Recipes

Cake Mix Cookies

1 cake mix (any flavor)

2 eggs

½ cup butter (one stick), softened

· Mix all ingredients together in a medium size mixing bowl.

· Drop cookie dough by teaspoonfuls onto a greased cookie sheet 2 inches apart.

· Bake in a preheated 350° for ten minutes, or until cookies are lightly browned.

· Remove from cookie sheet to cool on a wire rack.

DESIGN YOUR OWN PIZZA

1 lb. Loaf of frozen bread dough

8 oz. Pizza sauce

1 – 2 cups mozzarella cheese, shredded

· Preheat oven to 450o

· Spray pizza pan with oil or sprinkle with cornmeal to avoid sticking.

· With your hands, gently press and stretch dough in a circular motion until almost large enough to fit evenly in the pan.

· Pinch dough around the edge to form a rim.

· Spread your favorite pizza sauce on top of the dough to within a half-inch of the edge.

· Bake for 10 – 15 minutes.

· Using potholders, remove the pizza from the oven and spread the cheese evenly over the sauce.

· Add any other toppings you desire at this time as well.

· Bake an additional 10 – 15 minutes.

· Remove from the oven.

· Loosen the pizza from the pan using a spatula and slide the pizza onto a surface to slice into individual servings.

· Makes enough for four 2-piece servings


Mrs. Kaspar’s Macaroni and Cheese

Ingredients:

1 ½ cups small elbow macaroni

1 ½ Tablespoons butter or margarine

1 ½ Tablespoons of all-purpose flour

1 cup of milk

½ teaspoon mustard (optional)

4 - 6 slices of American cheese (cut into small pieces)

Directions:

  • Preheat oven to 400o F (Only if you are baking the Macaroni and Cheese)
  • Measure all ingredients
  • Fill a medium to large saucepan two-thirds full of cold water.
  • Add ½ tsp. of salt and bring to a full, rolling boil.
  • Sprinkle macaroni into the boiling water and cook for 10 – 12 minutes stirring occasionally (Do not begin to make your white sauce until you have started this step!)
  • Meanwhile, over a low burner, melt the butter or margarine in a small saucepan (be careful not to burn your butter!).
  • Add the flour and blend until smooth and bubbly.
  • Slowly add the milk and continue to cook over a low burner until your sauce comes to a boil and thickens.
  • Remove from heat and add cheese pieces and mustard if desired.
  • Stir until all the cheese is melted and the sauce is smooth. Set aside.
  • Drain the cooked macaroni into a colander and shake to remove excess water. Return to saucepan.
  • Pour cheese sauce over macaroni and stir to blend.
  • Serve from the stove top or…
  • Transfer mixture into a greased casserole dish.
  • Bake for 20 minutes. Serve hot.
  • Yield: 4 servings



Chocolate Cream Pudding

2/3 cup sugar

3 Tablespoons cocoa

3 Tablespoons cornstarch

¼ teaspoon salt

2 cups milk

2 egg yolks, slightly beaten

1 Tablespoons butter or margarine

1 teaspoon vanilla

· Combine sugar, cocoa, cornstarch and salt in heavy saucepan

· In a separate bowl (or two cup liquid measure cup) combine milk and egg yolks together; blend well

· Add milk and egg yolks to the dry ingredients and blend

· Begin cooking over medium-low heat, stirring constantly, until mixture boils (watch carefully!)

· Boil and stir 1 minute

· Remove from heat and blend in butter and vanilla

· Pour into bowl or individual dessert dishes

· Serve warm or

· Press plastic wrap directly onto surface of pudding

· cool, chill until set and serve

4 to 6 servings



BASIC MUFFINS


1 ¾ cups all-purpose flour

½ cup sugar

2 ½ tsp. baking powder

¾ tsp. salt

1 beaten egg

¾ cup milk

1/3 cup vegetable oil


Preheat oven to 400o

In a large mixing bowl stir together flour, sugar, baking powder and salt (step 1)

Make a well in the center of the dry ingredients (step 2)

In a separate bowl combine egg, milk and oil; add these “wet ingredients” all at once, to the dry ingredients. (step 3)

Stir mixture until just moistened; batter should be lumpy (step 4)

Spoon into greased or paper-lined muffin cups, evenly filling all the muffin cups with all of the batter (step 5)

Bake in the center of a 400o oven for 20 to 25 minutes or until golden brown.

Remove from pans; serve warm Yield: 12 muffins

Variations

· Banana-Nut Muffins Prepare Basic Muffin batter as above, except decrease the amount of milk to ½ cup and stir in 1 cup of mashed banana to the wet ingredients. Add ½ cup of chopped nuts to the dry ingredients. Bake as above.

· Pumpkin Muffins Prepare Basic Muffin batter as above, except stir ½ tsp. each ground cinnamon and ground nutmeg into the flour mixture. Also, add ½ cup canned pumpkin into the wet ingredients. Fold ½ cup raisins into the batter (optional).

· Apple-and-Spice Muffins Prepare Basic Muffin batter as above, except stir ½ tsp. cinnamon into flour mixture. Add 1 cup peeled, chopped apple in with the wet ingredients. In a small dish, mix an additional 2 Tbsp. of sugar together with ½ tsp. cinnamon and set aside. Once you fill your muffin tin with the batter, sprinkle the remaining sugar/cinnamon mixture on the top of each muffin before you bake them.

· Blueberry Muffins Prepare Basic Muffin batter as above, except add 1 tsp. of fresh lemon peel to the wet ingredients. Once the batter is mixed, gently fold ¾ cup of fresh blueberries* into the batter. *(If using frozen blueberries, rinse in cold water and then drain and spread on paper towels to soak up the excess juices to avoid having your batter turn purple or blue.)

Tbsp. = Tablespoon tsp. = teaspoon