Austin Cook's Buttermilk Syrup.

 

Austin Cook Buttermilk syrup

• cup white sugar
• ½ cup buttermilk
• ½ cup butter
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Directions

Instructions Checklist

• Step 1

  Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

Pioneer Soup (Danish)

 

"Quick Danish Soup

1 lb. ground beef

1 qt. water

2 tb chicken soup base

1 tb. beef soup base

1 qt. water [error?]

6 carrots, diced

4 potatoes diced

1 onion chopped

2 stalks celery sliced

1 8 oz can tomato sauce

2 tb parsley minced

1 tsp salt

1 ts. M.S.G. accent

1/4 ts. pepper

 

Drop crumbled raw meat into 1 qt. lightly boiling water, seasoned with chicken base & beef base. Cook 10 minutes (or until meat is brown). Cool skim off fat. Add 1 more qt. water, vegetables, tomato sauce & seasonings. Cook just until vegetables are tender. (still firm) Add water to taste. Reheat yield 12 servings."

 

We tried it for the 24th of July Pioneer Celebration.  It was good!

MB's Spaghetti Sauce

 Ingredients:

45 oz can tomatoes (if you use FRESH tomatoes, must place in boiling water & peel off skin before mashing)

28 oz can tomato puree

12 oz can tomato paste

1 Tablespoon dried oregano

1 Tablespoon dried basil

2 bay leaves

1 Tablespoon dried parsley

1 cup sugar (if using FRESH tomatoes, must add 2-3 cups sugar to cut acidic taste)

1 pound 8 links Italian sausage (I buy mild italian sausage at Costco)

2 cloves garlic

1 large Vadalia onion, diced

1 large green pepper, diced

2 Tablespoons olive oil

 

Directions: Add olive oil to deep skillet. Add chopped fresh veggies. Cook until tender--about 5 minutes. Add sausage and cook all the way through. As it's cooking, mash it up with wooden spoon. When cooked, drain in large colander to cut grease. Spray slow cooker with Pam. Pour in sausage-veggie mixture. Add spices, sugar & ALL tomato products. Stir well. Cook for 1 hour on HIGH then turn to low for 5 more hours. Turn off slow cooker & let sauce cool. Serve immediately over homemade fettuccine or linguine garnished with Parmesan with tossed salad & crusty bread. What you don't use can be ladeled into freezer containers to pull out for other pasta meals throughout the month--like lasagna, cannelloni, tortellini, etc.

Cake-Sickle Pan Cake Mix

 l box cake mix--any flavor

  Preheat oven to box instructions.  Mix cake mix per box directions.  Lightly spray each mold with cooking spray.  Fill each mold 1/8 cup full.  Bake for 12-13 minutes, or till golden brown.  Allow to cool for 10 minutes.  The remove Cake-Sickles from the pan and place on cooling rack.  Insert 1 popsicle stick into each Cake-Si9cle.  Allow to cool completely.  Then decorate with frosting and sprinkles, nuts, coconut, chocolate, etc.

Lis'a Homemade protein pops

1 cup soy protein powder

1/2 c. unbleached flour

2 cups rolled oats

1/2 c. ot brown or favorite low sugar cereal

1/2 t. cinnamon

3/4 t. salt

1/2 to 2/3 c. brown sugar

1 c. chocolate chips

1 1/2 c. plain or vanilla yogurt or fat free flavored yogurt

1/4 c. canola oil

2 t. vanilla

Preheat oven to 350 Lighly spray pan with nonstick spray.  Mix together protein powder, flour, oats, oat bran, cinnamon, and salt in a bowl.  Crumble in the brown sugar, rubbing it with your fingers to break up any clumps.  Stir in the chocolate chips.

Measure yogurt, oil and vanilla in a secon dbowl and stir.  Add the wet mixture to the dry mixture.  Blend thoroughly.  May have to use your hands

Transfer mixture to the prepared Cake-Sickle pan, patting evenly into place with your hands.  Bake in the center of the oven for 15 minutes.  Then using hi-heat resistant spatula flip over and cook 15 more minutes until golden around the edges.  Let sit in pan for 55 mins.  and then transfer to a wire rack to cool.  Insert popsicle sticks.  Eat bars within a few hours or seal in a zip lock bag and freeze.  Yields 112-14

Crispy Rice Treat on a stick

Use regular rice krispie recipe and then place in pan and insert sticks

Oatmeal for Breakfast muffins

How To Make Tender Baked Oatmeal Cups

Yield: Makes 12 muffin cups

Ingredients

• Cooking spray
• 2 large eggs
• 1 1/2 cups milk (any kind)
• 1/2 cup unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin)
• 1/4 cup nut butter or 2 tablespoons melted unsalted butter or coconut oil
• 1/4 cup maple syrup or honey, or 3 tablespoons packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
• 1/2 cup raisins or other chopped dried fruit (optional)

Equipment

• Measuring cups and spoons
• 12-well muffin tin
• Medium bowl
• Whisk
• Rubber spatula
• Wire cooling rack

Instructions

1. Heat the oven and grease muffin pan: Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-well muffin tin very well with cooking spray.

2. Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.

3. Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.

4. Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top.

5. Top the muffins: Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.

6. Bake until golden: Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.

7. Cool for 5 minutes: Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely.

Recipe Notes

Storage: Muffins can be kept an airtight container in the refrigerator for up to 5 days.

 

Turmeric ground turkey

1 tbsp olive oil
1 lb ground white-meat turkey
1/2 cup beef broth
2 tbsp chopped cilantro
1/2 tsp real salt
1/4 tsp fresh-ground black pepper
2 tsp turmeric
1/4 tsp cumin
1/4 tsp cayenne pepper

https://www.doctoroz.com/recipe/laura-prepons-turmeric-turkey

1. Heat a skillet over medium heat. Add olive oil and turkey. Break the turkey into chunks with a thick metal spatula.

 

2. Add 1/4 cup broth, cilantro, salt, pepper, turmeric, cumin, and cayenne. Continue to break up the turkey into small pieces as you stir all ingredients together.

 

3. Cook for 4 minutes. Add remaining 1/4 cup beef broth, and cook for another 4 minutes.

 

4. Allow to cool, then transfer to a glass container.

 

 

Pantry Cocoa Brownies

Yield: Makes 16

Prep Time: 20 minutes to 25 minutes

Cook Time: 20 minutes to 30 minutes

Ingredients

• Cooking spray
• 2/3 cup canola or flavorless oil
  
• 2/3 cup natural unsweetened cocoa powder
  
• 1/2 cup all-purpose flour, plus more for dusting
  
• 1/4 teaspoon baking powder
  
• 1/2 teaspoon fine salt
  
• 3 large eggs
  
• 1 1/3 cups powdered sugar
  
• 2/3 cup packed dark brown sugar
  
• 1 teaspoon vanilla extract
  

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 325°F. Coat a 9-inch square baking pan with cooking spray. Dust the pan with flour, tap out the excess, and set aside.

2. Place the oil into a microwave-safe medium bowl and heat on low power in 4 to 6 (5-second) bursts until warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom. Meanwhile, prepare the dry and wet ingredients.

3. Place the flour, baking powder, and salt in a small bowl and whisk to combine; set aside.

4. Place the eggs, powdered sugar, and brown sugar in a large bowl. (Alternatively, place in the bowl of a stand mixer fitted with the paddle attachment.) Using an electric hand mixer, beat on medium speed until fluffy and lighter in color, 2 1/2 to 3 minutes. Beat in the vanilla until just combined.

5. Add 1/2 of the cocoa mixture to the egg mixture and mix at medium-high speed until shiny and fully combined, about 5 minutes. Add the flour mixture to the egg and cocoa mixture and mix at low speed until fully combined. Add the remaining cocoa mixture and and mix at medium-high speed until shiny and fully combined, about 1 minute. Transfer to the baking pan and spread into an even layer.

6. Bake for 20 to 24 minutes (you can bake for up to 30 minutes if you like a firmer brownie with some crisp edges). The brownies will pull away from the edges of the pan, but a cake tester or knife inserted in the middle will not come out clean. Let cool before cutting into 16 squares.

Storage: The brownies can be stored in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days.

Tami Weiser is a writer, recipe developer, culinary educator, and caterer. She is a graduate of the Professional Culinary Arts program at the Institute for Culinary Education (ICE) in New York.

A

Tami Wieser Pantry Brownies

Banana Squash (Oven) 2020

menu! 

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Ingredients

• 1 banana squash, if it's really large use half
• 3 Tbsp butter, cut into small pieces
• 1/4 C brown sugar
• 2 tsp cinnamon
• 2 tsp pumpkin pie spice

Instructions

1. Preheat oven 375 degrees.
2. Cut squash into 10-12 individual sized pieces, wash under running water, pat dry.
3. Using a sharp knife make parallel cuts 1/4" deep.
4. Rotate squash and repeat; forming a checker board.
5. Place on cookie sheet.
6. Press butter cubes into scoring then sprinkle brown sugar, cinnamon, pumpkin pie spice evenly over squash.
7. Bake 1 hour- 1 hour and 15 minutes until soft when poked with a fork and lightly browned.

 

Peppermint Ice Cream Chocolate Sauce

 1 c. sugar
1 can canned milk
2 1/2 squares semi-sweet chocolate or 7 1/2 T. cocoa powder

Mix and stir until sauce starts to thicken

French Onion Soup

https://getpocket.com/explore/item/how-to-make-french-onion-soup?utm_source=pocket-newtab

Lola's Fruit Salad Dressing

 Prepare l package lemon instant pudding according to instructions.  (It's even more yummy if you use the cooked pudding mix).  Then whip cream and fold into the mixture.  Then mix with a variety of fruit.  If using cans, drain the juice from the can.  Some possible choices: fruit cocktail, pineapple, mandarin oranges, bananas, peaches, pears....whatever you would like.   

Grandma Ludwig's Cherry Jello/Apple Salad for Thanksgiving

1  large package of cherry jello
2 c. boiling water
1 1/2 to 2 c. orange juice  (Lola would use 1-2 real oranges and grate a little skin off too) and then use frozen orange juice to make the 1 1/2 c.
Grated rind of one orange
5 grated apples

Serve with whipped cream.  Lola would add a little drained, crushed pineapple to the whipped cream.

(The recipe was written on a note sheet that said "Courtesy of . . . LDS Hospital.)  That is interesting because Lola was a pink lady volunteer at LDS Hospital for years and years.  Jane was also a candy stripper along with her.  She was made the director because she was so organized and did such a good job.  That meant she was a paid employee.  Then, when Lola and Gene were called to preside over the New Zealand South Mission in 1969, she had to be released.  When they came home from their mission to New Zealand, Lola was again asked to lead the volunteers at LDS Hospital.  Grandma was very organized, a good worker, and well respected.

Lola's Lemon Pie Filling

2 c. water
5 T. Cornstarch
1 cup sugar (could do a little less)
2 eggs
1&1/2 -- Lemons Juice
1/4 t. salt
2 T. butter
Grated rind of 1 lemon

Boil water with grated lemon rind and then strain.  Pour lemon water over sugar, cornstarch and salt, which have been thoroughly mixed.  Cook in double boiler until thick.  Add egg yolks, and cook.  Take from fire and add lemon juice and butter.  

Pumpkin Pie for Thanksgiving (Ludwig traditional)

4 eggs
1 can 29 oz Pumpkin
2 c. firmly packed brown sugar
2 T. Pumpkin Pie Spice  Or (2 T Cinnamon, 1 t. Nutmeg, 1 t ginger and 1/2 t. cloves)
2 T flour
1 t. salt
3 1/2 cup (2-13-oz cans) evaporated milk
2 -  9 " pastry shells (unbaked)

Combine eggs and pumpkin.  Blend in sugar, spice, flour and salt; mix well.  Add milk, mix well.  Pour into pastry shells   Bake at 425 degrees 15 minutes.  Reduce heat to 350 degrees and continue baking 35-40 minutes or until knife inserted near center comes out clean.  Cool.  Store in refrigerator.  Two pies (8 servings each)

Mr. Seely (from when I worked at 'S&W Fine Foods') Custard Apple Pie

1 - #303 can of apple sauce
1/4 - 1/2 t. cinnamon
4 medium eggs
8 oz.cream or milk

Beat 4 medium eggs into 8 oz. of cream or milk (or combination).  Then mix apple sauce with eggs and milk mixture.  Place in baked pie shell or graham cracker crust.  Bake in preheated oven at 400 dgrees for 12 to 15 minutes.  Cool and serve with cream or ice cream. 

Aunt Margaret Johnson's Apple Pie

7 medium cooking apples, peeled, cored and thinly sliced (about 8 cups)
1/2 c. sugar
1/2 c. packed brown sugar
2 T. flour
1 t. ground cinnamon
1/2 t. grated lemon peel
1/4 t. salt
2 t. lemon juice
Flaky pastry 

About 2 hours before serving or early in day: 1. In large bowl with rubber spatula, lightly toss first 8 ingredients and set aside. 2. Prepare flaky pastry. On flour surface with floured rolling pin, roll larger pastry ball into a circle 1/8 inch thick and 2 inches larger than 9 inch-pie plate Line plate with pastry. Trim edges, leaving 1 inch overhang. Spoon apple mixture into plate and dot with butter and set aside. 3. Preheat oven to 425 degrees. Roll remaining pastry and cut a few slashes or a design in center of pastry and place over filling. Trim edge also leaving 1 inch overhang. Even out filling and then trim edge (leaving l inch overhang). Fold overhang under. Flute edges. Bake 40-50 minutes. (Dee Ann: All I have to say is thank you and yum!!)