Saturday, August 08, 2009

Many of my readers have requested recipes in the past and I have failed to get them out to you. As a result I have set up this blog so you all can have easy access to any recipe I have featured at Dishpan Dribble.

Take a look around and enjoy your stay.

Happy eating!

Friday, November 21, 2008

French Toast Casserole

5 cups french bread cubed
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

* This recipe works best if mixed up the night before and allowed to chill in the refrigerator until breakfast the following morning.

Thursday, December 20, 2007

Apricot Kolacky

1 tbsp. active dry yeast
1/4 c. lukewarm water (105-110 degrees)
1/4 c. plus 2 tbsp. sugar
1/4 c. butter
1/2 tsp. salt
2 eggs
1/2 tsp. lemon extract
1 c. water
3 1/2-4 c. flour
24 dried apricots or prunes
1/2 tsp. ground cinnamon

Dissolve the yeast in the 1/4 cup of lukewarm water. Add the 1/4 cup sugar and butter. When the butter is soft, add the salt, eggs, lemon extract, 1/2 cup of water and 3 cups of the flour. Beat until thoroughly blended. Place on a floured surface and knead in extra flour to make a soft, smooth dough. Transfer to a lightly oiled bowl, cover with a damp towel, and let rise in a warm place until doubled, about 1 hour.
Meanwhile, cook the apricots in the remaining 1/2 cup of water for 15-20 minutes, or until softened. Puree in a blender. Add the cinnamon and the remaining 2 tablespoons of sugar; mix well. Cool until needed.

Punch the dough down and let it rest for 5 minutes. Roll out on a floured surface to approximately 1/2 inch thick and cut into 2 inch circles. Place a spoonful of the apricot (or prune) filling in the center. Place on an oiled baking sheet. Let rise for 15 minutes. Bake in a 400 degree oven for 10-15 minutes, or until browned. Serves 24.

Tuesday, December 18, 2007

Sausage Potato Skillet

1 package (8 ounces) brown and serve sausage links
2 tablespoons water
2 tablespoons vegetable oil
3 cups of frozen shredded hash brown potatoes
1/2 cup chopped sweet red or green pepper
1/4 cup chopped onion
salt and pepper to taste

Cut sausage links into bite sized pieces. In a covered skillet, cook sausage in water and oil over medium heat for 5 minutes. Remove sausage with a slotted spoon and keep warm. Carefully add potatoes, red pepper, and onion to pan. Cover and cook for 5 minutes. Uncover; cook for 5-6 minutes longer or until potatoes are tender. Return sausage to pan; heat through. 4 servings

Pumpkin Pancakes

Hot Cider Syrup
3/4 cup apple cider or juice
1/2 cup of packed brown sugar
1/2 cup corn syrup
2 T. butter
1/2 tsp lemon juice
1/8 tsp ground cinnamon
1/8 tsp. ground nutmeg

1 cup flour
1 T. sugar
2 tsp. baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 T vegetable oil

In a saucepan combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer uncovered for 20 to 25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

For pancakes, combine the dry ingredients in a bowl. In another bowl whisk the egg yolks, milk, pumpkin, and oil. Stir into dry ingredients just until moistened. In a mixing bowl beat the egg whites until soft peaks form; fold into batter.

Pour batter by 1/4 cupfuls onto hot greased griddle. Turn when bubbles form on top of pancake. Cook until second side is golden. Serve with syrup.
Yield 15 pancakes (1 cup of syrup)

Monday, December 10, 2007

Mrs Darlings Pumpkin Pie

2 Eggs, slightly beaten
1 can Libby's solid pack pumpkin
3/4 c Sugar
1/2 tsp Salt
2 ts Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Ground Cloves
1 1/2 c Evaporated Milk (12 oz)
2 ea 8 inch Pie Crust

Combine filling ingredients in order given; pour into
pie crusts. Bake 15 minutes at 425 degrees, reduce
temperature to 350 degrees, and bake an additional 30
minutes or until knife inserted near center comes out
clean. Cool; garnish if desired with whipped topping.

Thursday, March 01, 2007

Reese's Bits Blondies

Reese's Bits Blondies

2/3 cup butter or margarine, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
3/4 cup Reese's Creamy or Reese's Crunchy Peanut
2 eggs
1 teaspoon vanilla extract
1/3 cup milk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 1/3 cups ( 10-ounce package) Reesee's Bits for baking, divided
Chocolate Brownie Frosting...recipe follows

Heat oven to 325 degrees. Grease 13 x 9x2-inch baking pan. In large bowl, beat butter, brown sugar, granulated sugar and peanut butter until creamy. Add eggs and vanilla; beat well. Gradually beat in milk.
Gradually beat in flour and baking powder, beating thoroughly. Stir in 1 cup baking bits. Spread batter into prepared pan. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Meanwhile, prepare chocolate brownie frosting; spread over top of blondies. Sprinkle remaining 1/3 cup bits on top. Cut nto bars. Makes about 36 bars.

Chocolate Brownie Frosting

1/4 cup (1/2 stick) butter or margarine softened
1/4 cup Hershey's Cocoa
1 tablespoon light corn syrup
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

In medium bowl, beat butter, cocoa, corn syrup, milk and vanilla until smooth. Gradually add powdered sugar, beating until spreading consistency. Makes about 1 1/4 cups frosting.

Monday, December 18, 2006

Peasant Pasta Stew

1 1/2 cups of beef broth
2 celery ribs chopped
2 large carrots, cut into 1/4 inch slices
1 medium onion, chopped
1 can (46 ounces) V8 juice
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
2 cans ( 6 ounces each) Italian tomato paste
1 tablespoon dried oregano
1 1/2 teaspoon pepper
1/4 teaspoon garlic powder
3/4 pound ground pork
3/4 cup canned kidney beans, rinsed and drained
3/4 cup canned great northwest beans, rinsed and drained
1 cup medium shell pasta, cooked and drained
shredded Parmesan cheese

In a large saucepan combine the broth, celery, carrots, and onion. Bring to boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice. tomatoes, tomato paste, oregano, pepper and garlic powder. cover and simmer for 40-45 minutes.
Meanwhile, in a skillet cook pork over medium heat or until no longer ink;drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Garnish with cheese. 8 servings

Tropical Slaw

1 can (20 ounces) pineapple tidbits
1 tablespoon lemon juice
1 medium firm banana, sliced
3 cups of shredded lettuce
1 can (11 ounces) mandarin oranges, drained
1 cup miniature marshmallows
1 cup flaked coconut
1 cup chopped walnuts
1 cup raisins
1/2 teaspoon salt
1 carton (8 ounces) pineapple yogurt

Drain pineapple, reserving 2 tablespoons of juice; set pineapple aside. Stir lemon juice and banana into reserved pineapple juice. In a large salad bowl combine the cabbage, oranges, marshmallows, coconut, walnut, raisins, salt, pineapple, and banana mixture, Add yogurt; toss to coat. Cover and refrigerate until serving. 10 servings

Wednesday, October 12, 2005

Baked Pumpkin Custard

This recipe designed for WW diets.

6 eggs
1/2 cup sugar*
1 (15-ounce) can pumpkin
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups skim or low-fat milk, heated until very hot
Ground nutmeg or cinnamon for garnish, optional

* The amount of eggs used can vary according to your needs. When I make the custard for dessert, I usually use 4 eggs. When making for breakfast, I increase the recipe to 6 eggs.

** If you are on a sugar-free diet or just trying to lose weight, substitute Splenda for the sugar.

Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) eight (6-ounce) custard cups and set them into a large baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.

In a large bowl, beat eggs slightly; add sugar, pumpkin, salt, cinnamon, ginger, and cloves and beat until combined. Mix in hot milk until blended. Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.

Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Carefully pour hot water into the baking pan to come halfway up the sides of the custard cups.

Bake 25 to 30 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 20 minutes and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to a week.

Makes 8 servings (depending on size of custard cups).

3 WW points per serving

Black Bean salad w/feta WW points incl.

2 (15-ounce) cans black beans, rinsed and drained
1 sweet red bell pepper, cored, seeded, and chopped
2 cups finely chopped cabbage
4 green onions , chopped
4 ounces feta cheese, crumbled
1/4 cup chopped fresh parsley leaves
1 clove garlic, minced
1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil,
Salt and pepper to taste

In a large bowl, combine beans, bell pepper, cabbage, onion, feta cheese, parsley, garlic, lemon juice, olive oil, salt, and pepper; toss to mix. Cover and refrigerate until well chilled.

Makes 8 servings (1 cup each)

3 WW points a serving

Oven Fried Sesame Chicken W W points

This recipe designed for WW diets.

4 chicken breasts halves (3-ounce each), boneless and skinless
2 tablespoons soy sauce
3 tablespoons sesame seeds
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees F. Coat a baking dish with vegetable spray.

In a shallow dish, place soy sauce. Add chicken, turning once to coat; remove and discard remaining soy sauce.

In a large resealable plastic bag, add sesame seeds, flour, salt, and peppers. Add chicken and shake to coat. Place chicken in prepared baking dish. Bake 20 to 25 minutes, uncovered, or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove from oven, transfer onto a serving platter, and serve immediately.

Makes 4 servings.

4 points a serving

Wednesday, October 05, 2005

Red Tomato Salsa

20 pounds of tomatoes
4 cup. chopped green pepper
5 cup chopped onions
9 to 12 cloves of garlic minced*
1/2 to 1 cup chopped hot pepper*
2 cup white vinegar
1/4 cup cilantro chopped fine
2 1/2 T. salt
1 1/2 T black pepper
parsley optional

Blanche the tomatoes. An easy way to this is to put th etomatoes in the sink and pour boiling water over them. Let them sit for about 5 minutes and the peeling will slide right off! Chop in large chunks and set in strainer to drain for 1 hour or until juice is drained off. Dice tomatoes. Chop all other veggies in cuisinart to desired size. Mix everything together. Heat vinegar till hot on the stove. Pour hot vinegar over all. Pack on jars. Boil in canner about 10 minutes. Makes 7 quart.

Note: I do all my work with the tomatoes in strainers. When I chunk them I chunk them into strainers. When I'm ready to dice them I dice them into a strainer. The more juice you can get off of them the better. This makes a nice thick salsa that isnt just tomato juice and vinegar with a few lumps of stuff in it. On my no! This my friends is hearty stuff! The real McCoy! (Whoever that is)

*adjust to taste

Sunday, September 11, 2005

Apple Crumb Bars

1 cup quick or old-fashioned (rolled) oats
1 1/4 cups all-purpose flour, divided
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 large egg, beaten
4 Golden Delicious apples, peeled, cored, and sliced
1/2 cup granulated sugar
1/4 teaspoon nutmeg

Crumb Topping
1/3 cup all-purpose flour
1/3 cup quick rolled oats
1/3 cup sugar
1/4 cup (1/2 stick) butter or margarine
Heat oven to 350° F. Lightly grease a 15- by 10- by 1-inch baking pan. Prepare Crumb Topping; set aside.

In medium bowl, combine flour, oats, and sugar. With pastry blender or fork, cut in butter until mixture is crumbly. In medium bowl, combine oats, 1 cup flour, the brown sugar, baking powder, and salt; cut in butter until crumbly. Stir in beaten egg. Spread mixture evenly in pan.Toss apples with sugar, remaining 1/4 cup flour, and the nutmeg. Spread apples over oatmeal layer. Sprinkle Crumb Topping in a diagonal pattern over apples. Bake 30 to 35 minutes or until apples are tender. To yield 40 bars, divide the 15-inch-long side into 8 sections. Divide the perpendicular 10-inch-long side into 5 sections.

Apple Carrot Muffins

1 3/4 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled tart apple
3/4 cup grated carrots
1/4 cup chopped walnuts

In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full.
Bake at 400 degrees for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

These are very moist and taste a lot like carrot cake.

Shepherds Pie

1 1/2 pounds lean ground beef
2 tablespoon butter
1 teaspoon Worcestershire sauce
2 eggs, separated
6 tablespoons butter
7 or 8 potatoes, mashed
1 onion chopped
1 tablespoon ketchup
beef broth
1/2 cup heavy cream
1/4 teaspoon garlic powder
Parmesan cheese

Brown ground beef and sauté onions in 2 tablespoons butter until golden. Mix ground beef with onions, ketchup, Worcestershire sauce, salt, and pepper. Add a few tablespoons of beef broth and cook, covered, over low heat for 15 to 20 minutes, adding more beef broth as necessary to keep moist. Beat egg yolks until light, then in another bowl, beat whites until stiff. Beat the yolks, cream, 6 tablespoons butter, and garlic powder into hot mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into a casserole then top with potato mixture. Sprinkle with Parmesan cheese and bake at 350° until potato topping is puffed and browned, about 25 to 35 minutes.

Lazy Day Shepherds Pie

Fry hamburger, mix with peas and mushroom soup. Top with mashed potatoes. Sprinkle cheese on top. All ingredients will be hot so just pop the casserole in the oven enough to melt the cheese. I use this one a lot and everyone loves it. Another variation is to put this all in a pie shell and bake.

Thursday, August 11, 2005

Dinner Rolls

3 1/2 cups flour
1 pkg active dry yeast
1 1/4 cups of milk
1/4 cup of shortening
1/4 cup of sugar
1 tsp. salt
1 egg

Mix 2 cups of the flour and yeast. Heat and stir milk, sugar, shortening, and salt till warm. Add to flour mixture; add egg. Beat at low speed 1/2 minute. Beat three minutes at high speed. Stir in as much of the remaining flour as you an with a spoon. Knead in enough of the remaining flour to make a moderatly stiff dough. Knead till smooth. Shape into ball. Place in greased bowl; turn, Cover; let rise till double, about an hour,Punch down, divide in half, cover, let it rest 10 minutes. Then shape them into whatever shape you would like. Cover; let rise till double about 35 to 45 min. Bake in 400' oven for 10 to 12 minutes. Makes 24 to 36 rolls depending on how you shaped them.

These rolls are soft and flaky and totally yummy. Be careful puttting the heated shortening and milk in the flour. Cool it down some so you dont kill the yeast yet not cold enough it wont activate the yeast. I never put it in straight from the stove. Wait until it's a little hotter than room temperature. Running warm water over the mixer bowl before beginning any yeast bread is a good tip for keeping the dough warm.

Monday, August 08, 2005

Frosted Banana Bars

1/2 c. butter softened
2 cups white sugar
3 eggs
3 med. mashed bananas
1 tsp. vanilla
2 cups of flour
1 tsp soda
pinch of salt

Spread in greased 9x13" cookie sheet w/ 1" sides or jelly roll pan. Bake at 350' for 20 minutes.


2c. butter
1 pckg cream cheese
4 cups powdered sugar
2 tsp vanilla.

Beat all together and spread on cooled cake. Cut into bars.

Snicker Doodles

1/2 cup white sugar
1 c. brown sugar
1 c. shortening
2 eggs
3 c. flour
1 tsp soda
2 tsp cream of tarter
1/4 tsp salt

Cream shortening, sugars, and eggs. Add remaining ingredients. Add flour until you get a soft dough. Roll dough in balls the size of walnuts. Roll balls in 2 parts sugar to 1 part cinnamon. Place on baking sheet and bake at 350' for about 10 minutes.

makes approximately 3 dozen

Darlings Chocolate Chip Cookies

2 1/2 c. all purpose flour
1 tsp. soda
1 tsp. salt
1 c. butter softened
3/4 c. granulated sugar
3/4 cup brown sugar firmly packed
2 tsp. vanilla extract
2 eggs
1 12oz pkg of chocolate chips

Combine butter, sugars and vanilla extract; beat until creamy. Beat eggs. Gradually add remaining ingredients. Beat. Stir in chocolate chips.

Bake at 375' for 10 minutes
Makes about 3 dozen

Wednesday, May 18, 2005

Strawberry Pizza

6 T. butter or margarine
1/2 cup of sugar
1 egg
1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cups of flour
1/2 tsp baking powder
1/2 tsp salt

1 package (8 ounces) cream cheese softened
1/2 cup confectioners sugar
2 cups fresh sliced strawberries
1 cup of sugar
1/4 cup cornstarch
2 cups crushed strawberries

In a mixing bowl cream butter and sugar for two minutes. Beat in egg and extracts. Combine flour, baking powder, and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for one hour. On a floured surface roll dough into 13 in circle. Transfer to an ungreased pizza pan. Build up edges slightly. Bake at 350 for 18-22 minutes, or until lightly browned. Cool completely.

Ina mixing bowl beat the cream cheese and confectioners sugar until smooth. Spread over crust. Arrange slices strawberries on top. In a sauce pan combine the sugar, cornstarch and crushed berries until blended. Bring to a boil. Cook and stir for two minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving. Yield 12-16 servings.