Category: Recipes

Raisin Walnut Granola

3 cups oats-old fashioned or quick cooking, 1/4 tsp. salt, 1/3 cup veg. oil, 1/4 cup honey, 1 tbsp. vanilla extract, 1/3 cup chopped walnuts, 1/3 shredded coconut, 1/3 cup raisins.

Preheat oven to 350 degrees.  Mix all ingredients except raisins in a mixing bowl.  Spread mixture on a cookie sheet.  Bake mixture for 15 min. stirring once in the middle of cooking. Remove granola from oven, stir.  Let cool for a few min.  Add raisins and stir to combine.  When cooled moved to an airtight container.

I got the original recipe for this from theprudenthomemaker.com.  I have changed it some to suit our tastes.

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Potato Soup

4 cups peeled and diced potatoes, 1/2 cup minced onion, 2 cups chicken stock or one 13 3/4 oz can chicken broth, 1 tsp salt, 1/2 tsp celery salt, 1/8 tsp. pepper and 2 cups milk.

Put all ingredients except milk in sauce pan and simmer until potatoes are done.  Add milk.  Soup may be thickened with a flour and milk mixture.

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Chocolate Chip Cookies

1/2 cup shortening, 1/2 cup butter, 3 cups self rising flour, 1 cup packed brown sugar, 1/2 cup sugar, 2 eggs, 1 tsp. vanilla, 2 cups chocolate chips.  Bake at 350 degrees for 10-12 min. or until done.

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Wendy’s Frosty

Homemade Chocolate Frosty
Makes 1 quart

2 cups whole milk
1/2 cup (4 ounces) chocolate syrup
1 (7 ounce) can sweetened condensed milk
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract

Whisk together the milk, chocolate syrup, and condensed milk, and refrigerate until chilled, at least one hour. In a separate mixing bowl, beat the heavy cream and vanilla until soft peaks just begin to form. Refrigerate until ready to use.

Pour the chocolate milk mixture into the bowl of the ice cream maker and freeze according to manufacturers instructions (about 15 – 20 minutes in my Cuisinart). Once the ice cream is thick, turn the maker off, remove the paddle, and fold in the chilled whipped cream until it is completely incorporated.

Serve immediately, or transfer to a covered, freezer-safe container and freeze. (If freezing, let ice cream soften a few minutes before serving; you want it to be the consistency of a milkshake.)

I got this recipe from http://www.thekitchn.com/restaurant-recipe-homemade-chocolate-frosty-171084

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Hand Pies

Strawberry-Rhubarb Hand Pies

3/4 cup diced strawberries
3/4 cup diced rhubarb
1 T cornstarch
2 T sugar
2 1/4 cup flour
1/4 tsp salt
1/4 cup sugar 
1/2 cup butter
1/4 cup lard or shortening
3 T cold water

Toss the finely diced fruit with cornstarch and 2 T. sugar.
Mix flour, salt, and 1/4 cup sugar. Cut in butter and lard. Stir in water. Knead slightly. Roll out the dough and cut with a biscuit cutter (about 2 1/4 inch).

Spoon a teaspoon or two of fruit filling in the center of the dough circle. Dampen the edges of the dough with water and top with another dough circle. With a fork, crimp the edges. Cut a slit on the top. Optional: You may brush tops with beaten egg and sprinkle with sugar.

Bake at 375 for 20 minutes or until lightly browned. Eat warm or at room temperature. These are best eaten in a day or two.

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Rhubarb Pie

1 cup rhubarb chopped fine, 1/2 stick melted butter, 1 cup sugar, 2 tbsp. cornstarch, 2 eggs beaten, 1 pie crust.  Combine all ingredients.  Pour into pie crust.  Bake at 350 degrees appox. 35 min.

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Fresh Salsa

Chop 5-6 Roma tomatoes,1 small onion and 1/2 cup fresh Cilantro. Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic. Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste. Mix everything together and let sit overnight for flavors to meld.

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Strawberry Rhubarb Jam

 

I got this recipe from http://www.frugalupstate.com/recipes/recipe-cheaters-strawberry-rhubarb-jam/

Cheater’s Strawberry Rhubarb Jam

(freezer jam or boiling water bath canned)

Ingredients:
7-8 C of rhubarb cut into 1 inch chunks
4 cups of sugar or to taste
1- 3 oz pkg strawberry Jell-O

Directions:

1.  Wash and cut up rhubarb stalks into half inch pieces and place in a large bowl.

 

2.  Mix sugar in with the rhubarb chunks.   Cover & let sit for at least an hour until the juices come out of the rhubarb.

 

3.  Cook rhubarb mixture over medium high heat, stirring and mashing a bit until it is soft and the pieces of rhubarb have mostly disintegrated.  Add jello.   Stir until jello is dissolved.  Pour mixture into freezer containers and freeze.

 

 

Yields about 3 pints

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