9 DAY CABBAGE SLAW

9 DAY CABBAGE SLAW

We really liked.  Stuffed green olives would be a good addition.  This was found in the Pima cookbook pg. 22.

1 large head cabbage, shredded or chopped
1 (4 oz) can pimento, chopped
1 green pepper, chopped
1 onion, chopped
1-2 cups sugar (I did only 1)

DRESSING:
1 cup oil
1 cup vinegar
2 T celery seed  (1 did 1 T really full)
1 T salt
2 T sugar

Mix first 4 ingredients together and pour sugar over them.  Let stand until moisture forms.

Dressing: Mix all ingredients and bring to a boil and pour over veggies.  Mix well and store in airtight bottle in fridge (I just did in a tuberware container).  Keeps well and disappears fast.

PRUNE CAKE

PRUNE CAKE
This came from The Pioneer Woman.  Everyone loved!  Wouldn't guess it has prunes/plumbs in it.  I had plums so I made the same way as prunes.  I used 1/2 cup of pear sauce we had.  I think 1/2 cup wheat flour would work as well.  I only added 3/4 cup of sugar in the icing.  Next time will only add 3/4 cup in the cake as well especially if using apple or pear sauce instead of some of the oil.  Scott said he wouldn't mind for him birthday.

CAKE:
1 cup prunes
1 cup sugar
3 whole eggs
1 cup canola oil
1 1/2 cup flour, sifted
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup buttermilk
1 teaspoon vanilla extract

ICING:
1 cup sugar (only added 3/4 cup)
1/2 cups buttermilk
1/2 teaspoons baking soda
1 tablespoon white corn syrup
1/4 cup butter
1/2 teaspoons vanilla

Preheat oven to 300°F.

Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.
NOTE: I cooked mine in the microwave, and it worked.

Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!

Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVER BAKE.

While cake has five minutes remaining, make the icing. 

Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. (about 220°F worked for me).

Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.

Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm.

BROWNIE CAKE

CHOCOLATE BROWNIE CAKE
I think any cake mix would work - especially if wanting it not so rich.  This was so easy!

Update:  Abagail wants this for her birthday.  This is a cake she can make all by herself!

1 box chocolate cake mix (put through a sifter)
1 box brownie mix (put through a sifter)
4 eggs
1 1/4 cup water
1 cup oil

Mix everything for 2 minutes with a wire whisk.  Put in a sprayed bundt pan at 350 for 50-55 minutes.

Top with ganache.  I did 1/2  a batch (1/2 cup heavy whip, 1 cup chocolate chips) and didn't add it all.  Would be good to add some peppermint to the ganache.  I topped with some heath bits we had left over. Yum!  

CHOCOLATE-CARAMEL CAKE

CHOCOLATE-CARAMEL CAKE
This recipe came from America's Test Kitchen.  I think Judi had me copy it one time I was at their house.  It was very tasty!  Good with ice cream (we had cinnamon on hand) or a glass of milk.  This recipe is a lot of steps.  I would never plan on taking it anywhere.  Too many things can go wrong!  I made the cake the day before and froze them.  This made it way easier to cut into two pieces. I burned the caramel the first time - so watch it!  Took about 15 minutes in each step for caramel.

UPDATE: This cake is so much better the 2nd day.  I didn't think it could get better, but man on man....yum!  So worth all the effort!  The caramel is kinda soaked in and it is so moist!

CAKE
Sift together:
1 3/4 flour
3/4 c cocoa

Add & stir:
3/4 c sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt

Add & stir:
3/4 c buttermilk
1/4 c water
1/4 c oil

Add & stir:
2 large eggs
1 tsp vanilla

Put in 2 9" pans that have been greased and floured.  Bake at 325 for 22-28 minutes.  Cool and split into two layers (4 total).  I froze mine.

CARAMEL
Put in pan on medium heat.  DO NOT STIR but can swirl.  Boil until light amber in color (375)
3/4 c sugar
1/4 c water
1/4 c corn syrup

Remove from heat and gradually stir in:
1 c heavy cream
8 T butter
1 tsp vanilla
3/4 tsp salt

Return to medium heat and heat to 240 or 245 (recipe said this should take 3-5 min.  It took me about 15 minutes).  Put in a 9" square pan to cool.

FROSTING
Mix together:
2 cubes butter
3/4 c powdered sugar
1/2 c cocoa
Next add:
1/2 c corn syrup
3/4 tsp vanilla
Then:
3/4 c melted chocolate chips

BEEF-STUFFED SOPAIPILLAS

This recipe came from Taste of Home Contest Winning 2006 pg. 124
https://www.tasteofhome.com/recipes/beef-stuffed-sopaipillas

We all loved!

We put the sauce on top instead of inside.  Had enough left over for about 2-3 more.  We thought this mixture would make good nachos as well.

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup water
• 1/4 cup evaporated milk
• 1-1/2 teaspoons canola oil
• Additional oil for frying
• FILLING:
• 1 pound ground beef
• 3/4 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

• SAUCE:
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup chicken broth
• 1 can (4 ounces) chopped green chilies
• 1/2 teaspoon onion powder
• 2 cups shredded cheddar cheese

In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through.

Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce. Yield: 4 servings.

PEACH FRITTERS

https://bunnyswarmoven.net/2013/08/delicious-fresh-peach-fritters

Yum! Yum!  These were such a fun treat!  Don't taste as good the next day.

Peach Fritters

Ingredients

• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 TBLs sugar
• 1/2 tsp cinnamon
• 2 eggs
• 1/3 cup milk
• 1 tablespoon melted butter
• 1-1/4 cups diced peaches I used 2 fresh peaches which came to a little over 1 1/4 cups of peaches
• granulated sugar in flat-sided bowl or a powdered sugar glaze
• oil for fryer or deep frying pan
• Powdered Sugar Glaze
• 1 cup powdered sugar
• milk enough to make a drizzling consistency.
• Whisk the milk and confectioners sugar together until the desired drizzling consistency.

Instructions

1. Using a whisk, combine flour, salt, sugar, cinnamon and baking powder. Whisk in eggs, milk and butter. Fold in peaches.
2. Heat oil in fryer or pan to 375 degrees F. With long handled ladle, ladle about 1/4 -1/2 cup batter into hot oil. The batter will sink at first and then rise. Cook for about 2 - 3 minutes, depending on size of fritters. Remove fritters from oil with long-handled tongs. Quickly drain on paper towels or newspaper. Then place fritter in bowl of sugar or glaze fritters. Coat with sugar on both sides, or glaze tops of fritters.

DARK CHOCOLATE WAFFLES

https://cafedelites.com/2016/04/07/dark-chocolate-cake-waffles/

We loved these!  Had with peanut butter syrup and melted Nutella (200 for 5 min).  Would be super good with vanilla ice cream.

Dark Chocolate Cake Waffles

Dark Chocolate Cake Waffles are rich and decadent, chocolate cake transformed into waffles! Perfect for breakfast or dessert with no complicated steps!

Servings: 4 -6 Waffles

Author: Karina - Cafe Delites

Ingredients

• 2 cups all purpose flour (or plain flour)
• 1/3 cup unsweetened cocoa powder
• 1/3 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs , lightly beaten
• 1/3 cup oil (or reduced fat melted butter)
• 1 3/4 cups milk (unsweetened almond milk or skim/2% fat milk)

Instructions

1. In a large bowl whisk together flour, cocoa powder, brown sugar, baking powder and salt.
2. Make a well in the centre of the dry ingredients; add the eggs, oil (or melted butter), and milk. Mix the wet ingredients into the dry until the batter is well combined and smooth.
3. Cook waffles according to manufacturers instructions
4. Serve warm with powdered sweetener or sugar and melted Nutella or chocolate.
5. To make a Nutella Ganache: Melt 1/4 cup of Nutella in the microwave for 30-60 seconds until reaching a thinner consistency. Beat in 3-4 tablespoons of milk (it will look like its about to seize, but keep beating)! It will start to look glossy and smooth after about 30 seconds. You're welcome.

GRAPEFRUIT GREEK YOGURT LOAF

http://sallysbakingaddiction.com/2016/06/04/grapefruit-greek-yogurt-loaf/

GRAPEFRUIT GREEK YOGURT LOAF/CAKE
Yum! Yum!  Doesn't taste like grapefruit.  Read through comments and lots said it had a strong grapefruit flavor so maybe the ones I had weren't as ripe as they should have been?  Could add a citrus essential oil to this to make it taste more citrus.  You make in a bread pan.  This would be perfect for a brunch type meal.  You could also make into muffins/cupcakes or a cake.  

• 1 and 1/2 cups (190g) all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup (180g) Greek yogurt1
• 1 cup (200g) packed light brown sugar
• 1/2 cup (120ml) vegetable or canola oil (melted + slightly cooled coconut oil works too)
• 1/4 cup (60ml) freshly squeezed Ruby Red Grapefruit juice, strained
• 1 and 1/2 Tablespoons grapefruit zest
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 of a vanilla bean

GLAZE:

1 cup powdered sugar, sifted

2 T freshly squeezed grapefruit juice, strained

1/4 tsp vanilla

1. Preheat the oven to 350°F (177°C) and grease a 9x5 inch loaf pan.
2. Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and seeds. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
3. Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
4. Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
5. For the glaze, simply whisk the ingredients together and drizzle over cake. Slice and serve. Cover and store leftover cake at room temperature for up to 5 days. I love it cold, so you can store it in the refrigerator too!

Muffins/cupcakes: prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake at 350°F (177°C) for about 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Top with glaze. Makes about 12 muffins.

Square or round cake: This batter will fit into a 9x9 inch square baking pan or a 9-inch springform pan (it will be too tall for a regular 9-inch round cake pan). Bake at 350°F (177°C) for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool and top with glaze.

CORN FRITTERS

http://allrecipes.com/recipe/18040/corn-fritters/

CORN FRITTERS
These are very yummy!  Reminded me when I use to eat them at the Derricks growing up.  Make sure and wear an apron.  See recipe in blog folder for variations.

3 cups oil for frying
1 cup sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1 egg. lightly beaten
1/2 cup milk
1 T shortening, melted
1 (12 oz) whole kernal corn, drained

1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
2. In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
3. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

GERMAN APPLE CAKE

http://ourbestbites.com/2016/09/german-apple-cake/

GERMAN APPLE CAKE
I saw this recipe and wanted to make it because I had apples that needed to be used.  We had 1/2  a box with Lisa (from Sister Richardson) and they were starting to go bad.  We had LOVED this box of apples.  They were yellow and so sweet.  Then I was asked to take a meal into someone so decided to make it since I would be giving 1/2 of it away.  It was SUPER TASTY!  Scott especially liked it.  We had it with cool whip (just plain is good too).  Did not top with caramel.

Ingredients

1. 2 large eggs
2. 1 cup vegetable oil
3. 2 cups white sugar
4. 2 teaspoons ground cinnamon
5. 1/2 teaspoons salt
6. 1 teaspoon vanilla extract
7. 2 cups flour
8. 1 teaspoon baking soda
9. 4 cups peeled, diced apples (I suggest Granny Smith's)
10. optional but recommended: vanilla ice cream or whipped cream for serving.

Instructions

1. Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
2. In a mixing bowl, beat oil and eggs with an electric mixer. Add sugar and vanilla and beat well. Combine flour, salt, baking soda, and ground cinnamon together in a bowl. Slowly add flour mixture to egg mixture and mix until combined. Teh batter will be thick. Mix in apples until just combined.
3. Spread batter in prepared pan and bake for about 45 minutes or until top looks set but toothpick comes out with moist crumbs attached. Don't overbake! This is best even slightly underbaked.
4. Let rest on a cooling rack and serve slightly warm with vanilla ice cream or whipped cream.

ZUCCHINI BREAD

ZUCCHINI BREAD
We all love zucchini bread.  Some of my favorite recipes are found in the McCleve 2nd Edition cookbook.  

I also have made some in the Pima Cookbook pg. 97.  One of those recipes you do it in the blender which made it so easy.

NO KNEAD BREAD (5 LOAVES IN 2 HOURS)

http://fabulesslyfrugal.com/no-knead-bread-5-loaves-in-2-hours/

This is really good bread. Definitely a different way to make bread.  Jackson was able to make it.  When I made it I kept on forgetting every 10 minutes so it didn't turn out as well.

NO KNEAD BREAD (5 Loaves in 2 hours!)

Ingredients

• 5 cups hot water (hotter than bathwater, but not scalding)
• 4 tablespoons of yeast
• 1 cup oil
• 6 tablespoons sugar
• 2 tablespoons salt
• 8-10 cups of flour

Instructions

1. Mix all ingredients together, should be sticky, stir down from the outer part of the bowl inward every 10 minutes for 1 hour. keep covered.
2. put oil in bread pans. put dough in bread pans, cover & let rise for 1/2 hour. makes 4-5 loaves
3. bake at 375 for 30-35 minutes.
4. can also be used to make : cinnamon rolls, biscuits

NO KNEAD BREAD

No Knead Bread (5 Loaves in 2 hours!)

http://fabulesslyfrugal.com/no-knead-bread-5-loaves-in-2-hours/#comments

My family loves this recipe.  I half the recipe and make two loaves.  Might work better if I split into three (one being small).  The first time I made this I used 1/2 wheat.  It tasted good but was super crumbly.  I am thinking I didn't add enough flour and didn't cook it long enough.  My oven doesn't cook bread very well.  See blog folder for pictures and more instructions.

Ingredients

• 5 cups hot water (hotter than bathwater, but not scalding)
• 4 tablespoons of yeast
• 1 cup oil
• 6 tablespoons sugar
• 2 tablespoons salt
• 8-10 cups of flour

Instructions

1. Mix all ingredients together, should be sticky, stir down from the outer part of the bowl inward every 10 minutes for 1 hour. keep covered.
2. put oil in bread pans. put dough in bread pans, cover & let rise for 1/2 hour. makes 4-5 loaves
3. bake at 375 for 30-35 minutes.
4. can also be used to make : cinnamon rolls, biscuits

PISTACHIO MUFFINS

MOIST PISTACHIO MUFFINS

We love the pistachio muffins from Albertsons.  I added 1 cup of milk and used coconut oil.  I sprinkled some turbinado sugar on top.  Everyone really liked them.  Made 6 regular and 12 mini.

1 egg
3/4 cup milk (add a little more if seems dry)
1/4 cup vegetable or coconut oil)
1 1/2 cups flour
2 tsp baking powder
1/2 cup sugar
1/2 tsp salt (didn't add)
1 pkg (3.4 oz) instant pistachio pudding mix
1/4-1/2 cup chopped pistachio nuts, optional
turbinado sugar, optional

Preheat oven to 400.  Grease muffin tin (stuck to paper).  Beat egg with a fork.  Stir in milk and oil.  Stir in flour, baking powder, sugar, salt and pudding mix, just until moist.  Batter will be lumpy.  Bake for 20-25 minutes.

WONTON MOZZARELLA STICKS

WONTON MOZZARELLA STICKS

My family loved these!  Easy to make!

Small square wonton wrappers
mozzarella sticks (cut in half)
Oil

1. Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
2. In an electric skillet, heat 1/2 in. of oil to 375°.
3. Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

CONGO SQUARES

CONGO SQUARES
We ate these lots growing up.  They are super yummy!

3 eggs
2 1/3 c brown sugar (packed)
2 3/4 c flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 c oil
1 c nuts
6 oz. chocolate chips

Beat eggs well. Add sugar and dry ingredients.  Add oil, nuts and chocolate chips.  Pour into a 9 x 13.  Bake at 350 for 25 minutes.

BISCUITS & GRAY

RANCH BISCUITS
This comes from Cowboy Cookbook pg. 201.  There are other biscuit recipes we have used.  This one is our favorite.  Make sure and don't do dough too thin or they will be hard.

1/2 cup water
1/2 cup sugar
2 cups buttermilk
1/2 tsp baking soda
1 tsp salt
1 pkg active dry yeast
1/2 cup vegetable oil
5 cups sifted, all-purpose flour (I don't always sift first)
4 tsp baking powder

Preheat oven to 450.  Combine the ingredients thoroughly.  Roll dough out on a floured surface to a 3/4" thickness (don't do thinner).  Cut out biscuits with a drinking glass or biscuit cutter.  Bake for 15-20 minutes.  Makes about 2 cookies sheets worth.


GRAVY
This came from The Pioneer Woman

1# ground breakfast sausage (see note below)
½ cup flour (I usually do 1/3)
4 cups whole milk (2% okay)
½ tsp seasoned salt
2 tsp (or to liking) pepper (essential oil works as well)

In a pan (not skillet) cook sausage. Once cooked add flour and stir until sausage is all covered (I usually do this with a whisk).  Gradually add all the milk.  Whisk or stir until it starts to thicken.  This can take 5-10 minutes.  You don’t have to stir the whole time but watch carefully so it doesn’t burn.  When at desired consistency add seasoned salt and pepper.

NOTE:
If you are using a sausage that is not breakfast just plain pork add sage, majoram, pepper, salt, red pepper (I don't add) and brown sugar (I don't add).

BELGIAN WAFFLES

I made these to try the churro variation which was so, so yummy.  But we liked them without the cinnamon/sugar too.  Scott said they are his favorite waffles.  Takes a little while to prepare and need to use three separate bowls so not ones I would make on a day I work but perfect for the weekend, dinner or a day I don't work. I had some plain greek yogurt that I needed to use so I doubled the recipe.  We loved having the leftovers.  Not doubling the recipe it makes 4-5.

http://www.cookingclassy.com/2015/01/belgian-waffles/

BELGIAN WAFFLES

Ingredients

• 1 1/2 cups (213g) all-purpose flour
• 1/2 cup (70g) cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups buttermilk (1 cup plain greek yogurt & 1/2 cup milk whisked together works too)
• 1/2 cup milk
• 6 Tbsp vegetable oil or canola oil
• 1/2 tsp vanilla extract
• 2 large eggs, whites and yolks separated
• 3 Tbsp granulated sugar

Directions

• Preheat oven to 200 degrees. Preheat a belgian waffle iron (if you don't have a belgian waffle maker a regular waffle maker would work fine). In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
• In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined. In a separate bowl, using an electric hand mixer set on high speed, whip egg whites (make sure there isn't a drop of yolk or they'll never fluff up) until soft peaks form. Add sugar and whip until stiff glossy peaks form.
• While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture. Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest until crisp. Serve warm with butter and maple syrup.
• Variations - serve with sweetened whipped cream, fresh berries and raspberry/blueberry or strawberry syrup. For churro waffles brush top of waffle with melted butter (be sure to get in each square) then pour a generous amount of cinnamon sugar into a 9-inch pie dish and dunk butter coated side in cinnamon sugar mixture.
• Recipe source: inspired by Fifteen Spatulas