FROM THE COVER:
Pizza In A Pan
Tammy Kaufman, Uniontown
Preheat oven to 350 degrees.
Grease the bundt pan and set aside.
Table of Contents
SWEET 16 SAVORY 4
2 packages of “Grands Biscuits” cut in to 6 chunks each
1 stick of melted salted butter
2 Tbsp Minced garlic
1 Bag of pepperoni slices, cut these up smaller
1 Tbsp Italian seasoning
1 Tbsp Everything-bagel seasoning
1 ½ to 2 cups of shredded mozzarella cheese
1 cup shredded Parmesan cheese
Optional add ins: cut up mild peppercinis, onion, mushrooms, & more
Mix all the above until well incorporated, together in large bowl.
Save sauce for dipping. 1-2 jars or more of pizza sauce.
Lay all of this in the greased bundt pan and tamp it down.
Bake at preheated 350 degrees for 30-40 minutes, Turn halfway way through, once golden browned, flip on serving dish (or pizza stone).
Place a small bowl of pizza sauce in center.
Pull and dip and enjoy!!
Amish Chicken Corn Soup
Debra Ruffing, Washington
1 medium onion, chopped
2 celery ribs, chopped
1 cup shredded carrots
2 lbs boneless skinless chicken breasts, cubed
3 chicken bouillon cubes
1 tsp salt
1/4 tsp pepper
12 cups water
2 cups uncooked egg noodles
2 cans (14 3/4 oz each) cream style corn
1/4 cup butter
1. Place first eight ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until the chicken is no longer pink, and vegetables are tender, about 30 minutes.
2. Stir in noodles, corn, and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.
Mexican Corn Bread
Lori Lauffer, Eighty Four
½ cup buttermilk
3 eggs
1 cup yellow corn meal
1 tsp seasoned salt
1 tsp baking soda
1 medium onion - chopped
3 jalapeno peppers - diced
2 cloves garlic - minced
½ to 3/4 pounds shredded cheddar cheese
1 small jar of pimentos
1 can cream style corn
Mix all together and bake at 350° for 45 minutes.
Easter Soup
Mike Bellhy, Washington
1 pound of fresh Kolbassi - 3-5 lbs
2 quarts of water - 1 cup
2 tsp of vinegar or lemon juice
1 Tbsp of horseradish - 2 small jars
2 Tbsp of flour
1 cup of sour cream - 16 oz
Salt to taste
Hard boiled eggs (6-12) - 12-18-24
Cook the kolbassi in water for an hour. Remove the kolbassi. Cool the broth and refrigerate overnight. Skim fat off of the broth.
Cut kolbassi into small pieces. Slice the hard boiled eggs. Place broth over medium heat and add eggs and kolbassi also add vinegar and horseradish and salt. Mix well. Combine flour and sour cream and stir thoroughly into fat mixture. Add this to the broth and blend real well. Bring just to the boiling point and stir constantly. (Adjust eggs, horseradish, vinegar, water, flour, and sour cream depending on how much you plan to make.)
Vegetarian Breakfast Casserole
Jim Mesta, Eighty Four
7 eggs
3/4 cup milk
3 cups shredded cheese - any kind
1 block cream cheese (softened)
Optional: sautéed spinach, peppers, mushroomsany veggies you like!
half stick butter
3-4 cups cornflakes, crushed salt and pepper to taste
In large bowl, combine eggs, milk, cream cheese, salt, pepper and 2 cups of shredded cheese with a spoon. Stir in optional sautéed veggies.
Transfer to sprayed large casserole dish.
Top with reserved 1 cup cheese.
Melt butter in a sauce pan, then stir in the corn flakes.
Top the casserole with the corn flake mixture. Back at 350 for about 40 minutes.
East to prep the night before and bake in the AM!
French Beef
Dmitriy Korabelnikov, Pittsburgh
Cut sirloin steak into squares
Baste with mayo
Cover with shredded mozzarella
Bake at 350 degrees for 1 hour
Cranberry Sauce with Red Wine and Honey
Robin G. Richards, Washington
2 - 12-oz packages fresh cranberries (6 cups)
1 3/4 cup dark brown sugar
1 cup dry red wine
3 Tbsp honey
4 - 1/4” thick slices fresh ginger root
Pinch of kosher salt
½ tsp Black pepper
In a medium pot over medium heat, combine cranberries, sugar, red wine, ½ c water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in black pepper. Remove ginger slices, if desired. Chill thoroughly before serving. Ten servings.
Crockpot Maryland Crab Dip
Michaelene Mesta, Eighty Four
1 block of cream cheese
1/4 cup mayonnaise
½ cup sour cream
1 1/4 cups shredded cheddar cheese
1 tsp lemon juice
1 tsp ground mustard
1 Tbsp Old Bay seasoning (adjust to taste)
2 tsp Worcestershire sauce dash of salt and pepper
1 lb fresh lump canned crab meat
In large bowl beat cream cheese until smooth. Add all other ingredients except crab meat and 1/4 cup shredded cheddar cheese.
Beat on medium speed until combined. Use a spoon to fold in the crab meat.
Transfer to sprayed crockpot. Cook on low for 3-4 hours. Stir occasionally. Add the reserved 1/4 cup cheese in the last 30 minutes. Serve with crostini, crackers or chips. Easy and yummy!
Turkey Croquettes
John Ruffing, Washington
3 Tbsp unsalted butter
½ tsp ground pepper
½ tsp salt
1 ½ tsp thyme
1/4 cup heavy cream
1/4 cup flour
1 ½ cup fresh bread crumbs
1 medium onion, minced
2 cup chopped cooked turkey
1 cup mashed potatoes
1 egg, beaten Oil for frying
1. Melt butter in large skillet over medium heat. Add onion, salt and pepper. Cook three minutes, add thyme, stir and cook for 1 minute. Stir in turkey and cream, cook until liquid cooks down. Transfer to large bowl, cool for 15 minutes.
2. Add potatoes, flour, and egg to turkey mixture. Drop 2 T. turkey mix into bread crumbs, form oval shape, cover with bread crumbs. Place on baking sheet, refrigerate for 15 minutes.
3. Heat 1/4” to ½” oil in skillet over med to low heat, place croquettes in single layer in oil. Fry until golden brown, approximately 2 minutes per side. Transfer to paper towels on plate to drain. Serve with cranberry sauce.
Gameday Ranch Pretzels
Tamara Kaufman, Uniontown
2 bags of Snyder’s Family size “whole” Sour Dough Pretzels
3/4 cup vegetable oil premix the following seasonings and set aside - 1 package(3 tbl.) hidden valley dry ranch dressing mix - 1 ½ tsp dill weed
- 1 ½ tsp lemon pepper
- ½ tsp garlic powder
Poke a few holes in bags of pretzels, and then use your fist/hand to break them up in some 2-3” pieces. Open bag and they will be ready to season. Pour half the pretzels into a very large microwaveable container. Pour ½ of the oil over the pretzels and mix well. Pour ½ of the seasoning mixture and mix well . Pour remaining half of pretzels. Pour remaining oil over pretzels. Pour remaining seasoning mixture.
Mix all of this well, leave in microwavable container (no lid) place in microwave as listed:
1st time: for 3 minutes only at 70% power - remove & mix well, do again…
2nd time: for 3 minutes only at 60% power - remove & mix well, do again…
3rd time: for 3 minutes only at 50-60% power - remove & mix well, done!! mix well, let cool, keep closed air tight (do not put in frig)
Snack keeps well in airtight container for 2 weeks or more, but usually gone by then!
Ilona Fecek, Uniontown
1 can black beans, strain and rinse
1 can lentils, strain and rinse
1 can black eyed peas, strain and rinse
1 can corn – strain and rinse
1 jar diced pimentos
3 stalks of celery, diced
1 medium onion, diced
Boil until clear: 1 cup apple cider vinegar, 1 cup canola oil and 1 cup or a little less of sugar. Pour over veggies. Refrigerate overnight. Strain excess juice. Serve with Tostitos Scoops, tortilla chips, crackers, etc. Enjoy!
Cowgirl Caviar
“Teanies” Burger Boo
Kathy Maloy, Washington
5 lb hamburger (browned & drained)
1 large can of water
2 large cans of tomato soup
1 bay leaf
Salt & pepper to taste
1 pkg Lipton onion soup mix
6 onions (sautéed in butter)
6 carrots (chopped)
6 potatoes (chopped)
2 cans peas
2 cans whole corn
2 cans green beans
1 large head of cabbage (chopped)
Italian seasoning
Few shakes of garlic powder
This was a much-loved soup recipe by my mom Christina Bruckner.
Parmesan Potato Wedges
Tammy Griffin, Brownsville
2 pounds red potatoes, cut into ½-inch wedges
1/4 cup finely chopped yellow onion
1 ½ tsp dried oregano
½ tsp salt
1/4 tsp pepper
2 tbsp butter
1/4 cup grated parmesan cheese
Layer potatoes, onions, oregano, salt and pepper in crock-pot slow cooker; dot with butter. Cover; cook on high 4 hours. Remove potatoes to large serving platter; sprinkle with cheese. Makes 6 servings.
Orzo and Scallops
Maureen Fabbri, Masontown
1 pound fresh sea scallops
½ tsp kosher salt
½ tsp black pepper
All-purpose flour for dredging
½ cup chicken stock or white wine (such as Prosecco)
4 Tbsp unsalted butter (½ stick), divided
1 lemon, cut in half (for squeezing)
½ cup onions, chopped
1 garlic clove, minced
1 cup orzo
2 Tbsp olive oil
½ tsp kosher salt
½ tsp black pepper
In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons of salt to the boiling water and then add the orzo. Simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain the orzo and set aside while making the scallops.
Pat the scallops dry with a paper towel. Sprinkle with salt and pepper, then toss with flour and shake off the excess.
In a large sauté pan, heat the olive oil until sizzling and add the scallops. Lower the heat to medium and let the scallops brown lightly on one side without moving them. Then turn and brown the other side. Each side takes 3-4 minutes. Remove the scallops to a plate and set aside.
Add a little more oil to the pan and sauté the onions until translucent, then add the garlic.
Add the cooked orzo and at least ½ cup of chicken stock or wine to moisten. When orzo is warm and coated in the skillet seasoning, add the scallops. Warm the mixture for a few minutes, then transfer to a serving platter.
Optional: Garnish with minced parsley and a squeeze of lemon juice.
Easy Crockpot Pork Chops
Joyce Sinclair, Uniontown
2 pork chops
1 can cream of chicken soup
1 packet dry ranch dressing mix
Place pork chops in the crockpot. Cover with soup.
Sprinkle with dry dressing mix. Cook for 6 hours on Low.
Note: Potatoes can be added if desired.
Shortcut Meatball
Tortellini Minestrone Soup
Anne Kendall, Brownsville
2 cans (14 ½ oz each) beef broth
1 jar (24 oz) marinara sauce
3 cups frozen mixed vegetables, thawed
1 can (15 ½ oz) navy beans, rinsed and drained
24 frozen fully cooked Italian meatballs, thawed
5 oz frozen chopped spinach, thawed and squeezed dry (about ½ cup)
1 package (9 oz) refrigerated cheese tortellini Shredded Parmesan cheese (for serving)
In a Dutch oven, combine the broth, marinara sauce, and mixed vegetables. Bring to a boil.
Add beans, meatballs, and spinach. Simmer uncovered for 5 minutes.
Stir in tortellini and cook for 7 minutes longer. Serve with shredded Parmesan cheese. Makes 8 servings (1 ½ cups each)
Homemade Gnocchi
Rosemary Habbestad, Canonsburg
2 1/4 lb Baking or Idaho Potatoes
1 3/4 cups flour (divided)
2 egg yolks
1 tsp salt
Cook potatoes in their skins in boiling water until very tender. Drain, peel & mash.
In a bowl, combine mashed potatoes with half the flour & egg yolks, add salt to taste.
Knead mixture until firm, smooth dough is formed. Divide dough into pieces. Coat hands well with flour and roll each piece on a surface sprinkled with most of remaining flour, roll into sausage shape.
Roll into each section, about 1 3/4 inches long. Roll each section on the prongs of a fork while pressing lightly with your thumb to form a shape similar to seashell pasta.
Drop the shaped pasta on a well-floured board. At this point, the dumplings can be kept for a couple of hours at room temperature.
Bring a large pot of slightly salted water to boil. Add a few dumplings a few at a time and remove them with a slotted spoon as they rise to the surface. Place in a warm serving bowl and place with spaghetti sauce. Serve at once.
Makes 6 servings, 245 calories each.
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Summertime
Zucchini Casserole
Jennifer Ward Scarci, McMurray
2 medium zucchinis, peeled and sliced thin
3 baking potatoes, peeled and sliced thin
1 lb sweet Italian sausage *
2 green peppers, chopped
1 small onion, chopped
3 cloves of garlic, crushed
1 can or jar of your favorite tomato sauce, 28 ounces
2 Tbsp basil
1 Tbsp oregano
3 cups of shredded mozzarella cheese
*You can use either sweet Italian sausage or hot sausage. BUT remember if you use hot sausage, it will turn up the heat in the dish!
Preheat oven to 375 degrees.
Grill sausage then cut into 1/4 slices. In a 13x9 baking dish pour tomato sauce just enough to cover the bottom. Make a layer with your potatoes.
Next, make a layer with the zucchini then sporadically place the sausage on top of the zucchini. Sprinkle with the garlic, basil and oregano. Pour more sauce over to cover the layers.
Repeat in order the same layers. Once you pour remaining sauce over the casserole, cover with foil and bake in the oven for approximately 1 ½ to 2 hours or until the potatoes are tender.
Then sprinkle the mozzarella cheese on the top and bake until the cheese melts. I like to serve this with a tossed salad and homemade bread.
Dean Brothers’ Baked Mac ‘n Cheese
Mary Wichterman, Washington
2 cups uncooked elbow macaroni
8 oz shredded cheddar cheese (2 cups)
8 oz shredded American cheese (2 cups)
1 cup whole milk
½ cup sour cream
2 eggs
1/4 cup unsalted butter, cut into pieces
1 tsp hot sauce (may omit)
½ tsp salt
Preheat oven to 350°. Grease a 9 by 13-inch glass baking dish; set aside. In a saucepan, cook macaroni according to package directions; drain. Return to saucepan. Add cheeses to hot macaroni, in pan; stir well. Spread macaroni mixture in the prepared baking dish. In a bowl, whisk together milk, sour cream, eggs, butter, hot sauce, and salt. Pour milk mixture over the macaroni. Bake 35-40 minutes until golden brown and bubbling. Let stand 10 minutes before serving. Enjoy!
Hamburger Macaroni and Tomatoes
Mary Brager, Avella
2 lbs hamburger
1 large onion
2 cloves garlic (minced)
4 cups macaroni (uncooked)
2 quarts tomatoes
Salt & pepper to taste
Cook onions & garlic until translucent. Add ground meat (cook until liquid evaporates). Add tomatoes (cook a while).
Add cooked macaroni.
Put a lid on the pot for 15 minutes or so to soak up the flavors.
(Serve with mashed potatoes).
A good old-fashioned dinner that is quick and easy. Approx. time: 45 min
Crispy Zucchini or Pumpkin Blossoms
Carol Barnes, Bethel Park
2/3 cup all-purpose flour
1 tsp baking powder
3 leaves fresh basil, minced
2 Tbsp finely grated Parmesan cheese
2 Tbsp cold water
2 eggs, beaten
3 cups oil for frying
12 pumpkin or zucchini blossoms
In a medium bowl, stir together flour, baking powder, basil, and Parmesan cheese. Mix in water & eggs until smooth. Heat ½ inch oil in a large heavy skillet over medium-high heat. When oil is hot, dip blossoms in the batter to coat and gently place a few at a time into hot oil. Fry on each side till crisp & golden. Drain on paper towels.
As an alternative, you could also chop up blossoms & mix in the batter & drop by teaspoons into hot oil to make fritters. Cook Time 10 minutes.
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- 5:30
Corn Casserole
Virginia Patten, Washington
1 can whole kernel corn, drained
1 can creamed corn, as is
½ cup sour cream
½ stick soft Oleo (margarine)
1 box Jiffy Cornbread mix
Hand mix until smooth.
Lightly grease pyrex – approx. 2 qt. Bake at 350° – 30-35 minutes.
Check with toothpick toward the end. Bake on middle rack – it should be brown on top when done. Enjoy!!
Corn Casserole & Grape Side Dish
Elaine Patton, Carmichaels
Temperature: 325°
Time: 45 mins
8 slices bread, cubed
1 pt. milk, 6 eggs; mix together. Salt, 1 lb. sharp cheese
Place bread cubes in greased 8” or 9” pan. Sprinkle with cheese. Pour egg/milk mix on top of bread cubes.
4 lbs grapes
1 cup brown sugar
8 oz cream cheese
8 oz sour cream
½ cup sugar
1 tsp vanilla
Sprinkle with brown sugar
Chicken Paprika
Liz Naser, Canonsburg
1 onion, finely chopped
4 Tbsp shortening
1 Tbsp paprika
3/4 tsp black pepper
1 tsp salt
4 boneless chicken breasts or whole chicken
1½ cups water
8 oz sour cream
Heat shortening in a large skillet over medium heat. Add onion and cook until golden brown. Add chicken, paprika, black pepper, and salt. Brown chicken on all sides. Add water to skillet and simmer until chicken is cooked. Add sour cream and mix well.
“Klump”
An old German recipe in honor of my mom, her recipe
Carol Earliwine, Washington
Cook large can of sauerkraut with piece of pork, adding extra water. While boiling, drop in dumplings in layers. After one layer cooks, add another layer etc until batter is used. Then put in baking dish & bake for 1 ½ - 2 hours at 350 degrees.
Dumplings:
Peel and grate about 5 potatoes or put in blender with a little water, then drain all liquid from potatoes. To this add 2 eggs, 1/4 tsp salt, 1/4 tsp baking powder, and enough flour to make a stiff batter. Drop by large spoonfuls into boiling sauerkraut. Cook until dumplings go to bottom. Then bake 1½ - 2 hours until dumplings are not doughy.
My grandmother baked this in a large iron skillet.
Curry Chicken Dip
John Ruffing
1/3 cup Duke’s mayonnaise
1/4 cup sour cream
1/4 cup finely chopped green onion
1/4 cup finely chopped pecans
½ tst curry powder
dash salt
1 cup finely chopped cooked chicken
Mix all ingredients together. Serve with crackers.
Green Bean Casserole
3 tbsp butter
2 tbsp flour
1/4 tsp sugar
½ tsp minced onion
1 cup sour cream
1 lb green beans (fresh or canned)
½ lb grated cheddar cheese
Sliced water chestnuts (optional)
½ cup cornflake crumbs
Melt 2 tbsp butter and flour. Remove from heat. Stir in sour cream, onion, and sugar. Fold in beans, cheese, and water chestnuts. Put in a 2 qt. casserole. Cover with cheese, then crumbs, which have been mixed with remaining butter (1 tbsp). Bake at 350° uncovered until hot and bubbly. Serves 8.
Beef Stroganoff
Ruth Griffiths, Finleyville
Slow cooker: 3 ½ - 6 quart
Prep Time: 10 minutes
Cook Time: Low 8-10 hours
Makes 8 servings
2 pounds beef stew meat
1 large onion, chopped (1 cup)
1 can (10 ½ oz.) condensed golden mushroom soup
1 can (10 ½ oz.) condensed cream of onion soup
1 (8 oz.) can of sliced mushrooms, drained
1 container sour cream
1 package cream cheese (cubed)
1/4 tsp pepper
6 cups hot-cooked noodles, or rice if desired
Mix beef, onion, soup, mushrooms, & pepper in slow cooker. Cover and cook on low heat setting for 8-10 hours or until beef is tender.
Stir cream cheese into beef mixture until melted. Stir in sour cream.
Serve beef mixture over noodles or rice.
Vegetarian Spinach Soup
Ilona Fecek, Uniontown
1 large onion
2-3 Tbsp olive oil
1 cup dry lentils
4 cups water
32 oz carton of beef broth or vegetable broth
8 oz can of tomato sauce
pinch of red pepper flakes (½ tsp)
garlic powder
onion powder
salt and pepper
1 bag or box of 10 oz. frozen spinach –no need to thaw
½ cup of dry acini balls
Brown onions in olive oil.
Rinse and sort 1 cup dry lentils and add to the browned onions. Add 4 cups of water.
Add 32 oz. carton of beef broth
Add 8 oz. can of tomato sauce. Add spinach and all the spices Bring to a boil. Cover with lid and simmer 20 minutes.
Stir in ½ cup acini balls .
Cover with lid and simmer ten minutes. Turn off stove and let soup sit covered for 5-10 minutes.
Ham
Balls
Denise Henning, Markleysburg
1 ½ pounds ground ham
1 ½ pounds ground beef
2 eggs, beaten
2 cups bread crumbs
1 cup milk
Salt and pepper to taste
Sauce:
1 ½ cups brown sugar
1 tablespoon dry mustard
½ cup vinegar
½ cup water
Mix together ingredients for ham balls. Form the mixture into approximately 25 small balls.
Place in a roaster.
Mix together sauce ingredients. Pour sauce over ham balls.
Cover and bake at 350 degrees for 2 hours.
Chicken Marsala
Karina Kowalczyk
1 lb chicken breast
½ cup flour
1/4 tsp garlic, finely chopped
1/4 cup marsala wine
6 oz Chicken stock or broth
1 cup sliced mushrooms
1 pinch cracked black pepper
In sauté pan, heat butter until bubbling. Flour chicken, shake off excess. Add garlic and herbs to butter. Add chicken and mushrooms. Do not let garlic brown. Add marsala wine. Let cook down. Add chicken stock. Let simmer until chicken is well T. butter to finish sauce.
Gluten Free Chocolate Chip Cookies
Lauren Ruffing
3 Tbsp butter, softened
1/4 cup packed brown sugar
1/8 cup granulated sugar
½ tsp vanilla
1 egg
3/4 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, plus 3 Tbsp
1/4 tsp baking soda
Pinch salt
3/4 cup chocolate chips
Preheat oven to 350°F. In a large mixing bowl cream butter and sugars. Add vanilla, beat until light and fluffy. Add egg, beat well. Combine flour, baking soda, and salt. Add to creamed mixture, hand stir, well. Add chocolate chips and stir in by hand until mixed well. Drop by tablespoons or small cookie scoop onto baking pan. Bake 8½ minutes. Cool for 2-3 minutes then transfer to wire racks.
Canolli Dip
Terry Bell, Washington
8 oz. Cream Cheese
½ cup butter
1 cup powdered sugar
2 Tbsp brown sugar
1 Tbsp vanilla
1 bag mini chocolate chips
Mix all of the ingredients; Serve with choice of cookies, pretzels, and/or graham crackers.
Pumpkin Pecan Biscotti
Katie Manni
2 3/4 cups all-purpose flour
3/4 cup white sugar
½ cup brown sugar
1 ½ tsp baking powder
1 pinch salt
1 tsp ground cinnamon
½ tsp ground nutmeg
1/4 tsp ground ginger
2 eggs
½ cup pumpkin puree
1 tsp vanilla extract
1/4 cup finely chopped pecans
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients and stir to make a stiff dough. Divide the dough in half and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet.
Bake in the preheated oven until lightly browned, 25 to 30 minutes. Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about ½-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet. Return the cookies to the oven, and bake until lightly browned, a bout 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.
Cider Doughnuts
Debra Ruffing
3 cup all-purpose flour
½ cup whole wheat flour
2/3 cup packed brown sugar
2 tsp baking powder
1 tsp ground nutmeg
3/4 tsp salt
½ tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cardamom
2 large eggs
1 cup apple cider
6 Tbsp butter, melted oil for deep frying confectioners sugar
In a large bowl, whisk together the first 10 ingredients.
In another bowl, whisk together eggs, cider, and melted butter. Add to flour mixture; stir in just until moistened.
Refrigerate, covered, until firm enough to shape, about 1 hour.
Divide the dough in half. On a lightly floured surface, pat each portion to ½-in. thickness; cut with a floured 2 ½-in. doughnut cutter.
In an electric skillet or deep fryer, heat oil to 375. Fry the doughnuts a few at a time until golden brown, 2-3 minutes per side. Drain on paper towels. If desired, dust with confectioners sugar.
Apple Sauce Cookies
Darlene Taylor, Houston
Apple Sauce Cookies
1 cup sugar
½ cup butter
1 egg
1 cup thick applesauce
2 1/4 cup flour
1 tsp baking powder
1 tsp soda
½ tsp salt
1 tsp cinnamon
½ tsp cloves
Mix sugar, butter, & egg. Add applesauce.
Add sifted dry ingredients to the first mixture. Drop by tsp on baking sheet and bake about 9 mins at 350°. I add 1 cup raisins, but you could also try 1 cup ground nuts or 1 cup bananas.
Apple Dip
Joan Henning, Markleysburg
8 ounces cream cheese, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla
Mix all ingredients well to blend. Serve with raw apple slices.
Peanut Butter Chip Cookies
Karen Manni
3/4 cup creamy peanut butter
½ cup butter
½ cup margarine
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 cups all purpose flour
½ tsp salt
½ tsp soda
2 cups peanut butter chips
Preheat the oven to 350°.
Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, margarine, butter, brown sugar and sugar until well combined. Scrape the sides of the bowl and add in the egg. Mix until combined.
Add the flour, baking soda and salt, mix until the sticky dough forms.
Mix in the peanut butter chips.
Portion the dough out into scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet.
Repeat with the remaining dough. Flatten the cookie dough so it looks like a hockey puck.
Bake at 350° for 11-13 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Grape Salad
Pat Waters, Carmichaels
2 lbs Red Seedless Grapes
2 lbs Green Seedless Grapes
8 oz Cream Cheese
1 cup Sour Cream
½ cup Sugar
Mix all ingredients except grapes. Put grapes in last and mix well.
Topping:
½ cup White Sugar
½ cup Brown Sugar
½ cup Pecans or Walnuts, chopped
8 small Butterfinger Candy Bars, crushed
Instructions for Topping: Crack the candy bars and put on top. They crack up better if cold.
Notes: This is a great dessert. I use a little less sugar too.
Cherry Waldorf Salad
Joan Henning, Markleysburg
Prep Time: 15 minutes (chilling)
Makes: 8 servings
1/4 cup mayonnaise
1/4 cup sour cream
2 Tbsp honey
Chocolate Marshmallow
Peanut Butter Squares
Denise Henning, Markleysburg
Preparation Time: 15 minutes
Cook Time: 5 minutes
Makes: 5 dozen squares
1 can (14 oz) sweetened condensed milk
1 pkg (11 oz) peanut butter and milk chocolate chips
½ cup milk chocolate chips
½ cup creamy peanut butter
1 tsp vanilla extract
1 ½ cups miniature marshmallows
1 cup broken miniature pretzels
1 cup Rice Krispies
Place the first five ingredients in a large heavy saucepan. Cook and stir over low heat until smooth and blended, about 5 minutes. The mixture will be very thick.
Remove from heat and stir in the remaining ingredients.
Spread into a greased 13x9-inch pan.
Refrigerate covered until firm (about 4 hours).
Cut into squares.
Store in an airtight container in the refrigerator. This crunchy, chocolaty bar is bursting with peanut butter flavor as well as marshmallows and pretzel pieces.
½ tsp salt
2 large apples (about 1 lb), cubed
1 Tbsp lemon juice
2 celery ribs, chopped
½ cup dried cranberries
½ cup slivered almonds, toasted
1 cup fresh or frozen pitted tart cherries, thawed
For dressing, whisk together the first 4 ingredients. In a large bowl, toss apples with lemon juice. Add celery, cranberries, and almonds. Toss with dressing. Gently stir in cherries.
Refrigerate, covered, 1 hour before serving. Apples combine with tart cherries and dried cranberries for a fall twist on the classic Waldorf salad.
DAILY SPECIALS
TUESDAY: PORK CHOP OR MEATLOAF DINNER
WEDNESDAY: SPAGHETTI DINNER WITH MEATBALLS, MEATBALL HOAGIE, MEATLOAF DINNER, CHICKEN PARM WITH A SIDE OF SPAGHETTI
THURSDAY: TACOS OR WINGS
FRIDAY: NEW YORK STRIP, CRAB CAKE DINNER, SHRIMP DINNER FISH DINNER, SEAFOOD DINNER
Orange Butter Coffeecake
Betsy Day, West Finley
1 package dry yeast
1/4 cup warm water
1 cup sugar
1 tsp salt
2 eggs
½ cup sour cream
1/3 cup butter, melted
2 3/4 - 3 cups flour
1 cup coconut, toasted
2 Tbsp grated orange rind
Soften yeast in warm water in a mixing bowl. Stir in 1/4 cup sugar, salt, eggs, sour cream, and 6 tablespoons butter. Gradually add flour to form a stiff dough, beating well. Cover and let rise in a warm place until doubled, about 2 hours.
Combine 3/4 cup sugar, 3/4 cup coconut, and orange rind. Knead dough on a well-floured surface for about 15 times. Roll half of the dough to a 12-inch circle. Brush with 1 tablespoon melted butter. Sprinkle with half of the coconut mixture.
Using a pizza cutter, cut into 12 wedges. Roll up, starting with the wide end. Repeat with remaining dough. Place rolls, point-side down, in 3 rows in a greased 13x9-inch pan.
Cover and let rise in a warm place until light, about 1 hour. Bake at 350°F for 20-25 minutes until golden. Leave in the pan.
Glaze: Combine in a saucepan: 3/4 cup sugar, ½ cup sour cream, 2 tablespoons orange juice, 1/4 cup butter. Boil for 3 minutes, stirring occasionally.
Candied Nuts
Marianne Rodacy, Charleroi
3 cups nuts – any kind (I like walnuts)
½ cup sugar
2 Tbsp butter
½ tsp vanilla extract
Preheat oven to 325°.
Line Pyrex 9” x 13” pan with foil. Butter foil. Spread nuts on foil. Bake 10 minutes. Stir once. Melt 1/4 cup sugar in skillet until about half melts & looks like syrup. At this point, shake, do not stir. Add the remaining sugar, stir only to keep from over-browning.
Reduce heat. Cook until all sugar melts and looks gold. Add butter and stir until butter melts. Add vanilla. Stir. Remove from heat.
Add warm nuts. Stir to coat. Return to Pyrex 9” x 13”. Cool completely. Break apart.
Pumpkin Chocolate Chip Cookies
Jessica Manni Subich
3/4 cup canola oil
1 3/4 cup granulated sugar
1 ½ tbsp vanilla extract
1 ½ cups pumpkin puree
2 eggs
2 3/4 cup all purpose flour
3 tsp baking powder
1 tsp baking soda
1 ½ tsp salt
3 tsp ground cinnamon
2 cups semi sweet chocolate chips
Preheat oven to 375°.
In a large bowl, whisk together the oil, sugar, vanilla pumpkin and eggs.
Using a wooden spoon, add in the flour, baking powder, baking soda, salt and cinnamon.
Mix until thoroughly combined. It will be more of a batter than cookie dough. Similar to a thick pancake mix.
Fold in the chocolate chips.
Scoop out a little less than ½ cup of batter and gently spoon it onto a silicone baking mat lined cookie sheet. Place 6 cookies on each pan, you should be able to make 12 cookies.
Bake at 375° for 15-17 minutes. The cookies will spread quite a bit, turn a nice golden color and will bounce back when tapped in the center of the cookie when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 15-20 minutes before transferring.
Serve warm.
Tollhouse Pie
Betsy Day, West Finley
9 inch unbaked pie crust
½ cup butter, softened
2 eggs, beaten
2 tsp vanilla
1 cup sugar
½ cup flour
1 cup semi-sweet chocolate mini chips
Prepare pie crust; set aside. Heat oven to 350°. In a small bowl, cream butter; add eggs and vanilla. Combine sugar and flour; add to creamed mixture. Stir in chocolate chips; pour into pie crust. Bake 45-50 minutes or until golden. Cool about one hour; serve warm. Garnish with whipped topping or vanilla ice cream.
German Plum Cake
Arlene Curry, Cecil Township
½ cup butter
1 cup sugar
2 eggs
1 cup flour
10 plums
2 Tbsp cinnamon
Cream butter. Add ½ cup sugar. Add 1 egg at a time, beating well after each egg. Add flour; mix well.
Spread in a deep-dish pie pan. Wash plums and put cut side down with remaining sugar and cinnamon.
Bake at 400° for 30 minutes.
Serve plain or with whipped cream.
French Toast Casserole
Charlotte Resek, Washington
1 loaf sourdough, brioche, challah, or French bread
8 large eggs
2 cups milk
½ cup heavy cream
1 Tbsp vanilla
3/4 cup sugar
½ cup all-purpose flour
½ cup light brown sugar (packed)
1 tsp cinnamon
1/4 tsp salt
½ cup cold unsalted butter (cut into pieces)
Cut bread into 1-inch cubes & scatter evenly in a greased 9 x 13 baking dish.
In medium bowl, mix eggs, milk, heavy cream, vanilla & sugar together & pour evenly over bread.
Cover with plastic wrap & refrigerate at least 4 hours or overnight.
To make topping: mix flour, brown sugar, cinnamon & salt in medium bowl. Cut butter into mixture until crumbly. Place topping in small resealable bag & refrigerate overnight.
When ready to bake, preheat oven to 350°F. Unwrap casserole & sprinkle topping over bread. Bake 45-60 minutes depending on how soft you like it.
Note: Can be frozen, thaw overnight. If pre-baked, cook for 20 minutes at 350°F. If unbaked, cook the same as above.
Could add: Ham, cheese, sausage, bacon, fruit, or nuts
Cream Puff Cake
Lori Lauffer, Eighty Four
1 cup water
½ cup butter
1 cup flour
4 eggs
1 (8 ounce) package cream cheese
4 cups milk
3 (3.5 ounce) packages instant vanilla pudding
1 (16 ounce) container frozen whipped topping, thawed 1/4 cup chocolate syrup
Preheat oven to 400 degrees. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400
Nut Free No Bake Cookies
Isabella Smith
2 cup sugar
1 stick butter
3 Tbsp cocoa
½ cup milk
½ cup SunButter
3 cup Old Fashioned Quaker Oats
In a 3-quart saucepan, add sugar, milk, butter, and cocoa. Once melted and combined, bring to a rolling boil on medium-high heat for 2 minutes. Remove from heat. Add vanilla and SunButter. Stir in well. Add oats and mix well until coated. Drop by teaspoonfuls onto a ungreased cookie sheet or wax paper lined baking sheet until cool.
degrees for 35 minutes. Cool completely.
To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping and drizzle chocolate syrup over the top.
No-Cook Divinity
Anne Kendall, Brownsville
1 package (7.5 oz) white frosting mix
1/3 cup light corn syrup
2 Tbsp boiling water
1 tsp vanilla extract
3 3/4 cup confectioners’ sugar
6 Tbsp hot water
1 cup chopped nuts
In a large mixing bowl, combine the frosting mix, corn syrup, boiling water, and vanilla. Beat on high speed for 5 minutes. Gradually add confectioners’ sugar, hot water, and nuts; mix well.
Drop by teaspoons onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container. Yield: about 2 pounds.
