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104 Favorite Family Recipes

104 Favorite Family Recipes

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A compilation of tested and true recipes from our family. Many of the recipes are tailored for healthy eating; others simply for ease of use or for better taste.

All recipes are listed in a table of contents and indexed.

There is emphasis on fun foods and cookies, but there are also a number of recipes to suit any occasion. There are also a number of international food selections.
A compilation of tested and true recipes from our family. Many of the recipes are tailored for healthy eating; others simply for ease of use or for better taste.

All recipes are listed in a table of contents and indexed.

There is emphasis on fun foods and cookies, but there are also a number of recipes to suit any occasion. There are also a number of international food selections.

More info:

Categories:Types, Recipes/Menus
Published by: Ifoundthemeaningoflife on Aug 28, 2009
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Sections

  • Cookies
  • Chocolate Chip Cookies
  • Snickerdoodles
  • Ginger Snaps
  • Ranger Cookies
  • Chocolate Oatmeal Cookies
  • Oatmeal Cookies
  • Russian Tea Cakes/Pecan Cookie Balls
  • Neiman Marcus Cookies
  • Christmas Cookies
  • Gingerbread People
  • Cajun Gingerbread People
  • Sour Cream Snowflakes
  • Espresso Chocolate Biscotti
  • Triple Chocolate Espresso Bean Cookies
  • Coconut Lemon Bars
  • Rice Krispies Treats
  • Cranberry Walnut Pinwheels
  • Muffins & Sweet Breads
  • Blueberry Banana Scones
  • Apple Pecan Scones
  • Sweet Irish Soda Bread with currants
  • Blueberry Muffins
  • Applesauce Cake or cupcakes
  • Carrot Muffins
  • Blueberry Poppy Muffins
  • Lemon Blueberry Muffins
  • Blueberry Banana Muffins
  • Banana Nut Muffins
  • Classic Banana Bread
  • Zucchini Bread
  • Danish Pastry Wreath
  • Fruitcake
  • Pumpkin Muffins
  • Santa Lucia Buns
  • Breakfast
  • Crepes
  • Fluffy Buttermilk Pancakes
  • Cottage Cheese Pancakes
  • Squash Waffles
  • Toppings
  • Blueberry Compote
  • Apple Currant Topping
  • Orange Sauce
  • Dutch Bunny
  • Lunch
  • Miso Soup
  • Chicken and Cheese Tortellini Tomato Basil Soup
  • Chicken Tortellini Soup
  • Quick Ravioli Soup
  • Chicken Tortilla Soup
  • Potato Leek Soup
  • Curried Butternut Squash Soup with Crab
  • Minestrone Soup
  • Steak Gyros
  • Tomato Chick Pea Curry
  • Sesame Noodles
  • Moroccan Beef Stew with Couscous
  • Tortilla Española
  • Appetizers & Salads
  • Salsa Verde
  • Falafel Nibbles
  • Green Chutney
  • Red and Green Roll-ups
  • Naan
  • Hummus
  • Red Lentil Hummus
  • Stuffed Mushrooms
  • Couscous Salad
  • Garlicky Stewed White Beans with Mixed Peppers
  • Cannellini Bean and Rosemary Bruschetta
  • Cranberry Salad
  • Cranberry-Apricot Chutney
  • Dark Leafy Green Salad
  • Greek Salad
  • Dinner
  • Chili Con Carne
  • Curried Chicken
  • Pan-Fried Salmon with Mango-Cucumber Salsa
  • Dutch Oven Pizza Hot Dish
  • Shortcut Hungarian Goulash
  • Shepherd s Pie
  • Dessert
  • Breseman Pie Crust
  • Ryan s Strawberry / Rhubarb Pie
  • Blueberry Sorbet
  • Fresh Berry Pie
  • Blueberry Pie
  • Rum Balls
  • Chocolate Guinness Stout Cake
  • Peach Pie Filling
  • Fruit Cobbler
  • Rustic Pear Tart
  • Flourless Raspberry Chocolate Cake
  • Blackberry Pudding Cake
  • Nut Crusted Almond Cake
  • Gingerbread
  • Cherry Cheese Bars
  • Ricotta Cheesecake
  • Pumpkin Cheesecake
  • Pumpkin Cheesecakes (tartlet style)
  • Pumpkin Pie Squares
  • Toffee
  • Oatmeal Blueberry Squares
  • Black Bottom Cupcakes
  • Tofu Brownies
  • Breads
  • Focaccia
  • Easy Artisan Bread
  • Fun Stuff
  • Playdough
  • Bubbles

Breseman Family Cookbook

Updated 8/2009

Contents Cookies....................................................................................................................................... 5 Chocolate Chip Cookies ........................................................................................................... 5 Snickerdoodles ........................................................................................................................ 5 Ginger Snaps ........................................................................................................................... 6 Ranger Cookies........................................................................................................................ 6 Chocolate Oatmeal Cookies ..................................................................................................... 7 Oatmeal Cookies .................................................................................................................... 7 Russian Tea Cakes/Pecan Cookie Balls ..................................................................................... 7 Neiman Marcus Cookies .......................................................................................................... 8 Christmas Cookies ................................................................................................................... 8 Gingerbread People................................................................................................................. 9 Cajun Gingerbread People ....................................................................................................... 9 Sour Cream Snowflakes ..........................................................................................................10 Espresso Chocolate Biscotti ....................................................................................................10 Triple Chocolate Espresso Bean Cookies .................................................................................11 Coconut Lemon Bars ..............................................................................................................12 Rice Krispies Treats.................................................................................................................12 Cranberry Walnut Pinwheels ..................................................................................................13 Muffins & Sweet Breads ............................................................................................................14 Blueberry Banana Scones .......................................................................................................14 Apple Pecan Scones................................................................................................................14 Sweet Irish Soda Bread with currants .....................................................................................15 Blueberry Muffins ..................................................................................................................15 Applesauce Cake or cupcakes .................................................................................................16 Carrot Muffins ........................................................................................................................16 Blueberry Muffins ..................................................................................................................17 Blueberry Poppy Muffins ........................................................................................................17 Lemon Blueberry Muffins .......................................................................................................18 Blueberry Banana Muffins ......................................................................................................18 Banana Nut Muffins ...............................................................................................................19 Classic Banana Bread ..............................................................................................................19 Zucchini Bread........................................................................................................................20 Danish Pastry Wreath .............................................................................................................20 Fruitcake ................................................................................................................................21 1

Breseman Family Cookbook

Updated 8/2009

Pumpkin Muffins ....................................................................................................................21 Santa Lucia Buns.....................................................................................................................22 Breakfast ...................................................................................................................................23 Crepes ....................................................................................................................................23 Fluffy Buttermilk Pancakes .....................................................................................................23 Cottage Cheese Pancakes .......................................................................................................24 Squash Waffles.......................................................................................................................24 Toppings ................................................................................................................................24 Blueberry Compote............................................................................................................24 Apple Currant Topping .......................................................................................................24 Orange Sauce.....................................................................................................................25 Dutch Bunny...........................................................................................................................25 Lunch ........................................................................................................................................26 Miso Soup ..............................................................................................................................26 Chicken and Cheese Tortellini Tomato Basil Soup ...................................................................26 Chicken Tortellini Soup ...........................................................................................................27 Quick Ravioli Soup ..................................................................................................................27 Chicken Tortilla Soup ..............................................................................................................28 Potato Leek Soup ...................................................................................................................28 Curried Butternut Squash Soup with Crab...............................................................................29 Minestrone Soup ....................................................................................................................30 Steak Gyros ............................................................................................................................30 Tomato Chick Pea Curry .........................................................................................................31 Sesame Noodles .....................................................................................................................31 Moroccan Beef Stew with Couscous .......................................................................................32 Tortilla Española .....................................................................................................................32 Appetizers & Salads ...................................................................................................................33 Salsa Verde.............................................................................................................................33 Falafel Nibbles........................................................................................................................33 Green Chutney .......................................................................................................................33 Red and Green Roll-ups ..........................................................................................................34 Naan ......................................................................................................................................34 Hummus ................................................................................................................................35 Red Lentil Hummus ................................................................................................................35 Stuffed Mushrooms ................................................................................................................35 2

Breseman Family Cookbook

Updated 8/2009

Couscous Salad.......................................................................................................................36 Garlicky Stewed White Beans with Mixed Peppers .................................................................36 Cannellini Bean and Rosemary Bruschetta ..............................................................................37 Cranberry Salad ......................................................................................................................37 Cranberry-Apricot Chutney.....................................................................................................38 Dark Leafy Green Salad...........................................................................................................38 Greek Salad ............................................................................................................................38 Dinner .......................................................................................................................................40 Chili Con Carne .......................................................................................................................40 Curried Chicken ......................................................................................................................40 Pan-Fried Salmon with Mango-Cucumber Salsa ......................................................................41 Dutch Oven Pizza Hot Dish .....................................................................................................41 Shortcut Hungarian Goulash ...................................................................................................42 Shepherd s Pie .......................................................................................................................42 Dessert ......................................................................................................................................43 Breseman Pie Crust ................................................................................................................43 Ryan s Strawberry / Rhubarb Pie ............................................................................................43 Blueberry Sorbet ....................................................................................................................43 Fresh Berry Pie .......................................................................................................................44 Blueberry Pie..........................................................................................................................44 Rum Balls ...............................................................................................................................44 Chocolate Guinness Stout Cake ..............................................................................................45 Peach Pie Filling......................................................................................................................45 Fruit Cobbler ..........................................................................................................................46 Rustic Pear Tart ......................................................................................................................46 Flourless Raspberry Chocolate Cake .......................................................................................47 Blackberry Pudding Cake ........................................................................................................47 Nut Crusted Almond Cake ......................................................................................................48 Gingerbread ...........................................................................................................................48 Cherry Cheese Bars ................................................................................................................49 Ricotta Cheesecake ................................................................................................................50 Pumpkin Cheesecake..............................................................................................................51 Pumpkin Cheesecakes (tartlet style) .......................................................................................52 Pumpkin Pie Squares ..............................................................................................................53 Toffee ....................................................................................................................................53 3

Breseman Family Cookbook

Updated 8/2009

Oatmeal Blueberry Squares ....................................................................................................54 Black Bottom Cupcakes ..........................................................................................................54 Tofu Brownies ........................................................................................................................55 Breads .......................................................................................................................................56 Focaccia .................................................................................................................................56 Easy Artisan Bread..................................................................................................................57 Fun Stuff ....................................................................................................................................58 Playdough ..............................................................................................................................58 Bubbles ..................................................................................................................................58

4

Breseman Family Cookbook

Updated 8/2009

Cookies
Chocolate Chip Cookies
375° | 8-10mins baking | 2mins cooling ½ c. Crisco ¼ c. butter 1 ¼ c. packed brown sugar 2 T. milk 1 T. vanilla 1 egg 1 ¾ c. flour 1 t. salt ¾ t. baking soda 1 c. semi-sweet chocolate chips 1 c. pecan pieces Preheat oven to 375°. Combine butter and shortening and sugar in bowl. Beat at med. speed until creamy. Beat in egg, milk and vanilla . Mix flour, salt and soda together, then into creamed mixture until just blended. Stir in chocolate chips and pecans. Drop rounded tablespoonsful 3 inches apart onto baking sheet. Bake 8-10 minutes. Cool on sheet 2 minutes before moving to waxed paper on countertop.

Snickerdoodles
400° | 8 mins baking ½ c. soft shortening (part butter) ¾ c. sugar 1 egg 1 3/8 c. flour 1 t. cream of tartar 12 t. baking soda 1/8 t. salt 2 T. sugar 2 t. cinnamon

Preheat oven to 400°. Cream together the shortening, sugar and egg. Combine the dry ingredients and then mix into the creamed mixture. Form into small balls, then roll in the cinnamon sugar mixture. Flatten slightly onto a baking sheet. Space well. Bake for 8 minutes.

5

combine butter. molasses add: 4 c flour (not all at once!) 2 t. In a large bowl. and Rice Krispies. coconut. mix well. Beat in eggs. Gradually add flour mixture. ginger Chill for 2 hrs. set aside. sugar.Breseman Family Cookbook Updated 8/2009 Ginger Snaps 350°| 9mins baking Cream: 1 ½ c. mix well. 6 . cinnamon. Bake on ungreased cookie sheets for 10-12 mins or until light brown. Roll into small balls and flatten with hand. Ranger Cookies 375° | 27 min | 15 min prep | 4 dozen cookies 1 c brown sugar 1 c granulated sugar 1 c butter 2 large eggs 1 t vanilla extract 2 c flour ½ t baking powder 1 t baking soda ½ t salt 2 c oatmeal 1 c coconut 2 c Rice Krispies 1 c chocolate chips ½ c nuts In a small bowl. roll into small balls Bake: 350 9 minutes. beat until creamy. baking soda 2 t EACH of cloves. baking powder. baking soda. combine flour. Stir in oatmeal. and vanilla extract. and salt. margarine 2 c sugar 2 eggs ½ c. brown sugar.

Quick oats 1 c.Breseman Family Cookbook Updated 8/2009 Chocolate Oatmeal Cookies 2 c sugar 2 T cocoa ½ stick margarine ½ c milk ½ c peanut butter 3 c quick cooking oats 1 t vanilla Mix together and cook on stove 2 mins. chocolate chips or coconut. Add combined remaining ingredients. water 1 tsp. raisins. For variety. salt ½ tsp. sugar. mix well. baking soda Preheat oven to 350°. egg. Eat in 10-15 mins.finely chopped Shape into balls Bake 350° 15 minutes Roll warm cookies in powdered sugar 7 . Drop on greased waxed paper. Russian Tea Cakes/Pecan Cookie Balls 350° | 15mins baking 1 c butter or margarine ½ c powdered sugar 2 t vanilla 2 c flour 1/8 t salt 2 c pecans or walnuts. Beat together shortening. water and vanilla until creamy. Oatmeal Cookies 350°|12 mins baking ¾ vegetable shortening 1 c. firmly packed brown sugar 1 egg ¼ c. Drop by rounded teaspoons onto greased cookie sheet. oats. and vanilla. Bake at 350° for 12 minutes. add chopped nuts. then stir in peanut butter. all-purpose flour 1 tsp. vanilla 3 c.

baking powder. salt. oatmeal. 8 . or coconut Shape into ¼ balls. Add to above. Bake. Add chocolate chips. Christmas Cookies 375° | 7-8 mins ¾ c sugar ¾ c butter 1 egg 2 t vanilla blend add 2 ¼ c flour ½ t baking powder ½ t salt Divide into separate bowls: 1 part: 5 drops green 1 part: 5 drops red + peppermint 1 part: 3 T cocoa powder + 1 T oil 1 part: plain. Roll into balls and place 2 apart on a cookie sheet. mix together with flour. Add eggs and vanilla. Hershey bar and nuts. and soda. almond. use as playdough.Breseman Family Cookbook Updated 8/2009 Neiman Marcus Cookies 375° | 10 mins baking | 60 cookies 1 c butter 2 c flour 1 t baking soda 1 c sugar 2 ½ c blended (powdered in a blender) oatmeal 12 oz chocolate chips 1 c brown sugar 1/3 t salt 1 4 oz Hershey bar (grated) 2 eggs 1 t baking powder 1 t vanilla 1 ½ c chopped nuts Cream butter and sugars.

Beat in molasses. cloves. Cajun Gingerbread People 350° | 3 hrs chilling | 12-15 mins baking 4 c flour 1 t baking soda ½ t salt 1 T cinnamon 1 ½ t ginger ½ t each: nutmeg. for decoration Divide in half. and cylinders for arms and legs.Breseman Family Cookbook Updated 8/2009 Gingerbread People 350° | 12-15 mins baking | 8-16 people ¼ c butter ½ c sugar ½ cup dark molasses 3 c wheat flour 1 t baking soda ¼ t ground cloves ½ t cinnamon 2 t ginger ½ t salt Preheat oven to 350°F. soft ½ c dark brown sugar 1 c dark molasses 2 t vinegar raisins red hots pecan halves Mix. Chill 3 hrs-1 week. With a mixer. depending on thickness. Sift dry ingredients together and add to the butter mixture in 3 parts. a larger one for the body. Roll out to desired thickness and cut shapes with floured cookie cutters. or roll a ball for the head. Cool on a wire rack. Cream sugar and butter. Bake for 12-15 mins. blend butter and sugar until creamy. Bake. stir in molasses and vinegar. cut and decorate. 9 . adding just enough water (about ¼ c) to make the dough workable (like soft clay). allspice ½ c butter. Overlap and press the pieces together carefully on the cookie sheet so they will stick together for baking. Grease cookie sheet. Roll to ¼ thick . wrap each in waxed paper. Decorate as desired. Add flour mixture gradually.

In a small bowl. cut diagonally into ½-inch slices. Espresso Chocolate Biscotti 350° | 25 mins baking | 24 cookies 3 c flour 1 T baking powder ¼ t salt ½ c butter 1 c sugar 1 T instant coffee powder 3 eggs 1 ½ c chocolate chips Preheat oven to 350°F. In a heavy duty mixer. Sprinkle with powdered sugar. cut into stars. Cover and chill in refrigerator 1-2 hrs or until easy to handle. cool. and let cool completely. Bake until firm to the touch. Transfer cookies to wire rack. Place cookies on ungreased cookie sheet. Halve dough. Lower oven to 275°F. Beat in the sour cream. Return the slices. then add eggs. sugar. and vanilla. then add chocolate chips. 4. Cool cookies on wire racks. using about ¼ teaspoon of jam on each. In a large mixing bowl beat butter and shortening with an electric mixer on med-high speed for 30 seconds. roll ½ the dough to 1/8 inch thickness. 3. Place on a cookie sheet sprayed with cooking oil.Breseman Family Cookbook Updated 8/2009 Sour Cream Snowflakes 375° | 30mins prep | 1hr chill | 7mins baking | 48 cookies ½ cup butter ½ cup shortening 1 cup granulated sugar ¾ teaspoon baking powder ½ teaspoon baking soda 1/3 cup dairy sour cream 1 egg 1 teaspoon vanilla 2 ½ cups all-purpose flour 1/3 cup raspberry jam Sifted powdered sugar 1. or freeze. to the baking sheet. Mix dry ingredients into the butter/egg mixture until almost combined. Add granulated sugar. baking powder. Using a 2 ½ -inch starshaped cookie cutter. Cut a small star shape from the center of half of the stars. Beat in as much of the flour. and salt. 10 . offsetting the points of the top and bottom cookies. Bake cookies in a 375F oven 7-8 minutes. cut-side down. combine flour. 2. and baking soda. 25 to 30 mins. Transfer dough to a lightly floured surface and gather together. Place a cookie on top. Beat until combined. Spread the center of half of the cookies with jam. On a lightly floured surface. egg. and coffee powder. Bake until brown. combine butter. baking powder. Divide the dough into 2 logs. or until edges are firm and bottoms are very lightly browned. Pat dough to even up the shapes. With a serrated knife. Store in an airtight container for up to 2 wks. about 25 mins.

Breseman Family Cookbook Updated 8/2009 Triple Chocolate Espresso Bean Cookies 375° | 10mins baking | 2-3 dozen cookies 2 1/2 cups whole-wheat pastry flour 2 tablespoons freshly ground espresso powder 3/4 teaspoon aluminum-free baking soda 3/4 teaspoon aluminum-free baking powder 3/4 teaspoon finely ground sea salt 1/2 cup natural cocoa or cacao powder (Scharffen B or Dagoba). not ditched 1 cup organic unsalted butter. OR do 1 1/2 cups sugar + 1/2 cup dark brown sugar 2 large organic eggs 3 teaspoons high-quality vanilla extract 3/4 cup cup organic semi-sweet chocolate chips 8 ounces chocolate covered espresso beans Preheat your oven to 375 degrees. room temperature (soft to the touch) 2 cups fine-grained natural granulated sugar (evaporated cane sugar) for example. Set aside. Now beat in the sugar it should have a thick frosting-like consistency. making sure the first egg gets incorporated before adding the next. but it tends to explode up and out of the mixing bowl and all over me every time I do that. baking powder. baking soda. Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. Assemble dry ingredients: In a medium bowl whisk together the whole wheat pastry flour. I love altereco brand. Mix in the eggs one at a time. and cacao powder. Add the vanilla and mix until it is incorporated. You will need to scrape down the sides of the bowl once or twice as well. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough. brown dough that is uniform in color. Drop the cookies onto baking sheets: I like to make these cookies medium in size (they are 11 . Assemble the wet ingredients: In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. You could add all the flour at once. salt. At this point you should have a moist.

12 . melt butter over low heat. Using buttered spatula or wax paper evenly press mixture into 13x9x2 pan coated with cooking spray. about 40) regular marshmallows OR 4c mini marshmallows 6c Rice Krispies In large saucepan. Best if served same day.this way each cookie will have a bit of unique personality. Add Kellogg s Rice Krispies cereal. You don't want to over bake these cookies at all or they will really dry out.and use roughly one heaping tablespoons of dough for each one. up the baking time by a couple minutes to compensate for the frozen dough. Tip: If you don't want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. When they are done. Place the cookies in the oven: Bake at 375 degrees for about 10 minutes on the middle rack. You can bake straight from the freezer at a later date. Cut into 2 squares. Mix thoroughly Add to liquids Spread on cooked crust. Rice Krispies Treats 3 T butter or margarine 1 pkg (10 oz. Add marshmallows and stir completely melted. Bake 10 mins. Remove from heat.I never roll them into perfect balls or anything like that . Stir until well coated. I leave the dough balls rough and raggy looking . melted ¼ c brown sugar 3 eggs 1 c brown sugar ½ t salt 1 c shredded coconut ½ c raisins ½ c walnuts 2 T lemon juice 1 t grated lemon peel Mix thoroughly. pull them out to cool. Press firmly into bottom of 3x9x2 pan.Breseman Family Cookbook Updated 8/2009 rich!) . Coconut Lemon Bars 350° | 10 mins baking | 17 mins more baking 2 c flour ½ c butter. Cool. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer. under bake them just a bit. If anything. Bake 17 mins.

orange zest Roll out 10 square Leave ½ border on 2 opposite sides Roll up. baking powder ¼ t. butter ¾ c. 13 . vanilla Combine & mix gradually: 1 ½ c. flour ¼ t.Breseman Family Cookbook Updated 8/2009 Cranberry Walnut Pinwheels 375° | 15mins baking | 36 cookies Cream together: ½ c. Freeze 8 hours or overnight Slice 1/3 . sugar Add: 1 egg 1 t. walnuts 1 t. salt Refrigerate for 1 hour. Filling: 1/3 c. cranberries chopped ½ c. Bake 375° for 15 minutes.

Apple Pecan Scones 1 ¾ c flour ¼ c sugar ½ t baking powder ¼ t baking soda 1 t grated lemon peel ¼ c butter or margarine. With a sharp.Breseman Family Cookbook Updated 8/2009 Muffins & Sweet Breads Blueberry Banana Scones 350° | 25 mins baking | Serves 8 1 ¼ c flour 1/2 c wheat flour ¼ c sugar 1 t baking powder ½ t baking soda ¼ c butter or margarine. baking powder. and nuts. stir until evenly moistened. sugar. Serve hot. Whirl or cut in butter until mixture becomes fine crumbs. stir together flour. Add yogurt. cut halfway through dough to make 8 wedges. blueberries. Sprinkle top with brown sugar. floured knife. Bake in a 375° oven until scone is golden brown. Add yogurt. cut halfway through dough to make 8 wedges. about 25 mins. baking powder. With lightly floured hands. and nuts. With a sharp. chunked 1/c cup lemon yogurt ¾ c peeled. or slide onto a rack and let cool until warm. about 20 mins. Bake in a 350° oven until scone is golden brown. Serve hot. 14 . apple . With lightly floured hands. and lemon peel. floured knife. baking soda. Whirl or cut in butter until mixture becomes fine crumbs. Mix together the remaining sugar and the cinnamon. pat mound into a smooth 7 round. banana. or slide onto a rack and let cool until warm. Mound dough on a lightly oiled 12x15 baking sheet. pat mound into a smooth 7 round. Cut into wedges. and finely chopped tart apple ¼ finely chopped pecans 1/8 t ground cinnamon In a food processor or bowl. and baking soda. wheat flour. chunked ½ c lemon yogurt 1/3 c mashed banana ½ c blueberries ¼ c finely chopped walnuts 1 T brown or granulated sugar (optional) In a food processor or bowl. stir together flour. 3T sugar. cored. Cut into wedges. sprinkle together over top of dough. Mound dough on a lightly oiled 12x15 baking sheet. stir until evenly moistened.

Blueberry Muffins 375° | 25-30 mins baking | 15 mins cooling | 12 muffins ½ c unsalted butter.Breseman Family Cookbook Updated 8/2009 Sweet Irish Soda Bread with currants 400° | Start to finish: about 53 minutes 3 cups all purpose white or unbleached flour or pastry flour ¼ granulated sugar 1 ¼ teaspoons salt 1 ¼ teaspoons baking soda 1 cup dried currants 1 to 1 ¼ cups commercial buttermilk. room temperature 1c + 2T sugar 2 large eggs 2 t baking powder 1 t vanilla extract ½ t finely grated lemon zest 1 ¾ c flour ¼ c finely ground yellow cornmeal ¼ t salt 1/8 t ground cinnamon ½ c milk 2 ½ c blueberries. 15 . and cinnamon. lightly rinsed and dried Preheat the oven to 375°F. cream the butter and 1c of the sugar together in a large bowl. approximately Preheat oven to 400 degrees. Add the eggs one at a time. Fold in the blueberries. Stir together all ingredients except buttermilk in a medium sized bowl until well blended. mix well. Add half of the dry mixture to the batter and mix lightly. Grease an 8 inch round cake pan and set aside. cornmeal. Knead dough is or seven times and shape into a round about 7 ¾ inches in diameter. Add the baking powder and mix well. beating well after each addition. Add remaining dry mixture and stir just to combine. do not overmix. about 25-30 mins. Gradually stir in enough buttermilk to yield an almost firm yet still slightly moist dough. Bake in the center of the oven until the muffins are golden brown and a toothpick comes out clean. Cool the muffins in the pan on a wire rack for 15 minutes. Add the vanilla extract and lemon zest. Spoon the batter into the muffin cups. In another bowl. Using an electric mixer. salt. then add the milk and stir well. unmold onto a rack to cool completely. then sprinkle them evenly with the remaining 2 T of sugar. Grease 12 regular muffin cups or line them with paper liners. combine the flour.

Breseman Family Cookbook

Updated 8/2009

Applesauce Cake or cupcakes
350° | 40-60mins (loaf) or 25-30mins (cupcakes) 1 c. applesauce ½ c. honey ½ c. butter, softened 1 ¾ c. flour 1 t. baking soda 1 t. salt 1 t. ground cinnamon ½ t. ground cloves ½ t. ground ginger ½ c. raisins ½ c. walnuts, chopped 1 apple, chopped Preheat oven to 350 Combine honey and butter, then applesauce. Mix well. Mix flour soda, salt and spices in a separate bowl. Combine with applesauce mixture. Chopped apples and nuts are added, with raisins and mix until combined. Grease 9x5 loaf pan or cupcake tin. Spoon in batter and cook 40-60 min for loaf, 25-30 for cupcakes. Cool on a cooling rack.

Carrot Muffins
400 | 12 muffins 1 ½ c wheat flour 1 t baking powder 1 t baking soda 1 t ground cinnamon ½ t ground nutmeg ¼ t ground cloves ¼ t ground allspice 2 large eggs ½ c sugar 1 ½ c packed finely shredded carrots ¼ c orange juice 5 T warm, melted butter or vegetable oil ½ c coarsely chopped walnuts or pecans ½ c golden raisins Preheat oven to 400 F. Grease a standard muffin pan. Whisk together first seven ingredients. In a large bowl, whisk together eggs and sugar. Stir in carrots and let stand 10 mins. Mix in the juice, butter, nuts, and raisins. Add the flour mixture and fold just until the dry ingredients are wet. Do not over mix; the batter should be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted into a muffin comes out clean, 15-18 mins. Let cool 2-3 mins before removing from pan. 16

salt ½ t. Bake 400 degrees for 18 minutes. Combine the dry ingredients & lemon rind. melted 1 c blueberries Soak the poppy seeds in the milk for 30 minutes. butter. baking powder ½ t. egg & melted butter. nutmeg Grated rind of 1 lemon 1 egg. stirring just to moisten. Spoon the batter into the prepared muffin tins filling 2/3 full. 17 . milk 1 egg Blend together and add to liquid: 1 ¼ c flour ½ c sugar 2 t baking powder ½ t salt Fold in 1 c blueberries Bake 400 20 min Blueberry Poppy Muffins 400° | 30mins soaking | 18mins baking ½ c poppy seeds 1 c milk 2 c flour ½ c sugar 3 t.Breseman Family Cookbook Updated 8/2009 Blueberry Muffins 400° | 20 mins baking Beat together: ¼ c oil Wesson or other non flavored oil ½ c. Add the poppyseed mixture. lightly beaten 3 T. Carefully stir in blueberries.

add margarine. add Blueberry Banana Muffins 400° | 18-20mins 1 c flour 1/2 c whole wheat flour 1/3 c firmly packed brown sugar ½ c wheat germ 1 T. Bake at 400 degrees 18-20 minutes.Breseman Family Cookbook Updated 8/2009 Lemon Blueberry Muffins 350° | 20 mins baking 1/3 c margarine. alternating w/ flour mix until just blended ½ c walnuts 1 c blueberries Bake 20 mins at 350°. Mash banana. mixing just until moistened. mashed 1/3 c margarine 1 egg ½ c orange juice 1 c blueberries Combine dry ingredients. baking powder ½ t salt 1 t. Stir banana mixture into dry ingredients. Spoon batter into prepared muffin tins. cinnamon ¼ t. nutmeg 1 med banana. With rubber spatula. egg & orange juice.combine with butter mix. 18 . carefully fold in blueberries. Whisk until well blended.add 1 ½ c flour 1 t baking powder 1 t slat 2 T grated lemon peel combine combine ½ c milk. melted ½ c sugar 3 T lemon juice 2 eggs.

Breseman Family Cookbook

Updated 8/2009

Banana Nut Muffins
375° | 18 mins baking | 36 mini muffins 8 T butter, melted ¾ c brown sugar 1 ¼ c mashed ripe bananas (2-3) 2 eggs 1 c buttermilk 2 ¼ c flour 1 T baking powder 1 t baking soda ½ t cinnamon ½ t nutmeg ¼ t salt 2 T poppy seeds

whisk together

combine, add to butter mixture

½ c chopped walnuts- fold in Bake.

Classic Banana Bread
350° | 70mins baking

Cream: ½ c soft butter 1 c sugar Beat in: 2 eggs 1 1/3 c mashed bananas (3-4 ripe) 1 t milk 1 t vanilla Add: 2 c flour 1 t baking soda Stir in: ½ c chopped nuts Bake in greased loaf pan (9x5x3) 350 1hr10min cool

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heat slightly 1/3 c sugar Add to milk. Place chilled butter mixture over half. Roll.beat until foamy ½ c oil ½ c margarine 1 ½ c brown sugar Add together and beat well 2 c grated zucchini 1 T vanilla ½ c applesauce 3 c flour 1 t salt 1 t baking soda Combine. Let rise in warm place 1 hr. Save ¾ c flour out. CHILL 3hrs or OVERNIGHT in foil. Close edges over filling. Mix in final ¾ c by hand. ¾ c crushed zwieback (8) ½ c butter. 3 ¾ c flour Refrig: covered ½ hr. FOLD OVER & seal. then add to the wet ingredients. Seal edges. BRAID. making 3 LAYERS. melted Mix filling. 1 egg Fill center of each strip w/ 1/3 c. CHILL ½ hr. Danish Pastry Wreath 375° | ½ hr chill | 3hrs chill | 1hr rising | 23mins baking | makes 2 Dough: 1 ½ cup butter or margarine beat together until smooth. Seal edges. Repeat rolling & folding.Breseman Family Cookbook Updated 8/2009 Zucchini Bread 325° | 1 hr baking | 2 large loaves or 3 small 3 eggs. ½ t almond extract Form wreath 6 across on brown paper on cookie sheet. Refrig. fold. on cookie sheet.doubled. cool to lukewarm 1 t salt ½ c warm water Stir to dissolve in water. spread onto wax paper to 12x8 ¼ c flour rectangle. using short side. seal. stir to dissolve. Preheat: 375 Bake: 23 min 20 . 2 pkg active dry yeast Stir in milk mixture. 1 egg Add to yeast & milk mixture. ROLL OUT to 16x8 . ¾ c milk. CHILL 1 hr. Filling: 1 can 8 oz Almond Paste (1 c) Roll half of dough into 22x8 strip. Cut into thirds lengthwise. 1 T cinnamon ¼ t baking powder chopped nuts Bake at 325° for 1 hr or until done. ROLL OUT into 16x12 rectangle. FOLD into thirds.

pineapple Line 2 loaf pans with brown paper & grease. stir in alternately with ¾ t nutmeg ½ t allspice ¼ t cloves 1 c liquid. cranberries. Bake at 300°: for 4 small loaves. dried apricots.coffee.Breseman Family Cookbook Updated 8/2009 Fruitcake 1 c shortening cream together until fluffy 2 c brown sugar 4 large eggs beat in 3 c flour 1 t baking powder 1 t salt 1 t cinnamon Sift together. nuts. orange/lemon rind. fruit juice. tart jelly candied fruits. 2 large loaves @ 2 ½ hrs. Pumpkin Muffins 2 eggs ½ c margarine melted or soft 1 c pumpkin 1 c brown sugar 1 t baking powder 1 t baking soda 1t salt 1 t cinnamon 1 t ginger ½ t nutmeg ¼ t cloves 1 ¾ c flour Bake at 375 20 min 21 .raisins. 1 ½ hrs. cherries.

Makes approx 3 dozen buns. Bake 350 for 20 min. Cover w/ plastic film & let rise in warm place 25 min. Punch down dough. beat again. Add a cup at a time approximately 5½ c regular flour Until it forms a very stiff dough. Topping: About ½ c. grated orange peel) Add 1 egg. knead lightly again. turn out onto a lightly floured board.Breseman Family Cookbook Updated 8/2009 Santa Lucia Buns Combine: ½ c. warm water (about 110 ) ¾ c. cover & let rise in a warm place until double (1 hr). 22 . wrap & freeze. roll into smooth rope about 12 long. dark raisins 2 egg yolks mixed with 1 ½ Tbl. Pinch off balls of dough about 1 ½ in diameter. Brush evenly with yolk-water mixture for golden tops. ground cardamom & 1 t. saffron ( or use 1 ½ t. Serve warm or cool completely. turn over to grease top.. Decorate curl with a raisin in the center of each coil. Knead until smooth & elastic (10 min). flour 2 pkgs (1 Tbl. Coil ends opposite ways to form an S shape. each) active dry yeast 1 c. soft butter or margarine Add to (use electric mixer): 2 c. sugar ¾ t. salt ¼ t. water Put dough in a greased bowl. until golden brown.

Berries may be added. Variations: Add blueberries Sliced banana disks Ground walnuts. Roll and devour.Breseman Family Cookbook Updated 8/2009 Breakfast Crepes 4 eggs 1 c milk 1 c water ½ t salt 2 c flour 4 T melted butter Blend all ingredients together until smooth. Gently fold in egg whites. Swirl a scant ¼ c batter in flat pan and cook over med high heat until barely solid. melted Beat egg whites stiff Mix liquid ingredients to dry stirring just to blend. Fluffy Buttermilk Pancakes Combine & set aside: 2 c flour 2 T sugar 2 t baking powder 1 t baking soda ½ t salt Separate 2 eggs whites from yolks. Fillings options are endless. Cook on a hot griddle & gently flip. Lightly turn. To the yolks add: 2 c buttermilk ½ c milk ¼ c butter/marg. sprinkled Cinnamon sugar sprinkles 23 .

flour & cottage cheese. Squash Waffles ½ c cooked squash 3 well beaten eggs 1 ½ c milk 2 T melted butter 1 c flour ¼ c whole wheat flour 2 t baking powder 2 T sugar ½ t salt ¼ t cinnamon ¼ t nutmeg 3:10 cooking time egg whites whipped separately! Mix. salt 1/4c flour ¾ c cottage cheese Separate the eggs. chunk ¼ c currants 1 T brown sugar 2 t lemon juice ½ t cinnamon Heat until boiling.peel. but nnot dry. Blend. Simmer in covered pan 5-7 mins.Breseman Family Cookbook Updated 8/2009 Cottage Cheese Pancakes 3 eggs ¼ t. then mix with above in a few quick strokes. Thickens as it cools. fold into the yolk mixture. Add salt. 24 . Heat lightly oiled griddle to 375 . Toppings Blueberry Compote 2 c fresh blueberries ½ c orange juice 1 t cornstarch dissolved in ¼ c water ½ t orange rind 2 T sugar Apple Currant Topping 2 med tart apples. core. Beat egg whites until stiff. Beat the yolks until thick & pale.

serve immediately. ¼ t cinnamon Melt 2 T butter in skillet. 2 T lemon juice. Bake 20 mins. juiced 1 t orange rind. Bake 20 mins. then simmer 5 mins. 25 .melt in skillet ¼ c lemon (for sprinkling) Pour batter over melted butter. core. Dutch Bunny 450° | 20 mins baking Traditional: 3 eggs beat together ¾ c milk ¾ c flour combine with liquids ½ t salt ½ c butter. sauté apples until soft. and slice 2 tart apples Toss with 3 T sugar.Breseman Family Cookbook Orange Sauce ½ orange. Pour batter over (skip butter from traditional version). grated 3 T butter ¼ c brown sugar Updated 8/2009 Heat to boiling. German Apple Pancake (variation): Peel.

miso should not be boiled. for 20-30 mins or until vegetables are just tender. Reduce heat and simmer. combine chicken broth. When oil is hot add onions. Allow to simmer for 15-20 mins. diced 1 pinch sea salt 5 cups water 1 cup chopped greens 1 carrot. or replaced with Italian sausage or meatballs. Remove from heat. and herbs. stirring occasionally. covered. stir for 2-5 mins. Add tomato juice and cheese. Bring to a boil. Dilute miso with about ¼ c of the soup broth and stir into soup. chicken. 26 . add to soup. until slightly transparent and strong smell is gone. Cover pot and allow to steep for about 5 mins before serving. *Different types of chicken can be substituted. water. and remaining vegetables and bring to a boil.Breseman Family Cookbook Updated 8/2009 Lunch Miso Soup 27-40 mins | serves 4 1 tsp sesame oil 1 onion. Prepare noodles (do not fully cook). lower heat to medium until cheese begins to melt. sliced ¼ c miso soybean paste Place soup pot on medium heat and add oil. Chicken and Cheese Tortellini Tomato Basil Soup 1 ¼ hours | 15 mins prep | serves 10 2 cans tomato juice 50 oz low sodium chicken broth 18 oz boneless skinless chicken breasts 2 lbs cheese-filled tortellini 2 c cheddar cheese 3 T ground basil 3 T garlic powder 3 T onion powder 1 T oregano Slice or dice chicken breast In a large pot. Add salt.

remove bones. 3 cans or 1 box reduced sodium chicken broth ¾ c finely diced onion ¾ c finely diced carrot 1 can (4oz) diced green chilies 2 cloves garlic. Slice carrots. Add peas and tortellini. dried basil leaves 1 pkg (9oz) fresh or frozen cheese ravioli Add. celery.Breseman Family Cookbook Updated 8/2009 Chicken Tortellini Soup 1 hour | 15 mins prep | serves 4 2 chicken breasts or 4 chicken thighs. reduce heat to low and simmer 15 min. chunk. cook until tortellini are done. Cook 2 min more: 1 c thin strips cooked chicken Serve sprinkled with: ¼ c freshly shredded parmesan cheese 27 . Add broth to chicken and broth from cooked chicken. minced Add the following and cook 4-6 min: 1 ½ T fresh or 1 ½ t. and garlic. Quick Ravioli Soup In a 4qt saucepan. onion. boiled 2 carrots ½ c peas 1 clove garlic 1 onion 1 stalk celery 1 can chicken broth tortellini salt & pepper Boil chicken until done. heat the following: Cover. add to broth and cook until done. Salt & pepper to taste.

cumin 1 t. black pepper 1 t. Sauté in butter. salt Simmer together for an hour so the flavors meld. Simmer for at least an hour. chili powder 2 t. 28 . Then add enough water to cover the vegetables and maybe an inch or two more to allow it to cook down. After the potatoes have become somewhat soft (1-1 ½ hrs) add a full bag of cut corn. lime juice Handful crushed tortilla chips Potato Leek Soup 3+ hrs simmering | a great deal of soup 4-5 leeks cube of butter 7-8 good size red potatoes bag of cut corn (meat. cut leeks into small pieces. minced cilantro 1 T. cilantro. Try not to add water during the cooking process. Stir occasionally. Simmer another hour. cut off ends and tough ends of tops. as you will lose flavor. Cut potatoes into small pieces so they cook down well.bacon. cooked clams. Better the next day. or 1t. Add cooked chunks of meat. shredded cheddar cheese 1 chopped avacado ¼ c. smoked salmon) Wash leeks. pulled from stem 1 lime wedge. Stir into leeks so that both potatoes and leeks are covered with butter. Use a knife on the white bottom part and scissors for the greens. Garnish 1 c. shredded chooked chicken ½ cup diced onions 2 minced garlic cloves 2 T.Breseman Family Cookbook Updated 8/2009 Chicken Tortilla Soup 1 (46oz) can chicken broth 1 (15oz) can tomato sauce 1 (15oz) can diced tomatoes 1 diced anaheim chili or ½ small can of mild green chilis 3 c.

stir onions and celery in butter until limp. and pepper. stirring occasionally. a portion at a time. add sherry and stir over medium heat just until steaming. broth. peeled and chopped 1 c chopped celery 2 T butter ¼ c tomato paste 3 T curry powder 2 lbs butternut squash. Meanwhile. cover. remove any bits of shell from crab. stir 1 min longer. Garnish with bell pepper. apples. 4 c water. 30-40 mins. Salt to taste. and simmer. about 5 mins. Remove and discard bay leaf and cloves. Add tomato paste and curry powder. bring to a boil. whirl squash mixture. reduce heat. peeled and cut into 1 chunks 2 Granny Smith apples. Mound equal portions of crab in the center of each bowl. peeled and coarsely chopped 6 c chicken broth 2 T minced fresh ginger 1 dried bay leaf 2 whole cloves ½ t pepper ½ c dry sherry ½ lb shelled cooked crab thinly sliced bell pepper salt In a 5 to 6 quart pan over high heat.Breseman Family Cookbook Updated 8/2009 Curried Butternut Squash Soup with Crab 1 ½ hrs prep and cook | 8 servings 2 onions. until smooth. about 2 mins. Add squash. Stirring often. until squash mashes easily. Ladle soup into wide bowls. Pour puree through a fine strainer back into pan. ginger. In a blender or food processor. 29 . bay leaf cloves.

Breseman Family Cookbook

Updated 8/2009

Minestrone Soup
2 cloves garlic, minced 2 T olive oil 2 c pasta, uncooked 32 oz vegetable broth 1 14.5-oz can chopped tomatoes 1 15-oz can red kidney beans, drained broccoli, carrot and cauliflower Sauté garlic in olive oil 5 mins. Add the next 4 ingredients and bring to a boil. Cover and simmer for 10 minutes until pasta is done, stirring occasionally. Add vegetables and heat until warm.

Steak Gyros
35 min | 20 min prep | Makes 4 2 lbs sirloin steaks, 1-inch thick 2 tablespoons extra virgin olive oil salt pepper 1 cup crumbled feta cheese 3/4 cup Greek yogurt 1 lemon, juice of 1 garlic clove, grated 2 sprigs oregano (no stems leaves chopped) 1 teaspoon ground cumin 1 teaspoon ground coriander 2 dashes hot pepper sauce 4 large pita bread (or other flatbread) 4 lemon wedges (optional) cucumber, slices (optional) tomato, slices (optional) red onion, slices (optional) shredded romaine lettuce (optional) kalamata olive (optional) shredded cheese (optional) 1. 2. 3. 4. 5. Preheat the broiler or grill to medium. Drizzle the steak with extra-virgin olive oil. Season with salt and pepper. Cook, turning once, for medium rare 8-10 minutes. Let cool slightly then slice thinly. While steak is cooking or cooling, use a food processor to puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander, and hot sauce. Season with salt and pepper and transfer to a bowl. Leave in fridge to cool if you'd like. 6. Char the pitas under the broiler or grill. Top with steak and your choice of toppings (see optional items above). Serve with lemon wedges and yogurt sauce.

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bring to a boil. freshly brewed strong black tea 3 T packed dark brown sugar 2 ½ Asian chili oil 2 T red wine vinegar 4 garlic cloves 1 ¾ -inch-thick slice of fresh ginger (abt 1 in diameter. undrained 1 (8 ounce) can tomato sauce 3 tablespoons fresh cilantro Heat oil in large nonstick skillet over med heat. cook 5 minute Stir in garam masala. stirring occasionally. stirring frequently.Breseman Family Cookbook Updated 8/2009 Tomato Chick Pea Curry 1 tablespoon canola oil 1 cup onion. ¼ cup tea. cooked and thoroughly drained 3 scallions. seeded and coarsely shredded In a food processor. It should be the consistency of melted ice cream. and garlic. combine the peanut butter. mustard seeds. Add remaining tea and process briefly to thin as needed. seeded and chopped 1 teaspoon sugar 1/2 teaspoon ground turmeric 2 (15 1/2 ounce) cans chickpeas. Add onion. 31 . chopped 1 tablespoon gingerroot. garlic. sesame oil. rinsed and drained 1 (28 ounce) can diced tomatoes. trimmed and thinly sliced across (tops included) 2 medium carrots. Remove from heat and stir in cilantro. peeled and minced 1 garlic clove. ginger. chili oil. vinegar. Process until smooth. soy sauce. Reduce heat and simmer 35 min. In a large bowl. Stir in coconut milk and remaining ingredients except cilantro. peeled and chopped) 1 ½ lbs dried spaghetti or linguini. sugar. minced 2 teaspoons garam masala 1 1/2 teaspoons brown mustard seeds 1/4-1/2 teaspoon cayenne 1/2 cup light coconut milk 1 tablespoon jalapeno pepper. gently toss together. peeled and coarsely shredded ½ lb hothouse cucumber. ginger. and cayenne. cook 2 min. Sesame Noodles 2/3 c smooth peanut butter 2/3 c Asian dark sesame oil from toasted seeds ½ c soy sauce ½ c hot.

Season with salt and add to bottom of pan along with onions. Pour couscous into a wide bowl. Tortilla Española Serves 4 to 6 Olive oil to cover bottom of a skillet 2 lbs Yukon Gold potatoes 1 t slat ½ onion. Add cumin. let stand until broth is absorbed and couscous is tender to bite. stirring often. Stir in couscous. Beat eggs in a large bowl. bring to a boil over high heat. Cut beef into ¾ cubes and add to pan. Peel potatoes and cut into thin slices. coriander. bring broth to a boil. and remove from heat. cayenne.Breseman Family Cookbook Updated 8/2009 Moroccan Beef Stew with Couscous prep and cook: 35 mins | serves 6 1 onion. 4-5 mins. reduce heat to low. Meanwhile. peeled and chopped 1 t salad oil 1 ½ t gound cumin 1 ½ t ground coriander ¼ . frequently stir onion in oil until limp.½ t cayenne ¼ t ground dried turmeric 2 cans (14 ½ oz each) diced tomatoes 2 lbs cooked boned beef pot roast with gravy 3 c skimmed chicken broth 2 c couscous ¼ c chopped fresh mint leaves In a 12 nonstick frying pan or a 5. Remove potatoes from pan and drain off any excess oil. Add potatoes to the eggs. and turmeric and stir until fragrant. in a 2-3 qt pan over high heat. Turn omelet over onto large plate and slide back into pan. cover pan. moving the skillet with light shakes. Spoon stew over couscous and sprinkle with mint. Cut into wedges. about 30 seconds. Scrape sauce from meat into pan. Cook until lightly golden on both sides. beaten Heat oil in skillet over medium heat. chopped 5 eggs. and simmer until meat is hot. Cover. about 5 mins. stir and pour back into the slightly oiled skillet. 32 .to 6-quart pan over medium-high heat. Add tomatoes and their juice. Discard any solidified fat from beef and sauce. Stir with a fork until potatoes are softened. 5-7 mins. Leave a few minutes.

Breseman Family Cookbook

Updated 8/2009

Appetizers & Salads
Salsa Verde
Makes 1 ½ cups | 15 mins prep 3 cups finely chopped tomatillos, separated (Approx. 12 medium) 3 cloves chopped garlic ½ teaspoon salt 3 tablespoons water 1 fresh jalapeño, chopped with stem, seeds, and membrane removed ½ cup finely chopped cilantro 2 tablespoons olive oil In medium saucepan, cook 2 cups tomatillos, garlic, salt and water until soft. (approx. 15 minutes) Let cool slightly. Puree in food processor or blender. Add pepper, oil, and cilantro and puree again. Add remaining tomatillos and stir. Serve with chips, pitas, whatever!

Falafel Nibbles
30 mins prep and cook | 36 pieces (12 servings) 3 large eggs 1 c dried falafel mix ½ c chopped parsley ½ c chopped green onions ¼ c grated carrot ¼ c lemon juice 2 T olive oil 4 oz diced green chilies 2 c shredded jack cheese In a bowl, beat to blend eggs and ¼ c water. Add falafel mix, parsley, onions, carrot, lemon juice, and 2 T olive oil; beat to blend. Stir in chilies and cheese. Scrape mixture into an oiled 9x13 pan; spread level. Bake in a 375° oven until edges are darker brown and center is firm when lightly pressed, about 20 mins. Let cool at least 5 mins. Cut into 36 equal pieces.

Green Chutney
2 cups chopped fresh cilantro 1 cup chopped mint 1 tablespoon fresh ginger, chopped 1 tablespoon garlic, chopped 1 tablespoon green chilies, chopped 2 tablespoons desiccated coconut salt 1/4 cup lemon juice Grind all the ingredients with a little water. 33

Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).Breseman Family Cookbook Updated 8/2009 Red and Green Roll-ups 20 mins prep and cook | 12 servings (24 pcs) 2 c broccoli florets. Form the dough into a ball and put it in an oiled bowl. rinsed. for a minute or two. Spread 1 side of each flour tortilla equally. cut edge down. and there will be some blackish-brown spots on the bottom. Heat a large frying pan or griddle. and onions into chunks. until ingredients are mixed but not pureed. to the edge. Roll tortilla snugly around filling. bell pepper. cilantro.I know with my oven it's either 500 degree oven OR the broiler. baking powder and salt. and seeded 4 green onions. Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs. Heat your oven to about 500 and have the broiler on (this is how the original recipe states it . finely crumbled ½ c chopped fresh cilantro ½ c chopped salted roasted almonds Cut broccoli. Whirl. Cut each roll crosswise into 6 equal pieces and set. and almonds. Naan 4 cups flour 1 teaspoon baking powder 1 teaspoon salt 2 cups plain low-fat yogurt Mix together flour. Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic. then knead it in the bowl till it holds together well. 34 . Cut cream cheese in chunks and add to food processor along with horseradish and lemon juice. stemmed. but you get the idea. directly onto the rack. with the cheese mixture. either seasoned cast iron or a good non-stick finish. wrap airtight and chill. Stir in the yogurt till the dough is too stiff for a spoon. just till it finishes puffing up into a balloon and begins to color lightly on top. adding more flour if necessary. rinsed 1 red bell pepper. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick. set seam down. scrape container often. to rest for an hour or longer. Whirl in a food processor until coarsely chopped. Sprinkle each tortilla equally with feta. on a platter. covered with a towel. If making up to 1 day ahead. It will puff up in places or all over.Slide a spatula under the naan and transfer it to the oven. rinsed and ends trimmed 8 oz cream cheese 1 T prepared horseradish 1 T lemon juice 4 flour tortillas (regular or in pretty colors) ¾ c packed feta cheese.

stir in tahini. Stuff. orange peel. cook until tender for 1 ½-2 hours. Brush outside of caps with 4 T oil. scatter tomatoes over hummus. stir sesame seed and olive oil until seed is golden. cover and simmer until lentils mash when pressed. drain) OR 3 c canned chick peas 3 medium cloves garlic 1 ½ t salt 2 med lemons. and remove mushroom stems for later use. At once add lentils. Pour mixture in a blender or food processor. pat dry. broth. shallots. juiced ¼ c chopped parsley (packed) ¼ c chopped scallions ¾ c tahini Blend all ingredients except tahini. adding water as necessary. Stuffed Mushrooms 8 large mushrooms 6 T salad oil 1 c soft bread crumbs 1/3 c grated parmesan ¼. 15 to 20 mins.Breseman Family Cookbook Updated 8/2009 Hummus 1 ½ c raw chick peas (soak overnight in 6 c water. In a bowl. Bring to a boil over high heat. 35 .½ t salt ½ t onion powder ¼ t Italian seasoning 1 egg. in a 1 ½ to 2 quart pan over high heat. whirl until smooth. oregano. and turmeric. Red Lentil Hummus 25 mins | 12 servings 1 c hulled red lentils 2 T sesame seed 2 T olive oil ¾ c fat-skimmed chicken or vegetable broth ½ c chopped canned roasted red peppers ¼ c chopped shallots 1 t dried oregano ¼ t dried turmeric salt 2 T drained. red peppers. scraping sides as needed. 1 to 1 ½ mins. chopped dried tomatoes packed in oil Sort and rinse lentils. lightly beaten rinse. Scrape into a bowl. Add salt to taste.

sage. Garlicky Stewed White Beans with Mixed Peppers 6 mins prep | 20 mins cooking | serves 4 1 T olive oil 1 c chopped green bell pepper 1 c chopped yellow or red bell pepper 1 T bottled minced garlic (about 4 cloves) 1/8 t crushed red pepper ½ c water ¼ t dried rubbed sage 2 15 oz cans cannellini beans or other white beans. Reduce heat. Serve chilled. lemon juice. stirring constantly. Toss together. Add feta. finely chopped 10 leaves fresh cilantro. 36 . Fluff couscous. Mix olive oil. and garlic together in a large bowl. beans. Add bell peppers and cook 5 mins or until tender. cook 1 min.Breseman Family Cookbook Updated 8/2009 Couscous Salad 26 min | 20 mins prep | serves 8-10 ¾ c water ½ c chicken broth 1 c couscous 2 T olive oil 2 T lemon juice 2 t minced garlic 1 c feta cheese 1 c cherry tomatoes. and cilantro. Add garlic and crushed red pepper.5 oz can diced tomatoes. Stir in water. basil. and tomatoes. undrained ¼ t coarsely ground black pepper Heat olive oil in a large skillet over medium-high heat. simmer 10 mins or until thick. beans. bring to a boil. tomatoes. Let stand 5 mins. Cover the pot and remove from heat. Stir in couscous. stirring occasionally. oregano. rinsed and drained 1 14. and season with salt and pepper. Sprinkle with black pepper. Toss couscous into the tomato salad. stirring frequently. quartered 15 oz black beans ½ c green onions 3 leaves fresh basil. green onions. finely chopped 1 dash oregano salt and pepper to taste Bring water and chicken broth to a rolling boil in a 2-quart pot.

Leave to soak overnight. As Jell-O begins to thicken. then peel. add the fresh and sun-dried tomatoes. stir in berry mixture and cut-up walnuts. 3. Cook s tip: Canned beans can be used instead of dried. Cook for 2 minutes until the tomatoes begin to break down and soften. Cranberry Salad Serves 8 1 bag cranberries 1-6oz. garlic and rosemary. then place in a saucepan and cover with fresh water. lemon Jell-O 1 large orange 2 c boiling water ½ c sugar 1 cup cut-up walnuts Dissolve Jell-O and sugar in water. Coarsely grind cranberries in food processor. e. Spoon the cannellini bean mixture on top of the toast. Meanwhile. ciabatta 1 large garlic clove.g. canned beans and add to the tomato mixture in step 3. cover with boiling water. then rinse and drain them well before use. Add the tomato mixture to the cannellini beans. Heat the oil in a frying pan. Rub the cut sides of the bread slices with the garlic clove. 2. Add rand and juice of orange to berries. drained and finely chopped 1 garlic clove. season to taste and mix well. then toast lightly. place the tomatoes in a bowl.Breseman Family Cookbook Updated 8/2009 Cannellini Bean and Rosemary Bruschetta Ingredients: 2/3 cups dried cannellini beans 5 tomatoes 3 tablespoons olive oil. Grate orange rind. Bring to a boil and boil rapidly for 10 minutes. crushed 2 tablespoons fresh rosemary. 37 . halved Serves 4 1. Set to cool. Reduce heat and simmer for 50-60 minutes or until tender. to garnish To serve: 12 slices Italian-style bread. plus extra for drizzling 2 sun-dried tomatoes in oil. Pour into mold and chill. Place the beans in a large bowl and cover with water. seed and chop the flesh. 4. Sprinkle with basil leaves and drizzle with a little extra olive oil before serving. chopped Salt and freshly ground black pepper A handful of fresh basil leaves. use 2 cups drained. leave for 30 seconds. Drain and set aside. If the beans are canned in brine. Drain and rinse the beans.

raisins. torn into pieces. Meanwhile. pull off peel and white membrane fibers from tangerines. turn down heat to medium-low and sauté. canberries.quart pan over medium-high heat. stirring occasionally. apricots.to 4. 2-3 mins. Reduce heat and simmer. Greek Salad Bed of lettuce Toppings: Kalamata olives Cucumbers Tomatoes Thin slices red onion Feta Chopped basil Dressing: olive oil red wine vinegar lemon juice pepper oregano 38 . In a 3. Turn off heat and add a splash of balsamic vinegar or vinaigrette and add a sprinkle of sea salt. and vinegar to a boil. Heat 1 T olive oil in a wok or heavy skillet over medium-high heat and sauté 2 cloves chopped garlic for 30 seconds. stirring often. 5-8 mins. until leaves turn bright green. until cranberries begin to pop. sugar. discard. Add tangerines and juice to pan. covered. currants. Dark Leafy Green Salad Start with several handfuls of kale or chard.Breseman Family Cookbook Updated 8/2009 Cranberry-Apricot Chutney prep and cook: 20 mins | 1 hr cooling | about 5 cups 12 oz fresh or frozen cranberries 1 c sugar 1/3 c coarsely chopped dried apricots 1/3 c dried currants 1/3 c golden raisins 2 T balsamic vinegar 2 tangerines ½ c chopped pecans Sort and rinse berries. Serve at room temperature or chilled. Stir in pecans. Add rinsed greens to pan and coat with oil. Add ¼ c water. discarding seeds. bring 1 c water. Separate segments and coarsely chop. simmer to blend flavors.

Breseman Family Cookbook Updated 8/2009 39 .

Add the marinade to the bag. cut into bite-sized pieces 2 lbs boneless skinless chicken thighs. uncovered for 45 minutes. Dump the next nine ingredients in your blender and give it a good whirl for about 30 seconds. Add the whole peppercorns and the bay leaves. Curried Chicken 2 lbs boneless skinless chicken breasts.Knead the bag to mix the meat and marinade. 40 . olive oil 2 t. Remove the air from the bag and seal. tomatoes and 1 c. salt pinch of cayenne pepper pinch or paprika 2-3 c. chopped 1 green pepper. ground beef or turkey 1 onion. Simmer for at least 2 hours. Refrigerate for 18 to 24 hours. minced garlic 2 carrots. grated 2 T. chopped 4 c. Freezes well. Cook. Add remaining ingredients except beans. Place in a large pot over low heat. tomato sauce 1 t. Add beans and heat through. Drain. tomato paste or 2 c. chili powder ½ t. tomatoes and ¾ c.Breseman Family Cookbook Updated 8/2009 Dinner Chili Con Carne 1 lb. cooked kidney or pinto beans Brown meat with onion and peppers. cut into bite-sized pieces 8-12 cloves garlic (to taste) 2 tablespoons ground ginger 1 1/2 teaspoons cayenne pepper 2 teaspoons ground coriander 1 teaspoon ground cumin 3/4 teaspoon ground cardamom 2 teaspoons cinnamon 1 teaspoon salt 8 ounces vinegar 2 tablespoons peppercorns 6 bay leaves Place the chicken pieces in a (large) Ziploc bag. Ensure that all the meat is covered.

Line dutch oven with 1 pkg of crescent rolls. cucumber. Spread pizza sauce on dough. Transfer each fillet to a plate. whisk lime juice and honey in a medium resealable container until well combined. onion. if desired. Season with more salt.Breseman Family Cookbook Updated 8/2009 Pan-Fried Salmon with Mango-Cucumber Salsa 8 servings 6 T fresh lime juice 2 T honey 4 c ¼ cubes whole or sliced mangoes 3 c ¼ unpeeled hothouse (English) cucumber cubes 1 1/3 c minced red onion 2 T minced and seeded green jalapeño pepper Salt 1 t ground cumin ½ t slat. Add mango. cayenne and black pepper to taste. Dutch Oven Pizza Hot Dish 2 pkg Crescent rolls 8 oz Shredded Cheddar Cheese 1 jar Pizza Sauce 8 oz Shredded Mozzarella Cheese 1-1/2 lb Ground Beef Brown ground beef. drain. Lightly mist both sides of salmon fillets with olive oil spray. 41 . plus more to taste 8 4-oz salmon fillets. To prepare the salmon. plus more to taste pinch of cayenne. at 350. Place a small nonstick skillet over medium-high heat. and jalapeño. the cheeses and use second pkg of rolls to form a top crust. Top each with equal portions of the salsa. 2-3 mins/side. ½ t salt and a pinch of cayenne in a small bowl. and stir until well blended. Bake 30 min. skin and bones removed olive oil spray black pepper To prepare the salsa. mix cumin. Seal the container and refrigerate for at least 1 hour to let the flavor meld. Sprinkle the spice mixture evenly over both sides. Cook the fillets until the outsides are just lightly browned. Then lower the heat to medium and cook until the salmon is a plae pink throughout. 1 to 2 minutes per side. Add browned beef. Season with salt to taste.

Breseman Family Cookbook

Updated 8/2009

Shortcut Hungarian Goulash
prep and cook time: 40 mins | 6 servings 1 onion 2 red or green bell peppers 2 Roma tomatoes 1 t salad oil 2 T Hungarian or regular paprika 1 t caraway seed 1 c fat-skimmed beef broth 1 lb dried egg noodles 2 lbs cooked boned beef pot roast with gravy chopped parsley In a 5- to 6-quart covered pan over high heat, stir onion and bell peppers in oil until limp, about 5 mins. Add paprika and caraway seed; stir. Add tomatoes and broth; stir until boiling. Add noodles to boiling water and cook until barely tender to bite, about 5 mins, drain. Meanwhile, discard any solidified fat from pot roast and sauce. Scrape sauce from meat and mix with vegetables in frying pan. Cut beef across the grain into ¼ thick slices. Put slices in pan, cover, reduce heat, and simmer until beef is hot, 5-6 mins. Pour hot noodles onto a rimmed platter. With a wide, slotted spatula, lift beef from pan and mound on noodles. Spoon vegetables and sauce around and over beef. Sprinkle with parsley.

Shepherd s Pie
1 Pie Crust 1 lb. lean ground beef, or cubed chicken ½ c. chopped onion 2 c. frozen mixed vegetables or your own combo of peas, corn, celery, carrots, etc. 1 (10 ¾ oz.) can of cream of celery soup or chicken or mushroom, or your own concoction of broth, thickened with milk and flour 1 ½ t. chopped fresh thyme 1 ½ t. fresh rosemary 3 c. mashed potatoes for the top crust

Heat oven to 375 . In a 10 skillet, cook meat and onion over medium heat, stirring occasionally, until browned (9-11 min). Drain off any fat. Stir in vegetables, soup and thyme leaves, continue cooking until heated through (3-5 min). Spoon meat mixture into pie crust. Spoon mashed potatoes over meat mixture. Bake for 35-45 minutes until potatoes are lightly browned and pie is heated through.

42

Freeze in an ice cream maker. shortening/marg. 43 .Breseman Family Cookbook Updated 8/2009 Dessert Breseman Pie Crust Yield: 2 single crusts or 1 dbl. do not over work roll out on pastry board to size of your pie plate. Pour mixture into crust. Place aluminum foil under pie while baking to save cleanup. crimp edges. place top crust on pie. if less sweet desired) 6 Tbsp tapioca (tapioca starch preferred. lightly rinsed and dried ¾ c sugar ¼ c fresh lemon juice ½ c water In a blender. Bake 45 to 50 minutes or until syrup boils with heavy bubbles that do not burst. add sugar & tapioca. but quick cooking tapioca ok too) 1 lb rhubarb cut into ½ inch pieces 4-6 cups strawberries Cut strawberries in half. Ryan s Strawberry / Rhubarb Pie 1 cup sugar (3/4 c. crimping edges together. Add sugar. and water. 2 c flour ¼ c whole wheat flour 1 t salt 1T sugar cut in ¾ c. Transfer to a medium-sized pot. puree the blueberries. Blueberry Sorbet Yield: 6 c 8 c fresh blueberries. lemon juice. Strain into a bowl and set aside to cool. Mix & let sit at least 15 minutes. place in bowl with rhubarb. make 1 or 2 slits to allow steam to escape. Bring to a boil and remove from heat. to small pea size combine ¼ c chilled water 1 egg 2 t almond extract (or water if savory pie) blend into dry mixture with fork until barely holding together.

Breseman Family Cookbook

Updated 8/2009

Fresh Berry Pie
baked pastry shell (pie crust- best if coated with egg) *note: double this recipe to fill 2 crusts 1 qt fresh berries 2 T cornstarch 2/3 c sugar ½ t lemon 1 t butter dash of nutmeg Crush 1c berries. Combine with starch and sugar in saucepan. Cook and stir until thick. Remove from heat. Add lemon, butter, and nutmeg. Cool; pour over remaining berries in pie shell. Cool 2 hrs.

Blueberry Pie
400° | 1-1 ¼ hrs baking 6 cups fresh blueberries, lightly rinsed and dried 1 c + 1 T sugar ¼ c cornstarch ¼ t cinnamon 2 t finely grated lemon zest 1 t vanilla extract 1 large egg white, lightly beaten with 1 T water Prepare the pie crust. Preheat the oven to 400°F. Toss the blueberries with 1 c sugar, the cornstarch, cinnamon, lemon zest, and vanilla. Brush pie crust with the egg-white mixture to prevent sogginess. Spoon the blueberry mixture into the pie shell. Add top crust, crimp; slash top to allow steam to escape; brush lightly all over with water; sprinkle with the remaining 1 T sugar. Bake pie in the lower third of the oven until the filling is bubbly and crust is golden brown, 1 hr to 1 ¼ hrs.

Rum Balls
Combine: 1 c vanilla wafer crumbs 1 c finely chopped walnuts 1 c powdered sugar 2 T cocoa powder Combine and add: ¼ c rum 1 ½ T light corn syrup Shape into 1 inch balls. Refrigerate in airtight container

44

beating well after each addition. 4.) Transfer the batter to the buttered cake pan and bake until a cake tester comes out clean. I wanted to make a cake that would reflect the character of this world famous beer and be friendly and familiar to Americans as well so versions of the cake with fruit and or spice were ruled out. at room temperature 2 cups brown sugar 2 eggs 1 teaspoon vanilla extract 2 1/4 cups all purpose flour 3/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon table salt 1 (14. I came up with this chocolate Bundt cake that is moist and bittersweet. Turn the cake out of the pan to cool on a rack and when it is completely cool. 5. for dusting sweetened whipped cream as an accompaniment 1. about 3 minutes. A quick perusal of the internet affords dozens permutations on the idea. and beat until the flour is almost all incorporated into the butter. baking soda and salt. about 50 minutes. one at a time. the version that has become the most widely available so I eliminated the sour cream and most of the eggs from the various recipes I found to make room for more Guinness in the batter.Breseman Family Cookbook Updated 8/2009 Chocolate Guinness Stout Cake Cakes made with Guinness stout are not uncommon. place layer over top bake 425 15min then 30min at 350 45 . Add half the Guniness stout and beat until almost smooth.) In the bowl of an electric mixer. (Makes 1 Bundt or kugelhopf to serve 12) 1 cup butter. but benefits from a dollop of whipped cream on the side. whisk the flour. It needs no frosting.drain & cut peaches add tapioca 2T ½ c brown sugar 1 ½ t cinnamon (10 shakes) sprinkling of nutmeg (3 shakes) pour into crust. sprinkle it with powdered sugar. Then stir in the vanilla extract. cocoa. I also wanted to devise a recipe that would efficiently utilize one full (14. Peach Pie Filling 3 jars.9 ounce) can of Guinness Draught.) Butter a 10-cup kugelhopf or tube cake pan and preheat the oven to 350.) Add about half of the flour mixture to the butter mixture.) In a separate mixing bowl. baking powder. Add the remaining flour mixture and the remaining stout and beat until the batter is smooth.9 ounce) can Guiness draught stout powdered sugar. whip the butter and sugar until the mixture is smooth then beat in the eggs. In the end. 3. 2.

roll dough into a 15 wide round. press any tears back together. Pour into a small bowl. combine 2 c flour and ¼ c sugar. cut into small pieces. pat into a flat disk. Slide onto a 14x17 baking sheet. Neatly overlap pear slices on pastry to cover almond mixture.Breseman Family Cookbook Updated 8/2009 Fruit Cobbler Fill 13x9x2pan. Rustic Pear Tart 400° | prep and cook: 1 hr | 8 to 10 servings ¼ c sliced almonds 2 ¼ c flour ½ c sugar 7/8 c butter or margarine 1 ½ lbs Bosc pears In a blender or food processor. In a food processor or another bowl. leaving a 3 rim. Add ¼ c water. Sprinkle almond mixture onto pastry. 46 . Lift rim up and lay over pears. Bake 350 for 30-40 minutes. and cut pears into ¼ slices. Add ¾ c butter. 1 T flour. whirl or stir with a fork just until the dough holds together. Brush pastry rim with butter and sprinkle with 1 t sugar. and 2 t sugar. finely grind 1 T almonds. Whirl or rub with your fingers until fine crumbs form. about 1/8 thick. Melt 1 T butter. Add ½ c orange or apple juice Crust: 2 c rolled oats 1 c flour ¾ c brown sugar 3 T cornstarch 1 T cinnamon 1 t lemon peel or nutmeg or both ¾ c chopped nuts ½ c butter or margarine. Peel. core. On a lightly floured board. Bake on a center rack at 400° until pastry is golden brown. Sprinkle 2 t sugar and remaining slivered almonds over pears. tamp down. lightly sprayed with cut fruit. leaving about 3 rim. about 40 mins. melted Spoon over fruit. folding neatly to incorporate excess pastry.

It s quick. boiling water 1. Microwave on high in 30-sec intervals. Fill pan with water until it reaches halfway up the outside of the ramekins. 2. divided 1 C.5 mins total). stirring between each. Add 4 T raspberry jam and orange zest. 3. until melted. 4. milk ½ tsp. the flour. Remove roasting pan from oven. 5. divided 2 (1-oz) squares bittersweet chocolate 2 (1-oz) squares unsweetened chocolate 7 T seedless red raspberry jam. In a medium bowl. 3. Place ramekins in a roasting pan. if desired. too. Bake for 25-30 minutes until browned and done. 1 C. Grease a 10 x 6 (or equivalent size) baking dish. can also use raspberries. In a small bowl. baking powder ¼ tsp salt ½ C. Serve sauce with cake. in 30second intervals. combine chocolates and remaining 1/3 c butter. Stir to combine. Garnish with whipped topping and raspberries. baking powder and salt. Whisk egg mixture into cooled chocolate mixture. butter. blackberries (fresh or frozen). Blackberry Pudding Cake This can be made with other fruits. easy and low in fat. until melted (about 1. 47 . combine eggs and sugar. sealing well on edges. Pour batter into prepared ramekins. and allow cakes to cool in water for 15 mins. Stir together in a medium bowl: ½ cup sugar. peaches. Lightly grease 2 ramekins using 1 T of butter. melted 1-2 C. vanilla 1 T. Spread in prepared dish. or blueberries ¾ C. Allow mixture to cool slightly. Top with ice cream or whipped cream if desired. sugar. 6. Cover roasting pan with aluminum foil. Bake 1 hr. In a medium bowl. 2.Breseman Family Cookbook Updated 8/2009 Flourless Raspberry Chocolate Cake 350°|1hr baking|4hrs cooling 1/3 c plus 1 T unsalted butter. divided 2 T orange zest 2 large eggs ½ c sugar ¼ c orange juice Garnish: Frozen whipped topping. fresh raspberries Preheat oven to 350°. stirring between each. vanilla and melted butter. flour 2 tsp. 1. Line the bottom of the ramekins with parchment paper. Chill cakes for 4 hrs or overnight. Scatter fruit over the batter and sprinkle remaining ½ cup sugar over the fruit. Preheat oven to 375° F. Pour the boiling water over all. Microwave on high. Stir in milk. 4. combine remaining 3 T seedless raspberry jam and orange juice. Remove ramekins from pan and allow to cool.

(3/4 cup) marzipan or almond paste 3 eggs 2 tsp. Orange. The batter will be fairly thin. Add boiling water and stir in. Pierce warm cake with a wooden pick. Lemon. Carefully pour into pan. Flour 2 Tbl. flip to release cake. invert to put cake back into pan. gently fold in. spacing holes ½ inch apart. Store at room temperature for up to 1 day. or Lime Sauce About 1 cup 48 . Add eggs. pour over cake. sugar. Test with a toothpick after 45 minutes. beating until blended. then invert (nut side up) and wrap airtight. Grease one 13 x9 pan or two 9 round pans. Generously butter bottom & sides of an 8 round cake pan. Pour into pans and bake. Sift flour and cornstarch over batter. Let cake cool completely in pan. Holding rack over pan. blend eggs. In a large bowl. Cornstarch 3 Tbl.Breseman Family Cookbook Updated 8/2009 Nut Crusted Almond Cake 7-8 oz. Sift in flour (Comment: I don t bother sifting) and beat well again. 1 at a time. Bake at 325 degrees or until cake just begins to pull from pan sides and feels firm when lightly pressed in center (30-35 minutes). Let cool in pan on a rack for 10 minutes. or triple sec or vanilla 2 Tbl. Prepare batter. and about doubled in volume (about 15 minutes). Press ½ cup sliced almonds evenly over pan bottom and sides. gently fold until blended. Then beat on high speed until thick. Gingerbread 350°|45mins baking 3 eggs 1 cup sugar 1 cup molasses 1 cup oil 1 tsp cloves 1 tsp ginger 1 tsp cinnamon 2 tsp soda 2 tbsp hot water 2 cups flour 1 cup boiling water Preheat oven to 350°F. Blend 2 tablespoons lemon juice and ½ cup powdered sugar. Dissolve soda in 2 tbsp hot water and stir in. molasses. Beat well till smooth. ginger and cinnamon. oil. Butter or margarine. Pour melted butter over batter. melted and cooled Crumble almond paste into a large bowl of an electric mixer. light. cloves. kirsch. Beat in flavoring. in freezer for up to 1 month.

Cool and cut.Breseman Family Cookbook (from The Joy of Cooking) Combine and stir in a double boiler. and I often use frozen orange juice concentrate for the orange juice because I m too lazy to squeeze. Topping: 1 can (21oz) cherry pie filling Spread over cheese layer. Cherry Cheese Bars Crust: ½ c walnuts 1 ¼ c flour ½ c brown sugar ½ c shortening ½ c flake coconut Mix together and press into 13x9x2 greased pan. over --not in boiling water until thickened: ¼ to ½ cup sugar 1 Tbsp cornstarch 1 cup water Remove from heat. Bake additional 15 minutes. Pour over hot baked crust. Stir in: 2 to 3 Tbsp butter ½ tsp grated lemon or orange rind 1½ Tbsp lemon or lime juice or 3 Tbsp orange juice 1 /8 salt Updated 8/2009 Margos Comments: I don t put in the salt. Store refrigerated. 49 . Bake 350 15 min Filling: 2 pkgs (8oz each) cream cheese 1/3 c sugar 2 eggs 2 t vanilla Combine with electric mixer until smooth. Bake additional 15 min. Sprinkle ½ c finely chopped walnuts over top.

ricotta cheese 1/3 cup sugar 3 eggs 1 tsp. Add cream cheese. Cook for five more minutes. Press into a refrigerated springform pan. Garnish with fresh berries. ricotta. sugar. lemon and vanilla together until all lumps are gone.Breseman Family Cookbook Updated 8/2009 Ricotta Cheesecake Crust: 2 cups graham crackers (crushed) ¼ cup melted butter ¼ cup sugar Filling: 16 oz. Cook for 1 hour with a pan of water on rack below for moist cooking (keeps crust from cracking). Pour into crust. mix sour cream. Mix graham crackers. Beat eggs well with electric mixer. Line outside with foil to catch butter leaks. and sugar together. juice) Topping: 1 pint sour cream 2 Tbs. 50 . and add topping. and lemon juice together. Meanwhile. sugar ½ lemon squeezed ½ tsp. vanilla ½ lemon squeezed (¼ c. in a small bowl. Let cake chill 5 hours or overnight. sugar. (2 bricks) cream cheese 16 oz. Remove cake from oven. vanilla Preheat oven to 350° F. butter.

Serve well chilled. flour. Remove sides of pan after cake has cooled 2 hrs. Fold egg whites into pumpkin mixture. Turn off oven and open oven door. adding cream gradually until mixture is smooth and fluffy. 51 . Allow cheesecake to cool in the oven 30-45 mins. softened 1 c heavy cream ¾ c brown sugar 1 c canned pumpkin 4 eggs separated 3 T all-purpose flour 1 t cinnamon ¼ t cloves ½ t ginger ¼ t mace ½ t nutmeg ¼ t salt Topping: 1 c dairy sour cream 2 T granulated sugar ½ t vanilla extract Combine crumbs and melted butter. sugar. Allow to cool at room temperature and additional 2 hrs before covering and refrigerating. Combine sour cream. beat cream cheese. cream chz. cinnamon. Bake an additional 5 mins. press into bottom and up sides of a 1 springform pan. beat egg whites until stiff. pumpkin. and vanilla and spread over cheesecake. Turn into prepared crust and bake in oven preheated to 325°F for 65-75 mins or until a knife inserted off center comes out clean. ginger. In a large mixing bowl. In a clean bowl.Breseman Family Cookbook Updated 8/2009 Pumpkin Cheesecake 325° | 1 10 cheesecake Crust: 2 c gingersnap cookie crumbs (about 35 cookies) ½ c melted butter or margarine Filling: 16 oz. Add sugar. cloves. mace. egg yolks. beat until thoroughly blended. nutmeg. and salt. Set aside.

bake pecans in an 8 or 9 pan. Spoon mixture equally onto cheesecakes and spread level. Fill tart pans equally with cheesecake mixture. 52 . and nutmeg.a bout 10 mins. In a bowl. pumpkin. about 10 mins. whirl in a blender or food processor until finely ground. Sprinkle pecan-ginger mixture equally over sour cream topping. 20-25 mins. Sprinkle 2 T ground toasted pecans over bottom of each pan. cinnamon. Brush interiors of 10 tart pans (4 ½ wide with removable rims) with the melted butter. cream. 2 T brandy. mix remaining ½ c chopped pecans and crystallized ginger. with a mixer on medium-high speed. Meanwhile. Pour from pan. Add eggs. in a small bowl. and 1 T maple syrup. and 2 T maple syrup. Return tarts to oven and bake to firm sour cream topping slightly. stir to mix. Bake in a 325° oven until centers no longer jiggle. then beat until well blended. mix sour cream with remaining 2 T sugar. 1 T brandy. ginger.Breseman Family Cookbook Updated 8/2009 Pumpkin Cheesecakes (tartlet style) 325° | prep and cook: 1 ½ hrs | 2 hrs cooling | Serves 10-12 2 c pecan halves 2 T melted butter/margarine 16 oz cream cheese 2/3 c + 2 T sugar 3 T brandy or Cognac 3 T maple syrup 2 large eggs 15 oz pumpkin 2 T whipping cream or milk ½ t cinnamon ½ t ginger ¼ t fresh nutmeg 2 T chopped crystallized ginger 2 c sour cream In a 350° oven. In another bowl. When cool. until lightly toasted. beat cream cheese to blend with 2/3 c sugar. Set pans slightly apart on 2 14x17 baking sheets. shaking often. Transfer to a rack and let cool at least 30 mins.

Press into the bottom of a greased 9x13 pan. and margarine. cinnamon. eggs. spreading them evenly. Remove from heat. Spread to edges with a wooden spoon. salt. or until the filling is beginning to set up. Put in cool place to harden. ginger. Beat well. To prepare the filling: Combine the pumpkin. Spread nuts evenly onto a baking pan. Cool on a rack. Place chocolate chips on top of sugar mixture and nuts. Bake in a preheated 350° oven 15 mins. 53 . Remove from refrigerator 1 hr before serving. refrigerate when cooled. cut into pieces Filling: 1 (16-oz) can pumpkin 1 (12-oz) can evaporated milk 2 eggs ¼ c sugar ½ t salt 1 t cinnamon ½ t ground ginger ¼ t ground cloves Topping: ½ c chopped pecans or walnuts ¼ c brown sugar 2 T margarine To prepare the crust: Combine the flour. or until set. To prepare the topping: Combine the pecans. oatmeal. Pour sugar mixture onto baking pan. and store covered in a refrigerator. Toffee 1 cup butter 1 cup sugar 1 T. and cloves. corn syrup. Pour into the crust and bake at 350 degrees 20 mins. mix until crumbly. sugar. stirring constantly. sugar. and water over medium heat until it reaches 290 degrees. brown sugar. sprinkle over the top of the filling and continue baking 15-20 mins. brown sugar. and margarine until crumbly. evaporated milk. chocolate chips Butter sides of heavy saucepan.Breseman Family Cookbook Updated 8/2009 Pumpkin Pie Squares 350° | 15 pieces Crust: 1 c flour ½ c quick-cooking oatmeal ½ c brown sugar ½ c margarine. water 1/2 cup coarsely chopped nuts (pecans recommended) 1/4 cup finely chopped nuts (pecans recommended) 1 pkg. Break into pieces. corn syrup 3 T. Cook the butter.

Bake at 350° for 35 min.Breseman Family Cookbook Updated 8/2009 Oatmeal Blueberry Squares 16 servings Berry layer: 2 c blueberries 1/3 c sugar 2 T cornstarch ¼ c water 1 T lemon juice In saucepan. Press down. Oatmeal crust and topping: 1 ½ c oatmeal 1 c flour ½ c brown sugar 1 ½ t baking powder pinch of salt ½ c melted butter In a large bowl. Mix in water and lemon juice. Cool before cutting into squares. Fill muffin tins 1/3 full with chocolate mixture. baking powder and salt. Stir until well mixed. stir together oatmeal. sugar. flour. about 3 mins. 54 . Top with 1 t cream cheese mixture. Bake at 350° for 30-35 mins. 1/8 t salt 1 c chocolate chips 1 ½ c flour 1/c c cocoa ½ t salt Sift together. Cover with blueberry mixture and then sprinkle remaining crumb mixture. Spread half of this mixture in bottom of 8 square pan. reduce heat and simmer until mixture has thickened. 1 c sugar 1 t soda 1c water 1 T vinegar Add to sifted ingredients. 1/3 c salad oil 1 t vanilla Beat well. Black Bottom Cupcakes 350° | 30-35 mins baking 1 c 8 oz cream cheese 1/3 c brown sugar 1 unbeaten egg Combine in a small bowl. sugar and cornstarch. Let cool. Press in. Bring to a boil over medium heat. drizzle with butter. stir together berries.

Breseman Family Cookbook

Updated 8/2009

Tofu Brownies
Combine & set aside: 1 c flour (brown rice flour) ½ tsp baking soda ½ tsp salt ½ c unsweetened coacoa powder 1 c sugar In food processor blend: 1 12oz (300g) pkg soft or silken tofu ½ c oil ½ c water 2 tsp vanilla extract Additions: ½ c walnuts, chopped ½ c chocolate chips Combine flour mixture , tofu mixture & additions gently together in a bowl until just mixed . Pour evenly into greased 8x8 baking pan. Bake 350 for 45-50 min or until knife comes out clean. Let cool before cutting into squares.

55

carefully spread onion mixture over breads.except do not brush dough with oil. Dough is ready if indentation remains when touched. rosemary. Gently push fist into dough to deflate. In large bowl. sprinkle with cornmeal if desired. salt. Continue with step 3 as directed. Cook uncovered 30-40 mins longer. Bake 10-12 mins or until golden brown. omitting. 56 . Heat oven to 400°F. Breadsticks: Make dough ass directed in recipe. cheese. 2. Place dough in bowl. until onions are light golden brown. 2 T oil. 12 slices each 2 ½-3 c flour 2 T chopped fresh or 1 T dried rosemary leaves. or spray with cooking spray. sprinkling with flour if dough is too sticky. cover loosely with plastic wrap and let rest 30 mins. sprinkle with cheese. Cover bowl loosely with plastic wrap and let rise in warm place about 30 mins or until dough has almost doubled in size. Cover loosely with plastic wrap and let rise in warm place about 20 mins or until dough has almost doubled in size. Grease large bowl with shortening. and yeast. stirring well every 5 mins. the rosemary. Caramelized onion focaccia: Make dough as directed. Brush with 2 T oil and sprinkle with grated cheese or coarse salt if desired. Add 3 tablespoons oil and the warm water. Shape each half into a flattened 10 round on cookie sheet. turning dough to grease all sides. Heat oven to 425°F. Knead 5-8 mins or until dough is smooth and springy. Bread machine directions: Use ingredients listed in recipe. Serve warm or cool. crumbled 1 T sugar 1 t salt 1 pkg regular or quick active dry yeast (2 ¼ t) 3 T olive oil or vegetable oil 1 c water at 120°-130°F 2 T olive or vegetable oil ¼ c grated parmesan cheese 1. Select Dough/Manual cycle. Rising time may be shorter. Stir in enough remaining flour until dough is soft and leaves sides of bowl.except use 3c bread flour and roomtemperature water. Remove dough from pan. Make onion topping: In nonstick 10 skillet. stir together 1 c of the flour. Grease 2 cookie sheets with shortening or spray with cooking spray. 4. Measure carefully. onions) and 4 cloves garlic. Beat on medium speed 3 mins. After kneading. Bake 15-20 mins or until golden brown. Carefully brush with 2 T oil. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 30 mins or until dough has doubled in size. to coat with oil.Breseman Family Cookbook Updated 8/2009 Breads Focaccia Makes 2 loaves. placing all ingredients except 2 T olive oil and cheese in bread machine pan in the order recommended by the manufacturer. Stir in 4 c thinly sliced onions (4 med. Gently make ½ depressions about 2 inches apart in dough with fingers. 3. Place ½ apart on cookie sheets. 5. Roll and shape each piece into 12 rope. finely chopped. after second rising. sugar. Continue as directed in reciped. Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil. Divide dough into 12 equal pieces. heat 1/3 c olive or vegetable oil over medium heat. Divide dough in half. scraping bowl frequently. Bake as directed. Place dough on lightly floured surface.

Return the hot pot to the oven and cover. To soften crunchy crust. 5. Cool bread completely on a wire rack before slicing. In a large (3-4 qt) bowl. 3. only slightly stiffer than thick batter. 57 . Remove plastic wrap from dough bowl and gently transfer the dough to the hot pot. turn on oven and set to 450 F. Place a 6-to-8-quart heavy covered pot (cast iron. or ceramic) in oven at start of preheating period. but that s OK. store in paper or opened plastic bag.) The dough may look like a mess in the pot. 6. (An oiled rubber spatula may help. Let rise at least 12 hours (overnight) at warm room temperature. Return dough to bowl and cover again with plastic wrap. At least 30 minutes before dough is ready. until loaf is beautifully browned. When it is ready. 2. plus a little more for dusting 1 teaspoon salt ¼ teaspoon active dry or instant yeast 2 cups water About ½ tablespoon vegetable oil for bowl 1. 4. wiping around to cover inside. Shake pot if needed to even out the dough. enameled iron. store in sealed plastic bag after completely cool. salt. (A bench scraper helps. Sprinkle the dough with a little more flour and fold it over onto itself two or three times. Pyrex. Dough is ready when the surface is dotted with bubbles and volume has roughly doubled.) Wipe out bowl and add oil. Add water and stir until blended.Breseman Family Cookbook Updated 8/2009 Easy Artisan Bread Yield: 2 lb loaf 4 cups unbleached all-purpose flour. combine flour. then remove lid. Dough will be VERY sticky and shaggy. Bake another 15 to 30 minutes. Place in a warm spot and allow to rise for about another 2 or 3 hour. more bubbles will show (some may be large). and dough will not spring back when poked with a finger. with cover on the rack beside the pot. and yeast. carefully remove the hot pot from the oven. Bake covered pot for 30 minutes. Lightly flour a work surface and place (more like pour ) dough onto it. the dough will again have doubled in size. Cover bowl tightly with plastic wrap. To retain crunchy crust. When dough and oven are ready.

58 . Bubbles Mix and let rest: 2 c Joy liquid soap 6 c luke warm water ¼ c white Karo corn syrup Avoid direct sunlight.Breseman Family Cookbook Updated 8/2009 Fun Stuff Playdough 1 c flour ¼ c salt 2 T cream of tartar 1 c water 2 t veg food coloring 1 T oil Cook over medium heat and stir (3-5 min) It will look like a globby mess. turn out onto floured board and knead. May be split before coloring is added for more color choices. Store in airtight container. When it forms a ball in the center of the pot. Store closed unless you like mummified hapless critters.

Breseman Family Cookbook Almond Cake, 48 Apple Currant Topping, 24 Apple Pecan Scones, 14 Applesauce Cake, 16 Applesauce Cupcakes, 16 Artisan Bread, 57 Banana Bread, 19 Banana Nut Muffins, 19 Bean and Rosemary Bruschetta, 37 Biscotti, 10 Black Bottom Cupcakes, 54 Blackberry Pudding Cake, 47 Blueberry Banana Muffins, 18 Blueberry Banana Scones, 14 Blueberry Compote, 24 Blueberry Muffins, 15, 17 Blueberry Pie, 44 Blueberry Poppy Muffins, 17 Blueberry Sorbet, 43 Blueberry Squares, 54 Bread, 57 Breseman Pie Crust, 43 Brownies, 55 Bruschetta, 37 Bubbles, 58 Buttermilk Pancakes, 23 Butternut Squash Soup with Crab, 29 Cajun Gingerbread People, 9 Cake, 45, 47, 48 Cannellini Bean and Rosemary Bruschetta, 37 Carrot Muffins, 16 Cheesecake, 50, 51 Cherry Cheese Bars, 49 Chick Pea Curry, 31 Chicken, 40 Chicken and Cheese Tortellini Tomato Basil Soup, 26 Chicken Tortellini Soup, 27 Chicken Tortilla Soup, 28 Chili Con Carne, 40 Chocolate Biscotti, 10 Chocolate Cake, 47 Chocolate Chip Cookies, 5 Chocolate Espresso Bean Cookies, 11 Chocolate Guinness Stout Cake, 45 Chocolate Oatmeal Cookies, 7 Christmas Cookies, 8 Chutney, 33

Updated 8/2009 Cobbler, 46 Coconut Lemon Bars, 12 Cottage Cheese Pancakes, 24 Couscous Salad, 36 Cranberry Salad, 37 Cranberry Walnut Pinwheels, 13 Cranberry-Apricot Chutney, 38 Crepes, 23 Cupcakes, 54 Curried Butternut Squash Soup with Crab, 29 Curried Chicken, 40 Curry, 31 Danish Pastry Wreath, 20 Dark Leafy Green Salad, 38 Dutch Bunny, 25 Dutch Oven Pizza Hot Dish, 41 Easy Artisan Bread, 57 Espresso Bean Cookies, 11 Espresso Chocolate Biscotti, 10 Falafel Nibbles, 33 Flourless Raspberry Chocolate Cake, 47 Fluffy Buttermilk Pancakes, 23 Focaccia, 56 Fresh Berry Pie, 44 Fruit Cobbler, 46 Fruitcake, 21 Garlicky Stewed White Beans with Mixed Peppers, 36 German Apple Pancake, 25 Ginger Snaps, 6 Gingerbread, 48 Gingerbread People, 9 Greek Salad, 38 Green Chutney, 33 Guinness Stout Cake, 45 Gyros, 30 Hummus, 35 Irish Soda Bread, 15 Leafy Green Salad, 38 Lemon Blueberry Muffins, 18 Lemon, Orange, or Lime Sauce, 48 Lucia Buns, 22 Mango-Cucumber Salsa, 41 Minestrone Soup, 30 Miso Soup, 26 Moroccan Beef Stew with Couscous, 32 Muffins, 16, 17, 18, 21 Naan, 34 59

50 Rum Balls. 35 Rice Krispies Treats. 7 Oatmeal Blueberry Squares. 25 Pancakes. 51 Pumpkin Cheesecakes. 24 Pan-Fried Salmon with Mango-Cucumber Salsa. 53 Tofu Brownies. 15 Toffee. 26. 21 Pumpkin Pie Squares. 22 Scones. 36 Strawberry / Rhubarb Pie. 48 Oatmeal Cookies. 10 Soda Bread. 53 Ranger Cookies. 26 Tortilla Española. 41 Pastry Wreath. 5 Snowflakes. 7 Pie Crust. 38 Salmon. 31 Shepherd s Pie. 7 Updated 8/2009 Salad. 27. 30 Stewed White Beans. 20 Peach Pie Filling. 46 Pecan Cookie Balls. 41 Salsa Verde. 45 Pear Tart. 20 60 . 8 Nut Crusted Almond Cake. 43 Pizza. 14 Sesame Noodles. 23. 58 Potato Leek Soup. 42 Shortcut Hungarian Goulash. 28 Triple Chocolate Espresso Bean Cookies. 27 Red and Green Roll-ups. 24 Steak Gyros. 15 Soda Bread with currants. 34 Red Lentil Hummus. 11 Zucchini Bread. 32 Tortilla Soup. 27 Tortellini Tomato Basil Soup. 47 Ravioli Soup. 44 Russian Tea Cakes. 52 Pumpkin Muffins. 43 Stuffed Mushrooms. 28 Potato Omelet. 37. 28. 55 Tomato Chick Pea Curry. 30 Sour Cream Snowflakes. 32 Pumpkin Cheesecake. 42 Snickerdoodles. 35 Sweet Irish Soda Bread. 33 Santa Lucia Buns. 15 Soup.Breseman Family Cookbook Neiman Marcus Cookies. 10 Squash Waffles. 41 Playdough. 12 Ricotta Cheesecake. 6 Raspberry Chocolate Cake. 54 Orange Sauce. 31 Tortellini Soup.

15 Soup. 6 Raspberry Chocolate Cake. 43 Stuffed Mushrooms. 20 61 . 32 Muffins. 10 Soda Bread. 55 Tomato Chick Pea Curry. 34 Red Lentil Hummus. 26 Tortilla Española. 58 Potato Leek Soup. 11 Zucchini Bread. 54 Orange Sauce. 50 Updated 8/2009 Rum Balls. 27. 21 Pumpkin Pie Squares. 7 Salad. 33 Santa Lucia Buns.Breseman Family Cookbook Moroccan Beef Stew with Couscous. 28 Triple Chocolate Espresso Bean Cookies. 17. 32 Tortilla Soup. 31 Tortellini Soup. 41 Salsa Verde. 20 Peach Pie Filling. 28. 25 Pancakes. 53 Tofu Brownies. 38 Salmon. 21 Naan. 35 Rice Krispies Treats. 30 Stewed White Beans. 27 Tortellini Tomato Basil Soup. 12 Ricotta Cheesecake. 23. 34 Neiman Marcus Cookies. 47 Ravioli Soup. 7 Pie Crust. 24 Pan-Fried Salmon with MangoCucumber Salsa. 36 Strawberry / Rhubarb Pie. 28 Potato Omelet. 44 Russian Tea Cakes. 22 Scones. 45 Pear Tart. 52 Pumpkin Muffins. 35 Sweet Irish Soda Bread. 37. 24 Steak Gyros. 42 Snickerdoodles. 14 Sesame Noodles. 10 Squash Waffles. 42 Shortcut Hungarian Goulash. 26. 18. 8 Nut Crusted Almond Cake. 15 Soda Bread with currants. 41 Pastry Wreath. 16. 27 Red and Green Roll-ups. 53 Ranger Cookies. 43 Pizza. 46 Pecan Cookie Balls. 15 Toffee. 5 Snowflakes. 51 Pumpkin Cheesecakes. 41 Playdough. 30 Sour Cream Snowflakes. 7 Oatmeal Blueberry Squares. 31 Shepherd’s Pie. 48 Oatmeal Cookies. 32 Pumpkin Cheesecake.

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