Recipes

tsp. = Teaspoon
Tbsp. = Tablespoon

Bread and Roll Dough

Cooking/prepare: 3 hours
This dough makes about 48 crescent rolls and can be used to make cinnamon rolls, as well as bread loaves and honey poppy seek cakes.
Preheat oven to 150° then turn off.
When the dough has finished its second rising preheat the oven to at 350°.

Ingredients:
2 packages dry yeast (2 Tbsp.)
1/2 cup warm water
2 cups milk
1/2 cup sugar
1 cube butter
1 – 2 eggs
2 tsps. salt
7 cups flour

Directions:
Stir yeast into warm water and let set .
Warm milk in pan or microwave for 2 minutes. Cut the cube of butter into pieces and melt in the heated milk. Let stand until the butter is melted and the milk is just warm.
—–
Stir together dry ingredients in a large bowl and blend it up. Separate out 1/2 to be gradually added as the flour is absorbed. Stir in the yeast, egg(s) milk, and butter gradually adding flour until mixture is bogged down.
Knead on a floured cutting board for 5 – 7 minutes. Be diligent! Kneading is important to get the bread to rise. Place into mixing bowl (first, spray with cooking oil/Pam). Cover with a cloth and place in pre-warmed, but not hot, oven to rise for 1 hour.
—-
Pull out raised dough and punch down.
Drop onto floured cutting board and cut into quarters.
For rolls, flatten and roll 1/4 into a circle shape and cut into wedges (8 per circle). Roll into crescent shapes and place on a cookie sheet to rise for 1 hour.
Brush with melted butter and bake for 10-12 minutes at 350° .

For poppy seed cakes: Use 1/4 dough to make Hungarian Christmas cakes. Roll the dough into small balls (like a large marble, smaller than a golf ball). Let rise for 40 minute, then bake at 350° for about 10 minutes.

Cinnamon Rolls

Cooking time: 20 minutes
Preheat oven to 350°

Ingredients:
(make dough from the Bread and Roll recipe above)
Roll filling:
1 cup brown sugar
1 cup chopped walnuts
1 cup raisins
—-
1/2 cup Karo corn syrup
1/2 cup butter

Directions:
Roll out 1/4 of dough onto floured cutting board and shape into a rectangle. Evenly sprinkle on brown sugar, walnuts and raisins; pressing down gently.
Roll into a log and slice into 8 rings.
—-
Melt 1/2 butter, brown sugar and corn syrup in a pan and pour into a 9-inch cake pan.
Place dough rings into pan and let stand for 20 minuets to rise.
—-
Bake for 20 minutes.
Turn out rolls upside down onto a serving plate.

Biscuits

Cooking time: 15 – 17 minutes
Preheat oven to 400°

Ingredients:
1 ¾ cup flour
2 ½ tsp. baking powder
1 ¼ tsp. salt
1 Tbsp. sugar
1/3 cup butter (2/3 cube)
1/3 cup milk

Directions:
Sift together dry ingredients
Cut in butter
Add milk and stir
Turn dough onto floured board and kneed for ½ a minute. Pat dough down into ¼ inch thickness and cut into circles with a cookie cutter or cup.
Bake for 15 – 17 minutes.

Fruit Cobbler

Cooking time: 40 minutes
Preheat oven to 350°

You can use any fruit you desire with this recipe. Cut up 3-4 cups of fruit and mix in 1/2 cup sugar, and any spice (like cinnamon) you want. Set aside.

Ingredients:

Prepare and set aside:
3-4 cups fruit
2 Tbls. sugar
¼ tsp cinnamon
You can use any fruit you desire with this recipe and any spice (like cinnamon) you want. Set aside.

Blend together in a large mixing bowl:
1 1/3 cup flour
½ cup sugar
3 tsp. baking powder
½ tsp. salt
5-6 Tbls. butter (2/3 cube) cut into the dry ingredients.
1 1/3 cup milk

Directions:
Mix the dry ingredients and cut in the butter.
Melt 1/3. butter into a 9×9 baking pan and pour in the fruit.
Dollop in the batter to cover. Sprinkle a little cinnamon sugar on top and bake for 40 minutes at 350°

Blueberry Scones

Cooking time: 25-30 minutes
Preheat oven to 400°

Ingredients:
3 cups flour 
     (optionally add a  1/2 cup almond flour)
3/4  cup sugar
3 ½ teaspoons baking powder
3/4 teaspoon salt

3/4 teaspoon cinnamon – optional
1 ½  cubes frozen butter
3/4 cup plain yogurt, heavy cream, or milk
2 eggs
1 1/4 tsp. vanilla
2 cups blueberries, or other fruit
   (If you use frozen fruit do not thaw before
mixing into your dough.)

Directions:
Sift together dry ingredients in a large mixing bowl.

Grate the frozen butter and gently work into the flour mixture.

In a separate bowl mix together the eggs, cream, and vanilla. Drizzle over the dry ingredients and stir together.

Gently work in the fruit, carful to keep the fruit as whole as possible.

Drop ingredients out onto a floured cutting board and, with floured hands, shape the dough into a rectangle, 3/4 inches thick.

Cut into squares and then triangles, or into bars. Place them on an oiled cookie sheet, with some space between for rising.

Place cookie sheet in the oven on a middle rack and bake for 25-30 minutes.

Fruit Crumble

Cooking time: 45 minutes
Preheat oven to 325°

Ingredients:
3/4 cup soft butter (1 1/2 cubes)
3/4 cup sugar
1 egg
2 cups flour
– you can add 1/2 almond flour
3/4 cups FINELY chopped walnuts.
1 cup fruit preserves or fresh fruit
– you can add more fruit or jam as desired

Directions:
Cream together the butter, sugar and egg add flour and chopped walnuts.
—
Press 2/3 of mixture in greased 8 x 8 or 9 x 9 pan.
Spread preserves or fruit on top of mixture in pan.
——-
Place remaining flour/nut mix on top, spreading as able.
Bake at 325° for 30 + minutes.

Palacsinta (Crepes)

Cooking time: 45 minutes
Make batter and let set 1/2 hour. Each crepe only takes about a minute to cook.
Makes 7 10″ crepes

Ingredients:
1 cup flour
1 Tbsp. sugar
1 1/4 tsp. salt
1 egg
1 Tbsp. cooking oil
1/2 tsp. vanilla
1 3/4 cup milk
—-
Filling:
Can be any jam or sauce you prefer. Or you can make a fruit sauce:
Try 1 cup fruit, 1/2 cup water, 2 tsp. sugar. Bring to a boil and thicken with 1 tsp. (or more) cornstarch mixed with 1/3 cup water. Cook to thicken.

Directions:
Blend all ingredients together and let stand 1/2 hour.
—-
Heat a 10” frying pan and pour in one ladle full of batter, roll around to form a thin coating.
Cook until the top looks solid and the underside golden brown; flip and cook another 1/2 minute or so on the second side.

Once your crepes are cooked you can fill them with any filling and roll into tubes, or fold into quarters.

Strawberry Shortcake

Cooking time: 30 – 35 minutes
Preheat oven to 350°

Ingredients:
2 cups flour
¼ cup sugar
3 tsp. baking powder
¼ tsp. cream of tartar
½ cube butter or margarine
½ tsp. salt
¾ to 1 cup milk

Directions:
1. Stir together dry ingredients
2. Cut in butter until fine
3. Add milk and stir. -(dough should be a   thick like for biscuits)
4. Spread in greased pan, then bake in 350° oven for 30-35 minutes or until lightly brown

When cooled, cut into squares. Split the squares to layer with sweetened crushed strawberries. Dollop whipped cream between layers and on top.

Pineapple Upside Down Cake

Cooking time: 30 minutes
Preheat oven to 350°

Ingredients:
¼ lb. butter
3/4 cup brown sugar
20 oz can crushed pineapple
1 box yellow cake mix    (or make from scratch)

Directions:
1. Melt butter in heavy skillet
2. Cover butter with brown sugar and cook at low heat until melted
3. Add can of drained pineapple
4. Prepare cake mix and pour over top of sugar/pineapple.
5. Bake at 350° for about 30 minutes
6. Let set and cool for 15 minutes then turn out onto a serving platter

Serve with whipped cream or vanilla ice cream.

Chrissy’s Chocolate Chip Oatmeal Cookie

Cooking time: 10 minutes
Preheat oven to 350°

Ingredients:
1 cube margarine
1 cup sugar
½ teaspoon vanilla
2 eggs
1 teaspoon soda
1 teaspoon salt
2 cups flour
1 cup oatmeal
1 cup chocolate chips

Directions:
1.  Stir all the ingredients together
2.  Drop by the teaspoonful onto greased cookie sheet.
3.  Bake at 350o for 10 minutes

The secret is to under cook them slightly to make them chewy, cooking them for 10 min. rather than 12.

Bridget’s Blackberry Cake

Cooking time: 1 hour and 15 minutes
Preheat oven to 350°

Ingredients:
4 ¾ cups flour
1  teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (or 1 c. milk & 1 Tbsp. real lemon)
2 cups sugar      
1 cup butter
4 eggs
1 tsp. vanilla
2 cups fresh blackberries

Directions:
1.  Mix all the dry ingredients
2.  Cream together separately the butter, sugar, vanilla.  Then add eggs and mix.
3. Pour some dry into butter/sugar mix and alternate with some buttermilk. Keep doing until all combined.  Add blackberries last.
4. Pour into a bunt pan and bake for  1 hour 15 minutes at 350°

You can substitute other berries, such as blueberries (yumm), instead of black berries.
 Bake in a well greased bunt cake pan (with a hollow core). Let stand at least 20 min. before turning when done.

Irene’s Zucchini Chocolate Cake

Cooking time: 60 minutes
Preheat oven to 350°

Ingredients:
2 ½ cups flour
½ cup powdered cocoa
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon each of salt and cinnamon
2 cups sugar
—-
Cream together separately:
¾ cup butter or margarine
3 eggs
2 teaspoons vanilla
2 cups shredded zucchini
½ cup milk
—–
Add and stir:
1 cup chopped walnuts 2 teaspoons orange rind

Directions:
1.  Mix all the dry ingredients into the wet ingredients adding the walnuts and orange rind last
2. Bake for 1 hour at 350°

Jamie’s Pie Crust

Cooking time: 30 – 40 minutes
Preheat oven to 350°

Ingredients:
cube butter (cold)
1 Tbsp. butter-flavored shortening
2 cups flour (more or less)
1/3 cup powdered sugar
4-6 Tbsp. ice water

Directions:
Cut the butter and shortening into the dry ingredients.
Stir in the ice water and any liquid flavorings and make sure not to over-work so as to keep the pastry flaky.

Cut the dough into two balls and refrigerate for 15 – 30 minutes.

Place a dish towel out on a cutting board and lightly flour it.
Roll out each dough ball into a thin circle and use the towel to fold the dough in half and place in pie pan.
——–
Pour in whatever fruit filling desired and top with second layer of dough crimping down the edges.
Brush top layer of dough with water and sprinkle with sugar
—-
Bake for 50 minutes at 350°

Comment:
Whatever spices used in fruit filling add some of the same to the crust, to taste (i.e. cinnamon, vanilla, almond extract for cherry pies)
Tip for fruit: add a couple slices of butter to top of fruit before placing top layer of dough. Use cornstarch to thicken fruit.

Aunt Dinny’s Chocolate Cake

Cooking time: 45 minutes
Preheat oven to 350°

Ingredients:
2 tablespoons white vinegar
½ cup milk
1 cup boiling water
2 sticks of margarine
2 squares of baking chocolate
2 cups of sugar
½ teaspoon salt
1 tablespoon vanilla
2 eggs
2 ¼ cups of flour
2 teaspoons of baking soda

Directions:
Mix vinegar with milk and set aside.
Pour 1 cup of boiling water over 2 squares of baking chocolate in mixing bowl. Stir until chocolate melts. Add margarine and stir until melted.
Add 2 cups of sugar, ½ tsp. of salt, 1 Tbsp. of vanilla and 2 eggs (beat eggs well),
Add 2 ¼ cups of flour and mix until smooth.
Add 2 tsp. of baking soda to the milk and vinegar, mix should fizz. Mix with batter.

Mix until smooth and pour into well greased and slightly floured cake pans.
—
Bake at 350^o for 45 minutes

Mocha Mystery Cake

Cooking time: 35 minutes
Preheat oven to 350°

Ingredients:
½ cup brown sugar
½ cup white sugar
2 rounded tablespoons of cocoa
1½ cup cold strong coffee
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
½ stick of margarine
1 egg
1/3 cup milk
½ teaspoon vanilla

Directions:
Mix together ½ cup of brown sugar with ½ cup of white sugar and 2 tablespoons cocoa. Set aside.
—-
Have 1½ cup of cold strong coffee ready.

Make the following batter: sift together
1 cup of flour,
½ cup sugar,
1 teaspoon baking powder,
¼ teaspoon salt.
——-
Cut in ½ stick of margarine until fine and crumbly
—–
Add:
1 egg,
1/3 cup of milk
1 teaspoon of vanilla.
—–
Beat until smooth then spread into greased square cake pan.
Sprinkle sugar and cocoa mixture over top of batter then carefully pour coffee over all.
—
Bake at 350° for 35 minutes

Comment: place pan in oven prior to pouring on the coffee.

Annie’s Pumpkin Pie

Cooking time: 50 – 60 minutes
Preheat oven to 375°

Ingredients:
ne unbaked pie shell
2 cups puréed, cooked pumpkin
(or squash or yam)
¾ cup brown sugar
¼ cup white sugar
1 Tablespoon flour
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon mace
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cloves
3 eggs
1 ½ cup or 1 can evaporated milk
1 ½ teaspoon vanilla
optional: ¼ cup rum or brandy

Directions:
1. Mix it all together and place into uncooked pie shell.
2. Bake 50-60 minutes at 375°

Lemon Bars

Cooking time: 20 + 25= 45 minutes
Preheat oven to 350°

Ingredients:
rust:
2 cups flour
2 sticks butter
½ cup powdered sugar
—–
Filling:
4 eggs
2 cups sugar
6 teaspoons lemon juice
1 tablespoon grated lemon rind
¼ cup flour
½ teaspoon baking powder

Directions:
1. Mix crust ingredients thoroughly
2.Press down into a 9×13 pan
3. Bake at 350° for 20 minutes
—–
4. Beat eggs for filling
5. Add sugar, juice and rind
6. Fold in flour and baking powder
—–
7.   Spread over crust and return to oven and bake for 25 minutes
8. When cool, sprinkle with powdered sugar and cut into ½ inch squares

Snickerdoodles

Cooking time: 8-10 minutes
Preheat oven to 400°

Ingredients:
1 cup butter or margarine (2 cubes)
1 ½ cup sugar
2 eggs
2 ¾ cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

Directions:
1. Mix butter, sugar and eggs
2. Cream in flour, tartar, soda and salt
3. Roll into balls and roll into sugar and cinnamon mixture
——
4. Place on cookie sheet and bake 8-10 minutes

Easy Peach Pie

Cooking time: 45 minutes
Preheat oven to 350°

Cooking time: 45 minutes
Preheat oven to 350°

Ingredients:
1 can sliced peaches
3 tablespoons tapioca
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1/3 cup sugar

Directions:
1. Mix all ingredients together and pour into a pie shell and cover with dough.
2.  Bake for 45 minutes at 350°

Plum Dumpling

Cooking time: minutes
Preheat oven to 350°

Ingredients:
2 medium potatoes
2 cups of flour
2 eggs
1 tsp. salt
1 lb. plums, pitted (approx.)
1/2 cup sugar (approx.)

Directions:
Cook potatoes; peel and put through a ricer (or dice into small pieces) to make about 2 cups.
Add the flour and mix well.
Add eggs and salt, mix well.
Knead it in the bowl until a smooth stiff dough forms. (Not too stiff though!)
Then knead the dough on a lightly-floured cutting board. Let the dough rest for 10 – 15 minutes.
——
Take 1/3 of dough and roll it out to about 1/4 inch thick. Cut into squares (large enough to wrap around a pitted plum!)
Place said pitted plum and 1/2 tsp. sugar on each square and wrap the dough around the plum. Roll the dough around the plum making sure it is completely covered.
——–
Drop the stuffed dumplings into boiling water and cook until the dough begins to rise a little. Drain and cover with any flavoring or topping you desire. (Try cinnamon sugar, fruit jam, powdered sugar…)

Banana Bread

Cooking time: 60-70 minutes (loaf),
18 minutes (muffins)

Preheat oven to 350°

Ingredients:
1 cup brown sugar, lightly packed
1/2 cup vegetable oil
3 eggs
———-
2-3 ripe bananas
1 cup oatmeal
1/2 cup milk
———-
2 cups flour
1 Tabs. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup chopped walnuts (optional)

Directions:
Combine first three ingredients in a medium to large mixing bowl.
In a medium mixing bowl combine mushed bananas, oats and milk. Add to previous mixture.
Combine all the dry ingredients and stir into the rest of the mixture.
Loaf: Bake for 1 hour to 70 minutes, testing with a toothpick to see that it comes out clean.
Muffins: Double the recipe to make ~18. Bake for 30 minutes

Bert’s Peanut Brittle

Cooking time: 8 minutes
Prepare in a frying pan over medium heat

Ingredients:
1 cup sugar
1/2 cup corn syrup
1/4 cup water
1/4 tsp. salt
1 cup peanuts
———-
1 Tbsp. butter
1/2 tsp. baking soda

Directions:
Cook for 8 minutes until brownish, boiling and stirring.
Add butter and baking soda and cook a couple minutes more.
Pour onto a buttered cookie sheet and let stand to cool. Stretch it as it cools.

name

Cooking time: minutes
Preheat oven to 350°

Ingredients:

Directions:

Christmas Jell-O Salad

Preparation time: This salad take a long time to prepare because each layer of Jell-O has to firm up before the next layer is added.  Plan at least a couple hours between layers (6 hours minimal).  Starting the day before Christmas Eve is a good idea.

Ingredients:
1 package each: red (cherry), green (lime), and red (lemon) Jell-O
8 oz. packet cream cheese
1/4 cup mayonnaise 1/4 cup whipping cream
3/4 cup crushed pineapple
lettuce leaves to garnish each plate

Directions:
Mix green Jell-O per directions and pour in a 13×9 inch pan to chill.  
——-
When green Jell-O is firm make yellow Jell-O using 1 cup hot water.
Whip 8 oz. package of cream cheese and add to yellow Jell-O.  Chill until syrupy. Blend together 1/4 cup mayonnaise, 1/4 cup whipped (unsweetened) cream, and 3/4 cup crushed pineapple.
Pour into yellow Jell-O and mix.  Pour this mixture over the firm green Jell-O layer and chill again until set.
——-
Make the red Jell-O and pour over the above mixture.  Refrigerate to set.
——–
Cut into squares and place each on a small plate garnished with lettuce.  Put a small dollop of mayonnaise on top of each square and stick in a candle.

Hungarian Christmas Eve Mushroom Soup

Cooking time: 60 minutes

Ingredients:
1 onion – diced
2 – 3 celery stocks – diced
1 lb mushrooms – chopped
1/2 tsp salt 
1/4 tsp pepper
2 quarts water or stock

Thickening:
3 Tbls. flour
¼ cube butter or margarine
½ teaspoon paprika
¼ cup chopped parsley

Directions:
Sauté onions and celery in a soup kettle.
Season with salt and pepper to taste: ~ 1 tsp salt, ½ tsp pepper
Add chopped mushrooms and cover with water or vegetable stock and simmer for 45 minutes.
Add tarhonya noodles (see recipe below) and boil for 10 minutes. Let simmer for 15 minutes or so.
Thicken with flour/butter roux mixed with stock from soup.

Tarhonya Noodles
for Hungarian mushroom soup

Preparation time: 15 minutes
Note: Noodles should be made several days ahead of time so they can dry out.

Ingredients:
1 cup flour
Pinch salt
1 tablespoon salad oil
1 egg
2-3 Tbsp. water (if needed)

Directions:
Stir all ingredients together and kneed until smooth and stiff. If the dough seems a little dry you can add water, one tablespoon at a time.

To make the noodles use either of these two techniques:
1)  press the dough through the largest holes of a cheese grater
or
2)  use a blender or food processor with a chopper blade. Add 2 tablespoons flower, feed in dough in small quantities (1/3 of dough each time), chop into small pieces. Be careful not to over-chop; pieces should be the approximate size as raisins.
—–
Once the dough has been made into small pieces set it to dry on a cookie sheet. Store the dry noodles for use in mushroom soup.

Stewed Prunes

Cooking time: 20 minutes

Ingredients:
1 16 oz. package of pitted dried prunes  (quantity can be approximate)
1 slice lemon

Directions:
Place prunes in a saucepan and cover with water.  Bring to a light boil stirring occasionally.  Add the lemon slice when prunes are soft.

Cherries Jubilee

Preparation time: 15 minutes
Ingredients:
1 package frozen cherries (or jar/can of canned)
1/4 cup orange juice
1 tablespoon corn starch
3/4 cup apricot brandy
1/2 gallon vanilla ice-cream

Directions:
Heat cherries in a sauce pan. Add the orange juice and cornstarch dissolved in 1/3 cup water. 
Cook till thick.
Add 1/4 cup apricot brandy to sauce. Warm 1/2 brandy in a pan and pour over the cherries.  Ignite when serving. Pour cherry sauce over the ice-cream.

Kugluf

Cooking time: 15 – 20 minutes
Preheat oven to 350°

Ingredients:
3 cups flour
1 1/2 tablespoons yeast in 1/2 cup warm water.
2/3 cups milk
1/3 cup sugar
1/3 cup butter
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1 drop yellow food coloring
———
Nut filling:
3/4 lb. ground walnuts
3/4 cup sugar
1 tsp. cinnamon
2 Tbsp. lemon juice

Directions:
Mix and knead ingredients in a mixing bowl and let rise.  Roll out and spread with nut filling.   Place in a bunt pan and bake at 350º for 15-20 minutes.

Kifli

Preparation time: Preparation takes two days.  The dough is prepared and then chilled overnight.
Bake for 25 minutes once prepared.
Preheat oven to 325°

Ingredients:
4 cups flour
tsp. salt
1 tsp. cinnamon
1 cup butter
1 cup sour cream
2 egg yolks
2 tablespoons lemon juice
_____
Nut filling:
2 cups finely ground walnuts
1/2 cup sugar
1 tsp. cinnamon
1 Tbsp. lemon juice 1/4 cup water to make sticky

Directions:
Mix the four, salt and cinnamon together and then cut in the butter, sour cream, egg yolks and lemon juice. Chill the dough overnight.
Roll dough out paper thin, with with small amount. Cut into 3-inch squares. Spread 1 tablespoon nut filling on each square and roll from a corner to make a crescent.  Pinch edges.
Dip the top of each into beaten egg then into mixture of sugar and nuts. Put on greased cookie sheet and bake at 325º for 25 minutes.

Christmas Tree Cookies

Cooking time: 8 minutes
Preheat oven to 375°

Ingredients:
1/2 cup butter or shortening
1 cup sugar
2 eggs
2 Tbsp. milk or cream
1 Tbsp. vanilla
1 tsp. salt
2 tsp. baking powder
3 1/2 cups flour
about 1/2 cup powdered sugar

Directions:
Cream together shortening and sugar.  Beat till light and fluffy.
Add eggs, milk, vanilla and beat well.
Mix and sift dry ingredients.  Mix with butter mixture till dough.
Mound into a ball and wrap in wax paper and chill.
Roll out on lightly flowered board using powdered sugar. Cut with different shaped cookie cutters. Bake on lightly greased cookie sheet for 8 minutes at 375º

Chocolate Pinwheels

Cooking time: 7 – 10 minutes; requires a couple hours for chilling the dough before cooking.
Preheat oven to 375°

Ingredients:
1 3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
1/2 cup sugar
1 egg
1 tsp. vanilla
1 square unsweetened chocolate  (or 2 squares semi sweet)

Directions:
Mix together the flour, baking powder and salt.
Cream together the butter and sugar      (add sugar slowly).
Blend in the egg and vanilla and beat well. ——
Place 1/2 of dough on wax paper. Blend melted chocolate into remaining dough. Roll out light-colored dough on floured       waxed paper to 15″x7″ size. Repeat with chocolate dough. Roll as for jelly roll starters with 15″ ends (note: this was Mom’s instruction and I don’t understand it.)
——
Wrap in wax paper. Chill two hours. Cut into 1/4 inch slices and place on ungreased cookie sheet.
Bake at 375º for 7-10 minutes.

Spritz

Cooking time: 6 minutes
Preheat oven to 400°

Ingredients:
Sift together:
2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
—–
Cream:
1 cup butter (or margarine) and slowly add  1 1/4 cup powdered sugar
—–
Blend: 2 egg yolks or 1 whole egg
1/2 teaspoon almond extract
1 teaspoon vanilla

Directions:
Add dry ingredients slowly and mix.
Press dough through a cookie press or pastry bag onto an ungreased cookie sheet.
Cook at 400º for 6 minutes.

Thumbprint Cookies

Cooking time: 8 – 10 minutes
Preheat oven to 350°

Ingredients:
1 cup margarine
1 cup sugar – white or brown
1 tsp. vanilla
1 egg
1/4 tsp. baking powder
1/4 tsp salt
2 1/2 cup flour

Directions:
Mix ingredients together and roll into 1-inch sized balls. Place balls of dough on a cookie sheet Press thumb into balls and imprint. Fill imprint with jam.
Cook at 325º for 8-10 minutes.

Chocolate Cake Yule Log
……(chocolate mousse filling listed below)

Cooking time: 10 – 12 minutes
Preheat oven to 350°

Ingredients:
3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup cocoa
3 eggs
1 tsp. vanilla
1 cup sugar
1/4 cup warm water

Directions:
Sift flour, baking powder, salt and cocoa three times.
—–
Beat eggs and vanilla until very light and     foamy.
—–
Slowly add sugar and continue to beat. Slowly add water and beat.
——
Gently fold in sifted dry ingredients.
Pour into greased and wax papered 10″x 15″ pan.
—-
Bake at 350º for 10-12 minutes. Turn out on to towel lightly brush with powdered sugar.

Remove paper and roll lengthwise. Let cool, then unroll and fill with mint chocolate mousse.
Refrigerate. Top with whipped cream.

Chocolate Mousse
……(filling for Yule Log)

Cooking time: 35 minutes
Preheat oven to 350°

Ingredients:
1 cup butter
2 cups powdered sugar
3 oz. chocolate squares
4 eggs
2-6 drops of peppermint flavoring
2 tsp. vanilla

Directions:
Beat together butter and sugar till light       and fluffy.
Add chocolate and continue beating.
Add eggs one at a time.
Add flavorings.
—–
Fill baked pie shell and chill, or layer into pastry (such as the Christmas Yule Log listed above)
Top with whipped cream when serving.

Brown Eyed Susans

Cooking time: 10 – 12 minutes
Preheat oven to 400°

Ingredients:
1 cup margarine ( 2 cubes)
3 Tbsp. sugar
1 tsp. almond extract
2 cups flour
1/2 tsp. salt
———–
1 cup chocolate chips
1 cup whole almonds

Directions:
Cream together the first five ingredients and roll the dough into golf-ball sized balls. Place on an oiled cookie sheet and slightly flatten the balls down.
Bake for 10 – 12 minutes.
Melt the chocolate chips with 1 Tbsp. butter. Dollop a small bit on top of each cooked cookie and place an almond on top.

Christmas Bambino Bread
aka: South German Patschenkind

Cooking time: minutes
Preheat oven to 350°

Ingredients:
3/4 cup milk
1/3 cup butter
1/3 cup sugar
1 tsp. salt
1 Tbsp. dry yeast
————-
1/4 cup lukewarm water (to soften yeast)
1 tsp. sugar
1 egg
4 to 4 1/2 cups flour
egg glaze
currants or raisins

Directions:
Heat milk with butter until very warm. Add sugar and salt and mix well. Cool to to lukewarm and add yeast, sugar, and beaten egg. Pour into large mixing bowl. Gradually add two cups flour and beat for 5 minutes with an electric mixer.
——
Gradually add two cups flour, or more if needed, so dough is easier to handle. Turn out on floured board and knead until smooth and elastic.
——-
Punch down and divide into six equal parts. Cut a small piece of dough from each piece to use as decoration. Roll each piece into a smooth, tear-shaped oblong. With the side of your hand “cut” a head for each body leaving it attached. Let them rise on a greased baking sheet while each small piece of dough into a very long thin strip. Brush each “bambino” with whipped egg glaze made with 1 egg and 1 tsp. water. Place center of dough strip at center of child’s head, crisscross at neck and continue in a figure 8s to end of body.
Punch currents of raisins into each body for eyes, nose, and buttons. Let rise until doubled.
Bake at 350° for 15 – 17 minutes until golden brown.
Place on rack, cover with a towel to retain softness.

name

Cooking time: minutes
Preheat oven to 350°

Ingredients:

Directions:

Old Norwegian Brine for Smoking Salmon

Preparation time: 10 minutes
Once the brine is prepared, soak the fish for 4-5 hours. Then smoke the fish in a smoker for 3-4 hours.

Ingredients:
Brine:
1 quart water
1/2 cup canning salt
1/2 cup rock salt
1 cup white sugar
1 cup dark brown sugar – or substitute molasses

Directions:
Add all these together and stir to dissolve somewhat.
Place fish in brine overnight or approximately 12 hours; skin side up is a good idea.
———–
Rinse fish in cold running water and place on racks to dry for 2 hours +/-.
———
Use alder chips or chips of choice.  Discard ash and replenish chips and repeat as needed.
Eat as you go.

From Brynn Pedersen, submitted by Jim Doran

Bill’s Seafood Broiling Marinade

Preparation time: 2 minutes
Soak seafood pieces in marinade for 5-10 minutes
Ingredients:
Note: these are approximations and the recipe can vary based on how much marinade is needed.
1/2 cup vegetable/safflower oil
2-3 minced garlic cloves
1/4 cup soy sauce
1 Tbsp. Pico Pica hot sauce
1 Tbsp. brown sugar

Directions:
Stir all the ingredients together, then marinade the fish for 5-10 minutes.

Cod Bacalao

Cooking time: 25 minutes
Prepare in a large skillet, uncovered

Ingredients:
2-3 cod fillets cut into medium chunks
1 large onion
1 carrot
1 green or red pepper
1 can diced tomatoes
1-2 fresh tomatoes
3-4 cloves garlic
2 Tbsp. fish sauce
Salt, pepper, chili powder to taste
Hot sauce to taste

Directions:
Cut the fish and vegetables into medium chunks
Sauté the vegetables for a couple minutes
Add the canned diced tomatoes and stir
Add salt, pepper, hot sauce as desired
Add the fish and cover with the sauce and vegetables.
Simmer uncovered for about 10 minutes.
Serve over rice

Honey Walnut Prawns

Cooking time: 30 minutes

Ingredients:
1 cup water
2/3 cup sugar
1/2 to 1 cup walnuts (per taste)
1 pound prawns (peeled)
4 egg whites
2/3 cup rice flour
1/4 cup mayonnaise
2 – 3 Tbsp. honey
1 Tbsp. sweetened condensed milk
1 cup cooking oil (for frying)

Directions:
Cook the walnuts: bring to boil the water and sugar, then add the walnuts. Boil for 2 minutes, then pour off the water and let the walnuts dry on a paper towel.
——–
Heat the oil in a deep skillet to medium high.

Whip egg whites in a medium sized bowl until fluffy. Stir in the rice flour until it has a pasty consistency. Dip the prawns into the batter and fry in the hot oil until golden brown (about 5 minutes.) Remove and drain on a paper towel.

In a medium bowl stir together the mayonnaise, honey and sweetened condensed milk. Add the cooked prawns and stir into the sauce. Sprinkle with the candied walnuts.

name

Cooking time: minutes
Preheat oven to 350°

Ingredients:

Directions:

Tofu Salad

Preparation time: 10 minutes
Ingredients:
1 packet of tofu
4-6 stalks green onions
1-2 stalks celery
2-4 Tbsp. sesame seeds
2 Tbsp. soy sauce
3 Tbsp. sesame oil
2 Tbsp. hot sauce (optional)
(any other vegetable you may desire, such as grated carrot…)

Directions:
Slice tofu into medium-sized cubes and place in a mixing bowl. Cut and add the vegetables. Pour on all other ingredients and stir.
Chill in the fridge until ready to serve. Best to let stand at least 30 minutes to let the flavors blend.

name

Cooking time: minutes
Preheat oven to 350°

Ingredients:

Directions: