Archive for the 'Recipes' Category

Jul 21 2015

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Recipe: Mom’s Chocolate Chip Icing – The House Plan Shop

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Mom's Chocolate Chip Icing2This was my mom’s “go to” frosting that she used to ice a lot of birthday cakes and cupcakes. She never had trouble finding volunteers to lick both the spoon and pan clean. In fact, sometimes she would make it for us when she didn’t have a cake to ice and we would spread it on graham crackers, vanilla wafers, or even Wonder Bread. Then we would add some broken nuts to what was left and pour it on a buttered dish and refrigerate it. We were pretty proud of our homemade “fudge.”

 

Mom’s Chocolate Chip Icing

1 ¼ cups sugar

½ cup milk

5 tbs butter or margarine

12 oz pkg of semi-sweet chocolate chips

 

In a sauce pan, heat the sugar milk and butter to the boiling point, stirring frequently. Just as it starts to boil remove pan from the heat and add the chocolate chips. Stir like crazy until all of the chips are melted. Let it cool 10-20 minutes before icing your cake. It will thicken as it cools, but if you cool it too long it will tear the cake when you ice it. Be careful if you reheat it as direct heat can burn the chocolate. This is enough icing to easily cover a 9×13 inch cake.

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May 27 2015

Profile Image of Curtis Cadenhead

Recipe: Sweet and Not too Sour Pork

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Here’s one of those recipes that was altered from the original because for my family’s tastes, it was just too sour. Of course if your tastes lean in that sour direction increase the amount of vinegar and decrease the sugar. It may have originally had some veggies in it too. That would be the ones that got picked out and left on the plate. It also tastes great with chicken instead of pork.

 

Sweet and Not too Sour Pork

2 tbs cooking oilSweet-and-Sour-Pork

1 lb pork tenderloin cut into 1” cubes

½ cup dark corn syrup

¼ cup vinegar

¼ cup catsup

1 tsp soy sauce

1 tsp Worcestershire sauce

¼ cup brown sugar

15 oz can of pineapple chunks drained

2 tbs cornstarch

2 tbs cold water

 

In a skillet, brown the pork in the oil. Then add the corn syrup, vinegar, catsup, soy sauce, Worcestershire sauce, brown sugar, and pineapple chunks. Bring to a boil and simmer for 10 minutes. Mix the cornstarch with the cold water and add to the pan stirring constantly until mixture thickens about 2 minutes. Serve over prepared rice.

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Apr 01 2015

Profile Image of M.K. Tenney

Aunt Sissy’s Strawberry Shortcake

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Strawberry ShortcakeHere is a real simple recipe for shortcake that is quick and easy to make. It soaks up the juice from the strawberries in a most delicious way. It’s a tasty cake even if you don’t have any fruit to add to it. Just dust it with a little powdered sugar and eat it plain and simple.

 

Aunt Sissy’s Strawberry Shortcake

 

1 ¼ cup all purpose flour

1/3 cup shortening

¾ cup sugar

½ cup milk

1tsp vanilla

½  tsp baking powder

½ tsp salt

1 egg

 

Sift or stir together all the dry ingredients. Add the rest of the ingredients and blend well. If you are using an electric mixer, beat on medium about 2 minutes. Pour into an 8 inch pan (square or round) that has been greased and floured. Bake at 375 degrees for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool ten minutes on a rack before turning out of the pan.

 

Cut cake into serving sizes and top with fresh strawberries that have been washed, stemmed, sliced and sweetened with a bit of sugar.  A dollop of whipped cream on top seals the deal.

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Jan 18 2015

Profile Image of Curtis Cadenhead

Recipe: Hot Spiced Pineapple Tea

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Hot Spiced Pineapple TeaHas winter got you down? Warm up with this tropical drink recipe – Hot Spiced Pineapple Tea – and dream of a warm destination.

 

Hot Spiced Pineapple Tea

 

Ingredients:

1 can (46 oz) pineapple juice

¼ cup honey

2 cinnamon sticks, broken

2 peppermint tea or mint medley herb tea bags

 

Preparation:

  1. Combine pineapple juice, honey and cinnamon in a large sauce pan. Bring to a boil for 1 minute.
  2. Add tea bags. Steep 2-5 minutes. Discard teabags.
  3. Serve in coffee mugs.

 

Notes:

Servings – 6

Preparation Time – 10 minutes

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Dec 16 2014

Profile Image of Curtis Cadenhead

Recipe for a Holiday Sweet Treat: Pretzel M&M Hugs

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Pretzel M&M HugsAdd a little fun to your holidays with these sweet treats. Pretzel M&M Hugs are as tasty as they are addictive. If you are not comfortable baking goodies in the kitchen, this is a good starter recipe and lots of fun to include eager young helpers. The finished product is attractive enough to box up for gifts, if you can hold onto them for that long.

 

Pretzel M&M Hugs

 

70  square waffle pretzels

70  Hershey Hugs

70  chocolate M&M’s

Parchment paper

 

These are approximate numbers. Make as many as you wish. You are only limited by the number of items in a bag. Of course, all of the Hugs have to be unwrapped and that is where your helpers come in.  Line up the pretzels on cookie sheets covered with parchment paper and place one unwrapped Hug on top of each. Heat them in a preheated oven at 200 degrees. They will start to look shiny. Remove from the oven and carefully press an M&M down into each center smashing the Hug into the pretzel. Voila, now all you have to do is let them cool, which you can speed up by placing the sheets in the fridge or freezer for a few minutes. Once they have cooled, store them in airtight containers. I would like to say that the hardest part of making these is to refrain from eating them all. Actually, I have found the hardest part to be moving the cookie sheets full of them in and out of the oven without sending them flying in all directions.  Slow down, take your time, don’t burn your fingers and enjoy. There are lots of variations of this candy on the internet, using different combinations of ingredients for different holidays. Explore, experiment and have fun.

 

 

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