1/3 c butter
¾ c sugar
½ c honey
2 t vanilla
2 eggs
½ c flour
1/3 c cocoa
½ t salt
½ c nuts
½ to 1 c raisins
Cream butter, sugar in small bowl. Blend in honey and vanilla. Add eggs one at a time, beating well after each. Combine flour, cocoa, and salt. Add to mixture. Stir in nuts and raisins. Pour into a 9x9x¾” pan, well greased. Bake at 350 for 30 minutes, or until done. Brownies are very moist and flavorful.
Put 1 c warm milk and one package yeast in mixing bowl and let stand five minutes. Stir. Add ¼ c sugar, 1 t salt, ¼ c soft butter and 2 eggs. Beat thoroughly with mixer and add 1 ½ c flour. Remove beater and let dough rise 40 minutes. Mix in 1 c flour. Use enough more flour to make the dough barely firm enough to handle. Cover and chill ½ hour. Knead and roll out into rectangle ½” thick. Spread with softened butter, sprinkled with ¼ to ½ c cinnamon sugar, heavy on the cinnamon. Press raisins into dough. Roll up like a jelly roll. Slice into about ½ to 1” slices. Place on buttered cookie sheet. Allow to rise. Bake at 400 for about 10-12 minutes, until delicately browned. Frost with confectioner’s sugar and cream. These freeze well.
2 pkg dry yeast
½ c light brown sugar
1 T + 1 t salt
¼ c oil
2 c warm water
2 ½ c rye flour
4 ½ c white flour
1 T caraway seed
Put yeast, sugar, salt, oil and water into bowl and stir. Add rye flower and beat three minutes. Add caraway seeds. Add three cups white flour and beat three minutes. Spread board with one cup flour and knead bread 10-20 mi nutes until dough is only slightly sticky and quite bouncy. Shape into two buttered loaf pans, smooth ragged edges. Cover with greased foil or wrap loosely. Allow to rise until double or place in refrigerator overnight. Bake in 375* preheated oven. If dough was refrigerated, take pans from refrigerator immediately before placing in oven. Bake, middle shelf, one hour.
2 pkg dry yeast
½ c light brown sugar
1 T + 1 t salt
¼ c oil
2 c warm water
2 ½ c rye flour
4 ½ c white flour
1 T caraway seed
Put yeast, sugar, salt, oil and water into bowl and stir. Add rye flower and beat three minutes. Add caraway seeds. Add three cups white flour and beat three minutes. Spread board with one cup flour and knead bread 10-20 mi nutes until dough is only slightly sticky and quite bouncy. Shape into two buttered loaf pans, smooth ragged edges. Cover with greased foil or wrap loosely. Allow to rise until double or place in refrigerator overnight. Bake in 375* preheated oven. If dough was refrigerated, take pans from refrigerator immediately before placing in oven. Bake, middle shelf, one hour.
Dissolve 1 envelope yeast, 1 T sugar, 2 t salt in 2 c water. Let stand 10 minutes. Stir in 4 c flour, turn onto floured surface. Use pastry scraper to lift and turn dough, which is very soft, until it coheres enough to knead. Add more flour if necessary. Knead ten minutes. Place in clean bowl and cover with plastic wrap. Let rise 45 minutes. Turn out, pat flat, dust with flour, fold in half to form half-circle and again to form quarter-circle. Let rise 30 minutes. Turn out, cut into four equal pieces, form into balls, let rest five minutes. Flatten into oval, roll up, form into long, thin loaves. Let rise 30 minutes in oiled pans or on cookie sheets dusted with cornmeal. Brush with egg white and slash three times. Bake in a 425-450 oven for 20 minutes.
Rinse one 2.5-3.5 lb chicken. Place breast side down in baking pan. Sprinkle liberally with garlic powder. Add about ½ c white wine and about ¼ to ½ c lemon juice (“Real Lemon” will do). Place in 425 oven. Baste at twenty minute intervals for an hour to an hour and a half, depending on the size of the chicken. Chicken will be moist and flavorful. Thicken drippings with 2 T flour and add half and half to make a good gravy.
Dissolve 1 T yeast in 1 c warm water. Let stand 5 minutes. Add 1 T sugar, 1 ½ t salt, and 2 T margarine and stir well. Beat in 2 c flour, and add 1 c flour. Knead, adding flour as necessary. Allow to rise 30– 45 minutes. Divide into 4-6 sections. Roll out each into a thin 9” circle. On half the circle, layer one piece mozzarella, chopped and cooked Italian sausage or pepperoni, and any or all of the following, chopped: mushrooms, peppers, onions. Top with ricotta cheese. Ladle seasoned tomato sauce over top. Fold into half-moon like a turnover and crimp edges. Bake at 400 for 20 minutes or more until crust is done. Serve hot with sauce on the side. One serves two people if you aren’t starving.
Posted in Breads, Carol and Bruce's Recipes, Entrees, Original Cookbook
Tagged cheese
Bring to a simmer in one cup of olive oil 2 large onions, chopped, and one bud of garlic, crushed. Cook until onions are translucent. Add three large cans of whole tomatoes and one large can of tomato paste. Add spices to taste: 1 t oregano, 1 t black pepper, 2 T sweet basil, 1 T red pepper, and 2 cloves. Add about one pound or so of browned (boiled) spare ribs, 8 oz fresh mushrooms, and allow to simmer for a few hours. Add about 2-3 pounds of hot Italian sausage, cut into bite-sized pieces, precooked and drained. Allow to simmer.
Posted in Carol and Bruce's Recipes, Entrees, Original Cookbook, Sauces
For four persons:
1 c virgin olive oil
1 c clam liquor
1 dozen clams, large, or 20 medium clams
3 T fresh parsley or dried flakes
Garlic
Heat oil. Add parsley flakes. Add one bud garlic, crushed. (Good and strong—less if you are a nonhacker.) Let simmer for one minute. Add one cup clam liquor. Allow to simmer over very low heat while you dice cleaned clams into very small pieces. Add to oil and bring almost to a boil, then simmer for three minutes. Serve over homemade pasta or very thin pasta with lots of freshly grated parmesan and romano cheese.
Posted in Carol and Bruce's Recipes, Entrees, Original Cookbook, Sauces
Put in deep pan
2 T butter
1 t chopped onion
1 sprig parsley
Cook until onion is yellow. Add
1 ½ c shite crab meat
Cook and stir 5 minutes. Stir in
2 T flour
1 T tomato paste
Add 2 c chicken stock. Simmer 20 minutes. Remove the parsley. Add 2 c thin cream or half and half. Heat but do not boil. Season with salt and cayenne. Add a dash of dry sherry to the bowl. Serves six.
Posted in Carol and Bruce's Recipes, Original Cookbook, Soups and Stews
Tagged seafood
Stick of butter
1 onion or a few green onions
1 potato
1 head broccoli
1 glass white wine
1 quart cream (half and half)
Salt
White pepper
Beau monde
Lemon pepper
Into a pot large enough to hold soup for the number of people you’re cooking for, melt a stick of butter, chop in an onion, one potato, the bushy part of a head of broccoli. Add a glass of white wine, some pepper, salt, lemon pepper, and beau monde. Add one quart of cream (light). Simmer until potato is soft. Run through blender. Serve warm or place in freezer until soup begins to freeze around edges. Whip one more time and serve. To hasten process, boil potato before adding to mixture; allow to simmer over very low heat for flavors to blend and other vegetables to soften. Take care not to curdle the cream.
Posted in Carol and Bruce's Recipes, Original Cookbook, Soups and Stews
Tagged broccoli