Kate's Recipe Book

November 24, 2011

Dave’s Very Good Pancakes!

Filed under: Breakfast,Dessert — Kate @ 10:50 am

Apparently the volcano is key.

1 1/3 cups flour

3 tsp baking powder

1/2 tsp salt

3 tblsp sugar

mix that all and make a volcano shape

then separately mix:

1 egg

1 1/4 cup milk

3 tbslps vegetable oil

1/4 tsp vanilla

and pour the wet into the volcano’s center, so it explodes over the sides and you can pretend you’re at Pompei.

Mix it up, but not too much, and cook ladlefuls in butter over medium heat.

Apple/Peach/Anything Crisp

Filed under: Baking,Dessert — Kate @ 10:46 am

Mom’s recipe!

combine:

2/3-3/4 cup brown sugar packed

1/2 cup flour

1/2 cup rolled oats

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

then mix in with a fork:

1/3 cup soft butter

that’s the crisp.

cut up apples, peaches, or whatever (approx 4 cups to match the amounts above, which I always double)

put them in an oven dish, cover with the crisp, put some pats of butter on top and bake at 375 for 1/2 hour.

Serve with yogurt, if you’re me.

September 25, 2010

Jam Strip Cheesers (Cream Cheese Cookies)

Filed under: Baking,Dessert — Tags: — Kate @ 5:40 pm

My mom makes these cream cheese cookies and I love love love love love love love them.  Here’s how we make them:

2 cups of flour

1/4 cup sugar

1/2 tsp salt

1/4 tsp baking powder

3/4 cup margarine

3 oz. cream cheese

Preheat to 350.  Let the margarine/cream cheese soften while you mix the dry ingredients.  Put dry in wet, mix to get a flaky, powdery batter.  Roll into balls, put a thumbprint in each on an ungreased cookie sheet, fill with jam, bake 20-25 minutes or until they golden a bit, then shake some powdered sugar over them.  My favourites!

Here’s the scan from an old recipe book of my mother’s.

recipe scan

and here’s a picture of what they are not supposed to look like (because we don’t follow the recipe):

January 7, 2010

Candied Pecans

Filed under: Dessert — Tags: — Kate @ 2:14 pm
I made these pecans as a thank-you to my landlady, who took care of my plants during the holidays 2009.  They were sugar = good.  Later, I read the comments on the site, which advise using vanilla and brown instead of white sugar, or variations on these ideas.  I haven’t tried that yet.

Ingredients

  • 1 egg white
  • 1 tablespoon water
  • 2 1/4 cups pecan halves
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon

Directions

  1. Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
  2. Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
  3. Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.

From http://allrecipes.com/recipe/old-fashioned-roasted-pecans/Detail.aspx

Zucchini Squash Pie

Filed under: Dessert,Jonathan's Favourites — Kate @ 11:58 am

First made this in Summer 2008, and Jonathan loved it.

I made a squash pie out of a big summer squash I bought at the
farmer’s market.  Here’s the recipe:

Ingredients:

* a great big (no, really, I mean really big) summer squash cut
into random shapes and sizes
* somewhat less than 1/4 cup melted butter or margarine
* around 5/8 cup sugar
* 1 tablespoon lemon extract
* 1 tablespoon all-purpose flour
* 2 egg yolks, try to beat them with a whisk and mostly give up
* accidentally forget the dash of salt
* 1 pie crust, baked (9-inch)

Preparation:
Cook squash in boiling water until tender; drain well and put in the
blender to make into gruelly stuff. Combine butter, sugar, lemon
extract, flour, eggs and salt. Add squash; stir well.  Taste it and
think it tastes way too sweet despite having reduced the sugar of the
recipe.  Also insanely lemony. Spoon squash mixture into a pie crust
and bake at 375° for a long time because it never seems to get firm.
Finally take it out when the crust is brown and let it firm up (and
become less lemony) in the fridge for a day.  Then, feed it to
Jonathan.  Jonathan will say “THIS IS THE BEST PIE I HAVE EVER EATEN
IN MY WHOLE LIFE.”

adapted slightly from here:

http://southernfood.about.com/od/summersquash/r/bln548.htm


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