Our favourite recipes! From our kitchens to yours!
No Sugar Cream Cheese
Cake!
(inspired by my Aunty)
#1
2 Cups cracker crumbs (break up in
Ziploc with rolling pin) (bread crumbs might work
too)
½ C butter
melted
¼ C honey
melted
Mix together, spread out in a 9X13
pan (that’s the biggest size pan, right? Trying to
remember)
Bake at 325 for 15
min
Let cool down! Do not put cream in
pan until room temp!
#2
1-1 ½ whipping
cream
1 8oc cream
cheese
(sweetener) maple syrup or vanilla
or both. Opt.
Whip cream till fluffy peeks fall
over. Whip cream cheese (room temp) in separate bowl.
Mix creams together till stiff
peeks, add sweetener.
Spread cream on top of crust. Put
fresh fruit on top, let chill in fridge before serving.
(we used frozen fruit, so we chilled
our cheese cake before putting the berries on top. The barriers thawed in a
separate bowl. Then we added them before we ate! Frozen barriers have a lot of
liquid in them!)
Jalapeno Cheese
Swirls
3 C
flour
2 T Baking
Powder
½ t
Salt
1/3 C cold butter –cut
up
2 T chopped fresh parsley (or 1 ½ t
dried)
1 C milk
Spicy cheese
filling!
1 C graded
cheese
½ think and chunky
salsa
1-2 T sliced pickled jalapeno
peppers (drained and finely chopped) (we bought a jar of pickled peppers from
the store
½ t garlic
powder
Sprinkle of
pepper
Combine flour, baking powder and
salt in a bowl, cut in butter until mixture is coarse crumbs. Add parsley. Stir,
adding enough milk to form soft dough. Turn out onto lightly floured surface.
Knead gently 4 or 5 times until dough just comes together. Gently roll out on
waxed paper on dampened work surface to 10x15 inch
Spread spicy cheese filling over
dough, leaving 1 inch edge on the long side farthest from you. Roll up, jelly
roll style, from long side using waxed paper as guide. Pinch seam against roll
to seal. Cut dough into 16 slices using dental floss. Arrange slices about 1 ½
in apart on 2 greased baking sheets. Bake 375F for 15-20 min, switching baking
sheets positions at halftime, until golden.
Brownies
Butter or margarine 1/2 cup
Cocoa 1/4 cup
Eggs 2
Granulated sugar 1 cups
All-purpose flour 3/4 cups
Chopped walnuts 1/2 cup (optional)
Salt 1/8 tsp.
In small saucepan, melt butter and cocoa, stirring as it melts. Remove from heat. In medium bowl, beat eggs until frothy. Add sugar, flour,nuts, and salt. Don't stir yet. Then pour cocoa mixture over top and stir all together. Scrape batter into greased 8x8 inch pan. Drop milk chocolate or Semi Sweet chocolate chips on top. Add as much as you think fit. Bake in 350 F. oven for about 30 min. Use a fork or knife to check the middle. If utensil comes out clean, it's done. Double recipe for a 9x13 inch pan. Enjoy!
P.S. I have had loads of good comments on these brownies!
Honey Oatmeal Cookies
1 C softened Butter. 1/2 C Honey
1t Vanilla
2 Eggs
2
C W.W. Flour.
1
t Baking Powder. 1 t
Salt
1
t Cinnamon. ¼ t
Nutmeg
3
C Oatmeal. 1
C Raisins (Optional). 1 C Nuts (Optional).
Mix dry ingredients into wet
ingredients. spoon on to cooky sheet. Bake at 350’F for 12-15 min.
Scalloped Potatoes
6-7 medium-size
potatoes. Wash and peeled; slice thinly.
3 T butter.
3 T flour
1t salt. Few grains pepper.
2 C cottage cheese
¼ C chopped onion.
Few grains, paprika.
Grated cheese
Melt butter; slowly blend
flour, salt and pepper. Add milk. Place a layer if potatoes in greased pan,
with onions. Pour half of sauce on potatoes. Put another layer of potatoes on
top of that then pour remaining sauce on. Cover with remaining potatoes, then
add grated cheese. Bake uncovered in oven at 350-375’F for 1 hour or until done
and potatoes are lightly browned on top. 12 servings.
No Bake Chocolate Oat Bars (made with honey)
1 Cup Butter
½ Cup honey (or less)
1 teaspoon Vanilla Extract
3 Cups Quick cooking oats
1 Cup Semisweet Chocolate chips
½ Cup Peanut Butter
Grease a 9x9 inch square pan
Melt butter in a large saucepan over medium heat and stir in
honey and vanilla. Mix in oats, and cook on low for 2 to 3 min or until blended
well.
Press half of this into the bottom of the pan, leave the rest
for the topping.
In a small heavy saucepan over low heat, melt chocolate
ships and peanut butter. Stir frequently until smooth. Pour the chocolate
mixture over the crust in the pan, spreading evenly with a spoon.
Crumble the remaining oat mixture over the chocolate layer,
and press in gently. Decorate with fresh blueberries or strawberries. Cover and
refrigerate 2 to 3 hours.
Best to let it warm up to room temp before cutting into bars
or squares. Enjoy!
Tea Biscutis!
All Purpose Flour 2 cups
Granulated Sugar 2 tbsp.
Salt 1 tsp.
Baking Powder 4 tsp.
Cream of Tarter 1/2 tsp.
Cold Butter or Margarine 1/2 cup
Cold Milk 1 cup
Mix up the first five ingredients in a mixing bowl. Then cut in the butter till it's crumbly. Add the milk, and stir quickly. The dough should be good and soft. Roll out on a lightly floured surface and kneed gently eight to ten times. Roll the dough out half the thickness that you want the end result to be. Cut the biscuits out with a round cookie cutter or a canning jar ring works great, too! For soft sides, place close together or for crisp sides, place apart on the greased cookie sheet. Bake at 450 F or 230 C for 12-15 minutes. Makes about ten biscuits.
From the 'Company's Coming' cook book.
P.S. My brothers always look forward to these biscuits!
Greek Yogurt desert (Ever made up a recipe that turned out?)
2 Cup Cracker crumbs (or Honey wafer crumbs)
¼ C Butter
2 T Honey
2 Cups of Greek Yogurt (if plain yogurt, add 1 T Honey)
2 Cup chopped strawberries.
Mix crumbs, butter and honey in the bottom of a 9X9 pan. ( you can add peanut butter to it too if you like) when it is well mixed, firmly pat down in the bottom.
Place chopped strawberries on top and Greek yogurt on top of that. Chill and enjoy.
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