I am the youngest of five sisters and we all love to cook. As you can imagine, we have tried many recipes over the years and are always looking for new, easy, or unique ways to delight our families.
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I hope you enjoy these recipes and will send in some of your own to share with our Rochester area neighbors. If we get enough recipes we may publish a Cookbook.
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CRANBERRY SPINACH SALAD from Sister Barbara
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Barbara moved to Nebraska a decade ago and soon came across this wonderful salad recipe. Barb suggests soaking the dried cranberries in orange juice overnight to make them even more delicious.
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1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
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PINEAPPLE CARROT CAKE from my Sister Lisa
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More than thirty years before most people ever heard of putting vegetables in cakes, my sister, Lisa, was given this recipe by a Mexican woman in Southern California. Since then we have never tasted a better carrot cake.
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Pineapple Carrot Cake with Cream Cheese Frosting
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1 cup butter
1 cup white sugar
1 cup packed light brown sugar
3 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons vanilla extract
1 cup grated carrots
1 cup crushed pineapple, drained (sweetened)
1 cup chopped walnuts (or more)
1. Preheat oven to 325 degrees F. Grease and flour two 8 inch round cake pans or a bundt pan.
2. In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don 't worry about filling them too full, as this cake does not rise very much.
3. Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.
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1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
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Mom really is from "them thar hills" of Southeast Kentucky. For us that has meant the enjoyment of great downhome cooking. This pecan pie could not be easier to make or more delicious to eat.
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1 cup white corn syrup
1 cup packed brown sugar
1/3 teaspoon salt
1/3 cup butter, melted
3 eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie
1. Combine syrup, sugar, salt, and melted butter or margarine. Slightly beat the eggs, and add to sugar mixture. Beat well, and pour into uncooked pie shell. Sprinkle pecans on top.
2. Bake at 350 degrees F for 50 to 60 minutes.
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DOTTIE'S LUCKY BREAD PUDDING WITH VANILLA SAUCE
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My sister Dottie says even addicted gamblers leave the gaming tables at the Riviera Hotel in Las Vegas to savor this silky Bread Pudding. The Vanilla Sauce is the best I've ever had.
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Riviera Hotel Bread Pudding
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1/2 Quart Whipping Cream
1/2 Quart Milk
8 Eggs
1/2 lb. sugar
Old Bread and Danish broken up a bit (enough to fill a 9 x 13" pan)
Mix all ingredients together, let set for 1 hour.
Bake at 300 degrees until done; approximately 45 minutes to 1 hour. (Optional - top with nutmet and/or cinnamon.)
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Vanilla Sauce for Bread Pudding
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4 Egg Yolks
1/2 cup Sugar
3/4 cup heavy Cream
1/2 Cup Milk
2 TBSP Vanilla Extract
1. Whisk the yolks and sugar together (or beat at high with an electric mixer) until the mixture has turned very pale.
2. Stir in the heavy cream and milk. Cook over medium heat in a heavy bottomed pan. Stirring constantly, until the sauce thickens noticeably. This will occur at 165 degrees on a candy thermometer. At this temperature, the sauce will be too hot to tough comfortably. Strain immediately through a sive to remove any pieces of scramble yolk. Stir in the vanilla.
3. Serve warm over bread pudding. If necessary to warm, do it over a double boiler.
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JOANNE'S CHEESY BROCCOLI CASSEROLE
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My sister, Joanne, used to make this recipe in order to get green vegetables into the kids. Nowadays no one needs coaxing to dive into this perfect cold-weather comfort food.
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4 heads fresh broccoli, chopped
1 1/2 cups shredded American cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 teaspoons salt
2 teaspoons ground black pepper
3 tablespoons butter
2 cups crushed, seasoned croutons
1. Preheat oven to 350 degrees F.
2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
4. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
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FROM DEBBIE'S RECIPE BOX
Mushroom Stuffing
Sweet Potato Souffle
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I really enjoy stuffing, but frankly, I never could find a stuffing recipe that made me want to make it twice – until I found this Mushroom Stuffing. It’s great and satisfies everyone – even vegetarians (I use it to stuff the bird, as well as make it on the side, and it has no meat products in it.)
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My daughter is one of the fussiest eaters, but even she goes for at least 2 helpings of the Sweet Potato Soufflé. It’s so good, you’ll swear you’re eating dessert during the main course.
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¼ cup margarine or butter
6 cups sliced fresh shiitake and/or button mushrooms
¼ cup sliced green onions
2 tsp. Soy sauce
2 tsp. Worcestershire sauce
½ tsp. dried rosemary, crushed
¼ tsp. Pepper
5 cups herb-seasoned stuffing mix (about 8 oz.)
3 cups coarsely shredded carrots
1 to 1 1/3 cups water
In a lg. skillet, melt the margarine or butter over medium heat. Add mushrooms. Cook for 5 minutes or until just tender, stirring occasionally. Add green onion during the last 1 minute of cooking. Remove from heat. Stir in soy sauce, Worcestershire sauce, rosemary & pepper.
In a lg. mixing bowl, combine herb-seasoned stuffing mix, carrots, and mushroom mixture. Drizzle with enough water to moisten. Use to stuff one 11 to 12 lb. Turkey. Or, place in a 3 quart casserole. Cover and bake in a 325 oven for 50-60 minutes or until heated through (or in a 375 degrees over for 35 to 45 minutes or until heated through. Makes about 8 cups (10-12 servings).
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1 Lg. can (18 oz.) sweet potatoes, drained and mashed (you can use a larger can too)
1 cup sugar
2 eggs
½ cup milk
½ tsp. Salt
1/3 stick melted oleo
1 tsp. Vanilla
Mix all ingredients well and pour into a buttered pan. Add topping.
TOPPING FOR SOUFFLE
1 Cup brown sugar
½ cup Flour
1/3 cup melted oleo
½ cups or more pecans or walnuts chopped
Crumble mixture over the potato mixture
Bake 350 degrees for 35-40 minutes
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Designed & Compiled by Lisa Clewer
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