Life
Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon
Recipe Archive
October 2004
Cherry Cobbler
-Lee Ann Young -
*PIE
COBBLER
*1 (16 1/2 oz.) can Pitted Red Tart Cherries (NOT
pie filling)
3 cans
*1 cup sugar
2 2/3 cup
*1 capful almond extract
3 capfuls
*1 - 2 heaping tablespoons flour
4 - 6 heaping tablespoons
*Red food coloring as desired
Red food coloring as desired
Heat all ingredients in a large saucepan to a rolling boil. It will
thicken. Remove from heat and set aside until crust is prepared.
CRUST
* Pie takes 2 crust recipes & Cobbler takes 4.
1 cup plus 1 tablespoon flour
1 teaspoon salt
2 tablespoons cold water
1/3 cup oil
Mix all together in a medium mixing bowl with a fork. Roll
out between 2 sheets of wax paper. Line pie plate or 9 x 13 baking dish
with crust. Pour in filling. Dot with butter (3 small pats for pie - 6
pats for cobbler) Roll
out top crust and place over filling and crimp edges. Cut vent holes and
sprinkle with sugar if desired. Bake at 350 degrees for 45 minutes for
pie, 1 hour for cobbler or until crust is browned. Serve warm with
vanilla ice cream or just plain.
***
Eggs Florentine Casserole
2 - 7 oz. pkgs. of brown & serve sausage links (10
links per box), cooked and cut in halves or thirds
8 oz. of grated cheddar cheese
1 - 10 oz. box of chopped spinach, cooked and drained
1 dozen large eggs
1 pint of whipping cream
fresh mushrooms, rinsed and sliced
Prepare the night before cooking and serving. This
can also be prepared and frozen, raw eggs and all, for future use.
Spray a 13 x 9 baking dish with cooking spray. Layer
cooked and cut sausage in bottom of pan. Sprinkle half of cheese over
sausage. Spread cooked and drained spinach over this. Break eggs into a
bowl and stir with a
fork. Pour over ingredients in pan. Add remaining cheese. Pour whipping
cream over all and place sliced mushrooms in one layer on very top.
Bake, uncovered, at 350 degrees for 45 minutes or
until firm.
*Note: If you don't wish to dirty a bowl, break eggs
directly into 13 x 9 pan and stir them along with what's already in pan.
***
Walnut Oatmeal Chocolate Chip
Cookies
2004 Medina County Fair Honorable Mention
* Marlene Schott *
1/2 cup quick cooking oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups walnuts, chopped
Preheat oven to 350 degrees. Cover 2 baking sheets
with parchment paper. Combine oats, flour, soda, salt and cinnamon in a
bowl. In another bowl, cream butter, sugars, vanilla and lemon juice
together using an electric
mixer. Add eggs and beat until fluffy. Stir the flour mixture into the
egg mixture blending well. Fold in the chocolate chips and nuts. Using
1/4 cup of dough for each cookie, scoop round balls with an ice cream
scoop and place 2 1/2" apart on the baking sheets. Bake until
cookies are lightly browned; 16 - 18 minutes. Cool on wire rack.
Makes 2 dozen BIG cookies!
Marlene's notes & tips: The lemon juice in this recipe helps to
activate the baking soda, producing a softer, chewier cookie. A cookie
tin full of these cookies makes a wonderful gift!
***
Sausage and Rice Casserole
2
lbs. bulk sausage, 1 regular and 1 hot (both may be
regular if desired)
1 green
bell pepper, chopped OR 2 - 4.5 oz. cans chopped green chilies
2 cups
chopped celery (optional)
2 large
onions, chopped OR 2 - 3 tablespoons dry chopped onion
2 cups raw
white rice (NOT minute rice)
1 cup
slivered almonds, toasted (optional)
8 cup water
1 can water
chestnuts, chopped
3 packages
Lipton's chicken noodle soup mix
Brown sausage and drain off grease. Sauté the onions,
green bell pepper and celery. Add to sausage. Place sausage mixture in a
greased, deep roasting pan and add rice, almonds, water chestnuts and
soup mix. Stir well. Cover. Bake for 1 hour in 375 degree oven.
Serves 12 - 16.
* * *
Fall Festival Bundt Cake
1 box carrot cake mix +
water, oil & eggs as instructed
1 (15oz.) can Coconut Pecan
Frosting
Heat oven to 350º. Spray bottom & sides of bundt
pan. In a large bowl, prepare cake mix batter according to box
instructions. Fold in frosting and beat on low until blended. Pour
batter into bundt pan.
Bake at 350º for 45 - 50 minutes, or until it begins to
pull away from the sides of the pan. Let cool 5 - 10 minutes before
inverting onto serving plate. Leave pan over cake for 5 minutes.
Drizzle with powdered sugar and milk icing if desired.
Variations: Original No-Name Cake or Coconut Pecan Bundt Cake - use
yellow cake mix./ German Chocolate Bundt Cake - use german chocolate
cake mix./Nutty Banana Medley Bundt Cake - use banana cake mix./ Use
your imagination...
* * *
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