I have always loved to cook. Ever since I can remember I loved looking at cookbooks and trying out new recipes. Some were successful, others not so much. I often get teased by my family because of an attempt at Swedish Meatballs. Something went terribly wrong and I will never live it down. I think it get's brought up at every family gathering. This blog is an attempt for me to share some of my favorite recipes. If I remember I will include a picture. So here goes...
2 C flour
1 ½ tsp baking soda
½ tsp salt
1 ½ tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp nutmeg
1 C sugar
3/4 C shortening
1 Lg Egg
1/3 - ½ C chopped crystalized Ginger (Good Earth)
Oven - 375
Combine dry ingredients. In separate bowl cream sugar, shortening, egg and Molasses. Add flour mixture. Once combined add crystalized Ginger. Bake 8-10 minutes. Remove from the oven just when it begins to brown.
1 sq. butter 1 large pkg, marchmallows-1 1lb. 4 cups sugar 2 oz. unsweetened baking chocolate pinch of salt 1 large pkg. nuts-chopped large can evaporated 2 tsp.vanilla milk 2 lb. chocolate-dipping or other(I used my dipping)
Chop pieces of chocolate and nuts- I used my knife to shave it- it was simple. Add marshmallows, and put all of this in a large bowl. In a pan, mix butter, sugar, salt, and milk. Bring to a roiling boil- for 7 minutes. Pour immediately over chocolate and stir. I used my hand mixer to mix it up. add vanilla while mixing. Mix until all smooth and melted. Pour into a buttered pan. Makes five pounds- it sets up really fast, but is very good- it is like fantasty fudge
On a rimmed baking sheet place bottom half of dinner rolls and top with 1 1/2 slices of ham and 1 slice of swiss cheese. Spread about 1 tsp of mayonnaise on each top-half of roll and place on top of ham and cheese. You want the rolls to be snug together, kissing just a bit so the sauce can soak up into all of the nooks and crannies.
In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar. Mix until combined and evenly pour over the assembled rolls. Cover with foil and refrigerate until ready to bake.
Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is good and melted.
1. Preheat oven to 350 degrees. Line 2 or 3 baking sheets with parchment paper or silpat mat.
2. Break almond paste into pieces. Place in bowl of a food processor
with the sugar. Pulse into almond paste is crumbled finely, and evenly
combined with sugar.
3. In a separate bowl, beat egg whites to soft peaks. Stir a little of
the egg whites into the almond mixture; it will be fairly dry. Fold in
4. Place almonds in a shallow bowl. Roll almond paste mixture into
1-inch balls, keeping them as round as possible. If mixture is too
sticky, alternately drop heaping teaspoonfuls into the bowl of almonds;
use your fingers to roll the dough ball around until coated evenly with
slivered almonds. Place on prepared baking sheets, spacing 1 inch apart. (I just dumped my almonds into the dough and rolled 1 inch balls.)
5. Bake cookies until evenly pale gold, 15 to 17 minutes.
In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish. I use the smaller pyrex because i like it thick.
Bake in preheated oven for 10 minutes. Cool.
To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in cooled crust and refrigerate.
Meanwhile, combine gelatin mix and boiling water; add frozen raspberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.