Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 30

Thread: "Recipes from the American Kitchen"

  1. #11
    Funding Member Georgia's Avatar
    Join Date
    Feb 2006
    Last Online
    @
    Ethnicity
    German
    Ancestry
    Deutschland
    Country
    Confederate States Confederate States
    Gender
    Religion
    Christian
    Posts
    1,024
    Thanks Thanks Given 
    0
    Thanks Thanks Received 
    2
    Thanked in
    2 Posts

    Re: "Recipes from The American Kitchen"

    Spring Hazelnut Crepes
    1 cup All Purpose flour
    1/4 tsp salt
    1/2 tsp cinnamon
    2 eggs, beaten
    1 1/4 cups liquid hazelnut coffee creamer
    1/4 tsp vanilla extract
    1 tbs oil
    Vegetable spray

    Combine flour, salt and cinnamon. Add eggs and creamer. Whisk mixture until smooth (no lumps). Lightly grease and heat non-stick, flat-bottom skillet over medium heat. Spoon 2 tablespoons of batter into pan. Quickly tilt pan to spread batter over to surface. Cook until lightly brown an both sides. Stick crepes between layers of paper towels.

    Apple Filling
    1 (21 oz.) can "more apple" pie filling
    (use your own cooked apples if you like, sweeten lightly with sugar and add a little cornstarch)
    2 tbs butter
    1/2 tsp salt
    1 tbs cinnamon
    1 tbs sugar
    1/2 cup apple butter
    1/2 cup cream cheese
    Apple butter, garnish
    Confectioners' sugar, garnish

    Combine first five ingredients in sauce pan. Cook over medium heat until hot. Set aside. Combine apple butter and cream cheese.
    Beat on high until fluffy and thick. Spoon 2 tbs of apple filling onto one side of crepe and top with 2 tbs of apple butter filling. Roll and place seam side down on plate. Top with 2 tsp of apple butter and sprinkle with confectioner's sugar. Repeat for remaining crepes.

    Apple Butter
    Sweet apples, peel, core and cut into small pieces (if you plan to strain with strainer once cooked skin can be left).
    Add sugar as needed.
    Cook in non-stick pot slowly.
    Once done, use potato masher, electric mixer or fork to cream.
    Add cinnamon as needed.
    I have but one lamp by which my feet are guided; and that is the lamp of experience. I know of no way of judging the future but by the past.
    Patrick Henry

  2. #12
    Funding Member Georgia's Avatar
    Join Date
    Feb 2006
    Last Online
    @
    Ethnicity
    German
    Ancestry
    Deutschland
    Country
    Confederate States Confederate States
    Gender
    Religion
    Christian
    Posts
    1,024
    Thanks Thanks Given 
    0
    Thanks Thanks Received 
    2
    Thanked in
    2 Posts

    Re: "Recipes from The American Kitchen"

    Gobbling Good Cornbread (makes 36 mini-muffins)

    Vegetable spray
    1-1/3 cups self-rising cornmeal
    3/4 cup self-rising flour
    3 tbs sugar
    2 eggs, beaten
    4 tbs sauerkraut, rinsed and drained well
    6 tbs canned diced tomatoes with green peppers, celery, and onions, rinsed and drained well (if you have a garden, use your own, slightly steam before using)
    6 tbs onion, diced and sautéed
    2/3 cup buttermilk
    1/2 cup yogurt butter, melted (can't find yogurt butter may use regular butter).
    1 cup sharp Cheddar cheese, shredded
    8 pieces bacon, cooked, drained and cut into small pieces

    Preheat oven to 425 degrees (F). Spray three mini-muffin tins with vegetable spray, set aside. In a bowl, combine cornmeal, flour, and sugar. Add eggs and mix well. Add sauerkraut, tomatoes, green peppers, celery and onions; stir to combine. Add buttermilk, butter, cheese and bacon; mix until smooth. Spoon into muffin tins and bake for 20 minutes or until golden brown.
    I have but one lamp by which my feet are guided; and that is the lamp of experience. I know of no way of judging the future but by the past.
    Patrick Henry

  3. #13
    Funding Member Georgia's Avatar
    Join Date
    Feb 2006
    Last Online
    @
    Ethnicity
    German
    Ancestry
    Deutschland
    Country
    Confederate States Confederate States
    Gender
    Religion
    Christian
    Posts
    1,024
    Thanks Thanks Given 
    0
    Thanks Thanks Received 
    2
    Thanked in
    2 Posts

    Re: "Recipes from The American Kitchen"

    Rich......and delicious....

    25 whole graham crackers, broken into bite-size pieces
    3 cups salted peanuts
    2-1/2 cups raisins
    1 pound confectioner's sugar, divided
    2 gallon-size "resealable" plastic bags
    2 cups (12 ounces) semi-sweet chocolate chips
    1 jar (18 ounces) crunchy peanut butter

    In large bowl, combine graham crackers, peanuts and raisins; set aside. Divide confectioners' sugar between the bags; set aside. In a heavy saucepan over low heat, cook and stir chocolate chips and peanut butter until melted. Pour over graham cracker mixture; stir until well coated. Immediately divide the mixture between the bags; seal and shake well. Store in an airtight container in the refrigerator.

    [><][><][><][><][><]

    1 package (11 ounces) pretzels
    1 package (10-1/2 ounces) miniature peanut butter filled butter-flavored crackers (make your own with Ritz crackers and PB)
    1 cup dry toasted peanuts
    1 cup sugar
    1/2 cup butter or margarine
    1/2 cup light corn syrup
    2 tbs vanilla extract
    1 tsp baking soda
    1 package (10 ounces) M&M

    In a large bowl, combine the pretzels, crackers and peanuts. In a large saucepan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into a greased 15-in.x10-in.x1-in. baking pan. Bake at 250 degrees for 45 minutes, stirring every 10-15 minutes. Break apart while warm. Toss with M&M. Cool completely. Store in airtight containers.
    I have but one lamp by which my feet are guided; and that is the lamp of experience. I know of no way of judging the future but by the past.
    Patrick Henry

  4. #14
    Sweet Misantropist Haldís's Avatar
    Join Date
    Aug 2003
    Last Online
    @
    Subrace
    Nordid-Baltid
    Country
    United States United States
    Location
    North Dakota
    Gender
    Age
    33
    Family
    Currently dating
    Occupation
    Student
    Politics
    Tribal, Social, Earthly
    Religion
    Gythia
    Posts
    569
    Thanks Thanks Given 
    0
    Thanks Thanks Received 
    4
    Thanked in
    4 Posts

    AW: Re: "Recipes from The American Kitchen"

    Orange Duck Recipe :
    1 Tablespoon of Vegetable Oil
    1/3 Cup of Orange Juice
    2 Tablespoons Grated Orange Peel
    1/2 Cup Can of Peaches, Pureed
    1/2 Cup Can of Pineapple, Pureed
    1/3 Cup Whipping Cream
    1 Tsp. Bacon Drippings
    2 Tablespoon Butter
    1/2 Tsp. Chopped Fresh Garlic
    1 Tsp. Tomato Paste
    1 Cup Chicken Broth
    1 Tablespoon Clover Honey


    In a large skillet, heat oil and add 1 tablespoon butter and bacon drippings. Once the oil is hot, add mushrooms and sauté for about a couple minutes. Remove and set aside. Add garlic and brown duck breasts on both sides, remove and set aside. Add the remaining butter and reduce heat to simmer. Once the butter is melted add orange rind, tomato paste, chicken broth, honey, and orange juice. Stir over medium low heat until mixture comes to a boil. Add pineapple and peach, bring back to a light boil. Place breasts in a large pot and coat with sauce. Cook over low heat about 20 minutes. Arrange breasts on serving platter. Whisk whipped cream into sauce and add mushrooms. Put sauce over breasts and place in the broiler. Brown lightly and serve.
    Mother is the name of God in the lips and hearts of children.

  5. #15
    Funding Member Georgia's Avatar
    Join Date
    Feb 2006
    Last Online
    @
    Ethnicity
    German
    Ancestry
    Deutschland
    Country
    Confederate States Confederate States
    Gender
    Religion
    Christian
    Posts
    1,024
    Thanks Thanks Given 
    0
    Thanks Thanks Received 
    2
    Thanked in
    2 Posts

    Re: "Recipes from The American Kitchen"


    When it comes to dessert and sweets at our house, the favorite choices are carrot cake, banana pudding and blueberry crunch. My husband always votes for carrot cake, our sons want all three, and our daughter likes the blueberry crunch the best. I do not have a recipe for the banana pudding since I do not measure anything, but just keep adding. I do have a basic recipe for the carrot cake.

    3 cups Self-Rising flour
    2 - 3 cups sugar (I use 2)
    2 cups grated carrots
    3 eggs
    1 tsp cinnamon
    1-1/4 cup of vegetable oil
    1/2 cup of chopped pecans

    Mix sugar and eggs, stir well. Add oil, blend well. Slowly add other ingredients. Add pecans last. Divide batter into "three layer" cake pans, well greased. Bake at 350 degrees for about 45 minutes. Check with tooth pick to be sure the cake is done in the inside. The outside should only be slightly brown.

    Once cool, spread cream cheese frosting:
    3 large cream cheese
    1 stick butter
    1 to 1-1/2 package powder sugar
    1/2 cup of chopped pecans

    Mix first two ingredients. Be sure the cream cheese and butter are very, very soft. Slowly add powder sugar. Stir till creamy. Before adding pecans brown them just a little in the oven with a little butter or on top of the stove in a pot.

    Enjoy!
    I have but one lamp by which my feet are guided; and that is the lamp of experience. I know of no way of judging the future but by the past.
    Patrick Henry

  6. #16
    Funding Member Georgia's Avatar
    Join Date
    Feb 2006
    Last Online
    @
    Ethnicity
    German
    Ancestry
    Deutschland
    Country
    Confederate States Confederate States
    Gender
    Religion
    Christian
    Posts
    1,024
    Thanks Thanks Given 
    0
    Thanks Thanks Received 
    2
    Thanked in
    2 Posts

    Re: "Recipes from The American Kitchen"

    This is a great recipe. Very healthy, light and delicious. On the farm, most of the time, we have plenty of blueberries, watermelons and pecans. My husband always says that it ain't a Southern farm without these three.
    Georgia


    Fruit Confetti and Pecans with Kiwi-Watermelon Dressing

    3 cups medium-diced seedless watermelon
    1 Granny Smith apple, cored and medium-diced
    1 mango, peeled and medium-diced
    1/2 cup blueberries, preferably small wild ones
    2 kiwi, peeled and medium-diced
    6 oz vanilla yogurt (custard-style)
    2 tsp honey
    2/3 cup pecan halves, toasted

    1.Combine 2 cups watermelon, apple, mango, blueberries, and
    1 kiwi.
    2. In blender, combine remaining 1 cup watermelon, 1 kiwi, the
    yogurt, and honey; puree until of dressing consistency.
    3. Just before serving, set aside 18 pecan halves for garnish.
    4. Chop remaining pecans and stir into fruit mixture.
    5. Spoon dressing onto each plate, mount fruit confetti in center
    and garnish with reserved pecan halves.

    Source: Georgia Pecan Commission
    I have but one lamp by which my feet are guided; and that is the lamp of experience. I know of no way of judging the future but by the past.
    Patrick Henry

  7. #17
    Sweet Misantropist Haldís's Avatar
    Join Date
    Aug 2003
    Last Online
    @
    Subrace
    Nordid-Baltid
    Country
    United States United States
    Location
    North Dakota
    Gender
    Age
    33
    Family
    Currently dating
    Occupation
    Student
    Politics
    Tribal, Social, Earthly
    Religion
    Gythia
    Posts
    569
    Thanks Thanks Given 
    0
    Thanks Thanks Received 
    4
    Thanked in
    4 Posts

    Sv: Re: "Recipes from The American Kitchen"

    German Kuchen

    from Mary Lynn Axtman, Fargo, ND
    From Grandma Barbara Bickler

    2 cups flour
    1/2 cup sugar
    1/2 cup cream
    1 1/4 tsp. baking powder
    pinch of salt
    anise extract--3 drops

    Mix and roll to fit an 8 or 9 inch pie platter. Spread with a mixture of:
    1 egg [beaten]
    1/2 cup cream [whipped]
    1/2 cup sugar

    Bake at 375 until brown.


    About Barbara Bohl Bickler:

    Barbara was born in Mariental village in 1898, the daughter of Nicholas Bohl from Mariental and Magdalena Burckhard from Strassburg. Her maternal grandparents were Andrew Burckhard from Strassburg and Lonila Schiele from Mannheim. She was 4 years old when she accompanied her parents, grandparents and uncles & aunts to the USA in 1902. They all settled first in the Fallon/ Flasher, North Dakota area of Morton County. Her parents and family then homesteaded in the Fulda area of Pierce County, ND. She married Lewis Bickler in 1916 and they raised a family of 10 children.
    Mother is the name of God in the lips and hearts of children.

  8. #18
    Funding Member Georgia's Avatar
    Join Date
    Feb 2006
    Last Online
    @
    Ethnicity
    German
    Ancestry
    Deutschland
    Country
    Confederate States Confederate States
    Gender
    Religion
    Christian
    Posts
    1,024
    Thanks Thanks Given 
    0
    Thanks Thanks Received 
    2
    Thanked in
    2 Posts

    Re: "Recipes from The American Kitchen"

    Pecan-Crusted Salmon and Potato Cake

    Ingredients:
    3 tsp olive oil
    3/4 cup chopped onion
    1 pound 4ounce shredded potatoes
    14-ounce can sockeye salmon, drained
    1 tbs chopped fresh dill (optional)
    1 large egg, beaten
    1/4 tsp each salt and pepper
    2/3 cup chopped pecans

    Preparation:
    1. In a large non-stick skillet, heat 1 tsp olive oil over medium
    heat. Add onion and cook until softened - appr. 5 minutes.
    2. In a large bowl, combine the onion, potatoes, salmon, dill and salt and pepper.
    Mix in beaten eggs until well blended.
    3. Add remaining 2 tsp oil to same non-stick skillet and swirl to coat bottom
    and sides with oil. Heat over medium heat. Add pecans and spread
    in single layer on bottom. Top with potato mixture, spreading evenly
    and firmly to fill skillet. Cover and cook over medium-low 25 minutes.
    Remove from heat and let stand 5 minutes.
    4. To serve, top skillet with a large flag plate or baking sheet, turned upside
    down. Invert the skillet and plate (or sheet) to unmold the potato cake. Cut in
    wedges to serve.
    I have but one lamp by which my feet are guided; and that is the lamp of experience. I know of no way of judging the future but by the past.
    Patrick Henry

  9. #19
    Funding Member Georgia's Avatar
    Join Date
    Feb 2006
    Last Online
    @
    Ethnicity
    German
    Ancestry
    Deutschland
    Country
    Confederate States Confederate States
    Gender
    Religion
    Christian
    Posts
    1,024
    Thanks Thanks Given 
    0
    Thanks Thanks Received 
    2
    Thanked in
    2 Posts

    Re: "Recipes from The American Kitchen"

    BBQ Country Ribs

    Ingredients:

    2 lbs country style pork ribs
    Preheat oven to 425 degrees F, lay ribs in shallow13x9 or larger pan, roast for 30 min. Be sure to drain well before applying sauce.

    Sauce:
    1 tbsp olive oil
    1 med. onion, chopped or grated
    1 green pepper, chopped
    1/2 cup celery, chopped
    4 tbsp lemon juice
    2 tbsp brown sugar
    3 tbsp Worcestershire sauce
    1/2 tsp cayenne pepper
    1 cup ketchup
    1 cup water
    1/2 tsp dry mustard (mild or hot)
    1 tsp celery salt
    Sauté onions, pepper and celery in oil till soft. Add all other ingredients and simmer for about 20 minutes. Pour sauce over ribs (after 30 min. roasting period) and roast for another 1-1/2 to 2 hours at 325 degrees F.

    Serve with your favorite vegetable(s) and/or salad.
    I have but one lamp by which my feet are guided; and that is the lamp of experience. I know of no way of judging the future but by the past.
    Patrick Henry

  10. #20
    Funding Member Georgia's Avatar
    Join Date
    Feb 2006
    Last Online
    @
    Ethnicity
    German
    Ancestry
    Deutschland
    Country
    Confederate States Confederate States
    Gender
    Religion
    Christian
    Posts
    1,024
    Thanks Thanks Given 
    0
    Thanks Thanks Received 
    2
    Thanked in
    2 Posts

    Re: "Recipes from The American Kitchen"

    Homemade biscuits ~ my mother-in-law could whip them up and roll them out in no time. The best I ever ate. Hot, mouth-watering...and soooo good!
    Georgia


    Southern Biscuits

    2 packages dry yeast
    1/4 cup warm water
    2 cups warm buttermilk
    5 cups flour
    1/3 cup sugar
    1 tbs baking powder
    1 tsp baking soda
    1-1/4 tsp salt
    1 cup shortening

    Mix water and yeast, then add buttermilk. Mix dry ingredients. Cut in shortening, then add yeast mixture. Roll out 1/2-inch thick. Cut with biscuit cutter and place on greased pan. Let rise 1 hour. Bake in 375 degree oven for 10-12 minutes.

    [><][><][><][><]

    Southern Biscuits

    2 cups all purpose flour
    1 tbs baking powder
    3/4 tsp salt
    1/2 tsp baking soda
    5 tbs chilled butter
    1 cup milk, buttermilk can be used
    1 tbs sugar

    Preheat oven to 425.

    In large bowl sift flour, baking powder, salt, baking soda and sugar.

    Cut the butter into this mixture until it is coarse crumbs.

    Add milk, a little at a time and toss 'til you get a dough that sticks together. But not too sticky.

    Turn dough out onto a lightly floured surface. Gather into a disk shape and knead lightly a few times just til smooth.
    Pat the dough to 3/4 inch thick and cut .
    Place on ungreased cookie sheet & bake at 425 for 12-15 minutes.
    I have but one lamp by which my feet are guided; and that is the lamp of experience. I know of no way of judging the future but by the past.
    Patrick Henry

Page 2 of 3 FirstFirst 123 LastLast

Similar Threads

  1. Replies: 6
    Last Post: 4 Weeks Ago, 12:02 PM
  2. "American Taliban" Vs. "Eco-Terrorist" Sentencing Guidelines
    By Frans_Jozef in forum The United States
    Replies: 0
    Last Post: Wednesday, December 28th, 2005, 12:17 PM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •