Saturday, June 2, 2007

Hasty Pudding

Break out the Cool Whip.

The ordinary way:

Spray an 8x8 pan with non-stick spray. In a medium mixing bowl, combine:
1 cup flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup raisins (or chopped apples, or blueberries)
1/2 cup milk
2T melted butter
Spread it in the pan

The sauce:
1 cup brown sugar
1 Tbsp flour
1 Tbsp butter
2 tsp vanilla
2 cups boiling water

Carefully pour over the batter, and bake at 350. I forget how long, around half an hour, until a toothpick comes out of the pudding clean.

The Chocolate way:
Omit the raisins from the batter, and add a quarter or half a cup of cocoa.
Add 5-6 Tbsps cocoa to the sauce.

Try not to be a pig, eh?

Peach Cobbler, if you like

This is from my bff Krista, who I think of often and never call. She's got two kids too, she understands.

Preheat the oven to 375.

In a 1 quart oven-safe dish, mix:
2 cups canned or fresh peaches, blueberries, mixed berries, or whatever
1/3 cup sugar
1 Tbsp lemon juice
1 Tbsp cornstarch
sprinkle cinnamon and nutmeg on top

In a bowl, mix:
1 cup flour
2 Tbsp white sugar
2 tsp baking powder
1/2 tsp salt
cut in 3T cold butter.

Whisk together:
1 egg
1 cup milk.

Add to dries.
Spread/spoon over fruit

On top of the batter, spread a thick layer of brown sugar and a liberal dusting of cinnamon.
Bake 40 minutes, or until a toothpick inserted in the dough comes out clean.

Asian Meatballs

Found this one in a magazine at the doctor's office, so kudos go to them, whoever they are. I love these meatballs, but if anyone wants to pitch in with a half-decent sweet and sour sauce recipe, mine is terrible.

1 lb extra-lean ground beef
1 egg, lightly beaten
1/2 cup dry bread crumbs, or 1 cup fresh
1/3 cup finely grated carrot
1/3 cup chopped green onion
2T hoisin sauce
1T Worchestershire sauce
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp pepper

Spray a cookie sheet with non-stick spray. Shape meat into 1" balls and bake about 30 minutes at 350. Serve with sweet and sour sauce or plum sauce, or throw them together with asian stir-fry vegetables and serve over rice. I'm thinking hoisin would be good, too.

Saturday, May 5, 2007

Lemon Butter Haddock

Lay out in a 8x12 pan:
1 lb fresh, firm haddock fillets
sprinkle salt and pepper

Melt 1/2 cup of butter, and add:
1/2 cup fresh chopped parsley
1-2 T lemon juice
Pour over the fish.

Top with 1/2 cup Ritz cracker crumbs, and sprinkle 1/2 tsp paprika.

Bake at 350 until done, 20-30 minutes.

Hash Brown Casserole

Layer in an 8x13 pan, in this order:

1 bag hash browns (large cut)
1 small onion, chopped
1 can cream of mushroom soup
1 250 mL tub sour cream

Bake at 350 about half an hour. (Scientific, I know.) Then top with 2 cups grated cheddar, then with crushed Corn Flakes, about 1 cup, and then 1/2 cup melted butter. (Trust me!) Bake again for about 15 minutes.

If you're feeling lazy, you can throw all the layers on at once and bake 40 minutes.

This one's great for showing off at pot lucks, or serving up at a barbecue.

Hello Dolly Squares

1 1/2 cups graham cracker crumbs
1/2 cup melted butter

Mix, and pack in an 8x8" pan

Sprinkle on:
1 cup chocolate chips
1/2 cup shredded coconut
1 cup walnuts (optional)

Pour on top:
1 can sweetened condensed milk

Bake at 350 for 25 minutes. Don't eat them all, you'll be fat.

Old Fashioned Rice Pudding

Combine in a medium/large saucepan:
5 cups whole milk
1 cup instant rice
1 6-serving pkg of coconut cream pudding mix (the cooked kind)*
1/4 cup raisins
1 egg, well beaten

Bring to a full boil over medium heat, stirring constantly. Remove from heat and cool five minutes in the pot, stirring twice. Pour into dessert dishes or a serving bowl, and sprinkle with cinnamon and nutmeg. Serve warm.

* some prefer vanilla