Photo courtesy of Wendy Knox.
This is a basic recipe which makes
one cup of hot chocolate.
1 and 1/2 teaspoons unsweetened cocoa powder
2 teaspoons granualted sugar
1 cup milk
Put dry ingredients into a mug. Add one tablespoon of the milk to the mug and make a paste with it and the dry ingredients. Pour the remaining milk into a saucepan and heat over medium heat until the milk begins to steam. Tiny bubbles should form at the side of the pan. Pour the warmed milk into the mug.
1 12 ounce container beer
(I prefer Henry Weinhard's Ale. It comes in a green bottle
and is impossible to find in Massachusetts.
The Ale is so superior that some people actually have it
FedEx'd to me when they want me to make some.)
4 tablespoons granulated sugar
2 and 2/3 cups flour
1 and 1/2 teaspoons *aluminum free* baking powder
1/2 teaspoon salt
1/2 cup extra sharp cheddar cheese, small cubes
Pour the beer into a large mixing bowl. Let it fizz and then stir in the sugar.
Add the flour, baking powder, salt, and 2/3 of the cheese. Blend. The dough will be lumpy and coarse. Do not mix until smooth.
Spoon into a greased loaf pan. Sprinkle the reserved cheese on top.
Bake at 350 degrees for an hour. After an hour, check for doneness.
Remove from oven. Cool on a rack for ten minutes.
This recipe is modified from Best of Friends, Too! by Darlene Glantz Skees
2 cans French cut green beans
1 can Cream of Mushroom Soup
about 1/4 cup grated cheese
about 1/4 of a large onion, chopped up small
about 1/2 of a small onion, chopped up small
Mix all the ingredients together in a casserole dish.
Bake covered at 300 to 400 degrees (F) for 30 to 60 minutes, depending on the cooking temperature.
1 (one) can of Refried Beans
1 (one) handful of shredded or chopped or diced cheese
2 (two) teaspoons of hot powder (ex. Chili Powder)
2 (two) teaspoons of Tabasco (pepper) Sauce optional
4 (four) flour tortillas
Mix all the ingredients except the tortillas in a microwave safe bowl. Microwave on high for 1 minute and 30 seconds or until hot. While microwaving the filling, warm the tortillas in an ungreased pan. They should become soft but not crispy. When the filling is done, put one forth of the filling on each tortilla. Fold as directed on the tortilla container.
This is another family recipe from my grandma.
She likes to bake them until the rims are brown.
Cream the following ingredients:
Add 2 eggs, one at a time.
Then add 2 and 1/2 cups flour.
Drop in teaspoon sized mounds onto a greased cookie sheet. Flatten mounds with the bottom of a glass covered with a wet cloth. Sprinkle with sprinkles. I use the round colored ball sprinkles, not the sparkly sugar crystal sprinkles.
Bake at 375 degrees for 8 minutes.
This is an experiment of mine that
a friend enjoyed so much she asked
me to give her the recipe.
12 ounces fresh cranberries
1 and 1/2 cups water
1 and 1/2 cups granulated sugar
2 teaspoons cinnamon
Slice the clementines into eigths. Put the clementines (skins and all) into a blender. Add the 12 ounces of cranberries. Chop them up using the blender.
On the stove, disolve the sugar in the water while bringing it to a low boil. Once the sugar is disolved and the water is boiling, add the clementine and cranberry mix. Bring to a low boil, stirring often enough to prevent the sauce from burning.
After about ten minutes, pour the sauce into a fine strainer that is over a bowl. Let the sauce drip through the strainer. Use a spoon to mash the sauce through the strainer. Eventually most of the sauce will go through the strainer. All that should be left in the strainer is a small amount of pulp. If the sauce is not going through the strainer, you need to mash more, cook the sauce some more, and/or scrape the sides of the strainer.
Stir the two teaspoons of cinnamon into the bowl of strained cranberry sauce. Place in a fridge until cool.
If you like whole cranberries in your sauce, do not put your cranberries in the blender or strain the cranberry sauce.
I made this for Thanksgiving and my guests asked for the recipe. This recipe can be found at food.epicurious.com: