Monday, December 24, 2012

Chicken Piccata

(An easy dish for a crowd which can be prepared the day before)

1 (16 oz) can Swanson's chicken broth
3/4 cup lemon juice
3 teaspoons cornstarch
1 teaspoon grated lemon rind
1 teaspoon sugar
1/2 teaspoon garlic powder
6 skinned, boned chicken breast halves
seasoned flour
olive oil
chopped fresh parsley

1. Combine first 6 ingredients in a saucepan and set aside.
2. Cut thick chicken breasts in half lengthwise. If the breast is very large, cut it in two pieces.
3. Combine flour, salt, and pepper in small bowl and dredge chicken pieces.
4. Heat oil in skillet over medium heat. Add chicken and cook 4 minutes on each side until browned. Remove chicken to a Pam-sprayed baking dish.
5. Heat broth mixture over medium heat until mixture thickens, stirring constantly.
6. Pour over chicken pieces.
7. Bake covered at 350 degrees for 50 minutes. Remove cover the last 10 minutes.

Mocha Torte

(a delicious blend of coffee and chocolate)

1 2/3 cup sugar
3 eggs
1 cup real mayonaise
2/3 cup cocoa powder
2 1/4 cups unsifted plain flour
1 1/2 tsp. baking soda
1/4 cup dry instant coffee dissolved in 1 1/3 cup hot water
1 tsp vanilla

In mixer, mix sugar, eggs, mayonaise, cocoa.
Blend in, alternately, flour, baking soda, and coffee mixture.
Add vanilla.
Mix well for a minute.
Pour into round cake pans (or a 13 x 9 sheet cake pan).
Bake at 350 for 30 minutes.
If using round cake pans, cool in pans for 10 minutes, then remove to racks to cool thoroughly; then split layers.

Mocha Frosting
1/2 cup milk
2 TBSP dry instant coffee
1 cup cocoa

Cook these in a saucepan, stirring constantly, until thick and smooth.
Set aside to cool a bit.
In mixing bowl, soften (but do not melt) 2/3 stick of butter.
When soft, beat in, alternately, cocoa mixture and about 6 cups powdered sugar.
Add 1 tsp. vanilla.
Add 2-3 TBSP milk until a stiff spreading consistancy is achieved.
Frost cake layers.
Refrigerate to maintain frosting hardness.

Hazel’s Lemon Cheesecake

(This light, cool, and delicious recipe is my paternal grandmother's. I've never seen it anywhere else.)

Important preparation: Put beaters/bowl in freezer for 30 minutes to get cold before beginning.

1 cup sugar
8 oz,. softened cream cheese
1 large (12 oz., I believe) can evaporated milk
1 cup crushed pineapple (do not drain)
1 box lemon Jello
¾ cup hot water

Cream softened cheese with sugar. Beat well.
Dissolve Jello in hot water and cool very well. (I put mine in refrigerator for a while.)
Whip milk until very stiff.
Add cool Jello, cheese/sugar mix, and pineapple.
Mix thoroughly.
Pour in 9” x 13” inch sheet pan lined with graham cracker crumbs.
Sprinkle some crumbs on top.
Refrigerate overnight.

Lib Wilhelm's Cheese Slaw

(From 'Oh My Stars! Cookbook by Junior League of Roanoke Valley)
When stuffed into a hollowed-out purple cabbage, this cheese does look like slaw. The yellow colors of the cheese sprinkled with green from the peppers sandwiched within the vibrant purple of the cabbage make an eye-catching autumn table display.

1 pound Swiss cheese, coarsely shredded
1 bunch green onions with tops, chopped
1/2 cup chopped mild banana peppers
1/2 cup finely chopped jalapeno peppers mayonnaise
1 head red cabbage

Combine the cheese, green onions, banana peppers and jalapeno peppers in a bowl. Add enough mayonnaise to bind and mix well. Store in the refrigerator for up to 1 week. Add additional mayonnaise if needed at serving time.

Hollow out the center of the cabbage and fold back the outer leaves. Spoon the cheese mixture into the center. Serve with corn chips.

Asparagus Casserole

3 tbsp flour
3 tbsp butter
1 1/3 cup liquid from asparagus
1 cup grated sharp cheese
4 hard-boiled eggs, sliced
1/2 cup mayonaise
2 cans asparagus
3/4 cup slivered almonds
salt to taste
bread crumbs to top (optional)

Make a white sauce using butter and flour, adding liquid from asparagus.
Stir in cheese.
Add mayo, almonds, and eggs. Stir gently.
Pour into buttered casserole and top bread crumbs.
Bake at 350 for 45 minutes.

Dr. R’s Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 tbsp vanilla
1 tbsp Frangelico (hazelnut liqueur)
1 tbsp coffee liqueur
2 large eggs
2 ½ cups plain flour
1 tsp baking soda
½ tsp salt
2 11.5 ounce packages milk chocolate chips
1 cup chopped walnuts
½ cup chopped pecans
½ cup chopped macadamia nuts

Preheat oven to 325.
Mix together first 6 ingredients until light and fluffy.
Add eggs and beat well.
Mix flour, soda, salt in small bowl.
Stir into butter mixture.
Mix in choco chips and all nuts.
Drop by 1/4 cupfuls onto ungreased cookie sheets, spacing apart.
Bake until cookies are golden brown, about 16 minutes.
Transfer to racks and cool.

Sweet potato casserole

2 tall cans yams, drained
1 cup sugar
½ cup butter, melted
4 eggs, beaten
1/3 cup milk or cream
1 tsp vanilla


2 cups brown sugar
1 cup flour
2 cups finely chopped pecans
Mix together until evenly distributed.
Melt ½ stick butter and pour into sugar/flour mixture.
Stir until all is moist.
Sprinkle onto casserole and bake.

With mixer, combine all and mix till smooth.
Pour into buttered casserole dish.
When ready to bake, sprinkle on topping.
Bake at 350 for 45 minutes.

Cranberry Salad

1 package cranberries, chopped (I freeze these and put them into my food processor to chop while frozen. The noise will wake the dead.)
2 medium navel oranges coarsely ground with skin
1 16oz can crushed pineapple, drained very well (I squeeze the residual juice; too much juice causes the salad to not congeal well.)
1 cup sugar
1 6 oz package jello (cranberry, strawberry, or raspberry)
1 cup water
½ cup finely chopped pecans (optional)
½ cup finely chopped celery (optional)

Mix cranberries, oranges, pineapple and sugar together. (Add pecans and celery here, if you use them.)
Heat water to boiling, remove, and add jello. Stir to dissolve.
Add jello and water to fruit and mix.
Pour into dish or mold to congeal.

Mildred Schultz's Oatmeal Raisin Cookies

from son Donald E. Shultz: "In memory of my mother who loved to cook and bake."

1 cup white sugar

1 cup brown sugar

2 cups oats

2 cups raisins (ground; this is important, I am told)

1 tsp vanilla

1 tsp soda

1 cup butter (softened)

2 eggs (beaten)

2 1/2 cups sifted flour

Combine the sugars, butter, eggs, and vanilla.

Add raisins.

Sift together and add oats, salt, flour, soda.

Press into a 9 x 13 pan OR drop and press with a glass covered with a damp cloth onto a cookie sheet.

Bake at 375 for 12 minutes.

[For the story of how I obtained the cookie and peach pie recipes, click here.]

Hash Brown Potato Cassserole

Hash Brown Potato Cassserole

1 32 ox frozen hash browns
1 stick butter, melted
½ cup finely chopped onions
½ cup mayonnaise
1 can cream of celery soup
1 cup (8 oz) sour cream
1 cup shredded cheddar cheese
2 cups cornflakes, crushed

Combine frozen potatoes, ½ of the melted butter, mayonnaise, onion, soup, sour cream, and cheese. Mix well and pour into a greased casserole.

Stir the remaining butter with cornflakes and sprinkle on top.

Bake uncovered at 350 for 50 minutes.


1/2 of bell pepper, diced
1/2 of sm. onion, diced
3/4 c. chicken broth
1 can mushroom soup
1/4 c. pimiento, diced
1 c. grated sharp cheese
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 - 2 c. chicken, cooked & diced
1 small box spaghetti, broken into 1 inch pieces

Combine bell pepper, onion and broth and cook until onions and peppers are done. Add mushroom soup, pimiento, grated cheese, salt, pepper, chicken and spaghetti and put into casserole. Cover with bread crumbs, buttered and bake at 350 degrees for 45 minutes until casserole bubbles and crumbs are golden brown.

Easy Roasted Potatoes

(Quiet Life posted this recently, but I changed it to use ingredients I had on hand)

Peel and quarter 8-10 potatoes.
Drop all potatoes into large ziplock bag.
Pour 1/4 or less oil into bag and smoosh around to coat potatoes.
Sprinkle any packet of dressing or soup mix into bag and smoosh to coat.
Pour pototoes into baking dish and cover.
Bake at 350 for 1 hour. Remove cover the last 15 minutes to crisp potato edges.
(Quiet Life used onion soup mix; I used Good Seasoning dry Garlic and Herb dressing mix.)

Vegetable Casserole

(large recipe to fit into a 13 x 9 inch baking dish)

2 (16oz) cans Veg-All mixed vegetables (drained)
1 family size can mushroom soup
2 cups chopped celery
1 cup chopped onions
2 (8 oz) cans sliced water chestnuts (drained)
1 cup mayonaise
2 cups grated cheese
1 sleeve crackers, crushed
2/3 stick butter, melted

Mix all ingredients except crackers.
Pour into Pam-sprayed baking dish.
Mix crackers and butter and layer on top.
Bake covered at 350 for 45 minutes. Remove cover during the last 15 minutes.

Esther's Orange Marmalade Cake

Anyone who has read at least one of Jan Karon's Mitford Books is familiar with the famous Orange Marmalade Cake. Whether or not you have ever tasted, or liked if you have tasted, orange marmalade, Karon's description of the cake compels you to try it. And it is heavenly, as Cynthia might say.

After months of trying to get my sister to read the Mitford books, she did and is a fan now. Since I am the baker in the family, she wanted me to bake this cake while she was in recently. The occasion was appropriate, too: it was our mother's 84th birthday.

I think one can easily subtitute a really good store-bought pound cake and add the syrup, filling, and frosting for the desired outcome.

For the cake:
• 1 cup unsalted butter, softened, plus more for greasing the pans
• 3 1/4 cups cake flour, plus more for dusting the pans
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 2/3 cups granulated sugar
• 5 large eggs, at room temperature
• 4 large eggs yolks, at room temperature
• 2/3 cup vegetable oil
• 1 tablespoon grated orange zest
• 2 teaspoons vanilla extract
• 1 cup buttermilk, at room temperature

For the orange syrup:
• 1 cup freshly squeezed orange juice
• 1/4 cup granulated sugar

For the filling:
• 1 12-ounce jar orange marmalade

For the frosting:
• 1 cup heavy cream, chilled
• 4 tablespoons granulated sugar
• 1 cup sour cream, chilled

1. For the cake, preheat the oven to 350 degrees. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lightly butter and flour the paper, shaking out any excess.

2. Sift the flour, baking powder and salt into a large bowl. Sift a second time into another bowl.

3. In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add the 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes. Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop at least once to scrape down the batter from the sides of the bowl. After all the eggs have been added, continue to beat on medium speed for 2 more minutes. With the mixer on low speed, add the oil and beat for 1 minute.

4. In a small bowl, combine the orange zest, vanilla and buttermilk. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk.

5. Pour the batter among the prepared pans, smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then place in the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on racks for 20 minutes.

The orange syrup:

In a small bowl, stir together the orange juice and 1/4 cup sugar until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at 1/2-inch intervals in the cake layers. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in the pans.

The filling:
Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.

The frosting:
In a chilled mixing bowl, using the wire whisk attachment, whip the heavy cream with the 4 tablespoons sugar until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency.

To assemble the cake:
Invert one of the cake layers on a cake plate and carefully peel off the parchment. Spread one-third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment, and spoon another third of the marmalade on top. Place the third cake layer on top, remove the parchment, and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edges. Frost the sides and the top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top. Chill for at least two hours before serving.

Makes 10 to 12 servings.

Thursday, January 01, 2009

Hash Brown Quiche

(by Paula Deen, so you know it's good!)

  • 3 cup shredded frozen hash browns, thawed and drained
  • 4 tablespoon (1/2 stick) butter, melted
  • 3 large eggs, beaten
  • 1 cup half-and-half
  • 3/4 cup diced cooked ham
  • 1/2 cup diced green onions
  • 1 cup shredded Cheddar
  • Salt and freshly ground black pepper


Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Saturday, December 23, 2006

Quiver's Cinnamon rolls


1 T. Dry Yeast
1 Cup warm milk
1/3 C. white sugar
1/2 C. melted butter
1 tsp. salt
2 eggs
4 C. flour
Dissolve yeast in warm milk. Add the rest of the ingredients and mix well. Knead into a ball. Let rise until double in size. When ready, roll out to about 1/4 inch thick. Spread with filling.

1/4 C. butter, softened
1 C. brown sugar
3 T. cinnamon

Spread butter on dough evenly. Sprinkle sugar and cinnamon over dough evenly. Roll dough up. Slice roll into 1 inch slices. Place on a greased pan. Let rise again until doubled. bake 10 min. at 400 degrees.

1/2 C. butter, softened
1 1/2 C. powdered sugar
1 oz. cream cheese
2 T. whipping cream
1 tsp. vanilla extract
pinch of salt

Beat until fluffy. When rolls are hot, spread lots of icing on them.

Pumpkin Pie Fudge

1 cup heavy whipping cream
3 cups white sugar
3 TBSP light corn syrup
1//2 cup canned pumpkin
1 tsp salt
2 tsp pumpkin pie spice
1 TBSP vanilla
1 TBSP butter
1/2 cup chopped pecans
1 small jar marshmallow cream

Bring whipping cream, sugar, cornsyrup, pumpkin and salt to a boil over med-hi heat. Quit stirring and boil over med-low heat to soft ball stage (234 on candy thermometer). Remove from heat and let cool 5 minutes. Add butter, vanilla, marshmallow and nuts. Beat with a hand mixer until it gets thick and loses some of its gloss. Pour into a buttered 7"square pan and let cool. Best stuff you ever had.

Heavenly Cranberry Bars

1 ½ cups packed light brown sugar

1 cup unsalted butter, melted and cooled
2 eggs
2 teaspoons vanilla
2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 ¾ cups white chocolate chips
1 ½ cups dried cranberries, coarsely chopped
1 cup toasted chopped pecans
¼ cup grated orange zest

White Chocolate Frosting
8 ounces cream cheese, at room temperature
1 cup powdered sugar
½ cup unsalted butter
3 Tablespoons grated orange zest, divided
2 teaspoons vanilla extract
1/3 cup dried cranberries, coarsely chopped
6 ounces high quality white chocolate, coarsely chopped

Preheat the oven to 350̊F. Lightly butter an 11- by 15-inch jelly roll pan or rimmed baking sheet. Whisk together the brown sugar, butter, eggs and vanilla in a large bowl until smooth. Whisk in the flour, baking powder, and salt until well blended, then stir in the white chocolate chips, cranberries, pecans, and orange zest. Spread the mixture evenly in the prepared pan (it will be quite stiff) and bake until golden brown, about 20 to 22 minutes. Set aside on a wire rack to cool.

For the frosting, cream together the cream cheese, powdered sugar, butter, 1 tablespoon of the orange zest, and vanilla with an electric mixer at medium speed until smooth and fluffy. Spread the mixture over the cooled base. Stir together the remaining 2 tablespoons orange zest with the dried cranberries in a small bowl and sprinkle the mixture over the frosting. Melt the white chocolate in a small heatproof bowl set over a pan of simmering water, stirring until smooth. Drizzle the white chocolate over the bars and let sit until the chocolate is set. Cut the bars into 3-inch squares and then diagonally into triangles.

Makes 48 bars.

Chocolate Marshmallow Bars

3/4 cup butter
1 ½ cups sugar
3 eggs
1 tsp vanilla
1 1/3 cups flour
½ tsp baking powder
½ tsp salt
3 tbsp cocoa
½ cup chopped nuts, optional
4 cups mini marshmallows

1 1/3 cups chocolate chips
3 tbsp butter
1 cup peanut butter
2 cups crisp rice cereal

Cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, slat and cocoa; add to creamed mixture. Stir in nuts. Spread in a greased jelly roll pan, Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. For topping, combine choco chips, butter, and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill. Cut. Yields about 3 dozen.

Thursday, December 14, 2006

Cornbread Salad

1 (1 1/2 qt.) pan cooked corn bread
2 C. mayonnaise or salad dressing or 1 cup mayo and 1 cup plain yogurt
2 celery stalks, chopped
1 large green pepper, chopped
1 jar chopped pimientos
3/4 C. chopped green onions
3/4 C. chopped pecans
2 large tomatoes, diced

Crumble cornbread into bowl. Add remaining ingredients and stir. Place in refrigerator to chill. (About 2 1/2 hours is best.) Yields 8 to 10 servings.

Friday, August 11, 2006

Mildred Schultz's Peach Custard Pie

from son Donald E. Shultz: "In memory of my mother who loved to cook and bake."

2 large cups peaches sliced thin (3/8")
2 tbps butter
2 eggs
1 cup sugar
2 tbsp flour
dash of vanilla

Mix butter, eggs, sugar, flour, vanilla in a bowl.
Fold in peaches.
Pour into unbaked pie shell.

Bake at 450 degrees for 12 minutes, then decrease temperature to 350 degrees for 25-30 minutes.

Son Donald says, "Caution; Beware! Don't cut into six pieces because after you taste this pie, it may only serve two."

[For the story of how I obtained the cookie and peach pie recipes, click here.]