Cindy’s Apricot Shortbreads

A new friend shared this great treat with us.  Had to share the recipe.

Ingredients:

  • 1 Duncan Hines Butter Flavor Recipe Cake Mix
  • 1 egg
  • ½ c butter SOFTENED TO ROOM TEMPERATURE
  • ½ c of chopped pecans
  • 10 oz. jar of apricot preserves (or blackberry or whatever)
  • 1 Tab of minced lemon rind. (I used the rind of a whole lemon, the other night)
  • 1 c powdered sugar
  • 1 tsp almond extract
  • 4 tsp water

Directions: 

  1. Preheat oven to 350°.
  2. In a mixing bowl , blend the first 4 ingredients until crumbly.  (NO LONGER, I find it best to cut it in with a knife.)
  3. Press into a GREASED 9 x 13 pan.
  4. Sprinkle the minced lemon rind over the top.
  5. Spread the apricot preserves on top of the shortbread mixture. (I sometimes put the preserves in the microwave for defrost for about 1 min, then if I do that a few times, the preserves are liquid and I can pour the preserves around easily.)
  6. Bake for 25 minutes – maybe more…
  7. Place on a cooling rack.
  8. Allow to cool slightly.
  9. Mix powered sugar, almond extract and water until smooth.
  10. Drizzle on top of apricot shortbread.
  11. Cool.
  12. Cut into bars as large as small as you wish.
  13. Refrigerate until shortly before serving.
    If the crust is too thick on the edges, just cut off the thick part. Save it and eat it as a cookie. It is not as pretty to serve.

Serves:  You are cutting – you do the math.

Source:   Cindy Irey, via David Diebold

Cherry-Chocolate Oatmeal Cookies

Add dried cherries to Oatmeal Chocolate Chip cookies for a special treat.
Ingredients:

  • 1 c butter, softened (1/2 lb)
  • 1-1/2 c packed brown sugar
  • 2 large eggs (3 if at high altitude)
  • 1 tsp vanilla
  • 1-1/2 c flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 teaspoon salt
  • 2 c old-fashioned oats
  • 1 c dried tart cherries
  • 1 c dark chocolate chips

Directions:

  1. Preheat oven to 350°.
  2. In a large bowl, cream butter and brown sugar until light and fluffy, 3-4 minutes.
  3. Beat in eggs and vanilla.
  4. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt.
  5. Gradually beat into creamed mixture.
  6. Stir in oats, cherries and chocolate chips.
  7. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets.
  8. Bake 9-11 minutes or until edges are golden brown.
  9. Cool on pans 1 minute.
  10. Remove to wire racks to cool.

Serves:   Makes 6 dozen
Source:  Jaye Beeler, Grand Rapids, Michigan  Taste of Home

Mock Enchiladas

You can tell how old this recipe is.  Have you priced a bag of Fritos lately??!!

Ingredients:

  • 29¢ bag Fritos corn chips (or 4 cups – 9+ oz)
  • 3 c chili con carne (or whatever a can is now)
  • 1 small onion (diced)
  • 1 small can sliced olives
  • 4 c cheddar cheese (shredded) divided (1 lb)

Directions:

  1. Preheat oven to 350°.
  2. In a 13×9″ casserole baking dish evenly distribute the corn chips.
  3. Mix in  2 cups cheese.
  4. Mix in onion and olives.
  5. Pour the chili con carne on top.
  6. Sprinkle rest of cheese over top.
  7. Bake for 10-12 minutes until heated through and cheese has melted.
  8. Serve with optional toppings like chopped tomatoes, avocado, cilantro, sour cream and pickled jalapeños.

Serves:   4-6

Source:  Invented at KOA

Bacon Equivalents, Recipe Measurement, Equivalent, or Substitute

Keep in mind, you can’t have too much bacon!

1 serving = 2 strips fried, baked, or broiled
1 rasher bacon = 1 strip
1 slice bacon = 1 tablespoon fried and chopped bacon pieces
1 slice bacon = 2 to 3 teaspoons real bacon bits
1 slice bacon = 2 to 3 teaspoons imitation bacon bits
1 slice bacon = 1 thin slice pancetta (about 3/4 ounce)
1 slice bacon = 3/4 ounce salt pork (in soups, stews, sauces)
1 pound bacon = 35 thin strips
1 pound bacon = 16 to 20 regular strips
1 pound bacon = 12 to 16 thick strips
1 pound bacon = 1 can cooked bacon (18 to 20 slices)
1 pound bacon = 1 cup bacon fat
1 pound bacon =1 1/2 cup fried and chopped bacon pieces
1 pound bacon = 3/4 cup bacon bits
1 1/2 pounds bacon = 3 ounces bacon bits
1/4 cup crumbled cooked bacon = 4 slices
1/3 cup crumbled cooked bacon = 5 slices
1/2 cup crumbled cooked bacon = 8 slices
2/3 cup crumbled cooked bacon = 10 slices
3/4 cup crumbled cooked bacon = 12 slices
1 cup crumbled cooked bacon = 16 slices (about 1 pound)
1/4 pound back bacon = 1 cup cracklings

Diced, raw bacon is roughly the same weight for cup measure as liquids. One cup would be approximately 8 ounces and 225 grams; 1/2 cup is about 4 ounces or 115 grams; 1/4 cup is about 2 ounces or 55 grams, etc.

Source:  The Spruce Eats

Shrimp Dijon

This is a favorite when you’re entertaining and have a crowd to feed.  If feeding a crowd, offer Slug-a-Bed Stew and/or KOA Chicken with Spinach and Sun-dried Tomatoes to satisfy dietary variations.  They all go over rice. Have not tried using plant based beef/chicken.

Ingredients:

  • 1 1/2 lb peeled, deveined shrimp
  • 1/4 c butter or margarine
  • 1 medium onion, thinly sliced
  • 1/4 c flour
  • 1 1/2 c milk
  • 2 tTab Dijon mustard
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 6-oz package cream cheese, softened, cut in cubes.

Directions:

  1. Melt butter or margarine in a frying pan.
  2. Add shrimp and onions.
  3. Saute for three minutes. Do not brown.
  4. Sprinkle flour into the mixture.
  5. Stir.
  6. Thin the mixture with the milk a little at a time to avoid lumping.
  7. Add mustard, nutmeg, salt and pepper.
  8. Cook for three to five minutes.
  9. Stir in cream cheese until blended and warmed through, but do not boil.
  10. Serve over rice.

Serves:  4-6

Source: Heloise

KOA Chicken with Spinach and Sundried Tomatoes for 50

This dish sort of fell together one year.  We made it with chicken tenders but thighs or breasts would work – whole or diced. (Someone suggested shrimp next time.) Quantiles are not critical, just make sure there is enough sauce.  Serve over rice/pasta.  To make it a casserole,  put a layer of cooked rice or pasta in the bottom of a pan.  

Ingredients:

  • 6 c rice, white or brown / 4 lbs small pasta
  • 5 lbs chicken -pieces, strips, diced  One pound of boned chicken makes about 3 cups of cubes.  Figure 1/4 to1/3 pound of chicken per person.  
  • garlic salt
  • black  pepper
  • 25 c spinach – fresh or frozen 1 lb fresh = 4 cups. 1 lb. fresh spinach (cooks down to 1.5 cups drained) = 10 ounce frozen package
  • 2 lbs (8 cups or more) grated Parmesan cheese, or any other cheese handy

Ingredient for the sauce:

  • minced garlic – a lot or a little, your choice
  • 1 jar sun dried tomato strips in oil drained (reserve some oil for cooking) Use the whole jar.  What are you going to do with the leftovers?
  • 4 Tab Dijon mustard
  • 5 c Mayo/Miracle Whip   1 jar is usually 30 oz – almost 2 cups  (Obviously a choice of flavors/tradition)
  • 5 c (3lb) sour cream or heavy cream
  • white wine to thin sauce or calm the cook
  • rice/pasta – 1 cup raw make 5 cups cooked, 1 pound is 2 1/2 cups. 1 cup small to medium dry pasta makes 2 cups cooked, 1 pound small to medium dry pasta makes 8 cups cooked

Instructions:

  1. Cook the rice/pasta.  If serving as casserole, place in the bottom of baking dish – probably several.  Cook chicken, make sauce and mix in large bowl.
  2. Season chicken with salt, pepper
  3. Heat some of the reserved sun dried tomato oil in a large skillet over medium-high heat.
  4. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn’t large enough).
  5. Transfer to a large bowl.
  6. Add the a little oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute).
  7. Then add in the sun dried tomatoes.
  8. Fry for 1-2 minutes to release their flavors.
  9. Reduce heat to low-medium heat, add the mustard, mayonnaise and sour cream and bring to a gentle simmer, while stirring occasionally.
  10. Season with salt and pepper to your taste.
  11. Add in the spinach leaves and allow to wilt in the sauce.  This is an act of faith – you will have a mountain of spinach which is why I use frozen (defrosted and squeezed dry.)
  12. Then add in the parmesan cheese if serving over rice/pasta.
  13. Allow sauce to simmer for a further minute until cheese melts through the sauce.  If serving as a casserole over rice/pasta save cheese for the top.
  14. Add the chicken back into the pan.
  15. Cook until  warm.
  16. For casserole, spoon over rice/pasta.
  17. Top with cheese.
  18. Can be frozen.

 

Tarragon Aioli

Real aioli is a great sauce/dressing/dip made by mixing the mayonnaise from scratch – egg, oil etc.  Not really necessary when we have quite decent mayonnaise in a jar and can easily add a little garlic, lemon and seasoning.  Tarragon goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes.

Ingredients:

  • 2 cloves garlic, sliced
  • 1 pinch kosher salt
  • 1 Tab chopped fresh tarragon
  • 1/2 c mayonnaise
  • 2 tsp fresh lemon juice
  • 1 pinch cayenne pepper, or to taste

Directions:

  1. Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
  2. Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Serves:   Makes 1/2 cup

Source:  Allrecipes.com Recipe By Chef John

Browned Butter Spice Cookies

If you like spice cake, you’ll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that’s guaranteed to please.  Dough can be made 2 days in advance.
Ingredients:

  • 1/2 c unsalted butter, cubed (1 stick)
  • 1 c packed brown sugar
  • 1 large egg, room temperature
  • 1 Tab spiced rum
  • 1 1/4 c flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tspsalt
  • 1/4 tsp ground ginger
  • 1/4 tspground nutmeg
  • 1/2 c dark chocolate chips

Directions:

  1. Place butter in a small heavy saucepan.
  2. Cook over medium heat until golden brown, 5-7 minutes; cool slightly.
  3. Beat brown sugar and browned butter in a large bowl until blended.
  4. Beat in egg, then rum.
  5. Combine the flour, cinnamon, baking soda, salt, ginger and nutmeg.
  6. Gradually add to brown sugar mixture.
  7. Mix well.
  8. Stir in chocolate chips.
  9. Cover and refrigerate for at least 30 minutes.
  10. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets.
  11. Bake at 350° until bottoms are lightly browned, 10-12 minutes.
  12. Remove to wire racks to cool.

Serves: Makes about 2 dozen.

Source:  Taste of Home via Jackie Wolfgang

Ritz Torte

We were having a discussion at dinner about “Some things are not what you think they are.” and Dionne remembered a favorite from the 60’s.  She sent me the recipe.  Low and behold, one the internet I found. “One of the trendiest desserts of the moment is a humble creation of Ritz crackers, pecans, and Cool Whip. A regional favorite dish in Appalachia, it’s called the Ritz Torte, and the recent recipe shared on TikTok by Justin McElroy (@hoopsmcelroy) has been viewed more than 2 million times.”

Ingredients:

  • 20 Ritz crackers, crushed (Use a plastic bag, then you can add the nuts, baking powder and vanilla to the bag to mix.  One less bowl to wash!)
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 c nuts chopped (walnuts or pecans).
  • 3 egg whites
  • 1 c sugar
  • 1 c cream, whipped  (or cheat with Cool Whip, but it won’t be as good.)
  • shredded chocolate

Diretions:

  1. Preheat oven 350°.
  2. Combine crushed crackers, baking powder vanilla and nuts.
  3. Beat egg whites until stiff.  (Newer recipe says “In a mixer, combine the egg whites and beat. You’re just mixing, don’t whip into a meringue. Add in sugar and continue to beat until thick and creamy, but no peaks.”)
  4. Add sugar, gradually and beat well.
  5. Fold in crumb mixture.
  6. Spread mixture in an oiled 8 inch cake pan. (or 8×8 pan)
  7. Bake for 30 min at 350°.
  8. Cool.
  9. Top with shipped cream.
  10. Sprinkle with shredded chocolaate.
  11. Refrigerate 6 hours or overnight.

Serves:  6-8

Source:  Dionne Moseley, Vi at Highlands Ranch

Sugar Crunch Coffee Cake

MaryLou says “My favorite coffee cake recipe.  I have even warmed up leftovers, topped with a dolp of whipped cream and served for desert.  This freezes well if you make it when you’re all alone; otherwise, it never makes it to the freezer at our house. Enjoy.”

Ingredients:

  • 2 c flour
  • 2 c sugar
  • ½ tsp salt
  • ½ tsp mace
  • ½ c butter (1 stick)
  • 1 tsp baking soda
  • 1 c sour cream or yogurt
  • 1 beaten egg
  • ½ Ccslivered or sliced almonds
  • 2 Tab sugar
  • 1 tsp cinnamon
  • ½ tsp mace

Directions:

  1. Preheat oven to 350°
  2. Butter or spray with Pam a 9X13” pan or 3 7” round pans
  3. Mix flour, sugar, salt, mace.
  4. Cut in butter until fine – I use my mixer on low.
  5. Lightly press half the mixture into the prepared pan. (about 2 c for 9×13, about ¾ c for small round pans)
  6. To the remaining half, add baking soda, sour cream or yogurt, and beaten egg.
  7. Spread evenly over crumb base.
  8. Mix slivered or sliced almonds, sugar, cinnamon, mace.
  9. Sprinkle on top.
  10. Bake at 350° for 40 min or until a toothpick comes out clean.
  11. Cut into squares and serve warm.

Serves: Maybe 12

Source:  Mary Lou Laubach, Vi at Highlands Ranch