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2 C. Crisco
2 T. vanilla extract (Wilton’s clear)
2 lbs. powdered sugar (sifted)
4-6 T. water (5-6 for frosting cake but less for roses)
Pinch of salt
Cream shortening, salt and vanilla for about 3 minutes. Slowly add powdered sugar and water. Mix another 3 minutes. Use paste food coloring to add color to frosting.
Almond or butter extract can be added for extra flavor.
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1 C. Miracle Whip Salad Dressing (regular or lite)
1 C. sugar
4 T. baking cocoa
2 C. flour
2 t. baking soda
1 C. cold water
Mix first three ingredients together using an electric mixer. Gradually add remaining ingredients and beat until combined. (The batter will be the consistency of chocolate pudding.) Place baking liners into muffin tins, and fill each 1/2- 3/4 full. Bake at 350 degrees for about 15 minutes, or until toothpick inserted into cupcakes comes out clean. Place cupcakes on cooling rack to completely cool before frosting. Yield: Approx. 18 cupcakes
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We spent some time with our son’s host families this past summer. A breakfast with fresh rolls, cut in half and topped with jams and cheese is a common morning meal in Denmark. I’ve tried to find a similar recipe and this one is close. The thing I thought was the most interesting is that you mix the yeast with cold water and let it rise overnight in the refrigerator. I had to convert this from metric so the amounts are odd but I don’t measure exactly for these amounts and they still turn out fine.
4.9 C. all purpose flour (I use half all-purpose and half whole wheat)
1.9 C. oats
1/2 C. flax seeds
1/2 C. sunflower or other nuts
2.9 C. water
1 pkg. yeast
3 T. honey
1 T. salt
3 T. canola oil
Topping:
Poppy seeds
Sesame seeds
At Night: Mix cold water, salt, honey, oats and oil in a bowl. Add yeast and add the flour a little at a time. Add flax seeds and nuts. Cover with plastic wrap and refrigerate overnight.
Next Morning: Take the dough out of the refrigerator. Using an ice cream scoop, shape into 9 or 10 rolls and place on parchment paper lined baking sheets. Let dough rest while you preheat the oven to 430 degrees. Sprinkle with poppy seeds, sesame seeds or both.
Bake for 18- 20 minutes.
Cut in half and top with a mild white cheese and assorted jams or meat and cheese. These are eaten open-faced.
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1 medium onion, diced
1 medium green pepper, diced
1 small garlic clove, minced
2 T. cooking oil
16 oz. can diced tomatoes, undrained
4 medium zucchini, diced
3/4 t. salt
1/2 t. oregano
1/4 t. basil
8 oz. mozzarella cheese, shredded
Saute onion, green pepper and garlic in oil until vegetables are almost tender. Add tomatoes, zucchini, salt and herbs. Cook until zucchini is tender.
Spoon into casserole dish and top with mozzarella cheese.
Bake at 350 degrees for about 10 min. or until cheese melts.
Serves 6
From “Favorite Recipes From Quilters” (1992)
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1 1/2 C. pumpkin seeds, rinsed
2 T. oil or melted butter
salt or other seasoning
Toss oil with seeds, sprinkle with salt or other seasonings. Spread on a cookie sheet and bake for 45 min. in a 300 degree oven. Stir seeds a few times to help them bake evenly.
Suggestions for seasonings: garlic powder, taco, cajun, mexican. You can also go sweet and use cinnamon and sugar. I lined my pan with parchment paper. When the 45 min. was up, I took out the seeds, stirred them again, turned off the oven and let them sit in the warm oven for another 15 min. This helped them to get crispy without burning.