A Doggy Birthday Cake

Posted by on Sep 25, 2013 in Doggie Recipes

½ lb. liver 13 oz. can dog food 2 eggs separated 1 cup flour 1 & ½ tsp baking powder 12 oz. low fat cream cheese Cheez Whiz Preheat oven to 300 degrees and generously grease a nine- inch cake pan.  Simmer liver in a small amount of water until cooked, then cool, and grind in blender until it’s a smooth, soft paste.  Mix thoroughly with canned dog food.   Beat egg whites until stiff and fold into liver mixture.  Add yolks.  Gently fold in flour and baking powder. Bake 35-45 minutes until toothpick comes out clean.  Cool and frost with cream cheese.  Decorate with Cheez Whiz and dog treats. Not to be evil or anything – but if you really don’t like someone you could serve him/her this as a birthday cake.  Just frost with whipped cream and leave off the dog treats and Cheez...

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Cheesy Roll Appetizers

Posted by on Sep 25, 2013 in Doggie Recipes

1/4 cup grated cheddar cheese ¼ cup grated Swiss cheese ½ tsp brewers yeast 2 tbsp vegetable shortening ½ cup toasted oatmeal Combine cheeses, brewers yeast, and shortening.  Using plastic wrap, shape mixture into a log about one inch in diameter and 8 inches long.  Roll log in toasted oatmeal. Refrigerate. Slice into half-inch rounds and serve.

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Kate’s Matzoh Mishmash

Posted by on Sep 25, 2013 in Miscellaneous

Kate’s Matzoh Mishmash 3 eggs 1 16oz box unsalted matzoh butter brown sugar to taste cinnamon to taste Beat eggs thoroughly.  Dip and cover matzoh in egg. Place in Pyrex baking dish. Layer with pats of butter, brown sugar, and cinnamon.  Bake in a slow oven (275) for about 45 minutes.  Enjoy.

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Lois Renthal’s Stuffing

Posted by on Sep 25, 2013 in Miscellaneous

1 cup pecans 1 cup cooked and peeled mushrooms ½ pound chicken livers 2 tbsp butter 1 cup finely chopped onions 2 minced garlic cloves 2 tsps fresh thyme ½ cup chopped parsley salt and pepper 1 pound sausage meat 2 eggs 2 cups breadcrumbs Place nuts on a baking sheet and bake until crisp.  Let cool.  Dice mushrooms.  Cut chicken livers into small pieces.  Melt butter in a large skillet over medium heat and add onions and garlic.  Add mushrooms when onions  are wilted.  Cook until mushrooms give up their liquid and it has evaporated.  Add liver, thyme, parsley, salt, and pepper. Cook until liver changes color.  Add sausage meat, breaking up pieces with a spoon.  Add eggs and bread crumbs and blend.  Chop nuts and add.  Cover and cook over low heat until sausage is done. You can also eliminate the bread crumbs and increase the liver and...

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Barbara’s Corn Bread Stuffing

Posted by on Sep 25, 2013 in Miscellaneous

This recipe is the one I have used for years.  It is adapted from one of Craig Claiborne’s recipes and is enough for a 12 to 15 pound turkey. 3 cups crumbled day-old corn bread 3 cups lightly packed good white bread cut into cubes 1 cup butter 2 ½ cups chopped onion 2 ½ cups chopped celery 3 cloves garlic, finely minced 1 tbsp chopped fresh thyme, or ½ tsp dried 1/3 cup chopped fresh parsley 3 tbsp chopped fresh basil or 1½ tsps dried salt to taste ¾ tsp or more freshly ground pepper (fresh ground is important) 1 finely chopped bay leaf Tabasco sauce to taste Crumble corn bread  into a large mixing bowl.  Toast bread cubes in a 375 degree oven, and when brown, add to corn bread.  Heat half the butter in a large skillet and add the rest of the ingredients.  Stir over moderate heat for 20 minutes.  Add remaining butter and stir until it melts.  You can either stuff the turkey with this, or put it in a baking dish, dot it with butter, and bake it for an hour in a pre-heated 350 degree...

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Strawberry-Rhubarb Sorbet

Posted by on Sep 25, 2013 in Linda K’s Sorbets

Combine  1 cup sugar and 1½ cups water in deep sauce pan.  Bring to a boil. Add 1/8 tsp powdered ginger, continue boiling for  7 minutes. Add ½ lb rhubarb, trimmed, peeled, and cut into 1-inch pieces. Cover pot and boil for 10 minutes. Add a 12 oz box of frozen strawberries with sugar syrup that has been defrosted. Remove pot from heat and cool.  Put in ice cream maker and follow manufacturer’s directions. Serve plain or with vanilla ice...

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Apricot Sorbet

Posted by on Sep 25, 2013 in Linda K’s Sorbets

1 16 oz can apricots, drained and pitted ¼ cup lemon juice 1 cup water, 1 cup sugar, 2 egg whites Puree apricots and lemon juice in a processor.  Place in bowl.  Combine  ¾ cup sugar and 1 cup water. Boil 5 minutes, add to puree, and chill.  Beat egg whites until they form soft peaks, gradually add ¼ cup sugar, continue beating until whites form stiff peaks, and fold into puree.  Freeze in 2 ice cube trays. As soon as edges are hard, put into a bowl and beat until smooth.  Freeze again.  Continue process 2 or 3 more times.  Serve in chocolate...

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Pineapple-Banana Sorbet

Posted by on Sep 25, 2013 in Linda K’s Sorbets

1 ripe pineapple 2 ripe bananas ¼ cup apple juice Peel and core pineapple. Cut into chunks over a bowl to catch any juice.  Put pineapple, pineapple juice, and bananas in a food processor.  Process until pureed.  Add apple juice, and process again until the mixture is very smooth.  Turn into an electric ice cream maker and freeze according to the manufacturers directions.

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Aunt May’s Rum Balls from Deb H.

Posted by on Sep 25, 2013 in Desserts

3 boxes Nabisco Vanilla Wafers 1 cup sifted powdered sugar 2 tbsp cocoa 2 tbsp white corn syrup 1 cup finely chopped pecans 5-6 tbsp rum Roll wafers very fine (or use a food processor) Sift sugar and cocoa together. Mix dry ingredients together.  Add rum and corn syrup and work a little at a time till it makes a firm ball. Roll into little balls (I inch) then roll in powdered sugar. Ripen 3-4 days to 1 week. The kids love...

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Mary’s Fudge Brownies with Symphony Bars

Posted by on Sep 25, 2013 in Desserts

4 1-oz squares unsweetened chocolate 2 sticks unsalted butter 2 c granulated sugar 1 c all-purpose flour 4 eggs 2 tsps vanilla extract 3 Symphony bars Melt chocolate over hot water with butter.  Cool. Meanwhile preheat oven to 350 degrees.  Add sugar to butter mixture and mix until creamed. Add flour and mix until well incorporated. Add 1 egg at a time.  Then add vanilla and mix well. Turn half the mixture into a well buttered 8” by 8” pan, then layer bars on batter and finish by pouring other half over bars. Bake for 25 minutes, cool to room temperature for about one hour, cut into...

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Cranberry Walnut Bread

Posted by on Sep 25, 2013 in Desserts

¼ cup butter 1 cup brown sugar 1 egg 2 ¾ cups flour 1 tsp baking soda ½ tsp salt 1 cup canned whole cranberry sauce ¾ cup honey or wheat beer (Try different beers to vary the taste) 2 tbsp grated orange peel ¾ cup chopped walnuts Cream the butter and sugar and egg in a large mixing bowl. Mix the dry ingredients together in a medium mixing bowl. Combine the cranberry sauce, the beer, and the orange peel. Add the flour mixture and the cranberry mixture alternately to the butter, sugar, and egg mixture. Add walnuts. Bake in an 8” loaf pan in a pre-heated 350 degree oven for 60 minutes. Cool bread before cutting. This recipe keeps...

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Barbara’s Lemon Pie

Posted by on Sep 23, 2013 in Desserts

One  9” pie shell (homemade or store bought) ½ stick butter melted 5 eggs slightly beaten juice of 3 lemons grated rind of 1½  lemons 1¼ cup sugar Preheat oven to 325 degrees Combine eggs, lemon juice, rind and sugar. Stir in melted butter (be sure its not too hot). Pour into pie shell. Bake 30-40 minutes.  Cool. Serve with unsweetened whipped cream.

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