Favorite Keller Recipes
Cornbread
Waffles/Pancakes, with and without grits
Banana Bread
Angel Biscuits
"Killer" Vegetable Soup
Sausage Gravy
Quick Whole Wheat Bread
Banana Pudding
Oatmeal Waffles
Spicy Shoe Peg Chili
1-2-3-4 Cake
Peanut Butter Blossom Cookies
Alice's Quiche
Lella Kregel's Pie Crust
Mom Rawlinson's "Never Fail" Dinner Rolls
Tuna Casserole
Chicken Casserole
ABC Muffins
Alice's Lasagne
Alice's Hash Brown Potatoes
Alice's Pumpkin Pie
George's delicious oatmeal
Many-Flavor Pound Cake
Karen's Vegetable-Cheese Medley
Doris' Mexican Dip
Cornbread Salad
Irish Soda Bread
Alice's Cornbread
Alice's Cheesecake
Rebollita, Tuscan Vegetable and Bread Soup
Alice's
Carolina Baked Beans
Baked Orzo
with Vegetables and Meatballs
Raspberry Cobbler
Gooey Cake
Monkey Bread
Cornbread from Louise
Duffield Printer-Friendly Version
2 boxes Jiffy cornbread mix*
1/2 c sugar
8 oz sour cream
4 eggs
1 can drained whole kernel corn
1 can creamed corn
1
T chopped green chilis
· Mix dry
ingredients.
- Add
wet ingredients and stir.
- Pour
into well-greased pan (9"x9" or 9"x12").
- Bake
in 350 degree oven.
- Check
after 40-45 minutes. It may take as much as 60 minutes, depending on the
oven, for the edges to pull away from the pan and the center to be
"firm."
This cornbread is actually better on the second day,
warmed of course!
*If you don't have the mix, George says to substitute
1 c flour
1-1/4 c corn meal
1/4 c additional sugar
1/2 t salt
1/2 t soda
1 t baking powder
1/4 c Crisco or butter
Grits
Waffles or Pancakes 
Printer-Friendly
Version
1/2 c
cooked grits
2 large eggs
1 c buttermilk*
3 T unsalted butter, melted
1-1/4 c all-purpose flour
2 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
1
old, soft banana (optional)
- With a blender**, mix cooked
grits, eggs, buttermilk, butter, and optional banana.
- Sift together the dry ingredients
- When you are
ready to cook, mix dry and wet ingredients
*If you
have no buttermilk, mix 1 c milk and 1 T vinegar and leave it alone for
15 minutes
**A
blender does a wonderful job of incorporating the grits into the mix.
Plain,
no-grits recipe
2-1/2
c flour
2 t baking powder
2 T sugar
1/2 t salt
4 eggs
2 cups milk
1/4 cup oil
Banana Bread
1/2 c butter
1 c sugar
2 eggs
3 bananas
2 c all-purpose flour
1/2 t salt
1 t soda dissolved in
2 T buttermilk
1/2 c chopped nuts (optional)
- Cream
together butter and sugar; add other ingredients
- Mix
well, pour into greased and floured loaf pan
- Bake
at 325 degrees F for 50 minutes or until the center doesn't jiggle
"Tennessee" Angel Biscuits from Ann
Berrell
1 c Crisco
5 c sifted flour
1/3 c sugar
1 t salt
1 t soda
2 c buttermilk
2 packages yeast
- Cut
Crisco and flour together; add sugar, salt, and soda.
- Warm
buttermilk until warm to the touch, add yeast, dissolve.
- Add
to dry ingredients and mix.
- Roll
out dough, cut into rectangles.
- Melt
some butter into a flat pan.
- Dip
both sides of dough rectangles into melted butter; fold over.
- Let
rise for at least 2 hours.
- Bake
at 400 degrees F or until delicately browned.
- Don't
eat them all before the company comes!
"Killer" Vegetable Soup from Dan Moran
Into a six-quart crockpot, put
2 cans of tomato paste
Diced up onions
Diced up carrots
Diced up cucumber
1 bag of frozen corn
1 box of fresh mushrooms
Black and red pepper seasoning to taste
Cajun seasoning to taste
Four quarters of a clove of garlic
- Fill
the crockpot the rest of the way with water. Cook for more than four
hours.
Sausage Gravy for 24 Hungry Men, copied from
Gwynn Blevins
- Brown
two (2) pounds of ground sausage in a deep pot or dutch oven
- Gradually
add flour until the sausage drippings won't soak up any more.
- Put
away the flour, for you MAY NOT, under any circumstances, add any more.
- Pour
on a quart of milk.
- Stir
well -- it will look far, far too thin.
- Be
patient.
- Stir.
In 5 or 10 minutes, the mixture will start to thicken.
- Stir.
Keep adding milk, to maintain the thickness you want.
- Keep
stirring.
- Add
milk slowly, for you MAY NOT add more flour to make it thicker!
- The
whole precess takes about 1/2 hour. By that time, the mixture
(finally)stops getting thicker.
- Serve
and eat immediately!
Quick Whole Wheat Bread,
borrowed from "Southern Living," March 2000.
2 c whole wheat flour
1-1/2 c all-purpose flour
1 t salt
1 t baking soda
1-1/2 c buttermilk
1 large egg
3 T honey
2 T butter or margarine
3/4 c chopped pecans, toasted (optional)
approx. 3 T uncooked regular oats (optional)
- Combine
first four ingredients in a large bowl.
- Combine
buttermilk and next three ingredients.
- Mix
these two mixtures. Stir in pecans, if desired.
- Pour
into well-greased 9 X 5 inch loaf pan.
- Sprinkle
with oats, if desired.
- Bake
at 375 degrees F for 1 hour or until a wooden pick or broom straw inserted
in the center comes out clean.
- Cool
in pan on wire rack or range burner 10 minutes.
- Remove
from pan, and cool completely on rack.
Best-Ever Banana Pudding, from
Southern Living
2/3 c sugar
1/4 c all-purpose flour
dash of salt
1 (14-oz) can sweetened condensed milk (not evaporated milk)
2-1/2 c milk
4 large eggs, separated
2 t vanilla extract
1 (12-oz) package vanilla wafers
6 large bananas
1/3 c sugar
1/2 t banana extract or vanilla extract
- Combine
first 3 ingredients in a heavy saucepan. Whisk together milk and egg
yolks; stir into dry ingredients. Cook over medium heat, whisking constantly
until smooth and thickened. Remove from heat; stir in vanilla.
- Arrange
one-third of wafers in bottom of a 3-quart baking dish. Slice 2 bananas;
layer over wafers. Pour one-third of pudding mixture over bananas. Repeat
layers twice, arranging remaining wafers around outside of dish.
- Beat
egg whites at high speed with an electric mixer until foamy. Add 1/3 cup
sugar 1 tablespoon at a time, beating until stiff peaks form and sugar
dissolves (2 to 4 minutes). Fold in banana extract; spread over pudding,
sealing in edge.
- Bake
at 325 degrees F for 25 minutes or until golden brown.
- Yield:
8 to 10 servings.
Oatmeal Waffles, from the
Whistling Swan Inn, Stanhope, NJ Printer-Friendly
Version
1 c quick-cooking
rolled oats
1-1/2 c all-purpose flour
1 T baking powder
1/2 t cinnamon
1/4 t salt
2 T brown sugar
2 eggs, slightly beaten
1-1/2 c milk
6 T butter, melted
- Stir all dry ingredients together
and set aside.
- Stir together eggs, milk and
butter.
- Mix wet with dry ingredients,
stir until well blended.
- Pour onto grids of waffle iron
and bake until golden brown.
If you make too
many, just freeze the leftovers in Zipper bags. They thaw beautifully,
retaining their original texture.
Spicy Shoe Peg Chili, George's
modification of a Pillsbury recipe and a Cook's County recipe
1 lb. ground beef
1 lb. Italian sausage, degree of spice as desired
1 stalk celery, chopped
1 onion, chopped
2 T chili powder
2 T cider vinegar
1 t dried oregano
1-1/2 t ground cinnamon
3/4 t ground black pepper
1/4 t allspice
2 t dark brown sugar
1 t beef bouillon
1 (14-1/2 oz. or 16 oz.) can whole tomatoes, undrained, cut up
1 (8 oz.) can tomato sauce
1 cup water
2 cups shoe peg corn, undrained
1 (4 oz.) can chopped green chilies, spicy as desired
a few cloves of garlic, smashed and chopped
- Brown the meat.
- Saute the celery and onions until
"flavor released."
- Stir the whole mess together.
- Chili is best if cooked a few
hours, refrigerated overnight, and reheated and served the second day.
1-2-3-4 Cake, George's Dad's Favorite Cake. Recipe from George's Grandmother Keller.
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Version
1 c shortening
(butter or Crisco)
2 c sugar
3 c flour
4 eggs
1 c milk
2 t vanilla
1/2 t baking powder
1/2 t salt
- Mix it all together
- Grease a tube cake pan (a bit of
butter or Crisco on a paper towel works well)
- Add one or two T of sugar to the
pan and swish it around, coating the pan's sides. Dump out any excess
sugar.
- Bake for about 60 minutes (at sea
level, or 75 minutes in Asheville) at 325F (160C), until broom straw
comes out clean.
- Let cool for 20 minutes.
- Invert onto cooling rack; remove
pan.
- When the bottom of the cake has
reached room temperature, slide it onto a plate for serving.
F.W. Keller,
George's Dad, loved this cake, eaten plain (no frosting) and warm out of the
oven.
Peanut Butter
Blossoms, Keller family favorite.
Recipe from Southern Living. Printer-Friendly
Version
1/2 c shortening
(butter or Crisco)
1/2 c peanut butter
1/2 c granulated sugar
1/2 c brown sugar
1 egg
2 T milk
1 t vanilla extract
1-3/4 c all-purpose flour
1 t soda
1/2 t salt
Powdered sugar
48 chocolate candy kisses
- Crisco makes the cookies taller;
butter tastes better.
- Cream shortening and peanut
butter; add sugars and beat thoroughly.
- Stir in egg, milk, and vanilla
and beat well.
- Combine flour, soda, and salt;
add to creamed mixture.
- The dough will be very stiff.
- Shape dough into balls, using a
round teaspoon for each.
- Roll balls in powdered sugar and
place on a lightly greased cookie sheet.
- Bake at 375F (190C) for 10-12
minutes.
- After removing from oven, top
each with a candy kiss. Press down firmly, but not enough to cause the
cookie to split.
- Yields 48 cookies.
Alice's Quiche Printer-Friendly
Version
Pie crust. Lella Kregel's crust is the best!
Diced onions, garlic, mushrooms, sweet peppers, broccoli -- whatever veggies
you want or have
Diced, cooked meat -- bacon, ham, pepperoni, whatever
A few T of olive oil
1-1/2 c Swiss cheese
1 c heavy cream
1/2 c milk
3 eggs
Some salt, pepper, cayenne pepper (or a dash of hot sauce)
1/2 t dry mustard
- Saute the vegetables a small
amount of olive oil for about 5 minutes.
- Mix together Swiss cheese and
meat.
- Mix veggies into cheese/meat
mixture.
- Spread evenly on the crust.
- Beat together the cream, milk,
eggs, a dash of salt, a sprinkle of pepper, and the dry mustard.
- Pour this liquid mixture over the
other ingredients.
- Bake in the oven at 425 degrees
for 15 minutes, then turn the oven down to 325 degrees for at least 45
minutes. (The middle will stop jiggling when you shake the pan.)
- Look at the quiche after it has
been cooking for about 30 minutes and for each 10 minutes thereafter and
cover lightly with some foil if the top begins to look too brown.
- Take pan out of the oven and let
it cool for about 10 minutes on a rack.
- Cut into pie-shaped pieces to
serve
Lella Kregel's Pie Crust
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Version
4 c flour
1 T sugar
2 t salt
1 egg
1 T cider vinegar
1/2 c water
1-3/4 c Crisco (solid vegetable) shortening
- Sift together the flour, sugar,
and salt.
- In separate bowl, beat together
the egg, vinegar, water, and shortening.
- Stir wet mixture into dry mixture
with a fork until it forms a "ball."
- Chill in the refrigerator for at
least 15 minutes.
- Roll out on a floured surface
with a rolling pin.
- Cut into desired size to fit
cooking pan/pie plate.
This recipe makes
about 5 pie crusts. Separately wrap any extra crusts you are not baking
immediately, in plastic wrap, and freeze them until you are ready to use them.
Mom Rawlinson's
"Never Fail" Dinner Rolls
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Version
1 pkg yeast
1/2 c Crisco
1/2 c sugar
1/2 t salt
1/2 c warm water (just warmer than your finger)
1/2 c boiling water
1 egg
3 c all-purpose flour
- Dissolve yeast in warm water.
- Cream shortening, sugar, and
salt.
- Pour on boiling water, stir to
dissolve.
- When cool, add yeast and
well-beaten egg.
- Add 2 c flour and beat well by
hand.
- Add 1 c flour and mix.
- Store in covered container in
refrigerator overnight. (Will keep in refrigerator for a week.)
- Three hours before serving:
Grease muffin tins.
Flour hands.
Put three walnut-sized dough balls into each muffin cup
for a clover-leaf effect. - Let rise AT LEAST TWO (2) HOURS.
- Bake at 350 for 15 minutes.
2 small cans (or 1 large can) tuna, undrained
1 can peas, drained
1 c grated cheese
1 can cream of mushroom soup
1 c cracker crumbs
- Mix
tuna, peas, cheese, and soup in baking dish
- Top
with crumbs
- Bake
at 350 F for 30 minutes
Karen (Keller) Thomas'
Chicken Casserole
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Version
4 boneless chicken
breasts, sliced up if desired
1 can cream of chicken soup
1 can evaporated milk
8 oz. sour cream
3 c grated cheddar cheese
1 box Ritz crackers, crushed
16 oz. of cooked broccoli or squash or your favorite green vegetable
1 stick of melted butter
- Add chicken to mixture of soup,
milk, sour cream, 2 c cheese, and 1/2 box of crackers
- Spray large casserole dish with
Pam
- Place vegetables in bottom of the
prepared baking dish.
- Pour chicken mix over vegetables.
- Mix together the rest (1 c) of
the cheese and the rest (1/2 box) of the crushed Ritz crackers.
- Arrange the cheese/cracker mix on
the top of the chicken.
- Sprinkle the melted butter all
over the casserole
- Bake at 350 F for at least 30
minutes if the chicken is precooked
- Bake at 350 F for at least an
hour is the chicken is raw
- Bake at 350 F for 1-1/2 hours if the chicken pieces have their
skins attached
ABC Muffins, a variation on a theme from
Parent's Magazine
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Version
1-1/2 c whole wheat
flour
1 c all-purpose flour
1-1/2 t soda
2 t cinnamon
1/2 t baking powder
1 scant t salt
1 medium apples, peeled, cored, grated or chopped
1/2 c dried banana chips
1 c dried cranberries
1 c buttermilk
2 eggs
1/2 c honey
1/2 c oil
- Peel and core the apples.
- Chop or grate the apples, or
optionally, use a blender to mix the apples, buttermilk, eggs, and banana
chips.
- Mix everything together.
- Spray muffin tins with
"Pam" and (optionally) sugar the surfaces.
- Fill the cups about 3/4 full.
- Bake at 350 F for 25 minutes.
Yield is about 12
low-fat muffins with about 200 calories each.
Alice's Lasagne
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Version
1 pound of ground
meat (your choice)
1 large onion
garlic to taste (fresh or powder)
salt and pepper to taste
jar of spaghetti sauce
1 pound of ricotta cheese
1 egg
lasagne noodles (about 8 ounces)
2 cups of shredded mozzarella cheese
2 cups of grated parmesan cheese
- Brown ground meat and chopped
onion together in a skillet. Add garlic and salt and pepper to taste.
Drain and set aside.
- In a separate bowl, mix together
all of the ricotta cheese, 1 egg, and fresh chopped parsley (about 1/2
cup).
- Layer in baking pan as follows --
- enough of the spaghetti sauce
just to cover bottom of pan,
- half of the noodles (uncooked),
- all of the ricotta mixture,
- all of the meat mixture,
- half of the mozzarella cheese,
- half of the parmesan cheese,
- 1 cup of spaghetti sauce.
- half of the noodles (uncooked),
- remaining spaghetti sauce,
- half of the mozzarella cheese,
- half of the parmesan cheese.
Cover the pan
completely with aluminum foil and turn down the edges of the foil to seal. Bake
at 350 degrees for one hour. Remove foil and continue baking for about 15
minutes (or until the cheese begins to brown on top). Remove pan from the oven
and let it cool for about 15 more minutes before serving.
Alice's Baked Hash Brown Potatoes
Printer-Friendly
Version
1-1/2 sticks butter
1 large onion, diced
1 red pepper, diced
1 green pepper, diced
1 small celery heart, diced
2 pounds thawed hash brown potatoes
3 c grated cheese
1 can mushroom soup
12 oz sour cream
salt and pepper to taste
1-1/2 c Italian bread crumbs or stuffing/dressing crumbs
- saute together, until tender, in
1/2 stick butter -- onion, peppers, and celery heart
- separately mix together the
potatoes, cheese, 1/2 stick melted butter, mushroom soup, sour cream,
salt, pepper
- stir two mixtures together
- spray 9 x 13 baking pan with Pam
- press mixture into pan
- top with crumbs
- drizzle with 1/2 stick melted
butter
- cover with foil
- bake at 350oF for one
(1) hour
- remove foil and continue baking
for 15 minutes
Alice's Pumpkin Pie
Printer-Friendly
Version
16 oz pumpkin (2
cups)
one can condensed milk (14 oz size)
2 eggs
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t salt
- Mix all ingredients
- Pour into unbaked pastry shell.
- Preheat oven to 425 degrees F
(220 degrees C).
- Bake at this temperature for 15
minutes, then reduce heat to 350 degrees F (175 degrees C).
- Bake for an additional 40 minutes
or until knife blade inserted 1 inch from edge comes out clean. another
good sign is that the middle of the pie doesn't "jiggle" when
shaken.
- You may need to tent the pie with
aluminum foil for the last 15 minutes or so if it seems to be browning
too much.
- Remove from oven and cool in pie
pan on a rack (this keeps the bottom crust from becoming gummy.)
- Serve same day or may be kept in
refrigerator for a day or two.
- Refrigerate leftovers.
- Top with cool whip or sweetened
whipped cream to serve.
Notes about cooking
the pumpkin. Smaller pumpkins are supposed to be sweeter. Of course, you can
substitute cooked and mashed sweet potato in a real pinch. Remove stem end from
the pumpkin or cut in half. Take out all of the seeds and stringy glop. Cut
pumpkin into pieces about 2 square inches in size. put in a large pot and cover
with water. Boil for at least 20 minutes, testing pumpkin flesh with a fork to
determine tenderness. When pumpkin flesh is soft, drain pumpkin pieces into a
colander and rinse with cold water. When cooled, cut off pumpkin rind/skin with
a sharp knife. Mush up the pumpkin until smooth (or blend it, to remove all
traces of the strings) and use as designated in recipe.
1/2 c "steel-cut" oats (not quick-cook flat
oats)
2 c water
Pinch of salt
A few raisins
1 T brown sugar
- Bring
water to a boil
- Add
all other ingredients
- Simmer
for between 45 and 60 minutes
- Stirring
is not required
Steel Cut oats can be purchased in specialty grocery
stores, often from one of the "bulk" bins. The look very different
from the highly-processed oats that one uses to make cookes. Accept no substitutes
for the real thing!
These oats can be cooked one evening and then eaten
for breakfast the next day; refrigerate between. They will need a touch of
water the next morning, while you warm them up.
Many-Flavor Pound Cake, from Karen Keller Thomas.
Printer-Friendly
Version
1/2 pound butter, 2
sticks
1/2 c Crisco
3 c sugar
3 c flour
5 eggs
1 C milk
1/2 t baking powder
1 t each of flavors, vanilla, lemon, rum, whatever, as many as you wish!
- Mix it all together
- Grease a tube cake pan (a bit of
butter or Crisco on a paper towel works well)
- Add one or two T of sugar to the
pan and swish it around, coating the pan's sides. Dump out any excess
sugar.
- Bake for about 50 minutes at
325F, until broom straw comes out clean.
- Let cool for 15 minutes.
- Invert onto plate; remove pan.
Vegetable-Cheese
Medley,
from Karen Keller Thomas.
Mix
together
- 1 can cream of mushroom sour
- 1 C shredded Monterey Jack cheese
- 1/3 C sour cream
- 1/2 t pepper
Stir in 1/2 small
can Durkee fried onions.
Combine mixture with one 16-oz bag of (thawed) broccoli, carrots, and
cauliflower vegetables.
Bake, covered, at 350 degrees for 30 minutes.
Top with 1/2 C shredded Monterey Jack cheese and remaining half can of fried
onions.
Bake, uncovered, for an additional 5 minutes.
Mexican Dip, from Doris Woods
Mix
together
- 1 pound Jimmy Dean Sausage (mild
or hot)
- 1 pound ground beef
- 2 pounds Velveeta cheese
- 2 jars Salsa (medium or hot)
Brown sausage and
ground beef. Drain. Rinse with hot water.
Mix all ingredients and simmer on low for an hour or two.
Serve with chips.
Cornbread Salad from Dee Lamb in "Recipes to
Remember,"
Matthews Help Center, 2002, significantly modified by Alice R. Keller
Printer-Friendly
Version
1 (1-oz) package
dry ranch salad dressing mix
1 c fat-free or reduced-fat sour cream
1 c reduced-fat mayonnaise or salad dressing
1 (6- or 7-oz) package corn bread mix, baked according to package directions and
crumbled
2 (16-oz) cans pinto beans, rinsed and drained
1 (16-oz) can whole kernel corn, drained
2 or 3 large tomatoes, or 10 plum tomatoes, chopped
1 green bell pepper, chopped
1/2 sweet onion, chopped
4 cups shredded cheddar cheese
- Combine dressing mix, sour cream
and mayonnaise. Set aside
- Place half of crumbled corn bread
in the botton of a large serving bowl, perhaps 3-quart size. Top with
half of the beans.
- Combine tomatoes, pepper and
onions; layer half of this mixture over the beans.
- Layer half the cheese, half the
corn, and half the reserved dressing mix.
- Repeat layers with remaining
ingredients, ending with the cheese, and perhaps a little of the tomato,
on the top.
- Cover and chill 3 to 4 hours
before serving
Irish Soda Bread
Printer-Friendly
Version
3 c flour
2 t baking powder
1/2 t soda
1 t salt
3/4 c Splenda
1/4 c sugar
1-1/2 c buttermilk
2 eggs
1 or 2 c raisins
- Mix baking powder, soda, salt,
Splenda, sugar, buttermilk, eggs
- Add flour, 1/3 at a time
- Fold in raisins
- Pour into/onto bread pan or
cookie sheet which has been greased and floured
- Bake at 325 oF for 35
minutes
- Wrap with clean dish towel until
cool
1-1/2 c cornmeal
1/2 t soda
1 t salt
1 t baking powder
2 T sugar
3 T Splenda
2 eggs
1-1/4 c buttermilk
2 T melted shortening (like solid Crisco or butter)
- Mix all
ingredients well
- Pour into a
greased, hot pan (like an 8" square cake pan)(or a iron
frying pan)
- Bake at 400
degrees F for about 15 minutes; tent with aluminum foil and cook for 10
more minutes. (These times are for Asheville, at 2200 ft above sea
level.)
Alice's Cheesecake
Adapted
from USA Weekend
1 T softend butter
3 T wafer crumbs
3 8-ounce packages cream cheese, room temperature
1 C sugar
3 large eggs, room temperature
2 t vanilla extract
2 t almond extract
1/4 C heavy cream
1/4 C sour cream
Round spring-form (SF) pan with removable bottom
Aluminum foil
Roasting pan big enough to hold spring-form pan
Tea kettle with water
Cooking rack
Adjust oven rack to middle position
Heat oven to 325 degrees
Brush interior of SF pan with butter
Add crumbs and spread evenly around the pan bottom by tilting the SF pan a bit
Tear off two long strips of heavy-duty foil, overlap in the cross pattern, and
set the SF pan in the middle. (This is to keep water out of the cake.)
Bring up sides, crimping around exterior top of the pan and forming a sight
seal.
Set SF pan with foil in the roasting pan.
Beat cream cheese with electric mixer until smooth.
Gradually add sugar and beat at medium speed until fully incorporated.
Scrape down bowl sides and beat again until smotth.
Add eggs, one at a time.
Slowly beat in vanilla and almond extract
{Meanwhile, bring a kettle of water to a boil.}
Pour batter into SF pan
Set the roasting pan on oven rack and pour in enough boiling water to come
halfway up the side of the SF pan.
Bake until cake perimeter is set but center still jiggles, about 40 minutes.
Turn off heat and leave oven door ajar.
Let cheesecase sit in oven so the residual heat continues to cook it, about 30
minutes.
Remove pan from water; set on wire rack; let cool to
room temperaure.
Cover and refrigerate untill well-chilled -- about 3 hours (or as long as 4
days).
Run a sharp knife around the edge of the pan, loosen the spring siding and
serve
Rebollita, Tuscan Vegetable and Bread Soup
1 onion, finely chopped
1 leek
1 10-oz can white beans
2 quarts chicken broth
1 lb fresh spinach, chopped
2 celery stalks, sliced
2 carrots, sliced
2 zucchini, sliced
1 small bunch of basil, leaves torn
2 T tomato paste
1/2 t oregano
freshly ground black pepper
1 t sea salt
1/2 c extra-virgin olive oil
1/2 pound stale Italian bread
freshly grated Parmesan cheese
Saute' onion and leek in 1/4 cup olive oil until
translucent.
Add a cup of chicken broth and bring to a simmer. Add spinach, other
vegetables, and basil to the onions and broth.
Cook for 20 minutes, covered. Add the beans and the rest of the broth.
Add tomato paste, oregano, and season to taste with salt and pepper.
Cook for 90 minutes. The soup should not be thick at this point.
It is best to let the soup rest at least a day.
Put the soup in a pot and layer the soup with thin slices of day old bread.
Heat while stirring until the bread breaks apart and thickens the soup. Add
more broth or water if needed.
When the soup is done, turn off the heat and stir in 1/4 cup olive oil. Taste
for salt.
Serve with the freshly grated cheese on top.
Raspberry Cobbler, by
Dogwood Crafters, modified by George and Alice Keller
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Version
Ingredients
11/2 Cup sugar
1 T cornstarch
4 C raspberries (drain juice if using frozen and save juice)
1 C raspberry juice (add some water, if necessary to make 1 cup)
3 T shortening (butter!)
1-1/4 C flour
1 T sugar
1-1/2 t baking powder
1 t salt
1 C milk
Instructions
Heat oven to 400 degrees. Mix cup sugar and cornstarch in saucepan.
Add raspberry juice and let boil and thicken.
While the mixture is thickening, cut shortening into flour, 1 t sugar, baking
powder and salt until fine crumbs.
Add raspberries to mixture in saucepan. Boil and stir 1 minute.
Pour into un-greased 9x9 inch pan. .Stir milk into
shortening/flour/sugar/BP/salt.
Drop dough by spoonfuls onto hot raspberry mixture. Bake for 25-30 minutes.
Gooey Cake, by Dogwood Crafters, modified by George
and Alice Keller
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Version
Ingredients
1 box German chocolate cake mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 carton cool whip
1 bag heath bits
Instructions
- Bake cake according to directions
on the box in a 13x9 inch pan.
- When it comes out of the oven,
poke holes all over the top with the handle of a wooden spoon;
- pour the can of sweetened
condensed milk over the top of the cake while still hot;
- pour the caramel topping over the
cake top. Refrigerate until completely cool.
- then cool, top with the cool whip
and then sprinkle the heath bits on top.
Monkey Bread by George, based on a Pillsbury recipe
Ingredients
2 "boxes" of refrigerated buttermilk biscuits
1 C sugar
2 T ground cinnamon
1 stick butter, melted
Instructions
cut the biscuits into fourths
roll the biscuits in the sugar/cinnamon mixture
plop the biscuits into a greased cake pan
mix the remaining dry mix into the melted butter and drizzle it all onto the
biscuits
cook at 350 F for 25 minutes
tent with aluminum foil
cook at 350 F for an additional 10 minutes
turn out promptly
onto a plate
let cool a minute or two before you sample!
Sour
Cream Waffles Printer-Friendly
Version
Ingredients:
2 C flour
1 T sugar
¾ t salt
½ t baking soda
½ C powdered buttermilk (in baking
isle)
2 large eggs
½ t vanilla extract
½ C sour cream
¼ C oil
1-
½ C unflavored seltzer water
Instructions: Stir gently.
Don’t break up all lumps.