Family Recipes Blog to Share Family Recipes

January 6, 2009

Carrot Cake (from Mary Vincitore)(large cake, 2 layers, 13×18″)

Filed under: Cakes — @ 11:47 pm

***All ingredients should be at room temperature***
Blend the following ingredients until moistened:
•    15 extra large eggs
•    11 ½ cups cake flour
•    2 ½ teaspoons salt
•    3 T. + 1 t. baking soda
•    7 ½ cups sugar
•    3 3/4 c. Hellman’s Mayonaise
•    3 T. + 1 t. cinnamon
•    32 oz crushed pineapple with the juice
•    1 ½ t. allspice
•    ½ teaspoon ginger
•    ½ teaspoon nutmeg
Fold in:
•    10 cups shredded carrots
•    3 3/4 cups hand chopped pecans and walnuts (Chopped in chunks)
Bake at 350 degrees until done.

Filling and Frosting for Carrot Cake
(To decorate mix with regular frosting) (Needs to doubled or tripled to cover whole cake)
•    1 ½ lbs (8 – 3 oz bars) Lindt white chocolate (Chocolate must have high butterfat content)
•    4 – 8 oz packages cream cheese
•    2 cups unsalted butter
•    1/4 cup fresh squeezed lemon juice (roll lemons)
Melt chocolate in double boiler, cool to room temperature.
Blend in cream cheese and butter.  Add lemon juice gradually.
Use straight for inside, doesn’t hold well in heat.

Apple Pecan Cheesecake

Filed under: Cakes,Desserts — @ 11:46 pm

•    1 1/2 cups graham cracker crumbs
•    1/4 cup butter, melted
•    1 1/2 cups plus 2 tablespoons packed brown sugar
•    4 packages (8 ounces each) cream cheese, softened
•    1 teaspoon vanilla
•    1 cup sour cream
•    4 eggs
•    4 cups chopped peeled apples (about 3)
•    3/4 cup pecans
•    1 teaspoon cinnamon
Heat oven to 325 degrees.  Line 13×9 inch pan with foil.  Mix graham cracker crumbs with butter and 2 tablespoons sugar.  Press onto bottom of pan.  Bake 10 minutes.  Beat cream cheese, 1 cup sugar and vanilla with mixer until blended.  Add sour cream, blend.  Add eggs, 1 at a time, mixing on low speed after each addition, just until blended.  Pour over crust.  Mix remaining 1/2 cup sugar, apples, pecans, and cinnamon, spoon over batter.  Bake 1 hour to 1 hour 5 minutes.  Cool.  Refrigerate 4 hours.  Use foil to lift cheesecake from pan before cutting to serve.

Jambalaya, Recipe courtesy Paula Dean

Filed under: Cajun — @ 11:44 pm

Jambalaya Mix, recipe follows
•    2 1/2 cups water
•    1 (14-ounce) can diced tomatoes
•    1 (8-ounce) can tomato sauce
•    1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
•    1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined
In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat.  Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.
Jambalaya Mix:
•    1 cup long-grain rice
•    3 tablespoons dried minced onion
•    1 tablespoon dried parsley flakes
•    1 tablespoon beef bouillon granules
•    1/2 teaspoon dried thyme leaves
•    1/2 teaspoon garlic powder
•    1/2 teaspoon ground black pepper
•    1/4 teaspoon cayenne pepper
•    1/4 teaspoon salt
•    1 bay leaf
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf.  Pour into cellophane bag. Store in an air-tight container.

January 1, 2009

Chunky Banana Bran Muffins

Filed under: Breakfast — @ 11:30 pm

•    1 cup unprocessed wheat bran
•    1 cup buttermilk (shaken)
•    4 tbls unsalted butter
•    1/4 cup lt br sugar, light pack
•    2 extra-large eggs
•    6 tbls unsulphure molasses
•    1 teaspoon grated orange zest
•    1/2 tsp pure vanilla extract
•    1 1/2 cups all-purpose flour
•    3/4 tsp baking powder
•    1/4 teaspoon baking soda
•    1/2 teaspoon kosher salt
•    1 cup raisins
•    1 cup large-diced bananas
•    1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.  Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.   In a separate bowl, sift together the flour, baking powder, baking soda, and salt.  With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don’t overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.  With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

Blender Wheat Pancakes (Becky Morgenegg)

Filed under: Breakfast — @ 11:30 pm

Blend for 3 minutes in blender

  • 1 1/2 cups buttermilk
  • 1 cup whole wheat kernels

Add

  • 1 tablespoon butter

Blend again for 10 seconds
Add

  • 1 egg
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda

Pulse 2-3 times.
Pour onto griddle or skillet set to 350 degrees.

Whole Wheat Sour Cream Coffee Cake

Filed under: Breakfast — @ 11:29 pm

•    1 3/4 cups whole wheat flour
•    1 teaspoon baking powder
•    1 teaspoon baking soda
•    1/8 teaspoon salt
•    1/2 cup butter, softened
•    2/3 cup sugar
•    2 eggs
•    1 teaspoon vanilla
•    1 cup sour cream
Mix flour, baking powder, soda and salt; set aside.  In large bowl beat butter, sugar, eggs, and vanilla until light and fluffy.  At low speed stir in sour cream alternately with flour mixture until blended.  Spread 1/3 of batter in greased 9″ square pan.  Sprinkle on about 1/2 cup filling.  Repeat layering twice.  Bake in preheated 350 degree oven for 30 5o 45 minutes.  Cool slightly.  Makes 9 servings.
Bran Nut Filling: Mix 1/3 cup packed brown sugar, 1/2 cup bran flake cereal, 1/3 to 1/2 cup chopped nuts and 1 teaspoon cinnamon.

Parmesan Butter Pan Biscuits

Filed under: Breads — @ 11:28 pm

•    1/2 cup butter
•    3 ½ tsp. baking powder
•    2 1/4 cups flour
•    1 tsp. basil
•    2 Tbsp. Parmesan cheese
•    1 Tbsp. chopped fresh parsley
•    1 Tbsp. sugar
•    1 cup milk
Heat over to 400o.
Melt butter in a 9″ square pan.  Combine rest of ingredients except milk.  Stir in milk until dough is moistened.  Knead lightly till smooth.  Roll out into a 12″ by 4″ rectangle.  Cut into 12 pieces.  Dip in melted butter and bake in 9″ pan.
Bake for 20-25 minutes until golden brown.

Scones

Filed under: Breads,Breakfast — @ 11:27 pm

•    3 cups whole wheat flour
•    1 tablespoon dry yeast
•    3 cups high gluten flour
•    2 cups warm water
•    3 tablespoons vegetable oil
•    3 tablespoons honey
•    2 scant teaspoons salt
Sift 3 cups whole wheat flour into a large bowl.  Add dry yeast, and gluten flour.  Stir with a wooden spoon to mix well.  Add water, and mix until slightly lumpy but all wet.  For lighter bread, cover bowl, and let dough sponge for 10 minutes.  Add oil, honey and salt.  Add flour in bowl until too hard to stir, then pour on lightly floured board to knead in rest of flour.  Knead at least 12 to 15 minutes or until dough is smooth and elastic.
Preheat oven to 150 o during this time.  Lightly oil hands.  Divide dough into 18 to 20 equal portions.  Shape into scones and place on greased pans.  Turn off oven. Place bread in oven.  Set a kitchen timer, and watch closely.  Let rise until double in bulk, approximately 10 to 15 minutes.

Flour Tortillas

Filed under: Breads,Mexican — @ 11:27 pm

•    1 cup flour
•    1/2 teaspoon salt
•    1/4 cup shortening
Mix until blended, like pie dough.  Add just enough water to pull dough together.  Divide in pieces and roll out.  Cook in hot pan until golden brown on both sides. (Dad doesn’t use any shortening in his tortillas and they are great – the shortening makes it a little easier to roll them out)

Macaroni Grill Rosemary Bread

Filed under: Breads — @ 11:25 pm

•    1 tablespoon yeast
•    1 tablespoon sugar
•    1 cup warm water
•    2 1/2 cups flour
•    1 teaspoon salt
•    2 tablespoons rosemary
•    2 tablespoons butter
Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.  Mix in 1 T butter, salt, and 2 cups of flour.  Add one tablespoon of the fresh chopped rosemary.  Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.  Add more flour if necessary.  Oil a bowl, put dough in it and cover with a towel.  Let dough rise in a warm place for one hour until doubled.  Punch down dough and divide in half.  Let dough rest about 5 minutes.  Spray baking pan or cookie sheet with cooking spray.  Shape the dough into 2 small rounded oval loaves.  Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.  Let loaves rise again until doubled, about 45 minutes.  Preheat oven to 375°? F.  Bake for 15 to 20 minutes, until lightly browned.  Carefully remove from oven, brush with remaining butter (and salt if desired.).

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