I have finished entering the recipes from the original Malloy Family Cookbook. I hope you enjoy it! If you find any mistakes, please leave me a note in the comments so I can fix them. You are also welcome to add your own modifications in the comments section. If you have any other original family recipes that you would like me to add, please email them to me.
To find a recipe, you can use the search box, located above my picture, or click on the "Recipes" tab and scroll down until you find the category you are looking for. I indexed each recipe several ways, so it should be easy to find what you want.
Tom’s Monday Night Football Dip
by Tom Malloy
Warning: can make quite a mess when flung at the TV in anger!
Ingredients:
8 oz cream cheese
salsa
tortilla chips
Directions:
1. Soften cream cheese to room temperature, or warm slightly in the microwave.
2. Dump a lot of salsa on top.
3. Eat with tortilla chips.
Note: For those of you with more sophisticated tastes, shrimp cocktail can be substituted
for the salsa and fancy party crackers for the chips.
Warning: can make quite a mess when flung at the TV in anger!
Ingredients:
8 oz cream cheese
salsa
tortilla chips
Directions:
1. Soften cream cheese to room temperature, or warm slightly in the microwave.
2. Dump a lot of salsa on top.
3. Eat with tortilla chips.
Note: For those of you with more sophisticated tastes, shrimp cocktail can be substituted
for the salsa and fancy party crackers for the chips.
Easy to Make Homemade Oatmeal
by Rob Malloy
If you’ve ever bought Quaker Oats Instant Oatmeal (you know, with the individual serving packets) you probably felt you were paying too much for what you got. I know I did, so I developed this little recipe.
Ingredients:
1/2 cup quick oats
1 tsp. sugar
1/8 tsp. salt
1/8 to 1/4 tsp cinnamon
1 1/2 TB raisins
1/3 cup hot water, or more, for thinner cereal
Directions:
All you need to do is put the dry ingredients in a bowl, add hot water and stir. If you want to make a lot of servings and store them, just put the dry ingredients in zip-lock sandwich bags, seal, and store–it will keep forever. No more overpriced oatmeal!
If you’ve ever bought Quaker Oats Instant Oatmeal (you know, with the individual serving packets) you probably felt you were paying too much for what you got. I know I did, so I developed this little recipe.
Ingredients:
1/2 cup quick oats
1 tsp. sugar
1/8 tsp. salt
1/8 to 1/4 tsp cinnamon
1 1/2 TB raisins
1/3 cup hot water, or more, for thinner cereal
Directions:
All you need to do is put the dry ingredients in a bowl, add hot water and stir. If you want to make a lot of servings and store them, just put the dry ingredients in zip-lock sandwich bags, seal, and store–it will keep forever. No more overpriced oatmeal!
Homemade Granola
by Febrina Malloy
Ingredients:
2 cups oatmeal
1/3 cup wheat germ
1/2 cup oat bran or flaked coconut
1/4 cup nonfat dry milk powder
1/2 tsp cinnamon
1/3 cup honey or corn syrup
2 TB vegetable oil or peanut oil
1 TB imitation vanilla, not extract
1/2 cup raisins
1/4 cup chopped pecans or walnuts or peanuts
1/4 cup sunflower seeds or sliced almonds, optional
Directions:
1. Measure the first five items into large bowl and stir well.
2. Measure honey, oil and vanilla into glass measuring cup. Heat in microwave (or in pan of hot water) just until honey is very warm and no longer thick. Do not let mixture boil.
3. Pour over the dry mixture and stir thoroughly until all of it is moistened and no large lumps remain.
4. Spread out on a 10 x 15 pan and bake at 250° F for about 20 minutes, turning over and stirring with a spatula after the first 10 minutes.
5. Add raisins, nuts and any seeds just before 20 minutes are up. Turn off oven and allow to remain until nuts are heated through, perhaps 30 minutes.
6. Remove from oven, stir well and allow to cool. Store in air tight jar.
Ingredients:
2 cups oatmeal
1/3 cup wheat germ
1/2 cup oat bran or flaked coconut
1/4 cup nonfat dry milk powder
1/2 tsp cinnamon
1/3 cup honey or corn syrup
2 TB vegetable oil or peanut oil
1 TB imitation vanilla, not extract
1/2 cup raisins
1/4 cup chopped pecans or walnuts or peanuts
1/4 cup sunflower seeds or sliced almonds, optional
Directions:
1. Measure the first five items into large bowl and stir well.
2. Measure honey, oil and vanilla into glass measuring cup. Heat in microwave (or in pan of hot water) just until honey is very warm and no longer thick. Do not let mixture boil.
3. Pour over the dry mixture and stir thoroughly until all of it is moistened and no large lumps remain.
4. Spread out on a 10 x 15 pan and bake at 250° F for about 20 minutes, turning over and stirring with a spatula after the first 10 minutes.
5. Add raisins, nuts and any seeds just before 20 minutes are up. Turn off oven and allow to remain until nuts are heated through, perhaps 30 minutes.
6. Remove from oven, stir well and allow to cool. Store in air tight jar.
Creamed Eggs and Potatoes
by Kathy Valenzuela
This recipe is perfect for a brunch buffet. Make it the night before and microwave it in the morning. Or, if you’re a morning person, just cook the eggs and potatoes ahead of time and you’ll still have less work in the morning.
Ingredients:
8 hard-cooked eggs
2 large or 3 medium potatoes
8-10 slices chipped ham or cooked bacon
Sauce:
3-4 TB butter
5 TB flour
1 tsp mustard
Dash salt
Dash white or black pepper
2 ½ cups milk
Directions:
1. Chop ham into small squares, or crumble cooked bacon.
2. Boil potatoes, or microwave on high, 8-10 minutes, until tender but not falling apart.
3. Peel potatoes, if desired, and cut into cubes.
4. Melt butter in a medium-sized saucepan. Add flour and seasonings, then slowly stir in milk, cooking over medium heat and stirring constantly.
5. Bring to a boil, still stirring, until thickened. Stir in ham or bacon; remove from heat.
6. Peel and dice eggs; fold into sauce. Gently fold in potatoes until thoroughly mixed.
7. For a buffet, spread into 8" square Pyrex or Corningwear dish and serve warm or room temperature. For the family, spoon over toast or English muffins.
This recipe is perfect for a brunch buffet. Make it the night before and microwave it in the morning. Or, if you’re a morning person, just cook the eggs and potatoes ahead of time and you’ll still have less work in the morning.
Ingredients:
8 hard-cooked eggs
2 large or 3 medium potatoes
8-10 slices chipped ham or cooked bacon
Sauce:
3-4 TB butter
5 TB flour
1 tsp mustard
Dash salt
Dash white or black pepper
2 ½ cups milk
Directions:
1. Chop ham into small squares, or crumble cooked bacon.
2. Boil potatoes, or microwave on high, 8-10 minutes, until tender but not falling apart.
3. Peel potatoes, if desired, and cut into cubes.
4. Melt butter in a medium-sized saucepan. Add flour and seasonings, then slowly stir in milk, cooking over medium heat and stirring constantly.
5. Bring to a boil, still stirring, until thickened. Stir in ham or bacon; remove from heat.
6. Peel and dice eggs; fold into sauce. Gently fold in potatoes until thoroughly mixed.
7. For a buffet, spread into 8" square Pyrex or Corningwear dish and serve warm or room temperature. For the family, spoon over toast or English muffins.
Old Time Egg Pancake
by Michael Malloy
This recipe, which is adapted from one given to us by a family friend, makes a breakfast treat that’s halfway between a pancake and an omelette. It puffs into fantastic shapes as it cooks, and then subsides as it cools.
serves 4
Ingredients:
6 eggs
2/3 cup milk
2/3 cup flour
1/2 tsp salt
1 TB margarine or butter
Directions:
1. Lightly coat bottom and sides of oven-proof skillet, or 8x8 square pan with non-stick cooking spray, then add margarine or butter. Place skillet or pan in oven and preheat to 400°.
2. Beat eggs slightly and add milk, flour and salt and combine with a rotary beater until smooth. Pour into hot skillet or pan and bake, uncovered, for 17-20 minutes, until center is set and edges golden brown. Serve hot with honey or jam, or sprinkle with lemon juice and powdered sugar.
This recipe, which is adapted from one given to us by a family friend, makes a breakfast treat that’s halfway between a pancake and an omelette. It puffs into fantastic shapes as it cooks, and then subsides as it cools.
serves 4
Ingredients:
6 eggs
2/3 cup milk
2/3 cup flour
1/2 tsp salt
1 TB margarine or butter
Directions:
1. Lightly coat bottom and sides of oven-proof skillet, or 8x8 square pan with non-stick cooking spray, then add margarine or butter. Place skillet or pan in oven and preheat to 400°.
2. Beat eggs slightly and add milk, flour and salt and combine with a rotary beater until smooth. Pour into hot skillet or pan and bake, uncovered, for 17-20 minutes, until center is set and edges golden brown. Serve hot with honey or jam, or sprinkle with lemon juice and powdered sugar.
Eggs with Tortillas (Migas)
by Kathy Valenzuela
Ingredients:
3-4 corn tortilla
oil
salt
4-6 large eggs, beaten
milk
Directions:
1. Heat oil in a skillet over medium heat.
2. Tear up tortillas and add to the pan. Fry until just a little crispy.
2. Beat eggs with a little milk and salt and pepper to taste. Add to pan, lower heat a little, and cook until no longer runny.
Dorothea's additions: mix in cumin, cilantro, chopped onions, and garlic with the eggs. Serve with guacamole or salsa.
Ingredients:
3-4 corn tortilla
oil
salt
4-6 large eggs, beaten
milk
Directions:
1. Heat oil in a skillet over medium heat.
2. Tear up tortillas and add to the pan. Fry until just a little crispy.
2. Beat eggs with a little milk and salt and pepper to taste. Add to pan, lower heat a little, and cook until no longer runny.
Dorothea's additions: mix in cumin, cilantro, chopped onions, and garlic with the eggs. Serve with guacamole or salsa.
No Bake Cookies
by Lois McCulley Gray
Ingredients:
1 1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup milk
3 TB cocoa (optional)
1/2 cup peanut butter
3 cups quick cooking oats
1 TB vanilla
Directions:
1. Mix sugar, cocoa, butter and milk and boil 2 minutes.
2. Remove from heat. Stir in vanilla and peanut butter.
3. Pour over oats. Stir well.
4. Drop by teaspoons onto wax paper. Chill until firm.
Ingredients:
1 1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup milk
3 TB cocoa (optional)
1/2 cup peanut butter
3 cups quick cooking oats
1 TB vanilla
Directions:
1. Mix sugar, cocoa, butter and milk and boil 2 minutes.
2. Remove from heat. Stir in vanilla and peanut butter.
3. Pour over oats. Stir well.
4. Drop by teaspoons onto wax paper. Chill until firm.
Best Fudge
by Febrina Picone Malloy
Ingredients:
2 squares unsweetened chocolate (melted) or 6 TB cocoa plus 2 TB extra butter
2 cups sugar
3/4 cup evaporated milk, warmed
1/4 tsp salt
1 TB butter
2 tsp white corn syrup
1/4 cup water, warmed
1 tsp vanilla
1/2 cup lightly toasted nuts
Directions:
1. Measure sugar and salt into heavy saucepan. Add melted chocolate, syrup, warmed evaporated milk and warmed water. Cook and stir with wooden spoon over low heat until it begins to boil.
2. Cover for 2 minutes. Uncover and continue to boil gently, stirring only 2 or 3 times, to soft ball stage (forms a ball when dropped in ice cold water), about 230°.
3. Remove from heat. Add butter and vanilla but do not stir.
4. Set pan in cold water until fudge is lukewarm, about 125 or 120°.
5. Beat until it thickens and begin to lose its gloss, stirring in the nuts before beating is finished. Quickly pour into buttered 8" pan. Cut when cool.
Ingredients:
2 squares unsweetened chocolate (melted) or 6 TB cocoa plus 2 TB extra butter
2 cups sugar
3/4 cup evaporated milk, warmed
1/4 tsp salt
1 TB butter
2 tsp white corn syrup
1/4 cup water, warmed
1 tsp vanilla
1/2 cup lightly toasted nuts
Directions:
1. Measure sugar and salt into heavy saucepan. Add melted chocolate, syrup, warmed evaporated milk and warmed water. Cook and stir with wooden spoon over low heat until it begins to boil.
2. Cover for 2 minutes. Uncover and continue to boil gently, stirring only 2 or 3 times, to soft ball stage (forms a ball when dropped in ice cold water), about 230°.
3. Remove from heat. Add butter and vanilla but do not stir.
4. Set pan in cold water until fudge is lukewarm, about 125 or 120°.
5. Beat until it thickens and begin to lose its gloss, stirring in the nuts before beating is finished. Quickly pour into buttered 8" pan. Cut when cool.
Rum Balls
by Febrina Picone Malloy
Ingredients:
2 TB cocoa
1 cup sifted confectioners sugar
1/4 cup rum or bourbon
2 TB light corn syrup
2 1/2 cups crushed vanilla wafers (about 66)
1 cup broken pecans or walnuts
Directions:
1. Sift together cocoa and sugar.
2. Combined rum and corn syrup and stir into cocoa mixture.
3. Add vanilla wafers and walnuts.
4. Mix thoroughly.
5. Roll mixture into small balls and dredge with powdered sugar (1/4 to 1/2 cup)
6. Cover tightly and store to ripen.
Ingredients:
2 TB cocoa
1 cup sifted confectioners sugar
1/4 cup rum or bourbon
2 TB light corn syrup
2 1/2 cups crushed vanilla wafers (about 66)
1 cup broken pecans or walnuts
Directions:
1. Sift together cocoa and sugar.
2. Combined rum and corn syrup and stir into cocoa mixture.
3. Add vanilla wafers and walnuts.
4. Mix thoroughly.
5. Roll mixture into small balls and dredge with powdered sugar (1/4 to 1/2 cup)
6. Cover tightly and store to ripen.
Gumdrop Cookies
by Ruth McCulley Brandt
Ingredients:
2 cups brown sugar
4 eggs
2 cups flour
1 tsp vanilla
1/4 tsp soda in 1 TB water
1 cup gumdrops
1/2 cup chopped nuts
Directions:
1. Preheat oven to 350°.
2. Cream sugar and eggs together.
3. Mix in flour, then vanilla, and soda last.
4. Add gumdrops and nuts.
5. Spread in greased pan, 13x9 inches.
6. Bake about 20 minutes.
7. Let cool in pan, then cut into squares.
8. Roll in powdered sugar.
Ingredients:
2 cups brown sugar
4 eggs
2 cups flour
1 tsp vanilla
1/4 tsp soda in 1 TB water
1 cup gumdrops
1/2 cup chopped nuts
Directions:
1. Preheat oven to 350°.
2. Cream sugar and eggs together.
3. Mix in flour, then vanilla, and soda last.
4. Add gumdrops and nuts.
5. Spread in greased pan, 13x9 inches.
6. Bake about 20 minutes.
7. Let cool in pan, then cut into squares.
8. Roll in powdered sugar.
Date Oatmeal Cookies
by Febrina Picone Malloy
4 dozen cookies
Ingredients:
1 1/2 cups sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margarine, soft
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 egg
1 tsp vanilla
1 cup finely cut dates
1/2 cup sour cream
1 cup quick cooking rolled oats
Directions:
1. Sift together first 3 items.
2. Cream margarine and sugars. Add egg and vanilla and beat well.
3. Coat dates with 1/4 cup of flour.
4. Stir remaining flour into creamed mixture, alternating with sour cream. Stir in date mixture and oats.
5. Drop by level tablespoons 2 inches apart on lightly greased cookie sheet.
6. Bake at 375° for 12-15 minutes.
7. Let set 30 seconds, then remove with wide spatula to rack.
8. Store between sheets of plastic in tightly covered container. Cookies will be soft.
4 dozen cookies
Ingredients:
1 1/2 cups sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margarine, soft
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 egg
1 tsp vanilla
1 cup finely cut dates
1/2 cup sour cream
1 cup quick cooking rolled oats
Directions:
1. Sift together first 3 items.
2. Cream margarine and sugars. Add egg and vanilla and beat well.
3. Coat dates with 1/4 cup of flour.
4. Stir remaining flour into creamed mixture, alternating with sour cream. Stir in date mixture and oats.
5. Drop by level tablespoons 2 inches apart on lightly greased cookie sheet.
6. Bake at 375° for 12-15 minutes.
7. Let set 30 seconds, then remove with wide spatula to rack.
8. Store between sheets of plastic in tightly covered container. Cookies will be soft.
Chocolate Chip Oatmeal Cookies
by Febrina Picone Malloy
100 cookies
Ingredients:
1/2 cup shortening
3/8 cup margarine (1 stick less 2 TB)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1/4 cup firmly packed dark brown sugar
optional: in place of above sugars, use 1 cup white and 1/2 cup light brown sugar
2 eggs
2 tsp vanilla
1 1/2 cups unsifted flour
1 tsp baking soda
1 tsp salt
2 cups oatmeal (generous)
2 cups (12 oz package) chocolate chips
1/3 cup coarsely chopped walnuts (optional)
Directions:
1. Beat shortenings, sugars, then eggs and vanilla until light and fluffy.
2. Add dry ingredients and blend well.
3. Stir in oatmeal, chips, and nuts.
4. At this point it helps to chill the dough. Then drop from teaspoon onto ungreased baking sheet 2" apart.
5. Bake at 375° for 8 to 10 minutes. Be careful not to over bake.
6. Cool on racks.
100 cookies
Ingredients:
1/2 cup shortening
3/8 cup margarine (1 stick less 2 TB)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1/4 cup firmly packed dark brown sugar
optional: in place of above sugars, use 1 cup white and 1/2 cup light brown sugar
2 eggs
2 tsp vanilla
1 1/2 cups unsifted flour
1 tsp baking soda
1 tsp salt
2 cups oatmeal (generous)
2 cups (12 oz package) chocolate chips
1/3 cup coarsely chopped walnuts (optional)
Directions:
1. Beat shortenings, sugars, then eggs and vanilla until light and fluffy.
2. Add dry ingredients and blend well.
3. Stir in oatmeal, chips, and nuts.
4. At this point it helps to chill the dough. Then drop from teaspoon onto ungreased baking sheet 2" apart.
5. Bake at 375° for 8 to 10 minutes. Be careful not to over bake.
6. Cool on racks.
Coconut Oatmeal Cookies
by Cecilia Malloy
6-8 dozen cookies
Ingredients:
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp allspice
2 cups sugar
1 cup butter or margarine
2 eggs
1/2 cup honey
1 1/2 tsp vanilla
2 cups quick-cooking oats
1 1/2 cups flaked or shredded coconut (can substitute raisins, chocolate chips, or butterscotch chips)
Directions:
1. Sift together flour, baking soda, salt, and spices, and set aside.
2. Add sugar gradually to butter and cream well. Blend in eggs, honey, and vanilla, and beat well. Add dry ingredients, oats, and coconut and mix thoroughly.
3. Drop by teaspoons onto greased cookie sheet.
4. Bake at 375° for 8-10 minutes. Do not over bake.
6-8 dozen cookies
Ingredients:
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp allspice
2 cups sugar
1 cup butter or margarine
2 eggs
1/2 cup honey
1 1/2 tsp vanilla
2 cups quick-cooking oats
1 1/2 cups flaked or shredded coconut (can substitute raisins, chocolate chips, or butterscotch chips)
Directions:
1. Sift together flour, baking soda, salt, and spices, and set aside.
2. Add sugar gradually to butter and cream well. Blend in eggs, honey, and vanilla, and beat well. Add dry ingredients, oats, and coconut and mix thoroughly.
3. Drop by teaspoons onto greased cookie sheet.
4. Bake at 375° for 8-10 minutes. Do not over bake.
Oatmeal Cookies
by Grandma Dora Brandt
Ingredients:
1 cup shortening
1 1/2 cup brown sugar
2 eggs
6 TB sour milk or cream
2 cups flour, before sifting
1/8 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 cups oats
1 cup raisins
1 cup nuts
Directions:
1. Mix all ingredients. Drop by teaspoons on greased cookie sheet.
2. Bake at 350° for 8-10 minutes. Do not over bake.
Ingredients:
1 cup shortening
1 1/2 cup brown sugar
2 eggs
6 TB sour milk or cream
2 cups flour, before sifting
1/8 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 cups oats
1 cup raisins
1 cup nuts
Directions:
1. Mix all ingredients. Drop by teaspoons on greased cookie sheet.
2. Bake at 350° for 8-10 minutes. Do not over bake.
Costa Rican Style Rice Pudding
by Febrina Picone Malloy
We discovered this at a mountain lodge in Costa Rica and asked them how they made it. They were very obliging and gave us a list of the ingredients.
Ingredients:
2/3 cup cooked rice
3 TB sugar
1/8 tsp salt – measure and then remove 1/3 of the salt.
¾ cup milk
1/8 tsp vanilla extract
3 whole cloves
cinnamon
Directions:
1. Combine ingredients in a heavy saucepan.
2. Cook over medium heat, stirring often until it boils.
3. Reduce heat and simmer uncovered for a few minutes.
4. Serve hot with cinnamon.
We discovered this at a mountain lodge in Costa Rica and asked them how they made it. They were very obliging and gave us a list of the ingredients.
Ingredients:
2/3 cup cooked rice
3 TB sugar
1/8 tsp salt – measure and then remove 1/3 of the salt.
¾ cup milk
1/8 tsp vanilla extract
3 whole cloves
cinnamon
Directions:
1. Combine ingredients in a heavy saucepan.
2. Cook over medium heat, stirring often until it boils.
3. Reduce heat and simmer uncovered for a few minutes.
4. Serve hot with cinnamon.
Tres Leches Dessert
by The Valenzuelas
Makes 15 servings
Ingredients:
1 can evaporated milk
1 can Nestle Media Crema (or one pint half & half)
1 can sweetened condensed milk
7 limes
2 rolls of Maria cookies
Directions:
1. In blender, mix 3 types of milk. Blend on med. speed.
2. While still blending, cut limes in half, remove center cover from blender container, and squeeze limes ½ at a time into blender. Cream should be frothing.
3. Layer cookies, then pour cream over, then cookies, etc. in 13x9 pan until cookies are gone. Top layer is cream smoothed over the top.
4. Refrigerate for a few hours. (May put fruit on top before serving.)
Makes 15 servings
Ingredients:
1 can evaporated milk
1 can Nestle Media Crema (or one pint half & half)
1 can sweetened condensed milk
7 limes
2 rolls of Maria cookies
Directions:
1. In blender, mix 3 types of milk. Blend on med. speed.
2. While still blending, cut limes in half, remove center cover from blender container, and squeeze limes ½ at a time into blender. Cream should be frothing.
3. Layer cookies, then pour cream over, then cookies, etc. in 13x9 pan until cookies are gone. Top layer is cream smoothed over the top.
4. Refrigerate for a few hours. (May put fruit on top before serving.)
Rice Pudding
by Grandma Edith Malloy
6 servings
Ingredients:
2 large eggs, or 4 egg yolks
1/2 cup sugar
1/4 tsp salt
2 cups milk
nutmeg for flavoring
1/2 tsp vanilla
2 cups cooked rice
3/4 cup raisins, plumped
Directions:
1. Mix all ingredients, pour into 1 quart casserole and set in pan of 1 inch deep water. Sprinkle generously with nutmeg.
2. Bake at 350° about 50 minutes until set at edges but still creamy in the center.
Febrina Malloy's version: use 1/2 cup raisins instead of 3/4 cup, and bake for 1 hour and 15 minutes.
6 servings
Ingredients:
2 large eggs, or 4 egg yolks
1/2 cup sugar
1/4 tsp salt
2 cups milk
nutmeg for flavoring
1/2 tsp vanilla
2 cups cooked rice
3/4 cup raisins, plumped
Directions:
1. Mix all ingredients, pour into 1 quart casserole and set in pan of 1 inch deep water. Sprinkle generously with nutmeg.
2. Bake at 350° about 50 minutes until set at edges but still creamy in the center.
Febrina Malloy's version: use 1/2 cup raisins instead of 3/4 cup, and bake for 1 hour and 15 minutes.
Bavarian Cream
by Febrina Picone Malloy
serves 6
Ingredients:
1 envelope gelatin
1/4 cup sugar
1/8 tsp salt
2 egg yolks
1 1/4 cup milk
1/2 tsp vanilla (unless using creme de cocoa)
2 egg whites
1/4 cup sugar
1 cup heavy cream, whipped, or 2/3 cup icy cold evaporated milk, whipped
3 TB creme de cocoa (optional)
Directions:
1. Mix thoroughly gelatin, 1/4 cup sugar, and salt. Beat together egg yolks and milk.
2. Add milk mixture to gelatin mixture and cook over boiling water, stirring constantly until dissolved, about 8 minutes.
3. Remove from heat. Add vanilla, unless using creme de cocoa. Chill to egg white consistency.
4. Beat egg whites until stiff. Beat in 1/4 cup sugar. Fold in gelatin mixture, then whipped cream. Add creme de cocoa, if using. Turn into 4 cup mold or individual molds. Chill until firm.
serves 6
Ingredients:
1 envelope gelatin
1/4 cup sugar
1/8 tsp salt
2 egg yolks
1 1/4 cup milk
1/2 tsp vanilla (unless using creme de cocoa)
2 egg whites
1/4 cup sugar
1 cup heavy cream, whipped, or 2/3 cup icy cold evaporated milk, whipped
3 TB creme de cocoa (optional)
Directions:
1. Mix thoroughly gelatin, 1/4 cup sugar, and salt. Beat together egg yolks and milk.
2. Add milk mixture to gelatin mixture and cook over boiling water, stirring constantly until dissolved, about 8 minutes.
3. Remove from heat. Add vanilla, unless using creme de cocoa. Chill to egg white consistency.
4. Beat egg whites until stiff. Beat in 1/4 cup sugar. Fold in gelatin mixture, then whipped cream. Add creme de cocoa, if using. Turn into 4 cup mold or individual molds. Chill until firm.
Pineapple Pie
by Febrina Picone Malloy
Ingredients:
pie dough for 9" pie, and lattice crust for top
2 cups unsweetened crushed pineapple, undrained (even better with pineapple chunks)
2 TB tapioca (if using pineapple chunks add 1 tsp more tapioca)
3/4 cup (scant) sugar (if using pineapple in syrup, use 1/3 cup sugar)
dash salt
2 tsp lemon juice
1/2 tsp vanilla
1 TB apricot jam or enough to spread thinly on crust before filling
butter
Directions:
1. Combine pineapple, tapioca, sugar, salt, lemon juice, and vanilla. Allow mixture to sit while rolling out pie dough and lining pie pan (at least 5 minutes).
2. Spread jam thinly on pie crust. Pour in pineapple mixture. Dot with butter. Cover with lattice top crust.
3. Bake at 425° for 10 minutes, then lower to 400° or 350° for about 20 minutes.
Ingredients:
pie dough for 9" pie, and lattice crust for top
2 cups unsweetened crushed pineapple, undrained (even better with pineapple chunks)
2 TB tapioca (if using pineapple chunks add 1 tsp more tapioca)
3/4 cup (scant) sugar (if using pineapple in syrup, use 1/3 cup sugar)
dash salt
2 tsp lemon juice
1/2 tsp vanilla
1 TB apricot jam or enough to spread thinly on crust before filling
butter
Directions:
1. Combine pineapple, tapioca, sugar, salt, lemon juice, and vanilla. Allow mixture to sit while rolling out pie dough and lining pie pan (at least 5 minutes).
2. Spread jam thinly on pie crust. Pour in pineapple mixture. Dot with butter. Cover with lattice top crust.
3. Bake at 425° for 10 minutes, then lower to 400° or 350° for about 20 minutes.
Blueberry Strawberry Pie
by Mike Malloy
Ingredients:
pastry for a 9" two-crust pie
3/4 cup sugar
1/2 cup flour
1 16 oz package frozen strawberries
1 16 oz package frozen or canned blueberries
1 TB lemon juice
Directions:
1. Line a 9" pie pan with pastry for the bottom crust.
2. Preheat oven to 425E.
3. Mix sugar and flour in a large bowl. Stir in fruit and lemon juice. Turn into pastry-lined pie plate.
4. Cover and seal with top pastry.
5. Cut slits in top pastry. (If you have Mary Rose available, have her cut pretty stars for your slits.)
6. Bake 35-45 minutes, or until crust is brown and juice begins to bubble through slits.
7. Cool in pie plate on wire rack.
8. Cut in very small pieces because everyone will want some!
Ingredients:
pastry for a 9" two-crust pie
3/4 cup sugar
1/2 cup flour
1 16 oz package frozen strawberries
1 16 oz package frozen or canned blueberries
1 TB lemon juice
Directions:
1. Line a 9" pie pan with pastry for the bottom crust.
2. Preheat oven to 425E.
3. Mix sugar and flour in a large bowl. Stir in fruit and lemon juice. Turn into pastry-lined pie plate.
4. Cover and seal with top pastry.
5. Cut slits in top pastry. (If you have Mary Rose available, have her cut pretty stars for your slits.)
6. Bake 35-45 minutes, or until crust is brown and juice begins to bubble through slits.
7. Cool in pie plate on wire rack.
8. Cut in very small pieces because everyone will want some!
Chocolate or Coconut Pie
by Anita Niemann (Laurel Horky Malloy’s Grandmother)
Ingredients:
1 cup sugar (3/4 cup with coconut)
3 heaping TB flour
2 heaping TB Cocoa or 1/2 cup coconut
2 cups milk
2 egg yolks, beaten
1 tsp vanilla
1 prebaked pie shell
Directions:
1. Stir sugar, flour, and cocoa together in saucepan.
2. Gradually stir in milk and egg.
3. Cook over medium heat, stirring constantly, until thick.
4. Add vanilla and cocoa or coconut and put into pie shell.
Ingredients:
1 cup sugar (3/4 cup with coconut)
3 heaping TB flour
2 heaping TB Cocoa or 1/2 cup coconut
2 cups milk
2 egg yolks, beaten
1 tsp vanilla
1 prebaked pie shell
Directions:
1. Stir sugar, flour, and cocoa together in saucepan.
2. Gradually stir in milk and egg.
3. Cook over medium heat, stirring constantly, until thick.
4. Add vanilla and cocoa or coconut and put into pie shell.
Martha Washington Pie
by Grandma Edith Malloy
This pie is one of the most often requested for holiday get-togethers. Delicious!
Ingredients:
2 1/2 lbs (about 7 medium large) apples: Rome, Golden Delicious, or others that hold shape
1 cup unsweetened pineapple juice (remove 1 TB to mix with cornstarch)
1 cup sugar
1 TB cornstarch
1 TB butter
1 tsp vanilla
unbaked pie crust for 9" pie
pie dough for lattice top (optional)
Directions:
1. Dissolve sugar in pineapple juice in saucepan. Bring to boil and turn off heat.
2. Pare, core, and cut apples in quarters. (If very large apples, cut in sixths.)
3. Simmer apples in the juice, stirring gently, occasionally, until almost tender.
4. Turn off heat. Carefully remove apples.
5. Mix cornstarch with 1 TB cold juice and add to syrup.
6. Cook and stir until it boils about 1 minute and thickens.
7. Add butter and vanilla.
8. Arrange half the apples in the crust, core side up.
9. Arrange rest core down.
10. Pour syrup over all.
11. Make lattice top and crimp edges.
12. Bake at 450° 10 minutes, then 350° for 35 minutes.
This pie is one of the most often requested for holiday get-togethers. Delicious!
Ingredients:
2 1/2 lbs (about 7 medium large) apples: Rome, Golden Delicious, or others that hold shape
1 cup unsweetened pineapple juice (remove 1 TB to mix with cornstarch)
1 cup sugar
1 TB cornstarch
1 TB butter
1 tsp vanilla
unbaked pie crust for 9" pie
pie dough for lattice top (optional)
Directions:
1. Dissolve sugar in pineapple juice in saucepan. Bring to boil and turn off heat.
2. Pare, core, and cut apples in quarters. (If very large apples, cut in sixths.)
3. Simmer apples in the juice, stirring gently, occasionally, until almost tender.
4. Turn off heat. Carefully remove apples.
5. Mix cornstarch with 1 TB cold juice and add to syrup.
6. Cook and stir until it boils about 1 minute and thickens.
7. Add butter and vanilla.
8. Arrange half the apples in the crust, core side up.
9. Arrange rest core down.
10. Pour syrup over all.
11. Make lattice top and crimp edges.
12. Bake at 450° 10 minutes, then 350° for 35 minutes.
Pie Crust and Cinnamon Crisps
by Febrina Picone Malloy
1 9" double crust and 1 10" single crust
If you ever tasted one of Mom's pies, you were in for a treat. Her crust was thin, flaky, and oh-so-delicious. Others have tried and failed to duplicate it, but in case you want to give it a go, here's her recipe.
Ingredients:
3 cups flour
1 1/2 tsp salt
1/2 cup plus 2 TB shortening, well chilled
1/2 cup margarine, well chilled
6 TB ice water
For Cinnamon Crisps:
1/4 cup sugar
1 tsp cinnamon
Directions:
1. Stir salt into flour.
2. Add shortening and cut in with pastry blender until very fine.
3. Add margarine and cut in until size of large peas.
4. Mix in ice water, 1 TB at a time, lightly with fork.
5. Gather dough together into a ball. If it won’t form a ball, add teaspoon more water.
6. Divide dough and roll out between two sheets of wax paper, with a little flour sprinkled on each side of dough.
7. Chilling dough thoroughly improves crust and makes handling easier. Never re-roll, and handle dough as little as possible.
8. Leftover dough may be wrapped in plastic and frozen. Defrost only until pliable.
9. When baking pie, always preheat oven.
For Cinnamon Crisps:
1. After making the pie, take the scraps that you cut off, form them lightly into a ball, and roll out.
2. Cut into strips and place on a cookie sheet.
3. Mix sugar and cinnamon; sprinkle all over the dough.
4. Bake in the oven with the pie until light brown. They only take a few minutes. Watch carefully so they don't burn!
5. Cool enough to handle, then call the children and share them out equally. Enjoy!
1 9" double crust and 1 10" single crust
If you ever tasted one of Mom's pies, you were in for a treat. Her crust was thin, flaky, and oh-so-delicious. Others have tried and failed to duplicate it, but in case you want to give it a go, here's her recipe.
Ingredients:
3 cups flour
1 1/2 tsp salt
1/2 cup plus 2 TB shortening, well chilled
1/2 cup margarine, well chilled
6 TB ice water
For Cinnamon Crisps:
1/4 cup sugar
1 tsp cinnamon
Directions:
1. Stir salt into flour.
2. Add shortening and cut in with pastry blender until very fine.
3. Add margarine and cut in until size of large peas.
4. Mix in ice water, 1 TB at a time, lightly with fork.
5. Gather dough together into a ball. If it won’t form a ball, add teaspoon more water.
6. Divide dough and roll out between two sheets of wax paper, with a little flour sprinkled on each side of dough.
7. Chilling dough thoroughly improves crust and makes handling easier. Never re-roll, and handle dough as little as possible.
8. Leftover dough may be wrapped in plastic and frozen. Defrost only until pliable.
9. When baking pie, always preheat oven.
For Cinnamon Crisps:
1. After making the pie, take the scraps that you cut off, form them lightly into a ball, and roll out.
2. Cut into strips and place on a cookie sheet.
3. Mix sugar and cinnamon; sprinkle all over the dough.
4. Bake in the oven with the pie until light brown. They only take a few minutes. Watch carefully so they don't burn!
5. Cool enough to handle, then call the children and share them out equally. Enjoy!
Spicy Apple Pie
by Febrina Picone Malloy
Ingredients:
pastry for 9" pie
3/4 cup sugar
1 tsp cinnamon
1 tsp nutmeg
dash allspice
3-4 TB flour
6-7 cups sliced apples
1 TB lemon juice (unless apples are very tart)
1 TB butter
Directions:
1. Mix sugar, spices, and flour; gently stir sugar mixture and juice into apples.
2. Pour into pastry-lined 9" pie pan. Dot with butter. Top with pastry, crimp, and vent.
3. Bake pie at 450 degrees 10 minutes, then 375 degrees about 50 minutes.
4. Cover edges with foil or brown paper if browning too quickly.
Ingredients:
pastry for 9" pie
3/4 cup sugar
1 tsp cinnamon
1 tsp nutmeg
dash allspice
3-4 TB flour
6-7 cups sliced apples
1 TB lemon juice (unless apples are very tart)
1 TB butter
Directions:
1. Mix sugar, spices, and flour; gently stir sugar mixture and juice into apples.
2. Pour into pastry-lined 9" pie pan. Dot with butter. Top with pastry, crimp, and vent.
3. Bake pie at 450 degrees 10 minutes, then 375 degrees about 50 minutes.
4. Cover edges with foil or brown paper if browning too quickly.
Pumpkin Pie
by Grandma Edith Malloy
10" pie (or deep 9")
Ingredients:
3/4 cup sugar
1/2 scant tsp salt
1/2 tsp ginger
1 1/2 tsp cinnamon
1/2 scant tsp allspice
1 lb can pumpkin (about 1 1/2 cup)
1 12 oz. can evaporated milk (about 1 1/2 cup)
2 large eggs, beaten
Directions:
1. Mix sugar with dry ingredients.
2. Mix pumpkin with eggs and all other ingredients. Beat 2 minutes.
3. Pour into unbaked 10" pie shell.
4. Bake at 450° for 15 minutes, then at 350° 45 minutes longer.
5. May be frozen before baking.
Notes from Bill Malloy: Try pre-baking the pie shell with beans or pie weights, covered with foil, at 400 degrees for about 8 minutes. Then remove covering and bake again at 400 to 425 for about 3 or 4 minutes until just beginning to color. Cool and fill as usual, then bake at 325 until filling is set (knife tip dry), about 40 minutes. If not done then, lower to 300 degrees and put cookie sheet under pie pan.
10" pie (or deep 9")
Ingredients:
3/4 cup sugar
1/2 scant tsp salt
1/2 tsp ginger
1 1/2 tsp cinnamon
1/2 scant tsp allspice
1 lb can pumpkin (about 1 1/2 cup)
1 12 oz. can evaporated milk (about 1 1/2 cup)
2 large eggs, beaten
Directions:
1. Mix sugar with dry ingredients.
2. Mix pumpkin with eggs and all other ingredients. Beat 2 minutes.
3. Pour into unbaked 10" pie shell.
4. Bake at 450° for 15 minutes, then at 350° 45 minutes longer.
5. May be frozen before baking.
Notes from Bill Malloy: Try pre-baking the pie shell with beans or pie weights, covered with foil, at 400 degrees for about 8 minutes. Then remove covering and bake again at 400 to 425 for about 3 or 4 minutes until just beginning to color. Cool and fill as usual, then bake at 325 until filling is set (knife tip dry), about 40 minutes. If not done then, lower to 300 degrees and put cookie sheet under pie pan.
Plantation Eggnog Pie
by Febrina Picone Malloy
Won 3rd prize in a Knox gelatin contest, judged on economy, nutritional value, originality, and ease of preparation. Prize was a blender.
Ingredients:
1 envelope gelatin
1/4 cup cold milk
2 eggs, separated
1/4 cup dark corn syrup
1/2 cup sugar (divided use)
1/4 tsp salt
1 cup hot water
1/3 cup dry skim milk powder
2 egg whites (use pasteurized egg whites, or see substitutes below)
1 cup evaporated milk
1 TB dark rum, or rum flavoring to taste
nutmeg
1 9" pastry shell
Directions:
1. Preheat oven to 450°.
2. Prick bottom and sides of pastry shell with a fork and bake until light brown, about 8 minutes. Cool on a rack.
3. Soften gelatin in cold milk.
4. Mix egg yolks, corn syrup, 1/4 cup sugar, and salt in heavy sauce pan. Add hot water gradually and then dry milk powder, stirring constantly. Stir or whisk over low heat until mixture coats a metal spoon. (Soft custard stage)
5. Remove from heat and stir in softened gelatin. Add evaporated milk and flavoring. Set in pan of ice water until it begins to thicken.
6. Meanwhile, beat the egg whites until foamy throughout and gradually add 1/4 cup sugar. Continue beating until stiff peaks form. Fold into partially thickened gelatin mixture.
7. Pour into cold pastry shell. Sprinkle top with nutmeg and chill until firm.
To avoid using raw egg whites, there are three options:
1. Substitute 1 8 oz tub of Cool Whip Lite, thawed, instead of the beaten egg whites. (Do not use additional sugar.)
2. Use regular milk in place of the evaporated milk, add 1/4 cup sugar to the first mixture, and replace the egg whites with 1 cup heavy cream, whipped.
3. Replace the raw egg whites with 4 tsp powdered egg whites and 1/4 cup water, following the directions given above for raw egg whites.
Won 3rd prize in a Knox gelatin contest, judged on economy, nutritional value, originality, and ease of preparation. Prize was a blender.
Ingredients:
1 envelope gelatin
1/4 cup cold milk
2 eggs, separated
1/4 cup dark corn syrup
1/2 cup sugar (divided use)
1/4 tsp salt
1 cup hot water
1/3 cup dry skim milk powder
2 egg whites (use pasteurized egg whites, or see substitutes below)
1 cup evaporated milk
1 TB dark rum, or rum flavoring to taste
nutmeg
1 9" pastry shell
Directions:
1. Preheat oven to 450°.
2. Prick bottom and sides of pastry shell with a fork and bake until light brown, about 8 minutes. Cool on a rack.
3. Soften gelatin in cold milk.
4. Mix egg yolks, corn syrup, 1/4 cup sugar, and salt in heavy sauce pan. Add hot water gradually and then dry milk powder, stirring constantly. Stir or whisk over low heat until mixture coats a metal spoon. (Soft custard stage)
5. Remove from heat and stir in softened gelatin. Add evaporated milk and flavoring. Set in pan of ice water until it begins to thicken.
6. Meanwhile, beat the egg whites until foamy throughout and gradually add 1/4 cup sugar. Continue beating until stiff peaks form. Fold into partially thickened gelatin mixture.
7. Pour into cold pastry shell. Sprinkle top with nutmeg and chill until firm.
To avoid using raw egg whites, there are three options:
1. Substitute 1 8 oz tub of Cool Whip Lite, thawed, instead of the beaten egg whites. (Do not use additional sugar.)
2. Use regular milk in place of the evaporated milk, add 1/4 cup sugar to the first mixture, and replace the egg whites with 1 cup heavy cream, whipped.
3. Replace the raw egg whites with 4 tsp powdered egg whites and 1/4 cup water, following the directions given above for raw egg whites.
Mince Pie
by Grandma Edith Malloy
Ingredients:
1 jar Cross and Blackwell mincemeat
1 tart apple, chopped small
1 jigger whiskey or brandy
Directions:
1. Mix ingredients in large jar or covered bowl and refrigerate overnight.
2. Empty contents into pastry-lined 9" pie plate.
3. Cover with top pastry crust, seal edges and cut slits in top for steam to escape.
4. Bake in 425° oven for about 35 minutes, until nicely browned.
5. For best flavor, warm before serving.
Ingredients:
1 jar Cross and Blackwell mincemeat
1 tart apple, chopped small
1 jigger whiskey or brandy
Directions:
1. Mix ingredients in large jar or covered bowl and refrigerate overnight.
2. Empty contents into pastry-lined 9" pie plate.
3. Cover with top pastry crust, seal edges and cut slits in top for steam to escape.
4. Bake in 425° oven for about 35 minutes, until nicely browned.
5. For best flavor, warm before serving.
Pie Crust
by Febrina Picone Malloy
Ingredients:
1 9" double crust and 1 10" single crust
3 cups flour
1 1/2 tsp salt
1/2 cup plus 2 TB shortening, well chilled
1/2 cup margarine, well chilled
6 TB ice water
Directions:
1. Stir salt into flour.
2. Add shortening and cut in with pastry blender until very fine.
3. Add margarine and cut in until size of large peas.
4. Mix in ice water, 1 TB at a time, lightly with fork.
5. Gather dough together into a ball. If it won’t form a ball, add teaspoon more water.
6. Divide dough and roll out between two sheets of wax paper, with a little flour
sprinkled on each side of dough.
7. Chilling dough thoroughly improves crust and makes handling easier. Never re-roll,
and handle dough as little as possible.
8. Leftover dough may be wrapped in plastic and frozen. Defrost only until pliable.
9. When baking pie, always preheat oven.
Ingredients:
1 9" double crust and 1 10" single crust
3 cups flour
1 1/2 tsp salt
1/2 cup plus 2 TB shortening, well chilled
1/2 cup margarine, well chilled
6 TB ice water
Directions:
1. Stir salt into flour.
2. Add shortening and cut in with pastry blender until very fine.
3. Add margarine and cut in until size of large peas.
4. Mix in ice water, 1 TB at a time, lightly with fork.
5. Gather dough together into a ball. If it won’t form a ball, add teaspoon more water.
6. Divide dough and roll out between two sheets of wax paper, with a little flour
sprinkled on each side of dough.
7. Chilling dough thoroughly improves crust and makes handling easier. Never re-roll,
and handle dough as little as possible.
8. Leftover dough may be wrapped in plastic and frozen. Defrost only until pliable.
9. When baking pie, always preheat oven.
Cheese Cake Squares
by Febrina Picone Malloy
Crust:
5 TB butter or margarine
1/3 cup light brown sugar, packed
1 cup flour
1/4 cup nuts, chopped
Filling:
1/2 cup sugar
1 8 oz package cream cheese
1 egg
2 TB milk
1/2 tsp vanilla
2 TB lemon juice
Directions:
1. Cream butter and sugar.
2. Add nuts and flour. Take out about 3/4 cup and save. Press remainder in 8 x 8 pan.
3. Bake at 350° 12-15 minutes.
4. Blend 1/2 cup sugar with cream cheese.
5. Add next four items and beat well. Spread over crust. Sprinkle reserved crumb mixture over top.
6. Bake at 350° 25 minutes.
7. When cool, cover with plastic or foil and freeze.
8. Cut into small squares. Use amount wanted and store the rest in freezer.
Note: Could use 9" pie pan instead of 8" square, or double recipe and use 13x9 pan. We like them best when defrosted but still icy and firm. However, it is only necessary to keep chilled in refrigerator as for cheesecake, if used within a day or two.
Crust:
5 TB butter or margarine
1/3 cup light brown sugar, packed
1 cup flour
1/4 cup nuts, chopped
Filling:
1/2 cup sugar
1 8 oz package cream cheese
1 egg
2 TB milk
1/2 tsp vanilla
2 TB lemon juice
Directions:
1. Cream butter and sugar.
2. Add nuts and flour. Take out about 3/4 cup and save. Press remainder in 8 x 8 pan.
3. Bake at 350° 12-15 minutes.
4. Blend 1/2 cup sugar with cream cheese.
5. Add next four items and beat well. Spread over crust. Sprinkle reserved crumb mixture over top.
6. Bake at 350° 25 minutes.
7. When cool, cover with plastic or foil and freeze.
8. Cut into small squares. Use amount wanted and store the rest in freezer.
Note: Could use 9" pie pan instead of 8" square, or double recipe and use 13x9 pan. We like them best when defrosted but still icy and firm. However, it is only necessary to keep chilled in refrigerator as for cheesecake, if used within a day or two.
Strawberry Surprise
by Cyndi Malloy
My dear Aunt Helen Zumello used to make this. I like to add blueberries to this recipe when I make it on patriotic holidays... Red, White, and Blue!
I put the pretzels in a large Ziploc bag and roll with a rolling pin to crush them. You can also roll with a can. The pretzels should be crushed to the point of not being obvious sticks, but not to the point of being powder.
Crust:
2 cups crushed pretzels
3/4 cup butter, very soft, or melted
2 TB sugar
Middle layer:
8 oz cream cheese, softened
1 small container of Cool Whip
1 cup sugar
Top layer:
1 6 oz package strawberry jello
2 cups boiling water
2 10 oz packages frozen strawberries
1 20 oz can crushed pineapple, drained well
Directions:
1. Mix pretzels, butter, and 2 TB sugar and press into a 9 x 13 inch Pyrex pan.
2. Bake at 400° 7 to 10 minutes, until slightly bubbly and brown.
3. Mix cream cheese, cool whip, and 1 cup sugar gently with spoon and then pour over crushed pretzel crust.
4. Stir together Jello and boiling water, then add frozen strawberries and crushed pineapple.
5. Chill until slightly jelled. Watch closely, as it will jell quickly in 10 minutes or less.
6. Pour Jello mixture over cream cheese layer. If you are adding blueberries, now is the time to add them. Gently press the blueberries individually into the Jello layer.
7. Refrigerate, then enjoy!
My dear Aunt Helen Zumello used to make this. I like to add blueberries to this recipe when I make it on patriotic holidays... Red, White, and Blue!
I put the pretzels in a large Ziploc bag and roll with a rolling pin to crush them. You can also roll with a can. The pretzels should be crushed to the point of not being obvious sticks, but not to the point of being powder.
Crust:
2 cups crushed pretzels
3/4 cup butter, very soft, or melted
2 TB sugar
Middle layer:
8 oz cream cheese, softened
1 small container of Cool Whip
1 cup sugar
Top layer:
1 6 oz package strawberry jello
2 cups boiling water
2 10 oz packages frozen strawberries
1 20 oz can crushed pineapple, drained well
Directions:
1. Mix pretzels, butter, and 2 TB sugar and press into a 9 x 13 inch Pyrex pan.
2. Bake at 400° 7 to 10 minutes, until slightly bubbly and brown.
3. Mix cream cheese, cool whip, and 1 cup sugar gently with spoon and then pour over crushed pretzel crust.
4. Stir together Jello and boiling water, then add frozen strawberries and crushed pineapple.
5. Chill until slightly jelled. Watch closely, as it will jell quickly in 10 minutes or less.
6. Pour Jello mixture over cream cheese layer. If you are adding blueberries, now is the time to add them. Gently press the blueberries individually into the Jello layer.
7. Refrigerate, then enjoy!
Sicilian Cream Puffs
by Febrina Malloy42-45 walnut size puffs
The filling is what sets these Sicilian-style cream puffs apart from the rest. Jean Chacon, Febrina’s sister, once said that, when she didn’t want to go through the bother of making the puffs, she would spread the filling in a graham cracker pie crust. Although Bessie always made them for Christmas, in recent years, Cream Puffs have been our traditional Easter dessert. The puffs are best when made just a few hours before serving. We always make the filling after dinner, fill the puffs, and immediately pass them around to all. There are never any leftovers!
Shells:
1 cup water
1/4 cup butter or margarine
1/4 cup shortening
1/2 tsp sugar
1 cup sifted flour
4 eggs
Instructions:
1. Heat water, butter, shortening, and sugar in saucepan to rolling boil.
2. Stir in flour all at once. Stir vigorously over low heat until mixture leaves sides of pan and forms solid mass, about 1 minute.
3. Remove from heat and cool a minute or two.
4. Beat in eggs, one at a time, incorporating each egg completely before adding the next one. Continue beating until smooth and velvety. Your arm will be sore!
5. Drop by teaspoons onto very lightly greased baking sheet.
6. Bake in oven preheated to 425°. After baking at this temperature for 12 minutes, turn down to 375° and turn pan around for even baking. Bake about 15 minutes longer, until light golden brown.
7. Allow to cool slowly, away from heat or draft.
8. Fill as soon as cold. Dust top with sifted confectioners sugar.
Filling:
1 pint ricotta, as fresh as possible
about 1/4 cup powdered sugar
2 tsp vanilla
1 small plain milk chocolate candy bar, cut small (optional)
1/2 pint whipping cream, whipped
dash of cinnamon
Instructions:
1. Beat cheese until creamy, then add sugar and vanilla.
2. Add the sugar and vanilla sparingly, then taste and add more if needed.
3. Fold whipped cream into first mixture.
4. Fold in chocolate pieces if used, trying to disperse throughout filling, but use sparingly.
5. Keep covered and chilled until ready to use. Extra filling can be frozen.
Super Deluxe Chocolate Frosting
by Grandma Edith Malloy
This recipe is very tricky to get right. It has been the source of much frustration, but is worth the effort if it comes out right, and even the failures taste great!
Ingredients:
3 1/4 cup sifted confectioners sugar
1/2 cup milk
4 egg yolks
5 1/2 squares unsweetened chocolate
2 TB butter
Directions:
1. Melt butter and chocolate over hot water in top of double boiler.
2. Add sugar, egg, and milk.
3. Beat with rotary beater until well blended.
4. Place top of double boiler inside large bowl filled with ice water. Let stand 5 minutes or until cold, then beat until fluffy and of desired consistency.
This recipe is very tricky to get right. It has been the source of much frustration, but is worth the effort if it comes out right, and even the failures taste great!
Ingredients:
3 1/4 cup sifted confectioners sugar
1/2 cup milk
4 egg yolks
5 1/2 squares unsweetened chocolate
2 TB butter
Directions:
1. Melt butter and chocolate over hot water in top of double boiler.
2. Add sugar, egg, and milk.
3. Beat with rotary beater until well blended.
4. Place top of double boiler inside large bowl filled with ice water. Let stand 5 minutes or until cold, then beat until fluffy and of desired consistency.
Irish Cream Frosting
by Kathy Malloy Valenzuela
Ingredients:
6 egg yolks
3/4 cups sugar
1/2 cup light corn syrup
1 cup unsalted butter, softened
2 TB Bailey's Irish Cream (or more, to taste)
Directions:
1. In a large mixing bowl, beat yolks until light in color.
2. Combine sugar and corn syrup in a small saucepan and heat, stirring constantly, until sugar dissolves and syrup comes to a rolling boil, the entire surface covered with large bubbles.
3. Remove from heat and immediately pour into yolk mixture, beating on medium speed. Don't allow syrup to fall directly onto beaters.
4. Continue beating until completely cool.
5. Gradually beat in the softened butter and Bailey's Irish Cream. If frosting will be refrigerated, be sure to bring it to room temperature before re-beating and frosting.
Ingredients:
6 egg yolks
3/4 cups sugar
1/2 cup light corn syrup
1 cup unsalted butter, softened
2 TB Bailey's Irish Cream (or more, to taste)
Directions:
1. In a large mixing bowl, beat yolks until light in color.
2. Combine sugar and corn syrup in a small saucepan and heat, stirring constantly, until sugar dissolves and syrup comes to a rolling boil, the entire surface covered with large bubbles.
3. Remove from heat and immediately pour into yolk mixture, beating on medium speed. Don't allow syrup to fall directly onto beaters.
4. Continue beating until completely cool.
5. Gradually beat in the softened butter and Bailey's Irish Cream. If frosting will be refrigerated, be sure to bring it to room temperature before re-beating and frosting.
Kathy's Irish Cream Cake
by Kathy Malloy Valenzuela
Ingredients:
2 cups all purpose flour
1 1/2 cups sugar
1/2 cup butter
1 cup milk
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 TB Bailey's Irish Cream
3 eggs
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour two 8" or 9" pans, or a 13"x 9" rectangle.
3. Beat all ingredients on low speed, scraping bowl constantly, 30 seconds.
4. Beat on high speed 3 minutes.
5. Pour into pan(s) and bake 30-35 minutes.
6. When cool, frost with Irish Cream Frosting.
Ingredients:
2 cups all purpose flour
1 1/2 cups sugar
1/2 cup butter
1 cup milk
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 TB Bailey's Irish Cream
3 eggs
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour two 8" or 9" pans, or a 13"x 9" rectangle.
3. Beat all ingredients on low speed, scraping bowl constantly, 30 seconds.
4. Beat on high speed 3 minutes.
5. Pour into pan(s) and bake 30-35 minutes.
6. When cool, frost with Irish Cream Frosting.
Chocolate Frosting
by Kathy Malloy Valenzuela
Ingredients:
2 cups whipping cream
2 TB sugar
1 tsp. vanilla
2 TB Kahlua
10 oz. bittersweet chocolate or 1 pkg. semi-sweet chocolate chips
Directions:
1. Refrigerate mixing bowl and beaters until very cold.
2. Meanwhile, melt chocolate in a double boiler or in microwave on high, stirring every 20 seconds. Cool chocolate.
3. Beat cream and sugar in chilled bowl until beater marks show distinctly.
4. Add vanilla and Kahlua and beat until soft peaks form.
5. Set aside and reserve one cup whipped cream for decorating.
6. Pour cooled, melted chocolate into remaining whipped cream and beat well.
Ingredients:
2 cups whipping cream
2 TB sugar
1 tsp. vanilla
2 TB Kahlua
10 oz. bittersweet chocolate or 1 pkg. semi-sweet chocolate chips
Directions:
1. Refrigerate mixing bowl and beaters until very cold.
2. Meanwhile, melt chocolate in a double boiler or in microwave on high, stirring every 20 seconds. Cool chocolate.
3. Beat cream and sugar in chilled bowl until beater marks show distinctly.
4. Add vanilla and Kahlua and beat until soft peaks form.
5. Set aside and reserve one cup whipped cream for decorating.
6. Pour cooled, melted chocolate into remaining whipped cream and beat well.
Kathy's Famous "Pastel de Tres Chocolates"
by Kathy Malloy Valenzuela
Cake using three types of chocolate. (Made famous by the Mexico City Lion's Club.)
Cake:
1 2/3 cups all purpose flour
1 1/2 cups sugar
2/3 cup cocoa
1/2 cup butter
1 1/2 cup buttermilk ( or sour milk: add 2 tsp lemon juice or white vinegar to regular milk)
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 TB Kahlua
2 eggs
Frosting:
chocolate syrup
Chocolate Frosting
marachino cherry
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour two 8" or 9" pans, or a 13"x9" rectangle.
3. Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed 3 minutes. Pour into pan(s) and bake 30-35 minutes.
4. When cool, spread cake layers with chocolate syrup. Frost with Chocolate Frosting, so that it is fluffy, not smooth.
5. Drizzle more syrup over the top of the cake in a criss-cross pattern, being careful not to get too close to the edge. Using a star tip and reserved whipped cream, pipe stars around the edge of the cake and in the center. Top the center star with a marachino cherry.
Cake using three types of chocolate. (Made famous by the Mexico City Lion's Club.)
Cake:
1 2/3 cups all purpose flour
1 1/2 cups sugar
2/3 cup cocoa
1/2 cup butter
1 1/2 cup buttermilk ( or sour milk: add 2 tsp lemon juice or white vinegar to regular milk)
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 TB Kahlua
2 eggs
Frosting:
chocolate syrup
Chocolate Frosting
marachino cherry
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour two 8" or 9" pans, or a 13"x9" rectangle.
3. Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed 3 minutes. Pour into pan(s) and bake 30-35 minutes.
4. When cool, spread cake layers with chocolate syrup. Frost with Chocolate Frosting, so that it is fluffy, not smooth.
5. Drizzle more syrup over the top of the cake in a criss-cross pattern, being careful not to get too close to the edge. Using a star tip and reserved whipped cream, pipe stars around the edge of the cake and in the center. Top the center star with a marachino cherry.
Chocolate Cake
by Helen McCulley Brandt
Be sure to have pans greased and floured and oven preheated before final mixing. Cake must be baked immediately.
Ingredients:
2 1/2 cups sugar
1/2 cup butter, softened
3 eggs
1 1/4 tsp soda
5/8 cup sour milk (to make sour milk, place 1 TB vinegar in a measuring cup and add milk to make 1 cup. Let stand for 15 minutes before measuring required amount.)
6 TB cocoa
2 1/2 cups flour (not cake flour)
1 1/4 cup boiling water
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour two 8" round pans.
3. Mix sugar, butter, & eggs together.
4. Add soda, milk, and cocoa, and mix well.
5. Mix in flour.
6. Add water last and mix thoroughly. Batter will be very thin.
7. Bake about 35 minutes, until toothpick comes out clean.
8. When cooled, frost with a light, fluffy frosting.
Be sure to have pans greased and floured and oven preheated before final mixing. Cake must be baked immediately.
Ingredients:
2 1/2 cups sugar
1/2 cup butter, softened
3 eggs
1 1/4 tsp soda
5/8 cup sour milk (to make sour milk, place 1 TB vinegar in a measuring cup and add milk to make 1 cup. Let stand for 15 minutes before measuring required amount.)
6 TB cocoa
2 1/2 cups flour (not cake flour)
1 1/4 cup boiling water
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour two 8" round pans.
3. Mix sugar, butter, & eggs together.
4. Add soda, milk, and cocoa, and mix well.
5. Mix in flour.
6. Add water last and mix thoroughly. Batter will be very thin.
7. Bake about 35 minutes, until toothpick comes out clean.
8. When cooled, frost with a light, fluffy frosting.
Easy Cream Cheese Frosting
by Kathy Malloy Valenzuela
Ingredients:
2 (8 oz) pkgs cream cheese
1 cup sugar
1 egg (may substitute 1 egg white)
1 tsp vanilla
1 tsp lemon juice
Directions:
1. Cream together sugar and cream cheese.
2. Add egg and beat until smooth.
3. Add remaining ingredients and beat well.
Ingredients:
2 (8 oz) pkgs cream cheese
1 cup sugar
1 egg (may substitute 1 egg white)
1 tsp vanilla
1 tsp lemon juice
Directions:
1. Cream together sugar and cream cheese.
2. Add egg and beat until smooth.
3. Add remaining ingredients and beat well.
Kathy's Famous Carrot Cake
by Kathy Malloy Valenzuela
Made famous by Lions Club members of Mexico City.
Ingredients:
1 cup sugar
1/2 cup vegetable oil
3 eggs
1 tsp. vanilla
1 cup whole wheat flour
1 cup all purpose white flour
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. baking soda
1/2 tsp. salt
3 cups shredded carrots
1 cup coarsely chopped nuts
1 cup raisins
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour two 8" or 9" round pans, or a 13"x9" rectangular pan.
3. Mix sugar, oil, eggs and vanilla until blended; beat one minute on high speed.
4. Mix dry ingredients together; stir into egg mixture and beat one minute on high speed.
5. Stir in carrots, raisins, and nuts.
6. Pour into pan(s) and bake 30-35 minutes, until toothpick comes out clean.
7. When cool, frost with Easy Cream Cheese Frosting.
Made famous by Lions Club members of Mexico City.
Ingredients:
1 cup sugar
1/2 cup vegetable oil
3 eggs
1 tsp. vanilla
1 cup whole wheat flour
1 cup all purpose white flour
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. baking soda
1/2 tsp. salt
3 cups shredded carrots
1 cup coarsely chopped nuts
1 cup raisins
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour two 8" or 9" round pans, or a 13"x9" rectangular pan.
3. Mix sugar, oil, eggs and vanilla until blended; beat one minute on high speed.
4. Mix dry ingredients together; stir into egg mixture and beat one minute on high speed.
5. Stir in carrots, raisins, and nuts.
6. Pour into pan(s) and bake 30-35 minutes, until toothpick comes out clean.
7. When cool, frost with Easy Cream Cheese Frosting.
Hot Milk Sponge Cake for Strawberry Shortcake
by Febrina Picone Malloy
Makes 2 8" layers
Pans must be ready and oven hot so that cake can be baked the moment it is mixed.
Ingredients:
3 eggs
1 1/2 cup sugar
1/4 + 1/8 tsp salt
1 tsp vanilla
1/2 tsp lemon extract
1 1/2 TB butter
3/4 cup boiling hot milk
1 1/4 cup flour, all purpose or cake
1 1/2 tsp baking powder, double acting
Directions:
1. Beat eggs until very light and thick.
2. Beat in sugar, salt, and vanilla.
3. Melt butter in hot milk; beat into eggs.
4. Sift or stir together flour and baking powder, then stir into batter by hand very quickly, mixing well.
5. Immediately pour into greased pans and bake at 350° until cake spring backs when touched lightly, 18-25 minutes.
Makes 2 8" layers
Pans must be ready and oven hot so that cake can be baked the moment it is mixed.
Ingredients:
3 eggs
1 1/2 cup sugar
1/4 + 1/8 tsp salt
1 tsp vanilla
1/2 tsp lemon extract
1 1/2 TB butter
3/4 cup boiling hot milk
1 1/4 cup flour, all purpose or cake
1 1/2 tsp baking powder, double acting
Directions:
1. Beat eggs until very light and thick.
2. Beat in sugar, salt, and vanilla.
3. Melt butter in hot milk; beat into eggs.
4. Sift or stir together flour and baking powder, then stir into batter by hand very quickly, mixing well.
5. Immediately pour into greased pans and bake at 350° until cake spring backs when touched lightly, 18-25 minutes.
Apple Coffee Cake
by Febrina Picone Malloy
Batter:
1 1/2 cup flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup soft shortening
1/2 cup milk
1 egg
1/4 tsp vanilla
Topping:
approx. 3 medium apples, sliced thick (also good with peaches,but cut amount of spices in half)
pinch allspice
1/8 tsp nutmeg
1/4 tsp cinnamon
cinnamon sugar (1 tsp cinnamon to 1/4 cup sugar)
2 TB light brown sugar, optional
Instructions:
1. Combine batter ingredients in large mixing bowl and beat at low speed 30 seconds.
2. Beat on medium speed, scraping bowl occasionally, 2 minutes.
3. Spread batter in greased 15 X 10 inch pan.
4. Sprinkle spices lightly all over batter.
5. Arrange apple slices, pushing edge slightly into batter.
6. Sprinkle on cinnamon sugar and brown sugar, if used.
7. Dot with butter.
8. Bake at 350° 30-40 minutes.
9. If apples are tart, sprinkle with confectioner’s sugar before serving.
Batter:
1 1/2 cup flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup soft shortening
1/2 cup milk
1 egg
1/4 tsp vanilla
Topping:
approx. 3 medium apples, sliced thick (also good with peaches,but cut amount of spices in half)
pinch allspice
1/8 tsp nutmeg
1/4 tsp cinnamon
cinnamon sugar (1 tsp cinnamon to 1/4 cup sugar)
2 TB light brown sugar, optional
Instructions:
1. Combine batter ingredients in large mixing bowl and beat at low speed 30 seconds.
2. Beat on medium speed, scraping bowl occasionally, 2 minutes.
3. Spread batter in greased 15 X 10 inch pan.
4. Sprinkle spices lightly all over batter.
5. Arrange apple slices, pushing edge slightly into batter.
6. Sprinkle on cinnamon sugar and brown sugar, if used.
7. Dot with butter.
8. Bake at 350° 30-40 minutes.
9. If apples are tart, sprinkle with confectioner’s sugar before serving.
Pineapple Upside Down Cake
by Febrina Picone Malloy
Ingredients:
1/4 cup butter or margarine
1/2 cup light brown sugar, packed
drained pineapple slices
walnut pieces
maraschino cherries, or glaceed (optional)
1/4 cup shortening
1/2 cup sugar
1 egg
1/8 tsp salt
3 TB evaporated or regular milk
3 TB juice from pineapple slices
1/2 tsp vanilla
1 cup sifted cake or regular flour
1 tsp baking powder
Directions:
1. Prepare pan, using 10 inch pie plate or similar, such as 10 inch oven-proof skillet or 9 inch square pan.
2. Measure butter or margarine into pan and put in 350° oven to melt. Sprinkle light brown sugar over melted butter. Arrange pineapple slices and walnut pieces on this. I like 1/2 slices in spiral, roughly 1 piece on each serving. I add cherries only when appearance is important.
3. In mixing bowl, blend shortening, sugar and egg.
4. Sift dry ingredients together.
5. Beat in alternately with combined liquids.
6. Pour over prepared topping and bake at 350° for about 45 minutes or until toothpick tests done (do not touch bottom of pan with toothpick).
7. Immediately put large serving dish over pan and turn upside down. Leave a few minutes, then remove pan.
Ingredients:
1/4 cup butter or margarine
1/2 cup light brown sugar, packed
drained pineapple slices
walnut pieces
maraschino cherries, or glaceed (optional)
1/4 cup shortening
1/2 cup sugar
1 egg
1/8 tsp salt
3 TB evaporated or regular milk
3 TB juice from pineapple slices
1/2 tsp vanilla
1 cup sifted cake or regular flour
1 tsp baking powder
Directions:
1. Prepare pan, using 10 inch pie plate or similar, such as 10 inch oven-proof skillet or 9 inch square pan.
2. Measure butter or margarine into pan and put in 350° oven to melt. Sprinkle light brown sugar over melted butter. Arrange pineapple slices and walnut pieces on this. I like 1/2 slices in spiral, roughly 1 piece on each serving. I add cherries only when appearance is important.
3. In mixing bowl, blend shortening, sugar and egg.
4. Sift dry ingredients together.
5. Beat in alternately with combined liquids.
6. Pour over prepared topping and bake at 350° for about 45 minutes or until toothpick tests done (do not touch bottom of pan with toothpick).
7. Immediately put large serving dish over pan and turn upside down. Leave a few minutes, then remove pan.
Soup Cake (Old-Fashioned Raisin Cake)
by Grandma Edith Malloy
This is a favorite of all the Malloys, especially good at Christmas time and in care packages to college students. Yes, it really does have tomato soup in it! Original recipe said “1 cup currants, optional”
Ingredients:
4 TB margarine
1 cup sugar
1 cup raisins
1 cup golden raisins or currants
1 cup walnuts, coarsely chopped
1 tsp allspice
1 tsp cinnamon
2 cups all-purpose flour or ½ cup whole wheat flour and 1 ½ cups all-purpose flour
1 tsp baking soda
1 10 1/2 oz can condensed tomato soup
Glaze (optional):
1 cup confectioners’ sugar
1 TB softened cream cheese
2 TB milk
Directions:
1. Mix margarine and sugar well in large bowl.
2. Wash raisins and pat dry on paper towels.
3. Add raisins and nuts to first mixture, then stir in can of tomato soup.
4. Sift or stir together the flour, baking soda and spices. Fold into first mixture.
5. Grease and flour 9 inch tube pan or Bundt pan. Pour in batter and bake at 325° for 50-60 minutes.
6. Test for doneness with toothpick. If outside seems too brown but inside is not done, lower temperature.
7. Blend glaze ingredients well, adding a little more milk as needed. Spoon on top of cake.
This is a favorite of all the Malloys, especially good at Christmas time and in care packages to college students. Yes, it really does have tomato soup in it! Original recipe said “1 cup currants, optional”
Ingredients:
4 TB margarine
1 cup sugar
1 cup raisins
1 cup golden raisins or currants
1 cup walnuts, coarsely chopped
1 tsp allspice
1 tsp cinnamon
2 cups all-purpose flour or ½ cup whole wheat flour and 1 ½ cups all-purpose flour
1 tsp baking soda
1 10 1/2 oz can condensed tomato soup
Glaze (optional):
1 cup confectioners’ sugar
1 TB softened cream cheese
2 TB milk
Directions:
1. Mix margarine and sugar well in large bowl.
2. Wash raisins and pat dry on paper towels.
3. Add raisins and nuts to first mixture, then stir in can of tomato soup.
4. Sift or stir together the flour, baking soda and spices. Fold into first mixture.
5. Grease and flour 9 inch tube pan or Bundt pan. Pour in batter and bake at 325° for 50-60 minutes.
6. Test for doneness with toothpick. If outside seems too brown but inside is not done, lower temperature.
7. Blend glaze ingredients well, adding a little more milk as needed. Spoon on top of cake.
Applesauce Cake or Fruit Cake
by Ruth McCulley Brandt
Ingredients:
1 cup margarine
2 cups sugar
2 cups unsweetened applesauce
4 cups flour
1 tsp salt
1/2 tsp each nutmeg, ginger, allspice, and cinnamon
2 tsp soda, dissolved in a little water
1 tsp vanilla
1 cup raisins, ground or chopped
2 cups nuts
for fruit cake, 1 package of each kind of candied fruit
Directions:
1. Cream butter and sugar. Add applesauce and mix well.
2. Stir together flour, salt, and spices, and add gradually to applesauce mixture, mixing well. Mix in dissolved baking soda and vanilla. Then add raisins, nuts, and fruit.
3. Pour into 2 greased loaf pans and bake at 350° for 1 hour and 15-20 minutes, until a knife inserted in the center comes out clean.
4. For fruit cake, wrap in cloth dish towel saturated with brandy or other liquor, and store 4-6 weeks in a cool place or in the refrigerator.
Ingredients:
1 cup margarine
2 cups sugar
2 cups unsweetened applesauce
4 cups flour
1 tsp salt
1/2 tsp each nutmeg, ginger, allspice, and cinnamon
2 tsp soda, dissolved in a little water
1 tsp vanilla
1 cup raisins, ground or chopped
2 cups nuts
for fruit cake, 1 package of each kind of candied fruit
Directions:
1. Cream butter and sugar. Add applesauce and mix well.
2. Stir together flour, salt, and spices, and add gradually to applesauce mixture, mixing well. Mix in dissolved baking soda and vanilla. Then add raisins, nuts, and fruit.
3. Pour into 2 greased loaf pans and bake at 350° for 1 hour and 15-20 minutes, until a knife inserted in the center comes out clean.
4. For fruit cake, wrap in cloth dish towel saturated with brandy or other liquor, and store 4-6 weeks in a cool place or in the refrigerator.
Applesauce Cake
by Lela May Smith McCulley
When going through my mother's recipes, I found this recipe written in my grandmother's own handwriting. There were no baking instructions. I tried the recipe, and it was good, but very spicy. My mother's version of it is here--Dorothea Malloy
Ingredients:
1 cup butter
2 cups sugar
2 cups raisins
2 cups nuts (pecans)
2 cups unsweetened applesauce
4 cups flour
2 grated nutmegs
1 tsp salt
1 tsp cloves
2 tsp cinnamon
2 tsp dissolved soda
Directions: see Applesauce Cake or Fruit Cake
When going through my mother's recipes, I found this recipe written in my grandmother's own handwriting. There were no baking instructions. I tried the recipe, and it was good, but very spicy. My mother's version of it is here--Dorothea Malloy
Ingredients:
1 cup butter
2 cups sugar
2 cups raisins
2 cups nuts (pecans)
2 cups unsweetened applesauce
4 cups flour
2 grated nutmegs
1 tsp salt
1 tsp cloves
2 tsp cinnamon
2 tsp dissolved soda
Directions: see Applesauce Cake or Fruit Cake
Panettone di Natale
by Febrina Picone Malloy
Italian Christmas fruitcake, lighter than American-style fruitcakes. Can be made in a breadmaker on the dough setting.
Ingredients:
1 pkg dry yeast
1/2 cup warm water
1/2 cup warm milk (scalded, then cooled)
1/2 tsp vanilla
2 TB sugar
1/4 cup honey
1/4 cup real butter
1/4 cup shortening
1 egg
1 tsp salt
4 cups flour
1/2 cup candied grapefruit or lemon or orange peel, or a combination, finely cut
1/2 cup each green and red candied cherries, sliced
1/2 cup chopped lightly toasted almonds
1/2 cup raisins (optional or substitute)
1/2 cup golden raisins (optional or substitute)
1/2 cup dried cranberries (optional or substitute)
1 cup confectioners sugar
1-2 TB milk
1/4 tsp vanilla
halved cherries and slivered almonds for decoration
Directions:
1. Dissolve the yeast in warm water in a large bowl.
2. Stir in all dough ingredients, except two cups of flour. Beat until smooth. Add enough of the remaining flour to make the dough easy to handle.
3. Put the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes.
4. Divide the dough in half, and add the fruit mix to one half.
5. Place each half in a greased bowl. Turn greased side up. Cover both bowls with plastic wrap or with warm, moist towels, and let rise until double, about 1 1/2 hours.
6. Pat both out into rectangles, but make the fruited one smaller. Place the fruit half on top of the plain half and roll up like jelly roll.
7. Place the dough in a baking pan, cover, and let rise again until double.
8. Make sure no fruit and nuts poke out on top (they’ll burn).
9. Preheat the oven to 350°, and bake for about 40 minutes.
10. Top with glaze while warm, not hot; decorate with halved cherries and almonds.
Italian Christmas fruitcake, lighter than American-style fruitcakes. Can be made in a breadmaker on the dough setting.
Ingredients:
1 pkg dry yeast
1/2 cup warm water
1/2 cup warm milk (scalded, then cooled)
1/2 tsp vanilla
2 TB sugar
1/4 cup honey
1/4 cup real butter
1/4 cup shortening
1 egg
1 tsp salt
4 cups flour
1/2 cup candied grapefruit or lemon or orange peel, or a combination, finely cut
1/2 cup each green and red candied cherries, sliced
1/2 cup chopped lightly toasted almonds
1/2 cup raisins (optional or substitute)
1/2 cup golden raisins (optional or substitute)
1/2 cup dried cranberries (optional or substitute)
1 cup confectioners sugar
1-2 TB milk
1/4 tsp vanilla
halved cherries and slivered almonds for decoration
Directions:
1. Dissolve the yeast in warm water in a large bowl.
2. Stir in all dough ingredients, except two cups of flour. Beat until smooth. Add enough of the remaining flour to make the dough easy to handle.
3. Put the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes.
4. Divide the dough in half, and add the fruit mix to one half.
5. Place each half in a greased bowl. Turn greased side up. Cover both bowls with plastic wrap or with warm, moist towels, and let rise until double, about 1 1/2 hours.
6. Pat both out into rectangles, but make the fruited one smaller. Place the fruit half on top of the plain half and roll up like jelly roll.
7. Place the dough in a baking pan, cover, and let rise again until double.
8. Make sure no fruit and nuts poke out on top (they’ll burn).
9. Preheat the oven to 350°, and bake for about 40 minutes.
10. Top with glaze while warm, not hot; decorate with halved cherries and almonds.
Crusty Brown and Serve Dinner Rolls or Hamburger Buns for Breadmaker
by Febrina Malloy
Ingredients:
1/2 TB yeast
3 1/3 cup bread flour plus 1 or 2 TB more if needed
2 TB wheat germ
2 tsp sugar
1 1/2 tsp salt
1 TB butter
1 1/4 cup water
Directions:
1. Mix all ingredients in a bread maker on the manual white bread setting.
2. Shape into about 16 rolls (elongated) or 12 hamburger small buns.
3. Let rise uncovered about 35-45 minutes until doubled.
4. Bake at 400 degrees about 8 minutes.
5. Immediately cool on rack and freeze.
6. To use, defrost somewhat and bake until golden at 400 degrees just before ready to serve. To make rolls crustier, put hot water in a pan on the bottom shelf of the oven while baking.
Ingredients:
1/2 TB yeast
3 1/3 cup bread flour plus 1 or 2 TB more if needed
2 TB wheat germ
2 tsp sugar
1 1/2 tsp salt
1 TB butter
1 1/4 cup water
Directions:
1. Mix all ingredients in a bread maker on the manual white bread setting.
2. Shape into about 16 rolls (elongated) or 12 hamburger small buns.
3. Let rise uncovered about 35-45 minutes until doubled.
4. Bake at 400 degrees about 8 minutes.
5. Immediately cool on rack and freeze.
6. To use, defrost somewhat and bake until golden at 400 degrees just before ready to serve. To make rolls crustier, put hot water in a pan on the bottom shelf of the oven while baking.
Garlic Bread
by Febrina Picone Malloy
Ingredients:
1/2 loaf french bread
1/2 stick margarine
1 clove of garlic, finely minced (1/4 tsp garlic powder may be substituted)
Grated parmesan cheese
Directions:
1. For long French bread loaf, use a serrated or electric knife to cut in half to make 2 layers. If the loaf is round, as from a bread machine, cut down the middle and then into fairly thick slices crosswise.
2. Mix margarine and garlic thoroughly.
3. Place cut bread on cookie sheet.
4. Spread margarine mixture on cut sides of bread. Sprinkle lightly with grated Parmesan cheese.
5. Preheat broiler a few minutes and broil close to flame, unless bread is thick. Watch very closely, changing position of broiler pan if necessary--it burns quickly. Just let it get bubbly and lightly browned.
6. Serve immediately.
Ingredients:
1/2 loaf french bread
1/2 stick margarine
1 clove of garlic, finely minced (1/4 tsp garlic powder may be substituted)
Grated parmesan cheese
Directions:
1. For long French bread loaf, use a serrated or electric knife to cut in half to make 2 layers. If the loaf is round, as from a bread machine, cut down the middle and then into fairly thick slices crosswise.
2. Mix margarine and garlic thoroughly.
3. Place cut bread on cookie sheet.
4. Spread margarine mixture on cut sides of bread. Sprinkle lightly with grated Parmesan cheese.
5. Preheat broiler a few minutes and broil close to flame, unless bread is thick. Watch very closely, changing position of broiler pan if necessary--it burns quickly. Just let it get bubbly and lightly browned.
6. Serve immediately.
White Bread
by Febrina Picone Malloy
Ingredients:
1 pkg dry yeast
1 cup warm water
1/2 cup evaporated milk
1/2 cup boiling water
3 TB butter
3 TB shortening
2 1/2 tsp salt
sugar
6 cups flour, divided in half
Directions:
1. In large cup, dissolve yeast and warm water.
2. In large mixing bowl, pour milk and boiling water. Add and stir until melted, butter and shortening.
3. Put salt in a glass measuring cup, and add sugar to reach the 1/4 cup line. Dissolve salt and sugar in the milk mixture. Cool milk to lukewarm, then add dissolved yeast.
4. Stir first three cups of flour, one at a time, beating well. Then add remaining flour, in the same manner, to form a rather sticky dough.
5. Turn out on lightly floured board and knead well for about ten minutes, until glossy and bubbles appear under surface.
6. Grease the mixing bowl, add the ball of dough, and then turn over. Cover and let rise in warm place until double, 1 to 1 1/2 hours. (Could put bowl in cold oven and put a pan of hot water on rack below it to keep warm and prevent top drying.)
7. Punch down until all bubbles are broken, then cover and let it rest 15 minutes. Divide in half and form into 2 loaves. Place in two greased pans. Cover and let rise until double, about 1 to 1 1/2 hours.
8. Bake at 400° F for 12 minutes, then reduce to 350° for 30 to 40 minutes longer, until they shrink a little from sides and sound hollow when bottom is tapped. Remove loaves and cool on rack.
Ingredients:
1 pkg dry yeast
1 cup warm water
1/2 cup evaporated milk
1/2 cup boiling water
3 TB butter
3 TB shortening
2 1/2 tsp salt
sugar
6 cups flour, divided in half
Directions:
1. In large cup, dissolve yeast and warm water.
2. In large mixing bowl, pour milk and boiling water. Add and stir until melted, butter and shortening.
3. Put salt in a glass measuring cup, and add sugar to reach the 1/4 cup line. Dissolve salt and sugar in the milk mixture. Cool milk to lukewarm, then add dissolved yeast.
4. Stir first three cups of flour, one at a time, beating well. Then add remaining flour, in the same manner, to form a rather sticky dough.
5. Turn out on lightly floured board and knead well for about ten minutes, until glossy and bubbles appear under surface.
6. Grease the mixing bowl, add the ball of dough, and then turn over. Cover and let rise in warm place until double, 1 to 1 1/2 hours. (Could put bowl in cold oven and put a pan of hot water on rack below it to keep warm and prevent top drying.)
7. Punch down until all bubbles are broken, then cover and let it rest 15 minutes. Divide in half and form into 2 loaves. Place in two greased pans. Cover and let rise until double, about 1 to 1 1/2 hours.
8. Bake at 400° F for 12 minutes, then reduce to 350° for 30 to 40 minutes longer, until they shrink a little from sides and sound hollow when bottom is tapped. Remove loaves and cool on rack.
Lemon Dinner Rolls
by Grandma Edith Malloy
These rolls are a special treat.
Ingredients:
1 pkg dry yeast
1 cup milk, scalded and cooled
1/4 cup lukewarm water (110°)
1 TB sugar
4 cups flour (divided use: 1 1/2 cup and 2 3/4 cup)
1/4 cup sugar
3 TB butter
1 egg (not too large)
1 egg yolk
1 tsp salt
1/2 tsp lemon extract (Bill Malloy uses 1 tsp)
Directions:
1. Dissolve yeast and the 1 TB sugar in the warm water, and then add the cooled milk.
2. Add about 1 1/4 cups of the flour to make a sponge and beat smooth.
3. Cover and let rise 1 hour, or until double.
4. Cream together butter and the 1/4 cup sugar and add to the sponge. Add slightly beaten eggs, extract and salt and about 1 cup of flour. Beat well. (At this point, a dough hook or other electrical kneading is extremely helpful. Dough should be as soft as possible and is sticky if completely hand kneaded.) Add the rest of the flour, using dough hook, until well kneaded.
5. Lightly flour board and dough and knead very gently until smooth. Place in greased bowl, turn over and cover to rise for about 1 hour, or until double. (Could shape rolls now, but better results if dough is punched down, covered, and refrigerated overnight.) Be sure to allow enough time for each rising. Unless using Rapid Rise yeast, allow 3 hrs from fridge to serving time.
6. Working quickly, with no flour on the board, divide dough into small rolls and place on lightly greased pans, far enough apart so they will not touch after rising. Cover and let rise until double. If dough was not refrigerated, this takes about 1 hour. If cold dough, figure at least 2 hours. Best to bake as soon as double.
7. Bake at 400° F for 9-15 minutes or until a light golden brown. Do not over-bake.
**Note: This works well with a bread maker. Make sponge and let rise as directed above. Place all ingredients in breadmaker, using manual setting. When breadmaker finishes, remove dough, shape, let rise, and bake as directed above.
These rolls are a special treat.
Ingredients:
1 pkg dry yeast
1 cup milk, scalded and cooled
1/4 cup lukewarm water (110°)
1 TB sugar
4 cups flour (divided use: 1 1/2 cup and 2 3/4 cup)
1/4 cup sugar
3 TB butter
1 egg (not too large)
1 egg yolk
1 tsp salt
1/2 tsp lemon extract (Bill Malloy uses 1 tsp)
Directions:
1. Dissolve yeast and the 1 TB sugar in the warm water, and then add the cooled milk.
2. Add about 1 1/4 cups of the flour to make a sponge and beat smooth.
3. Cover and let rise 1 hour, or until double.
4. Cream together butter and the 1/4 cup sugar and add to the sponge. Add slightly beaten eggs, extract and salt and about 1 cup of flour. Beat well. (At this point, a dough hook or other electrical kneading is extremely helpful. Dough should be as soft as possible and is sticky if completely hand kneaded.) Add the rest of the flour, using dough hook, until well kneaded.
5. Lightly flour board and dough and knead very gently until smooth. Place in greased bowl, turn over and cover to rise for about 1 hour, or until double. (Could shape rolls now, but better results if dough is punched down, covered, and refrigerated overnight.) Be sure to allow enough time for each rising. Unless using Rapid Rise yeast, allow 3 hrs from fridge to serving time.
6. Working quickly, with no flour on the board, divide dough into small rolls and place on lightly greased pans, far enough apart so they will not touch after rising. Cover and let rise until double. If dough was not refrigerated, this takes about 1 hour. If cold dough, figure at least 2 hours. Best to bake as soon as double.
7. Bake at 400° F for 9-15 minutes or until a light golden brown. Do not over-bake.
**Note: This works well with a bread maker. Make sponge and let rise as directed above. Place all ingredients in breadmaker, using manual setting. When breadmaker finishes, remove dough, shape, let rise, and bake as directed above.
Cinnamon Elephant Ears
by Mary Rose Malloy Hellerman
Ingredients:
1/4 cup margarine or butter
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
sugar
Directions:
1. Heat oven to 425º.
2. Grease cookie sheet with shortening.
3. Heat margarine until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms.
4. Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches. Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon.
5. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6-inch circle. Sprinkle with more sugar.
6. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack. Makes 4 elephant ears.
Ingredients:
1/4 cup margarine or butter
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
sugar
Directions:
1. Heat oven to 425º.
2. Grease cookie sheet with shortening.
3. Heat margarine until melted; set aside. Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms.
4. Sprinkle a surface lightly with flour; turn dough onto surface. Knead 10 times. Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches. Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and the cinnamon.
5. Roll dough up tightly, beginning at narrow end. Pinch edge of dough into roll to seal. Cut into 4 equal pieces with sharp knife. Place cut sides up on cookie sheet; pat each into a 6-inch circle. Sprinkle with more sugar.
6. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet with a spatula. Let cool on wire rack. Makes 4 elephant ears.
Egg Noodles
by Anita Niemann (Laurel Horky Malloy’s Grandmother)
In some ways, Laurel’s grandmother is a German version of Nonna.
Ingredients:
2 eggs
pinch salt
1/2 to 1 cup flour
Directions:
1. Cut a large brown bag so it lies flat. Sprinkle with flour.
2. Put 2 eggs in a large bowl, add salt, and beat with a fork. Add handfuls of flour, mixing with fork between each handful, until dough is stiff.
3. Divide dough and roll it flat on bag. Let dry until no longer wet, but still flexible, turning once. Do not over-dry. Drying will take 1-2 hours, depending on humidity.
4. When dry, roll up like a rolled newspaper.
5. Make a diagonal cut off first one corner of roll, then the other, leaving a triangular point. Then cut off remaining triangle, so end is again straight. Repeat. Do not cut straight across, like a jelly roll, or noodles will be too long. Do not unroll.
6. Using a large pot, bring water to boil. Add cut noodles. Boil noodles about one minute. (Take off when it comes to full boil.)
7. Drain and rinse with hot tap water. Let drain.
8. Brown margarine and pour over noodles.
In some ways, Laurel’s grandmother is a German version of Nonna.
Ingredients:
2 eggs
pinch salt
1/2 to 1 cup flour
Directions:
1. Cut a large brown bag so it lies flat. Sprinkle with flour.
2. Put 2 eggs in a large bowl, add salt, and beat with a fork. Add handfuls of flour, mixing with fork between each handful, until dough is stiff.
3. Divide dough and roll it flat on bag. Let dry until no longer wet, but still flexible, turning once. Do not over-dry. Drying will take 1-2 hours, depending on humidity.
4. When dry, roll up like a rolled newspaper.
5. Make a diagonal cut off first one corner of roll, then the other, leaving a triangular point. Then cut off remaining triangle, so end is again straight. Repeat. Do not cut straight across, like a jelly roll, or noodles will be too long. Do not unroll.
6. Using a large pot, bring water to boil. Add cut noodles. Boil noodles about one minute. (Take off when it comes to full boil.)
7. Drain and rinse with hot tap water. Let drain.
8. Brown margarine and pour over noodles.
Apache Fry Bread
by Dorothea Brandt Malloy
Ingredients:
2 cups flour
1/2 tsp. salt
about 3/4 cup water
oil
Directions:
1. Cover the bottom of a frying pan with oil and heat over medium heat.
2. Mix the flour with the salt.
3. Add enough water to form a stiff dough. If too sticky, add more flour.
4. Divide dough into 4 balls.
5. Flatten a ball of dough and stretch with fingers to make a circle, about six to eight inches across.
6. Place dough in hot oil and cook until light brown on one side.
7. Carefully turn—oil may spatter—and cook on the other side. Drain on a paper towel.
Ingredients:
2 cups flour
1/2 tsp. salt
about 3/4 cup water
oil
Directions:
1. Cover the bottom of a frying pan with oil and heat over medium heat.
2. Mix the flour with the salt.
3. Add enough water to form a stiff dough. If too sticky, add more flour.
4. Divide dough into 4 balls.
5. Flatten a ball of dough and stretch with fingers to make a circle, about six to eight inches across.
6. Place dough in hot oil and cook until light brown on one side.
7. Carefully turn—oil may spatter—and cook on the other side. Drain on a paper towel.
Flour Tortillas
by Malu Valenzuela
Ingredients:
1 kilo flour (2.2 lbs)
3-4 TB shortening
1 1/2 tsp baking powder
1 1/2 tsp salt
1-2 TB sugar
Directions:
1. Mix above ingredients until flour resembles sand. Add enough boiling water for dough to ball up. Sides should be clean.
2. Knead dough in bowl until smooth. If too much water, add a little oil.
3. Let rest for 10 minutes. Divide into balls the size of large plums and roll out.
4. Cook on griddle or skillet (around 350°) until slightly brown.
Ingredients:
1 kilo flour (2.2 lbs)
3-4 TB shortening
1 1/2 tsp baking powder
1 1/2 tsp salt
1-2 TB sugar
Directions:
1. Mix above ingredients until flour resembles sand. Add enough boiling water for dough to ball up. Sides should be clean.
2. Knead dough in bowl until smooth. If too much water, add a little oil.
3. Let rest for 10 minutes. Divide into balls the size of large plums and roll out.
4. Cook on griddle or skillet (around 350°) until slightly brown.
Johnny Cakes (Gluten and Dairy-free Pancakes)
by Dorothea Brandt Malloy
Ingredients:
1 3/4 cups course grind cornmeal (I use Bob's Red Mill)
1 1/2 cups almond milk (or skim milk, if not making it dairy-free)
1 beaten egg
1 tsp raw honey
1 TB oil
1/2 tsp salt
Directions:
1. Whisk all all ingredients in a mixing bowl.
2. Heat skillet to medium and add a little oil or use cooking spray. Pan is ready when a drop of water dances on the surface of the skillet.
3. Drop 1/4 cup batter onto hot skillet and cook each to a golden brown, turning when bubbles form on top. Turn heat down a little if they are browning too fast.
3. Serve with butter and maple syrup or honey, as for pancakes.
Ingredients:
1 3/4 cups course grind cornmeal (I use Bob's Red Mill)
1 1/2 cups almond milk (or skim milk, if not making it dairy-free)
1 beaten egg
1 tsp raw honey
1 TB oil
1/2 tsp salt
Directions:
1. Whisk all all ingredients in a mixing bowl.
2. Heat skillet to medium and add a little oil or use cooking spray. Pan is ready when a drop of water dances on the surface of the skillet.
3. Drop 1/4 cup batter onto hot skillet and cook each to a golden brown, turning when bubbles form on top. Turn heat down a little if they are browning too fast.
3. Serve with butter and maple syrup or honey, as for pancakes.
Oat and Honey Biscuits
by Dorothea Brandt Malloy
Ingredients:
Gluten-free oatmeal, ground into 1 cup oat flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/2 TB oil
1 TB honey
1/4 cup water
Directions:
1. Preheat oven to 450°. Grind oatmeal in a food processor to make 1 cup oat flour.
2. Mix oat flour with salt.
3. Stir oil and honey together; cut into flour mixture with a pastry blender until crumbly.
4. Add water to make a soft dough, adding a teaspoon or so more water if necessary.
5. Roll out dough and cut into small biscuits. Place on a greased cookie sheet.
6. Bake for 15 to 20 minutes.
Ingredients:
Gluten-free oatmeal, ground into 1 cup oat flour
2 1/2 tsp baking powder
1/4 tsp salt
1 1/2 TB oil
1 TB honey
1/4 cup water
Directions:
1. Preheat oven to 450°. Grind oatmeal in a food processor to make 1 cup oat flour.
2. Mix oat flour with salt.
3. Stir oil and honey together; cut into flour mixture with a pastry blender until crumbly.
4. Add water to make a soft dough, adding a teaspoon or so more water if necessary.
5. Roll out dough and cut into small biscuits. Place on a greased cookie sheet.
6. Bake for 15 to 20 minutes.
Baking Powder Biscuits
by Dorothea Malloy
Ingredients:
2 cups flour
4 tsp baking powder OR 2 tsp baking soda and 2 tsp cream of tartar
1 tsp salt
2 TB oil
3/4 to 1 cup water
Directions:
1. Sift dry ingredients together.
2. Drizzle the oil into the dry ingredients while stirring.
3. Pour water gradually into mixture and stir until dough clings together.
4. Put on floured board and knead gently a few strokes.
5. Roll out to 1/2 inch thickness.
6. Cut into round biscuits and place on ungreased cookie sheet.
7. Bake at 425 degrees in preheated oven for 15 minutes, or until brown.
8. Makes 8-10 biscuits.
Ingredients:
2 cups flour
4 tsp baking powder OR 2 tsp baking soda and 2 tsp cream of tartar
1 tsp salt
2 TB oil
3/4 to 1 cup water
Directions:
1. Sift dry ingredients together.
2. Drizzle the oil into the dry ingredients while stirring.
3. Pour water gradually into mixture and stir until dough clings together.
4. Put on floured board and knead gently a few strokes.
5. Roll out to 1/2 inch thickness.
6. Cut into round biscuits and place on ungreased cookie sheet.
7. Bake at 425 degrees in preheated oven for 15 minutes, or until brown.
8. Makes 8-10 biscuits.
Banana Nut Bread
by Dorothea Malloy
Ingredients:
3 medium ripe bananas, mashed
2 eggs
1 3/4 cups white whole wheat flour
1/4 cup brown sugar
1/4 cup white sugar
1 tsp salt
1/2 tsp baking soda
1/2 cup coarsely chopped walnuts
Directions:
1. Preheat oven to 350°. Grease an 8.5 inch loaf pan.
2. Put the bananas and eggs in the bowl of a stand mixer. Beat on medium speed until blended. Stir in the flour, sugar, salt, and baking soda. Add the nuts and blend.
3. Pour the batter into the pan and bake for 45 minutes.
4. Remove from the pan to a rack. Serve still warm or cooled.
Ingredients:
3 medium ripe bananas, mashed
2 eggs
1 3/4 cups white whole wheat flour
1/4 cup brown sugar
1/4 cup white sugar
1 tsp salt
1/2 tsp baking soda
1/2 cup coarsely chopped walnuts
Directions:
1. Preheat oven to 350°. Grease an 8.5 inch loaf pan.
2. Put the bananas and eggs in the bowl of a stand mixer. Beat on medium speed until blended. Stir in the flour, sugar, salt, and baking soda. Add the nuts and blend.
3. Pour the batter into the pan and bake for 45 minutes.
4. Remove from the pan to a rack. Serve still warm or cooled.
Banana Nut Bread
by Febrina Malloy
2 loaves
Ingredients:
2/3 cup butter or margarine, or part shortening
2 1/2 cups sifted flour
1 2/3 cups sugar
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups mashed fully ripe bananas (3)
2/3 cup buttermilk
2 large eggs
1/8 tsp vanilla
1/2 to 1 cup nuts, finely chopped
Directions:
1. Cream butter and sugar, add eggs, beating until smooth and light.
2. Add soda to buttermilk.
3. Sift together flour, baking powder and salt.
4. Mix into creamed mixture, first buttermilk, then flour and repeat. Add bananas and nuts.
5. Bake in 2 greased loaf pans at 350° for about 45 minutes or until it tests done with toothpick. Do not over bake.
2 loaves
Ingredients:
2/3 cup butter or margarine, or part shortening
2 1/2 cups sifted flour
1 2/3 cups sugar
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups mashed fully ripe bananas (3)
2/3 cup buttermilk
2 large eggs
1/8 tsp vanilla
1/2 to 1 cup nuts, finely chopped
Directions:
1. Cream butter and sugar, add eggs, beating until smooth and light.
2. Add soda to buttermilk.
3. Sift together flour, baking powder and salt.
4. Mix into creamed mixture, first buttermilk, then flour and repeat. Add bananas and nuts.
5. Bake in 2 greased loaf pans at 350° for about 45 minutes or until it tests done with toothpick. Do not over bake.
Scones
by Febrina Malloy
Scones may be eaten hot or cold, but they are at their best when served fresh from the
oven.
Makes 12 scones
Ingredients:
2 cups flour
scant 1/2 tsp salt
2 1/2 tsp baking powder
1/4 cup sugar
1/3 cup butter
1/2 cup raisins, cut in half, or currants
1 egg
milk
Directions:
1. Combine flour, salt, baking powder, and sugar in mixing bowl. Cut in butter until mixture resembles coarse cornmeal. Stir in raisins.
2. Lightly beat egg in measuring cup. Add milk to make 2/3 cup liquid. Add to dry ingredients and stir gently with fork, until dough holds together.
3. Gather dough into a ball and place on lightly floured board and knead gently, about 12 strokes.
4. Roll out 1/2 inch thick and cut into rounds, squares, or triangles, as desired.
5. Place scones on ungreased baking sheet about 1 inch apart.
6. Bake at 425° 12-15 minutes. Do not overbake.
7. To serve: split scones while hot and spread with butter.
Scones may be eaten hot or cold, but they are at their best when served fresh from the
oven.
Makes 12 scones
Ingredients:
2 cups flour
scant 1/2 tsp salt
2 1/2 tsp baking powder
1/4 cup sugar
1/3 cup butter
1/2 cup raisins, cut in half, or currants
1 egg
milk
Directions:
1. Combine flour, salt, baking powder, and sugar in mixing bowl. Cut in butter until mixture resembles coarse cornmeal. Stir in raisins.
2. Lightly beat egg in measuring cup. Add milk to make 2/3 cup liquid. Add to dry ingredients and stir gently with fork, until dough holds together.
3. Gather dough into a ball and place on lightly floured board and knead gently, about 12 strokes.
4. Roll out 1/2 inch thick and cut into rounds, squares, or triangles, as desired.
5. Place scones on ungreased baking sheet about 1 inch apart.
6. Bake at 425° 12-15 minutes. Do not overbake.
7. To serve: split scones while hot and spread with butter.
Toddler Muffins
by Kathy Valenzuela
2-year old Alex squeals “Cookie!” when these come out of the oven. He has no idea he’s eating vegetables! Good for grown-ups, too.
Ingredients"
1 1/2 cups whole wheat flour
1/4 cup wheat germ
1 tsp baking soda
1 tsp cinnamon (generous)
1/2 tsp powdered ginger (optional)
1/4 tsp ground cloves (optional)
1/4 tsp salt
1 cup chopped nuts (walnuts or pecans)
2 large eggs
3/4 cup light brown sugar or honey (if using honey, increase flour a bit)
1/2 cup vegetable oil
1 cup shredded zucchini + 1 cup shredded carrots or 2 cups of one or the other
1 cup raisins
Directions:
1. Heat oven to 350 degrees. Mix together dry ingredients with chopped nuts.
2. In a mixing bowl, beat eggs, oil, and sugar until very smooth. Add zucchini and carrots, then dry ingredients and raisins and beat until moistened.
3. Fill greased mini-muffin tins 2/3 full and bake 12-15 minutes or until golden brown. (Large muffin tins, 20 minutes.)
2-year old Alex squeals “Cookie!” when these come out of the oven. He has no idea he’s eating vegetables! Good for grown-ups, too.
Ingredients"
1 1/2 cups whole wheat flour
1/4 cup wheat germ
1 tsp baking soda
1 tsp cinnamon (generous)
1/2 tsp powdered ginger (optional)
1/4 tsp ground cloves (optional)
1/4 tsp salt
1 cup chopped nuts (walnuts or pecans)
2 large eggs
3/4 cup light brown sugar or honey (if using honey, increase flour a bit)
1/2 cup vegetable oil
1 cup shredded zucchini + 1 cup shredded carrots or 2 cups of one or the other
1 cup raisins
Directions:
1. Heat oven to 350 degrees. Mix together dry ingredients with chopped nuts.
2. In a mixing bowl, beat eggs, oil, and sugar until very smooth. Add zucchini and carrots, then dry ingredients and raisins and beat until moistened.
3. Fill greased mini-muffin tins 2/3 full and bake 12-15 minutes or until golden brown. (Large muffin tins, 20 minutes.)
Whole Wheat Muffins
by Dorothea Brandt Malloy
Makes 12 2 1/2 inch muffins
Ingredients:
1/2 cup unbleached flour
1 TB baking powder
1/2 tsp salt
1 1/3 cups + 2 TB whole wheat flour
2/3 cups raisins or chopped dates
1/4 cup honey
2/3 cup water
6 TB oil
2 eggs
Directions:
1. Preheat the oven to 375 degrees and oil 12 muffin cups. Sift the white flour, baking powder, and salt together into a mixing bowl. Stir in the whole wheat flour and fruit.
2. Mix the water, oil, honey, and eggs together; add them all at once to the dry ingredients and stir just until moistened.
3. Spoon into the prepared muffin cups. Bake for about 20 minutes.
Makes 12 2 1/2 inch muffins
Ingredients:
1/2 cup unbleached flour
1 TB baking powder
1/2 tsp salt
1 1/3 cups + 2 TB whole wheat flour
2/3 cups raisins or chopped dates
1/4 cup honey
2/3 cup water
6 TB oil
2 eggs
Directions:
1. Preheat the oven to 375 degrees and oil 12 muffin cups. Sift the white flour, baking powder, and salt together into a mixing bowl. Stir in the whole wheat flour and fruit.
2. Mix the water, oil, honey, and eggs together; add them all at once to the dry ingredients and stir just until moistened.
3. Spoon into the prepared muffin cups. Bake for about 20 minutes.
Pumpkin Muffins
by Bill Malloy
Ingredients:
1 cup All Purpose Flour
½ tsp Pumpkin Spice
3 tbl Sugar
2 tsp Baking Powder (generous)
½ tsp Baking Soda
¼ tsp Salt
1 Egg
½ cup Pumpkin
1 cup Buttermilk
¼ cup Vegetable Oil
Directions:
1. Measure and combine well the dry ingredients.
2. In a small mixing bowl, lightly beat the egg with a fork. Add pumpkin and mix with a fork. Add oil and milk and combine with the egg and pumpkin.
3. Heat oven to 400 degree F. Grease or spray 12 muffin cups.
4. Stir dry ingredients into wet ones just until flour is moistened. (There will be some lumps.) Spoon batter into muffin cups.
5. Bake until golden brown. About 20 minutes.
Ingredients:
1 cup All Purpose Flour
½ tsp Pumpkin Spice
3 tbl Sugar
2 tsp Baking Powder (generous)
½ tsp Baking Soda
¼ tsp Salt
1 Egg
½ cup Pumpkin
1 cup Buttermilk
¼ cup Vegetable Oil
Directions:
1. Measure and combine well the dry ingredients.
2. In a small mixing bowl, lightly beat the egg with a fork. Add pumpkin and mix with a fork. Add oil and milk and combine with the egg and pumpkin.
3. Heat oven to 400 degree F. Grease or spray 12 muffin cups.
4. Stir dry ingredients into wet ones just until flour is moistened. (There will be some lumps.) Spoon batter into muffin cups.
5. Bake until golden brown. About 20 minutes.
Corn Bread or Muffins
by Dorothea Malloy
Ingredients:
1 cup cornmeal
1 cup unbleached flour (to make it gluten-free, use 2 cups cornmeal; result will be somewhat crumbly)
3 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil (may substitute applesauce for lower fat version)
1-4 TB honey, to taste
1 cup skim milk or milk substitute
1 whole egg or 2 egg whites
Directions:
1. Heat oven to 425°.
2. Stir dry ingredients together in a mixing bowl.
3. In a separate bowl, stir liquid ingredients together. Make a well in the center of dry ingredients and add liquid ingredients all at once. Mix thoroughly.
4. For cornbread, pour into greased square pan, 8x8x2 inches. Optional: preheat oil in the a cast iron pan in oven and add to batter, then pour batter into pan. Bake until golden brown, and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
5. For muffins, fill greased muffin cups about 7/8 full and bake 15 to 20 minutes.
Ingredients:
1 cup cornmeal
1 cup unbleached flour (to make it gluten-free, use 2 cups cornmeal; result will be somewhat crumbly)
3 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil (may substitute applesauce for lower fat version)
1-4 TB honey, to taste
1 cup skim milk or milk substitute
1 whole egg or 2 egg whites
Directions:
1. Heat oven to 425°.
2. Stir dry ingredients together in a mixing bowl.
3. In a separate bowl, stir liquid ingredients together. Make a well in the center of dry ingredients and add liquid ingredients all at once. Mix thoroughly.
4. For cornbread, pour into greased square pan, 8x8x2 inches. Optional: preheat oil in the a cast iron pan in oven and add to batter, then pour batter into pan. Bake until golden brown, and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
5. For muffins, fill greased muffin cups about 7/8 full and bake 15 to 20 minutes.
Fruity Muffins
by Febrina Malloy
Makes 12 muffins
Ingredients:
1 cup all purpose flour
1/2 cup quick oats
1 1/4 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 large egg
3/4 cup packed dark brown sugar
1/4 cup vegetable oil
1 tsp vanilla extract
3/4 cup diced unpeeled tart apple
3/4 cup fresh or frozen cranberries, cut in half and sprinkled with 1 tsp sugar
1/4 cup raisins
Directions:
1. Preheat oven to 350° F. Grease muffin cups or use foil cups.
2. Mix flour, oats, baking powder, cinnamon and salt in a large bowl.
3. Break egg into another bowl. Add sugar and whisk until smooth. Whisk in oil and vanilla. Stir in apple, cranberries and raisins. Pour over dry ingredients. Fold in just until dry ingredients are moistened. Spoon batter into muffin cups.
4. Bake 20-25 minutes, or until browned and firm to the touch. Turn out onto a rack. Let cool. Do not freeze.
Makes 12 muffins
Ingredients:
1 cup all purpose flour
1/2 cup quick oats
1 1/4 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 large egg
3/4 cup packed dark brown sugar
1/4 cup vegetable oil
1 tsp vanilla extract
3/4 cup diced unpeeled tart apple
3/4 cup fresh or frozen cranberries, cut in half and sprinkled with 1 tsp sugar
1/4 cup raisins
Directions:
1. Preheat oven to 350° F. Grease muffin cups or use foil cups.
2. Mix flour, oats, baking powder, cinnamon and salt in a large bowl.
3. Break egg into another bowl. Add sugar and whisk until smooth. Whisk in oil and vanilla. Stir in apple, cranberries and raisins. Pour over dry ingredients. Fold in just until dry ingredients are moistened. Spoon batter into muffin cups.
4. Bake 20-25 minutes, or until browned and firm to the touch. Turn out onto a rack. Let cool. Do not freeze.
Bran Muffins
by Febrina Malloy
Makes 12 muffins
Ingredients:
1 egg
1 cup milk
4 TB vegetable oil (or 1 or 2 TB oil with evaporated milk)
1 cup All Purpose flour (could substitute whole wheat flour- see instructions)
1 cup Nabisco 100% Bran Cereal
2 or 3 TB sugar
3 Tsp (generous) baking powder
¼ Tsp salt
Directions:
1. Soak bran in milk for about 5 minutes.
2. Beat egg and oil with a fork in a bowl or 1 quart measure. Add the soaked bran.
3. Measure dry ingredients onto wax paper and combine well. Add to the wet ingredients and stir in only until flour is moistened. (The mixture will be lumpy.)
4. Grease muffin cups and fill ¾ full.
5. Bake at 400 degrees about 20 minutes until golden brown. (If using whole wheat flour, bake at 370 degrees.) Remove immediately.
Makes 12 muffins
Ingredients:
1 egg
1 cup milk
4 TB vegetable oil (or 1 or 2 TB oil with evaporated milk)
1 cup All Purpose flour (could substitute whole wheat flour- see instructions)
1 cup Nabisco 100% Bran Cereal
2 or 3 TB sugar
3 Tsp (generous) baking powder
¼ Tsp salt
Directions:
1. Soak bran in milk for about 5 minutes.
2. Beat egg and oil with a fork in a bowl or 1 quart measure. Add the soaked bran.
3. Measure dry ingredients onto wax paper and combine well. Add to the wet ingredients and stir in only until flour is moistened. (The mixture will be lumpy.)
4. Grease muffin cups and fill ¾ full.
5. Bake at 400 degrees about 20 minutes until golden brown. (If using whole wheat flour, bake at 370 degrees.) Remove immediately.
Applesauce Bran Muffins
by Febrina Picone Malloy
Makes 15 or 16 muffins.
Ingredients:
1 1/2 cup Nabisco 100% Bran
1 1/2 cup applesauce
1 egg
3 TB to 1/4 cup margarine, melted
1/3 to 1/2 cup firmly packed light brown sugar
1 1/2 cups all purpose flour
1 TB baking powder
1 tsp ground cinnamon
1/2 cup raisins
Directions:
1. Mix first five items and let stand 5 minutes in large bowl.
2. Blend flour, baking powder and cinnamon thoroughly on waxed paper or napkin. Stir into first mixture just until blended. t 400° about 15-18 minutes until done.
Makes 15 or 16 muffins.
Ingredients:
1 1/2 cup Nabisco 100% Bran
1 1/2 cup applesauce
1 egg
3 TB to 1/4 cup margarine, melted
1/3 to 1/2 cup firmly packed light brown sugar
1 1/2 cups all purpose flour
1 TB baking powder
1 tsp ground cinnamon
1/2 cup raisins
Directions:
1. Mix first five items and let stand 5 minutes in large bowl.
2. Blend flour, baking powder and cinnamon thoroughly on waxed paper or napkin. Stir into first mixture just until blended. t 400° about 15-18 minutes until done.
Sweet Muffins
by Dorothea Brandt Malloy
Ingredients:
1 3/4 cups flour
1/2 cup honey
2 1/2 tsp baking powder
3/4 tsp salt
2 beaten eggs
1/2 cup water
1/3 cup oil
Directions:
1. Stir together flour, sugar, baking powder, and salt; make a well in center.
2. Combine eggs, water, and oil; add all at once to dry ingredients, stirring just until moistened.
3. Fill greased or paper bake cup-lined muffin pans 2/3 full.
4. Bake at 375° for 18 to 20 minutes.
Ingredients:
1 3/4 cups flour
1/2 cup honey
2 1/2 tsp baking powder
3/4 tsp salt
2 beaten eggs
1/2 cup water
1/3 cup oil
Directions:
1. Stir together flour, sugar, baking powder, and salt; make a well in center.
2. Combine eggs, water, and oil; add all at once to dry ingredients, stirring just until moistened.
3. Fill greased or paper bake cup-lined muffin pans 2/3 full.
4. Bake at 375° for 18 to 20 minutes.
Fruit Salad
by Cecilia Malloy
Ingredients:
1-2 Granny Smith apples
1-2 Bananas
canned pineapple with juice
1/3 cup orange juice
Summer Fruits:
fresh or frozen cherries
grapes, cut in half
strawberries, sliced
sliced peaches or nectarines
Winter Fruits:
cranberries, cut in half
oranges, sectioned
blueberries, frozen (optional)
pears, fresh or canned (optional)
Directions:
1. Slice apples and bananas into pineapple juice to prevent browning.
2. Add all other ingredients. Serve chilled.
Ingredients:
1-2 Granny Smith apples
1-2 Bananas
canned pineapple with juice
1/3 cup orange juice
Summer Fruits:
fresh or frozen cherries
grapes, cut in half
strawberries, sliced
sliced peaches or nectarines
Winter Fruits:
cranberries, cut in half
oranges, sectioned
blueberries, frozen (optional)
pears, fresh or canned (optional)
Directions:
1. Slice apples and bananas into pineapple juice to prevent browning.
2. Add all other ingredients. Serve chilled.
Pineapple Cranberry Mold
by Febrina Picone Malloy
Ingredients:
1 1/8 cup (1/2 of 20 oz. can) crushed pineapple in juice
3 oz (6 TB) pineapple juice
1 3 oz package raspberry gelatin
½ can cranberry sauce (can be whole or jell)
3 oz Port wine or part red wine and part cran-raspberry juice
½ cup apple diced
¼ cup walnuts chopped
grated peel from ½ orange
Dash ground Cardamom
Directions:
1. Drain crushed pineapple and reserve the juice.
2. Combine the reserved juice with the pineapple juice (add enough juice to make a total of 7 oz.)
3. Put the juice in a sauce pan and bring to a boil.
4. Stir in the gelatin until dissolved.
5. Break up the cranberry sauce and add to the pan.
6. Stir in the wine.
7. Chill the mixture until slightly thickened.
8. Add the crushed pineapple and the rest of the ingredients.
9. Pour into a mold or glass dish.
10. If using a microwave, be sure NOT to use it after gelatin is in mixture.
11. Chill until firm, about 4 hrs.
Ingredients:
1 1/8 cup (1/2 of 20 oz. can) crushed pineapple in juice
3 oz (6 TB) pineapple juice
1 3 oz package raspberry gelatin
½ can cranberry sauce (can be whole or jell)
3 oz Port wine or part red wine and part cran-raspberry juice
½ cup apple diced
¼ cup walnuts chopped
grated peel from ½ orange
Dash ground Cardamom
Directions:
1. Drain crushed pineapple and reserve the juice.
2. Combine the reserved juice with the pineapple juice (add enough juice to make a total of 7 oz.)
3. Put the juice in a sauce pan and bring to a boil.
4. Stir in the gelatin until dissolved.
5. Break up the cranberry sauce and add to the pan.
6. Stir in the wine.
7. Chill the mixture until slightly thickened.
8. Add the crushed pineapple and the rest of the ingredients.
9. Pour into a mold or glass dish.
10. If using a microwave, be sure NOT to use it after gelatin is in mixture.
11. Chill until firm, about 4 hrs.
Apple Salad
by Febrina Picone Malloy
Ingredients:
1 1/2 envelopes gelatin
3/4 cup cold water (or 1/2 cup cold water and 1/4 cup pineapple juice from crushed
pineapple)
3/4 cup apple juice
1 1/2 cup apple juice
1 1/4 cup plus 2 TB sugar
1/8 tsp salt
1 tsp lemon juice
2 1/4 cup combined chopped celery and chopped red apple
1/2 cup canned crushed pineapple or tidbits, drained
Directions:
1. Sprinkle gelatin onto 3/4 cup cold water in saucepan. Let soften, then add 3/4 cup apple juice.
2. Heat and stir until dissolved. Add 1 1/2 cup apple juice, sugar, salt, and lemon juice. Stir well and chill to soft set.
3. Fold in chopped celery and apple, and pineapple. Chill until set. Serve plain or with sour cream for dressing.
Apple Cranberry Salad:
Put 1/4 cup sugar on 1 cup halved cranberries and let sit at room temperature while
gelatin softens. Fold in the cranberries with the celery, apple, and pineapple.
Ingredients:
1 1/2 envelopes gelatin
3/4 cup cold water (or 1/2 cup cold water and 1/4 cup pineapple juice from crushed
pineapple)
3/4 cup apple juice
1 1/2 cup apple juice
1 1/4 cup plus 2 TB sugar
1/8 tsp salt
1 tsp lemon juice
2 1/4 cup combined chopped celery and chopped red apple
1/2 cup canned crushed pineapple or tidbits, drained
Directions:
1. Sprinkle gelatin onto 3/4 cup cold water in saucepan. Let soften, then add 3/4 cup apple juice.
2. Heat and stir until dissolved. Add 1 1/2 cup apple juice, sugar, salt, and lemon juice. Stir well and chill to soft set.
3. Fold in chopped celery and apple, and pineapple. Chill until set. Serve plain or with sour cream for dressing.
Apple Cranberry Salad:
Put 1/4 cup sugar on 1 cup halved cranberries and let sit at room temperature while
gelatin softens. Fold in the cranberries with the celery, apple, and pineapple.
Berry or Fruit Sauce
by Dorothea Malloy
Ingredients:
4 cups washed berries or peeled and cut up fully ripe peaches or pears or other fruit
1/4 cup sugar, more or less, depending on sweetness of fruit
apple juice or water, if fruit is not very juicy
1 TB lemon juice
1 TB water
2 TB cornstarch or more
1/2 tsp cinnamon, optional
1. Put fruit, sugar, and cinnamon, if used, in large, heavy-bottomed stainless steel saucepan. If there is not enough juice from the fruit to cover the bottom of the pan, add a little apple juice or water.
2. Cover and cook over medium heat until bubbly, stirring occasionally.
3. Mix lemon juice, water, and cornstarch. Add more cornstarch if the fruit is very juicy (about 1 TB per cup of liquid).
4. Cover and simmer over very low heat fifteen minutes, stirring occasionally.
5. Serve warm or cold. We like it on pancakes or ice cream, or topped with granola. You can also top it with biscuits to make a cobbler.
Ingredients:
4 cups washed berries or peeled and cut up fully ripe peaches or pears or other fruit
1/4 cup sugar, more or less, depending on sweetness of fruit
apple juice or water, if fruit is not very juicy
1 TB lemon juice
1 TB water
2 TB cornstarch or more
1/2 tsp cinnamon, optional
1. Put fruit, sugar, and cinnamon, if used, in large, heavy-bottomed stainless steel saucepan. If there is not enough juice from the fruit to cover the bottom of the pan, add a little apple juice or water.
2. Cover and cook over medium heat until bubbly, stirring occasionally.
3. Mix lemon juice, water, and cornstarch. Add more cornstarch if the fruit is very juicy (about 1 TB per cup of liquid).
4. Cover and simmer over very low heat fifteen minutes, stirring occasionally.
5. Serve warm or cold. We like it on pancakes or ice cream, or topped with granola. You can also top it with biscuits to make a cobbler.
Mashed Potatoes
by Dorothea Brandt Malloy
Ingredients:
6-8 medium russet potatoes
1/2 cup milk
1 stick of butter
salt and pepper to taste
Directions:
1. Wash potatoes and place them in a vegetable steamer basket, or in a pot with about 1 inch of water. Steam 30-45 minutes, until tender. Cool until easy to handle.
2. Peel potatoes and cut out any bad spots or green areas. Cut into chunks and place in a mixing bowl.
3. Melt butter.
4. Heat milk until steaming but not boiling.
5. Mash potatoes with a potato masher or using a stand mixer, adding butter and hot milk until they reach the desired consistency. Season to taste with salt and pepper.
6. Serve immediately.
Ingredients:
6-8 medium russet potatoes
1/2 cup milk
1 stick of butter
salt and pepper to taste
Directions:
1. Wash potatoes and place them in a vegetable steamer basket, or in a pot with about 1 inch of water. Steam 30-45 minutes, until tender. Cool until easy to handle.
2. Peel potatoes and cut out any bad spots or green areas. Cut into chunks and place in a mixing bowl.
3. Melt butter.
4. Heat milk until steaming but not boiling.
5. Mash potatoes with a potato masher or using a stand mixer, adding butter and hot milk until they reach the desired consistency. Season to taste with salt and pepper.
6. Serve immediately.
Roasted Sweet Potatoes with Lime
by Bill Malloy
Makes 8 servings
Ingredients:
3 1/2 lbs sweet potatoes
1/2 stick (1/4 cup) unsalted butter, melted
3/4 tsp salt
1/2 tsp black pepper (or less to taste)
1/2 cup water
1/4 cup sugar
2 TB fresh lime juice (fresh lime juice that has been frozen works just as well)
1 tsp finely grated fresh lime zest
Directions:
1. Put oven racks in upper and lower thirds of oven and preheat oven to 450 degrees.
2. Peel sweet potatoes and cut into 1/2 inch cubes. You should have about 10 cups of sweet potato cubes.
3. Melt the butter and mix with salt and pepper in a large bowl. Add potato cubes and toss to coat.
4. Spread potatoes in one layer in two shallow baking pans (15 x 10 x 1 inch).
5. Roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total. If potatoes are crowded, use a wide spatula to scrape bottom and turn and gently mix halfway through.
6. While potatoes roast, bring water, sugar, and lime juice to a boil in a small saucepan, stirring until sugar is dissolved. Then simmer until reduced to about 6 tablespoons, 6 to 8 minutes.
7. Toss potatoes with syrup and zest in a large bowl.
Note: Potatoes can be roasted and syrup made a day ahead. Chill each separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest.
Makes 8 servings
Ingredients:
3 1/2 lbs sweet potatoes
1/2 stick (1/4 cup) unsalted butter, melted
3/4 tsp salt
1/2 tsp black pepper (or less to taste)
1/2 cup water
1/4 cup sugar
2 TB fresh lime juice (fresh lime juice that has been frozen works just as well)
1 tsp finely grated fresh lime zest
Directions:
1. Put oven racks in upper and lower thirds of oven and preheat oven to 450 degrees.
2. Peel sweet potatoes and cut into 1/2 inch cubes. You should have about 10 cups of sweet potato cubes.
3. Melt the butter and mix with salt and pepper in a large bowl. Add potato cubes and toss to coat.
4. Spread potatoes in one layer in two shallow baking pans (15 x 10 x 1 inch).
5. Roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total. If potatoes are crowded, use a wide spatula to scrape bottom and turn and gently mix halfway through.
6. While potatoes roast, bring water, sugar, and lime juice to a boil in a small saucepan, stirring until sugar is dissolved. Then simmer until reduced to about 6 tablespoons, 6 to 8 minutes.
7. Toss potatoes with syrup and zest in a large bowl.
Note: Potatoes can be roasted and syrup made a day ahead. Chill each separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest.
Candied Yams
by Dorothea Malloy
Ingredients:
3-4 lbs yams or sweet potatoes
½ cup orange juice
½ cup pineapple juice
½ cup sugar
½ cup packed brown sugar
1/4 tsp ground ginger
1 tsp lemon juice
2 TB cornstarch
1 TB Benedictine
1 TB butter
Directions:
1. Boil potatoes until just beginning to get tender, not soft, but easy to peel.
2. Preheat oven to 350 degrees. Peel potatoes and cut into 1 1/2 " slices. Place slices in a single layer in a 13 x 9 inch pan.
3. Mix 1/4 cup of either juice with the cornstarch. Heat remaining juices, sugars, and ginger on medium until bubbly and sugar is dissolved. Add the cornstarch/juice mixture, Benedictine and butter and stir until butter melts.
4. Pour sauce over the potatoes and bake 30 minutes. Turn and baste potatoes; bake 20-30 minutes more.
Ingredients:
3-4 lbs yams or sweet potatoes
½ cup orange juice
½ cup pineapple juice
½ cup sugar
½ cup packed brown sugar
1/4 tsp ground ginger
1 tsp lemon juice
2 TB cornstarch
1 TB Benedictine
1 TB butter
Directions:
1. Boil potatoes until just beginning to get tender, not soft, but easy to peel.
2. Preheat oven to 350 degrees. Peel potatoes and cut into 1 1/2 " slices. Place slices in a single layer in a 13 x 9 inch pan.
3. Mix 1/4 cup of either juice with the cornstarch. Heat remaining juices, sugars, and ginger on medium until bubbly and sugar is dissolved. Add the cornstarch/juice mixture, Benedictine and butter and stir until butter melts.
4. Pour sauce over the potatoes and bake 30 minutes. Turn and baste potatoes; bake 20-30 minutes more.
Mom’s Candied Yams
by Febrina Picone Malloy
Ingredients:
4 1/2-5 lbs boiled yams
1/4 cup butter (or more)
1/2 cup dark brown sugar (or more)
Directions:
1. Peel boiled yams and slice thick, filling a 13 x 9" glass pan.
2. Cover yams with a layer of thin slices of butter and top with dark brown sugar. Bake covered with foil for 30 minutes at 350 degrees.
Ingredients:
4 1/2-5 lbs boiled yams
1/4 cup butter (or more)
1/2 cup dark brown sugar (or more)
Directions:
1. Peel boiled yams and slice thick, filling a 13 x 9" glass pan.
2. Cover yams with a layer of thin slices of butter and top with dark brown sugar. Bake covered with foil for 30 minutes at 350 degrees.
Holiday Yams, Apples ‘n Pears
by Cyndi Malloy
This is my own recipe and it has evolved over the years. Cooking time will vary, so check with a fork often. Smaller families should cut the recipe in half, as leftovers are only good for a day or so.
Ingredients:
6 large yams, uncooked, cut into quarters
1-2 apples, cut into 1 inch pieces
1-2 pears, cut into 1 inch pieces
1 cup pecan halves (or more if preferred)
lots of brown sugar
butter
Directions:
1. Arrange yams in 10 x 13 Pyrex pan. (If they are too large, use an additional smaller pan). Top each piece with a dab of margarine or butter. Sprinkle generously with brown sugar. (I use a lot—after all, you can splurge on holidays).
2. Bake at 350° for 1/2 hour, covered (I use foil).
3. Uncover and carefully turn over each yam piece. Add apples, pears, and pecans. Spoon syrup/juice over all.
4. Bake for an additional 20-30 minutes, covered. Uncover if there is too much liquid.
5. Remove covering and baste again.
6. Turn off the oven and leave pan inside, uncovered, so juice will become the consistency of syrup. Yams are done when easily pierced with fork.
7. Turn pieces and baste again just before serving.
This is my own recipe and it has evolved over the years. Cooking time will vary, so check with a fork often. Smaller families should cut the recipe in half, as leftovers are only good for a day or so.
Ingredients:
6 large yams, uncooked, cut into quarters
1-2 apples, cut into 1 inch pieces
1-2 pears, cut into 1 inch pieces
1 cup pecan halves (or more if preferred)
lots of brown sugar
butter
Directions:
1. Arrange yams in 10 x 13 Pyrex pan. (If they are too large, use an additional smaller pan). Top each piece with a dab of margarine or butter. Sprinkle generously with brown sugar. (I use a lot—after all, you can splurge on holidays).
2. Bake at 350° for 1/2 hour, covered (I use foil).
3. Uncover and carefully turn over each yam piece. Add apples, pears, and pecans. Spoon syrup/juice over all.
4. Bake for an additional 20-30 minutes, covered. Uncover if there is too much liquid.
5. Remove covering and baste again.
6. Turn off the oven and leave pan inside, uncovered, so juice will become the consistency of syrup. Yams are done when easily pierced with fork.
7. Turn pieces and baste again just before serving.
German Potato Salad
by Dorothea Brandt Malloy
My mother’s recipe for potato salad was developed from one made by my grandmother, Dora Brandt, on her farm in Santa Maria, Texas in the 1930’s. Grandma Brandt made a sauce of fresh cream, mustard, vinegar, and sugar, heated and poured over cooked, cubed red potatoes. This recipe is my version, which differs very little from Momma’s.
Ingredients:
4 lbs. medium red potatoes, boiled, peeled, and cubed
1-2 tsp salt
1/4 tsp white pepper
1 cup liquid from pickles, or vinegar
1 cup chopped dill pickles
6-9 hard-cooked eggs
1 cup regular mayonnaise
3-5 TB prepared mustard
dash of black pepper
1/2-3/4 cup chopped celery
1/2-3/4 cup chopped onion
Directions:
1. Boil or steam potatoes until tender, about 45 minutes. (I steam them using a vegetable steamer basket in a large pot.)
2. Cool the potatoes until easy to handle. Then peel and cut them into small cubes. Pour pickle liquid or vinegar over potatoes and marinate, covered, in the refrigerator, for at least one hour.
3. Chop celery, onion, pickles and eggs, and add to potatoes. Mix in remaining ingredients. Keep chilled until serving.
My mother’s recipe for potato salad was developed from one made by my grandmother, Dora Brandt, on her farm in Santa Maria, Texas in the 1930’s. Grandma Brandt made a sauce of fresh cream, mustard, vinegar, and sugar, heated and poured over cooked, cubed red potatoes. This recipe is my version, which differs very little from Momma’s.
Ingredients:
4 lbs. medium red potatoes, boiled, peeled, and cubed
1-2 tsp salt
1/4 tsp white pepper
1 cup liquid from pickles, or vinegar
1 cup chopped dill pickles
6-9 hard-cooked eggs
1 cup regular mayonnaise
3-5 TB prepared mustard
dash of black pepper
1/2-3/4 cup chopped celery
1/2-3/4 cup chopped onion
Directions:
1. Boil or steam potatoes until tender, about 45 minutes. (I steam them using a vegetable steamer basket in a large pot.)
2. Cool the potatoes until easy to handle. Then peel and cut them into small cubes. Pour pickle liquid or vinegar over potatoes and marinate, covered, in the refrigerator, for at least one hour.
3. Chop celery, onion, pickles and eggs, and add to potatoes. Mix in remaining ingredients. Keep chilled until serving.
Carrot Gelatin Salad
by Febrina Picone Malloy
Ingredients:
2 envelopes unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/4 cup frozen orange juice concentrate
1/2 lemon, peeled and seeded or 1 1/2 TB lemon juice
2 TB sugar
1/4 tsp salt
1 1/2 cup carrot pieces
1 1/2 cup crushed pineapple with juice (good with peaches, too)
Directions:
1. In blender container, sprinkle gelatin over cold water. Add boiling water, cover and process at high speed until gelatin dissolves.
2. When gelatin is dissolved, turn control to highest speed and add orange juice concentrate, lemon, sugar, and salt. Continue to process until smooth.
3. Stop blender, add carrot pieces, cover and chop by turning to high speed and off several times.
4. Stop blender, add pineapple and juice and stir in by hand.
5. Place orange slices or pieces of pineapple or cherries in bottom of mold, to garnish. Turn into four cup mold or bowl.
6. Chill until firm, about three hours.
Ingredients:
2 envelopes unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/4 cup frozen orange juice concentrate
1/2 lemon, peeled and seeded or 1 1/2 TB lemon juice
2 TB sugar
1/4 tsp salt
1 1/2 cup carrot pieces
1 1/2 cup crushed pineapple with juice (good with peaches, too)
Directions:
1. In blender container, sprinkle gelatin over cold water. Add boiling water, cover and process at high speed until gelatin dissolves.
2. When gelatin is dissolved, turn control to highest speed and add orange juice concentrate, lemon, sugar, and salt. Continue to process until smooth.
3. Stop blender, add carrot pieces, cover and chop by turning to high speed and off several times.
4. Stop blender, add pineapple and juice and stir in by hand.
5. Place orange slices or pieces of pineapple or cherries in bottom of mold, to garnish. Turn into four cup mold or bowl.
6. Chill until firm, about three hours.
Sour Cream Cucumbers
by Lillie Horky
Ingredients:
1 cucumber
1 tsp salt
1/2 cup sour cream
4 tsp vinegar
salt and pepper to taste
Directions:
1. Thinly slice cucumber and sprinkle with salt. Let stand 30 minutes. Drain.
2. Combine sour cream, vinegar, salt and pepper. Pour over drained cucumbers.
3. Chill 30 minutes.
Ingredients:
1 cucumber
1 tsp salt
1/2 cup sour cream
4 tsp vinegar
salt and pepper to taste
Directions:
1. Thinly slice cucumber and sprinkle with salt. Let stand 30 minutes. Drain.
2. Combine sour cream, vinegar, salt and pepper. Pour over drained cucumbers.
3. Chill 30 minutes.
Fried Rice
by Dorothea Malloy
Ingredients:
2 eggs
3 tsp vegetable oil, divide use
1 minced clove garlic
1 cup cooked, diced vegetables such as carrots, celery, broccoli, cauliflower, peas, or whatever leftovers you have on hand
2 cups cooked brown rice
1 tsp soy sauce
pinch of dried ginger
Directions:
1. Heat 2 tsp oil in a skillet.
2. Pour beaten eggs in the pan and tilt to cover the bottom of the pan.
3. As egg cooks, lift edges and tilt pan until liquid is set but not dry.
4. Turn out onto plate, roll into a cylinder, and cut into very thin slices. Set aside.
5. Heat 1 tsp oil in pan and stir-fry garlic, rice, vegetables, soy sauce and ginger until heated through. Toss with egg strips.
.
Ingredients:
2 eggs
3 tsp vegetable oil, divide use
1 minced clove garlic
1 cup cooked, diced vegetables such as carrots, celery, broccoli, cauliflower, peas, or whatever leftovers you have on hand
2 cups cooked brown rice
1 tsp soy sauce
pinch of dried ginger
Directions:
1. Heat 2 tsp oil in a skillet.
2. Pour beaten eggs in the pan and tilt to cover the bottom of the pan.
3. As egg cooks, lift edges and tilt pan until liquid is set but not dry.
4. Turn out onto plate, roll into a cylinder, and cut into very thin slices. Set aside.
5. Heat 1 tsp oil in pan and stir-fry garlic, rice, vegetables, soy sauce and ginger until heated through. Toss with egg strips.
.
Broccoli Rice Casserole
by Cyndi Malloy
This is the original recipe but, for my large family, I use 3 cups of uncooked rice and double the other ingredients. I use an insane amount of Velveeta cheese. We like to reheat the leftovers for days. Yum!
Ingredients:
1 cup uncooked rice
1/4 cup sauteed onions (or add raw onions to uncooked rice)
1 to 1 1/2 cups broccoli, chopped tops and stems, partially cooked
1 can cream of chicken or mushroom soup
1/2 soup can milk
chunks of Velveeta cheese to taste
Directions:
1. Cook rice and then add other ingredients and mix well.
2. Bake at 350°, covered, until bubbly around the edges. Bake time will vary, depending on how much you make (approx. 30 mins for the original recipe and 45-60 mins for the size I make). I like to give it a thorough stirring once the cheese has melted, maybe halfway through bake time, to make it a more uniform yellow-orange color. I also uncover for the last 10 minutes or so.
This is the original recipe but, for my large family, I use 3 cups of uncooked rice and double the other ingredients. I use an insane amount of Velveeta cheese. We like to reheat the leftovers for days. Yum!
Ingredients:
1 cup uncooked rice
1/4 cup sauteed onions (or add raw onions to uncooked rice)
1 to 1 1/2 cups broccoli, chopped tops and stems, partially cooked
1 can cream of chicken or mushroom soup
1/2 soup can milk
chunks of Velveeta cheese to taste
Directions:
1. Cook rice and then add other ingredients and mix well.
2. Bake at 350°, covered, until bubbly around the edges. Bake time will vary, depending on how much you make (approx. 30 mins for the original recipe and 45-60 mins for the size I make). I like to give it a thorough stirring once the cheese has melted, maybe halfway through bake time, to make it a more uniform yellow-orange color. I also uncover for the last 10 minutes or so.
Dorothea’s Macaroni and Cheese
by Dorothea Brandt Malloy
Ingredients:
12 oz macaroni or other small shaped pasta
2 cups milk
5 TB flour
1/2 tsp salt
1/4 tsp ground white pepper
1/4 tsp dry mustard
1/4 tsp crushed coriander seed
½ pound American cheese, either block or slices, but make sure it is labeled “cheese.”
1 cup shredded sharp cheddar cheese, divided use
crumbled crackers or chips
Directions:
1. Cook macaroni in boiling water until almost done. Drain.
2. While macaroni is cooking, pour milk into a large casserole. Whisk flour and seasonings into the milk until thoroughly mixed.
3. Microwave milk mixture on high for 3 minutes; whisk until smooth. Microwave another 2 minutes; whisk until smooth. Microwave 1 more minute; whisk until smooth. Add American cheese and ½ cup of the shredded cheese. Stir until the cheese melts. If necessary, microwave a little more, just enough to melt the cheese. Stir macaroni into cheese sauce.
4. Sprinkle top with crumbled crackers or chips and remaining shredded cheddar.
5. Bake at 350° for 15 to 20 minutes.
Ingredients:
12 oz macaroni or other small shaped pasta
2 cups milk
5 TB flour
1/2 tsp salt
1/4 tsp ground white pepper
1/4 tsp dry mustard
1/4 tsp crushed coriander seed
½ pound American cheese, either block or slices, but make sure it is labeled “cheese.”
1 cup shredded sharp cheddar cheese, divided use
crumbled crackers or chips
Directions:
1. Cook macaroni in boiling water until almost done. Drain.
2. While macaroni is cooking, pour milk into a large casserole. Whisk flour and seasonings into the milk until thoroughly mixed.
3. Microwave milk mixture on high for 3 minutes; whisk until smooth. Microwave another 2 minutes; whisk until smooth. Microwave 1 more minute; whisk until smooth. Add American cheese and ½ cup of the shredded cheese. Stir until the cheese melts. If necessary, microwave a little more, just enough to melt the cheese. Stir macaroni into cheese sauce.
4. Sprinkle top with crumbled crackers or chips and remaining shredded cheddar.
5. Bake at 350° for 15 to 20 minutes.
Baked Macaroni and Cheese
by Febrina Picone Malloy
Ingredients:
8 oz macaroni (2 cups uncooked)
2 1/2 TB margarine (use up to 5 TB if creamier results are desired)
1/2 tsp salt
1/4 tsp dry mustard, or 1/2 tsp prepared mustard
5 TB flour
1/4 tsp coriander seed, crushed, optional
5 or 6 slices American cheese, or at least 1 cup shredded cheese. I sometimes use part cheddar for better flavor
2 cups reconstituted dry milk (or skim milk)
Directions:
1. Cook macaroni until almost tender, about 6 or 7 minutes in 2 or 3 qts. boiling water with 2 or 3 tsp salt in water. Drain.
2. For cheese sauce, melt margarine in heavy saucepan and blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly.
3. Remove from heat and stir in milk.
4. Bring to boil and boil 1 minute, stirring constantly.
5. Blend in cheese over low heat just until it melts.
6. Combine macaroni and sauce in buttered 2 qt. casserole. Sprinkle with Ritz crumbs, or cracker crumbs, or dry bread crumbs. (May dot with butter)
7. Bake at 350° for 20 to 40 minutes. To reheat, cover casserole and bake 20 minutes; uncover and bake 5 minutes more.
Ingredients:
8 oz macaroni (2 cups uncooked)
2 1/2 TB margarine (use up to 5 TB if creamier results are desired)
1/2 tsp salt
1/4 tsp dry mustard, or 1/2 tsp prepared mustard
5 TB flour
1/4 tsp coriander seed, crushed, optional
5 or 6 slices American cheese, or at least 1 cup shredded cheese. I sometimes use part cheddar for better flavor
2 cups reconstituted dry milk (or skim milk)
Directions:
1. Cook macaroni until almost tender, about 6 or 7 minutes in 2 or 3 qts. boiling water with 2 or 3 tsp salt in water. Drain.
2. For cheese sauce, melt margarine in heavy saucepan and blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly.
3. Remove from heat and stir in milk.
4. Bring to boil and boil 1 minute, stirring constantly.
5. Blend in cheese over low heat just until it melts.
6. Combine macaroni and sauce in buttered 2 qt. casserole. Sprinkle with Ritz crumbs, or cracker crumbs, or dry bread crumbs. (May dot with butter)
7. Bake at 350° for 20 to 40 minutes. To reheat, cover casserole and bake 20 minutes; uncover and bake 5 minutes more.
Mixed Bean Soup
by Dorothea Malloy
Ingredients:
20 oz bag mixed dried beans
8 cups water
1 lb ground beef
2 cloves garlic, crushed
1 TB chili powder
1 tsp dried dill weed (optional)
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
2 tsp salt
1/2 tsp pepper
optional additions: chopped tomato, onion, bell pepper, celery, diced ham or sausage, 1-2 cups total
2-3 tsp balsamic vinegar
Directions:
1. Sort and rinse beans well. Add water and soak overnight, or for at least 8 hours.
2. Drain and rinse beans. Bring 8 cups of water to a boil. Add beans and simmer covered for two hours, until beans are tender, adding more water if needed. If using a crockpot, put water and beans in the crock pot and cook on low for 5-6 hours, or until beans are tender. Do not add salt now; it will toughen the beans.
3. 40 minutes before serving, brown ground beef; drain.
4. Add beef, garlic, seasonings and any optional ingredients to beans.
5. Simmer 30 minutes, adding balsamic vinegar near end of cooking.
6. Serve with cornbread or whole wheat bread and butter.
Ingredients:
20 oz bag mixed dried beans
8 cups water
1 lb ground beef
2 cloves garlic, crushed
1 TB chili powder
1 tsp dried dill weed (optional)
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
1 bay leaf
2 tsp salt
1/2 tsp pepper
optional additions: chopped tomato, onion, bell pepper, celery, diced ham or sausage, 1-2 cups total
2-3 tsp balsamic vinegar
Directions:
1. Sort and rinse beans well. Add water and soak overnight, or for at least 8 hours.
2. Drain and rinse beans. Bring 8 cups of water to a boil. Add beans and simmer covered for two hours, until beans are tender, adding more water if needed. If using a crockpot, put water and beans in the crock pot and cook on low for 5-6 hours, or until beans are tender. Do not add salt now; it will toughen the beans.
3. 40 minutes before serving, brown ground beef; drain.
4. Add beef, garlic, seasonings and any optional ingredients to beans.
5. Simmer 30 minutes, adding balsamic vinegar near end of cooking.
6. Serve with cornbread or whole wheat bread and butter.
Italian Bean Salad
by Dorothea Brandt Malloy
Ingredients:
16 oz can cannellini beans
2 cups chopped vegetables, such as cucumber, sweet peppers, tomatoes, carrots, and celery
2 TB sliced black olives
2 TB grated Parmesan cheese
1/4 cup Italian salad dressing, or 2 TB each olive oil and red wine vinegar
lettuce (optional)
Directions:
1. Rinse and drain beans.
2. Mix with other ingredients.
3. If using lettuce, add just before serving.
Ingredients:
16 oz can cannellini beans
2 cups chopped vegetables, such as cucumber, sweet peppers, tomatoes, carrots, and celery
2 TB sliced black olives
2 TB grated Parmesan cheese
1/4 cup Italian salad dressing, or 2 TB each olive oil and red wine vinegar
lettuce (optional)
Directions:
1. Rinse and drain beans.
2. Mix with other ingredients.
3. If using lettuce, add just before serving.
Bean and Cheese Quesadillas
by Dorothea Brandt Malloy
Ingredients:
18 corn tortillas
1 can refried beans
1-2 cups shredded cheddar or Monterey Jack cheese
1/2-1 cup salsa
Directions:
1. Mix beans, cheese, and salsa.
2. Spread mixture on 9 tortillas.
3. Top each with another tortilla, pressing together slightly.
4. Spray non-stick cooking spray on both sides of each quesadilla.
5. Fry each in a pan on medium heat until golden and crisp on one side.
6. Turn over and fry on the other side.
7. OR place quesadillas on a cookie sheet and bake at 375 degrees until golden brown and crisp, turning once after 4 minutes.
8. Serve topped with additional salsa.
Ingredients:
18 corn tortillas
1 can refried beans
1-2 cups shredded cheddar or Monterey Jack cheese
1/2-1 cup salsa
Directions:
1. Mix beans, cheese, and salsa.
2. Spread mixture on 9 tortillas.
3. Top each with another tortilla, pressing together slightly.
4. Spray non-stick cooking spray on both sides of each quesadilla.
5. Fry each in a pan on medium heat until golden and crisp on one side.
6. Turn over and fry on the other side.
7. OR place quesadillas on a cookie sheet and bake at 375 degrees until golden brown and crisp, turning once after 4 minutes.
8. Serve topped with additional salsa.
Pinto Beans
by Dorothea Brandt Malloy
Ingredients:
2 cups dried pinto beans
5-6 cups cold water
2 TB butter, margarine, or olive oil
1 tsp dried cilantro
1 tsp salt
1/2 tsp pepper
Directions:
1. Sort and rinse beans. Place in dutch oven. Add water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Reduce heat to low. Cover and simmer 1-1 1/2 hours, or until beans are tender, adding more water if needed.
2. Mash 2/3 cup of the beans and return to the pot. Add butter, salt, cilantro and pepper and simmer 15-20 minutes longer.
Ingredients:
2 cups dried pinto beans
5-6 cups cold water
2 TB butter, margarine, or olive oil
1 tsp dried cilantro
1 tsp salt
1/2 tsp pepper
Directions:
1. Sort and rinse beans. Place in dutch oven. Add water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Reduce heat to low. Cover and simmer 1-1 1/2 hours, or until beans are tender, adding more water if needed.
2. Mash 2/3 cup of the beans and return to the pot. Add butter, salt, cilantro and pepper and simmer 15-20 minutes longer.
Lentils Coriander
by Febrina Malloy.
8 servings
Ingredients:
1 pound Italian sausage links, cut into 1-inch pieces
2 large onions, thinly sliced
2 tsp ground coriander
1 1/2 tsp salt
1/2 tsp ground ginger
2 cups dry lentils
1 TB lemon juice
Dairy sour cream
Lemon slices
Directions:
1. Spray a Dutch oven with olive oil cooking spray, or coat with a little olive oil, and heat to medium high. Brown sausage on all sides. Lower heat, add a little water, and cover pan. Cook until done.
2. Remove sausage and cut into 1 inch pieces. Return to pan; add onions and cook over medium-low heat until tender but not brown.
3. Drain excess fat. Stir in coriander, salt, ginger, lentils and 7 cups water. Bring to boiling. Reduce heat; cover and simmer for 50 minutes. Stir in lemon juice. Serve in bowls; top with a dollop of sour cream and a lemon.
8 servings
Ingredients:
1 pound Italian sausage links, cut into 1-inch pieces
2 large onions, thinly sliced
2 tsp ground coriander
1 1/2 tsp salt
1/2 tsp ground ginger
2 cups dry lentils
1 TB lemon juice
Dairy sour cream
Lemon slices
Directions:
1. Spray a Dutch oven with olive oil cooking spray, or coat with a little olive oil, and heat to medium high. Brown sausage on all sides. Lower heat, add a little water, and cover pan. Cook until done.
2. Remove sausage and cut into 1 inch pieces. Return to pan; add onions and cook over medium-low heat until tender but not brown.
3. Drain excess fat. Stir in coriander, salt, ginger, lentils and 7 cups water. Bring to boiling. Reduce heat; cover and simmer for 50 minutes. Stir in lemon juice. Serve in bowls; top with a dollop of sour cream and a lemon.
Lentil Soup
by Dorothea Malloy
Serves 6
Ingredients:
8 oz. dried lentils
4 cups low-salt chicken broth or stock
1 TB dried minced onion
1/8 tsp. dried minced garlic
1 tsp. salt
dash pepper
1 bay leaf
1/4 tsp. dried thyme
Directions
1. Sort, wash, and drain lentils.
2. Combine all ingredients in a large sauce pan, bring to a boil, and simmer 45 minutes. Remove bay leaf before serving.
Serves 6
Ingredients:
8 oz. dried lentils
4 cups low-salt chicken broth or stock
1 TB dried minced onion
1/8 tsp. dried minced garlic
1 tsp. salt
dash pepper
1 bay leaf
1/4 tsp. dried thyme
Directions
1. Sort, wash, and drain lentils.
2. Combine all ingredients in a large sauce pan, bring to a boil, and simmer 45 minutes. Remove bay leaf before serving.
Baked Beans
by Grandma Edith Malloy
Ingredients:
20 oz. can Campbell's Pork and Beans
2 TB white sugar
1/4 cup ketchup
bacon, optional
Directions:
1. Remove the piece of pork from the beans.
2. In a small casserole, mix beans, sugar, and ketchup.
3. Lay small pieces of bacon on top. (To reduce the fat, you may partially cook the bacon before adding.)
4. Bake at 325 degrees for 30 minutes, then reduce to 250 degrees and bake 1 hour longer. Can also be baked for two hours or more at 250 degrees.
Suggested Substitutions from Bill Malloy:
Use Bush’s Baked Beans with Maple Cured Bacon instead of Camptbell’s. Use maple
flavored bacon instead of regular smoked bacon, and add 1 TB maple syrup.
Ingredients:
20 oz. can Campbell's Pork and Beans
2 TB white sugar
1/4 cup ketchup
bacon, optional
Directions:
1. Remove the piece of pork from the beans.
2. In a small casserole, mix beans, sugar, and ketchup.
3. Lay small pieces of bacon on top. (To reduce the fat, you may partially cook the bacon before adding.)
4. Bake at 325 degrees for 30 minutes, then reduce to 250 degrees and bake 1 hour longer. Can also be baked for two hours or more at 250 degrees.
Suggested Substitutions from Bill Malloy:
Use Bush’s Baked Beans with Maple Cured Bacon instead of Camptbell’s. Use maple
flavored bacon instead of regular smoked bacon, and add 1 TB maple syrup.
Quick and Easy Flounder
by Bill Malloy
As part of the Dominican Laity I cannot eat meat on Fridays. Sam’s has Flounder Fillets individually wrapped in plastic that sell for a reasonable amount per pound. With a side of steamed mixed vegetables, this makes a good quick Friday night meal.
Ingredients:
4-5 flounder fillets, thawed
1/4–1/2 cup flour
salt
pepper
1-2 TB canola oil
1/4 cup mayonnaise
1/4 cup sour cream
1-2 TB sweet pickle relish
Directions:
1. Season fillets with salt and pepper, then coat with flour.
2. Heat oil in a nonstick skillet on medium high heat. When the oil is hot, fry the fillets until lightly browned on both sides, about 4-6 minutes.
3. Mix mayonnaise, sour cream and sweet pickle relish; serve with the fish.
As part of the Dominican Laity I cannot eat meat on Fridays. Sam’s has Flounder Fillets individually wrapped in plastic that sell for a reasonable amount per pound. With a side of steamed mixed vegetables, this makes a good quick Friday night meal.
Ingredients:
4-5 flounder fillets, thawed
1/4–1/2 cup flour
salt
pepper
1-2 TB canola oil
1/4 cup mayonnaise
1/4 cup sour cream
1-2 TB sweet pickle relish
Directions:
1. Season fillets with salt and pepper, then coat with flour.
2. Heat oil in a nonstick skillet on medium high heat. When the oil is hot, fry the fillets until lightly browned on both sides, about 4-6 minutes.
3. Mix mayonnaise, sour cream and sweet pickle relish; serve with the fish.
Salmon on a Plank
by Mike Malloy
Ingredients:
1/2 to 3/4 “ wood planks, enough to hold fish, preferably fruit wood like cherry or
apple, or alder or cedar
frozen salmon fillets, thawed
salt
pepper
herbs of your choice, optional
lemon juice
olive oil
Directions:
1. Soak planks in water for 1-2 hours.
2. Place soaked wood on the grill, set at medium (350°) with the lid closed until wood starts smoking, about 10 minutes.
3. Season fish as desired. Coat top surface of plank with olive oil and place fish on top.
4. Close lid. For thin filets, cook about 10 minutes. Thicker filets will take longer.
Ingredients:
1/2 to 3/4 “ wood planks, enough to hold fish, preferably fruit wood like cherry or
apple, or alder or cedar
frozen salmon fillets, thawed
salt
pepper
herbs of your choice, optional
lemon juice
olive oil
Directions:
1. Soak planks in water for 1-2 hours.
2. Place soaked wood on the grill, set at medium (350°) with the lid closed until wood starts smoking, about 10 minutes.
3. Season fish as desired. Coat top surface of plank with olive oil and place fish on top.
4. Close lid. For thin filets, cook about 10 minutes. Thicker filets will take longer.
Spaghetti with Clam Sauce
by Bill Malloy
Serves 4
Ingredients:
2 TB olive oil
2 TB + ½ tsp flour
dash salt
dash pepper
1 tsp dried parsley
pinch dried basil
3 garlic cloves, minced
1 cup clam juice and chicken stock or water
1 8 oz can of baby clams (if not available, substitute canned chopped clams)
½ lb linguine or vermicelli or spaghettini
grated Parmesan cheese
Directions:
1. Drain liquid from clams into a measuring cup. Add chicken stock or water to make one cup.
2. Heat olive oil in a sauce pan and stir in the flour.
3. Stir in next 6 ingredients and bring to a boil.
4. Reduce heat and simmer two or three minutes.
5. Add the clams and simmer just enough to heat through, about 1 minute.
6. Serve over pasta and pass the Parmesan.
Serves 4
Ingredients:
2 TB olive oil
2 TB + ½ tsp flour
dash salt
dash pepper
1 tsp dried parsley
pinch dried basil
3 garlic cloves, minced
1 cup clam juice and chicken stock or water
1 8 oz can of baby clams (if not available, substitute canned chopped clams)
½ lb linguine or vermicelli or spaghettini
grated Parmesan cheese
Directions:
1. Drain liquid from clams into a measuring cup. Add chicken stock or water to make one cup.
2. Heat olive oil in a sauce pan and stir in the flour.
3. Stir in next 6 ingredients and bring to a boil.
4. Reduce heat and simmer two or three minutes.
5. Add the clams and simmer just enough to heat through, about 1 minute.
6. Serve over pasta and pass the Parmesan.
Shrimp with Garlic
from Marco Valenzuela's Family Cookbook
Garlic sauce may be served with shrimp or as a dip.
Ingredients:
2 lbs jumbo shrimp
1 bulb garlic, minced
1 cup olive oil
salt
pepper
about 1 cup lime juice (enough to marinate shrimp)
Directions:
1. Butterfly shrimp from underside (partway) and clean thoroughly.
2. In shallow pan, spread shrimp and cover with lime juice.
3. Sprinkle with salt and pepper and let stand one hour. Drain.
4. Grease bottom and sides of large skillet with olive oil and heat to medium high (325 degrees).
5. Cook shrimp until lightly browned. (A little longer if serving sauce as a dip.)
6. Meanwhile, in a small saucepan, heat olive oil. Add garlic and cook lightly.
7. Remove from heat and pour over shrimp in serving dish, or serve in cups for dipping.
Garlic sauce may be served with shrimp or as a dip.
Ingredients:
2 lbs jumbo shrimp
1 bulb garlic, minced
1 cup olive oil
salt
pepper
about 1 cup lime juice (enough to marinate shrimp)
Directions:
1. Butterfly shrimp from underside (partway) and clean thoroughly.
2. In shallow pan, spread shrimp and cover with lime juice.
3. Sprinkle with salt and pepper and let stand one hour. Drain.
4. Grease bottom and sides of large skillet with olive oil and heat to medium high (325 degrees).
5. Cook shrimp until lightly browned. (A little longer if serving sauce as a dip.)
6. Meanwhile, in a small saucepan, heat olive oil. Add garlic and cook lightly.
7. Remove from heat and pour over shrimp in serving dish, or serve in cups for dipping.
Chicken and Dumplings
by Dorothea Brandt Malloy
Serves 4
Stew Ingredients:
1 whole (or two halves) boneless chicken breast cut into bite-size pieces
2 large carrots, sliced
2 med. potatoes, peeled and sliced
salt and pepper to taste
pinch each of dried thyme and rosemary
1 TB cornstarch
4 cups chicken stock
Dumpling Ingredients:
2 cups whole wheat flour
4 tsp. baking powder OR 2 tsp baking soda and 2 tsp cream of tarter
1 tsp salt
2 TB oil
1/2 cup water
Directions:
1. Brown chicken in oil.
2. Stir in potatoes and carrots. Add chicken stock and seasonings.
3. Bring to a boil. Lower heat, cover, and simmer 20-30 minutes, until vegetables are soft.
4. Mix cornstarch with 2 TB water. Stir into stew.
5. For dumplings, stir flour, baking powder, and salt together. Stir in water.
6. Form into biscuits and place on top of stew.
7. Cook 10 minutes uncovered. Cover and cook 10 minutes more, until dumplings are
cooked through.
Serves 4
Stew Ingredients:
1 whole (or two halves) boneless chicken breast cut into bite-size pieces
2 large carrots, sliced
2 med. potatoes, peeled and sliced
salt and pepper to taste
pinch each of dried thyme and rosemary
1 TB cornstarch
4 cups chicken stock
Dumpling Ingredients:
2 cups whole wheat flour
4 tsp. baking powder OR 2 tsp baking soda and 2 tsp cream of tarter
1 tsp salt
2 TB oil
1/2 cup water
Directions:
1. Brown chicken in oil.
2. Stir in potatoes and carrots. Add chicken stock and seasonings.
3. Bring to a boil. Lower heat, cover, and simmer 20-30 minutes, until vegetables are soft.
4. Mix cornstarch with 2 TB water. Stir into stew.
5. For dumplings, stir flour, baking powder, and salt together. Stir in water.
6. Form into biscuits and place on top of stew.
7. Cook 10 minutes uncovered. Cover and cook 10 minutes more, until dumplings are
cooked through.
Turkey Soup
By Febrina Malloy
Ingredients:
1 turkey carcass, wing tips, other bones and giblets (except liver)
1 medium onion, with two whole cloves stuck in
2 or 3 stalks celery with no green leaves and only a bit of yellow leaves
salt
pepper
poultry seasoning
sage
Directions:
1. Cover turkey remains with cold water in large pot.
2. Add onion and celery, cut in large chunks.
3. Bring to a boil, covered, and then simmer about 2 hours.
4. Add seasonings, to taste, after simmering about 1 hour.
5. Strain through a fine sieve.
6. Cut meat off the bones and set aside. Do not add neck meat or skin or gristle. Also, save the giblets for other use.
7. Remove fat from top of soup.
8. Add 2 chopped carrots and 1/2 cup rice to the strained soup in the cooking pot. Bring to a boil and then simmer for 25 minutes.
9. Add the turkey meat and continue simmering only long enough to heat well.
Ingredients:
1 turkey carcass, wing tips, other bones and giblets (except liver)
1 medium onion, with two whole cloves stuck in
2 or 3 stalks celery with no green leaves and only a bit of yellow leaves
salt
pepper
poultry seasoning
sage
Directions:
1. Cover turkey remains with cold water in large pot.
2. Add onion and celery, cut in large chunks.
3. Bring to a boil, covered, and then simmer about 2 hours.
4. Add seasonings, to taste, after simmering about 1 hour.
5. Strain through a fine sieve.
6. Cut meat off the bones and set aside. Do not add neck meat or skin or gristle. Also, save the giblets for other use.
7. Remove fat from top of soup.
8. Add 2 chopped carrots and 1/2 cup rice to the strained soup in the cooking pot. Bring to a boil and then simmer for 25 minutes.
9. Add the turkey meat and continue simmering only long enough to heat well.
Stuffing for Turkey
By Febrina Malloy
Makes 4 qts stuffing, to stuff a 16 lb. turkey.
Ingredients:
16 cups bread cubes (day old) from about 2 1/2 lbs bread
3/4 cup chopped onion
1 4 oz can mushrooms, drained (reserve about 2 TB liquid)
1 1/2 cup chopped celery, including leaves
1 finely chopped apple
1 TB salt
3/4 tsp pepper
2 1/2 tsp rubbed sage
1/2 tsp thyme
1/2 tsp poultry seasoning
1 tsp dry parsley, optional
Directions:
1. Melt a small amount of fat in a heavy pan. Add onion, stir and cook until yellow. Saute part of bread cubes and mushrooms, then add to remainder in large bowl.
2. Mix in celery and apple thoroughly. Add seasonings gradually and mix as you go. Add reserved mushroom liquid or about 2 TB hot water, just to moisten.
3. Stuff turkey and roast.
4. Put extra stuffing in a casserole dish and mix in 2 TB additional mushroom liquid, chicken broth, or bouillon. Bake, covered, in 325 degree oven for 30 minutes.
Makes 4 qts stuffing, to stuff a 16 lb. turkey.
Ingredients:
16 cups bread cubes (day old) from about 2 1/2 lbs bread
3/4 cup chopped onion
1 4 oz can mushrooms, drained (reserve about 2 TB liquid)
1 1/2 cup chopped celery, including leaves
1 finely chopped apple
1 TB salt
3/4 tsp pepper
2 1/2 tsp rubbed sage
1/2 tsp thyme
1/2 tsp poultry seasoning
1 tsp dry parsley, optional
Directions:
1. Melt a small amount of fat in a heavy pan. Add onion, stir and cook until yellow. Saute part of bread cubes and mushrooms, then add to remainder in large bowl.
2. Mix in celery and apple thoroughly. Add seasonings gradually and mix as you go. Add reserved mushroom liquid or about 2 TB hot water, just to moisten.
3. Stuff turkey and roast.
4. Put extra stuffing in a casserole dish and mix in 2 TB additional mushroom liquid, chicken broth, or bouillon. Bake, covered, in 325 degree oven for 30 minutes.
Thanksgiving Turkey
By Dorothea Brandt Malloy
Ingredients
1 turkey (allow 1 pound per person)
stuffing or 4 stalks celery and 3 onions, peeled and quartered
oil or softened butter
Directions
1. Allow several days to defrost the turkey in the refrigerator. When ready to roast, remove from its wrapping and take the giblets out of the cavity and discard them. (Save the included gravy mix, if desired.)
2. Preheat the oven to 325 degrees. Rinse the turkey inside and out, and pat dry with paper towels. Place the turkey on a v-shaped rack in a shallow roasting pan. Place stuffing or celery and onions in the body cavity. Tie legs together and tuck wing tips under turkey. Rub skin of turkey with oil or softened butter.
3. Roast until meat thermometer registers 170 degrees in the breast meat and 185 degrees in the thigh. Make sure turkey is fully cooked. Remove to a platter and let stand 15 minutes before carving. De-fat the meat drippings and use to make gravy.
Ingredients
1 turkey (allow 1 pound per person)
stuffing or 4 stalks celery and 3 onions, peeled and quartered
oil or softened butter
Directions
1. Allow several days to defrost the turkey in the refrigerator. When ready to roast, remove from its wrapping and take the giblets out of the cavity and discard them. (Save the included gravy mix, if desired.)
2. Preheat the oven to 325 degrees. Rinse the turkey inside and out, and pat dry with paper towels. Place the turkey on a v-shaped rack in a shallow roasting pan. Place stuffing or celery and onions in the body cavity. Tie legs together and tuck wing tips under turkey. Rub skin of turkey with oil or softened butter.
3. Roast until meat thermometer registers 170 degrees in the breast meat and 185 degrees in the thigh. Make sure turkey is fully cooked. Remove to a platter and let stand 15 minutes before carving. De-fat the meat drippings and use to make gravy.
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