Cornbread

Cornbread
Recipe By : Louise
Serving Size : 16
Categories : side dish, bread, muffins
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1 cup flour
1 teaspoon salt
1 1/3 tablespoons baking powder
1/2 cup sugar
1 cup cornmeal
1 1/2 cups milk
1/4 cup oil
1 egg
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1. Combine all dry ingredients, add oil, eggs, and milk -- beating well after each addition. Batter will be thin.
2. Pour into a sprayed cake pan and bake at 325 degrees for about 1/2 an hour. Brush tops with melted butter. Cool, cut, and serve.
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Note: This cornbread is light, sweet, and airy!

 
 
 
 
 
 
 
 
 
 
 

Seafood Bisque

Seafood Bisque
Recipe By : Louise
Serving Size : 8
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1/2 pound surimi seafood -- thawed & cubed
1/4 cup margarine
1/2 teaspoon paprika
1 quart chicken bouillon
1/4 teaspoon white pepper
1 cup white sauce -- mix-premade
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1. Melt butter, add paprika and saute sealegs. Add chicken base and water - bring to a boil. Whisk in cream sauce mixture and cook until thick.
2. A small amount of rice may be added to the broth stage for an even thicker soup.

Louise’s Soft Molasses Cookies

Louise’s Soft Molasses Cookies
Yield 5 Dozen
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Ingredients:
1 Cup Shortening
½ Teaspoon Salt
3 Teaspoons Baking Soda
2 Teaspoons Ginger
2 Teaspoons Cinnamon
½ Teaspoon Allspice
½ Teaspoon Cloves
1 Cup Sugar
1 Cup Molasses
1 Egg
4 ¾ Cup Flour
¾ Cup Double strength cold coffee
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Directions:
1. Heat oven to 375º
2. Cream together first seven ingredients.
3. Blend in molasses and egg
4. Add flour alternately with the coffee
5. Drop from teaspoon onto lightly greased cookie sheets about 2” apart.
6. Bake 15 minutes or until done.
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Fresh Mushroom Bisque

Fresh Mushroom Bisque

Requested by Kim S.

Categories: Soups

Yield: 4 servings

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3 tb Butter

1 lb Fresh Mushrooms - sliced

3 tb All-purpose flour

4 c Half and Half
1 Egg yolk - beaten to blend
2 tb Lemon juice
Salt and pepper
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1. Melt butter in heavy large saucepan over medium heat.
2. Add mushrooms and saute until soft, about 4 minutes.
3. Add flour and stir for 2 minutes. Slowly mix in Half and Half.
4. Simmer until thickened, stirring frequently, about 4 minutes.
5. Combine yolk and lemon juice in small bowl. Gradually whisk in half of soup. Return to saucepan and stir until heated through; do not boil. Season generously with salt and pepper.

The Shiitake Mushroom Garden Patch- Indoor/Outdoor Mushroom Growing Kit - Grow Edible Mushrooms & Fungi. Easy & Fun Mush Room Grow Kits

Strawberry Yogurt Cake

Strawberry Yogurt Cake
Recipe By : Louise
Serving Size : 16
Categories : Dessert
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1 box yellow cake mix
1/2 cup water
3 1/2 tablespoons oil
1 egg
2 each strawberry yogurt
1 drop red food coloring
1 package Cool Whip®
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1. Mix water, eggs, oil, cake mix and 1 containers of strawberry yogurt.
2. Pour into greased pan and bake at 350 for about 30 mins.
3. Cool and refrigerate uncovered, overnight.
4. Mix Coolwhip, food coloring and remaining 1 strawberry yogurt container.
5. Spread over cold cake, cut and serve.

Louise’s Award Winning Pumpkin Crisp

Requested by Stephanie W.

Louise’s Award Winning Pumpkin Crisp
Categories: Crisps, Cobblers
Yield: 16 servings

4 Eggs, beaten
1 cup Sugar
1 teaspoon Salt
2 teaspoon Cinnamon
1 teaspoon Nutmeg
½ teaspoon Cloves
¼ teaspoon Ginger
¼ teaspoon Allspice
2 cup Cooked mashed pumpkin, sweet potatoes, or winter squash
12 oz Can of Evaporated Milk
1 – 18.25 oz. Pillsbury Yellow, white, or spice cake mix
½ cup Chopped pecans, walnuts, almonds, or a combination
1 cup of melted margarine or butter

Instructions:

1. Mix first 8 ingredients together.
2. Pour into a 13x9 inch lightly greased pan.
3. Sprinkle cake mix evenly over pumpkin mixture.
4. Sprinkle chopped nuts over the cake mix, and then pour melted butter evenly over all.
5. Bake at 350 degrees for 1 hour (or more). It should be a bubbling golden brown
6. Serve warm with vanilla ice cream or cold with whipped cream.

Note from Louise: In the 90’s my former employer ran a recipe contest: the criteria being a low [per serving] cost as well as utilizing Pillsbury Cake Mixes. At the time our kitchen was festooned with free USDA sweet potatoes and almonds, which allowed us to produce the above recipe for $.19 per serving. Our kitchen won the $500 first prize for this dessert recipe. We did not win for the version that they created in their test kitchen, however. The Vice President of our company happened to be visiting on a day when we had made our batch using the free USDA sweet potatoes. We later discovered that it was OUR version of the recipe that won us the prize. For some reason the sweet potatoes work better for this recipe than the pumpkin, but we have made it using winter squash also and received rave reviews. Feel free to experiment and let me know if you find any other winning combinations!

GWH Banana Bread

Who doesn't remember our moist and delicious GWH Banana Bread . . . This was a morning basic for our breakfast bar.  The recipe also ties in well with my story: Cake with a Kick appearing on my Writing Blog this weekend.  Enjoy!


Recipe By : Louise
Serving Size : 13
Categories : Breakfast

1 cup butter—or marg
2 cups sugar
2 cups bananas—mashed about 6
3 eggs
1 teaspoon vanilla extract
2 5/8 cups flour, all-purpose
1 1/3 teaspoons baking soda
1 teaspoon salt
2/3 cup buttermilk
1 cup walnuts—chopped

Instructions:

1. Cream together butter and sugar.
2. Add banana, eggs, and vanilla—mix well.
3. Measure all dry ingredients into a separate bowl.
4. Add dry ingredients alternately with the buttermilk and blend well.
5. Stir in nuts and pour into a greased and floured loaf or bundt pan.
6. Bake @ 350° for 60-75 minutes.