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Monday, May 25, 2009

Cheese Cake

CRUST
1 1/2 cups finely crushed graham crackers (1 pkg)
1 Tb sugar
1/2 c butter or marg.
press the crust into the bottom of your spring form pan and about 2 in up the side
Cook at


FILLING
3 8oz pkgs cream cheese
1 c sugar
2 Tb all purpose flour
1 tsp vanilla
1/4 c milk
3 eggs slightly beaten

in a large bowl, beat cream cheese, 1 c sugar, flour, and vanilla until combined
beat in milk until smooth
STIR by hand the eggs into the mix
pour the mixture into the spring form
bake at 375 for 40 to 45 min. or until 2 1/2 in area around outside edge appears set when gently shaken
Cool for 15 min
use sharp small knife to loosen crust from sides of pan / cool 30 min more
Remove sides of pan and cool completely on wire rack
Cover and chill at least 4 hours, but over night works best. Before you serve it remove it from the bottom part of the spring form. I do this with a thin but large metal spatula flipper thing.



Use mini cupcake holders for these....doing it this way is easier if you've never made cheese cake before!


CHOCOLATE VARIATION
save half of the mixture out and pour the other half into the pan
melt 4 oz semisweet chocolate (I use chocolate chips) then stir the melted chocolate into the remaining mixture
you then pour that filing over the top of the regular cheesecake mixture and swirl with a knife to marbleize it

Tuesday, May 19, 2009

Crusty French Bread


This recipe produces two crusty and chewy loaves that are so good and much better than store bought.

2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5-5 1/2 cups bread flour

1. Dissolve yeast in warm water (110 degrees) and sugar in lare bowl; allow yeast to proof or foam (about 10 minutes).
2. Add salt, oil, and 3 cups flour; beat for 2 minutes.
3. Stir in 2 cups flour to make a stiff dough.
4. Knead until smooth and elastic, about 10 minutes.
5. Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
6. Punch down and divide in half.
7. Shape dough into two long slender loaves.
8. Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
9. Place loaves in pan and cit diagonal gashes on top of each loaf.
10. Cover and let rise until doubled.
11. Bake at 375 degrees for about 30 minutes
12. Note: You can sprinkle or spray water on loaves during baking if you want a really crunchy crust.

Thursday, May 14, 2009

Chicken Rolls

2 chicken breasts, cooked and shredded
1 (8 oz) package cream cheese, softened.
1/4 cube butter
1/2 medium size onion, chopped well
2-3 ribs celery, chopped well
2 (8 count) packages crescent refrigerator rolls

In small sauce pan, saute onion and celery in butter. In cowl, mix chicken, cream cheese onion and celery. Spread onto crescent rolls and roll them up. Cook according to package. This is really good with mashed potatoes and gravy!

Mom's Meatloaf

2 lb hamburger
2 eggs
2 slices bread (torn apart)
2 tablespoons mustard
1/4 c. ketchup
1/4 c. salsa

Mix all the above ingredients together and put in bread loaf pan. Mix together sauce and pour on top. Bake at 350 degrees for 1 hour.
Sauce:
2 tablespoons white sugar or 1/2 cup brown sugar. Mix ketchup and sugar together and spread over meatloaf.
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