• from  Quick Fix Meals by Robin Miller

    one 4-pound fully cooked boneless ham
    1 cup orange marmalade
    2 tablespoons cider vinegar
    1/2 teaspoon dry mustard
    One 11-ounce can mandarin oranges in light syrup

    Directions:

    Preheat oven to 325ºF.

    If the ham has skin, peel it away using a sharp knife, leaving a thin layer of fat on the surface.  Score the fat if there is any with the knife by cutting diagonal lines from one side to the other.  Transfer the ham to a roasting pan.

    In a small bowl, whisk together the marmalade, vinegar and dry mustard.  Brush the mixture all over the ham.  Pour mandarin oranges and syrup from the can all over the ham, allowing the oranges to fall to the bottom of the pan. Bake for 1 hour (or 14 minutes per pound), basting every 15 minutes with pan juices.

    Remove the ham from the oven and let rest for 10 minutes before slicing to serve.  Serve slices topped with mandarin oranges.

  • from Country Cooking

    1/2 cup shortening
    1 cup sugar
    1 egg
    Juice and grated zest of 1 large orange
    2 cups flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup sour milk
    1 cup raisins

    Directions:

    Cream together the shortening and the sugar.  Add egg and orange juice and rind.

    Sift flour with baking soda, baking powder, and salt and add to creamed mixture alternately with sour milk.

    Stir in raisins.

    Place in greased 9 x 13 pan and bake at 350ºF for 35 minutes.  Let cool before cutting and removing from pan.

    Makes 3 to 4 dozen squares.

  • 1 tablespoon butter
    1 large onion, sliced
    6 eggs
    2 cups milk
    2 cups dry plain stuffing bread cubes
    1/2 teaspoon chicken bouillon granules
    1/2 teaspoon herb spice blend ( I used Penzey’s Tuscan Sunset)
    1/4 teaspoon paprika
    1/8 teaspoon seasoning salt
    1/8 teaspoon freshly ground black pepper
    dash garlic powder
    1 cup shredded cheddar cheese

    Directions:

    Preheat oven to 350ºF.  Spray a 9×13 baking dish with cooking spray.

    In a non-stick saucepan over medium heat, melt the butter and add the onions.  Reduce heat to medium-low, and cook for about 20 minutes, or until the onions are lightly caramelized.  Spread the onions evenly in the bottom of the prepared baking dish.

    In a large mixing bowl, break the eggs and beat with the milk until smooth.  Add the remaining ingredients except for the onions.

    Pour the mixture on top of the onions, and let it sit at room temperature for 30 minutes. (This will soften the stuffing cubes and blend the flavors nicely.)

    Place in the oven and bake for 40 minutes, or until the edges are lightly browned and the middle is firm and set.

    Cut into squares and serve immediately.

    Serves 4 to 6.

  • from Everyday Food Jan/Feb 2009

    1 cup whole wheat flour (spooned and leveled)
    3/4 cup all-purpose flour (spooned and leveled)
    1/4 cup wheat germ
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup (1 stick) unsalted butter, room temperature
    1/3 cup granulated sugar
    1/3 cup packed light brown sugar
    2 large eggs
    2 ripe bananas
    1/3 cup reduced fat milk
    1 teaspoon vanilla extract
    1 cup frozen blueberries

    Directions:

    Preheat oven to 375ºF.  Line a 12-cup muffin pan with paper liners (or spray with cooking spray).  In a bowl, whisk together the flours, wheat germ, baking soda and salt.

    In a large bowl, beat the butter and sugars with a mixer until light and fluffy.  Add eggs, one at a time, beating well after each addition.  In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.

    With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined.  Fold in frozen blueberries

    Divide batter among muffin cups.  Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through.  Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

    Makes 12 muffins.

  • Serves 4

    3/4 cup plus 2 Tablespoons all-purpose flour
    1/4 cup plus 2 Tablespoons sugar
    3 Tablespoons cocoa
    1/2 teaspoon baking soda
    1/8 teaspoon salt
    1 egg, separated
    1 cup buttermilk
    3 Tablespoons vegetable oil

    Place the egg white in a small mixing bowl and beat to stiff peaks with a hand mixer- this should take about 3 minutes or so. Set aside.

    In a small mixing bowl, combine the egg yolk, buttermilk, and oil.  Mix well.

    In another separate bowl, combine the flour, sugar, cocoa, baking soda and salt.  Mix well, sifting if necessary to remove lumps.   Add the dry ingredients to the buttermilk mixture and stir to combine.

    Add the beaten egg whites to the bowl and gently fold into the batter until combined.

    Cook in a standard waffle iron according to manufacturer’s instructions.  If necessary, place the waffles in a preheated 350ºF oven to crisp up a bit.

    Make 4 16-inch waffles.

  • from Barefoot Contessa Family Style by Ina Garten

    6 extra large eggs
    1 1/2 cups half & half or milk (I used milk)
    1 teaspoon grated orange zest
    1/2 teaspoon pure vanilla extract
    1 tablespoon good honey
    1/2 teaspoon kosher salt
    1 large loaf challah or brioche bread
    Unsalted butter
    Vegetable oil

    Preheat the oven to 250ºF.

    In a large shallow bowl, whisk together the eggs, half & half, orange zest, vanilla, honey and salt. Slice the challah in 3/4 inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

    Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners’ sugar

  • from Kathleen Dahlmans

    1 1/2 cup brown sugar
    1/2 cup water
    4 teaspoons pure vanilla extract
    1 teaspoon salt
    8 cups rolled oats
    2 cup chopped pecans or walnuts, or slivered almonds
    dried fruit, if desired

    Preheat oven to 275º F.
    Line 2 cookie sheets with parchment paper and reserve. Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
    In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy. When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.


  • a la Mark Bittman and How To Cook Everything Vegetarian

    1 cup all-purpose flour
    Pinch salt
    1 tablespoon sugar (optional)
    1 1/4 cups milk, plus more if needed
    2 eggs
    2 tablespoons butter, melted and cooled, plus more for cooking

    1. Whisk together all the ingredients except the butter for cooking until smooth; you can do this in a blender. If the mixture isn’t quite pourable, add a little more milk. If the time allows, let the batter rest in the refrigerator for an hour or up to 24 hours.

    2. Put an 8 or 10 inch nonstick skillet over medium heat and wait a couple of minutes; add a small pat of butter. Stir the batter and use a large spoon or ladle to pour a couple of tablespoons of the batter into the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan.

    3. When the top of the crêpe is dry, after about a minute, turn and cook the other side for 15 to 30 seconds. (The crêpe should brown only very slightly and not become crisp at all.) Bear in mind that the first crêpe almost never works, even for professionals, so discard it if necessary, there is plenty of batter.

    4. Stack the crêpes on a plate as you make them, and keep them warm in a low oven while you make the remaining crêpes. Even better, fill each crêpe while it’s still in the pan, putting the filling in the center of the bottom third of the crêpe. If you want your filling warmed, keep the pan over low heat for a few minutes. Either roll the crêpe starting at the end with the filling or fold the bottom third over the filling, fold in the sides, then fold the crêpe from the bottom up. Slide it onto a plate and serve. Repeat the process, adding butter to the skillet and adjusting the heat as needed, until all the batter is used up.


  • 3 cups milk, plus more for serving if desired
    6 tablespoons packed brown sugar
    1 1/2 tablespoons margarine
    2 teaspoons cinnamon
    1 1/2 cups old fashioned rolled oats
    2 apples, peeled, cored, and chopped
    3/4 cup dried cranberries, raisins, or other berries
    3/4 cup chopped walnuts or pecans

    Preheat oven to 350ºF.

    Combine milk, brown sugar, margarine and cinnamon in a saucepan. Cook, stirring frequently, until it comes to a boil. Remove from heat.

    In a mixing bowl, combine the oats, apple, cranberries, and nuts. Add the hot milk mixture and stir well to combine.

    Spray a 9×9 square baking dish with cooking spray. Pour oatmeal into the baking dish and bake in a 350º oven for 30 minutes.

    Serve immediately, or refrigerate and heat up individual portions in the microwave.


  • 1 1/2 cup all-purpose flour
    1 tsp baking powder
    1 tsp baking soda
    1 tsp cinnamon
    1 tsp nutmeg
    1 tsp ginger
    pinch of salt
    2 eggs
    1/3 cup brown sugar
    1 cup pumpkin puree
    1 (15 oz) can evaporated milk
    4 Tbs butter, melted and cooled slightly

    In a small bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Set aside.

    In a mixing bowl, beat the two eggs together. Add the brown sugar, pumpkin puree and evaporated milk, and mix well. Slowly drizzle in the melted butter, stirring to incorporate.

    Gently fold in the dry ingredients. Stir until combined.

    Cook waffles on waffle iron according to manufacturer’s instructions. The batter will work for both Belgian and standard waffle irons.

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