Marcia Hassel's Steamed Bread Pudding with sauce

Mix the wet ingredients together:
1/2 cup molasses
1/2 cup white sugar
1 cup water
1 egg
1 t. vanilla

Mix the dry ingredients together:
1 cup flour
1 t. baking soda
2 cups plain bread crumbs

Mix the dry into the wet and pour into a greased loaf pan.

Put the loaf pan in a larger pan with water going up 3/4 of the sides of the loaf pan.  Cover whole with foil and put on the burner.  Allow the water to come to a boil and then reduce so that it continues to boil.  BOIL FOR 2-2/12 HOURS ON TOP OF STOVE, BEING CERTAIN THE WTER KEEPS BUBBLING.

SAUCE
1 cup brown sugar
4 T butter, softened
4 t. whipping cream

whip these 3 things together.  Heat and pour over the 'pudding' which is more like a loaf cake.  Warm the pudding as well.

SO AMAZING.

This recipe comes from our gardening friend who lives on the SE corner of Ferndale and Lakewood Beach Drive.  Her home and garden is amazing.  All the treats she brings down are even more amazing.  This recipe is one her mom always made. She's become a wonderful friend and I cannot keep up with the sharing of food.  She lives to share.

Shortbread cutout cookies - Pam Barlow

SHORTBREAD COOKIES BY PAM

1 cup butter

1/2 cup plus 2 T. sugar

1-1/2 cups flour

Mix ingredients together.  Roll out and cut with very small cookie cutters.  Decorate with colored sugars. Bake until bottom is light brown.  Bake in a 300 degree oven on an uncreased cookie sheet for 20-25 minutes.  These cookies brown fast once they start to cook, watch them closely.  I usually put a piece of wax paper on top of dough while rolling the dough out.  Make sure you put a little flour on the counter before putting the dough out to roll.  Otherwise it will stick

Pam Barlow's Nut Rolls

PAM’S NUT ROLLS

DOUGH

1 package yeast

1 T warm water

1/2 t. sugar

3-1/2 cups flour

3 T sugar

1/2 t. salt

1/2 cup better

3 eggs

1/2 cup sour cream

Put yeast in 1 T water and stir in 1/2 t sugar - set aside (this will bubble up and get ugly looking).

Mix flour, sugar and salt in a bowl. Cut in butter until crumbly.  Beat together eggs, yeast and sour cream.  Add to the flour mixture and mix. Turn out on a lightly floured surface.  Knead until smooth.

Divide dough into 4 pieces. Roll into ovals 1/4” thick.  Spread with filling (for most filling I use Solo filling in a can).  Roll up and pinch ends to keep filling from coming out.

Place on greased cookie sheet. Cut slits 1” apart in the top of rolled nut rolls and cover and let rise for 2 hours.  Brush with beaten egg and bake in a 350 degree oven for between 30-45 minutes, til browned. Cool on a cooling rack. After cooling these can be frozen.

NUTS-double this to use on all 4 doughs.  Make this FIRST and keep in fridge

1 pound nuts ground (3 cups ground up)

1 cup brown sugar

1 t. vanilla

slight bit of milk to moisten

Combine all and keep in fridge till ready to use.

Cara's Orange Rolls

Another wonderful bread recipe shared by Lindsey Kennedy/Lisa Anderson

2 pkgs dry yeast
1/4 cup warm water
3 eggs, well beaten and at room temp
4-1/2 cups flour
1 cup warm water
1/2 cup shortening
1/2 cup sugar
2 t. salt

Filling:
1/3 cup butter, melted
1/2 cup sugar
rind of one orange, grated

Powdered Sugar Frosting

Soften yeast in 1/4 c. warm water.  Let stand 10 minutes. Combine dissolved yeast, eggs, 2-1/2 cup flour, 1 cup water, shortening, sugar and salt in large bowl.  Beat until smooth. Add remaining flour to make a soft ought.  Cover and let rise til double in bulk.  Punch down and cover, refrigerate overnight.

Three hours before baking, divide dough in half and roll out into a 1/2" thick rectangle.  Spread with filling.  Starting at the long side, roll up jelly roll style. Cut into 1" slices. Place in greased muffin tins, cut side down.  Cover and let rise 3 hours. Bake at 375 for 12-15 minutes.  Frost with powdered sugar frosting.

Cara's Thanksgiving Dinner Rolls

2019...Thanksgiving at Team Kennedy's home. Cara blessed us with amazing food, fun and more food. Here is (now) her recipe for Dinner Rolls.


2 1/2 c. scalded milk on the stove top
1/2 cup butter slice and melt in hot milk
1/2 c sugar
1 tsp salt
2 eggs
1 1/2 tablespoon yeast (She used rapid rise.)
6 cups flour

Mix by hand. (The dough is very, very soft.) Let rise two times. Form and let rise again. At this point you can form them into dinner rolls, cinnamon rolls, ham and cheese pinwheels, etc. Bake at 350 for 10-15 minutes.

**Shared by Sally Daetwyler.

Easy and excellent pie crust

ANOTHER RECIPE FOR THE GARDENING NEIGHBOR, MARCIA HASSEL

Combine
2 sticks butter
1 cup butter flavored Crisco

Cut into the dry ingredients:
3-1/2 cup flour
1/2 t. salt
1 T sugar

Add 1/2 cup whole milk (Marcia uses half and half) as needed.

Do not overwork the dough

Refrigerate dough overnight.  Then roll into 3 crusts.  Fill and bake as desired.

Pecan Pie Bars

Once again this wonderful neighbor walked in with the most amazing dessert.  Marcia Hassel grows a yard that's filled with drifts of flowers that Robert has always been in awe of.  She bakes as well as she gardens which is very professional.  And she's such a great sharer.  PLUS,,,even better she stays around to chat. She's going to be 70 and has never married, has had heartbreaks, has a twin brother, and 7 other older siblings.  Loves horses and silver anything.  She will talk and listen equally.  We love her.

Crust

1-1/2 sticks of butter softened and mix
To this add 1/2 cup confectioners sugar and mix til well blended
then add 1-1/2 cup flour and mix.

Line a 9x13" pan with foil and spray with Pam

Spread in the crust mixture til even and bake at 350 for 20-25 minutes or light brown.

Topping

Beat 3 whole eggs with 1 egg yolk.

Add:
1 cup granulated sugar
1 cup light Kayo syrup (corn syrup)
2 t. vanilla

You can do those 3 ingredients while the crust bakes and then add to that mixture:

2 cups toasted pecans coarsely chopped (toast in oven)
2 T melted butter

Pour over crust and bake at 350 for 35-40 minutes til set, no more jiggle.

Cut into small squares for an elegant offering.

IF this pan lasts, cover and keep in fridge.

Turkish American Society Baklava

1-3/4 cups water
2 cups sugar
1 slice lemon

2 sticks unsalted butter
1 cup walnuts chopped (or pistachio)
Filo Dough

1. Make the syrup first. Place the water, sugar and one slice of lemon in a pan and heat until the syrup boils.  Set aside to cool completely.

2.  Place the unsalted butter in a pan and heat until it is completely  melted.

3.  Chop the nuts.

4. Preheat the oven to 375 degrees.

5. Cover the file dough with a cloth to keep it from drying out as you work.  Place 2 sheets of dough in a pan, butter thoroughly.  Place two sheets of dough again and sprinkle with 2-3 T of nuts.Repeat until all film doughs are finished.  Pour down the melted butter on the file doughs.

6.  Use a life to cut into diamonds or square shapes all the way to the bottom of the pan.

7.  Bake until it becomes gold in color.

8.  Take out the tray and after 1 minute pour the cold syrup down between all the cuts and over the top.

****METHOD WE WERE TAUGHT IN CLASS:

To form baklava rolls:

Take  two sheets of phyllo sheet and brush with melted butter. Using the longer side of the phyllo sheet, place a long kebab skewer (or you can also use a long knitting needle... even the back of a long wooden spoon). Overlap the skewer with the edge of the phyllo sheet... about 1/2 inch of the edge. On the overlapped edge, sprinkle with about 2 TBS of ground nuts. Roll the baklava with the help of the skewer, just don't roll too tightly. Take the roll with the help of the skewer to the pan. Wrinkle the dough off of the skewer and place in the pan. Brush with melted butter. Repeat with remaining dough. Bake for 30-40 minutes until golden brown... check after 20 minutes or so. You can cut the baklava rolls in 3 pieces or even in small bites.

Homemade Chicken Noodle Soup

https://www.bettycrocker.com/recipes/easy-chicken-noodle-soup/224fc2d5-fbca-4507-91d5-83a2751b8f0c

This is how I make Chicken Noodle Soup.  Although, I do use celery and don't add green onions. But the basic idea is here. Posting it for Adelle, who is going to make it tonight. Now I wonder if Evan wants it today too. It's a soup sort of day for sure!

Edited:  Adelle made the soup...and look how WONDERFUL it turned out!!

Ingredients

1

tablespoon olive or vegetable oil

2

cloves garlic, finely chopped

8

medium green onions, sliced (1/2 cup)

2

medium carrots, chopped (1 cup)

2

cups cubed cooked chicken SAVE $

2

cups uncooked egg noodles (4 oz)

1

tablespoon chopped fresh parsley or 1 teaspoon parsley flakes

1/4

teaspoon pepper

1

dried bay leaf

6

cups Progresso™ chicken broth 

Steps

• 1

  In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
• 2

  Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

chicken Pasta Salad

from Sheri McMurtrey's neighbor

BEWARE...THIS MAKES A TON

9 cups chicken (boiled and cut up)
2 small boxes macaroni small shells, cooked
8 cups celery diced
8 cups red grapes, halved

SAUCE INGREDIENTS
1 qt mayo
2 cups sour cream
1/4 cup lemon juice
1/4 cup sugar, plus a little more
1-1/2 t. salt
2 cups cashew pieces

Mix sauce ingredients and then toss with the first 4 ingredients and refrigerate.
Add 2 cups cashew pieces right before serving or serve on the side for those with allergies.

Microwave Apple Crisp

ALWAYS MY FAVORITE AND GO-TO RECIPE

Quick and easy--6 servings

Apple Crisp
6 cups peeled, cored and sliced cooking apples
1 T lemon juice, optional

Topping
6 T butter
3/4 cup packed brown sugar
3/4 cup quick cooking oats
1/2 cup flour
1 t. cinnamon

Place apples in 8 baking dish. Sprinkle with lemon juice.  Milk butter in small mixing bowl at High power 1-1-1/2 minutes

Stir in remaining ingredients til crumbly.  Sprinkle over apples evenly; press down lightly.  Microwave at  HIGH for 16 minutes,  turning once if the microwave doesn't rotate.  Bake til apples are tender. Serve warm, cold, plain or topped with whipped cream.

Often I at least half again the topping and put it all on

Melt-in-your-mouth Poppy Seed Cookies

Melt-in-your-Mouth Poppy Seed Cookies
When you think of “bubbie’s” recipe or a caterer’s famed thin mun cookies, this is the one that comes to mind. Infinitely pure of taste, these light and thin, easy-to-roll cookies, are a lovely way to celebrate those simple moments.

Melt-in-your-Mouth Poppy Seed Cookies
When you think of “bubbie’s” recipe or a caterer’s famed thin mun cookies, this is the one that comes to mind. Infinitely pure of taste, these light and thin, easy-to-roll cookies, are a lovely way to celebrate those simple moments.

3/4 cup canola oil
1 1/3 cups sugar
3 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon pure orange oil, optionmal
3 1/4 cups, approximately, all-purpose flour
2 1/4 teaspoons baking powder
1/8 teaspoon salt
1/3 cup poppy seeds

Preheat oven to 350 F. Line two large baking sheets with parchment paper.

In a medium-sized bowl, briskly whisk together the oil and sugar. Whisk in the eggs vigorously, and then the vanilla and orange oil, mixing until well blended. Fold in flour, baking powder, salt, and poppy seeds.

Cover dough with a tea towel and let rest five to ten minutes. Working with a third of the dough at a time on a very well-floured board, roll out dough as thin as possible, between 1/16 and 1/8 inch. Make sure your rolling pin is well-dusted with flour — a heavy pin covered with a pastry or rolling pin stocking is ideal. Cut into two-inch rounds.

Bake until tops are lightly golden, 12–15 minutes.

70–90 cookies.

VARIATION

Lightly brush each cookie with oil and sprinkle with sugar before baking

best slow cooker beef stew

Best Slow Cooker Beef Stew

From scratch thick and hearty Slow Cooker Beef Stew. A recipe you will make over and over.

Equipment

• Slow Cooker Size: 6-quart or larger

Ingredients

• 2 lbs. stew meat or 2 pounds any lean roast cut into 1-inch squares
• ½ cup flour
• 2 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon thyme
• cooking oil, about 2 tablespoons
• 28 oz. beef broth (2 14 oz. cans)
• 6 ounce can tomato paste
• 1½ pounds red potatoes quartered or diced cut into inch pieces
• 1 lb. bag baby carrots
• 1 white onion, diced
• 2 cups frozen peas optional

Instructions

• Add the potatoes, carrots and onions to the slow cooker.
• Combine flour, salt, pepper, onion powder, and thyme in a big ziplock bag. Shake, then add the stew meat.
• Shake to coat the pieces evenly. (or this can be done in a large bowl)
• Brown the meat in the cooking oil on all sides, you don't need to cook the meat through. You may need to cook the meat in batches.
• De-glaze the pan with the beef broth. Add the tomato paste, scrape up any brown bits of meat and flour into the sauce. The sauce will thicken and will only take a few minutes.
• Add the meat and sauce to the slow cooker.
• Stir.
• Cook on low for 7 to 8 hours.
• Add peas at the end of cooking time. Put the lid back on and cook for 15 more minutes to thaw the peas. If the stew thickens too much after being stirred, add water.