Tuesday, April 26, 2011

Imitation Bisquick Buttermilk Baking Mix

Makes 13 cups of mix.

• 10 ½ C flour
• ¼ C baking powder
• 1 ½ Tbs salt
• ½ C sugar
• 2 C shortening
• 1 C buttermilk powder (SACO)
• 1 ½ tsp baking soda

1. In a large bowl, mix all ingredients with an electric mixer until the particles are uniform (like cottage cheese).
2. Store in an airtight container.

Notes: Approximate shelf life is 3 months. Refrigeration will lengthen store time.

Red Lobster Cheddar Bay Biscuits

Makes 10 – 12 biscuits.

2 ½ cups Bisquick Buttermilk baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
Pinch salt

1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased (parchment covered) cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

Thursday, April 14, 2011

Lingonberry Butter

Lingonberries are an amazing little berry from Sweden that tastes sort of like a cranberry. Lingonberry preserves are tangy, sweet, and all around good. They are readily available online and in some IKEA and specialty stores. This compound butter is an excellent accompaniment to crepes; store bought Swedish pancake mix, or even toast. The serving size is approximate, but it makes a considerable amount.

·         7 ounces Lingonberry preserves
·         1 1/2 lbs unsalted butter, room temperature 

1.       In a medium mixing bowl, beat the butter with an electric mixer until creamy and pale yellow.
2.       Add lingonberries and beat until thoroughly combined and light pink in color.
3.       The finished product should have no visible liquid and be light and airy. If your butter is juicy, dark pink, or clumpy- keep beating!
4.       Store in an airtight container in the refrigerator. Has an excellent shelf life.

Words of Wisdom from Chef Lidia Bastianich

"Some of the most important things when cooking Italian food as a novice are:
cook seasonally;keep it simple; use fresh herbs; and cook enough for seconds."

Check her out on her Blog, Website, or on PBS or Create TV.

Old-Fashioned Meat Loaf

Nothing Fancy, just good ole home cookin!
About 4 servings

·         1 pound ground beef
·         1 1/4 teaspoons salt
·         1/4 teaspoon ground black pepper
·         1/2 cup chopped onion
·         1/2 cup chopped bell pepper
·         1 egg, lightly beaten
·         8 ounces canned diced tomatoes with juice
·         1/2 cup quick-cooking oats

·         1/3 cup ketchup
·         2 tablespoons brown sugar
·         1 tablespoon prepared mustard

1.      Preheat oven to 375 degrees F.
2.      Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
3.      Mix ingredients for topping and spread on loaf.
4.      Bake for 1 hour.

Swedish Pancakes (Crepes)

Makes about 12 pancakes

·         8 tablespoons unsalted butter
·         1 cup all-purpose flour
·         1 3/4 cups whole milk
·         3 large eggs
·         1/2 teaspoon vanilla extract
·         1/4 teaspoon salt
·         Confectioners' sugar, maple syrup and fresh fruit, for garnish

1.       Melt 4 tablespoons butter in a 10-inch nonstick skillet.
2.       Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.
3.       Preheat the oven to 200 degrees.
4.       Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds.
5.       Transfer to a plate; keep warm in the oven while making the others.
6.       Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water.
7.   Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.  You could also place a small amount of fruit compote inside and roll up then top with whipped cream. Sometimes you will see these served with Lingonberry Butter. Roll up Ricotta Cheese or Yogurt inside and serve with fresh Strawberry slices and Chocolate Syrup. The variations are endless and yummy.

Thursday, February 24, 2011

Low Calorie Easy Shrimp Scampi

Most shrimp scampi recipes use loads of butter, this one uses only a little butter and olive oil. The dish feels fancy but really it's easy and healthy (but don't tell anyone!).


  • 1/2 lb. linguine
  • 1 tsp butter
  • 4 tsp olive oil
  • 4 cloves garlic, minced fine
  • 1 lb. large raw shrimp, peeled and deveined
  • 1/4 cup chopped, fresh parsley
  • 1 Tbsp fresh lemon juice
  • dash salt
  • 2 Tbsp grated, fresh Parmesan



1. Cook the pasta according to the directions on the package.
While the pasta cooks, heat the butter and olive oil over medium heat. Add the garlic, and cook 3 minutes. Add the shrimp, parsley, lemon juice, and salt, and cook until the shrimp are pink and curled.
3. Toss the pasta together with the shrimp and the Parmesan, and serve.

Serves 4
Per Serving Calories 340

Saturday, February 12, 2011

Sweet Potato Ham Roll Ups

A great dish for Holidays and special occasions.

·         2 medium sweet potatoes or 2 medium yams
·         3 tablespoons butter, melted
·         ½ C crushed pineapple, drain and reserve juice
·         ¼ C pecans, chopped
·         ½ C cracker crumbs  
·         3 tablespoons brown sugar
·         2 lbs ham slices, slices of your favorite deli-ham. Have them slice it thick enough to wrap around something without falling apart. An eighth-inch is about right.
·         ¾  C pineapple juice
·         ¼ C Shredded Coconut, firmly packed

1.      Bake sweet potatoes wrapped in foil (crimped side up) until tender.
2.      Peel and mash.
3.      Add butter, pineapple, nuts, crumbs and brown sugar; mix well.
4.      Preheat oven to 350°F.
5.      Spread a thick layer of filling on each ham slice; roll as for a jelly roll, lay in pan against one another so they don’t unroll.
6.      Place in a baking dish; pour pineapple juice over and sprinkle the top with coconut
7.      Cover with foil.
8.      Bake (1 hour for smoked ham and 20 minutes for boiled ham).

Tuesday, February 8, 2011

Cream Cheese Pie

A great refreshing pie made with fresh or frozen fruits or berries.

Soften 14 ozs of Cream Cheese. To this add in a mixer using a paddle;
2/3 C Granulated Sugar
1/4 tsp Cinnamon
3 Eggs

Pour this into an unbaked pie crust and bake at 350 about 25 minutes until a knife comes out clean. Cool to room temperature.

Here's where you show your creativity!

To make a fruit glaze, take any fresh fruit and lightly boil in water till the color is well into the water. For berries, use the less desirable ones like slightly green strawberries and trimmings or perhaps any blueberries that may have split or aren't quite perfect. Peach skin and fruit, etc. Or if your using canned, use the juice or syrup drained off them (but do note you'll have to adjust the sugar).

To top a pie with Fresh Peaches (or Nectarines), it takes about 3 medium ones sliced. Spread a little of the glaze on the pie, arrange the peach slices like a pinwheel from the center, then fit in remaining slices around the perimeter. Spoon the remaining glaze over the fruit while it is still warm enough to work with and fill in the gaps. To make the glaze use about;

1 1/4 C of juice
1 C Granulated Sugar

Bring this to a boil. Mix together and add slowly, stirring constantly;

1/4 C cold Juice
3 Tbsp Cornstarch

Cook until thick and clear.

It takes about 3 C fresh Blueberries which you can do as above, or put all the glaze on the pie then top with the berries, or mix it with the glaze like a compote. It takes about 4 C of Marion, Black, or Raspberries. For Cherries you would use the Compote method. Wen using fresh Strawberries, clean them in cold water and core them then stand them pointed end up on paper towels. If you use frozen berries, thaw them out on paper towels to just thawed, don't let them get too warm.

Pipe Sweetened Whipped Cream around the perimeter of a chilled pie.

Dill Sauce (cold)

We like this Dill Sauce instead of tartar sauce with Salmon cooked on a BBQ, or baked, or poached, or broiled, well you get the idea.

Combine all the ingredients until smooth and then chill a while to let it rest and the flavors to mingle.


1/3 C Sour Cream
1/3 C Mayonnaise (I use Best Foods / Hellman's)
1 Tbsp Finely Chopped Fresh Onion
1 tsp Fresh Lemon Juice
1 tsp Prepared Horseradish
3/4 tsp Dill Weed
1/4 tsp Garlic Salt (I use a Garlic Sea Salt Grinder)
Pepper to taste (I like a fresh ground black pepper, some say you should use white pepper).

Thursday, February 3, 2011

Cream Pie Filling (For Banana, Coconut, Peanutbutter, & Chocolate)

This is the basis for just about any cream pie. I'll show you later in the recipe.

This recipe makes about 3 quarts of filling. It can be eaten as pudding or as a cream pie filling.

Place 2 Quarts Milk (set aside 1 C of that) into a double boiler (we use a dutch oven and a stainless steel mixing bowl) and heat to scalding.
Meanwhile combine;
  • 8 Eggs, slightly beaten with a wire whip by hand.
  • 2 C Granulated Sugar
  • 1 tsp Salt
Dissolve 1/4 C Cornstarch in reserved 1 C Milk and add to the Egg, Sugar, and Salt mixture. Mix well.

When the Milk is scalding hot, gradually add the Egg mix, stirring constantly with a wire whip.
Cook until it is well thickened.
Remove from the heat and add;
  • 4 tsp Vanilla Extract
  • 1 oz Butter
  • 1 oz margarine
Do not store in aluminum. Glass, stainless steel, or plastic is best. Place plastic wrap on top of pudding while it is still warm and smooth out any air pockets.

After you slice cream pies, place a piece of wax paper or parchment on the cut edges to seal out the air, this will prolong the life and look of your pies!

To make Chocolate Cream Pie Filling:

  • 6 C hot cream filling
  • 1 regular size Hershey Chocolate bar
  • 3 squares Bakers semi-sweet Chocolate
in a bowl and slowly mix by hand with a wire whip until all chocolate is dissolved. Allow to cool. Place in baked pie shells, top with sweet whipped cream, and shaved chocolate.

For Coconut Cream Pie:

Add about 1 C. Bakers Angel Flake Coconut to about 3 C chilled filling. Spoon into a baked pie shell and smooth out. Top the pie with sweet whipped cream, making sure to cover all surface filling. Sprinkle some coconut in a pie tin and place under a broiler for a few minutes stirring often until it is golden brown. Allow to cool and sprinkle over the whipped cream.

For Peanut-butter Cream Pie:

Add about 1/2 C PNB to 3 C filling, give or take to your own taste. Continue as for above but sprinkle with chopped nuts instead of toasted coconut.

For Banana Cream Pie:

Layer in the baked pie shell, filling, then sliced bananas, then filling, etc. ending with filling. Top w Sweetened whip cream.

For Chocolate Peanut-butter Cream Pie OR PNB Cup Pie:

Simply layer Chocolate and PNB.


Sour Cream Pear Pie

  • 3/4 C Granulated Sugar
  • 3 Tbsp AP Flour
  • 1 1/2 cups Sour Cream
  • 2 Eggs beaten
  • 1 1/2 tsp Vanilla Extract
  • Pinch of salt
  • 3 C Chunked Pears (canned)
Pour into an unbaked pie shell.

Crumble together by hand and sprinkle over pie;
  • 1 C AP Flour
  • 1/2 C Granulated Sugar
  • 1/2 C Margarine
Bake at 350 degrees for 30 - 45 minutes until golden brown and filling shows signs of bubbling.

Wednesday, February 2, 2011

Sour Cream Raisin Pie

Beat together;

  • 1 1/3 C Sugar
  • 4 Eggs

  • 1 1/3 C Sour Cream
  • Pinch of Salt
  • 1 tsp Vanilla Extract
Stir in;
  • 6 oz Raisins rinsed in warm water
Pour into an unbaked pie shell.
Bake at 325 until a knife comes out clean.
Chill and top with sweet whipped cream.

Tuesday, February 1, 2011

Glazed Lemon Bread

2/3 C Melted Butter
2 1/2 C Granulated Sugar
       Mix together in mixer til smooth
4 Eggs
       Add 1 at a time
1/2 tsp Almond Extract
3 C Flour (AP)
2 tsp Baking Powder
2 tsp Salt
      Combine and add alternating with
1 C Milk
      Fold in;
2 Tbsp Lemon Zest
1 C Chopped Nuts (usually walnuts)
6 Tbsp Lemon Juice

Bake in 2 greased and floured loaf pans at 350 degree oven for about 70 minutes.
Remove from pans and cool slightly and brush with;
Juice and Zest of 1 lemon mixed with enough powdered sugar to make a thin glaze.

Alfredo Classico

  • 1 lb Fettuccine Noodles
  • 2/3 C Margarine (or Butter)
  • 1 1/2 C Grated Fresh Parmesan
  • 1 1/2 C Whipping Cream
  • 1/4 C Parsley, Chopped Fresh

1. Cook pasta according to pkg. instructions
2. Meanwhile, in a small saucepan, melt margarine over med heat.
3. Stir in Minced garlic to taste.
4. Gradually stir in cheese then cream until well blended.
5. Continue heating sauce, stirring constantly, just to boiling point.
6. Remove from heat.
7. Stir in Parsley.
8. Salt (always taste it first and may not need with shrimp) and Pepper (fresh ground)
9. Add sauce to cooked pasta; toss lightly.

  1. Try it with Chicken or Shrimp.
  2. Some recipes call for a pinch of nutmeg.
  3. Add mushrooms to sauce then pour over noodles
  4. Try it with Sun Dried Tomatoes (diced) or Roasted Peppers ( diced)


Originated in Russia.

According to Wikipedia, "A runza (also called a bierock, fleischkuche or Kraut Pirok) is a yeast dough bread pocket with a filling consisting of beef, pork, cabbage or sauerkraut, onions, and seasonings. They are baked in various shapes such as a half-moon, rectangle, round (bun), square, or triangle. In Nebraska, the runza is usually baked in a rectangular shape. The bierocks of Kansas, on the other hand, are generally baked in the shape of a bun."

Ingredients: Dough
2 c Warm Water
2 pkg Yeast
½ c Sugar
1 ½ tsp Salt
1 ea Egg
¼ c Margarine (melted and cooled)
3 c Flour
3 ½ c Flour, reserve

1.  Beat together 1st 7 ingredients
2. Stir in remaining flour.
3.Let rise 1 hr at room temp.

Ingredients: Filling
1 ½ lb Hamburger
½ c Chopped Onion
3 c Shredded Cabbage
½ c Water
1 ½ tsp Salt
½ tsp Pepper
3 dash Tabasco

1. Brown Hamburger then add Onion till translucent.
2. Add remaining, cover and simmer 15-20 mins.
3.Let cool to touch.
4. Roll out dough into a rectangle ~ ¼ thick and cut into 16 squares.
5. Divide filling between squares.
6. Fold corners to center and seal edges (forming a 4 sided dome).
7. Bake 350° until golden brown, brush w/ margarine.

Saturday, January 29, 2011

Grapenut Custard

Note: Cereal mixed in will look this way, added to top it will be layered.

Try it! You'll like it! An old time favorite!
  • 7 Eggs, slightly beaten
  • 1 1/2 C Granulated Sugar
  • 1/2 Tb Vanilla Extract
  • 2/3 tsp Salt
  • 4 2/3 C Milk
Mix by hand with a wire whip and pour into a greased 8 x 8 Pyrex dish.
Sprinkle 2/3 C Grapenuts Cereal (not flakes) evenly over the top.
Bake at 350 degrees for about an hour, until a butter knife inserted in the center comes out clean.
Serve with a dollop of Whipped Cream.

Broccoli Normandy

  • 2 C Broccoli Stems, peeled and chunked
  • 2 C Broccoli Flower (the green head we all eat)
  • 4 C Onion, cut Oriental style (With the grain
  • 2 C Mushrooms (Halved or thick sliced depending on size)
  • 4 C Celery (cut diagonally)
  • 2/3 C Water
Cook covered about 3 minutes on high.
Add 1Beef Stroganoff Seasoning Packet (about 1.5-Ounces) .
Stir in 1 C Sour Cream.
Garnish with shredded Carrot

Sunday, January 23, 2011

Apple Pie (Old fashioned)

·         4 c Apple slices (preferably water pack or at least light syrup)
·         1 c Granulated Sugar
·         3 Tb Flour
·         ½ tsp Nutmeg
·         1 tsp Cinnamon Powder
·         1 tsp Lemon juice
·         Pinch of Salt

1.       Mix all in a bowl then pour into an unbaked pie crust.
2.       Dot with 1 Tb real Butter and top with top crust. Crimp edges and slit a few breathing holes.
3.       Bake at 400⁰ for 10 – 15 min then 325 till juice bubbles at holes.

Some people brush it with egg wash immediately upon removing from the oven, some sprinkle with coarse sugar (available in bakery supplies).
Or top with crumb topping.
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter or margarine
  • Mix till crumbly and sprinkle over pie.

Zucchini Beef Soup

A Hearty Italian Style Soup.
·         2 lb Ground Beef
·         2 lb sliced zucchini
·         1 med onion chopped fine
·         1 ea carrot chopped fine
·         1 stalk celery chopped fine
·         About 36 oz diced tomatoes with juice
·         2 tsp paprika
·         2 tsp Italian seasoning
·         Salt and fresh ground pepper to taste

1.       Brown ground beef.
2.       Add chopped vegetables and zucchini.
3.       Add diced tomatoes and seasonings.

Knickerbocker Bean Soup

·         1 lb Dry Navy Beans
·         4 oz Diced Bacon
·         8 oz small diced onions
·         4 oz small diced carrots
·         1 G chicken stock (I usually use “Better Than Bouillon Chicken Base” and water)
·         ¾ lb diced potatoes (~ ¼ in squares)
·         #2 ½ (1 lb 13 oz) can diced tomatoes
·         ½ oz fresh chopped parsley.
·         Salt and fresh ground pepper to taste.

  1. Soak the beans in water for eight hours or overnight, placing the pan in the refrigerator so that the beans will not ferment. Before cooking the beans, drain the soaking liquid and rinse beans with clean water.        
  2. Brown bacon lightly, add onions, carrots, and stock.
  3. Bring to a boil, add beans and simmer till beans are tender.
  4. Add potatoes and cook till tender.

Saturday, January 22, 2011

Pasta alla Carbonara Recipe, a Family Favorite.

This is the one dish everyone in the family loves and rarely is there ever any leftovers.

A true Carbonara has no cream, and it can be slightly tricky in its execution. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, egg yolk pasta water mix, and pepper, to create a creamy yet not overly thick sauce. Be sure to use the best—quality eggs you can get.

·         1 pound Spaghetti, Fettuccine, Penne, Farfalle, etc.
·     3 tablespoons Extra-Virgin Olive Oil (enough to coat pan bottom)
·     8 ounces Pancetta or good Bacon (I use regular good quality bacon chopped)
·     5 to 6 cloves garlic, chopped (1 clove = 1 teaspoon chopped garlic = 1/2 teaspoon minced)
·     1 ¼ cups freshly grated Parmigiano-Reggiano or Romano or combination
·     4 large Eggs, separated
·     1 teaspoon red pepper flakes (or to taste)
·     Freshly ground Black Pepper
.     1 - 2 Lbs Chicken breast cubes or fresh shrimp (optional)


1.       Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, see package for cooking time.
2.       Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. * Add red pepper flakes and garlic and cook 2 to 3 minutes more. **
3.       In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4.       Drain pasta and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes.
5.        Garnish with parsley and extra grated Romano.

*   Add the chicken and cook only enough to remove pinkness inside or the shrimp making sure not to overcook and turn rubbery.
** Add wine and stir up all the pan drippings if desired.