before continuing.
9. Preheat oven to 375°.
10. On floured table, gently divide dough Do not knead at this point!
11. Shape each portion into a braid
12. Set finished loaves on parchment paper in tin foil, regular pan or cookie sheet for a casual look.
13. Brush loaves with egg yolk, cover with plastic, and let rise 1 to 1½ hours.
14. Bake for 30 minutes at 350°. Large loaves may take longer make sure bottom is firm, dry and brown. It should make a hollow sound when tapped.
15. Let set 10 minutes. Remove from pan and cool on a rack.

Homemade Baklava

Ingr:
1 cup of unsalted sweet butter
24 sheets of filo pastry
2 cups of chopped walnuts
1/2 cup of chopped pistachio nuts
3 tbsp of granulated sugar
1 tbsp rose water
Ground pistachio for topping

Syrup:
1/2 cup sugar
1/2 cup honey
1 cup of water
2 tbsp of lemon juice
1 tbsp of rose water

Prepare syrup first. Put all ingredients in a small pan, stir until  sugar is dissolved. Turn to medium high temperature, stirring until the syrup is no longer watery-- around 5 minutes, put aside to cool.. To prepare the phyllo sheets, melt the butter in the microwave. Brush the bottom of the baking pan with butter. Lay the first sheet of filo pastry flat, and brush with butter. Do the same with all 12 sheets. Put the baking pan aside.   Wash the pistachios and walnuts, put in blender, add sugar, rose water and blend until fine. Spread 1/2 of the nuts evenly on top 1/3 of the filo pastry sheets and cover with the second 1/3 of the filo pastry sheets, brushing each one with butter. Repeat with the  second half of nut mixture. Brush the last 1/3 phyllo sheets with water before you butter them.
Cut the pastry with a sharp knife-in a diamond shape, or any shape of your choice, bake in preheated oven at 350 degrees for 15 minutes or until golden brown.  Remove from oven and pour syrup over it while it is hot, sprinkle with ground pistachios and serve cold.

Cathy's Garden Eggplant and Squash Parmaesan

Ingr:
Olive oil spray
2 large eggs
3/4 cup Italian breadcrumbs
1 cup finely grated Parmesan and Romano cheese
1 teaspoon fresh parsely
1/2 teaspoon fresh basil
Coarse salt and cracked ground pepper
2 medium eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
1 medium yellow squash
1 medium zucchini
6 cups homemade marinara sauce
1 1/2 cups shredded provolone cheese

Preheat oven to 375 degrees. Spray a baking sheet with olive oil; set aside. Whisk together eggs and 2 tablespoons wate add fresh herbs. Separately combine breadcrumbs, 3/4 cup Parmesan and Romano cheeses. Dip eggplant slices in egg mixture, letting excess drip off, then place in breadcrumb mixture, coating well cook on baking sheets until golden brown on both sides, about 15 minutes per side Remove from oven.
 Spoon marinara sauce in bottom of an 11-by-15-inch baking dish. Arrange layer of squash and eggplant on top dish; sprinkle with grated cheese and  provolone. Repeat with remaining eggplant, squash, sauce, and cheese sprinkle with remaining grated cheese on top. Bake until bubbling and cheese is melted, 20-25 minutes. Cool slightly before serving. Serves 8-10

Cathy's Bread Machine Whole Wheat Pizza Crust

Ingr:

1 cup water

1/4 cup olive oil
1 tablespoon honey
2 1/2 cups unbleached flour
1 cup whole wheat flour
1 teaspoon salt
2 tablespoons wheat germ
2 1/2 teaspoons yeast

Combine all ingredients in the pan of a bread machine according to your bread machine's instructions (most call for putting all the liquid ingredients in first, then all the dry ingredients, and sprinkling the yeast on top of the dry ingredients). Set the bread machine to the "pizza dough" setting or the "dough" setting. Bread machines put the dough through a kneading and rising cycle, and will signal when the rise is complete. Dough is then ready to use for pizza or calzones.

Top or fill with ingredients of your choice and bake in an oven at 450˚F until dough is golden.

Makes 4 calzones or individual pizzas

Italian Anise Cookies

Ingr:

3/4 cup sugar
1 stick (1/2 cup) unsalted butter, melted
2 large eggs
1/4 cup milk
1 tsp anise extract
2 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt

Beat first 5 ingredients in a large bowl with mixer until blended. On low speed, beat in next 3 ingredients until blended. Drop teaspoons of dough 2 in. apart onto baking sheet. Bake 8 to 10 minutes until bottoms are light golden. Remove cookies to a wire rack to cool. Dip tops of cookies in Glaze and, while wet, sprinkle with nonpareils. Store airtight at room temperature up to 2 weeks or freeze.



Glaze:
Whisk 1 cup confectioners’ sugar, 4 to 5 tsp milk and 1 tsp anise extract in a small bowl until smooth.
Heat oven to 325°F. Coat baking sheet(s) with nonstick spray.2.

Sweet Cherry Crisp

Ingr:

6 cups pitted cherries

1 tbsp cornstarch
2 tbsp sugar
1/2 cup flour
1/2 cup oats
1/3 cup sliced almonds
1 cup brown sugar
1/4 tsp salt
1 tsp cinnamon
1/3 cup butter

Preheat oven to 375 degrees. Mixcherries with cornstarch and sugar in a baking dish (you can use any size, a smaller one will give you a thicker topping - I use 9 x 13 inch).Mix remaining dry ingredients in a small bowl. Cut in butter  to make coarse crumbs.Bake for 45 - 55 minutes, until golden brown, and filling is thick and bubbling over the topping. Serve with whipped or ice cream.

Peanut Butter Ice Cream Pie

Ingr:

1 (18-ounce) package Peanut Butter Chocolate Chip Cookie Dough, softened
1/2 cup peanut butter
1 pint vanilla ice cream, softened
1/4 cup chopped peanuts, plus extra for sprinkling, if desired
3 tablespoons Chocolate Syrup
Preheat oven to 350°F. Grease a 9-inch pie plate. Press 3/4 package cookie dough onto bottom and sides of pie plate. Bake for 10 to 12 minutes, or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack. Spread 1/4 cup peanut butter over crust. Mix ice cream, remaining peanut butter and ¼ cup peanuts in a medium bowl. Spoon into cookie crust; spread evenly. Drizzle with chocolate syrup and additional peanuts. Freeze for at least 2 hours or overnight. Bake remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies over top of pie.
Serve

Peach Custard Pie

Ingr:

1 baked pie shell, cooled

1 pkg vanilla pudding and pie filling

1/2 cup peach juice

1/2 cup milk

Peaches

Topping:

1 cup sour cream

4 tbsp sugar

2 tbsp peach juice

Pinch of coconut (optional)

Prepare pudding as directed except substitute 1/2 cup peach juice for some of the milk. Cool. Use fresh (sauted) or canned sliced peaches and arrange the slices in the bottom of the pie shell. Pour filling over peaches and topping over filling. Arrange pech slices on top in pinwheel pattern. Spinkle with coconut in center, if desired. Chill 2 hours. Serve.

Nana's Carmel-Iced Banana Bread

Ingr:

3-4 ripe bananas

2 cups sifted flour

1/4 tsp salt

1/2 tsp baking powder

3/4 cup butter

1 1/4 cup sugar

1/2 cup sour milk or buttermilk

1 tsp soda

1/2 cup chopped nuts

1 tsp vanilla

Mix milk and soda an pour over the bananas.Mix. Cream sugar and butter and add eggs. Add banana mixture and sifted dry ingredients. Add nuts and vanilla. Bake in an 8 x 12 pan at 325 degrees for 45 minutes.

Icing:
6 tbsp brownsugar
3 tbsp cream or milk
3 tbsp butter
Powdered sugar
1 tsp vanilla

Combine first three ingredients and bring to a boil in a saucepan. Boil 1 minutes. Add enough powdered sugar to make a stiff froting. Add vanilla.

Melt-in-your-mouth Chocolate Squares

Ingr

1 cup water

1/2 c butter

1 1/2 squares unsweetened chocolate

2 cups sifted flour

2 cups sugar

2 eggs

1 1/2 cup sour cream

1 tsp soda

1 tsp grated orange rind

1/2 tsp salt

Combine water, butter and chocolate in pan and bring to a boil - stirring often. Remove from heat, stir to blend well and cool slightly. Mix flour and sugar. Blend into chocolate mix. Add eggs, sour cream, soda, orange rind and salt. Mix well. Pour into greased 5 1/2 by 10 1/2 inch pan. Cool. Spread with chocolate frosting. Garnish with sliveed almonds (optional)

Cathy's Crab and Artichoke Heart Omelet with Hollandaise Sauce

Ingr:
6 ounces flaked crabmeat

2 tablespoons shredded parmesan cheese
salt
freshly ground black pepper
6 eggs
2 tablespoons water
1 ounce butter
2 tablespoons heavy whipping cream

Mix the flaked crabmeat with the cheese and season with salt and pepper. Lightly beat the eggs in a bowl with the water and salt and pepper. Melt the butter in a small skillet and when the froth subsides, pour in the eggs. Place the crab and cheese on top of the eggs just when the eggs are beginning to set. Pour on the cream while the eggs are still liquid and transfer under a hot broiler for a few minutes until the top is golden brown.

Hollandaise sauce:


Place 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a fairly large saucepan or double boiler.With a hand whisk, whisk all the ingredients until blended together. Cut the butter into small chunks and add to the saucepan. Turn the heat on the cooker to medium and begin to whisk the ingredients. As the butter melts, make sure that you blend it thoroughly into the egg yolks. Whisk until all of the butter has blended into the eggs. If the sauce begins to separate, add 2 tsp of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce. Once all of the butter has melted and a sauce has been formed, continue whisking until the sauce thickens  Remove from heat and keep the sauce warm before serving for up to 30 minutes.

Heavenly Low Country Creamy Grits

Ingr:
4 cups water plus additional as necessary

3 cups milk half-and-half or heavy cream
2 cups grits preferably Anson Mill; not instant)
4 to 8 tablespoons unsalted butter
Salt and freshly cracked black pepper

In a pot over medium heat, bring 4 cups of water and the milk, half-and-half or cream to a gentle simmer. Using a wooden spoon, stir in the grits. Cook, stirring constantly, for 5 minutes. Then reduce the heat to medium-low and cook, stirring and scraping the bottom of the pot frequently to prevent the grits from scorching and sticking, for 1 1/2 hours. It may be necessary to add additional water; if this is the case, warm it over medium heat before adding. Remove from the heat, add the butter and stir until it melts. Season with salt and pepper to taste. Cover to keep warm. Serve alone or under soups and stews or seafood recipes.

Ukrainian Chicken Kiev

Ingr:
½ cup butter
½ tablespoon chopped fresh parsley
½ tablespoon chopped fresh chives
1 tablespoon lemon juice
6 skinless, boneless chicken breast halves
salt and pepper to taste
2 cups dried bread crumbs
3 eggs, lightly beaten
3 tablespoons water
2 quarts vegetable oil for frying

In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and chill.

Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour. In a deep fryer or pan, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.

Cathy's Homemade Egg Rolls

Ing:

1 small can water chestnuts, chpped

1 small can baby shrimp

3 green onions

1 clove garlic, minced

2 cups bean sprouts

1 tbsp white wine

7 or 8 mushrooms, chopped

2 tbsp soy sauce

1/2 tbsp corn starch

1 tsp cracked pepper

1 lb Wonton wrappers

1 egg, beaten

Peanut oil for frying

Hot sauce:

1 tbsp dry mustard mixed with water to make paste

Mix first 10 ingredients in a bowl. Place 1 heaping tablespoon of filling in the center of each large wonton. Bruh around the edges with beaten egg and roll. Heat 2 inches of peanut or sesame oil in a skillet or wok. Fry each egg roll at med-high temp until golden brown. Drain on paper towels. Serve with hot mustard sauce - see below or sweet and sour sauce.

Cathy's Texas Fajitas

Ingr:

1 skirt steak

1 green, 1 red and one yellow pepper, sliced

1 red onion

2-3 cloves garlic

2 cups low salt soy sauce

2 cups Worcestershire sauce
1/4 cup pineapple juice

Juice of 1/2 lime

Trim membrance from skirt steak and cut lengthwise into 6 oz pieces, 3/4 inches thick. Marinade overnight (see marinade recipe below). Grill over high heat to sear and then lower heat to grill until cooked to taste, turning often. This is about 6-8 minuyrd. Baste with mix of soy sauce, Worcestershire sauce, pineapple and lime juice. Slice in thin strips, add grilled peppers and onions and roll in heated flour tortilla. Serve with pico de gallo, black eyed peas and corn bread.

Fajita marinade:

4 cups low salt soy sauce

1 cup brown sugar

1 tsp garlic powder

1 tsp onion powder

8 tbsp (1/2 cup) fresh lemon juice

4 tsp ground ginger

Marinade skirt steaks 2-24 hours. Serves 4.

Beef Stroganoff with Homemade Noodles

Ingr

2 lb round steak cut into 1 inch cubes

2 Tbsp vegetable oil for browning meat

1 medium onion, chopped

6-8 cloves of garlic, finally chopped

1/2 lb of sliced fresh mushrooms

1 cup sour cream

8 oz can tomato sauce

1 tsp salt

1/8 tsp pepper

1 Tbsp Worchestershire sause.

12 Tbsp found and 2 Tbsp water used to thicken sauce, if desired.

Brown meat and add onions. Cook a few minutes more. Add remaining ingredients except flour and water Stir. Cover and simmer for 2 hour or until meat is tender. May add mushrooms just before serving. Enjoy.

Cathy's Blender Mayonnaise

Ingr
2 large egg yolks
3 tablespoons of lemon juice
1/4 teaspoon salt
Pinch of white pepper
1/2 tsp dry mustard
1 cup extra light olive oil

Place egg yolks, lemon juice, salt, and pepper into a mixing bowl and whisk until smooth and light. Whisk the olive oil, a few drops at a ime, into the mixture. Make sure that the mixture is fully blended before pouring the next few drops of oil. The whisking will suspend the oil into the yolk mixture and adding the oil a little at a time will keep the mixture in a state of emulsion. Once all the oil has been whisked in, refrigerate for up to a week.

Authentic Italian Cream Cake

Ingr:

3 1/2 cups shredded coconut

1 1/2 cup unsalted butter
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1/2 cup chopped pecans
Frosting:
2 - 8 ounce packages cream cheese, room temperature
1 cup unsalted butter, room temperature
2 teaspoons vanilla
12 ounces confectioners' sugar
1 - 8-ounce jar raspberry preserves
Heat oven to 325F. Grease and flour 3 - 8-inch cake pans. Spread coconut out on a cookie pan and bake about 3 minutes, toss and bake another 3 minutes, until coconut is lightly toasted. Set aside. Cream butter
and sugar together until fluffy. Beat in egg yolks, 1 at a time. Sift together flour and baking soda. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour. Stir in vanilla, 1/2 cup coconut and pecans. Beat egg whites until stiff. Fold into cake mixture. Divide batter between prepared pans. Bake in hot oven 40 to 45 minutes or until a toothpick inserted near center comes out clean. Invert on cooling racks until cool.

Frosting: Whip together cream cheese, butter and vanilla. Gradually whip in the confectioners' sugar. When frosting the cake, spread frosting on top of bottom layer and middle layer, first. Spread raspberry preserves on the bottom of middle layer and top layer. Stack layers. Frost top and sides. Press the remaining coconut on outside of cake. Mange!

Cathy's Homemade Cheese Ravioli

Ingr:

Homemade Spaghetti Sauce

Dough:

3 cups of flour

5 egg yolks

½ tsp salt
Enough water to make a smooth dough (if needed)

Beat the egg yolks and add them and the salt to a mixing bowl already filled with flour. Use your hands and mix to form a dough. If you can’t get all the flour hydrated into a dough, add more water until you can form a nice firm but sticky dough. Knead the dough for about 10 minutes, or until it is smooth and stretchy. Although you can roll out the ravioli sheets immediately, letting the dough rest for 20 minutes or more allows the proteins in the dough to relax and makes rolling much easier. Rest the dough covered under the mixing bowl so it won't dry out too much.

Roll out or put through pasta maker, roll over form, fill - -see below--  and seal. Do not overfill.

Filling:
 
1 cup grated scamorza cheese
1/2 cup grated parmaesan cheese
1 lb ricotta cheese
1/4 bunch fresh parsely
1/2 tsp cracked pepper
1 tsp salt
1/4 cup chopped spinach
 
After filling and sealing, chill. Drop ravioli into salted boiling water (add salt after bringing to boil) and cook for 4-5 minutes. Serve

Aunt Marilyn's Applesauce Spice Cake

Ingr:

2 3/4 cup cake flour or 2 1/2 cup all purpose flour

2 cups sugar

1/4 rsp baking powder

1 1/2 tsp soda

1 1/2 tsp salt

3/4 tsp cinnamon

1/2 tsp cloves

1/2 tsp allspice

1/2 cup butter

1/2 cup water

1 1/2 cup unsweetened applesauce

2 eggs

1/2 cup chopped nuts

1 cup raisins

Heat oven to 350 degrees. Grease and flour pan. Blend dry ingredients. Add together shortening, water and applesauce. Beat 2 minutes. Scrape bowl and add eggs. Beat 2 more minutes. Stir in raisins ad nuts. Pour into pans. Bake layers 30-35 minutes or  a 9 x 13 inch pan 40-45 minutes. Cool.

Cathy's Best Chocolate Cake Ever (with Cocoa Cream Cheese Frosting)

Ing:
1 cup butter, softened
2/1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup cocoa
3 cups sifted flour
2 tsp baking soda
1/2 tsp salt
2 cups milk

Cream butter and sugar unil light. Add eggs, one at a time, beating well after eah addition. Add vanilla. Sift together cocoa, flour, baking soda and salt. Add to creamed mix alternatively with buttermilk, beginning and ending with dry ingredients. Pour into well greased and floured pans. Bake at 350 degrees as follows:

for 3 - 9 inch pans - 30 to 35 minutes
for a 13 by 9 inch pan 55 to 60 minutes


Cream Cheese Frosting:

Blend together 3- 3oz pkg of softened cream cheese and 1/3 cup butter. Mix togetehr 6 cups sifted confectioners sugar and 1 cup cocoa. Add sugar mix to butter mix, gradually. Blend in 5 to 7 tablespoons of light cream.


Yum!

Mom's Almond Chicken

Ingr:

1 1/2 cup almonds sliced, lightly toasted
4 each chicken breasts halves, boneless, skinless
1 x salt and black pepper
1/4 cup flour, all-purpose
1 each egg beaten with 2 tsp. water
1/4 cup butter melted
1 teaspoon lemon juice
1 1/2 teaspoon basil fresh, chopped, or 1/2 tsp dried

With hands, lightly crush almonds into small pieces; reserve.
Lightly flatten chicken breasts. Season with salt and pepper.
Dredge chicken in flour. Pat off excess flour. Dip chicken in beaten egg.
Press each chicken breast in almonds, covering chicken well.
Place on buttered baking sheet.
Bake at 425 for 10 to 15 minutes or until chicken is just firm and almonds are golden.
Meanwhile, combine butter, lemon juice, and basil.
Drizzle over cooked chicken breasts

Strawberries Romanoff

Ingr:

2 quarts fresh strawberries

Sugar

1 Pt vanilla ice cream

1 cup whipping cream

Juice of 1 lemon

1/4 cup Cointreau ( or Grand Marnier)

Wash and stem berries, sweeten to taste. Whip theice cream slightly. Whip th cream until very stiff and fold into ic cream. Add lemon juice and Cointreau, stir. Pour over berries. Serve in frosted bowls.

Molasses Cake

Ingr:
1/2 c. butter
1/2 c. brown sugar
1/2 c. molasses
1 egg
2 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
3/4 tsp. soda
1 tsp. mixed spices
1/2 c. milk
Cream butter and sugar. Stir in molasses beaten with egg. Resift flour with other dry ingredients. Add sifted ingredients alternately with milk. Bake cake in greased 9 inch tube pan in moderate oven 350 degrees for about 45 minutes. Serve warm with raisin sauce.

RAISIN SAUCE FOR MOLASSES CAKE:
1 1/2 c. water
1/3 c. raisins
1/4 c. sugar
1/8 tsp. salt
2 tbsp. butter
1 tsp. flour
1 tsp. nutmeg or lemon rind

Boil first 4 ingredients 15 minutes. Melt butter, stir in flour. Add sauce slowly. Stir until it boils. Add flavoring.

Peanut Blossoms

Ingr

1 cup sugar

1 cup brown sgar

1 cup butter

2 eggs

1/4 cup milk

2tsps vanilla

3 1/2 cups flour

2 tsps baking soda

1 tsp salt

2 10 oz pkg milk chocolate candies

Crem sugrs, butter and peanut butter. Beat in eggs, milk and vanilla. Sift together flour, sod and salt. Stir into egg mix. Shape into balls and roll in white sugar. Place on ungreased cookie sheet. Bake at 350 degrees. After removing from oven, immediately press a hershey's kisss into the center of each cookie. Makes 7 dozen.

Grandma Mariotti's Gugelhupf

Ingr:
1/2 cup dark seedless raisins
1/4 cup dark rum
2 pkg active dry yeast
Pinch of sugar
1/4 cup warm water
1/2 lb unsalted butter, softened
1/2 cup sugar
6 egg yolks
2 1/2 tsp grated lemon peel
1/2 tsp vanilla
1/4 tsp salt
2 cups sifted flour
4 eg whites
1/8 cup blanched almonds

Soak rasins in rum for 1/2 hr. Drain well. Dissolve yeast with pinch of sugar in lukewarm water. Cream butter with 1/4 cup of the sugar. Stir in dissolved yeast. Beat in egg yolks one at a time.  Add lemon peel, vanilla, salt and risings. Add flour gradually, beating well after each addition. Beat egg whites until stiff peaks form, fold egg whites into yeast batter. Buter a 10 inch Gugelhupf or Bundt pan. Arranges almonds in a circle in the bottom of pan. Carefully spoon batter into pan. Allow to rise until doubled -- about 1.5 hours. Bake in preheated oven at 350 degrees for about 40 minutes. Cool about 10 minutes in pan, then invert. Cool completely on rack. Dust lightly with confectioner's sugar. Serve.

Nana's Date Oatmeal Cookies

Ingr:

1 1/2 cups sifted flour

1 tsp baking owder

1/2 tsp salt

1 tsp soda

1 tsp cinnamon

1 tsp allspice

1/2 cups butter

1 cup sugar

3 eggs well beaten

1/ cup milk

2 cups uncooked rolled oats

1 cup chopped dates

1 cup coconut

1/2 cup nuts

Combine the flour, baking powder, salt, soda and spices, sifting twice. Cream the butter gradually adding the sugar and cream. Add the beaten eggs and stir in the oats and milk. Sift the flour over the dates, nuts and coconut. Mix well. Stir into the oatmeal mix. Drop by small tablespoonfuls onto lightly grease cookie sheet, 3 inches apart. Bake in 350 degree oven for 10-12 minutes or until delicately browned. makes about 3 dozen.

Nana's Date and Nut Bars

Ingr:

3/4 cup sifted all purpose flour

1 tsp baking powder

1/4 tsp salt

3/4 cup brown sugar

3 eggs, beaten

1/4 cup melted butter

1 cup chopped nuts

2 cups chopped dates

Sift together first three ingredients. Add and mix in brown sugar. Add and mix well, eggs and butter. Stir in nuts and dates.  Spread in a well-greased 10 x 6 1/2 x 1 1/2 inch pan. Bake at 325 degrees about 50 minutes. Remove from ovn. Cool. Cut in bars. Icing optional.

Cioppino

Ingr:

2 lb crab

3 med mushrooms, sliced

2 scallions, sliced

1 clove of garlic, crushed

1 tbsp olive oil

4 clams

4 mussels

4 prawns

1/2 cup dry white wine

1/2 cup clam juice

1/2 Plum tomato, peeled and chopped

1/4 cup homemade marinara sauce.

Dash tobasco sauce

Dash worchestershire sauce

Saute' scallion, musrooms and garlic in olive oil. Add shelfish and coat with oil. dd wine and reduce by half. Add chopped tomato and simmer ove medium heat for a few mintes. Add remaining ingredients and bring to a boil. Reduce to simmerand cook for fifteen to twenty minutes. Serves two.

Red, White and Blue Salad

Ingr:

1 can blueberries, drained

2 cups hot water

2 pkgs raspberry jello

1 pkg frozen raspberries

1/2 pt light cream

1/2 cup sugar

1 envelop plain gelatin

1/4 cup cold water

1/2 pt sour cream

1 tsp vanilla

Dissolve 1 pkg raspberry jello in half of hot water, add raspberries and gel in bottom of 13 by 9 inch pan for a couple of hours.

Heat cream and suar until hot. Mix unflavored gelatin in cold water. Add to light cream mixture. Add sour cream and vanilla to mix and chill. Spread on top of gelled mixture. Gel for a couple of hours. Dissolve second pkg raspberry jello in last half of hot water and addblueberries. Cool. Add to top of gelled mix and gel overnight.

Polynesian Meatballs

Ingr:
2lbs round ef
1egg, beaen
1 1/2 cups par-boiled rice
1 small onion, chopped
1 tsp baking powder
1/2 tsp salt
1 tsp pepper
1 tsp soy salt
1 small jar pickled pimentos

To make meatballs, mix all ingredients together, shape into  24 balls. Place in shallow dish in  preheated oven at 350 degrees for 20 min, turnin



Sauce:
1 20 oz can pineapple chunks, drained (reserve juice)
Water plus reserved juice to make 1.5 cups
2 1/2 tbsp cornstarch
3/4 cup chopped green pepper
1/3 cup brown sugar
3/4 cup sliced celery
3 tbsp soy sauce

Anise Duck

1 bunch scallions, chopped
5-6 Star anise cloves
Duck giblets
Duck
1/2 cup sugar
1 tbsp sherry
3/4 cup soy sauce
1/2 cup water

Place scallions, anise, giblets and duck, breast side down into bottom of a heavy covered pot. Pour the combined next four ingredients over it. Cover tightly. Bring to boil and then simmer 1.5 to 2 hours. When half done, turn duckling. Remove when done and cut duck into serving pieces. Refrigerate liquide so fat rises and congeals.Skim off fat. Heat sauce 15 minutes before serving. Crisp duck under broiler, skin side up. Serve duck with liquid separately. Serve with steamed vegetables and saffron rice.

Potica

Dough:
1/2 cup warm (110 degrees) water
1 pkg dry yeast
1 cup milk, warm
1/4 cup butter
1 tsp salt
3 1/2 to 3 3/4 cups flour
2 egg yolks, beaten

Filling:
6 tbsp cream, warm
2 cups walnuts, ground
2/3 cups sugar
1/2 tsp salt
2 tsp vanilla
2 tbsp butter
2 egg white
2 tbsp bread crumbs

Day before: springkle yeast over water, stir. Mix milk, sugar, butter, salt and cool. Add 3 cups flour, beating well, add yeast, egg yolks and enough additionl flour to make a soft dough. Beat. Turn out on floured surface, cover and let stand 10 min. Knead 9-10 minutes. Place in greased bowl, turn, cover and let rise until doubled (1.5 hour). Punch down, let rise again, 45 min. Grease two 9 x 5 x 3 inch baking pans. Make filling: sitr walnuts into cream. Add sugar, salt and vanilla. Melt butter in frying pan, add bread crumbs, saute' and add to nut ix. Remove 2 tbsp from egg whites then beat until stiff. Fold into nut mix. Punch down dough, divide and roll each half into 16 by 9 inch piece. Spread half of filling on each. Roll up as with a jelly roll. Let rie until almost doubled -- 35-40 min. Bake 35-40 min in a 375 degree oven -- until hollow sounding when tapped. When dne, remove from pan, la on a rack. Brush with reserved egg white. Serve next day.

Chocolate Banana Cream Pie

Ingr:
1 8 inch baked pie shell
3 tbsp cornstarch
3/4 cup sugar
1/2 tsp salt
2 cups milk
2 egg yolks, well-beaten
1.5 oz, baking chocolate, in pieces
1 tbsp butter
2-3 bananas, sliced
1/2 cup sweetened whipping cream

Blend cornstarch, sugar and salt in the top of a double boiler. Slowly stir in milk and egg yolks. Add baking chocolate and cook over simmering water, stirring constantly until thickened. Cover and cook for 5 minutes. Remove from heat and add butter and vanilla. Cover bottom of pie shell with a small amount of filling. Place sliced bananas on top and cover with remaining filling. Place plastic wrap directly on top of pudding and chill. At serving time, add whipping cream and garnish as desired.

Nana's Never Fail Chocolate Cake

Ingr:
2 eggs
1 cup butter
3 cups flour
1/2 cup cocoa
1 cup sour milk
2 tsp vanilla
2 tsp baking soda
1/2 tsp salt
2 cups sugar
1 cup boiling water

Put all ingredients in a bowl in the order given. DO NOT MIX until LAST item is added. THEN mix thoroughly. Bake in a 9 by 13 inch greased and floured pan at 350 degrees until toothpick inserted in middle come out clean -- about 35-40 min.

Aunt Marilyn's Date Cake with Broiled Icing

Ingr:
1 up boiling water
1/4 lb (1 cup) chopped dates
1 tsp soda
1 cup sugar
1/2 cup butter
1 egg
1 1/2 cups sifted flour
1 tsp salt
1 tsp vanilla

Icing:
4 tbsp melted butter
1/2 cup brown sugar
2 tbsp milk
1 cup coconut
chopped nuts (opt)
our boiling water over dates an soda. Let stand while mixing batter-- cream sugarand butter. Add eggand beat again. Add flour and salt -- alternating with  dates and soda mix. Add vanilla -- pour into greased and floured 9 x 12 inch pan. Bake for 45 minutes at 350 degrees.
Immediately after cake is taken out of oven, spread icing evenly over cake. Set oven on broiland lightly brown icing -- watching carefully. 
Serve -- do not remove from pan as this is a very moist cake.

Cathy's Cannolis

Ingr:
1 3/4 unsifted flour
1/2 tsp salt
2 tbsp sugar
1 egg, slightly beaten
2 tbsp firm butter in small "peas"
1/4 cup Sutern (dry)

1 egg whit (slightly beaten)
Pizzelle iron or oil for frying

Ricotta filling:
2 cups ricotta cheese, whipped
3/4 cup unsifted powdered sugar
2 tsp vanilla
1 cup whipped heavy cream
1 tsp orange rind
1/4 cup chopped milk chocolate

Mix cannoli ingredients in order listed. Make cannolis with iron or fry, drain on paper towels and roll when still warm.

To make filling whip the ricotta cheese and powdered sugar, together, fold in vanilla, whipped cream, orange rind and chocolate pieces. Fill cannoli shell with pastry tube. Mange.

Whole Wheat Sourdough Bagels with Starter

Ingr:
2 cup warm water
1/4 cup honey
2 teaspoons salt
6 cups wheat flour
1/3 cup sour dough starter
Starter:
1 small handful (1/4 to 1/3 cup) white flour
1 or 2 tablespoons of water
small bowl
towel, napkin, or other piece of cloth
large spoon

1. In a mound of flour, make a small well and add the water.
2. Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.
3. Knead this small piece of dough with your fingers for about 5–8 minutes, until it becomes springy.
4. Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.
5. When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust, you’ll find tiny bubbles and smell a sweet aroma.
6. Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.
7. After 1 or 2 days the starter will have a new, fresh look. Remove any dried dough and mix with about 1 cup of flour.
8. Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.
9. When the starter is ready, it will appear fully risen, and a small indentation made with a finger won’t spring back.

Now the starter is ready to be used in virtually any sourdough recipe. Remember to save a small piece of the starter: You can put it in the refrigerator for several days, then refresh it again as above and use it to make another loaf. A good starter will serve you for years to come

In the evening combine all ingredients. Knead or mix in your mixer for ten minutes. Cover with plastic and leave on the counter. In the morning the dough should be doubled. Knead for a minute and then divide dough into 12-14 balls. Take the balls and put your thumbs through the middle of the ball to make a bagel shape. Work the hole to 2 inches because the holes will shrink when they rise although I don’t mind if the hole closes up a bit. It helps keep the toppings from falling through.

Allow the bagels to rest for 20 minutes. I ruined my first batch by letting them rest too long so don’t do it! While the bagels are resting, start boiling a pot of water on the stove. Add honey or sugar (about 1/3 cup) to the water. After the bagels have rested and your water is boiling drop the bagels two or three at a time into the boiling water. Boil for one minute. Do not over boil or your bagels will fall apart. After a minute remove from the water with a slotted spoon and place on greased cookie sheet
After the bagels are boiled you can brush them with an egg wash ( one egg white and about 3 Tbs of water) but it isn’t required. Bake in a 350 degree oven for about 30-40 minutes or until golden brown. Sour dough takes longer to bake than regular dough so it may need to go longer.

Cathy's Double Quick Rolls

Ingr:
1 cup warm water
1 pkg dry yeast
1 tsp salt
2 1/4 cup flour
1 egg
2 tbsp melted butter
2 tbsp sugar

Mix all ingredients together. Coverand etrise for 30 minutes. Put in greased muffin tins and let rise again for 30 minutes. Bake at 350 degrees for 30 minutes or until golden.

Treebeard's Red Beans and Rice

Ingr:

1 lb driedred kidney beans

1 1/2 cups water

2 medium onions, chopped

2 stalks celery with leaves, chopped

1/2 bell pepper, chopped

(Ham bone or bacon drippings optional)

1 lb smoked link sausage

Salt

Ground pepper

Garlic, chopped

Cayenne pepper

Bay leaves

Thyme

Oregano

Soak beans in water overnight. When ready to cook, add onion, celery, bell pepper, garlic and drippings. Bring to a boil and simmer about 2 hours until beans get soft and start to thicken atthe bottom. Add sausage and desired seasonings to taste during the last 30 minutes. Serve with hot fluffy rice and a green salad. If desired, garnish with grated sharp cheddar cheese, chopped green onions and jalapeno corn bread or French bread. Serves 6.

Cathy's Petite Babas au Rhum

Ingr:
2/3 c flour
1/4 cup sugar
1 pkg Active dry yeast
1/2 cup milk
1/4 cup butter
3 eggs (at room temperature)
1/3 cup flour
3/4 to 1 cup flour

Syrup
1 cup sugar
1/2 cup Jamaica Rum
1/2 cup water

Pastry or whipped cream
Slivered almonds
 
In a large bowl, mix first three ingredients. Heat milk, butter to 120 degrees and add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl, occasionally. Add 3 eggs and 1/3 cup flour. Beat at high speed 2 minutes. Add enough more flour to make a stiff batter. Cover and let rise until doubled (about 1 hour). Bring sugar, rum and water to a full boil, stirring often.Cool to lukewarm. Spoon batter into greased fluted cake pan, muffin or bundt muffin cups. Let rise just until batter fills cups (about 30 minutes). Bake at 375 degrees for 15 minutes for cupcakes, 25-30 minutes for cake. After taking from over, prick all over with fork. Pour rum syrup over cake.After syrup is absorbed, cool on wire racks. Top with whipped or pastry cream sprinkled with almonds

Nana's Pink Chiffon Pie

Ingr:
16 graham crackers (rolled fne)
1/4 cup sugar
1/4 cup butter (softened)

Filling:
1 pkg strawberry jello
1/2 cup hot water
1/4 cup sugar
1/4 cup lemon juice
1 tall can evaporated milk
1 tsp grated lemon

Mix crust ingredients and press into a 9 inc pie plate. Chill.
Dissolve gelatin in hot water and add lemon juice and sugar. Let stand while whipping evaporated milk until stiff froth. Add gelatin mix and whip, again. Stir in lemon rind and pour into pie shell. Top withremaining crumbs. Chill in refrigerator 1-2 hours.

Mennonite Shortbread Cookies

Ingr:
1 c butter, softened
2 cups of sugar
2 eggs
1 cup milk soured with 1/2 tsp lemon juice
1 tsp baking soda
1 ts nutmeg (or almond)
1 tbsp baking powder
1/2 tsp salt
5 c flour

Cream butter with sugar. Add eggs, beat well. Mix soda with milk and lemon juice. Add to creamed mixture alternatively with dry ingredients. Roll out dough on floured board. Cut shapes. Bake on ungreased cookie sheet at 400 degrees for 8-10 minutes -- watch carefully while baking.