The kitchen diary of Melissa Caress
1.5 c. Shortening (marg or butter)
2 c. sugar
-cream together
add 2 eggs & 1/2 c. molasses
Dry Ingredients:
4 c. flour
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. cloves
1 3/4 tsp. ginger
1/2 tsp. salt
mix together
roll into 1 in. balls
roll in sugar
bake at 375 degrees fro 15 minutes
makes 4-5 dozen
Peel and cut 7 apples (or more) into 8ths. Arrange slices in overlapping rows in a pastry lined 9″ or 10″ pie plate. Mix until crumbly: 3/4 c. granualted sugar, 1/3 c. flour, 1 tsp. cinnamon, 1/4 tsp nutmeg and 4 Tbsp. butter. Spoon over apples, then cover with 1/2 c. to 1 c. sour cream (spread over top of pie). Bake in a 400 degree oven for 30 minutes. Reduce heat to 350 degrees and bake until apples are tender and crust is light brown (about 25 minutes longer).
1 box yellow cake mix
3 eggs
1/4 c. sugar
3 tbsp. milk
1 jar muirhead pumpkin pecan butter
1 tbsp. flour
3/4 c. butter
1 tsp. cinnamon
Preheat oven to 350 degrees
Reserve 1 cup of the cake mix and set aside. Mix the remaining cake mix with 1/2 c. melted butter and 1 egg. Press mixture lightly into the bottom of a lightly greased 9 x 13 pan.
Mix 1 jar Muirhead Pumpkin Pecan Butter with 2 eggs and 3 tbsp. of milk and pour over the cake mixture in pan.
Mix the reserved cup of the cake mix with 1 tbsp flour, 1/4 cup sugar, and 1 tsp. cinnamon. WIth a pastry blender, cut 1/4 cup butter into the mixture until butter is pea-sized and mixture is a crumble. Sprinkly the crumble on top of the pumpkin filling in the pan.
Bake 35-40 minutes or until golden. Makes 12 servings.
This is a recipe from Ruby Holm, who lives in Idaho Falls. The Holm’s have one of the most inviting homes I’ve ever been to.
1 tbsp active dry yeast
1.5 c. warm water
– Dissolve
Add 2 eggs and
1/2 c. oil or melted margarine
1/3 c. sugar
1 t. salt
1/4 c. instant nonfat dry milk
5 c. flour
Add half the flour, slowly stir/knead in the rest till soft ball, not sticky.
Roll out in long strips (like cinnamon rolls) cut with a butter knife into 1 in strips. Dip in melted butter, tie in a knot. Place in pan with the ends tucked under. Bake at 350 degrees for 15-20 minutes.
Usually I hate anything cherry that isn’t fresh. Except this, it’s more like a cherry pastry.
1 c. sour cream
1/4 c. water
3 eggs
-mix these together…then stir in 1 white cake mix. Pour this mixture in a greased cake pan. Pour 1 can of cherry syrup by spoonfuls on top. Cook at 350 degrees for 25 minutes.
-Pour glaze (powdered sugar & milk) while it’s still hot.
*Try to find French feta for this recipe. It is usually less salty and a bit creamier than greek feta.
1 lb orzo, preferably large-grain orzo
1/2 c. extra-virgin olive oil
salt
2 Hass Avocados
2 pints cherry tomatoes, stems removed & halved
2 cloves of garlic, minced
3 shallots, thinly sliced
1 jalapeno chile, seeded, if desired, and minced
juice of 1 orange
Grated Zest of 1 lemon
5 oz feta cheese, preferably French
Leaves from 6 large fresh marjoram sprigs, coarsely chopped, plus 4-6 sprigs
method:
Bring a large pot of water to a boil. Generously salt the boiling water, add the orzo, and cook until al dente, 8-10 minutes. Pour into a fine-mesh sieve and run under cold water to stop the coking. Drain well.
Put the orzo in a large serving bowl and toss with about half of the olive oil and a pinch of salt. Pit, peel, and cut the avocados into small cubes. (Cut them just before tossing the pasta so they won’t discolor.) Add the avocados, tomatoes, garlic, shallots, chile, orange juice, lemon zest, feta cheese, chopped marjoram, and the remaining olive oil. Season with salt to taste. Toss gently, being careful not to break up the avocado too much. Taste and adjust the seasoning. Garnish with marjoram sprigs and serve.”
This recipe is courtesy Brandon Johnson’s mom. Brandon & I went to Boise State together, his family is from Idaho Falls.
cake:
1 3/4 c. sugar
4 eggs
1 1/3 c. cooking oil (when doubled – use 1 c. applesauce)
2 tsp. baking soda
2 c. flour
2 tsp. baking pwd.
2 tsp. cinnamon
4 c. finely grated carrots
3/4 c. nuts (optional)
Frosting:
1 lb. pwd sugar
8 oz. cream cheese
1/2 c. marg
1 tsp. vanilla
Bake @ 350 degrees for 40 minutes
Dressing – mix the following in a blender
1/3 c. white vinegar
1/3 c. sugar
3/4 tsp. salt
3/4 T. grated red onion
3/4 T. poppy seed or celery seed
3/4 c. oil
1/8 c. mustard
My sister Kym got this recipe from Sue Patterson.
1 head of Iceberg lettuce
1 bunch of spinach
3/4 lb. mushrooms
1 red onion
3/4 lb. swiss cheese
1/2 c. candied almonds
1/2 lb. bacon
Mix salad at least 4 hours before serving & refrigerate. Cook and crumble bacon. Add almonds to salad just prior to serving.
Dressing – mix the following in a blender
1/3 c. white vinegar
1/3 c. sugar
3/4 tsp. salt
3/4 T. grated red onion
3/4 T. poppy seed or celery seed
3/4 c. oil
1/8 c. mustard
This is a million times better than trying to use plain sugar. Sometimes when you use sugar only the nuts are as hard as a rock. You can substitute pecans for any nut. Catherine Woolley shared this recipe with me back when we worked at Novell.
1 c. sugar
1 tsp. cinnamon
1/2 c. water
1/2 tsp. vanilla
2 1/2 c. Pecans
method:
cook over medium heat until softball stage (236 degrees fahrenheit). Remove from heat and add 1/2 tsp. vanilla and pecans. Stir until pecans are coated & has a creamy texture.