Recipes 🍑🍔🥧

Vivian’s Snickerdoodles

Mix thoroughly:

1 cup soft shortening
1.5 cups sugar
2 eggs

Sift and stir in:

2 and 3/4 cups sifted flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Instructions:

  • Chill dough.
  • Roll into balls the size of walnuts.
  • Roll in mixture of 2 tsp. sugar + 2 tsp. cinnamon
  • Place 2″ apart on ungreased baking sheet
  • Bake until lightly browned but still soft: 8-10 minutes at 400 degrees

YIELD: 5 dozen 2-inch cookies

Blueberry Scuffins
from Seahaven Simply Sweets

A “scuffin” is a mouthwatering combination of
a scone and a muffin!

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 1 cup Greek yogurt
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 cup fresh blueberries
  • 1 block cream cheese, frozen

Instructions:

  • Preheat oven to 400 degrees
  • Add the flour, sugar, baking powder, baking soda, salt and whisk to combine
  • Using a pastry cutter or two forks, add in cold butter, mix until butter is broken up into small pieces the size of peas
  • In another medium bowl, add in the Greek yogurt, egg, vanilla, and milk. Mix everything together until thoroughly combined
  • Add the wet the ingredients into the dry ingredients and stir until moistened
  • Cut up the block of cream cheese, while frozen, into small chunks
  • Fold in the blueberries and chunks of cream cheese
  • Drop large spoonfuls onto a lightly greased baking sheet
  • Brush lightly with milk or cream, and then sprinkle with sugar.
  • Bake 15-18 minutes, or until light brown. Remove to a cooling rack.

 

Elana’s Mom’s Fisherman’s Pie

Ingredients

For the mashed potato:

  • 3 pounds potatoes, peeled and cut into chunks
  • 8 tablespoons unsalted butter, melted
  • 1/2 cup milk, warmed
  • salt & pepper to tasteFor the filling:
  • 1/2 pound mixed, firm white fish
  • 1/2 pound scallops
  • 2 cups whole milk
  • 2 cups frozen pearl onions
  • 1 bay leaf
  • ½ teaspoon salt
  • 2 ½ tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 6 ounces can/cooked small shrimp
  • 1 cup frozen peas

Instructions

For the mashed potato:

  1. Add the potatoes to a large pan and cover with water. Bring to a boil and simmer for 10-15 minutes until tender.Drain and put into a bowl. Mash with butter, salt and pepper. Set aside.
  2. Preheat oven to 400°. Rub a 9×12 casserole dish with butter or spray with oil.For the filling:1. To a large pan add the fish, milk, onions, bay leaf and salt. Simmer for 5 minutes. Turn off the heat and allow fish to cool in the liquid. Once cooled, strain the milk through a sieve separating the fish and milk. Remove the bay leaf and set the fish and milk aside.2. To a pan add the butter over medium heat. When melted and bubbling whisk in the flour. Slowly pour in the milk broth from the fish while whisking, simmer until thickened. Add the fish and onions, shrimp, scallops, and peas. Taste for seasoning and add salt if needed.3. Pour the fish and vegetables into a baking dish. Top with the mashed potato and brush the top with melted butter. Place on a large baking sheet (in case it bubbles over).4. Bake for 20-25 minutes until the top is golden brown. If the top doesn’t brown as much as you want it to, heat under the broiler but keep an eye on it until browned.

Simply Sweets’ Coconut Chip Ice Cream

Ingredients:

  • 5 egg yolks
  • 1/2 cup sugar
  • 1 cup coconut milk
  • 1 cup heavy cream
  • 1 cup milk
  • 1/8 tsp salt
  • 1 cup shredded coconut
  • 1/2 cup chopped almonds (optional)

Instructions:

WHISK together yolks and 1/4 cup sugar in a bowl, set aside.

In a pot, combine coconut milk, cream, milk, remaining sugar and salt, bring to a simmer. Remove from heat, slowly pour into yolk sugar mixture while whisking. Return to pot over heat until it coats the back of a spoon. Strain, cool.

HEAT oven to 350 degrees. Scatter 1/2 cup coconut on a baking sheet. Bake until lightly browned. Cool. Process cooked mixture in an ice cream maker according to manufacturers directions. During the last 5 minutes stir in toasted coconut, remaining coconut, almonds (0ptional) and chocolate chips. Transfer to a lidded container, freeze 1 hour, then SERVE and ENJOY!

 

 

Kalila’s Blueberry Crisp

6 cups blueberries

delicious homemade blueberry crumble

1/2 cup sugar
1/4 cup flour
2 tsp. lemon juice
1 tsp. lemon zest
1/4 tsp. cinnamon
1/8 tsp. salt

Topping: 1/2 cup flour
1/2 cup old fashioned rolled oats
1/4 cup brown sugar
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. salt
1/8 tsp. nutmeg
6 TB unsalted, chilled butter

Directions:

  • Preheat oven to 375
  • In a large bowl gently combine blueberries, sugar, flour, lemon juice, lemon zest, cinnamon, and salt.
  • Lightly grease an 8-inch baking dish, Evenly spread blueberry filling into the baking dish.

Topping:

  • Mix flour, oats, brown sugar, cinnamon, ginger, salt, and nutmeg in a medium bowl.
  • Cut cold butter into small ¼-inch pieces and add to the flour mixture using a pastry blender. If needed, chill the topping for 10 minutes to firm up the butter.
  • Evenly sprinkle the topping over the blueberries. Bake until golden brown and the berries are bubbling, about 35 to 40 minutes. Loosely cover the top with foil if it’s getting too brown.
  • Let cool 10 to 15 minutes before serving. Serve warm with whipped cream or ice cream.

 

Glory’s Seven Layer Whammies

In 9×13 pan, melt 1 stick butter in a 350 degree oven.

Mix in 1.5 cup graham cracker crumbs to make the crust.

Over this, sprinkle:
12 oz chocolate chips
6 oz butterscotch chips
1 cup coconut (shredded)
1 cup chopped walnuts

Over these layers, pour 1 can sweetened condensed milk

Bake 30-35 minutes at 350 degrees

 

Jasper’s Chicken and Sticky Rice

Preheat oven 375 degrees.

Grease a large backing dish.

Over the bottom, sprint 2 cups Minute rice.

Lay 6-8 chicken thighs on top of the rice.

Mix 2 cans cream of mushroom soup with 2 cups water.

Pour this mixture over the chicken.

Sprinkle 2 packets Lipton onion soup mix over the top.

Cover with tin foil.

Bake 60 minutes.

Remove foil.

Bake 30-30 minutes more.

 

Luca’s Portuguese Caldeirada

Ingredients:

1/4 cup olive oil
1 large onion, chopped
2 leeks, sliced and chopped
1 fennel bulb, coarsely chopped
14 oz can chopped tomatoes, drained
1 red bell pepper- seeded, cored, diced
1 bay leaf
zest of an orange
1 quart fish stock or vegetable stock
2 cups dry white wine
1/4 tsp. red pepper flakes
1 TB salt
Freshly ground black pepper
1.5 lbs. whitefish cut into cubes
1.5 lbs. jumbo shrimp, shelled and deveined

Instructions:

Heat olive oil in 8-quart stock pot over medium heat.
Add onions and leeks.  Cook, stirring until softened.
Add fennel and garlic.  Cook 3 more minutes.

Add the rest of the ingredients except fish and simmer 20 minutes.
Add the whitefish and shrimp. Cook until the shrimp begins to turn opaque, then turn off the heat.
Serve immediately.

 

Glory’s Whoopie Pies

Mix together:

Homemade Chocolate Pies Filled with Vanilla Butter Cream. Dessert Concept.

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/3 cup cocoa
1 cup sugar

Then add:

1/3 cup cooking oil
3/4 cup milk
1 tsp. vanilla

Beat all together. Drop by tablespoon onto greased cookie sheet or parchment paper. * Leave room for spreading. *

Bake 12 minutes in 350 degree oven.

For filling, beat all together:
1 stick butter or margarine
1 cup confectioner’s sugar
3 heaping Tablespoons marshmallow fluff
1 tsp. vanilla

Spread between each 2 cookies.

 

Kalila’s Caramel Corn

Ingredients

10 Cups of Popped Popcorn
Salt
1 Cup Butter (Sweet Cream Salted)
1 Cup Light Brown Sugar
2 tsp. Vanilla
1/2 tsp. Baking Soda

Instructions

Make popcorn, salt it and set it aside.

    1. Melt 1 cup of butter in a medium saucepan over medium heat
    2. Add 1 cup of brown sugar and stir until completely mixed.
    3. Stirring continuously, bring the butter and sugar mixture to a boil on medium heat.
    4. When it reaches a boil, allow it to cook for 5 minutes without stirring on medium heat.
    5. Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
    6. Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda (very important!)
    7. Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
    8. OPTIONAL 🎃 Add some seasonal-colorful sprinkles or little bits of candy corn for an extra treat!
    9. Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
    10. Let the popcorn cool, then serve.

Recipe adapted from TwoSistersCrafting.com