Deep Dish Oatmeal Fudge Bars

Deep Dish Oatmeal Fudge Bars

1 cup butter

2 eggs

2 cups brown sugar

1/3 cup milk

2 tsp. vanilla

2 1/2 cups flour

1 tsp. baking soda

1 tsp. salt

3 cups oatmeal

Filling

1 cup Eagle Brand sweetened condensed milk

1/3 cup butter

1 tsp. vanilla

2 cups chocolate chips

1.  Put all the filling ingredients in saucepan and melt over medium heat. Set aside to cool.

2.  Stir together flour, baking soda, salt and oatmeal. Set aside.

3.  Mix butter, eggs and brown sugar. Add vanilla and milk. Slowly add the dry ingredients.

4.  Grease a 13 x 9 inch pan. Spread 3/4 of the oatmeal mixture in the pan. Now, pour the chocolate mixture on top and spread to cover.  Now, drop spoonfuls of oatmeal mixture on top and try to spread. It won't cover, but it'll spread somewhat when it cooks.

5.  Let set while preheating the oven to 350 degrees. Bake for 25 minutes. Cover with foil for the last 5 minutes if it looks like it's getting too brown.

6.  Cool on rack. Cool completely before cutting or the chocolate will all ooze out.

Vermont Honey Whole Wheat Bread

Vermont Honey Whole Wheat Bread

2 c. boiling water

1 c. rolled oats

1/2 c. brown sugar

1 Tbsp. honey

1/4 c. butter

2 1/2 tsp. salt or 1 Tbsp. Kosher salt

1 tsp. cinnamon

1 Tbsp. yeast

2 1/2 c. whole wheat flour

3 c. bread flour

1.  Combine water, oats, brown sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.

2.  Add yeast, whole wheat flour and bread flour. Stir until incorporated. Knead on a lightly floured board for 5 to 7 minutes or until dough is shiny and smooth.

3.  Transfer to a greased bowl; cover with plastic; rise for 1 hour.

4.  Divide dough in half.  Shaped into loaves and place in 2 greased 8 1/2 x 4 1/2" pans.

5.  Cover with greased plastic wrap and let rise for 60 to 90 minutes or until it rises 1" over the top of the pans. 

6. Bake in preheated 350 degree oven for 35 to 40 minutes, tenting with foil after 25 minutes. Remove when golden brown OR inner temperature reaches 190 degrees.

7. Turn onto rack to cool completely.

*Add an extra 2 to 3 Tbsp. water if the dough seems too dry.

I made one large loaf in my 9 x 5-inch loaf pan and several sandwich buns.

Adapted from a recipe found on the King Arthur Flour website.

https://www.kingarthurflour.com/

Boston Brown Bread

Boston Brown Bread

1/2 c. cornmeal

1/2 c. whole wheat flour

1/2 c. rye flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 c. buttermilk

1/3 c. molasses

2 Tbsp. brown sugar

1 Tbsp. oil

3 Tbsp. raisins

1. Combine cornmeal, whole wheat flour, rye flour, baking powder, baking soda and salt in a large bowl. 

2. In another bowl, whisk together the buttermilk, molasses, brown sugar and oil. Stir into dry ingredients. 

3. Fold in raisins.  

4. Pour into a greased 8 x 4 inch loaf pan.  Cover with foil.

5. Place pan on a rack in large dutch oven. Add 1 inch of hot water. Bring to a gentle boil; cover and steam for 45 to 50 minutes or until toothpick comes out clean.  Add more water as needed.

Remove bread from dutch oven; let stand 10 minutes before removing from pan.  Cool on rack.

Slice to serve.

This is served in New England with a traditional Saturday night supper of hot dogs, Boston Baked Beans and Brown Bread. 

7-Up Biscuits

7-Up Biscuits

4 cups Bisquick

1 cup sour cream

1 cup 7-Up

1/2 cup butter, melted

Mix Bisquick, sour cream and 7-Up. Dough will be very soft.  Knead and fold until coated with baking mix. Pat out to about 1-inch thick and cut with a round cutter. Melt butter in the bottom of a baking sheet or a 9 x 13-inch pan. Place biscuits on top of butter and bake for 12 to 15 at 450 degrees or until nice and brown.

**Use extra Bisquick to flour your board.

These can be rather messy to work with, but don't add too much extra Bisquick or they'll get tough.

Hot Cross Buns

Hot Cross Buns

1 package (2 1/4 tsp.) yeast

1 Tbsp. plus 1/2 cup sugar, divided

1 cup warm milk

1/4 cup butter, softened

1/4 cup raisins or candied fruit

1 egg

1 tsp. salt

3 1/2 to 3 3/4 c. flour

Icing

2/3 cup powdered sugar

1 tsp. butter, softened

1/4 tsp. vanilla

2 to 3 tsp. milk

Dissolve yeast and 1 Tbsp. sugar in warm milk. Make sure it isn't any warmer than 110 degrees.  Let stand 5 minutes.  Add butter, raisins (or candied fruit), egg, salt and enough flour to form a soft dough.

Knead 6 to 8 minutes. Place in a greased bowl.  Cover and let rise for 1 hour.

Punch down; divide into 12 pieces.  Shape into balls. Place in a greased 13 x 9 inch pan. Let rise for 45 minutes.

Bake at 375 degrees for 25 to 30 minutes. Remove to rack to cool.

While buns are cooling, combine the icing ingredients. Using a decorating tip, pipe an "X" on each bun.

These are traditionally served during Lent and on Easter. My Mom would always get them at the local bakery, but I like to make my own.

6 Banana Banana Bread

6 Banana Banana Bread

1/4 cup butter, melted

2 large eggs

3/4 cup sugar

1/4 cup brown sugar

1/4 cup sour cream

1 Tbsp. vanilla

6 medium bananas, mashed (2 1/2 cups)

1 (3.4 oz) package vanilla instant pudding

2 1/4 cups flour

1 1/2 tsp. baking soda

1 tsp. cinnamon

pinch of salt

1 cup mini cinnamon chips

1.  Preheat oven to 350 degrees. Spray a Texas-size muffin pan or a 9 x 5 inch loaf pan.

2.  Melt butter; cool. Add eggs, sugars, sour cream and vanilla. Whisk to combine.

3. Add bananas; stir.

4.  Add pudding mix, flour, baking soda, cinnamon and salt.  Stir to combine.

5.  Spoon enough batter into muffin tins to make them about 3/4 full. Bake for about 28 minutes. For a loaf, pour into pan and bake about 68 minutes. It's done when a toothpick inserted in center comes out clean. Tent with foil the last 15 minutes if it's beginning to get too brown.

6.  Cool in pan for 20 minutes. Then, turn onto rack to finish cooling.

Variations:

For Strawberry-Banana Bread

Add a pint of diced strawberries to the batter.

Another variation is for Apple Pie Muffins (bread).

Instead of the bananas, add 2 1/2 cups of peeled and finely diced apples.

Substitute apple pie spice for the cinnamon. 

I haven't tried that idea yet, but I will as soon as I can. It just sounds so good!

I got this recipe from a friend. So, I'm not sure where it came from. If it belongs to you, please let me know so I can give you credit and add your web site for others to visit.

Hamburger Buns in the ABM

Hamburger Buns in the ABM

1 cup hot water

2 Tbsp. butter, softened

1 large egg

1/4 cup sugar

3 1/2 cups all-purpose flour

1 1/4 tsp. salt

1 Tbsp. yeast

3 Tbsp. melted butter (for topping)

Sesame or Poppy seeds (optional)

1. Place ingredients in bread machine according to the manufacturers directions.

2.  Set on "Dough" cycle.

3.  When done, remove from machine and divide dough into 8 pieces. This will make large buns.

Flatten into disks. Each piece should weight 3 3/4 ounces.

4.  Place on parchment lined baking sheet. Cover and let rise for 1 hour.

5.  Preheat oven to 375 degrees. Brush buns with half the butter. Sprinkle with seeds, if desired. Bake for 18 minutes or until golden.

6.  Remove from oven and brush with more butter. Place buns on rack to cool.

*8 pieces makes really big hamburger buns. You can always divide into more if you want smaller buns.

Texas Roadhouse Rolls

Texas Roadhouse Rolls

1 1/2 cups milk

1/4 cup melted butter

1/3 cup sugar

1 egg, beaten

1 tsp. salt

4 cups flour (I used all-purpose flour)

1 Tbsp. yeast

1.  Add all ingredients according to your bread makers directions.

2.  Run it on the "Dough" setting.

3.  When done, roll into balls and put on a greased baking sheet.

4.  Cover with greased plastic wrap and let rise for about an hour.

5.  Preheat oven to 375 degrees. Bake for about 10 to 15 minutes or until golden.

I got 12 huge rolls. You can divide the dough into smaller pieces to get what you want.

Adapted from a recipe at  https://www.twistmepretty.com/  Check out the blog for lots of great information.

Pasta & Tuna Salad

Pasta & Tuna Salad

1 Tbsp. olive oil

6 cloves garlic, minced

1 onion, minced

2 cans (13 oz.) tuna, drained

3 tomatoes, chopped

2/3 c. sliced black olives

2/3 c. diced zucchini, if desired

2 tsp. Worcestershire sauce

3/4 lb. rotini, cooked al dente

1 1/2 c. boiling water

2 1/2 Tbsp. chicken bouillon

1/4 c. fresh chopped parsley or 2 Tbsp. dried parsley

1/2 c. fresh chopped basil, or 1 Tbsp. dried basil

black pepper, to taste

1/4 c. heavy cream

1 head romaine lettuce, shredded

1.  In skillet, heat oil over low heat. Add garlic and onion and cook 10 minutes, or until garlic is lightly browned, stirring often. Set aside.

2.  In bowl, combine tuna, tomatoes, Worcestershire sauce, and rotini. Toss to blend.

3.  Add garlic and onion mixture. Toss to blend. Set aside.

4.  In second bowl, combine water, bouillon, parsley, basil, pepper and cream; blend thoroughly.

5.  Pour bouillon mixture over tuna mixture. Toss to blend.

6.  Divide lettuce among 8 plates. Top with tuna mixture.

This salad is wonderful when served warm. But, I did find that once chilled, it's still really good!

Red Potato Salad

Red Potato Salad

 7 large red potatoes, scrubbed, cut in 1 inch pieces

1 cup mayonnaise

1 1/2 Tbsp. brown mustard

1 1/2 Tbsp. white vinegar

salt to taste

1 tsp. black pepper

1 or 2 stalks celery, chopped

1/3 cup green pepper, finely chopped 

3/4 cup red onion

1/2 cup sliced black olives

5 hard boiled eggs, chopped

6 slices bacon, cooked & crumbled

1.  Mix together the mayonnaise, brown mustard, white vinegar, salt and pepper. Set aside.

2. Toss together potatoes, celery, green pepper, red onion, black olives, hard boiled eggs and bacon.

3.  Gently stir in the mayonnaise mixture.  Sprinkle with chopped chives.

4.  Chill overnight.

Serves 10

Adapted from a recipe at https://spicedblog.com/  You'll find lots of great recipes there.

Ultimate Pasta Salad

Ultimate Pasta Salad

3 cups dry pasta

cheddar cheese, fine diced

red onion, fine diced

bell pepper, fine diced

celery, fine dices

cucumber, fine diced

carrots, fine diced

zucchini, fine diced

black olives, sliced

grape or cherry tomatoes, quartered

4 hard boiled eggs, chopped

Dressing

1 3/4 cup mayonnaise*

1 Tbsp. creole seasoning

1/2 Tbsp. black pepper

1/2 Tbsp. garlic powder

1/2 Tbsp. onion powder

1 tsp. celery salt

2 Tbsp. Dijon mustard

olive oil

1.  Cook pasta al dente, according to package directions. Drain and rinse thoroughly in cold water.

2.  Get all your ingredients ready in a big bowl and toss with cold pasta.

3.  Mix together all the dressing ingredients. Drizzle in olive oil - a little at a time - until you get the good consistency for mixing.

4.  Gently mix the dressing in with the pasta and veggies. Chill several hours or overnight.

*I used the Kraft mayo with olive oil. It has a much better flavor.  

It's always best to make this a day ahead of time so the flavors can mingle.  

You can always change up the veggies. Add what you might have just hanging around.

Yorkshire Strata

Yorkshire Strata

1 cup cooked beef (leftover roast works really well!)

1/2 cup cooked, diced potato

1/2 cup cooked, diced carrots

1 cup cooked, diced onion

1/2 cup water

1 1/2 cups gravy, divided

4 tsp. Worcestershire sauce, divided

1 1/2 tsp. onion powder

3/4 tsp. garlic powder

2 Tbsp. butter

1 cup milk

2 eggs

1 cup flour

1/4 tsp. salt

1/8 tsp. pepper

1.  Mix meat, vegetables, water, 1/4 cup gravy, 1 Tbsp. Worcestershire sauce, 1 tsp. onion powder, 1/4 tsp. garlic powder. Set aside. 

2.  Put butter in a 10 inch deep dish pie plate and set in a cold oven.

3.  Turn heat to 425 degrees.

4.  Puree milk, eggs, flour, salt & pepper.

5.  Remove pie plate and pour in the batter.

6.  Spoon meat and vegetables down the middle. 

7. Put back in oven for 30 minutes.

8.  Serve topped with gravy.

Make sure you set the empty pie plate in the cold oven and let it heat up. This makes a wonderful crust when you pour in the batter.

Zucchini Muffins

Zucchini Muffins

3 eggs

2 cups sugar

2 cups vegetable oil

2 tsp. vanilla

2 cups grated zucchini

3 cups flour

1 tsp. baking soda

1 tsp. salt

1/2 tsp. baking powder

3 tsp. cinnamon

nuts or raisins, if desired

1.  Preheat your oven to 350 degrees.

2.  Grease and flour muffin tins or a 9 x 5-inch loaf pan.

3.  Mix everything together in your mixer until well blended.

4.  Spoon into your muffin tins - 3/4 full.

5,  For muffins bake for 30 min (check at 25 min.)

For a loaf, bake for 1 hour.

6.  They're done when a toothpick inserted near the center comes out clean.

7.  Cool on rack. Wrap in plastic.

*I used the Texas-sized muffin tins.