1 c butter
2 c flour
4 T sugar
2 t vanilla
2 c finely chopped pecans
Cream butter and sugar. Add flour, vanilla, and pecans.
Roll into balls and bake on an ungreased cookie sheet at 350 for 30-45 minutes.
Roll in confectioners sugar while still slightly warm, then cool and roll again.
From the Hangen Kitchen.
10-12 cinnamon graham crackers
1/2 stick butter (more as needed)
3 – 8 oz packages Philly cream cheese
3/4 c granulated sugar
2 teaspoon vanilla
1 pint sour cream
3 tablespoons powdered sugar
- Crush/powder grahams, melt butter completely, then combine in bowl. Press into bottom of spring form pan with spoon.
- Take soft cream cheese, granulated sugar, eggs, vanilla, sour cream and powdered sugar in bowl and mix completely. Pour into crust.
- Bake at 325 degrees for approx. 45 minutes. Top should have a slightly golden color. Allow to cool on countertop to touch, cover with foil, then refrigerate for minimum of 2 hours.
1/2 c chopped celery or bok choy
1/2 c chopped carrots
1/2 c zucchini and or yellow squash
1/2 c chopped red onion
4-6 garlic cloves
1 tsp italian seasoning
1 tsp hot dried peppers
1 jar of marinara sauce
Add or substitute vegetables as desired.
2 large eggs
16 oz ricotta cheese
16 oz skim shredded mozzarella cheese
Preheat oven to 350.
Chop vegetables and combine with italian seasoning and marinara sauce. Set aside.
In a medium bowl, beat eggs and combine with ricotta cheese.
In a 13×9 glass baking dish, layer vegetable sauce, then noodles, ricotta mix, and mozzarella cheese. Repeat 2 more times and end with mozzarella cheese.
Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15. Allow to cool for 10 minutes and serve.
2 c boiled water
1 c cocoa
2 3/4 c flour
2 t baking soda
1/2 t baking powder
1/2 t salt
1 c butter, soft
2 1/4 c sugar
4 large eggs
1 1/2 t vanilla
Preheat oven to 350. and grease and flour three 9″ cake pans.
Boil water in saucepan, then add cocoa and whisk until smooth. Allow to cool.
Sift flour, baking soda, baking powder, and salt together in a medium bowl.
Cream butter and sugar until fluffy in a large bowl or Kitchen Aid mixing bowl. Add eggs one at a time, then add vanilla. Add flour and cocoa mixture, alternating until just combined.
Divide batter into 3 cake pans.
Bake for 25-30 minutes until toothpick inserted comes out clean.
5 T flour
1 c milk
1/2 lb soft butter (2 sticks)
1 c sugar
1 t vanilla
In a small sauce pan, stir milk and flour together until thick. Chill in refrigerator for 1 hour.
Beat butter, sugar, and vanilla for 8 minutes. Add chilled milk and flour, and beat for 8 minutes until fluffy.
From Mildred Drey
4 c of flour. Bread flour is preferred for stretching paper thin.
1 large egg
1 c hot water
1/2 c vegetable oil
1/4 t salt
8 oz cottage cheese
Sugar to taste. up to 3/4 cup.
lemon peel: optional
3 lbs or 12 medium sized apples (Granny Smith, Penn State, Roma)
3/4 cups sugar
1 tsp salt
2 tsp cinnamon
2 sticks butter, melted
Do ahead: Strain cottage cheese overnight through cheesecloth.
Mix and knead dough. Divide in half and flatten to a square. Put oil on saran wrap and place dough on each one. Place wrapped dough on top of each other and cover with a towel. Let set for 30-45 minutes in a warm place.
Mix strained cheese, egg and sugar. Set aside.
Peel, core, slice apples. Mix apples and other ingredients together to make filling. Set aside.
Sprinkle flour on a bedsheet over an average dinette table. Roll dough on bedsheet from middle to outer edge and stretch paper thin. Spread melted butter on dough and continue stretching by pulling outwards with fingers under dough. Dough should cover table and overhang about 12-24 inches.
Spread cheese filling on one part of stretched dough, but not to edge; spread apple filling on top of second part of stretched dough. Overlap unfilled edges over filling and dough. Spread more melted butter on new edges. Roll short ends of dough inward toward center to have two long rolls. Split the dough in half lengthwise to have two separate rolls. Pat with water and seal ends.
Cover baking sheets with parchment paper. “Snake” it onto the parchment paper and baking sheet. Punch holes in rolled dough with a fork.
Bake at 350 for 25 min.
Makes about 48oz
8lbs of apples (about 20 depending on size) of any Fall variation, but this is what I usually choose:
- 4 golden delicious
- 4 red delicious
- 12 granny smith
2 c apple cider
1 c apple cider vinegar
1/2 c water
3 c sugar
2 1/4 c packed light brown sugar
1 T cinnamon
2 tsp cloves
2 tsp nutmeg
zest of 1 lemon, juice of 1 lemon
Peel, core, chop apples. Using a medium to large pot, simmer apples in cider, vinegar, and water over medium heat til soft; about 30-45 minutes. Allow to cool a bit and then puree apple chunks and liquid in blender. Consistency should resemble apple sauce and no visible chunks should be visible.
Put the puree back into the pot and add sugar and remaining ingredients. Cook over medium to high heat for at least 1 hour but up to 2 hours to thicken to preference. Do not cover to allow evaporation to occur. Color should deepen over time. Candy thermometer should read 200-220 consistently. Adjust temperature as necessary. Stir regularly to prevent burning. Pot should remain covered towards the end of the thickening process because apple butter will pop and hiss like lava, creating a mess.
During the thickening process, Wash the lids and bands in hot, soapy water and allow to air dry completely. Sterlize jars by washing in hot, soapy water, then placing in the oven at 225 on baking sheet for 20 min.
Once the apple butter is ready to be removed from the heat, boil enough water to ultimately cover the jars in a new large pot. Using tongs carefully remove each hot jar from the oven. Using a funnel, fill to within 1/4 inch of the top with the apple butter. Wipe off rims with a clean dry paper towel. Place a dry lid on each jar and close finger-tip tight. Using tongs, place each of the jars in the boiling water and boil for 10 minutes. Remove from water with tongs. A proper seal will not move when pushing on the center.
Store for up to 2 years.