Family Recipes Along the Way

Crust: 4 cups bread flour 1.5 cups of warm water 1 packet of active dry yeast 1/3 cup of olive oil 1 teaspoon  salt

  This should be titled "How I Make Potato Salad" because Aunt Bea didn't use a recipe with measurements.    Boil 4 large russet potatoes Boil 4 eggs (I use more because I like more egg in my potato salad) When cooled, peel potatoes and eggs and chop into bite-sized pieces. Chop sweet pickles (as many as you like) and add to the potatoes and eggs. Add mayo (I use Miracle Whip), I just eyeball it to see what I think will coat everything well.  Go light because you can always add more if needed. Add mustard (about a Tablespoon, or more if you like) Add salt and pepper to taste. Add a little pickle juice to moisten.   Aunt Bea added about a Tablespoon of sugar but since the pickles are very sweet I do not add sugar. Mix all.  Taste to see if anything needs adjusting. * If you like your potatoes chunky then you can set it in the fridge to chill before mixing.  If you want them a little more "mashed" then you can mix it while its still warm. ...

These are great little sandwiches to take to a pot luck. 1 package Hawaiian Rolls 3 T. butter (melted) Turkey Ham Cheese slices (your choice of cheese) Bacon Leafy lettuce Slice the rolls lengthwise and brush insides with melted butter. Toast under the broiler until lightly browned. Layer on turkey, ham, cheese, bacon, and lettuce.  Spread mayo or honey mustard on the inside of the top side of rolls and place on top.  Cut sandwiches into serving sizes and place a toothpick into each.  

This is a Pioneer Woman recipe.   Her recopies never disappoint and this one certainly does not.  1 cup  (2 Sticks) Salted Butter 1 cup  Brown Sugar, Packed 1/2 cup  Sugar 2 whole  Large Eggs 1 Tablespoon  Vanilla 2 cups  All-purpose Flour 2 Tablespoons  (additional) All-purpose Flour (rounded Tablespoons) 2 teaspoons  (heaping) Instant Coffee Granules (can omit and they will still be wonderful but this just makes them even better) 1 teaspoon  Baking Soda 1 teaspoon  Salt 8 ounces, weight  Good Semi-sweet Chocolate, Chopped Into Chunks (can also use a 12oz bag of chocolate chips)  1/2 cup  Finely Chopped Pecans (optional) Add one stick of butter to a medium skillet over medium heat. Allow it to melt and bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the ...

I don't remember where I found this recipe. It is not my own, but I love this sandwich!   4 Ciabatta  rolls Kraft Sun-dried tomato dressing 4 Tablespoons Green Olive Tapenade Sliced turkey Pepperoni Sliced Red Onion Sun-dried Tomatoes Shredded Romaine Lettuce 4 slices provolone cheese Slice the ciabatta  rolls lengthwise.   Brush both top and bottom with Kraft Sun-dried tomato dressing and place dressing side up under the broiler until lightly toasted. After they toasty, spread a tablespoon of Green Olive Tapenade over the bottom slices.   Layer on lettuce, turkey, pepperoni, onion, sun-dried tomatoes and cheese.   Place top of roll on and wrap in foil.   Place in over at 400 for 5-10 min. or until cheese melts.   EAT!  

I love thin, crispy, chewy cookies and these fit the bill perfectly!   I found the recipe for these cookies on Amanda's blog Girl Who Bakes and they have since become my go-to chocolate chip cookie recipe.     Ingredients: 1 cup unsalted butter 1 cup brown sugar 1 cup white sugar 1 egg 1 tsp vanilla 1 1/2 cups all-purpose flour 1 tsp baking soda  1 1/2 tsp salt 2 tsp cinnamon 1 1/2 cups chocolate chips  1. Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper. 2.  Cream sugars and butter in the stand of a mixing bowl until light and fluffy. add egg and vanilla and mix until evenly combined. 3. Add flour, baking soda, salt and cinnamon to mixing bowl and combine. 4. Add chocolate chips and stir by hand until evenly distributed. 5. Drop cookies six to a sheet and baking for 8-12 minutes or until golden brown, rotating halfway through.  (I use a cookie scoo...

I got this recipe while living in Lake Charles, LA.  It comes from Mrs. Susan Switzer of Houston, Texas and was included in the cookbook "Pirates Pantry" which was complied by the Junior League of Lake Charles.  These have been a family favorite for years. 12 hard boiled eggs 1/2 stick of butter 2 Tablespoons onion, grated 1/4 (I use a bit more) mayonnaise 1 Tablespoon mustard 1 teaspoon salt 1/4 teaspoon celery salt, pepper, horseradish ( I leave out the horseradish) 1 teaspoon Worcestershire 5 drops hot sauce (I use Franks buffalo sauce) Boil eggs (*tip* bringing the water to a boil before adding the eggs and then turning down the heat, cover, and let cook for 13 minutes makes peeling easier)   Slice eggs lengthwise and scoop out yolks. In small saucepan, melt butter.  Add yolks of eggs and mash and cook over low heat for a few minutes. Add to a large mixing bowl and add in other ingredients.  Mix well.  Fill egg whites a...

This is just to easy to even call it a recipe. Its more of a "how I make it" thing.  I'm sure there are amazing meatloaf recipes out there but this is the one that my family loves, requests, and craves.  Everybody thinks I do something special to it.  I don't. Its embarrassingly easy.  In a large mixing bowl (I use the bowl to my Kitchen Aid mixer) add: 2 1/2 - 3 1/2 pounds of ground meat depending on how large of a meatloaf you want.  You can use what you like or a mix of various kinds of ground meat.  I use 80/20 ground beef.   2 eggs 1 envelope of dry onion soup mix (2 envelopes if you make a bigger loaf) 1 sleeve of saltines (crushed)  I smash them while they are still in the sleeve and pour them into the bowl Ketchup ( I eyeball it but I would guess around 1/4 cup) Mix well. A Kitchen Aid mixer does a great job and saves mushing it with your hands.  Shape it into a loaf and place in a 13x9 baking dis...

1 pie crust, baked 1 1/2 cups granulated sugar 1/2 t. salt 1 1/2 cups water 4 eggs, separated 1/2 cup cornstarch 1/2 cup lemon juice lemon zest 3 T. butter 1/4 t. salt Preheat oven to 325 degrees  Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat. In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm. In a large glass or metal bowl, combine egg whites, 1.2 teaspoon lemon juice per egg white, and a tiny bit of van...

This is it!  I can't tell you how many times I've been asked for this recipe. For a long time I kept it under wraps because making and selling these was a major part of my fundraising for the Pine Ridge Mission Trips.  I simply needed to be able to sell them.  But, those trips are no longer so i am happy to share it now.  I got this recipe from a lady in Louisiana when we were living there.  3/4 cup shortening 1 cup sugar 1/4 cup molasses 1 egg 2 cups of flour 2 tsp. baking soda 1 tsp. cinnamon 1/2 tsp ground cloves 1/2 tsp. ground ginger 1/2 tsp. salt Cream shortening and sugar.  Add egg and molasses and beat until well blended.  Sift together dry ingredients and mix until a stiff dough forms.  Form into walnut sized balls.  Roll each ball in sugar and place on a cookie sheet.  Flatten with the bottom of a glass that has been dipped in sugar.  Bake at 375 for 8 minutes.

4 tablespoons olive oil or vegetable oil 2 tablespoons apple cider vinegar 2 tablespoons white wine vinegar 2-4 teaspoons white sugar 1/8 teaspoon each: paprika, onion powder 1 tablespoon poppyseeds

I love these pickles.  Even now every time I eat one it takes  me back to my childhood and watching my grandma make these ... and of course eating them.  Everything is better with these pickles.    I've made them before and although time-consuming, they are amazing!  You will need an old pickling crock to make these.  One like this.  Usually they can be found at ACE Hardware stores.  This one is an old one that was given to me by my aunt. 2 gallons cucumbers (small ones are best) Mix one pint of canning salt with a gallon of water and bring to a boil. Place cucumbers t in a large pickle crock and cover with the boiling salt water.  Let stand one week in a cool place. On the 8th day: Drain and cover with boiling water. On the 9th day: Slit cucumbers lengthwise and cover with hot alum water (hot alum water - 7 level teaspoons alum to 1 gallon of water) On the 10th day: Drain and cover with boiling water. On the 11th d...

There are a lot of peanut butter fudge recipes out there but this is one that has been our family's favorite.  Mom made this every year at Christmas and we think its the best! 1 stick butter 1 can Pet milk 3 1/2 cups of sugar A small jar of peanut butter 7 oz. jar of marshmallow cream Put peanut butter, peanut butter chips, and marshmallow cream in a large bowl. Combine butter, Pet milk, and sugar in a large pan over medium heat. Bring to a boil and boil for 5 minutes, stirring constantly.  Pour hot ingredients over the peanut butter mixture and stir well.  Pour into a greased 13 x 9 inch pan and store in the refrigerator.

A tradition in our home on Thanksgiving and Christmas morning.  Ingredients 2 packages Grands buttermilk biscuits 1 cup sugar 2 teaspoons cinnamon 1/2 cup butter 1 cup brown sugar (packed) Directions   Preheat oven to 350 degrees  Grease one 9 or 10 inch Bundt( pan. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters.  Add the biscuit pieces to the cinnamon/sugar mixture and shake to coat.  It works best to add a few at a time. Arrange pieces in the bottom of the prepared pan. In a small saucepan, melt the butter with the brown sugar over medium heat.  Boil for 1 minute.  Pour over the biscuits. Bake at 350 degrees  for 35 minutes.  Let bread cool in pan for 10 minutes, then turn out onto a plate.

Ingredients: Pastry for 2 pie crust pie 1 cup sugar 1 teaspoon cinnamon (I use more) 4 Tablespoons flour dash of salt 6 cups thinly sliced, pared Granny Smith apples 2 Tablespoons butter Slice the apples into a large bowl. In small bowl, mix the cinnamon, sugar, salt, and flour. Add the sugar mixture to the apples in a large bowl and toss to coat evenly.  Let them sit while you prepare the pie pan. Line the pie pan with the bottom crust.  Add apples, piling high in the center. Dot with butter. Place the top crust over the pie and seal the edges. Bake at 450 degrees for about 45 minutes or until crust is golden and apples are tender. 

My cousin owned a restaurant in Winslow, Indiana that served these.  I got this recipe from him.  If you have not aeten one of these Indiana tenderloin sandwiches, you have my condolences.  Wet Ingredients: 4 cups Buttermilk 2 eggs 2 tsp. seasoned salt 2 tsp. paprika 2 tsp pepper Dry Ingredients: 4 cups flour 2 tsp. salt 2 tsp. pepper Tenderloins  Buns Sliced Onions, Pickles, Lettuce and condiments of your choice To make: Mix wet ingredients and set aside. Mix dray ingredients and set aside. With your fingers push the tenderloins as thin as possible without tearing. Dip the tenderloin into dry ingredients, then into wet ingredients, then back into the dry ingredients.  Drop into hot grease to fry (350 degrees) and cook until golden brown. 

Ingredients: French bread Roast Turkey breast sliced (or you can use the carving board turkey lunch meat) Whole Berry Cranberry Sauce Provolone Olive Oil To assemble: Slice french bread into 1 inch slices.  Layer a slice of bread with sliced turkey.  Spoon cranberry sauce onto the turkey.  Top with a slice of Provolone.  Top with the other slice of bread.  Brush with olive oil and place on a preheated panni grill with the olive oil brushed side down.  Brush the top with olive oil.  Grill until golden brown. If you do not have a panini grill you can use a cast iron grill pan set on med-high heat.  Cover a brick with aluminum foil to use as a press.

3 Tbsp. honey 1 1/2 Tbsp. Rice Vinegar 1/4 c. Mayonnaise 1 tsp. Dijon mustard 1/8 tsp. Sesame oil

3/4 cup sugar 1/4 cup all-purpose flour 1 16 - ounce package frozen unsweetened blackberries or 3 cups fresh blackberries 2 tablespoons butter, cut into small pieces 1 tablespoon sugar single pie crust Pre-heat oven to 375.  Mix sugar and flour in a large bowl.  Add berries and toss to coat.  Place berries into a greased 8x8 baking dish.  Dot with butter.  Cover with pie crust.  Sprinkle pie crust with 1 tablespoon sugar.  Bake for 45-50 minutes

25 -28 Tomatoes 2 large onions , minced 4 garlic cloves , minced 3 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon cracked pepper 1 tablespoon sugar 2 tablespoons parsley , chopped 1 tablespoon oregano 1 tablespoon basil 1 teaspoon rosemary 1 teaspoon celery seed 2 teaspoons ...