Cherry Bars

Cream together:

1 3/4 C sugar          

1 C butter (I've tried using less but it's never as good)           

1 t vanilla                  

Add 4 eggs.

 Add:      

 

4 C flour             

 

1 1/2 t baking powder                     

 

Spoon 2/3 of batter onto greased jelly roll pan (15" x 10").  Spread one can of cherry pie filling over batter. Top with rest of batter.   Bake at 350 til done. (15 min?)

When cool, top with glaze.             Glaze:  

    

1/2 t almond extract                       

1 C powd. sugar

1-2 T milK

 

This recipe was from Holly Allred in Guam and is Rachel's favorite dessert.

No-bake cookies

Boil for one minute in saucepan--       

1 C sugar                     

1/2 C milk                    

2 T butter (or 2 T corn syrup)              

 2 T cocoa

Remove from heat and add: 

 

1 t vanilla       

 

1/2 C peanut butter       

 

2 1/2 C quick  oats      

 

Mix, then spoon onto plate and  chill.

Rice Pudding

2 C milk         
1 1/2 C cooked rice         
1/2 C raisins, optional        
1/3 C sugar       
1 t cinnamon          
 1 t vanilla          
2 eggs

Mix everything together.  Pour into a buttered 9" square glass dish.   Bake at 350 for 30 minutes.  Carefully stir pudding.  Cook an additional 10-20 minutes, until firm enough for your liking.  Serve warm or cold, for breakfast or dessert.

Easy Coconut Pie

2 C milk             
¾ C sugar                
 4 eggs               
 ½ C flour            
1 t vanilla               
½ t salt     
(Optional: add melted butter)

Blend the above in a blender for 10 seconds. Scrape the sides and blend for another 10 seconds. Add 1 C shredded coconut and blend for another 10 seconds. Pour into greased pie pan and bake at 350 for 50 minutes. This pie makes its own pie crust as it cooks!

 

Note for vegans:  do NOT try to substitute flax seed for the eggs in this recipe.

Lowfat pie crust

1 1/3 c. flour            
1/2 tsp. salt           
1/3 c. oil (Puritan, Canola, etc.)             
3 tbsp. skim milk

Combine flour and salt in bowl. Blend oil and milk in bowl. Add to flour mixture. Stir with fork until forms large clumps. Press into ball. Flatten to form 5-6 inch "pancake". Roll between sheets of wax paper. Peel off top sheet. Flip into 9 inch pie pan. Remove other sheet. Press dough into pie plate. Trim and flute.

This recipe really is "easy as pie."  My 11-year-old makes this by himself because he loves apple pie all year long, and I usually only make pies at Thanksgiving (and we eat enough for the whole year that week).

Another crust:  Oat crust

1 1/3 C oats
1/3 C brown sugar
1 t cinnamon
5 T melted butter

Apple Cake

2 C sugar     
¼ C oil         
1/4 C water            
2 eggs  (or flax seed)          
4 C diced apples   

Combine.

2 C flour        

1 t salt        

 2 t cinnamon         

1 t nutmeg      

2 t baking soda

Combine dry ingredients and add to apple mixture.  Pour into greased 9 x 13 pan.  Bake at 350 for 40 min. or so.

Another good one:

DUTCH APPLE CAKE

1 1/2 C flour            

2 t baking powder            

1/2 t salt              

1/2 C sugar  

              

 1 cube butter, melted ( I substitute part applesauce for lower fat)                    

1/2 C milk                

1 egg

Mix dry ingredients. Mix wet ingredients and add to dry. Stir. Pour in greased 8" square pan.

Lay peeled apple slices (about 5 apples) on top of cake in pan (before baking). Press them down. Sprinkle 1/2 C sugar (+ 1/2 t cinnamon) over it, plus 2 T raisins, if desired. Bake at 400 for 25 minutes.

Oatmeal Raisin Muffins

1 cup rolled oats          
1 cup buttermilk            
1 cup flour               
1 1/2 teaspoons baking powder             
1 teaspoon cinnamon
1/2 teaspoon baking soda           

1/4 teaspoon salt              

 

2 T soft butter or oil             

6 T applesauce             

1/2 cup firmly packed brown sugar        

1 beaten egg  (or flax seed)      

1 cup raisins  (or craisins, or blueberries, or chocolate chips)                

 

Mix dry ingredients.  Mix wet ingredients.  Add wet to dry.  Stir.  Bake at 350   for 25 min

MYSTERY PECAN PIE

Topping:    
3 eggs    
1/4 C sugar    
1 c corn syrup   
1 t vanilla

Pie:

 

1 (8-ounce) package cream cheese, room temperature

1/3 cup sugar     
1/4 t  salt   
1 t  vanilla extract      
1 egg

1 un-baked deep-dish pie shell       

1 1/4 cups chopped pecans

Preheat oven to 350 degrees F.    

 

Whisk topping ingredients until well combined. Set aside.     

 

In a medium bowl using a hand mixer, mix cream cheese, sugar, salt, vanilla and egg until smooth. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 min.  Cool completely.

GINGERBREAD COOKIES (from the Nauvoo Scovil Bakery)

1 C sugar      
1 C molasses        
3/4 C oil          
1/2 C hot water              

Combine.       

Add 2 eggs.

Mix: 

 

1 t baking soda       

1 t cinnamon           

6 or 7 C flour (use 1/3 whole wheat)  

½ t salt       

1 ½ t ginger

Refrigerate dough.  Roll out and cut.  Bake at 350, 10 minutes.

Reduce oil (replace with water) for lower fat.

 

Vegan option:  use flax seed in place of eggs

Granola

Granola

3 cups quick oats (use rolled oats if you have them, and cook it a little longer)

1 cup nuts ( I used slivered almonds and pecans) 

3/4 cup shredded sweet coconut 

1/4 cup brown sugar (optional)

1/4 cup plus 2 tablespoons maple syrup 

1/4 cup oil (olive oil and vegetable oil) 

1/2 teaspoon salt  

craisins

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto cookie sheet. Cook for 45 min, stirring half way through.

Remove from oven and transfer into a large bowl. Add craisins and mix until evenly distributed

--------------------------------
Version #2

4 C quick oats       
1 C coconut        
2 C more grains or nuts:  any combo of wheat germ, nuts, pumpkin seeds, or other grains (more oats if that’s all you have)         
1/3 C water or apple juice          
¼ C honey            
 2 T oil      

optional:  chopped dried apricots, raisins (add fruit for the last few minutes of cooking)

Heat oven to 250.  Lightly grease two 13 x 9” pans.  Combine dry ingredients.  Add wet ingredients and stir.  Bake on cookie sheets one hour, stirring every 15 minutes.  Eat with milk (as cereal) or in yogurt.

Lowfat biscuits

3/4 cup low-fat buttermilk         
1 T canola oil        
2 C  flour              
 1  T sugar                 
1  1/2 teaspoons baking powder

1/2 t  baking soda         

 1/2 teaspoon salt           

1  1/2 tablespoons cold butter, cut in small pieces          

1 tablespoon low-fat milk, for brushing tops before baking          In a large bowl, whisk  dry ingredients.  Cut in butter.  Pour in buttermilk and oil.  Stir til combined.

Transfer the dough to a floured surface and sprinkle with flour. Lightly knead for 30 seconds, then flatten dough and cut out biscuits. Transfer the biscuits to greased baking sheet.  Bake for 8 to 12 minutes, or until the tops are golden brown. Serve hot.

 

We use this for covering our pot pie.

IRISH SODA BREAD for St. Patrick’s Day

2 cups white flour           
2 cups whole wheat flour           
1/2 cup sugar            
 2 tsp. baking soda        
1 tsp. salt       
4 tbsp. butter, chilled              
1 cup raisins                   
1 1/2 cups buttermilk or plain yogurt

Heat the oven to 350 degrees. In a bowl, combine the dry ingredients. Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk. Cut an "X" in the top and bake on a greased baking sheet for 45 to 50 minutes.  Makes one 8-inch-wide loaf.

Zucchini Bread

2 C grated zucchini          
3 eggs (or 3 T ground flax seed + 6 T hot water) 
2 C flour           
1 1/2 C sugar          
1 t vanilla         
1 t salt    
1/3 C oil          
2/3 C applesauce          
1 T cinnamon           
1 t baking soda         
1/2 t baking powder     
1/2 C nuts

Combine zucchini, eggs, oil, sugar, and vanilla.  Blend.  Add dry ingredients.  Fold in nuts.  Bake in lightly greased floured loaf pans 40 min

Eliza's Potato Fries

4 large, even-sized potatoes               
1-3 tablespoons olive oil          
Salt                     
Chili powder

 Preheat oven to 425 F. Cut each potato in 8 wedges and place in large bowl. Add oil, salt and chili powder, and toss evenly until coated.  Transfer wedges to cookie sheet and bake for 25-30 min, turn over, then cook for another 25-30 min or until crisp and golden.  

 

Great with sweeet potatoes, too!  (But don't use chili powder with sweet potatoes)

GERMAN POTATO PANCAKES

4 C shredded, peeled potatoes  (I like to boil or microwave the potatoes for a  few minutes  to ensure that the potatoes aren't crunchy)
1 egg             
3 T flour                
 1 T chopped onion  (or lots more)           
1 t salt      
¼ t pepper

Heat ¼” oil in skillet, drop 1/3 C batter, flatten and fry. Or bake in 400 oven on well-sprayed cookie sheet, 10-15 minutes on each side. Serve with applesauce or ketchup.

 

Vegan version:  omit egg; add 1/2 t baking powder

MAMBIO’S SALAD (our version of a salad from Rubio’s)

Set out bowls with any of the following:

cooked seasoned lentils or beans,
chopped tomatoes,
tortilla chips,
rice,
corn,
chopped lettuce,
green onions,
guacamole,
sliced olives,
grated cheese,
salsa, and
fresh cilantro. 

People dish up whatever they want for a big Mexican salad.

Red Potato Salad

Wash and cut up red potatoes in cubes. 

Boil until soft. 

Toss with salt, pepper, rosemary, and olive oil.

Josh LOOOOOVES this.

PIRATE BOATS (TWICE-BAKED POTATOES)

Cut baked potatoes in half (the long way).  Scoop out the white part, put in a bowl.  Mix with

melted butter, sour cream, a T milk, salt, pepper, grated cheese, and cooked broccoli  (cut small).  Scoop the mixture back into the potato skins.  Bake on a baking sheet at 375 until hot.  While they're cooking, make little flags on toothpicks to stick into the "pirate boats"!

 

Vegan option:  omit butter, milk, and sour cream

CREAM OF ANY VEGETABLE SOUP (for when you need to clean out your fridge)

1 onion, sauteed in 1 T butter                      
6 C chicken broth
4 C cooked: broccoli, carrots, asparagus, spinach, zucchini, potato, corn, or mushrooms (any combination)

White Sauce:

 

 ½ C butter (I use less, then stir a few T of corn starch into cold water and add it after the butter is melter)

 ½ C flour            

 1 t salt                         

4 C milk  

dash of pepper and any other spices (i.e. lemon juice with asparagus, dillweed with potatoes, parsley and basil with carrots)     Blend veggies into white sauce, thin with broth.

VEGETABLE CHEESE CHOWDER

4 C diced potatoes            
2 C diced carrots                   
 2 C diced celery                      
1/2 C chopped onions        
1 t salt
4 C water                       

Place in pot. Boil until tender, about 20 minutes.

Add:  1 10-oz. package broccoli   (I use one bunch of cut-up fresh broccoli)                

3 T chicken base                                    

3 1/2 C milk 

      

Simmer 5 minutes.

Make white sauce:        

1/2 C margarine or butter, melted                            

 1/2 C flour                              

1/2 T mustard

Stir together. Add white sauce to soup. Stir  til thick.      

 

Optional:  Add 1-3 C grated cheddar cheese to soup.  Do not boil, but cook on low until cheese is melted.

Kelly's Corn Chowder

¼ C butter      (I skip this, for less fat)      
2 ¼ C water           
4 diced potatoes     
2/3 C chopped celery          
3 green onions           
 ½ C carrots

Place all in large pot and boil for 20 min. Don’t drain. Add 1 can or 2 C. corn (frozen, fresh, or canned).

6 T butter         

6 T flour               

 2 ½ C milk          

 ½ t pepper      

1 t salt      

1 ½ T dill weed

Make white sauce with butter and flour. Cook 3 minutes. Slowly add milk and whisk continually until thickened and bubbly around edges. Add rest of ingredients. Pour white sauce into potato/corn mixture. Stir and add 2 C grated mild cheese (optional).

 

Recipe from Kelly Hollenbeak

Lentil Soup

1 onion, chopped        
1/4 cup olive oil           
2 carrots, diced      
2 stalks celery, chopped      
 2 cloves garlic, minced
1 teaspoon dried oregano         
1 bay leaf       
1 teaspoon dried basil                           

2 cups dry lentils           

8 cups water 

1 (14.5 ounce) can crushed tomatoes

           

OPTIONAL:  1/2 cup spinach, rinsed and thinly sliced        

 2 tablespoons vinegar

salt and pepper  to taste     

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until

onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.      Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts.     Stir in vinegar

GRANDMA ILENE'S CHICKEN NOODLE SOUP

1 frying chicken (approximately 3 lbs.)  OR use chicken bouillon in water and add cut-up chunks of

                                                                         cooked chicken after the vegetables are soft      

4 carrots, sliced              

 4 celery stalks, sliced                        

 2 onions, diced

4 peppercorns or 1/4 t pepper      
1 T salt (or to taste)                   
Optional: bay leaf, parsley, thyme            

Noodles

In LARGE pot, combine chicken and enough water to cover 3/4 of the chicken (about 12 C of water). Bring to a boil; simmer 15 min. Add vegetables and seasonings. Simmer, covered, 45 min. or until chicken is tender. Remove chicken from broth; cool. Remove chicken from bones and cut into bite size pieces (half of the chicken pieces can be frozen and used in later meals).  Skim fat from the top of the broth. Bring to boil; add noodles and chicken pieces and simmer 20 minutes until noodles are ready.

HOMEMADE NOODLES

2 eggs, beaten               

4 T milk                  

1 t salt                     

 2 C flour

Combine egg, milk, and salt. Add flour to make a stiff dough.  Roll very thin. Let stand 20 minutes. Slice into noodle-sized rectangles.

Let dry for up to 2 hours, if possible. Drop into boiling soup. Cook 10 minutes or until done.

 

We ate this at Great-Grandma Ilene's house out on the ranch.  She loved to serve the soup over mashed potatoes.

CREAM OF CHICKEN SOUP/ GRAVY/ MACARONI AND CHEESE SAUCE/ TUNA TATOR/POT PIE

Good job for a minion: stirring and stirring....

1/4 c butter (I use much less for lower fat, then stir in corn starch and cold water if necessary to thicken)
1/4 c flour                  
1 c milk           
1 chicken bouillon cube                   
1 c water (hot)

Melt butter in saucepan over low heat. Add 1/4 c flour (more if you want it thicker). Make a paste. Add milk--let it thicken. Stir often.  Dissolve bouillon cube in water, add to mix.      

 To make gravy, use water instead of milk.

To make Macaroni and cheese sauce, use 1 c grated cheese instead of  bouillon cube and water

To make Tuna Tator (family favorite), stir tuna into this soup, pour it in a glass baking dish, put mashed potatoes over it, and sprinkle with grated cheese. Bake.

To make pot pie, stir cooked veggies into this (potatoes, peas, carrots), add chunks of cooked chicken, pour in a pie dish, top with a big flat circle of biscuit dough. Bake at 400 until biscuit is cooked.

 

Healthy Cream of Chicken Soup Substitute

from:  http://www.happybeinghealthy.com/

(1 recipe=1 can of cream of chicken soup)

• 3 T. flour (I used whole wheat)
• 1/4 tsp. salt
• dash pepper
• 1 T. butter
• 1/2 C. chicken broth (lower sodium is best)
• 3/4 C. skim milk (or whatever kind of milk you want to use)

1.  Mix flour, salt and pepper in small bowl.

2.  Melt butter in saucepan over medium heat.

3.  Add dry ingredients and mix until blended.

4.  Slowly add chicken broth (if you add it too fast, it will be lumpy) and mix until blended.

5.  Slowly add the milk and mix until blended.  Bring to a low boil, stirring constantly until thickened.

_________________________

Another recipe for Cream of Chicken Soup (with no butter).  We made this (to put in white enchiladas) and it tasted great and was very easy to make:

Homemade Cream of Chicken Soup

Author: Pinch of Yum

Makes the equivalent of about 2 cans of condensed cream of chicken soup.

Ingredients

• 2 1/2 cups chicken broth (I used 2 cans)
• 1 1/2 cups milk
• 3/4 cup flour
• 1 tablespoon seasoning mix (or on your own, 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. black pepper, 1 tsp. salt, 1/2 tsp. parsley, etc)

Instructions

1. Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Notes

The seasoning possibilities are really open-ended. I change the spices I use every time I make this depending on what I'm going to use the soup for. The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a more smooth consistency.

Black Bean Soup

Easiest version:

3 C cooked black beans, partially mashed                
 ¾ jar prepared salsa           
2 cups chicken broth           
 1 T chili powder

Place all ingredients in a medium saucepan. Place over high heat. Bring to a boil. Reduce to heat and simmer for 30-40 minutes to thicken. Ladle into bowls and serve with garnishes and tortilla chips.

Garnishes: Cheddar cheese, shredded / Sour cream / Green onions, minced / Black olives / Avocado, diced / Fresh cilantro/ Tortilla chips

ANOTHER BLACK BEAN SOUP:     

¾ C chopped green pepper     

¾ C chopped onion     

¾ C chopped carrots    Cook  5 min.

Add:  14 ½ oz. Can chicken broth    

  

1 ½ C water    

4 C cooked black beans

2 T snipped fresh cilantro or parsley     

1 T lemon juice or lime juice     

1 t dried oregano     

½ t thyme    

1 dash crushed red pepper        

1/8 t black pepper

Stir in.    Place ½ of soup in blender (or mash in soup pot with potato masher). Blend til nearly smooth. Repeat with remaining half. Bring to boiling; reduce heat. Simmer 10 minutes, covered. Top each serving with a dollop of sour cream.

 

We usually make a combo of these 2 soups.  The more garnishes available, the better.

Olive Garden Minestrone Soup

3 tablespoons olive oil                       
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini                        
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)                           
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth                        
2 (15 oz  cans) kidney beans, drained (I use 4 C cooked beans, any kind)

2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained (or more cooked beans)

1 (14 ounce) can diced tomatoes                                     

1/2 cup carrot, julienned or shredded

2 tablespoons minced fresh parsley (I don't use this)
1 1/2 teaspoons dried oregano

1 1/2 teaspoons salt                   

 1/2 teaspoon  pepper                 

 1/2 teaspoon dried basil             

1/4 teaspoon dried thyme

3 cups hot water                 
 4 cups fresh baby spinach       
1/2 cup small shell pasta

Heat three tablespoons of olive oil over medium heat in a large soup pot.  Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.  Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.  Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.  Add spinach leaves and pasta and

cook for an additional 20 minutes or until desired consistency.

 

This recipe is very flexible:  it's fine to skip a few ingredients and also to add a few ingredients (i.e. I add broccoli and don't always put pasta in this).  Just be careful not to overcook any of the veggies.  It's a delicious soup unless it's "mushy." 

Pepperoni Tortellini Soup

1 C uncooked cheese tortellini  (I use frozen tortellini or frozen ravioli)

1 garlic clove, minced   

2 (14 1/2 oz) cans chicken broth (I use chicken bouillon mixed in water)

1 1/2 C chopped tomatoes, undrained  

 

 1/4 C (1 oz) pepperoni slices, cut in strips  (I use turkey pepperoni)

 

 1 t basil      

 

 2 T parmesan cheese

chopped fresh spinach 

Combine tortellini, garlic, and broth. Boil 20 minutes (or 2 minutes, if using frozen pasta -- just follow the package directions), or until tortellini is done. Stir in tomatoes, pepperoni, and basil. Simmer 5 minutes. Add spinach for last 2 minutes of cooking.  Top with parmesan cheese.

 

Fluffy Lemon Cake

Mix together:        box of dry lemon cake mix            
1/2 C apple sauce             
1/2 C buttermilk           
2 eggs

Fold in: 11 oz. can mandarin oranges, undrained

Bake at 350 for 30 min, in a 9 x 13" pan.  

On cooled cake, spread this topping:    

8 oz. crushed pineapple, undrained

8 oz. vanilla yogurt       
3.4 oz box of dry pudding (vanilla or other)     
Mix together.      Fold in 4 oz. whipped topping

I first ate this at a seminary graduation and I've loved it ever since.  It's what I ask for on my birthday.

Madi's Blueberry Streusel Muffins

1 1/2 cups flour           
3/4 cup white sugar           
1/2 teaspoon salt           
2 t baking powder             
1/3 cup oil            
1 egg

1/3 cup milk         

 

1 cup blueberries

Mix dry ingredients. Mix wet ingredients. Mix them together. Put in muffin tins. Sprinkle streusel topping on top. Bake at 350 for 10 min. or so.  Seminary classes love these muffins.

Optional streusel topping:      

1/2 cup white sugar            

1/3 cup all-purpose flour       

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon         

Cut butter into topping with a pastry blender of knife.

Note:  even though Madi doesn't eat these anymore (because of the milk, eggs, and butter), they will always be called "Madi's Muffins" at our house, because in 2011 she sold these to ward members to raise money for Girl's Camp.  She baked and sold over 20 plates at $5 a plate and earned her camp money in one day.

Banana Bread

• 3-4 very ripe bananas
• 1 1/2 C all- purpose flour
• 3/4 C white sugar
• 2 T canola oil
• 1 t vanilla extract
• 1 t baking soda
• 1/2 t baking powder
• 1 flaxseed "egg" (1 T ground flaxseed + 2 T water)
• 2 T applesauce
• 2 T peanut butter
• 1 T chocolate chips (Ghirardelli gold bag are vegan) 

*preheat oven to 350

*mix together dry ingredients

*add wet ingredients

*pour into loaf pans or muffin tins, or both 

*bake until golden brown 

(*feel free to substitute water for oil) 

 

 

Crepes (one of Josh’s favorite breakfasts)

Best crêpes

1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 pinch salt

1. Sift the flour into a medium bowl.  Make a well in the center.
2. In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt.  Add to the flour and whip to a smooth batter.  Refrigerate the batter for two hours.
3. Heat a nine-inch crêpe pan on medium high heat.  Brush with butter.
4. Measure batter into the hot pan.  Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
5. Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
6. Use a pallet knife or thin, sturdy spatula to turn the crêpe.  Cook the second side only it is a blonde color, not as dark as the first side.

Our old recipe:

1 cup of regular flour

4 eggs

salt, sprinkle

1/4 cup of sugar (optional)

2 cups of milk

1 t vanilla

Beat eggs, then beat everything together until smooth. Batter may be covered and refrigerated up to 2 hours or cooked immediately. Heat frying pan(s). Grease pan lightly. Pour about ¼ C batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side. Roll crepe up with jam, Nutella, pudding, powdered sugar, cinnamon, yogurt, applesauce, fresh fruit, apple pie filling, canned peaches, or sautéed tomatoes, zucchini and onions.

German Oven Pancakes (one of Isaac’s favorite breakfasts)

1/2 cup all-purpose flour

1/2 C milk

3 large eggs

Dash salt
1
/2 teaspoon vanilla

2 tablespoons butter

Preheat oven to 400º F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter in each of two 9” pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.

Divide batter into each of the 2 pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately.   Top with fruit (pineapple, strawberries, banana) and whip cream, or maple syrup.  Serves 4  (or one very hungry teenage boy)

Lentils and Rice

1 C lentils, rinsed

¾ C long grain rice

1 bunch green onions, chopped

1-2 cloves garlic, minced

2 T butter or olive oil or water

Saute the above until onion is tender (4 minutes).

Then add:  

2 ¾ C chicken broth or vegetable broth

½ t thyme

½ t salt

1/8 t pepper

Bring to a boil. Reduce heat; cover; simmer 30 minutes or until all the water is absorbed.

Or:  cook lentils without rice (use less water) and serve seasoned lentils over cooked rice.

-----------------

Lentil tacos;   use cooked lentils instead of meat in tacos or enchiladas.  Cooked lentils and cooked brown rice (mixed together) can also be used as a meat substitute.

-----------------

Lentils

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander (opt.)
• 1/2 teaspoon freshly ground toasted cumin

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Veggie Burgers

adapted from Vegetarian magazine

2 C cooked beans (black beans are the best, but pinto, chickpeas, lentils, etc also work)

4 carrots, peeled and grated (we use zucchini, too, for part of this)

1 finely chopped onion

1/2 cup rolled oats

1/4 C chopped fresh parsley or cilantro

3 cloves garlic, chopped

T chili powder or any spices of your choice

1 t salt

pinch of black pepper

hamburger buns (best if made with whole wheat bread dough)

toppings:  ketchup, mustard, lettuce, tomato, cheese, avocado, hummus, pickles

Put beans, carrots, onions and oats in food processor (but do not puree).  Mix in the spices.  Add a little water (1 T at a time) if needed, to help the mixture hold together like cookie dough.  Form the mixture into patties.  Put on greased cookie sheet.  Bake at 400 for 15 minutes, then flip patties over and cook for another 15 minutes (or until desired crispiness). 

Patties can also be cooked in a skillet over medium heat, in olive oil.  Cook for 3-5 minutes on each side.

You don't really have to measure anything in this recipe; just make it with whatever ingredients you want to use, until it's moist and sticks together like cookie dough.  Other possible ingredients are:  leftover cooked rice, bread crumbs, oregano, sage, chopped olives, chopped red pepper.

Bean mixture can be refrigerated before shaping them, and patties can be frozen before (or after) cooking them.

 

Veggie burgers

2 C zucchini

2 eggs

¼ C onion

½ C flour, parm, mozz

Salt, pepper, oregano, garlic

350   15 min on cookie sheet

OR:

1 C black beans

1 grated carrot

3 potatoes

½ onion

S + P

1 c corn

Optional:  garlic, bread crumbs, rolled oats, shredded cheese, egg, soy sauce, flour

OR: Mash 2 C of beans

½ bell pepper

½ onion

3 garlic cloves

Blend in food processor.

1 egg

T chili powder

T cumin

1 t hot sauce

½ C bread crumbs

S + p

OR:

6 C shredded zucchini

1 egg

1 onion

Milk

1 C flour

2 T oil

1 t salt

½ t pepper

2 t sugar

Optional:  carrots, oats