Banana Bars

10x15 " pan greased and floured

1/4 cup Crisco   

3/4 cup sugar 

2 eggs

1 cup bananas (2-3) *I usually add up to 1/4 cup more

1 teaspoon vanilla

 

dry:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

 

cream well the wet ingredients then add the mixed dry ingredients

bake at 350 for about 20 minutes. They will be a light golden color.

* These will be a little more moist

 

Large cookie sheet (like the ones I bake rolls on) is a double recipe

 

Orange glaze is just.... powdered sugar, melted butter, thawed orange juice concentrate,

almond extract and a little milk

Sweet and Smokey Chicken

SWEET AND SMOKEY CHICKEN                                                   350 degrees

                                                                                                             9x13 inch baking pan

                                                                                                             Bake, covered 1 ½ hours

THIGHS 10-12 boneless, skinless

ONIONS 1 Large or 2 medium sliced, placed on chicken pieces

Mix and pour this sauce over the chicken:

CATSUP                   1 cup

LIQUID SMOKE      2-3 Tablespoons OR 3 teaspoons Hickory Salt  

PEPPER                    ½ teaspoon

VINEGAR                ½ cup (I usually use Red Wine Vinegar)

MAPLE SYRUP      1 Cup,     Add a little maple extract to the sauce if not homemade

MUSTARD              3 Tablespoons prepared  the original recipe calls for ¼ cup

Serve over rice

Trevor Anderson's Oatmeal Cookies

I almost forgot how much I like Trevor Anderson's Oatmeal  COOKIES

BOIL1 CUP RAISINS IN 1/2 CUP WATER UNTIL THERE IS ONLY ABOUT 5 TABLESPOONS OF LIQUID REMAINING,

 

CREAM:

1 CUP SUGAR

2 EGGS

1 CUP SHORTENING

1 TEASPOON VANILLA

 

MIX, THEN ADD AND MIX WELL:

1 1/2 CUPS OATS

2 CUPS FLOUR

1 TEASPOON SALT

3/4-1 TEASPOON SODA

 

350 DEGREES  FOR ABOUT 10 MINUTES

 

Sugar Cookies from Aunt Becky

Cream well:                                                     Mix together:

½ cup shortening                                             2 2/3 cup flour

1 cup sugar                                                      1 teaspoon flour

1 egg                                                               ½ teaspoon soda

1 teaspoon vanilla                                           ½ teaspoon salt

                                                                        ¼ teaspoon nutmeg

½  sour cream

Mix the dry and the sour cream alternately then eat half the dough before you bake the rest at  425°

Chalupa

3 cups dry pintos

1 1/2 lb pork cubed

7 cups water

large onion or heap 1/3 cup dried onions

1 T oregano

1 T cumin

2 T chilli powder

small can green chilles actually 3 T but I just put the whole one in.

crock pot or oven

 

rice

frito's scoops

salsa

sour cream

flour tortillas

cheese

tomato

kerstin says Thousand island dressing is good (Ora Packers recipe in the moreland cook book)

Rhubarb Pie

PASTRY

For one 10 inch two-crust pie

2 ²/₃ Flour

1 teaspoon salt

Mix well then cut in 1 Cup Shortening

with a pastry knife until it looks like coarse

corn meal

Add 7-8 Tablespoons ICE WATER (I think that’s the key)

Mix it as little as possible then rrrrrroll out

10” Pie

1 ¾ - 2 Cups Sugar

½ Cup Flour

½ teaspoon grated orange peel (of course, I use more)

5 cups cut up (½ inch size) RHUBARB

3 Tablespoons Butter

I toss all of the ingredients together and dump them into the prepared pastry BUT make sure if there is excessive flour, it gets dumped on the top then…..

Dot with butter and put the top crust on. Put a ring of foil around edge to prevent excessive browning (if it seems to be too light, take the foil off the last 5 or so minutes)

Bake 425º 50 minutes. If your oven bakes too hot… maybe 400º

I’m so happy for your taste-buds!!!!!!!

Apple Crisp

8 apples

2  Cups brown sugar packed

1 1/2 cups flour

1 1/2 cups oats

2 1/4 teaspoons cinnamon

2 1/4 teaspoons nutmeg

1/2 teaspoon cloves

1 cup butter softened not melted

375

30 minutes give or take

Message me for more info if needed

Blueberry Crisp

Large glass pan size.

8 cups fresh blueberries (or 2- 16 oz packages frozen) in bottom of large glass pan [the size larger than the regular cake pan]

1/4 cup lemon juice drizzled over the berries

2/3 cup packed brown sugar mixed with 4 teaspoons corn starch (more if you don't want it too juicy

{I like it juicy but Kerstin likes it not so juicy}) 

Toss the brown sugar and cornstarch recipe with the blueberries

 

Topping: (by the way, unlike apple crisp, it is best to have the fruit to berry ratio heavier on the fruit side)

4 cups oats

3 cups flour

2 cups brown sugar

2 dashes salt

2 cups butter

This topping recipe is plenty to allow lots of tastes. Go lightly, you may have to make apple crisp too because I don't remember if this is for a double batch> duh.... sorry!

 

350 till light golden and bubbly

Toss together in a 1 1/2 quart casserole dish

4 cups fresh blueberries or 16oz frozen

2 Tablespoons Lemon Juice

Mix 1/3 cup brown sugar with 2 Tablespoons corn starch then mix this with the blueberries.

Topping: 2/3 cup quick oats

1/2 cup flour

1/3 cup brown sugar

dash salt

1/3 Cup butter

bake 350 about 40 minutes

Creamy Spinach and Tortellini

Creamy Spinach and Tortellini

1 lb. uncooked fresh or frozen cheese tortellini

2 Tb. Olive oil or vegetable oil

½ cup chopped onion

3 garlic cloves, minced

1 (9 oz.) package frozen spinach in a pouch, thawed

1 cup cubed, seeded tomato

¼ cup chopped fresh basil or 1 ½ teaspoons dried basil leaves

½ tsp. salt

½ tsp. pepper

1 cup whipping cream

½ cup grated Parmesan or Romano cheese

Cook tortellini to desired doneness as directed on package. Drain; keep warm.

Meanwhile, heat oil in large skillet over medium heat until hot. Add onion and garlic; cook until tender and lightly browned, about 4 minutes. Add spinach, tomato, basil, salt, and pepper; cook 5 minutes stirring occasionally. Stir in whipping cream and parmesan cheese; cook until mixture just comes to a boil. Reduce heat to low; stir in cooked tortellini. Cook an additional 4 to 5 minutes or until thoroughly heated. Serve with additional parmesan cheese, if desired.

Yield: 4 Servings

Goes great with baguette bread!

Baked Beans from Lucille Gibbs

1 can of each, drained
        pork and beans
        kidney beans
        lima beans (we love this so much we add two cans)
        garbanzo beans

1 can chili beans, undrained

1 1/2 c each, diced
        bell pepper
        celery
        onion

1/2 t garlic powder

dash of pepper

1 c ketchup

1 1/2 c brown sugar

Bake 350 degrees for 1 hour