McCormick Recipes

Oh Boy Waffles by Midori

2 ¼ cups flour
2 ¼ cups milk
2 eggs
1/3 cup oil
1 tsp salt
1 tbsp baking powder
3 tbsp sugar

Mix all together and pour in a waffle iron.

 Chocolate Macaroons

450 grams chocolate chips

12 egg whites
1 cup cocoa powder
3 cups sugar
1 tsp salt
4 tsp vanilla
10 cups coconut

325 degrees F, 15 minutes

 1 ½ lb. Regular Bread (pudding or stuffing)

1 ½ cups water
3 eggs
4 tbsp butter
1 ½ tsp salt
3 tbsp sugar
1 tbsp yeast
3 cups flour
2 ½ tsp x. gum
½ up buttermilk powder or 1 1/3 cup buttermilk and no water
 Boston Brown Bread (bread machine)

2/3 cup raisins

1 cup brown rice flour
1 cup white rice flour
½ cup potato starch flour
½ cup tapioca flour
½ cup cornmeal
½ buttermilk powder
1 tsp. Baking soda
3 tsp. x. gum
3 eggs
1tsp vinegar
1 1/3 cup water
4 tbsp oil
2/3 cup molasses
1 ½ tsp salt
2 tbsp brown sugar
1 tbsp yeast
 Banana Muffins (1 dozen)
½ cup oil
¾ cup sugar
1 egg (Beaten)
1 ½ cup Mashed Bananas
1 ½ cup Flour
1 Tsp Baking soda
1/3 tsp baking powder
½ tsp salt
1 tsp nutmeg
1 tsp vanilla

Beat together oil, sugar + eggs and dry ingredients alternately with the bananas. Add vanilla. Do not
over mix. Bake for 20 min.
 Granny's Christmas Pudding

6 oz. Currents
6 oz. Sultanas
12 oz. Raisins
3 oz. Mixed peel
…....................... total → 27 oz. Or 4 cups
1 cup flour
2 cups breadcrumbs
½ lb. Butter
½ lb. Brown sugar
½ tsp mixed spice
1 oz. Ground almonds
1 lemon (grated)
¼ grated nutmeg (grated carrots)
Brandy, old ale, or milk
4 eggs
½ cup Molasses

Mix fruit with dry ingredients, mix thoroughly with beaten eggs and enough old ale / brandy to moisten
(too thick to pour, too wet to work with). Pour into well buttered moulds, cover with wax paper.
Steam 8-9 hours.
(6-8)
(1 hour)
 Mommy's Soft Gingerbread Cookies

5 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter
2/3 cup sugar
1 cup molasses
2 ½ tsp ground ginger
2 ½ tsp ground cloves
>1 nutmeg
4 tsp cinnamon

Cream together shortening, sugar, and molasses. Stir in sifted dry ingredients, mix well. Chill. Roll out
dough ¼ inch thick on lightly floured board or pastry cloth. Cut with 5 inch gingerbread man cookie
cutter, place on ungreased baking sheets. Decorate with raisins or nuts, if desired. Bake in moderate
oven 350 deg. F., 8 to 10 minutes. Cool.
 Royal Icing for gingerbread cookies

3 cups icing sugar

½ tsp cream of tartar
2 large egg whites
 Granny's Trifle

Sponge cakes
jello – red
canned fruit – packed in juice
bananas
custard – bird's eye
whipping cream

Layer sponges, fruit, sponges, fruit, pour liquid jello and chill. Slice bananas and layer, pour liquid
custard and chill. Top with whipping cream.
 Mommy's Holiday Breakfast scones

3 cups flour
¼ sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
¾ cup butter
¾ cup raisins/craisins
1 egg
1tbsp cream or milk
1 cup buttermilk

In large bowl combine flour, sugar, baking powder, baking soda and salt; mix thoroughly. Cut in butter
to make fine crumbs. Stir in raisins. In small bowl, beat egg lightly, remove 1 tbsp of beaten egg and
combine it with 1 tbsp cream or milk; set aside to brush on tops of scones. To remaining egg, add
buttermilk Add all at once to dry ingredients, stirring with fork to make soft, slightly sticky dough.
Gather into ball and turn out onto lightly floured surface. Knead gently a few times just until smooth.
Roll or pat our to 1 inch thickness. Cut into 3-1/2 inch rounds. Place on ungreased baking sheet. Brush
tops with reserved egg mixture. Bake in 425F oven for 15 minutes or until golden brown and baked
through. Serve fresh-baked and warm if possible.
 Chicken Liver Pate
1 lb. Chicken livers
1 medium onion
5 oz. Butter
2 anchovy fillets
½ ground pepper
cayenne pepper
1 oz. Brandy, rye, scotch, or sherry

Melt 3 oz. Butter in a fry pan over medium heat. Add the chicken livers and chopped onion. Cook until
the livers are just done (pink inside), add the anchovy fillets and ground pepper. Stir well until the
anchovies have melted then scrape everything into a blender or food processor. Add 2 oz of butter, the
cayenne pepper and either brandy, rye, scotch or sherry. Whiz it smooth and put into a bowl, or small
bowls, whilst warm. Smooth the top, put a little melted butter on top and allow to cool.
 Bran Muffin Mix (for refrigeration)

5 cups flour
5 tsp baking soda
2 tsp salt
2 cups brown sugar
2 cups bran
3 cups all bran cereal
2 cups raisins
3 eggs
1 cup melted margarine
¼ cup molasses
1 L buttermilk
2 cup water

In large bowl sift dry ingredients. Lend in sugar, bran, cereal, raisins.
In second bowl beat eggs, oil, molasses. Beat in buttermilk and water. Blend both mixtures together
thoroughly. Pour into container with tight cover, refrigerate minimum 24 hours.

Stir batter before using.

Bake 375F 15-20 min.
Yields 3 doz large muffins. Lasts 4 weeks.
 Granny's Clam Chowder

1 cup flour
1 cup butter (much less if desired)
1 onion
2 celery
1 green pepper
2 cans clams
2 cans clam nectar
½ tsp dill
milk, salt & pepper

Roux – melt butter add flour quickly

In saucepan melt a little butter & saute chopped vegetables. Add ½ tsp dill. Add 2 cans clam nectar,
bring to boil & simmer 10 minutes.

Mix into first pot slowly. Add clams, stir on medium heat. Add milk, salt & pepper.
 Pasta with Seafood Sauce
1 tbsp butter
1 clove garlic, minced
4 green onions, chopped
½ tsp dill weed
2 tbsp flour
1 cup chicken stock, white wine or water (if using canned fish, used drained liquid)
1 cup Pacific evaporated milk
1 cup seafood (canned salmon, canned baby clams, shrimp, crab, etc)
1 cup peas or any leftover cooked vegetable
dash hot pepper sauce
½ lb. Pasta cooked and drained (spaghetti, linguine, or fr less mess try shells or rotini)

In a medium saucepan melt butter. Add garlic and green onions (white part only) and saute until tender;
add dill weed. Sprinkle flour over garlic and onions and stir to mix. Slowly add chicken stock, stirring
to blend. Stir in evaporated milk and heat on medium until mixture boils and thickens. Stir in seafood,
peas and hot sauce; heat through (about 5 minutes). Serve over pasta with grated parmesan cheese and
green part of green onion on top.

Makes 4-6 servings.

 4 Bean Salad
1 can each:
cut green
wax
kidney
garbanzo
…..........combine in large covered bowl.
1 sliced green pepper
1 sliced onion

Dressing
½ cup sugar
½ cup vinegar
½ cup oil
1 tsp salt
½ tsp dry mustard
½ tsp tarragon
½ tsp basil
2 tbsp minsed parsley
pinch garlic powder
….................................pour over vegetables, cover & refrigerate several hours.
 Pasta Salad

2 cups cooked rotini/fusili pasta

1/3 cup vinaigrette dressing (as follows)
2 tsp dried basil
¼ cup grated parmesan cheese
1 small red pepper, seeded and diced
salt and pepper to taste
chopped fresh parsley to taste

Cook pasta in large pot of boiling salted water until al dente (tender but not mushy), drain and rinse
under cold water. In salad bowl, combine all ingredients and toss to mix. Serve at room temperature. If
making in advance, cover and refrigerate.

Serves 2 as a main course.

Vinaigrette Dressing
1 clove of garlic, finely minced
2 tbsp red or white wine vinegar or lemon juice
¼ tsp salt
freshly ground black pepper
¼ tsp dry mustard
½ cup olive oil

In food processor or mixing bowl, combine garlic, vinegar, salt, pepper and mustard. While processing
or whisking, add oil in a thin, steady stream.
Makes about 2/3 cup.
 Broccoli Salad
3 bunches broccoli into small pieces
1 red onion diced
12 strips bacon – crisp/crumbled
1 cup sunflower seeds
½ cup raisins
1 cup mayonnaise
½ cup sugar
1 tbsp vinegar
 Pancakes
1 egg
1 cup four
¾ cup milk
2 tbsp butter
1 tbsp sugar
3 tsp baking powder
½ tsp salt

Beat egg and beat in remaining ingredients until smooth. For thinner pancakes, stir in additional ¼ cup
milk. Grease heated griddle if necessary. (To test griddle, sprinkle with few drops water. If bubbles
skitter around, heat is just right.)

Pour 3 tbsp batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed
and dry around edges. Turn and cook other side until golden brown. (To keep pancakes hot, stack on
hot plate with paper towels in between.) About nine 4 -inch pancakes.

Banana Pancakes:
beat in 1 banana, cut into ¼ inch pieces (about ½ cup) and ½ tsp ground nutmeg. About 11 pancakes.

Buckwheat Pancakes:
Substitute ½ cup buckwheat flour and ½ cup whole wheat flour for the flour. Use 1 cup milk. If desired,
sprinkle 1 tsp whole bran or wheat germ over each pancake before turning. About 10 pancakes.

Buttermilk Pancakes:
Substitute ½ cup buttermilk for the milk. Decrease baking powder to 1 tsp and beat in ½ tsp baking
soda. About 10 pancakes.
 Gossie's Cheesecake
“Company cheesecake”
Crust:
2 cups graham wafer crumbs
¼ cup sugar
1 tsp vanilla
½ cup melted butter

Mix all together to make a crumb crust. Put in large 9 x 13 pan and pat down firmly. Bake 10 min at
350F. Cool.

2 Pkge (250g) plus 1 small pkge cream cheese (softened)

1 cup sugar
1 tsp vanilla
3 eggs
¼ cup lemon juice – 2 tsp grated lemon peel (from a large lemon)

Heat oven to 300F. Beat cream cheese in large bowl. Add sugar gradually, beating until fluffy. Add
lemon juice, peel & vanilla. Beat in 1 egg at a time. Pour over crumbs and bake for 1 hour.
Refrigerate for 3 hours.
 Carrot Cake
2 cups sifted flour
2 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Salt
2 tsp. Cinnamon
1 cup oil
2 cup sugar
4 eggs
4 cups grated carrots
1 cup walnuts

Icing
½ cup butter
½ cup cream cheese
2 cups sifted icing sugar
1 tsp. Vanilla

Heat oven 325F – grease 9x13 pan. Sift together dry ingredients. Add sugar gradually to oil, beating on
high speed. Beat eggs until light & add to sugar/oil mixture. Beat until smooth & fluffy. Gradually stif
in dry ingredients until thoroughly combined. Add carrots & nuts and mix well. Bake for 1 ½ hours (1
½ hours in a tube & bundt pan; 1 hour for 9x13 pan)
 Granny's “Dad's Cookies”
2 cups butter
2 cups sugar
1 cup brown sugar
3 eggs
4 tbsp molasses
1 tsp. Vanilla

cream together in order given

3 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg

combine dry ingredients and mix. Add moist ingredients.

2 cups coconut
3 cups rolled oats
2 cups chocolate chips

combine ingredients.
Bake at 300F 15-20 min.
 Minted Sweet Pea and Spinach Soup
4 tbsp sweet butter
2 cups finely chopped yellow onions
10 ounces frozen chopped spinach, defrosted
3 cups Chicken Stock
10 ounces frozen peas, defrosted
½ bunch of fresh mint
1 cup heavy cream
salt and freshly ground black pepper, to taste

1. Melt the butter in a pot. Add the chopped onions, cover, and cook over low heat until tender and
lightly colored, about 25 minutes.
2. Meanwhile, drain the spinach and squeeze out excess liquid. Pour the stock into the pot, stir in
the peas and spinach, and bring to a boil. Reduce heat and simmer, partially covered, until peas
are tender, about 20 minutes.
3. Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves. Rinse
thoroughly and pat dry. When peas are tender, add mint to the pot, cover, and simmer for
another 5 minutes.
4. Pour the soup through the strainer, reserving liquid, and transfer the solids to the bowl of a food
processor fitted with a steel blade, or use a food mill fitted with the medium disc. Add 1 cup of
the cooking stock and process until smooth.
5. Return pureed soup to the pot. Add the heavy cream and additional cooking liquid, about 1 cup,
until the soup is of the desired consistency.
6. Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately.

1 ½ quarts, 4-6 portions.

 Ratatouille
2 cups olive oil
4 small eggplants, about 4 pounds in all, cut into 1 ½ inch cubes
2 tsp salt
1 ½ pounds white onions, peeled and coarsley chopped
7 medium-size zucchini, washed, trimmed, quartered lengthwise and cut into 2-inch strips
2 medium-size sweet red peppers, stemmed, seeded, cut into ½-inch strips
2 tbsp minced garlic
3 cans (16 ounces each) italian peeled plum tomatoes, drained
1 can (6 ounces) tomato paste
¼ cup chopped fresh Italian parsley
¼ chopped fresh dill
2 tbsp dried basil
2 tbsp dried oregano
freshly ground black pepper, to taste

1. Preheat oven to 400F.

2. Line a large roasting pan with foil and pour in 1 cup of olive oil. Ad the eggplant, sprinkle it
with the salt, and toss well. Cover pan tightly with foil and bake for 35 minutes, until eggplant
is done but not mushy. Uncover and set aside.
3. In a large skillet or in 2 smaller skillets, heat remaining oil. Saute onions, zucchini, red and
green peppers and garlic over medium heat until wilted and lightly colored, about 20 minutes.
Add tomatoes, tomato paste, parsley, dill, basil, oregano and black pepper. Simmer for 10
minutes, stirring occasionally.
4. Add eggplant mixture and simmer for another 10 minutes. Taste and correct seasoning. Serve
hot or at room temperature.

12 portions.
 Pesto
2 cups fresh basil leaves, thoroughly washed and patted dry
4 good-size garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup olive oil
1 cup freshly grated imported Parmesan cheese
¼ cup freshly grated imported Romano cheese
salt and freshly ground black pepper, to taste

1. Combine the basil, garlic and walnuts in the bowl of a food processor – or halve the recipe and
use a blender – and chop.
2. Leave the motor running and add the olive oil in a slow, steady stream
3. Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process
briefly to combine, then scrape out into a bowl ad cover until ready to use.

2 cups, enough to sauce 2 pounds of pasta.

Pasta with pesto

1 pound of linguine or thick noodles such as fettucine
1 ½ tbsp salt
4 quarts water
¼ cup heavy cream
1 cup pesto
freshly ground black pepper
freshly grated imported Parmesan or Romano cheese (optional)

1. Bring water to a boil in a large kettle or stockpot. Add the salt and then add the pasta when the
water boils again. Use a wooden fork or spoon to stir pasta until all strands are under water. Boil
rapidly until done to taste, we like it tender but not mushy. (To test, occasionally lift and bite a
strand.)
2. Stir 2 tablespoons of the hot pasta water and the heavy cream into the pesto. Drain the pasta in a
colander and return it to the hot pan. Stir in the pesto and toss well to combine.
3. Serve immediately on warm plates. More freshly ground pepper is welcome, but additional
cheese is not really necessary.

6-8 moderate first-course portions, 4 generous main-course portions

 Glazed Lemon Cake

½ pound (2 sticks) sweet butter, softened

2 cups granulated sugar
3 eggs
3 cups unbleached, all-purpose flour, sifted
½ tsp baking soda
½ tsp salt
1 cup buttermilk
2 tightly packed tbsp grated lemon zest
2 tbsp fresh lemon juice
lemon icing (recipe follows)

1. Preheat oven to 325F. Grease a 10-inch tube pan.

2. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after
each addition.
3. Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with
buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
4. Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for 1 hour and 5
minutes, or until cake puls away from sides of pan and a tester inserted in the centre comes out
clean.
5. Cool cake in the pan, set on rack, for 10 minutes. Remove cake from pan and spread on icing at
once while cake is still hot.

8-10 portions

Lemon Icing
1 pound confectioners' sugar (icing sugar)
8 tbsp (1 stick) sweet butter, softened
3 tightly packed tbsp grated lemon zest
½ cup fresh lemon juice

Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on warm cake.