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  Fudgy Buttons (tastes like peanut butter cups)

2 tablespoons butter or margarine
1 1/2 teaspoons baking cocoa
1/2 cup powdered sugar
1/2 teaspoon milk
2 tablespoons creamy peanut butter

Microwave butter in a glass measuring cup till melted. Add cocoa; mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto wax paper; flatten tops and shape into 1 inch patties. Cool in refrigerator.

I find it easier to double the recipe, especially because my kids gobble them up; however, the original proportions are perfect if you just need to satisfy an urge.

 Posted on Connie's Web Food Message Board
 by Sharon Peterson
on June 14, 2003 at 07:52:35

 
     
 
 
     
 
Lemon Bars

1/2 c. butter
1 c. flour
1/4 c. powdered sugar
Mix & pack into bottom of 8 in. or 9 in. pan.  Bake 20 min. @ 350.
1 c. sugar
2 eggs (beaten)
4 Tbsp. lemon juice
2 Tbsp. flour
1/2 tsp. baking powder

Mix sugar, eggs, juice, flour, & baking powder & pour mixture on crust.
  Return to oven for 25 min. @ 350. 
Cool & frost.  Make double for 9x13 pan.

from Laurie
March 25, 2004		  
     
 
 
     
  Orange Pineapple Jello

2 medium carrots
1 8 oz can crushed pineapple
1 box orange or lemon Jello

Dissolve Jello in 1.5 cup boiling water
In blender blend 2 medium carrots cut into chunks
add an 8 oz can of crushed pineapple
Mix in jello

Mother's recipe
April 3, 2004 		 
     
     
  Sauerkraut Bake Dish
 		  
  1 small can sauerkraut  
  1/2 c. Minute Rice  
  1 lb. fried hamburger  
  1 can tomato soup  
  1 can chicken noodle soup  
     
  Put in layers in a 1 1/2 quart baking dish  
  Bake for 1 hour at 350  
     
 

3-20-4   from Connie

  
 

          

 

 
 

Hawaiian Salad

1 Can Pineaple Tidbits
1 Can Mandarin Oranges
1 Can Angel Flake Coconut
1 C. Seedless Green Graps
1 C. Miniature Marshmallows
1 C. Sour Cream

Drain pineapple and oranges.
Combine all items and chill overnight in refrigerator.

 
 

Hamburger Delight

1 lb. Hamburger
2 C. Macaroni
2 Cans Tomato Sauce
1 t. Pepper
1 t. Salt
1 t. Oregano
Mozzarella Cheese, shredded

Brown meat and drain.
Prepare macaroni as directed on package.
Combine meat, sauce, pepper, salt and oregano.
Add macaroni and mix well.
Add cheese on top and bake until cheese melts
Found a recipe for Apple Crisp with oatmeal in  Apples Galore !!!  a small spiral cookbook with apple recipes found at The Red Barn Woodcrafts. The cookbook is by Bruce Carlson and inside the book is 'DEDICATION   This little cookbook is dedicated to Johnny Appleseed'.  I made this recipe tonight and it turned out well.

Apple Crisp   on p. 152

4 Cups  (2 cans) apple pie filling   -  I used 5 - 6 cups freshly sliced apples
3 / 4  Cup brown sugar (packed)
1 / 2  Cup flour
1 Cup oatmeal
3 / 4 t cinnamon
3 / 4 t nutmeg
1 / 3 Cup butter

Heat oven to 375 degrees.  Grease 8  1/2 x 12 inch pan.  Place apples in pan.  Mix remaining ingredients thoroughly.  Sprinkle over apples and bake for 30 minutes.

Sept 19, 2005 from my journal

Finished Chocolate Chip Cookie Murder a Hannah Swensen Mystery by Joanne Fluke.  

After reading about the Chocolate Chip Crunch Cookies I had to make them - they were quite good and all were eaten within a few days.

Preheat oven to 375 degrees F, rack in the middle position.

1 C butter (2 sticks, melted)
1 C white sugar
1 C brown sugar
2 t baking soda
1 t salt
1 t vanilla
2 beaten eggs ( you can beat them up with a fork)
2   1/2  C flour ( not sifted)
2 C crushed corn flake (just crush them with your hands)
1 - 2 C chocolate chips    { I used the entire bag which is about 2 C }

Melt butter, add the sugars and stir.  Add soda, salt, vanilla, and beaten eggs.  Mix well.  Then add flour and stir it in.  Add crushed corn flakes and chocolate chips and mix it all thoroughly.

Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet.  12 to a standard sheet.  Press them down with a floured or greased fork in a crisscross pattern (the same method as peanut butter cookies).

Bake at 375 degrees for 10 minutes.  Cool on cookie sheet for 2 minutes, then remove to a wire rack until they're completely cool.  (The rack is important - it makes them crisp).

The Hannah Swenson Mysteries in order of publication:
Book 1 -- CHOCOLATE CHIP COOKIE MURDER   -   2000
Book 2 -- STRAWBERRY SHORTCAKE MURDER
Book 3 -- BLUEBERRY MUFFIN MURDER
Book 4 -- LEMON MERINGUE PIE MURDER
Book 5 -- FUDGE CUPCAKE MURDER
Book 6 -- SUGAR COOKIE MURDER
Book 7 -- PEACH COBBLER MURDER
Book 8 -- CHERRY CHEESECAKE MURDER
Book 9 -- KEY LIME PIE MURDER   -   to arrive March 2007  
May 25, 2006 from my journal
 --------------------------------------------------------
Suggestion for Robin's Journal  Wed. May 31

bowl of white rice and ginger ale.

Connie: Actually, the whole rice/ginger ale thing isn't that bad. Especially when you sprinkle a little parmesan cheese on it. The rice, not the ginger ale. Do you know what I miss from Ct.? Pastina. I really miss Pastina.

 
 
 

Pumpkin Cookies   by Kati, Budapest, Hungary   10-22-4

Ingredients
1 teaspoon vanilla extract
2 cups cake flour, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup golden raisins
- - vegetable cooking spray
3/4 cup canned pumpkin puree
3/4 cup light brown sugar, packed
1/2 cup plain low-fat yogurt
2 tablespoons vegetable oil
Preparation - Estimated cooking time: 30 minutes -   
1 Heat the oven to 350°F. Spray two baking sheets with vegetable cooking spray.
2 In a large bowl whisk together the pumpkin puree, sugar, yogurt, oil and vanilla extract until smooth.
3 In a medium bowl combine the flour, cinnamon, ginger, allspice, baking soda and salt. Stir the dry ingredients into the wet and mix until just blended. Fold in the raisins.
4 Drop the batter by tablespoonfuls onto the baking sheets, leaving 1 1/2 inches between cookies. Bake until lightly golden, about 15 minutes.
5 Place the baking sheets on wire racks to cool. Remove the cookies with a spatula and cool completely.
6 This recipe can be made ahead and the cookies stored in an airtight container for up to two weeks.
 
 
 


 
 
Crepe recipe:
  • 1 1/2 cups flour 
  • 2 cups milk 
  • 2 eggs
  • 1 1/2 Tblspoon oil
  • 1 Tblspoon Sugar 
  • pinch salt

mix in blender (it should be very runny - add milk to get the right consistancy)

You are supposed to let them sit an hour before cooking, but who has an hour? They are definitely good the next day if you have any batter left!

heat up pan -> you know it is hot enough when you toss a little water on it and the water dances. With a potato stuck on a fork, grease the pan with oil. Keep a little bowl of oil nearby with the potato sitting in it.

Pour in batter, I usually use a ladle. Disperse it thinly by rotating the pan. Flip it when the edges begin to dry and you see little bubbles. Do not despair, the first one is always the worse. They must be Very Thin.

Experiment, have fun! they are terrific with everything. The French eat them with sugar and butter, or lemon and sugar, or jam, or just butter, or just sugar, or melted chocolate, or...you get the idea

Feb. 6, 2005 from Jenny, France

Peanut Butter Balls

1 cup peanut butter
1 cup honey
2 cups powdered milk
1 1/2 cups crushed cornflakes
1 1/2 cups finely chopped walnuts or pecans
1 cup powdered sugar

Mix peanut butter, honey, and milk together in a large bowl to form very thick mixture. Roll mixture in small balls about the size of a walnut. Roll the balls in either the crushed cornflakes, finely chopped nuts, or powdered sugar. Place on waxed paper and refrigerate for 20 minutes.
 
Pineapple Upside Down Biscuits
 
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

 Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Nov. 14, 2005 from Amanda, Illinois and from Paula's Home Cooking on the Food Channel  Nov, 2005 

Berry Shortbread Dreams   
look like my thumb print cookies, but with a glaze

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam
GLAZE:
1 cup confectioners' sugar
2 to 3 teaspoons water
1/2 teaspoon almond extract

In a mixing bowl, cream butter and sugar.
Beat in extract; gradually add flour until dough forms a ball.
Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1 - inch balls.
Place 1 inch apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make an indentation in the center of each ball.
Fill with jam.

Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.
Remove to wire racks to cool.
Spoon additional jam into cookies if desired.
Combine glaze ingredients; drizzle over cookies.
Yield: about 1 1/2 dozen

Dec. 18, 2005 from Cathy, Nebraska

From Lucky Star's journal ---

I thought i would share one of my secret mince pie recipes passed on by my grandmother. Its about time i started sharing!!

Preheat oven to 190°C, gas No. 5 or 375°F

grease 24 medium deep cake tins.  (The type you would make fairy cakes in)

Almond Shortcrust Pastry

8 oz plain flour, 6 oz butter ,  3 oz icing sugar,   3 oz ground almonds,

 1 egg yolk, 3 tablespoons milk , The grated rind of a half a lemon .

Rub the butter and flour in a bowl until they become like fine breadcrumbs then add the ground almonds, icing sugar and grated rind. Work these ingredients together by gradually adding the beaten egg yolk (if the egg is small you might need 2)

Next turn the dough onto a floured work surface and just knead very lightly a few turns so it all joins together and the cracks disappear.   Turn the mixing bowl upside down to cover the pastry and leave for about 10 minutes

Buy a 1lb pot of good quality mincemeat and add large cooking apple chopped fine, 6 chopped glazed cherries, a few drops of rum or rum essence and 2 teaspoons of flaked almonds.

Flour your work surface.

Next, divide the rested pastry into 3 and roll each piece one at a time into a circle.  Make sure a palette knife will slip under the rolled pastry before you cut the rounds.

Use a 3" (7.5cm) scallop edge ring cutter and in total cut 24 patty rounds for the bases.  Before you cut the rounds dip your cutter into flour - this will help the cut rounds come away more easily. Make 24 small stars for the tops.

Line the buttered tins with these rounds.  You should certainly get 24 base rounds plus 24 stars , especially if you utilize the re-rolled pastry bits.  If you do only make a dozen then your pastry is rolled too thickly.

Fill 2 x 12 tray with rounds and place a teaspoon or two of mincemeat in each.  Now place a level teaspoon of ground almonds over the top of each amount of mincemeat filling. This will stop any mincemeat juices boiling over the pie edges.

Bake for 15 minutes in a preheated oven

These are delicious and will disappear from the plate before you can blink 10 eyes so i suggest that you keep them for special visitors or indulge yourself when the kids have eaten all the shop bought ones.

Dec. 13, 2005 from LuckyStar,  UK

Taste of New Zealand: Pikelets

These are a bit like hotcakes but are much smaller--probably about the circumference of a teacup or coffee mug. They are very popular in both New Zealand and Australia and are usually served with strawberry jam or raspberry jam and whipped cream for morning or afternoon tea.

Here's my favorite recipe for pikelets. It's one my mother used to make when I was little.

Gloria's Pikelets:

Heat 1/2 cup of milk in microwave until warm but don't boil. Beat 1 egg well and add 2 tablespoons of sugar and beat until creamy and frothy. Add 1 cup of flour and 2 teaspoons of baking powder, alternatively with the 1/2 cup of warm milk. Lastly heat and melt 1 dessertspoon of golden syrup and 1 tablespoon of butter and add to the mixture. Grease a hotplate or fry pan and cook in spoon lots. Wait until bubbles form around edge of pikelet and then turn over to cook on the other side.

Serve warm or cold with jam and whipped cream or your favorite toppings. Enjoy!

Feb. 13, 2005 from Shelley,  New Zealand  

 

 

Food Message Board entries have been copied here
and board has been closed due to misuse.

 
  • Food Site - moni smith   13:32:10 7/16/2004 (0)
    Hi Connie - this is a really great source for Recipes and I have linked to you on my Journal Page, under catagory "Food".
  • Berry Crostada - Banana Marie 22:37:42 6/09/2004 (0)
    Does anyone have the recipe for Olive Garden's Berry Crostada!  I have been searching everywhere for it, but haven't had any luck yet!

     
  • Looking for a recipe - Bill Kramers   22:27:03 4/18/2004 (2)
    Can anyone please send me a recipe for Vol-Au-Vents,those small pie shapes filled with various dips, shrimps, cheese, curry etc.etc.
    They are usually served as Appetizers, also eaten at parties or before dinners.
    I am not interested in Fruit pies or pasties.
    Thanks
     
  • Quick Chocolate Fix - Sharon Peterson   07:52:35 6/14/2003 (0)

    Fudgy Buttons (tastes like peanut butter cups)

    2 tablespoons butter or margarine
    1 1/2 teaspoons baking cocoa
    1/2 cup powdered sugar
    1/2 teaspoon milk
    2 tablespoons creamy peanut butter

    Microwave butter in a glass measuring cup till melted. Add cocoa; mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto wax paper; flatten tops and shape into 1 inch patties. Cool in refrigerator.

    I find it easier to double the recipe, especially because my kids gobble them up; however, the original proportions are perfect if you just need to satisfy an urge.


     

  • Recipe: Beef Taco Casserole - Jeff  15:07:07 5/14/2003 (0)

    Recipe for an easy to make beef taco casserole I got off a box of sandwich steaks, not that hard to make if you get the frozen sandwich steaks and tasty!

    Ingredients:
    12 thinly sliced sandwich steaks
    1/4 tsp salt
    1/4 tsp pepper
    1/2 tsp chili powder
    11 oz can tomato soup
    14 oz can chili beans
    1/3 cup sliced olives
    1/2 cup chopped onions
    1 cup grated cheddar
    bag of corn chips

    Directions:
    Preheat the oven to 375° F. Break 12 thinly sliced sandwich steaks into a skillet, cook and toss until browned without overcooking. Season with 1/4 tsp. of salt, pepper and 1/2 tsp. of chili powder. Add one (11 oz.) can of tomato soup and one (14 oz.) can of chili beans. Cook slowly for a few minutes to heat and blend the flavors. Spread a (10-1/2 oz.) package of corn chips in a baking dish, pour the steak mixture over the chips, top with 1/3 cup of sliced ripe olives, 1/2 cup of chopped onions and one cup of grated cheddar cheese. Bake in the oven until the cheese melts, and serve piping hot.

    I usually use Philly-Gourmet Sandwich Steaks for this because they are conveniently sliced and 100% pure beef.
     

     
     

  • Free Food - Mike 07:05:57 3/14/2003 (0) 
    The best food is when you are traveling on an expense account and do not have to pay for it.
     
  • What are your favorite restaurants? - Connie 09:03:28 3/09/2003 (3)

    Olive Garden - has great soup and salad.

    And the Berry Crostada is the best! A flaky pastry featuring a filling of cranberries, blueberries and blackberries. Served warm with vanilla ice cream drizzled with raspberry syrup. Does anyone have the recipe for this?

    • Re: Berry Crostada recipe - Lou   10:38:46 10/16/2003 (2)
      If anyone has this recipe,, I would dearly love a copy of it!
       
      • Re: Berry Crostada recipe - Raquel Terrones  10:25:13 11/29/2003 (1)
        : If anyone has this recipe,, I would dearly love a copy of it!
         
        • Re: Berry Crostada recipe - Amy   08:23:57 2/08/2004 (0)
          : : If anyone has this recipe,, I would dearly love a copy of it!
           

     

  • What are your favorite foods? - Connie 07:44:53 3/09/2003 (2)
    • : Spinach salad with hot bacon dressing with warm bread and butter and a glass of rhine wine.

      : Lemonade.

      : Chocolate Cake with Chocolate Frosting.

      Hot Apple Pie with Ice Cream.
       

       

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    Created 3-20-4     Last Update 6-8-6