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104 Favorite Family Recipes

104 Favorite Family Recipes

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

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

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

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

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

More info:

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

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

Breseman Family Cookbook

Updated 8/2009

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

Breseman Family Cookbook

Updated 8/2009

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

Breseman Family Cookbook

Updated 8/2009

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

Breseman Family Cookbook

Updated 8/2009

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

4

Breseman Family Cookbook

Updated 8/2009

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

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

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

5

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

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

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

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

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

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

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

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

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

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

Breseman Family Cookbook

Updated 8/2009

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

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

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

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

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

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

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

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

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

then mix with above in a few quick strokes. Beat the yolks until thick & pale. 24 . chunk ¼ c currants 1 T brown sugar 2 t lemon juice ½ t cinnamon Heat until boiling. but nnot dry. fold into the yolk mixture. Thickens as it cools.peel. Add salt. Beat egg whites until stiff.Breseman Family Cookbook Updated 8/2009 Cottage Cheese Pancakes 3 eggs ¼ t. Simmer in covered pan 5-7 mins. core. 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. Blend. flour & cottage cheese. Heat lightly oiled griddle to 375 . salt 1/4c flour ¾ c cottage cheese Separate the eggs. 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.

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

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

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

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

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

Breseman Family Cookbook

Updated 8/2009

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

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

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

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

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

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

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

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

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

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

Breseman Family Cookbook Updated 8/2009 39 .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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