Category: Grandpa’s Use Only

These are from Martha Stewart Web Site

* 3/4 cup (1 1/2 sticks) salted butter
* 2 2/3 cups sugar
* 1 can (5 ounces) evaporated milk
* 12 ounces semisweet chocolate, finely chopped
* 2 1/4 cups Momma Reiner’s Homemade Marshmallow Cream (recipe below)
* 1/2 teaspoon pure vanilla extract

Instructions

1.Melt butter in a heavy-bottomed saucepan over medium heat. Add sugar and evaporated milk; bring to a boil. Cook, stirring, until mixture reaches the soft-ball stage, 234 to 240 degrees on a candy thermometer, about 6 minutes.

2. Add chocolate and stir until melted. Add marshmallow cream and vanilla; stir or blend using an immersion blender, until well combined. Remove from heat; use immediately.

Makes about 30 chocolate-covered marshmallows

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Momma Reiner’s Chocolate Fudge

2 2/3 CU sugar
1 1/2 sticks butter
5 OZ evaporated milk
12 OZ semi-sweet dark chocolate
1 tsp vanilla

Instructions

1. Mix first three ingredients in very deep pot
2. Heat up to 235 degrees
3. Add chocolate to pan
4. Add 7 OZ marshmallow cream (see MarthaStewart.com
5. Add vanilla and stir to mix
6. Mix, mix, mix
7. Remove from heat
8. Skewer mallows on stick
9. Dip mallows quickly into fudge
10. Put on parchment to cool
11. Let set overnight

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Chicken
Pepper
Hoja Santa leaves
butter
garlic oil
salt
white vinegar
tomato

Instructions

Briefly sear chicken pieces
Do not overcook
Assemble and bake 30 minutes

 

Mexican Chicken Salad

Chicken
onion
avocado
salsa
cheese
cilantro
scallions
oregano
bell pepper
radish
sour cream
cabbage

Instructions
1. Cook bowls 350 degree for 10 minutes.
2. Roll chicken in 1 egg, 1/4 cu milk and flour. Cook in olive oil.
3. Saute onions in olive oil
4. Layer plate with cabbage
5. Base, oregano, bell pepper, onions, radish, sour cream
6. Topping, chicken, avocado, cilantro, scallions, salsa, cheese.

Mexican Carne Molida Salad
1 lb hamburger
1 onion (diced)
1 can stewed tomatoes
2 small cans tomato sauce
1 can chili w/out beans
1 can mushrooms
2 tsp worchestershire sauce
½ tsp garlic salt

Instructions
1. Brown hamburger with onion.
2. Add all ingredients to cooked hamburger.
3. Cook and simmer 1 hour.
4. Serve over tossed salad topped with Fritos and grated cheese.

1/4 CU tomato
1/4 CU kalamata olives
1/4 CU red onions (diced)
1/8 CU roasted peppers
1/8 CU mint leaves
1/4 CU yellow tomatoes
1/8 CU feta cheese
1 cucumber
some fresh basil leaves

Instructions
1. Tear romaine lettuce and arrange on plate
2. Arrange other ingredients on top topping with sliced cucumber and feta
3. Drizzle top with lemon juice and olive oil
4. Top with thinly cut basil leaves

Rub pita bread with olive oil and grill (see recipe for Pita Chips)

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Variations Handwritten notes to this recipe are scanned in PDF document at
http://www.xml3.com/family/Recipes/03.pdf
Several other Greek recipes are in this document as well.

Goat cheese
Steamed asparagus tips
Red bell (shredded)
Shredded meat

Instructions
1. Use strudel pastry (keep moist).
2. Brush w/ butter, lay down row of filling, fold ends, roll tightly, brush w/ butter @ end finish rolling.
3. Brush outside w/ butter.
4. Bake till golden brown. Cut ends off to sit flat, then cut center on bias.

Serve with basil sauce

1 tsp onion (minced)
1 tsp red bell pepper (minced)
1 tsp green bell pepper (minced)
1 TBL Velveta cheese
1 egg
1 flour tortilla
scant oil

Instructions
1. Lightly saute onion and bell peppers in oil
2. Meanwhile, spread cheese onto tortilla
3. Add egg to skillet with other ingredients
4. Microwave tortilla for 15 seconds
5. Cook egg until no longer runny, but still soft
6. Pour into tortilla and fold (see special steps)

Special Steps
Folding a tortilla into a burrito
1. After filling with desired ingredients fold one side of tortilla in so that edge of tortilla is about 1 inch toward center.
2. Perpendicular to first fold, start folding about 1 inch pieces until you have rolled the ingredients into the tortilla/

15 OZ can tomato sauce
8 OZ water
6 OZ tomato paste
2 tomato with seeds removed (grated)
1/2 onion (grated)
4 cloves garlic (grated)
2 TBL jalapeno (minced)
2 TBL white vinegar
1 TBL sugar or 2 TBL Karo Syrup
1 TBL lime
1 tsp salt

Instructions
1. Put tomato sauce, water and tomato paste in sauce pan under medium heat.
2. Mince tomato, garlic, jalapeno, vinegar, sugar, lime, salt and onion in food processor
3. Add minced ingredients to pan and simmer 10 minutes.
4. Cool to serve.

Notes I tried adding Cayenne pepper to this and (while I am a Cayenne FANATIC) it detracted VERY MUCH from the overall flavor. This is best when prepared just as shown above.

CLICK TO ENLARGE

Ingredients:

For the Crust

• 6 tablespoons unsalted butter, softened (three-quarters of one stick)
• 3/4 cup all-purpose flour
• 1/4 cup light brown sugar, packed

For the Filling

• 3 cups miniature marshmallows
• For the Topping
• 1 heaping cup creamy peanut butter
• 1/3 light corn syrup (light in color rather than dark)
• 1/4 cup unsalted butter (4 tablespoons, half of one stick)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups peanuts (I use Oh Nuts Roasted Salted Peanuts, honey roasted or similar may be substituted)
• 1 1/2 cups Rice Krispies cereal (or vegan and gluten-free cereal)

Directions:

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang (you must line your pan), spray with cooking spray; set aside.

For the Crust – In a medium bowl, combine all ingredients and stir to combine. Keep working the butter into the flour and brown sugar and transfer the sandy and crumbly mixture into the prepared pan. Press mixture down firmly with fingertips, and then pack it down with the bottom of a drinking glass or back of a spoon. Bake for 10-12 minutes, or just until crust has set and pale in color; don’t worry if it’s a bit underbaked as pan will be going back into the oven in the next step.

For the Filling – Evenly sprinkle the marshmallows over the crust and bake for about 5 minutes or until they have begun to melt and before they start browning (we aren’t making s’mores); set pan aside.

For the Topping- In a large microwave-safe bowl, combine peanut butter, corn syrup, butter and heat on high power to melt, about 1 minute; stir to combine. Add the vanilla and stir to combine. Add the peanuts and cereal and stir to combine. Pour mixture over the marshmallows, smoothing it lightly with a spatula to create an even flat layer. Set pan aside to cool for at least 4 hours before slicing, or overnight; refrigerating the bars can be used to expedite the cooling process. Slice bars by lifting them out using the foil overhang and transfer to a cutting board. Bars will keep in an airtight container at room temperature for up to one week, or in the freezer for up to 3 months.

Recipe may be kept vegan by replacing the butter with margarine or Earth Balance, by using vegan marshmallows, and using a vegan cereal.Recipe may be kept gluten-free by using a gluten free flour blend for the crust and and using gluten free cereal of your choice. Take care all ingredients used are suitable for your dietary needs.

From allfreecopycatrecipes.com

Make the crust by combining six tablespoons of softened butter with flour and brown sugar and stir to incorporate the butter. The softer the butter is, the easier this will be. Don’t be alarmed if the mixture looks quite crumbly, sandy, and dry.

Transfer it to a foil-lined baking pan, and absolutely line the pan to make your life much easier. Press the crumbs down with your fingertips and then really pack it down using the back of a spoon or press down on it with the bottom of a drinking glass, helping it get nice and smooth.

Bake the crust for about ten to twelve minutes, or just until it has barely set and still pale and golden. If it’s slightly under-baked, that’s fine because the pan is going back into the oven.

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Sprinkle three cups of marshmallows over the buttery crust and return the pan to the oven for about five minutes, or just long enough to soften and begin to melt the marshmallows. Keep a watchful eye on the marshmallows and remove the pan from the oven before the marshmallows start toasting and browning because these aren’t s’mores.

The final layer is a mixture of melted peanut butter, butter, and corn syrup, that’s stirred together before adding a splash of vanilla and one-and-a-half cups of both crispy rice cereal and roasted salted peanuts. Stir the cereal and peanuts into the warm and sticky peanut buttery broth and then pour it over the marshmallows.

These bars need to set up for at least four to six hours before slicing them. I made them at night and sliced into them the next morning and you could probably speed up the process by putting the pan into the refrigerator.

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I love the diverse layers and flavors going on, from sweet and gooey to salty and crunchy. Each is notable and distinct. The buttery crust resembles a shortbread crust, crispy and firm without being dry or too sweet.

The marshmallow filling is the perfect squishy and sweet complement to the crust, providing plenty of oozing, cloud-like softness. Too often marshmallows get lost in layered bars because they are squished and flattened by the weight of the subsequent layers. I planned around that unfortunate phenomenon and used an ample amount of marshmallows so this layer would really stand out and be thick, puffy, and voluptuous.

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The final layer is for peanut and peanut butter fanatics, and reminds me of a Payday candy bar. The melted peanut butter, butter, and corn syrup creates a beautiful brown sauce that’s both sweet with a touch of savory. The salty peanuts and crispy rice cereal added help soak up saucy peanut butter mixture and after the bars set up, there’s an abundance of crunchy and crispy texture, along with chewy and gooey.

I got over my issue with nuts in desserts as I sank my teeth into one of these babies.

 

Uses my KitchenAid Stand Mixer, but this can be done by hand too. Just multiply all times mentioned by three.

Ingredients

• 1/2C (4 oz.) milk
• 3 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons butter or margarine
• 2 tablespoons Crisco
• 2 tablespoons Instant Milk powder
• 2 (1/4 ounce) packages active dry yeast or 2 teaspoons Instant Yeast (.34 oz.)
• 1 1/2 C (12 oz.) warm water (105F to 110F)
• 5-6 C (1# 13 oz.) Unbleached bread flour

Instructions
1. Combine milk, half your sugar, salt, and butter in small saucepan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm (100-110 F)
2. If using active dry yeast, dissolve yeast in warm water in warmed bowl, half your sugar, and let stand for 10 minutes. If using Instant Yeast, just add it to the flour and mix it in before adding liquids.
3. Add lukewarm milk mixture and water to 4 1/2 C (1# 6 oz.) bread flour. Attach bowl and dough hook. Turn to speed 3 and mix 1 minute. Reduce to speed 2, add remaining flour, 1/2 C (2.5 oz.) at a time (slowly so it doesn’t fly out of bowl), until dough clings to hook and cleans side of bowl. Knead on speed 1 for 8 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
4. Place in a greased bowl, turning to grease both top and bottom. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour. IDEALLY let rise overnight in your fridge, then move to counter two hours before you are ready to bake.
5. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
6. Bake at 350 degrees F for 35 minutes. If top of bread begins to brown too much, tent with aluminum foil for remaining baking time. DO NOT reduce baking time. Remove from pans immediately and cool on wire racks.

For Hamburger and hot dog buns, divide the dough into 2-1/2 oz portions and shape into a ball. Allow to rest for 5 minutes and then flatten with the heel of your hand and place on cookie sheet dusted with cornmeal. Allow about 1” between rolls for expansion/proofing. For hot dog buns, shape into about 5-6” long tubes with seam down. Brush with whipped egg white/water mix and sprinkle with sesame or poppy seeds. Bake at 400° F for 12-14 minutes or until 200° F.

 

Ingredients
For each TWO bananas, use…
1 tsp EACH of alspice, curry, nutmeg, cinnamon, and vanilla
1 TBL EACH of corn starch and soft butter
2 TBL EACH of brown sugar and spiced rum
OPTIONAL 1 tsp chopped nuts

Instructions
1. Halve bananas and place in baking dish
2. Mix together all other ingredients (except nuts) over low heat
3. Pour over banana
4. Bake @ 350 degrees for 20-30 minutes
5. Plate banana and top with carmel leavings from bottom of baking dish
6. Sprinkle with chopped nuts

Special Steps

Variations Serve with a scoop of hard ice cream. Double ingredients (except bananas) and pour half of carmel leavings over ice cream.

Ingredients
Eggplant
Egg
Flour
Milk
Bread crumbs
Salt and pepper
Mozzarella cheese

Instructions
Since I prefer the exterior crisp, my usual preparation is to

1. Slice it lengthwise, leave skin
2. Dip slices in flour, then egg/milk mixture, then dip into breadcrumbs
3. Salt & pepper each then fry in olive oil

Special Steps
Variations Sometimes I put mozzarella cheese and marinara gravy on top and place under broiler till cheese melts. Mangiare!

Ingredients
1/4 CU warm water (not hot 110-115°)
1 pkg active dry yeast
1 CU lukewarm milk
1 CU quick-cooking rolled oats
1+ TBL brown sugar (packed)
1+ TBL soft shortening
1 tsp salt (required)
1/2 CU raisins or cranberries
2 CU sifted all purpose flour

1 CU sifted whole wheat flour
OR
1/2 CU sifted wheat flour AND 1/4 CU mesquite meal

Cinnamon
More brown sugar

Instructions
1. Dissolve yeast in warm water, in mixing bowl.
2. In second bowl, combine milk, rolled oats, brown sugar, shortening, salt, raisins, whole wheat flour, and whatever chaff remains from sifting process.
3. Mix with spoon until smooth.
4. Add white flour and combine quickly with spoon.
5. Prepare greased muffin pans or flour the top of a baking stone
6. Turn onto lightly floured board or counter top and knead until smooth and elastic, about 5 min.
7. Roll until flat, but still fairly thick. Reflouring board or counter as needed.
8. Smear with thin layer of butter
9. Combine 3 TBL sugar and 3 TBL cinnamon in small bowl
10. Sprinkle with cinnamon/sugar mixture to taste
11. Cut into 1/2 inch pieces and put into baking vessel
12. Let rise in warm place (85°) until double in bulk…1 to 2 hours.
13. Heat oven to 400° (mod. Hot).
14. For mini muffins bake 12 minutes. For standard muffin size and unwarmed baking stone bake 15 minutes
15. Brush top of hot rolls with corn syrup and sprinkle with rest of cinnamon-sugar mixture.

Ingredients
Kelp or seaweed
Bonita Shavings
1 tsp Soy
1/2 CU Saki
1/4 CU Cilantro

Instructions
1. Bringe water to a boil
2. Simmer Kelp, Soi and Bonita Shavings 30 minutes
3. Strain liquid, discarding all except the broth
4. Add chopped cilantro and saki
5. Simmer additional 10 minutes
6. Serve

Ingredients
1 lb. Hamburger
2 tbl shortening
2 diced onions
1 cu diced celery
1 can cr of mushroom soup
1 ½ soup cans water
½ cu raw rice
¼ cu soy sauce
¼ tsp pepper
1 lg can Chinese noodles

Instructions
1. Brown meat.
2. Add onions, celery.
3. Stir in soups & water.
4. Add rice, pepper and soy sauce.
5. Put in large casserole. Bake, covered for 30 min. at 350°.
6. Remove, cover & bake 30 min. more.
7. Cover top of casserole w/noodles, bake 15 min. more.
(This is very runny until the end, do not worry)

CLICK HERE for Avocado Tips and Tricks.  

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Ingredients
2 Avocados
2 TBL lemon juice
1/2 CU vegetable stock ( plus extra for consistency )
1/4 CU white wine
1/4 CU buttermilk
1 TBL EVOO
3 chives (chopped)
1/2 tsp white pepper
1/2 tsp kosher salt
a few shakes Tobasco
fresh cilantro

Set aside for garnish:
Optional: Cooked shrimp
1 TBL per person chopped tomato

Instructions
1. Put lemon and wine into blender
2. Peel avocado and add to blender
3. Blend to coat avocado
4. Add MOST of cilantro ( but not all ) and vegetable stock
5. Blend to chop
6. Add everything else except remaining cilantro and the green chives
7. Blend to mix
8. Pour into bowls and garnish with shrimp and tomato
9. Garnish additional with cilantro and chives

INGREDIENTS

• 2 large red onions (diced small)
• 2 LBS meat
• 2 TBL Vegetable oil
• 1 Red Bell Pepper
• 1 can dark kidney beans
• 1 can light kidney beans
• 1 can black beans
• 1 entire hand of garlic
• 1/4 CU chili powder
• 1 TBL onion
• 2 tsp coriander
• 1 TBL oregano
• 1 tsp red pepper flakes
• 1 tsp cayenne sauce
• 1 tsp cumin
• 1 can tomato puree (Hunts or Progresso)
• 1 can diced tomatoes
• 2 bay leaf
• 2 bottles of DARK beer

STEP BY STEP

1. Brown the meat, and set aside
2. Saute onions
3. Add cumin, coriander, oregano and red pepper to onions
4. Cook 5 minutes
5. Drain beans and add to the mixture
6. Heat mixture throughout
7. Add tomato products and everything else except the meat, and heat mixture
8. Cover and simmer for 1 hour
9. Add meat, uncover, and simmer for another hour to reduce liquid

Special Steps
Serve with Tabasco for your non-sissy friends.
Variations Top with cheese and green onion

Ingredients
Tamale Dough
1 pound (about 2 cups) fresh masa for tamales or (use Maseca masa for tamales, follow instructions on the bag)
1/2 stick unsalted butter cut into 1/2″ pieces (soften slightly)
1/4 cup good-quality, fresh lard, cut into 1/2″ pieces
1/2 teaspoon salt
1 1/2 teaspoons baking powder
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Filling
6 ounces Monterey Jack or mild cheddar cheese

Instructions
Tamale Dough
1. Combine all dough ingredients in a food processor and pulse several times to lightly incorporate ingredients.
2. Cut cheese into strips, and place strips cheese over top of dough.
3. For each tamale: Fold sides over sides of cheese trying to completely encase cheese strip with dough.
4. Roll ends toward center creating a “closed” roll
5. Tie both ends with thin strips of extra corn husk.
6. Line a steamer with corn husks and bring water up to boiling
7. Place in prepared steamer and steam for >1 hour for up to six tamales or hours for ten or more tamales
8. The tamale is cooked when the dough pulls away from the husk (prepare two especially for this test)

2. Place 1 TBL dough on a single-layer bed of corn husks and spread into small flat spread. Assemble as shown and place in a steamer lined with corn husks. Place in a prepared steamer and steam for 1 to 1 1/2 hours. The only way to know if the tamale is done is to open one and check it. The tamale is cooked when the dough pulls away from the corn husk.

Prepare Husks
Simmer the husks in enough water to cover them for about 10 minutes.
Remove from the heat and place a plate on top of the husks to keep them submerged. Soak 1 hour. Before using, drain, shake off excess water. Sort them and select the largest ones for the tamales and use the smaller ones for lining the steamer and for making ties.

Variations
Add shredded chicken, pork or other filling to create different tastes and textures.

For spicy tamales use 6 chiles, poblano or jalapeno, roasted, seeded, and sliced

Ingredients
1 egg
1 carton (2 egg) egg-beaters
½ CU shredded Monterey Jack
¼ CU sharp cheddar
2 tsp (lite) sour cream
scant salt
whole roasted/peeled green chilis

Instructions
1. Beat egg, combine with egg beaters, separate into two small bowls
2. Mix one tsp sour cream into each bowl of egg mixture
3. Mix in optional dash of salt
4. Heat butter in omelet pan or crepe pan
5. Empty one bowl of egg mixture into pan
6. Spread evenly – make sure cooked mixture stays free of sticking
7. When eggs are set, but not dry, sprinkle Monterey Jack onto the eggs
8. Lay green chilis over top of cheese perpendicular to the handle
9. Sprinkle tops of chilis with a bit of the cheese
10. With a spatula, fold over 1/3 of the omelet (closest to the handle)
11. Fold over opposite third of the omelet
12. Cook briefly, then flip so that folded edges are on the bottom.
13. Cook briefly, then slide onto the serving plate
14. Apply cheddar cheese and garnish as desired

GARNISH OPTIONS:
– Avocado
– Chives
– Sour Cream
– Diced tomato
– Mushrooms
– Cilantro