This blog was formerly titled "Sentiments and Scrapbooks."

Featured Recipes


Honey Buttermilk Bread

Use the bread machine to knead and rise the bread (first rise). *Or use for entire baking process, if desired.
In bucket of bread machine, put these ingredients, in order:
·       ¾ cup buttermilk
·       ½ cup water
·       1 T butter
·       3 T honey
·       3 cups bread flour
·       1 ½ tsp salt (sprinkle over the flour)
·       2 tsp yeast (make a well on top of the flour, for the yeast)

If making into rolls and baking outside the bread machine:
            Put the bread machine on dough cycle. After that cycle completes, turn   the dough onto a bread board and either shape into a loaf to bake as a loaf, or divide into 12 balls for rolls.
            Cover with cloth. Let rise about an hour.
            Bake at 375 for about 15 minutes or until brown.
*If making the entire loaf in the bread machine:
Suggested: set the crust for dark.


Italian Sausage and Black-eyed Peas Soup
 1 pound Italian sausage ( I like Johnsonville Mild), cooked, crumbled and drained
3 tablespoons olive oil
1 medium green pepper, seeded and chopped
1 medium onion, chopped
1 cup chopped celery
2 - 14 ½ ounce cans black-eyed peas (do not drain)
1 - 14 ½ ounce can petite diced tomatoes
16 oz chicken broth (or 1 can)
1/2 tsp Tabasco Sauce (optional)
1 T balsamic vinegar
2 t basil
1 tsp salt
1/4 tsp ground black pepper

Cook sausage in large skillet. Set aside. In Dutch Oven, sauté raw vegetables in olive oil until tender. Add remaining ingredients and sausage to vegetables. Simmer for 30 minutes.

Delicious hearty soup, great in the fall and winter, with crusty bread (my sourdough bread especially!).


OVERNIGHT LETTUCE SALAD

Put in layers in large bowl:
         
1 medium head lettuce, chopped
1/2 c. diced green pepper
1/2 c. diced celery
1/2 c. red onion rings (I cut the slice in fourths, rather than leaving in complete rings, for easy serving)
About 8-10 oz frozen peas (raw, rinsed and drained)

Drop 1 ½ c Miracle Whip by spoonsful on top.  Frost the salad with it.  Sprinkle with 2 T. sugar, then 4 oz. grated cheddar cheese, 1 pkg Mario real bacon bits.

Cover and refrigerate at least 8 hours (I make it the day before and refrigerate overnight). 

Tips: Make sure lettuce is completely dry (I spin it the night before I make the salad). Make sure peas are completely thawed and DRAINED. Make sure the Miracle Whip is put on like frosting, all the way to the edges. Make sure the sugar is sprinkled on top of the Miracle Whip. All these things help prevent the salad from having water in the bottom of it. Also, I do not toss it but let each guest serve their salad from the undisturbed layers.

Since October 1990,  traditional for our Thanksgiving.

Pear Endive Salad with Pecans and Goat Cheese

Description

A fabulous combination of fall flavors, this salad makes a perfect first course for any meal - everyday or elegant.

Tip

If you don’t have goat cheese, serve thin shavings of aged Manchego over the salad.

Ingredients

1 1/2 cups pecans
1/2 cup sugar
1 tablespoon water
1 tablespoon good-quality balsamic vinegar
3 tablespoons extra virgin olive oil
1/8 teaspoon Dijon mustard
1/8 teaspoon salt
Pinch of ground black pepper
1 bag (5 ounces) mixed baby salad greens, 5 to 6 cups
1 head Belgian endive, trimmed and coarsely chopped
1 to 2 small ripe pears (Anjou and/or Bosc), cored and chopped
1 tablespoon lemon juice
4 ounces goat cheese, crumbled
4 thin slices from loaf of Panera Bread Country Bread, toasted

Directions

1.For the pecans: Line a baking sheet with aluminum foil.

2.Stir together sugar and water in saucepan fitted with a candy thermometer and simmer over medium-high heat until mixture reaches 240ºF, 3 to 5 minutes. Add pecans, stirring constantly with a wooden spoon. Sugar will crystallize on the nuts. Continue stirring until sugar melts, glazes nuts, and turns a light caramel color, 1 to 2 minutes.

3.Immediately spread the nuts in single layer on prepared pan and let them cool. They can be stored at room temperature in an airtight container up to 1 week. Makes about 1 1/2 cups.

4.For salad and dressing: Put vinegar in a large bowl. Whisk in oil in a slow, steady steam. When oil is fully incorporated, whisk in mustard, salt, and pepper. Add greens and endive, and toss to coat. Divide dressed greens and endive among salad plates.

5.In a medium bowl, toss the pears with lemon juice to coat.

6.Scatter the pears and the cheese over the greens. Break the pecans into pieces and scatter over the top. Serve with toasted Panera Bread Country Bread.

Makes 4 servings.
Prep: 20 minutes
Cook: 7 minutes

Nutrition (per serving): 674 calories, 13 g protein, 56 g carbohydrate, 47 g fat, 22 mg cholesterol, 401 mg sodium, 7 g dietary fiber

BARBARA'S PERFECT APPLE PIE

[Use Crisco Single Pie Crust recipe, doubled.]

6 to 8 tart apples, pared, cored, and thinly sliced (6 cups)--use Jonathan apples, preferably
3/4 to 1 c. sugar
2-3 Tbsp. flour
1 tsp. cinnamon
Dash nutmeg (optional)
Pastry for 2-crust 9-inch pie
2 Tbsp. butter

Combine sugar, flour, spices, and dash salt; mix with apples. 

Line 9-inch pie plate with pastry.  Fill with apple mixture; dot with butter.  Adjust top crust, cutting slits for escape of steam; seal.  Sprinkle top of pie with sugar.  Bake at 400 for 45-50 minutes or till done.


NEVER-FAIL CRISCO SINGLE PIE CRUST

1 1/3 c. sifted regular flour
1/2 tsp. salt
1/2 c. Crisco
3 Tblsp. Ice water

Spoon flour lightly into a measuring cup and level without shaking or packing down.  Combine flour and salt in mixing bowl.  With a pastry blender, cut in Crisco until uniform; mixture should be fairly coarse.  Sprinkle with water, a tablespoon at a time; toss with a fork. 

Work dough into a firm ball with your hands.  Press dough into a flat circle with smooth edges.  On lightly floured surface, roll dough to a circle about 1 1/2 inches larger than inverted pie plate. 

Gently ease dough into plate.  Be careful not to stretch the dough.  Trim 1/2-inch beyond edge of plate, fold under to make a double thickness of dough around rim and flute with fingers.

For a single crust baked with filling, bake according to time and temperature recommended for filling used.  For single crust baked without filling, prick bottom and sides thoroughly with a fork.  Bake at 425 degrees for 10-15 minutes or until golden brown.

Praline Pecan Crunch

1 16 oz box Quaker Oatmeal Squares (with hint of brown sugar)
2 cups pecan halves

Syrup:
½ cup white Karo
½ cup brown sugar
½ stick butter
1 tsp vanilla
½ tsp baking soda

Preheat oven to 250.

Mix corn syrup, brown sugar and butter in microwaveable bowl or pitcher. Cook in microwave 1 ½ minutes. Stir. Cook ½ minute. Add vanilla and soda. Stir well. Pour over cereal and pecans. Coat well.

Bake one hour, stirring every 15 minutes.

Pour immediately onto waxed paper (sprayed with Pam). Cool, break into pieces. Store in airtight container. Keeps well.

Absolutely declicious! Betcha can’t eat just one handful!


Pecan Pie Bars

1 2/3 cups flour 
1/2 cup powdered sugar
1 cup (2 sticks) cold butter

1 (14oz) can Eagle Brand milk
1 tsp. vanilla
1  pkg almond brickle chips (Bits o’ Brickle—8 oz. bag)
1 cup chopped pecans
1 egg

Preheat oven to 350 degrees (325 for glass dish).

Combine flour and sugar.  Cut in butter until resembles coarse meal.  Press
into bottom of 9x13 pan.

Bake for 15 mins. 

Meanwhile, mix together the egg, Eagle Brand milk, and vanilla.
Stir in chips and nuts.  Spread over baked crust. 

Bake for 25 mins. or until brown.

Cool.  Chill thoroughly then cut into bars.

Cheddar Chicken Chowder

2 bacon slices
1 pound skinless, boneless chicken breast, cut into bite size pieces
1 cup chopped onion
1 cup diced red pepper 2 garlic cloves, minced
4 1/2 cups fat free low sodium chicken broth
1 3/4 cups diced peeled red or Russet potatoes
2 1/4 cups frozen corn
1/2 cup all purpose flour
2 cups low fat milk
3/4 cups shredded cheese
2 tsp salt
1/4 tsp. black pepper

1. Cook bacon in a dutch oven over med. heat until crisp. Remove bacon from pan, crumble. Set aside the bacon. Add chicken, onion, bell pepper and garlic to pan drippings, saute' 5 minutes. Add broth and potato, bring to a boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender. Add corn, stir well.

2. Lightly spoon flour into dry measuring cup, and level with a knife. Place flour in a bowl. Add salt and pepper. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese. Top with bacon.

Originally published by "Cooking Light"
Copied from kevinandamanda.com and modified by me (as usual)