Recipes

Lunch/Dinner, Side Dishes

Creamed Peas and New Potatoes

Listen to Episode 58: Side Dishes

Ingredients:

  • 2 lbs (skins on) small or fingerling potatoes
  • 2 1/2 – 3 c fresh shelled or frozen peas
  • 1/4 c butter
  • 1/4 c flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 c milk

Directions:

  • Poke whole potatoes with a knife before cooking. Cook potatoes in boiling water for 10 minutes.
  • After 10 minutes, add peas and cook 5 minutes more. Drain and place in a large bowl.
  • For sauce, melt butter in a sauce pan. Add flour, salt, and pepper. Mix well.
  • Gradually add milk, stirring constantly. Bring to a low boil, cook 1-2 minutes to thicken.
  • Pour over peas and potatoes, stir carefully to coat.
Lunch/Dinner, Side Dishes

Baked Pineapple

Listen to Episode 58: Side Dishes

Ingredients:

  • 1/4 c butter, melted
  • 1/4 c all-purpose flour
  • 4 eggs, beaten
  • 3/4 c sugar
  • 1 20-oz can crushed pineapple, in juice
  • 1 pinch ground cinnamon

Directions:

  • Preheat the oven to 350°F.
  • In a medium bowl, mix together the butter, flour, eggs, and sugar until well-blended. Stir in the crushed pineapple.
  • Transfer to a small casserole dish and sprinkle cinnamon over the top.
  • Bake for 1 hour in the preheated oven, uncovered. Serve warm.
Dessert

Orange Craisin Oatmeal Cookies

Listen to Episode 53: A Great Cookie

Ingredients:

  • 1 c butter or margarine
  • 1 c brown sugar
  • 1/4 c water
  • 1 tsp vanilla
  • 3 c quick oats
  • 1 1/4 c flour
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1/2 c craisins
  • 1/2 tsp orange peel

Directions:

  • Cream butter and sugar. Add water and vanilla, mix well.
  • Combine brown sugar, quick oats, flour, salt, baking soda in a separate bowl. Mix well, combine with butter mixture and mix well.
  • Stir in craisins and orange peel. Refrigerate for 30 minutes.
  • Form into 2 logs, refrigerate for 2 hours.
  • Slice and bake at 375°F for 12 minutes.
  • Icing: Mix 2 Tbs orange juice, 1/2 tsp orange extract, and 2 c powdered sugar. Let cookies cool before icing.
Dessert

Panettone (2 Loaves)

Listen to Episode 52: 2nd Anniversary & Panettone

Ingredients:

  • 3-4 c flour
  • 1 c very warm water
  • 1/4 c melted butter
  • 1 tsp vanilla
  • 1/2 tsp orange extract
  • 1 1/4 tsp salt
  • 1/2 c sugar
  • Fruits & almonds, listed in directions
  • 2 eggs
  • 1 Tbs or 1 packet yeast

Directions:

  • Mix 2 c flour, sugar, salt, and yeast in a large bowl. Add melted butter, water, vanilla, orange extract, and eggs, mix well.
  • Knead in additional 1-2 c flour to make a soft dough. Cover and let rise.
  • In a separate bowl, mix together 1/3 c each of golden raisins, craisins, dried cherries, dried apricots, and slivered almonds.
  • After dough doubles in size, press dough down. Knead in fruit and almond mixture and let rise again.
  • Form into two balls. Place into paper baking cups or tall round pans and let rise for a 3rd time before baking.
  • Bake 10 minutes at 400°F, 10 minutes at 375°F, then 30 minutes at 350°F. Cool on a wire rack.
Dessert, Lunch/Dinner, Side Dishes, Vegan

Harvest-Stuffed Pumpkin

Listen to Episode 50: Harvest-Stuffed Pumpkin

Ingredients:

  • 1 pie pumpkin
  • 3/4 c dried cranberries
  • 3/4 c dried blueberries
  • 3/4 c dried cherries
  • 3/4 c dried apples
  • 3/4 c black raisins
  • 3/4 c golden raisins
  • 3/4 c walnuts
  • 3/4 c pecans
  • 2 Tbs melted butter
  • 1/4 c honey

Directions:

  • Pie pumpkin should be about 8-inches diameter. Clean the outside well. Cut a lid with a nice flat surface on it so it stays on during baking, cutting horizontally works well. Clean out seeds and strings, like a jack o’ lantern.
  • Microwave 5 minutes on high to pre-cook or bake 20 minutes in a 350°F oven while preparing the filling.
  • Layer filling (all but honey and butter) into pumpkin 1/4 c at a time, repeat until pumpkin is filled.
  • Pour melted butter and honey over top of filling, place lid on top.
  • Bake in 350°F oven for 30-45 minutes.
Cake, Dessert

Piña Colada Cupcakes

Listen to Episode 48: Piña Colada Cupcakes

Ingredients:

  • 2 1/4 c flour
  • 1 1/2 c sugar
  • 3 1/2 tsp baking powder
  • 1 teaspoon salt
  • 1 1/4 c pineapple juice
  • 1/2 c shortening
  • 1 tsp white rum vanilla or half rum half vanilla
  • 3 eggs

Directions:

  • Heat oven to 350°F.
  • Beat all ingredients on low speed 30 seconds, scraping bowl constantly.
  • Beat on high speed 3 minutes, scraping bowl occasionally.
  • Pour batter into paper baking cup-lined muffin pans.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool completely before frosting.
  • Frosting: use Cookie Icing recipe, but substitute coconut cream or a thick coconut milk for the milk and white rum vanilla (or half rum half vanilla) for the vanilla. May need to use more coconut milk/cream to get the consistency correct.
Breakfast, Dessert, Lunch/Dinner

Dutch Baby (stovetop/grill/campfire version)

Listen to Episode 46: Going Dutch

Ingredients:

  • 3 Tbs butter
  • 2 apples (peeled, cored, thinly sliced)
  • Batter:
    • 4 large eggs, lightly beaten
    • 1 c milk
    • 1 c Mary Mac Bakehouse Golden Oat Pancake Mix
    • 1 tsp vanilla

Directions:

  • You will need a Dutch Oven – a large low pot with a lid.
  • Melt butter in a pan on medium low heat. Add sliced apples and cook for 5-6 minutes. You want them to sizzle but not to brown.
  • While apples are cooking, mix up the batter.
  • After apples have cooked, pour batter over them, turn the heat down slightly, and put on the lid. Cook 15 minutes.
  • Serve hot. Top with powdered sugar, sugar and cinnamon, syrup, maple cream, apple butter, whatever you like!
Beverages, Lunch/Dinner, Vegan

Icy Holiday Punch

Listen to Episode 40: Punches I Have Known

Ingredients:

  • 1 6-oz package Jello (we use strawberry, you can use any flavor)
  • 3/4 c sugar
  • 2 c boiling water
  • 1 46-oz can pineapple juice
  • 6 c cold water
  • 2 2-liter bottles of ginger ale

Directions:

  • In a 1-gallon freezable container (an ice cream bucket works very well), dissolve Jello and sugar in boiling water.
  • Stir in pineapple juice and cold water. Cover and freeze overnight.
  • Remove from the freezer 2 hours or so before serving. Place in a punch bowl.
  • Pour over ginger ale just before serving. Break up any large pieces of frozen juice, the punch should look like slush.
  • Add additional ginger ale as needed.
Lunch/Dinner, Side Dishes

Mrs Wilkes Mac n’ Cheese

Listen to Episode 43: Mac n’ Cheese with John Anthony

Ingredients:

  • 2 c (uncooked, 4 c cooked) elbow macaroni
  • 2 c grated sharp cheddar
  • 3 c milk
  • 4 eggs, whipped up
  • 1/2 c butter

Directions:

  • Cook macaroni per package. Drain and return to pot.
  • Add butter, melt and mix. Mix in eggs then milk. Mix well.
  • Stir in cheese.
  • Bake in greased casserole dish for 30 minutes at 350°F until firm but not dry.