Derby Pie

A favorite growing up

1/2 cup butter melted
1 cup sugar
1/2 cup flour
2 eggs beaten lightly
1 tsp vanilla
3/4 cup chopped nuts
3/4 cup chocolate chips

mix in order.  Pour into unbaked pie shell Bake ag 350* for 30 minutes until firm in themiddle

Dana's Mac & Cheese ~ modified

3/4 box elbow mac
2 c. sharp cheddar
2 c. mont.jack
2 c moz.
1 8 oz container sour cream
1 8 oz pkg cream chees
1 egg 
1/2 cup milk


make the pasta allow to cool.
combine egg, sour cream, cream cheese toss with slightly cooled pasta
combine all your cheeses
mix roughly 2/3 with pasta mix
cover entire pan with remaining cheese

before cooking pour 1/2 milk into pan
cover
cook 350* for an hour ish (depending on if you refridgerate or not before cooking will change the time)
uncover for last 10-15 min

Cinnamon Flop

It is no secret that I LOVE cookbooks.  I truly adore them, especially those that were put together by groups as fundraisers and that sort of thing.  These always have the best recipes, tried and true family recipes.

Today's recipe comes from just that type of cookbook.  I got the cookbook as a wedding gift, and exploring it early in our marriage I found this recipe.  It has stood the test of time.  I don't make it often now,  my daughter does.  The name is shorted to just "Flop" around our house.

1  1/2 C sugar
1 1/2 T shortening ( I use vegetable oil)
1 1/2 C milk
1/2 tsp salt
3 C flour
3 tsp baking powder

Mix sugar, shortening and milk.  Sift together salt, flour, and baking powder.  Add dry mixture and mix well.  Spread batter into a greased 11x15in jelly roll pan.

Topping:

3/4 C brown sugar
3 tsp cinnamon
3 Tbsp flour
1 1/2 sticks margarine (chilled)

Frosting:
1 C powdered sugar
1 - 3 Tbsp milk

Mix topping and put on top of batter.  Slice Margarine thinly lengthwise and place on topping.  Bake at 350* for 20 - 25 minutes.  Mix powdered sugar with milk. Drizzle with this frosting while still quite warm.

Oatmeal Bread

I discovered this recipe from Miserly Mom again.  It is a favorite at our house.  Again I have adapted the original recipe.  For that one you will have to consult the 2001 edition of the book.

4 tsp dry yeast

2 C quick cooking oats

6 C bread flour 

2 tsp salt

1/2 C brown sugar

1/2 C honey

2 T vegetable oil

1 1/4 C warm water

1 1/4 C warm milk

Dissolve yeast in water and add milk.  Add sugar and honey and stir.  Add the rest of the ingredients.  Mix well.  Knead for 5 minutes, then let rise to double in size.  Punch down, then knead again.  Let rise once more to double in size. Shape into two loaves* and let rise to double again.  Bake at 350* for 20 minutes.

*When shaping into loaves, I divide it into two parts and knead each until smooth. I then roll each one out roughly into a thick rectangle.  I spread a cinnamon sugar mixture (add raisins if you choose) lightly on top.  Then I roll the dough with the mixture in the center into a loaf shape to bake.

Best Ever Yeast Rolls

My mother learned to bake bread in a class held by ladies at our church.  I know this because she told me, I don't remember her going to this class.  All I remember is my mother baking the best bread.  She does it the old fashioned way, not by bread machine but by kneading it out by hand.  The process always intimidated me some.  I even worked with my mom on a few of her bread making days, but was never confident to do it myself.  Until I did it myself.

I have some of my mom's favorite recipes and a few I have collected on my own I will be sharing this week.  This one is one of my mom's, who got it from a friend of hers.  It sounds like a lot.  But when I make it up,  I store it in the fridge and use what I need each day for a week or so.  It is wonderful.  I make rolls or loaf bread out of it as needed/wanted.

1 stick butter
3/4 cup sugar
4 tsp salt
3 packages yeast (3 Tbsp if you use jar yeast)
1Tbsp sugar
1/2 c warm water (not hot)
2 eggs
1 can evaporated mils
1  c water
8 - 9 cups flour

Slice butter and put in large mixing bowl with 3/4  cup sugar and salt.  I another bowl,  mix yeast, 1 Tbsp sugar and warm water.  Mix milk and 1 cup of water in pan an scald.  Mix scalded mild and butter with sugar mixture; stil until cooled.  Stir eggs in one at a time, stir into 1/ o 2 cups of flour and then yeast, mixing well.  Add remaining flour 1 cup at  time, mixing well.  When dough is too thick to use a bread spoon, turn dough out on a floured surface.  Knead about 5 minutes.  Place sough in an oiled bowl; cover tightly and refrigerate overnight.  When read to use, remove and make into rolls (or loaves).  Allow to rise until doubled.  bake at 350* for 15 to 20 minutes. loaves about 30 to 40 minutes.

Lunch for one -- Cream Cheese Pasta Chicken Skillet

I am not sure of the origin of this recipe.  I just started with some ideas and have developed this for my lunch.  I eat it about once a week.  It is a bit involved, but delicious.

1 serving of pasta (use whatever you have/like.  I often use rotini or bow tie)
1 chicken breast, thawed
1 Tbsp olive oil
1 clove garlic, crushed
1 tsp Italian seasoning
1 oz cream cheese
2-3 Tbsp milk

Cook pasta in boiling water for 5 minuts (it will be al dente at this point and will finish cooking in skillet later) Cut chicken into bite sized pieces. Add oil, garlic, and seasoning to skillet on medium heat.  Add chicken cook in skillet until done and juices run clear.  Add cream cheese and milk.  Cook, stirring consistently until creamy.  Add walnuts and pasta, stir until coated.  Serve on plate. Enjoy

Honey Chicken

This is a recipe that has evolved over time.  I swear I don't make it the same way twice, but it is always good.  I will estimate the amounts, because I don't measure with this one.  This is a family favorite.  When I began making this recipe I didn't add anything to counter the sweet taste.  What can I say I have a sweet tooth.  But hubby asked me to add Worcestershire or Soy sauce to counter the sweet.  I hate Soy, (I tolerate it in extreme moderation in Oriental food) so I compromised and added the Worcestershire sauce and surprise!  I liked it even better that way.  And to solidify my opinion even more, I was out of both Worcestershire and Soy sauces last week when I made this (how that happened at the same time I'll never know), so it was full on sweet.  Yes I liked the other version better.

I serve this over rice.  Usually I use a blend I buy at Kroger that has several different types of whole grain rice.  Last time I just had brown rice in my pantry. Serve what works for you.

4-6 chicken breasts, thawed, cut into bite sized pieces

1/3 cup frozen apple juice concentrate

1/4 cup brown sugar packed

4 Tbsp honey

3 tsp Worcestershire sauce

1 Tbsp, heaping corn starch (or other thickening agent)

Put chicken and apple juice concentrate in skillet. Cook 3-5 minutes on medium until chicken begins cook.  Add brown sugar and honey.  Continue stirring and cooking until chicken is done.  Add Worcestershire sauce, cook for another minute or two more.  Sprinkle corn starch over mixture and stir until thickened.

Remove from heat and serve over rice.