Pepperneal -- for Christmas

Grandma Leah Rasmussen’s Pepperneals

6 cups flour                            1 cup sugar

1 cup lard                               1 3/4 tsp. black pepper

1 3/4 tsp. ginger                     1/2 tsp soda

2 cups buttermilk or sour milk

Roll as cookies cut with a large thimble or roll in ropes and slice.  Bake 350 degrees for 10-40 minutes (until brown).  

This was her grandparents recipe, from Denmark

Fudge - Fron Heloise's Column in the Newspaper

I love this Fudge  --- I make it every year -- And I share it also --- 

Eat fudge -- yeah!

Fudge

4 1/2 cup sugar

1 large can evaporated milk

3 (6 oz) pkg. choc. chips

1 (10 oz.) pkg. mini- marshmallows

1/2-cup butter or margarine

2 cups chopped nuts

1 tsp. Vanilla

Put sugar and milk in a large, very heavy saucepan and bring slowly rolling boil.  Let boil for 8 minutes.  Remove from heat and add chocolate chips, marshmallows and butter.  Beat only until chips & marshmallows are melted.  Add vanilla and nuts, spread in large ungreased pan.  

From Heloise's column.  Newspaper.

Butter Cookies -- To Decorate

BUTTER COOKIES - Ida Rasmussen 

1 cup sugar                           3 cups flour

1-cup butter                             1 tsp baking powder

2 eggs, beaten                      1/2 tsp. salt

Cream together butter and eggs.  Sift dry ingredients and add to mixture.  Chill 1 hour.  Roll to 1/8 inch thick.  Cut with cookie cutters.  Bake at 375 degrees to 8 minutes.

This is my Mom's Recipe.  It is the only one I use to decorate.  

You will have to watch the over -- 8 minutes doesn't sound like a lot  --- Just as the first one is getting sort of brown -- Pull them out.

Then Frost & decorate -- I bake them one day and decorate they next.  

You will love these

Love those Kisses in the middle of Peanut Butter Cookies

PEANUT BUTTER COOKIES - LaVina Soranto

1 1/4 cup flour                          1/2 cup butter, soft

1 tsp soda                       1/2 cup peanut butter

1/2 tsp baking powder                1/2 cup sugar

1/4 tsp salt                   1/2 cup brown sugar

1 egg                               1 tsp. Vanilla

Mix together, flatten with a fork.  Bake at 350 degrees - until brown on edges.

Then put on Chocolate Kisses in the middle- while they are hot

Wassail --- soooo goood

WASSAIL - Carol Jean Brown

2 quarts apple juice or apple cider            3/4-cup sugar

1 pint cranberry juice                                      2 cinnamon sticks

1 tsp. whole allspice         

1 small orange, studded with whole cloves*

Place all of the ingredients in a crock-pot.  Simmer; just simmer for at least 1 hour. 

Must be served warm. 

I add a small slice of apple to each mug and ladled the beverage over it.  

*Take the orange out after about 3 hours.

I love this recipe.  I start it out in t

Oatmeal cookies --- Love them.

MONSTER OAT AND RAISIN COOKIES – Monster cookie book

2 1/2 cups regular oats                     3/4 cup shortening

3/4 cup packed, brown sugar          3/4 cup sugar

2 eggs                                                  1 tsp vanilla

1 1/2 cup flour                                     1 tsp. baking soda

1 tsp. baking powder                         2 tsp. cinnamon

1 tsp. allspice                                      1 1/2 cups dark raisins

Cream shortening and sugars.  Add eggs and vanilla.  Sift together dry ingred. and add to creamed mixture.  Stir in oats and raisins and mix well.  Bake at 325 degrees until golden brown.

Now you know me -- I love chocolate -- so add at least 1 1/2 c. chocolate chips  -- so you will have a massive amount of chips-- or split it with the raisins.  You will always enjoy these -- 

I love crepes -- when I lost my recipe -- Shasta had this one -- it is quite excellent.

Shasta Brown's Crepes

Crepes: 

 3 large eggs 

 1 1/2 cups whole milk - can use low fat milk -- if you wish 

 1/2 cup water 

 1 1/2 cups unbleached all-purpose flour 

 2 tbsp. o.j. 

 3 tbsp. sugar 

 1/2 tsp salt 

 5 tbsp unsalted butter, melted, plus extra for brushing the pan. 

 For the crepes:  Combine the eggs, milk, water, flour, o.j., sugar, salt, and melted butter in a blender until a smooth batter forms, about 10 seconds.  Transfer the batter to a medium bowl.  Using a pastry brush, brush the bottom and sides of a 10-inch nonstick skillet very lightly with melted butter and heat the skillet over medium heat.  When the butter stops sizzling, tilt the pan slightly to the right and begin pouring in a scant 1/4 cup batter.   

I am sure you know how to finish cooking the crepes.  So, if you don't then i can finish with the directions if you want.  

But, I am not sure if you want more breakfast recipes or just recipes for the crepes.  But here are some suggestions for the crepes. 

You can make and orange sauce to go with these crepes instead of having syrup.  You can fill the crepes with an orange cream and then roll the crepes up so they are stuffed crepes.  

You can grill some fruit and place them inside the crepes or if you bought some hawaiian fruit (like kiwis, mangoes, pineapple etc) and made a mixture of that, I can give you a sauce that would be good with the fruit.  

Crepes are delicate and so the toppings should be delicate also.   

Pumpkin Cake Rolls --- Love them

I love pumpkin -- Here is my all time favorite -- yes it take time to prepare -- but they are truly wonderful ..........  

Pumpkin Cake Roll 

• 3 eggs

• 1 cup granulated sugar

• 2/3 cup canned pumpkin

• 1 teaspoon lemon juice

• 3/4 cup all-purpose flour

• 1 teaspoon baking powder

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon nutmeg

• 1/2 teaspoon salt

• 1/2 cup chopped nuts

• powdered sugar

• 1/4 cup margarine, softened

• 2 (3-ounce) packages cream cheese, softened

• 1 cup powdered sugar

• 1/2 teaspoon vanilla

 Preheat oven to 350° F. Line a 10×15-inch jelly-roll pan with parchment paper, and grease paper. Set aside.

 In a large bowl, beat eggs with an electric mixer until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt; fold into egg-pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with chopped nuts. Bake for 15 minutes.

 Lay a clean kitchen towel out on the counter. Sprinkle powdered sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer.

Pumpkin Cookies --- Wonderful -- Especially this time of year

PUMPKIN CHOCOLATE CHIP COOKIES

2 squares butter 1 c. sugar

1 c. pumpkin 1 egg

1 tsp. vanilla 1 tsp. baking powder

2 c. flour 1 tsp. cinnamon

1 tsp. soda 1/2 c. chocolate chips

1/2 tsp. salt

Cream butter and sugar.  Add remaining ingredients except chocolate chips.  Mix well.  Add chocolate chips and mix lightly.  Drop by teaspoonful.  Bake 350 degrees for 10 minutes.  Cookies will be cake like when done.

Monster Chocolate Chip Cookies -- Yeah Me!

I discovered this recipe alot of year ago.  They are my favorite all time cookies --- 

So, I am a little nervous putting them out -- Because now you will have the recipe too -- OH Well ! 

Cookies for everyone -- I hope it cools down for me to make some  -- they sound really good.

MONSTER CHOC. CHIP COOKIES – Monster Cookie Book

1/2 cup (1 stick butter, soft)              1/4 cup shortening

1/2  cup brown sugar                       1/2 sugar

2 eggs                                                 1 1/2 cup flour

1/2 tsp. baking soda                         1/2 tsp. baking powder

1/2 tsp. salt                                         2 cups semisweet chocolate chip 

2 tsp. Vanilla

Cream butter and shortening.  Then beat in brown and regular sugar, until fluffy.  Add the eggs one at a time.  Beating well after each; then beat in the vanilla.  Sift together the dry ingred.  Add into creamed mixture, blending well.  Add the chocolate chips.  Bake at 350 degrees. Until brown on edges.

Add more flour – if the cookies are too flat. 

Breakfast Casserole -- Yeah School has started

I love my kids -- so I serve this casserole to get them started in the morning -- now my husband and I don't eat as much --- oh well

enjoy --

Breakfast Casserole

1 pound sausage - cooked and drained (this should be small particle)

8-12 eggs - boiled hard, peeled- chopped into quarters

1 can corn

1 recipe white sauce

When white sauce is cooked, add all ingredients.  

Making sure that you are gentle while you stir - as the eggs will fall apart,

Place in a 350 degree oven, until bubbly

Serves 6 or 4 men

Lime Water - Great for Summer

We had a wedding last week -  Yeah

This is a delicious drink for you to serve --- what a hit it has come to me through Relief Society --Thank Bette Christensen

Lime Water

5 Qt. Water                                  

2 T. Citric Acid

3 C. Sugar                                   

Crushed Ice

2 T. Lime Juice or Lemon Juice

Stir well & Float slices of Lemons or Limes on Top.

(Citric Acid can be purchased at Whole Foods)  - It's a Powder

Time out for Congo Squares ---

I have no idea where I got this Recipe.

Or why it is named after a country -- 

I don't make this very often -- because I don't need these around --- because they are so goooood.

Congo Squares - Carol Jean Brown

Cream:  2 cups brown sugar          

  1 square Butter

           2 eggs

Mix in: 2 1/4 cups Flour                   

1 tsp. Salt

               1 tsp. Baking Powder          

1 pkg. Choc. Chips

               1 cup Nuts

Spread in 13 X 9 pan.  Bake at 350 degrees for 30 min.

Apple Funnel Cake - Yeah Summer

When it is Summer -- I chose things that are wonderful to make and easy --

I found this funnel cake recipes years ago -- but it is easy and so good.  

You will Enjoy this -- (yes you can serve this for breakfast)

Apple - Cinnamon Funnel Cakes

Salad Oil

1 1/4 cup flour

3/4 cu apple juice or cider

1 tsp baking powder

1/2 salt

1 egg

Ground Cinnamon

2 Tbs. Confectioners' Sugar (Powdered)

Heat your oil to about 325 degrees

Mix dry ingredients, and add wet ingredients. Stirring until smooth.

I tried this with a funnel, but the mouth of my funnel was to small, so I just poured it in with a measuring cup that had a good pour spout.

Pour about 1/4 cup into the funnel.  Over the hot oil, carefully pour the batter out in a stream, while making a spiral about 6 inches in diameter (I make them smaller - that way all the kids didn't have to wait until the large ones were cooked)

Fry until golden brown (this happens quite quickly)  Drain well on paper towel.  Repeat with remaining batter, stirring well before pouring the next cake.

In a small bowl, mix confectioners' sugar and 1/4 tsp. cinnamon.  Sprinkle cakes with the cinnamon - sugar mixture.  

Serve Warm.

How to Marinate - Simply

Marinate Pork Chops -- Carol Jean Brown

Pork Chops

Lemon Pepper

7-up (or Sprite)

Soy Sauce

Cut or buy your pork lion -- with or with bones, to individual pieces.

Sprinkle heavily on each side with the lemon pepper --- it could use a lot

Layer into a container -- I use my old bread tupperware - It is sealed at the top.

Next pour on the Sprite or 7-up to cover about an inch over the meat.

Then add the soy sauce, about 1 tbs. into the mixture.

Let marinate - at least 6 hours.

Then BBQ -  throwing the marinate away

Jambalaya --Thanks to Bill - for Loving it

This is a favorite of our son.  I use to make this for my family.  It was alway well received.  

Now it sound hard, but it is really easy.  

You will love this - --

Jambalaya Chicken - Bill Brown

1- 3 -3 1/2 lb. cut up chicken                  

2 stalks of celery

1 med. carrot, peeled, sliced                  

1 med. onion, chopped

1 garlic clove, crushed, 

1- 14-16 oz. can tomatoes

Salt, water                                                 

1/2 tsp thyme

1/2 lb. pork sausage                                

1/2 lb. ham, chopped or shrimp

1 1/4 cups regular long grain rice         

1 med. green pepper, chopped

3 to 4 drops Tabasco sauce or hot sauce.      

1 bay leaf

Rinse chicken; boil until done.  I use chicken breast and cut them up and boil them in water.  This way I don't have to debone the chicken after it is cooked.  But, debone if you don't use breast. 

 In a Dutch oven or large pot, brown onion, garlic, celery, green pepper, carrot, 1 1/4 tsp salt, with sausage. 

 Save 1 3/4 cup of broth from chicken.  Add water, rice, tomatoes, Chicken, thyme to pot containing onion, garlic. Etc Add bay leaf. 

 Cook until rice is done - about 1-1 1/2 hours. 

 Add ham or shrimp and warm through.  

If you wish you can drain sausage grease before adding rice.  

I serve with green salad and cornbread. 

Rice Pudding -- Iris Brown --Too good

I know.  It isn't cold there were you are.  But, the nights are cool.  Time for some really good rice pudding.

I got this recipe from my mom-in-law.  It is wonderful.  The kids will love it.

Enjoy -- to the max.

RICE PUDDING - IRIS BROWN

4 cup. Milk                                  

1 - 4 oz. serving Vanilla Pudding and Pie filling (not instant)

1 cup. Minute Rice                    

1/4 tsp. cinnamon                      

1 egg, well beaten

1/4-cup raisins

1/8 tsp. Nutmeg

Stir milk and egg into pudding mix in pan.  Add rice and raisins.  Stir over medium heat just until it comes to a boil.  Add spices.  For creamier pudding cover while cooling.  Stir before serving.

Doug's Muffins --- Just extraordinary

When our son came home from his Home Ec. class (c.7th grade)  I did a quick second look at his recipe.

There wasn't anything thing but good ingredients.  And, he got extra credit for cooking at home.  What a deal, time off for me. 

These are really good muffins.  Try them and enjoy.

DOUG'S SWEET MUFFINS- Doug Brown

1 egg                                   1/2 cup milk

1/4 cup oil                           1 1/2 cup sifted flour

1/2-cup sugar                     1 1/2 tsp. baking powder

1/2 tsp. salt    

Stir egg and mix with other liquids.  Save.  Sift dry ingredients twice.  Place in medium sized bowl.  Make well in dry ingredients.  Pour in egg/milk/oil mixture.  Stir only until moistened.  Fill muffin tins lined with muffin liners about 2/3 full.  Divide batter evenly so that all twelve spaces are filled.  Bake at 375 degrees for 20-25 minutes.

Orange Creamsicle Fudge - Fudge for Summer

I love Fudge -- Now I have a recipe for the summer or just have Fudge at it Chocolate best.  

This is a great recipe, easy to do, and do the Kids love it,

Orange Creamsicle Fudge

Orange Creamsicle Fudge features swirls of sweet white chocolate fudge mixed with bright, fragrant orange-flavored fudge. Be sure to taste the orange fudge before pouring it into the pan and adjust the amount of flavoring to suit your taste, since the potency of different orange extracts can vary greatly.

Ingredients:

• 6 oz (1.5 sticks) butter

• 2 cups granulated sugar

• 3/4 cup heavy cream

• 1 package (12 oz) white chocolate chips

• 1 jar (7 oz) marshmallow cream (or fluff)

• 1 tablespoon orange extract

• orange (or a combination of red and yellow) food coloring

Preparation:

1. Prepare a 13x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large heavy saucepan, combine the sugar, cream, and butter over medium heat. Continually stir the mixture until the butter melts and the sugar dissolves. Brush down the sides with a wet pastry brush.

3. Bring the mixture to a boil, and once it starts boiling, stir continuously for four minutes.

4. After four minutes of boiling, remove the pan from the heat and immediately stir in the marshmallow cream and white chocolate chips. Stir until the white chocolate has melted and the fudge is completely smooth.

5. Working quickly, pour about a third of the white fudge into a bowl and set aside. To the remaining fudge, add the orange extract and orange food coloring, stirring until it is a smooth, even color. It is important to perform these steps quickly, because the fudge will start to set if you take too long, and the end result will not be smooth.

6. Pour the orange fudge into the prepared pan and spread it into an even layer. Drop the white fudge over the top by the spoonful, then drag a table knife or toothpick through the fudge to create orange-white swirls. You can spray your hands with nonstick cooking spray and gently press them into the top to smooth out the swirls, if desired.

7. Allow the fudge to set at room temperature for 2 hours, or in the refrigerator for 1 hour. To cut, pull the fudge out of the pan using the foil as handles. Use a large sharp knife to cut the fudge into small 1-inch squares. Store Orange Creamsicle Fudge in an airtight container in the refrigerator for up to a week, and bring it to room temperature to serve.