I really like your blog and I'm sharing a recipe for Wild Morel Mushrooms for those who like to hunt for them or just love to eat them.
One pound of fresh morels cleaned and sliced
1 1/2 cup flour
Half stick of real butter
1 cup canola oil
Put 1/2 cup of canola oil and 1/4 stick of butter into 10' or 12' skillet. Heat on medium until hot enough to fry mushrooms. Add remaining oil and butter as needed while cooking the rest of the mushrooms.
Cover prepared morels with flour and place into ready skillet. Cook until golden brown and crispy. Once done, place onto a paper towel covered plate. Lightly salt to taste and enjoy!
I like this blog. :) Diane Dean White is also a wonderful author. My recipe is one many people have, but it's timeless. You can use any type of fruit. I enjoy using fruit cocktail.
POOR MAN'S COBBLER
1 stick butter
1 c. flour
1 c. sugar
1 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
1 lg. can peaches or 2 sm. cans
Melt butter in pan. Make batter out of next 5 ingredients. Pour over butter. Spoon peaches and juice over batter gently. Do not mix. Bake at 350 degrees for 1 hour.
WONDERFUL SPRINGTIME DESSERT
Light and Airy like a Trifle
(I had a luncheon at my house and served
this, even used some low-cal ingredients. All
the girls had seconds, which rarely happens
with my desserts!)
1 Quart Strawberries
1 Large container of Cool Whip
1 Large Box Instant Vanilla Pudding
3 Cups of Milk
Angel Food cake
Mix pudding with milk until set, fold in Cool Whip
and pudding together. Break cake into pieces.
Layer 1/3 cake, 1/3 pudding and 1/3 strawberries
into an attractive bowl. Repeat process and dollop
extra Cool Whip on top.
Steam one cauliflower for 10 minutes until tender. Place on a platter.
½ C mayonnaise
1 tsp mustard
Spread dressing over hot cauliflower. My kids like to cut it up in pieces before spreading on the dressing. Sprinkle ½ C grated or sliced cheese on top. Broil until cheese melts, about 3 minutes.
Here goes. It' the real thing. BAKLAVA. I was taught by Greek Monks, so what better authority?!
1 box Filo dough (frozen food department. Leave it in the box and on the counter for about 15 minutes before you work with it.
1 pound walnuts (grind them until they are meally)
1 lb butter (melt and get a pastry brush)
1 lb honey (it will be put on low heat until runny and then add a Tablespoon of Orange Extract)
You need a cooking sheet wide enough for the filo dough and at least 2" on the side. Spray it with PAM.
One sheet of filo at a time (it tears easily), place it on the cooking sheet and use the brush to baste it with butter. Keep doing this one sheet at a time until it's halfway through however many are there.
Then spread the mushed walnuts over the whole of the sheets. Sprinkle nutmeg and cinnamon over the walnuts. Now it's time to continue with the rest of the sheets, one at a time, basting with butter. Also baste the top of the last one, Set the oven at 300 degrees. Before you put it in, cut into pieces you like. It's not easy because the whole thing wants to slide around. (I didn't say it would be easy, but boy is it worth it!) Cooke for 30 minutes or until it's golden on top. By this time the honey should be liquid. Put it in something that has a spout. You will pour it in all the cracks of the cuts you made. I used to sell this and because it's natural, people bought it from all over. In the restaurants they use sugar water, melted Crisco--fake stuff to make it cheaper. Yeah, forgot to add that it's a little pricey to make!
Crock Pot Lasagna
2 pounds Ground Beef (or Italian sausage)
1 jar spaghetti sauce (I use Ragu Roasted Garlic)
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. (I break each noodle in half so they will cover the layers more evenly.) Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. I also sprinkle oregano on the top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.
Note: I use more cottage cheese and mozzarella cheese than the recipe calls for. I don’t measure it, I just spread it, making sure both ingredients cover each layer.
Summer Drumstick Cake
3 cups vanilla wafer crumbs (If you can't find crumbs at your store, put vanilla wafers in a zip-lock bag, and crush with a rolling pin.)
1 cup chopped Spanish peanuts
1/4 cup butter or margarine, melted
4 tablespoons peanut butter
Mix together well, Spread half in bottom of 9" X 13" pan; reserve other half for topping.
1 8 oz, package cream cheese
1/2 cup sugar
1/2 cup peanut butter
2 tablespoons vanilla (yes, tablespoons)
1 large carton Cool Whip or other frozen topping, defrosted
1/4 cup chocolate and/or caramel syrup for drizzling
Mix cream cheese, sugar, peanut butter, and vanilla together well. Add eggs, one at a time. Fold in Cool Whip. Spread this mixture over the crumb crust. Drizzle syrup on top and using a knife, marble it into the mixture so it drips inside. Top with the remainder of the crumbs. Cover with foil or lid and freeze, and keep frozen. To serve, cut into squares and drizzle with a little additional chocolate or caramel syrup. You can also scoop this mixture into cones for the kids (or kids at heart). This is a great make-ahead recipe, and a definite crowd pleaser. You will be the most popular cook of all. Enjoy.
Easiest Dessert Ever
Frozen can of Limeade, thawed
Quart of Vanilla Ice Cream
Graham Cracker Crust pie shell
Let Ice cream melt to the point where you can stir it. Add can of limeade to ice cream. Pour in pie shell.