It Inspired Me

This is a recipe out of mom's binder.  There's nothing written on the recipe.  When asking mom and Aunt Gwennie about the recipe they were vague and just said it was good.    2 c flour 2 c brown sugar 1 stick butter Mix as for pie crust.  Spread 1/2 (about 2 cups +) in 9x13" pan but don't pat down.     Add remaining 1/2 of the above mix:  1 c (8 ounces) sour cream 1 egg beaten 1 t baking soda 1/2 c chopped nuts Mix well and pour over crust mix   Mix for topping: 1/2 c chopped nuts (pecans do nicely) 2 T sugar 1/2 t cinnamon   Sprinkle over top and bake at350 degrees for 30-45 minutes until nicely browned.  

 This is a binder recipe of mom's.  There's no notes about it but she confirms they are to die for.     2 c. flour 3 t baking powder 1/2 t salt 3/4 c sugar 1 egg 1 c milk 1/4 c. vegetable oil 1 c. blueberries   Stir together the flour, baking powder, salt and sugar in large bowl.  Make well in center.  In small bowl beat egg with fork.  Stir in milk and oil.  Pour all at once into well in flour mixture.  Mix quickly and lightly with fork until moistened but do not beat.  Add berries.  Batter will be lumpy.  Pour into paper cups in muffin pans.  Bake for 25 minutes or until golden.   

The Marshall Fields store near Mayfair had a restaurant that served these muffins.  They gave out the recipe.  No one seems to remember how they got the recipe just that they got it from Marshall Fields.  The consensus is that they are good muffins   2 c. flour 2 T baking powder 1 1/4 c sugar 1 1/4 t nutmeg 11/4 c cooked pureed pumpkin 1 c raisins 2 c. cake flour 1 T salt 1 1/4 t cinnamon 2 eggs 1 1/2 c milk 10 T butter 2 T sugar   Sift dry ingredients together. Beat  eggs slightly and combine with pumpkin and milk.  Add to dry mixture.  Add raisins.  Fill well greased or lined muffin tins to 2/3 full.  Sprinkle with sugar.  Bake in 400 degree oven for 20-25 minutes or until baked through and golden brown.   

This recipe is a binder recipe of mom's.  She doesn't remember the story behind these.  Just says they are good.  She just told me if I want to know how they are I need to just make them!  So there you go!!  2 cups all-purpose flour divided (plus an additional ¼ cup if needed) 2 tablespoons granulated sugar ½ teaspoon salt 1 package Rapid Rise or Instant Yeast (¼ ounce or 2 ¼ teaspoons) ½ cup whole milk ¼ cup water 2 tablespoons unsalted butter Instructions Mix ¾ cup of flour, sugar, salt and yeast together in the mixing bowl of a stand mixer fitted with the paddle attachment. Combine the milk, water and butter in a 2-cup measuring cup and microwave in short intervals until it reaches 105° to 110°F on an instant read thermometer. With the mixer set on low speed, gradually add the warm milk mixture to the flour. Increase the speed to medium and blend for 2 minutes. Add ¼ cup of flour and beat on medium-high for another two minutes. Add the remaining 1 cup of flo...

This was a recipe in my moms binder, first page.  She does not have a story to tell about why she has this recipe but on the bottom of the recipe it says that Katie used this recipe to make rolls.  She would take the dough and roll it into a ball to make rolls.   1 (1/4 ounce) package active dry yeast 1⁄2 cup warm water (105 to 115 degrees) 1 cup milk 3 tablespoons sugar 1 teaspoon salt 1⁄4 cup cooking oil 4 - 4 1⁄2 cups all-purpose flour 1⁄4 cup margarine or 1/4 cup butter , melted 3⁄4 - 1 cup packed brown sugar 1 -2 teaspoon ground cinnamon 1⁄4 cup raisins (optional) 1⁄4 cup chopped pecans (optional) 1 cup sifted powdered sugar 1⁄4 teaspoon vanilla 1 -2 tablespoon water Soften yeast in warm water in a small bowl. Heat milk, sugar, salt and oil till warm (115-120 degrees). Turn into large mixing bowl. Add the yeast mixture. Stir in as much flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour to ...

 I am sitting with mom and she is shuffling thru her recipes.  After Chris made pancakes this morning she was on a journey to find the pancake recipe as she thought ours was wrong.  During this process she handed me a few different pancake recipes.  This is one labeled Jennifer's pancakes.  I think she made them in home ec in Middle School.  Must have been good if it was given a recipe card.  I think it's funny that it had such specific directions.  I wrote it out here to read just like she has it on the card.     1 egg 1 c. buttermilk 2 T salad oil 1 c. flour 1 T sugar 1t baking powder 1/2 t baking soda 1/2 salt   Beat egg.  Add remaining ingredients in order listed, beating with electric mixer until smooth.  Grease griddle.  Pour batter from 1/4 cup.  Turn pancakes as soon as they are puffed and full of bubbles.  Bake other side until golden brown.   

I was watching a cheesy Hallmark movie. The were having pancakes that the were raving about. The mom said the secret ingredient is honey and vanilla. So I had to ask google first the recipe. Chris made them. They were very good!! 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup honey 2 eggs 1 1/2 cups buttermilk 2 tablespoons melted butter, plus more for buttering the skillet and topping the pancakes 1 teaspoon vanilla extract Directions In a large bowl, add flour, baking powder, baking soda and salt; whisk to combine. In a small bowl, whisk two eggs until the yolks and whites are blended. In a separate, small microwave-safe bowl, add honey and heat in the microwave for 15-20 seconds. Add the whisked eggs, honey, buttermilk, melted butter and Nielsen-Massey Pure Vanilla Extract; whisk to combine. Using a rubber spatula, gently fold the wet ingredients into the flour mixture until just combined. Preheat a skillet or pancake griddle o...

  1 3/4 cups Crunchy Cookie Crumbs 6 Tbsp. Salted Butter, Melted (8 Tablespoons For A Graham Cracker Crust) 2 Tbsp. Sugar Mix all and press into pie plate. 

1   tablespoon   olive oil 1/2   medium   onion   chopped 3   cups   chicken broth 2   (10 ounce)   cans Ro-tel diced tomatoes & green chilies   with juices 1   (14 ounce)   can black beans   drained & rinsed 1   (12 ounce)   can corn   drained 1/2   red   bell pepper   chopped 1   tablespoon   chili powder 1   teaspoon   garlic powder 1  teaspoon   ground cumin 1   teaspoon   smoked paprika 8   ounces   cream cheese (I used Philly) softened, see note 2   cups   cooked/rotisserie chicken   shredded Salt & pepper  to taste Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc. Instructions Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.  Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt ...

 1/2 cups cottage cheese 4 eggs 1 tsp vanilla extract 2 tbsp sugar 1 tbsp baking powder 1 cup flour 1/4 cup canola oil for frying Combine all ingredients in the following order – cheese, eggs, vanilla extract, sugar, baking powder and flour. Mix in each time you add an ingredient. I blended with the immersion blender to make smooth. Preheat a skillet with canola oil on a medium heat. Fry the cottage cheese pancakes on each side until golden brown.

  3   cups  of Swan Cake flour 3   sticks  of softened unsalted butter at room temperature 1  lemon for lemon zest   optional 5  large eggs at room temperature  1   teaspoon  of lemon extract  3   cups  of sugar 1  teaspoon  of vanilla extract 3/4   cup   of 7Up at room temperature Ingredients of Homemade Glaze 4  tablespoons  of whole milk  2  cups  of confections powdered sugar 1   tablespoon  of lemon flavor Equipment   Mixer Nordic Ware Angel Food Cake Pan 4.5in(H)x10in(W)x10in(D) Oven Method   How to Make 7Up Pound Cake from Scratch  First, I'm going to start with  3 sticks of room temperature butter.  Then, add  3 cups of sugar. The  butter  and the  sugar  must mix for at least  5-6 minutes( this is very important).  After you've mixed the  butter  and  sugar  together add ...

  Ingredients 1   tablespoon   olive oil 2   cups   peeled and diced sweet potato 1 1/2   teaspoons   chili powder 1   teaspoon   ground cumin 1   teaspoon   dried oregano 1/2   teaspoon   smoked paprika 1/4   teaspoon   garlic powder Salt and pepper to taste 4   ounces   diced green chiles 1/2   cup   salsa or salsa verde 2   cups   cooked brown rice 15   ounce   can low sodium black beans,   drained and rinsed  2   tablespoons   chopped cilantro Juice of a lime 1/2   cup   shredded cheddar, colby jack, or monterey jack cheese Instructions Heat the olive oil in a large skillet. Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about about 8 minutes. Add 3-4 tablespoons of water to the skillet and cover it with a lid. Let the sweet potatoes steam until they're fork tender, about another 4 minutes depending on the ...

3 burrito tortillas 2 1/2 cups chopped sweet potato  1 cup black beans, drained 1 cup corn, drained 1 small yellow onion, diced 1/2 cup shredded Mexican cheese (or more depending on preference) 1 tbsp cumin 1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp sea salt 1/4 tsp pepper 1 tbsp avocado oil Heat up sweet potato (I like to use smaller ones for smaller chunks of sweet potato) in the microwave for 1.5 minutes before cutting. Allow to cool down before chopping.  Heat up 1 tbsp avocado oil. When heated, add sweet potato to saute. Once you've sautéed the sweet potato for a couple minutes (they will start to brown) add black beans, onion and corn. Add in spices: sea salt, cumin, chili powder, garlic powder and pepper. Adjust seasonings to taste! Lay out burrito tortilla and add sweet potato black bean mixture. Top with shredded mexican cheese and roll into a burrito. Place back on the stove to heat up on both sides. If you're going to prep these, be sure to let them cool dow...

  1 cup granulated white sugar 1 cup water 1/4 cup dried lavender buds (culinary grade) Simmer. Heat the sugar and water in a small saucepan over high heat, stirring frequently, until the mixture reaches a simmer. Continue stirring until the sugar has completely dissolved. Steep. Remove pan from the heat. Stir in the lavender and let the mixture steep for 15 minutes

Ingredients  ▢ 2 tablespoons honey ▢ 1 tablespoon dijon mustard ▢ 1/2 teaspoon fine sea salt ▢ 1/2 teaspoon bad ass seasoning ▢ 1/4 cup balsamic vinegar ▢ 3/4 cup extra virgin olive oil blend all and enjoy.

the directions do not say to but I blended this a bit , leaving only a few chunks 1  whole medium onion, diced 3 whole carrots, scrubbed clean and diced 3 stalks celery, diced 6 small russet potatoes, peeled and diced 1/2 tsp. salt Black pepper, to taste 8 cups low-sodium chicken or vegetable broth 3 Tbsp. all-purpose flour 1 cup milk 1/2 cup heavy cream To a soup pot over medium heat, add the bacon pieces and cook until crisp and the fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. Return the pot to medium-high heat and add the onion, carrot, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.  Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes start to get tender. Whisk together the flour and the milk, then pour it ...

A refreshing and delicious way to start the day! Prep Time15minutes mins Cook Time40minutes mins Cooling Time10minutes mins Course: Breakfast Cuisine: American Keyword: coffee cake, lemon coffee cake, lemon cream cheese coffee cake Servings: 9 servings   Calories: 597kcal Author: Amanda Rettke- iambaker.net Ingredients Crumble ½ cup (113g) butter, cold and cubed ¾ cup all-purpose flour ⅓ cup confectioners' sugar Cream Cheese Filling 8 ounces cream cheese, room temperature ½ cup (100g) granulated sugar Lemon Coffee Cake 2 cups (250g) all-purpose flour ½ teaspoon kosher salt 2 teaspoons baking powder ½ cup (113g) butter, room temperature 2 tablespoons lemon zest ¾ cup granulated sugar 2 eggs, room temperature 2 teaspoons vanilla extract ½ cup milk (I prefer whole) ⅓ cup...

this is a great easy dinner it’s a little spicy and a little citrusy good on pasta or rice ▢ 1.5 lbs chicken tenderloins ▢ 1/4 cup lime juice, approx 2 limes ▢ 1/3 cup honey ▢ 1/2 cup salsa verde, mild ▢ 1/2 tsp garlic ▢ 1 tsp chili powder ▢ 1/4 tsp  salt ▢ 1/8 tsp pepper Mix lime juice, honey, garlic, chili powder, salt and pepper. Add salsa or use diced tomatoes and penzeys pico mix. Add chicken and cook til cooked thru. I doubled the sauce and it wasn’t enough for us four sauce hogs!!

I haven’t tried this yet  but wanted to save it here   1 bottle (750ml) Bulleit Bourbon 3 oz Water 2 oz Chai Syrup (recipe below) 1 1/4 c. water 1 c. sugar 4 chai tea bags 20 dashes Angostura premium cherries Whole Nutmeg & Cinnamon Sticks Pitcher, Punch Bowl or Preferred VesselCombine all ingredients in pitcher, punch bowl or preferred vessel. FOR BUILD YOUR OWN STATION: Guests can add garnishes & kick up the bitter and sweet proportions to their liking. Recommended Ingredients: Large Ice Cubes, Oranges, Luxardo or Premium Cherries, Whole Nutmeg & Cinnamon Sticks, Angostura Bitters, Peychaud’s, Plain & Chai Simple Syrup.

  Soft Molasses Cookies Recipe | Cook the Book JUMP TO RECIPE Prep 25 mins Cook 20 mins Chill/Cool 80 mins Total 2 hrs 5 mins Serves 44 cookies Ingredients  1 cup (2 sticks,  8   ounces )  unsalted butter 1 cup ( 7   ounces )  sugar , plus more for coating the dough 1/2 cup ( 6   ounces )  molasses 2 1/4   teaspoons   baking soda 1   teaspoon   salt 1 1/4   teaspoons   cinnamon 1 1/4   teaspoons   ground cloves 3/4   teaspoon   ground ginger 2   large   eggs 3 1/2 cups ( 14 3/4   ounces )  unbleached all-purpose flour In a large mixing bowl, cream together butter and sugar until light and fluffy. Add molasses while mixing at a slow speed, then baking soda, salt, and spices. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated. Stir in flour. Cover the bowl and refrigerate the dough for 1 hou...