HANNAH'S KITCHEN RECIPE COLLECTION
25 - Raisin and Nut Cookies
Cream
  • 1/2 cup of butter or margarine
  • 1/2 cup of shortening
  • 2 cups of white sugar
  • 3 eggs beaten
  • 1 teaspoon of vanilla
  • Cream well and add raisin mixture
In a separate bowl mix together
  • 4 cups of flour
  • 1 teaspoon of Baking Powder
  • 1 teaspoon of baking soda
  • 2 teaspoons of salt
  • 1 1/2 teaspoons of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/2 cup of walnuts, chopped (optional)
  • 1/2 teaspoon of allspice
Mix together, adding the dry ingredients to the moist. Chill dough then drop teaspoonful on a greased pan. Bake in a 325-degree oven till brown. Enjoy!
24 - Blueberry Crisp Pudding
  • Blueberry Crisp Pudding
  • 4 cups of fresh blueberries
  • 1/3 cup of white sugar
  • 2 teaspoons of lemon juice
  • 4 tablespoons of butter
  • 1/3 cup of brown sugar
  • 1/3 cup of flour
  • 3/4 cup of rolled oats
Place the blueberries in a greased deep baking (1 or 1 1/2 quart) dish. Sprinkle with sugar and lemon juice. Cream butter; gradually add the brown sugar. Blend in the flour and oats. Spread over blueberries. Bake in 375 degrees oven for 35-40 minutes.
Enjoy
23 - Salami Pasta Salad
  • 3 cups uncooked medium tube pasta or elbow macaroni
  • 1/2 pound bulk hard salami or summer sausage, cubed
  • 1/2 cup minced fresh parsley
  • 4 green onions, sliced
  • 1/2 cup olive or vegetable oil
  • 1/4 cup cider or red wine vinegar
  • 4 teaspoons minced fresh oregano
  • or 1 teaspoon dried oregano
  • 4 teaspoon minced fresh basil
  • or 1 teaspoon dried basil.
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Parmesan cheese
In a saucepan, cook pasta according to package directions; rinse in cold water and drain.
Place in large bowl; add salami, parsley and onions. In small bowl, whisk together oil, vinegar and seasonings. Drizzle over pasta mixture and toss to coat. Cover and refrigerate overnight. Just before serving, stir in Parmesan cheese. Yield 8 servings.
22 - Homemade Barbecue Sauce
  • 1/4 cup of white vinegar
  • 1 cup of ketchup
  • 1 cup of water
  • 1 tablespoon of Worcestershire Sauce
  • 1/2 cup of brown sugar
  • 1/2 cup of minced onion
  • 1/4 teaspoon of pepper
  • 1 tablespoon of butter
  • Dash of Tabasco (optional)
Combine all ingredients in a saucepan. Simmer over low heat for 15 minutes. Use sauce to baste meat or poultry while roasting, broiling or grilling.
Yield 2 1/2 cups.
21 - Rhubarb Meringue Dessert
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 cup cold butter or margarine
  • Filling
  • 2 cups of sugar
  • 1/3 cup all purpose flour
  • 1 teaspoon salt
  • 6 egg yolks beaten
  • 1 cup of whipping cream
  • 5 cups sliced fresh or frozen rhubarb thawed
  • Meringue
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
In a bowl, combine the flour and sugar, cut in butter until crumbly. Press into a greased 13-in.x 9-in.x 2-in baking dish. Bake at 350 degrees for 20 minutes. Cool on a wire rack while preparing filling. In a bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350 degrees for 50 to 60 minutes or until set.
In mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers. Yield: 12-15 servings.
20 - Savory Italian Rounds
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup of mayonnaise
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried oregano
  • Dash of onion salt
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
In a small bowl, combine the first seven ingredients. Separate biscuits and place on two ungreased baking sheets. Let stand for 5 minutes. Flatten biscuits into 4-inch circles. Spread about 1-tablespoon mayonnaise mixture over each circle to within 1/2 inch of the edge. Bake 400 degrees for 10-13 minutes or until golden brown. Serve immediately. Yield 10 servings. Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise.Enjoy!
19 - Chocolate Apple Snack Cake
  • 1 1/2 cups of all purpose flour
  • 1/4 cup of baking cocoa
  • 1 teaspoon of baking soda
  • 1/2 teaspoon salt.
  • 1 cup of water
  • 1/4 cup vegetable oil
  • 1 teaspoon lemon juice
  • 1 teaspoon of vanilla extract
  • 1 cup of shopped peeled tart apples
  • 2/3 cup of sugar
  • 1/4 teaspoon ground cinnamon
In a medium bowl, combine flour, cocoa, baking soda and salt. Combine water, oil lemon juice and vanilla; add to the dry ingredients and stir just until combined. Toss apples with sugar and cinnamon; fold into batter. Pour into greased 8-in. square baking pan. Bake at 350 degrees for 30-35 minutes or until cake tests done. Yield: 9 servings
18 - Almond Bread Pudding
  • 6 croissants
  • 8 eggs
  • 3 cups of milk
  • 2 cups of sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon of almond extract
  • 1/2 cup of chopped almonds
  • 1/4 cup almond paste, cut into small cubes
  • Strawberry Caramel Sauce
  • 2 cups of sugar
  • 2 cups of whipping cream
  • 1/2 cup of frozen sweetened or unsweetened sliced
  • strawberries, thawed
Cut croissants into 1/2 in. pieces; place in a greased 13 in. x 9 in. baking dish. In a bowl, beat eggs, milk, sugar and extracts. Pour over croissants; let stand for 10 minutes. Dot with almond paste; sprinkle with almonds (dish will be full). Bake at 350 degrees for 35-40 minutes or until knife inserted near the center comes out clean.
In a heavy saucepan over medium heat, cook and stir sugar until sugar has melted and turned amber colour, about 20 minutes. Add 1 cup of cream (mixture will bubble). Stir in remaining cream; cook 10 to 15 minutes longer or until caramelized sugar is completely dissolved. Remove from the heat; stir in strawberries. Serve over bread pudding. Yield: 12-15 servings.
Note: Because I don't usually have almond paste readily available in my kitchen I just omit it and add another 1/2 teaspoon of the almond extract.
17 - Breaded Ranch Chicken
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves
1/2 cup butter or margarine melted
  • In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix.
  • Dip chicken in butter, then roll in cornflakes mixture to coat. Place in greased 13-in. x 9-in. x 2-in. baking dish.
  • Bake uncovered, at 350 degrees for 45 minutes or until chicken juices run clear. Yield: 8 servings.Enjoy!
16 - Cream Cheese Finger Cookies
1/2 cup butter (no substitutes), softened
4 ounces of cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups of all purpose flour
1 tablespoon sugar
Dash salt
1 cup of finely chopped pecans
Confectioners' sugar
  • In a mixing bowl, cream butter and cream cheese. Beat in vanilla.
  • Combine the flour, sugar and salt: gradually add to creamed mixture. Stir
  • Shape tablespoons into 2-inch logs.
  • Place 2 inches apart on ungreased baking sheets.
  • Bake at 375 degrees for 12-14 minutes or until lightly browned.
  • Roll warm cookies in confectioners' sugar; cool on wire racks.
  • Yield: 2 dozen.
15 - Muffins that taste like Doughnuts
1 3/4 cup all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/3 cup of oil
3/4 cup of white sugar (first amount)
1 egg
3/4 cup if milk
1/2 cup melted butter
3/4 cup of white sugar (second amount)
1 teaspoon cinnamon
  • In a bowl combine flour, baking powder, salt, nutmeg and cinnamon.
  • In another bowl combine thoroughly oil, sugar, egg and milk
  • Add liquid ingredients to dry and stir only to combine.
  • Bake 350 degrees for 20-25 minutes.
    Shake muffins out immediately and while hot, dip in melted butter, then sugar and cinnamon.
  • Yields - 8-9 large muffins
  • For a delicious variation, fill tins 1/2 full of batter, put 1-teaspoon jam on top, and top with the rest of the batter.
14 - Best Ever Sloppy Joes
1/2 cup chopped onion
2 celery ribs chopped, include leaves
1/4 cup chopped green pepper
1-2/3 cups canned crushed tomatoes
1/4 cup of ketchup
2 tablespoons of brown sugar
1 tablespoon of vinegar
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
8 to 10 hamburger buns
  • In a Dutch oven over medium heat, cook beef, onion, green pepper and celery until meat is no longer pink
  • and the vegetables are tender; drain. Add the next nine ingredients; mix well. Simmer, uncovered for 35-40 minutes.
  • Stirring occasionally spoon 1/2 cup of the meat mixture onto each bun. Yield 8-10 servings.
  • Mmm! Mmm! Good
13 - Hamburger Soup
1 1/2 pounds of ground beef
1 medium chopped onion
1 28 oz. can of tomatoes
2 cups of water
3 cans of consommé (or substitute 3 envelopes of Bovril with 3 cups of water)
1 can of tomato soup
4 carrots chopped fine
1 bay leaf
3 stalks celery chopped fine parsley
1/2 tsp. thyme salt and pepper to taste
8 tbsp barley
  • Brown meat and onion and drain well.
  • Combine all ingredients in large pot.
  • Simmer covered at least two hours or more.
Hint
Barley has a tendency to thicken your leftover soups. If this should happen to you, rather than adding water to reheat the leftovers, add chicken, vegetable or beef broth to achieve the right consistency. It is very easy to lose the flavour by adding too much water.
Hannah
12 - Pumpkin Loaf
3 cups of white sugar
1 cup of corn oil
4 eggs beaten
1 can of solid packed pumpkin (1 pound)
3 1/2 cups of flour
1 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
2/3 cup of water
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
  • Combine sugar, oil, eggs and add pumpkin.
  • Sift dry ingredients together and add to pumpkin mixture.
  • Add water. Pour into 3 greased loaf pans and bake for 1 hour in a 350 degree oven.
11 - Heart Northern Stew
3 pounds stewing beef, cut into small cubes
3 large onions, chopped
3 large potatoes, cut into small cubes
3 large carrots, sliced or cubed
I cup of chopped celery
1 small turnip, cut into small cubes
1/2 cup of flour
3 cloves of garlic, minced
2 tsp. salt
1/2 tsp. pepper
1 tsp. dried thyme
1 bay leaf, crumbled
2 10-oz. cans beef bouillon
1 15-oz can of tomato sauce
2 cups of dry red wine (I sometime substitute tomato juice or beef broth)
2 cups of water
  • Put meat and vegetables in a large heavy Dutch oven or big casserole dish. Toss with flour and seasonings. Stir in liquids. Cover with lid and cook in a 300 F oven for three to four hours, until meat is very tender and stew is as thick as desired.
  • For a thicker stew, take the lid off and let the stew cook for another hour or two, stirring occasionally. For a thinner stew add more liquid-water, beef broth or vegetable stock. Add salt and pepper to taste. Enjoy!
10 - Granny (Mary) Nepitt's Legendary Borscht
1 pound of pork roast, pork chops, pork shoulder or pork ribs.
4 cloves garlic
2 onions
1/2 teaspoon salt
1/4 teaspoon pepper
8 beets shredded (large, raw)
1/2 cup beet tops chopped
  • Add meat, garlic, onions and spices to 8 cups of water and boil until tender. Add beets and beet tops, then simmer.
  • If using can beets use spinach leaves. Also beet juice from can. Serve hot and add sour cream to your own bowl.
  • Serves two or three people. Enjoy!
9 - Better than Hash Browns
2 cups of mashed potatoes
1/2 cup of all purpose flour
3 slices bacon, diced
1/2 cup of chopped onions
2 garlic cloves, minced (optional or to taste)
Salt and pepper to taste
Flour for dusting
Vegetable oil
  • Mix mashed potatoes and flour. Blend well; add salt and pepper to taste.
  • Fry diced bacon until cooked, but not crisp.
  • Add onions and garlic; sauté until onion is translucent.
  • Add to mashed potato and mix well. Use your hands, coated with flour, to form patties.
  • Dust patties with flour and fry patties on both sides in a lightly oiled skillet on medium heat until lightly browned.
8 - Chinese Almond Cookies
1 cup (250 ml) Lard, room temperature
1 cup (250ml Granulated sugar
1 Egg
2 tsp (10 ml) Almond flavoring
2 1/2 cups (625 ml) All purpose flour1 tsp (5 ml) Baking powder
1 tsp (5 ml) Salt
48 Blanched Almonds
1 Egg
1 tsp (15ml) Water
  • In mixing bowl, cream lard and sugar. Beat in 1 egg and almond flavoring.
  • Stir flour, baking powder and salt together and add. Mix. Roll into 48 balls. Arrange on lightly greased baking sheets.
  • Place whole almond in center. Press with glass to flatten ball somewhat.
  • Beat 1 egg white with water. Brush egg and water mixture over cookies.
  • Bake in 350 degree F (180 degrees C) oven for 8 to 12 minutes until lightly browned.
  • Makes 4 dozen. Enjoy!
7 - Slow -Cooked Beef Minestrone
1/2 pound stewing beef, cut into 1-inch cubes
1 can (141/2 ounces) diced tomatoes, undrained
4 cups of water
1 cup of shredded cabbage
1 medium carrot, thinly sliced
1 medium potato, diced
1 cup of chopped onion
1 small zucchini, cubed
1 1/2 teaspoon salt
1 teaspoon dried parsley flakes
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1/2 cup uncooked elbow macaroni
Grated Parmesan cheese is optional
  • In 5-quart slow cooker, combine the first 14 ingredients; mix well.
  • Cover and cook on low for 10-12 hours or cook on high for 5-6 hours or until vegetables are tender.
  • Turn heat to high; stir in kidney beans and macaroni.
  • Cook for 15-20 minutes or until pasta is tender.
  • To serve sprinkle individual servings with Parmesan cheese if desired.
    Yields 10 servings.
6 - Gumdrop Loaf
1/2 cup butter or margarine, softened
1 cup of sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all- purpose flour
2 teaspoons baking powder
1/4 teaspoon of salt
1 cup of milk
1 pound gumdrops, sliced or small decorating candies
1 cup raisins
  • In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition; stir in vanilla.
  • In a bowl, combine the flour, baking powder and salt. Add to creamed mixture alternately with milk; fold in gumdrops and raisins.
  • Pour mixture into a greased 9-inch x 3- inch loaf pan. Bake at 350 degrees for 1 to 1-1/2 hours or until a toothpick inserted near the center comes out clean.
  • Cool for 20 minutes before removing from pan to a wire rack.
    Yield: I loaf.
5 - Ham and Cheese Casserole
8 slices of bread
2/3 cup of cheddar cheese, shredded
11/2 cups of chopped ham
4 oz. can of mushrooms
1/4 cup of chopped onion
8 eggs
4 cups of milk
1/4 tsp. Dried mustard (optional)
  • Break up slices of bread in a 9x13 inch pan. Add shredded cheese and chopped ham.
  • Beat eggs and add to milk: pour over ingredients in pan. Season with dried mustard if desired.
  • Cover and let stand overnight in your fridge. Bake at 325F for 1 hour.
4 - Granny Cake
1 1/4 cups of white sugar
2 eggs
2 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 can of crushed pineapple or fruit cocktailBlend ingredients together. Pour into a 9 x 13 inch greased pan.
Sprinkle 1/2 cup brown sugar on top. Bake in 350 degree oven 35 to 45 minutes.		 Topping
1/2 cup of white sugar
1/4 pound of margarine
6 oz. of canned milk
1 teaspoon vanilla
Boil ingredients for 10 minutes. Pour over hot cake. Let cool.
3 - Maple Syrup Muffins
1/4 cup of margarine
1/2 cup of white sugar
1 teaspoon of salt
1 1/4 cup of all purpose flour
2 teaspoons of baking powder
3/4 cup rolled oats
1/2 cup of milk
1/2 cup of maple syrup
Glaze
1 tablespoon butter
1/2 cup of icing sugar
1 tablespoon maple syrup
  • Soften margarine, blend in sugar and salt.
  • Add dry ingredients and blend with pastry cutter until crumbly.
  • Mix
  • Blend milk and syrup together in measuring cup and pour over dry ingredients stirring only to moisten.
  • Bake 350º for 20 minutes.
  • Spread glaze over when slightly cooled.
    Yields: 8 large muffins.
2 - Lazy Cabbage Roll Casserole
4 slices of bacon, diced
1 1/2 pounds of ground beef
1 cup of finely chopped onion
1 10 oz. can of tomato soup
1 1/4 cups of tomato juice
1/2 teaspoon of salt
1/4 teaspoon of pepper
8 cups of coarsely shredded cabbage
1/3 cup of uncooked long grain rice
  • In frying pan, brown bacon. Drain and set aside.
  • Add ground beef and onions to frying pan and brown. Drain off fat. Add tomato soup, juice salt and pepper to mixture. Stir together.
  • Layer cabbage in ungreased 9x13 (22x33cm) pan. Pack down. Sprinkle with rice. Scatter bacon over the rice. Spoon beef mixture over top. Cover. Bake in 350F oven for about 1 1/2 hours. Serves 6. Enjoy!
1 - St. Patrick's Scones
4 cups of all-purpose flour
1 cup of sugar
1/2 teaspoon of salt
4 teaspoons baking powder
1 1/2 cups of dark raisins
1 cup of margarine
2 eggs
1 cup of milk
Egg Wash:
1 egg
1 tablespoon of milk
  • Heat oven to 350 degrees.
  • Whisk together flour, sugar, salt and baking powder in a bowl.
  • Gradually mix in raisins so they are evenly distributed. Add margarine in small cubes and mix in with fingers or pastry blender until evenly blended.
  • Whisk together eggs and milk in small bowl. Gradually stir into flour mixture until dough forms; work dough with hands if necessary, but do not overwork.
  • Drop scant 1/2 cup amounts of dough onto 2 ungreased baking sheets.
  • For egg wash, beat together egg and milk in small bowl. Lightly brush each scone with wash.
  • In two batches, bake scones in 350 degree oven for 20 to 23 minutes or until lightly golden.
  • Makes 18 to 20 scones.
    Enjoy!
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Hannah's Cooking and Baking Hints