Recipes

Some of the delicious food that has shown up at our meetings:

Carol's Easy Malasadas
Carol's Breakfast Quiches to Go
Canteen Cookie Bars
Carol's Make-Ahead Breakfast Casserole
Berry Cobbler Shortcake
Chimichangas
Spiced Crazy Wacky Cake

Carol's Easy Malasadas
(adapted from my Azorean grandmother's 150+ yr old recipe)

Yield: about 24 donut holes

Ingredients
2 cups Bisquick
1 cup milk
1 egg
1/2 tsp lemon extract
4 - 6 slices bread, crusts removed and bread cut into fourths
(The bread acts as a yeast agent. Great recipe for day old bread.)
Oil for deep frying

Directions
  1. Heat deep fry -- high.
  2. Line a plate with paper towels for draining the oil.
  3. Combine or whisk Bisquick, milk, egg, lemon extract in medium bowl.
  4. Dip each bread square into batter to coat well. Drag the batter-coated piece over a utensil (I use a table knife) to remove some of the dripping excess.
  5. Drop piece into hot oil in deep fryer
  6. Fry 15-20 seconds on each side to medium brown color.
  7. Drain immediately on paper towels.
  8. Sprinkle sugar on both sides of the holes.
Best eaten warm!
Other suggestions for fried donut holes to replace sugar sprinkle:
  • Sprinkle with cinnamon/sugar mixture
  • Glaze of confectioner's sugar (lemon glaze is great!)
  • Melted chocolate (with chocolate sprinkles!)
  • Nuts
  • Decorative sprinkles
Kids love making the batter and decorating the holes. I have made these each year for over 40 years in my classrooms (middle and high school children). It was always one of the hits of the year.

Carol's Breakfast Quiches to Go

Makes 16 quiches
Prep Time: 25 min
Total time: 45 min

Heat oven to 350 degrees.
Spray 16 muffin cups (2-3/4in x 1-3/4in) with no-stick cooking spray. May
use cupcake wrappers.

Ingredients
2 cans (8 oz each) refrigerated crescent rolls (8 rolls each)
½ cup chopped onion
1 bunch green onion, use only the white part of the stems, chopped
1 pkg. (8 oz.) cream cheese, softened
3 eggs
1 box (9 oz) frozen chopped spinach, thawed, squeezed well to drain
¼ tsp salt
1/8 tsp black pepper
Sprinkle of garlic powder
Light sprinkle of nutmeg (secret ingredient!!)
1 cup shredded mozzarella cheese (4 oz)

Directions
  1. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
  2. In 2 Tbsp butter, sauté onions.
  3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
  4. Add eggs, one at a time, beating well after each addition.
  5. Stir in sautéed onions, spinach, salt, pepper, nutmeg, and garlic powder.
  6. Fold in cheese.
  7. Fill each cup to the top with egg mixture. Do not overfill (to overflowing).
  8. Bake 20-28 minutes, checking after first 18 min. Quiches are ready when toothpick or knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.
Canteen Cookie Bars

Yield: 2 dozen 2-inch bars

Ingredients
1/2 cup shortening
2 eggs, beaten
1/4 teaspoon salt
2 Tablespoons flour
1-1/2 cups packed brown sugar, divided
1/2 teaspoon baking powder
1 cup sifted flour
1-1/2 cups shredded coconut
1 teaspoon vanilla extract
1 cup nuts, coarsely chopped

Directions
  1. Preheat oven to 325 degrees F. 
  2. Combine shortening and salt. 
  3. Add 1/2 cup of the brown sugar and cream well. 
  4. Add the 1 cup flour and blend. 
  5. Spread in a greased 12X8-inch pan. 
  6. Bake for 20 minutes, or until firm and golden brown. 
  7. Add remaining 1 cup brown sugar and the vanilla to the eggs, beating until thick and foamy. 
  8. Then add the 2 Tablespoons flour, baking powder, coconut, and nuts, and blend. 
  9. Spread over baked mixture. 
  10. Return to oven and bake for 25 minutes. 
  11. Cool and cut into small bars.

Carol's Make-Ahead Breakfast Casserole

Prep time: 25 minutes
Cook time: 55 minutes
Ready in: 1 hour 20 minutes
Servings: 10

Ingredients
8 slices sourdough bread
1 pound spicy pork sausage, Jimmy Dean 1/2 hot, 1/2 mild
1/4-1/2 lb. bacon, chopped and fried
5 eggs
2-1/2 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach—thawed, drained and squeezed dry -or- fresh spinach, cooked
1 tsp salt
1/2 tsp pepper
1 (f.5 ounce) can mushrooms, drained and chopped or fresh mushrooms, sauteed with 1/2 yellow onion & 1 tsp minced garlic
sprinkling of smoked paprika
1-2 cans diced green chiles
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack or Pepper Jack cheese
1/2 teaspoon dry mustard
2 sprigs fresh parsley, for garnish

Directions
  1. Cut crusts from bread and cube. Spread cut bread on bottom of greased 9X13 inch baking dish
  2. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over bread.
  3. Cut bacon. cook over medium heat until done. Spread bacon over sausage and bread
  4. Prepare mushrooms, onions, and garlic. Saute together.
  5. In a large bowl, whisk together eggs until well blended. Stir in diced chiles, spinach, mushroom mixture, cheeses, S&P, paprika, and mustard.
  6. Mix together milk and soup. Add to egg mixture and pour all over sausage, bacon and bread. Refrigerate overnight.
  7. The next morning, preheat oven to 325 degrees F (165 degrees C).
  8. Bake in preheated oven for 50-55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

Berry Cobbler Shortcake
by Patricia Yee, as published in Sunset Magazine, June 2000
prep and cook time: about 1 hour

Ingredients
2 cups all-purpose flour
about 1-1/3 cups sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 teaspoon baking soda
1/2 teaspoon salt
about 3/4 cup butter, cut into chunks
2 large eggs
2/3 cup buttermilk
2 quarts berries, rinsed and drained (use one kind or mix several), such as blueberries, boysenberries, loganberries, olallieberries, raspberries, or hulled strawberries
1 cup whipping cream

Directions
  1. In a bowl, combine flour, 1 cup sugar, baking powder, lemon peel, orange peel, baking soda and salt. With a pastry blender or your fingers, cut or rub in 3/4 cup butter until coarse crumbs form.
  2. In another bowl, mix eggs and buttermilk to blend. Add to flour mixture; stir with a fork until evenly moistened. Spread batter in a buttered shallow 9-by-13-inch casserole.
  3. Slice strawberries, if using. In a bowl, mix berries with 1/4 cup sugar. Spoon 3 cups berries evenly over batter. If desired, sweeten remaining berries with more sugar to taste.
  4. Bake cobbler in a 350 degree oven until browned, 30 to 40 minutes.
  5. Meanwhile, in a bowl with a mixer on high speed, whip cream until it holds soft peaks; sweeten with about 2 tablespoons sugar to taste.
  6. Cut warm or cool cobbler into 8 portions. With a wide spatula, transfer portions to plates. top equally with remaining berries and whipped cream.
Chimichangas
from Tough Cookie by Diane Mott Davidson

Ingredients
2 Tbs vegetable oil, plus additional oil for deep-fat frying
1-1/2 lbs chicken breast, trimmed of fat and finely chopped (1/2-inch square pieces)
1/2 c finely chopped onion
2 Tbs dry taco seasoning mix
1 c canned black beans, well drained and rinsed
4 oz (1 small can) chopped green chiles
1 c grated Cheddar cheese
1 c grated Monterey Jack cheese
1/2 c finely chopped cilantro
1/2 jalapeño chile, seeded and finely chopped
3 Tbs picante sauce
1 tsp salt
1 lb egg roll wrappers (large, square, 20-21 in a package

Directions
  1. In a wide frying pan, heat the 2 Tbs oil over medium-high heat until hot but not smoking.
  2. Add the chicken and onions, stir well, then add the taco seasoning and stir again. Stir for several minutes, until the onions turn translucent and the chicken is just cooked. 
  3. Remove the pan fro the heat and add the beans, chiles, cheeses, cilantro, jalapeño, picante sauce, and salt, and set aside.
  4. On a paper towel-covered plate, place 1 egg roll wrapper at a time and following the directions on the wrapper package, roll 1 heaping Tbs of the filling into each egg roll wrapper. Complete the 20-21 wrappers.
  5. In a wide, deep frying pan, pour vegetable oil to a depth of 1/2 inch. Heat to 370 degrees F, then place no more than 3 or 4 egg rolls at a time into the oil and fry until golden brown.
  6. Drain on paper towels. Serve with guacamole, sour cream, a/o salsa.
Makes 20-21 chimichangas.

Spiced Crazy Wacky Cake

No eggs, milk or butteryou don't even need a bowl! Moist and delicious!  A brain child of the 1930s depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients. Magical!

Ingredients
1 1/2 Cups flour + 2 Tablespoons (all-purpose) 
1 Tbsp. pumpkin spice
1 Cup white sugar
1 tsp. baking soda
1/2 tsp.  salt
1 tsp. white vinegar
1 tsp.  pure vanilla extract
5 Tbsp. vegetable oil 
1 Cup water 


Directions
  1. Preheat oven to 350 degrees F.
  2. Mix first 5 dry ingredients in a greased 8" square baking pan.  
  3. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Then, mix well until smooth. (I will admit that I sifted the dry ingredients into a flat bottom bowl – it seemed to work better in mixing all the ingredients without a bunch of lumps to smooth out.)
  4. Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your favorite frosting ( I used vanilla). Enjoy!

    No comments:

    Post a Comment