Category Archives: Maureen and Ron’s Recipes

Yogurt Twists

Posted on October 8, 2013 by | Leave a comment

Heat 1 c yogurt or sour cream to lukewarm. Dissolve 1 pkg yeast in ¼ c warm water. Add yogurt and 2 T soft margarine, 3 T sugar, 1 t salt, 1 egg, and 1 c flour. Beat till smooth. Add 2 c more flour. Beat. Knead 8-10 minutes. Let rise. Roll to 24×6” rectangle. Spread with 2T butter and sprinkled with 1/3c brown sugar and 1t cinnamon. Fold in half. Cut lengthwise in 1” pieces. Holding strips at each end, twist in opposite direction. Place on greased cookie sheet. Let rise. Bake at 375 for 12 minutes. Frost with confectioners sugar.

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Posted in Breads, Breakfast, Desserts, Maureen and Ron's Recipes, Original Cookbook

Cheese Filled Coffee Ring

Posted on October 8, 2013 by | Leave a comment

In large bowl of mixer, mix 1 c flour, 1/3 c sugar, and ¾ t salt. Dissolve 2 pkg yeast in 1/3 c warm water. Combine 1/3 c milk and 6 T margarine in saucepan. Heat to warm, margarine does not need to melt. Add milk and yeast to flour mix and beat two minutes at medium speed. Add 1 egg and ½ c flour. Beat at high speed 2 minutes more. Stir in up to 1 ¾ c more flour to make a soft dough. Cover and let rise till double, about 50 minutes.

Cheese filling: Beat 3 oz cream cheese until light and fluffy. Add 1 egg, ¼ c sugar, and ½ t vanilla. Beat till blended.

Push down dough. Roll out to 18” circle. Lay over a greased 6-cup ring mold. Fit dough into bottom and sides, leaving about 1” hanging over edges. Pour in cheese filling and lap over dought from edges over filling. Cut a cross through the dough over center ring, forming triangles. Fold dough back over filling. Cover. Let rise till doubled, about 50 minutes. Bake at 350 for about 30 minutes. Remove from pan and cool on rack. Frost while warm with confectioners sugar glaze made with lemon juice.

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Posted in Beverages, Breads, Desserts, Maureen and Ron's Recipes, Original Cookbook

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Honey Wheat Bread

Posted on October 8, 2013 by | Leave a comment

Heat in saucepan until very warm:
1 ½ c water
2 pkg yeast
1 c cream style cottage cheese
½ c honey
¼ c margarine
Put in large bowl of mixer:
2 c flour
1 c whole wheat flour
3 t salt
1 egg
2 T sugar
Add warm liquid and beat 2 minutes. Hand stir in 1-1 ½ c more flour and 2 c more whole wheat flour. Knead until smooth and elastic, about two minutes. Place in greased bowl. Cover and let rise. Put in two bread pans and let rise. Bake at 375 for 35-40 minutes. Cover with foil for the last few minutes.

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Posted in Breads, Maureen and Ron's Recipes, Original Cookbook

Blueberry Banana Bread

Posted on October 8, 2013 by | Leave a comment

1 c fresh blueberries, washed and drained, then tossed with 2T flour. Sift together 1 ¾ c less 2T flour, 2 t baking powder, ¼ t baking soda, and ½ t salt. Cream 1/3 c margarine. Add 2/3 c sugar and beat until light. Add 2 eggs, one at a time. Add flour mixture alternately with 1 c mashed ripe bananas. Add berries. Pour into a greased bread pan and bake at 350 for 50 minutes or until done.

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Posted in Breads, Breakfast, Maureen and Ron's Recipes, Original Cookbook

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Sesame-Spinach Salad

Posted on October 8, 2013 by | Leave a comment

Heat 1/3 c oil over medium low heat. Add ¼ c sesame seeds and cook just until the seeds are golden, about 2 minutes. Let cool. Add ½ t salt, and 1 ½ T lemon juice. Stir till blended. Let cool just slightly. Tear two bunches of spinach into bite-sized pieces. Add cherry tomatoes and sliced green onions. Toss just before serving.

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Posted in Maureen and Ron's Recipes, Original Cookbook, Sauces

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Dutch Babies

Posted on October 8, 2013 by | Leave a comment

Great for breakfast or brunch.

Beat in blender 5 or 6 eggs. Add 1 c flour, 1 t salt, 1 c milk, 4 T melted butter. Pour into 2 greased 9” iron skillets or other pans of comparable size. Bake at 450 for 10 minutes then at 350 for ten minutes more or until puffy and light brown. Serve immediately sprinkled with fresh lemon juice and powdered sugar. They puff up like popovers then fall quickly. Can be served with syrup or jam.

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Posted in Breakfast, Maureen and Ron's Recipes, Original Cookbook

Korean Beef Strips

Posted on October 8, 2013 by | Leave a comment

This is our effort at an ethnic dish for Jenny—who hates all those Oriental vegetables.

1 ½ lb chuck steak, sliced thinly. Marinate in refrigerator for 4-6 hours in a mixture of:
¼ c soy sauce
¼ c salad oil
¼ c minced green onions
2 cloves minced garlic
2 t sesame seeds
1 t sugar
1 t sesame oil (optional)
½ t finely minced fresh ginger

Broil and serve over steamed rice.

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Posted in Entrees, Maureen and Ron's Recipes, Original Cookbook

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Blue Cheese Quiche

Posted on October 8, 2013 by | Leave a comment

From J. Child. Excellent in small pieces for appetizers.

8” pastry crust, partially baked
Blend in mixer:
3 oz blue cheese
6 oz cream cheese
2 T butter
3 T whipping cream
Stir in:
½ T minced fresh chives
½ t green onion
2 eggs
Pour into shell. Bake at 375 for 25-30 minutes.

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Posted in Appetizers and Dips, Entrees, Maureen and Ron's Recipes, Original Cookbook, Vegetarian

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Mulled Wine

Posted on October 8, 2013 by | Leave a comment

Combine in pan, boil ten minutes, strain:

1 lemon, sliced
2/3 c sugar
2 c water
1 t cloves
½ t whole allspice
2 3” sticks of cinnamon

Add 1 fifth Burgandy or other red wine. Heat but do not boil. Top with sliced lemon.

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Posted in Beverages, Maureen and Ron's Recipes, Original Cookbook

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Hot Spiced Tea

Posted on October 8, 2013 by | Leave a comment

This and the following wine keep us going all winter in rainy Seattle.

Bring 3 quarts of water to boil. Add 4 tea bags, 1 t whole cloves, and 1 stick cinnamon. Steep 5 minutes only. Heat together in large kettle juice of 3 oranges (1 c frozen orange juice), juice of 2 lemons, and 1c sugar or less. Strain tea into this mixture. Serve hot. Makes 10-12 big mugs.

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Posted in Beverages, Maureen and Ron's Recipes, Original Cookbook