Entries in recipes (27)
Beer Batter Deep Fried Halibut
This recipe is posted for the Recipes Around The World Recipe Round Up at Whatever Things… It’s one of our favorite ways to serve and eat the halibut we catch, when and if we catch it.
- 2 - 2 1/2 lb. halibut fillets
- 1 c. flour
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 3/4 c. beer
- Oil for deep frying
- Lemon wedges and tartar sauce.
- Heat the oil in a deep fat fryer to 375 degrees.
- Cut fillets in to 2 inch squares.
- Make a batter by mixing dry ingredients and slowly stirring in the beer. Beat until smooth.
- Dip each piece of fish into batter. Drain.
- Deep fry a few pieces at a time until golden brown.
- Drain and and place on paper towel lined serving platter.
- Serve with salt and lemon wedges or tarter sauce.
Makes 4-6 servings.
Wild cranberries are another local ingredient that I often cook with. Here are two previously posted recipes using cranberries.
rebecca
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Cherry Veggie Dip
This recipe is from Jane, and is posted for this month’s Recipes Around The World Recipe Round Up at Whatever Things…
I live in the middle of Michigan’s cherry country so here’s a recipe for Cherry Veggie Dip. I made it recently for a MOPS meeting. It was yummy!
1 cup dried tart cherries, chopped (I cut them in half with scissors)
1/2 cup crumbled blue cheese
1/2 cup chopped walnuts
1 cup sour cream
1/4 cup mayonnaiseCombine cherries, blue cheese and walnuts in a medium bowl. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour (or more) to blend flavors. Serve with veggies or with crackers.
Serves 24.
rebecca
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Grilled Reubens
- 8 slices rye bread. (I like to use the darkest, strongest rye bread I can find. Our favorite is some sort of Dimpilmeier rye. I admit the rye bread in the photo is a little anemic.)
- prepared hot mustard or horseradish. (I use President’s Choice Sweet with Heat Prepared Mustard.)
- 1 lb. thinly sliced deli corned beef
- 4 slices Swiss cheese
- 1 small can sauerkraut, rinsed and well drained
- 2 tablespoons butter
- Thousand Island dressing.
Directions:
- Spread prepared hot mustard or prepared horseradish on one side of four slices of rye bread.
- Layer each slice with corned beef, then a slice of Swiss cheese, then sauerkraut.
- Spread Thousand Island dressing on one side of the remaining slices of bread and place one slice, dressing side down, on top of the sauerkraut layer of each sandwich.
- Spread butter on the top and bottom of each sandwich and then grill them, one side at a time, in a large skillet. Or you can do like I do and grill them both sides at once on your George Foreman grill. Makes 4 sandwiches.
Cheese Grits
I’m posting this side dish recipe for Jane, who doesn’t have a blog, but wants to participate in the Side Dish Recipe Round Up. (I’m always happy to post recipes for nonbloggers.)
Jane says this is also a
great breakfast potluck dish or it’s fantastic with ham. Don’t discount it because of its main ingredent, it really is scrumptious.
Cheese Grits
1 Cup Grits (not instant)
Dash (or two :) of Garlic
1/2 stick margarine
4 Cups boiling water
2 Cups cut up velveeta cheese
4 beaten eggs
1 tsp. worchestershire sauceStir grits into boiling water and cook 3-5 minutes. Add all other ingredients.
Bake at 350 degrees for about 30 minutes (depends on depth of pan)
Scored Potatoes
- 4 large baking potatoes
- 2 tablespoons butter, melted
- 1/8 teaspoon paprika
- 1 tablespoon minced fresh parsley
- Salt and pepper to taste
Take a sharp knife and cut the potatoes in half lengthwise. Slice each half widthwise part of the way through six times. Fan the slices a little.
Place scored potatoes in a shallow baking pan. Brush them with 1 tablespoon melted butter. Sprinkle them with paprika, parsley, salt and pepper.
Bake, uncovered, at 350° for 50 minutes or until tender. When tender, drizzle with remaining butter and serve.
Makes four servings. This is yet another recipe from Taste of Home magazine.
I served these Sunday night with oven fried chicken drumsticks. It’s a convenient combination because both dishes bake for about the same amount of time.
This recipe is posted in preparation for tomorrow’s Recipe Round Up: The Side Dish Edition at The Accidental Pastor’s Wife. Why don’t you post your favorite side dish recipe and give the link to Julie in the comments of the post linked above?
I’ve posted the recipe to another of my favorite potato side dishes, Baked Mashed Potatoes, here.
Homemade Granola
In a large bowl, combine dry ingredients, starting with
- at least 3 cups of rolled oats
and adding your choices from the list below to make 7 cups.
- wheat germ
- whole wheat flour
- wheat bran
- wheat grits
- cornmeal
- oat bran
- soy flour, grits, or roasted beans
- grape nuts
- uncooked cereals like cream of wheat or cream of rice, etc.
- sunflower seeds
- sesame seeds
- roasted pumpkin seeds
- dried grated coconut
- dry milk solids
- chopped nuts
- spices—cinnamon, nutmeg, etc.
You get the idea. A trip to your health food store will probably give you other ideas.
In another bowl, combine liquid ingredients from the list below to make one cup total. Adjust the proportions of sweeteners, oil, etc, to your taste.
- honey
- syrup
- molasses
- brown sugar
- oil
- melted butter
- peanut butter
- milk or cream
Pour the blended liquid ingredients over the dry ingredients and mix together. Bake in large greased baking pans (at least 2 9x13-inch pans) for 30-60 minutes at 300F, stirring often. Exact timing will depend on how deep the granola is in your pans and how brown you like it. For a chunkier cereal, allow it to cool undisturbed. We prefer ours not-so-chunky, so I stir it now and then as it cools.
When cooled, add dried fruit as desired.
- raisins
- dried cranberries
- snipped dried apricots, apples, peaches, pears, etc.
- chopped dates.
rebecca
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Mini French Toast and a Reminder
This is a kid friendly way to use up unsliced hot dog buns that are left over because someone wolfed down two hot dogs straight from the package in the fridge. It works for leftover and dried out unsliced sub buns, too. Chocolate Sheet Cake
This is a yummy and easy crowd-pleasing dessert. It yields 16-20 pieces, so if my crowd were a real crowd, I’d double the recipe.
Cake
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter or margarine
- 1/4 cup baking cocoa
- 1 cup water
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- In a large bowl, combine the first four ingredients.
- In a small saucepan, bring butter, cocoa and water to a boil. Add to dry ingredients (step 1) and mix well.
- In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture.
- Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 375F for 20-22 minutes or until a wooden pick inserted near the center comes out clean.
Frosting
- 1/2 cup butter or margarine
- 1/4 cup baking cocoa
- 1/3 cup milk
- 2 cups icing (or confectioner’s) sugar
- 1 teaspoon vanilla extract
- While cake is baking, bring butter, cocoa and milk to a boil in a saucepan, stirring constantly.
- Remove pan from heat; add sugar and vanilla. Mix well.
- When cake is done, spread frosting over hot cake.
- Cool frosted cake on a wire rack.
rebecca
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Raspberry Coffee Cake
While we’re on the subject of recipes from Taste of Home magazine, I’m sharing this recipe for a rolled sweet bread that I made a couple of weeks ago. I tore this recipe out of an issue of Taste of Home several years ago, but tried it for the first time this Christmas. It was fairly easy to do, looked very pretty, and passed the taste test, too.- 1 tablespoon active dry yeast
- 1/3 cup warm water (110° to 115°)
- 1/2 cup warm sour cream (110° to 115°)
- 1/4 cup butter, melted
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg
- 2-1/4 to 2-1/2 cups all-purpose flour
- 1 package (8 ounces) cream cheese, softened
- 1 egg
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup raspberry jam
- 1-1/4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- In a large bowl, dissolve yeast in warm water. Stir in sour cream, butter, sugar, salt and egg. Stir in enough flour to form a soft dough.
- Turn onto a floured surface; knead 20 times or until smooth. (I do steps 1 and 2 with my stand mixer with dough hook, which makes bread making so easy.)
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- While dough rises, mix filling: In a small mixing bowl, beat the cream cheese, egg, sugar, vanilla and salt until smooth; set aside.
- When dough is doubled, punch it down. Turn onto a lightly floured surface; divide in half.
- Roll each piece into a 12-in. x 8-in. rectangle.
- Spread filling to within 1/2 in. of edges. Spoon jam lengthwise over half of the filling.
- Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal; tuck ends under.
- Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 15-20 minutes or until golden brown. Remove from pan to a wire rack.
- Combine glaze ingredients; drizzle over warm coffee cakes.
rebecca
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Frosted Sugar Cookies
Each Christmas I try to make one rolled and cut-0ut cookie. On my really ambitious years, I make rolled gingerbread men and women—cowboys, ballerinas, Santa and Mrs. Santa, clowns, snowmen and bald-headed old men in suits. This year, I’m just making frosted sugar cookies from my mother’s recipe. I haven’t actually made any yet, so this photo isn’t of cookies I made, but mine look quite a bit like these. And here’s how I make them.
- In large mixing bowl, combine 4 cups flour, 1 teaspoon salt, 1 cup sugar, and 1 teaspoon soda.
- Cut in 1 cup butter—you know, with a pastry cutter like you do for pie crust—until the mixture is in pea-sized lumps.
- Beat two eggs in a small bowl and add 1 teaspoon vanilla and 2 tablespoons water. Mix. Add to flour mixture and stir well.
- Roll the dough out 1/4 inch thick on a lightly floured board and cut into desired shapes with cookie cutters.
- Place on ungreased cookie sheets and bake at 375 degrees for 12-14 minutes, or until lightly browned.
- Cool and frost with butter frosting.
- Combine 1-1/2 cups confectioners sugar; 3 tablespoons butter, softened; 1 teaspoon vanilla extract and 1 tablespoon milk; beat until creamy. Thin with additional milk to desired spreading consistency if necessary.
- Add a few drops of food coloring if desired. Spread frosting over cookies.