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.

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

Bottom:
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

Sweet & Sour Pineapple Pork

Brown in 1 tsp oil:
1 lb pork cubes

Add, and stir fry:
1-2 cloves garlic, minced
1 medium onion
2-3 stalks celery, chopped
1 green pepper, or 1/2 red, 1/2 green

Add:
1 can pineapple chunks, drained, reserve sauce!

Blend in a saucepan, cook until thickened:
reserved pineapple juice
2 T cornstarch
1/2 cup brown sugar
1/2 cup water
1/2 T vinegar
1 T soya sauce
Pour over pork, simmer 5-10 minutes

Add:
1 large tomato, wedged
heat through

Serve over hot rice

Polynesian Chicken

Hmmm. I seem to have a chicken-and-fruit Thing. Oh well, here's another one!

1 tsp salt
1 tsp paprika
1/2 cup flour
2 1/4 lb chicken pieces - can use chicken breast strips
1/2 c shortening (I just use as little vegetable oil as I can get away with)
1 c orange juice
2 T brown sugar
2 T vinegar
1 t basil
1 tsp ground nutmeg
1 1/4 cup sliced peaches

Combine salt, paprika and flour, lightly coat chicken. Heat shortening or oil in a skillet with a lid, brown chicken on all sides.

Mix OJ, brown sugar, vinegar, basil, and nutmeg, pour around chicken in the skillet. Cover and simmer 30-40 minutes.

Add peaches, simmer 5 more minutes.

Lemon Chicken

4 boneless skinless chicken breasts
3 T oil
1 T sesame seeds
2 T butter
1/4 cup sugar
1/4 cup water
1/4 cup lemon juice
2 t cornstarch
1 T water

Heat the oil, flatten the chicken breasts and brown on both sides. Top with sesame seeds and set aside, keep warm.

Melt the butter, add sugar and cook until caramel color. Add the water and the juice, bring to a boil.

Dissolve cornstarch, add to the sauce and boil again, pour over chicken.

Hoisin-Glazed Barbecue Ribs

Mmmmmmmmmmmmm. Health food they're not, but hey, you only live once!

6-8 lbs meaty pork back ribs
1 c hoisin sauce
3/4 c ketchup
1/3 c honey
1/4 c fresh lemon or lime juice
1/4 c rice vinegar
3 cloves of garlic, minced
1 T chopped fresh ginger
1 T sesame oil
1 t oriental chili paste (or 1/2 hot pepper flakes, or a few drops of hot pepper sauce)

Cut ribs into serving-sized pieces, cover with water in a large pot, boil and simmer at least 45 minutes. Drain well. Whisk all other ingredients together, brush on both sides of ribs and marinade for 4-24 hours, setting aside some of the marinade for basting and dipping if you like. Half an hour before cooking, remove from refridgerator and allow to come to room temp. Preheat barbecue to medium, oil the grill and cook ribs meaty side down. Cook 10 minutes, until crisp and glazed.

Cowboy Cookies

A family recipe, Dad's favourite!

Beat until smooth:
1 cup white sugar
1 cup brown sugar
1 cup shortening, or butter is better!

Beat in 2 eggs and 1 tsp vanilla.

In a medium mixing bowl, combine:
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups oats

Add dries to wets, mix well.

Spoon onto cookie sheets, bake at 350 for 12-15 minutes.

Cheryl's Bread

So good toasted with tea. Use your KitchenAid mixer, or not.

Dissolve in a warmed bowl:
2 cups lukewarm water
1 tsp sugar
1 tbsp traditional yeast

Melt 1/4 cup butter or margarine, add to bowl. Add:
2 cups whole wheat flour
2 cups white flour
2 tsp salt
1/4 cup sugar

If you're using a mixer, put it on speed 2 until it forms a ball, then add more white flour until it's not so sticky. Don't add too much flour, it's supposed to be nice and moist. Let it knead for a few minutes. If you're not using a mixer, turn the dough out onto a floured surface and knead for 8-10 minutes.

Let it rise in a greased bowl in a warm place for an hour, punch it down. Split it in half, roll it out and shape it into two loaves. Let it rise again in greased loaf pans, then bake at 400 for 30 minutes. When it comes out, I spray the tops with non-stick spray so they're soft.

Cheesecake

Nobody will guess how quick and easy this is!

Buy a premade Keebler graham crust and a can of fruit pie filling.

Mix until smooth:
2 8oz packages of cream cheese, softened
2 eggs
1/2 cup sugar
1/2 tsp vanilla

Phew! That was tough. Pour it into the crust and bake at 350 for 40 minutes. Enjoy!

A shot or two of Bailey's in there is nice, as I imagine Amaretto or chocolate liqueur would be too. These make nice little gifts.

Mediterranean Chicken and Sausage Stew

Make this one on a cold day, serve with steamy garlic bread and cold milk. It's a favourite of ours.

Modified from Chatelaine magazine.

Brown and set aside:
4 big sausages, sliced (Italian or mild Italian are best)
2 chicken breasts, cut in 1" cubes

Saute:
1/2 each green and red pepper
2 cloves garlic, minced
1 large onion, chopped
1 stalk celery, chopped
2 cups sliced mushrooms

Place meat and veggies in a biggish soup pot, and add:
2 cups chicken broth
1 28 oz can diced tomatoes with juice
1/2 cup ketchup
1 tsp dried oregano
1 tsp dried basil

Bring to a boil. Add:
2 potatoes, cubed, (Yukon gold won't go to pieces, but whatever)

Simmer 20-25 minutes. Salt and pepper to taste.

Apple Chicken

4 chicken breasts, sliced into thin strips
1 medium-large apple peeled and cut into slices
1 cup apple juice
1 T brown sugar
1 T cornstarch
2 tsp chicken oxo
1/8 tsp each cinnamon and nutmeg

Brown chicken in a large pan, then add apple to warm through. In a separate bowl, mix remaining ingredients, pour over chicken and apple. Bring to a boil, reduce heat and simmer 10-15 minutes.

Barbecue Chicken

Brown and set aside:
4-6 pieces of chicken (with bones, peel off skin)

Into the pan (to brown) goes:
1 medium onion
1 clove garlic

Add:
1 cup water
3T soya or Worchestershire sauce
1/2 each green and red pepper
2T vinegar
2-4T brown sugar
1 cup ketchup
1 tsp mustard
1/2 cup celery, chopped
1/2 tsp salt
1/4 cup lemon juice

Place all in slow cooker for 3-4 hours on low, or bake 1 hour in a large lasagne pan.

Cabbage Rolls

12-14 cabbage leaves, separated and boiled 3-4 minutes
toothpicks, 14-20 or so

Mix together:
1 lb extra lean ground beef
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 1/4 tsp salt
1 1/4 tsp pepper

Scoop about 1/4 cup of the meat mixture into each of the cabbage leaves and roll it up, securing with a toothpick (or two). Place in a large lasagne dish in a single layer.

Cover with
2-3 cans of tomato soup*

(I've tried other, more flavourful and complicated sauces but really, simple is best.)