P. 1
104 Favorite Family Recipes

104 Favorite Family Recipes

|Views: 210|Likes:
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
Direitos Autorais:Traditional Copyright: All rights reserved
Preço de Lista:$1.00 Comprar agora

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
See more
See less

01/22/2012

$1.00

USD

pdf

text

original

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

chocolate chips or coconut. Oatmeal Cookies 350°|12 mins baking ¾ vegetable shortening 1 c. Eat in 10-15 mins. all-purpose flour 1 tsp. salt ½ tsp. water 1 tsp. For variety. add chopped nuts.finely chopped Shape into balls Bake 350° 15 minutes Roll warm cookies in powdered sugar 7 . raisins. 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. vanilla 3 c. 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. Beat together shortening. then stir in peanut butter. Bake at 350° for 12 minutes. egg. mix well. water and vanilla until creamy. baking soda Preheat oven to 350°. oats. Drop on greased waxed paper. sugar. and vanilla. Drop by rounded teaspoons onto greased cookie sheet. firmly packed brown sugar 1 egg ¼ c. Add combined remaining ingredients.

use as playdough. salt. Roll into balls and place 2 apart on a cookie sheet. mix together with flour. baking powder. Add eggs and vanilla. Add to above. oatmeal. and soda. 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. Bake. or coconut Shape into ¼ balls. 8 . Hershey bar and nuts. almond. Add chocolate chips.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.

Roll to ¼ thick . soft ½ c dark brown sugar 1 c dark molasses 2 t vinegar raisins red hots pecan halves Mix. Cool on a wire rack. Cream sugar and butter. for decoration Divide in half. and cylinders for arms and legs. stir in molasses and vinegar. Beat in molasses. blend butter and sugar until creamy. 9 . Grease cookie sheet. Overlap and press the pieces together carefully on the cookie sheet so they will stick together for baking. Chill 3 hrs-1 week. Bake. adding just enough water (about ¼ c) to make the dough workable (like soft clay). Bake for 12-15 mins. or roll a ball for the head. depending on thickness. 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. Sift dry ingredients together and add to the butter mixture in 3 parts. Roll out to desired thickness and cut shapes with floured cookie cutters. Add flour mixture gradually. wrap each in waxed paper. allspice ½ c butter.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. a larger one for the body. With a mixer. cut and decorate. Decorate as desired.

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

Mix in the eggs one at a time. baking soda. You could add all the flour at once. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough. 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. Now beat in the sugar it should have a thick frosting-like consistency. At this point you should have a moist. and cacao powder. Assemble dry ingredients: In a medium bowl whisk together the whole wheat pastry flour. baking powder. You will need to scrape down the sides of the bowl once or twice as well. room temperature (soft to the touch) 2 cups fine-grained natural granulated sugar (evaporated cane sugar) for example. but it tends to explode up and out of the mixing bowl and all over me every time I do that. I love altereco brand. Set aside. making sure the first egg gets incorporated before adding the next. not ditched 1 cup organic unsalted butter. Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Drop the cookies onto baking sheets: I like to make these cookies medium in size (they are 11 . salt. brown dough that is uniform in color. Stir a bit between each addition until the flour is just incorporated.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). 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. Add the vanilla and mix until it is incorporated.

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

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

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

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

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

baking powder ½ t. Spoon the batter into the prepared muffin tins filling 2/3 full. nutmeg Grated rind of 1 lemon 1 egg. lightly beaten 3 T. melted 1 c blueberries Soak the poppy seeds in the milk for 30 minutes. 17 .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. 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. egg & melted butter. Add the poppyseed mixture. Bake 400 degrees for 18 minutes. Carefully stir in blueberries. salt ½ t. stirring just to moisten. Combine the dry ingredients & lemon rind. butter.

mashed 1/3 c margarine 1 egg ½ c orange juice 1 c blueberries Combine dry ingredients. melted ½ c sugar 3 T lemon juice 2 eggs. egg & orange juice. baking powder ½ t salt 1 t. add margarine. Stir banana mixture into dry ingredients. 18 . mixing just until moistened. nutmeg 1 med banana.combine with butter mix. Spoon batter into prepared muffin tins. cinnamon ¼ t. With rubber spatula. Mash banana.add 1 ½ c flour 1 t baking powder 1 t slat 2 T grated lemon peel combine combine ½ c milk. Bake at 400 degrees 18-20 minutes. Whisk until well blended.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°. carefully fold in blueberries. 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.

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

19

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

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. dried apricots. 2 large loaves @ 2 ½ hrs. stir in alternately with ¾ t nutmeg ½ t allspice ¼ t cloves 1 c liquid.raisins. nuts. cherries. orange/lemon rind. fruit juice. 1 ½ hrs.coffee. tart jelly candied fruits. 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 . cranberries. Bake at 300°: for 4 small loaves. pineapple Line 2 loaf pans with brown paper & grease.

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

Variations: Add blueberries Sliced banana disks Ground walnuts. Swirl a scant ¼ c batter in flat pan and cook over med high heat until barely solid. sprinkled Cinnamon sugar sprinkles 23 . Roll and devour. Fillings options are endless. Cook on a hot griddle & gently flip. 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. melted Beat egg whites stiff Mix liquid ingredients to dry stirring just to blend. Lightly turn. Berries may be added. To the yolks add: 2 c buttermilk ½ c milk ¼ c butter/marg.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.

Blend. Add salt. Thickens as it cools. then mix with above in a few quick strokes. core. but nnot dry.peel. Beat the yolks until thick & pale. fold into the yolk mixture.Breseman Family Cookbook Updated 8/2009 Cottage Cheese Pancakes 3 eggs ¼ t. 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. 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. flour & cottage cheese. 24 . Beat egg whites until stiff. chunk ¼ c currants 1 T brown sugar 2 t lemon juice ½ t cinnamon Heat until boiling. Heat lightly oiled griddle to 375 . Simmer in covered pan 5-7 mins.

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

for 20-30 mins or until vegetables are just tender. Reduce heat and simmer. Add salt. 26 . and remaining vegetables and bring to a boil. covered. Remove from heat. Bring to a boil. or replaced with Italian sausage or meatballs. add to soup. water. combine chicken broth. stirring occasionally. diced 1 pinch sea salt 5 cups water 1 cup chopped greens 1 carrot. chicken. Allow to simmer for 15-20 mins. Cover pot and allow to steep for about 5 mins before serving.Breseman Family Cookbook Updated 8/2009 Lunch Miso Soup 27-40 mins | serves 4 1 tsp sesame oil 1 onion. lower heat to medium until cheese begins to melt. Add tomato juice and cheese. and herbs. miso should not be boiled. Prepare noodles (do not fully cook). Dilute miso with about ¼ c of the soup broth and stir into soup. 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. When oil is hot add onions. *Different types of chicken can be substituted. stir for 2-5 mins. until slightly transparent and strong smell is gone.

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

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 potatoes into small pieces so they cook down well. Use a knife on the white bottom part and scissors for the greens. chili powder 2 t. black pepper 1 t. or 1t. cilantro. cumin 1 t. shredded chooked chicken ½ cup diced onions 2 minced garlic cloves 2 T. cut off ends and tough ends of tops. Simmer another hour.bacon. Try not to add water during the cooking process. Add cooked chunks of meat. pulled from stem 1 lime wedge. After the potatoes have become somewhat soft (1-1 ½ hrs) add a full bag of cut corn. salt Simmer together for an hour so the flavors meld. cut leeks into small pieces. shredded cheddar cheese 1 chopped avacado ¼ c. minced cilantro 1 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. Then add enough water to cover the vegetables and maybe an inch or two more to allow it to cook down. 28 . Sauté in butter. smoked salmon) Wash leeks. Better the next day. Simmer for at least an hour. Stir into leeks so that both potatoes and leeks are covered with butter. as you will lose flavor. Stir occasionally. cooked clams. Garnish 1 c.

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

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.

30

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

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

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

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

stirring frequently. Mix olive oil. tomatoes. and tomatoes. and garlic together in a large bowl. green onions. basil. Fluff couscous. beans. Add feta.5 oz can diced tomatoes. Let stand 5 mins. rinsed and drained 1 14. Serve chilled. and season with salt and pepper. stirring constantly. Sprinkle with black pepper. Reduce heat. Stir in water. finely chopped 1 dash oregano salt and pepper to taste Bring water and chicken broth to a rolling boil in a 2-quart pot. 36 . Toss couscous into the tomato salad. Cover the pot and remove from heat. Add garlic and crushed red pepper. cook 1 min. bring to a boil. Add bell peppers and cook 5 mins or until tender. Toss together. undrained ¼ t coarsely ground black pepper Heat olive oil in a large skillet over medium-high heat. 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. sage. and cilantro. lemon juice. simmer 10 mins or until thick. beans. finely chopped 10 leaves fresh cilantro. oregano. stirring occasionally. quartered 15 oz black beans ½ c green onions 3 leaves fresh basil.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. Stir in couscous.

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

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 . and vinegar to a boil. Turn off heat and add a splash of balsamic vinegar or vinaigrette and add a sprinkle of sea salt. Add ¼ c water. Heat 1 T olive oil in a wok or heavy skillet over medium-high heat and sauté 2 cloves chopped garlic for 30 seconds. Reduce heat and simmer. canberries. Stir in pecans. Meanwhile.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. bring 1 c water. covered. Separate segments and coarsely chop. Serve at room temperature or chilled. apricots. stirring occasionally. sugar. stirring often. Add tangerines and juice to pan. pull off peel and white membrane fibers from tangerines. Dark Leafy Green Salad Start with several handfuls of kale or chard. raisins. discard. simmer to blend flavors. 5-8 mins. discarding seeds. torn into pieces.to 4. In a 3. until cranberries begin to pop. until leaves turn bright green. currants. 2-3 mins. turn down heat to medium-low and sauté. Add rinsed greens to pan and coat with oil.quart pan over medium-high heat.

Breseman Family Cookbook Updated 8/2009 39 .

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

if desired. cayenne and black pepper to taste. at 350. To prepare the salmon. Place a small nonstick skillet over medium-high heat. and jalapeño. 2-3 mins/side. Sprinkle the spice mixture evenly over both sides. skin and bones removed olive oil spray black pepper To prepare the salsa. cucumber. mix cumin. onion. Seal the container and refrigerate for at least 1 hour to let the flavor meld. drain. Add mango. and stir until well blended. ½ t salt and a pinch of cayenne in a small bowl. Cook the fillets until the outsides are just lightly browned. Lightly mist both sides of salmon fillets with olive oil spray. Transfer each fillet to a plate. 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. Season with salt to taste.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. 41 . Bake 30 min. Then lower the heat to medium and cook until the salmon is a plae pink throughout. the cheeses and use second pkg of rolls to form a top crust. Add browned beef. Top each with equal portions of the salsa. Spread pizza sauce on dough. Line dutch oven with 1 pkg of crescent rolls. plus more to taste pinch of cayenne. Season with more salt. plus more to taste 8 4-oz salmon fillets. whisk lime juice and honey in a medium resealable container until well combined. 1 to 2 minutes per side.

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

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

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

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

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

3. until melted (about 1. Stir to combine. It s quick. Place ramekins in a roasting pan.Breseman Family Cookbook Updated 8/2009 Flourless Raspberry Chocolate Cake 350°|1hr baking|4hrs cooling 1/3 c plus 1 T unsalted butter. blackberries (fresh or frozen). divided 2 (1-oz) squares bittersweet chocolate 2 (1-oz) squares unsweetened chocolate 7 T seedless red raspberry jam. vanilla 1 T. In a medium bowl. Microwave on high in 30-sec intervals. in 30second intervals. 4. Lightly grease 2 ramekins using 1 T of butter. 3. until melted. or blueberries ¾ C. 1. Garnish with whipped topping and raspberries. Pour batter into prepared ramekins. 1 C. can also use raspberries. In a medium bowl. Stir together in a medium bowl: ½ cup sugar. 47 . vanilla and melted butter. Spread in prepared dish. Grease a 10 x 6 (or equivalent size) baking dish. In a small bowl. Top with ice cream or whipped cream if desired. Chill cakes for 4 hrs or overnight. Remove roasting pan from oven. Bake for 25-30 minutes until browned and done. 5. Serve sauce with cake. Preheat oven to 375° F. Stir in milk. Remove ramekins from pan and allow to cool. sugar. melted 1-2 C. stirring between each. combine chocolates and remaining 1/3 c butter. 2. Scatter fruit over the batter and sprinkle remaining ½ cup sugar over the fruit. combine eggs and sugar. easy and low in fat. milk ½ tsp. Add 4 T raspberry jam and orange zest. combine remaining 3 T seedless raspberry jam and orange juice. peaches. 4. Whisk egg mixture into cooled chocolate mixture. Line the bottom of the ramekins with parchment paper. divided 2 T orange zest 2 large eggs ½ c sugar ¼ c orange juice Garnish: Frozen whipped topping. Fill pan with water until it reaches halfway up the outside of the ramekins. baking powder and salt. divided 1 C. Blackberry Pudding Cake This can be made with other fruits. Pour the boiling water over all. the flour. if desired. and allow cakes to cool in water for 15 mins. too. Bake 1 hr. Allow mixture to cool slightly. Microwave on high. stirring between each. flour 2 tsp. baking powder ¼ tsp salt ½ C. 6.5 mins total). boiling water 1. 2. Cover roasting pan with aluminum foil. sealing well on edges. butter. fresh raspberries Preheat oven to 350°.

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

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. 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. Sprinkle ½ c finely chopped walnuts over top. Cool and cut. Pour over hot baked crust. Topping: 1 can (21oz) cherry pie filling Spread over cheese layer. Bake additional 15 min. over --not in boiling water until thickened: ¼ to ½ cup sugar 1 Tbsp cornstarch 1 cup water Remove from heat. and I often use frozen orange juice concentrate for the orange juice because I m too lazy to squeeze. Bake additional 15 minutes. Store refrigerated.Breseman Family Cookbook (from The Joy of Cooking) Combine and stir in a double boiler. 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. 49 .

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

ginger. beat cream cheese. Bake an additional 5 mins. sugar. In a clean bowl. Allow cheesecake to cool in the oven 30-45 mins. pumpkin. nutmeg. flour. press into bottom and up sides of a 1 springform pan. 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. beat until thoroughly blended. cloves. beat egg whites until stiff. Add sugar. Remove sides of pan after cake has cooled 2 hrs. Turn off oven and open oven door. cinnamon. In a large mixing 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. and salt. Serve well chilled. 51 . Allow to cool at room temperature and additional 2 hrs before covering and refrigerating. and vanilla and spread over cheesecake. mace. 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. adding cream gradually until mixture is smooth and fluffy. Combine sour cream. Set aside. egg yolks. cream chz. Fold egg whites into pumpkin mixture.

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

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

Cover with blueberry mixture and then sprinkle remaining crumb mixture. Bake at 350° for 35 min. 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. 54 . stir together oatmeal. Mix in water and lemon juice. Press down. sugar. 1 c sugar 1 t soda 1c water 1 T vinegar Add to sifted ingredients. Top with 1 t cream cheese mixture. 1/3 c salad oil 1 t vanilla Beat well. baking powder and salt. Press in. Bake at 350° for 30-35 mins. 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. about 3 mins. stir together berries. 1/8 t salt 1 c chocolate chips 1 ½ c flour 1/c c cocoa ½ t salt Sift together. Fill muffin tins 1/3 full with chocolate mixture. Let cool. drizzle with butter. sugar and cornstarch. reduce heat and simmer until mixture has thickened. Cool before cutting into squares. flour. Spread half of this mixture in bottom of 8 square pan. Stir until well mixed. Bring to a boil over medium heat.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.

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

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

Bubbles Mix and let rest: 2 c Joy liquid soap 6 c luke warm water ¼ c white Karo corn syrup Avoid direct sunlight. When it forms a ball in the center of the pot. turn out onto floured board and knead. Store in airtight container. 58 . May be split before coloring is added for more color choices.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. 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

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

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

You're Reading a Free Preview

Descarregar
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->